Category Archives: CarolCooks2…In my kitchen

CarolCooks2…Weekly Roundup…Schooldays, Salpicon and much more

Just in case you missed any posts this week…Or you like to do what I do and that’s snuggled down in my favourite chair and have a read…They are all here in one post so grab your favourite chair and a drink, settle down and enjoy…There are recipes, music and more…You could even add a healthy snack of popcorn, your favourite music and read…Enjoy!

lady eating popcorn-3281583_640

First up I was invited to share my schooldays over at the lovely Norah’s…I had to dig deep as my very early years apart from getting the sense of being happy I can’t remember teachers names…Obviously, that changed as I got older I hope you enjoy learning more about this (sometimes) opinionated whimsical English lady…x

Carol Taylor's thirst for learning and inquisitive mind

I have always loved this photo of me such peace and innocence on my face…

https://norahcolvin.com/2019/08/12/school-days-reminiscences-of-carol-taylor/

Monday...The official start of a new week saw lots of goods new in my weekly update of recycling and the enviroment…I do think though the single news of how a couple catered for their wedding breakfast using waste food was such a great example of how much good food is wasted when people are starving… my heart as well as being  saddened  as truly no one should starve but it also made me realise that we should all take responsibility instead of just coasting through life without a care or a thought as to HOW we are so lucky to live on this beautiful planet and how we are the caretakers and should be preserving it for future generations…Our children and our grandchildren…

wedding-invitation-3838842_640

https://carolcooks2.com/2019/08/13/the-latest-news-on-the-environment-and-recycling-13th-august/

Tuesday...The day for commonsense coupled with a healthy diet …Fads come and go and even work for a short while until we get bored and cannot face another hour of such a restricted regime…Long term they do not work…FACT…Long term…

Lips-chocolate-woman

Lips and chocolate

FACT…I have lost just over 6 stone aka 40 kilos…This last week another llb off…This is over the last 4 years with much of it over the last year…I have given it another little push the more I learn about myself and my body I adjust what I eat as I go along…But I eat normal food and I do not restrict my self I moderate my self and I have cut down a lot on m alcohol this past year which is why the boost in m weight loss…I feel so much better and have more energy…I sleep better and I still enjoy the odd sundowner just not every single evening…So please pop over and join us we are a friendly bunch…and leave your guilt at the door..It is not allowed in…We all enjoy our food…

https://carolcooks2.com/2019/08/13/eat-smart-eat-healthily-and-lose-weightno-gimmicks-just-common-sense/

Wednesdays… The day where anything goes…My day to chat to reminisce …share a short story…some music and we should all have music in our lives…A recipe or two…Last week it was National Lemon Meringue pie day and world honeybee week…as I said I share whatever I like or when something just wows me…Anything goes…x

Hammock palm trees beach

https://carolcooks2.com/2019/08/14/whimsical-wednesdays-with-carol/

Wednesday was also the day when I shared one of my friend Sally’s posts on how there are many diet plans which have been proven to cause nutritional deficiencies…Ricketts

I thought that was an age-old disease that had been eliminated years ago…Not so!

Scary but preventable and a must-read #Recommended

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-health-and-food-in-the-news-nutritional-deficiency-on-the-increase-keto-diet-industrially-manufactured-foods-lack-of-sunshine/

Thursday…Where I share my world…How I live ..my travels…traditions…x

https://carolcooks2.com/2019/08/15/life-on-the-farm-thai-potatoes-rice-and-banana-leaf-wrapped-desserts/

Thursdays also see me over @ Esme’s Salon once a month…Where I am journeying through the culinary alphabet…This month it is the letter S…Do you know what Salpicon or Salt Hoss is???

Header letter S Culinary Alphabet

There is also so much more so please pop over and say hello…Squid Salad anyone?

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

Friday…Is the day where I give you a peek inside my kitchen what I cook…Last week sees us making lovely jalapeno rolls …All went fine until we cooked them…uncooked jalapeno wraps with cream cheese

We had put too much of the cream cheese and jalapeno filling in them …the fat was too hot and some split…we got crispy bits and they tasted lovely…Nice and spicy but not picture worthy so take two is today…Friday I will show the finished Jalapeno rolls in all their golden scrumptious glory…my mouth is watering already …x

https://carolcooks2.com/2019/08/16/carolcooks2-join-me-in-my-kitchen/

Saturday…Our liver…It is one of our major organs and we most certainly need to respect and care for it because without it we would not be here…Simples…

https://smorgasbordinvitation.wordpress.com/2019/08/14/smorgasbord-health-column-major-organs-and-systems-of-the-body-the-digestive-system-part-four-liver-diseases/

That concludes my week …I do hope you have enjoyed it and found something that you loved or was helpful or you just liked…I thank you for each and every one of your comments they truly make me happy…I love them…If you enjoyed something please share and spread the word…Have a great Sunday wherever you are …x

See you tomorrow with my weekly recycling and environment updates post and do I have lots of good news for you…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!

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 having  a great weekend xx

CarolCooks2…Join me in my kitchen …

It has been a funny old week this week one of those bitty weeks …Do you get those?…

We have had some heavy tropical showers and now I am listening to a lovely drip, drip, drip…yep the ceiling,, Again…If anyone tried water torture on me I would be immune … haha…

Pak Dong…Is Thai pickled cabbage which comes in many forms from just cabbage or cabbage and green onions this week I added some small yellow eggplants…

Ingredients:

  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • 12-15 sm yellow eggplants halved
  • Coarse Salt.

Method:

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Pickled cabbage with egg plants

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier or sour more than others. Just play with it and you will soon discover your ideal version.

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.

This recipe is suitable for vegetarians and vegans.

Enjoy!

We love chorizo which is quite expensive here as it is imported and also as much as we love it we eat in moderation as it is also processed sausage…Chorizo contains several nutrients that have a beneficial effect on your health but, because it also has some nutritional drawbacks, you should consume it in moderation as it contains lots of sodium and fat…

This recipe has healthy liver a small amount of chorizo cooked with onions and it was a hit with everyone it had the spiciness of the chorizo and was quick to cook. It was also a throw it together one as your cooking so ingredients are approx…x

Ingredients:

  • 350 gm chicken liver
  • Approx 3/4 inch chunk chorizo cut into slices
  • 1 yellow onion sliced
  • 3-4 cloves garlic crushed
  • 1 tbsp balsamic
  • 1/2 tbsp Worcestershire sauce
  • Salt and pepper to season
  • Olive oil

Let’s Cook!

Heat a good splash of olive oil in a pan add the onions and cook for about 2 minutes add the chorizo and then the garlic cook for about 5 mins until the onions are soft and the chorizo slightly browned.

Add the liver and cook for 3-3 minutes then add your balsamic and Worcestershire sauce. Season with salt and pepper and cook until the liver is just cooked.

Chorizo liver with vegetables

I served with mashed potato, green beans, courgettes, cauliflower and broccoli…It would go equally well with pasta…

As a quick stir fry it went down well everyone liked it and it was quick to cook…

This edible flower was one we saw last week at the Farmers Market foraged in the hills of  Northern Thailand. It is eaten raw not steamed or cooked but eaten raw with bamboo soup…An occasional delicacy not seen often my daughter in law was very pleased as she had not eaten this one before..she loves to forage for flowers and mushrooms herself so was keen to try it…

Thai foraged edible flower

There are numerous Thai soup recipes. Soup is eaten almost daily, as an accompaniment to a Thai meal. Unlike in the West, it is not served as a first course but is served with all the other dishes on the table. In Thailand, at a family-style meal, everyone shares from the serving bowl, by spooning some of the soup into his own spoon.

This youtube video shows you how to make bamboo soup and the Yanang Juice is canned but if you do wish to make this soup it will probably be easier to obtain the juice canned. If you haven’t heard of Yanang juice then I wrote a post a while ago about Yanang and its health benefits…Click here to read about Yanang Juice…

My daughter in law is the one who makes this soup here in my kitchen and the flowers pictured are what would be eaten with the soup or something similar. Raw or steamed vegetables are a staple food here and eaten with every meal.

Our jalapeno snacks came out ok...However, we are going back to the drawing board making them smaller( not so much cream cheese filling and using different spring roll wrappers…

uncooked jalapeno wraps with cream cheese

Spring rolls wrapped in their filling ready to cook

Take two will be next week...Some of them split which meant crispy bits BUT the flavour was there …The jalapeno heat…They were tasty just not perfect for a photo but the taste testers loved them enough to request a rerun…But that’s cooking for you not everything comes out perfect every time…

There is no second-guessing kids is there.?.. Our grandson Aston went to the local shop yesterday after school to get a treat for after his dinner…He came back with a big bunch of Morning Glory which is Thai water spinach which he had as an extra vegetable last night and requested it again tonight…

morning glory fresh from the market

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.

Stirfried Morning Glory
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.
Serve with steamed rice or as a side dish.
Enjoy!

I hope you have enjoyed this week in my kitchen and if you have any questions about the recipes, please ask…

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

 

This week in my Kitchen…Homemade Burgers…

 

Welcome to this week in my kitchen…

Finally, I have found some Jalapenos after weeks of searching and waiting so tomorrow we can try these new jalapeno rolls ..Just a spoiler…haha…Burger buns located so I will be giving you some recipes for burgers…Mine I ate as a patty with some salad as unless they are really good buns …I don’t eat them but everyone else did and pronounced them good…Nannie’s burgers are the best according to Aston not as greasy as Mud Burgers…Yep, that is the name of one of our local burger providers…

We are also back to normal or as normal as I will ever be in my kitchen…My son is back so that means I can sometimes just be the sous chef as we share the cooking…

Salmon Burgers…

Ingredients:

  • 1 1/4 pounds middle cut of salmon fillet, skin and pin bones removed
  • 2 tbsp dijon mustard
  • 1 tbsp mayonnaise
  • 1 tbsp lime juice
  • 1/2 tsp grated lime zest
  • Pinch of cayenne pepper
  • 2 spring onions(green) onions, chopped
  • 1 cup plus 2 tbsp panko (Japanese breadcrumbs)
  • Kosher salt and freshly ground black pepper
  • 2 tbsp extra-virgin olive oil, plus more for brushing
  • 4 brioche buns or burger buns split
  • Tartar sauce and arugula, for topping

Let’s Cook!

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lime juice, l lime zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the spring onions, 2 tbsp panko, 1/2 tsp salt, and black pepper to taste. Gently mix until just combined.

raw slamon patty mixture

At this point, I always make a small patty and cook it just to test the seasoning…

Line a baking sheet with parchment paper and brush with olive oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Preheat the grill.

cooked salmon patty

Spread the remaining 1 cup panko on a plate. Press both sides of the salmon patties in the panko. Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain; season with salt.

Meanwhile, arrange the buns, cut-side up, on a grill pan and cook until toasted, 1 to 2 minutes. Serve the patties on the buns; top with tartar sauce and arugula.

Salmon patty spicy rice and salad

At that point, I hadn’t been able to get burger buns and had mine with just a mixed salad and some spicy rice…It was nice and I even let the boys try it and they loved it…The common consensus was that next time we would put the salmon patty in a bun and it would be very nice and tasty…

Our next experiment was a beef patty which before we have made with red onion and parmesan and very nice they are…For a change, we thought we would still use red onions bit use chorizo…

Line a baking sheet with parchment paper and brush with olive oil. Divide the beef mixture into 8 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Beef and Chorizo Burgers

  • 600 gm of good minced beef…grass fed if possible
  • About a 4-inch chunk of chorizo sausage crumbled or finely chopped
  • Red onion finely chopped
  • Salt and freshly ground black pepper to taste
  • 1 egg beaten
  • 4 tbsp of panko bread crumbs.
  • Cheeses slices or grated cheddar
  • 8 slices of bacon( optional
  • sliced tomatoes, peppers and onion to serve.

Let’s Cook!

Lightly cook the chopped or crumbled chorizo and allow to cool then mix all the ingredients together…I always mix burgers with my hands as it combines the onion etc much easier.

Heat the olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties (in batches if necessary) and cook until browned on the bottom, 3 to 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the centre, 3 to 4 more minutes. Transfer to a paper towel-lined plate to drain;

Some people like their beef burgers slightly pink in the middle …I don’t but each to their own and cook your patties to your own taste…

beef patty

 

To serve we added onion, peppers and tomato and topped with grated cheddar cheese…also some grilled bacon.

Pork, Apple and Sage Burgers.

  • 300 gm of grass-fed pork mince
  • 4 tbsp of panko breadcrumbs
  • 1 apple peeled and cut into small dices
  • 1  small red onion finely chopped
  • 1 egg beaten
  • 1 tbsp dried sage
  • Salt and fresh ground black pepper
  • grated cheddar for topping
  • Bacon as above( optional)

Let’s Cook!

Mix all the burger ingredients together..get those hands mucky…haha…I added the apple uncooked but next time I will cook the apple lightly in some butter and sage before adding…I also experimented with blue cheese instead of cheddar on my tester but my testers thought it overpowered everything else and was too strong…

pork burger patty

I also toasted my bun but only had the bottom half..and left half of that…I really only like nice bread and those buns to me were not although everyone else enjoyed them and decided I was just being fussy( again)

Next on the horizon is a custard tart…I used to love my mum’s custard tart…But most of the recipes I see now all have condensed milk in them…Why? … it makes the tart much sweeter and loaded with unnecessary fats and sugar…I will be making mine just as my mother did… it will be delicious and far healthier than most of the recipes I see now…

Haha…I think we need that after pigging out on these burgers…

Thank you for reading and if you enjoyed the recipes please feel free to share xx

About Carol:

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

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

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

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

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

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

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

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

 

This week in my kitchen…Cempedak Fruit…Crispy Belly Pork and more…

I have done more eating than cooking this last week as I have been away for a few days my daughter came over for a visit it was lovely… lots of yummy street food and I discovered a few new fruits and curries to add to my recipes…

One such fruit was the Cempedak fruit in the Thai language called Champada (จำปา [th] ) which is a relative of the Jackfruit and often called the ugly cousin as when it is ripe the skin goes from green to a muddy brown colour. It is not however as big as the jackfruit it is more the size of a rugby ball, cylinder in shape with a slightly squished in the centre.

Thai Cempedak Fruit

Photo credit: anwarsiak***sibuk*** on Visualhunt / CC BY

Highly aromatic when ripe with the taste being a mix of banana and pineapple it is lovely eaten fresh or as we discovered very nice lightly battered and deep-fried…I do love the Thai batter as they use mainly rice flour which makes for a lovely crispy batter not at all stogy like flour-based batters can be. Unfortunately, I don’t have an image of that as they were so very nice they were eaten before I could take a picture…Very yummy they was.

It has quite a large seed which can be boiled and eaten like a small potato.

The tree bark is used as a yellow dye to colour the monk’s robes.

The fruit is rich in Vitamin A & C plus heteriflavon C which is used to eliminate the cause of Malaria parasite. With a high water content, it is also rich in enzymes, bioflavonoid, ascorbic acid and rich in minerals and vitamins.

An around healthy fruit which although found predominately in the south of Thailand I am hoping I can find some here in the North.

I came home to a nice Thai Green Curry cooked by my son…

Green Curry is always a family favourite here a flavoursome curry with mushrooms and eggplants.

My Kombucha scoby is growing well so I think by now I can transfer the scoby to my big jar and start production in earnest…I love Kombucha it has lots of health benefits as well as being delicious to drink. I really don’t like drinking anything distasteful for my health unless I really have to…

Crispy Pork and kale…or Kanoo Moo Krob as it is called in Thai…Is a family favourite…Pork Belly is a favourite with the Thais and sold on nearly every street corner, either chopped and eaten with a spicy chilli dip and sticky rice or added to a stir fry ( as below) or other stir-fries with Thai Basil which is also very nice.

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 40 mins depending on your oven.

I normally cook on about 180/200 degrees to start and then reduce heat slightly to160 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.

crispy belly slices

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.

crispy pork and kale

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!

That’s all for this week there will be more recipes next week and don’t forget I am over @Sally’s on Wednesday with lots of yummy recipes see you there…

Just in case you missed the previous post on my Cookery Column @ Sallys it is all on the link…Bread rolls, pickles and much more just right for those summer BBQ’S

Thank you for reading and enjoy the recipes xx

About Carol:

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

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

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

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

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol( Moi)

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

Twitterhttps://twitter.com/TheRealCarolT

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

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

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

 

This week in my kitchen…Homemade Sausages and Sausage Spice mixes…and a smoking hot chilli

The sea caviar was popular last week…A lesson to self…Don’t put it in the fridge…

By now I am in sunny Phuket well I hope it will be…We are here until Tuesday and meeting up with my daughter who is travelling over from Australia so that will be lovely…I will reply to your comments on my return as I am not taking my laptop and although I will have my phone it is not easy…Getting old and I like a properly sized keypad…haha…

What has been cooking in my kitchen this week then? Chilli Con Carne was on the menu the other night…After my epic disaster with the last one, I was relegated to being the sous chef and chopping vegetables…

Home made chilli con carne

I have added the link for chilli just in case you missed the recipes last time and there is also a recipe for a vegetarian chill made by my friend Richard…

Just lately my phobia about food when I don’t know its origin or who made it has got worse maybe it is because I am reading and researching more about food…My phobia stems way back from childhood when we were on our annual holiday to Great Yarmouth and for many years we stayed at the same guesthouse…I have many happy memories apart from this one…Mrs Horne was the lady who owned the guest house and she did all her own cooking and baking with the help of her mother…

This particular evening homemade meat pies were on the menu…Bear in mind I was about 8 years old and my father was a stickler for manners and eating up our dinners.

Cutting open my pie …This green stuff came out…My reaction was horror and at the top of my voice, I said I am not eating that it is green…My father’s reaction was to tell me through gritted teeth to be quiet and eat it!

My mother on glancing at my plate quietly picked up and returned to the kitchen telling my father… she can’t eat that…What transpired was that a very apologetic old lady came out of the kitchen and explained that with the bit of pastry left over she had made herself a greengage jam pie…That was what landed on my plate with potatoes and gravy…

Needless to say for an 8-year-old it scarred me for life…haha…From that day to this anything which I don’t know the origin or if it looks or sounds suspect in any way invokes that feeling of horror and I can be turned off anything in a trice…Hence why I have always cooked from scratch…So there you have …A humble greengage pie covered in gravy…gave me my phobia…

Hence I always make my own sausages or buy them from a friend here who makes her own sausages ( I have watched) she was married to a German gentleman so makes really lovely German sausages also many of the markets here make their own sausages which means natural sausage casings are freely available…

Sausages frying

A quick tip on how to spot a natural casing is if the sausages on display are not all a uniform shape but all slightly different and maybe wider at one end from the other.

Firstly I will give you two recipes for Sausage spices which are easy to make as most people have the spices in their store cupboards and it helps with the rotation of your spices as they do lose their flavour if they sit in your cupboard for an extended period…

These mixes are lovely if you are buying your meat already minced… I will also give you a recipe for making your own sausage meat from scratch.

Sausage Spice Mix

This spice mix is enough for 1lb of meat once mixed in the meat chill for about 3 hours as the meat must get really cold before filling your casings…but of course if you want to make a larger amount then store in a sealed container but remember not to use fresh garlic but dried if storing which is why with this mix I just make as required.

Ingredients:

  • 3 ½ tsp of Paprika
  • 1 ½ tsp of salt
  • ½ tsp of fennel seeds
  • 1 tsp of freshly ground black pepper
  • ¼ tsp of red pepper flakes ( optional)
  • 1 tsp of garlic granules ( I use fresh garlic)

Mix all the spices together or if you like your fennel a bit finer then blitz or grind in a pestle and mortar then use as required.

Italian Seasoning

This Italian seasoning is very nice if you don’t have Italian seasoning but have dried oregano and rosemary then use those…

Ingredients:

  • 2 tsp dried parsley
  • 2 tsp Italian Seasoning
  • ½ tsp Fennel Seeds
  • 2 tsp of salt
  • 1 tbsp of minced garlic
  • ½ tsp paprika
  • 1 tsp red pepper flakes
  • 2 tsp minced shallot

Mix all the ingredients together this mix is enough for 2 lbs of meat.

A Quick Tip I always make and cook a small patty just to check the seasoning and adjust if required.

Sausage Casings.

Natural sausage casings are generally made from pigs intestines although sheep’s, goat or cattle are sometimes used. The intestines are scraped, flushed and washed with salt and water either by hand or machine and have been used for centuries.

A video showing how to clean the casings.

 

Organic food regulations only permit natural casings.

As I stated above you can spot whether or not natural casing is used in sausage production as the sausages will not all have a uniform shape.

Artificial Casings.

Artificial casings are made from collagen often from cattle skin, cellulose or plastic (not eaten)

If you buy a lot of sausages you may notice some have a plastic skin which has to be removed or it separates when cooking.

Vegetarian Casings.

Are 100% plant-based and used in Halal or Kosher food making.

The Sausage.

I expect you were wondering when I would get to this part… I think making sausages is a great idea as you can introduce so many flavours and spices which to buy are generally expensive and unless you are buying Artisan ones the other ingredients are probably questionable…

Ingredients:

  • 2 ¾ lbs Lean Pork…Hip or shoulder
  • 1lb 2 oz Belly Pork
  • 1lb 2 oz Pork back fat
  • 3 oz salt
  • 1 ½ tsp dried sage
  • 1 tsp freshly ground black pepper
  • 1 tsp ground nutmeg
  • ½ tsp ground ginger
  • 6 oz breadcrumbs or medium oatmeal
  • 250 ml iced water
  • 6 metres (20 feet) 28–35mm (3⁄4–11⁄2in) sheep or hog casings, soaked and one end knotted

 

A quick tip If you put the Pork fat into the freezer for 30 minutes, it will mince more easily without melting.

Let’s make Sausages

Chop the meat and fat into chunks and chill thoroughly.

Mince the meat and fat through a coarse mincing plate onto a deep, wide tray when mincing alternate pieces of meat and fat.

Mix the salt and spices with the bread crumbs or oatmeal if using and sprinkle this mix over the minced meat and get those hands in there and start to mix. Drizzle in the iced water and mix thoroughly to ensure the spices are distributed evenly.

Now make your little tester patty and cook…Taste and adjust the seasoning as required.

Now mince the mixture again through a fine mincing plate.

If you are lucky to have a filler nozzle then fit it and fill those casings making sure it is not too tight or they will burst when you make your links.

Twist the end of the sausage to close it and decide on the length you desire for each sausage and pinch the sausage easing the meat away to form a gap in the casing then twist the sausage twice…Remember when you do the next sausage twist in the opposite direction or the links will unravel easily.

If you have any air bubbles then prick the skin at that point using a cocktail stick or a sterilised needle. If the mixture is too loose within the skin squeeze from the closest link and twist the skin again…

As with anything new practice makes perfect.

Homemade Sausages

Your finished sausages on the BBQ

I hope that you have enjoyed this post on how to make your own sausages and if you enjoy as there are so many different flavours you can make …

You can mix pork and beef, chicken sausages are nice…

My favourite sausages are:

Cheddar cheeses and jalapeno

Chicken, pancetta and rosemary

Basil and tomato

Apple and caramelised onions

Red onion and parmesan

The beauty also of making your own sausages is that you can make a mix of flavours something to suit everyone…How good is that?

Enjoy and have fun …xxx

I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…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!

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 had a creative week and enjoy the weekend xx

This week in my kitchen…Sea Caviar, Steak & Kidney Pie, Batu and more…

It’s Friday…Let the weekend begin and why not the sun is shining and all is quiet..I had a lovely head massage this morning and then my monthly trim…A lovely massage booked I think I am going to try the rice milk oil one when I come back from my jolly to sunny Phuket…I am so excited I will be seeing my daughter who is popping over from Australia it has been a couple of years so I am sure there will be a few tears…Happy tears…x

What has been cooking this week? Fahija filled tortilla wrap…Which got me thinking … Similar to a sandwich or burrito, a wrap uses a pliable flatbread or tortilla to roll ingredients into a portable, handheld meal.

wraps...the thai way

If I am making a sandwich for hubby then butter is the first thing on the bread and then the filling…Tortilla wraps are slightly fewer calories about 30 calories, lower just a smidgen on the fibre, half the protein and fewer carbs than bread plus we have the butter which ups the anti…Which means a tortilla wrap eases slightly ahead and it does seem that we put more salad and veggies in our wraps than in a sandwich…I always tuck my ends in and the daughter in law ties a strip of the banana leaf around hers…

Fillings:

  • Chicken Caesar Wrap: One half cup cold cooked chicken breast meat, lots of Romaine lettuce, a tablespoon or two of Caesar salad dressing, and a few shavings of Parmesan cheese.
  • Garden Veggie Wrap: Your favourite garden salad blend, like sliced tomato, onions, shredded carrots, and cucumbers, mixed with raw spinach and a little Italian dressing.
  • Scrambled Eggs and Feta Wrap: Two eggs, scrambled with chopped sun-dried tomatoes, and a light sprinkle of feta cheese. ( mine)

I couldn’t believe how popular beetroot is...Which is good and it is one of my favourites …Today I had a beetroot and orange juice…I don’t have it every day but probably 4 out of 7 days…I also picked up a lovely big bag of passionfruit which is my big favourite and some fried bananas as I was waiting for the bus…The lady was frying them and I just couldn’t resist however I did only have two very small pieces and handed them over to the menfolk…

Speaking of which however hot it gets and it is currently 44C…Hubby will still eat meat pie…I make individual ones and then he can have pie and I have my Thai food…

two meat pies

For fillings, I either make mince and onions, Steak and Mushroom or hubby’s favourite steak and kidney…

For the pastry

  • 250g plain flour, plus extra for rolling
  • 140g cold unsalted butter, roughly cubed
  • 1 large egg  yolk
  • 1 small egg  whisked with 1 tbsp milk, for the egg wash

For the filling…Steak & Kidney

  • 1 ox kidney, about 400g/14oz, get it fresh from your butcher. Pig’s and lamb’s kidneys only need short cooking time so if used add 15 mins before the end of cooking.
  • 1 kg trimmed braising or stewing beef
  • 250g flat mushrooms, unpeeled but wiped with a damp cloth
  • 3 tbsp vegetable oil
  • 100g unsalted butter
  • 1 large onion,  peeled and thickly chopped
  • 2 cloves of garlic crushed
  • 50-85g plain flour, depending on how thick you like your gravy
  • 600ml fresh stock or  water and 1 tbsp vegetable bouillon powder
  • 1 large bay leaf
  • salt and freshly ground pepper

Let’s Cook!

It’s important to cook the meat a day ahead so that you can discard any fat that has risen to the top, and so that the pastry doesn’t slump in the face of a too-warm filling, so up to 48 hours ahead -make the pastry. Whizz the flour and a pinch of fine sea salt together for a few seconds in a food processor, then add the butter and whizz until the mixture looks like coarse breadcrumbs. Whisk together the egg yolk and 3 tbsp water and whizz with the pastry until it collects in a ball. Wrap in cling film and leave it to rest in the fridge for at least one hour…

TO COOK THE MEAT.

Cut out the white central core of the kidney and  (discard). Cut the kidney into bite-sized pieces. Cut the beef into bite-sized cubes and cut the mushrooms into chunks.

Heat 1 tbsp of the oil in a large, heavy frying pan over medium-high heat. Throw in the kidney and fry until lightly coloured. Tip into a colander to drain.

Wipe out the frying pan and return it to low-medium heat, adding 25g/1oz of the butter and 1 tbsp oil. Tip in the onion and fry for 10 minutes, stirring occasionally, until soft and slightly golden add the garlic for the final 2/3 minutes.

Transfer to a large casserole, using a slotted spoon.

Preheat the oven to 160C/gas 3/fan 140C. Tip the 85g/3oz flour into a large plastic bag, and season it generously. Throw in the beef and shake until lightly floured. Return the frying pan to medium high heat, adding a little more oil and butter if needed. Shake off any excess flour (reserving it) then fry the beef in batches until golden-brown. As each batch is done, transfer it to the casserole.

Adding more oil and butter to the frying pan if necessary, fry the mushrooms for about 2 minutes until starting to wilt, then add them to the casserole with the drained kidneys, stock or hot water, bouillon powder and bay leaf, plus the excess flour in the bag if you like a thick gravy.

Stir well, cover and cook in the oven for 75-90 minutes until the meat is tender and the sauce is thick. Cool thoroughly, then put in the fridge (preferably overnight) so any fat will solidify – it can then be skimmed off and discarded.

In the morning – return the pastry to cool room temperature, then roll it out thinly on a well-floured surface. Invert a 28-30x23cm, 6.5cm deep pie dish on to the pastry. Mentally add an extra 1cm all round, then use the dish as a guide to cut out the pastry lid. From the remnants, cut out enough 6cm-wide strips of pastry to go round the dish – they should cover the flat rim and about halfway down the insides.

Lightly butter the rim of the dish and line it with the strip(s) of pastry, sealing any joins with a little dab of water. Butter the shoulders of a pie raiser or an upturned egg cup and stand it in the middle. Spoon in the meat mixture to come level with the top of the dish.

Don’t overfill: reserve any excess gravy to serve hot with the pie.

Brush the pastry rim with a little water, then drape the pastry lid over it, pinching the edges to seal. Cover with cling film and keep in the fridge if not baking immediately.

Finally, an hour before serving – preheat the oven to 200C/gas 6/fan 180C. Make four slashes in the lid of the pie, then brush with the egg wash. Bake for 35-45 minutes until the pastry is golden brown, turning the heat down 10-20º after about 20 minutes. Remove the pie from the oven and leave it to rest for around 10 minutes before cutting into it.

These instructions are if you are making one large pie…If I am making individual pies I just cut a strip of pastry to go around the top of the dish fill the dish with the meat mixture and add a pastry top…This cuts the calories…But if like a large pie and want to cut nice slices then a pie bottom can be added.

Of course, the cooking time will also need to be adjusted…For an individual pie depending on your oven, it takes approx 25 mins.

Enjoy!

One of our favourite Thai meals is some grilled or BBQ fish ( Batu)…Lily loves this..With a spicy dip and fresh raw and/or steamed vegetables with sticky rice…As you can see we eat a lot of vegetables …This dip is made with roasted eggplant and pounded in the pestle and mortar with garlic and chillies…

Batu and vegetables

Kombucha Update…

My scoby is growing nicely I reckon maybe a week to 10 days and I can start my Kombucha….I will then give you the recipe…

I need another fridge all these pickles I need a pickle fridge…All of my family love pickles they only walk paste the fridge and in they go and grab some pickles…The jalapenos are lovely a really nice bite to them…But I needed to pickle garlic again…

Pickled Garlic…

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional)

2 x 250-300 ml jars with good lids

Let’s get pickled!

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.

two jars of pickled garlic

The garlic will be ready to use in about a week but improves over time. If you like pickled cucumber or jalapenos I add added the link here

New for me…Seaweed Caviar or as it is called here grape bunch seaweed…

sea caviar with chilli dip

Also, known as sea caviar it is quite rare and harvested by hand diving …It gives a lovely pop in your mouth and with the chilli sauce, it is nice…I actually only got 1 small piece as Lily and Aston both love it and disappeared with the pot of chilli and the dish and it was soon gone xxx Has anyone else tried this…I know my friend Thelma has she eats it with salt, vinegar, ginger root and chilli which sounds rather nice…Have you tried it???

I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…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!

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 had a creative week and enjoy the weekend xx

CarolCooks2…Weekly roundup…Recycling, Recipes, Banana Fertiliser and so much more…

Where is the time going? My regular readers know the drill…A comfy chair, a drink, settle down time for a good read…Lots of goodies for you this week…A good mix and something for everyone…Well unless you are a rocket scientist…haha.

great reads a weekly roundup lady with electronic reader

The Kombucha scoby is getting fatter and showing some white so I am guessing from what I have been reading that it is happy and doing its thing…Any hints and tips would be gratefully received for this newbie ( hopefully) successful Kombucha brewer…x

To any new readers…Welcome and if I haven’t personally thanked you for the follow it is because either your blog shows as private or your profile doesn’t link to your blog…I do however appreciate the follow…Thank you 🙂

To all those spammers...unlucky if I can block you I will or just get rid…You are not wanted or even read you are wasting precious energy and time…Begone!

Monday’s post was once again...Plastic, recycling any news I think is interesting and I will never run out of ideas…I watched a beautiful programme yesterday about Japan’s Earths, Enchanted Islands and the water which comes down in abundance from the mountains to the rice fields and the villages below …when it reaches this village …where no detergents are used when washing up the scraps are just washed in this beautiful water and each house has a carp pond underneath being bottom feeders they eat all the scraps and the water stays crystal clear as it was from its source it was amazing to watch…Absolutely amazing programme…A simple, effective system…

I explored using banana skins as fertiliser, Growing food without soil and should we be teaching kids how to grow food in schools…The answer was a resounding yes to that and it is happening around the world so many good news stories in the comments which I will go into tomorrow …

https://carolcooks2.com/2019/07/08/plastic-waste-and-recycling-latest-news-seaweed-and-banana-skins/

Eat Smart, Eat Healthily is now starting to reap the benefits for me …I have so much more energy..even in this heat…I am the lightest I have been for many, many years and I can’t believe I have taken this long to get my brain in gear and realise that…Yes, I still enjoy the odd treat…I eat food I love I just watch my portions…The best thing is I can go shopping here as the clothes sizes are smaller than the UK equivalent …I can pick from the racks for the first time in a long time and it is fun…Between my ideas and recipes and Sally’s health tips, I have cracked it…I hope you can too xx

Thai Duck Larb

https://carolcooks2.com/2019/07/09/eat-smart-eat-healthily-recipes-wacky-diet-corner-and-some-commonsense/

I am back! Wednesday every fortnight over at Sally’s….This week I kicked off with measurements as they vary around the world and ingredients as well I still get stumped at times and have to look it up…I kept seeing a stick of butter in the ingredients list …We don’t all know what it is…I didn’t…I do now…So a plea to all you lovely home cooks spare a thought for those of us who may not know what some of your ingredients are…Pretty please…

https://smorgasbordinvitation.wordpress.com/2019/07/10/smorgasbord-blog-magazine-the-cookery-column-with-carol-taylor-cooking-terms-weight-conversions-and-foods-names/

Thailand…My home and The Land Of Smiles…I was told today at the market that my Thai was good…Go me…I was certainly smiling at those words…

https://carolcooks2.com/2019/07/11/travel-and-traditions-the-land-of-smiles/

Beetroot…One of my favourite vegetables…and it seems many of my readers favourite as well…Please if you have any recipes using beets share with us and I will link back to you…

Red Beetroot with leaves and one cut beet

https://carolcooks2.com/2019/07/12/this-week-in-my-kitchen-beets-week-2-and-kombucha/

Healthy Eating I can’t stress the benefits enough…However, stress can also kill…Of course, it can provide us with thrills and get that adrenaline going…But it can also KILL…Sally is the lady to listen too as she knows her stuff she delivers her knowledge clearly and concisely…She doesn’t( like) me pull any punches she tells it like it is… but leaves the reader feeling positive and knowing what to do…Keeping our heart and other major organs healthy can ensure we have a chance of living a longer life …Worth a read? I think so…x

heart-care-1040248_640

https://smorgasbordinvitation.wordpress.com/2019/07/09/smorgasbord-health-column-major-organs-of-the-body-part-three-the-heart-and-stress-connection-by-sally-cronin/

I hope you have enjoyed this post and the variety and found something which you enjoyed or learnt about…Thank you for reading…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 are all having a great weekend and your week ahead is a joyous one xx