Category Archives: Cook from scratch

Matcha Green Tea…

Matcha Green Tea

I have never really been a fan of green tea…I have drunk it over the years on and off and always steered away from anything which had green tea in it…

Well, that has changed some since living here because if it doesn’t have coconut in it… It has green tea or matcha…. All the TV cooking programs promote the benefits, it definitely seems to be the thing to drink, have for breakfast and put in your latte or ice-cream…

So…this girl tried firstly the latte as it looked sort of ok and I say that when green is actually my favourite colour… They do tend to put these little lumps of jelly in their drinks here and I just can’t…So this one was my preamble into “matcha “

Green Tea I waited until my daughter paid a visit who loves green tea and so we explored all the wonderful choices we have here she was in heaven and her case is bulging with so many different green teas and apparently all the time I have been making green tea I have been doing it wrong…

The water must be about 80 degrees and add the tea to the water and leave for about 1 minute and you will have a lovely cup of green tea with no bitterness …I have in the past made mine just like I brew back tea ..totally wrong… I can now enjoy and get the full lovely flavour of this delicious tea.

To learn about the health benefits and get some awesome recipes then all will be revealed if you click the link below.

https://blondieaka.wordpress.com/2017/09/27/smorgasbord-health-2017-cook-from-scratch-with-sally-and-carol-taylor-green-tea-ice-cream-latte-and-macarons/

I hope you all have a lovely day 🙂 and have enjoyed this post on Matcha Tea.

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 great weekend everyone I hope the weather is kind to you…Until next time xxx

Advertisements

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor – #Pork! Perfect!

How to make perfect Pork crackling every time 🙂

Smorgasbord - Variety is the spice of life

Pork! Perfect!

Welcome once again to Carol’s Cookery column and this week it’s one of our family’s favourite meats after Beef (now) I have found a butcher… I do hope that you enjoyed the Beef recipes last week.

Perfect pork crackling eludes many, and there is many a time when I am screaming at the screen when those cookery contestants don’t get their crackling crispy…

How to get perfect Pork crackling every time.

Nothing is better than perfectly crisp Pork Crackling.

How to achieve it, well, it’s easy!

When you buy your Pork, look for pork which has a layer of fat underneath the skin (this) produces the best crackling.

It has to be thinly scored, for this, I actually use a Stanley Knife and woe betides anyone who uses it for D.I.Y.

The piece of Pork I have pictured is a piece of Belly Pork approx 2 kilos and…

View original post 1,273 more words

Barfly…

I am just going through some old posts and my drafts and came across this little gem…A story and a recipe entwined…Love it! Ha Ha and I can use Tequila…so double whammy!!

It really is a lovely post from Harvest and Honey with beautiful images and I think it deserves another airing…

Homemade Moonshine Hot SauceSpicy Roasted Chicken with Boozy Hot Sauce“Poor old fool,” thought the well-dressed gentleman as he watched an old man fish in a puddle outside a pub. So he invited the old man inside for a drink. As they sipped their whiskeys, the gentleman thought he’d humor the old man and asked, “how many have you caught today?”

The old man replied, “You’re the eighth.” – from A Prairie Home Companion

Homemade Moonshine Hot Sauce“They call ’em the flyover states because no one wants to spend any time in ’em, you see, they’re just for driving through and flying right on over, you know?” He motioned with his hand in mock airplane fashion, making a whoosh! sound as it passed in front of my face. I do the same thing to my son when I’m trying to get him to eat something. Open wide! Here comes the airplane …

I was perched at a relatively empty old bar in DC…

View original post 1,494 more words

Fruity Fridays ! Kaffir Limes…

Kaffir Limes fruity Fridays

 

Kaffir Limes… I have used the leaves in many of the Thai dishes that I cook they are used in many Asian dishes…The trees are small evergreen trees and prickly. The one I had was quite a young one and I had not seen any fruit…It wasn’t until a neighbour gave me some of the fruit that I put two and two together and realised that was the fruit of the tree I had growing in the garden and now we have fruit.

Kaffir Lime tree and fruit

The rind is very bumpy unlike the normal limes I use and when cut open the flesh is quite dry and what juice there is has an acidic, bitter and is very strongly sour tasting.

A complete contrast to the zest which is quite aromatic.

A little zest goes a long way and very finely chopped or added to ingredients it imparts a beautiful citrusy flavour. I have added a little video as there is a knack for chopping the lime leaves very finely.

Here in Thailand, it is also pounded in a pestle and mortar as it is an ingredient in many curry pastes.

Tom Yum Goon

it is added to the iconic Tom Yum soup and other soups and stews here and also is an ingredient in Thai shrimp cakes.

Thai Prawn Cakes

The Madagascans use the whole macerated fruit and make rum I wonder if I could have a go….Carol’s distillery in her garden shed…Does that sound like a plan???

Called Rhum arrange it comes from the islands of la Reunion and Nearby Madagascar as well as the French islands in the Caribbean.

House or homemade rums flavoured with fruits, roots and spices that are macerated for a minimum of 1 month..although it is recommended to let it macerate for 6 months or even longer.

There are as many as 400 different recipes for rhum arrange and some have been macerated for 3-4 years…Wow, I bet they pack a punch!

And there is no end to what things are put into those bottles to “arrange” the rums…it could be a snake or sea urchin or just fruits and spices but all supposed to be quite delicious…

There are two different ways of macerating one is the traditional common way of submerging the fruits and spices into the rum. Then there´s another where you hang the fruits (usually citrus fruits) as they are or with things inserted into the fruits – like coffee beans and hung above the liquid.

The idea is that the aromatics and oils are derived from the citrus and spices without any bitterness from the pith and that´s the reason this method is usually used for citrus fruits.

Rhum Combava (Kaffir Lime)

Kaffir lime fruits

1 litre of white rum (traditionally Rhum Charette) or rhum Agricole

Grated zest of one combava/kaffir lime

1 vanilla bean, split in two

150g raw cane sugar

Mix and infuse the rum for at least 2 months.

I think I could manage to do that and make it into a nice cocktail… Oh Yes!

Nutritionally the benefits of the Kaffir Lime is from the oils in the rind and the high levels of citronella and limonene which are both antibacterial and anti-inflammatory.

Oil extracted from the leaves is also used for medicinal purposes, it is mixed into shampoos, soaps salves and fragrances.

Most often it is used in oral products or the leaves can be rubbed directly onto the gums as it eliminates harmful bacteria in the mouth.

In the rural areas and villages, you will find many herbs, fruits and vegetables are used like this to help alleviate and cure many ailments as many either are to far away to visit the doctor or cannot afford to or even just prefer to use remedies passed down through the generations.

It is also used as an insect repellant by mixing the juice or oil with a lotion or salve and it reduces the chance of being bitten.

I hope you have enjoyed learning about the Kaffir Lime…Do you use Kaffir lime or its leaves ????

Please share this post if you have enjoyed it on your favourite social media …Thank you xx

My  Social media links:-

Connect to Carol( Moi)

New additional Bloghttp://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

 

 

 

 

 

 

 

 

 

 

 

 

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Hot Cross Buns and Fish Balls.

One a penny, two a penny..time to bake Hot Cross Buns…I hope you enjoy the Easter Recipes that I have for you this week 🙂 x

Smorgasbord - Variety is the spice of life

This week Carol Taylor shows us how to prepare Hot Cross Buns and Fish Balls (sorry Carol but I am sure there is a joke in there somewhere).

There have been packets of hot cross buns in our supermarket for the last four weeks, all with long expiry dates (suspicious)… make your own from scratch and enjoy not just the flavour but the knowledge that you getting the real thing.

Carol Taylor’s Food Column – Hot Cross Buns and Fish Balls.

Yes it’s that time of the year nearly Easter although Easter Sunday falls on the 1st of April this year which is also April Fools Day

How many of you remember singing one a penny, two a penny, Hot cross buns or am I showing my age?

It became an English language Nursery Rhyme and a street cry referring to those spicy Easter buns…associated with the end of Lent.

View original post 1,691 more words

Smorgasbord Health Column – Processed foods vs. Industrially manufactured foods.

A great post from Sally about highly processed foods… Why do so many still eat processed foods on a regular basis?  Processed foods and ready meals why should we limit how much we eat and also how it affects our health and our families health…A good well researched post…No Gimmicks or untruths just facts… A must read!

Smorgasbord - Variety is the spice of life

Over the last four years, those of you who regularly read the health posts will know that I am very keen on the ‘cook from scratch’ with ‘fresh produce’ approach to eating.

I have been on that mind for over 20 years, even though I do enjoy buying the odd thing that is manufactured such as crisps (potato chips) cereals, bread, they are nearly always from the in house bakery, own brands fresh sauces or organic brands.

But even then, when you see bread displayed without packaging and oddly shaped, it may have been created from frozen dough from thousands of miles away, defrosted, formed into loaves and baked in the ovens.

I came across the following article back in 2015 and I have the link in a special folder of those that I want to keep and reread from time to time. This particular post lays bare some of…

View original post 1,128 more words

Fruity Fridays…Pretty Dragon Fruit.

Carol cooks! Dragon Fruit

It would be lovely AND INTERESTING  to hear about what fruit you get where you live. I know a lot of goods are exported around the world and some you can get everywhere….like The Banana but there are some that you don’t see often or know much about so maybe don’t buy them…. my aim? Maybe you will next time …

But before that…..I will tell you a funny story …… Matum fruit which I will be featuring one week……..I tried to eat the pulpy middle..well I broke a tiny bit away and I could see what looked like clear glue and decided to maybe just taste a little on the tip of my tongue..it was definitely gluey so I didn’t eat any more of it and as I had some more of the fruit thought maybe it was overripe…then my daughter-in-law told me you don’t eat that bit… this is what you eat……Ahhhhhh…the lights were now on…lol

My point? Fruity Fridays are to tell you about different fruits so we know how to use it and enjoy IT and what bits we don’t eat…..

Ok…..Today I give you the very pretty exotic looking Dragon Fruit!

Dragon Fruit

Such a pretty coloured fruit and it just looks so exotic, doesn’t it? Also, known as Pitaya fruit or in Thailand(Kaeo Mangkon). Rich in Vitamin C, B1, B2, B3 and the minerals iron, calcium & phosphorus and one fruit is only 60 calories so a good for you fruit.

It is also said to help lower bad cholesterol levels and its high fibre content can also assist with poor digestion and constipation.

Of course, it also makes excellent smoothies, you can sip your smoothie while it works on your hair follicles..yes if you put the juice on your scalp it will keep the hair follicles open so it’s great for tinted hair.

I am really getting into this smoothie making and today I think is one of my favourite smoothies. I am learning to get the right amount and what I do is take the glass I am going to drink it from and fill the glass with my fruit that way I make just enough and if I am making more than one glass then I double up but it eliminates the guesswork.

smoothies-785678_1920

Today’s smoothie was a mixture of fruit and vegetables.

I used a large chunk of  Pineapple, Watermelon, yellow melon and dragon fruit. A slice of tomato, a slice of beetroot, a piece of carrot and a little ice.

Then into the liquidiser and a blitz for a minute and voila a lovely smoothie.

acne-1606765_1920

Troubled with acne and spots then make a paste from a slice of the dragon fruit apply to the affected areas of your face or skin then rinse off with water. Use twice daily for the best results.

The sap of the dragon fruit is also used by making aqueous extracts of its leaves, bark and fruit pulp and is said to aid wound healing and burns.

I then got to thinking about a recipe I came across all these beautiful desserts..brilliant pink Pannacotta’s..but I am not a dessert person as you know unless it’s a high day or holiday…ha ha….. Often served on a mixed fruit platter here or in little tarts…

tarts-241047_1920

Then I come across a recipe for Dragon Chicken..…not a dragon fruit in sight but hey ho….it’s in the name…lol

chicken-521097_19201

Let’s Cook!

1lb chicken breasts cut into small chunks or pieces of chicken on the bone.

Marinade for chicken:

1 egg white

1/2 tsp pepper

2 tbsp cornstarch/arrowroot

1 tbsp soy sauce

Salt to taste.

Mix all the sauce ingredients together and coat the chicken thoroughly leave to dry for 30 minutes.

Heat some oil 375 degrees and cook chicken in batches until it is crispy.

For the sauce, you need 2 tsp of finely chopped garlic, 1 tsp red pepper flakes, 1 tsp of finely chopped ginger, 3 tbsp tomato ketchup, 1 tbsp of soy sauce and 1/2 tsp of sugar mix all these together. Heat 1 tbsp oil in a small pan and add the mixture when the sauce comes to the boil add the chicken and heat for a further 1-2 minutes.

To serve garnish with chopped spring onions, niblets of sweetcorn/peas and or sliced green chillies.

I, of course, would add more chilli flakes and probably a tsp more ginger…just saying..lol…But as you know my mantra is TASTE and TASTE again… until it is perfect for you…

Enjoy!

Carol cooks! Dragon Fruit

I hope you are enjoying these Fruity Fridays if you are please share on your favourite social media it may help someone to eat the right bit of the fruit..unlike me with my Matum Fruit…lol

 

 Don’t forget on Wednesdays over at Sally’s it’s Hot Cross Buns xxx See you there xx