Tag Archives: Treacle tart

CarolCooks 2…Weekly roundup… Wildlife bridges, Durian, Treacle Tart and Pepper curry…

Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

great reads a weekly roundup lady with electronic reader

I will be joining you shortly and taking a pew because what with one thing and another it has been one of those weeks…A few of the bloggers/writers I know have had immense problems with FB and this has had all had a knock on effect on everyone I think… I for one will be taking any statements about free forever sites as it seems sooner or later they all want their pound of flesh…or disappear never to be seen or heard of again…

The first post of the week was an interview with the lovely Debby Gies and it was lovely to learn a little more about Debby…I hope you enjoy this interview as much as I did…

https://smorgasbordinvitation.wordpress.com/2019/03/17/smorgasbord-blog-magazine-the-sunday-interview-getting-to-know-author-d-g-kaye/

It was then time for Sally’s weekly roundup which included moi, Mexican getaways, Italian food, music, humour and much more so poop on over and say hello…

https://smorgasbordinvitation.wordpress.com/2019/03/17/smorgasbord-blog-magazine-the-weekly-round-up-social-media-shenanigans-spring-flowers-mexican-getaways-italian-food-music-humour-and-fabulous-guests/

Time for my first post of the week…Healthy Eating… No more Diets and my increased exercise( walking) encouraged by my very smart watch…In 11 days I have mislaid 2.4 kilos…

Smart phone and watch

https://carolcooks2.com/2019/03/19/healthy-eating-no-more-diets-9/

Wednesday was over to Sally’s for our new series of Nutrient deficiencies and vitamin B 2 with recipes …I am enjoying this series as I am learning quite a lot about food and vitamins …Of course I knew or know what food is good and what is not so good and could take an educated guess as to what food contained but so much I didn’t know about not lesser vitamins but ones which are maybe not promoted as much we all hear about food which contains iron, more fibre, omega 3 and Vitamin C but I didn’t know about all the other vitamins certain foods contained…

https://smorgasbordinvitation.wordpress.com/2019/03/20/smorgasbord-health-column-cook-from-scratch-with-sally-cronin-and-carol-taylor-to-prevent-nutrient-deficiency-vitamin-b2-riboflavin/

Waste Not Want Not! …What an eye-opener this series is becoming…So many good projects but also so much harm still being done to bees, marine life, the ecosystem all by man who is the earths biggest enemy and abuser… Because if the bees die and the fish die then so will the earth as everything plays its part in the ecosystem…

https://carolcooks2.com/2019/03/21/waste-not-want-not-week-16-rice-husk-wild-life-crossings/

Friday in my kitchen saw a hot curry from my Indonesian friend Mamik, Durian Chocolate and some treacle tart…A recipe or two…

Why is it called treacle tart when golden syrup is used …According to an  Original Receipt from ‘Newcastle Courant‘ – Friday 01 July 1887.

Where it was stated that …Treacle Tart is another excellent but homely dish and is of north-country origin. Line a shallow dish or tin, with scraps of-pastry which have been rolled out thinly. Make a paste with four tablespoonfuls of treacle and one of flour. Add also as much grated ginger as will lie on a fourpence piece, and also a, beaten egg. Half cover the centre of the paste with this preparation, place thin strips of paste across in transverse lines,

A slice of treacle Tart with custard

Tarts made with Golden Syrup but retaining the name treacle tart didn’t appear until the 19th Century…

https://carolcooks2.com/2019/03/22/week-12-in-my-kitchen-durian-chocolate-boquerones/

That’s all for this week, thank you for reading and have a lovely week xx

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 I bid you 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/

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great week xx

Week 12…In my kitchen…Durian Chocolate…Boquerones…

Welcome to week 12 in my kitchen and it has been a reasonably quiet week in the kitchen this week as I have little Lily staying for the next 6 weeks ish I think she means until she goes back to school…Aston has gone to his Thai nannies until the end of the month he tells me… He has been busy catching Lizards for dinner…Not our dinner but his and his Thia family’s dinner…I will share the recipe when I get it…

But I will share the pictures he sent me…I hope you are not squeamish…If so scroll down quick…

At the market this week I found some lovely small fish..beautifully fresh I just couldn’t resist so although they are fiddly to bone they are worth the effort and always invoke memories of our holidays in Spain.

Ingredients: For boquerones ( as they are called in Spain) 

  • 2Ib.( 1 kilo) Anchovies or other small fish.
  • 250-500ml White Vinegar.
  • 4-5 cloves Garlic.
  • 25ml.Virgin Olive Oil.
  • 4 Sprigs Italian Parsley.
  • Salt to taste.

 

SAM_6906

Let’s Cook!

Remove heads. Using your thumb remove innards and spine.

Rinse. Lay flat in a glass dish and freeze for 3 hrs.(Freezing the anchovies to -20C or -4F can prevent illness from parasites found in raw fish.)

Remove from freezer pour in vinegar to cover.

Finely chop garlic add parsley. Sprinkle over fish.

Pour Olive Oil in dish and salt if required.

Cover tightly with cling film and refrigerate for 2-3 hours.

They are now ready to eat.

Enjoy!

Durian fruit is in season at the moment and yes I know it is one of those fruits that you either love or hate…It is also banned in certain places…I myself don’t mind the smell it is like other certain flower smells which get into everything and I think that is why some people don’t like it…A cloying smell…Well, I was given a bar of Durian Chocolate…

Durian chocolate bar

Although I Like Durian I am not a fan of fruits when they are made in crisps and other things so was a bit hesitant to try it…But I did and it was very nice for a bar of dark chocolate the Durian added a really creamy taste to it. I also had to make sure kit was well wrapped as the smell would have taken over the fridge …But it set me thinking that it would make a lovely chocolate mousse or brownies which will be my next experiment methinks…

This week’s Curry…Kohzhi Milagu ( Pepper Chicken Curry)

The recipe was courtesy of my friend Mamik who provides me with authentic Indonesian Recipes….. Thank you Mamik another Cracker of a recipe but a scorcher or as my son put it he gets ring burn the next morning……. But a curry we have quite often now as it is so tasty…

Ingredients:

  • 500 gm chicken, thighs or breast cut into pieces.
  • 1 chopped Onion.
  • 1 cup chopped Tomatoes.
  • 2cm cinnamon stick.
  • 2tbsp ginger garlic paste..can use store bought, I just blitz tbsp garlic and tbsp ginger to paste.
  • 1/2 tbsp ground chilli…You may want to adjust the amount.
  • 1tbsp ground coriander.
  • 1 tbsp ground white pepper.
  • 1 tbsp Fennel Seeds.
  • 1 sprig Curry leaves.
  • Salt to season.

Let’s Cook!

Heat the tbsp oil in a wok and saute onion.

Add garlic and ginger paste mix well and cook 30 seconds. Add dry spices and stir to release the aroma. Add chopped tomato, stir and add chicken…….N.B. if too dry add some water.

Add salt and curry leaves.

Cook on low heat until chicken cooked if using thighs then these will take slightly longer.

Kozhi Milagu (Pepper Chicken Curry)

Serve with steamed rice and Raita and some homemade nan or flatbread.

For Raita I grate or chop finely a small cucumber, put in clean t/towel and squeeze out excess liquid…I was surprised at how much liquid there actually was.

Add to 8oz Natural yoghurt and a large handful of chopped mint and mix together. Serve chilled.

If you like you can add 1/2-1 finely chopped green chilli.

Warning: This is one hot mama of a curry.

Desserts are something which I don’t make very often but the hubby likes one now and again so to compensate for when I have made one to many curries or spicy Thai Stirfries I make him a pudding… This treacle Tart is one of his favourites…

Ingredients:

For pastry:

  • 225 gm Plain Flour.
  • 115 gm butter.
  • 55 gm Sugar.
  • 1 egg yolk.
  • Chilled water to mix.

For Filling:

  • 450 gm  Golden Syrup.
  • 85 gm Breadcrumbs.
  • Pinch ground ginger( optional)
  • Zest of 1 lemon plus 2 tbsp juice.

Let’s Bake!

Sift flour into a bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form a ball. Wrap in cling film and chill 20/30 mins in the fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork, line with baking parchment and baking beans. Put in preheated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes. Remove from oven and set aside.

Make the filling by gently warming syrup in a saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. The mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

A slice of treacle Tart with custard

Serve with cream or hot custard.

Enjoy!

Thank you for joining me this week in my kitchen…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 I bid you 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/

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great weekend xx

I won’t be impressed with technology until I can download FOOD!

So love that title! This old grey matter is still puzzling how it could be done but at least it has given me something to think about…like I need another thought in this brain of mine….I’m sure if anyone travelled through my mind they would  come out staggering,their face a picture worth taking for posterity….. it would probably go viral…such are the workings of my mind…ha ha

Come on! Come on! I can just hear you ….she is rambling again!  Is it not RECIPE time??????

Oh Yes!

Treacle Tart:

An old favorite….ok..ok recipe…SAM_7123

Ingredients:

For pastry:

225 gm Plain Flour.

115 gm butter.

55 gm Sugar.

1 egg yolk.

Chilled water to mix.

For Filling:

450 gm  Golden Syrup.

85 gm Breadcrumbs.

Pinch ground ginger( optional)

Zest of 1 lemon plus 2 tbsp juice.

Method:

Sift flour into bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form ball. Wrap in cling film and chill 20/30 mins in fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork , line with baking parchment and cooking beans . Put in pre heated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes.Remove from oven and set aside.

Make filling by gently warming syrup in saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. Mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

Serve with cream or hot custard.

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some left overs ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased at how they came out..very quick and easy to make and use the left over lamb. Hence my Egyptian Lamb flat breads.

Egyptian Lamb Flat Breads:  SAM_7141

Ingredients:

Flat Bread:

1/4 cup milk.

1/2 cup water.

2 cups flour.

1 tbsp Baking Powder.

2 tbsp oil

1/2 tsp salt.

Filling Mix:

300 gm leftover cooked lamb…can use beef, pork or chicken.

1 lemon finely zested.

juice half lemon.

2 tsp black pepper.

1 tsp oregano or marjoram.

1 tsp dried thyme

I tsp Paprika.

1 tbsp cumin seeds, toasted.

2 eggs beaten.

1 tsp sea salt….I always use Himalayan salt.

4 Spring onions finely sliced.

Method:

Make flat breads.

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with heel of hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with .

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.SAM_7137 SAM_7138

Lamb Filling:

Chop lamb into rough little chunks and pieces. Put in large bowl with lemon zest and squeeze half of lemon juice into mix. Add all your spices, the eggs, salt and pepper and most of spring onions..retain some for garnish. Mix together thoroughly.

Lay out flat breads and cover half with filling, then fold over and press together. You get half-moon shape.

Get 2 large baking trays rub one with Olive oil Lay flat breads on oiled tray, lightly rub other tray and pop this on top of flat breads. Put trays into pre heated hot oven  and cook 6-8 minutes. This way flatbread will get lovely and crispy on top. If you have small trays you may need to do in batches.

Depending on size of flat breads cut in two …I left mine whole as I served individually( see picture) and not on large serving plate but for party or just because you want to…..  serve on one dish with Houmous….Recipe can be found on a previous blog ..published June 18th ..titled ..If you think sunshine brings you happiness, then you haven’t danced in the rain.

Yoghurt dip made with some chopped mint, good squeeze lemon juice and a pinch of salt.

Scatter over reserved onions, sprinkle with little cumin. Serve with lemon/ lime wedges.

Voila   ………… Eat and enjoy!