Culinary A-Z, Coconut Cookies, The Ants and the Grasshopper, Neem Oil, Lemongrass Oil and Music…
Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…Time is marching on…
We are now just into the month of September time just flies…Yesterday was a sad day of remembrance around the world, particularly in the USA…my thoughts and prayers were with you yesterday as was the rest of the world…for those who lost their lives and for those left behind with memories of the horror…God bless you all xx
Last week started with No not a Disney film…but a serious look at how some countries in the world are suffering from lack of water while others have more than their fair share..there is still so much inequality in the world.
Not Disney! The Ants and the Grasshopper…
Imagine living where your village receives an average of 3 Days of rain PER YEAR.
That’s correct ..it’s not a typo…3 Days of rain PER YEAR…
Then you find out that it stems from the burning of Fossil Fuels in countries like the USA…Today I was reading an article on “What’s a Fair Share of Energy?”
Equitable resource distribution requires the world’s affluent countries to reduce their ecological impact while low-income nations gain greater access to resources until there is convergence…it was an interesting read, well researched by a group with leanings towards the left however nothing was found when they were fact-checked and their research is sound…I like to think I have moderate views I don’t lean too far left or right…but the article was interesting and highlighted differences that western worlds could and should make to help the low-income nations after all the world is all of our homes whatever our circumstances, religion, gender or social standing…
The manufacture of plastics and plastic, when exposed to the elements, releases methane and ethylene – two powerful greenhouse gases that can intensify climate change…
Wednesday I was over at Smorgasbord with Carol Taylor’s Green Kitchen…
Just to recap for those who are new here…This monthly post will cover sustainability, news on food production…changes for the better and maybe a villain or three…haha, a recipe or two including some plant-based recipes, hints and tips on making my household a little greener…aka recycling and composting.
This Month’s Recipe…Banana Bread with Passionfruit Curd/Butter…
To read the original post please click the link below…
I am loving this series and discovering much…I don’t think you can ever know everything about the culinary world there are surprises to come across…Bunny Chow was mine this month a delicious sounding dish of comfort food…It is a South African fast food often shortened to bunny … it is a hollowed-out white loaf filled with curry…A popular street food…
A familiar sight in Asia either hanging off the tree or found on all the market stalls ..elsewhere in the world they can be found in Asian stores dried and Tori found some tinned ones… on checking online I found Asda in the UK sell tinned Banana Flowers…
Welcome to Saturday Snippets where I indulge my whimsy and my passions… maybe a tune or two…something which has caught my eye this last week…just anything out of the ordinary or extraordinary…I am enjoying just taking a prompt from one word it opens up a whole world and never ceases to surprise me as I hope it does you too…
Come with me and see what I discovered…my word today is…Darling!
The prompt was a suggestion on a post I wrote about varieties of Oranges…’ My Darling Clementine”…clever to make the connection, Clive...I was a tad slower…sigh
Once againI would like to extend my thanks for the emails, messages and calls of support for our dear daughter and for us stuck here at the moment so far away…it helps enormously…Lauren now knows what lies ahead for her going forward it will be a long road ahead starting with 6 months of aggressive chemotheraphy but we hope with support and her fighting spirit she will get through this…on the plus side, her consultant has said she can attend a family wedding in a Cyprus before her treatment starts this cheered her up and she is busy sorting out her wardrobe…Thank you once again I do appreciate all the support…Much love and Hugs xxx
Tomorrow is the start of a new week I hope you will join me for next weeks posts…Have a lovely Sunday…after a wet and windy week here today it’s sunny and bright xxx
Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is N
We are just over halfway through the alphabet know I do hope you are enjoying it… Chel Owens who writes at A wife, My Verse, and Every Little Thing…I think Chel is still on her break just popping in now and again…however, as Chel is on a baby break she is exempt for joining in here for now…be well Chel xx
So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Cajun, Lemon, Ackee and Yucca… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and its sort of cheating I think…unless of course I really get stuck…which I am sure will happen…
Today it is words where the middle letter is N... not so easy or as many as last time but I found a few… I don’t mind a glass of Pinot…with a bowl of salted peanuts to nibble.
Let’s go and see what I have found…
Banon Cheese…
A French cheese made in the region around the town of Banon in Provence, south-east France. Also known as Banon à la feuille…Banon goes well with a crusty baguette, fresh fruits and a glass of dry white wine.
The cheese is wrapped in a case of chestnut leaves, held in place with raffia. Cheesemakers gather the leaves in autumn when they fall off the trees. Some of the producers dip the leaves and raffia in vinegar or eau-de-vie to impart a unique flavour to the cheese. Banon is aged for a minimum of two weeks.
Bannock…
Bannock, flat, sometimes unleavened bread eaten primarily in Scotland. It is most commonly made of oats, though bannocks of barley, ground dried peas, and a combination of grains are sometimes encountered. Selkirk bannock is made from wheat flour and contains fruit…and very delicious it is …eaten warm spread with some butter and a cup of tea a delicious afternoon treat.
Brinjal…
Brinjal also known as eggplant or aubergine, belonging to the family Solanaceae. Its fruit is high in nutrition and is commonly consumed as a vegetable. The fruit and other parts of the plant are used in traditional medicine.
Bunny Chow…
Is a South African fast food often shortened to bunny it is a hollowed-out white loaf filled with curry…A popular street food…
it sounds like delicious comfort food to me…
Cannoli…
A delicious cream-filled Italian pastry. They are tube-shaped fried pastry dough that is filled with a sweet creamy filling usually made with ricotta cheese.
Chinese Cabbage(Napa)…
Chinese cabbage grows into an oblong shape, its leaves frilling out towards the edges. It’s light green with yellow tints and has a sweeter flavour than its round cousins.
Cobnuts…
I have happy memories of going foraging with my mother and grandmother for cobnuts…Cobnuts are fresh hazelnuts grown in Britain. They are harvested while the outer husk is still green and the nut is sweet and juicy, …They are also a favourite of the Squirrels.
Conch…
Conch is not only delicious but also full of nutrients. A serving of 3 ounces of conch has 11 calories with only 1 gram of fat and 22.4 grams of protein. It is also rich in omega fatty acids, making it good for the heart and eye health…with a salty mild flavour which is a mix between salmon and crab it is often used in salads or sushi.
Cornish Pasty…
There is nought like the taste of a proper Cornish Pasty…made in Cornwall a traditional Cornish Pasty is made with chunks of beef and potato wrapped uncooked in the pasty…
The meat is never cooked first it cooks inside the pastry.
Danbo Cheese…
Danbo (also known as “King Christian”) produced by Mammen Mejeri is a matured, semi-soft, aged Danish cheese made from cow’s milk. A smear-ripened and washed-rind cheese, it is one of Denmark’s most popular cheeses.
Donut…
Or doughnut as spelt by me…is a sweet treat… they come in all flavours…Dunkin Donut…I prefer the plain glazed one…
If I am on a beach in the UK they are delicious and best eaten as they roll off the machine into some sugar and cinnamon then eaten hot and delicious out of the paper bag …I dare anyone not to lick their lips or only eat one…
Fungi…
Fungi are special…Together with bacteria, fungi are responsible for breaking down organic matter and releasing carbon, oxygen, nitrogen, and phosphorus into the soil and the atmosphere. Fungi are essential to many household and industrial processes, notably the making of bread, wine, beer, and certain cheeses.
There are about 144,000 known species of organisms of the kingdom Fungi, which includes yeasts, rusts, smuts, mildews, moulds, and mushrooms.
Granola…
Can induce weight gain if eaten in excess as they are generally high in sugar and fats…best to make your own rather than buying them off a supermarket shelf.
Honey…
Made by honey bees from the sugary secretions of plants or from secretions of other insects, by regurgitation, enzymatic activity, and water evaporation…The benefits of raw honey are many…
Honey is a good source of antioxidants. ..raw honey contains an array of plant chemicals that act as antioxidants. …it has antibacterial and antifungal properties. …Heals wounds……Phytonutrient powerhouse. …Helps with digestive issues. …Soothes a sore throat…
Mango…
An edible stone fruit the mango is grown in almost every garden here…I have 2 mango trees…they are a great source of magnesium and potassium it is also rich in fibre a member of the cashew family it can be eaten raw and cooked…made into chutneys…delicious smoothies…If you are looking for recipes using mango then please click this link…
The smallest mangoes are no larger than plums, while others may weigh 1.8 to 2.3 kg (4 to 5 pounds)…There are almost 300 different types of mangoes in the world. They love to grow in warm, tropical places, such as Florida, India and Thailand.
Morning Glory…
A popular vegetable in Asia…Water spinach, also known as morning glory, swamp cabbage, or water convolvulus, is a versatile vegetable used in almost every Asian cuisine. …
Water spinach is in the same genus as sweet potato and a member of the morning glory family.
Peanuts…
The peanut, also known as the groundnut, goober, pindar or monkey nut, is a legume grown mainly for its edible seeds. It is widely grown in the tropics and subtropics.
Peanuts are rich in protein, fat, and various healthy nutrients…peanuts are an exceptionally good source of protein. Keep in mind that some people are allergic to peanut protein they are also low in carbs…they are also high in fat…However, eaten in moderation they are healthy…peanuts like many other foods become unhealthy when they are cooked in fat and smothered in salt…eaten from the shell…i.e monkey nuts they can be a good choice of food.
Penne…
Penne Pasta …was originally made from durum wheat flour there is now also a version made from Kamut (Khorasan) plus a wholewheat variety it also comes in tricolour the colour coming from vegetables like beetroot, tomatoes and spinach.
Pinot…
Pinot Gris is a popular white wine… Pinot Noir is a red wine…both wines originating in the burgundy wine region of France.
Punch…
How many of you have been merrily sipping glass after glass of a delicious fruit punch then to find that you are decidedly tipsy…
Why is it called “Punch”…The word punch is a loanword from Sanskrit (pañc), meaning “five.” The drink was originally made with five ingredients: alcohol, sugar, lemon, water, and tea or spices. … The term punch was first recorded in British documents in 1632. At the time, most punches were of the wassail type made with a wine or brandy base…They are also often served at weddings and buffets…
Quinces…
Quite a bitter fruit that is used to make jam, jelly, marmalade, and pudding. It is also used to make juice and wine.
Ranch Dressing…
Ranch dressing is an American salad dressing usually made from buttermilk, salt, garlic, onion, mustard, herbs, and spices mixed into a sauce based on mayonnaise or another oil emulsion. Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise
Senna Siamea…
The young leaves and flowers are used in curry dishes and also used in the production of honey and tannins.
Spinach…
A leafy green vegetable which is considered to be extremely healthy for us…Classed as a superfood it is packed with valuable nutrients it can be eaten raw or cooked…Spinach has long been regarded as a plant that can restore energy, increase vitality and improve the quality of the blood. There are good reasons for this, such as the fact that spinach is rich in iron.
Because spinach wilts very quickly it can be added to pasta dishes at the end of cooking I add t to rice I just stir it through the rice before serving…
Trinity…
Halfway between a French mirepoix and a Spanish sofrito, the Cajun Holy Trinity is the savoury backbone of many Cajun and Creole dishes. The Cajun holy trinity recipe calls for one part white onion, one part green bell pepper, and one part celery.
Many cultures and cuisines have their own version of a “holy trinity”—three integral ingredients that show up in the foundations of its signature dishes.
Turnips…
Though they are most commonly cooked, turnips can be enjoyed raw as well. If you plan to eat them raw, simply peel and slice the turnip-like an apple to eat with dips or add to the top of your salad. Be sure to slice off the root end and remove the greens – which can be saved for cooking as well.
Walnuts…
One of my favourite nuts…the Walnut is rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.
Walnuts are most often eaten on their own as a snack…14 half walnuts is about 190 calories but can also be added to salads, pasta, breakfast cereals, soups, and baked goods….added to your brownie mix they add a little crunch as well as some healthy vitamins.
That’s all for the letter N…Thank you for joining me today I hope you have found something new and some of your favourites…xx
Until tomorrow, where I will be back in my kitchen cooking from scratch, have a lovely day xx
Retired? No one told me! 