Tag Archives: Fennel

Retired No One Told me! Weekly roundup…Roses, Rambutan and a Rescue…

That was the week that was… A thrilling rescue by some very brave men who risked life and limb and for one he did forfeit his life but what a legacy he has left and he will be forever remebered in the hearts of so many…

There is also Roses, Rambutan and rice salad… Also, lots more so get yourself a drink, settle down and have a good read…

lady relaxing kindle-1867751_1280

Fruity Friday last week was the luscious Rambutan fruit…fully in season and a joy to eat… It looks scary but the fronds are so soft, a pretty fruit known as Chom Chom in Vietnam which means messy hair.

rambutan open fruit-2477586_1280

https://blondieaka.wordpress.com/2018/07/07/fruity-friday-rambutan-fruit/

We then had young Paul from over at Sally’s with a delightful post on Roses…Which invoked many memories for me from my dad’s rose garden to crab apple jelly and the belly ache I used to get from eating the crab apples and the beautiful dog rose… A plethora of memories…

https://smorgasbordinvitation.wordpress.com/2018/07/06/smorgasbord-blog-magazine-the-garden-column-with-paul-andruss-only-a-rose/

The bread did indeed come after the crumpets… My disaster with the proving of the yeast was a learning curve…Use a bigger container… Carol

crumpet malfunction

https://blondieaka.wordpress.com/2018/07/08/after-the-crumpets-came-bread/

The watching and the waiting culminated in a most daring rescue all 13 are alive and well… A testament to the bravery of men and women from around the world…Instead of the post which was asking for the safe exit of the 13 … A video

 

Truly a miracle …

Healthy Eating No More Diets….Yes, I slipped up …But am back on track…

No more...Diets Healthy eating (1)

https://blondieaka.wordpress.com/2018/07/11/healthy-eating-no-more-diets-2/

It was then my Food Column over at Sally’s and as many of you are still enjoying a summer …Salads were on the agenda a lovely coleslaw and my favourite rice salad was amongst the delicious salads and Sally’s recipe for homemade mayo…delicious…

Mixed salad

https://smorgasbordinvitation.wordpress.com/2018/07/11/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-coleslaw-potato-salad-and-potato-cakes/

It was then over to Esme’s Salon for my regular monthly post as I meander through the Alphabet and this month it was the letter F… I do wish WP had the reblog button on all their packages …Last month was a record saves/repins for the letter E ( over) 100 repins to Pinterest…

fennel-1133309_1280

https://esmesalon.com/culinary-alphabetthis-weeks-letter-is-f/

Lastly, it is another Fruity Friday post and the delicious fruit which is the Raspberry so hop aboard the Raspberry Express yes there really was a train called just that…

raspberries spoon-3188377_1280

https://blondieaka.wordpress.com/2018/07/13/fruity-friday-the-raspberry/

That’s it I hope you have enjoyed your read if so please hit the share/reblog button or let me know in comments I love hearing from you.

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

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

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

Enjoy your weekend, have fun and laugh a lot and be mindful xxx

 

 

The Culinary Alphabet…The Letter F…

Carol Cook!Culinary Alphabet F

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

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

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

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

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

hummus- falafal 1649231_1280

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

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

Ingredients:

Fish Friday…. Sea Bass with Lime, ginger and fennel…

Wow, where does the time go it’s Friday…Fish Friday I just don’t know where the time goes it just flies by…

I hope you enjoyed the recipe last week I just love fish and would be quite happy to eat fish six days out of seven….

This recipe was just sort of made up ..we had a friend staying with us from England and decided to steam some fish the Thai way but it was too big for our steamer so instead we baked it in the oven covered with foil and just removed the foil 5–10 minutes from the end of cooking and it was very nice.

Sea Bass with Lime, Ginger and Fennel.

Fish with Lime and fennel

Ingredients:

2  Sea bass/ Bream or Carp – whole, scaled and gutted
Bunch fennel fronds or you can use while fennel sliced we just stuffed the cavity with the fennel fronds.
3 Shallots – peeled and halved (for fish cavity)
1  Bulb Garlic – un-peeled, halved (for fish cavity)
Thumb of Ginger – Sliced finely (for fish cavity)
 Lemon or Lime, (remove the skin because the skin makes it bitter) this was a tip I picked up after we had made ours… from my  Thai daughter in law…. Always something to learn about cooking…

For the Sauce:

Dark & Light Soy Sauce  
Splash of coconut oil  or a splash of Chilli Oil 
Sugar
Lime
Fresh Chilli 

Garnish (optional)
Few sprigs Coriander chopped
Spring Onions – sliced long ways 

 

 

Let’s Cook!

Preheat the oven to 180 C

.
Place the fish on a baking tray.

Prepare the vegetables and stuff inside the fish and around the tray. Make some diagonal cuts across the fish and push in a slice of lime… Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and turn up to 250 C for a further  5-10 mins till skin is golden brown and crispy.
Rest for 5 minutes.

Fish with lime and fennel (2)

In a pan add a splash of oil and sweat the spring onions being careful not to burn them.  Pour in about 50/50, ( 75 ml altogether) of a mix of dark soy sauce and light soy sauce then add about a tbsp of sugar ( I add slightly less) and a tbsp lime juice. Taste for the balance of sweet, sour and salty. If it is too sweet, add more sour, if it is too salty add more sweet, if it is too sour add more sugar. I prefer mine on the salty, sour side rather than sweet but it really is personal preference

Add fresh chillies of course I do…lol

Then pour all over the tray of baked fish. 
Garnish with coriander and/or strips of fresh spring onions.
Serve with steamed rice.

Enjoy!

This is a very simple fish dish to make and it virtually cooks itself but experiment because if I don’t have fennel I stuff the fish cavity with coriander, Thai Basil, spring onions, really whatever I have in the garden or the fridge…

Just in case you missed previous weeks then here they are… 

Prawns and Asparagus

 

Thai Prawn cakes

My good news for the week is that I have finally launched my self-hosted site….It is called Orienthailiving and I am so excited to present it to you…I do hope you will pop over and have a look, maybe subscribe and share if you like it….There will still be a few tweaks and improvements to make I am sure but please bear with me…

Thank you have a lovely weekend x

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