Category Archives: Authentic recipes

Valentines Day… Is it roses all the way or Bah Humbug?

Valentines Day …Roses, hearts and flowers and maybe a cuddly toy…

It hasn’t always been like that…There are lots of tales surrounding Valentines Day but no definite actual this is really what happened…

The ancient Romans shall we start there?... The Romans celebrated the feast of Lupercalia between the 13th and 15th of February…Those Romans and their orgies are legendary the men sacrificed a dog and a goat and then whipped their woman with the hides from those poor animals. It seems the woman themselves were up for a beating and actually stood in line as they believed it would make them fertile…

It didn’t stop there as Emperor Claudius executed two men called Valentine on the 14th February on different years in the 3rd century A.D. The church then made martyrs of the two men…and honoured then with Valentines Day…A day of fertility and love…

Valentine’s day today is not quite so bloody it is more hearts and flowers.

Who still gets taken out on Valentine’s Day??

I never have as my husband has always said you are not my Valentine you are my wife…

Which again if you look at the original meanings he is right…Chalk that one up…I don’t often say that!

When the kids got older they used to nag him until he bought me something…haha…My first gift …A red devil complete with horns…and me so quiet, shy and retiring…haha

Fast forward to modern times and the marketing machine is running full pelt we are in Valentines Week…Yup…

Today is…February 11th…Promise Day…

The Promise day is celebrated for giving a true promise to your partners like you’ll love them and give the very best and satisfying life to partners. All lovers and couples can enjoy the Promise Day giving a true promise to your partner. This day can provide a true and healthy connection in your life.

https://visualhunt.com/re6/4b61dbd7

This so smacks of pure marketing..to which I say…Bah Humbug!

Let’s Eat!

 For everyone who is staying in either because of the weather or just because here are a few suggestions and recipes…

For starters,

if it is chilly where you live or because you love soup then a lovely bowl of tomato soup with heart-shaped croutons is just the thing.

Or do a lovely heart-shaped swirl with some soured cream which would look very pretty.

If you are seafood lovers then a lovely seafood platter is easy to do and looks quite spectacular.

seafood platter

 

Some smoked salmon, a few plump mussels, lovely grilled prawns, soft squid there is so much lovely seafood to choose from just a little of each arranged on a platter with maybe a nice drizzle of seafood sauce or a chilli sauce.

This quick little soy sauce is nice to drizzle …Finely cut a clove of garlic or two and a small piece of chopped fresh ginger, fry in a small pan , stirring to release the flavours add scant tbsp soy sauce and a half to one tbsp honey stirring and cook for 2 mins add a squeeze of lime..just taste and play with the flavours. Then drizzle as pictured…

Main course:

This chicken dish is one we make often and it is quick and easy and served with rice or potatoes and some lightly steamed vegetables it is very nice.

Lemon Chicken with caper sauce.

 

Ingredients:

• 4 Chicken Breasts (skinless)…Two if it is your special meal for two ♥
• 2/4 cloves garlic.
• 1 tbsp capers ( rinsed)
• 2 tbsp chopped parsley.
• Half lemon sliced.
• 1/4 cup lemon juice.
• 1/2 pint chicken stock.
• 5 tbsp Olive Oil.
• 2 tbsp Butter.
• Parsley for garnish.

Let’s Cook!

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess flour.

In a large skillet over medium-high heat add 3 tbsp olive oil. When the oil starts to sizzle, add 2 pieces of chicken and cook for 3 minutes.

When the chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate, set to one side.

Into the pan add the lemon juice, stock, capers and garlic.

Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour.

Check for seasoning and add lemon slices and parsley.

Return all the chicken to the pan and simmer for 5/10 minutes depending on the size of breasts. Remove chicken to a platter.

Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Serve with boiled rice or potatoes of your choice and steamed broccoli and cauliflower.

Seriously if it is for two just adjust the sauce ingredients slightly and taste…Enjoy!

Valentines Dessert

This is where I am normally too full for anything else but if you fancy a dessert…Then chocolate covered strawberries are very nice…Or just a bowl of fresh strawberries like these ones I picked up at my local market…

fresh strawberriesSimple and delicious as they are or if you have a fondue set then go for it and dip them in chocolate at the table…

 

Or a lovely strawberry mimosa…Just blend 2 cups of strawberries with half a cup of orange juice and then strain through a sieve. Chill.

Pop a strawberry in the bottom of a champagne flute, half fill with the strained strawberries and carefully top up with your favourite champers…Garnish with a fresh strawberry and there you have it… Strawberry Mimosa…

Or using the same strawberry puree to make a lovely Daiquiri… I think will go down very nicely…My preference is a strawberry Mojito…

strawberry mojito

 

Happy Valentine’s Day…

What will you be cooking or does your other half cook???

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 is a definite shift towards 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!

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

Smorgasbord Blog Magazine – The Food And Cookery Column with Carol Taylor – Soups in 25 minutes – Smoked Mackerel and Tomato and Cannellini Bean with Cavolo Nero

I love a bowl of soup and these two are quick to make and tasty…with some noodles, rice or nice crusty bread they make a filling meal…Enjoy!

Smorgasbord Blog Magazine

Soups in 25 minutes – Smoked Mackerel and Tomato and Cannellini Bean with Cavolo Nero

Welcome to Carol’s Cookery Column where taste and nutrition go hand in hand and can be cooked in a trice…

Soup can be eaten whatever the weather as a starter or as a snack even as a main meal if it is a substantial one served with lots of fresh crusty bread or with the addition of rice or noodles as it is served here…

I know for many of you… Autumn is here which although often brings some lovely sunny days it turns a tad cooler in the evenings….

However for those of us (me) who are experiencing warmer weather soup is eaten a lot here and is a staple in the Thai diet…think Thai chicken noodle soup or Tom Yum…it seems that no matter what the weather many people enjoy a bowl of…

View original post 1,257 more words

Whimsical Wednesday…with Carol…

Thank you once again for joining me on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

So come with me and see what has astonished or wowed me this week and what memories have been evoked…Well, yesterday I clocked up another year…and as the days which preceded, that were days when I received sad news about dear ones who have departed this world…My thoughts are with those dear friends and family…The result I got maudlin and started looking through old photos and working out dates as many were not dated…The photo is me with my mum and dad… circa spring/summer 1952…I am a Fifties Child…

me-and-mum-dad-1952-001

 

Some of those old Kodak photos are tiny it just shows how many strides forward photography has made…

I do hope you enjoy and please if it evokes any memories for you please share…as this post is a sentimental one for me as I am extremely grateful for reaching this age, it makes you think though… and realise how mortal we are…

Today..September 11th is National Hot Cross Bun Day…

For some reason, the National Hot Cross Buns Day is celebrated on September 11. It is strange because hot cross buns are typically baked and served on Good Friday.

Hot cross buns are spiced sweet buns made with raisins or currants. They are so named because they are marked with a cross on the top. Hot cross buns are surrounded by many superstitions in English folklore.

For example, buns baked on Good Friday are believed to have healing properties. Sailors used to take hot cross buns on their voyages to protect themselves against shipwreck. People also used to believe that a hot cross bun hung in the kitchen could protect the house against fires. The handing bun needed to be replaced once a year.

Hot cross buns

Hot cross buns are popular in English-speaking countries. Some countries have local variations of these pastries. For example, in the UK supermarkets offer apple-cinnamon, orange-cranberry, and toffee buns. In Australian and New Zealand, chocolate and coffee-flavoured versions of the bun have become popular.

If you like buns and don’t want to wait until Easter to enjoy them, you should definitely celebrate the National Hot Cross Buns Day by baking a batch of buns and treating your family, friends, neighbours …

Me I like a currant bun any time of the year…..x

Who never makes their bed? Or more to the point who has kids who never make their beds? I make mine religiously…I can’t stand an unmade bed…If you are reading this Lauren…Make your bed!

unmade bed

Well, today is National Make Your Bed Day… So break the habit of a lifetime and please make thy bed…

I thought this one was a fun idea and I love the idea of circular recycling…This is cool making bags and accessories from discarded inflatables…

 

Time for a Story…The Charade Chapter 2…

Steph has continued the short story and said, I still have no idea where it’s going but I will add to it from time to time and hopefully we might have a bit of storytelling going on. If you would like to add to it or give the next part some direction, please feel free. I just thought we could have some fun with it. So what happens next?

The Charade – Part 2…By Steph…

She returned to her room after the party and carefully took off her beautiful dress, her boss would want that back tomorrow, she gently hung it over a grubby chair in the corner of the room then threw herself on to the bed, she was smiling to herself, in her hand she still held the elegant calling card of Mr Carl Ward. A real gentleman had been interested enough in her to personally hand this to her. Her mind drifted back to how her life had started. She had started out as a child begging on the street, neither of her parents had wanted her and she had been taken in by the church. Her upbringing had started out stern and even cruel at times, the nuns were strict and they would beat her if she didn’t follow their instructions to the letter. At the age of seven, she had run away from them, no one followed her or tried to find her, they didn’t care. All they knew was that she wasn’t their problem anymore. She had learnt a little of how to read and write which turned out to be a blessing, that much she would thank them for.

Turning the card over between her fingers she felt the quality and the embossed letters slightly raised from the paper, she thought it was probably the prettiest thing she had ever been given without having to ask. She rolled over onto her back holding the card up, what would Mr Carl Ward be doing now? She hoped he would be thinking of her and hoping she would contact him, maybe in the same way she was now thinking of him. Although she doubted it, he was probably used to women and their ways and was just carrying on his evening somewhere away from the party and maybe he would have forgotten about her already. She felt a twinge of sadness but even that couldn’t take the smile from her face. For the first time in her young life, she felt like a real woman.

TBC….

download-3the-charade

Time for some Music…

music notes

Do I choose music from the year of my birth?… Some names I recognise some I don’t…Nat King Cole, Weavers, Rosemary Clooney, Tony Bennett, Mario Lanza, Guy Mitchell, Patti Page, Debbie Reynolds, Perry Como, Frankie Lane,

Well, not a bad combo…I do prefer something a little more upbeat though…No wonder I slept a lot as a baby…haha

Did you know on this day in 1721 Rudolph Jacob Camerarius died? A German botanist, he showed the existence of sexes in plants and identified the stamen and pistil as the male and female organs.

I remember this my dad loved this programme…

1959 The TV show ‘Bonanza’ premiers. The frontier adventures of the Cartwright family, father, 3 sons and Chinese cook Hop Sing, on the ‘Ponderosa’ ranch near Lake Tahoe, Nevada.

It ran for 14 years until 1973…and the first series had 32 episodes…I can still hear that theme tune in my head…

Anyway, that is for today…xxx

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… xxx

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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…These honeybees dining on forget me knots say it all to me…

forget-me-not-257176_640

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  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a creative week ahead xx

Whimsical Wednesday…with Carol…

Thank you once again for joining me on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

So come with me and see what has astonished or wowed me this week and what memories have been evoked…I do hope you enjoy and please if it evokes any memories for you please share…

Today is National Red Wine Day and I am on a jolly so ..quite apt for me…haha…I do love a nice Bordeaux or Rioja…

wine-1543172_1920

Who do we have to thank for National Red Wine Day on August 28? None other than writer and wine aficionado Jace Shoemaker-Galloway. It’s anyone’s guess as to why this date was selected, but we’re guessing that love of sangria had something to do with it.

My father loved a glass of good red wine and nothing pleased him more when I visited than to crack open a bottle from his precious wine collection…Some of them years old and corked…He would turn in his grave if he knew I prefered mine nicely chilled and not so much at room temperature but he was old school…must be served between 65-70 degrees…

Of course a good Bordeaux or California Cabernet Sauvignon or vintage Port age well, however, most red wines need to be drunk within a year.

Did you know? For many years, Europe had no steady supply of clean drinking water, and people drank wine instead.

How to celebrate Red Wine Day…Go out for a meal with friends ..find a nice tapas bar and do what the Spanish do and have a nice leisurely drink…Some restaurants will have special deals for the day so check out yours locally…

Host a sangria party there are so many different recipes…

Cook a lovely meal with red wine and a glass to sip while cooking..Now that sounds like a plan…

One of the first dishes that I cooked my husband some 40 odd years ago was Beef Bourguignon…He was a man who ate only meat and two vegetables and did not like garlic???

Well..he ate it! .. I didn’t tell him what was in it apart from Beef and Red Wine…

When he asked after saying ” That was really good” and I said Beef, garlic, red wine etc….

” But I don’t like garlic

He now eats this dish at every opportunity and asks me to make it!

Ingredients:

  • 1 kg Beef…I use a good braising steak. Cut into cubes.
  • 3/4 rashers smoked bacon cut in 1/4 pieces.
  • 250gm button mushrooms..small as I use whole.
  • 10-15 small onions/shallots used whole.
  • 3/4 pint good beef stock.
  • Half bottle of red wine……..I use Shiraz.
  • 2/3 bay leaves.
  • 4 large cloves garlic chopped not too fine.
  • 2 tbsp flour for the roux. plus extra flour to coat beef.
  • 2 tbsp  Good Olive Oil.

 

Let’s Cook!

Toss the cubed beef in flour seasoned with salt and pepper.

Heat some oil in a large pan over medium heat seal cubed beef in batches.

Once all beef is sealed set to one side.

In the same pan add a little drop of oil and cook bacon and garlic until bacon cooked nicely just slightly crispy.

Add Beef and stir in 2 tbsp flour.

Then add beef stock and stir until smooth gravy. It’s like making a roux.

Add Bay leaves and Red wine bring to slow boil, reduce heat to a simmer and cook for 2 1/2 hrs until meat is tender. Depending on your cut of meat it may take a little longer.

About 30 minutes before the end of cooking add button onions and 15 mins before add button mushrooms.

Taste and adjust seasoning it may need more pepper. Again it is personal taste.

Beef Bourguignon 2

This can be served with mashed potatoes and vegetables or rice and vegetables.

I hope you enjoy!

Unless of course, you have Oenophobia which is a real thing — that’s the (totally real) scientific term used to describe people with a fear of wine.

Wine and music, of course, go hand in hand…

 

music notes

Neil Diamond first released this track in 1967 it was from the album Just for you…Although I am a fan of Neil Diamond it is a bit melancholy for me… In the UK, two versions of the song charted in 1969: a soul cover by Jimmy James & The Vagabonds hit #36 (it also made #127 in the US), and a reggae rendition by Tony Tribe hit #46.

It was UB40 who claimed the #1 spot in 1983…

Time for a story…A very short story…

Willow the Wisp.

Sitting,  flicking through FB my way of keeping in touch with family and friends from afar. I clicked like, I commented.  Suddenly like a blast from the past, a face appeared: my heart skipped a beat and a tear, unbidden trickled down my face. The outlines were blurred but still …. I felt that familiar stirring from within and I started to shake from the tips of my fingers to my toes.

My thoughts turned to him. The only person who had the power to make my bones turn to jelly.

I suppose the unexpected encounter…just a picture … my guard had dropped or just perhaps my need for someone. If I allowed my thoughts and myself to turn to him then I had to attempt to find some modicum of com­mon ground in the relationship aside from raw, physical sex.

Was that possible?

western-wispy-spider-orchid-4069883_640

He was like Willow the Wisp invading my very being, catching me unawares.

My first love and my last. “A bit dramatic” I hear myself saying.

The End…

26th August 1959 …The Mini Morris Minor arrived…designed and built-in direct response to the crippling fuel shortages caused by the Suez Canal Crisis…


Sadly the 27th August 1979  Lord Louis Mountbatten was murdered by an IRA bomb…I vividly remember how sad everyone was that such an act should be perpetrated on a family…

August 30th …sees the second new moon in a calendar month…sometimes known as the black moon…Black Moon is not a well known astronomical term. In recent years, the term has been made popular by social media, astrologers, and followers of the Wiccan religion… They occur about once every 29 months. Because of time zone differences, the month they happen in can vary…

Who loves toasted marshmallows?  Well, August 30th is National Toasted Marshmallow Day…Yummy…The downside is I can’t get decent marshmallows here…But if you can …Enjoy!

marshmallow-525041_640

 

Image by skeeze from Pixabay

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… xxx

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  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

Thank you once again for reading this post I hope you all have a creative week ahead xx

CarolCooks2…This week in my kitchen…Chicken, cashew nut, lemongrass, Jalapeno rolls and Frogs…

Lots of rain this week albeit it warm…The rainy season is here…Lots of frogs the rain brings them out in droves… they are one of my favourite animals…Thais love them too served up for a snack or dinner…The market is full of tubs of frogs…

It took a while but finally, I succumbed…In a soup..maybe not yet but crispy they are delicious…

Who would have thunk that seven years down the line I would have tried so many different foods…certainly not me…

Now for something a tad more normal…Chicken with cashew nuts and lemongrass.

Chicken with cashew nuts

Serves 4 people.

  • vegetable oil/coconut oil
  • 1cup roasted unsalted cashews
  • small dried chillies
  • tbsp lemongrass, chopped finely( the white part)
  • tbsp crushed garlic
  • 4 green onions, cut into 5cm pieces
  • chicken breasts
  • 1tsp sugar
  • tbsp oyster sauce
  • tbsp light soy sauce
  • tbsp fish sauce
  • tbsp chicken stock
  • Betel leaves to serve…Optional

In a bowl add the sugar, oyster sauce, fish sauce and chicken stock.

Heat a wok and add a little oil, once sizzling add the dried chillies, followed by the garlic.

Slice chicken into 1-inch cubes. Add the chicken slices in small amounts and stir fry until golden. Remove chicken from wok.

In the empty wok, add the cashew nuts and stir fry, followed by the lemongrass. Add the bowl of sauces then the chicken. Stir fry until all the sauces are covering the chicken, Add the remaining ingredients including the spring onions and stir fry a further minute.

chicken and betel leaves

Serve with rice and a selection of raw vegetables and herbs.

Betel leaves are also used for Miang Kham another one of my favourite snacks…

miang-kham-1188212_1920

Miang Kham… Is a treat that I buy sometimes at the market…The sauce is a tamarind based sauce which I love… It is also very easy to replicate at home and if you can’t obtain betel leaves then basil or another big leaved herb would be fine…

Take-Two…Jalapeno and cream cheese rolls…

The first attempt at these rolls was …not so good…The pastry wasn’t the right one, too much filling and the fat was just too hot…

On the plus side, they had crispy bits and the filling was delish and made up for the pastries shortcomings…So much so it was worth making them again…

Take-Two!

Ingredients:

  • A Pack Cream Cheese (250 gm)
  • 1/2 cup grated cheddar cheese
  • 4/6 jalapenos diced fairly small
  • 3/4 cloves garlic finely chopped
  • 3 green onions finely sliced
  • Salt to season
  • Spring roll wrappers

Mix your cream cheese with all the ingredients once done you are ready to assemble…

Place a dessertspoon of the cream cheese mixture about 1/4 way in the wrap and proceed to roll…

This video is quite good as it shows you how to wrap in more than one way and also how to make your own pastry…I bought mine as it is for sale everywhere here and if you like you can watch them being made which is fascinating.

I used about 3/4 of a pack of cream cheese which made11 small rolls… I always make small amounts when I am trying a recipe…Jalapenos we like the heat but if you like less heat reduce the amount you use there are no hard and fast rules with this it is personal taste…

jalapeno rolls showing cream cheese filling

If you love jalapenos these rolls are just delicious, spicy and hard not to eat another one…

As my daughter law is at the farm...I had to cook peanuts..Simple…Not for me …If you cook them for too long…. they carry on cooking when removed from the heat they can very soon become..burnt …which is what happened to my first attempt…

Peanuts with crispy curry leaves

Today…Not wanting a repeat of that episode on my first attempt they were undercooked…Back in the pan…2nd attempt they just passed muster I think…I also crisped some curry leaves…Basil is also a good leaf to deep fry and add to peanuts.

It then gives a little something extra to a snack…

Out shopping I saw Coconut flower sugar…also a syrup…small containers and quite pricey…so I did a little research…

My first thought was it must be healthier than normal sugar…Nice clean packaging…

It turns out however it is promoted… sugar is sugar…Yes, coconut sugar may have a few more minerals however you would have to consume copious amounts to benefit…Sugar is Sugar after all…

Do you use Coconut flower sugar or syrup?

That’s all for this week I hope you have enjoyed 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  MeWe

Carol is a contributor to the Phuket Island Writers Anthology: 

Connect to Carol

Blog: 
Twitter

Facebook

Pinterest: 

Email:

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

 

 

 

 

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – East meets West.

Noodles/pasta …Some lovely healthy chicken meatballs and a glorious Phad Thai…Both recipes made in my own kitchen and tested …Enjoy!

Smorgasbord Blog Magazine

East meets west with Carol Taylor

I hope you are well on this Wednesday morning …Thank you for joining me @ Sally’s Blog Magazine…We are well and truly into our wet season now and everything is lush and green and yesterday I had a lovely walk in the rain…No I am not totally mad…Well I think that depends on whom you ask…ha-ha…

I am really trying hard…harder I should say to make my recipes equally tasty but healthier where I can…Although Pork is my favorite meat and is eaten a lot here as lamb is really not popular and beef is very expensive which means chicken, pork and fish are the favoured proteins here…I am trying use more chicken in my cooking than I normally do and pack it with flavor…

These chicken meatballs are packed with flavor with parmesan cheese and capers in the sauce…I have use milk instead…

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The Culinary Alphabet…The letter S…Salmagundi?

Now S should be an easy one as I can think of many items which begin with S.  I do however like to throw in the odd curveball and come up with at least one which you may not have heard of or don’t know what it means…Z the last letter of the alphabet which I thought would be the shortest post ever for me is looking quite good I think honour will go to X as that is looking quite sparse at the moment…Any ideas gratefully received…The full blog post can be found over at Esme’s Salon…

Header letter S Culinary Alphabet

The first recipe today is:-

Salsa

My favourite is this one.  Mango and avocado with red onion.

Ingredients:

  • 1 mango, diced
  • 1 medium avocado, diced
  • ½ medium red onion, finely chopped
  • ½ bunch fresh coriander (about 1/2 cup chopped)
  • Juice of 1 medium lime (about 2tbsp)
  • 1/4 tsp salt and a pinch of black pepper, to taste

Let’s Cook!

In a medium bowl, combine diced mango, avocado, finely chopped red onion, and chopped coriander. If you like a hint of spice like me then add chopped chili.

Squeeze 2tbsp of fresh lime juice over the top and sprinkle with salt and pepper to taste. Toss gently to combine and serve. If not serving right away, cover and refrigerate.

Sage

Is one of my most used herbs in my cookery I love sage. Sage is probably most well known as one of the main ingredients of sage and onion stuffing, which is traditionally served on Christmas Day with roast turkey or roast goose.

Sage is another herb that has been around for thousands of years and which was not only used in cooking but also as a popular medicine. In fact, the word sage derives from the Latin “salvare”, which means to heal or to save.

Culinary I use it with both chicken and pork.  Sage can be bought cut fresh or dried from your local supermarket. You can grow sage in your garden, although if you live in a cold climate, it will not grow as well as in a warm and sunny country.

Dried sage can keep for about six months but must be stored in an airtight container or glass jar.

Cut fresh sage leaves should be stored in the refrigerator in a plastic bag or you may wrap them in a damp paper towel to maintain their freshness for as long as possible. They will usually last for three or four days.

Freshly picked sage leaves from your garden will keep for at least a week longer if stored wrapped in a damp paper towel and placed in a plastic bag in the refrigerator.

Ideas for using sage in cooking

Sage is not only ideal for flavouring meat or poultry dishes, but it also goes well with cheese, apples, and tomatoes. Try some of the ideas below.

  • Use to make your own homemade stuffing mixed with onion.
  • Use to flavour homemade vegetable soups.
  • Add to your homemade sausage mix or sausage stew.
  • Add some chopped sage leaves to macaroni cheese or other cheese dishes.
  • Sprinkle chopped sage leaves or dried sage onto toasted rustic or French bread rubbed with garlic and drizzled with olive oil.
  • Now add a fresh tomato and cheese salad.
  • Use sage to season and flavor any type of tomato sauce for pasta.
  • Add a small amount of fresh sage to a cheese omelette or frittata.

 

 

  • Sprinkle freshly cut sage leaves onto your pizza.
  • Use to flavor roast chicken or fish.
  • Fry sage leaves in butter to make a delicious sauce for pasta.
  • Use sage in your own homemade pâté recipe.
  • Add some chopped sage to your bread recipe.
  • Rub sage and garlic into pork chops before grilling.

Salmagundi

Is a mixture of foods combined with or without sauce and served cold.  It dates back to Elizabethian times and was a favourite with pirates on the high seas…A stew…A changing recipe from region to region and countries it can be anything from a dry stew to a salad where the ingredients included fruits, nuts, citrus juice, herbs and vegetables, and meats.  A showpiece sometimes or just a family favourite.

Now you have had a taster you need to head over to Esme’s lovely blog to see what other delights I have for you…See you there and please leave a comment as I get pretty lonely over there sometimes and we all know how much I love to chat…xxx Esme will also give you a very warm welcome…Thank you for hosting me again this month Esme…x

Thank you for reading this post I hope there was something that piqued your interest if you liked it please share or reblog, Thank you xx

About Carol:

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 to have to improve our health and wellbeing.

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!

Carol is a contributor to the Phuket Island Writers Anthology

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Thank you once again for reading this post and if you love it please feel free to share or bookmark for later.  If you have any queries then drop me an email carolcookstwo@gmail.com  xx