This Week in My Kitchen…Thai Squid Salad, Fish Pie and Smoothies…

It has topped 40 degrees today and it is so hot…Too hot to eat I have drunk gallons of water…I am praying for some wind and rain a good tropical storm would be lovely…

When it is hot like this a lovely Squid salad goes down really nicely…I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Squid Salad


  • 400 gm(14 oz) baby squid.
  • 5 Spring Onions. (sliced)
  • 5 sm shallots. ( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 1-3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime,  juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles(the best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check to season. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for took me a while so just keep tasting…

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.


Serve with Sticky/ Steamed Rice or noodles.

It has been a funny old week this week…Quieter because all my visitors have gone home and as it has been hot we have not walked so much…Even the dog has just looked at his lead with that that says you go without me…Normally he can’t get out of the gate fast enough…haha

Saangchai...soi dog Thailand

This dog leaves his carrots and eats chillies he definitely is a Thai Dog…haha

Now although it has been warm hubby likes his potatoes so Fish Pie it was…No pastry just a mashed potato topping…

Fish Pie…

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making one for us here  I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…


For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook!

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Fish Pie Potato topped

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Serve with some lemon slices.

Some steamed vegetables maybe broccoli and cauliflower if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.


Our neighbours gave us a lovely big well huge watermelon which in this heat has gone down a treat…Soon it will be mango time I am guessing as they look nearly ripe on the tree…It is just as well there is quite a lot of fruit this year as the squirrels seem to like them as well…

Watermelon cut into stars

That is the lovely thing about here nothing gets wasted if anyone has too much of something it shared around the neighbours even the homeless man down the road whenever I walk past he has dishes of food the little restaurants around here keep him fed…I do feel sorry him sitting out in this heat at least we have aircon and fans…

The pickles have taken a bashing this week so I think next week I will be pickling onions and garlic…

It has also been a week of smoothie making as the bananas are going ripe quicker than we can eat them…It is one way to use them up and there is nothing better to start the day than with a smoothie…

Banana and Pineapple Smoothie.  

Banana and Pineapple smoothie (4)

I have never made so many smoothies ever as I have done recently but so much fruit…Also, they are something which the kids can make and love to drink…

This mornings smoothie was Banana, Pineapple, Tomato and Raspberries with a touch of fresh Lime juice.

Yes, tomato...I have had tomato in a smoothie from a fruit stall but never used it at home but again I have lots of tomatoes.

So we get lots of nutritional goodies all in the one glass and it’s yummy. Not like one of those yucky coloured juices which claim to be good and you have to literally hold the nose and down it in one and at the same time hope it doesn’t come straight back up…What is the point of that??? We like nice tasting drinks don’t we girls and boys???

Put 2 small bananas, 2 rings of pineapple chopped, half a tomato skinned and I added a handful of frozen raspberries and a squeeze of fresh lime juice. All together in a blender ….blitz and pour into a chilled glass.


That’s all for this week in my kitchen…I hope you enjoy the recipes…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on 

Carol is a contributor to the Phuket Island Writers Anthology:

Connect to Carol



Thank you once again for reading this post I hope you all have a great weekend xx


28 thoughts on “This Week in My Kitchen…Thai Squid Salad, Fish Pie and Smoothies…

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  3. Sutti

    Carol, Great work on the squid salad recipe! Good to see you pay respect to the authenticity for Thai food.
    thank you!


  4. dgkaye

    Love the squid recipe and thanks for the instructions because I never seem to cook squid just right, usually come out rubbery. What do you suggest I do with them for sauteeing or grilling? Should I blanch first or not? ❤


    1. CarolCooks2 Post author

      Hey, Debby, you are not alone…I have a lovely recipe for salt and pepper squid and no never Blanche first they cook very quickly although it does depend a little on the size of your squid…but not much…I will do a post on squid and how to saute and grill/BBQ them Hugs x

      Liked by 1 person

      1. dgkaye

        Oh yay thanks so much Carol. I look forward to it. It’s always good in a restaurant but when I try to grill it, it’s dry and rubbery, lol. 🙂 xx

        Liked by 1 person

    1. CarolCooks2 Post author

      Squid never ever tempted me Marian this was the fist squid dish I tried and loved ..Many years ago now it opened a whole new world for me as reqards Thai food…I do hope you love it as much as I do 🙂 xx


    1. CarolCooks2 Post author

      I hope you enjoy the fish pie, John we love it….The heat I do love being warm but love a tropical shower to cool it down and not many of those at the moment but soon I think 🙂

      Liked by 1 person


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