Category Archives: Home made from scratch

Week 5…In my kitchen…I killed my sourdough starter…

Welcome to my kitchen already one month has gone and we are in February…I still haven’t tackled that cupboard as I have been sorting out bookshelves and moving them.

My sourdough starter which was on day 7 has died I think because it was lively and I put it in the fridge overnight it was not strong enough ( Celia did warn me)…I killed it!

Today I started again…Take 2…Day 1… Still, it gives my proving basket time to arrive my bargain of the week at half the price Amazon charged and the same make…

Our chicken dish this week was another Thai curry this time a Massaman Curry…

Thai massaman is a rich, creamy fairly mild Thai curry sometimes tomatoes are added and traditionally cashews but can be optional. Vegetables are also varied depending on what is available or in season… play with the flavours. some variations add fruit like pineapple or oranges. The curry paste also has a distinctive orange colour and is in oil so immediately recognisable from other Thai red curry pastes. Some of the ingredients used in the making of massaman paste are not traditionally used in other Thai curries for example star anise, cloves and cardamom but are believed to have been introduced to Thai Muslims by Persian traders. The name massaman is believed to have evolved from the word Mussulman which is another word for Muslim.

chicken massaman gai Thai curry

  • 500 gm chicken breasts/ thighs
  • 2 med potatoes cut into cubes
  • 1 tbsp of massaman curry paste
  • 1 tbsp fish sauce
  • 1 tbsp of oil
  • Bunch coriander chopped
  • 6 baby corns halved
  • Handful sugar snap peas halved
  • Few mushrooms quartered
  • Med tomato sliced ( optional)
  • ¼ cup unsalted cashews( optional)
  • 400 ml Coconut milk

Let’s Cook!

Add oil to a pan and stir in 1 tbsp massaman curry paste add tbsp fish sauce and cook for a minute to release flavours.
Add chicken and stir to combine with curry mix add coconut cream and potatoes. Bring to a soft simmer and cook for 20 minutes or until chicken is cooked. And potatoes are soft.
Taste and adjust seasoning if required more fish sauce or curry paste.
Add corn, peas, mushrooms and tomato if used and cook for a further 7-10 minutes stirring occasionally.
Stir in coriander reserving some for garnish.
Add cashews and cook for 2 mins.
Serve with steamed rice and garnish with coriander and chopped cashews.

Enjoy!

My new dish this week is a vegetarian one the recipe given to me by Darlene author of the Amanda books… A lentil stew from Syria.

lentilmstewwithbread

Yakhmat ‘Adas (from Syria and Lebanon)

  • 1 cup lentils, rinsed
  • 5 cups water
  • 4 tablespoons olive oil
  • 2 medium onions, chopped
  • 4 cloves of garlic, crushed
  • 1/4 cup rice, rinsed
  • 1/4 cup fine noodles
  • 2 cups stewed tomatoes
  • 1 teaspoon ground ginger
  • salt and pepper to taste
  • 4 tablespoons finely chopped fresh basil or 2 teaspoons dried crushed basil

Place lentils and water in a saucepan and bring to a boil. Cover and cook over medium heat for 20 minutes.
In the meantime, heat oil in a frying pan and sauté onions over medium heat until they begin to brown. Stir in garlic and rice and stir-fry for another 3 minutes.

lentilstewwithbasil
Add frying pan contents along with remaining ingredients, except basil, to lentils and bring to a boil. Cook another 20 minutes, adding more water if necessary. Remove from heat and stir in basil.

Enjoy! Nice with pitta bread.

Note: I usually cut the recipe in half as it makes a lot.
*Did you know that lentils are good for anaemia, low blood pressure and ulcers.
From my favourite cookbook, Classic Vegetarian Cooking from the Middle East and North Africa by Habeeb Salloum.

Thank you, Darlene it was delicious I used really fine vermicelli noodles, fresh ginger as I grow my own and don’t use dried and Thai basil…It definitely makes a lot though I am pleased I halved the recipe on your advice xxx

My go-to flatbread recipe…

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Let’s Cook!

Sift dry ingredients together. Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

Lastly, I am trying to cut down not only on added sugars but fat and I have seen many recipes for making a non-dairy cream with coconut cream/milk that I thought it was time I tried it as this is the home of coconuts…haha…

Coconut milk is in the fridge as is the stainless steel pot and the whisk blades…Christmas Pudding on to steam …Yep you heard it correctly my Thai daughter in law loves Christmas Pudding and we have some left so our treat after dinner is a bit of Christmas pudding with this coconut non-dairy cream…

 

Wow..that was easy it whipped up in about 2 minutes if that I added nothing and it was very nice even hubby who loves fresh cream and lots of it had to admit it tasted good…I think it is easier here as our coconut milk is 100% no additives at all…I will be making this in future and it is so much healthier. A non-dairy cream which would go with any dessert.

I would also like to thank everyone who follows my blog…If I don’t message you a thank you it is because I can’t as your Gravatar doesn’t link to your blog or there is no outside link to your self hosted blog …Not having that could potentially lose you, readers, it does seem to be a common mistake when setting up a blog and indeed one I made until someone kindly pointed it out to me…Pete has outlined everything in this blog post which for me was most opportune I hope it helps you…How to link your Gravatar to your blog.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day xxx

About Carol Taylor:

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

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

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

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

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

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

Connect to Carol

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

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

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

 

 

Christmas Recipes…Sauces, Stuffings and Sides…

Christmas Recipes Sauces and stuffings

Wow..where does the time go??? We think we have lots of time and then that clock just whizzes around and before we know it…Christmas is upon us…

To me, there is nothing nicer than seeing that stuffing oozing out of the turkey…

I have a few recipes ( 6) for homemade stuffing for you it is very easy to make and makes much more than you get out of a box and no nasties…It freezes well so you can make it and pop it into the freezer all ready for Christmas day…

This first stuffing is not a traditional one as I used to know it..we always had sage and onion never anything else but since I discovered how easy stuffing is to make it has opened up a whole new world…

Rice, walnut and squash stuffing.

Serves 8.

  • The bottom half of 1 butternut squash, peeled and cut into small cubes
  • 200 gm walnuts, chopped….I use walnuts as I can’t always get chestnuts but chestnuts can be used
  • 1 onion, finely chopped
  • 2 tbsp olive oil
  • 4  sage leaves, chopped plus extra sage leaves, to serve
  • 200g mixed wild and basmati rice
  • 500 ml vegetable or chicken stock
  • 25 gm parmesan(optional) or a vegetarian alternative, grated

Heat oven to 200 C /180 C fan/gas 6.
Tip the onion, squash, and walnuts into a roasting tin with the oil, chopped sage, and seasoning, then toss well with your hands. Roast for 20 mins or until the edges of the squash start to tinge brown. If your oven is full, you can simply fry the lot together in a large frying pan.

Add the rice and stir to coat it, then tip the lot into a saucepan. Add the stock and stir well. Bring to a simmer and cook for 20-25 mins or until the rice is tender and the stock absorbed. Add cheese, if using, and tip into a baking dish. You can now cover and chill the stuffing for up to a day. 

To finish, heat grill to high, then cook until the top is browned and crisp and the stuffing is hot through.

♦♦♦♦♦♦

Date and bacon stuffing.

stuffed pork loin-386802_640

  • slices bacon, chopped
  • stalks celery, finely chopped
  • medium onion, chopped
  • 3/4cup snipped pitted whole dates
  • tbsp snipped fresh thyme
  • clove garlic, minced
  • cups dry cubes sourdough bread
  • 1 – 1 1/3cups vegetable or chicken broth

Let’s Cook!

In a large pan, cook bacon until crisp. Use a slotted spoon to transfer to paper towels to drain. Pour off all but 1 tbsp. of drippings. Add celery and onion to skillet. Cook 5 minutes or until tender. Stir in dates, thyme, and garlic.

In a large bowl combine bread cubes, date mixture, and bacon. Drizzle with enough broth to moisten, stirring to combine.

You can then cook the stuffing and serve as an accompaniment or use to stuff a piece of loin as I have done we love pork loin with stuffing.

To stuff, the pork loin either cut a pocket and stuff or cut the loin but not right through put the stuffing down the middle and roll and tie with string.

This recipe is for stuffed pork loin but with a different stuffing but more detailed on how to stuff a pork loin if you are a beginner.

You can then wrap the loin in bacon if desired.

♦♦♦♦♦♦

My stuffing is a mushroom stuffing using porcini mushrooms.

Ingredients:

  • 25 gm pack dried porcini mushrooms
  • 425 ml hot vegetable stock
  • 2 tbsp olive oil
  • 1 onion finely chopped
  • 2 tbsp pine nuts
  • 2 garlic cloves, crushed
  • 200g risotto rice
  • 100 ml white wine
  • 1 egg, beaten
  • 1 tbsp shredded basil
  • 4-6 tbsp grated parmesan

Let’s Cook!

Heat oven to 200 C/fan 180C/gas 6.

Oil a non-stick 12-hole bun tin and line holes with two strips baking parchment, to form a cross. Put the mushrooms in a bowl and pour over the hot vegetable stock. Leave for 20 mins, then strain, reserve the stock and chop the mushrooms, if large.

Heat oil in a pan, add onion and fry for 5 mins until softened. Add the pine nuts and fry until lightly toasted. Add the garlic, rice and cook for 2 mins.

Tip in wine, let it bubble, then add the reserved stock, mushrooms and bring to the boil. Reduce heat, cover and simmer for 10 mins, until the rice is just cooked. Remove from heat and cool, then stir in the egg, basil, pepper, and salt, if using.

Fill the tins with stuffing, sprinkle over parmesan. Bake for 20-25 mins, until golden on top. Cool in the tins, or for 5 mins if serving straight away. Remove by pulling up the parchment crosses.

You can make these up to two days ahead.  Then reheat on an oiled baking sheet, at 200 C/fan 180C/gas 6 for 10 mins.

♦♦♦♦♦♦

My next stuffing is a little more of a traditional stuffing and has my beloved herb sage…I love sage…this stuffing is our family favourite…I love rice and rice-based stuffings not so the menfolk in my house especially at Christmas so this one it is…

Pork, Sage and Onion Stuffing

  • 800 gm Cumberland Sausages removed from the skin.
  • 10 rindless streaky bacon rashers
  • 1 tbsp olive oil
  • 1 celery stick, finely chopped
  • 1 large onion, chopped
  • 1 Bramley apple, peeled and chopped (about 325 gm)
  • 85 gm fresh breadcrumbs
  • 2 tbsp chopped fresh sage
  • 5 tbsp chopped fresh parsley, plus extra to serve (optional)
  • 1 large egg

Let’s Cook!

Heat the oil in a large pan, add the celery and onion, and cook for about 5 mins until starting to soften.

Tip into a bowl to cool while you remove the sausage meat from the skins. Add the apple, sausage meat, breadcrumbs, herbs, egg, and seasoning. Mix well – the easiest way is to knead it together in the bowl with your hands. I use about 1/4  of this mix to stuff the neck cavity of the turkey.

Stuffing Mix

For the remainder, I line a 900 gm loaf tin with 8 rashers of streaky bacon, spoon in the stuffing, lift the bacon over and cover with the last 2 rashers. Heat oven to 180C/160 C fan/gas 4 and bake the stuffing for 40-50 mins.

It can be made ahead up to this point and chilled for 2-3 days.

Turn out onto a baking-parchment-lined baking tray and return to the oven (once the turkey has come out) at 220 C/200C fan/gas 7 for 15-20 mins more to brown the bacon.

If chilled, reheat at the lower temperature for 45 mins, covered in foil, then turn out for the extra 15 mins at the higher temperature. Allow standing, then scatter with parsley (if you like), slice and serve.

Next one of my favourite Christmas fruits a stuffing made with cranberries …

♦♦♦♦♦♦

Bacon, Chestnut, and Cranberry Stuffing

  • 2 rashers unsmoked back bacon, cut into strips
  • 450 gm sausage meat
  • 100 gm dried cranberries
  • 50 ml ruby port
  • 1 small onion, chopped
  • 50 gm butter
  • 2 garlic cloves, chopped
  • 140 gm fresh white or brown breadcrumbs
  • 2 tbsp chopped fresh parsley
  • ½ tsp chopped fresh thyme leaves
  • 140 gm peeled, cooked chestnuts, roughly chopped
  • 1 medium egg,  beaten

Let’s Cook!

Soak the cranberries in the port for an hour.

Fry the onion and bacon gently in the butter, until the onion is tender and the bacon is cooked. Add the garlic and fry for another minute or so.

Cool slightly, then mix with all the remaining ingredients, including the cranberries and port, adding enough egg to bind  I find it easiest to use my hands so get those hands in and mix thoroughly.

This stuffing can be baked in a dish or rolled into balls that will be crisp on the outside and moist inside.

Stuffing Balls

Bake in a greased dish at 190 C/gas 5/fan 170 C for about 40 minutes, until browned and, in the case of sausage meat stuffing, cooked right through.

Alternatively, roll into balls that are about 4cm in diameter. Roast the stuffing balls in hot fat (they can be tucked around the turkey or done in a roasting tin of their own) for 30-40 minutes, until crisp and nicely browned on the outside.

Spicy Pork Balls (5)

These are lovely stuffing balls and probably my favourite at Christmas as I love cranberries…

♦♦♦♦♦♦

Water Chestnut and Bacon Stuffing.

  • 3/4 to 1 pound of bacon, diced
  • 1 stick of butter
  • 3 to 4 stalks celery, diced (about a 1 1/2 cups)
  • 1 large onion or 2 small, diced (about 1 1/2 cups)
  • 8 oz pack of mushrooms, diced
  • 2 to 3 cloves garlic
  • 1 can of whole water chestnuts, roughly chopped, optional…I am lucky I can get fresh water chestnuts.
  • 12 oz breadcrumbs
  • Poultry seasoning to taste (recipe to make your own here)
  • salt & pepper to taste
  • Any of your favourite herbs or seasoning: additional thyme, rosemary, sage or 1/2 a teaspoon or so of red pepper flakes, etc.
  • Chicken stock to moisten (2 to 2 1/2 cups)

In a large pan, fry bacon until crisp, remove and put to one side. Discard all but 2 to 3 tablespoons of drippings. Add butter and stir till melted. Add celery and onion and cook until softened, 6 to 8 minutes. Add mushrooms & garlic and continue to cook for a few more minutes.

Remove from heat and add the breadcrumbs, the reserved bacon and water chestnuts, if using. Toss together and add chicken broth to moisten. Taste for seasoning & add in salt, pepper and additional desired herbs.

This is best left overnight in the refrigerator before baking. Check for the desired amount of moistness and add additional broth, if needed, before baking. Stuffing should not be wet.

Bake in a buttered casserole, covered, at 325 to 350 degrees for about an hour, uncover and continue to bake until top is a little crispy and crunchy, an additional 15 minutes or so.

♦♦♦♦♦♦

Next, I  always do a little tester, in fact, I generally do that with all my stuffing as it is the only way to tell if the seasoning is correct. Fry a knob of stuffing in a little butter, taste and adjust the seasoning if necessary.

♦♦♦♦♦♦

Pigs in Blankets:

  • 8 thin slices smoked bacon
  • 16 cocktail sausages
  • I tsp Worcestershire Sauce
  • 2 tsp chopped fresh thyme
  • 2 tbsp clear honey.

Mix honey, thyme and Worcestershire sauce in small bowl, add sausages and make sure they are coated in the mix. Cut bacon down the middle long ways. Wrap bacon around sausages.

To freeze now put in a container and separate the layers with greaseproof paper then remove  from the freezer on Christmas morning and cook as below

Put sausages on a baking sheet well spaced apart.

Cook on 180 for about 30 minutes until nicely browned and bacon is crispy.

♦♦♦♦♦♦

Bread Sauce.

Bread Sauce

Freeze the breadcrumbs ready to use( I always) keep a bag of frozen breadcrumbs in the freezer. The sauce can be made the day before and reheated on the day… I have been surprised living here that many people have not heard of bread sauce my mum always made it at Christmas we couldn’t have turkey without bread sauce…

Ingredients:

About half loaf of Stale white bread either broken into smallish pieces or can blitz into breadcrumbs if you like a smoother sauce.

  • I brown Onion peeled and studded with cloves.
  • 2 bay leaves.
  • Salt & Pepper.
  • About half pint milk.

Let’s Cook!

Pour milk into a saucepan and add studded onion. Slowly bring to boil and turn down and let gently simmer for 5 minutes.

Remove from heat and allow to cool. When cool remove Onion and bay leaves. This can be reheated to serve or made the day before and kept covered in the fridge. It is quite a thick consistency so if too thin add some more bread if too thick some more milk.

♦♦♦♦♦♦

Cranberry Sauce.

  • 3  cups or 12 oz of cranberries.
  • The juice of 2 large Oranges.
  • A cup of sugar.
  • 1 stick of cinnamon.

Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.

Cranberry Sauce.JPG

Allow mixture to cool and put in an airtight container and refrigerate.

♦♦♦♦♦♦

When I was a child the only time we had dates were at Christmas they were a treat but dates now are used as appetizers wrapped in bacon the saltiness of the bacon is a good foil for the sweetness of the dates also stuffed with blue cheese they are a lovely thing and very moreish and are seen on many a buffet table.

dates rolled in bacon-2327534_1280

I hope you have enjoyed these recipes please let me know your favourite if you try any…Thank you for reading and enjoy the rest of your week 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!

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

Connect to Carol

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

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

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

Healthy Eating…How to lose weight and eat the foods you love!

No more diets 20 March

It is getting really hot here and I know some of you are not so lucky and as my friend Sally very nicely puts it you are freezing your assets off.

Therefore I have picked a lovely  Thai Pork salad for those of you in warmer climes or who just fancy some Thai food and a lovely vegetarian Chilli for those of you who don’t eat meat or have meat-free days.

Something for everyone my protein shake this week is a Mango and Apple one as mangoes are now in season  I bought some when I went to the market and when I arrived home one of my neighbours had dropped in a big bag of mangoes. What to do with all those mangoes was soon solved…

I made mango chutney with some and some of the green ones we slice and eat with a spicy Thai dip as a snack… The remainder I froze in portions to use in my protein drinks or smoothies.

To make Thai spicy dip:
Finely chop one small shallot, 1 clove of garlic, finely slice 6/8 fresh chillies, add 3 tbsp fish sauce and 2 tbsp fresh lime juice…I stir in a little-chopped coriander. If the dip is too salty add a little warm boiled water.

Lovely to dip your fresh mango in…

Before I forget… How is everyone getting on??? Are you on track and starting to shed some pounds/kilos…Are you losing your sweet tooth??? Are you finding it hard???Please speak to me in comments and if you have a favourite recipe then please message me and I am happy to share it…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

Thai Spicy Pork Salad

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice.( recipe below)
  • 1-2tbsp Fish Sauce.
  • Small amount palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

 

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Thai spicy pork salad

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make dried rice mix, Take a thick bottomed pan and put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Next, I have this lovely meat-free dish made by my friend Richard…He is not vegetarian but likes to have meat-free days.

Vegetarian Chilli.

Richards vegetarian chilli

Ingredients:

  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 1 tbs tomato paste
  • 3 cloves of garlic
  • 3 chillies
  • A handful of chopped green beans
  • 100gm  black lentils
  • 125 gm of mushrooms finely chopped.
  • 2 tsp each of cumin, chilli powder and coriander powder.
  • I can of red kidney beans

Let’s Cook!

Saute your onions in a little oil and they are transparent 2-3 minutes then add chopped garlic and cook for a further 2 minutes then add all the other vegetables including the lentils…

Add the tomato paste and then the spices cook for 15-20 minutes until all the vegetables are soft and then add the kidney beans, cook until the lentils are soft. Check the seasoning and add salt and pepper as required.

Lovely served with courgette ribbons, cauliflower rice or on a small jacket potato. 

I asked Richard if he soaked his lentils and he said no as they like them al-dente I myself do not cook very much with lentils and so I soaked mine. I think with lentils it is down to personal choice.

Richard also said that the chilli had as good a texture as one he usually makes with meat. It certainly looks very tasty in his photo…Doesn’t it??

You can also use basic vegetable mix and add a creamed potato topping to make a lovely shepherds pie.

Thank you, Richard, for sharing your vegetarian chilli with us…

Now tell me honestly how is your new eating plan going do you find my hints and tips helpful???

The protein shake we tested this week was a Mango and Apple Protein Shake.

MANGO Protein drink

Ingredients:

3/4 cup of coconut water or liquid of your choice.

1/3 cup of greek yoghurt

1 Cup of frozen Mango

1/2 a green apple peeled and sliced

2 cheeks of lime juice ( optional)

1 tsp of chia seeds per glass ( optional)

I didn’t add any sweetener to this mixture as it was sweet enough for me but if you need a little more sweetness then add some honey.

Play with your fruits and flavours as long as you stick to the measurements when making a protein drink.

I still much prefer the very first protein drink I made the Raspberry and Beetroot Protein Drink   

It tastes amazing and the colour just pops it is such a vibrant pink colour and all natural ingredients… If you missed this post it gives you further information on making your own protein drinks and what alternative liquids you can use instead of my prefered coconut water.

Now…

board-1848736_1920

Moderation... I haven’t mentioned that word today …Is it working for you? How is the 80%/20% going? I really find it works well for me and if I add a couple of pounds then I rein it in and make sure I get them off…Far better to shed a few pounds than let it keep totting up and that few become a lot…Also, I don’t eat very late in the day anything that I fancy I will have no later than about 3pm as if I snack too late then I  don’t want my evening meal and then I do want to snack…

I also never eat until I can’t move…I am used to finishing my meal and thinking I could just eat that little bit more but I know if I do then it becomes uncomfortable and I don’t like that overfull feeling…

I am quite hard on myself really … But stubborn and single-minded enough to tell myself enough…Moderation…

Until next week when I will give you a few more healthy recipes maybe some soups as I hear that it is very cold for some of you … I am going to be pickling some Pineapple with jalapeno peppers now doesn’t that sound awesome and by special request from little Lily a pineapple shake…she loves the shakes as she doesn’t get them in the village no mod cons there …Now it is school holidays she is staying here and a great little helper she is she helped her daddy make meatballs for tonight’s dinner which were very nice but filling.

Exercise...Mine has been a lot less this week as I pulled my calf muscle and it was nearly better when I misjudged a very small incline where it shouldn’t have been and pulled it so it is again giving me a little gyp…Not as bad as it was but enough so I can’t walk as fast as I normally do also I think that I will need an early morning walk as it is getting too hot to walk in the middle of the day…

How is your exercise going?…What do you love to do?…Walk, run, go to the gym, swimming

If anyone else has a lovely healthy recipe they wish to share then please let me know…

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/

Let’s do this! xx

 

 

 

 

 

 

 

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Easter celebrations around the World and Baked Easter Treats.

This week in my food column it is a lovely moist carrot cake and Lily’s biscuits..all pink as little girls do love pink xxx I hope you enjoy xx

Smorgasbord Blog Magazine

This week Carol Taylor shares us the recipes for two sweet Easter treats that will please all the family… and getting the children involved in the kitchen produces some creative biscuits.

Easter Time will you have sun or snow? Easter is a time for Easter egg hunts and pretty coloured eggs …For prettily iced Easter biscuits…A time for kids who just love it!

How does the rest of the world celebrate Easter…? Bermudians they make pretty coloured kites with long tails, eat codfish cakes and Hot cross buns.

In the Netherlands a favourite Easter dish is waffles drizzled with Advocaat.

For many Europeans it’s bonfires on Easter Sunday and Monday which legend tells us is to chase away the winter darkness. It is traditional to sit around the bonfire and consume copious amounts of Gin, lager for the boys and snack…No mention of Easter eggs or hot cross buns here…

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Pickled Eggs

Love pickled eggs??

 

But want a change ?? Love the colour pink? Then add some beets…Fancy a bit of spice  ?? Then check out these recipes…

JALAPENO PICKLED EGGS:

jalapeno pickled eggs

Ingredients:

  • 3/4 a cup of Cider Vinegar.
  • 3/4 a cup of water.
  • 1/2 cup of sugar plus 1 tbsp sugar.
  • 6 cloves.
  • 2 Jalapenos cut in half lengthwise and deseeded.
  • 1 tsp cumin seeds.
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/4 onion sliced.
  • 1 clove garlic, peeled
  • 9 Hard-boiled eggs, peeled.

Let’s Cook!

Boil eggs for 10-15 mins until hard. Remove from heat and put into cold water.

In a medium pan, put vinegar, water( or beet juice) if using, onion, jalapenos, sugar, and spices. Bring to the boil and cook until sugar is dissolved. Remove from heat and allow to cool for a few minutes.

Pour vinegar over eggs making sure they are completely covered.

If using beet juice also put some beet in the jar with the eggs. You will then have pickled beets as well.

Make sure the lid is tight and refrigerate. The eggs will be ready to eat in a few days and will keep for up to a month if you haven’t already eaten them.

CURRIED PICKLED EGGS:

Ingredients:

1 cup cider vinegar.

3/4 a cup of water.

1/4 of an onion.

3/4 cup white sugar.

3 cardamon pods

1 tsp mustard seeds( yellow or brown)

I tbsp yellow curry paste.

Let’s Cook!

As above bring all the ingredients to the boil until sugar is dissolved. Allow to cool a little and then pour the vinegar mix over the eggs making sure they are completely covered.

Allow to pickle for a few days in the fridge they are then ready to eat… Left with lots of pickle juice ????

Don’t want to waste that pickle juice???    Then have a …

Pickleback

What is a pickleback? You are about to find out!

It’s a shot of whiskey followed by a shot of pickle juice and some even follow that with a beer chaser…

A popular drink in bars around the world and apparently very good….Have you tried a pickleback????

Until later when I am going to show you some of the worst diets known to man…

Make sure you don’t miss it…xxx

 

 

Homemade Creme Fraiche

An easy to make recipe made from scratch 🙂

Kitchen & Cooking

Milk products, such as cream, yogurt, butter milk, clotted cream, soured cream and creme fraiche, have a myriad of uses in sweet and savoury dishes. Though commercially available, the latter three are easily made at home.

Here I’m going to tell you how to make creme fraiche easily at home. Creme fraiche is a partially soured, tangy cream which has the added bonus of not separating during cooking. In the following creme fraiche recipe along with the addition of double cream you can add sour cream or plain yogurt to make the creme fraiche tastier and creamier. You can use creme fraiche as flavouring for soups, sauces and savoury dishes. It is also delicious with fruits and sweet dishes. Following is the easy homemade creme fraiche recipe.

Ingredients:

  • 500ml butter milk
  • 250 ml double cream

Method:

  • Mix 500ml butter milk and double cream in a bowl.
  • Put the bowl over…

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Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor – Meleagris Gallopavo (you can eat if you can catch it) Turkey

Ahhhhh our last compilation of the Health and cook from scratch series with Sally and Carol but we will be back in the New Year with something bigger and better…I hope you enjoy this post as much as we enjoyed producing it…It is a mixture of happy, sad and downright hilarious…Think Mr Bean with a turkey stuff fast on his head… Merry Christmas one and all xxx

Smorgasbord Blog Magazine

This is the last in the current series of Cook from Scratch with Sally and Carol Taylor.. The good news is that next year Carol will be taking on the role of Food Columnist for the blog magazine.. that is very exciting as I know that we are going to be introduced to exotic foods from Thailand as well as recipes that elevate our everyday foods to delicious and nutritious meals for all the family..

This week… The Turkey.. a bird that was usually eaten mainly at Thanksgiving and Christmas but is available all year in supermarkets and butchers. Before handing over to Carol.. a look at all the health benefits this large bird brings to the table.

Meleagris Gallopavo (you can eat if you can catch it) Turkey

The wild turkey Meleagris gallopavo (something to do with difficulty in catching it I think) is native to North America. The…

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