It’s National Donald Duck Day today as well as being Strawberry and rhubarb pie day…neither of which I am inclined to celebrate…Why? ….Donald Duck is an icon…I mean who doesn’t love Donald Duck films? Rhubarb I can’t get here and strawberry’s I like but they are not my favourite fruit…much prefer the raspberry…
Well, that’s got that out of the way then…
A lovely strawberry mimosa…Just blend 2 cups of strawberries with half a cup of water and then strain through a sieve. Chill.
Pop a strawberry in the bottom of a champagne flute, half fill with the strained strawberries and carefully top up with your favourite champers…Garnish with a fresh strawberry and there you have it… Strawberry Mimosa…
Or using the same strawberry puree then how about a lovely Daiquiri… which will go down very nicely…
Fresh Cream Slices.
An old recipe that my mum used to make for Sunday tea in the summer. This recipe was resurrected when we moved to Thailand at the request of the Expats and a firm favourite in our bar/restaurant the place as it turned out where many recipes both new and old were sampled and requested.
Ingredients: Just 3.
A pack of frozen puff pastry and yes I could make my own but frozen is good and something I don’t use often so frozen it is…
A pot of fresh cream, whipped.
Icing Sugar to finish.
To make just thaw your puff pastry and roll out.
Cut into rectangles.
Put on a baking tray and put in a pre-heated oven on 200C.
Bake until well risen and golden.
Remove from oven onto a wire cooling rack.
When cool split the pastries in half spread with the jam and then the cream.
To finish sprinkle icing sugar over the top.
Chill in the fridge until required although mine never seemed to get as far as the fridge. lol…xx
Well, what happened to the rhubarb…?
Something I can’t buy here and is just a distant memory, rhubarb crumble, rhubarb pie, rhubarb and custard…
Doesn’t that look beautiful?
Rhubarb is weird. Everyone kind of knows what it is, but it’s still largely a mystery to a lot of people. Like, you’ve probably eaten a piece of rhubarb pie or a slice of rhubarb cake—but when was the last time you actually bought it from the store or farmers market? Can you even answer the question,
“What is rhubarb?”
Throughout history, rhubarb has been used for both culinary and medicinal purposes. Although you can eat rhubarb raw, you probably won’t enjoy it. It has a sour, brutally bitter taste, so most people prefer to cook it with sugar.
Rhubarb became a popular addition to pies and other desserts in the 18th and 19th centuries after sugar became widely available in England. Today, rhubarb is used in a similar way—and is commonly paired with strawberries to balance its sour-bitter flavour.
Rhubarb looks kind of like celery but prettier. Take a look:
Rhubarb can be roasted, sauteed, stewed, or pureed. Stewing rhubarb is one of the easiest and most common ways to cook it, as well as one of the most versatile ways to serve it.
Pour stewed rhubarb over ice cream, drizzle it onto pancakes, or even incorporate it into cocktails.
Usually, the stalks are cut into small pieces and stewed with sugar until softened. Keep in mind: rhubarb has high water content, so you’ll likely need to use less water during cooking than you’d expect.
So if you are lucky enough to be able to buy rhubarb or have it in your garden …Enjoy!
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.
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!