Ripening tomatoes with banana, photo by PH Morton
Food Tips Ripen Fruits with a Banana
Now that summer has rolled into autumn, it is now time to gather in the fruits and vegetables still in the garden before the onset of cold weather and frost.
From his experience of keeping an allotment for more than 50 years, Mick, our neighbour, and good friend has lots of tips for gardening and how to store the yield produce.
He said to ripen green tomatoes, store them with a banana in a closed container. We use spare space in a kitchen drawer.
Peter applied this tip with a few green tomatoes last night and when he checked them this morning and found that they had started to ripen. (See above photo)
Do not refrigerate an unripe banana. The temperature of the fridge will halt the natural ripening process of a banana and would now remain green and unripe even when taken out of the fridge.
Peking Duck Parcel, photo by JMorton
Aromatic Crispy Duck
Cucumber & Spring Onion, Photo by JMorton
Shredded Duck, photo by JMorton
Photo by JMorton
Crispy aromatic duck is a very popular Chinese meal starter.
It is a treat!
The aroma promises a savoury delight to come as the chef or server starts shredding the crispy duck using a couple of forks at your table.
A bit shredded meat at a time would be wrapped in a pancake with cucumber and spring onion sticks generously drizzled with
This divine little parcel is good to go.
A good friend once said that instead of using spring onions, a good substitute would be a leek, with its onion taste as well as easier to cut.
Fennel Bulb, photo by PH Morton
Fennel ( Foeniculum vulgare)
Fennel is related to the carrot family and indigenous to the Mediterranean but they are now grown in many parts of the world.
It is a perennial herb with yellow flowers. It is very aromatic.
Fennel is very versatile. The bulbs, see above, foliage (leaves) and seeds are widely used in culinary around the world.
The bulb is delicious drizzled in olive oil and balsamic vinegar and then baked in the oven. It is sweet tasting, perfect starter or as a side dish with roast meat or even baked fish dishes.
Click here for the
baked fennel bulb.
Cheese for afters, photo by JMorton
Postulant Cook’s Guide to Choosing Cheeses
Now that Christmas is almost upon us, we have to start thinking what cheese or cheeses will grace our dining table.
Of course cheese is popular all year round but there is something special about nibbling on a selection of cheeses, wash down with a glass or few of red wine during the Christmas holidays. (Please note though that we do not promote drinking and driving!!!)
Below is my favourite cheeses, which I hope will help in making your own selection.
Blue Cheese Brie Cheddar Cheese Goat Cheese Emmental Feta Wensleydale
Ah, Wensleydale! The Mozart of cheeses.
My good friend, Bess Mercado, cooked Red Lobster Cheddar Bay biscuits which has bisquick as the main ingredient.
By all account this
Red Lobster Cheddar bay biscuit is rather delicious. It is therefore worth finding out how it is cooked especially as I have never heard of a bakery selling them in London.
I am not familiar with bisquick to be honest. But I want to know what is it.
Thank goodness, I found and easy recipe for it which as follows.
Ingredients 3 cups plain flour (all purpose flour) 1 tbsp baking powder 1 tsp salt ¹/3 cup butter or margarine Method of Preparation: To correctly mix the baking powder and salt with the flour, they must be sift three times into a mixing bowl. Cut the butter or margarine into small cubes and rub them in to the sifted flour until they resemble bread crumbs. Now it is ready to go; it can be cooked immediately or keep in the fridge for a few weeks until needed.
Prawns, photo by Arnold Gamboa
Fried Prawns (Shrimps)
Prawns and shrimps are my favourite seafood. The simpler they are cook the better.
Below is that kind of recipe, easy to follow and can be done in the least possible time.
Ingredients 12 large prawns 1/2 cup water salt, according to taste vegetable oil Method of Preparation: Wash the prawns in warm salty water. Put them whole in a large lidded pan with the water and a little bit of salt. Cover the pan and cook until the water has evaporated. Add a couple of tablespoon of cooking oil into the pan. Stir fry the shrimps until covered with the hot oil. Serve hot with some sliced tomatoes and shallots. Enjoy