CarolCooks2…This week in my kitchen 27th March…Everything cooked from scratch…

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…wouldn’t it?

This week in my Kitchen 27th March 2020

I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

It is not so bad here and I have heard reports that it is calming down elsewhere in the world…Overstocking and buying surplus to your needs is not the Thai way…maybe some people could learn from that…we also share here and help if someone can’t get something or we buy a little more some for us and some for a neighbour…It is just the way of life…Being kind to others…

A green curry was the plan but we had run out of green curry paste so Penang curry it was…we had no mushrooms so added stem broccoli, sugar snaps and potato…It turned out to be a very nice curry…


Quite spicy but not over the top spicy…just right…


  • 4 chicken legs with the thigh which I skin and halve as some like the drumstick and some the thigh or 8 pieces of chicken.
  •  1 dessert sp of Penang curry paste.
  • 2 tbsp Fish Sauce
  • 4 kaffir lime leaves very finely shredded
  • 4oo ml Coconut milk
  • 1-2 potatoes, peeled and cut into thick half slices
  • 8 long stem broccoli
  • 15 sugar snap peas

Heat a small amount of oil in a heavy-bottomed saucepan add your curry paste and cook for about a minute stirring add lime leaves and fish sauce stir to combine.

Add you chicken pieces and stir to coat with curry paste then gradually add your coconut milk and the potatoes slowly bring to the boil and then reduce to a simmer for about 35-40 mins until chicken is cooked and potatoes nearly cooked then add your sugar snaps and broccoli and cook for a further 10-15 minutes we like our vegetables to still have a little bite to them…

Serve with rice of your choice.

My daughter in law loves foraging and it is that time of year when Krachiew (ดอกระเจียว) which is a Thai traditional plant can be found growing wild in the forests/jungle and the rice paddys although I do have some in my garden… found mainly here in the northeast but can be found in other neighbouring countries such as Myanmar and Laos. When foraging keep an eye on the ground as they are easy to miss or to trample on…these are some which were picked this morning…

Commonly eaten as vegetables here..they have a sweet crispy flavour and have a unique fragrance which also makes it popular as ornamental plants because the flowers are so beautiful, colourful, and can have many colours.

Krachiew flowers and young shoots here in the northeast are popular for cooking, they are either made into a paste and made into a unique curry found here ( however on trying) to translate the ingredients I don’t think I would be eating it as I don’t eat the animal or agree if my translation was correct…  we eat them lightly steamed or raw with a fiery chilli dip.

This flower stem comes out from underground rhizomes.  The leaves are single leaves and are green which closely resemble the ginger plant. The flowers appear just after the morning sun and are best picked then.

Foraging is very much part of life here but wherever you live if you know your wild plants there should be the opportunity to forage and many wild greens are packed full of nutrients just ensure they are really well washed.

dandelion flowers

What was once classed as weeds are now eagerly sought by many as foraging has had an upsurge… known to be full of nutrients and tasty we are realising that our forebears across the old world knew what was good for them… and still today the arrival of the first shoots of green is eagerly awaited by country cooks and celebrated in a bounty of dishes. From dandelion, nettles, wild mustards, sheep sorrel, wood sorrel, plantain and wild onions, these “weeds” are in vogue again… once consumed to revitalize the body after winter these spring greens are part of a medicinal spring cuisine thousands of years old.

They can be served fresh in salads, cooked up into traditional spring pies or as braised vegetable dishes, sautéed with lots of oil, garlic and onions…how about a lovely cream of dandelion soup or nettle broth and dumplings?

Do you forage for spring greens? Do you have a recipe tried and tested you would love to share? 

This week I have also been baking bread…I used Sally’s Yeast-free soda bread recipe and very nice it is…I made one larger loaf instead of two loaves I didn’t have two smaller loaf tins I just adjusted the cooking time added oats and raisins it was very nice warm with some butter…This cocooning is not good for my waistline I am eating more and walking less…


I am sure this loaf won’t last long…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the U.K. who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour… however I have noticed in the U.K. that if reported to Trading standards anyone charging extortionate prices will be prosecuted …I say good…

That’s all for this week from me please stay safe and think of others we are all in this together…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!

60 thoughts on “CarolCooks2…This week in my kitchen 27th March…Everything cooked from scratch…

  1. A Little Book Love

    We have recently looking into foraging for greens, but need to learn more first. We do look for morels and that’s coming up in about two weeks so we are excited for that. Thank you for the delicious sounding recipe!


  2. Pingback: CarolCooks2…weekly roundup 16th March-28th March 2020… | Retired? No one told me!

  3. Sharon

    The curry looks awesome. I must admit I have been shocked and disappointed by human behavior in the pandemic, I thought people were better, I was wrong.

    Liked by 1 person

      1. dgkaye

        One of the drawbacks of being cooped up. But I’m used to staying home anyway, doesn’t change my eating habits. I mostly have to force myself to eat breaky and lunch anyway. Now night time snacks are a different animal, lol 🙂 Hugs xxx

        Liked by 1 person

      2. CarolCooks2 Post author

        I did when I was getting to go out to the markets and walk.. Now my walking is cutailed to a smaller area it is stiffling me.. I know it is for the best and will do it for as long as I have to.. I am just picking more. 😘X

        Liked by 1 person

      3. dgkaye

        I hear you girl. The most important thing is survival through this time. We can worry about getting back into routine when the universe is done the correction ❤

        Liked by 1 person

  4. OIKOS™-Publishing

    Looks and sounds wonderful, again, Carol! You are a “hit”. 😉 Hope you are well and stay save, without your king, too. Here some stations aired about his vacancy, in the south of Bavaria. Best wishes, Michael

    Care for your country, visiting Bavaria is for statesmen not always healthy. The last one was the eldest son of Gadhafi at Munich. Only a year later his father was locked down. 😉


    1. CarolCooks2 Post author

      It is easy.. I also have made many mistakes along the way.. some still edible… many made the bin… but also many made for great recipes and ideas… The bottom line is I suppose I love to eat and cook… But I can’t write poems… Sigh.. Be well x

      Liked by 1 person

      1. CarolCooks2 Post author

        Don’t feel intimidated although I was when I first started using them and I would advise using just a little and keep tasting that way your confidence will grow.. Always ask if you are not sure… I don’t mind… Xx

        Liked by 1 person

    1. CarolCooks2 Post author

      So far so good, Robbie but more cases are coming to light the numbers are going up…I am now staying in for the forseeable any shopping I will do online…Be well, Robbie these are scary times for us all 🙂 xx

      Liked by 1 person

  5. marianbeaman

    I often cook from scratch, but I’d say my offerings are mostly semi-homemade. Not fancy, like yours. Thanks for commenting on my blog yesterday. I’m glad we have this connection.

    Keep safe, Carol – keep cookin’!

    Liked by 1 person

    1. CarolCooks2 Post author

      Thank you, Marian I don’t class mine as fancy but thank you for your kind comment… A pleasure I always enjoy your posts and the comments it is nice to keep the connection going… Be well x


  6. allysnotebook

    Hi Carol your green curry dish looks good. Recently I have seen a lot about Soda Bread . I couldn’t buy flour in the supermarket, the shelves are empty. I went back into the Indian Shop and they too had sold out of plain flour but had several different varieties of flour . Me being an adventurous person ended up buying Barley Flour so I am thinking of trying a cupful with the same of plain flour. …what’s the worse thing that can happen. I will let you know the result 🙂xx

    Liked by 1 person

    1. CarolCooks2 Post author

      I often mix flours Ally so it should be ok… I mixed 100 gm oats with my flour today… Not used Barley flour be interested to hear how it turns out and tastes.. Happy cooking xx



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