Category Archives: Strawberries

I know it is Donald Duck Day…But….

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…

Strawberry Mimosa.

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…
Strawberry jam/conserve
A pot of fresh cream, whipped.

Icing Sugar to finish.

Let’s Bake!

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.

fresh cream strawberry jam
Chill in the fridge until required although mine never seemed to get as far as the fridge. lol…xx

Enjoy!

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…

rhubarb-1350969_640

 

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!

 

 

 

Valentines Day… Is it roses all the way or Bah Humbug?

Valentines Day …Roses, hearts and flowers and maybe a cuddly toy…

It hasn’t always been like that…There are lots of tales surrounding Valentines Day but no definite actual this is really what happened…

The ancient Romans shall we start there?... The Romans celebrated the feast of Lupercalia between the 13th and 15th of February…Those Romans and their orgies are legendary the men sacrificed a dog and a goat and then whipped their woman with the hides from those poor animals. It seems the woman themselves were up for a beating and actually stood in line as they believed it would make them fertile…

It didn’t stop there as Emperor Claudius executed two men called Valentine on the 14th February on different years in the 3rd century A.D. The church then made martyrs of the two men…and honoured then with Valentines Day…A day of fertility and love…

Valentine’s day today is not quite so bloody it is more hearts and flowers.

Who still gets taken out on Valentine’s Day??

I never have as my husband has always said you are not my Valentine you are my wife…

Which again if you look at the original meanings he is right…Chalk that one up…I don’t often say that!

When the kids got older they used to nag him until he bought me something…haha…My first gift …A red devil complete with horns…and me so quiet, shy and retiring…haha

Fast forward to modern times and the marketing machine is running full pelt we are in Valentines Week…Yup…

Today is…February 11th…Promise Day…

The Promise day is celebrated for giving a true promise to your partners like you’ll love them and give the very best and satisfying life to partners. All lovers and couples can enjoy the Promise Day giving a true promise to your partner. This day can provide a true and healthy connection in your life.

https://visualhunt.com/re6/4b61dbd7

This so smacks of pure marketing..to which I say…Bah Humbug!

Let’s Eat!

 For everyone who is staying in either because of the weather or just because here are a few suggestions and recipes…

For starters,

if it is chilly where you live or because you love soup then a lovely bowl of tomato soup with heart-shaped croutons is just the thing.

Or do a lovely heart-shaped swirl with some soured cream which would look very pretty.

If you are seafood lovers then a lovely seafood platter is easy to do and looks quite spectacular.

seafood platter

 

Some smoked salmon, a few plump mussels, lovely grilled prawns, soft squid there is so much lovely seafood to choose from just a little of each arranged on a platter with maybe a nice drizzle of seafood sauce or a chilli sauce.

This quick little soy sauce is nice to drizzle …Finely cut a clove of garlic or two and a small piece of chopped fresh ginger, fry in a small pan , stirring to release the flavours add scant tbsp soy sauce and a half to one tbsp honey stirring and cook for 2 mins add a squeeze of lime..just taste and play with the flavours. Then drizzle as pictured…

Main course:

This chicken dish is one we make often and it is quick and easy and served with rice or potatoes and some lightly steamed vegetables it is very nice.

Lemon Chicken with caper sauce.

 

Ingredients:

• 4 Chicken Breasts (skinless)…Two if it is your special meal for two ♥
• 2/4 cloves garlic.
• 1 tbsp capers ( rinsed)
• 2 tbsp chopped parsley.
• Half lemon sliced.
• 1/4 cup lemon juice.
• 1/2 pint chicken stock.
• 5 tbsp Olive Oil.
• 2 tbsp Butter.
• Parsley for garnish.

Let’s Cook!

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess flour.

In a large skillet over medium-high heat add 3 tbsp olive oil. When the oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes.

When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate, set to one side.

Into the pan add the lemon juice, stock, capers and garlic.

Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour.

Check for seasoning and add lemon slices and parsley.

Return all the chicken to the pan and simmer for 5/10 minutes depending on the size of breasts. Remove chicken to a platter.

Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve with boiled rice or potatoes of your choice and steamed broccoli and cauliflower.

Seriously if it is for two just adjust the sauce ingredients slightly and taste…Enjoy!

Valentines Dessert

This is where I am normally too full for anything else but if you fancy a dessert…Then chocolate covered strawberries are very nice…Or just a bowl of fresh strawberries like these ones I picked up at my local market…

fresh strawberriesSimple and delicious as they are or if you have a fondue set then go for it and dip them in chocolate at the table…

 

Or a lovely strawberry mimosa…Just blend 2 cups of strawberries with half a cup of orange juice 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 to make a lovely Daiquiri… I think will go down very nicely…My preference is a strawberry Mojito…

strawberry mojito

 

Happy Valentine’s Day…

What will you be cooking or does your other half cook???

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 is a definite shift towards 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!

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

Strawberries in purgatory, a strawberry chilly chilli sorbet

Not only do you get icecream but a wonderful little story woven through..love everything about this blog/magazine..Amazing 🙂

ice cream magazine

The snobberies of “fein dining” anyone? Cool strawberry sorbet delicately embroidered with chilli?  Well hardly, she’s just a cheeky little strawberry sorbet, though pert and perky, with a pop of fireworks.  M’lady remains a portrait of serene beauty, sweet, of a firm curvaceous figure. Though ruddy complexion, from pale and insignificant she becomes very red-faced, a little seedy on the outside with a rather hairy chin, whist sporting a rather risqué green hat, she remains highly popular at sporting events at this time of year.

strawberries in purgatory sorbet © www.ice-cream-magazine.com  strawberries in purgatory sorbet © www.ice-cream-magazine.com  Strawberries growing © www.ice-cream-magazine.comstrawberries in purgatory sorbet © www.ice-cream-magazine.com  strawberries in purgatory sorbet © www.ice-cream-magazine.com

A quintessential part of a (currently soggy) luxurious golden English summer. Her melange of sweet and sharp tintilates the taste buds with nefarious flare. Courting said taste buds, she remains plumptous and occasionally a little tart! The sullen beauty sweetly prevalent now has the yearning  to be come a vamp, a red lipstick lady in red who can be hot stuff too? Wanten, brazen, she decides…

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