Tag Archives: #Deep Fried Maple Leaves

CarolCooks2 weekly roundup… 18th -24th September 2022-Monday Musings, Chicken Curry with Bamboo , Health, Morbid Obesity, Aromatic Leaves…Deep Fried Maple Leaves…and Saturday Snippets where “Curve” is my one word prompt.

Hello and welcome to my weekly roundup of posts you may have missed during the week…September is in its final week...the start of high season and sunshine for some although we are still getting some ferocious tropical downpours and the start of shorter nights and colder days for others…

Lots of food months in September like potatoes, rice, mushrooms, Italian Cheese, honey, chicken, and whole grains all foods I like…This is the time to gather up the rest of the harvest and prepare for the winter month for those of you who are in the Southern Hemisphere…

Last Monday saw the funeral service for Queen Elizabeth II… Queen Elizabeth II sadly left this world after 70 years of service and dedication to the Crown and the British people…a sad week for so many worldwide…a Queen who was a mother and grandmother who dedicated her life to serving the Crown and throughout her life, she did so with grace, humility, dignity and a sense of fun…

What can we look forward to in October?…for some there is Halloween but it’s also a month loaded with national and global celebrations. In addition to spooky revelry, October’s schedule includes multiple days on the topic of bullying awareness …it makes me sad that after all the days, weeks and months we are still banging this drum…Bullying is unacceptable in my book and yet it still exists…

It’s National Apple, Chilli and Caramel, pears and Rhubarb month plus cookbook month… those are just a few of my favourites already the recipes are swirling around in my brain…

Let’s have look at last week’s posts…starting with…Monday Musings...

Monday was a historical day and a sad day but a day where we could reflect on a life well lived, a much-loved mother, grandmother and Queen was laid to rest…Long Live the King!

Monday Musings …19th September 2022…

Chicken is such a versatile and healthy meat, quick to cook and a whole chicken can make more than one meal today I shared a much-loved recipe here chicken with bamboo…bamboo is a very versatile vegetable…Bamboo shoots are also very nice to eat…Bamboo shoots (noo maai) are used as the main ingredient in a variety of traditional Thai dishes, they can be cooked, pickled, and eaten raw. Bamboo shoots have a high amount of vitamins A, B1, B2 and C.

CarolCooks2 in my kitchen…Chicken Curry with Bamboo Shoots( noo maai)…

I love writing A-Z’s and this one is no exception it is interesting and informative to look at a country’s cuisine…Today I am taking you on a virtual tour of the cuisine of Estonia…a cuisine that is similar in many ways to the food I grew up with and also a cuisine that is building on its traditional roots and is so good now that some restaurants have started to earn a Michelin star…

CarolCooks2…A-Z World Cuisines…Part 23…Estonia…

World wide Obesity is on the rise…the official figures are scary because not does obesity only limit our lifespan and impact our enjoyment of life it also impacts on health services around the world…We cannot halt the train that produces so many processed foods which are in general laden with chemicals, the same with our meat and vegetables we can however take charge of ourselves and choose to get off that train…Sally who writes Smorgasbord Magazine uses herself as an example of what can be achieved… she tells how it impacted her life and would have affected her longevity …she also is very honest as she chronicles her journey…she is a living example of what can be done by us…TO READ THE ORIGINAL POST PLEASE CLICK THE HIGHLIGHTED LINK BELOW…

Smorgasbord Health Column – Size Matters: The Sequel – #Morbid Obesity – Delicious foods you can eat on a healthy #weightloss programme by Sally Cronin

Aromatic leaves can make a great difference to the taste of our food and often we have them in our gardens or can find them if we forage we may pick the fruit and not realise that the leaf also has a place in our culinary world to enrich our dishes…

In this post, I look at maple Leaves, The Duan Salam leaf and the star fruit leaf…all these leaves that until I researched this post I was unaware either of their existence or the fact that they could be used…I have Duan Salam leaves in the post and on their way to me, the star fruit leaves stare me in the face every day and I knew not of their use… the Maple leaf I don’t have a tree near me and even those of you who have didn’t know they could be eaten…it seems it has been a learning curve all around this week…that makes me happy as I love to learn new things…

CarolCooks2…Friday Food Reviews…Aromatic Leaves…Part 5…

One of my favourite posts to write and research…this week my muse gave me an easy one…”Curve”…I hope you enjoy the music and the chatter x

Saturday Snippets…24th September 2022…Today’s one-word prompt is “Curve”

Thank you for joining me today as always I look forward to your comments I hope you are having a fabulous weekend xx

CarolCooks2…Friday Food Reviews…Aromatic Leaves…Part 5…

Welcome to Friday Food Reviews, where I will cover a different food or product each week and look at… what they are.  where do they grow, what can we substitute them for in a recipe, and are they safe to eat, store, use, cook, or anything connected to that food? or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three… today I am looking at…Aromatic LeavesPart 5.

Why am I looking at aromatic leaves?… as a foodie I am always searching for new recipes…many recipes especially Asian ones make use of aromatic leaves which are different from the regular much-used soft-leafed herbs like coriander and mint etc…

Many leaves that are native to other countries are now finding their way around the world either dried or frozen… I think that is great as we can widen our cooking repertoire and experience other flavours…some of which we may not like and others which may become a staple in our spice collection…

Foraging is an age-old tradition that is very prevalent here and moreso around the world in recent years as people realise just how beneficial to our health and well-being foraged greens can be…and why waste a natural resource as food shortages hit us harder we may need to rely on foraging more often…

Foraging is also a wonderful way to explore nature, conserve ecosystems, and enrich your diet, but it is vital to know which plants are edible and which plants will send you to the emergency room and always remember to wash them thoroughly… If you are a beginner at foraging like me, it’s best to start foraging under the guidance of an experienced outdoorsman/woman with extensive knowledge of local plant life…I have my DIL and a Thai friend who are both very knowledgeable and if in doubt, let the plant be and raid your garden instead until you have the knowledge to be safe…

Deep Fried Maple Leaves…

Who knew certainly not me!... Wow, you live and learn as they say…

Star Fruit Leaves…one of my neighbours has a huge star fruit tree and the fruit makes a delicious relish…however, I didn’t know you could cook with the leaves until very recently but before I tell you about the leaves I will just share this little relish recipe made with the beautiful star fruit or carambola as some of you may know it as…

Star Fruit Relish:

  • 8 cups of star fruit, thinly sliced and any seeds removed.
  • 1/2 tsp salt
  • 1 1/2 cups cider vinegar
  • 1 tbsp whole cloves tied in a muslin bag and slightly crushed.
  • 4 cups of sugar
  • 1/2 tsp ground nutmeg( optional) see note below.

Let’s, Pickle!

Wash and thinly slice the star fruit removing any seeds. Cover with the cider vinegar and stand overnight…in the morning drain the vinegar then add sugar, salt and the clove bag. Cook gently until the relish starts to thicken then allow to stand overnight.

In the morning remove the spice bag and reheat the mix after adding the nutmeg if used and bring it to a boil.

If you plan to store the star fruit chutney then omit the nutmeg as it will turn the relish a brown colour although it does add another dimension to the taste.

Put into hot jars and process in a hot water bath for 10 minutes.

Enjoy with some cold meats or bread and butter.

My second learning curve of the day...this post is certainly that…The Star Fruit Leaves ...my grandson’s partner comes from Bali and has been the source of a few of my recipes talking to her about the aromatic leaves they use she told me about this dish and the fact that this tree grows in many Balinese gardens…

Of course, I had to go and pick some leaves from my neighbour’s tree and they are everything she said crunchy with a slightly bitter tang…she also shared a recipe that once I make  I will share with you…it’s called “ Jukut Blimbing” which translates to Star Fruit Leaves in Sweet Sauce…and of course, as tradition dictates its served on a banana leaf…

Indonesian Bay Leaf…until a few weeks ago I only thought that the laurel bay was the only bay leaf and the only one I have used until very recently…how wrong I was…Duan Salam translates as bay leaf…it is however not remotely the same in taste as the laurel bay… a subtly, flavoured leaf of the Cassia family…however the flavour bears no resemblance to the laurel bay leaf which is sometimes suggested as a substitute. If you cannot obtain dried salam leaves then omit them from the recipe or substitute them with the curry leaf…

To release their flavour before adding to a recipe fry 3-4 leaves either in oil or heat them in some coconut milk either of these will release the flavour…you can then add the leaves to your recipe…

N.B...my search was successful…yeah! I have found some duan salam and they are winging their way to me…

Thank you for joining me today as always I look forward to your comments and if you forage for leaves and mushrooms and have some tales of your experiences and finds to tell then I will be happy to share them…xx