Tag Archives: Lime meringue Pie

CarolCooks2…Weekly roundup…12th Jan-18th January 2020…

Welcome to my weekly roundup…I have been busy cooking and experimenting in my kitchen, doing lots of research for my cookbook which is back on track …Gradually catching up with posts I have missed lately ..Do you find the festive season and the aftermath just seems to throw you off course somewhat…?

That’s the last sip of my Oolong tea sipped and enjoyed so let’s get on with it, shall we…I hope you enjoy x

Monday…The bigger picture…

See the bigger picture...

I will be honest and I did have a bit of a rant…Why? Well, some of it is caused by what I am reading at the moment… If you get a chance and want a break from the fiction…I recommend you read Climate Justice by Mary Robinson…It is a great read… it opened my eyes and made me think and wish I was younger and had known all this…Why didn’t I? Lots of reasons…None of which I can really justify if I am truthful…Just didn’t think is not really a reason is it?

What I am taking from this book is how real Climate Change is for some…I am also seeing how those not affected at the moment just don’t realise how real it is for some and if they do for some reason think it won’t affect them…Sooner or later, folks, it will…Nuff said!

I promise no rants this week just good news…

https://carolcooks2.com/2020/01/13/recycling-and-climate-change13th-january-2020the-bigger-picture/

Wednesday 15th January…

You probably noticed there was no Tuesday post…Time to cook and write… Whimsical Wednesdays are still here as is my column over at Sally’s…Where my A-Z of the cookery world is being repeated with a few new additions… I was both surprised and delighted at the response from you all..Thank you all so much xx

The Culinary Alphabet ...The Letter A

My thanks go to Sally as well as this allows me time to cook and write…xx

https://smorgasbordinvitation.wordpress.com/2020/01/15/smorgasbord-blog-magazine-cook-from-scratch-carol-taylor-a-z-of-food-almond-milk-arrowroot-aubergines-dip-thai-and-avocado-guacamole/

Whimsical Wednesdays…beaver-1352439_640

Lots of music, the continuation of The Charade, A recipe and I will say I was really pleased with this soup I made it again but only had one red pepper to roast and it was better than the first one I made although I did get some really lovely ripe red tomatoes so I think that made a difference…The Beavers are coming back…It was lovely to hear from Adelethat they have been back in Scotland for a while and there are thoughts of reintroducing the wolves…All good news for the environment. Beigels/bagels I must have to have a go at baking some…

https://carolcooks2.com/2020/01/15/whimsical-wednesdays-with-carol-5/

Thursday…

The Culinary Alphabet The Letter XYZ (1)

Saw my last post in this series over at Esme’s Salon where once a month for the past two years I have presented the Culinary Alphabet…Today it was XYZ…

My thanks go to Esme for hosting me I have enjoyed the research and writing of these posts…Thank you, Esme xxx

https://carolcooks2.com/2020/01/16/the-culinary-alphabet-xyz/

Friday…In my kitchen…

Where I am doing a lot of testing at the moment for my cookbook so those recipes will be revealed when I have finished testing and writing in the meantime I am cooking meals which we love and for me are quick and easy to cook…

Lime lemon meringue Pie

My recipe for Carbonara was a big hit…personally we love it made this way rather than with cream and it gives me an excuse to make meringue pie or Coconut macaroons which I love… This is my recipe for macaroons…

Coconut Macaroons.

coconut-macaroons
Ingredients:

  • 4 egg whites
  • 3 cups of desiccated coconut or fresh coconut if you have it.
  • 1/2 cup of sugar
  • 1 tsp of vanilla essence
  • 1/4 tsp of salt

Let’s Cook!
Whisk the egg whites, sugar, vanilla essence and salt until the mix is soft and frothy.
Fold in the coconut and put spoonfuls on a lined baking tray.
Cook in a preheated oven on 350F or 175 C for 15-20 minutes.
Remove from oven and cool on a baking tray.
This recipe made about 12 depending on the size of your spoon.

If you wanted you could drizzle some melted chocolate over them…Just saying xx

https://carolcooks2.com/2020/01/17/carolcooks2this-week-in-my-kitchencarbonara-gumbo-and-lime-meringue-pie/

Saturday…

Sally’s Health Column...This week is Part Two …Weekly shopping list by ingredient…

A great little series, really helpful…Sally is a qualified nutritionist with many years of experience…Well worth a read #recommended

Smorgasbord Health Column – Weekly Grocery Shopping List by Nutrient – Part Two – Vitamin C to K2.

That’s all for this weeks roundup…Thank you for reading and thank you to everyone who supports me by commenting I  love hearing from you…You all rock…x

Tomorrow it time for another update on Climate Change and Recycling  I have lots of good news this week after my little rant last week although those devasting bush fires keep on burning there has been some welcome relief with some rain…

We love you Australia and keep you in our thoughts but you are strong and resilient and will get through this…Much love 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!

Thank you once again for reading this post I hope you all having a great weekend and have a fabulous week  🙂 xx

CarolCooks2…This week in my Kitchen…Carbonara, Gumbo and lime Meringue pie…

Welcome to this week in my kitchen…I am doing a lot of testing at the moment for my cookbook so those recipes will be revealed when I have finished testing and writing in the meantime I am cooking meals which we love and for me are quick and easy to cook…

This week in my Kitchen (1)

Carbonara is one such meal and then I get egg whites so the request was for a lime meringue pie…Limes because they are grown here and plentiful.lemons not so much and they are generally imported so bearing in mind my eat local pledge I use limes but I also prefer limes…

Carbonara…

I have seen so many versions of Carbonara and tasted a few as well..some were to die for and some quite frankly I felt like killing the chef!

I was watching Masterchef  “The Professionals” a while ago and one of the quickfire tests they were given was to make a Carbonara in 15 mins. What an eye-opener and these were trained chefs so it’s no wonder that some of us do not know the proper way to make  Carbonara and folks that included ME!

Not any longer I set to and made one the right way…NO CREAM…..The outcome was everyone loved it! Since then I have made it this way although I have slightly adapted it…I just use just egg yolks and not a combination of whole eggs plus extra yolks. If I can get pancetta I use pancetta if not I use cooked ham or bacon.

A good traditional Carbonara does not need cream just egg yolks and a little of the pasta cooking water.

Ingredients: Serves 2

  • 130 g spaghetti
  •  2/3 clove garlic finely chopped
  • 2 egg yolks
  • 100 g of cooked ham.
  • 30g fresh grated parmesan cheese
  • Freshly cracked black pepper

 

Let’s Cook!

Separate the eggs and put egg yolks into a bowl, finely grate in 30 gm of Parmesan, season with pepper, then mix well with a fork and put to one side.

Cook the spaghetti in a large pan of boiling salted water until al dente..remove the pan from the heat.

Peel a clove of garlic, then chop finely, add it to the pan and leave it to flavour the fat for 1 minute. If I am using pancetta I just crush the garlic if not I just gently cook my finely chopped garlic and then remove the pan from the heat until I am ready to heat up the ham.

If you use ham instead of Pancetta then cook very lightly as ham is already cooked so really you are just warming it through.

I don’t discard the garlic as in the traditional recipe…I leave mine in the pan…I also sometimes add chilli or a few sliced mushrooms…Just because I can…

Drain the pasta reserving some of the cooking liquid and add the spaghetti to the pan. Toss well over the heat so it really soaks up all that lovely flavour, remove the pan from the heat.

Make sure you remove the pan from the heat as if the pan is too hot then the eggs WILL scramble.

Add a splash of the cooking water to the pan and toss well, season with pepper, then pour in the egg mixture – the heat from the pan will help to cook the egg gently, rather than scrambling it. Toss well, adding more cooking water until it’s lovely and glossy.

Serve with a grating of Parmesan, an extra twist of pepper and a little chopped flat-leaf Parsley.

A little tip which I did this time was to add a little of the cooled pasta water to the egg yolk and parmesan mixture it just makes it easier to stir into the pasta as it becomes quite thick when you add the parmesan to the egg yolks which may be why the original recipe used whole eggs as well…I find using just the yolks makes the sauce richer and this is how everyone likes it…

Enjoy!

Now to use the egg whites…

Lime/ Lemon Meringue Pie.

Lime lemon meringue Pie

Prepare your pastry making sure you use ice-cold water from the fridge and wrap in clingfilm and put in the chiller for at least 20 minutes.

  • 225g plain flour
  • 100g butter, diced
  • pinch salt

Sift your flour into a bowl with a pinch of salt. Rub the butter into the flour until it resembles breadcrumbs. Add your iced water a little at a time how much depends on the flour you use. Draw the mix together with your fingertips shape into a round and then wrap and put in the chiller for at least 20 minutes. I aim to work my pastry as little as I have to something my mother taught me.

Remove from the chiller and roll out your pastry to fit your pie dish, line your dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or what my filling is…If I don’t prebake I stand the dish on a baking tray so as to make sure there are no  “soggy bottoms”

For this pie, I pre-bake the pie case…I cook the pie case on 190 degrees for about 25-30 mins if you just lightly scrape the edge of the pie it should just flake away.

Now let’s make the filling…

For the filling:

  • 1 1/2 cups of sugar
  • 1/2 cup cornstarch/Arrowroot
  • 1/2 cup water
  • 1/2 cup fresh lime juice or lemon juice
  • 1 egg yolk
  • 2tsp butter at room temperature
  • 1 cup boiling water
  • 2tsp lime zest.

Let’s Cook!

Combine sugar, cornstarch or Arrowroot if using, water and lime juice. Whisk until smooth.

Stir in butter and egg yolks. Then gradually add boiling water.

Bring the mix to the boil, reduce heat and simmer for 5 mins.

The mix should be fairly thick and glossy, if you want to add green colouring at this point then you can.

I didn’t so my filling was a lemon colour because of the egg yolks.

Pour into the pre-baked pastry case.

Meringue Topping:

  • 3 Egg whites
  • 3/4 cup sugar.

Let’s Cook!

Beat egg whites until they form stiff peaks. Add half of the sugar and beat until stiff and then fold in rest of sugar. Put on top of lime/lemon filling and make sure edges are sealed.

Bake in preheated oven on 175 until the top is golden. About 10/15 mins depending on your oven.

 

Enjoy!

National Soup Month… 

I have been seeing all these lovely pictures of snowy scenes although I am sure the reality is that it is freezing…Which means soup is on your menu…If you would love to share your favourite soup recipes then, please do…

Gumbo… is a dish where anything can go into it and ideal for sitting on the stove and having a bowl when you can snatch the time.

It is the national dish of the state of Louisiana and can be made with meat, seafood or both and it has its roots in many cultures French, Spanish, West African and Choctaw.

Originating in Southern Louisiana during the 18th century and whether it is meat, shellfish or a mixture it contains what the Louisianians call ” The Holy Trinity of vegetables” namely celery, bell peppers and onions.

It is a thickened stew using either Okra, a roux( flour and fat) which is the French influence or the Choctaw spice called file which is dried, ground Sassafras leaves.

Anise and arrowroot can be used as a substitute just use anise sparingly...The file powder is a thickener and added when you add the tomatoes and again at the end of cooking…If you are using anise keep tasting and use sparingly you can always add you cannot take away so tasting as you go is key…I have seen it for sale online…

gumbo

There are many variations of this dish and everyone will tell you theirs is the original and passed down through the generations but they are all tasty and often unique to the locality.

Ingredients:

  • 1 cup of flour
  • 3/4 cup of bacon drippings
  • 1 cup coarsely chopped celery
  • 1 medium onion chopped
  • 1 chopped green bell pepper
  • 3/4 cloves of garlic chopped/crushed
  • 1 lb andouille sausage sliced (or sausage of your choice)
  • 6 beef bouillon cubes or 3 quarts homemade stock
  • 3  quarts of water if using stock cubes
  • 1 tbsp sugar
  • Salt to season
  • 2 tbsp Tabasco sauce
  • 1/2-1 tsp of cajun seasoning
  • 4 bay leaves
  • 2 tbsp Worcestershire sauce
  • 1/2 tsp thyme
  • 2 tsp file powder
  • 1 can tomatoes
  • 1 can of tomato puree
  • 2 tbsp white vinegar
  • 1 lb okra chopped in inch pieces.
  • 1 lb crab meat
  • 3 lb shrimp
  • 2 tsp file powder.

Let’s Cook!

To make roux whisk the flour into 3/4 cup bacon drippings, whisking and cooking until the roux turns a deep brown 20/30 minutes. Be very careful that you do not burn it or you have to start again.

When you remove the pan from the heat continue to whisk until the roux has stopped cooking.

Put your chopped celery, onion and bell peppers into the roux as well as the chopped sausage bring the roux to a soft simmer and cook for a further 10-15 minutes until the veg is soft. Set to one side.

In a large pan bring the water or stock to the boil whisking until the bouillon cubes have dissolved if you are using them.

Mix in the sugar, Tabasco sauce, cajun, bay leaves, thyme, tomatoes and tomato puree. Simmer for 1hr in total but at 45 minutes stir in the 2 tsp file gumbo powder.

Meanwhile, melt the remainder 2 tbsp bacon drippings in a pan and add the Okra with the vinegar. Cook over medium heat for 15 mins.

Remove the Okra with a slotted spoon and add to the gumbo mixture. Mix in the crab, the prawns and Worcestershire sauce simmer for 45 minutes.

Just before serving stir in the remainder 2 tsp of file gumbo powder.

Serve with steamed rice.

Enjoy!

N.B  

If you have homemade stock then you can use that and also instead of sausage or fish you can use chicken, in fact, you can use any mixture of meat/fish that you choose.

I hope you have enjoyed the recipes if you have any questions please just ask…

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!

Whimsical Wednesdays…with Carol…

Thank you for joining me once again on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

So come with me and see what has astonished or wowed me this week and what memories have been evoked…I do hope you enjoy and please if it evokes any memories for you please share…

I love honey it has numerous health benefits and healing properties I am also so lucky that I have a source of fresh honey here…

World Honey Bee day is held on the 3rd Saturday in August which is this coming Saturday…Becoming more and more important as Honey Bees are under threat …  Playing an important role in our ecosystem threats to their habit, crop spraying with chemicals so many things are now threatening the existence of honey bees…

What should we do? 

HOW WE CAN OBSERVE #WorldHoneyBeeDay

  • Collect and spread local wildflower seeds to promote honey bee pollination.
  • Flavours of honey vary depending on the variety of flowers and nectar available to the bees.
  • Clover, alfalfa, lavender, orange, and chestnut are just a few to choose from.
  • Replace your usual sweetener with honey for the day. Taste the difference!
  • Give the gift of honey to a friend, neighbour, co-worker or family member.

Don’t forget to share with your honey, too! Use #WorldHoneyBeeDay to post on social media.

Now for a short story…

.My Friend...

My mind, at sixes and sevens I strolled from Boat Avenue towards Bliss Beach Club…..would Annie like what I had carefully picked for her, a beautiful Pashmina and that cat…It had jumped off the shelf. Saying buy me!

The first to arrive, that Pineapple shake went down a treat.

It was lovely here…calm and peaceful, the waves gently lapping on the sand, telling a story to those who can hear.

bangtao-beach-Phuket

Soft music, everyone carefree and beautiful.

A virtually cloudless sky!

Me, my heart is sad.

Sad Annie is leaving, sad that this beautiful island has lost its charm for my friend.

Sad for the girls who take what they want.

Sad for the men who think the girls really want them!

Sad for the innocent who will replace them.

A perpetual never-ending cycle.

Sad it won’t change for a while or even a long time.

So much sadness and yet what is displayed in front of me masks all that. Affluent men still attached to their phones, their home so far away… their eyes searching, predatory. .But who is the prey….they think they know…..But do they?????

Goodbye Annie. God bless, may you find peace and love when you get back home x

By Carol Taylor…

August 1971 …Paula and Linda McCartney released ” Back seat of my car”

 

London always has lots to do during the school holiday many exhibitions and shows to keep the kids(and0 parents happy…

This one will appeal to the boys, big or small and their dad’s…

BA 2019 Flights of the Future…

Look to the future of flying when jet propulsion and automation could be a reality.

Saatchi Gallery, Duke of York’s Square, King’s Road, London, SW3 4SQ

Tube: Sloane Square Station

Dates: 1st to 26th August 2019

BA 2119: Flight of the Future

British Airways celebrates 100 years of flying this summer with its major new exhibition, BA 2119: Flight of the Future. Taking place at the Saatchi Gallery and created in partnership with the Royal College of Art, the exhibition is the first-of-its-kind and will explore the future of aviation based on in-depth global research commissioned by the airline.

Just what will flying look like in 20 to 60 years with advanced jet propulsion, hyper-personalisation, automation and AI? An immersive, full-motion VR experience will chart the history of aviation while 40 postgraduate students from the Royal College of Art present a new project that imagines the future of flying in both digital and physical form.

You all know that I love food...I also love great restaurants, quirky restaurants…One of my favourite chefs for that is Michael O’Hare from Man Behind the Curtain in Leeds…

To me, it doesn’t matter if it is a tiny place with plastic chairs if the food is memorable I will love it and remember it…

I read this post the other day…and it struck a chord with me it is a place I would love to visit …my hubby would not…He is a meat and two veg man who likes a full plate and doesn’t like fancy food…He always asks… that was my starter where is the main course? No finesse…haha…I don’t even think an 18-course gestation menu would please him…

road to the restaurant

Pop over to Freja Travels and you will be treated to glorious photos of all the course from this little restaurant in the middle of nowhere with 2 Michelin stars…Enjoy!

Amazing restaurant in the middle of nowhere…

 

Did you know?

Tomorrow is Lemon Meringue pie day…My fellow blogger Sheryl featured a lovely blueberry meringue pie the other day and a conversation about how meringue pies didn’t seem to get a mention much now …Maybe we can start a revival?

Limelemon meringu Pie

Carol’s Lime Meringue Pie …

 

Sadly for the world of music on August the 16th 1977…The King of Rock & Roll…Elvis Presley died…I remember it well as we were on holiday with my mother in law…

Can I pick a favourite track? In a word…No!

 

Floating markets...we have many here and they are exotic and quite spectacular…This one you will be able to find on the Grand Union Canal which is part of the British canal system when some of the barges will be opening their hatches as from today 14th for 5 days there will be the return of Paddingtons floating market…

 

floating market london

Photo credit: wirewiper on VisualHunt / CC BY-NC-ND

Enjoy the sun wherever you are in the world and if it is a tad nippy then wrap warm and have a piece of meringue pie…..xx

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… 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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

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 creative week ahead xx

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