Tag Archives: Honeycomb

The Culinary Alphabet with a twist…The letter B(herB)

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable but I will give it a good go… I am not one to back of if challenged…hehe

Today it starts with Bicarb(B)

Bicarb – Also known as Sodium bicarbonate, aka baking soda…Baking soda tends to be the American name, while in the UK and in Australia we tend to call it bicarbonate of soda (Bicarb).

Bicarb, or baking soda, is an alkali that is used to raise soda bread and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake, and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk, or milk.

Sally Yeast Free Soda Bread

Bicarbonate of soda gives off carbon dioxide, which expands in a mixture. Once the mixture is cooked, the carbon dioxide is replaced by air, leaving a light cake or bread.

As with all raising agents, use the amount specified in the recipe. Adding extra bicarbonate of soda can result in a peaked or collapsed cake, a strong unpleasant flavour, and a greenish tinge.

Carob –  I have just learned something I thought carob was another name for cocoa well it isn’t…Carob powder and carob chips are similar to cocoa powder and choc chips in colour, however, carob is less bitter and has a naturally sweet flavour.

It is also caffeine-free and higher in fibre…It can also be used as an alternative to cocoa powder and by adding coffee it will also taste like chocolate.

Carob bean juice can also be used as a safe and effective way to treat diarrhea in children.

Crab – Who doesn’t love a crab sandwich or a crab curry? I know I do … There are thousands of different types of crabs that are divided into over 850 species. Most varieties of crab have a hard outer shell (called an exoskeleton), 3 walking legs on either side of their body, and 2 pinching claws.

crab-1934857_1280

Of course, like other foods, there are always the more popular of the species which we love to eat…King crabs are one of the most common and best types of edible crabs due to their large size and delicate taste.

Of the smaller crabs, the one which is very popular here are Blue crabs which are a type of swimming crab that have 2 paddle-like feet to help it swim. In fact, its scientific name literally means ‘beautiful savory swimmer.’

Crumb – a very small piece of bread, cake, or biscuit…which has many uses it can be used to coat meat or fish or as a sprinkling with some cheese on top of an au gratin…

bread crumb-2542308_640

Biscuit or cake crumbs can be used as a fruit topping or toasted and used to top ice cream or as a decoration for a dessert…So whatever you do don’t waste anything like this as it can be made into crumbs…

Corncob – the part of the maize plant on which the grain grows…

corncob-1031202_640

A popular and tasty vegetable which can be boiled, baked, BBQ’d…Cut from the cob and made into creamed corn, or eaten as a side or a topping for a jacket potato it is very versatile, plentiful, and tasty…

Curbdelivery (food industry term):      The practice of delivering an order in bulk to the pavement in front of a retail store; or from the tailgate of a truck to an adjacent platform

Herb – A Culinary herb, which is available fresh or dried, include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavour, and texture.

Hobnob- A New World style of wine that is evenly balanced, fruit-forward, with a rich mouthfeel and hints of oak. 5 popular varieties – Pinot Noir, California Chardonnay, Merlot, Red Blend, and Cabernet Sauvignon. …

Hobnob is also a biscuit/cookie …It is the brand name of a commercial biscuit. They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. McVitie’s launched Hobnobs in 1985 and a milk chocolate variant in 1987. Wikipedia

Honeycomb- A honeycomb is a mass of hexagonal prismatic wax cells built by honey bees in their nests to contain their larvae and stores of honey and pollen.

fresh wild honey comb

 

This is my lovely fresh honeycomb…

Honeycomb is also a lovely sweet which can be covered in chocolate crunchie or used in desserts…

crunchie bar-2201990_640

 

Made with golden syrup, sugar, and bicarb it is fun to make and although very sweet good to eat as a treat or stir some through your ice cream.

Ingredients:

  • butter, for greasing
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

Let’s Cook!

Butter a 20cm square tin.

Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

Once completely melted, turn up the heat a little and simmer until you have an amber-coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot indeed..be careful…

The mixture will continue bubbling in the tin, simply leave it, and in about 1 hr – 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Enjoy!

Kebab- I love a good homemade kebab either formed around a skewer and then cooked on the BBQ or if I am making chicken kebabs then I use lemongrass as my skewers and then they impart a lovely lemon flavour. or marinate your meat and skewer it with onions and peppers and pop on the barbie…

chicken-kebabs-salad-rice

or make your own kebab meat like I did the other week and make your own pitta with love green chilli peppers.

Lamb- A meat I cannot always get here and to my way of thinking lamb, if it is lovely spring lamb, is best eaten with jersey royal potatoes and fresh peas and beans…

Rhubarb –A perennial plant with thick red stalks and large green leaves that are poisonous. The stalks have a tart flavor and are often used in pies and tarts. My favourite rhubarb pie and custard.

rhubarb-1350969_640

They do have absolutely glorious looking leaves but never ever be tempted as they are poisonous to eat…

Scab – Causes rough scabby patches on the potato skin and the flesh underneath. It is unsightly and can affect storage potential. Any potatoes with scab should be used quickly.

Shrub – An old-fashioned sweetened fruit drink, sometimes spiked with liquor which seems to be having a revival over recent years. All you have to do is make a flavoured vinegar for wonderful drinks with soda and ice or with cocktails…

Sparerib – The long cut of meat from the lower breast bone of the hog. Spareribs are best cooked slowly so that their fat can be rendered and they can become tender.

Pork-ribs-asian-flavours

These were absolutely delicious…finger bowls required and a bib…

Squab –  is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken.

Syllabub – An English dessert comprised mainly of whipped cream sweetened with sugar and flavoured with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

That’s all for this week see you in two weeks for the letter C (organiC)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

 

 

 

CarolCooks2…weekly roundup 8th March-14th March 2020…

Good morning and welcome to my weekly roundup of posts…It is a calm, slightly overcast morning so far but after yesterdays 40C it is a welcome drop in temperature the birds are still twittering, the squirrels are having their morning feed they are loving the mangoes …at the moment they are leaving the Jackfruit alone…

Green tea and greek yoghurt with passion fruit…that’s brunch done…Let’s write…

Relax and Enjoy!

Grab your cuppa, relax and enjoy the read…

Monday: Recycling and Climate Change…9th March 2020…

It seems many of you were as surprised as I was by this old speech by a lady I have always admired and listening to her speech I was struck by how much foresight she had back then …as were many of you and her words are being repeated by many of the Climate Change activists now…Apart from the fact that Maggie Thatcher was wise enough to know that we cannot go back…

chickens and outside loo-953630_640

That we cannot return to simple village life or halve our population by some means unknown(Covid-19?)…A wise lady and one whom I have always admired…She was the first world leader to make a speech on Climate Change…

https://carolcooks2.com/2020/03/09/recycling-and-climate-change9th-march-2020/

However, just in case you do need to stock up(a little) …NOT PANIC BUY…Sally has a few tips for you here as well as some other must-reads…

https://smorgasbordinvitation.wordpress.com/2020/03/07/smorgasbord-blog-magazine-weekly-round-up-march-1st-7th-2020-jazz-books-guests-humour-an

Tuesday: 

Where I take you down on the farm…the place where I love to chill where my chooks and turkeys live and also little Lily when she isn’t here…Which as it is the long school break now all 10 weeks of it she is here which means cake making is being done in earnest… Lily loves to bake and she is a dab hand at cutting the veggies up she just loves to cook…

Last week I introduced you to snake gourd and a Thai potato called Man sam Palang also known as Cassava, Yuca or Tapioca root.

https://carolcooks2.com/2020/03/10/thailand-down-on-the-farm-snake-gourdcassava/

Whimsical Wednesdays…with Carol…

I could take you anywhere last week it was dental floss, hibernation, the Eden Project and the Dark side of the Moon just a little sample of how random my thoughts can be …I can make you smile, invoke memories or just wow you…

https://carolcooks2.com/2020/03/11/whimsical-wednesday-with-carol-30/

Thursday:

Just to confuse you it was Wednesday really as that is when my food column is published over at Sally’s but as at the moment, I don’t post on a Thursday due to writing commitments I delayed it by one day…My A-Z of the Culinary Alphabet which Sally is kindly repeating for me which has so far been very well received…You like it!… Thank you, everyone and Sally xxx

https://smorgasbordinvitation.wordpress.com/2020/03/11/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-e-for-egg-plant-escargot-elephant-e

Friday: In my kitchen…

Is when I invite you into my kitchen where I share some of my recipes with you…Friday it was a non-dairy cream which is very nice…one of my favourite curry mixes, a lovely pancake recipe which Liz tried and they loved… a keeper she said…Thank you Liz..x Not only do we love pancakes but I was also a Woollies girl like Liz…

banana maple syrup pancakes

https://carolcooks2.com/2020/03/13/carolcooks2-this-week-in-my-kitchen-everything-cooked-from-scratch-a-non-dairy-cream-pancakes-and-more/

Saturday: Saturday morning market…

I know many of you are not able to visit your markets at the moment…stay safe and enjoy mine for now…they are still open at the moment that could change I don’t know…I am being as sensible as I can but at the moment there are no known cases here…

Saturday Morning Market 14th March

I found Apricots, at last, the lovely Maprang fruit is in season, honeycomb which Lily brought me from the farm…lots of fresh vegetables as always… Thais eat fresh raw vegetables at every meal it is a side dish and always given when you buy food ready cooked… it comes with a bag of fresh vegetables…some recognisable others not… as mainly it is foraged. I am always coming across different edible flowers and leaves…they are an integral part of the Thai diet.

https://carolcooks2.com/2020/03/14/saturday-morning-marketapricots-maprang-fruit-pickled-pineapple/

That’s all for this week…Thank you for reading…I hope you have enjoyed this weekly roundup xx I invite your comments…Let’s chat!

About Carol Taylor: 

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all are having a great weekend, stay safe and wash those hands xx

 

Saturday Morning Market…Apricots, Maprang fruit, Pickled Pineapple…

I love Saturdays as the small traders come with their produce from their little bit of land this is where I find the unusual the fruits or vegetables which are not raised commercially but just local grown like they have been for centuries…I am also pleased to see how many of the stalls now are ditching the plastic and using banana leaves to wrap foods…

Lively and bustling the markets here sell everything from meat, fish, fruit, vegetables, curry pastes, rice, clothing, garden pots and knives you name it it is sold here…On a Saturday I will share with you what I have found…

My very first taste of really fresh honey when I came here was from a seller on the beach…we were sitting on the beach having a sundowner…..fending off the ever-present sellers of touristy bits and bobs…….When a man appeared carrying a very heavy-looking bucket ….what did he have…I couldn’t resist I had to look and what a surprise…it was fresh, very fresh honeycomb..and he strained into a bottle…it was the most glorious bottle of fresh honey…just had to purchase..it tastes so fresh and very lightly scented with floral notes and a beautiful golden colour…

Saturday Morning Market 14th March

The lovely honeycomb pictured is what Lily brought with her from the farm…she loves honey as much as I do…especially when it is as fresh as this is…she knows how much Nannie loves it as well…

I love Apricots and have only been able to purchase them here brined in salt which are ok they take a little getting used to until now that is and I spied these much smaller than the Apricots I have eaten in the UK but the same furry skins and taste just smaller. I think maybe I will do some in syrup or a light juice not sure I am looking at recipes at the moment…They are not big enough to stuff but maybe I can use in rice for a change or maybe a chutney or stuffing…Has anyone got any ideas?

The pineapple season is in full swing so much fruit at the moment as it is our high season and hot it topped 40C today…I love pineapple shakes and just eating the lovely sweet fruit it seems so much juicier here…I also love pickled pineapple …pickled with jala[eno peppers they are perfect with cheese…

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander
  • 3 sterilised jars with lids.

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

pickled-pineapple

Leave for 1-2 days before eating.

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I use either …

If you use pineapple juice the cut down on the sugar you use.

If you enjoy pickles what unusual pickles do you make????? Please let me know in the comments…I would love to know 🙂 x

Mangoes...again so many at the moment ours are not ripe yet to eat but the markets are full of them…I for one cannot resist I buy mine from a little old lady she doesn’t many like the others just s few and often I have to give her a gentle shake as she is dozing they have a very early start probably about 4 in the morning and are there most of the day so it is a common sight to see stallholders dozing off in a corner…today I spied the lovely Majong fruit which is now in season, green mango, lots of herbs and some fish.

mackerel green mango marian fruit and herbs

Majong fruit is the smallish lemon coloured fruit on the left-hand side of the image…This lovely fruit has a very short season and is likened to the mango but the taste is nothing like a mango…Also called the Marian Plum by some this small, oval-shaped fruit, small enough to fit wholly within the palm of your hand, is green when young, but will turn a deep yellow-orange when ripe.

Many Thais prefer to eat this fruit before it is fully ripened…a cross between mango and plum, with just a hint of sour flavour on the surface right under the skin which gives way to a sweet fruit beneath.  It’s a lovely combination of sweet and sour, which many look forward to eating each year! In fact, the entire fruit is edible, from the skin to seed, however, the seed is quite bitter, so not many will eat them.  The leaves are used cut up in salads or cooked.

Due to its short season, it is one of the more expensive fruits ..it is high in Vitamin C, fibre and has quite a high water content…I like this fruit very much.

That’s all for this weeks Saturday Market…

Thank you for reading this post I hope you have enjoyed xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you once again for reading this post I hope you all have a fabulous weekend xxx