Tag Archives: Cooked from Scratch

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

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

 

 

The Culinary Alphabet…The letter K…

Khao Soi Kaffir Limes Noodles

This month In my walk through the Culinary Alphabet over @ Esme’s Salon…I am exploring the letter K…

As we are in the final weeks before Christmas I was hoping I could find some dishes with a festive feel…

K seems to lend itself to much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…

Kippers…I remember that smell very well as a child my dad loved Kippers…So what is a Kipper?

kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).

kippers-2304448_640

In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

My abiding memory is the bones and you can imagine a fussy child picking all those little bones out…lol

To read the original post pop over to Esme’s…

https://esmesalon.com/the-culinary-alphabet-the-letter-k/

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

 

I do hope you have enjoyed this walk through the letter K until next time when it will be after the Christmas festivities …Have fun, enjoy and stay safe xxx

What an action-packed week it was over at Sally’s… What with Halloween and we certainly kept those vampires away with all those onions and garlic… There were books and reviews…Some Jazz and so much more so head over and have a look for yourself…

via Smorgasbord Blog Magazine – Weekly Round Up – Halloween Party, Harp in Jazz, Garlic and Book Gifts for a Daughter (everyone)

 

Crab curry🦀🦀🦀🍽

This is one of my favourite curries…You definitely need a finger bowl as it gets messy but the flavours are awesome …Enjoy!

LIBARAH

Hi everyone!!!!

crab curry is a typical indo-Portuguese dish from Goa, Daman and Diu, a region along the west coast of today’s India which was part of the Portuguese state of India.

Let’s learn step by step how to make this Indian crab curry recipe! it’s very easy to make with the basic ingredients found in your kitchen.

Ingredients:

crab

2 large onions sliced

2 large tomatoes sliced

2 tablespoons garlic paste

1 tablespoon ginger paste

1 1/2 cups grated fresh coconut

1 teaspoon cumin seeds

1 teaspoon peppercorn

1 teaspoon mustard seed

2 tablespoons coriander powder

2 tablespoons cumin powder

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder

2 green chilies slit

2 tablespoons vegetable

Hot water for gravy (approximately 3 cups)

Salt to taste.

Instruction:-

Remove the crab legs and set them aside. Remove the claws from the legs so that each leg is divided into two parts.

Cut…

View original post 229 more words

Asian Beef Brisket.

Not exactly fruity Friday…But chillies are a fruit….Trying to write on this damm iPad is not easy…..This is a post from my archives …I hope you enjoy and that normal service will be resumed soon ……Now back to my book 🙂 xxxx

Retired? No one told me!

sam_7679

This dish is wonderful, full of lovely Asian flavours…. On my birthday my son asked me what I wanted him to cook for me ( this was) a few birthdays ago….I chose this dish…It needs slow cooking but is well worth it…you can put it in and get back to your writing( if that’s ) what you do and who doesn’t like those dishes???

Beef is a bit hit and miss here ..butchering( properly) and hanging the meat is not widely done by many but I have found a man who does…but for quickness, we sometimes use Pork Hip which by the way is tonight’s dinner…Oh Yum 🙂

INGREDIENTS:

2k Beef Brisket

500ml beef stock

200ml clear honey

400gm shallots cut into quarters

5 garlic cloves, crushed

2tbsp oil…I use coconut oil.

FOR THE SAUCE:

250ml rice wine

70ml light soy sauce

70ml dark soy sauce

100gm fresh ginger finely chopped

2 large…

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Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks with Mince

I think mince is the most versatile food ever so much you can make with it…Check out my Thai Burgers something different…

Smorgasbord Blog Magazine

Welcome to this week’s cookery column where I will be cooking with mince…sometimes I buy my mince ready to go and sometimes I mince my own using a very sharp knife it is a coarser mince then but some recipes call for a coarser type of mince meat.

If I am mincing already cooked meats i.e. that elusive lamb for a cottage pie I would use my Nan’s mincer which I still have, which is many years old and has been around the world with me, it must by now be 70 plus years old or more and still works .

Mince is a very versatile ingredient and today I thought instead of dishes with all the sauces and preparation I would show some quick meals which can be made with mince…
Any meat can be used chicken, pork, beef and where to start??

I prefer chilli to spaghetti Bolognese…

View original post 1,794 more words