Category Archives: Cook from scratch

CarolCooks2…weekly roundup 18th October -24th October 2020… Recipes, Health, Whimsy, Volkswagen Currywurst…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read… I hope you enjoy this much-shortened version…Relax and Enjoy! (1) Weekly Roundup

My first post of the week was on Tuesday 20th…Halloween Tales and recipes…

From what I have been reading Halloween in many places is not happening this year and in others, it has been curtailed or there may be some virtual goings-on planned…I am sure by now though the decorations are up…

I have lots of trivia, sweet potato recipes, soup from the lovely Dolly, and the obligatory cocktail…

https://carolcooks2.com/2020/10/20/29239/

Wednesday: My doesn’t the time fly today it’s  The Culinary Alphabet with a twist…The letter H (noocH)…Now, nooch I have just discovered is Nutritional Yeast something I haven’t used but very popular with the Vegan community…You learn something every day in the blogging world which is great…

https://carolcooks2.com/2020/10/21/the-culinary-alphabet-with-a-twistthe-letter-h-nooch/

Thursday: Part 1 unseasonable -affective disorder…

Something I had not heard of but on reading, I could see the relevance thanks to Sally @ Smorgasbord Health…

Health Column

It really isn’t until we are prompted to think about health, our diets, and lifestyles that we can attribute and improve our health by adjusting certain parts of our lifestyles and diet…Quite simple really…Head over to Sally’s and you can be sure of great advice and remedies for better health something we all aspire to…See you there #recommended read

https://smorgasbordinvitation.wordpress.com/2020/10/19/smorgasbord-health-column-unseasonal-affective-disorder-lockdown-elderly-part-one-by-sally-cronin/

Fruity Friday…The Juniper Berry

A lovely versatile little berry that makes lovely sauces is a great aromatic in stews and dried it is a beautiful spice…in Northern Europe particularly in Scandanavia, it is a popular addition to cabbage and sauerkraut.

https://carolcooks2.com/2020/10/23/fruity-friday-the-juniper-berry/

Saturday Snippets:

I have lots this week for you, recipes, health and trivia, and The Who…My Storks are still here sometimes just one and a couple of times this week he or she has brought along some mates …they fascinate me as they stand around in a semi-circle and chat and when it’s time to go they take their formation and away they go…

https://carolcooks2.com/2020/10/24/saturday-snippets-24th-october-2020/

That’s all for this week’s roundup a rather short week again…one of the positives… less writing has made my stats boom…go figure… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are affected or in the path of these wildfires in California…Please stay safe…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learned..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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

Thank you once again for reading this post I hope you all stay safe and healthy xx

Saturday Snippetts…26th September 2020

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…today it is rather blustery here as we are in the path of hurricane Noul who is wending his way from Vietnam…however we must have been on the edge of his path as apart from some heavy rain and some wind he passed us by with a whisper…

Please join me in what I hope is an enjoyable read… whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Cookery Corner…This week in my kitchen…

What have I been cooking this week? It was time to do some pickling Onions and pickled garlic...Some lovely Cream Cheese Bread which was delicious definitely a keeper so as teaser just a picture of the bread on its first prove…Soup… I always like to keep some soup in the fridge…Bread Pudding that always goes down well…Pork fillet with lovely Brandy Sauce…cinnamon buns…Shepherds Pie a nice quick meal when you are stuck for time …Always a curry and a stir fry and a duck Larb which was very nice…

The recipes as I said last week which are on my blog I will add the link the rest will be in my cookbook…Spoiler Alert!

The Naughty Corner…will be where I name and shame or where I add my two penneth about what I think is wrong with the world…Today it is about my thoughts on how bad Climate Change really is …Forest fires and severe flooding have been occuring in countries around the world and it is getting worse…

The Climate Change activists are gaining momentum as are the voices on Carbon emmisions…I agree that temperatures are hotting up and ice caps are melting HOWEVER if proper housekeeping was applied and we listened to the indiginous people who have carried out proper land management practises for years the fires and the floods would NOT be as bad… we would have a proper picture of climate change although we have gone through many cycles over the centuries…Ice Age being one…Man has to take some responsibility as we don’t own the world we are tenants…Nature owns the world and if we were not here it would quickly reclaim it…

Mismanagement … the erosion of landscapes is partly caused by MAN with their mining excavations or by me, you, governments, manufacturers, fishermen..far to many to list but we ALL have a collective responsibility whether we have a postage stamp size plot, a few acres or something in between we should be effectively managing that…

The earliest wildfire smouldered approximately 419 million years ago and are recorded as a low-intensity burn…Low intensity, mosaic or patch burning is designed to provide protection to the environment and to communities and is usually conducted in spring and autumn and autumn-like conditions when weather is mild and fire behaviour is moderate and easier to manage.

It is our duty as custodians of this beautiful world…Our government and big corporations should also play their part…no one is exempt…THEN we would really see how bad true Climate Change really is…

Let’s have some Music…I’m in my Acapella phase at the moment…

Not quite as refined as last week…I did love that…this one made me smile and sometimes we need something to make us smile I know I do…

Trivia…

  • Hey, Jude” was produced by the renowned English record producer George Martin. Martin was knighted in 1996 for his remarkable contribution to music and popular culture.
  • “Hey, Jude” was the first single Apple Records ever released. FYI: Apple Records is a record label founded in 1968 by the Beatles.
  • With a length of approximately 7 minutes and 11 seconds, “Hey Jude”, upon its release became the lengthiest single ever released. Its massive success inspired the release of long singles in the music industry.

Wellness Corner with Sally Cronin…

This week Sally is talking about Salt in our diets and our blood pressure…Salt like low-fat food and various other foods have been vilified and we have been advised to cut down or cut it out or in the case of low fats meals to be vigilant about our fat intake well we all know turned out a few years later there was backtracking as low fat generally means more added sugar and salt…

https://smorgasbordinvitation.wordpress.com/2020/09/21/smorgasbord-health-column-blood-pressure-and-the-salt-debate-by-sally-cronin/

Did you know?

Passengers alighting at Helsinki Airport in Finland starting from earlier this week will have a speedier – and much fuzzier – way of getting tested for COVID-19.

A team of dogs has been deployed to fill their snoots with eau d’arriving passenger to sniff out those infected with the virus behind the current global pandemic.

Just because…Jellyfish for Dinner?

The oceans stock of fish is being depleted by overfishing so thoughts are turning to what other types of seafood can be eaten to allow stocks to build up…Jellyfish is one such option…

The Cannonball jellyfish, also known as the cabbage head jellyfish, is a mostly harmless (it’s edible if you know how) variety that sometimes washes up on beaches in large numbers. It is shaped like half an egg and maybe up to 7 inches in diameter. It may be bluish or yellowish with a brown border. It is a good swimmer.

The venom of the cannonball can give a mild sting, but generally, brushing against this jelly isn’t enough to result in a sting. It goes without saying, that what would be a mild sting on the skin will be a very strong sting if the nematocysts get into your eyes.

The Cannonball jellyfish often plays host to this type of Spider crab. It provides shelter and transportation for the crab, and presumably the crab shares the food that the jellyfish kills. Maybe the crab even takes a little nip of the jellyfish now and then.

The Cannonball Jellyfish is considered a delicacy in Japan, but it must be prepared properly, which usually means it is dried. However, you must understand that to be edible, it must be harvested while still alive and healthy. The ones washed up on the beach should not be eaten because once they are beached they quickly start to deteriorate.

The question is ...Would you eat a spicy jellyfish salad or have you?

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…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!

National Organic Month…what is organic and which foods are classed as organic and how are they certified?

I am firmly in the camp of those who buy fresh, organic produce from local farmers.

But what is organic and which foods are classed as organic and how are they certified?

Well, it seems that the organic food market is fast becoming a multi-million dollar industry…Should we be scared? I am!…so far in my lifetime and I could be proved wrong and am happy to be proved wrong however I don’t know of any big national conglomerate which is totally organic…

Organic farming first began as an alternative method of farming, a healthier way of farming without growing produce using man-made pesticides and fertilisers or contain and use genetically modified organisms (GMO’s)…There are still these small farmers who have no official certification but they follow to the T organic procedures and also take a whole farm approach and practise long term sustainability thus protecting the environment.

This is where local knowledge is a bonus as is getting to know your farmer…You also know that your carbon footprint is very low… Farm to the door can just be a few minutes or a few miles and delivered with a smile.

The certified large scale producers produce the food which your local stores sell…typically that food has travelled long distances…

These operations may buy specific allowable products, such as fish emulsion or blood meal to use as fertilizer rather than working within the farm to increase soil fertility. While this decrease in synthetic chemical use benefits the environment compared with industrial agriculture, these methods may not promote long-term sustainability, since off-farm products usually require greater fossil fuel use than sustainable farming practises.

Some research shows that organically produced crops have higher nutritional content than comparable non-organic crops, and some people find organic foods to be tastier.

The question remains, however, whether organic food shipped in from across the globe is truly a sustainable method of food production. Certainly organically produced food from a local farmer who employs an integrated whole-farm approach is fairly environmentally sustainable, though the economic sustainability of such an endeavour can be challenging.

Although we must decrease our reliance on fossil fuels to combat climate change, many organic policies do little to address the issue of sustainability, focusing instead on the strict list of prohibited substances, rather than a comprehensive long-term view of farming and food which your local farmer does…

It would be near nigh impossible to cover the whole world with regard to organic farming procedures and produce…Here are the top four…some surprises here for me…

China…always in the news one way or another and much of it not complimentary…I hold my hands up when I say I look at where things I wish to buy are produced and steer clear where possible…There has also not been a shortage of reports in the news citing food quality and safety scandals…HOWEVER…there is a rapidly expanding food culture plus there is a revolution in ecological food and ethical eating in China’s cities.

There is the development of a “formal” organic sector, created by “top-down” state-developed standards and regulations, and an “informal” organic sector, created by ‘bottom-up’ grassroots struggles for safe, healthy, and sustainable food. This is generating a new civil movement focused on ecological agriculture and quality food.

My research is leading me to believe that globally people are speaking and doing…not relying on the big multi conglomerates but looking at their local areas what they can do and they are doing it!

BUT…be very careful when you are buying from a small company as all is not as it first seems…Way back when I lived in the UK…I loved Burts Bees their soaps and natural products…It seems the lure of big money and trust me the big conglomerates have that…brought them out…

Brands like Burt’s Bees attract environmentally conscious consumers. They rely on being marketed as local and natural, but many people have no clue that these brands are part of globe-spanning corporations.

Quality often drops as a result.

Which leads me to conclude that will the small farmers win us over or be swallowed up? I think I know the answer to that in my heart…Yes, I am scared!

Thank you for reading..enjoy your week, laugh a lot and be kind xx

About Carol Taylor: 

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

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

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

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

Have a great week, stay safe and be well xx

How healthy is your Breakfast?

Breakfast or brunch is the first meal of the day for most people…

It should set us up for the day and give us the energy to work or play until our next meal… What we start the day with also varies around the world and also maybe depends on the temperature…I mean if it is freezing cold and snowing we probably wouldn’t want a smoothie a nice warming bowl of porridge, breakfast casserole, garlicky oats with a masala egg something to warm the cockles of your heart as when it is bitter cold you feel hungrier so some slow-burning carbs are just what you need…

In many western countries where the temperatures for most of the year are a little more temperate where parents are busy it is often cereals and oat bars which aren’t the healthiest of options…due to high concentrations of sugars and corn starch.

There are the ever-growing murmurs from scientists as to the fact that cereals contain traces of weedkiller…

From oats to cheerios and soft baked cookies…facts are emerging as to the levels of glyphosate…a chemical identified as probably carcinogenic by the World Health Organization come on the heels of a major study published in JAMA Internal Medicine that found a significant reduction in cancer risk for individuals who ate a lot of organic food.

The diets of 69,000 people were tracked and 4 years later there was found to be a 25% reduction in cancers among those groups…

Studies have to involve large sections of society and have to be tracked and monitored over long periods of time to give a reasonable picture of accuracy …I am interested in the findings of the next one due to increased publicity in glyphosate as to whether those figures are lower…Put simply I am interested as to whether manufacturers of cereals and the consumer are listening and acting on findings…

Are continental Breakfasts any healthier…?

Continental breakfast consists of baked goods, jams, fruits, marmalades, processed cheeses, and meats, and coffee…Of course, there are some variations but generally, they are a mixture of some of the above…

Baked goods….croissants, rolls, bread, pastries…

If you want to know why I never eat commercial bread,  it’s because of the additives, preservatives, dough conditioners, and other toxic ingredients…some commercially produced bread contains human hair, hog hair, duck or chicken feathers from which by using strong chemicals to extract a protein and produce E920 otherwise known as L Cysteine which helps the bread dough to rise faster…

Some bakers use a synthetic made one which is used is not always clear on the label…Yes, we are back to labelling…

Commercially baked bread has no nutrition value unless it is stated on the label…If they are using refined white flour it is fortified with synthetic vitamins that are poorly absorbed. If they are using whole grains, the vitamins and minerals are all bound up in the bran where it is unavailable unless it has been properly prepared.

Processed cheese and meat…

Did you know that eating more than 700 grams (raw weight) of red meat a week increases your risk of bowel cancer? Or that the risk of developing bowel cancer goes up 1.18 times for every 50 grams of processed meat eaten per day?

The World Health Organization (WHO)has classified processed meats including ham, bacon, salami, and frankfurts as a Group 1 carcinogen (known to cause cancer) which means that there’s strong evidence that processed meats cause cancer. Eating processed meat increases your risk of bowel and stomach cancer. Red meat, such as beef, lamb, and pork, has been classified as a Group 2A carcinogen which means it probably causes cancer.

Processed Cheese… is not 100% cheese. Most of the time it hovers around 50% cheese, sometimes more and sometimes less, but at a base level, processed cheese is real cheese cut with other, non-cheese ingredients. Those extra ingredients can include salt, food dyes, preservatives, extra dairy, emulsifiers, or other artificial ingredients. These ingredients are added to melted, pasteurized cheese, which is then converted to a sliced solid, a jarred sauce or a spread,

That is only the bread, meats and cheese…I haven’t touched on the number of sugars in jams and spreads which just leaves the fresh fruit…which means 3 out of the 5 groups almost certainly contain chemicals, sugars, salt, and flavour enhancers.

Asian Breakfasts…

Fish- soup- STICKY -RICE

 

Consist of steamed rice, noodles, miso soup, grilled fish, pickled and fresh vegetables, raw herbs, shallots, spring onions, ginger, garlic, and of course chillies either fresh or in a dip.

Dim sum, Breakfast rice, omelette and rice, rice porridge with a poached egg and spring onions…

Breakfast in Asia is a revelation as almost anything goes…Although a protein is generally eaten for breakfast the ratio of protein to raw/steamed vegetables is about 3-1…

People in Southeast Asia drink their milk in the morning. However, people in Southeast Asia are said to consume less milk than Europeans or Americans. As you can see from the list of breakfast menu I have detailed, many of the meals contain coconut milk, but not milk from animals. Coconut milk is more of a staple, especially among adults. People consume a lot of tea, coffee, fruit and plant juices, and herbal drinks. In Indonesia, they have “Jammu,” or fresh traditional herbal drinks taken very early in the morning to prevent and treat health problems.

Are rice noodles healthy? Yes, they are, so long as you cook them in healthy ways. While rice flour is a rich source of carbs, it is actually a simple starch and a good source of glucose that your body can easily turn into energy. Unlike brown rice, white rice does not contain anti-nutrients such as phytates and lectins. Rice noodles are also gluten-free, affordable, sustainable, and quite suitable for vegetarians and vegans. You cannot call them particularly nutritious, but they become quite healthy when served with foods such as fish and vegetables.

Overall I would say the Asian Breakfasts are healthier but whatever you eat moderation has to be applied…If you constantly eat foods each and every day which have a constantly high percentage of sugars, fats, and chemicals then it will affect your health and well being …We also need to be mindful as if we apply moderation to each meal every day but are consuming chemical-laden foods then the chemical and carcinogens will build-up and our health will suffer…

I don’t like being the bearer of bad news but I feel that so many cereals are fed to children it is no wonder that their health and teeth suffer as a direct result.

If children are introduced to a variety of foods from when they first start to eat their palate and their desire to try anything will be the result…They may not like everything they try but that doesn’t matter the fact that they have tried it is good and as their taste buds develop they may like it as they get older.

I know I go on and on about cooking from scratch, growing your own where possible, buying local produce, and knowing where your fish and meat originate from but cheap imported meat from countries where food standards are not high creates all kinds of problems with our bodies and our wellbeing…We cannot keep buying cheap foods and expect to stay healthy.

It is far better to eat a lovely piece of meat which is sustainably reared and eat lots of vegetable meals for other meals and be healthier both in the body and the knowledge that we are doing what we can to benefit the planet we live on…

Thank you for reading this and please we have to change our lifestyles and eating habits for the benefit of our families and the planet.

About Carol Taylor: 

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

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

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

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

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

Food Labelling…Part 2…

My question was does food labelling go far enough? You answered a resounding NO!

Here I will address some of your comments if I can…It has made me think and while there are many suggestions as to what can go on the label which is ok if you are buying a catering sized box…If it is a small box-like stock cubes for example…This is where the problem lies…Not everyone has 20/20 vision…

stock cube box

My thoughts are that stores should play their part…aisles or shelves should be colour coded and signposted depending on how healthy they are…it would mean maybe putting different products together but they do that in special offer aisles…

But it would be easy to see and we could see at a glance which of the healthier items we like instead of having to search the store…Yes, it would take organising but I think it could work…

Also have more offers on fruits and vegetables which are in season and whack the cost up of those which are not in season…Sounds fair to me …

The same with healthier foods drop the prices and increase the cost of unhealthy food…If people really don’t want to change then let them pay for it…

Sally’s comment was interesting in last weeks post…Sally also knows what she is talking about as she is a trained Nutritionist her advice is always to the point and easy to understand..no jargon…If you are not familiar with Sally’s health posts pop over and say hello and have a read…

An important post-Carol and the more I read and watch documentaries on the food industry the more evident it becomes that many, particularly some of the larger conglomerates that produce across food types, are the leading cause of the increasing levels of lifestyle-related disease across the globe. Whilst it is people’s decision to eat or not eat the product, if you are ingesting a little bit here and a little bit there across the range of foods on a daily basis there is an accumulative effect. You cannot read every label and the only safe way of avoiding the additives is to cook from scratch at every opportunity and only use industrial foods occasionally. You and I have been banging that particular drum for a long time now as have many others but you cannot beat big food and pharma… they are far too powerful. Sorry to rant…xx

Sally was correct when she said that we can’t fight the larger conglomerates BUT we can speak to them in the only language they understand …PROFIT…we can stop buying their unhealthy products…

Sally was also correct when she stated that it is our individual decision about what to eat or not…Sally was also correct when she stated that a little bit of this and a little bit of that has an accumulative effect on our health…

Sally was also correct again when she stated we cannot possibly read every label BUT we can start to cook from scratch and only use industrially produced foods occasionally.

The time has come for us to review any health problems we may have, speak to a health professional or our doctor and start eliminating any known foods which may affect our condition…Lauren did from LSS Attitude of Gratitude and Lauren said her body feels so much better for eating fresh foods and cutting out the processed foods.

Unfortunately, there are no global standards for food labelling which means as no universal standard exists then it is necessary for food manufacturers to ensure their labels meet the standards of each individual country in which they are selling their product. 

One country may require a different way for listing ingredients, another may have a different calculation of nutrition facts, and yet another may have different regulated allergens. Regulation variations between countries can range from small, simple changes, such as a different date format, to a much larger adaptation, such as translation to another language.

I like that the UK colour codes some packaging Red, Green and Amber the traffic light system…

For example:

Traffic light food labelling

Some front-of-pack nutrition labels use red, amber and green colour coding.

Colour-coded nutritional information tells you at a glance if the food has high, medium or low amounts of fat, saturated fat, sugars and salt:

To sell food and drink products the  label must also be:

  • clear and easy to read
  • permanent
  • easy to understand
  • easily visible
  • not misleading

The EU  member states have universal labelling which has not been without its problems but as I am finding out it really not as easy as just sticking a label on a packet or box…

There is also quite a lot of controversy going on at the moment over imported meat and its labelling as the UK have strict guidelines and other countries do not on certain products.

A proposed new ruling (US) would allow poultry plants to process diseased chickens…

How did this come about? The Defense Protection act was invoked three months ago, as a means to bolster American food security, it marked the beginning of a campaign to deregulate the meat industry.

Firstly meat processing plants were pressured to remain open to ensure production continued during the Covid-19 crisis…

The result of this is that federal agencies have suspended meatpacking worker protections, lowered plant inspection standards, eased labelling rules for manufacturers and relaxed enforcement of pollution restrictions for chicken and pig farms.

Given that there are already proven links between humans and animals with regards to transmitting disease…an absolute disaster waiting to happen…

I am appalled as it seems that exports to China are on the increase..this makes sickening reading…

How is that going to be labelled…

Based on this report and the meat processing standards in the US…I hope the British Prime minister thinks hard and fast before he signs anything as the people will speak. I also hope that the US electorate will speak as these are dangerous enough times without having to cope with one more thing affecting our food supply..where will it end…?

https://www.businessinsider.com/robert-lighthizer-trump-us-will-push-off-uk-trade-deal-with-the-uk-over-food-standards-2020-6

When I started looking at labelling I truly didn’t realise the extent of the processes and how much was being withheld from the consumer…I don’t offer political views on this blog HOWEVER when it comes to food which my family could be purchasing I will air my opinion and food safety should be paramount and I cannot even begin to think that on top of chemicals in our food, excess amounts of sugar, salt and fat and now the health and hygiene standards…

No wonder diseases are passing from animals to humans…We may just well give up reading labels…I am at loss for many more words …what chance do we have?

My advice…If a label has more than 3 ingredients or you can’t read it leave it on the shelf…Really know where your food comes from…buy local…I wouldn’t touch anything imported with a barge pole…

Grow what you can or buy from a farmers market…cook from scratch wherever possible and only use industrialised foods rarely…

I apologise for the mini-rant but my families health and safety is paramount to me…I control our food here… I know they don’t grow much and although they buy good quality food and steer away from processed foods who knows what is in food which we eat when we eat out…or which we buy which gives no indication as to the source on the label as many foods don’t.

About Carol Taylor: 

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

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

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

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

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx

Fruity Fridays! The Pineapple…

 

 

Good morning and welcome to Fruity Fridays and the delicious Pineapple…

I hope you enjoy the recipes and chit-chat that I will be bringing to you on a Friday. Pineapple is a fruit which is available in one form or another all over the world.

It grows here quite freely and is available everywhere and as crisps, smoothies, in curries, ice cream the pineapple is a very versatile fruit and it always looks very pretty when the outside is kept and used to put your Pina colada in or your pineapple fried rice.

The pineapple is packed with vitamin C, minerals and antioxidants it is also used in smoothies and cocktails and there is nothing better than sitting on the beach with a lovely Pina colada watching the sunset…

pina-colada-837059_1920

I know you are all now probably thinking that it is alright for some while you are dealing with the cold and rain but we have rain to it is just interspersed with hot sunny spells…Soz…but it also makes a beautiful curry it pairs with duck really well and is one of my favourites.

Tip:   It is also a great meat tenderizer.

Red Duck Curry ( Kaeng Ped Pett Yang)

I had the pleasure of eating a  Duck curry for the first time on a little island just off Phuket, Thailand it is a fiery curry offset by pineapple and tomatoes. Some add lychee as well as pineapple but we found it a little sweet for us but experiment, everyone’s taste is different….I also add some vegetables, mange tout or sugar snap peas may be a few florets of brocolli..really whatever I have in the fridge.

Duck Curry

 

Ingredients:

  • 2 duck Breasts.
  • 400 ml of coconut milk
  • 1 tbsp fish sauce
  • 3/4 cup fresh pineapple cut into bite-sized pieces.
  • 10 cherry tomatoes.
  • 6-10 mange tout..or other vegetables of your choice.
  • 100 gm Thai eggplant cut into quarters.
  • Pea egg plants

    Tiny pea eggplants used in Thai Curries

  • 100 gm pea eggplants.
  • If you can’t get these any small eggplant will be ok I sometimes use small purple ones if I can’t get the green.
  • 1-2 tbsp red curry paste.
  • 6 kaffir lime leaves torn
  • Bunch Thai basil washed and leaves picked…
  • 2 tsp lime juice.

Lets’s Cook!

Firstly cook your duck breasts, we like ours medium-rare.

Put the duck skin side down in a cold pan, turn the heat to medium and cook the duck breasts for 6-8 minutes until the skin is golden and crispy, turn the breasts over and just sear the other side for 1 minute. Turn over so they are breast side up and put in a pre-heated oven at 200 degrees for 7-9 minutes. Remove from oven and rest for 10 minutes before slicing the breasts thinly.

To make sauce put a very tiny drop of oil in the pan over medium heat add your curry paste and stir to cook for 1 min, add fish sauce. Gradually add coconut milk whilst still stirring.

Bring to a slow boil and add torn lime leaves and eggplants cook for 5/6 mins and add tomatoes and pineapple, cook for a further 10 minutes then add the mange tout and stir in some Thai basil leaves and lime juice.

Now taste and adjust curry paste if you want more heat. If any other seasonings need to be adjusted you can also do that now. Thai flavours are very pronounced and if you get it balanced ..very nice if not…I have had some disasters and I don’t mind admitting that…which is why I always say TASTE and Taste again.

The very first duck curry I made was ok…so we left out the lychee next time and it was much better…also, I know which curry paste to now use as they are all so different….Please don’t let this put you off making it as when you get it right it is a lovely thing. Thai curry pastes are now available around the world not only in Asian stores but many high street stores now stock them… Brands like Mae Ploy are very good…

N.B, I am thinking of selling authentic Thai brands if food and cooking pots on this blog what do you think? Would you buy them? (Of course when the post is back to normal) Covid-19 has affected all areas of our lives…

When you are ready to serve then add sliced duck to the sauce and just warm through and serve with some Thai basil over the top and a sliced red chilli if you like.

Serve with steamed rice.

Enjoy!

I also love pineapple in an upside-down pudding my mum used to make it… She just used to make a normal cake mix and put pineapple in the bottom of a heatproof dish and put the cake mixture on top. Bake it and then serve it with custard…It is one of those childhood memories… Mine …well I had to tweak it somewhat but I am sure you didn’t expect any different from me…Did you??

Pineapple and ginger upside-down cake.

pineapple-636562_1920

Ingredients:

  • 25 g (1 oz) sultanas
  • 100 g (4 oz) castor sugar
  • 2 medium eggs, beaten
  • 175 g (6 oz) self-raising flour
  • 1 tsp cinnamon Powder
  • 2 tbsp golden syrup
  • 2 tsp fresh ginger grated
  • 115 g (4 1/2 oz) butter
  • 227 g (8 oz) tin pineapple rings, drained or fresh pineapple cut into rings.
  • maraschino cherries( optional)

Let’s Cook!

Preheat the oven to 180C/350F/Gas mark 4.

Grease and baseline a 20.5cm (8″) round /square cake tin. Heat the golden syrup and 1 tsp grated Ginger with 15 gm (½oz) butter until melted.

Meanwhile, arrange the pineapple in the base of the tin, sprinkle over the sultanas and pour over the syrup mixture.

If you are using cherries then just pop them in the middle of the pineapple…they look so pretty…

Whisk the remaining butter with the sugar until pale and fluffy. Gradually add the eggs. Mix the flour with the Cinnamon and remaining Ginger and fold into the cake mixture. Spread on top of the pineapple.

Bake for 45 minutes until firm to touch. Allow the cake to cool slightly before turning out.

Serve with custard and enjoy!

Well, I can’t go without just mentioning that I pickle almost everything and pineapple is no exception…It is actually very nice…pickled with jala[eno peppers they are perfect with cheese…

Pickled Pineapple.

Ingredients:

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander
  • 3 sterilised jars with lids.

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

pickled-pineapple

Leave for 1-2 days before eating.

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I use either …

If you use pineapple juice the cut down on the sugar you use.

If you enjoy pickles what unusual pickles do you make????? Please let me know in the comments…I would love to know 🙂 x

I hope you have enjoyed my recipes for the lovely pineapple until next Friday when I will bring another lovely fruit…Take care and stay safe, have fun and laugh a lot..laughter is free and the best medicine 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.

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

Thank you once again for reading this post I hope you all have a fabulous week and stay safe these are troubling times xx