Monthly Archives: July 2016

Strawberries in purgatory, a strawberry chilly chilli sorbet

Not only do you get icecream but a wonderful little story woven through..love everything about this blog/magazine..Amazing 🙂

ice cream magazine

The snobberies of “fein dining” anyone? Cool strawberry sorbet delicately embroidered with chilli?  Well hardly, she’s just a cheeky little strawberry sorbet, though pert and perky, with a pop of fireworks.  M’lady remains a portrait of serene beauty, sweet, of a firm curvaceous figure. Though ruddy complexion, from pale and insignificant she becomes very red-faced, a little seedy on the outside with a rather hairy chin, whist sporting a rather risqué green hat, she remains highly popular at sporting events at this time of year.

strawberries in purgatory sorbet © www.ice-cream-magazine.com  strawberries in purgatory sorbet © www.ice-cream-magazine.com  Strawberries growing © www.ice-cream-magazine.comstrawberries in purgatory sorbet © www.ice-cream-magazine.com  strawberries in purgatory sorbet © www.ice-cream-magazine.com

A quintessential part of a (currently soggy) luxurious golden English summer. Her melange of sweet and sharp tintilates the taste buds with nefarious flare. Courting said taste buds, she remains plumptous and occasionally a little tart! The sullen beauty sweetly prevalent now has the yearning  to be come a vamp, a red lipstick lady in red who can be hot stuff too? Wanten, brazen, she decides…

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Sliced fish with ginger sauce (yue pin geury jup)

I have a lot of ginger so this will be a defo for new dish to try this week and we love fish…Thank you Peggy

What's cooking on page 32

sauce, marinade ingredients

The commonsense Indonesian and Malaysian cookery book, 124pp.
by Ella Mei Wong
Angus and Robertson Publishers, Sydney, 1978
Cooking on page 32

Until I started to write this post, I hadn’t realised that this book is part of a series of commonsense cookery books. There’s a general edition, as well as Indian, Greek, International and Chinese versions, with the latter also written by Ella Mei Wong.

I’ve never seen any of the others on my expeditions through second-hand bookstores, but I’ll be on the lookout in future.

As far as I can tell, Wong has written about 10 cookbooks with most focusing on Chinese food. She has been a noted teacher of Chinese and Southeast Asia cooking, and is well-known in the Far East for her television programs on food and home economics.

I can’t remember when or where I bought this book, but $6.50 is written in pencil on the…

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Mytrendingstories.

I have recently started writing for this New York based website please give me a hand by following me and if you like my stories as well that would be a lovely bonus for me  ….Please Click this link below

https://mytrendingstories.com/profile/carol-taylor/

 

Love you all ..Thank you muchly 🙂

26 Week Letter challenge “S”

It’s that time again folks click here to see these lovely photos for ” S” … lets see if I can find some….https://lumar1298.wordpress.com/2016/07/24/26-weeks-letter-challenge-s/comment-page-1/#comment-8285

 

So many….Statues, Spices( where would I be without them), Smiles ( Well this is the land of smiles),Squid ( sizzling on the grill), Sausage Rolls, Sunset, Saangchai ( how could we leave him out), Sam ( Our beautiful Boy), Shooting( Grandad showing Aston how to aim), Spiders( Yuck, plenty of them here), Smoke ( Always smoke and firecrackers)..phew…   that was easy 🙂

 

Well that’s it ..next week it’s “T” will that be as easy?????

Teriyaki Marinated Steak

This looks amazing doesn’t it?..It had Jamie salivating so definately one to try..

Frugal Hausfrau

There was a time when Flank steak was cheap! And so it goes with sudden popularity – a rise in price. Never mind that, though, because back in the day my Mom made this recipe with the elusive “London Broil.” Well, “almost” this recipe because I’ve up the game and the flavor on this old workhorse recipe.

Teriyaki Marinated Steak Teriyaki Marinated Steak

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Happy 40th Birthday Philip.

Philip 2016

 

This recipe is in memory of a young man taken much to soon  from this earth but whose memory lives on in the many hearts and lives he touched on his travels through life.

What could be more fitting on what would have been your 40th Birthday Philip, a recipe which you loved to cook and a big pot of it to “Boot” so your mum tells me!

Your mum has shared this with us…..These are my friends own unedited words…

To acknowledge what would have been Philip’s 40th birthday, I made his famous Stew and dumplings. It was delicious, but missing that original touch….. our son  Philip. I have had a few people ask me for the recipe, so thought I would share it online. Here goes:-

1.5 kg diced meat (beef, lamb, pork) Yep he made a big pot of stew.
4 rashers of bacon or not if you don’t like bacon.
2 grated zucchini (spelling???)
2 diced carrots
2 tins diced Italian tomatoes (the 400 g or there-a-bouts size)
2 onions sliced
2 cups beef stock
2 stems of rosemary
4 cloves garlic (or to taste)
1 teaspoon oregano
3 cups good Red wine (YES 3. My boy liked his red wine)
2 teaspoons W/shire sauce
2 teaspoons Olive Oil
2 Tablespoons Rice Flour (or as required to thicken)

Cook bacon & brown beef in 1 tsp Olive Oil with 1/2 rosemary & oregano. Place in a container with Red wine and W/shire sauce. Mix periodically if the meat is not completely covered.
Lightly brown onions with garlic and remaining rosemary in 1 teasp. Olive oil. Add meat, tomatoes, stock, carrots and zucchini. Cook covered on a medium heat  until meat is tender.Add rice flour to thicken and cook uncovered for 10 minutes or until stew thickens. Remove from heat. Gently place dumplings on the surface. Cook in oven as per dumpling recipe.

Parsley & Parmesan Dumplings

1 cup SR flour, pinch of salt Pepper to taste (optional)
1 egg slightly beaten 50 gm butter
1/4 cup milk (approx)
1/2 cup to 3/4 cup finely chopped parsley (to your taste)
1/4 cup grated parmesan

Sift flour, salt & pepper into bowl & rub in butter. Mix in egg, parsley, cheese and enough milk to make soft, slightly sticky dough.
Divide and roll into balls about golf ball size. (6 – 8 )
When stew is 20 minutes off being cooked, place dumplings on surface of stew and cook uncovered in the oven at 180 deg C for approx. 20 minutes or until dumplings are browned and cooked through.

Eat hearty and make sure you have another bottle of red to drink to the memory of a bloody fine cook and exceptional person. Our Philip !

Thank you for letting me share this Pat…..sending you a big virtual hug on what must be a very hard time for you all…..Much love Carol xxxxxx

 

 

 

 

 

Baked Samosas…These sound amazing!

Samosas are a very popular snack / appetizer in the Indian subcontinent, South-East Asia, the Mediterranean and Africa. In India, not a single festive occasion is considered as complete without a platter of hot samosas being served to guests. Indian samosas are usually vegetarian, stuffed with a savory potato filling and is served with tamarind chutney […]

via Baked Wheat Flour Samosa — Healthy Indian kitchen