Category Archives: Recipes

CarolCooks2…weekly roundup 26th July -1st August 2020…Climate Change, Recipes, Health, Whimsy, and Pretzel Bread…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on further lockdowns once again as cases are on the rise again… a second phase…It really is not going away just yet, stay safe and strong peeps and observe all the do’s and don’ts…The quicker you do the quicker it will all disappear ( not) forever methinks…This virus is digging its heels in just like so many people are with regards to social distancing and masks…

Here’s something to take your mind of what’s going on…Take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…WELL, it was just a tad…The Story of Plastic 27th July 2020…

Whether we throw it away and it is burnt, just dumped or put into landfill it is a problem and all the cleanups and great ideas for repurposing and reusing are papering over the cracks…Manufacturing of single-use plastics and plastics which cannot be recycled within 5 years must cease and alternatives found.

It is time we stopped buying these… hit the manufacturers where it hurts… in their pockets…If we can have such strong feelings about mask-wearing, BLM..then channel your energies into this because if we don’t do something..we will be the losers, future generations will be the losers …Mother Nature will be the survivor…FACT!

https://carolcooks2.com/2020/07/27/the-story-of-plastic-27th-july/

Tuesday: Wake up It’s Tuesday…Thought for the Day!

Me…I am saying no more…This dear man puts it so much more eloquently than I could x

Wednesday: The Culinary Alphabet with a twist…The letter B(herB)

carob-88438_640

This is fun…Thank you Pete x… In 2 weeks it will be words ending in C…

This is taxing my culinary brain( in) a good way  I have my list and as I read something which triggers a thought I am adding them I have also come across some things I didn’t know or know about so it’s a great learning curve/./challenge(Pete)..there are still some blank spaces but it is gradually filling up…

https://carolcooks2.com/2020/07/29/the-culinary-alphabet-with-a-twist-the-letter-bherb/

Thursday: Smorgasbord Health Column – Project 101 – Resilience – An opportunity to get fighting fit – Round-Up – Sally Cronin

Time for Sally to round up this fabulous series on health and wellbeing…Something to keep for future reference…#recommended read

project-101-2 Sally Cronin

https://smorgasbordinvitation.wordpress.com/2020/07/28/smorgasbord-health-column-project-101-resilience-an-opportunity-to-get-fighting-fit-round-up-sally-cronin/

Friday: Travel, Traditions and Recipes…Go Bananas… with Fruity Fridays

Bananas are very plentiful here…They come ready-packaged and ready to eat…I am rerunning/updating some of my earlier Fruity Fridays posts with a few new fruits as well as some popular fruits…I hope you enjoy it!

https://carolcooks2.com/2020/07/31/travel-traditions-and-recipes-go-bananas-with-fruity-fridays/

Saturday Snippets:

It was National Mustard Day yesterday so of course, I had a recipe for homemade mustard tried and tested in my kitchen as well as some trivia and a great video from Mohammed Ali which is funny with a serious message…Also, some …beautiful water art some people are just so creative…

https://carolcooks2.com/2020/08/01/saturday-snippets-9/

I hope you have enjoyed this roundup…See you tomorrow with a further update on the Story of Plastic…

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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!

Thank you once again for reading this post I hope you all stay safe and healthy xx

The Culinary Alphabet with a twist…The letter B(herB)

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable but I will give it a good go… I am not one to back of if challenged…hehe

Today it starts with Bicarb(B)

Bicarb – Also known as Sodium bicarbonate, aka baking soda…Baking soda tends to be the American name, while in the UK and in Australia we tend to call it bicarbonate of soda (Bicarb).

Bicarb, or baking soda, is an alkali that is used to raise soda bread and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake, and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk, or milk.

Sally Yeast Free Soda Bread

Bicarbonate of soda gives off carbon dioxide, which expands in a mixture. Once the mixture is cooked, the carbon dioxide is replaced by air, leaving a light cake or bread.

As with all raising agents, use the amount specified in the recipe. Adding extra bicarbonate of soda can result in a peaked or collapsed cake, a strong unpleasant flavour, and a greenish tinge.

Carob –  I have just learned something I thought carob was another name for cocoa well it isn’t…Carob powder and carob chips are similar to cocoa powder and choc chips in colour, however, carob is less bitter and has a naturally sweet flavour.

It is also caffeine-free and higher in fibre…It can also be used as an alternative to cocoa powder and by adding coffee it will also taste like chocolate.

Carob bean juice can also be used as a safe and effective way to treat diarrhea in children.

Crab – Who doesn’t love a crab sandwich or a crab curry? I know I do … There are thousands of different types of crabs that are divided into over 850 species. Most varieties of crab have a hard outer shell (called an exoskeleton), 3 walking legs on either side of their body, and 2 pinching claws.

crab-1934857_1280

Of course, like other foods, there are always the more popular of the species which we love to eat…King crabs are one of the most common and best types of edible crabs due to their large size and delicate taste.

Of the smaller crabs, the one which is very popular here are Blue crabs which are a type of swimming crab that have 2 paddle-like feet to help it swim. In fact, its scientific name literally means ‘beautiful savory swimmer.’

Crumb – a very small piece of bread, cake, or biscuit…which has many uses it can be used to coat meat or fish or as a sprinkling with some cheese on top of an au gratin…

bread crumb-2542308_640

Biscuit or cake crumbs can be used as a fruit topping or toasted and used to top ice cream or as a decoration for a dessert…So whatever you do don’t waste anything like this as it can be made into crumbs…

Corncob – the part of the maize plant on which the grain grows…

corncob-1031202_640

A popular and tasty vegetable which can be boiled, baked, BBQ’d…Cut from the cob and made into creamed corn, or eaten as a side or a topping for a jacket potato it is very versatile, plentiful, and tasty…

Curbdelivery (food industry term):      The practice of delivering an order in bulk to the pavement in front of a retail store; or from the tailgate of a truck to an adjacent platform

Herb – A Culinary herb, which is available fresh or dried, include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavour, and texture.

Hobnob- A New World style of wine that is evenly balanced, fruit-forward, with a rich mouthfeel and hints of oak. 5 popular varieties – Pinot Noir, California Chardonnay, Merlot, Red Blend, and Cabernet Sauvignon. …

Hobnob is also a biscuit/cookie …It is the brand name of a commercial biscuit. They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. McVitie’s launched Hobnobs in 1985 and a milk chocolate variant in 1987. Wikipedia

Honeycomb- A honeycomb is a mass of hexagonal prismatic wax cells built by honey bees in their nests to contain their larvae and stores of honey and pollen.

fresh wild honey comb

 

This is my lovely fresh honeycomb…

Honeycomb is also a lovely sweet which can be covered in chocolate crunchie or used in desserts…

crunchie bar-2201990_640

 

Made with golden syrup, sugar, and bicarb it is fun to make and although very sweet good to eat as a treat or stir some through your ice cream.

Ingredients:

  • butter, for greasing
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

Let’s Cook!

Butter a 20cm square tin.

Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

Once completely melted, turn up the heat a little and simmer until you have an amber-coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot indeed..be careful…

The mixture will continue bubbling in the tin, simply leave it, and in about 1 hr – 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Enjoy!

Kebab- I love a good homemade kebab either formed around a skewer and then cooked on the BBQ or if I am making chicken kebabs then I use lemongrass as my skewers and then they impart a lovely lemon flavour. or marinate your meat and skewer it with onions and peppers and pop on the barbie…

chicken-kebabs-salad-rice

or make your own kebab meat like I did the other week and make your own pitta with love green chilli peppers.

Lamb- A meat I cannot always get here and to my way of thinking lamb, if it is lovely spring lamb, is best eaten with jersey royal potatoes and fresh peas and beans…

Rhubarb –A perennial plant with thick red stalks and large green leaves that are poisonous. The stalks have a tart flavor and are often used in pies and tarts. My favourite rhubarb pie and custard.

rhubarb-1350969_640

They do have absolutely glorious looking leaves but never ever be tempted as they are poisonous to eat…

Scab – Causes rough scabby patches on the potato skin and the flesh underneath. It is unsightly and can affect storage potential. Any potatoes with scab should be used quickly.

Shrub – An old-fashioned sweetened fruit drink, sometimes spiked with liquor which seems to be having a revival over recent years. All you have to do is make a flavoured vinegar for wonderful drinks with soda and ice or with cocktails…

Sparerib – The long cut of meat from the lower breast bone of the hog. Spareribs are best cooked slowly so that their fat can be rendered and they can become tender.

Pork-ribs-asian-flavours

These were absolutely delicious…finger bowls required and a bib…

Squab –  is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken.

Syllabub – An English dessert comprised mainly of whipped cream sweetened with sugar and flavoured with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

That’s all for this week see you in two weeks for the letter C (organiC)

Please stay safe as it seems in some places lockdowns are being introduced again…not good 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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

 

 

 

Saturday Snippets…and Pretzel Bread…

Good morning it is muggy and cloudy and very still…Will the sun come through or will we get rain…

Who doesn’t love bubbles…They are so pretty as they float into the air…Blow one or hundreds of these safe non-toxic bubbles and watch them float in the air without popping! Animals have also been affected by Covid-19 as some animals are social and with zoos and parks being closed thye must have wondered what was going on…

These adorable Penguins have been gifted a bubble machine and they love it!

Staff at the Newquay Zoo in Cornwall, England had been trying to find new ways to keep their feathered residents entertained when a zoo patron suddenly donated a bubble machine.

Penguin caretaker Dan Trevelyan said the bubbles help to keep the penguins’ predatory reflexes sharp.

“In the wild, these guys are marine predators who are very sensitive to objects and movement,” said Trevelyan. “The bubble machine is fantastic, as all the movement and new shapes and colors really stimulate these guys. They have a great time chasing them around. And all these donations are really appreciated.”

The bubbles, which cause no harm to the animals, have in the past also proved popular with the Zoo’s squirrel monkeys and Sulawesi crested macaques.

After my last successful batch of dinner rolls, one of my readers Susan The Nurse asked me if I had made Pretzel Bread…I hadn’t but promised to give a go…I do love a challenge…

smart

Pretzel Bread.

All I knew about pretzel dough was that like beigels the dough was boiled before baking and this gives it that characteristic deep brown crust and pretzel taste…

It was lovely a little sweet my tester said it tasted like currant bread sweetness not horrible he liked it and the salt was a foil for that methinks but with some ham and mustard in a sandwich it went down a treat…

I have however tweaked the original recipe and would use less sugar…1 tbsp instead of 3 tbsp.

Ingredients:

  • 2 and a quarter tsp of instant yeast.
  • 1 cup of lukewarm water
  • 1 tbsp brown sugar
  • 1 tbsp milk…I used full-fat milk
  • 4 tbsp (2 oz) melted butter
  • 1 tsp sea salt
  • 3 cups of all-purpose unbleached flour

Baking Soda Bath:

  • 4 quarts(8 pints) water
  • Half cup Baking Soda

Pretzel Topping:

  • 2 tbsp butter melted
  • Coarse salt for topping.

A lined baking tray.

Preheated oven 200 degrees

Let’s bake!

Combine your yeast, water, and brown sugar in a bowl and stir to dissolve sugar.

Melt the butter and then add to the milk then stir into the yeast mixture to combine.

Add the salt and flour 1 cup at a time and stir to combine then once the dough has come together knead until it is a firm but slightly tacky dough. If you need to add more add a little at a time.

Put the dough into a greased bowl and cover with a cloth and allow to rise about an hour and it should have doubled in size.

Once the 60  mins are up put your 4 quarts of water in a large pan and bring to the boil then add your Baking Soda…DO NOT ADD IT ALL AT ONCE OR IT WILL ALLL FIZZ OVER …add a little at a time I added it a tsp at a time.

Then punch your dough down to remove the gas and divide it into two portions…Add one portion to the boiling water and turn after 60 seconds and give it 60 seconds on the other side remove with a slotted spoon to drain and make a small cross in the middle and sprinkle with salt. Put on a lined baking tin…

Repeat with your second piece of dough…When cutting the cross I made mine too big as this dough once boiled is easier than a normal risen dough to cut through.

smart

Boiled Pretzel Dough

Sit both pieces of prepared dough on a lined baking tray and put it into your preheated oven…200 degrees.

Cook for 23-25 mins turning the tray around halfway through the cooking…

I was quite amazed at how it coloured up and just looked the colour of a pretzel that lovely deep brown…

smart

Pretzel Bread

When you remove it from the oven brush with the melted butter and enjoy it!

My first attempt at Pretzel bread was a success…

Are you having a bad day? Then you might need to visit a growlery. This term was first used by author Charles Dickens in his 1853 novel Bleak House to refer to a place where you go to be alone when you’re not feeling particularly happy.

Wellness Corner. Smorgasbord Health Column – Project 101 Resilience the importance of a healthy gut by Sally Cronin…

https://smorgasbordinvitation.wordpress.com/2020/07/21/smorgasbord-health-column-project-101-resilience-the-importance-of-a-healthy-gut-part-three-candida-by-sally-cronin/

I can’t go with leaving you with some music …Music is the literature of the heart; it commences where speech ends.” ― Alphonse de Lamartine.

I just feel like some great instrumentals today…No lyrics…Just beautiful music…

Oh well, the heavens have just opened….

That’s all for today…Be well and stay safe don’t forego those precautions too quickly as many areas are seeing an increase in Covid-19 cases…It ain’t over yet folks…Better to be safe than sorry…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.

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!

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

Fruity Friday’s…Pomelo…

 

Welcome to Fruity Friday’s today I am showcasing a fruit which is similar to the grapefruit but without the bitterness associated with the grapefruit called the Pomelo.

The Pomelo is native to Asia and grows in abundance here it is also one of the original citrus species.

We were lucky to have a pomelo tree in the garden in our previous house…

It ripens from a pale green to yellow when fully ripe and has a sweet white flesh it also comes in a pink and red which is rarely seen much here.

With a thicker skin and a much larger fruit than the grapefruit, it is very popular in Thailand and can be found everywhere, segmented and sold with a  chilli/sugar mix for dipping.

Mostly the skin is discarded but makes a lovely marmalade it is also sold candied here or dipped in chocolate.

I freeze part segments and use instead of ice cubes in my drinks…A tip I was given by my Russian friend and it pairs very well with Vodka…

Did you know? The Liqueur made with honey and brandy was one of the ingredients in a cocktail called Forbidden Fruit which dates back to the early 20th century. It is also an ingredient in the famous Dorchester Cocktail…The Martinez!

The pomelo is also known as Jabong or Jambola and in its early days was also called grapefruit or Shaddock named after a Captain Shaddock who sailed ships for the East India Shipping Company. Which is why in very early recipes you will find a reference to the grapefruit but also reference to the sweetness which the grapefruit does not have. Quite confusing…

Thais eat it raw or use it in salads if you can’t get pomelo then pink grapefruit can be used as it is sweeter and not as bitter as the yellow grapefruits. Pomelo is also drier and not so messy as other citrus fruits to eat raw.

Packed with vitamin C and lots of Potassium it is a beneficial fruit to eat healthwise and is found to be helpful in combating urinary tract infections.

My favourite recipe is called Yum Som O  in Thai.

Pomelo Salad

Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Pomelo or( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

  • 2 Pink Grapefruit or 1 Pomelo.
  • 12-16 peeled prawns.
  • 1 Sm cucumber diced.
  • 1/4 cup finely sliced shallots.
  • 1/4 cup fresh Thai Basil or Mint.
  • 1/4 cup Fresh coriander.
  • 1/4 cup unsalted peanuts/cashews.
  • 2 tbsp shredded coconut.
  • 1 Red Chilli finely sliced.

Dressing:

  • Half to 1 lime.
  • 3 tbsp Fish Sauce.
  • 1-2 tbsp palm sugar.
  • 1 -2 red chillies finely sliced.
  • Kaffir Lime leaf very finely sliced for garnish.

Let’s Cook!

Set a pot of water to boil on the stove. Add the prawns and boil for just a few minutes, until the prawns turn pink and are plump and firm to the touch. Drain and set aside to cool.

Place shredded coconut in a dry frying pan or a wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside. Repeat with the shallots frying in a little oil until golden and crispy then tip into a small bowl and set aside to cool.

Prepare your grapefruit or pomelo:

Remove as much of the white peel/pith as possible from the fruit. Break into bite-size pieces or as I do shred a little finer – 3 to 4 cups is a good amount.

Put the prepared fruit in a salad bowl.

Add the cucumber, basil/mint, coriander, and fresh chilli.

Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.

To put the salad together:

Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce.

Your salad is now ready to serve.  Top with reserved coconut, nuts, shallots and shredded lime leaf.

Enjoy!

Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is a personal preference.

Pomelo is also lovely mixed with rocket, walnuts some feta cheese and a light dressing…Play with it …It is a lovely fruit mixed with salad ingredients.

They make refreshing sweet fruit salads when combined with pomegranate seeds and lychees.

Despite their size, pomelos only yield enough flesh for one person if eaten plain for breakfast.

When buying a Pomelo choose a fruit which is heavy for its size.

That’s all for the pomelo if you are lucky enough to be able to find one then enjoy…it pairs very nicely with just chillies and fish sauce or as in the salad above.

Please stay safe and be well…Tomorrow I will give you the recipe for the pretzel bread I have baked today it actually looks like a pretzel…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.

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!

Thank you once again for reading this post I hope you all stay safe and healthy xx

 

 

Orange and Almond Cake…Flourless and Gluten Free…

This cake is one of the nicest I have made for a long time…a recipe given to me by my daughter who has made it using lemons or limes instead of oranges although as the oranges are ground to a pulp I am thinking I could use mango or pineapple.

This cake uses no flour or fat just ground almonds, eggs, sugar, and oranges…I suppose if you are a vegetarian who eats eggs then it could also be classed as vegetarian.

Ingredients:

  • 2 oranges
  • 3 eggs
  • 1 cup of sugar
  • 3 cups of almond meal
  • 1 tsp of gluten-free baking powder.

For the orange syrup:

  • 1 Orange
  • 3/4 cup of sugar

I used a 9′ springform baking tin…greased and lined.

Pre-heated oven 170 degrees.

Let’s bake!

First, put your two oranges in a pan and cover with cold water bring to a rolling boil and cook for 15 minutes then drain and refill the pan and cook the oranges for a further 15 mins then drain and cover with cold water and allow to cool down until you can handle them about 5-10 minutes.

Cooking the oranges like this removes most of the bitterness that you get in the pith…

Then cut the oranges into small pieces and remove any pips then put in your food processor and blitz until smooth.

smart

oranges cut into small pieces with pips removed.

I blitzed and scraped the sides of the bowl down about 3 times until I was satisfied it was smooth enough…

smart

Oranges pieces blitzed until smooth.

At this point, there was a beautiful smell of oranges…For me this was a first and doubting Thomas that I am I was a little apprehensive..but trusted my daughters recommendation as she is a great cook.

Next, I whisked the 3 room temperature egg with the sugar until it had gone creamy and a light colour this took about 5 mins with my little handheld electric whisk.

It was now time to fold in the baking powder and the almond meal…

smart

Whisked eggs and sugar with almond meal being folded in.

Once this was done I gentle folded in the orange pulp and poured the mix into the prepared tin…

This then went into a preheated oven at 170 and baked for between 1 hr and 10 mins…Mine took the 1 hr 10 mins it depends on the oven…

Test with a skewer and if it comes out clean remove the cake from the oven and allow to cool in the tin while you make the orange sugar syrup…

To make the syrup I zested the orange skin and then squeezed the juice from the orange added the sugar to a small pan and bring to a slow boil while stirring to make sure the sugar dissolves and cook for 2-4 mins so the syrup thickens slightly…

Then remove the cake from the tin… I lightly made a few holes with the tines of a fork on the cake surface and then spooned the syrup over the cake.

smart

Orange and Almond Cake with Orange syrup topping.

This cake was a huge hit with all of us…you could taste both the orange and the almonds and indeed if you wanted you could decorate the top with flaked almonds.

Definitely a keeper…Next time it will be Pretzel Bread…

Be well and stay safe…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!

Thank you once again for reading this post I hope you all stay safe and healthy xx

 

 

 

Halfway through the week and it is Wednesday and time for the A-Z of food…my trip through the Culinary alphabet has stopped at N…

Sally has very kindly shared my culinary trip there are lots of lovely recipes and some culinary terms you may or may not have heard of…I hope you enjoy…x

The culinary alphabet N

So please click the link below to read the whole post…Enjoy!

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘N’ is for Nicoise, Nori, Nuts, Noodles, Nettles and Naan Bread.