That’s Christmas and the New Year over until next year…
My first post for 2020… Not so much going on in my kitchen this week…Still, food to use up…That Christmas cake keeps beckoning and talking to me…The chocolate and sweets and biscuits I can happily give away…My Christmas cake the first one I have made for many a year will not be given away…It will be eaten I will then assess the damage which so far is 3lb on…
Not bad… I am happy with that considering that my diet has been less than perfect for the last few weeks but hey ho…No beating myself up…I will just start again…tomorrow is another day…
My Christmas cake was all made from scratch, the marzipan and royal icing all made by me with a little help from Lily…
What was new..?. Purple carrots which were how carrots were originally… all those centuries ago until someone decided they should be Orange…The original carrots in Central Europe were purple or yellow…It was around the 17th century that carrot growers managed to cultivate Orange roots which became the norm…and as we know and love them now…
These purple carrots are very nice but unless steamed they colour every other vegetable purple …which doesn’t affect the taste just the colour. Not only are they eye-catching they also provide unique health benefits specific to purple fruits and vegetables.
All types of carrots are highly nutritious, but purple carrots are especially rich in powerful antioxidants known to fight inflammation and benefit certain health conditions.
What makes purple carrots nutritionally unique is the content of the antioxidants anthocyanins.
Anthocyanins belong to the polyphenol family of antioxidants and are found in purple fruits and vegetables like blackberries, grapes, purple sweet potatoes, purple cabbage, purple eggplants and purple carrots…They have a slightly sweeter taste but not too sweet and now I added them to my list of purples…so far we have steamed them and roasted them with a little olive oil and fresh thyme and rosemary with some crushed garlic thrown in the mix…They are delicious…
Now for that cake…
Back to Christmas cake…I have eaten it with a slice of cheese as per Sue’s recommendation and it is lovely…my new favourite accompaniment to Christmas Cake…Those lovely little truckles of cheese that my #1 son sent us are going down a treat…
What also went down a treat was the Xmas pudding that I saved from last year it was super delicious absolutely so much better letting it keep and mature…The outcome is that I will be making some puddings very soon for next year…
What’s cooking? Thai rice soup which is similar to Congee…Congee is a Chinese rice porridge which can be served savoury, sweet or just plain…A dish which is generally made for children or someone who is or has been sick…Comfort food…A good way to use up cooked rice…It looks very ordinary but with a good chicken or vegetable stock, it tastes extraordinary…
- 250 grams of minced pork
- 600 ml of Thai pork/chicken stock
- 250 grams of cooked jasmine rice
- 3 spring onions chopped
- a small handful of Chinese celery or regular celery leaves chopped
- a small bunch of fresh coriander leaves picked
- 1 long red chilli sliced
- 2 tsp of Thai fried garlic
- 1 tbsp of Fish Sauce you may need more or less depending on how salty your stock is
- 1 tbsp of Thai light soy sauce
- 1 tbsp of sugar (optional)
- freshly ground black pepper
I will be keeping my Monday post on Climate Change and the environment as I do think things are escalating and taking a more serious turn for the worse.
Whimsical Wednesdays are where I indulge myself and I love writing these posts… so that stays…
Fridays in my Kitchen that will stay …there will be new recipes and info on how my cookbook is taking shape and any other business which happens in my kitchen…
Saturdays...There may be a recipe or three or some healthy eating info if I am shocked enough or wowed enough although the reason I am stopping my Tuesday post is that we all know that a healthy balanced diet is the way to go, coupled with some exercise…We all know there will always be a new fad which is hyped up by celebrities and the like and the reality is they don’t work or in the main are not conducive to good health long term.
Sundays are the time for my weekly roundup…They are staying…
So cutting down to enable me to concentrate on my writing…I will be around on social media as and when time permits…
I can also be found over at Sally’s once a fortnight for my cookery column where this year my updated Culinary Alphabet will be the theme once a fortnight starting on 15th January 2010…
Now Christmas is over who still makes soup with the carcass of the chicken and turkey? The way your mum used to make it??? It was always a family favourite of my children and is still a favourite…My mum just used to chuck the carcass in the pan with chopped up veggies and let it cook…Nought wrong with that…Sometimes she would add dumplings or potatoes…How do you make yours…feel free to share your version…
- 1 leftover turkey carcass (from a 12- to 14-pound turkey)
- 2 cooked turkey wings, meat removed
- 2 cooked turkey drumsticks, meat removed
- 1 turkey neck bone
- 1 medium unpeeled onion, cut into wedges
- 2 small unpeeled carrots, cut into chunks
- 6 to 8 garlic cloves, peeled
- 1 cup dried mixed lentil/peas(optional)
- 4 quarts plus 1 cup cold water, divided
- 5 cups uncooked egg noodles (optional)
- 2 cups diced carrots
- 2 cups diced celery
- 1/4 cup chopped fresh parsley
- 2-1/2 tsp salt
- 2 tsp dried thyme or a few sprigs of fresh thyme
- 1 tsp ground pepper
To get the maximum taste I have updated her recipe a little and now roast the bones before I cook them to make a broth by placing the turkey carcass, bones from wings and drumsticks, neck bone, onion, carrots and garlic in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 1 hour, turning once.
I then transfer the carcass, bones and vegetables to an 8-qt. stockpot. Add 4 qt. cold water then set aside. Pour remaining cold water ( 1 cup) into the baking pan, stirring to loosen browned bits. Add to the cooking pot. Bring to a boil. Reduce heat; cover and simmer for 3-4 hours.
It is now that I also add some mixed lentils and dried peas if I am using them… Once cooked…Cool the soup slightly. Remove the bones and discard them and the vegetables. Cover and refrigerate overnight.
Skim fat from broth. Add the carrots and noodles or potatoes if using…Cover the pan and bring to a boil. Reduce heat to a simmer and cook until vegetables are tender. Stir in the parsley, salt, thyme and pepper.
This really is a throw anything in the soup but wholesome and in keeping with nose to tail eating and waste not want not…
That’s all for this week I hope you have enjoyed the recipes…xx
About Carol Taylor:
Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.
I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.
Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.
The environment is also something I am passionate about and there will be more on this on my blog this year
Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!