Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘L’ is for Lamb, Lavender, Lemon/ Lime Meringue Pie, Liquorice and Liver…


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter L.

Welcome to the next letter of the alphabet and I am starting with Lamb which is one of my favorite meats although not so easily available here.

Egyptian Lamb Flatbreads

Cold lamb is not very nice so we decided to make some flatbreads..a first for me and I was really pleased with how they came out..very quick and easy to make and a great use for the leftover lamb they made a change to shepherds pie. I now make my own bread and flatbreads all the time.

Ingredients:

• 1/2 cup water.
• 1/4 cup of milk
• 2 cups flour.
• 1 tbsp. Baking Powder.
• 2 tbsp. oil
• 1/2 tsp. salt.

Filling Mix

• 300 gm leftover cooked lamb…or you can use beef, pork or chicken.
• 1 lemon/lime finely zested.
• The juice half lemon/lime.
• 2 tsp. black pepper.
• 1 tsp. oregano or marjoram.
• 1 tsp. dried thyme
• I tsp. Paprika.
• 1 tbsp. cumin seeds, toasted.
• 2 eggs beaten.
• 1 tsp. sea salt…
• 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.
My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito…ready to fill…easy peasy.

Lamb Filling.

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of the lemon juice into the mix. Add all your spices, the eggs, salt and pepper and most of the spring onions and retain some for garnishing. Mix together thoroughly.

Lay out the flatbreads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays and rub one with Olive oil. Lay the flatbreads on the oiled tray, lightly rub other tray and pop this on top of flatbreads. Put trays into the preheated hot oven and cook 6-8 minutes. This way the flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on the size of the flatbreads cut in two …I left mine whole as I served individually (see picture) and not on a large serving plate but for a party or just because you want to….. serve on one dish with Humous.

Larding.

Larding is the cooking technique of inserting strips or pieces of fat into a piece of meat that doesn’t have much fat of its own.

Fat is important in cooking, as it melts and keeps the meat from drying out.

Back in the last half of the 1900s, people didn’t need to do larding very much, as farmers had worked to breed animals with better marbling in their meat. No sooner had that been achieved, however, than consumers changed their minds and wanted “fat-free” meat, and wouldn’t purchase meat that had much or any marbling in it. Consequently, farmers are going back to breeding meat that doesn’t have much fat of its own, and we have almost reached the point that we have to start larding again.

Some meats, such as venison, have always been larded as Venison is very lean meat.

Often lard (pork fat) is used, but if you are doing beef you would want to use beef fat to “lard” your beef with.

Lemon/ Lime Meringue Pie

I seemed to be making a lot of recipes lately which require egg yolks thus leaving me with a glut of egg whites. I haven’t made a lime meringue pie before but as we get more limes here than lemons it made sense to do so… Make a pastry case using either your own tried and tested recipes or following mine.

Make the shortcrust pastry.

I use half fat to flour so for example for 8oz of flour I use 4oz of fat.

The flour is not same here and very recently when I was comparing items from the UK against the US….I made some startling discoveries of the differences and it has made an instant difference to my cooking especially my pastry…. I will say no more but I had a silent rant!

Again I cannot get the same cooking fat so I use an olive oil based fat and crispo. For this sort of pastry when I want a nice soft pastry I used 1/3 olive oil fat and 2/3 crispo.

And cake flour, not all purpose flour, and the difference was remarkable…….mmmm I am still silently ranting…lol

Prepare your pastry making sure you use ice cold water from the fridge and wrap in clingfilm and put in the chiller for at least 20 minutes.

Roll out and line a pie plate or dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or just how I feel.

If I don’t prebake I stand the dish on a baking tray so as to make sure there are no “soggy bottoms”

For this pie, I pre-bake the pie case…I cook the pie case on 190 degrees for about 25-30 mins if you just lightly scrape the edge of the pie it should just flake away.

Now let’s make the filling…

• 1 1/2 cups of sugar
• 1/2 cup cornstarch
• 1/2 cup water
• 1 egg yolk
• 1/2 cup fresh lime juice or lemon juice
• 2tsp butter at room temperature
• 1 cup boiling water
• 2tsp lime zest.

Let’s Cook!

  1. Combine sugar, cornstarch, water, and lime juice. Whisk until smooth.
  2. Stir in butter and egg yolks. Then gradually add boiling water.
  3. Bring mix to the boil, reduce heat and simmer for 5 mins.
  4. The mix should be fairly thick and glossy, if you want to add green coloring at this point then you can. I didn’t so add so my filling was a lemon color because of egg yolks.
  5. Pour into the pre-baked pastry case.

Meringue Topping

• 3 Egg whites
• 3/4 cup sugar.

Let’s Cook!

  1. Beat egg whites until stiff peaks.
  2. Add half of the sugar and beat until stiff and then fold in rest of sugar.
  3. Put on top of lime/lemon filling and make sure edges are sealed.
  4. Bake in preheated oven on 175 until top is golden. About10 mins.

Liver.

This lovely spicy chicken liver dish is very easy and quick to make…. In Thai, it translates to Pad Ped Kuang Nai Gai Tua Fuk Yaao. Try saying that after a few glasses of wine.

This dish is a family favorite, even hubby eats it and he doesn’t really do spicy but I think his love of liver takes over.

Ingredients:

• 350 gm Chicken Livers
• 4 or 5 long green beans.
• 1 tsp. Red curry paste….. depending on the red curry paste you use you may need to add more…I use a locally made one which blows your head off …so only use a tsp. and it is still hot!
• 1-2 tbsp. Fish Sauce.
• 6/8 Lime leaves very finely sliced.
• 4 tbsp. Coconut Milk.
• A small amount of coconut oil.

N.B You can use oil of your choice I just always cook with Coconut oil.

Let’s Cook!

  1. Clean and cut up chicken livers…I do bite-size pieces.
  2. Cut up long beans into half-inch long pieces.
  3. Finely shred lime leaves…..I roll them and shred.
  4. Heat Pan over fairly high heat, add a small amount of oil, add chili paste and 1 tbsp Fish sauce stir until paste is liquid, add finely sliced lime leaves and chicken livers, stir until the liver is just cooked.
  5. Add the green beans and coconut milk and cook gently for 2/3 mins.
  6. Taste and add more fish sauce if required…I generally add about another half tbsp.
  7. It is now ready to serve..this is quite a dry dish so can be served with a small bowl of miso soup with chopped spring onions if liked.
  8. Serve with steamed rice.

Lassi.

Lassi is a popular traditional dahi-based drink that originated in the Indian subcontinent. It is a blend of yogurt, water, spices and sometimes fruit. Traditional lassi is a sweet-savory drink, sometimes flavored with ground and roasted cumin.

Lemongrass.

A tall tropical grass the fresh stalks and leaves have a clean lemonlike odor because they contain an essential oil, which is also present in lemon peel. Used extensively in Asian cooking and it is a spice which I love Lemongrass is a long thick grass with leaves at the top and a solid portion several inches long at the root end. The lower portion is sliced or pounded and used in cooking. As a spice, fresh lemongrass is preferred for its vibrant flavor but is also sold in dried form. The dried spice is available in several forms: chopped in slices, cut and sifted, powdered,

Longan.

A popular fruit here in Thailand in season Longan is sold everywhere markets and street corners…Thais love it…

Longan fruit also referred to as “euphoria fruit,” grows on an evergreen tree and is related to the lychee. Both are a translucent white beneath a somewhat soft and nut-like exterior. The longan, however, has a light brown shell and a central hard, glossy black seed that has the appearance of an eye. The Chinese call this fruit “dragon eye.”

The flavor of the longan is described as being somewhat like that of the lychee only sweeter and more grape-like. Longan Honey is also very nice and healthy and honey I buy fresh whenever I can.

Liaison.

A liaison in cooking is a binding agent. It could be bread or flour but generally, it is almost always especially in professional kitchen cream and egg yolks. Classically it is 3 egg yolks per cup/8oz/250ml of cream which are mixed together and then a small amount of the hot soup.stew is added a little at a time (we don’t want) scrambled eggs do we? then once the temperature of the liaison has raised which is called ” tempering” the mixture is poured into the soup or stew.

If using flour then mix the flour with a little cold water first before you add the hot mix and temper it.

Leeks.

Leeks, like garlic and onions, belong to a vegetable family called the Allium vegetables. Since leeks are related to garlic and onions, they contain many of the same beneficial compounds found in these well-researched, health-promoting vegetables.

Fresh leeks should be stored unwashed and untrimmed in the refrigerator, where they will keep fresh for between one and two weeks. Wrapping them loosely in a plastic bag will help them to retain moisture.

Tips for preparing Leeks.

Cut off green tops of leeks and remove outer tough leaves. Cut off the root and cut leeks in half lengthwise. Fan out the leeks and rinse well under running water, leaving them intact. Cut leeks into 2-inch lengths. Holding the leek sections cut side up, cut lengthwise so that you end up with thin strips, known as the chiffonade cut, slicing until you reach the green portion.

Make sure slices are cut very thin to shorten cooking time. Let leeks sit for at least 5 minutes before cooking.

Leeks can be used in soups, stews, they can be stuffed there are numerous recipes using leeks…Just make sure that you wash them thoroughly as they tend to have their growing soil between each layer.

Liquorice.

Liquorice (British English) or licorice (American English) is the root of Glycyrrhiza glabra from which a sweet flavor can be extracted. The liquorice plant is a herbaceous perennial legume native to southern Europe and parts of Asia, such as India.

Liquorice flavours are used as candies or sweeteners, particularly in some European and Middle Eastern countries.

Liquorice is a chewy, dark-brown or black sweet flavored with liquorice root extract. Common variations include bootlaces, all-sorts (which are bound by colored sugar paste) and regional confections such as Pontefract cake and Yorkshire pennies (shiny black discs that are distinguished by the small castle and owl image stamped on one side).

In Denmark and Norway, salted liquorice is more common than the sweet variety popular in Britain. I remember as a kid we used to get very small liquorice sweets like little pips…called imps I think? and also one which I am assuming was the root and it was really chewy…Does anyone else remember those???

I know many chefs are now using liquorice in cakes and savory dishes I haven’t tried it…I love the sweet liquorice but do think it is a bit like Marmite you either love or hate it…

Licorice extracts have been used in herbalism and traditional medicine.

Lavender.

Lavender is a herb native to northern Africa and the mountainous regions of the Mediterranean and is also grown for the production of its essential oil, which comes from the distillation of the flower spikes of certain lavender species.

The lavender essential oil is toxic when swallowed.

The oil has cosmetic uses, and it is believed to have some medicinal uses.

Can you use lavender in cooking?

Lavender flowers are most commonly used in dessert recipes, but some professional cooks are finding it is also an outstanding addition to savoury recipes. Like rosemary, lavender can add a robust flavor to roasted meats and is especially good with lamb.

Again I haven’t used lavender in cooking but I think maybe I will soon…Has anyone else used lavender in cooking?

Lotus Root

A popular vegetable here in Thailand …with a creamy and starchy texture that’s similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku. Though not as widely available, even the petals and leaves of the lotus plant are edible.

The first time I came across the seeds were when we visited the Red Lotus Lake here where I live I was then able to join the dots as I had seen the seed pods being sold at the roadside and on the markets but didn’t know what they were…

The lotus root can be found sunk into the mud of a pond or river bottom and the lotus root is actually the stem of the plant. Growing as long as four feet, the stems rise out of the water and ends in the elegant flowers that are so revered in Buddhist and Hindu cultures. Even in harsh temperatures, lotus flowers maintain a fairly precise temperature range, which is perhaps why the Chinese call lotus root a “cooling” food, consumed to restore balance to the body.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter M.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘K’ for Kale, Ketchup, Kippers and Kanom Moo Krob (Crispy Pork and Kale)


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter K.

K seems to lend itself too much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…

Kippers, I remember that smell very well as a child my dad loved Kippers, So what is a Kipper?

A kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).

In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

My abiding memory is the bones and the smell you can imagine a fussy child picking all those little bones out.and screwing up her nose..lol

Kaffir Limes

I have used the leaves in many of the Thai dishes that I cook they are used in many Asian dishes…The trees are small evergreen trees and prickly. The one I had was quite a young one and I had not seen any fruit…It wasn’t until a neighbor gave me some of the fruit that I put two and two together and realized that was the fruit of the tree I had growing in the garden and now we do have fruit.

The rind is very bumpy unlike the normal limes I use and when cut open the flesh is quite dry and what juice there is has an acidic, bitter and is very strongly sour tasting.
A complete contrast to the zest which is quite aromatic.

A little zest goes a long way and very finely chopped or added to ingredients it imparts a beautiful citrus flavour. I have added a little video as there is a knack for chopping the lime leaves very finely. You need a really sharp knife and it is an art…

Here in Thailand, it is also pounded in a pestle and mortar as it is an ingredient in many curry pastes it is added to the iconic Tom Yum Soup and other soups and stews here and also is an ingredient in Thai Shrimp Cakes

Nutritionally the benefits of the Kaffir Lime is from the oils in the rind and the high levels of citronella and limonene which are both antibacterial and anti-inflammatory.

Oil extracted from the leaves is also used for medicinal purposes, it is mixed into shampoos, soaps salves and fragrances.

Most often it is used in oral products or the leaves can be rubbed directly onto the gums as it eliminates harmful bacteria in the mouth.

In the rural areas and villages, you will find many herbs, fruits and vegetables are used like this to help alleviate and cure many ailments as many either are to far away to visit the doctor or cannot afford to or even just prefer to use remedies passed down through the generations.

It is also used as an insect repellent by mixing the juice or oil with a lotion or salve and it reduces the chance of being bitten.

I hope you have enjoyed learning about the Kaffir Lime…Do you use Kaffir lime or its leaves ????

Ketchup.

A thick, sweet sauce made with tomatoes, vinegar, sugar, salt, and spices. It is also known as catsup and catchup. It is said to be derived from “fet-tsiap,” a spicy pickled fish condiment popular in China.

Ketchup was first mentioned in print in 1711. Most American ketchup is made with tomatoes. The F. & J. Heinz Company of Pennsylvania sold the first bottled tomato ketchup as of 1876.

Kaki aka Persimmon

A fruit which I have seen and never bought until a little while ago…Why? I just haven’t but I saw it mentioned in a few recipes which prompted me to try it…

Kaki (Persimmon) is in season here now and I have to admit not a fruit I had tasted… seen never tasted but this week we did my daughter-law hadn’t tasted it either so we bought some and it is lovely the texture of a crisp apple fairly sweet but very nice.

The persimmon is one of the classical fruits of China, from where it was introduced in ancient times to Japan. Mainly grown in China and Japan commercially but smaller growers have developed in Italy, Israel, Brazil, California (U.S.A.), Australia and New Zealand. In South-East Asia, it is grown on a limited scale in Java, Sumatra, Malaysia and Northern Thailand. At present grown by hill tribe growers here in Northern Thailand.

Production has been slow to cultivate and they are mostly sold as fresh fruit which is probably why by comparison with other fruits they are expensive.

Kielbasa (kihl-BAH-sah) – Kielbasa is a smoked sausage made from pork. Sliced and eaten with cheeses and olives.

Kale.

Love it or hate it but there is no denying the health benefits that this humble vegetable contains. I know many of you dislike Kale, but I love kale, although I do not love kale in a smoothie. Well, for those of you who buy greens powders at some expense so I am told … Dehydrate those tough outer leaves that you would normally throw away and turn them into a greens powder to add to your morning smoothie or sprinkle on your salads…

A great money saver…

Just a question when I lived in the UK the kale was what we called curly Kale the kale here is like the one pictured I haven’t seen curly kale here. What kale do you get curly or straight ???

One of my favorite kale recipes

Kanom Moo Krob (Crispy Pork and Kale)

Ingredients:

• 2 Belly Pork Strips.
• 8 Large leaves of Kale.
• 3/4 cloves Garlic. squashed with the flat blade of a knife.
• 2/3 birds eye chilies.
• 2 tbsp Oyster Sauce
• 1 tbsp Soy Sauce
• 2/3 shakes of Maggi Sauce.
• Half tbsp. Oil.

Let’s Cook!

  • Cook Belly Pork in the oven until tender and crispy for about 30 mins.
    I normally cook on about 180/200 degrees to start and then reduce heat slightly to 160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite sized pieces.
  • Heat the wok or large fry pan and add half tablespoon oil.
  • Add crushed garlic and chilies, add little hot water and cook for 1 minute, at this point the chilies may overpower you, ha ha, turn on expel fan and add chopped Kale.
  • Stems first if you are using them as they take longer to cook. I use stems of Kale also if they are quite a thick slice into 2-inch pieces.
    No waste from this kitchen…
  • Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.
  • Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi (seasoning Sauce).
  • Taste and adjust if necessary. Cook for further 2 to 3 minutes.
  • Add crispy Pork turn or stir a few times to mix.
  • Check the seasoning again and serve with steamed rice.

Enjoy!

Kosher food.

The word kosher means “fit or proper.” It refers to food that is proper for the Jewish people to consume as set out in the laws of Kashrut (the kosher dietary laws) in the Old Testament.

Knead.

The process of working dough by mixing, stretching, and pulling. Kneading is most often used in bread dough and is a necessary step in order to develop the gluten.
To knead, gather your dough into a ball.Using the heel of your hands, press down on the dough. Pull up the part of the dough that was flattened by your hands and fold it back over on itself. Keep repeating the process, turning the dough periodically.

Kugel

Koogel means “ball” or “Cannonball” in German. This name evolved because of the small round pot in which such puddings used to be cooked. This round, covered pot would be placed in the larger pot of cholent a slow-cooking stew of chunks of meat, marrow bones, beans, barley, potatoes. Classic ones are made with noodles or grains (sometimes even leftover bread). They often have a sweet ingredient such as raisins or apples, but some are savory. Today, they are even made with a variety of vegetables in a style reminiscent of quiche or casseroles.

What is characteristic of all of them, though, is that they are made without water, using fats and/or eggs to bind the ingredients.

Khao Soi

Originating from Northern Thailand there are many versions of this dish but all revolve around soft and crispy noodles with spicy yellow curry…

Khao Soi originated from here in the North and holds almost iconic status..said to originate from the Chiang Mai area the name means ” cut rice” in Thai although it is thought the word originates from the Burmese word for noodles and is a corruption of the word Khao swe.
It is also my all time favourite Thai curry I eat it at every opportunity.

Khao gle at

Are traditional handmade Thai pancakes and I was very lucky to see them being made a real family affair.

Kidney Beans

Red kidney beans are the most common kidney bean. These large beans have a dark red color, glossy skin and firm texture, making them suitable for soups, stews, chilies, and other dishes that cook for a long time.

The white Kidney bean also known as cannellini beans are large, with a thin, white skin and a subtle flavour.These beans are more suitable for salads and dishes that require a shorter cooking time.

Kinilaw Cuisine.

Kinilaw cuisine is a true Philippine cuisine with influences as far back as pre-colonial times with trans-Pacific trade and exchanges of culture. Links later in the 16th century with Europe and South America through Spanish colonists had the most tremendous impact on today’s Philippine cuisine. This merging of culinary heritages must be described and considered as a real “fusion cuisine.” to what has become today’s Philippine cuisine.

Anything alive and anything fresh can be used for Kinilaw cuisine (crustaceans, fish, meat, vegetables, fruit, flowers, insects, fowl, and snakes; food as rare and unusual as balatan (sea cucumber), lima lima (spider conch), kohol (river snail), abatud (larva of coconut beetle), butbut (sea anemone), guso (seaweed) goat, carabao, venison, wild boar, heart, liver, tripe, animal skin, Puso ng saging (banana core) and to name some many of which are local ingredients. It is pretty similar to Thai Cuisine where you will get regional differences to the same dish.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter L.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘J’ for Jelly Beans, Jalapenos, Jack Fruit and Jerky all with a little Jus


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter J.

 

I hope you are enjoying this series of the A-z of food as much as I have the research and writing.

Starting with one of my favourite little sweeties the Jelly Bean…

Jelly Beans are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…

Jelly:

Depending on where in the world you live Jelly can be a wibbly wobbly fruit jelly made with gelatin which in England is served with fruit and cream or used to make a trifle. In the US jelly is put on bread or toast or made into a tart and is what we Brits call jam…Are you confused yet?

Jellies are also sweets…fruit jellies of all shapes and sizes…They may be plain or covered in sugar but are what we call jellies in England.

Jalapeno Peppers…

Those of you who know this lady knows that she loves her hot peppers and these are no exception to this…Jalapeno Peppers on a Pizza or in a chilli …Pickled with carrots was a new one on me until about 18 months ago when someone I met who came from Texas gave me this recipe …I am addicted to them as are the men in this household lovely as a little spicy nibble as one passes the fridge or with some cheese and biscuits as a little snack with a beer…

Jalapenos and carrots

Jamaican Jerk Seasoning… I was given this recipe many years ago when we visited Jamaica for our daughter’s wedding… Think Steel Drums on a beach…Beautiful and our guide who was a huge man going by the name of Wolf… He gave us the best tours of the island and some recipes from the lovely food his wife cooked for us one night… a holiday to remember …

Ingredients:

• 1 tablespoon onion flakes.
• 2 teaspoons ground thyme.
• 1 teaspoon dried parsley.
• 1 teaspoon ground allspice.
• 1⁄4 teaspoon ground cinnamon.
• 1 teaspoon ground black pepper.
• 1⁄2 teaspoon cayenne pepper.
• 1 teaspoon paprika.

Mix together and store in an airtight container.

Jasmine Pearls…

Beautifully handcrafted green tea leaves…An exquisite tea…

Since living here I have learnt how to brew green tea properly and these pearls are a treat a beautiful tea…

Juniper Berries…

 

The primary flavour in gin and they also make a lovely rich sauce and pair very well with venison.

For the ways to prepare Juniper berries: Fruity Fridays

Jasmine Rice…

Thai jasmine rice is the long grain rice which is well known for its fragrance and taste all around the world. Thai jasmine rice is one of the main export products of the central and northeastern of Thailand. Because of the most suitable geographic location, Thailand can grow the best quality and unique jasmine rice.

Thai Jasmine rice is also known as Thai Hom Mali rice, Thai Jasmine Rice and Thai Fragrant Rice…

Jambalaya…

Is a one-pot recipe of chicken, sausage, shrimp and rice which has its roots in the Creole
community.

The first is Creole jambalaya (also called “red jambalaya“). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood.

Many variations exist of this recipe often passed down through the family. and often Jambalaya and gumbo get mixed up but they are two different dishes and there has been many a battle to determine which takes the crown… A beautiful warming dish on a cold night and one which tastes even better the next day when the flavours have been allowed to develop.

Julienne…

A technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips.

Jus…

French for juice, in restaurant terms jus usually refers to the pan juices from a piece of meat used to sauce it on the plate.

Jaffa Cakes… Almost iconic ..Chocolate covered orange biscuits, bite-sized genoise cakes first introduced to the UK in 1927 by McVities…In 2012 they were ranked the best selling cake in the UK…

Jack Fruit…

Often mistaken for Durian…Jackfruit is now hailed by Vegans as the best alternative to pulled Pork and indeed when the young Jackfruit is cooked it does resemble cooked meat…I was absolutely astounded the first time I cooked a young jackfruit as to how much it changed the texture and taste…

However to get to the lovely fruit is something else …But never fear I have included a lesson in how to get into that big green fruit …Think latex and all will be revealed…haha

For ways to prepare Jack Fruit: Fruity Friday

Jerky:
Jerky is lean trimmed meat that has been cut into strips and dried (dehydrated) to prevent spoilage. Normally, this drying includes the addition of salt to prevent bacteria growth before the meat has finished the dehydrating process.

Jerky is popular all around the world and I am sure there are many different recipes. Here in Thailand it is very popular and made using either beef or pork. Normally sun dried and it can be either threaded on bamboo much like a necklace or slightly larger pieces which are sold by the weight.

Homemade Beef Jerky…The Thai Way…

Ingredients

• 1 lb top round steak, cut into strips measuring approximately 4 inches long, ½ inch wide, and ¼ inch thick
• 2 tbsp fish sauce
• 1 tbsp dark or light soy sauce
• 2 tsp sugar
• ½ tsp ground white (or black) pepper
• Vegetable oil for frying
• White sesame to garnish(optional)

Let’s Cook!

  1. Heat the oven to 120°F and set a rack in the middle of it. Spread out the beef strips on a large cookie sheet and let them dry out in the oven for one hour. Turn the beef strips over and let them dry for another hour.
  2. You know the beef strips are ready when their surface is dry to the touch while the texture is still somewhat soft and elastic. When that happens, remove the beef strips from the oven or the drying basket and place them in a mixing bowl.
  3. Meanwhile, heat up some vegetable oil in a deep-fryer or an 8- to a 12-inch frying pan with a raised edge on medium heat. You only need just enough vegetable oil to come up to about 2 inches from the bottom of the pan. Line a platter with a piece of paper towel and keep it nearby.
  4. Add the fish sauce, soy sauce, pepper, and sugar to the beef strip bowl and toss; make sure that all of the beef strips are evenly coated with the seasoning sauce.
  5. Test the oil by sticking a wooden skewer or chopstick into the oil, making sure the tip of the wooden skewer touches the bottom of the pan. If you see tiny bubbles rising from the point where the wooden skewer touches the pan, the oil is ready.
  6. Shake excess seasoning off of the beef strips and fry them in two batches. Be sure to stir the beef strips around to ensure even cooking. On medium heat, the beef only needs to be in the oil for less than a minute. You’ll see that the beef will brown up and develop a nice, glossy coating. When that happens, transfer them to the paper towel-lined platter.
  7. Sprinkle with some sesame seeds if using.
  8. Serve the fried sun-dried beef with spicy Thai dipping sauce and sticky rice.

Enjoy!

N.B. I dry my beef outside before frying but have given instructions to oven dry as I know many of you don’t have the weather I have here.

Jersey Royals:

The Jersey Royal is a unique potato, lovingly crafted and carefully grown on the island of Jersey since the late 1800s. The island itself is optimal for growing potatoes, with its unique microclimate, soil and environment creating the perfect conditions for this special spud to flourish.

They are also my favourite new potato, cooked and served with butter and mint I could eat a bowlful just on their own.

Besides being unique to Jersey, the Jersey Royal enjoys EU protection of designation of origin in much the same way that France was granted sole use of the word ‘champagne’. The Protected Designation of Origin (PDO) is an official recognition granted by the EU to protect the product as it is produced in its country of origin. This, in addition to Jersey’s unique growing conditions, make these potatoes particularly unique.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter K.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘I’ is for Icing, Ink Fish, Indian Black Salt, Infusing Immortalittea and Irish Stew…


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter I.

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.

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

I know Ice Cream is mine and many other peoples favourite thing so I left it out…I thought I would feature some lesser known terms.

Infuse.

Means…To extract flavour from one food to another often by heating or steeping. Teas are infusions.

Icing…

The icing on many a cake or biscuit it can be plain or fancy…from cupcakes to the fanciest of wedding cakes or little iced biscuits…

It comes in so many variations there are so many talented bakers…When I see some of the intricate patterns I am in awe…

The icing is generally used to glaze pastries or cakes and tastes more sugary than frosting. Icing can be used to make beautiful flooded decorations on cakes or biscuits. Who doesn’t love a drizzle cake ??

Isinglass Finings.

Is what makes your beer clear…

Isinglass is a traditional finings, a substance that causes yeast to precipitate out of suspension, leaving beer clear. Isinglass is derived from the swim bladders of certain tropical and subtropical fish. When macerated and dissolved for several weeks, they form a colorless, viscous solution largely made up of the protein collagen. This material is known to brewers as isinglass finings.

Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers, such as the Nile Perch Lates niloticus from Lake Victoria, where it is considered an invasive species.

The best quality finings originates in the South China Sea and is identified as Round Saigon or Long Saigon finings. The swim bladder is sun-dried at the catch site and then packed for export to markets in China, where it is used to make fish maw soup, or to the UK to make isinglass finings.

Indian Corn.

Doesn’t that look pretty?

Is a variant of maize…Very colorful and pretty…It is mostly sold for ornamental purposes and used in displays…Can you eat it? It is also known as flint corn and some varieties are used for popping for popcorn or it can be ground into flour.

Insalata.

Quite simply the Italian word for salad and sounds so much more than just salad…Don’t you think?

Irish Stew.

Winter is coming in many places now although here it is the opposite High season is coming.

A traditional Irish stew has been around since about the 1800’s. Traditionally it consisted of nothing but mutton chops or neck, potatoes, onions, and water…I have fond memories of when my mother used to make it with white gravy as we called it although she did add carrots and barley … Like any traditional dishes, there are many regional differences and all think theirs is the original and all tasty.

Photo credit: daspunkt on Visual hunt / CC BY

Ink Fish (Octopus)

Octopus an eight-limbed soft-bodied mollusc…They have three hearts and blue blood which they squirt at any predators. They are the subject in many films and myths and are also very nice to eat…

In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously. A common food in the Mediterranean with the ink used to color rice dishes like paella or pasta.

I like my octopus in a tomato based stew or grilled with a lemon sauce.

Immortalittea ( Green Chai)

Was originally blended for medicinal purposes and is said to be highly anti-ageing, anti-viral, anti-bacterial and anti-oxidant it is a carefully balanced blend of Mediterranean and North American spices and has a more muted flavour than traditional chai tea not a bit medicinal in flavour as one would think it has a floral, piney flavor with fresh green undertones…

Italian Herb blend

A very popular herb blend which is used in many dishes and also very easy to make using herbs from your store cupboard.

Ingredients:

• 6 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoon dried marjoram
• 1 tablespoon dried thyme

Mix together and store in an airtight container.
Easy as 1 2 3….isn’t it?

Indian Vanilla Bean.

Who would think that you would get such a wonderful fragrance from a dried bean??
India the country of spices and Vanilla being one of them…introduced about 1850 it is thought to be superior to the Madagascan Vanilla … I have no opinion on this as of yet I have not used the Indian variety which is said to be sweet, creamy and extremely aromatic…and can be used in any dishes requiring vanilla.

Imu:

A traditional pit oven furrowed with rocks and banana leaves used for cooking meats.

Iceberg Lettuce.

Iceberg lettuce …It used to be very popular but with the emergence of so many colorful, nutritious lettuces seems to have taken a bit of a back seat… I like it! It makes a lovely crispy base for prawn cocktails and it lasts and does not wilt as quickly as some other lettuces and in a sandwich adds that welcome crunch there is to me nothing lovelier than a prawn mayo sandwich with iceberg lettuce…Just saying!

Indian Black Salt.

Indian black salt, or kala namak, is an Indian volcanic rock salt. … It starts out as Himalayan Pink Salt or sodium chloride and is then heated to extremely high temperatures and mixed with Indian spices and herbs including the seeds of the harad fruit (Indian Walnut) which contains sulfur.

That’s all for this month I hope you have enjoyed my choices and maybe like me discovered some you were not familiar with.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter J.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘H’ is for Honey, Hamburgers, Hummus, Herbs, Haggis and Hoisin Sauce


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter H.

The choices on what to showcase were many and I had quite a hard time deciding which ones to feature. Otherwise, you could be looking at something akin to War and Peace and we all want peace in our kitchens don’t we?

Honey: Also known as the… Nectar of the Gods.

Where do I get my honey? Well, my first bottle, I was sitting on the beach with my 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? Well, I had to look and what a surprise, it was fresh, very fresh honeycomb, and he strained the most glorious bottle of fresh honey. I just had to purchase it, the taste was so fresh and very slightly scented, amazing and a beautiful golden colour.And enjoy!

Now I have moved to the North of Thailand I get my honey straight from the comb, I am so lucky and I know that and it is beautiful.

I always take a little apple cider vinegar with a spoonful of honey in hot water first thing in the morning, on an empty tummy. I have been taking it for a couple of years. It is said to fight off joint inflammation and I don’t suffer from joint pain or anything.

Honey mixed with Dijon mustard makes a lovely glaze for BBQ meats.

Or one of my favourites is honey and chilli glaze

Ingredients

  • 3/4 cup of honey
  • 1 tbsp. of Red chillies finely chopped,
  • 1 tbsp. of Green chillies finely chopped,
  • 1 tbsp. of fresh Lime juice,

Mix all together and leave for 1 hour in the fridge it is then ready to use.

Another wonderful dip for a cold meat platter on a lovely spring/summers day…has cloves and soy sauce.

Ingredients

  • 2 tbsp. oil,
  • 3 garlic cloves chopped,
  • 1/2-1 tsp. red pepper flakes,
  • 1/3 cup honey,
  • 2 tsp. soy sauce,
  • 2 tsp. rice vinegar,
  • ¼ to ½ cup water
  • and 2 tsp. cornstarch.

Let’s cook

  1. In a small bowl stir together the honey, soy sauce, rice vinegar, ¼ cup of water and the cornstarch.
  2. Put the oil in a medium saucepan over a medium heat and let the mix warm up for about 30 seconds,
  3. Add the garlic and cook until fragrant and just starting to color, 15-20 seconds max.
  4. Add the red pepper flakes and cook for another 15-30 seconds until garlic is very lightly browned.
  5. Restir the honey mixture and pour into the saucepan, bring to a simmer stirring, reduce the heat and simmer for 5 mins stirring frequently.
  6. Add more water if desired.

You now have a lovely dip for your cold platter.

What I also love is chilli infused honey.

  1. Place honey in a saucepan and warm until it reaches 180 degrees on a sugar thermometer.
  2. Watch it carefully so it doesn’t burn.
  3. Then pour your honey over a jar of chillies.
  4. Cool to room temperature.

Beautiful with meat or fish.

Enjoy!

Hamburger:

The hamburger or burger as most commonly called first appeared around the 19th century or early 20th century and the evidence suggest that it originated in the U.S.A and consisted of two pieces of bread and a ground beefsteak. How far has it evolved since then??

There are great burgers and there are the worst burgers you could ever eat. Me I am not a fan of the burger and on the odd occasion when we do have them I make my own. There are the schools of thought of which the late Anthony Bourdain was one that a burger should be just that and not have so much in it that you couldn’t get your mouth around it. I have seen pictures of some huge ones so I do tend to agree with him that less is more.

My favourite burger is a beef, red, onion and parmesan burger.

Ingredients:

  • 350 gm. best beef mince or mince your own
  • 1 med red onion very finely chopped reserving a few whole rings of onion to go in the burger.
  • 2 med eggs yolks beaten
  • 25 gm. breadcrumbs
  • 1/4 tsp. chilli powder
  • 1/4 tsp. ground cumin
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. oregano
  • 35 gm. parmesan cheese
  • Olive Oil
  • Sea Salt
  • Freshly ground pepper.

Let’s Cook!

  1. If you are cooking your burgers on the BBQ then the first job is to get the BBQ going as you want it nice and hot.
  2. Chop the onion finely and blitz in the food processor…add the egg yolks with the breadcrumbs, spices and Dijon mustard mix to combine.
  3. Finely grate the parmesan and mix in well.
  4. Add the mince and season well…I always cook a tiny little patty as a tester that way it is easier to adjust the seasoning.
  5. I find mixing with your hands is a good way to combine the ingredients properly once mixed then form into the sized burgers you require.
  6. Cover with cling film and leave in the fridge for 10 minutes or so to firm up before putting onto the BBQ or grill.
  7. Drizzle with olive oil and season when you put them on the griddle and cook for 4 mins each side more if you like your burgers well done.
  8. Once the burgers are done then let them rest for a few minutes before putting them in the burger bun.
  9. Serve in a toasted bun with sliced red onion and relish of your choice. Plain and simple but really tasty.

Herbs:

Fresh Herbs are something that I always have in my fridge and my garden, Don’t you?

Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!

Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???

They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?

It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.

Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.

I think herbs always lift an ordinary dish and make it a little bit more special for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.
Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.

Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.

Add mint leaves to that bowl of ice cream see how much more refreshing it is.

Half and Half:

Half and half known as single cream in the UK is a blend of whole milk and light cream it also cannot be whipped. It does, of course, have a higher fat content than ordinary milk but adds that touch of creaminess to sauces, coffee, ice cream bases, rice pudding, mashed potatoes it has many uses in the kitchen. It is, however, better to add at the end of your cooking as if you overheat it then it will curdle.

Hangtown Fry:

What an intriguing name? It is a type of omelette with the original and most common version being made of Oysters, bacon, and eggs which sounds like a wonderful combo to me. It was originally made famous in the Californian Gold Rush in the 1850’s there are also many tales surrounding this dish from prisoners on death row ordering one as there last meal knowing that the Oysters have to be shipped in; so many tales I am sure there is a book somewhere.

Hull:

Quite simply to hull means to remove the stems of fruit like strawberries without just slicing the top of which not only wastes some of the lovely fruit it spoils the look of the fruit.

Hotpot:

Originating from Lancashire in North West England it is made of lamb or mutton and onions topped with sliced potatoes and cooked slowly in the oven…

I have happy memories of my mums hotpot she used to use scrag of lamb and top the dish with potatoes which would soak up some of the lovely meat juices and be deliciously golden brown on top…

Hummus:homemade

Combine ingredients

  • 3 tbsp Tahini Paste with
  • 2 tbsp fresh Lemon Juice and blitz in food processor.
  • Add 2tbsp Olive Oil
  • 1 clove Garlic,
  • ½ tsp ground Cumin and a
  • ½-1 tsp salt and blitz

To prepare

  1. Then add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
  2. Add the other half of Chick Peas and blitz again 1-2 mins.
  3. Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.
This will keep up to 1 week in the fridge.

Haggis:

Haggis is traditionally served on Burns Night which is a Scottish Celebration of the famous Rabbie Burns a Scots poet. Made from sheep’s pluck ( heart, liver and lungs) which is minced and mixed with oatmeal, suet, onions, spice, salt and moistened with a rich stock it is then cooked in an animals stomach and served with neeps( swede/turnip) and tatties( potatoes) and of course a dram of Scotch Whisky to wash it down.

Hoisin Sauce:

Hoisin sauce is a thick, fragrant sauce commonly used in Chinese cuisine as a glaze for meat, an addition to stir fries, or as dipping sauce. It is darkly-colored in appearance and sweet and salty in taste. Although regional variants exist, hoisin sauce usually includes soybeans, fennel, red chili peppers, and garlic.

Harvard Beets:

What are Harvard beets and how do they differ from normal pickled beets…? Harvard beets are coated in a warm sauce. The beets are pre-cooked for both preparations. Pickled beets are made with sugar, vinegar and pickling spices, and are served chilled. …

Harvard beets use sugar plus vinegar or lemon juice, but cornstarch or butter is then added to create a thick sauce.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter I.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘G’ for Ginger, Garlic, Guacamole, Goosefat and Gribige…


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the letter G.

Let’s start with two ingredients which not only do I grow but use very frequently in fact almost daily I would say…

Ginger and Galangal are both used frequently in Thai cuisine. 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

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 used in the famous Tom Yum Soup

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

Both are members of the rhizome family…turmeric and cardamom both 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. For so long I kept saying I am going to start a ginger beer plant as I have such happy memories and love a drink of ginger beer.I am now the proud owner of one and love it…

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.

Easy to make just follow the instructions below…

  1. Dice a tablespoon of fresh ginger root into small cubes and place this into a sterilised jam jar three quarters full of de-chlorinated or mineral water.
  2. Add two teaspoons of white sugar.
  3. Cover the top of the jar with some muslin to allow air flow but protect from debris or insects falling into the jar.
  4. Leave the jar in an exposed place at room temperature, e.g. a kitchen shelf.
  5. Every day for about a week add two teaspoons of sugar and two teaspoons of fresh diced ginger root.
  6. 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.

Garlic

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 eqivalent to approx 1 clove of garlic.

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

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 world now as an appetiser 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!

  1. Peel and roughly chop the avocado
  2. Stir in the chopped onion, chilli, tomatoes and the coriander.
  3. Season to taste with salt, black pepper and a generous squeeze of lime juice.
  4. Cover bowl with cling film and chill before chill before serving.

As pictured we love ours chunky rather than smooth but it is all a matter of choice…

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 tipped 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 no nasties like store 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 flavour.

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!

  1. Dry roast all your spices individually until warm and fragrant.
  2. 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.
  3. 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 .

It is a very common sight here when taking a walk as most gardens have their own papaya trees again it is a staple of the Thai diet.

Som tam is also one of our favourite brunches and eaten at least twice a week if not more even little Lily loves now. This one pictured is made with crab

I hope you have enjoyed reading the letter G…Thank to everyone who has commented and loves this series as much as I have enjoyed researching and writing it…Thank you also to Sally for re running my Culinary Alphabet while I slave away in my kitchen and boy is it hot…haha…testing and re testing recipes for my cookbook.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter H.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘F’ for Figs, Finger limes, Flambe, Fenugreek, Fruit Pectin, Fugu


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome once again to Carols Cooking Column and today in my culinary trawl we have the Letter F. I am loving this series as I am discovering foods and cooking terms I didn’t know or didn’t think I knew so I hope you are too.

‘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 this Culinary journey…

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 pitta bread, 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.

Fenugreek …

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:

• 3 tbsp. cinnamon powder
• 6-star anise
• 1 1/2 tsp. fennel seeds
• 1 1/2 tsp. Szechuan peppercorns or black peppercorns
• 3/4 tsp. ground cloves.

Let’s Cook!

Dry roast all the ingredients ( optional) I do as it intensifies the flavour. Then blitz to a fine powder in a coffee grinder or small blender. It will store in an airtight container for 2 months.

Focaccia is one of my favourite loaves of bread. Focaccia is a flat, oven-baked Italian bread similar in style and texture to pizza dough. Popular throughout Italy it is usually just seasoned with olive oil and salt although tomatoes or olives can be used.

Fatback…

Is a cut of meat from a domestic pig. It consists of the layer of subcutaneous fat under the skin of the pigs back. Fatback is hard fat and may be rendered to make high-quality lard and is one source of salt pork.

Finely diced or coarsely ground fatback is an important ingredient in sausage making.

Fatback is also an important element of traditional charcuterie and in some European cultures is used to make speciality bacon.

At one time fatback was Italy’s basic cooking fat, especially in regions where olive trees are sparse or absent, but health concerns have reduced its popularity. However, it provides a rich, authentic flavour for the classic battuto – sautéed vegetables, herbs, and flavourings – that forms the basis of many traditional dishes. Today, pancetta is often used instead.

Finger Limes…

Are native to Australian and often referred to as Caviar fruit. have a slightly sour, slightly sweet flavour that makes for an extremely versatile citrus. Often referred to as vegan caviar or finger limes, each lime is filled with citrus pearls similar in appearance and texture to fish roe. There’s nothing fishy about the flavour. These pearls have a unique lime taste distinct in its sweetness that adds a pop of fun.

Fennel…

Fennel is a hardy, perennial herb which somehow just seems to be a natural fit with its surroundings. Fennel has a pale bulb and long green stalks. It can be grown almost anywhere. All parts of the fennel plant, including the bulb, stalk, leaves, and seeds, are edible.

They add flavour to other foods and go especially well with fish.

A relative of the humble carrot it belongs to the Umbelliferae family. A lovely white or very pale green bulb which is crunchy, slightly sweet with an aniseedy/Liquorice flavour it is often associated with Italian cuisine.

I myself use fennel seeds a lot in my cooking but I do underuse the bulb and use it infrequently and not as often as I should.

Fish Sauce

I think it is a bit like marmite you either love it or hate it… I love it and use it in many of my dishes it has that sweet, salty, fishy, funky flavour made from fermented fish. small fish like anchovies are used to make fish sauce they are coated in salt and packed in barrels fermented for a couple of months to a few years… It is used all over Asia in many dishes and gives them that unique umani flavour.

Fugu…

Is a Japanese delicacy expensive and highly poisonous? Only licensed Fugo chefs are allowed to prepare this fish. they undergo 2/3 years of training as this fish is amongst the top 10 most dangerous foods and is 1,200 times deadlier than cyanide… Why would you?

Flambe…

Is a cooking procedure where alcohol is added to a hot pan and causes a flame it always looks spectacular on cooking shows and in restaurants where something is cooked at your table.

Fruit Pectin: Found naturally in fruits with some fruits having higher levels than others. It can also be purchased in powder or liquid form. It makes jellies gel and jams to set and also gives them their spreading consistency.

Strawberry Jam.

• 1 kilo hulled strawberries
• 750g jam sugar
• juice 1 lemon
• small knob of butter (optional)

Let’s Cook!

  • Prepare the strawberries by wiping them with a piece of damp kitchen paper. (Wiping the strawberries rather than washing them ensures the fruit doesn’t absorb lots of water – too much water and the jam won’t set easily.)
  • To hull, the fruit, use a knife to cut a cone shape into the strawberry and remove the stem. Cut any large berries in half. Put the strawberries in a bowl and gently toss through the sugar.
  • Leave uncovered at room temperature for 12 hrs or overnight.
  • This process helps the sugar to dissolve, ensures the fruit doesn’t disintegrate too much and helps to keep its vibrant colour.
  • Before starting the jam, put 2 saucers in the freezer.
  • Tip the strawberry mixture into a preserving pan with the lemon juice.
  • Set over a low heat and cook very gently. If any sugar remains on the sides of the pan, dip a pastry brush in hot water and brush the sugar away.
  • When you can no longer feel any grains of sugar remaining, turn up the heat to start bubbling the jam and bringing it to the boil. (The sugar must be completely dissolved before increasing the heat, otherwise, it will be difficult for the jam to set, and it may contain crystallized lumps of sugar.)
  • Boil hard for 5-10 mins until the jam has reached 105C on a preserving or digital thermometer, then turn off the heat.
  • If you don’t have a thermometer, spoon a little jam onto one of the cold saucers. Leave for 30 secs, then push with your finger; if the jam wrinkles and doesn’t flood to fill the gap, it is ready
  • If not, turn the heat back on and boil for 2 mins more, then turn off the heat and do the wrinkle test again. Repeat until ready.
  • Use a spoon to skim any scum that has risen to the surface and discard this. Do this only once at the end, rather than constantly during the boiling stage, to reduce wastage. Add a knob of butter, if you like, to the finished jam, and stir in to melt.
  • This will help to dissolve any remaining scum that you haven’t managed to spoon off the top.
  • Leave the jam to settle for 15 mins – this will ensure that the fruit stays suspended in the mixture and doesn’t all float to the top of the jam jar.
  • Meanwhile, sterilize your jars.
  • Ladle into warm jars, filling to just below the rim.
  • Place a wax disc on top of the jam (this prevents mildew forming), then cover with a lid or a cellophane circle and elastic band. Pop on a label (include the date), plus a pretty fabric top, if you like. The jam can be stored for up to 1 year in a cool, dry place. Refrigerate after opening.

Figs…

There is nothing quite like the taste of a fresh fig…dried they are totally different, sweet with a chewy flesh and crunchy edible seeds. The fig tree has no blossom on its branches the blossoms are inside the fig. Many tiny flowers produce the crunchy edible seeds which give figs their unique texture.

They are sweet with a chewy flesh, smooth skin, and those crunchy seeds.

Did you know? Fig puree can replace the fat in baked goods? Well neither did I until quite recentl

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter G.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘E’ for Egg Plant, Escargot, Elephant Ears and many more Eezee recipes and foods


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome to my culinary tour of the alphabet it seems from the comments that you are enjoying it and for that, I thank you all…The letter E…I love this series as I have found much I didn’t or didn’t know I knew it has been no different while researching this letter.

Escargot... The French love their snails and cooked in garlic and white wine I can understand why …

It is a very popular mollusc there are some 200 snail farms in France although some are still gathered from the wild.

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.

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!

  1. 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.
  2. Add fish sauce and chillies….I would add I tbsp of fish sauce and taste and adjust seasoning before serving.
  3. Add the mince and move around to break up any big clumps.
  4. Add water, bring to boil and skim off any scum that arises.
  5. Reduce heat and simmer for 10 minutes add spring onions and simmer for another 10 minutes.
  6. If you are not serving immediately then remove from heat and keep the lid on.

To Serve:

  1. Bring soup to simmer, Taste and adjust seasoning, fish sauce or salt.
  2. Pour beaten egg into a bowl in a wide circle; stir gently to break up into strings.
  3. 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.

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.

Edam Cheese…I think we are all familiar with that cheese with red/orange wax coating 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

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.

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.

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, office parties and “Crimbo” get-togethers the nation over were drinking Martini Espresso.

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 coloured with pimento (Spanish paprika) or saffron.

That’s all for my culinary trawl through the letter E… I do hope that you enjoyed the pos

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter F.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Blog Magazine – Carol Taylor’s – Culinary A – Z Rewind – ‘D’ for Dates, Dragon Fruit, Drupes, Durian and Dirty Rice.


Welcome to a repeat of the series from Carol Taylor, the wonderful Culinary A – Z and a reminder, not only of the amazing variety of food we have available to us today from around the world, but delicious recipes to showcase them. Carol also introduces to cooking methods and kitchen equipment that assist in creating meals for all occasions.

Welcome today it’s the letter D …I have some exotic fruits for you and some lovely recipes I hope you enjoy!

Dates

I do have as pictured above a date palm in my garden but dates don’t fare well here they like hot, dry temperatures not hot and humid.

The dates that are on my tree are picked while young and unripe and we take them to Lily’s other grandmother who loves them…so they don’t go to waste as the village ladies like them unripe but unripe the texture in your mouth is like when you eat banana peel but a lot drier and sour and not something that I like to eat but each to their own it wouldn’t do for us all to be alike, however, she also loves it when we take her fully ripe dates as a treat.

Dates are probably one of the only naturally dehydrated fruits they are also fat-free, saturated fat-free, cholesterol free, sodium free and a great source of fibre.

Dates have been a staple food in the Middle East for thousands of years and many people still offer dates at each meal as a sign of hospitality or as an accompaniment to unsweetened tea or coffee.

When I was a child the only time we had dates were at Christmas they were a treat but dates now are used as appetizers wrapped in bacon the saltiness of the bacon is a good foil for the sweetness of the dates also stuffed with blue cheese they are a lovely thing and very moreish and are seen on many a buffet table.

Dragon Fruit

Such a pretty coloured fruit and it just looks so exotic, doesn’t it? Also, known as Pitaya fruit or in Thailand (Kaeo Mangkon). Rich in Vitamin C, B1, B2, B3 and the minerals iron, calcium & phosphorus and one fruit is only 60 calories so a good for you fruit.

It is also said to help lower bad cholesterol levels and its high fibre content can also assist with poor digestion and constipation.

Of course, it also makes excellent smoothies; you can sip your smoothie while it works on your hair follicles. Yes if you put the juice on your scalp it will keep the hair follicles open so it’s great for tinted hair.

Then I come across a recipe for Dragon Chicken..…not a dragon fruit in sight but hey ho….it’s in the name…lol

Ingredients

1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

• 1 egg white
• 1/2 tsp. pepper
• 2 tbsp. cornstarch/arrowroot
• 1 tbsp. soy sauce
• Salt to taste

  1. Mix all the marinade ingredients together and coat the chicken thoroughly leave to dry for 30 minutes.
  2. Heat some oil 375 degrees and cook chicken in batches until it is crispy.

For the sauce

• 2 tsp. of finely chopped garlic
• 1 tsp red pepper flakes
• 1 tsp of finely chopped ginger
• 3 tbsp tomato ketchup
• 1 tbsp of soy sauce
• 1/2 tsp of sugar

  1. Mix all these together.
  2. Heat 1 tbsp oil in a small pan and add the mixture when the sauce comes to the boil add the chicken and heat for a further 1-2 minutes.
  3. To serve garnish with chopped spring onions, niblets of sweetcorn/peas and or sliced green chillies.

I, of course, would add more chilli flakes and probably a tsp more ginger…just saying..lol…But as you know my mantra is TASTE and TASTE again… until it is perfect for you…

Durian…

King of fruits as it is known here in Thailand

Here in Thailand, Durian is often eaten fresh with sweet sticky rice, and blocks of durian paste are sold in the markets, though much of the paste is mixed with pumpkin. Unripe durians may be cooked as a vegetable.

The shops also sell Durian chips and Durian ice cream.

I had lived here for a number of years before I even tried Durian as having heard the tales and smelt the fruit…I was not in a hurry to taste one. When at last I plucked up the courage…

What did I think? I tentatively took the smallest piece expecting the taste to be absolutely horrid instead it is a strange combination of savory, sweet, and creamy all at once.

I was hooked…..The smell I think you either love or hate it…I don’t mind it although it is really cloying and invades everything so I can understand why it is banned on airlines, some hotels, and public places.

A seasonal fruit available from June to August it is in great demand here…It is sold from the back of trucks along the road, markets and in the supermarkets. It is also quite expensive due to generally having one season a year and also its popularity…

It’s also used in traditional Asian medicine, as both an anti-fever treatment and an aphrodisiac.

A piece of traditional Asian folklore: is that getting intoxicated while eating Durians can lead to death. There have been some studies into an enzyme that Durian possesses which can react to alcohol quite strongly.

Thailand loves Durian so much that each May, the Chanthaburi Province hosts a nine-day festival to the stinky food. I hope you have enjoyed learning about this very popular Thai fruit and if you get the chance to try it …Just do it!

You will not be disappointed.

Dill

Dill is an aromatic herb with delicate, feathery green leaves. Sometimes referred to as dill weed, dill is a member of the parsley family. Dill has been around since the Middle Ages and was thought to help defend against witchcraft. It is a well-known ingredient around the world and it’s used in many European and Scandinavian dishes. It is also used here in Thailand and is found on every street market…Until I lived here I always thought of Dill being used mainly in European and Scandinavian dishes but not so…Of course it marries well with fish but is eaten raw or added to soups here…

Pickled Dill cucumbers.

Ingredients

• 3 medium cucumber
• 1 large Onion thinly sliced.
• 85g sea salt flakes (essential- table salt will render your efforts inedible)
• 500ml cider vinegar
• 250g granulated sugar
• 1 tsp. Coriander seeds
• 2 tsp. yellow mustard seed
• 1 tsp. peppercorn
• 1 tsp. ground turmeric
• small bunch dill

Preparation

  1. Wash the cucumbers, split along their length and scoop out the seeds.
  2. Cut each half into finger-length chunks, then cut into 5mm strips.
  3. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.
  4. Next day, drain the juices, rinse the vegetables in cold water and drain well.
  5. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved.
  6. Simmer for 5 mins to let the flavours infuse.
  7. Add the vegetables and bring the pan to a rolling boil over high heat, stirring now and again.
  8. Boil for 1 min, then remove the pan from the heat.
  9. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped.
  10. Store in a cool, dark place until ready to use.

Drupe…

There are dry drupes and fleshy drupes…

Mangoes, peaches, and almonds are in the same drupe family as the coconut. Although the coconut is a dry drupe and peaches and mango are fleshy drupes.

Well, I clearly am not a botanical expert but in my world, I have always thought of those as fruits so the coconut to me is a cross between a fruit and a nut which we eat the flesh off and drink the lovely juice of a huge seed.

There you have it!

De-Glaze

De-glazing is a culinary term for removing and dissolving those lovely bits of browned food you get on the bottom of your pan when cooking… by either using wine or stock it is used to add flavor to sauces, soups, and gravies.

Dash…

A small amount of an ingredient that is added to a dish technically equivalent to 1/8 tsp. and apparently you can purchase measuring spoons to that effect.

Daube…

A stew, a classic French stew of inexpensive beef cooked with wine, herbs and vegetables and a famous Provencal stew known as Boeuf en Daube.

Dirty Rice…

Is the name given to a spicy Cajun rice dish a traditional Creole dish. Made using white rice the dish gets its color from the chopped chicken livers, sausage or ground beef made much tastier by making your own Cajun spice mix…easy to do and if stored in a screw top jar in a dry cupboard will keep for a few months.

I normally make my own spice mixes and to be honest, it is easy and quick and I turnaround my dried spices much quicker rather than having a pot in the back of the cupboard which is used infrequently and loses its potency and flavour.

Cajun Spice Mix for Dirty Rice.

• 1 1/2 tsp. garlic powder
• 1 1/2 tsp. onion powder
• 1 tbsp. seasoning salt
• 1 tbsp. Paprika
• 1 tsp. freshly ground black pepper
• 1 tsp. Cayenne pepper …I always add a bit more it depends on your spice level.
• 1 tsp. thyme
• 1/2 tsp. red chili flakes ( optional)

Let’s Cook!

Put all the ingredients in a bowl and stir well to combine …Store in an airtight pot.
How easy is that???

I love making my own spices as you can adjust the heat if they are spicy and have no preservatives so quite frankly it is a win, win situation, isn’t it?

Daikon

Daikon is a long white Japanese radish, which has a crunchy texture and a light peppery and sweet taste. From pickles to salad and soups to simmered dishes, it’s widely used in Japanese cooking.

The root vegetable goes by many names, including Asian radish, Chinese radish, white radish, mooli, and so on as there are different varieties of daikon being cultivated in the different region. Valued for its health nutrition, it is not only enjoyed by the Japanese, but also a favorite vegetable in Chinese, Korean, and other Southeast Asian cooking.

Dandelion

I always grew up thinking dandelions were just weeds of course when they went to seed we loved blowing the seed heads as most children do…It has only been in recent years that I have learnt more about the common dandelion and found out about its health benefits and uses.

Dandelion greens can be chopped up and used as a garnish or an addition to a sauce, or they can be eaten raw or cooked to minimize their somewhat bitter flavor.

You can also use the dandelion root, stems and flowers to make a delicious and super-healthy dandelion tea. Either way, you reap the benefits of this unexpected nutritional plant.

Dasheen

Also known as Taro …It is often used as an ornamental plant and its tubers are eaten.
Dasheen is a wetland, herbaceous perennial with huge heart-shaped leaves, hence the name Elephants ears.

The tubers can be eaten and prepared just like you would a potato…Boiled, fried, mashed…

Dock Leaves…

 

Young Dock leaves are tender and delicious they do however get very bitter the older they get but the root boiled and drank as a tea was said to be a cure for boils I think all these old remedies are making a comeback and especially living where I do know they have a plant leaf for every ailment…

I have been doing a lot more research lately into the benefits of plants and fruits and am constantly amazed at what properties most of them have both medicinally and uses as dyes, glue and so much more.

The Broad-leaved Dock leaf was also known as Butter Dock as the leaves were used to preserve and wrap butter.

Let’s Cook!

  1. The leaves also make a great wrap for Dolmas just a 30-second blanch in boiling water and drain on paper, pat lightly so as not to tear the leaves.
  2. Secondly, sweat 2 cloves of finely chopped garlic and half an onion in some olive oil add 2 cups of cooked rice, stir gently to combine and remove from the heat.
  3. Squeeze a large lemon or lime you need about 1/4 cup into the mixture with a large handful of chopped mint and parsley. Season with salt and pepper.
  4. Refrigerate as these are generally eaten cold with a dash of lemon and olive oil. I prefer mine heated up and just very lightly sauteed in a little oil and serve with a mayo dip.

Enjoy!

Dock leaf crisps are also very tasty and if you boil the dock leaves down they make a sort of paste which has a lemony flavour and mixed with feta it is a lovely thing…or olive oil, chillies, garlic and black pepper…. and yes you just knew I would sneak in a chilli or two…ha ha

But remember you want the leaves from the center of the plant the young leaves just unfurling are the best….older equals bitter.

So that broad-leafed dock plant which soothed my nettle stings and was used by my mum in her kitchen when she caught her arm or hand on the oven or cooker ..has an alkaline secretion which is very good and immediately neutralize any acidic sting or burn.

And just a piece of trivia for you.

Did you know? If you slice the dock root vertically then you can age it as it has growth rings just like a tree.

Thank you for reading I hope you have enjoyed this little trip through the Culinary alphabet…Until next time when it will be the letter E.

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 vegetables 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 have 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!

Carol is a contributor to the Phuket Island Writers Anthology: Amazon US

Connect to Carol – Blog: Carol Cooks 2 – Twitter: @CarolCooksTwo – Facebook: Carol Taylor

 

My thanks to Carol for creating this wonderful series and we hope that you have enjoyed. As always we are delighted to receive your feedback and if you could share that would be great.. thanks Sally.

 

Smorgasbord Health Column 2022 – The Obesity epidemic – Where in the Lifestyle can we Intervene? 7 – 14 healthy diet for brain function and hormones by Sally Cronin


In  part four of this series I looked at how critical it is to get the diet right for the 7 – 14 age range for both boys and girls for their overall health and immune systems. I also suggested that millions of children are getting packed lunches, and that a  large percentage of those were sugar laden and nutritionally deficient.

This week I am share the the impact on a child’s body of a high sugar diet and lack of nutrition in relation to their brain development and hormone production as they head into puberty.

Whilst the focus so far has been on obesity, there is a much larger and potentially more dangerous consequence to a diet that is nutritionally deficient and high in sugar. It can seriously impact a child’s brain development and consequently healthy hormone production.

There is so much hidden sugar in manufactured food that it is difficult to be specific about the amount a child is consuming every day, but it is estimated that in the USA this is 50lbs of sugar per year.

And as this information about children in the UK identifies, a year’s worth of sugar is being consumed in six months Gov. UK

Sugary soft drinks remain one of the main contributors of free sugars to children’s diets, more than ice cream and puddings combined.

Apart from fruit juice, which counts as one of our 5 A Day, the other main sources of sugar in children’s diets are:

Sugary soft drinks (including squashes, juice drinks, energy drinks, cola and other fizzy drinks) 10%
Buns, cakes, pastries and fruit pies 10%
Sugars, including table sugar, preserves and sweet spreads 9%
Biscuits 9%
Breakfast cereals 8%
Chocolate confectionery 7%
Sugar confectionery 7%
Yoghurt, fromage frais and other dairy desserts 6%
Ice cream 5%
Puddings 4%

The additional problem is that if you can read the small print on the labels, most sugars are given an alternative name to fool the consumer…with the outcome of also damaging the health of their children. One of the most damaging being Corn Syrup which is used in most manufactured sweet products.

There is growing evidence that not only is all this sugar fueling the obesity and diabetes epidemics but it is compromising our children’s brains and mental and physical development.

A high sugar diet leads to a decrease in attention span and memory retention.

When a child has consumed a lot of sugar and then attempts a complex problem in say mathematics, the hypothalamus in the brain encourages the release of the stress hormone cortisol. When this response is frequent, which could be daily with a child on a high sugar diet, it makes a child agitated, and less likely to pay attention. They also find it difficult to retain information.

Long term sugar consumption might permanently result in the impairment of memory functions.

We are only now seeing the results of long term sugar consumption at these exceptional levels, and scientists have raised concerns that this will have a permanent impact on a child’s brain into adulthood.

A high sugar diet can cause malnutrition in children

A high sugar diet leads to a change in a child’s appetite, and usually turns them into a picky eater, as their brains react to excess of sugar by signalling to the body that it is full. They are also resistant to eating foods that are savoury rather than sweet. This leads to the exclusion of brain health specific foods such as vegetables, whole grains, dairy and healthy fats. This in turn leads to deficiencies of nutrients essential in this period of rapid growth physically and mentally.

Deficiency on the increase lack of sunshine, industrially produced foods, Keto diet

Disruption to a healthy puberty when the brain function has been compromised by sugar.

The brain health of all ages is dependent on the production of hormones in the body, and it is critical that the age group 7-14 for boys and girls offers a diet rich in certain nutrients, to ensure that they go through a healthy puberty and young adulthood.

The brain is still developing and requires a daily diet that provides specific nutrients to accomplish this healthily. Later in the post I have included those nutrients and their main food sources.

These are just the glands in the brain that produce hormones but you can read about all the hormone glands in the body in The endocrine system and hormones

The Hypothalamus

The other name of the hypothalamus is actually the word homeostasis, which means balance, which is very appropriate. It is located in the middle of the base of the brain and is connected to the pituitary lobes, which form the most important gland in the body and is often referred to as the Master Gland.

The hypothalamus regulates body temperature, blood sugar, water balance, fat metabolism, appetite, body weight, sensory input like taste and smell and sight, sleep, sexual behaviour, emotions, hormone productions, menstrual cycle regulation and the automatic nervous system that controls automatic functions such as breathing and the heart muscle.

The Pituitary gland

The pituitary gland has an anterior and posterior lobe. The anterior lobe regulates the activity of the thyroid, adrenals and the reproductive glands producing a number of hormones.

  • Growth hormone stimulates the growth of bone and body tissues and plays a part in the metabolism of nutrients and minerals.
  • Prolactin, which activates milk production in mothers who are breast-feeding.
  • Thyrotropin which stimulates the thyroid to produce hormones.
  • Corticotrophin which stimulates the adrenal glands to produce its hormones.
  • Gonadotrophs are cells that secret the two hormones that stimulate hormone production in the ovaries and testes. These are called luteinising hormone (LH) and follicle stimulating hormone (FSH) and whilst not essential to life are essential to reproduction.
  • It is also the gland that releases hormones that signal the ovaries and testes to make the sex hormones and controls the ovulation and menstrual cycle.

The Pineal gland

This gland is located in the middle of the brain and secretes melatonin, the hormone that regulates sleep cycles. Being tired all the time will certainly not help maintain a healthy hormone balance.

If a child is consuming too much sugar, and is obese then this hormone production process will be compromised.

Weaning a child (and an adult off sugar)

Weaning a child of sugar is difficult, especially if they have been consuming it in their food from birth in formula, manufactured baby foods, and onto high sugar adult foods. Sugar cravings are dreadful and I speak from experience and I was an adult. Don’t suddenly deprive the body and brain from this addictive stuff and plan on a gradual removal.

  1. Start with your own diet. Do you consume too much sugar and it that seen as normal to your children? How much sugar is hidden in your staples in your larder such as cereal, tinned goods and jars of jam and sauces?
  2. Cut back slowly, change any fizzy drinks to diluted fruit juice and you can sparkling mineral water to give it some fizz. Introduce fresh fruit rather than a sugary snack bar, including an apple, banana, or orange.
  3. Change from sugary cereals to a healthy fat breakfast such as an egg on whole grain toast, omelette, use real butter and coconut oil if you are going to fry an egg or to make french toast. Avocado toast also makes a good start to the day.
  4. Check with the school if your child is having cooked lunches and make sure they are working to the new standards of increased vegetables, wholegrains, salads etc. If you are preparing a packed lunch then include fresh fruit, wholegrain sandwich with chicken or tinned tuna with salad, some unsalted nuts and if not had an egg for breakfast, add a hard boiled one to the lunch box.
  5. Start reducing biscuits (cookies) to just one with a glass of milk rather than a soda. Two average cookies a day add up to 300 calories which in a year amounts to 31lbs in body fat. Two average cookies will also contain 10grams of sugar. It is recommended that children should not consume more that 25grams of added sugar.
  6. Make sure as a family you eat your main meal or supper together each day and lead by example when it comes to introducing new foods to encourage a varied diet. To save time bulk cook and freeze portions.
  7. Cook from scratch instead of using industrially produced sauces.. again you can make a great tomato, basil and garlic sauce and freeze portions to use.
  8. Use non-sugary toppings for toast such as Marmite, fresh chicken, tinned tuna etc.

Essential fatty acids

One of the most important food source for brain and healthy hormones are essential fatty acids which are Omega-6 and Omega-3 fatty acids (polyunsaturated fatty acids). The body must have these essential fatty acids, yet cannot make them itself. One of the main functions of essential fatty acids is the production of prostaglandins which are the hormone-like substances that regulate many body functions. They basically control every cell of the body on a second-by-second basis by acting as interpreters between the hormones and the cells they are being delivered too. They are also concerned with energy production, increasing oxidation and metabolic rates. They are particularly important to balance all hormones including the reproductive ones and the brain does not function without them.

Monounsaturated fats are also important as both these types of fats protect brain cells and the membranes and ensure effective passing of nutrients within the brain.

Make sure children are hydrated to safeguard their brains with water, milk and diluted fruit juices but not with fizzy sodas with added sugars

As well as the usual unprocessed and natural diet it is important to include the following foods which are the best sources for the nutrients needed for healthy brain and hormone production

Essential Fatty acids

Omega 3. Flaxseed oil, walnuts, pumpkinseeds, Brazil nuts, sesame seeds, avocados, dark green vegetables such as spinach, salmon, mackerel, sardines, anchovies, tuna.

Omega 6. Flaxseed oil, pumpkin seeds, pine nuts, pistachios, sunflower seeds, olive oil, evening primrose oil, chicken.

Omega 9. Olive oil, olives, avocado, almonds, sesame oil, pecans, pistachio, cashews.

Heat and oxygen destroys essential fatty acids so keep your oils in dark glass and your nuts in sealed containers.

Antioxidants are found in all fresh fruit and vegetables and if you are eating 50% to 60%of your diet raw you will be doing great.

B vitamins are found in apricots, avocado, brown rice, carrots, chicken, eggs, whole grains, lambs kidney and liver, melon, nuts, oats, oily fish, potatoes, pumpkin, carrots, spinach, all salad vegetables and yoghurt.

Amino acids are found in proteins either animal or vegetable. Main sources are Soya beans, peas, beans, whole grains like brown rice, dairy products, poultry, lean meats and eggs.

Calcium is found in yoghurt (natural with added berries or nuts), sesame seeds, goats and cows milk, spinach and other dark green leafy vegetables and cheese.

Magnesium is in pumpkinseeds, spinach, salmon, sunflower seeds and beans.

Zinc is in calf liver, beef, lamb, yoghurt, mushrooms, pumpkinseeds and sesame seeds.

Tryptophan is in chicken, turkey, tuna, beef, lamb, halibut and salmon.

The next stage in the bodies development is 14 to early 20s which marks the end of the growth period and adulthood. Unfortunately this is also the age that is more difficult to manage from an eating perspective, especially after eighteen and a child either moves into further education away from home or becomes more independent.

However, if up to that point they have avoided a sugar laden diet, had moderate exercise and enjoyed a mainly ‘cook from scratch’ diet, they are more inclined to continue with at least elements of that when they fend for themselves.

Which is why I am an advocate for cookery classes at school as well as in the home to provide them with a vital life skill. That of providing their bodies with the healthiest diet possible, and hopefully skills they will pass on in turn.

It may take a generation but it is possible to reverse this trend towards a catastrophic obesity crisis.

©Sally Cronin Just Food for Health 1998 – 2022

My nutritional background

I am a qualified nutritional therapist with twenty-four years experience working with clients in Ireland and the UK as well as being a health consultant on radio in Spain.

Although I write a lot of fiction, I actually wrote my first two books on health, the first one, Size Matters, a weight loss programme 20 years ago, based on my own weight loss of 154lbs. My first clinic was in Ireland, the Cronin Diet Advisory Centre and my second book, Just Food for Health was written as my client’s workbook. Since then I have written a men’s health manual, and anti-aging programme, articles for magazines, radio programmes and posts here on Smorgasbord.

You can buy my books from: Amazon US – and:Amazon UK – Follow me :Goodreads – Twitter: @sgc58 – Facebook: Sally Cronin – LinkedIn: Sally Cronin

 

As always I look forward to your comments and if you have any questions don’t hesitate to ask them.. thanks Sally.