Tag Archives: Yeast Free Irish Soda Bread

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…This week in my kitchen 27th March…Everything cooked from scratch…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…wouldn’t it?

This week in my Kitchen 27th March 2020

I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

It is not so bad here and I have heard reports that it is calming down elsewhere in the world…Overstocking and buying surplus to your needs is not the Thai way…maybe some people could learn from that…we also share here and help if someone can’t get something or we buy a little more some for us and some for a neighbour…It is just the way of life…Being kind to others…

A green curry was the plan but we had run out of green curry paste so Penang curry it was…we had no mushrooms so added stem broccoli, sugar snaps and potato…It turned out to be a very nice curry…

smart

Quite spicy but not over the top spicy…just right…

Ingredients:

  • 4 chicken legs with the thigh which I skin and halve as some like the drumstick and some the thigh or 8 pieces of chicken.
  •  1 dessert sp of Penang curry paste.
  • 2 tbsp Fish Sauce
  • 4 kaffir lime leaves very finely shredded
  • 4oo ml Coconut milk
  • 1-2 potatoes, peeled and cut into thick half slices
  • 8 long stem broccoli
  • 15 sugar snap peas

Heat a small amount of oil in a heavy-bottomed saucepan add your curry paste and cook for about a minute stirring add lime leaves and fish sauce stir to combine.

Add you chicken pieces and stir to coat with curry paste then gradually add your coconut milk and the potatoes slowly bring to the boil and then reduce to a simmer for about 35-40 mins until chicken is cooked and potatoes nearly cooked then add your sugar snaps and broccoli and cook for a further 10-15 minutes we like our vegetables to still have a little bite to them…

Serve with rice of your choice.

My daughter in law loves foraging and it is that time of year when Krachiew (ดอกระเจียว) which is a Thai traditional plant can be found growing wild in the forests/jungle and the rice paddys although I do have some in my garden… found mainly here in the northeast but can be found in other neighbouring countries such as Myanmar and Laos. When foraging keep an eye on the ground as they are easy to miss or to trample on…these are some which were picked this morning…

Commonly eaten as vegetables here..they have a sweet crispy flavour and have a unique fragrance which also makes it popular as ornamental plants because the flowers are so beautiful, colourful, and can have many colours.

Krachiew flowers and young shoots here in the northeast are popular for cooking, they are either made into a paste and made into a unique curry found here ( however on trying) to translate the ingredients I don’t think I would be eating it as I don’t eat the animal or agree if my translation was correct…  we eat them lightly steamed or raw with a fiery chilli dip.

This flower stem comes out from underground rhizomes.  The leaves are single leaves and are green which closely resemble the ginger plant. The flowers appear just after the morning sun and are best picked then.

Foraging is very much part of life here but wherever you live if you know your wild plants there should be the opportunity to forage and many wild greens are packed full of nutrients just ensure they are really well washed.

dandelion flowers

What was once classed as weeds are now eagerly sought by many as foraging has had an upsurge… known to be full of nutrients and tasty we are realising that our forebears across the old world knew what was good for them… and still today the arrival of the first shoots of green is eagerly awaited by country cooks and celebrated in a bounty of dishes. From dandelion, nettles, wild mustards, sheep sorrel, wood sorrel, plantain and wild onions, these “weeds” are in vogue again… once consumed to revitalize the body after winter these spring greens are part of a medicinal spring cuisine thousands of years old.

They can be served fresh in salads, cooked up into traditional spring pies or as braised vegetable dishes, sautéed with lots of oil, garlic and onions…how about a lovely cream of dandelion soup or nettle broth and dumplings?

Do you forage for spring greens? Do you have a recipe tried and tested you would love to share? 

This week I have also been baking bread…I used Sally’s Yeast-free soda bread recipe and very nice it is…I made one larger loaf instead of two loaves I didn’t have two smaller loaf tins I just adjusted the cooking time added oats and raisins it was very nice warm with some butter…This cocooning is not good for my waistline I am eating more and walking less…

smart

I am sure this loaf won’t last long…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the U.K. who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour… however I have noticed in the U.K. that if reported to Trading standards anyone charging extortionate prices will be prosecuted …I say good…

That’s all for this week from me please stay safe and think of others we are all in this together…x

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.

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!

CarolCooks2…This week in my kitchen…Everything cooked from scratch…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…wouldn’t it? I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

Having grown up in a family where my mother and grandmothers cooked from scratch maybe it was a little easier for me…I then had children (6) that meant a minimum of  8 to cook and feed every day plus the extra kiddies who would wangle a dinner invite…haha…It was a bit of a home for waifs and strays at times…

Then I moved here…Many of the ingredients I cooked with I cannot get here or are imported at cost and often very rarely available so at times ingredients have proved a challenge however it has forced me to improvise and substitute ingredients but overall I believe I am a better cook for it…

I have also learnt that many foods I took for granted and thought I couldn’t make …Well, I can…Always cheaper, bigger portions than the sometimes tiny jars and packets you buy…no chemicals and fillers…and not as time-consuming as I thought they might be…Taste-wise always superior…

Over the next few weeks, I will give you some hints and tips using minimal basic ingredients most of the time and healthy most of the time for foods you can make at home …Also if you are really struggling to get meals on the table tell me what ingredients you have and I will come up with a meal plan…Just e-mail me if you would rather…carolcookstwo@gmail.com   Happy to help…xx

I am being preventive so have opted to stay in where possible and keep away from people…I made my favourite biscuits anything with golden syrup and I am hooked…These little biscuits well they are not really biscuits more like cookies as they have a softish very slightly chewy texture…Carol’s Coconut Cookies…

These cookies are my basic recipe and are my experimental recipe I am already planning what I can add to them but this time I left the recipe as it is..no walnuts or raisins…

Ingredients:

  • 150gm rolled oats
  • 100gm plain flour
  • 100gm light brown sugar( I used raw sugar)
  • 100gm dessicated coconut
  • 100gm butter
  • 2 tbsp golden syrup
  • 1/2 tsp of bicarbonate of soda
  • 2 tbsp of boiling water.

Let’s Cook!

Set oven to heat at 175C, gas mark 4.

Line a baking tray with parchment paper. Combine the sugar, flour, coconut and oats mix to combine well.

In a small pan add the butter and golden syrup and melt the butter. meanwhile, bring the kettle to the boil and add two tbsps of boiling water to the bicarbonate of soda in a small cup. Add this to the melted butter/syrup mix. It will foam a little.

N.B if you leave it on the heat…like me…and turn back to line your tin…It will foam and went all over my ceramic hob…the rest you can guess…

Make a well in the centre of your dry mix and pour in the melted butter/syrup mix. Stir to thoroughly combine and it will form a slightly sticky dough.

Roll out balls and put on a baking tray leaving a space as they will spread on cooking ( the mix made 15 balls) Slightly flatten with your hand.

Put in the preheated oven and cook for 15-20 minutes, remove from the oven and cool on a wire rack.

Enjoy!

If the bread counter is empty…Grab some flour if you can any flour as bread is very adaptable, some yeast, Oats, baking powder and baking soda you are then equipped to make some beautiful bread…Can’t get yeast …no worries we have that covered…Milk and we are sorted you can now make some beautiful bread.

This first recipe is from Sally...A beautiful yeast-free Irish soda Bread…

Sally Yeast Free Soda Bread

https://smorgasbordinvitation.wordpress.com/2017/05/09/cook-from-scratch-yeast-free-irish-soda-bread/

The second recipe is a favourite of mine… Buttermilk Bread…

Both easy to make and great spread with butter or jam, toasted, eaten with soup…both lovely loaves of bread and who doesn’t love the smell of fresh bread?

Let’s Bake!

Buttermilk Bread…

buttermilk-bread11

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of bread flour.
  • Melted butter to brush the top of the loaf.

Let’s Cook!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, or store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

If like me you can’t always get Buttermilk or it is very expensive then here is a recipe to make your own Buttermilk.

https://blondieaka.wordpress.com/2017/01/10/how-to-make-you-own-buttermilk/

Any leftover bread…SAVE IT…I always keep a bag or container in the freezer for all my leftover bread…

It is then handy to make breadcrumbs to coat fish or chicken, to make a bread pudding or a bread and butter pudding, to make stuffing or bread sauce…

Have you half a pack of cream cheese a couple of rashers of bacon, a slice or two of ham or a small piece of chorizo sausage lurking in the fridge…some breadcrumbs and some Jalapeno peppers…Fancy a snack..easy…Although I have used bacon with mine any of the above will be great just crumble the chorizo and cook then add to the cream cheese which if you haven’t enough cream cheese bulk it out by adding some feta, sour cream any other cheese play with the flavours use up your odds and ends…

https://carolcooks2.com/2018/03/15/jalapeno-poppers-with-bacon/

Next week flatbread and pizza bases…again so easy…so if you are faced with not a lot on the shelves check out the herbs and spices, always grab some flour and milk…cheese if you can any sort it can all be used…cheese sauces for starters, pizza topping…

No tinned tomatoes then buy a couple of kilos of beautiful red ripe tomatoes and make your own it is so easy…You can then make soup, pasta sauce topping for pizzas…Fresh herbs can be frozen so pick them up they will all add a zing to your sauces and pizza…

It will also save you money...ready meals are expensive and not healthy and often not big enough for a growing lad or hungry hubby…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the Uk who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour…

That’s all for this week from me please stay safe and think of others we are all in this together…x

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.

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!