Category Archives: CarolCooks2…In my kitchen

CarolCooks2…My weekly roundup of this weeks posts…Plastic, Hemp, Kaffir Lime Marmalade and Chocolate Cupcakes

Welcome to my weekly roundup time to take a pew, grab a drink, settle down and enjoy if you have missed any posts or if you just like to catch up once a week…

great reads a weekly roundup lady with electronic readerA busy week for me…Lily is and has been joined by her little friend Dam and yesterday was Thai New Year aka Songkran which means lots of water which was very welcome as it is extremely hot at the moment…The best option rather than taking to the streets with my water pistol at the ready was a water park…

 

I spent the day with a book under a lovely wooden gazebo with a coconut straw roof overlooking the action…Thai food, fresh mango and pineapple and lots and lots of kids…Oh and some beautiful koi carp swimming around beneath us…

The downside is I have not done very much cooking this week and next week I have another addition …Aston will be back with another boy in tow…For someone who really doesn’t like kids…well if they are well behaved we get on fine but as Lily has been joined by a friend I really can’t say no to Aston although I drew the line at a 2-week stay… I am just baffled as to why I seem to be a magnet for kids…haha

My first post of the week was Part 3 of Plastic which is such a big topic and I have some really exciting news for you in next weeks post on  Plastic…tomorrow even …

ear budshttps://carolcooks2.com/2019/04/08/plastic-part-3-our-actions-the-consequences/

It was then Healthy Eating and how to not have fussy kids which in turn become fussy eaters as adults… Kid learn by example so please just because you don’t like something give your kid and unbiased chance to maybe like what you don’t…The same food can be prepared in so many different ways which change the taste and texture so please to give your kids the chance to et a healthy balanced diet and enjoy their food explore those ways…If you are stuck for ideas drop me a message and the food i.e cabbage and I will send you ideas…

Diet-Eat smart-

 

https://carolcooks2.com/2019/04/09/healthy-eating-eat-smart-no-more-fussy-kids/

The middle of the week already doesn’t time fly when you are having fun? Time for my cookery column over at Sally’s…A delicious carrot and pineapple cake and a look at my little chef in the making baking biscuits…

https://smorgasbordinvitation.wordpress.com/2019/04/10/smorgasbord-blog-magazine-food-and-cookery-column-rewind-easter-treats-with-carol-taylor/

Waste not! Want Not! Time for me to get moving and rid my house once and for all of everything and anything which is getting into the waterworks and the waste system…Castille Soap…Which I had heard of and have memories of my nan and mother using it …Not so easy to obtain here well only in 250ml sizes so I have ordered some from Amazon and await delivery but I am looking at other options like coconut oil which is plentiful here…

olive on branchhttps://carolcooks2.com/2019/04/11/waste-not-want-not-week-19-castille-soap/

Next came the news that the voting for the annual Bloggers Bash awards is open… I was chuffed to bits to be nominated in the Best Food Blog Category and I wish all my fellow nominees good luck in this category and all the other categories …Of course, I would love to win…Who wouldn’t?…

https://carolcooks2.com/2019/04/12/the-annual-bloggers-bash-awards-voting-is-now-open/

A quietish week in my kitchen…Grandkids, their friends and Songkran…Took over…Lily made cupcakes and very nice they were…I managed to make a pot of Kaffir Lime marmalade and Lily helped with the Beef salad…I have just seen them off with their waterproof packs (money/phone) as it is more water fun…So methinks I may just have time to cook up a little something for a post I need to get off by tomorrow at the latest…Sorry, Sally for the delay…xxx…Snail mail xxx…The best-made plans of mice and men is the saying, isn’t it??? No matter how carefully project is planned, something may still go wrong with it.

The saying is adapted from line in “To Mouse,” by Robert Burns: “The best-laid schemes o’ mice an’ men…

https://carolcooks2.com/2019/04/12/this-week-in-my-kitchen-week-15-chocolate-cup-cakes-kaffir-lime-marmalade/

Last out of the starting blocks is a post about something we have all at sometime in our lives contemplated in one form or another…I have…Revenge…

https://smorgasbordinvitation.wordpress.com/2019/04/09/something-to-think-about-new-rs-of-life-survival-in-a-modern-world-revenge-never-really-sweet-sally-cronin/

Thank you for reading this post I hope you have enjoyed it …Enjoy your Sunday 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.com/i/caroltaylor3 

 

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://carolcooks2.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

This week in my kitchen…Week 15…Chocolate Cup Cakes, Kaffir Lime Marmalade…

Welcome to Week 15 in my kitchen…Chocolate and lots of sprinkles from Lily she has been cake making…It is so hot in the kitchen…I know it is the time of year and Songkram is this weekend the water will be most welcome…

Lily has been joined by her little friend for a few days a treat for her as she doesn’t get out of the village very often and all she keeps saying is Wow! Bless her…We went shopping yesterday which she loved and she goes swimming while Lily is having her lessons…A great leveller for us when you realise so many children are not so fortunate…

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 half way but will rise…

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

The recipe stated 20 mins but my (Thai) oven needed a further 7 mins…and I increased the heat to Gas 5…

Having been given a bag of Kaffir Limes and the leaves I got to thinking about what I could do apart from zesting and freezing the zest for recipes which although very nice you can only use so much…

Kaffir Limes and leaves

 

Ingredients.

  • 1 lb Kaffir limes
  • 3/4 lb Limes
  • 4 cups of filtered water
  • 4 cups of granulated sugar

Let’s Cook!

Wash the limes really well cut them in half and then slice very thin half-moon slices. The regular limes I removed the peel and segmented them.

Cover the prepared fruit with the water and put in the fridge overnight or for up to 48 hrs…The smell of limes was amazing.

When ready pour the mixture into a heavy based saucepan and add the sugar bring to the boil stirring until the sugar is dissolved keep stirring occasionally until the temperature reaches 222 F on a sugar thermometer. I stirred it almost constantly as I am very good at forgetting and burning anything containing sugar…

smart

When ready remove from the heat and transfer to sterilised jars. Once cool I keep refrigerated. It is a lovely marmalade if you love marmalade with lots of peel like I do and has a strong lime taste which I love and takes away from the sweetness… I made half the recipe as I always do when I am trying something for the first time…

Kanaa Moo Krob was one of the other stir-fries I made this week quick and easy…I also love kale although yesterday I had some lovely tenderstem broccoli to use.

Thai crispy pork and Kale

 

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 30 mins.

I normally cook on about 180/200 degrees to start and then reduce heat slightly to 160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped Kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning Sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

Thank you for joining me in my kitchen this week…xx

Before I go just a little reminder that I have been nominated in the Bloggers Bash Awards and I am chuffed to bits and if you have a favourite blogger who has been nominated then the vote is open so please make their day and cast your vote…

https://annualbloggersbash.com/2019/04/10/the-annual-bloggers-bash-awards-2019-vote-is-live/

Thank you again for joining me for this week in my kitchen xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

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://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

This week in my kitchen…Week 14…Spaghetti bolognese, Chilli Con Carne and Thai Shrimp cakes…

Welcome to week 14 in my kitchen still lots of rain and sunshine…We have water pistols at the ready Songkram preparations are getting into full swing lots of colourful clothes are on sale and all the shop assistants are wearing their colourful Songkram shirts…

 

Much of this week has been spent trying hair colours…Blue seems to be the colour for the boys…Lily has opted for unicorn colours which are on their way so you can guess what nanny will be doing…This is where my long ago hairdressing training comes in…haha

Not much on the cooking front…Spag bol and chilli in bulk…It freezes well and ideal for the kids when they come in wet, hungry and happy…

Chilli Con Carne.

chilli-con carne-chilli peppers

Ingredients:

  • 500 gm lean minced Beef
  • 1 tbsp Olive oil
  • 1 large onion chopped
  • 1 red or yellow pepper chopped
  • 3/4 garlic cloves, peeled and chopped
  • 2-inch piece of fresh ginger finely chopped
  • 1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 pint of fresh made beef or vegetable stock
  • 400 gm fresh chopped tomatoes
  • 1/2 tsp dried marjoram
  • 1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
  • 2 tbsp tomato purée
  • 410 gm can red kidney beans, drained or pre-soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic, ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook, stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

Spaghetti Bolognese.

Ingredients.

I kilo minced beef or pork sometimes I mix pork and beef…
1 large onion chopped
250 gm mushrooms sliced
3/4 cloves garlic
5/6 Fresh Basil.
2 bay leaves
8 large tomato coarsely blitzed or chopped
2 tbsp tomato puree.
2 tsp balsamic vinegar
2 tsp Worcester sauce
2-3 tsp mixed herbs
1 tsp sage.
Salt and pepper to taste

Let’s cook!
Heat a glug olive oil in a pan and saute onions and garlic.
Add the mince and cook until browned
Add tomatoes and cook for a few minutes then add tomato puree, mixed herbs, bay leaf, oregano, balsamic and Worcester sauce.
Cook on a slow simmer for 30 minutes and then add mushrooms, cook for another 10 minutes and stir in fresh basil…

This is where I taste and generally add more herbs as we like our Spaghetti Bolognese nice and herby.

Serve with freshly cooked pasta and some freshly grated or shaved parmesan cheese and some garlic bread.

These little shrimp cakes are quick to do and make a nice snack or starter for a meal…which would consist of other dishes maybe a curry, some stir-fried morning-glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…

Let’s Cook!

Thai Shrimp Cakes.

Thai Prawn Cakes (2)

This makes about 20 small cakes/patties or 10 larger ones.

Ingredients:

  • 400 gm of fresh prawns deveined/peeled and finely chopped.
  • 100 gm chicken meat( we used half a breast) finely chopped.
  • 6/8 very finely sliced lime leaves.
  • 2/3 tsp red curry paste.
  • 2 tsp fish sauce.
  • A tiny splash of coconut milk.
  • 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
  • Coconut oil or oil of your choice to fry the cakes.

Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.

But of course, if you want to use your food processor then that’s fine, to be honest, I don’t get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.

But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.

Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.

Drain on some kitchen paper.

Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.

Thai Sweet Chilli Sauce:

Sweet- chilli-sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional… Sometimes I Julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

N.B. 

MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.

The Asian Pear recipe I promised is on the menu this weekend as it has been quick tried and tested recipes this week…xx

Thank you for joining me for this week in my kitchen xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

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://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

This week in my Kitchen…Week 13…Green tomato and egg curry, Keffir Limes and Hotcross Buns…

Welcome to week 13 in my kitchen…Lots of rain mixed with the sun this week which means lots of puddles to play in with little Lily… Songkram is only a few weeks away so we can get out our water pistols .

The market is full of lots of new fruits and vegetables which have just come into season, Durian is everywhere as is Jackfruit and Asian pears, the trees are laden with keffir Limes and tamarind there is not much young tamarind around now as it is maturing but much dried tamarind is to be found  and the mango season is in full swing they are ripe and lovely which means lots of smoothies everywhere…

Easter is nearly here and in case you missed it…The recipe for Hot Cross Buns….

buttered hot cross bun

Thai Mango Chicken …One of our favourite dishes when mango is in season…

For the Mango Sauce:

  • 2 fresh ripe mangos, fruit scooped out (or substitute 2 cups frozen or canned mango)
  • 1 red chilli, de-seeded and diced, or 1 tsp chilli sauce or 1/2 tsp dried crushed chilli
  • 1 tbsp rice vinegar.
  • 1 1/2 tbsp soy sauce
  • 2 tbsp fish sauce
  • Juice of 1/2 lime
  • 1 tbsp brown sugar
  • 1 thumb-size piece ginger, sliced
  • 3 cloves garlic
  • 1/4 tsp turmeric
  • 2 kaffir lime leaves, Take out the vein and roll and finely shred.

For the Chicken:

  • 1 cup all-purpose flour (or rice flour)
  • 1/2 tsp salt
  • 2 to 3 chicken breasts, cut into 2-inch-long pieces or you can cook the chicken breasts whole and slice..I have tried both ways and think I prefer to slice first.
  • 1/4 cup oil for pan-frying
  • 1 red bell pepper
  • 1/2 to 1 mango, cut into chunks (to finish the dish) optional.
  • 3 to 4 tbsp coconut milk or water.
  • 1/4 to 1/2 cup fresh coriander, chopped. 

Let’s Cook! 

Place the 2 ripe mango cut into chunks, red chilli, rice vinegar, soy sauce, fish sauce, lime juice, brown sugar, ginger, garlic, turmeric and kaffir lime leaves in a food processor or blender. Blitz well, until more or less smooth.

Taste the sauce.

You should have a balance of sweet, sour, spicy, and salty. Add more sugar if you find the sauce too sour (this will depend on the sweetness of your mangoes). If not spicy enough, add more chilli. If not salty/flavourful enough, add more fish sauce. If too salty or too sweet, add more lime juice. Play with your flavours add a little at a time and keep tasting as you can always add more it is harder to adjust the balance if you have put too much of one thing in…Just keep tasting…

Set to one side.

Then In a medium bowl, whisk together the flour and salt. Add the chicken pieces and turn or gently stir them to coat evenly.

Heat a wok or frying pan over medium-high heat. Add the oil, then begin frying the chicken pieces, 3 to 5 minutes per side, or until light golden brown and cooked through. Remove chicken from pan and set on a paper towel.

Lastly, put a pan over medium-high heat and add the mango sauce plus red pepper. Bring to a gentle rolling boil, then reduce to a simmer and cook until the peppers have softened but are still a little crispy

If the sauce becomes too thick, add 3 to 4 tablespoons water.

Add the fried chicken pieces, gently stirring them into the sauce. If desired, add chunks of mango (fruit of 1/2 to 1 ripe mango). Simmer briefly, just until everything is hot.

Do a final taste-test for salt (tasting the sauce together with the chicken). Add a little more fish sauce or chilli if desired.

Transfer to a serving dish. Sprinkle with fresh coriander or some lightly pickled vegetables or deep fry some julienned vegetables and serve with  Thai jasmine-scented rice or rice of your choice.

Enjoy!

Next week I will bring you some recipes using Asian pears…

Asian Pears

Asian pears although similar in texture to an apple have the nutritional benefits of pears. These fruits are high in fibre, low in calories and contain a number of micronutrients that are important for blood, bone and cardiovascular health. Although delicious on their own, the light sweetness and crispy texture of Asian pears make them a unique addition to any salad or stir fry.

Durian…The king of fruits… This beautiful fruit is very nice to eat although many do not like the smell and indeed it is banned in many places…Airlines being one of them…

Durian fruit ready to eat

Durian is a very nutritious fruit rich in fibre, B-vitamins, vitamin C and various healthy plant compounds…It also makes for beautiful creamy ice cream…

Chef Anthony Bourdain once described it as “French-kissing your dead grandmother.”

Have you eaten or cooked with Durian? What are your thoughts?

Love it or Hate It?

This week’s Curry…Green Tomato and egg Curry…

There are lots of green tomatoes at the moment on the markets so I have experimented with this green tomato Curry… When I make a new curry or dish I always only make enough for 2/3 persons…Just in case…

Makes 2/3 portions

Ingredients:

  • 5 medium green tomatoes chopped
  • 3/4 spring onions sliced
  • 1 tsp garlic finely cut
  • 1 tsp fresh ginger finely cut
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 stem of curry leaves
  • 1/3 cup chopped brown onion
  • 2 tsp oil/ghee
  • 1/4 tsp turmeric powder
  • 3 green chillies chopped
  • 1/2 tsp red chilli flakes (optional)
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste.

Let’s Cook!

Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.

Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.

green tomatoes cooking with spices

 

Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.

Meanwhile, boil your eggs. Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.

green tomato and egg curry

Serve with rice or flatbread…

I would make this again it is a spicy little sauce but the chillies pack some punch here I tried it with brown rice but would have bread next time as the sauce would be lovely scooped and eaten with bread.

This week’s desserts have been mainly tropical fruits and durian...But Hubby loves a crumble so I had some lovely mulberries which I saw on the market so he got a treat my deconstructed crumble…

These berries which I have just discovered by chance are very similar to our Blackberries maybe not quite as juicy but they taste very similar called Mon Ton here. So I thought I would treat the men to an Apple and Mulberry crumble.

Yes, everyone from she who doesn’t cook desserts hardy ever…A dessert!

I  have always cooked dishes like crumble the way my mum always did but for once I thought I would try something new and deconstruct it!

The original crumble is lovely but you always get that bit between the fruit and the crumble which goes soggy…Don’t you??

Ingredients for the topping:

  • 50 gm butter
  • 50 gm flour
  • 50 gm sugar
  • 50 gm ground almonds.

Fruit compote.

  • 2 apples peeled and cored, sliced.
  • 2 cups of mulberries
  • 1/2 – 1 tbsp sugar.

Let’s Cook!

Put the apples and mulberries in a saucepan with 1/2 tbsp sugar and gently heat until the juices start to flow add a little water if required cook gently until the apple breaks down and is soft. The apples I get here are dessert apples so are quite sweet so I don’t add very much sugar…If you are using cooking apples then sweeten accordingly… I would use Bramley Apples in the Uk…I miss my Bramley apples.

Rub the butter into the flour then add the sugar and the nuts. Spread the mixture out on a baking tray and pop in a preheated oven on 180 degrees for 10- 15 minutes.

Crumble Topping

Stir once or twice to get an even golden colour. Watch it carefully as I …Yes, I did! I burnt the first batch… Then break up any large lumps.

Then assemble the fruit and crumble mix in layers… This went down a treat with the men here… They love it when I do my little sample batches…hovering they were…lolFruit crumble

I am so pleased I tried the crumble mix this way and it can also be varied you can use brown sugar and any type of flour you like. I mixed almonds and a few walnuts in the second batch I made and I might add cinnamon when I make it next time especially if I  use just apples.

You can also make any amount as long as all the measurement are equal. Today I made 20 gm for each ingredient as I was only making a sample the other day I did the 50 gm( that) was the one I burnt…

The topping has a nice sort of soft crunch to it and the sample I made today.. I didn’t get a look in although I didn’t mind I got a teaspoon full to try and the menfolk ate the rest.

It would also be nice served with custard, ice cream…Or my dairy free topping…I just whip a carton of chilled coconut milk and viola I had some lovely cream which tasted just as good as whipped fresh dairy cream…But Dairy free…How good is that? xxx

Thank you for joining me for this week in my kitchen xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

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://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

Week 12…In my kitchen…Durian Chocolate…Boquerones…

Welcome to week 12 in my kitchen and it has been a reasonably quiet week in the kitchen this week as I have little Lily staying for the next 6 weeks ish I think she means until she goes back to school…Aston has gone to his Thai nannies until the end of the month he tells me… He has been busy catching Lizards for dinner…Not our dinner but his and his Thia family’s dinner…I will share the recipe when I get it…

But I will share the pictures he sent me…I hope you are not squeamish…If so scroll down quick…

At the market this week I found some lovely small fish..beautifully fresh I just couldn’t resist so although they are fiddly to bone they are worth the effort and always invoke memories of our holidays in Spain.

Ingredients: For boquerones ( as they are called in Spain) 

  • 2Ib.( 1 kilo) Anchovies or other small fish.
  • 250-500ml White Vinegar.
  • 4-5 cloves Garlic.
  • 25ml.Virgin Olive Oil.
  • 4 Sprigs Italian Parsley.
  • Salt to taste.

 

SAM_6906

Let’s Cook!

Remove heads. Using your thumb remove innards and spine.

Rinse. Lay flat in a glass dish and freeze for 3 hrs.(Freezing the anchovies to -20C or -4F can prevent illness from parasites found in raw fish.)

Remove from freezer pour in vinegar to cover.

Finely chop garlic add parsley. Sprinkle over fish.

Pour Olive Oil in dish and salt if required.

Cover tightly with cling film and refrigerate for 2-3 hours.

They are now ready to eat.

Enjoy!

Durian fruit is in season at the moment and yes I know it is one of those fruits that you either love or hate…It is also banned in certain places…I myself don’t mind the smell it is like other certain flower smells which get into everything and I think that is why some people don’t like it…A cloying smell…Well, I was given a bar of Durian Chocolate…

Durian chocolate bar

Although I Like Durian I am not a fan of fruits when they are made in crisps and other things so was a bit hesitant to try it…But I did and it was very nice for a bar of dark chocolate the Durian added a really creamy taste to it. I also had to make sure kit was well wrapped as the smell would have taken over the fridge …But it set me thinking that it would make a lovely chocolate mousse or brownies which will be my next experiment methinks…

This week’s Curry…Kohzhi Milagu ( Pepper Chicken Curry)

The recipe was courtesy of my friend Mamik who provides me with authentic Indonesian Recipes….. Thank you Mamik another Cracker of a recipe but a scorcher or as my son put it he gets ring burn the next morning……. But a curry we have quite often now as it is so tasty…

Ingredients:

  • 500 gm chicken, thighs or breast cut into pieces.
  • 1 chopped Onion.
  • 1 cup chopped Tomatoes.
  • 2cm cinnamon stick.
  • 2tbsp ginger garlic paste..can use store bought, I just blitz tbsp garlic and tbsp ginger to paste.
  • 1/2 tbsp ground chilli…You may want to adjust the amount.
  • 1tbsp ground coriander.
  • 1 tbsp ground white pepper.
  • 1 tbsp Fennel Seeds.
  • 1 sprig Curry leaves.
  • Salt to season.

Let’s Cook!

Heat the tbsp oil in a wok and saute onion.

Add garlic and ginger paste mix well and cook 30 seconds. Add dry spices and stir to release the aroma. Add chopped tomato, stir and add chicken…….N.B. if too dry add some water.

Add salt and curry leaves.

Cook on low heat until chicken cooked if using thighs then these will take slightly longer.

Kozhi Milagu (Pepper Chicken Curry)

Serve with steamed rice and Raita and some homemade nan or flatbread.

For Raita I grate or chop finely a small cucumber, put in clean t/towel and squeeze out excess liquid…I was surprised at how much liquid there actually was.

Add to 8oz Natural yoghurt and a large handful of chopped mint and mix together. Serve chilled.

If you like you can add 1/2-1 finely chopped green chilli.

Warning: This is one hot mama of a curry.

Desserts are something which I don’t make very often but the hubby likes one now and again so to compensate for when I have made one to many curries or spicy Thai Stirfries I make him a pudding… This treacle Tart is one of his favourites…

Ingredients:

For pastry:

  • 225 gm Plain Flour.
  • 115 gm butter.
  • 55 gm Sugar.
  • 1 egg yolk.
  • Chilled water to mix.

For Filling:

  • 450 gm  Golden Syrup.
  • 85 gm Breadcrumbs.
  • Pinch ground ginger( optional)
  • Zest of 1 lemon plus 2 tbsp juice.

Let’s Bake!

Sift flour into a bowl and rub in butter to resemble fine breadcrumbs. Stir in sugar. Add egg yolk and chilled water a tbsp at a time until mixture comes together to form a ball. Wrap in cling film and chill 20/30 mins in the fridge.

Gently roll out pastry and line 9 inch tin or dish, lightly prick bottom of pastry with a fork, line with baking parchment and baking beans. Put in preheated oven 180 degrees/gas 6 and bake 15 mins remove baking parchment and beans and bake for further 5 minutes. Remove from oven and set aside.

Make the filling by gently warming syrup in a saucepan with fresh breadcrumbs, ginger, lemon zest and juice. When mixed together pour into baked case .NB. The mixture should be fairly thick consistency but pourable …..if required add more breadcrumbs.

Put into oven at 190 degrees and bake for further 25 minutes.

A slice of treacle Tart with custard

Serve with cream or hot custard.

Enjoy!

Thank you for joining me this week in my kitchen…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 I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

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://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

Week 11…In my kitchen…My first Sourdough Loaf…

 

Welcome to week 11 in my kitchen and what a week…At last… My first sourdough bread is cooked…Not perfect I am guessing… but edible and I checked out images and it looks the same as some other wholemeal sourdough loaves so I am happy with that as my first attempt at sourdough…

This week leaves me slightly knackered I think is the word…Lily is on her school holidays so is here for about 8 weeks she tells me…She started her swimming lessons yesterday so they are every day @ 4pm for one hour…Aston is in his final week at school ..Exams and a play for which I am trying to find a top…so far no luck so Lily and I are off to search, today…The plus side is it all helps me reach my target of 10,000 steps a day…

Sourdough.

 

To give my starter a helping hand I used 50/50 with wholemeal flour and it worked I am really grateful to Tabula for sending me the link to The Perfect Loaf as he ( Maurizio Leo) gave excellent instructions and tips far better than the original book that I brought …

I do need digital scales which are on order as cups are not so accurate and I think he was right…My next loaf will be a white one and I am expecting the holes to be bigger as it seems that using wholemeal flour the texture of the bread is denser.

I am sure anyone who makes wholemeal sourdough will tell me if I am correct…

 

It did, however, have a nice crust and I didn’t burn the bottom…haha…All in all, for the first attempt at sourdough I am pretty pleased and its name is Phoenix ( as ) suggested by Sally…

This week’s Curry:-  Panang Curry

Phanaeng, also spelt phanang, panang, and other variants is a type of red Thai curry that is thick, salty and sweet, with a nutty peanut flavour.

Ingredients:

  • 1 ½ -2 (14-ounce) can coconut milk
  • 2-4 tbsp Panang curry paste
  • 1 tbsp creamy peanut butter
  • 1 ¼ lb boneless skinless chicken, thinly sliced
  • 1-2 tbsp fish sauce 
  • 2 tbsp brown sugar
  • 1 tsp tamarind paste concentrate (or more for more tang)
  • 1 shallot, thinly sliced (or ½ red onion)
  • 1 red bell pepper, thinly sliced
  • 3 kaffir lime leaves, optional
  • ¼ cup Thai basil leaves

Let’s Cook!

Without shaking the can, skim off two tbsp of the coconut cream and add it to a sauté pan set over medium-high heat. Add the Panang curry paste along with the peanut butter and cook for 1 minute. Add the chicken and stir to coat, cook for 1-2 minutes. If at any point the sauce begins to stick to the pan, add a couple tbsp of water to deglaze. Stir in the remaining coconut milk, starting with 1 1/2 cans (adjust with more later if desired.) Add the kaffir lime leaves, fish sauce, brown sugar, sliced onion, and red bell pepper. 

Allow the curry to come to a simmer, lower the heat and let simmer for 2-3 minutes or until the chicken cooks through. Taste and adjust with additional coconut milk, sugar, tamarind, or fish sauce as desired. Turn off the heat and stir in the basil. Serve warm with rice or cooked rice noodles.

penang-Thai-curry

If desired then you can drizzle the top with a little coconut milk. This curry is very tasty and quick to cook you can cook it while your rice is cooking…20 minutes and you have a lovely curry…The tamarind gives it that extra depth of flavour it is one of my favourite additions to a sauce.

My other cooking plans went out of the window over the last few days as it has been frantic with the end of term concerts and exams…Today I walked 13,689 steps the recommended target being 10,000 steps per day… by the time I go to bedibyes I think it will be closer to 14,000. Final count as I am not moving any more( 14,315) I think I will sleep well tonight..A short post for me but I will catch up in the week with my cooking…

By the way, I got some lovely lemons today…Not something I often get here and they are quite big, organic from the North of Thailand…What to make???

fresh lemons organic

Thank you for reading this post…Until next time stay safe if you are experiencing high winds or snow…x

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and wellbeing.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

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://carolcooks2.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 having a great weekend xx

CarolCooks2…Weekly roundup…Jackfruit, Jerk Fish, Bioplastics, Intermittent Fasting and more…

My doesn’t time fly when you are having fun? Welcome to my weekly roundup if you have missed any posts  …Take a pew, grab a drink, settle down and enjoy!

great reads a weekly roundup lady with electronic reader

There is something for everyone this week…Who enjoyed their pancakes? I sure did and had maple syrup and lime juice on mine…

I am kicking all those foods out that have little nutritional value in my healthy eating plan and focusing on things which have more nutritional value …Like a pancake…What does it contain?  Eggs, milk, maple syrup, lime juice, grass-fed butter…5 out of 6 sounds good to me…In moderation…I thoroughly enjoyed mine…

After my weekly roundup, it was over to Sally’s where again there was something for everyone from how to cook the perfect roast dinner, numerology, book reviews, music and so much more…Enjoy!

https://smorgasbordinvitation.wordpress.com/2019/03/03/smorgasbord-blog-magazine-weekly-round-up-estate-agent-code-gardening-roast-dinners-numerology-italian-cookery-editing-music-and-books-galore/

Now it’s time for pancake recipes…From the Shrove, Tuesday pancake remembered from my childhood to the Traditional Thai pancakes…

 

https://carolcooks2.com/2019/03/04/pancake-day-5th-march-aka-shrove-tuesday-mardi-gras-or-fat-tuesday/

The myths around intermittent fasting and the do’s and dont’s uncovered…simplified…

questions-2245264_640

https://carolcooks2.com/2019/03/05/healthy-eating-intermittent-fasting/

The new series from Sally and myself over at Smorgasbord Magazine…Healthy Eating and cooking from scratch the essential Vitamins explained…In this issue Vitamin B1.

https://smorgasbordinvitation.wordpress.com/2019/03/06/smorgasbord-health-column-with-sally-cronin-and-carol-taylor-cook-from-scratch-to-prevent-nutritional-deficiency/

Waste Not! Want Not! This week I looked at the good news about bioplastic…How agave, corn and avocado waste are being utilised…

 

https://carolcooks2.com/2019/03/07/waste-not-want-not-week-14-waste-to-bioplastics/

Lent something I have always observed since a child…Who remembers making the palm crosses?

What will it be this year? I think we need to get creative and one of the comments was giving up holding grudges I thought that was brilliant …What will you be giving up?

https://carolcooks2.com/2019/03/07/lent-a-40-day-fast-what-will-you-be-giving-up/

Rounding off the week by joining me in my kitchen…Grandad loved his organic homegrown radishes which Lily brought him they were lovely and hot as a radish should be…

https://carolcooks2.com/2019/03/08/week-10-in-my-kitchen/

Thank you for reading I hope you now feel refreshed and enthused and ready to enjoy  a wonderful weekend  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.com/i/caroltaylor3 

 

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://carolcooks2.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