Category Archives: National Papaya Month

Friday Kitchen…everything made from scratch…

It’s that day of the week again…if I didn’t have my diary I would totally lose track of the days they seem to merge into one…This month, as you know, is National Fresh Fruit and Vegetable Month this includes Papaya, Mango, Seafood and various meats they are all being celebrated this month…Everything has its day…

Today is also National Dry Martini Day…All of this means I have lots of scope to bring you some recipes…This week I have cooked a variety of foods from fudge which is sweet to some lovely lamb doner meat…The recipe which will be in my cookbook…sorry you will have to wait and it needs a few more tweaks it was nice just a little on the dry side…my pickled peppers aka Piperies Mikres Toursi were a lovely addition to the Doner Kebab meat…my first attempt at making tortillas was also ok…

To celebrate seafood there is nothing nicer than a nice seafood Paella especially if you have that lovely crispy socarrat on the bottom…

Mixed paella

I always add anything to mine sometimes all seafood others I add chorizo and or chicken which is the beauty of a paella…Enjoy!

It is also National Dry Martini Day...just saying…my all-time favourite is an Espresso Martini…So let’s find out what a Dry Martini is…

Martini..where did it begin?  Before there was a Martini cocktail, there was Martini & Rossi vermouth. In fact, if you order a Martini in Europe, you’ll get a glass of Martini Bianco (white) vermouth on the rocks with a lemon twist. The brand was created in 1863 when Luigi Rossi and Alessandro Martini started a vermouth bottling plant in northwest Italy.

Early vermouth based cocktails included the Manhatten, The Negroni, The Martinez and The Americano…the classic recipe was always made with Gin but as Vodka became more popular that started to change …we had Vodka Martinis…

A Dry Martini Cocktail was originally made with gin and dry French vermouth served with lemon peel and an olive and included two dashes of bitters…

A true dry martini is made by adding a drizzle of dry vermouth to the gin or vodka. An extra-dry Martini has just one or two drops of vermouth. It’s almost like drinking the spirit straight… I think my fav is still the espresso martini closely followed by a dirty martini which my dear friend Barb aka Sophia introduced me to at her birthday bash late last year…She prefers vodka while I prefer gin…

I also learnt how you make a drink “dirty”...To make a drink dirty means you may slightly change the colour and taste by adding or changing some of the essential ingredients. A dirty martini, for instance, contains olive juice.

If you are a James Bond fan then you will know that was the first drink that Bond ordered in Ian Fleming’s 1953 book, “Casino Royale” (or the 2006 movie) was a Martini… Shaken but Not Stirred became an instantly famous catchphrase…The James Bond Martini is pure fiction and also known as the Vesper Martini…

Before I sign off I will leave you with another vegetable recipe as it is National Eat your fruit and Vegetables Month…This one is a curry…of course, I hear you say…It is a curry that I like very much not so my taste testers…I can’t win them all…

Made with green tomatoes … I prefer to eat it with bread to scoop up the delicious curry sauce.

Makes 2/3 portions

Ingredients:

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

Let’s Cook!

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

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

green tomatoes cooking with spices

 

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

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

green tomato and egg curry

Serve with rice or flatbread…

It has a spicy little sauce the chillies pack some punch which I like…the sauce is lovely scooped and eaten with bread…it can be eaten with or without the eggs I like it either way…

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

About Carol Taylor:

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

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

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

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

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

Until tomorrow stay safe and well…xxx

 

 

 

 

Saturday Snippets…

Here we are again…I hope you all have had a productive week and are still safe and well…Time to tell you what has made me laugh cry or cringe this week…time to tell you what I have been cooking…of course…

Success came in the form of coconut ice...well it very nearly didn’t…I don’t buy condensed milk at all but as I intended making fudge (16th June) I did…I thought I had read the label but upon opening the can it was evaporated milk without thinking I added the icing sugar…In the words of Julia Roberts…Big mistake…

I gathered my thoughts, gritted my teeth and headed over to Mr google…You can make it with evaporated milk…HOWEVER…you add a little to the icing sugar…not to be deterred I weighed out more icing sugar and did just that then added the coconut…It worked…a little sweeter than it should have been due to my earlier enthusiasm…Ooops…

coconut ice take 2

Ingredients:

  • 200 g icing sugar
  • Evaporated milk to mix
  • 125 g desiccated coconut
  • Red colouring

Let’s make sweeties…

Sieve the icing sugar into a bowl and stir in enough evaporated milk to make a stiff paste.

Divide the mixture into two halves and colour one-half pink.

Put the white mixture into your prepared tin I lined it with greaseproof paper.

Top with the pink mixture pressing it down slightly.

Leave for at least 3 hrs to dry or overnight then cut into squares.

I noticed many of the recipes said to roll it out to the shape of your dish…I couldn’t be bothered I just added it to the tin too much faffing about.

As I purchased two tins of this evaporated milk next time I make it I will double up and give the neighbours some and make a mousse-like my mum used to make…She whipped the evaporated milk and then folded in a jelly made with just half the liquid…and let it set we loved it as kids…

Wellness Corner:

I think particularly in today’s environment many more people are getting stressed…not only do we have Coronavirus with all the stress it brings but there are now riots and demonstrations around the world culminating in more stress…

We have never needed advice on how to destress more than now…So pop over to Sallys and read her words of wisdom backed up by her numerous experience and qualifications she knows her stuff…

project-101-2 Sally Cronin

https://smorgasbordinvitation.wordpress.com/project-101-resilience-stress/

Today is also National Gingerbread Day...I love gingerbread cake so methinks I will make on today…Do you love gingerbread? Have you a favourite recipe you like to share?

smart

Where did it all start? Gingerbread dates from the 15th century and figural biscuit-making was practised in the 16th century. The first documented instance of figure-shaped gingerbread biscuits was at the court of Elizabeth I of England. She had the gingerbread figures made and presented in the likeness of some of her important guests.

Of course, gingerbread houses and gingerbread men are very popular over the Christmas season…personally I much prefer the cake…

I am using a slightly different recipe today as the last one I made was a little dry…

We have also been experimenting and having a go at making Sato which is an Issan home-brewed rice wine…It all started when I could find any Shaoxing for a recipe and looked for a substitute…this is what is apparently …

After speaking to a few Thais and doing some research my daughter in law said I can get those starter cultures…they came wrapped in newspaper and were these white chalky flat discs…it is also sort of illegal like many things are here but can be bought if you know a man who knows a man…

The first stage was to soak and cook the glutinous rice. The chalky flat round discs were crushed in the mortar and pestle then mixed by hand into the sticky rice which was then put into the sterilised jar and covered with water.

We are now on day 6 and the rice is separating from the water it is not very clear in the picture but there is a definite separation…Tomorrow we can taste and top it up…There is definitely something going on we shall see…

I have tried to find out what is in those chalky discs with no success…no one either knows or is not saying…

More on my homebrew next week…

This month is also National Fruit and Vegetable Month and National Papaya Month an opportunity for me to share some fruit and vegetable recipes all favourites of mine…

I know that my friends and family have taken this lockdown as an opportunity to cook more all verified according to preliminary results from a worldwide Corona Cooking Survey.

Based on an analysis of answers to the survey by 11,000 people in 11 countries, consumers reported fewer purchases of microwave-prepared foods and fewer purchases of sweet and salty snacks.

People are eating healthier, cooking their own food, and consuming more fruit and vegetables which means this is an ideal month to promote fruit and vegetables.

The fruit is very plentiful here everywhere you can buy it whole or ready cut up..no difference in price everyone just loves fresh fruit…

smart

Fresh Lychees.

I have never seen such lovely big lychees and they are lovely a little tart which is how we like them …This lychee salad can be made with or without the prawns both are lovely.

 

Ingredients:

  • 2 tbsp fish sauce
  • 1/2- 1 tbsp palm sugar
  • 3 tbsp lime/lemon juice
  • 1-5   Chilli sliced and deseeded if you prefer.
  • 300 grams lychee
  • 2 small shallot sliced finely
  • Celery (optional)…the celery is very fine here so I would add 1-2 stems chopped finely.
  • 4-6 shrimp (boiled)
  • Few cashew nuts (optional)

Mix the fish sauce and palm sugar and lime/lemon juice. Stir until the palm sugar dissolves. Then add the chillies as you like

Add lychee, sliced ​​shallot and celery, followed by boiled shrimp. Then blended together and serve immediately either with rice or rice noodles.

Enjoy!

If you are stocking up with fruits and vegetables as you are not shopping so frequently then here are some great tips for keeping your fruit and vegetables fresh…

That all for Saturday Snippets this week…Be safe and stay well…xx

About Carol Taylor: 

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

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

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

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

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

 

 

 

National Fruit and Vegetable Month…

I hope you enjoyed National Vinegar Month and it has encouraged you to use vinegar in ways that you (and) I hadn’t realised we could…as you know I discovered Black Vinegar and what a joy that was…I  made my second chocolate cake using vinegar yesterday… I made two sandwiched them together with homemade mango preserve and fresh whipped coconut cream…

It didn’t last long once the hungry hordes set upon it… Next time I will use raspberries for a change but this is my new favourite sponge recipe…and vegan as well and from a non-vegan…

Moving into June we are now the 2nd day of June into the 6th month..where does the time go?

This month is Fruit and Vegetable Month and also Papaya month which means I have decided to merge the two…it makes sense…Lots of fruit and vegetable recipes…

Starting with a Protein Shake…

Those who are regular visitors to my blog known that I buy very little of anything which is manufactured especially if I can make a substitute I like…

I know many people who exercise who take these… So I thought I would do a little research and make my own… Cost-wise it is a no-brainer against the cost of some most Protein powders…I also like to know what is in what I am eating and drinking…I dislike the unknown…

The protein shake is 3/4 cup of liquid and 1/3 cup of your main protein…all will be explained in more detail by clicking the link for the full recipe…

Papaya and Custard Apple Protein Shake…

Papaya and Custard Apple Protein Shake

A beautiful healthy shake…

What about a beautiful Papaya Salsa…

Papaya is classed as one of the worlds healthiest foods and Christopher Columbus likened it to a fruit of the angels…In a salsa?? I made a small bowl to start and was pleasantly surprised.

I used 1 ripe tomato, a cup of papaya, 1 spring onion, a small shallot, a handful of chopped coriander and a cheek of fresh lime. Cut everything up small and mixed together…It was very nice…I also added as an afterthought just a little chilli…It has to be done…haha

Papaya tomato onion salsa

Eaten with my flatbreads it makes a lovely healthy little snack.

My next recipe for spicy Rice balls can be made just with rice or with the addition of some ground Pork or chicken…I like both equally although I prefer these without the meat and eaten with a cabbage leaf and some ginger and lime they are sublime a beautiful taste of Thailand.

Red Curry Rice Balls.

Spicy Pork Balls (5)

Ingredients:

  • 500 gms of cooked rice
  • 1-2 tbsp of red curry paste
  • 3 tbsp fish sauce
  • 1 tsp sugar
  • 100 gm of fresh coconut
  • 1egg

Let’s Cook!

Mix all the ingredients together and with damp hands form into 5cm balls.

Heat some oil in a pan until hot but not smoking and cook the rice balls( in batches)until golden brown 10-20 minutes.

Serve with lime wedges, sliced or diced fresh ginger, fresh herbs( coriander, mint, basil), Fresh chillies and cabbage leaves.

To eat put the ball in the cabbage leaf and add your accompaniments as desired and lots of lime, fold the cabbage leaf around the ball and eat… One of my all-time favourite snacks…

My final recipe is my favourite cauliflower rice…

Cauliflower with leaves

And all you need is a Cauliflower and an Onion.

A little Coconut oil to cook or other oil of your choice.

Sea Salt and a squeeze Lemon Juice.

Either grate or blitz in a food processor ( but not too fine) you want some texture.

Heat pan and keep pan HOT as you don’t want the cauliflower to steam and go soggy.

Use a tablespoon of Coconut Oil and put in the desired amount of Cauliflower and onion mix.

Cook quickly and then season and add lemon juice.

All in all, it only takes a few minutes to cook….. a bit longer if you are cooking more than one portion but make sure to keep the pan hot.

If you wish to vary the taste you can add 1 tsp of Cumin seeds to the oil before adding Cauliflower if you are eating Indian food.

If you require colour if eating Mexican……. then add 1/2 tsp turmeric to oil and tsp tomato puree.

This is very versatile and just use your imagination and add any herbs and spices that you like.

To store...I make a batch and keep in the fridge for during the week but keep in a glass jar or zip lock bag…I think plastic containers may make it sweat too much…..Enjoy…. and if you are cutting the carbs it is an ideal and yummy substitute for rice and I love rice…… eat it all the time but happily substitute this as I am also a cauliflower lover.

I hope you have enjoyed this first post of vegetable recipes …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!