Category Archives: Recipes

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

My very first Food Column over on Smorgasbord which is hosted by the wonderful Sally Cronin… I do hope you enjoy my first post 🙂 Enjoy!

Smorgasbord - Variety is the spice of life

I am so pleased that Carol Taylor has joined the blog in a new capacity as the food columnist. I will leave Carol to introduce the topics that she is going to be sharing each week and also a delicious recipe for

Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

Hello, I am beyond excited to be asked by Sally to host a cookery column in her new magazine…Thank you Sally x

Many of you know me by now but for this first post on the cookery column I thought I would set up my stall and tell you a little more about myself.

My passion for cooking and writing is all consuming, I love to cook, find new recipes, unusual foods and living here in Thailand I am discovering foods I haven’t seen before, tasted or even heard of.

The world of blogging has also opened up…

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New Year, New Resolutions mmmmm sort of, Maybe, Hell no!

Another post from my archives and as you can see I have never been hot on New Year resolutions but passionate about writing and cooking…I hope you enjoy my blast from the past… 2015 to be precise…Enjoy your Sunday xxx

Retired? No one told me!

Come on…own up…which category do you fall in?

Ok then I’ll go first…well events sort of overtook me…….here they come the excuses….do you know what…didn’t make any!  That’s that over with then…….

I am an Author and that’s official……Officially a published author http://www.amazon.com/dp/B00RU5IYNS   here is the link for you.

So for those of you who aspire to be an author, I’ll tell you my story:

All through the years I have loved and have written( mostly never finished) I was the bain of my teacher’s life as I remember writing pages and pages for my homework or maybe not ever really told just imagined at a later date that I must have been.

Read books galore.

If I wrote a letter it was probably akin to War & Peace.

Never imagined anyone would want to read what I had written or even tried to find out, just carried on…

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My 2nd ever blog post from 2014

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Update from 2014…Lily is now 5 yrs and at school…The farm has expanded and we are growing turkeys as well as other fruits and vegetables… I haven’t had another prang…since the last one! I hope you enjoy this earlier post…Happy New Year!

via Growing older is inevitable. Growing up is optional!

Christmas Recipes: Homemade Stuffing

Christmas Turkey or Christmas dinner would not be the same without stuffing now would it…Here are some of my festive stuffings for you…I hope you enjoy and my thanks go to Esme for having me over to guest post on her wonderful blog…Please pop over and have a look there are some lovely recipes from around the world and all tried and tested 🙂

The Recipe Hunter

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Wow..where does the time go??? We think we have lots of time and then that clock just whizzes around and before we know it…Christmas is upon us…

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Christmas Recipes…Delicious Dips

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It was Saltine Crackers yesterday and today it is an assortment of easy to make dips to go with the Saltine crackers…

Talking about crackers I managed to get a box of crackers today from a local shop and some Cadbury’s chocolates for the tree..wow and I wasn’t even looking for them they were just there so we managed to get one tree up today and I will do the other one tomorrow…I am saving one for Lily to decorate when she arrives.

Dips.

Smoked Mackerel Pate.

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  • 12 oz of mackerel cooked
  • 5 oz of cream cheese
  • 2/3 tbsp of horseradish sauce
  • Black pepper to season
  • Lemon Juice.

Let’s Cook!

Flake the mackerel and mix with the cream cheese…I do this with a fork. Add 2 tbsp of ready-made horseradish sauce, A good squeeze of lemon juice and season with black pepper…TASTE… Adjust seasoning if necessary I generally add a 3rd tbsp of horseradish and more lemon but it is personal taste…

Guacamole.

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  • I avocado
  • 1 ripe tomato
  •  1 finely chopped shallot or green onion…I prefer shallots
  • I  birds eye chilli finely chopped
  • 1 tbsp of fresh coriander
  • Salt and black pepper for seasoning
  • Lime juice

Let’s Cook!

Peel and roughly chop the avocado stir in the chopped onion, chilli, tomatoes and the coriander. Season to taste with salt and black pepper and a generous squeeze of lime juice.

Cover bowl with clingfilm and chill before chill before serving.

Cranberry and Rosemary cheese Spread.

Ingredients.

  • 8 oz room temperature cream cheese
  • 4 oz of feta cheese crumbled
  • 1 tsp of honey
  • Half a cup of dried cranberries roughly chopped
  • Half a cup of dried apricots roughly chopped
  • 3/4 tsp of dried rosemary
  • 1/2 tsp of garlic powder
  • Salt and pepper to taste.

Let’s Cook!

Combine all the ingredients together except for the cranberries and apricots mix until smooth and fluffy. this takes 1-2 minutes.

Stir in the chopped fruits. Check seasoning and chill for 20 minutes before serving.

Enjoy!

Artichoke and mint dip.

Ingredients.

  • 285 gm jar of artichoke anti-pasta in oil.
  • A good handful of mint leaves stripped from the stalk
  • 3 tbsp of creme fraiche
  • 1-2 tbsp fresh lemon juice
  • Lemon wedges and a mint sprig to garnish.

Let’s Cook!

This can be made up to a day in advance, blitz the artichokes with their oil and the mint in a blender or food processor until fairly smooth. Add the creme fraiche, season and pulse once then add the lemon juice, Tip into a small bowl, cover with cling film and chill.

Lastly one of my favourites…

Salsa

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Ingredients.

  • 1 med red onion finely chopped
  • 2 small cloves garlic (minced)
  • 3 large ripe tomatoes (peeled, chopped)
  • 1-2 red chilli peppers (hot or mild)
  • 2-3 tablespoons chopped cilantro.
  • 1 1/2-2 tablespoons lime juice.
  • salt and pepper, to taste.

Let’s Cook!

Combine all the ingredients and season well…

All of these dips are really quick to put together sometimes I use my little blender with the guacamole but am careful not to make it too smooth.

They can be served with my saltine crackers, pitta bread or Doritos or anything else of your choice…

Enjoy!

I can also be found over on my new blog Orienthailiving it would be lovely to see you there and if you sign up for my newsletter then i will give you a FREE How to make Thai Curry pastes PDF…

 

 

 

Smorgasbord Health – Cook From Scratch with Sally and Carol Taylor – Walnuts are all they are cracked up to be!

Nearly the end of this series but I am looking forward to next year as I will be doing a cookery column in Sally’s magazine…Exciting for me…and at my age who would have thought ?…Never too late… I hope you enjoy our joint venture into the health benefits of the Walnut and the recipes…

Smorgasbord - Variety is the spice of life

Welcome to the series where I share the health benefits of some of the healthiest foods in our diet and Carol Taylor enhances their natural goodness with stunning recipes.. This week let’s go nuts!

Walnuts are all they are cracked up to be!

Evidence of walnut consumption was dug up, literally, in Southwest France during excavation on Neolithic archaeological sites dating back over 8,000 years. It appears that there were walnut groves in the hanging gardens of Babylon and in Greek mythology the walnut was highly revered and temples built to honour it.

The Latin name for the tree, Juglans Regia, comes from the Roman civilisation where it was called Jove Glans or the Royal nut of Jove. The nut and the oil have been used since ancient times, both as a food and for dyeing wool and are now worldwide commodities.

Walnuts are very versatile – chopped up on…

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Christmas Recipes… Gravy

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Wow, the days are just flying by now…10th December already…. and before we know it there it was GONE!

So many of you loved my Christmas tipples that I was tempted to post some more…But not today… Well, maybe just a touch!

Today I am going to give some recipes for gravy which can be made 2-3 days in advance or frozen.

Firstly this is my easy to make tasty turkey gravy and we need a lovely tasty gravy to go with our Christmas dinner…Don’t we?

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Turkey Gravy.

Ingredients:

  • 1kg chicken wings halved with kitchen scissors
  • the turkey neck, if you have it, cut into pieces
  • 3 large carrots, chopped into chunks
  • 2 onions, unpeeled and chopped
  • 3 celery sticks, chopped
  • small handful fresh thyme sprigs
  • 2 tbsp  Coconut oil
  • 2 tsp golden castor sugar
  • 1 tbsp tomato purĂ©e
  • 4 tbsp plain flour
  • 4 tbsp balsamic vinegar
  • 1.5 litre fresh vegetable stock

Let’s Cook!

Heat the oven to 220C/390F/gas 7.

Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.

Put the roasting tin on a low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, pour over 1.5 litres of stock to just cover all the ingredients. Bring to a simmer. then using a potato masher to mash all the ingredients together so as to release the flavour.

Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.

Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Serves 8.

Prosecco and Mushroom Gravy

Ingredients:

  • 2 tbsp coconut oil
  • 500 gm chicken wings, chopped into pieces (you can ask your butcher to do this for you)
  • Turkey backbone and neck, hacked into pieces
  • 1 Onion, finely chopped
  • 2 Carrots, cut into small chunks
  • 2 celery sticks, cut into small chunks
  • 2 bay leaves
  • small bunch Fresh Thyme
  • 30 gm dried porcini
  • pinch of golden castor sugar
  • 100 gm plain flour
  • 250 ml Prosecco, plus a splash (optional)
  • 2 litre chicken stock (preferably fresh)
  • A squeeze of lemon

Let’s Cook!

Heat the oil in a large shallow saucepan or flameproof casserole dish. When it’s shimmering, add the wings and the turkey pieces, and spend a good 20 mins browning them well in the oil – sticky bits of meat in the pan will add flavour.

Tip in the vegetables, herbs and porcini, scatter over the sugar and stir everything in. Turn down the heat and brown the vegetables for another 10 mins. Stir in the flour, then pour in the Prosecco and simmer down to a paste.

Stir in the stock and bring to the boil, scraping the bottom of the pan as you stir. Skim any scum off with a ladle and simmer steadily for 30 mins until thickened and reduced by about a third. Season to taste with salt and stir in a squeeze of lemon. Leave to cool slightly, then strain through a sieve into a container and chill. Can be made three days ahead, or frozen for up to three months.

On the day, simply reheat or pour into the turkey roasting tin and reheat with the roasting juices.

If not serving to children, finish with a splash more Prosecco just before serving, if you like.

Lastly, I have a nice red wine vegetarian gravy. if the onions are nicely caramelised then you get a great flavoured gravy…

Red wine vegetarian gravy.

Ingredients:

  • 2 Brown Onions
  • 1 tbsp Balsamic Vinegar
  • 200 ml Red Wine
  • 200 ml Vegetable Stock
  • 1 tbsp  Flour
  • 2 tbsp Water
  • salt and pepper
  • 1 sprig Thyme

Let’s Cook!

Peel the onions and cut them in half. Lay each half with the flat side down and slice so you have semi-circle shaped pieces.

Head 1 tbsp Olive Oil over a medium heat in a frying pan and add the onions. Saute for 5 minutes until the onions begin to soften and become translucent.

Then reduce the heat to low and add the balsamic vinegar. Spread the onions into a flat layer and let cook for one hour, stirring every 15 minutes. Once done, the onions should be a deep golden brown.

Turn the heat back up to medium and add the red wine, let it reduce for 2-3 minutes before adding the vegetable stock and thyme. Let everything simmer for 5 minutes.

Mix the flour with the water to make a paste, then add to the gravy. Stir the gravy constantly until it’s nice and thick and can coat the back of a spoon. Remove the thyme sprig and season with salt and pepper.

Sometimes I use this gravy as it is which still has visible pieces of onion or I push it through a sieve if I want a smoother gravy.

All of these recipes can be made in advance or frozen…Which again eases that Christmas day stress… And I am all for that a nice leisurely lunch enjoyed by all including the cook…

If you love cooking and would like a FREE PDF of how to make your own Thai curry pastes just pop over to my other blog Orienthailiving and sign up for the newsletter and the Pdf is a thank you from me…

Until tomorrow enjoy your Sunday x