Category Archives: CarolCooks2…In my kitchen

CarolCooks2…This week in my kitchen…Cornbeef Hash, Thai Crispy Pork and Kale and Chocolate and blueberry Cookies…

Welcome to my kitchen...I have been baking more than I ever have for a long, long time…Come and join me…

This week in my Kitchen 21st Feb 2020

I have so many bananas in my freezer I need to use up before the next ones come along as looking at the tree they will be ripe very soon…I have updated my original version of banana cake…Why? I get bored and think of how I can change something it doesn’t always work but sometimes it is for the better… I prefer using oil for one dish cakes by that I mean cakes, where everything is mixed together and cooking fat is just not the same here and neither are the cakes…Many Thai cakes are fatless and rice flour is used so they are very, very light…Quite nice but I like a cake with a bit of substance to it…

What has been cooking in my kitchen then?

Corn Beef hash for one…I haven’t made corn beef hash for a few years…Earlier in the week, I visited a new shop on the hunt for some cheese…Proper cheddar can be difficult to find here and as is the case once again after Christmas and the New Year stocks of some goods take a few months to start coming in again…I wasn’t lucky on this occasion but the guy had come across some Brazillian corn beef and at a good price…Hence corn beef hash…

I do know that corned beef to the English is not the same as corned beef to my American cousins…What my American cousins call corned beef we call Salt Beef…It gets confusing at times, doesn’t it…sigh…but interesting as well…

Salt Beef …a sigh of pleasure as I remember how my mum served it with pease pudding and a lovely clear gravy…also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint or Salt Beef…

Asa child it wasn’t my favourite although I got to like it as I grew older ..Does anyone remember the song Pease Pudding, hot, Pease Pudding, cold. Pease pudding in the pot 9 days old?

Back to Corn Beef Hash…

smart

  • I large onion chopped
  • 3/6 cloves of garlic we like lots of garlic
  • About a kilo of potatoes peeled and cubed
  • 1 1/2 tins Corned Beef.
  • Salt and pepper to season
  • Worchester Sauce (optional)

Parboil your potatoes until nearly cooked. In the meantime cook your onions and garlic until soft but not browned.

Heat your oil in a pan with a couple sprigs of rosemary(optional) Then drain and add your potatoes lightly crush then with a potato masher and cook as like roast potatoes turn halfway through cooking and about 15 mins before the end add your broken up corned beef and stir in gently…

If you are using eggs at this point you can make a small well in the mixture and crack your eggs in one per person into the wells made.

I didn’t add eggs this time as the family wanted cauliflower and broccoli in a cheese sauce.

smart

Once cooked add a shake or two of Worchester sauce over the top and serve either with crusty bread or a side of vegetables or salad.

Enjoy!

It seems everyone has a hankering for homemade cookies…These ones have blueberries and Chocolate in them…Oh and some oats…that’s the healthy bit or so I keep telling myself…lol

Carol’s Chocolate and Blueberry Cookies…

  • 1 cup of oats…I used rolled oats but quick oats are fine.
  • 3/4 cup of wholewheat flour…I did 1/2 cup wholewheat and 1/4 cup all-purpose
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4tsp salt
  • 1/4 cup chopped walnuts…the recipe said hemp seeds which I didn’t have…
  • 1 med banana mashed…I need to use these bananas
  • 2 tbsp coconut oil…mine is always liquid but if solid melt and cool
  • 1 tsp vanilla essence1/4 cup of honey or maple syrup
  • 1/2 cup blueberries
  • 1/4 cup chocolate chips

Let’s Bake!

Makes 8 cookies.

Mix your dry ingredients together and then in a separate bowl mash the banana. Add the coconut oil, vanilla and honey to the banana and mix well to combine.

Add the banana mix to the dry ingredients I did mine in two batches stirring well to combine in between.

Gently add the blueberries, nuts and chocolate. Allow the mixture to sit for about 15 minutes.

In the meantime heat your oven to 180C /365F or gas mark 4.

Then spoon or roll the mix into balls place on the prepared baking sheet and flatten slightly with your hand. Leave about a 2′ space between the biscuits they didn’t spread that much.

smart

Bake for 12-15 minutes until the edges are slightly brown remove from the oven and cool down…my oven tends to run hot so 12 minutes was ample next time it will be 11 minutes. Biscuits always harden as they cool…

I prefered these to the chocolate ones I made last week they were not as dry…

The banana bread is still being tested you tell how hard I am trying to use all the bananas up…The first one I used nuts and the one I made a couple of days ago I added sultanas …This next one I am going to add lime zest and walnuts…Hopefully, I will get a picture before they dive in and eat it…I am also planning gingerbread which I love and haven’t had for ages.

Pancakes are also being tested as it is Pancake Day soon…To be precise it is Tuesday 25th…Lily is coming today for the weekend so I will make pancakes early… I am also planning to make some banana ones I am going to mash the bananas into the batter and see how they turn out…

Tonight we are having one of our family favourites crispy pork and Kale…

Kanaa Moo Krob ผักคะน้าหมูกรอบพิเศษ

This really is a lovely dish if you like crispy pork belly…

That’s all from me for this week I hope you have a fabulous weekend and if you are making pancakes and have some great recipes please share…xx

Thank you for reading I invite your comments as always 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.

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 fabulous weekend xxx

CarolCooks2…This week in my kitchen…Chocolate Cupcakes, Morning Glory, Miang Kham, Sea Bass with Fennel

Welcome to Carol’s Kitchen and it just happens to also be Valentine’s Day…For those of you who are being taken out or having a meal cooked for them…Enjoy!

This week in my Kitchen 14th Feb 2020

I don’t cook very many chocolate cakes apart from brownies and cupcakes are little Lily’s forte…

Lily’s Chocolate Cakes… Makes 12.

Preheat the oven to 177 C/Gas mark 4

  • 3/4 cup of all-purpose flour
  • 1/2 cup of good cocoa powder
  • 3/4 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large egg at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup of brown sugar I used raw cane sugar
  • 1/3 cup of coconut oil
  • 1/2 cup of buttermilk
  • 2 tsp real vanilla essence

Let’s Bake…

Add all the dry ingredients to a bowl except for the sugars and stir or whisk to combine.

Lily making cupcakes

In a separate bowl add the eggs and whisk with the sugar and vanilla essence.

Pour half of the egg mixture into the dry ingredients and combine, then half of the buttermilk and repeat stirring until combined the mixture will be quite thin and batter-like.

Pour the mix into 12 cake cases it will only come halfway but will rise… Cook for about 20 minutes…The recipe stated 20 mins but my (Thai) oven needed a further 7 mins…and I increased the heat to Gas 5…

When the cakes are cooled then the fun begins …The icing…

Lily is getting to be quite a little cake maker…

I love Tamarind and it is that time year when the young tamarind can be found on the market stalls …

fresh young tamarind fruit

They are very pretty looking and have a soft nutty texture with just a slight hint of that sweet-sour tamarind taste which I love…

This tamarind sauce is a lovely dipping sauce or you can drizzle it…

 3 tbsp tamarind pulp with cup water in a small pan, bring to boil and simmer 5 mins.
Remove from heat and stand 15 mins you can help break tamarind down with a spoon, strain through sieve extracting as much liquid as possible.
To the tamarind liquid add…
  • 2cm peeled finely chopped ginger
  •  2 cloves finely chopped garlic
  • 1 1/2 tbsp palm sugar
  • 2 tsp fish sauce
  • 1 tbsp chilli/garlic sauce
  • 1 tsp soy sauce
Bring to boil, simmer 5 mins.
Whisk 1 tbsp cornflour with little water and whisk into sauce cook 1 min or until the mixture thickens.
Taste and adjust seasoning add more sugar if required.
Keeps in an airtight container in the fridge for up to one week.
I love this tamarind sauce with my favourite snack...Miang Kham…although I have made it at home some markets sell all the little bits ready cut in bags with the sauce much easier and they taste just the same as much of the food sold on the markets here is made in home kitchens and brought to market…
miang-kham-1188212_1920
I just love snacks here as many are just so healthy..fresh ginger, garlic, lime, shallots, nuts and wrapped in a Betel leaf after drizzling with tamarind sauce…definitely a favourite…
If you are at home and cooking a Valentine’s meal how about fish…easy to do it cooks itself while you are either chilling with a cocktail and reminiscing or watching a favourite movie…

This recipe was just sort of made up ..we had a friend staying with us from England and decided to steam some fish the Thai way but it was too big for our steamer so instead, we baked it in the oven covered with foil and just removed the foil 5–10 minutes from the end of cooking and it was very nice.

Sea Bass with Lime, Ginger and Fennel

Ingredients:

  • 2  Sea bass/ Bream or Carp – whole, scaled and gutted
  • Bunch fennel fronds or you can use while fennel sliced we just stuffed the cavity with the fennel fronds.
  • 3 Shallots – peeled and halved (for fish cavity)
  • 1  Bulb Garlic – unpeeled, halved (for fish cavity)
  • Thumb of Ginger – Sliced finely (for fish cavity)
  •  Lemon or Lime, (remove the skin because the skin makes it bitter)

This was a tip I picked up after we had made ours… from my  Thai daughter in law…. Always something to learn about cooking…

For the Sauce:

  • Dark & Light Soy Sauce
  • Splash of coconut oil  or a splash of Chilli Oil
  • Sugar
  • Lime
  • Fresh Chilli

Garnish (optional)

  • A few sprigs Coriander chopped
  • Spring Onions – sliced longways

 

Let’s Cook!

Preheat the oven to 180 C

.
Place the fish on a baking tray.

Fish with Lime and fennel

Prepare the vegetables and stuff inside the fish and around the tray. Make some diagonal cuts across the fish and push in a slice of lime… Drizzle with some olive oil and cover with foil.
Bake for 40 mins, then remove the foil and turn up to 250 C for a further  5-10 mins till skin is golden brown and crispy.

Fish with lime and fennel (2)
Rest for 5 minutes.

Serve with steamed rice, some morning glory or Thai Papaya Salad…A lovely light meal…

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

Thai vegetable morning glory

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

Ingredients:

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


Let’s Cook!

Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.

Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let the garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.

Enjoy!

Have a great Valentines Day however you are celebrating or not as the case may be…xx

 

Thank you for reading I invite your comments as always 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.

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 fabulous weekend xxx

CarolCooks2…weekly roundup 2nd -8th February 2020…

It’s that time of the week again… Time to relax and have a read…My tea this morning is Oolong Green Tea…What’s your early morning cuppa?…

steaming tea in a cup a book and a flower

Thank you to those of you who shared with us your early morning cuppa last week…The cold spell here seems to have eased somewhat the mornings now are just right a gentle sun and a light breeze…we could really do with some rain though not had any for about two months now…

Grab your cup and join me for a cuppa and a catch-up…x

Monday…The day when I try to find the good news on recycling and Climate Change…The day when I try to decipher just what is happening around the world and it certainly is a mish-mash…a hot potato…Lots of truths and half-truths…The bottom line methinks is we have to start doing just that little bit more, teach our children and grandchildren …make them aware…we need to be more aware…I also will name and shame as you know…I also think as a consumer we need to be calling out those companies who are blatantly flouting the rules…

honey bee

In my naughty corner last week…Governments and developers who build on reclaimed land from the sea and then wonder why at some point the sea reclaims the land…Doh! Bit of a no brainer really…Profit over brains…

But did you know that bumblebees are just as important as honey bees? That trees in the rainforests capture moist air coming in from the ocean and help produce rain in the plains thousands of kilometres away? That a forest helps create above ground and below-ground water sources?

https://carolcooks2.com/2020/02/03/recycling-and-climate-change3rd-february-2020nature-based-solutions-and-jute-bags/

Tuesday…now a designated non-blogging day for me…It was also the day we finally received our visa stamped for another year. The day when after two months of angst and stress…I have driven my family mad…and made myself ill…It was also the day when I realised just how deep and openly the corruption went…I am shaking my head here…I just didn’t realise…sigh…

Wednesday…Thank you to everyone who loves my whimsy rambles as much as I enjoy writing …Rarely planned I jot notes down through the week and on Wednesday I start to write and one thing leads to another…random thoughts with a theme( most) weeks…February is an interesting month lots has gone on in February over the centuries not all good but I omit the bad things as Wednesdays are for fun and nostalgia…See you this Wednesday…xxx

hippie vw camper van-1203391_640

https://carolcooks2.com/2020/02/05/whimsical-wednesday-with-carol-25/

Friday …the day when I invite you into my kitchen…as you know I believe in cooking from scratch and using all of the food as in rinds, leaves, stalks or stems etc…why compost it or bin it when you can use it?

The thing is most of these add more flavour and depth to your food and often have the most nutrients…Citrus peel/zest to me is the most wonderful thing…

zest-4180654_640 (1)

Make citrus extract powder: Make zest or twists (lemons, limes, oranges or grapefruit) being sure to remove the pith and allow to dry, about three or four days for twists, less for zest. Put in a blender (or spice grinder) and pulverize into a powder. Store in a clean jar.  Make citrus sugar: Make citrus extract powder and add it to sugar, or you can use fresh twists, put them in a jar with sugar, let the oil from the peel infuse the sugar and remove.  Make lemon pepper: Mix lemon extract powder with freshly cracked pepper.

Pop some lemon peel (with pulp and pith removed) in your brown sugar to keep it moist and pliable.

https://carolcooks2.com/2020/02/07/carolcooks2this-week-in-my-kitchenpickled-watermelon-rinds-chicken-jalfrazi-orange-peel/

Saturday…This week it was part 5 of Sally’s series on health and weekly shopping by nutrient…This week it was the turn of amino acids and liver health…#recommended read

vegetables-1085063_640

https://smorgasbordinvitation.wordpress.com/2020/02/06/smorgasbord-health-column-weekly-grocery-shopping-list-by-nutrient-part-five-amino-acids-and-liver-health/

That’s all for this week…Thank you for reading and thank you to all of you who have commented and shared my posts this week …I love your comments so please keep them coming…Make my day 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.

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 Sunday and a fabulous week xx

CarolCooks2…This week in my kitchen…Pickled Watermelon rinds, Chicken Jalfrazi, Orange Peel…

Hello and welcome to my kitchen…From having a glut of green bananas for the last two weeks it seems watermelon is now on the menu this week…Although I like watermelon I don’t love it…It tends to be too sweet for me…which is why I love the pickled watermelon rinds the best…

This week in my Kitchen 7th Feb 2020

Who knew you could pickle watermelon rinds…? Ronit did and that was where I first discovered how to pickle them…

I am all for using the whole part of a vegetable or fruit as although yes you can compost fruit and vegetable peelings I  however much prefer to use what I can before I do that…

Did you know? You can dry and grate an avocado pit?

Kitchen Waste Tip ( 1)

Avocado pits are dried then grated with a fine grater and used in enchilada sauce. This is a traditional ingredient in parts of Northern Mexico. Don’t use too much about 1 1/2 teaspoons should do the trick or you will make the sauce bitter.

Why? The health benefits of avocado and its pit are legendary and manyfold…

avocado showing pip -1238257_640

Prefer a smoothie? 

1/2 a dried pit(enough) for 2 persons, the flesh of the avocado, green apple and cucumber and blitz for a healthy smoothie…

Prefer tea? 

Dry the pit and break it down using a spice blender. Add a tablespoon of this powder to a cup of hot water and drink it slowly.

We love Indian Curry as much as we love a Thai curry…This week we thought as we had some bell peppers to use we would make our version of a Jalfrezi.

Chicken Jalfrezi.

Ingredients:

500 gm of chicken skin removed and cut into cubes.

For marinade:

  • 2-inch piece of fresh ginger peeled and either grated or as I do I blitz it together with the garlic.
  • 4-6 pieces of garlic peeled and grated.
  • 1/2 tsp turmeric
  • 1 tsp of garam masala powder
  • Salt to taste.

For the vegetable mix:

  • 200 gm of onions peeled and thickly sliced or chopped
  • 1-2 green chillies sliced
  • 250 gm fresh tomatoes quartered
  • 2 tbsp ghee/oil
  • Salt to taste.

For cooking curry gravy:

  • 2 tbsp Ghee/oil
  • 1/2-1 tsp curry powder
  • 2 tbsp tomato paste

Mix the ginger, garlic turmeric, garam masala powder and salt together. Coat the chicken and marinate for 2-3 hours.

To cook the jalfrezi heat your ghee in a wok then add your sliced onions, chillies, peppers and salt and stir fry for 5 minutes.

Add your tomato wedges and cook until the onions are translucent and the tomatoes half-cooked about 10 minutes. Lift out with a slotted spoon and set to one side.

Add 2 tbsp of ghee and heat then add your chicken pieces..sometimes I use legs or thighs. Cook on high heat for 5 mins, stirring.

Add the chilli powder and the tomato puree. lower the heat and simmer until the chicken is cooked. If it is too dry add some water we prefer a thinner sauce rather than thick and dry. Add the vegetables and cook for 5-10 mins.

smart

Taste and adjust seasoning if necessary…You can also add yoghurt/cream if using…If using a low-fat yoghurt rather than full-fat yoghurt then make sure the yoghurt is at room temperature or add some of the sauce to the yoghurt before adding back to the pan. Low-fat yoghurt can curdle.

Garnish with chopped coriander and serve with rice, mango chutney and flatbread or nan bread.

Enjoy!

Kitchen Waste Tip(2)

orange peel-1403256_640

 

Orange Peel Marinade

Dry your orange peels and then blitz to a powder…

For chicken…mix some of the powder with soy sauce and honey.

For a stew…mix some orange powder with cinnamon, rosemary and thyme.

For crumble… Add some orange powder to your topping before cooking or add to the fruit mixture.

N.B… Make sure you only dry the zest/rind remove the white pith as it will make your powder bitter.

You can also make powder with lemon or limes…great with fish marinades…

We are now in February…Did you opt and participate in Veganuary? Many people did and it was far more successful than originally thought…I didn’t although I did cut down on meat …we already eat a lot of fruit and vegetables …I have increased my purples though, Purple sweet potatoes, purple carrots, aubergines, beetroot and red cabbage and added some blueberries to my bread pudding…

The dairy industry is much maligned and is fighting back…They have decided to up the ante and we now have Februdairy…

cow-grazing

https://www.bbc.com/news/newsbeat-42990941

Of course, we could take the middle ground and look at becoming a flexitarian …Personally, that is more me and us as a family…After all, we need a healthy balanced diet and cutting out a whole food group doesn’t stack up as regards to our health.

What are your thoughts?

I am throwing this out here and inviting comments but ask that you remain polite and factual at all times…xx

Thank you for reading I invite your comments as always 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.

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 fabulous weekend xxx

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

CarolCooks2…weekly roundup 26th January -1st February 2020…

It’s that time of the week again… Time to relax and have a read…My tea this morning is Oolong Green Tea…What’s your early morning cuppa?… Thank you to those of you who shared with us your early morning cuppa last week…It has turned cold again here in the mornings not as cold as November but cold for me…Hubby laughs at me as he is in a thin tee shirt and I have dug out a long-sleeved, long too big jumper which I can snuggle into…I am warming up nicely now as I sip my Oolong tea…

Cup of green tea-1887042_640

Just a little extra info to those of you and I was one of them who don’t like green tea because of its bitterness…It is all in the brewing…   Green Tea is a lovely drink if brewed properly…

Enough of my chit chat… could talk the hind legs of a donkey….lol x

Grab your cup and join me for a cuppa and a catch-up…x

Monday…The day when I try to find the good news on recycling and Climate Change…The day when I try to decipher just what is happening around the world and it certainly is a mish-mash…a hot potato…Lots of truths and half-truths…The bottom line methinks is we have to start doing just that little bit more, teach our children and grandchildren …make them aware…we need to be more aware…I also will name and shame as you know…I also think as a consumer we need to be calling out those companies who are blatantly flouting the rules…

In my naughty corner, last week was Coca Cola…I mean it is pretty low to pass the buck and blame YOU the consumer as to why they will not be changing their plastic bottles isn’t it? I am not going to be adding to their media profile by showing an image of their bottles here. I think we all know what a Coke bottle looks like …Don’t we?

pollution-1603644_640

https://carolcooks2.com/2020/01/27/recycling-and-climate-change27th-january-2020banana-leaf-technolgy-and-roof-top-gardens/

Tuesday…now one of my designated writing and recipe testing days …This week as you know it is all about bananas and more bananas…Naughty but nice…haha

smart

Especially with ice cream…Aston ate two bowls…

Wednesday…

Carols Cookery Column over @ Sally’s where she is reposting my A-Z …and very well received it has been so far on its second release…This week it was the letter B not only Brocolli but tada..Bananas…haha

There really is no getting away from the number of bananas I have here…green, red, yellow…..By now I think you must sense a common thread here…x

https://smorgasbordinvitation.wordpress.com/2020/01/29/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-baking-soda-bananas-brocc

Whimsical Wednesday…

And not a banana recipe insight…It was National Soup Month and last week was a lovely Mushroom soup I mean who doesn’t love a bowl of banana mushroom soup…? I have been begged NOT to make this…Have you eaten Banana Soup?

I must admit I am tempted lots of lovely Thai flavours in this…Aston is still pulling a face which is saying Noooooo….haha

https://carolcooks2.com/2020/01/29/whimsical-wednesday-with-carol-24/

Thursday… Still a non-blogging day…I spent the day in the kitchen…

Friday…Is the day I invite you into my kitchen…A bit of a mixture this week Bananas Chicken Feet Curry, BananasJackfruit Salad, my favourite bananas Asian Beef Brisket… and finally Bananas Fried Banana Balls…

 

https://carolcooks2.com/2020/01/31/carolcooks2-this-week-in-my-kitchen-chicken-feet-curry-thai-vegan-jackfruit-salad-crispy-fried-banana-balls/

Saturday…

Time for part 4 of Sally’s fabulous new series shopping by Nutrient…There are times in all of our lives when we may have been lacking in iron, Vit C anything and we may have been at a loss as to what we can eat instead of popping a pill…

Sally had done all the work for you, easy to read and all ingredients which most of us buy anyway…Do pop over and have read…

https://smorgasbordinvitation.wordpress.com/2020/01/30/smorgasbord-health-column-weekly-grocery-shopping-list-by-nutrient-part-four-phosphorus-to-zinc/

That’s all for this week…Thank you for reading and thank you to all of you who have commented and shared my posts this week …I love your comments so please keep them coming…Make my day 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.

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 Sunday and a fabulous week xx

CarolCooks2…This week in my kitchen…Chicken feet curry, Thai Vegan Jackfruit Salad…Crispy fried Banana Balls…

Good morning and welcome to my kitchen…My green bananas are not so green any more it looks like smoothies every day, banana bread and a few more Thai snacks made with bananas are on the menu coupled with walking a few more miles…

1

We did distribute some of the green bananas around the neighbours…Yesterday we shared some fish from our pond…In return we were offered ..Yep… Bananas… my son politely declined explaining that we had many of our own ..it caused some mirth and laughter…He arrived home with some soup…Well, it is National Soup Month…The liquid part of the soup/curry was very tasty…The chicken feet, cubes of dried blood we all passed on except for my grandson he loves this curry…he also fully embraces Thai food including chicken feet soup…ซุปเปอร์ขาไก่น้ำข้น…

It is, truly, nature’s super-supplement.

By adding chicken feet to that soup/curry you are upping the ante as regards vitamins and minerals… Chicken feet are comprised of entirely of bones, tendons, and cartilage. I picture your grimaces and groans…

smart

I mean, yes it sounds gross. But what our bodies can pull from those feet nutritionally is pure magic. Nutrients are doing a dance in our bowls.

Me… I supp the soup I just don’t suck on the bones…A step too far…

Now for one of my favourite meals…Asian Beef Brisket…

spicy asian beef

Ingredients:

  • 2k Beef Brisket
  • 500ml beef stock
  • 200ml clear honey
  • 400gm shallots cut into quarters
  • 5 garlic cloves, crushed
  • 2tbsp oil…I use coconut oil.

FOR THE SAUCE:

  • 250ml rice wine
  • 70ml light soy sauce
  • 70ml dark soy sauce
  • 100gm fresh ginger finely chopped
  • 2 large red chillies, halved
  • 1tbsp 5 spice powder

FOR THE TOPPING:

  • 3 Limes cut into wedges
  • A handful ( a large) one of fresh coriander chopped
  • 150gm unsalted peanuts/cashews.
  • 2 red chillies sliced.
  • Coconut oil for frying or oil of your choice.

Lets cook!

Heat the oven 140c/120 fan or Gas numero 1.

Heat the oil in a large pan add the shallots and cook 5 mins

Add garlic and cook for a further 1 min.

Add stock and 100ml of the honey stir and cook for another minute.

Mix sauce ingredients together. Put Beef in a large pan and pour on sauce and stock. Cover meat with baking paper and two layers of foil ..put in the oven on the middle shelf and cook for 2 and a half hours. Remove from oven, baste meat well, reseal and cook for a further 2 and a half hours or until meat tender.

I actually do baste more than once during cooking.

Once the meat is cooked remove from oven, Pour juices from meat into a large frying pan and cook on high heat for about 15 mins or until reduced…don’t do a me and let it boil away..mmmm wasn’t popular when all I had to do was watch it reduce…Ooops

TASTE  to check the seasoning and adjust if required.

spicy asian beef

Pour 2 tbsp of the reduced stock over beef and return to oven on 220c for 15 mins…It will now caramelise and crisp the top…lovely.

Lastly, for the topping heat oil in a pan, add nuts and lightly roast…let them cool a little they will very, very hot, chop roughly, mix with sliced chilli and coriander …Put over the top of the meat and add a squeeze or 2 of lime.

Enjoy!

Jackfruit is very popular now in the world of Veganism as when the young jackfruit is cooked it is very like pulled pork as both the colour and the texture changes during the cooking process. Depending on where you live you may not be able to get fresh young jackfruit it is available in cans and I have heard that it is a good substitute for fresh young jackfruit…

I have more fruit this year as since the trees which overhung my garden have been trimmed back my resident squirrels don’t seem to come to this side of the garden…Yet…Or it may be that they just prefer bananas and mangoes at the moment.

Spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be ready to make the salad.

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if you are not vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…Or tinned tuna…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I made this dish… We were very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺

Tam Kanun Spicy Jackfruit Salad… we all loved it.

Talking of bananas I made some banana fritters well I had to didn’t I given that I have so many…They are really easy to make and taste very moreish…

Ingredients:

  • 300 gm of ripe bananas
  • 50 gm of rice flour
  • 50 gm of all-purpose flour
  • A pinch of salt
  • 1/4 tsp baking soda
  • I tbsp sugar
  • Enough oil to deep fry depending on the size of your pan.

Let’s cook!

Mash your bananas and add all the dry ingredients apart from the sugar. Mix well.

Heat your oil…When hot enough to fry then add the sugar this helps to keep the balls crispy.

Using two spoons drop balls of the banana mix into the hot oil…I cooked mine in two batches. Cook until golden brown.

smart

Approx 4-5 minutes.

Enjoy! We ate ours hot from the pan but they are also nice eaten with ice cream…

 

 

CarolCooks2…Weekly roundup…19th Jan-25th January 2020…

It’s that time of the week again… Time to relax and have a read…My tea this morning is Rosella…What’s yours? Join me for a cuppa and a catch-up…

tea time-1756497_640

Monday…The day when I try to find the good news on recycling and Climate Change…The day when I try to decipher just what is happening around the world and it certainly is a mish-mash…a hot potato…Lots of truths and half-truths…The bottom line methinks is we have to start doing just that little bit more, teach our children and grandchildren …make them aware…we need to be more aware…I also will name and shame as you know…I also think as a consumer we need to be calling out those companies who are blatantly flouting the rules…The shipping lines although this week I found one the 1st one in the world to announce they are plastic-free…

honey bee

Lots of good news about the bees it was lovely to hear in the comments about wildlife gardens and Brigid is getting her own hive ..I can’t wait to hear all about it…

https://carolcooks2.com/2020/01/20/recycling-and-climate-change20th-january-2020/

Tuesday…Is now one of my designated writing and recipe testing days I did, however, reblog Sally’s Blogger Daily I just love the pretty header…I was in great company there as Sally included my Mondays post..Thank you, Sal … Pete discussed films…Alien being one…and DG Kaye….who needs no introduction..interviewed the lovely Jane Sturgeon …All in all, I was happy to be on the same page….Enjoy the read x

https://smorgasbordinvitation.wordpress.com/2020/01/20/smorgasbord-blogger-daily-monday-january-20th-2020-recycling-carol-taylor-movie-alien-beetley-pete-qa-d-g-kaye-with-jane-sturgeon/

Wednesday time for me to indulge my whimsy….Anything goes…The past, the present or the future…and soup as it is National Soup Month…I am just loving my tomato soup the best I have ever made so fresh and tomatoey…

homemade tomato soup

Homemade Tomato Soup.

https://carolcooks2.com/2020/01/22/whimsical-wednesday-with-carol-23/

Thursday  Another no blogging day where I cook, test and research…Of course, a lot of ideas keep popping into my head for blog posts but I am sticking to this reduced blogging calendar…

 

Friday where I invite you into my kitchen …I was given lots of green bananas this week and a beautiful watermelon, some Chinese pears and some lovely little snacks made of fruit, coconut milk and bean curd steamed in bananas leaves…Very moreish we have such kind Thai family and neighbours…My plea for recipes for green bananas goes out again…If I let them all ripen before I use them we will never eat them all, of course, I can share around the neighbour’s but as they all have bananas trees in their gardens it is a bit like taking coals to Newcastle…One of my mum’s old sayings…

Of course, I made our favourite green banana koftas yesterday which went down a treat…For the recipe just click the link below…

https://carolcooks2.com/2020/01/24/carolcooks2this-week-in-my-kitchengreen-bananas/

Saturday I popped over to Sally’s where she posted Part Three of her weekly shopping by nutrients…#recommended….I think at some time in our lives we all have maybe wanted to boost our iron or Vit C….maybe some other nutrient…it is a really handy breakdown…

https://smorgasbordinvitation.wordpress.com/2020/01/23/smorgasbord-health-column-weekly-grocery-shopping-list-by-nutrient-part-part-three-calcium-to-manganese/

Sally has years of experience and gives out sound advice… a qualified nutritional therapist with twenty- two years experience working with clients in Ireland and the UK as well as being a health consultant on the radio in Spain. For more on Sally’s books and nutritional expertise please click the link below…

 https://smorgasbordinvitation.wordpress.com/my-books-and-reviews-2019-2020/

That’s all for this week…Thank you for reading and thank you to all of you who have commented and shared my posts this week …I love your comments so please keep them coming…Make my day 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.

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 Sunday and a fabulous week xx