Category Archives: Carol’s Monthly post on TRH

The Culinary Alphabet …The Letter G

Carol Cook!Culinary Alphabet G

This week it is time for my monthly post over at Esme’s Salon where she very kindly lets me loose once a month this month it is the letter G of the culinary alphabet, of course, we have the obvious but I hope there is just even one that you hadn’t heard of there was for me…Which one do you think it was ??

Starting my Culinary journey with two ingredients which I use on almost a daily basis starting with my ginger tea first thing in the morning.

Ginger and Galangal are both used frequently in Thai cuisine and indeed the culinary world. The difference visually is quite apparent Galangal has that lovely pinkish hue when it is freshly dug up.

Ginger is a soft brown colour a comparison could be the peacock and the peahen..in my mind..haha

ginger-1738098_1920

 

Galangal or as it is also known Thai ginger is used in many dishes ..it can only be sliced it does not grate well it is also an integral part of the ingredients in Thai Tom Yum Goon Soup.

Ginger you can grate or dice finely, it is used in fish dishes here or with Scallops it is a lovely thing.

Both members of the rhizome family..turmeric and cardamon also being relatives of ginger which has a softer taste than the citrusy Galangal.

Ginger is softly sweet and slightly spicy and medicinally it has many benefits. Ginger tea can aid digestion and is a lovely drink.

Ginger Beer… my mum used to make it and I have memories of the corks popping out while it was fermenting in her pantry. She used to feed the root and then pass half on to a friend a bit like we pass on our sough dough or kombucha. I keep saying I am going to start a ginger beer plant as I have happy memories and love a drink of ginger beer.

The true Ginger Beer Plant dates back to around the 1700’s and is not actually a plant at all, instead it is a living organism. This organism forms a gelatinous cluster which moves about within its jar naturally, and used correctly can allow you to make a lifetime’s supply of authentic, naturally fizzy alcoholic Ginger Beer that used to be commonplace in most UK households.

Many recipes now use yeast and I have seen some with sultanas in but they are not true ginger beer plants this recipe is my mum’s. Wash and peel the root first and my mum used tap water but not knowing what is in today’s tap water I would suggest filtered water or mineral water.

Dice a tbsp of the freshly cleaned ginger root into small cubes and place this into a sterilized jam jar three-quarters full of filtered or mineral water.

Add two tsp of white sugar.

Cover the top of the jar with some muslin to allow the air to circulate but protect from foreign bodies or insects falling into the jar.

Leave the jar in an exposed place at room temperature, e.g. a kitchen shelf.

Every day for about a week you need to add two tsp of sugar and two tsp of freshly diced and peeled ginger root.

If after one week the mixture is frothy with a pleasant odour it is ready to use. If it is mouldy discard it and start at the beginning again.

I do suspect it may be the water which is a problem on occasions as my mum didn’t often have that problem. 

Garlic…

garlic-618400_1920

Garlic has been used for several thousands of years a common seasoning used by most people it is also hailed as having numerous health benefits.

Garlic one of my most purchased foods and one I use daily it is also lovely pickled… If you coat the cloves with olive oil and roast them in the oven until they are soft they can then be squeezed and made into a dip.

The Koreans heat the heads of garlic for several weeks and the sweet and syrupy result is sold as black garlic.

Now, who doesn’t love garlic bread and I claim to make the best garlic bread… Garlic toast, bruschetta, crostini all made with garlic are just wonderful…

Garlic powder has a different taste from fresh garlic and if used as a substitute for fresh garlic 1/8 tsp is equivalent to approx 1 clove of garlic.

The garlic leaves are used in cooking here and in many parts of Asia… Cut, cleaned and then stir-fried with eggs, fish, meat or vegetables…they are very nice.

Gribiche… a sauce originating in France made with hardboiled eggs and capers but is it a sauce? A vinaigrette, a mayonnaise or a condiment it seems to get labelled around the world of cuisine as any of those and has evolved over the years as many recipes have …I think I much prefer the original.

Guacamole…first developed by the Aztecs it is a popular dish of Mexican origins and also made all over the world now as an appetizer or side to spicy dishes.

 

Ingredients:

  • I avocado
  • 1 ripe tomato
  • 1 finely chopped shallot or green onion…I prefer shallots
  • I  birds eye chilli finely chopped
  • 1 tbsp of fresh coriander
  • Salt and black pepper for seasoning
  • Lime juice

Let’s Cook!

Peel and roughly chop the avocado stir in the chopped onion, chilli, tomatoes and the coriander. Season to taste with salt, black pepper and a generous squeeze of lime juice.

Cover bowl with cling film and chill before chill before serving.

Goosefat… Make for the best roast potatoes and it also has a high smoke point. It has also been known as that “old white magic” and used for generations in Europe. Once so prized in France only the aristocracy had permission to eat it… milder than duck fat it has a distinct flavour  and adds a quality of any of your dishes  very versatile you can confit, sauté, bake, roast, baste, pan fry, deep fry and stew and is still widely used in French cuisine.

Gratin… Who doesn’t love a cauliflower cheese or other vegetables coated in a cheese sauce? The meaning is a dish topped with lightly browned bread crumbs or cheese.

 

Garam Masala… I make all my own spices and this is no exception easy to make and it means spices rotate quicker so they are always fresher which one reason why I make my own spice mixes and also it is cost effective and they contain no fillers and nasties like sore bought mixes.

Some ask the question is it the same as curry powder? The answer no…Curry powder contains many of the same ingredients, for example, fenugreek and cumin along with other spices however garam masala consists entirely of pungent spices and has a stronger flavourMasala chettinad spice powder

Ingredients:

  • 2 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 4 whole cloves
  • 6 cardamon pods green
  • 2 bay leaves
  • 2-inch piece of cinnamon
  • 1 tsp black peppercorns
  • 1 tbsp fennel seeds
  • 1 piece of mace.

Let’s Cook!

Dry roast all your spices individually until warm and fragrant. Leave to cool completely and then grind to a fine powder …I have a little coffee grinder which I use to grind my spices and it works really well prior to that I used a pestle and mortar which is hard work but brilliant as an arm toner.

Store in an airtight container and use within 3 months as the spice will start to lose its potency …If you use a lot of gamma masala then just double or treble the quantities.

Green Papaya… One of my favourites and used all the time here to make Som Tam ( Papaya Salad) I also use them to make mango chutney as although I love Thai food I also love Indian food.

Papaya on tree

https://blondieaka.wordpress.com/2017/08/18/papaya-salad-one-of-thailands-iconic-dishes/

I hope you have enjoyed this walk through some of the culinary ingredients beginning with G and tune in next month for my culinary journey and the letter  H…, Of course, I can immediately think of a couple of spicy culinary ingredients beginning with H…Can You???

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Until next time thank you for reading  have fun, stay safe and be mindful xxx

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The Culinary Alphabet…The Letter F…

Carol Cook!Culinary Alphabet F

Welcome once again to Carol Cook’s column and today in my culinary trawl we have the Letter F.

I am loving this series as I am discovering terms and names I didn’t know or didn’t think I knew so I hope you are too. You can find me once a month over @ Esme’s Salon

F for me was not as easy as some and not so many terms beginning with F although as I was writing I did think of some more it takes me a while sometimes…getting old…lol

Let’s kick off with the CULINARY ALPHABET…THIS WEEKS LETTER IS F

Falafel, a deep-fried ball, doughnut or patty made from ground chickpeas, fava beans or a combination of both. Falafel is a traditional Middle Eastern food, that most likely originated in Egypt. Usually served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; Falafel balls may also be eaten alone as a snack or served as part of an assortment of appetizers.

hummus- falafal 1649231_1280

Fenugreek Now I use this spice in my Indian cooking so that was easy. But for centuries, fenugreek has been used by many for its health benefits as fenugreek is not only nutritious but can provide us with numerous health benefits.

Five-spice powder is also another spice familiar to me and one which I use in my kitchen. Five-spice powder is a spice mixture of five or more spices which is used predominantly in Chinese and Taiwanese cuisine and to a lesser degree in Asian and Arabic cookery. If you can’t buy 5 spice powder then it easy to make.

Ingredients:

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.

Featured Image -- 16444

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.

star-fruit-carambola-sectioned

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

Pork-ribs-asian-flavours

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…

 

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely week xx

 

 

 

 

 

 

The Culinary Alphabet…The letter E

Escabeche- elephants ears-Egg drop soup-Escargot-

The letter E is next on my culinary journey through the alphabet and it is a fascinating tour so far I have learnt much or should I say I have been able to put a name to what I already knew which is good…

First published over at Esme’s salon where I have a monthly spot…You see me here you see me there you are beginning to see me everywhere… Wasn’t that a rhyme…The Scarlett Pimpernel no less …Told you I was a slightly crazy, English lady whose mind goes off on all sorts of journeys…Don’t ask…wait till the book comes out…

Let’s begin!

Escargot… The French love their snails and cooked in garlic and white wine I can understand why although there are some 200 snail farms in France some are still gathered from the wild.

escargot-snails-france-

Next on my culinary alphabet tour are:

Elephants Ears… They grew in Phuket by the Rai in the field near our house and the river that runs alongside had massive ones some of those leaves reached 3 feet long and 2 feet wide and the plants can grow 8 feet tall.

taro-1707892_1920

The elephant ears thirst for water is why they are so prolific in soggy areas and they are also popular here not only for landscaping but also near water features they are quite an impressive plant.

The corms or roots are also to be found on every market stall it’s Taro.

Egg Threads…Are lightly beaten eggs which can be dropped in a soup for example or used to make an egg netting to enclose a filling…This recipe is for one of my favourite soups…

Egg drop soup

Ingredients:

  • 1 1/2 tbsp oil ( I use coconut)
  • 3 spring onions
  • 3/4 lb ripe tomatoes ( chopped and cored)
  • 1 tsp salt
  • 1-2 tbsp Fish Sauce
  • 1/3 lb finely minced pork
  • 1-2 chillies diced diagonally
  • 2 eggs beaten
  • 2 sprigs of coriander or dill
  • 5 1/2 cups water
  • Black Pepper to taste

Let’s Cook!

Heat the oil over a medium heat in a large pan. Add tomatoes and salt, cover and cook until soft about 4-6 minutes. Stir occasionally to prevent sticking or burning.

Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust seasoning before serving.

Add the mince and move around to break up any big clumps.

Add water, bring to boil and skim off any scum that arises.

Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.

If you are not serving immediately then remove from heat and keep the lid on.

To Serve:

Egg-drop-soup-recipe

Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.

Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.

Ladle soup into a bowl, add a generous sprinkling of pepper and garnish with Coriander or Dill.

Enjoy!

Escalope…Is a steak which is cut from the rib section of a cow it is boneless and has a thin layer of fat often known as the Faux Fillet.

Edam Cheese…I think we are all familiar with that cheeses with red wax around it and although I really love a strong-tasting cheese I do quite like this mild tasting cheese. Often used for appetizers or as a fondue.

Effiler...A French culinary term meaning to prepare green beans for cooking by breaking off the ends with the fingers, as close as possible to the tip and removing the strings. When applied to almonds and pistachio nuts effiler means to cut into the thin slices lengthways, either with a knife or with a special instrument. The word is also used for slicing chicken or duck breast.
Some chefs use the term effilocher, particularly for cutting leeks into fine shreds.

Egg Wash...Eggs are beaten and used to brush the top of pastry and pies before cooking.

egg wash-pies-

Egg Plant…Also called aubergines come in many colours and sizes and are used in many cuisines here in Thailand they are also eaten raw…A species of the nightshade family it is grown for its edible fruit. It is also called Brinjal in Southern Asia and South Africa. It is an ingredient used in Thai Green Curry and also used in Mousakka.

pea-eggplants-recipes

Tiny pea eggplants used in Thai Curries

Enoki… Popular in Japanese cuisine these fine white mushrooms are called Golden Needle mushrooms by the Chinese…Used in soups and stir-fries they barely need but a few minutes as they don’t respond too well to heat…They also take on the flavour of what the oil has been used to cook before..so if you cooked bacon they will take on that flavour.

enoki-mushroom-recipes

Espresso… Coffee served with water to drink after your first sip this then cleanses your palate…Created in ‘80s Soho, London, by cocktail legend Dick Bradsell, the story goes that a delightful young lady entered his bar and asked Dick to make her a drink that “wakes me up and then. Thus, a legend was born, fueling office parties and “Crimbo” get-togethers the nation over.

espresso-martini-cocktail

 

The Espresso Martini is a sumptuous mix of vodka, coffee liquor, and espresso that gets people giggling with excitement at its mere mention. It’s rich, indulgent and creamy, and the shot of espresso will make sure you keep up with the pack if you find yourself flagging.

Escabeche…A marinade to flavour and preserve meat and fish is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish or meat (escabeche of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and sometimes colored with pimento (Spanish paprika) or saffron.

escabeche- marinade-pork

That’s all for my trawl through the culinary alphabet and the letter E… I do hope that you enjoyed the post.

Until next time when it will be the letter F…X

If you would like to connect with me on my social media although I am a crazy English lady with a quirky sense of humour…  I look forward to meeting you x

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely week xx

 

The Charade – Chapter 20

The plot thickens…

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S C Richmond

Chapter 20

By Carol Taylor

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The girl was angry, angrier than she had been for a long time… Carl’s eyes had given him away she had seen the real him. Instead of being scared though she was angry it seemed like everyone she knew was keeping things from her or trying to get something from her…Why?

Lost in her thoughts she realised she was standing in front of the door where she was staying and a kind looking man was smiling at her.

“Did you have nice walk? The weather is lovely isn’t it? Come in, Come in you must be hungry.” She followed the man into the dining room where there was a lovely table set with a beautiful white cloth and some very pretty flowers. “Sit down my dear …I will ring Jenny to bring in breakfast…”

Within a few minutes a smiling girl appeared carrying a beautiful…

View original post 405 more words

Interview with Carol Taylor from “Retired? No one told me!”

If you would love to know a little more about me then come on in and see the real me 🙂

EsmeSalon

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Retired no one told me…Weekly roundup…The letter B, blood pressure and Jalapenos.

Carol's weekly update 22 march

Welcome to another weekly roundup of my posts and what a week it was last week I finally got back on-line properly after nearly a week on Sunday…

Starting the weekly roundup was my post for the recipe for Jalapeno peppers stuffed with cream cheese…They are really quite yummy and judging by the response the post got so did many others think so as well.

Stuffed jalapenos cooked

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

Next was my monthly post over on the Recipe Hunter...It was the letter B in my trawl of the culinary alphabet… Not many of you had heard of Barding which sort of surprised me …If you haven’t either then all will be revealed and so much more if you read the post.

THE Culinary Alphabet collage letter B

https://blondieaka.wordpress.com/2018/03/16/the-culinary-alphabet-the-letter-b/

It was then Fruity Friday but it was not published until the Sunday when I was finally back online.

Not being able to get on-line sort of threw me somewhat and it has been a funny week this week I have felt a bit disjointed and not quite with it…

Monday saw the re-posting of one of my older posts about Healthy foods which may help reduce the blood pressure…Again a very popular post…Blood pressure is something so many people suffer from and much can be done by exercising and looking at what you eat…Moderation...my word of the year…haha

https://blondieaka.wordpress.com/2018/03/19/healthy-food-which-may-help-to-reduce-your-blood-pressure-and-recipes/

Bootcamp was next… How to eat the foods you love and lose weight…Moderation and no excuses is my mantra…as if we don’t follow a sensible eating plan then we are just letting ourselves down…No one else just yourself!

No More Excuses

Who do you cheat??? Yourself!

Now I eat meat...Yes, I do and fish… But I also like meat-free days…My friend Richard whom I first met in Phuket and who moved to Germany shares his love of cooking with me…We both love experimenting and he made this awesome Chilli with lentils...He also made a Thai dish with lentils which I will share with you very soon…

Richards vegetarian chilli

Lentils I can do…It’s this Tofu which I haven’t yet tried and my OFFER is still open if anyone cooks with Tofu please share with me and I will promote you on my blog if you have tried and tested recipes with Tofu you can guest post…I DON’T AND HAVEN’T EATEN TOFU…EVER…DO I WANT TO? NOT PARTICULARLY….I am being honest here…Tempt my taste buds!

I try most things...Come on this is the girl who eats ants eggs, crispy fried insects and has tried fermented fish and Durian…Not Tofu! NOT YET!

https://blondieaka.wordpress.com/2018/03/20/healthy-eatinghow-to-lose-weight-and-eat-the-foods-you-love-5/

Wednesday it was over to Sally’s for my weekly Food column and this week I had a recipe for some lovely lemongrass skewers,,,I was watching MKR today and two of the contestants made some quite similar but moulded the meat mix around sugar cane which sounded very nice although I love lemon so would probably prefer using lemongrass skewers still.

cropped-for-web Sally Cronin

https://smorgasbordinvitation.wordpress.com/2018/03/21/smorgasbord-blog-magazine-carol-taylors-food-column-lemon-grass-chicken-and-jamaican-chicken-wings/

 

I hope you enjoy these roundups I like them as I can catch up all in one place …I hope you all have a brilliant weekend wherever you are…xxx

If you would love to connect with my other social media then I have added my links below it would make me very happy to see you there and have a chat as I get very lonely as the only European woman where I live so this is my outlet to have a chat in English.

Connect to Carol( Moi)

Blondieaka.

 

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

 

Happy Weekend xxx

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