Category Archives: Pineapple

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 that 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…


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



  • 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.


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.



  • 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.


  • 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.


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

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












Healthy Eating…The bonus? You may lose a few kilos… Anti-inflammatory foods…

Welcome to Tuesdays healthy eating post…It is a tad cooler here in the mornings and the fan is staying firmly off my shawl is around my shoulders albeit the sun is shining…I can hear you… I know many of you are experiencing extremely cold weather so never fear the recipes here today will warm the cockles of your heart…

Here I am clocking up the digits so I am going to have a little corner for food which will help alongside a healthy diet to help keep those wrinkles at bay… and hold back the sands of time…

shar pei puppy

It is also a known fact that if you eat half, walk double, laugh triple and love without measure that YOU will live well and longer!

I know that some health conditions are caused all or partly by inflammation and doctors may advise following an Anti-inflammatory Diet.

On hearing these words many people just freak and think what! It is going to be expensive, it will be foods I don’t like, I am going to have to eat different food to the rest of my family… all manner of thoughts…

It is Healthy Eating no more no less…It is knowing which foods cause inflammation and which foods help calm inflammation…Pure and simple…

Let’s have a look, shall we? Break it down…

Firstly reassess your lifestyle as stress plays a huge part in this…Chill out!

relaxed reading kindle lady

Exercise goes without saying...It doesn’t need to mean expensive gym fees…Walking, riding a bike, using your bottom stair for step ups, using cans of beans to get those arms working, a hula hoop, a skipping rope, cleaning those windows, play ball with the kid’s, if they have a trampoline need I say more…Unleash that fun side…

girl trampoline

Many little bursts of exercise through the day can work wonders.

What to eat?

Fewer highly processed foods...You knew I was going to say that …Didn’t you? Look on the bright side it will save you money…

Spices...Turmeric contains curcumin, garlic a wonderful bulb which adds flavour to foods and helps curb inflammation, ginger may reduce muscle pain and soreness and its anti-inflammatory properties can help with Osteoarthritis.

Reduce caffeine as in  tea and coffee drink and replace with

  • Chicory Coffee
  • Matcha Tea….more info here 
  • Golden Milk. Golden milk is a rich, caffeine-free substitute for coffee. …
  • Lemon Water. …
  • Chai Tea. …
  • Rooibos Tea. … I know this as Redbush Tea and love it!

Red wine has known anti-inflammatory properties…There seem to be 2 camps on this consume or avoid…My take try moderation…

Oily Fish for that Omega 3… Salmon, tuna and sardines are all good…Just know your source and that it is sustainable fish.

Olive oil and avocados…

Eat plenty of fruit and vegetables…Spinach and kale are both rich in Vitamin K and help curb inflammation as do broccoli and cabbage…Cherries, raspberries and blackberries whose colour is a type of pigment which helps inflammation. Go for colour and variety.

Whole grains…Oatmeal, whole-wheat bread, Brown Rice all may help lower inflammation.

Beans contain so much fibre and are loaded with antioxidants to help reduce inflammation.

Nuts just a handful a day… Almonds and walnuts…

Now, what to ditch… Or cut down gradually…You will notice the difference guaranteed!

  • Refined sugars and starches
  • Sodas and other highly sweetened drinks
  • Hugh fat and processed meats
  • Fried Foods
  • Transfats

beach desert island

None of these should come as a surprise to you unless you have lived on a desert island with no radio, newspapers or the internet for the last 30 years…

After following this you should notice a difference in any joint pain, stiffness, swollen joints or redness…

To give you a start here is a day’s food plan starting with breakfast.

Porridge and a lovely berry compote made with frozen berries just cook some and reduce down…Too sour add some honey.. or as I often have…

muesli-3186256_1920 porridge fruit

Pineapple Smoothie

Full of fibre and protein, which makes people feel fuller for longer.

Mango and Pineapple Protein Drink 1

Pineapple contains high levels of bromelain, which has anti-inflammatory properties. Bromelain supplements are an emerging market due to its anti-inflammatory properties.

Lunch… A lovely bowl of soup

squash-pumpkin- soup

  •  1 small squash, peeled and deseeded. Cut into pieces.
  •  1 brown onion, peeled and cut up
  •  1 carrot washed and cut
  •  4 cloves of garlic finely chopped
  •  Piece fresh ginger finely chopped
  •  3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think ideal for soups for flavour.
  •  1-1½ litres fresh home-made vegetable stock

Let’s Cook!
Heat a glug of olive oil and gently cook garlic ginger and onion to just soften and not colour.
Add other vegetables gradually and cook while stirring for about 5 minutes, then add the stock and seasoning.
Simmer gently for about an hour or until vegetables are lovely and soft and remove from heat. I let it cool down before I blend.
This makes a lovely vegetable soup but I also use it as a base and freeze in portions.
When I reheat I add little-dried chilli flakes and 1 or 2 tbsp of coconut milk.
It just gives it a creamy flavour.
Sometimes I add crushed lemongrass stalk and a little fish sauce, it depends on how I feel, it is a versatile soup base so play with it, have fun.
Add some curry powder, a squeeze or 2 of lime juice or coriander, whatever you fancy. Enjoy!

Dinner… Salmon with Greens and Cauliflower rice.

Salmon Trout my way…

salmon with herbs and chilli steamed

  • 180 gm  Trout or Salmon fillet.

For Topping:

  • 1 spring Onion finely chopped.
  • 2/3 stems Coriander chopped finely.. I use the stem as well.
  • 1 red birds eye chilli finely chopped.
  • 1 tbsp Fish Sauce.
  • A cheek of lime.

Mix all ingredients together.

Put fish on foil and spoon topping on. I reserve some of the toppings to add when serving. Seal foil and put in the oven on 180 for 10/15 mins until cooked.

Saute some kale or spring greens and serve with Cauliflower rice… recipe here

These are just some ideas of foods to eat and cook with if you need to follow an anti-inflammatory diet…Not so daunting is it?

Many of these foods are foods which you may have in your fridge/larder or buy already.

Anti- Ageing Food Corner:

Let’s start with a treat…Dark Chocolate ( Not milk) is loaded with nutrients which can have a positive effect on your health. Made from the seed of the Cocoa Tree it is loaded with antioxidants…Studies show that it can improve your health and we are talking proper chocolate here..Not your cheap stuff but one with a high cocoa content dark chocolate with 70% or higher cocoa rich in fibre, iron, magnesium, copper, manganese and a few other minerals just apply the moderation bit as it does contain sugar but the fats are mostly saturated and monounsaturated, with small amounts of polyunsaturated fat.

dark chocolate stacked

A couple of squares a day my father swore by it and had his two squares with his afternoon tea so go on treat your self to a good bar of dark chocolate and some of them now have chilli and chilli and chocolate is good…

Well, that’s my not so little spiel over…I am happy that you joined me today.

For delicious healthy recipes???

I hope you thought so 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:

Connect to Carol



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