Tag Archives: Home made

British Pie Week…1st-7th March 2021.

Pies have been recorded as early as the Neolithic Period, around 9500 BC. The ancient Egyptians’ diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals…

I would never get into a discussion as to who makes the best pies as all around the world if you start a discussion on the merits of pie…Someone’s mum always makes the best pies for me my mum does…Be it Steak and Kidney, Fish Pie, Mince pies or an Apple pie her pastry is the best and her pies lauded …

A pie can have a top and a bottom or just a top and it could be a pastry or potato topping…Plain or latticed…There is no end to the variations of the fillings or the case or indeed the type of pastry…

My Hubbies all-time favourite is the Steak and Kidney Pie…

Speaking of which however hot it gets and it is currently only 10am and 30C and rising…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom, Steak and Ale or hubby’s favourite steak and kidney…Chicken and Mushroom or Chicken and Leek Pie…BUT of course not forgetting the British favourite Apple Pie…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium-high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded the next morning.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if you like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

To celebrate British  Pie Week... Tweet  #britishpieweek

Enjoy!

We can’t forget to mention the Apple Pie…Can We?

https://carolcooks2.com/2017/01/02/apple-pie/

Thank you once again for reading this post I hope you all have a lovely weekend I look forward to your comments and what your favourite pie is… Enjoy your pie  xx

National Home Made Pie Day…

Homemade pies…

National Homemade Pie Day Banner

Pies have been recorded as early as the Neolithic Period, around 9500 BC. The ancient Egyptians’ diet featured basic pies made from oat, wheat, rye, and barley, and filled with honey and baked over hot coals…

I would never get into a discussion as to who makes the best pies as all around the world if you start a discussion on the merits of pie…Someone’s mum always makes the best pies for me my mum does…Be it Steak and Kidney, Fish Pie, Mince pies or an Apple pie her pastry is the best and her pies lauded …

A pie can have a top and a bottom or just a top and it could be a pastry or potato topping…Plain or latticed…There is no end to the variations of the fillings or the case or indeed the type of pastry…

My Hubbies all-time favourite is the Steak and Kidney Pie…

Speaking of which however hot it gets and it is currently only 10am and 30C and rising…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom or hubby’s favourite steak and kidney…Chicken and Mushroom or Chicken and Leeks…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium-high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

To celebrate National Homemade Pie Day... Tweet    #nationalhomemadepieday

Enjoy!

Thank you once again for reading this post I hope you all have a lovely week, Enjoy your pie  xx

Week 3…In my kitchen…

 

Welcome to Week 3 in my kitchen and has it had a spring clean this last week…Still, one big cupboard to go…I tackled the kitchen gadget draw yesterday you know the one which has the bottle openers, measuring cups and other bit and pieces…Yes, that one!

Let’s just say with the bits that crept in somehow by those who shall remain nameless…I have halved the contents…Some were just binned and the rest I put in a little box and left outside the gate…Thais are great @ recycling they were gone in a flash…

My culinary prowess reached new levels this week… I was so excited that my big boy, my eldest son is coming for a quick visit in Feb..only 4 weeks time…I just popped my banana bread in the new oven and it wasn’t until I smelt the burning that I realised I had forgotten to put the dish in a baking tin which was in a bigger tin which was stood on a little rack…

By now you are probably thinking that I have totally lost the plot…

Not quite…Thais don’t do oven as I have told you before and this has a bottom burner and is run on calor gas as there is no mains gas in Thailand at all I believe…Coupled with no numbers on the thermostat…I have bought an internal thermostat it takes a while to regulate the heat and if I don’t stand my dish in a tin which is in a tin on a rack…which diffuses the heat and I don’t get a burnt bottom…

That was my kitchen disaster of the week…But one’s grandson cut the burnt bottom off and declared the banana bread was my best one yet! Who would have thought?

home made banana bread

Not my prettiest attempt but tasty…The recipe was from my dear blogging friend a lovely lady who herself says she has too much time on her hands … The lovely Lisa an ALS sufferer who could teach us, able-bodied peeps, a lot…She is an amazing lady…If you get a chance do pop over and say hello to her and if you take an ice cream recipe she will love you forever as she loves ice cream which is the only food she can eat…

https://lisasalsworld.ca/2019/01/11/heres-to-a-happy-new-year-some-recipes-and-some-small-talk/

Banana Bread

  • 5 small ripe bananas
  • 2 eggs
  • 2 tbsp of melted butter
  • 1 1/2 cups of flour
  • 1 cup of raw cane sugar
  • 1 tsp baking soda
  • 1/2 cup chopped nuts ( optional)
  • 1 tsp mixed spice ( optional)

Let’s Cook!

Mash the bananas and add the eggs…I put mine in the food processor. Then add all the other ingredients except for the nuts if using and then stir in the chopped nuts.

Cook in a prepared dish or loaf tin on 180F/350C degrees for 50-60 mins.

A quick and easy all in one recipe for banana bread…I did make a few tweaks as the original recipe said 4 bananas what size I don’t know but mine were small ones so added 5 and as I always use raw cane sugar or banana sugar you could use brown or sugar of your choice likewise with flour …

Pigs trotters...Still no pictures… the lady sort of persuaded me to buy the ones she had pre-cut …Which I cooked… the sauce was awesome..not much meat…So the dog struck lucky…The stock was so gelatinous and the penny dropped that she probably meant me to make stock and what a great pork stock they would make…This is my work in progress…Soz Adele x

My other WIP is Chicken Passandra a dish I first ate many moons ago in an Indian Restaurant and have never cooked…I followed the recipe exactly and I think I told you that it was ok for me..not great although the men ..loved it! Although sometimes I do think men rather than offend just say it was good.

Take two…I won’t be beaten…With more than a few changes made from the first attempt and the first time I have used Greek Yoghurt in an Indian Curry it was by far a much better curry…

Chicken Passandra.

  • 2 chicken Breasts cut into cubes
  • 3 tbsp Ghee
  • 1 small onion finely chopped
  • 2 green cardamom pods
  • 1.5 piece of cinnamon
  • 1 1/2 inch piece of fresh ginger finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp good chilli powder I used my homemade curry powder
  • 5 tbsp of Greek Yoghurt
  • 1 tsp tomato puree
  • 2 tbsp flaked almonds
  • Fresh coriander chopped

Let’s Cook!

Heat 2 tbsp of the ghee and add the onions cook stirring for 1-2 mins and then add the cinnamon and cardamon pods cook for about 5-6 mins to release the flavours stirring so as not to colour the onions.

Add ginger and garlic and cook for a further 5-6 mins, stirring. Then add turmeric, coriander powder and chilli cook for a further 1 minutes.

Now turn up the heat and start to stir in yoghurt 1 tbsp at a time mixing properly before adding the next tbsp until all the yoghurt is added you will now have quite a thick roux type sauce. Add the tomato puree. The sauce should now be quite a bright orange colour.

chicken passanda

Now add hot water to make a thinner sauce, stirring and adding gradually. Bring to the boil and then reduce to a simmer and cook for 20 minutes.

The taste and add salt to season.

Meanwhile, toast the almonds in a pan and set to one side.

Heat the remainder of the ghee and cook the chicken until it just turns white. Add the chicken and almonds to the sauce and cook until the chicken is cooked. The sauce should now be thick and creamy with patches of that lovely orange oil on the top.

Remove the cinnamon and the cardamon and garnish with coriander to serve.

Cooks Note: Rather than reduce the sauce, even more, I added some ground almonds to thicken the sauce which also enhanced the almond flavour which is what Passandra is renowned for.

This second Passandra was much like I remembered it to be …I also forgot to take a final picture…Next time as I will be making it again I will try to remember… Although it isn’t the spiciest of curries and quite mild it is tasty and ideal for those who prefer a milder curry.

What is on the agenda in my kitchen for next week…A mushroom larb which is a Thai dish normally made with ground pork or chicken…A new recipe for me and I am looking forward to tasting it and maybe some stuffed peppers which will make a change …Also, Darlene Foster very kindly sent me a recipe for a lovely lentil dish called Yakhmat ‘Adas (from Syria and Lebanon) which I will be making on Monday…Darlene is the author of the very popular Amanda Books and has been a follower of my blog since I first started blogging so she must be in line for a long service medal soon…lol…

Thank you, Darlene x

Until next FridayThank you for reading this I hope you are enjoying an insight into my kitchen here…Today it is mega  HOT again and having had a Tom Yum with salmon and ramen noodles I am full and want something easy to make,  as we have little Lily and her friend from the village it will be spag bol as it is not something they get to eat in the village so a treat for them and a straightforward dish for me.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day 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.

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!

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://carolcooks2.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

Retired no one told me! …Star fruit, Pickled eggs and Protein Drinks

It’s that time again I just don’t know where the time goes…Do You? Have you had a good week? A good response to your posts? Learnt something new I know I do every day and I love it!

Fruity Fridays and the popular Banana.

Fruity Fridays Banana

https://blondieaka.wordpress.com/2018/02/23/fruity-fridays-the-banana/

Then I got pickled! Pickled Eggs (2)

https://blondieaka.wordpress.com/2018/02/27/pickled-eggs/

Protein Drinks...were next always a controversial subject with me..well anything mass produced is if I am honest…Look at my homemade one so vibrant and good for you…

Raspberry Protein Shake

https://blondieaka.wordpress.com/2018/02/27/healthy-eating-how-to-lose-weight-and-eat-the-foods-you-love-2/

Wednesdays is the day when the lovely Sally lets me loose with my chatter and recipes on Smorgasbord…My food Column where Carol Cook’s…

https://blondieaka.wordpress.com/2018/02/28/smorgasbord-blog-magazine-carol-taylors-food-column-exotic-fruits/

That’s all for this weeks roundup I hope you enjoyed reading my posts if you did miss any make sure you don’t next week and just follow my blogs…

Tomorrow it is Fruity once again and I am showcasing??????? Won’t you just have to wait and see??? xx

 

 

 

 

Fish Friday…….British Fish and Chips.

What better dish for my Fish Friday dish……I miss Fish & Chips not that it was something we ate often when in the UK but as we haven’t had it for at least 7 years;……..Sometimes you just get that hankering for it…Don’t you?

So I give you Fish & Chips….UK style with mushy peas.

fish-and-chips-2753360_1920

For 4 servings.

800 gm potatoes scrubbed and cut into chips or peeled and cut into chips.

Olive oil to cook and to coat. I more often than not also add some fresh rosemary sprigs.

For the mushy peas:

300 gm frozen peas

1 tsp Olive oil.

2 tsp lemon juice

Fresh pepper to season.

For the Fish:

650 gm approx of your favourite fish. Cut into 4.

50 gm flour plus 1 tsp

50 gm cornflour

1 egg white

125 ml ice-cold sparkling water

600 ml oil for frying

Lemon wedges for garnish.

Let’s Cook!

Cut your chips and parboil. Drain, shake lightly and I put a tea towel over the pan to absorb the steam.

Heat your oven to 220 fan/ 200, gas mark 7

Put baking tin with Olive oil in the oven and heat for 8-10 mins.

Meanwhile, put the chips into a bowl and coat with some more olive oil using your hands to turn and coat the potatoes. At this point add Rosemary or Sage if using.

When the oil is hot add the chips in a single layer. Bake 10 mins and turn, bake 5 mins and turn, repeat this process until the chips are nice and crispy. Drain on kitchen paper.

Meanwhile, cook the peas for 4 mins. Drain and lightly crush with a fork. Mix in the oil and lemon juice. Some freshly grated pepper and set to one side.

Fish...Pat the fillets dry with a paper towel. Put 1 tsp flour on a plate and coat the fish with the flour.

Heat your oil to 200C.

Meanwhile, mix the flour, cornflour, salt and pepper. whisk the egg white. Pour the sparkling water into the flours whisking all the time. Lastly, add the egg white still whisking but being careful not to whisk out all the bubbles…Bubbles make nice light, crispy batter. A balloon whisk is good to use to keep the bubbles. You want a bubbly batter, not a smooth batter.

Dip your floured fillets into the batter. Dip and drain and with a slotted spoon and carefully put into the hot oil. Fry 2 fillets at a time making sure you get your oil back up to the required heat or you will have soggy batter.

The heat must stay a constant 200 C.

Fry for 5-6 minutes, turn fish and cook until the batter is crisp and golden, drain and repeat with your other 2 fillets.

Serve on plates with the chips and mushy peas.

Garnish with lemon wedges.

Serve with mayo or my favourite tartare( caper) sauce.

Enjoy!

 

 

 

Home Style Cream Cheese

Wow, this is so easy and I cannot always get cream cheeses here unless I go into town so this recipe is ideal for me and no nasties which make it even better…Thank you, Reena, for sharing this recipe

Cook With Reena!

In India Cream Cheese is not available in all local markets.  This has less  shelf life. So after buying it has to be consumed fast.  This ingredient is mostly required in European cuisine. In my family it is required frequently. So thought of giving a trial a home made version of Cream Cheese recipe.

Believe me, this is super easy and super hit recipe. Prepare it as you require it, consume it fresh and that’s it.

Yields 50 gm cream cheese

Ingredients:

  1. Premium Full fat milk- ½ ltr
  2. Lemon juice – 1 tblspn

Tools required:

  1. Blender or small grinder
  2. Muslin cloth and a strainer
  3. Glass jar for storing

Method:

Heat the milk. When it reaches almost boiling point, simmer the gas flame. Pour the lemon juice and keep stirring. The milk will curdle and green liquid will be seen and the curdled milk will float over the green liquid. If …

View original post 85 more words