Category Archives: Cook from scratch

CarolCooks2…My weekly roundup of recipes, Christmas traditions and Trivia…

Recipes and reveals what is in our food

Welcome to this weeks roundup…How are your Christmas preparations going? I am happy as my Christmas supplies have arrived, my sweet mincemeat and puddings are now made. My new oven is set up and ready to go so now I can bake some cakes … Not so many mod cons here…but I manage with a few improvisations and have surprised myself over the last few years as to how resourceful I have become…

Beef Bourguignon is an old family favourite and a lovely dish if you have a few friends around over the Christmas period it is a one-pot dish and cooks itself.

christmas Eve Supper

https://carolcooks2.com/2018/12/09/beef-bourguignon/

♦♦♦♦♦♦

Next up are some dessert recipes Bingsu which you may not have heard of before but which is a popular dessert here in Asia…A lovely dessert to share, Mango and sticky rice is almost iconic and can be found almost everywhere here and very nice the mango offsets the sweetness of the coconut rice, Fruit Salad ours is a bit more tropical due to living here but always a crowd pleaser and lastly, my all-time favourite dessert is Creme Brulee and this one has a slight twist a touch of chilli and some lime…

Bingsu

https://carolcooks2.com/2018/12/10/christmas-recipes-bingsu-sticky-rice-with-mango-creme-brulee-and-fresh-fruit-salad/

Mince Pies and Sausage rolls don’t need too much of an introduction for many and a firm favourite in this house…and yes I make my own sausage meat as I cannot purchase it here…

sausage rolls mince pies home made

https://carolcooks2.com/2018/12/11/christmas-recipes-mince-pies-and-puddings/

♦♦♦♦♦♦

Next, it is over to Sally’s for my last post until after the New Year and my second Christmas Menu which is a traditional one with a few twists… Sally, however, has her 12 days of Christmas posts and what a star she is… Not only is she promoting other authors and there are some great Christmas books to be had which would make lovely stocking fillers, but she is also promoting my recipes…Thank you, Sally xxx

https://smorgasbordinvitation.wordpress.com/2018/12/12/smorgasbord-christmas-celebrations-the-food-column-carol-taylor-traditional-christmas-menu/

♦♦♦♦♦♦

I would not like to say how many Turkeys I have cooked …But we all have to start somewhere and I know it can be a pretty daunting task when it is your first Christmas Turkey…

Roast Turkey

https://carolcooks2.com/2018/12/13/how-to-cook-the-perfect-turkey/

I have now got two adorable pictures of two lovely children in Christmas Jumpers for this Fridays Christmas Traditions and Treats…I was hoping that more of you would send your pictures in of your Christmas finery be it jumpers, sweaters, socks or a beautifully decorated tree or house…So don’t be shy please send me some images xx

Christmas Treats and Traditions (1)

There is a mulled wine recipe, lots of trivia and traditions and until next week an empty jumper corner…Boo Hoo x

https://carolcooks2.com/2018/12/14/christmas-traditions-treats-and-a-little-trivia/

Next, it is young Hugh and he did hint at a Christmas jumper pic…hint hint… He has started his annual Christmas Charity appeal so please pop over and leave your link and share, Hugh will give you a mention in The New Year and some very lucky doggies will get some extra treats…

puppy-3191770_640

https://hughsviewsandnews.com/2018/12/13/2018-christmas-charity-appeal-help-me-raise-250-for-the-dogs-trust-by-leaving-me-links-to-your-blogs-and-books/

You all know I love chillies, don’t you? Well, my big boy sent me a bottle of vodka infused with Naga Chillies which are apparently the hottest chillies on the planet and not for the faint-hearted…Shot of the said vodka is not advised and apparently a little in Bloody Mary spices it up somewhat…

There are also some recipes for some tamer tipples…Like a  winter Sangria, Mulled Wine, Irish Cream, Limoncello and more xxx

https://carolcooks2.com/2018/12/15/christmas-recipes-naga-vodka-bloody-mary-drinks-anyone/

♦♦♦♦♦♦

Before I go and just in case all that rich Christmas fare and overindulgence plays havoc with your digestive system a few hints and tips as I don’t know about you but a bad dose of indigestion is too painful…

https://smorgasbordinvitation.wordpress.com/2018/12/14/smorgasbord-health-column-heading-under-the-mistletoe-indigestion-reach-for-the-peppermint/

♦♦♦♦♦♦

I hope you have enjoyed this Christmas roundup of recipes, traditions and treats and I would like to thank everyone who has made a contribution I think most bloggers love it when you get some interaction with your posts it makes the time spent very worthwhile so thank you and please if you have any favourite Christmas Tips, recipes anything please share with us xxx

christmas-cracker-3012548_640

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,  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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Christmas Recipes…Naga Vodka Bloody Mary…Drinks anyone?

 

Guess who got a bottle of Naga Vodka? A few of them might bring the New Year in with a

explosion-147931_640

In the meantime, I will give you some lovely recipes which don’t pack quite so much of a punch…As this might…

So come on own up has anyone been brave enough to try this??

Next one of my Favourites…

Limoncello:

limoncello

Ingredients:

  • I litre bottle of your favourite vodka
  • 10 Lemons
  • 5 cups of water
  • 4 cups of granulated sugar

Let’s Brew!

Well, lets cook wasn’t really appropriate …Was it???

First, wash and peel those lemons and put the peels in a glass container ( big) enough to also hold the litre of vodka.

Leave to soak for at least 10 days. then drain off the liquid and dispose of the peels.

Make a syrup by dissolving the sugar in the water, cool and add to the lemon/vodka mixture. using a clean coffee filter strain the liquid…Voila!

You now have your own homemade Limoncello…

This one is a lovely non-alcoholic apple-based drink.

  • 200 ml apple juice
  • 1 cinnamon stick
  • 1 tsp whole allspice
  • 1 mace blade
  • 2 whole cloves
  • small strip fresh ginger
  • 1 clementine with the peel very finely zested.
  •  100 gm golden castor sugar

Let’s Cook!

Heat the apple juice with the whole spices, ginger, clementine zest and sugar. Bring to the boil, then simmer for 10 mins.

Remove from the heat and leave to cool, then strain the syrup into small bottles.

Refrigerate until required and serve in a glass with some apple slices and ice or warm with a stick of cinnamon it is also lovely drizzled over ice cream.

My favourite Tanqueray Gin no less and a tonic recipe ..you will never ever pull that metal ring and pour it over your gin again…This is sublime, the ultimate in a mixer and just what gin deserves and no I am not including the recipe for you…you will have to pop over to Chez’s blog and find it…haha…….Now you can all guess what I will be making this weekend 😉 If I can get Cinchona bark which gives the quinine flavour of tonic…..but Chez has it covered if you can’t she has given us the link to a man who can!

Who doesn’t love a glass of Irish Cream over ice??

Irish Cream:

Irish cream

 

Ingredients:

  • 10 oz Irish Whiskey
  • 1/2 pt whipping cream
  • 1 can condensed milk…
  • 2 eggs.
  • 11/2 tbsp Chocolate syrup.
  • 1/2 tbsp each  Vanilla Extract, Coconut Extract, and Chocolate Extract.

Let’s Brew!

Blend all ingredients together and refrigerate.

Serve cold and or over Ice.

Now isn’t that easy? and …you can get about 4 batches from one bottle of  Irish Whiskey so by my reckoning that’s a real saving and lots of Irish Cream which we tested alongside Bailey’s and it was very close…yay……

 

Bloody Mary’s… just saying! One of my favourite cocktails and this Naga Vodka which my son bought me apparently the best way to drink it is in a Bloody Mary.. Shots are not advised! I am waiting until New Year’s Eve until I sample it ….Have any of you been that brave and tried Naga Vodka yet ????

 

Ingredients:

  • 3 ¼ cups of tomato juice
  • 1 ¼ cups of vodka ( or thereabouts) Hic
  • 1/3 cup freshly squeezed lime juice
  • 1 tbsp horseradish
  • 2 tsp Tabasco sauce or peri  peri sauce
  • 2 tsp Lea & Perrins sauce ( Worcestershire sauce)
  • ½ tsp celery salt
  • Freshly ground pepper
  • 6 stalks of celery with leaves.

Let’s Brew!

Combine everything together in a jug or cocktail shaker and TASTE… this is where I adjust and give it a tweak or two…I make my own tomato juice and as tomatoes vary so does the TASTE….It is a fine art and needs much testing to get this just right …Hic
Chill in the fridge until required… this recipe makes about 6 glasses.

To serve.

Add some ice to a chilled glass and fill with the Bloody Mary mix…pop in your celery stick and a slice of lime and or some olives and if you are feeling really….well… If you have some bacon to use up then crisp it up and stick a slice in with the celery… Anything goes when I am making cocktails.

I love the taste of Chai Tea so when I saw this recipe for a Chai Tea Egg Nog I thought…Yes, please!

 

How about a Winter Sangria?

Ingredients:

  • 1 bottle (750 ml) of red wine, like a Cabernet Sauvignon
  • 1 cup (237 ml) brandy
  • 1 cup (237 ml) pomegranate juice
  • 1 cup (237 ml) freshly squeezed orange juice
  • 1 orange, thinly sliced
  • 1 pomegranate, arils removed
  • 1 cup fresh cranberries
  • 1 cinnamon stick

In a large jug or serving bowl, stir together the wine, brandy, pomegranate juice, and orange juice. Add orange slices, pomegranate arils, cranberries and cinnamon stick. Chill in the fridge for 2 hours.

Serve with ice cubes.

Enjoy!

On a cold winter’s day a mug or three of mulled wine will warm the cockles of your heart…I have many fond memories and the mug of my trip to the German Christmas Markets and my mugs of Gluewein…Just in case you missed it the recipe can be found on my Christmas Treats and Traditions post.

https://carolcooks2.com/2018/12/14/christmas-traditions-treats-and-a-little-trivia/

All of these could be given as a lovely Christmas present and everyone loves a gift which is made by your own fair hands much nicer isn’t it????

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

Christmas Traditions, Treats and a little Trivia…

 

Welcome to this week’s additions of Christmas treats and traditions…Not long now and I have sprouts and parsnips bought over from the UK so I am a happy bunny…

How are your preparations going are your presents all wrapped? Shopping is done? Tree decorated? If so well done…

♦♦♦♦♦

The Christmas tree …I have seen a few magazine headings saying real or artificial? I have always had a real tree and that was that… Like many things Christmas…You don’t get a real tree here and somehow a palm or banana tree although they look very nice with lights on are a tad too big to bring inside…So it is now artificial I am also the only one for miles around who has a decorated tree in the window…

For me, however,, there is nothing as pretty as a tree covered in snow such a beautiful sight.

In India however, Instead of having traditional Christmas Trees they do decorate banana or mango trees.

In Southern India, Christians often put small oil burning clay lamps on the flat roofs of their homes to show their neighbours that Jesus is the light of the world.

Christians in Mumbai use many Christmas traditions from Goa including the star lanterns and the stable manger scenes.

In India, Father Christmas or Santa Claus delivers presents to children from a horse and cart. He’s known as ‘Christmas Baba’ in Hindi, ‘Baba Christmas’ in Urdu (Father Christmas); ‘Christmas Thaathaa’ in Tamil and ‘Christmas Thatha’ in Telugu ( Christmas old man); and ‘Natal Bua’ (Christmas Elder Man) in Marathi. In Kerala state, he’s known as ‘Christmas Papa’.

♦♦♦♦♦

Did you know? Christmas was illegal in England between 1647 and 1660 as Puritan Oliver Cromwell deemed it to be immoral to hold a celebration on one of the churches holiest days.

♦♦♦♦♦

Did you know? “The Night of the Radishes” is one of the annual Christmas customs in Oaxaca, Mexico. On December 23rd, The Night of the Radishes (Noche de Los Rábanos in Spanish) is an annual event in the city of Oaxaca, Mexico, dedicated to the carving of oversized radishes. The event has its origins in the colonial period when radishes were introduced by the Spanish. Oaxaca has a long wood carving tradition and farmers began carving radishes into figures as a way to attract customers’ attention at the Christmas market, which was held in the main square on December 23. In 1897, the city created the formal competition. As the city has grown, the city has had to dedicate land to the growing of the radishes as the event has become very popular attracting over 100 contestants and thousands of visitors. However, since the radishes wilt soon after cutting the works can only be displayed for a number of hours, which has led to very long lines for those wishing to see the works.

♦♦♦♦♦

Did you know? The Advent wreath began in Germany as a Lutheran tradition but eventually spread to other Christian denominations, including the Catholic and Episcopalian Churches. The evergreen wreath traditionally has four candles around the edge to mark the four weeks before Christmas and a white candle in the centre (to be lit on Christmas Eve or Christmas Day). It may also be adorned with berries or pinecones. The weekly lighting of each candle may be accompanied by prayer, Christmas carols, and/or snacks such as stollen or mulled wine of which I have some fond memories of sipping while I walked around the Christmas Market a lovely tradition.

Mulled Wine.

Ingredients:
  • 1 bottle/750 mL red wine (suggestions: Cabernet Sauvignon, Zinfandel, Merlot)
  • 1 orange (peeled and sliced; keep peel to add zest to taste into cooking pot)
  • 1/4 cup brandy ish…lol
  • 8 to 10 cloves or 5-star anise
  • 1/3 cup honey (or sugar)
  • 3 cinnamon sticks.
  • 1 tsp fresh ginger

Gently warm the ingredients on low to medium heat (avoid boiling), for 20 to 25 minutes. Stir occasionally to make sure that the honey or sugar has dissolved completely. When the wine is steaming and the ingredients have been well blended it is ready to serve.

♦♦♦♦♦

Christmas Jumper Corner:

Empty!

No one sent me any pictures…Boo Hoo…Sob…

♦♦♦♦♦

Turkey…In the Uk approx 76% of homes serve up a turkey in the US it is a staggering 46 million turkeys eaten on Thanksgiving and 22 million at Christmas but at least you can just put the turkey in the oven and enjoy your celebrations…Not so easy for some  The Puerto Rican national dish is the roast suckling pig known as lechón, and this almighty beast needs the more-or-less constant attention of at least two people as it slowly turns on an outdoor spit from as early as two in the morning.

To while away the long hours cranking the handle with a coconut shell full of coquito, a festive Puerto Rican spin on eggnog made with coconut milk, condensed milk and a hearty dash of rum is somewhat of a consolation…

Who remembers eggnog? Who still drinks eggnog…I haven’t had it for years… I remember my nana giving me a sneaky sip of hers sneaky because I think it may have had a little something added…lol

For the recipe courtesy of Sally @ Smorgasbord…
♦♦♦♦♦
Just in case you missed it my traditional Christmas Menu was published on Wednesday…
If you are like me  I always like to have at least one new dish on the Christmas Dinner table I hope you find at least one new dish here to try…Enjoy!

 

I hope you have enjoyed this Christmas post of Traditions and treats and I would like to thank everyone who has made a contribution I think most bloggers love it when you get some interaction with your posts it makes the time spent very worthwhile so thank you and please if you have any favourite Christmas Tips, recipes anything please share with us xxx

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great weekend xx

Smorgasbord Christmas Celebrations – The First Day of Christmas with guests Mary Smith, Jacquie Biggar and John W. Howell

The 1st day of Christmas courtesy of Sally @ Smorgasbord and what a treat you have in store and if like me you haven’t made your mincemeat then the recipe is here 🙂 Enjoy!

Smorgasbord Blog Magazine

Welcome to the first of the Twelve Days of Christmas party where guests will share their best ever Christmas presents ever…and there will be food, drink and of course music and to get you into the spirit of the season.. here are some choristers with particular appeal..

I tried to remember the first Christmas that I was aware of as a child. I must have got the general idea of the concept of presents quite young as at age seven when we moved to Malta I began the practice of putting a pillowcase on the end of my bed from around mid-October…. I think this ticked my mother off somewhat because she sat me down at the beginning of December and told me that Father Christmas did not exist and that from now on I would have my presents around the tree like my two sisters who were in their…

View original post 2,518 more words

How to Cook the Perfect Turkey

How to Cook the Perfect Turkey (2)

Turkey…It is very easy to assume that everyone knows how to cook a turkey but I am sure there are many of you who don’t it could be your first home and your first Christmas dinner you have cooked and it can be pretty daunting.

In the UK alone last year over 10 million turkeys were eaten at Christmas so I expect there are quite a few chefs/people stating they have the recipe on how to cook the perfect turkey and a few who will be cooking the not so perfect turkey aka Mr Bean…

To cook the best turkey you also need some delicious stuffing…

https://blondieaka.wordpress.com/2017/12/14/christmas-recipes-homemade-stuffing/

I stuff the neck cavity and just put onion or a lemon with some cloves and butter in the main body cavity. You could use fresh herbs and butter in all honesty mine does vary from year to year.

A tip is to include a small handful of rice in the stuffing as it absorbs all the raw juices from the turkey creating the most delicious stuffing.

I also cook my turkey breast down as then the juices fall into the breast which keeps it moist and succulent…

The turkey must then be turned over 30 minutes before it is done to brown the top….delicious.

Some chefs also push butter under the skin of the turkey…..

It really is a personal choice and I wouldn’t presume to tell you how to prepare your turkey as we all have our own way of cooking this bird and all delicious there is no right or wrong way it’s a personal preference so I am just going to give you a few different options…

Cooking Times:

Take the turkey from the fridge and allow it to come to room temperature while the oven is heating up.

Here is the link to a handy  http://www.britishturkey.co.uk/cooking/cooking-calculators.html

This recipe is the one I am going to use this year because I don’t trust my oven temperature and I think adding the hot water into the cavity of the turkey will help not only keep it moist but will ensure it cooks properly.

The night before roasting, soften some butter and season with salt and pepper mixing well. I used about 6 oz of butter.

Remove the giblets from the bird and wipe it inside and out with kitchen paper. Remove any feathers… if there are a lot of them you can singe them over a gas flame.

I remember my dad doing that but most of the turkeys now are fully plucked and dressed..ours may not be as it is fresh from the farm so I am guessing it will have a few feathers left to pluck out…

Open the cavity of the bird and season the inside with the remaining salt and pepper. Rub the seasoned butter over the turkey. Take a piece of greaseproof paper twice the size of the breast and fold to give a double layer. Lay this over the breasts (it will protect them during the cooking) and return the turkey to the fridge until morning.

Calculate your cooking times and preheat your oven… A 5kg bird should take 3 hrs 10 minutes at 180C(fan) 375F/Gas mark 5 approx as it will depend on your oven…

Stuff the turkey neck with your desired stuffing.

Set the turkey on a trivet inside the tin. Bring a kettle of water to the boil and carefully pour around 250ml of the hot water into the cavity of the bird. Seal with a skewer.

Pour another 500ml of hot water into the roasting tray with some onions and carrots and a few fresh herbs Thyme and Rosemary plus some garlic cloves.

Then cover the whole thing with foil (I use two layers) and make sure that it is well sealed around the edges.

Put the lot in the oven and cook for 20 minutes on 250 C, then reduce the temperature to 180°C/Gas 5 for the remaining cooking time. After 2½ hours, remove the foil and the greaseproof paper and close the door. Don’t open it again until the cooking time is up.

To test whether the turkey is cooked, insert a skewer or knife blade into the point where the thigh joins the breast. The juice should run clear. If it is pink, then roast the turkey for another 20 minutes and test again.

If you are using a meat thermometer then it should read 180F in thigh and 165F in breast or stuffing.

Roast Turkey

Take the bird from the oven and leave it to rest in a warm place for at least 30 minutes.

Strain the juice from the bottom of the roasting tin into a large jug to settle. The fat will rise to the top, leaving the aromatic turkey and onion juice beneath. Skim off the fat and thicken the juices if you wish, or serve as it is…..

Enjoy!

The turkey Carcass

I have many happy memories of the luscious soup my mum used to make with the leftover turkey carcass…Do you????

Ingredients:

  • Turkey Carcass
  • 2 large Onions chopped
  • 4 carrots chopped and divided into 2 halves
  • 3 potatoes chopped
  • 1-2 cups roughly chopped cabbage
  • 3 celery stalks 2 rough chopped and one cut into bite-sized pieces
  • A Cup uncooked barley or mixed dried lentils
  • A sprig of fresh thyme
  • 1 bay leaf
  • Cup chopped fresh parsley
  • 1 tbsp chopped fresh basil
  • ¼ tsp poultry seasoning
  • ¼ tsp paprika
  • Worcestershire sauce ( optional)
  • Salt and pepper to season
  • Water to cover carcass.

N.B. You can use any vegetables which you have available sometimes I add some swede or turnip it depends what I have ….anything goes sweetcorn…just some examples ..What do you use?????

Let’s Cook! 

In a large pot put the chicken carcass and cover with water add your roughly cut carrot, onion, a bay leaf and thyme sprig bring the water to the boil reduce heat to very low and simmer for 2 hours.

Take the turkey bones out of the pot and pick off any meat. If required chop the meat and reserve. Throw away the bones and strain the broth through a fine sieve reserving the liquid and discarding the cooked vegetable.

In a clean soup pot add the strained broth add the remaining raw chopped vegetable carrot, onion, celery, potato, cabbage) parsley, barley, and simmer for an hour until the vegetables are tender. Adjust seasoning and add Worcestershire sauce if using.

My mum would sometimes add dumplings or we would eat with fresh crusty bread.

It is a lovely soup basically using leftovers and my kids still love this and remind me sometimes of their memories of eating this soup….

I think that is what makes turkey such a special meal…The memories we make…..

My Christmas this year is going to be mixed as my Thai family are coming so it will some of us up the table and some on traditional mats on the floor and I daresay some chilli dips…. I know they will eat the meat and vegetables, they love sausage…The sauces and potatoes maybe not and they tend to like the gravy but we will see …

I hope they will enjoy being sort of part of our traditional Christmas dinner mixed with a few chillies and raw veg…. It will fun and no doubt the traditional whiskey will be lurking around and I know they love my Baileys… well, the ladies do…

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

How to cook the perfect Turkey

How to cook the perfect Turkey (1)

https://carolcooks2.com/2018/12/10/christmas-recipes-bingsu-sticky-rice-with-mango-creme-brulee-and-fresh-fruit-salad/

..Christmas Desserts

Until next time xxx

 

Smorgasbord Christmas Celebrations – The Food Column – Carol Taylor – Traditional Christmas Menu

My carnivores Christmas menu…I hope even vegetarians will find something on here though…Beetroot tartare perhaps? Enjoy…Merry Christmas xxx

Smorgasbord Blog Magazine

Welcome to CarolCooks2 @ Smorgasbord Magazine and this week it is my Christmas menu for carnivores…lol

Thank you to everyone who made such lovely comments on my vegetarian Christmas menu it was a first for me I cook but apart from devising a menu for home I don’t publish a menu.

This week’s menu is a mix of the traditional with a couple of other dishes thrown in…I always like to make at least one new dish every Christmas some I never make again as they were ok..Just not that memorable…You know what I mean don’t you…

Prawn Cocktail

As far back as I can remember Prawn Cocktail has been a must-have for our Christmas starter…..One year I fancied a change and we had a fantastic fresh seafood platter with Oysters, Langoustines everything you could think of and some Thai dips made by the daughter in Law…The only way to…

View original post 3,396 more words

Christmas Recipes…Bingsu, Sticky Rice with Mango, Creme Brulee and Fresh Fruit Salad…

Christmas Recipes Desserts

Bingsu:

A frozen milk ice desert. We first had this dessert when we took a trip to Nong Kai in Northern Thailand. It originates from Korea. It is also very easy to make.

Take 1 cup of milk and 2 tbsp of sweetened condensed milk. Put ingredients into a jug and mix together then pour into an ice cube tray. Put in freezer and freeze for at least 5 hours.

Prior to serving put your serving bowl or bowls into the freezer for at least an hour. This dessert can be eaten as a shared dessert or in individual bowls.

To assemble dessert remove frozen cubes and put into food processor or liquidizer and blitz for 20 seconds it should now resemble snow( see picture)If cubes are difficult to remove leave out of the freezer for 4/5 mins until they come out easily.

For 1 bowl take 2 satsumas, peel, and section. put a few segments in the bottom of the serving dish, pile on snow arrange the remainder of orange segments around.

Bingsu

Drizzle some raspberry sauce over the top of the snow.

Eat and enjoy!

NB:

You can use any fruit either fresh or tinned in natural juice.

To make raspberry sauce put 1 and a  half cups of raspberry’s in a saucepan with  3/4 cup of sugar and  1/2 cup water.

Bring to boil stirring, reduce the heat and add 1/2 tsp vanilla essence.

To thicken put 2 tsp cornflour in a cup and mix to smooth cream with 2 tbsp water.

Pour into the boiling raspberry mixture stirring all the time. turn down heat and simmer for 4 mins until the sauce has thickened. Remove from the heat and stir in 1 tbsp butter.

You also use frozen passionfruit pulp which is very nice and would cut through the sweetness of the iced snow.

Fresh Fruit Salad

 

The beauty of a fresh fruit salad is that you can make it as large or as small as you like one portion or ten. You can use any fruit that you have and it can different every time.

The one I always make is very simple I use Oranges, Apples, Grapes, Pear, and section and slice them and add lemon/ lime juice to stop the fruit going brown.

Sometimes I  also add some freshly squeezed orange juice or other fruit juice.

This is now when it gets interesting as you can add a little freshly grated ginger, some crushed lemongrass even treat yourself to one of those exotic fruits you have seen in your local shop or farmers market just to liven it up, change it.

Maybe even a touch of chilli???

Some sesame seeds? Some poppy seeds?? Fresh Mint? Pomegranate seeds?

If I use a soft fruit like banana, melon,  mango, strawberries, peaches, apricots, watermelon or kiwi then I put those in about 15 mins before I serve the fruit salad. Otherwise, they can go too mushy and we like our fruit salad fresh and vibrant, nice and crisp.

And of course here I have access to plenty of fresh pineapples, Lychees and Dragon fruit are plentiful and in season here at the moment so into the mix they go…What is your favourite fruit salad mix???

You can use any combination of fruit that you like just make sure you use lemon/ lime

juice to stop the fruit from discolouring and keep in the fridge until you are ready to serve.

It can be served quite simply with fresh cream or clotted cream if you can get it… Ice cream or even custard which hubby prefers.

Sticky Coconut Rice and Mango.

Sticky rice with Mango is probably one of the most iconic Thai desserts and on most restaurant menus from the little cafe to the poshest restaurant.

To make this at home is very easy… First, steam some glutinous rice.

To prepare the milk:

 Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also, make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.

Then add  2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over  1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Sticky rice and mango

 Spoon the rest of the coconut milk on top of the rice at the serving time.

Enjoy!

Creme Brulee with chilli and lime zest.

Custard:

  • 300ml pure cream
  • 200ml full cream milk
  • 3 long red chillies, roughly chopped
  • 2 eggs
  • 4 egg yolks
  • 125g caster sugar
  • Zest of 2 limes
  • ½ cup lime juice
  • Lime syrup:
  • ½ cup caster sugar
  • ¼ cup water
  • Zested peel of 2 limes, long thin strands
  • Creme brulee topping:
  • 1 tbsp Palm Sugar, shaved, for topping
  • 2-3 tbsp caster sugar, extra for topping

Let’s Cook!

Preheat oven to 130°C fan forced and lightly grease six 150ml-capacity oven-proof ramekins with butter or oil spray.

Place cream, milk and chillies in a medium saucepan over medium-high heat until steaming. Remove from heat and allow to infuse while cooling, strain to remove chillies and gently reheat the milk.

Whisk eggs, yolks and sugar in a bowl until light and creamy. Whisk in the warm milk gradually and strain through a fine sieve 2-3 times to help break up any foam and pour into a jug.

Place prepared ramekins in a deep oven tray and pour custard into ramekins. Pour boiling water into the tray to come halfway up the sides of the ramekins. Cover the tray with foil and bake for 40-45 minutes until just set but with a little wobble in the centre of the custards. Remove ramekins from the oven tray and allow to cool completely. Refrigerate until required.

creme-brulee-895358_640

For lime syrup, place sugar and water in a small saucepan over low-medium heat until sugar dissolves. Increase heat to high and boil until thickened. Add strips of lime peel to syrup, remove the pan from heat and allow to cool.

For crème Brulee topping, place palm sugar and caster sugar in a bowl and using fingertips rub mixture to combine. Thickly sprinkle over custards and use a blow torch to heat sugar to form a thick caramel. Alternatively place under a heated grill for 1-2 minutes, checking every 30 seconds to ensure sugars don’t catch and burn.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all have a great week xx

If you loved these desserts Please PIN.

Christmas Desserts

Until next time xxx