Category Archives: Carol Cook’s @ Esme Salon

The Culinary Alphabet…The letter K…

Khao Soi Kaffir Limes Noodles

This month In my walk through the Culinary Alphabet over @ Esme’s Salon…I am exploring the letter K…

As we are in the final weeks before Christmas I was hoping I could find some dishes with a festive feel…

K seems to lend itself to much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…

Kippers…I remember that smell very well as a child my dad loved Kippers…So what is a Kipper?

kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).

kippers-2304448_640

In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

My abiding memory is the bones and you can imagine a fussy child picking all those little bones out…lol

To read the original post pop over to Esme’s…

https://esmesalon.com/the-culinary-alphabet-the-letter-k/

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.

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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

I do hope you have enjoyed this walk through the letter K until next time when it will be after the Christmas festivities …Have fun, enjoy and stay safe xxx

The Culinary Alphabet…The Letter J…

The culinary althabet 29TH Oct

Good morning from sunny Thailand it is that time of the month when I write my monthly post for the lovely Esme over @ Esmesalon and this month it is the Letter J of the culinary Alphabet…

Starting with one of my favourite little sweeties the Jelly Bean.

Jelly Beans

Jelly Beans are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…

Jalapeno Peppers… Those who know this lady knows that she loves her hot peppers and these are no exception to this…Jalapeno Peppers on a Pizza or in a chilli …Pickled with carrots was a new one on me until about 18 months ago when someone I met who came from  Texas gave me this recipe …I am addicted to them as are the men in this household lovely as a little spicy nibble as one passes the fridge or with some cheese and biscuits as a little snack with a beer…

Jalapenos-carrots-pickled

Jalapenos and carrots

Jamaican Jerk Seasoning… I was given this recipe many years ago when we visited Jamaica for our daughter’s wedding… Think Steel Drums on a beach…Beautiful and our guide whose was a huge man going by the name of Wolf… Gave us the best tours of the island and some recipes from the lovely food his wife cooked for us one night a holiday to remember …

Jerk Seasoning:

Ingredients:

  • 1 tablespoon onion flakes.
  • 2 teaspoons ground thyme.
  • 1 teaspoon dried parsley.
  • 1 teaspoon ground allspice.
  • 14 teaspoon ground cinnamon.
  • 1 teaspoon ground black pepper.
  • 12 teaspoon cayenne pepper.
  • 1 teaspoon paprika.

Mix together and store in an airtight container.

Jasmine Pearls… Beautifully handcrafted green tea leaves…An exquisite tea…

Since living here I have learnt how to brew green tea properly and these pearls are a treat a beautiful tea…

Juniper Berries…The primary flavour in gin and they also make a lovely rich sauce and pair very well with venison.

gin tonic juniper berries

https://blondieaka.com/2018/05/04/fruity-fridays-the-juniper-berry/

Jasmine Rice… Thai jasmine rice is the long grain rice which is well known for its fragrance and taste all around the world. Thai jasmine rice is one of the main export products of the central and northeastern of Thailand. Because of the most suitable geographic location, Thailand can grow the best quality and unique jasmine rice.

Thai Jasmine rice is also known as Thai Hom Mali rice, Thai Jasmine Rice and Thai Fragrant Rice…    
Jambalaya… Is a one-pot recipe of chicken, sausage, shrimp and rice which has its roots in the Creole community.

The first is Creole jambalaya (also called “red jambalaya“). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood.

Many variations exist of this recipe often passed down through the family. and often Jambalaya and gumbo get mixed up but they are two different dishes and there has been many a battle to determine which takes the crown… A beautiful warming dish on a cold night and one which tastes even better the next day when the flavours have been allowed to develop.

Julienne…

A technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips.

Jus…

French for juice, in restaurant terms jus usually refers to the pan juices from a piece of meat used to sauce it on the plate.

 

Jaffa Cakes… Almost iconic ..Chocolate covered orange biscuits, bite-sized genoise cakes first introduce to the UK in 1927 by McVities…In 2012 they were ranked the best selling cake in the UK…

jaffa cakes

Jack Fruit… Often mistaken for Durian…Jackfruit is now hailed by Vegans as the best alternative to pulled Pork and indeed when the young Jackfruit is cooked it does resemble cooked meat…I was absolutely astounded the first time I cooked a young jackfruit as to how much it changed the texture and taste…

Jack Fruit

https://blondieaka.com/2018/06/22/fruity-friday-the-unusual-jack-fruit/

I hope that you have enjoyed the Letter J next time it is the letter K…I wonder what that will bring??? I myself am discovering much that I never knew I knew and much that I didn’t on my trawl through the culinary alphabet.

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.

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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

Sunday Roundup… Recipes and Rants!

great reads a weekly roundup

After yesterdays exercise and boating I am taking it easy today so pull up your favourite chair and your cuppa and enjoy a medley of posts …Some recipes, health tips and some toe-dipping by Moi into the writer’s pond…Will my words of mirth and wisdom cause a very small ripple or a tsunami…I await your comments…

The Prompt Crossed Wires… My short story in response was Mistaken Identity something which I am sure has happened many a time…Enjoy!

handcuffs-2102488_640

The previous prompt was Puzzle    My response brings a mystery  Unsolved

dark-1852985_640

The first prompt from Lorna @ Gin and Lemonade was People Watching  something I think as writers we all enjoy I hope you enjoy my take on this    Watching and Waiting

Sunset Bangtao Beach

A beautiful sunset at Bangtao Beach, Phuket, Thailand

 

Now for some food and Halloween Trivia…Two chillies One meaty one and one for vegetarians which has a bit of a Thai twist…

fangs

https://blondieaka.com/2018/10/12/fang-tastic-friday-chilli-con-carne-and-trivia/

Those of you who know me know that I love a cause and a rant and I hate those pesky double-dealing underhand Manufacturers and Governments who allow it…

As Monday is a day which many don’t like it is my let off the steam day. I have uncovered what really is in your Hot Dog, What is in your Mac and Cheese and also what is really in your Vanilla Ice Cream and trust me I have only just started… Tomorrow though I thought I would give the manufacturers a break or will I ??

The subject is Waste...Food Waste…something which I believe we could all do something about…

Blogs I like …Sally Cronin writes some brilliant Health columns …I have learnt so much from those columns and I am sure that you can … The last couple of posts have been on the dreaded and sometimes fatal Flu Virus and what we can do to help ourselves and get our bodies prepared for the onslaught of those seasonal germs and viruses.

Posts if you are serious about your health then you shouldn’t miss.

https://smorgasbordinvitation.wordpress.com/2018/10/04/smorgasbord-health-health-in-the-news-flu-season-vaccination-alert-new-mega-vaccine-available-in-uk-and-boost-your-immune-system/

Sally also allows me to stretch my culinary legs and every Wednesday I can be found over on Smorgasbord…After my exposure of  Hot Dogs, I thought it only fitting that I should give you all the information that you require to make your own sausages.

https://blondieaka.com/2018/10/03/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-homemade-sausages-and-spice-mixes/

As you know I get about a bit and once a month I introduce The Culinary Alphabet over at Esme’s…The letter I was the subject of this months do you know what… Isinglass Finings are??? How about Immortalitea?The culinary althabet 2nd Oct

Pop over and all will be revealed…

https://esmesalon.com/the-culinary-alphabet-then-letter-i/

No More Diets and Healthy Eating is the subject of my Tuesday’s posts where I give you recipes, information and other snippets to help you along your path to Healthy Eating and I do also have a quiet little rant at times…lol…I don’t believe ( unless) it is for a properly diagnosed health reason that one should eliminate whole food groups we need a well-balanced diet to be fit.

No more diets, Healthy Eating

https://blondieaka.com/2018/10/02/eat-smart-eat-healthily/

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.

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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you once again for reading this post I hope you all enjoy your Sunday and have a great week 🙂 xx

 

The Culinary Alphabet…The Letter I…

The culinary althabet 2nd Oct

Welcome to this month’s Culinary Alphabet tour and it is the letter I.

I am loving this series as I am discovering terms and names I didn’t know or didn’t think I knew so I hope you are too. You can see this column first over at Esme’s Salon every month were I am going through the Culinary Alphabet.

I for me was not as easy as some and not so many terms in the culinary alphabet beginning with the letter I although as I was writing I did think of some more it takes me a while sometimes…getting old…lol

I know Ice Cream is mine and many other peoples favourite thing so I left it out…I thought I would feature some lesser known terms.

Let’s kick off with The Culinary Alphabet. Then letter I

Infuse.

Means…To extract flavor from one food to another often by heating or steeping. Teas are infusions.

Icing.

iced biscuits 1

The icing on many a cake…

It comes in so many variations there are so many talented bakers…

The icing is generally used to glaze pastries or cakes and tastes more sugary than frosting. Icing can be used to make beautiful flooded decorations on cakes or biscuits. Who doesn’t love a drizzle cake ??

My little grandaughters iced biscuits

Isinglass Finings.

Is what makes your beer clear…

Isinglass is a traditional finings, a substance that causes yeast to precipitate out of suspension, leaving beer clear. Isinglass is derived from the swim bladders of certain tropical and subtropical fish. When macerated and dissolved for several weeks, they form a colorless, viscous solution largely made up of the protein collagen. This material is known to brewers as isinglass finings.

Traditionally, isinglass for brewing purposes was derived from sturgeon, although modern commercial isinglass is more typically derived from tropical estuarine dwellers, such as the Nile Perch Lates niloticus from Lake Victoria, where it is considered an invasive species.

The best quality finings originates in the South China Sea and is identified as Round Saigon or Long Saigon finings. The swim bladder is sun-dried at the catch site and then packed for export to markets in China, where it is used to make fish maw soup, or to the UK to make isinglass finings.

Indian Corn.

indian-Corn

Doesn’t that look pretty?

Is a variant of maize…Very colorful and pretty…It is mostly sold for ornamental purposes and used in displays…Can you eat it? It is also known as flint corn and some varieties are used for popping for popcorn or it can be ground into flour.

Insalata.

Quite simply the Italian word for salad and sounds so much more than just salad…Don’t you think?

Irish Stew.

Winter is coming in many places now although here it is the opposite High season is coming.

A traditional Irish stew has been around since about the 1800’s. Traditionally it consisted of nothing but mutton chops or neck, potatoes, onions, and water…I have fond memories of when my mother used to make it with white gravy as we called it although she did add carrots and barley … Like any traditional dishes, there are many regional differences and all think theirs is the original and all tasty.

Ink Fish ( Octopus)

Octopus with lemon

Octopus an eight-limbed soft-bodied mollusc…They have three hearts and blue blood which they squirt at any predators. They are the subject in many films and myths and are also very nice to eat…

In Korea, some small species are sometimes eaten raw as a novelty food. A raw octopus is usually sliced up, seasoned quickly with salt and sesame seeds and eaten while still squirming posthumously. A common food in the Mediterranean with the ink used to color rice dishes like paella or pasta.

I like my octopus in a tomato based stew or grilled with a lemon sauce.

Immortalittea ( Green Chai)

Green chai tea-1770421_640

Was originally blended for medicinal purposes and is said to be highly anti-ageing, anti-viral, anti-bacterial and anti-oxidant it is a carefully balanced blend of Mediterranean and North American spices and has a more muted flavour than traditional chai tea not a bit medicinal in flavour as one would think it has a floral, piney flavor with fresh green undertones…

Italian Herb blend

spices-2454799_1280

 

A very popular herb blend which is used in many dishes and also very easy to make using herbs from your store cupboard.

Ingredients:

6 tablespoons dried basil

2 tablespoons dried oregano

1 tablespoon dried marjoram

1 tablespoon dried thyme

Mix together and store in an airtight container.

Easy as 1 2 3….isn’t it?

Indian Vanilla Bean.

vanilla-pods-sugar

Who would think that you would get such a wonderful fragrance from a dried bean??

India the country of spices and Vanilla being one of them…introduced about 1850 it is thought to be superior to the Madagascan Vanilla … I have no opinion on this as of yet I have not used the Indian variety which is said to be sweet, creamy and extremely aromatic…and can be used in any dishes requiring vanilla.

Imu:

A traditional pit oven furrowed with rocks and banana leaves used for cooking meats.

Iceberg Lettuce.

Ice berg lettice

Iceberg lettuce …It used to be very popular but with the emergence of so many colorful, nutritious lettuces seems to have taken a bit of a back seat… I like it! It makes a lovely crispy base for prawn cocktails and it lasts and does not wilt as quickly as some other lettuces and in a sandwich adds that welcome crunch there is to me nothing lovelier than a prawn mayo sandwich with iceberg lettuce…Just saying!

That’s all for this month I hope you have enjoyed my choices and maybe like me discovered some you were not familiar with…

Until next time when it will be the letter J for Jelly Beans which I love…

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.

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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

 

The Culinary Alphabet …The letter H…

Welcome to this month’s Culinary trawl through the alphabet and it is the letter H. The choices on what to showcase were many and I had quite a hard time deciding which ones to feature.  Otherwise, you could be looking at something akin to War and Peace and we all want peace in our kitchens don’t we?

Honey:

Also known as  Nectar of the Gods.

Where do I get my honey? Well, my first bottle, I was sitting on the beach with my sundowner, fending off the ever-present sellers of touristy bits and bobs, when a man appeared carrying a very heavy-looking bucket. What did he have? Well, I had to look and what a surprise, it was fresh, very fresh honeycomb, and he strained the most glorious bottle of fresh honey. I just had to purchase it, the taste was so fresh and very slightly scented, amazing and a beautiful golden colour.

And enjoy!

Now I have moved to the North of Thailand I get my honey straight from the comb, I am so lucky and I know that and it is beautiful.

I always take a little apple cider vinegar with a spoonful of honey in hot water first thing in the morning, on an empty tummy.  I have been taking it for a couple of years.  It is said to fight off joint inflammation and I don’t suffer from joint pain or anything.

Honey mixed with Dijon mustard makes a lovely glaze for BBQ meats.

Or one of my favourites is

3/4 cup of honey
Red chillies finely chopped, 1 tbsp
Green chillies finely chopped, 1 tbsp
Lime juice, 1 tbsp.

Mix all together and leave for 1 hour in the fridge it is then ready to use.

spicy-chicken-wings

 

Another wonderful dip for a cold meat platter on a summer’s day…

To make you will need:

  • 2 tbsp oil,
  • 3 garlic cloves chopped,
  • 1/2-1 tsp red pepper flakes,
  • 1/3 cup honey,
  • 2 tsp soy sauce,
  • 2 tsp rice vinegar,
  • ¼ to ½ cup water
  • and 2 tsp cornstarch.

In a small bowl stir together the honey, soy sauce, rice vinegar, ¼ cup of water and the cornstarch.

Put the oil in a medium saucepan over a medium heat and let the mix warm up for about 30 seconds, add the garlic and cook until fragrant and just starting to color, 15-20 seconds max.

Add the red pepper flakes and cook for another 15-30 seconds until garlic is very lightly browned.

Restir the honey mixture and pour into the saucepan, bring to a simmer stirring, reduce the heat and simmer for 5 mins stirring frequently.

Add more water if desired.

You now have a lovely dip for your cold platter.

What I also love is chilli infused honey. 

Place honey in a saucepan and warm until it reaches 180 degrees on a sugar thermometer. Watch it carefully so it doesn’t burn. Then pour your honey over a jar of chillies. Cool to room temperature.

Beautiful with meat or fish.

Enjoy!

Hamburger:

The hamburger or burger as most commonly called first appeared around the 19th century or early 20th century and the evidence suggest that it originated in the U.S.A and consisted of two pieces of bread and a ground beefsteak.  How far has it evolved since then??

There are great burgers and there are the worst burgers you could ever eat. Me I am not a fan of the burger and on the odd occasion when we do have them I make my own. There are the schools of thought of which the late Anthony Bourdain was one that a burger should be just that and not have so much in it that you couldn’t get your mouth around it.  I have seen pictures of some huge ones so I do tend to agree with him that less is more.

My favourite burger is a beef, red, onion and parmesan burger.

Ingredients:

350 gm best beef mince
1 med red onion very finely chopped reserving a few whole rings of onion to go in the burger.
2 med eggs yolks beaten
25 gm breadcrumbs
1/4 tsp chilli powder
1/4 tsp ground cumin
1/2 tsp Dijon mustard
1/2 tsp oregano
35 gm parmesan cheese
Olive Oil
Sea Salt
Freshly ground pepper.

Let’s Cook!

If you are cooking your burgers on the BBQ then the first job is to get the BBQ going as you want it nice and hot.

Chop the onion finely and blitz in the food processor…add the egg yolks with the breadcrumbs, spices and Dijon mustard mix to combine. Finely grate the parmesan and mix in well.

Add the mince and season well..I always cook a tiny little patty as a tester that way it is easier to adjust the seasoning.

I find mixing with your hands is a good way to combine the ingredients properly once mixed then form into the sized burgers you require.

Cover with cling film and leave in the fridge for 10 minutes or so to firm up before putting onto the BBQ or grill.

Drizzle with olive oil and season when you put them on the griddle and cook for 4 mins each side more if you like your burgers well done.

burger- patties

Once the burgers are done then let them rest for a few minutes before putting them in the burger bun.

Serve in a toasted bun with sliced red onion and relish of your choice. Plain and simple but really tasty.

 

Herbs:

Fresh Herbs are something that I always have in my fridge and my garden, Don’t you?

Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!

Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???

They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?

It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.

Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.

I think herbs always lift an ordinary dish and make it a little bit more special  for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.

Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.

Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.

 

Add mint leaves to that bowl of ice cream see how much more refreshing it is.

Half and Half:

Half and half known as single cream in the UK is a blend of whole milk and light cream it also cannot be whipped. It does, of course, have a higher fat content than ordinary milk but adds that touch of creaminess to sauces, coffee, ice cream bases, rice pudding, mashed potatoes it has many uses in the kitchen. It is, however, better to add at the end of your cooking as if you overheat it then it will curdle.

Hangtown Fry:

What an intriguing name? It is a type of omelette with the original and most common version being made of Oysters, bacon, and eggs which sounds like a wonderful combo to me. It was originally made famous in the Californian Gold Rush in the 1850’s there are also many tales surrounding this dish from prisoners on death row ordering one as there last meal knowing that the Oysters have to be shipped in so many tales I am sure there is a book somewhere.

Hull:

Quite simply to hull means to remove the stems of fruit like strawberries without just slicing the top of which not only wastes some of the lovely fruit it spoils the look of the fruit.

Hotpot:

Originating from Lancashire in North West England it is made of lamb or mutton and onions topped with sliced potatoes and cooked slowly in the oven…

Hummus:

Combine
3 tbsp Tahini Paste with
2 tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil
1 clove Garlic,
½ tsp ground Cumin and a
½-1 tsp salt and blitz.

Then add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
Add the other half of Chick Peas and blitz again 1-2 mins.
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

Haggis:

Haggis is traditionally served on Burns Night which is a Scottish Celebration of the famous Rabbie Burns a Scots poet. Made from sheep’s pluck ( heart, liver and lungs) which is minced and mixed with oatmeal, suet, onions, spice, salt and moistened with a rich stock it is then cooked in an animals stomach and served with neeps( swede/turnip) and tatties( potatoes) and of course a dram of Scotch Whisky to wash it down.

This post first appeared on Esme’s Salon for which I post monthly.

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.

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: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:  https://www.pinterest.com/caroltaylor56/pins/

Thank you for reading and if you loved this post and know someone who would find it helpful, Please share xxx…and let me know how you are getting on in comments I would love to know we should all support each other, shouldn’t we? Xxx

 

Retired No One Told Me!… Weekly Roundup…Green Chicken, Smoked Watermelon and little known Thai Fruits

Weekly roundup 11 Aug

Welcome to my weekly roundup of posts by now you should know the drill comfy chair, favourite drink, relax and prepare to have a great read…

lady relaxing kindle-1867751_1280

The first post of the week was Green chicken a really lovely stir fry with coriander, mint, spinach and green chillies and the result is awesome with some lovely flatbread and an Indian pickle it is really lovely…

Green-chicken-spinach

https://blondieaka.wordpress.com/2018/08/06/spicy-chicken-with-spinach/

Next, it was the really good news that after a week of no biscuits( and ) I still haven’t had one or any haribos I lost 4 LB…Week 2 and I am still keeping my food diary it is certainly keeping me focussed and that little chart of Sally’s and the shopping list has really focussed me …If you haven’t already check out the links and you will find some great sensible advice.

https://blondieaka.wordpress.com/2018/08/07/healthy-eatingno-more-dietseat-yourself-slim-2/

I then read a post from fellow blogger John Reiber and it was about roasted watermelon a fascinating post and I would definitely try it not saying I would like it but who knows …Have you heard of this dish? Have you tried it???

It would certainly mess with your taste buds…

https://blondieaka.wordpress.com/2018/08/08/a-smoked-watermelon-roast-incredibly-creative-cooking-recipe-disguised-chinese-desserts-too/

Wednesday already and time for part two of my cookery column over at Sally’s …Last week I gave you the sauce mixes and spices so this week I gave you the recipes …

chicken satay

This is one of my favourite Thai starters nice and fresh…

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-family-favourites-and-spices-in-action-part-two/

Thursday and my blog hopping continued I was over at Esme’s Salon for my monthly post on the Culinary Alphabet and this week it was the letter G…Obviously, there was garlic, ginger and galangal to see what else I had for you then pop over and have a read.

cauliflower cheese

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-g/

It then was time to get a bit more serious and you have or do suffer from anaemia then you will know what I mean …Sally always offers good sound advice on how we can use our diets to help build up our immune system to keep us healthy.

smorgasbord Health Column

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-health-column-the-cardiovascular-system-and-the-components-of-blood-anaemia/

Lastly, it was Fruity Friday where I showcased some unusual Thai Fruits like the Matum Fruit, Thai cherries which look very much like cherry tomatoes but not in taste also the Mangosteen Fruit which I think you may find outside of Thailand and the Gac Fruit also some lovely recipes… I do hope you will enjoy learning about some of the fruits I  enjoy here in Thailand.

thai cherries 1

https://blondieaka.wordpress.com/2018/08/10/fruity-friday-thai-fruits/

Well that’s it that concludes my weekly roundup …Until next time thank you for reading.

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

Thank you  for reading this weekly roundup I do hope you enjoyed it until next time stay safe, laugh a lot and enjoy your weekend  xxx