Tag Archives: Authentic recipe

Old fashioned Bread Pudding just like Grandma used to make …

 

bread-pudding-old -fashined recipe

Bread Pudding.

An old family favourite of my dad’s and a recipe passed down through the family although my nan didn’t put as much spice in as I do but recipes grow and evolve, don’t they? Which is the lovely thing… I have made it much more since living here in Thailand as all the expat men love it ( a taste of home) …

I keep all of my bits of stale bread in the freezer until I have enough for a pudding so no waste in this kitchen.

Ingredients:

2/3 Ib of bread ( brown /white) or mixed.

1 tbsp Mixed Spice.

2 eggs beaten

3 oz butter melted.

12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze out in a colander as much liquid as I can. My little helper( Lily) getting stuck in and squeezing the bread dry…Kids just love the mucky bits…lol

bread-pudding-spiced

Add melted butter, mixed spice, eggs and fruit and combine.

bread-pudding-old fashioned-recipe

Nanny poured the melted butter in and Lily did the dried ingredients. and give a good stir… Next, it will be the Christmas Puddings as we only have 118 sleeps.

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add them.

Put in hot oven 180 degrees for 1 hour if top seems to be browning too quickly then reduce heat a little. It should rise up a little by end of cooking. Remove from the oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

I hope you enjoy these dishes..until next time xx If you missed the Bread and Butter Pudding recipe then here it is…

Bread and Butter Pudding

https://blondieaka.wordpress.com/2018/08/27/old-fashioned-bread-and-butter-pudding/

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading if you love this recipe please share xx

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

The humble cabbage…What a revival cabbage is getting and it is so well deserved I love cabbage and so many different varieties and it is good for you…So a bonus tasty and healthy …Sorted xxxx

Smorgasbord Blog Magazine

Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well…

View original post 1,896 more words

Down on the Farm…Spicy Pork with Stinky Beans( Mu Baan Phat Prik Sa Tor)

Spicy Pork with Stink Beans a popular dish here in the North.

Down on the Farm Stink Beans

Growing on trees some 30 metres high the beans grow in clusters.

Popular in Indonesia, Malaysia,  Singapore, Laos, Burma and NE India they are known as Bitter Bean, Petai, Kampa, Mizo, Pakra and Sa Tor here in Thailand which translates as stinky bean. When you eat this bean it has the same effect on your urine and your farts as asparagus and I have also been told that if you eat Sugar Puffs then it smells like Sugar puffs …Totally off subject but that was what my son told me when I informed him they had the same effect as asparagus…When the beans are young they can be eaten raw, fried or pickled. The beans are either pickled or frozen when being exported.

Similar in looks to the Broad bean the seeds turn black when dried and may need to be peeled before cooking.

Healthwise this bean is packed with…Iron(42.50%) Vitamin C (36.33%) Protein 20.00%)

 Vitamin B2 (15.38%) Carbohydrate (13.00% another of natures powerhouses.

As a cure for hangovers combined with honey and milk, this particular milkshakes made is considered to help to ease a hangover because it can easily enhance blood glucose levels whilst the milk is wonderful for calming as well as re-fix the fluid level within the body.

Ingredients:

  • 400 gm of pork thinly sliced I use hip or pork loin you can also use chicken if prefered.
  • 1 cup of stink beans
  • Fish Sauce
  • 1 tbsp of coconut cream
  • Pinch sugar
  • 4/6 kaffir lime leaves finely shredded
  • Sm amount of red curry paste.

Let’s Cook!

Heat a small amount of oil in a wok or frying pan and add your curry paste.(see note below) Aff fine;y slice lime leaves and stir-fry for a minute until flavours are released.

Add the pork and stir-fry until cooked..4-5 minutes. Add the stink beans, Fish Sauce, Coconut cream and a pinch of sugar.

pork and stink beans

Serve with  Steamed Rice.

N.B: IF USING A REGULAR RED CURRY PASTE I WOULD USE APPROX DESSERT SP TO START THE CURRY PASTE WE BUY IS VERY HOT AND YOU ONLY NEED 1/2 TSP IT IS FIERY. BUT I ALWAYS SAY WHEN USING A CURRY PASTE THAT YOU ARE NOT FAMILIAR WITH THEN ADD A SMALL AMOUNT, TASTE AND ADD MORE IF REQUIRED. 

We like our curries quite spicy and know our pastes so add accordingly but still taste as chillies vary but I have learnt that if buying fresh paste to ask to taste and you soon know if it packs a punch or not….lol

If you can’t get fresh stink beans then you can use frozen…When the beans fresh they don’t have a strong smell but the smell is stronger when the beans are older or frozen.

I hope you have enjoyed learning about the stink bean or Sa Tor if you have please pin or share to your favourite social media and if you cook with stink beans please let me know what you cook in comments I love hearing from you…

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest  https://www.pinterest.com/caroltaylor56/pins/

Enjoy your week, be happy and mindful xx

 

 

 

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Carol Cooks #Rice – Savoury and Sweet.

Rice…Something I eat nearly every day or 6 days out of 7 …My favourite carb and here it comes in many varieties so always a different one to try I hope you enjoy the recipes 🙂 xxxx

Smorgasbord Blog Magazine

Carol Cook’s…..Rice

Welcome I hope you enjoyed the salads last week and your sunny weather is still continuing. This week I thought we would have a change as rice is one of the staple foods here as well as noodles. Rice comes in so many different varieties here and colours … Many different types of white rice which includes Jasmine rice, Brown rice also comes in many different types and we get the glutinous rice which doesn’t as the name might suggest contain Gluten it means it is sticky rice and as is all rice in its natural form gluten free and of course not forgetting the wild rice and the black rice which is one of my favourites.

We grow our own rice and currently because of all the rain the weeds are growing like mad…Once the rice is harvested we store it in our rice store and generally…

View original post 1,607 more words

Recipe: Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)

I love the sound of this and all the fresh vegetables …

Beyond Norm

After living in Vietnam, specifically Ho Chi Minh City, for about 3 years, my family and I fell in love with Vietnamese food. It is a common sight to see piles of fresh vegetables and herbs on top of a bowl of noodles or rice.

One of such healthy dishes is of course the Vietnamese Noodles with Lemongrass Chicken!! Low in fat, loaded with lots of fresh salads, and showered with the Nuoc Cham dressing. The zingy complex flavour from the fish sauce and lime makes the dish so appetising and awesome!!

One of the key ingredients in Vietnamese cooking is the Vietnamese Fish Sauce, so try to invest in a good bottle as it comes in handy. If you love this dish, you may wish to try some of our other Vietnamese Recipes.

This is easy to prepare and a good dish to consider when you are cooking…

View original post 517 more words

Fruity Friday… The Cranberry.

Fruity Friday, The Cranberry

Welcome to Fruity Fridays and today I am showcasing the Cranberry… Cranberries always remind me of Christmas I think it is the smell when I am making Cranberry sauce, the cinnamon, spices and the orange all together invoke those Christmas memories but of course, cranberry sauce can be eaten with any roast meats, cold meats, with cream cheese so many ways.

My mum always used to swear by Cranberry juice if anyone has a urinary tract infection, however, the latest research show that capsules are more effective as the cranberry juice you buy does not have the same concentration of antioxidant proanthocyanidins.

They are low in calories and high in Vitamin C, A and K so a little gem of a berry which packs a healthy punch.

In a homemade trail mix dried cranberries with unsalted nuts and seeds a nice quick to make little snack.

If you are making muffins or scones then a handful or two of cranberries adds that little extra zing and helps cut through the sweetness of cakes.

There are also two ways that cranberries are harvested.

Wet Harvesting:

Many people and that included me for a while think that cranberries grow underwater but they are not they grow on boggy ground which is flooded with up to 18 inches of water the night before the berries are to be harvested.  Then water reels, nicknamed “eggbeaters,” churn the water and loosen the cranberries from the vine. Each berry has a tiny pocket of air that allows it to float to the surface of the water. These are then collected and it is these cranberries which are used in the cranberry products we buy in the shops.

Dry Harvesting:

Fresh cranberries are harvested using the dry method and it is the method to pick those beautiful red berries we see fresh and beautiful in the stores or in the markets.

I have noticed the difference when I use fresh cranberries when making sauce or stuffing that the fresh berries do not have the deep red colour of the frozen ones when cooked… I do however prefer the taste of the fresh berries although I do keep a bag of frozen cranberries in my freezer as a backup or to use when fresh cranberries are out of season.

Cranberry Sauce:

  • 3  cups or 12 oz of cranberries.
  • The juice of 2 large Oranges.
  • A cup of sugar.
  • 1 stick of cinnamon.

cranberry-sauce

Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.

 

Store in a sealed container.

These little puffs don’t take long to make so if I need a quick snack if visitors pop in around sundowner time then these don’t take long. I always keep a little box of already cut puff pastry squares which I can just pop in the oven and I always have a container of cranberry as we like it in a sandwich if we have cold chicken or pork and it is lovely with hot meat or pork schnitzels which I just top with some cream cheese and a spoonful of cranberry sauce.

Camembert Puffs:

camembert_puffs-1

Ingredients:   

I pack of frozen Puff Pastry, thawed.

125 gm(4 oz) of Camembert Cheese.

100gm Cranberry Sauce.

1 sprig of thyme…leaves picked.

1 large egg, beaten.

To Make:  

Line 2 baking tins with baking parchment.

Roll out puff pastry and cut into bite-sized squares ( 3cm)

Put onto baking trays making sure you space well apart. Brush top with beaten egg. Chill in the fridge for 20-30 mins.

Put into pre-heated oven 180 or gas mark 6. Cook for approx 10 minutes or until golden brown. Slice Camembert into equal sized pieces and put one in the centre of each pastry square. Top with a tsp of cranberry sauce. Put back into the oven until cheese has melted.

Garnish with Thyme.

Enjoy!

This next recipe is one I use if I am rolling and stuffing a piece of Pork and I have stuffed chicken breasts as well using the same stuffing.

Apple and Cranberry Pork.

Stuffed pork loin

Rub for the Pork Loin.

  • 4 lbs Pork Loin,
  • Bacon ( enough to cover Pork Loin)
  • Salt & Pepper to taste,
  • 1 tablespoon Olive Oil,
  • 2 finely chopped Garlic Cloves,
  • 1 tablespoon chopped Thyme,
  • 1 tablespoon chopped Rosemary…

Stuffing for Pork Loin:

  • Half cup Vinegar,
  • 1/4 teaspoon salt,
  • 2 small diced red onions,
  • Olive oil as required,
  • 1/2 bottle Lager Beer,
  • 3/4 cup Brown sugar,
  • 1 teaspoon Cinnamon,
  • 1 tbsp chopped ginger,
  • 2/3 cup dried cranberries,
  • 1 teaspoon Mustard Seed,
  • 1/4 teaspoon ground cloves,
  • 1/2 teaspoon crushed red pepper,
  • 4 peeled and chopped Granny Smith Apples.

Let’s Cook!

Cut a pocket through one end of the tenderloin. Don’t slice through the other end. Season in and out properly with salt and pepper.

Mix together the ingredients for the rub and when mixed rub into the pork loin , cover and put in the fridge for an hour.

Uncooked pork loin

While the Pork is absorbing all those lovely flavours prepare the stuffing mix.

Finely chop the Red Onions and cook in Olive oil until soft. Add Apples and ginger, stir and cook for 5 mins.Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces. Cool slightly before stuffing the loin.

Stuffing the Loin was quite messy the first time I made this. I tried a plastic sauce bottle which was ok..but now I use an icing bag which is much easier and quicker.

Stuff loin and then cover with bacon slices.Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin for 10 mins before carving.

Stuffed pork cooking

Once rested, carve and serve we made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmm.

This versatile little berry can be used to make lovely little potato pancakes.

Ingredients:

  • Peel and grate 2 russet potatoes; squeeze dry.
  • 1 egg
  • 1/2 grated onion
  • 1/2 cup each chopped cranberries and breadcrumbs
  • 1 tbsp sugar (optional)
  • 1 tsp kosher salt and a freshly ground pepper to taste.

Let’s Cook!

Form into 2-inch pancakes and fry in 1/4 inch vegetable oil ( or oil ) of your choice (adding more as needed) in a large skillet over medium-high heat until golden, 6 to 8 minutes.

N.B. The original recipe added sugar I didn’t we don’t like added sugar in our savoury food …I know cranberries are quite sour but mixed with everything else and eaten with meat or fish with vegetables we find them very nice and don’t think sugar is necessary.

For a nice change, this little salsa using cranberries is very moreish and of course, it has the requisite chillies…lol

 Cranberry and Jalapeno Salsa.

Finely chop 2 cups cranberries with 1/4 cup sugar in a food processor. Toss with 1/3 cup each chopped cucumber and cilantro, 1/4 cup chopped white onion, 1 minced jalapeno, 1 tablespoon lime juice and 1/2 teaspoon kosher salt.

Did you know you can also get Cranberry Beans they are really pretty although they go brown when cooked?

cranberry beans-1353042_1280

Cranberry is an odd name for a lovely, versatile bean. Thought to originally come from Colombia, the bean is now grown around the world and has been known by many names such as  Madeira, Borlotti, Tongues of Fire and  Wren’s Eggs.

Cranberry beans are soft and dense with a velvety, rich texture. They are a thin-skinned bean which produces a rich bean broth and is the natural friend of Pasta e Fagioli which is a lovely bowl of pasta and beans with Italian sausage.

I hope you have enjoyed these cranberry recipes as it is a lovely fruit which can be eaten dried or used frozen or fresh when in season.

If you enjoyed this post then please reblog  or share on your social media x

If you still want to see even more from me???? Although I am a crazy English lady with a quirky sense of humour…Then I have added some links below xx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Until  next time x

 

 

 

Fruity Friday’s …The Juniper Berry.

Fruity Friday's Juniper Berries

Welcome to Fruity Fridays today it is the lovely Juniper Berry something I hadn’t used in recipes until I moved to Thailand… Where I discovered that Juniper Berries…..make a beautiful sauce.

The Juniper grows either on a beautiful evergreen tree which can grow as high as 131 ft or Junipers come on small low growing spreading shrubs so depending on where in the world you are you should able to find these luscious little berries although I use them dried and they are very nice.

They are the only spice which comes from a conifer tree and the spice is used in a variety of cuisines and culinary dishes.

The extract is also used to make essential oils.

Also Girls just in case you didn’t know it the primary flavour in Gin… Oh yes, one of those would go down very nicely at the moment…lol

The berries are green when young, and mature to a purple-black colour over about 18 months in most species. The mature, dark berries are usually but not exclusively used in cookery, while your Gin ladies is flavoured with fully grown but immature green berries.

Paired with game meat like Venison, quail or pheasant it makes a great sauce.

Juniper Sauce:

quail-727968_1920

Ingredients:

  • 1 banana shallot peeled and finely chopped.
  • 8 juniper berries very lightly crushed.
  • 2 cloves of garlic finely chopped.
  • 1/2 tsp sugar
  • 200 ml white burgundy or a dry white wine.
  • 4 tbsp white wine vinegar
  • 40 gm butter
  • 25 gm flour
  • 1 tsp fresh thyme leaves.
  • 300 ml venison stock
  • 100 ml double cream
  • Sea salt and freshly ground black pepper to taste.

Let’s Cook!

Put shallot, garlic, sugar, white wine vinegar, juniper berries, white wine and thyme in a pan and bring to the boil.

Lower the heat and simmer for 3-4 minutes this needs to reduce to about 2 tbsp.

In another pan melt the butter and whisk in the flour to make a roux.  Strain your wine reduction through a fine sieve and still whisking…we don’t want a lumpy sauce now do we? Add the wine reduction….keep whisking!

Pick out the juniper berries and add to the sauce. Keep whisking and add the stock slowly now….to the sauce a ladle at a time.  Cook the sauce for 10 mins or until it coats the back of a spoon.

Finally, pour in the cream and bring to a very slow simmer.

Remove from the heat and season.

The sauce can be used immediately or reheated when it is needed.

This is a beautiful sauce over when poured over a  luscious piece of beautifully cooked venison or my favourite quail… if you have guests for dinner or just for that special occasion.

Enjoy!

Juniper berries are used widely in European and Scandinavian cuisine they go especially well with wild birds and game.

My next recipe was given to me by my Swiss friend Marianne and it was a recipe which her mother used to make every single weekend for her father…A family tradition. I have copied Marianne’s recipe exactly as she gave it too me..no changes…

Marianne’s Recipe:

Surre Moche- Swiss-recipe- authentic

The beef marinating in the red wine

Tip: 1dl equals 100ml.

Sauerbraten ( Suure Moche) is popular in many regions of Switzerland, but the taste is always unique because it is marinated in the local wine. Those that do not have their own wine add vinegar to the marinade and bind the sauce with sour cream.
 
1kg (2,2 lbs) beef chuck, eg. shoulder, 1/2 celery root,1 leek, 2 carrots, 1 garlic clove, 1 clove, 6 juniper berries, 4 cardamom seeds, 4 coriander seeds, 12 peppercorns, thyme 1, Liter (1 gt) wine, 2dl (3/4 C) liquid instant gravy, 3 Tbs butter, 1 Tbs flour, salt, pepper, 2 Tbs sour cream, 1 piece dark bread (end piece)
 
Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 7 dl (2 3/4 C)wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.
After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling. Sauté on all sides in 2 Tbs butter. Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 3 dl (1 1/4 C) wine and simmer slowly for 2 hours. Add the dissolved instant gravy and reduce slightly. Knead the flour with the rest of the butter and stir into the sauce.
Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.
Serve with mashed potatoes.
That’s all for Fruity Fridays I hope you enjoyed the post if so please hit the share buttons…Thank you xxx

Want to see more from me???? I am a crazy English lady with a quirky sense of humour…Still, want to see more from me???

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Have a lovely day xxx