Tag Archives: butter

Old fashioned Bread Pudding just like Grandma used to make …


bread-pudding-old -fashined recipe

Bread Pudding.

An old family favourite of my dad’s and a recipe passed down through the family although my nan didn’t put as much spice in as I do but recipes grow and evolve, don’t they? Which is the lovely thing… I have made it much more since living here in Thailand as all the expat men love it ( a taste of home) …

I keep all of my bits of stale bread in the freezer until I have enough for a pudding so no waste in this kitchen.


2/3 Ib of bread ( brown /white) or mixed.

1 tbsp Mixed Spice.

2 eggs beaten

3 oz butter melted.

12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze out in a colander as much liquid as I can. My little helper( Lily) getting stuck in and squeezing the bread dry…Kids just love the mucky bits…lol


Add melted butter, mixed spice, eggs and fruit and combine.

bread-pudding-old fashioned-recipe

Nanny poured the melted butter in and Lily did the dried ingredients. and give a good stir… Next, it will be the Christmas Puddings as we only have 118 sleeps.

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add them.

Put in hot oven 180 degrees for 1 hour if top seems to be browning too quickly then reduce heat a little. It should rise up a little by end of cooking. Remove from the oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

I hope you enjoy these dishes..until next time xx If you missed the Bread and Butter Pudding recipe then here it is…

Bread and Butter Pudding


Connect to Carol( Moi)

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



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Thank you for reading if you love this recipe please share xx

Homemade Creme Fraiche

An easy to make recipe made from scratch 🙂

Kitchen & Cooking

Milk products, such as cream, yogurt, butter milk, clotted cream, soured cream and creme fraiche, have a myriad of uses in sweet and savoury dishes. Though commercially available, the latter three are easily made at home.

Here I’m going to tell you how to make creme fraiche easily at home. Creme fraiche is a partially soured, tangy cream which has the added bonus of not separating during cooking. In the following creme fraiche recipe along with the addition of double cream you can add sour cream or plain yogurt to make the creme fraiche tastier and creamier. You can use creme fraiche as flavouring for soups, sauces and savoury dishes. It is also delicious with fruits and sweet dishes. Following is the easy homemade creme fraiche recipe.


  • 500ml butter milk
  • 250 ml double cream


  • Mix 500ml butter milk and double cream in a bowl.
  • Put the bowl over…

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Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol – Asparagus

Wow..Doesn’t time fly when you are having fun, writing, cooking and eating…Oh, Yes! Post Numero 5 of Sally’s and Carol’s collaboration are you enjoying it??? Because we are and the response has been really great so thank you, everyone,, xxxx Lots more to come and so is Christmas so It’s time to start baking that Christmas Pudding and making that mincemeat … Just saying!

Smorgasbord Blog Magazine

Welcome to this week’s post where Carol Taylor and I combine forces and share not just the health benefits of foods but some recipes to showcase them in all their glory. I appreciate that these posts are longer than the average but we hope that you feel that you are getting value for your time…

My thanks to Carol for her hard work in the kitchen preparing these wonderful recipes.

Asparagus is a member of the lily family and the spears that we eat are shoots grown underground. The ancient Greeks used the word asparagus to describe any young tender shoots that were picked and eaten. It was cultivated over 2,000 years ago in that part of the Mediterranean and the Romans then picked up a liking for the delicacy eating fresh and dried out of season.

Asparagus became such a delicacy that the Romans went one…

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Homemade Eggless Pavs

I have been thinking about making bread for a few days now and came across this eggless recipe for bread which sounds and looks pretty good…So after an hour of making Jalapenos, it is now onto some bread rolls 🙂

A pickle update for you..the pickled cucumbers on the above link are awesome the best I have tasted so crisp and the Thai cabbage as always just yum….The Jalapenos as always the best..and sometimes just hot, hot and hotter…

Masalachilli - A Complete Vegetarian Food Experience!

I am an eternal bread lover. Yes I’m aware that most South Indians usually don’t consume bread a lot. I mean my mom always used bread to make upma or maybe a toast on rare occasions so learning to bake or appreciate breads was totally out of question.

I fell in love with breads somewhere in my early 20’s when I started working & tried some fancy breads like garlic loaves, bread sticks, focaccia in a cafe. That’s the time I also started experimenting with cooking at home. I always wanted to bake breads at home but somehow due to busy professional commitments, didn’t really work towards it.

So yes, my bread love goes way back & the love is only going stronger day by day!

So coming back to year 2017. One of my New Year resolutions was to learn bread baking which I did & then I was…

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Healthy Eating….Fresh Herbs

lady holding veggies

Fresh Herbs

Fresh Herbs are something that I always have in my fridge and my garden..Don’t you?

Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!

Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???

They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?

It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.

Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.

I think herbs always lift an ordinary dish and make it a little bit more special  for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.


Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.

Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.


Add mint leaves to that bowl of ice cream see how much more refreshing it is.


Or sprinkle some herbs into that omelette you are making and see what a difference it makes. It suddenly looks so much more appetising.

Herb Omellette

Mix chopped parsley with some chopped garlic and a little lemon juice and sprinkle it over your steak, chicken or your fish.


Now, who doesn’t like a dish of pasta with some lovely fresh pesto drizzled over it so it coats the pasta?



Doesn’t that look enticing?

A quick herb pesto made by whizzing coriander, mint or parsley with olive oil, a handful of chopped walnuts and nice hard cheese like parmesan or pecorino takes 3/4 minutes to make.

Much more basil than you can use then make a lovely pesto it will keep in the fridge for at least a week.


Green Pesto:


Homemade pesto

2 cups of fresh basil

2 cloves of garlic

1/4 cup of pine nuts…sometimes I toast mine for a slightly nuttier taste.

2/3 cup of extra virgin olive oil

1/2 cup of freshly grated parmesan or pecorino cheese.

Salt and pepper to taste.

Wizz all the ingredients in your blender or food processor some people think that a blender makes smoother pesto. Except for a 1/3 cup of the olive oil and the cheese.

Then slowly add the remainder of the olive oil and then pour into a bowl and stir in the cheese and season.

If you are using a pestle then blanch the basil or coriander leaves in boiling water for 5-10 seconds until they are wilted and then put in ice-cold water.

If using coriander add a little lime juice to the pestle and use walnuts.

For Red Pesto add skinned tomatoes with the basil.

If you haven’t tried a beetroot pesto then it’s a must if you love beets. It is awesome on toast as a crostini it is to die for….

Roast two medium beetroots and then skin and chop them.

1/2 cup of roasted almonds

3 tbsp white wine vinegar

3 cloves of garlic finely chopped

1/2 cup of extra virgin olive oil.

Blitz all the ingredients together.

If you don’t use all your pesto within the week then freeze in ice-cube trays. They can then be popped in a pasta sauce as required.

You should now never have to throw any of those tender herbs away ever again.

I hope this post has given you a few ideas of what to do with your tender herbs so have fun, experiment, use different nuts when you are making pesto, a squeeze of lime juice whatever takes your fancy.

I hope you are enjoying these healthy eating posts from this whimsical English lady who is living her dream in sunny Thailand…Note: I still have to cook and clean…. I love life and laughter and am slightly crazy or bonkers whatever you wish to call me …Oh, and my new handle from a cooking friend who shall be nameless is Wikipedia Carol… Like I know all….I wish…ha ha

If you have any thoughts on anything I would love to hear your comments and will answer you as soon as I can….I just love to talk and make new friends.

Thank you for reading my blog  I hope to see you here again please share or reblog if you think one of your friends would love it…Sharing is caring!

Have fun and laugh a lot …most importantly enjoy your food and have fun with it..experiment….If you love it will become a family favourite and if you don’t ..Well we all have made those dishes..lol so we won’t make that again will we????

—————————————————————————————————————————————–All my photos are taken by me ( Carol) or come from Pixabay and are free to use….