Tag Archives: Duck

Retired No One Told Me! Weekly roundup…

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Doesn’t the time fly?? It is weekly roundup time again so grab your favourite drink a cuppa or a glass of wine and settle down and have a read…Spoiler Alert!... You will be hungry at the end of it so maybe have some healthy snacks or lunch or dinner ready to go…

Starting with a lovely Vietnamese Chicken recipe from Beyond The Norm it sounds delish and one I will definitely be making very soon.

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https://wordpress.com/post/blondieaka.wordpress.com/16444

Fruity Friday follows and it was the turn of the beautiful Starfruit which has just come into season here and they are ripening very nicely on the tree… Time to make some more chutney methinks…most of my chutney I make from fruits which are in season now some last from season to season and others don’t it all depends on how much I make and you always have your favourites don’t you so some go a lot quicker.

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What is your favourite chutney and or jam???

https://wordpress.com/post/blondieaka.wordpress.com/16468

Next, it is my monthly guest post over at Esme’s new blog renamed Esme’s Salon and it was the letter E…The egg was mentioned a few times and my favourite Egg Drop Soup which is a very tasty soup made with Pork and fennel with egg strands…very nice…

Escabeche- elephants ears-Egg drop soup-Escargot-

https://esmesalon.com/culinary-alphabet-this-weeks-letter-is-e/

Now it is the turn of my travel posts a new feature on this blog and last week it was Travel Australia …The brilliant white sand dunes of Lancelin and the eerie natural limestone formations which are called The Pinnacles and of course there was the mention of food…just to keep your taste buds on their toes…

https://wordpress.com/post/blondieaka.wordpress.com/16482Lancelin-WA-Australia

Then the awesome Pinnacles at Cervantes in WA …There are of course lots of ghostly stories to be told… are they true ?? Will these formations disappear as quickly as they appeared?

the-pinnacles-cervates-WA

https://wordpress.com/post/blondieaka.wordpress.com/16496

Next, we had one of my favourite desserts I am not a fan of cream-laden puddings but do love a piece of lime or lemon meringue pie…

Limelemon meringu Pie

It looks yellow just like a lemon meringue and if I had used green colouring but I don’t although next time I may use the Pandan leaf to give it the green colour the lime taste, however, was just perfect…Spot on!

https://wordpress.com/post/blondieaka.wordpress.com/4953

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Then, of course, it was our favourite rib recipe… now, who doesn’t love eating ribs as one of my commenters put it… My messy eater can come out…You cannot eat ribs nicely, can you ??

https://wordpress.com/post/blondieaka.wordpress.com/16526

Obesity has been the theme of my Healthy Eating posts on the last few Tuesdays and it has or it did draw to a close last Tuesday… It was a post which when I started these comparisons that I didn’t foresee the conclusion…We all know I dislike greedy manufacturers and governments who don’t give a fig about our health and wellbeing and The Cook Islands is a very sad indication of this at its best and at it’s worst for the people of the Cook Islands…Timor Leste is like many countries who have suffered invasion and war and are still paying the price but I hope that they will turn themselves around and become healthy and not succumb and share the fate of the Cook Islands… Yep, she( Moi) is still not over this and still feels very strongly about it…No more tofu

I think I will go and stick pins in my jelly babies…

I did, however, issue a challenge and will be trying tofu for the first time…all will be revealed next week. Will it be a hit or a miss?

https://wordpress.com/post/blondieaka.wordpress.com/16420

Yesterday’s cookery column over at Sally’s showcased delicious duck and some lovely sauces and also some unusual salted duck eggs?

 

https://smorgasbordinvitation.wordpress.com/2018/06/20/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-delicious-duck-and-sauces/

Lastly and still on the subject of food is the awesome Beer Butt Chicken and you get to drink some …

Beer Butt Chicken

https://wordpress.com/post/blondieaka.wordpress.com/16551

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes my day…

 

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Blog:https://blondieaka.wordpress.com/

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Have a lovely week xx

 

 

 

 

 

 

Fruity Friday…The humble Fig

The Fig…You can get it dried almost anywhere in the world and fresh and luscious from September through to autumn.

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There is nought like the taste of a fresh fig and dried they are different but sweet, with a chewy flesh and crunchy edible seeds.

Fig trees have no blossoms on their branches …The blossoms are inside the fig. Many tiny flowers which produce the crunchy little edible seeds that give figs their unique texture.

They are sweet with a chewy flesh, smooth skin and crunchy edible seeds.They are also one of the only fruits to ripen on the tree.

Did you know? Fig puree can replace fat/sugar in baked goods? Well neither did I until fairly recently a fig puree can be used as a sugar and fat substitution.

Just combine 8 ounces of fresh figs and 1/4 -1/3 cup of water in a blender; puree until smooth. If using dried figs, soak figs in water until softened before pureeing. Use as you would applesauce in baked recipes, as a substitution for both fat and sugar. Replace up to half the fat in a recipe with fig puree, and reduce or eliminate the sugar required.

Or use the puree as a spread over toast and fruits; or thin it out with more water and use as a liquid sweetener for coffee, drinks and in place of honey or maple syrup in your recipes.

The fig is also a great source of fibre, vitamins and minerals. It has Vitamin A, B1, and B2…. 3 figs have  5 gm of fibre..so if you are not careful you could if you eat too many figs end up with the “back door trots”. This is an old English saying just in case you were wondering.

In the Indian sub-continent, it is made into a soothing, calming salve which if applied by a topical application it can provide relief to Venereal Disease.  Although more research needs to be done to prove its effectiveness.

The Spaniards introduced figs to California in the early 16th century. The priests who lived in San Diego at the “Mission” originally planted the figs and the dark purple figs became known as Mission figs.

Native to the Middle East and western Asia the fig tree Ficus Carica is also a symbol of abundance, fertility and sweetness cultivated since ancient times it is mentioned many times in the bible and probably why many also believe that it was not apples in the garden of Eden but figs which tempted Adam and Eve. Now that is a thought.

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Figs made their first commercial product appearance with the 1982 introduction of Fig Newtons cookies…I just love fig bars.

Did you know that eating one-half a cup of figs has as much calcium as drinking a half a cup of milk?

Figs also go wonderfully with blue cheese and wrapped in parma ham they are to die for. Just saying…

So all in all like The Fig lots of these herbs, fruits and vegetables which we take for granted or don’t think about even think of trying…and if you did you may even like them… Most have amazing healing properties and I think we should look at what we have growing naturally in our beautiful world instead of buying all these ready-made processed foods which are not even convenient most of the time and full of nasties…

Here endeth the sermon…

This fig sauce is made with dried figs and is lovely over duck breasts or chicken.

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Fig Sauce

  • 12 dried black figs with the stems trimmed off.
  • 1 1/2 cups of fresh chicken stock
  • 2 sliced mushrooms
  • 1 tbsp butter
  • 2 cloves of garlic finely chopped
  • 2 tbsp brandy
  • 1 sprig rosemary although I will admit to adding a bit more…
  • Salt and pepper to Taste

Firstly in a small saucepan cook the black figs in the chicken stock for about 10 minutes until soft, remove from the stock and chop finely and return to the stock. Set to one side.

In a small pan melt the butter and add the finely chopped garlic and mushrooms cook for 30 secs don’t allow to burn as garlic it catches quite quickly. Add the brandy and simmer for 1 minute.Add rosemary sprig and fig stock and figs simmer for 3 minutes until slightly thickened. Season with salt and pepper.

Just serve over your sliced duck breasts it is a lovely rich sauce and nice for that special occasion.

If fresh figs are in season then they are lovely served with the duck breast…

I hope you are enjoying Fruity Fridays don’t forget if you have a fruit you would like me to feature please send me a picture…

Previous weeks posts in case you missed them.

https://blondieaka.wordpress.com/2018/02/09/fruity-friday-pomegranates/

https://blondieaka.wordpress.com/2018/02/02/fruity-fridays-the-pineapple/