Tag Archives: Authentic recipes

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Winter Warmers- #Stews and Casseroles

My favourite Beef Boginoff as Jay says…haha…Some recipes to keep you warm xxxx

Smorgasbord Blog Magazine

Winter Warmers. Stews and Casseroles.

While I am basking in the sun as our high season is nearly here I know many of you are in the throes of some severe weather conditions minus a lot according to friends…

If I could bottle some of the warmth I would but even I can’t do that so the next best thing is one pot stews and casseroles something you can do in the slow cooker and come home to that lovely aroma or leave simmering on the stove or in the oven…

Comfort food at its best and warmest and not with chilli well maybe one or two…ha-ha

A lovely one-pot Beef Bourguignon which is also really easy to double up if you are having guests just make sure you lengthen the cooking time.

One of the first dishes that I cooked my husband some 40 odd years ago was Beef…

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Smorgasbord Blog Magazine – The Food Column with Carol Taylor – Favourite dishes of 2018

First post of 2019 on my Cookery Column over at Smorgasbord Magazine and some of my favourite dishes from 2018…I hope you enjoy 😉 xxx

Smorgasbord Blog Magazine

Some of my favourite dishes – Carol Taylor

Wow…Another New Year has begun where does the time go? It does seem to be that the older I get the quicker the time flies…

For my first post of the year I thought I would share my favourite foods …

I love food…Good food, but my tastes have changed over the years, is that with age or location and availability of foods? Maybe, but here are a few favorites of mine…. recipes I make often, or if the family asks for…

This is a recipe that my daughter gave me along with a packet of Chia seeds as I couldn’t
always get them here. That has now changed due their growing popularity and they are sold everywhere here now.

Banana Smoothie

Bananas we have in spades as they grow in abundance here so my freezer always has frozen bananas ready to…

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Christmas Recipes…Mince Pies and Sausage Rolls.

sausage rolls mince pies home made

It’s that time of year when there is never enough hours in the day isn’t it or they are and because we have been dashing about frantically we are just too tired…

I always get my mince pies and sausage rolls made and store in the freezer uncooked and just take them out as required.

Pastry Recipe.

This recipe is my mums she makes the best pastry ever and I try really hard to match hers but she once told me that no two batches of pastry are ever alike and that the only person who realises that is moi….and I think she is right..mums usually are 🙂

I use half fat to flour so for example 8 oz  Flour and 4 oz fat.

Ice cold water added 1 tbsp at a time( the amount depends on flour used)

1 egg beaten for the glaze.

I know that fat varies depending on where you live, in the Uk ..well spoilt for choice because we invented pastry…well from as far back as the Romans when it was crude flour and water wrapped around meat and game before cooking and no way would you eat it…it was to retain meat juices.

Over time pastry was enriched with fat and milk and began to vaguely resemble today’s shortcrust. But living here in Thailand my choice is restricted…..I have a choice of pastry fat or Crispo…sometimes I mix the two when making meat pies but I digress.

For mince pies, I use the pastry fat. When making pastry it must be kept cool which here is never easy ..so fat from the fridge, iced water from the fridge and fan madly whirring to keep the air cool..and me folks…I touch the pastry mix as little as possible, I quickly rub the fat into flour to resemble breadcrumbs, add iced water gradually, draw together with your fingers to make a ball, if too dry add more water, wrap in cling film and chill for at least 20 mins in the fridge.

When I roll I use the heel of my hand to start to flatten pastry and roll gently out to desired thickness…I handle as little as possible to keep the pastry cool.

Using a pastry cutter, cut circles and line patty tins, add filling and top with a pastry lid. Brush tops with beaten egg. Cook in the oven on 200c/gas7 for 15-20 mins until golden. Remove from oven, cool slightly and dust with icing sugar.

 

If you haven’t made your sweet mincemeat yet then never fear the recipe is here

Note: Some of you may have noticed I don’t add sugar to my shortcrust pastry…With the sweetness of the filling and the icing dusting, I /we all feel it is sugar overload but personal preference if you like to add 1 tbsp sugar to breadcrumbs before adding water.

I also use the same pastry for my sausage rolls…

Now….if you make them now omit the cooking stage and freeze uncooked in a sealed container separate the layers with greaseproof paper and just take out however many you want as needed and cook…Simples!

For sausage rolls, I use the same pastry. I add finely chopped onions, garlic and a little sage to my sausage meat or I did in the UK….i can’t get sausage meat here so I make my own very finely chop my pork making sure I add a little of the fat and then add the seasoning as above.

To make the sausage rolls just roll out your pastry take some sausage meat and roll it to form a sausage put the sausage meat on the pastry and roll. Just wet the edge slightly and either use a fork to make some holes in the top or as I do make a couple of slice on the top of the pasty as in the picture.. Cut into equal size pieces and put on a baking tray and then brush the top if the pastry with milk or an egg wash and pop in a preheated oven 200C for 15 mins then reduce the heat to 180C for another 10-15 minutes or until your pastry is golden…It also depends on the size of your sausage rolls.

sausage-rolls-pastry

Home made sausage rolls

Once cooked put on a cooling rack and then store in a lidded container.

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 weekend xx

If you love this recipe please pin me xxx

Sunday Roundup…Recipes and Rants!

food and lifestyle blog

 

Wow! What a week and just in case it has been one of those crazy weeks for you… Here is a roundup of all my posts so grab a drink, settle down in your favourite chair. Relax and enjoy …

A subject which I am very passionate about is waste plastic, food and anything which fits in between…We live in a very beautiful world and it is getting trashed by mankind in the name of greed, profiteering or just plain laziness because you can’t be bothered to dispose of it correctly.

Food waste is to me a cardinal sin when in this day and age there are still people starving…I believe we should start in our own homes and encourage our children and family members and that means then YOU would be making a difference and have more money in your pocket…Yes, and that is a fact…

Waste not Want not

https://blondieaka.com/2018/10/16/waste-not-want-not/

Second out of the starting gates is still food connected and we need to eat healthily to stay healthy…I mean who likes taking tablets and potions and feeling just blah?

Eat smart eat healthily eat to live

It is a true saying we are what we eat…

https://blondieaka.com/2018/10/16/eat-smart-eat-healthily-eat-to-live/

Halloween celebrated in many places around the world I have brought you some luscious food and yes …Eating what you love is good we should enjoy our food…Just moderation…The reason I have added this little bit is that yes I bang on about healthy eating but we should enjoy and if you cook from scratch we can have the best of both worlds. So enjoy Halloween and these recipes x

https://smorgasbordinvitation.wordpress.com/2018/10/17/smorgasbord-blog-magazine-the-cookery-column-with-carol-taylor-halloween-party-food/

Two of my favourite ladies get together and the lovely Colleen is interviewing talented author Debby Gies…So head on over and get to know them both…Enjoy!

https://colleenchesebro.com/2018/10/18/conversations-with-colleen-meet-author-d-g-kaye-aka-debby-gies/

Fang-Tastic Friday will be drawing to a close soon as Halloween will be upon us… For those of you who have peanut allergies then I have found some lovely mummy biscuits loving made by a lady who knows her allergies. Lots of  Halloween facts and trivia and some awesome glow in the dark cocktails. Lastly, enjoy your Halloween celebrations x

Halloween-Pumpkins- witches-

https://blondieaka.com/2018/10/19/fang-tastic-friday-allergies-then-you-will-find-some-recipes-here-and-some-glow-in-the-dark-cocktails/

I am just dipping my toes into the world of writing and very tentatively but I am participating in the lovely Lorna’s PROMPTS over @ Gin and Lemonade… I hope you like it…

ouch-147868_640

https://blondieaka.com/2018/10/20/biscuit-crumbs-a-prompt-to-a-short-story-prep/

Lastly but not least the Teagan we know and love for her amazing talent of storytelling is launching her new book…Atonement TN so please click the link and join the party bus and get your copy x

Featured Image -- 17860

https://teagansbooks.com/2018/10/20/book-launch-party-bus-atonement-book-fair/

Thank you so much for reading I do hope you have enjoyed this week’s posts if you have please comment, reblog, share on Pinterest or your favourite media all my links are below…Thank you muchly 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

 

 

Fruity Friday…Rambutan Fruit.

Fruity Friday, Rambutan Fruit

Native to south-east Asia this lovely fruit has almost a soft silky feel when you touch it and looks very pretty. Similar to the Lychee,  Longan and mamoncillo fruits it has a sweet tasting grape-like flavour.

All the fruit stalls and the markets have lots of this pretty fruit it is being sold everywhere…Thais love their fresh fruit and this one is no exception…

It has a leathery red skin covered with soft, fleshy spires hence the name which means  “hairy.”

In Vietnam, it is called Chom Chom which means messy hair.

The peeled fruits can be eaten raw or cooked and are often used in fruit salads or made into a syrup to flavour whipped cream or cocktails.

Although grown all over Southeast Asia, Thailand is the largest producer.

The rambutan is made into jams, jellies or canned in syrup.

Rambutan contains diverse nutrients in modest amounts. Vitamin C, Calcium and iron.

Like many other fruits and vegetables, the skin has been used to treat dysentery or chronic fever. The leaves are also made into a paste by mashing the leaves, adding water and squeezing out the extract then applied to the forehead this paste is also a great hair conditioner.

Boiling the tree roots to make a tea is also used to treat fevers.

How to open it?

Pot your thumbnail into the skin and squeeze and turn the fruit the fleshy fruit will just pop out.

Rambutan Jam.

rambutan open fruit-2477586_1280

  • 3 cups of peeled and seeded Rambutan,
  • Juice of a large lemon
  • 2 1/2 cups of sugar.

Let’s Cook!

Blitz the Rambutan in the food processor …I leave mine a little chunky then put all ingredients in a pan. Bring to the boil and simmer on medium until the sugar has dissolved. Turn down and simmer 15-20 minutes until the mix has thickened. Make sure you don’t let the sugar caramelise.

Put in a sterilised bottle.

This is lovely instead of applesauce on meats.

N.B.  Make sure your fruit is very fresh or the jam will have a dusty taste..not nice at all.

Thai Chicken curry with rambutan.

Ingredients:

  • 1 lb chicken breast cubed or sliced or boneless thighs
  • 1 tsp. ground turmeric
  • 4 garlic cloves, roughly chopped
  • 4 kaffir lime leaves, torn
  • 3 red Thai chillies cut diagonally
  • 1 stalk lemongrass, smashed, outer layers removed, and inner core thinly sliced
  • One 2-inch piece galangal root, peeled and thinly sliced
  • 8 rambutan
  • 2 tbsp. coconut oil
  • 12 small pineapple, peeled, cored, and cut into 1-inch cubes
  • 1 medium yellow onion, thinly sliced
  • 12 cups coconut milk
  • 2 cups chicken stock
  • 1 tbsp. fish sauce
  • 2 tsp. palm sugar or light brown sugar
  • Coriander leaves, to garnish
  • Lime wedges, for serving
Let’s Cook!
Using a mortar and pestle, pound the garlic, lime leaves, chillies, lemongrass, and galangal with the turmeric until a coarse curry paste is formed.
Using a small knife, halve the rambutan and peel away their outer shell. Remove the soft flesh from the centre nut, avoiding the papery skin that surrounds it, and place the flesh in a bowl.
In a large saucepan, heat 1 tbsp of the oil over medium heat.
Add the pineapple, and cook, stirring, until slightly caramelized, about 4 minutes. Using a slotted spoon, transfer the pineapple to a plate.
Add the remaining 1 tbsp of oil to the pan, and then add the onions. Cook, stirring, until golden brown, 4 minutes. Add the curry paste, and cook, stirring, until fragrant, about 2 minutes more.
Pour in the coconut milk and stock, and bring to a boil. Reduce the heat to maintain a simmer, and cook, stirring, until reduced by half, about 20 minutes.
Stir in the chicken, and continue to simmer until the chicken is cooked through.
Add the reserved pineapple and rambutan, and cook until the fruit is warmed through, about 2 minutes.
Remove the curry from the heat, and stir in the fish sauce and palm sugar. Garnish with coriander and serve immediately with the lime wedges and rice.
Enjoy!
Rambutan Mojito.
rambutin mojito
Ingredients:
Syrup:
  • 7 oz Rambutan about 8/9 fruits
  • Half a cup of granulated sugar.

For cocktail:

  • 4 large mint leaves
  • A wedge of lime and a couple of slices.
  • 2 fl oz white rum
  • Sparkling water

To make the syrup peel the Rambutan over a bowl to catch any juices, cut the fruit off the pits being careful not to take off the papery skin we don’t want that in our cocktail do we?

In a small pan combine the sugar with half a cup of water bring to a rolling boil stirring until the sugar dissolves. Remove from heat and set aside to cool down. When the syrup has cooled down puree with the Rambutan and any juices until it is smooth.

This puree will keep in the fridge for about 10 days…It is enough for about 8 cocktails.

To make the cocktail…combine 2 tbsp of the syrup in a glass with the mint leaves, squeeze in the lime and add the wedge then muddle gently to release the mint and lime oils. Add the rum and crushed ice and additional lime slices if req then add sparkling water to taste. Stir gently with a straw.

To make it extra special roll a peeled rambutan in sugar or a sugar and chilli mix and add to the edge of the glass.

Enjoy!

Have you come across this pretty little fruit?? Do you have any favourite recipes using this fruit?? If so I would love to hear from you in the comments x

Thank you for reading this post I do hope you enjoyed it and if you did please hit the share buttons xxx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely weekend and stay safe xxx

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Delicious #Duck and Sauces

Some lovely duck dishes and sauces for you…

Smorgasbord Blog Magazine

This week Carol is bringing us some delicious ways to prepare Duck… I adore crispy duck and pancakes and cold on a salad.. I know you will enjoy Carol’s expertise and also some alternative sauces to serve with this bird…

Delicious Duck with Carol Taylor

Duck … Duck always conjures up pretty images and so many cartoon characters are ducks and we think of them as cute and funny…Well I do…

Growing up we didn’t eat very much duck my uncle sometimes used to bring one to my mum when he had been out on his nightly travels…I think it was called it poaching…But it was what many people did then and sometimes just to survive… I remember his pet ferrets scary, fierce little animals…

Then as the times progressed it was the Chinese duck pancakes a real treat for us and the occasional duck eggs … It has only…

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Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – Thai Curry Pastes and #recipes

Authentic recipes for Thai Curry Pastes made from scratch 🙂 I hope you enjoy these recipes to make your own curry pastes …

Smorgasbord Blog Magazine

I hope you enjoy making these curry pastes All these recipes are authentic Thai recipes and very easy to make, most ingredients are available at most major stores or Asian shops around the world.

Thai Curry Pastes made from scratch.

Before we start Thai food is all about the TASTE those important flavours of sweet, sour, hot and salty so my advice always taste and taste again, start with less and taste you can always add you cannot take away.

I am lucky in that I can buy these pastes ready made from the local markets but I know only too well from when I lived in the UK that the ones I could buy were not quite the same and obviously have preservatives in them also Coconut milk always check that it is 100% as they are not always and will split when you cook your curry.

Once you…

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