It’s that day of the week again…if I didn’t have my diary I would totally lose track of the days they seem to merge into one…This month, as you know, is National Fresh Fruit and Vegetable Month this includes Papaya, Mango, Seafood and various meats they are all being celebrated this month…Everything has its day…
Today is also National Dry Martini Day…All of this means I have lots of scope to bring you some recipes…This week I have cooked a variety of foods from fudge which is sweet to some lovely lamb doner meat…The recipe which will be in my cookbook…sorry you will have to wait and it needs a few more tweaks it was nice just a little on the dry side…my pickled peppers aka Piperies Mikres Toursi were a lovely addition to the Doner Kebab meat…my first attempt at making tortillas was also ok…
To celebrate seafood there is nothing nicer than a nice seafood Paella especially if you have that lovely crispy socarrat on the bottom…
I always add anything to mine sometimes all seafood others I add chorizo and or chicken which is the beauty of a paella…Enjoy!
It is also National Dry Martini Day...just saying…my all-time favourite is an Espresso Martini…So let’s find out what a Dry Martini is…
Martini..where did it begin? Before there was a Martini cocktail, there was Martini & Rossi vermouth. In fact, if you order a Martini in Europe, you’ll get a glass of Martini Bianco (white) vermouth on the rocks with a lemon twist. The brand was created in 1863 when Luigi Rossi and Alessandro Martini started a vermouth bottling plant in northwest Italy.
Early vermouth based cocktails included the Manhatten, The Negroni, The Martinez and The Americano…the classic recipe was always made with Gin but as Vodka became more popular that started to change …we had Vodka Martinis…
A Dry Martini Cocktail was originally made with gin and dry French vermouth served with lemon peel and an olive and included two dashes of bitters…
A true dry martini is made by adding a drizzle of dry vermouth to the gin or vodka. An extra-dry Martini has just one or two drops of vermouth. It’s almost like drinking the spirit straight… I think my fav is still the espresso martini closely followed by a dirty martini which my dear friend Barb aka Sophia introduced me to at her birthday bash late last year…She prefers vodka while I prefer gin…
I also learnt how you make a drink “dirty”...To make a drink dirty means you may slightly change the colour and taste by adding or changing some of the essential ingredients. A dirty martini, for instance, contains olive juice.
If you are a James Bond fan then you will know that was the first drink that Bond ordered in Ian Fleming’s 1953 book, “Casino Royale” (or the 2006 movie) was a Martini… Shaken but Not Stirred became an instantly famous catchphrase…The James Bond Martini is pure fiction and also known as the Vesper Martini…
Before I sign off I will leave you with another vegetable recipe as it is National Eat your fruit and Vegetables Month…This one is a curry…of course, I hear you say…It is a curry that I like very much not so my taste testers…I can’t win them all…
Made with green tomatoes … I prefer to eat it with bread to scoop up the delicious curry sauce.
Makes 2/3 portions
- 5 medium green tomatoes chopped
- 3/4 spring onions sliced
- 1 tsp garlic finely cut
- 1 tsp fresh ginger finely cut
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 stem of curry leaves
- 1/3 cup chopped brown onion
- 2 tsp oil/ghee
- 1/4 tsp turmeric powder
- 3 green chillies chopped
- 1/2 tsp red chilli flakes (optional)
- 1/4 tsp coriander powder
- 1/4 tsp garam masala
- Salt to taste.
- 2 eggs (optional)
Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.
Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.
Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.
Meanwhile, boil your eggs ( if using). Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.
Serve with rice or flatbread…
It has a spicy little sauce the chillies pack some punch which I like…the sauce is lovely scooped and eaten with bread…it can be eaten with or without the eggs I like it either way…
Thank you for joining me for this week in my kitchen 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 I bid you 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!
Until tomorrow stay safe and well…xxx