CarolCooks2…This week in my kitchen…Everything cooked from scratch…A non-dairy cream, pancakes and more…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…

This week in my Kitchen 13th March 2020

Lily has arrived as the school has finished now until May…This is our hot season so the kiddies have their long holiday now…she is also my little cooking buddy …cheesecake being first on the agenda as she wasn’t going to be outdone by her brother who is 8 years her senior this child is so competitive very quiet about it but she loves giving big brother a run for his money…

Her cheesecake was passionfruit we tweaked the recipe a little we added a cup less cream so it has more of a cheesecake taste not so sweet as Astons one with the mandarins…Both very nice though…

I talked about how fast-growing bamboo last week well I think my curry tree is on par with that…I had two both in pots but this one was doing poorly I think it outgrew the post so hubby planted this sorry looking thing in the corner by the pond …Well, it has perked up from day one and the number of new shoots and leaves it is a different tree…it obviously loves the freedom its roots have to spread…My Jackfruit tree now the squirrels have decided the mangoes and bananas on the other side of the garden are more to their liking is heavy with fruit…I need to pass some of these on as there are just too many for us they make a lovely jackfruit salad as you know while young but if left as they grow so big there will not be room to grow…

As my repertoire of tried and tested Indian Recipes grows I use more and more of these curry leaves and luckily fresh rather than dried.

Chettinad Masala Powder:


  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1-inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

chettinad Masala roasted spices


Store in an airtight container. This recipe makes enough for 3/4 curries.

I always grind my own spices as it is so easy to do they are fresh and much cheaper than buying those small pots or packages with of course additives.

It also makes a lovely present with a handwritten recipe everyone likes to receive a homemade gift …I love to send them x

Now here the thing all the coconut milk I get here is 100% not so apparently when purchased in many stores in the UK  unless you buy from an Asian store…The max % if you buy from big stores is about 60% and some of them are the same brand I buy here which are 100%…

When my son told me this I was appalled but as he said it is cheaper for manufacturers to add guar gum and the like … for example coconut extract (56 per cent), water, stabiliser (E466), emulsifier (E435), antioxidant (citric acid). E466 is another name for carboxymethyl cellulose. E435 is another name for polysorbate 60. 

Mine here 100% Coconut Milk…

Box cover coconut milk



Kitchen Tip:  Try to find a brand which only contains coconut milk 100% if you can’t and use one of the other brands be careful not to let the liquid boil as it will separate. 

I am trying to cut down not only on added sugars but fat and I have seen many recipes for making a non-dairy cream with coconut cream that I thought it was time I tried it as this is the home of coconuts…haha…

Coconut milk is in the fridge as are the stainless steel pot and the whisk blades…Once cold we are ready to go…Wow..that was easy it whipped up in about 2 minutes if that… I added nothing and it was very nice even hubby who loves fresh cream and lots of it had to admit it tasted good…I think it is easier here as our coconut milk is 100% no additives at all…I will be making this in future and it is so much healthier.


A non-dairy cream which would go with any dessert. I am impressed and I think any vegan/vegetarian or even me who is neither will all be in agreeance at how good this cream is…A lovely non-dairy cream.

I came across this recipe for Gluten-Free Banana Pancakes when I was reading through my blog posts this morning( I have had the biggest purge) ever and as I have a glut of bananas I thought why not treat everyone to breakfast pancakes…

Maple Walnut Banana Pancakes…


  • 1 ripe banana
  • 3/4 of a cup of rolled oats
  • 2 large organic eggs
  • 1 tsp of baking soda
  • 1 tsp of maple syrup
  • Chopped banana, blueberries, walnuts and maple syrup to serve.

Put the banana, oats, eggs, baking soda and maple syrup in the blender and blitz until smooth and well combined.

Heat your pan and add some mix cook for about 2 mins each side I did find they cooked quite quickly so watch you don’t burn them…

banana maple syrup pancakes

Serve with sliced banana, blueberries or fruit of your choice, walnuts and maple syrup…They were actually very yummy…

Grapow moo is something I make a few times a week with morning-glory(not) the flower as a side dish which is a lovely Thai vegetable stir-fried with garlic and chillies.

grapow moo cooking adding herbs

Get the recipe here

Morning Glory…One of my favourite vegetable stir-fries…

Stir-fried Morning Glory or Pad Pak Boon Fai Daeng is also known as water spinach…It is a very popular vegetable dish in Thailand and one I have for breakfast/brunch quite often with rice.
This is a very quick dish to cook once you have all your ingredients prepared..5 mins at the most.

  • 1 bunch of Morning Glory
  • 4-6 cloves of garlic
  • 3 or more Thai Chillies
  • 2 tbsp of Oyster Sauce
  • 1 tbsp of Thai Fish Sauce
  • 1 tbsp of fermented soybean paste or oil with soya beans
  • 1 tsp sugar
  • 1/2 to 1 tbsp of oil
  • 1/4 cup fresh veg or pork stock

Let’s Cook!
Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.
Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let the garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.
Serve with steamed rice.

That’s all for this week from me I hope you have enjoyed my chatter and recipes…x

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!

31 thoughts on “CarolCooks2…This week in my kitchen…Everything cooked from scratch…A non-dairy cream, pancakes and more…

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  4. petespringerauthor

    I feel like you’ve talked about your maple walnut banana pancakes before. I’m sitting here fantasizing because they look so good.

    Liked by 2 people

    1. CarolCooks2 Post author

      I have they are favourite here….Dishes that use all the bananas we have that keep coming…lol…have to made and eaten…I need to say a prayer to the waistline fairies…Have a great weekend, Pete and stay safe 🙂

      Liked by 1 person

    1. CarolCooks2 Post author

      It is amazing, Jim I could not believe how much it tasted like proper fresh cream…I didn’t notice the slight taste of coconut as some people have commented but if you can always add some citrus zest to the cream.

      Liked by 1 person

  5. Smorgasbord - Variety is the Spice of Life.

    Reblogged this on Smorgasbord Blog Magazine and commented:
    Time to join Carol Taylor in her kitchen for her regular Friday post.. this week non-dairy coconut milk and its versatility in making desserts.. and I quite like on my porridge as well.. also Morning Glory or more exotically names Pad Pak Boon Fai Daeng as part of stir fry and some Indian spicing topped off with Maple Walnut Banana Pancakes…leave your willpower behind and head over to indulge.

    Liked by 1 person


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