Laughter is timeless, imagination has no age, dreams are forever.

Hello from sunny Phuket where some will say I am living my dream ..well never wearing stiletto’s again is one of them realised…Long live bare feet and flip-flops!

Anyway, I digress by popular demand especially for Susan and Ian ( and let’s see how close mine is to an Aussie staple.


Ta Daa!

Beetroot Chutney:


1.5k Beetroot.

3 Brown Onions.

3 Apples (Granny Smiths)

450ml Balsamic vinegar.

80ml Fresh Orange Juice.

350gm raw sugar.

1/2 tsp ground cloves.

2 large sprigs Rosemary.


Set oven to 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.

Add remainder of ingredients. Except for Rosemary.

Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.


This can be enjoyed in Burgers or with cold cuts meat.

My next recipe for those of you who love fish is a Thai Squid Salad. This is one of the very first Thai dishes I was shown how to make  and a favorite with my grandson and for me who had only ever had the dreaded rubbery battered squid a revelation and a converted eater of squid whether it be in a salad or curried which is also very yum and the recipe to follow in another blog post

Thai Squid Salad.

Thai- squid-salad-authentic


6 small baby squid, cleaned and sliced in 1/4 in strips.

2 birds eye chillies, sliced.

3 shallots sliced.

10 cherry Tomatoes, quartered.

Bunch coriander chopped, I use stalks as well as love the taste of coriander.

1-2 tbsp Fish Sauce.

Juice of half Lime.


Cook squid in boiling water for 1 to 1 half mins (too long and it will be rubbery)

Remove from water. Add chopped tomatoes, chillies, shallots and coriander.

Mix gently to combine.

Add fish sauce and Lime juice and Taste and taste again..if more fish sauce or lime juice required then add a little at a time and taste. I use quite a lot of fish sauce and lime but this is not to everyone’s taste so I can’t say it often enough “taste” and if more is required add.


This is a lovely refreshing salad, serve with steamed or Thai sticky rice and enjoy.

Have a lovely relaxing Sunday until next time ..Enjoy…Love you all x



29 thoughts on “Laughter is timeless, imagination has no age, dreams are forever.

  1. Pingback: CarolCooks2…Friday Food Review…The Foods we Hate! and Why? | Retired? No one told me!

  2. Pingback: No to Diets | Retired? No one told me!

    1. blondieaka Post author

      A gal after my own heart ..flip flop definately rock! Yes it is a lovely colour and if you don’t wear gloves when you peel it your fingers will be the same lovely colour and if you eat too much so will your wee! But it’s a lovely veg, pickled,roasted, purreed or in a chutney .Love your blog theme that defo rocks! 🙂

      Liked by 1 person

  3. judithbarrow1

    Oh I love beetroot chutney – in fact I love beetroot anything! never put cloves in there but will certainly try next time. Love the photo at the top of the post, by the way.


    1. blondieaka Post author

      Thank you Judith it’s my local beach and yes it’s just a small amount of powdered clove but actually first time I have made it or tasted it so I need to taste another for a comparision but one of my friends is going to let me have their recipe to compare so we will see I hope you enjoy it 🙂

      Liked by 1 person

  4. olganm

    I love beetroot and although I don’t eat squid here very often, I do when I go to Spain, so must give this a try (also, I adore salads and always trying to find new ingredients and combinations). Thanks again (oh, I’ve never worn stilettos, but just the thought of it…)

    Liked by 1 person

    1. blondieaka Post author

      I haven’t for a long time but I’ll tell you a very short story about a friend who came on a trip with the ship came into harbour which had snow and ice we were on a xmas market trip..she only had “stillettos” when she sadly passed away and I was racking my brains for a flower tribute one of my staff said ” think of something that made you laugh or happy about her so I had a white stilletto made of flowers…and now I need a hanky byeeee

      Liked by 1 person

  5. Silver Threading

    Oh, you got me with the squid salad. I love squid. We have a fish market here in Pensacola that I frequent. I buy all the fresh fish and then freeze it. I am growing Thai peppers out back. Just made jasmine rice the other day! ❤

    Liked by 1 person

    1. blondieaka Post author

      Well nothing to stop you then let me know how it turns out..just don’t overcook the squid and TASTE..because Thai food is such a personal taste especially with fish sauce and lime ..a little at a time and keep tasting and it will be beautiful 🙂

      Liked by 1 person

      1. Silver Threading

        I did overcook the squid the first time. I will do your one-minute method. I have Nampla too. I use fish sauce daily. 😀

        Liked by 1 person

      2. blondieaka Post author

        Good luck as long as the water is boiling then 1 to 11/2 mins should be long enough I have a nice recipe for spicy squid which is nice I will post for you 🙂

        Liked by 1 person

    1. blondieaka Post author

      Thank you Chris it is. I keep hearing lots of good things from my Aussie friends so thought I would give it a go. Thank you for your visit and comment have a nice day 🙂


Comments are closed.