Tag Archives: Recipe

Lime/ Lemon Meringue Pie.

Limelemon meringu Pie

I seemed to be making a lot of recipes lately which require egg yolks thus leaving me with a glut of egg whites.  I haven’t made a lime meringue pie before but as we get more limes here than lemons it made sense to do so… Make a pastry case using either your own tried and tested recipe or following mine.

Make the shortcrust pastry.

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

The flour is not same here and very recently when I was comparing items from the UK against the US….I made some startling discoveries of the differences and it has made an instant difference to my cooking especially my pastry…. I will say no more but I had a silent rant!

Again I cannot get the same cooking fat so I use an olive oil based fat and crispo. For this sort of pastry when I want a nice soft pastry I used1/3 olive oil fat and 2/3 crispo.

And cake flour, not all purpose flour, and the difference was remarkable…….mmmm I am still silently ranting…lol

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.

Roll out and line a pie plate or dish.

Some prebake at this point and some don’t …I have done both depending on the time I have or just how I feel.

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
  • 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, water and lime juice. Whisk until smooth.

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

Bring 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 egg yolks.

Pour into pre-baked pastry case.

Meringue Topping:

  • 3 Egg whites
  • 3/4 cup sugar.

Let’s Cook!:

Beat egg whites until 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 top is golden. About 10 mins.


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Whole mango stuffed with Kulfi.

I love mango and as we have so many also love to find mango recipes and this one sounds very nice 🙂

Cook With Reena!

Stuffed MangoKulfi?? Take out the stone, refill the hollow portion with concentrated milk, freez it, peel it like a normal mango, cut into pieces and enjoy…….

Famous legendary Kuremal’s Stuffed whole  Mango Kulfi of Purani Dilli(Old Delhi) replicated in my kitchen.  Not only Delhites, but tourists from all over the world(specially food lovers) visit this joint for having Kulfi.

I had been to this joint few months back and while he was preparing the mango to serve us, I put many questions to the vendor about the recipe and got an idea of the preparation. I decided to give a trial and OMG!! I  was excited to see the result. It was ultimate both  in looks and in taste. My first trial was great and I am sure to go better  with more trials.

I have prepared the concentrated milk in traditional way by reducing it in slow fire.  I…

View original post 332 more words

Apple and Mulberry Crumble

Ton Mon-mulberries

Thai Mulberries

These berries which I have just discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to  an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardy ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

Here goes!

Ingredients for the topping:

50 gm butter

50 gm flour

50 gm sugar

50 gm ground almonds.

Fruit compote.

2 apples peeled and cored, sliced.

2 cups of mulberries

1/2 – 1 tbsp sugar.

Let’s Cook!

Put the apples and mulberries in a saucepan with 1/2 tbsp sugar and gently heat until the juices start to flow add a little water if required cook gently until the apple breaks down and is soft. The apples I get here are dessert apples so are quite sweet so I don’t add very much sugar…If you are using cooking apples then sweeten accordingly… I would use Bramley Apples in the Uk…I miss my Bramley apples.

Rub the butter into the flour then add the sugar and the nuts. Spread the mixture out on a baking tray and pop in a preheated oven on 180 degrees for 10- 15 minutes.

Crumble Topping

Stir once or twice to get an even golden colour. Watch it carefully as I …Yes, I did! I burnt the first batch… Then break up any large lumps.

Then assemble the fruit and crumble mix in layers… This went down a treat with the men here… They love it when I do my little sample batches…hovering they were…lolFruit crumble

I am so pleased I tried the crumble mix this way and it can also be varied you can use brown sugar and any type of flour you like. I mixed almonds and a few walnuts in the second batch I made and I might add cinnamon when I make it next time especially if I  use just apples.

You can also make any amount as long as all the measurement are equal. Today I made 20 gm for each ingredient as I was only making a sample the other day I did the 50 gm( that) was the one I burnt…

The topping has a nice sort of soft crunch to it and the sample I made today.. I didn’t get a look in although I didn’t mind I got a teaspoon full to try and the menfolk ate the rest.

It would also be nice served with custard, cream or ice cream…

So that is my deconstructed crumble or my first deconstructed anything although I have a Beef Stroganoff in the pipeline a recipe I have been making for the last 45 years or so and we were talking one about where the recipe came from and I couldn’t remember as my son said he had never seen a recipe the same as mine…I might even have made it up I can’t remember but we discussed doing it another way so when I can get a nice piece of steak all will be revealed…

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Have a lovely evening it is sundowner time here now so I am going to sit outside and listen to some music and enjoy my sundowner xxx


Jalapeno poppers with bacon…

I have had an ongoing tussle with Jalapeno poppers and finally found a way which is easier than trying to keep the breadcrumbs on them when you deep fry them so a little healthier… But everyone liked them and thought they were better baked and easier to eat.
12 Jalapenos halved
8 oz cream cheese
2 cups of mozzarella shredded( I didn’t have any) so omitted this.
2 tbsp coriander
2 chopped green onions
8 strips of bacon cooked and crispy
1/4 cup breadcrumbs
Squeeze lime juice
2 tbsp parmesan cheese
A little olive oil to drizzle
Let’s Cook!
Clean and halve the jalapenos (use gloves) I don’t I just thoroughly wash my hands after.
Place halves on a baking sheet or dish ( I halved this recipe)so a dish was sufficed.
Mix the cream cheese, shredded mozzarella( if using)coriander, squeeze of lime, bacon pieces and season black pepper.Stuffed Jalapenos uncooked
Full the little Jalapeno boats with the mix. Then mix breadcrumbs and parmesan and spoon over the top of the mix.stuffed Jalapenos topped with breadcrumbs
Drizzle with a little olive oil and pop in a hot oven 200 degrees for 20-25 minutes.
When ready cool 5 minutes and enjoy.Stuffed jalapenos cooked
I personally don’t think it needed the mozzarella as they were cheesy enough.
The jalapenos were still quite crisp…I thought they could do with longer in the oven…I was however outvoted and the menfolk liked them very much so I think down to personal taste…
This was also far easier and less messy than trying to keep the breadcrumbs on whole jalapenos and better to eat.

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A quick post today as my internet is not connecting and am waiting for the internet provider so directly connected through ethernet but not comfortable to type.

Have a nice day xxx

Down on the Farm…Proud parents.

The first pictures of our new turkey babies:



If you look closely you can see they are just making an appearance…we didn’t want to disturb them or frighten them by getting too close.

They are now a bit bigger and mum is taking them outside for daily walks…However, we have a young puppy and he has very quickly learnt to keep his distance he got too inquisitive and mum got quite angry with him ..apparently jumped on him and made him squeal and sent him on his way… Natures way of giving a clip around the ear… Methinks!

Our black baby chicks are getting quite big now…They are quite beautiful and hand tame…

One of the turkey mums has opted to lay on her eggs outside she didn’t like the new home we have made for them so we will leave her in peace to hatch her babies where she wants…Sometimes nature knows best…

On the fruit and vegetable side….the kale is looking very nice and much better than the markets and lasts a good few days when it is picked.

The young coconut trees are doing well but it will be a few more years before they fruit. The Papaya tree has many fruits so lots of Som Tam(Papaya Salad)…A LOVELY yummy recipe for you 🙂 Just click the link 🙂

Papaya on tree

The Jackfruit trees are full of fruit so it looks like a bumper crop this year… To read all about the Jack Fruit on WEDNESDAY on my food column on Smorgasbord… Click here to read last weeks post 🙂

Bananas as always are plentiful…

Our babies are now growing well… A little bigger and venturing out for a walk with mum keeping a watchful eye on them.


That’s all for now Down on the Farm my timer has just gone off…The ham is ready..there is nothing better than home-cured ham is there??

Until next time..enjoy your weekend and laugh a lot xx




Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Ajaico… A Colombian Chicken Soup.

My second post on my food column hosted by the one and only Sally on Smorgasbord…..I hope you enjoy and if you do please share…Have a lovely day x

Smorgasbord Blog Magazine

Ajaico… A Colombian Chicken Soup.

Thank you very much for your lovely responses to my first post on my food column..It has been much harder to think of what to write about this week but I have shelved the exotic fruits until your weather warms up somewhat and am bringing to you another soup this time from Columbia.

The recipe was given to me by a good friend when I was in Phuket and it is a lovely Chicken and Potato soup which originated many moons ago in Columbia and it is now a well-known national dish. When the gales are blowing and it is a snowy, blustery winters night when the wind chill goes right down to your toes and even your wee freezes then this is just what you need.

She told me that her grandmother used to keep a pot simmering on her stove ready for when…

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Fish Friday…Jerk Fish

Oh, Dear…and I thought I had only missed one fish Friday… I have been so busy with this and that my writing and cooking has suffered a little but the good news is I have found an oven…A proper cooker with a hob and an oven and a thermostat…So excited so just in time for Christmas now I can cook again..properly instead of working around or cooking something which doesn’t involve rising unless it is using yeast…


Today it is Jerk fish this marinade can be used for chicken as well

Jerk Fish:


  • 3 medium size Perch or Sea Bream
  • I tbsp Allspice berries or ground allspice.
  • 1 tbsp black peppercorns
  • 2 bay leaves.
  • 1 large pinch ground cloves.
  • 1/2 tbsp muscovite sugar.
  • Few sprigs Thyme picked and chopped.
  • Few sprigs fresh coriander chopped.
  • 3-6 birds eye chillies finely chopped.
  • 2 clove garlic finely chopped.
  • 3cm fresh ginger.
  • 2 spring onions.
  • zest of 1 lime.
  • 1 tbsp olive oil
  • 11/2 tbsp honey.
  • 2 tbsp golden rum ( optional)

Slash fish 3 times across diagonally and put in oven proof dish and put on one side.

Pound allspice, peppercorns and bay leaves together. Mix in cloves, sugar and honey. Add herbs, chillies, garlic, ginger and bash together.

Tip into a jug and add chopped tops of spring onions, lime zest, a drizzle of oil, a pinch of salt and the rum if using. Mix well.

Pour marinade over the fish and massage well in both sides( it’s a good idea to wear gloves for this )SAM_7116

Leave in fridge to Marinade for at least one hour.

Pre-heat oven to 220 degrees or gas 7. Cook for 20-30 minutes until slightly charred and cooked.

SAM_7119   Serve with Lime slices, Salsa and rice or new potatoes.

This is one of my favourite fish dishes lovely and fresh with succulent flesh….

Until next time stay safe and laugh a lot….If you haven’t already then please pop over to my new blog and like me.It is lonely. and say hello…https://myearlyretirement.com