Category Archives: Recipes

The Culinary Alphabet with a twist…The letter H (noocH)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…I have left out squash as It has mentioned in a few previous posts…

Blanch:

A cooking process whereby food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

Blowtorch: ( Culinary)

Think Creme Brulee with that lovely crackle on top…think meringues with just a touch of brown, think a lovely sear on your meat or fish without drying up the flesh, think skinning your peppers and tomatoes if you are running out of time…you can even heat up your knife to cut frozen meat…

Bortsch:

Hot or cold Borsch is a lovely thing I was taught how to make it by my Russian neighbour when I lived in Phuket they also taught me the correct way to make and drink a Bloody Mary the Russian way….hmmmm…that certainly involved less tomato juice and more Vodka…

Butterscotch:

Butterscotch is a type of soft-crack sweet created by slowly heating butter and brown sugar together. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavour than classic caramel.

Butterscotch is cooked at a lower temperature which means as sweets/candy is is not quite as brittle as toffee if making a butterscotch pudding which used be one of my favourites as a child and writing this I am thinking that maybe I should recreate my mother’s pudding it also can make a lovely drizzle over ice cream or cheesecakes or it is lovely stirred into a biscuit/cookie mix…

To create a sauce, topping, or candy, additional ingredients like vanilla, salt, and cream can be added once caramelization has occurred.

Cheesecloth:

Cheesecloth is gauze-like, woven cotton cloth. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well. It is used as a strainer when a fine sieve is needed, as a cover for roast turkey or chicken to keep the bird moist, and is made into little pouches for herbs for seasoning meats, broth, soups, and other dishes. Cheesecloth is something we may not often have in our kitchen. If you don’t have any on hand, luckily there are plenty of alternatives. Just make sure the item is clean before cooking.

If you don’t have cheesecloth you can use a coffee filter, a mesh bag, a fine wire sieve I have even heard of chefs using pantyhose…as long as it is fine almost any cotton fabric will do…luckily it is one item I can easily obtain here.

Cornstarch:

Is a popular thickener although I prefer to use Arrowroot, rice flour or tapioca flour…potato water can also be used as a thickener. Cornstarch is mostly flavorless, and thus adds texture rather than taste. It’s a bland powder that’s usually used to thicken dishes. However, Cornstarch is considered a refined carb, meaning that it has undergone extensive processing and been stripped of its nutrients.

Eggwash:

Is a mixture of beaten egg and liquid (usually water or milk) that is brushed onto baked goods like pastries before baking. It adds shine and color and helps to seal up edges.

It is also one of the simplest jobs which children love to do in the kitchen…

Ghivech:

A Romanian vegetable stew …A mixed vegetable stew with lots of herbs.

Goulash:

A Hungarian stew or soup of meat and vegetables flavoured with paprika thick and hearty it dates back to medieval times. One of Hungary’s National Dishes. Sometimes served with sour cream and always with crusty bread, it was originally a dush eaten by shepherds.

 

Horseradish:

Spicy and an excellent accompaniment to beef…Love it or hate it Horseradish is a wonderful accompaniment to beef and beets. For some lovely recipes see my cookery column on Smorgasbord.

https://smorgasbordinvitation.wordpress.com/2018/04/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-horseradish/

Hooch:

Hooch, a colloquial term for an alcoholic distilled beverage. Moonshine, illicitly distilled spirits.

Murgh:

Is the name for chicken…who hasn’t loved the chicken Murgh on an Indian restaurant menu…

Nooch:

This was a new one for me I have heard not tried Nutritional Yeast and Nooch is short for nutritional yeast. Nutritional yeast is deactivated yeast and can be bought in the form of powder or flakes. It is often used for vegan sauces because of its super cheesy taste. Nutritional yeast is something that should not be missed in a vegan household.

Peach:

Who doesn’t love a nice juicy peach they can be eaten raw, made into a beautiful dessert, or grilled with olive oil, fresh thyme, black pepper, and basil they are a wonderful thing…

Radish:

The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties is the small, cherry-sized common variety which has red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots).

You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or daikon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour.

Radishes are rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.

Redbush:

Is one of my favourite teas…also commonly known as Rooibos it is low in tannin and is caffeine-free.

Saltbush:

From red bush to Saltbush which is a lovely native vegetable salty and herby they can be blanched, sautéed, wrapped around meat or fish, used in salads, or for stuffing poultry. Alternatively, they may be dried and used as a herb or sprinkle.

Sourdough:

Sourdough bread is a lovely thing and it said that many people are cultivating their sourdough culture due to their quarantine which is good as it makes lovely bread and even the discard can be used in many ways like pancakes for example…It took me a few goes before I got mine properly started but I learnt a lot about flour and its differences which has improved my baking.

Spinach:

Loaded with nutrients and antioxidants Spinach is classed as a very healthy vegetable…and we all remember Popeye and the now-iconic ads. It can be eaten raw in salads, lightly sauteed in butter or olive oil…Serve it wilted in pasta or in an omelette or quiche…a very versatile dark green leafy vegetable…Our families favourite recipe using spinach is this spicy green chicken recipe…

Succotash:

Succotash is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-coloured sweet peppers, and okra.

Tabbouleh:

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, …

Tempeh:

Made from fermented soya beans it is a traditional Indonesian product ..a plant-based protein source..not something I have used or tried have you?

Waterbath:

What is it..put simply it is a pan of water put in your oven and used to cook cheesecakes(it stops) then cracking…creme caramel, baked custard anything which requires a slow even cooking …

Just a tip: If you use a springform pan for a recipe that calls for a water bath, wrap the pan first with aluminum foil to prevent water from leaking through the bottom. Use two or three sheets in a crisscross pattern for best results.

That’s all for this week see you in two weeks for the letter I (enokI)…

Please stay safe as it seems in some places lockdowns are being introduced again…not good 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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

Fang-Tastic Recipes!… Halloween and Sweet Potatoes…

Halloween is drawing near and I am sure lots of you have decorated your homes already please send me some photos so I can share your marvelous or scary themes and decorations…We would all love to see them…

Or tell us your plans for a virtual Halloween or just a recipe…tried and tested a family favourite.

So don’t be shy share away and promote your blog on here…

Does China celebrate Halloween? 

There are several days and a whole entire month in China that are similar to Halloween. These are the Hungry Ghost Festival, the Qing Ming Festival, the last day of the seventh lunar month, and the Spring Festival. …

The UK celebrates Guy Fawkes …However not so widely celebrated by many although growing in popularity… the manufacturers are jumping on the commercial bandwagon.

witch and black cat-1461961_640

Did you know? The word “witch” comes from the Old English wicce, meaning “wise woman.” The plural for wicce is Wiccan. Wiccan were highly respected people at one time. According to popular belief, witches held one of their two main meetings, or sabbats, on Halloween night.

Owls are one of my favourite birds but in medieval Europe, owls were thought to be witches and if you heard an owl hoot then someone was about to die.

owls-1461952_640

Some Pumpkin facts…

Pumpkin flowers are edible and a pumpkin contains on average about 500 seeds which when roasted make a healthy and delicious snack… the flowers are so pretty and it looks like Mrs bee loves the pumpkin flowers as well…

pollination-3572147_640

Even what I call the scraggy bits of the pumpkin which…hands up I have thrown in the bin…No longer… add it to your stock pot…waste not…want not…

Halloween Food…Pumpkin Soup or butter, Chilli con Carne and jacket potatoes are good for a chilly evening and easy to do but if you fancy a change I have some lovely recipes for  Sweet Potatoes.

I like something a little different… This recipe is a nice treat… A recipe that was given to me by a friend who used goat’s cheese… I use feta or ricotta if I can’t get goats cheese…

purple sweet potato

 

Sweet Potato with goat’s cheese, honey, and roasted grapes.

Ingredients:

• 4 sweet potatoes
• 2 cups of red seedless grapes
• 1 tsp of coconut or olive oil
• ¼ tsp salt and freshly ground pepper
• 4 ounces of goats cheese, feta/ricotta
• Cinnamon and nutmeg to taste
• 2 tbsp of honey plus additional to drizzle if required

Prick the sweet potatoes then wrap the sweet potatoes in foil and cook in the oven at 350F for about 35/45 mins until soft. Remove from the oven and leave to cool then take your cooled sweet potato and gently remove the flesh… the skins are not as hardy as a normal potato are they? So my advice is to leave some of the potato attached to the skin or you may struggle to fill them.

About halfway through cooking your sweet potatoes roast the grapes… put on a baking tray drizzle with oil and season with salt and pepper then roast them for about 20 mins or until the skins just start to burst… Do check them as ovens vary and they can tend to burn…my oven runs hot so I have to be careful…

In a bowl mash the potato with 3 oz of the goat’s cheese, honey, a pinch of cinnamon and nutmeg, to taste then put the potato back in the skins and crumble some more goats cheese on top …To serve: add the grapes and drizzle more honey if desired…

Enjoy!

Other sweet potato fillings:

How about a baked sweet potato filled with cooked black beans, corn, crispy bacon, sweet peppers topped with sour cream with some lime rind stirred through or sprinkled on the top and some chopped coriander.

Or the Thai way our sweet potatoes here are a bright purple we do get the orange but many are purple a really beautiful colour… Baked and topped with Thai Peanut sauce they are heavenly…

Ingredients:

  • 1 cup fresh dry roasted peanuts (unsalted)
  • 1/3 cup water
  • 2 cloves garlic very finely chopped or minced
  • 1/2 tsp dark soy sauce
  • 2 tsp. sesame oil
  • 1 to 2 tbsp. brown sugar (to taste)
  • 2 to 2 1/2 tbsp. fish sauce (for vegetarians: substitute 2 1/2 to 3 tbsp. regular soy sauce)
  • 1/2 tsp. tamarind paste (or 2 tbsp. lime juice)
  • 1/2 tsp. cayenne pepper (or 1/2 tsp Thai red chilli paste more or less to taste)
  • 1/3 cup coconut milk

Let’s Cook!

Place all ingredients in a blender or food processor. Blend until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Taste.... adding more fish sauce (or soy sauce) if not salty enough, or more red curry or cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.

This sauce tends to thicken as it sits–just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks.

Add to your baked sweet potato and top with chopped red onion, green onions and coriander, and some crispy fried garlic…yummy if you love Thai flavours.

Enjoy!

Halloween Superstitions: 

I wonder if anyone still believes or carries out these traditions? What Halloween traditions have been passed down through your family???

  • If a person wears their clothes inside out and then walks backward on Halloween, they will see a witch at midnight.
  • Scottish girls believed they could see images of their future husband if they hung wet sheets in front of the fire on Halloween.
  • Girls who place the apple they bobbed for under their pillows are said to dream of their future love.

Some of these traditions seem a bit far-fetched to me I would imagine not very comfortable sleeping with an apple under your pillow…

But did you know that Agatha Christie’s Halloween Party Mystery Novel was about a girl who was drowned in the Apple bobbing tub ??

A Halloween quiz question for you…

Every Halloween, Charlie Brown helps his friend Linus wait for what character to appear?

Answers in comments, please …

Pumpkin was a cure for freckles? Another old wives tale methinks…

Koolkosherkitchen has answered my shoutout for recipes with a lovely Pumpkin and Spinach Soup served in the shell of the pumpkin..just the way I like it and with instructions for the Instant pot which on my wish list…

For the recipe please head over to Dolly’s say hello from me and enjoy this beautiful recipe…Pumpkin and Spinach Soup…Enjoy!  Thank you, Dolly xx

Time for a cocktail…

This weeks Halloween cocktail is by Martha Stewart ably assisted by Brendan Foster who measures spirits just the way I do…lol

I am just off to check out the poison Apple cocktails…Laters xxx

witch-1424756_640

Checked and very nice that cocktail was…That Brendan Foster has much to answer for…I followed his advice and nearly fell off my broomstick xxx

I hope you are enjoying these Fang-Tastic Halloween posts and please if you have any tried and tested Halloween recipes I will post them and credit you so please let me have them…xxx

That’s all for this week…see you next Tuesday for some more Halloween recipes and tales…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 that I cook with have to improve our health and wellbeing.

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

Thank you for reading I hope you all have a great week xxx

 

Saturday Snippets…10th October 2020…

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…this week has seen some balmy days and some spectacular electric lightening shows followed by real downpours early morning 4 am and fingers crossed the ceilings are still intact…

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…

Roast Pork was on the menu…perfect crispy crackling always goes down here..Thais love it and sell it by the bag on the food stalls it goes down a treat with SomTam and sticky rice. I tweaked the mushroom soup this week and it was much better. Crockpot bread is so lovely fresh from the oven that nice crusty exterior with the soft insides and the smell of freshly baked bread…You can’t beat it…and although it is a tad here the men still love a casserole…I have now received some more black rice which I love no one else does but for me but am I complaining…nope because I love it!

Caesar Salad was also on the menu as Lilys loves caesar salad with those little crispy croutons.

Spicy Salmon with rice always goes down a treat either with black rice or cauliflower rice I love both and new for me a Blueberry Buckle which everyone absolutely loved..go me… the sponge was lovely and soft and the topping gloriously decadent and sweet…I forgot the moderation…Oops…Kanom Krup was a tasty little morsel…some shredded coconut, coconut milk, rice flour, sugar and salt and sweetcorn cooked in a little kanom krup pan over the coals…a nice lacy crispy bottom with that sweet coconut milk and the little crispy pops of the corn kernels…

Music…It was in Oct 1971 that John Lennon released that now-iconic track/song “Imagine”…in this same month in 1976 that The Sex Pistols signed up with EMI records…

Their fame or career, however, was short-lived…In January 1978 the Sex Pistols embarked on their first and last tour of America, and their last tour as a band. They might not have known it, but the group that had caused a moral panic in their native UK and helped spark the punk wave of the late 1970s was about to collapse completely.

The audiences were hostile – During the concerts, Sid Vicious fought with audience members and attacked them with his bass guitar, as well as fighting with security guards and staff on and off stage.
During their final show, Johnny Rotten walked off after having performed one song, a cover of “No Fun” by the Stooges. The band would never perform together again.

Sid Vicious – described by Rotten as having gone “completely off the rails” by the start of the tour – was hospitalized shortly after the tour but would die of a heroin overdose in 1979.

It just goes to show that drugs and fame take their toll it also shows that if you insult the monarchy and our Queen you will go…

In that same year…Willie Nelson, Kenny Rogers and Barbara Mandrell won Country Music Association Awards…

October was a busy month for the music scene with Little Richard receiving serious injuries in a car crash and Bob Marley collapsing after performing only two shows a Maddison Square Gardens.

Well, it was hard to choose but Willie won…x

What an amazing duet…

Wellness Corner…featuring Sally Cronin and Aromatherapy.

In part two of this series, Sally looks at some more beautiful oils and once again a very informative post so please pop over and say hello…Sally will always make you very welcome and if you have any questions she can certainly answer them for you.

https://smorgasbordinvitation.wordpress.com/2020/10/08/smorgasbord-medicine-womans-treasure-chest-essential-oils-and-aromatherapy-oils-origins-uses-and-safety-part-two-by-sally-cronin/

October …is National Pumpkin Month and National Pork month which if you hadn’t already noticed is reflected in some of my recipe choices…today is also National Hoagy day?  Moldy cheese day…and pizza and beer day…A nice piece of Stilton is always a delight …Hoagy when I looked it up is a sandwich or sub I can forgo those and pizza and beer …I am a wine and cheese girl…BUT

October is also when Thailand celebrates and holds a Vegetarian Festival always fun with lots of colour and if you are in Phuket it can get a little gory if you have a weak stomach…

Every year for 9 days in September / October people across Thailand switch their eating habits as they participate in the annual Vegetarian Festival. This is celebrated across Thailand but specifically with big festivals in Bangkok and Phuket...where sacred rituals are performed at various Chinese shrines and temples and predominantly in Phuket aesthetic displays such as walking barefooted over hot coals, tongue slashing and other ritualized mutilations are performed by entranced devotees known as “Ma Song”.

Here in Udon Thani, it is celebrated but on a smaller scale…and we don’t have Ma Song here just colourful dragons and decorations and beautiful vegetarian food…

Of course this it will be smaller as no tourists are allowed into the country…

I am a sucker for animal stories and although most people don’t LIKE rats …this rat has saved countless lives and received an award from the PDSA in the UK…

Has this changed your feeling about rats?… I am always amazed at how highly tuned animals senses are…

Honey Bees...and David Attenborough…

If you ever wanted to help dwindling honeybee populations, ecologists are encouraging that you “learn to love weeds” and leave the dandelions alone this coming spring…you can mow around your dandelions and buttercups or keep part of your garden wild…

I watched the David Attenborough film in the week...I love that man and how he tells us the problems but also highlights solutions…He started with the Chernobyl tragedy and showed how nature was making a comeback because when we die nature will still carry on…

Whatever we do or don’t do doesn’t kill nature ..it kills us.., whether it is by eating too many processed foods or whether we are eating foods contaminated with pesticides or whether we are drinking polluted water or breathing polluted air…

In the film, he told us how we need to rewild the world …how renewables need to be our only source of power…how the banks and large companies invest OUR pension funds in fossil fuels…we can change our bank to one which doesn’t…how fishing which is the worlds greatest source of wild harvest should have at least 1/3 of the world where there are NO FISH ZONES…where it has been applied it works as the fish recover and breed they then overspill into where fishing is allowed so they replenish the stocks… if the world did that we could have unlimited fish forever…

That is just one example I have given you... I recommend you watch the film …it will leave you feeling both hopeful and apprehensive…but safe in the knowledge that some governments have made changes and those changes WORK.

I discussed the film with my son and he said but what can we do mum…??? He is correct as much is down to government policies and government reigning in the big corporations…

“You can’t personally help tigers, whales and elephants, but you really can do something for the insects, birds, and plants that are local to you.”

Think about what you’ve had for breakfast… we are back on the subject of Bees…  The pumpkin seeds in your muesli, apples, whatever made the marmalade on your toast, or even the coffee beans and tea leaves that make up your morning cuppa—all of these products rely on pollinators to survive and thrive.

Lastly, we also have the power of our vote…when it is time for your country to vote …make your vote count for our future, our children’s and our grand children’s future.

That’s all for this week and Saturday Snippets ….

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!

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!

Fruity Fridays…The Jack Fruit…

 

Welcome to Fruity Friday’s...This week it is the versatile Jackfruit…

You probably all know by now that I love the unusual and unusual food recipes, given that I am ever so slightly quirky, whimsical and often laugh( when) I really shouldn’t…Oops.

Given to coming up with some unusual foods recipes, which even make me baulk at times, however, more often than not and I know the saying ” We eat with our eyes”  is a valid one…But you miss some damn good food and recipes bypassing that bit… just close your eyes and go for it…

One unusual food recipe came about from a request from one of my readers she was looking at alternative food sources and asked me if I had a recipe…

Do I have a recipe???? Haha

I have for you what is called the Wonder Tree… The Jack Fruit which I have growing in my garden here and it is now being touted as a very viable alternative to meat…

Classed as the poor man’s fruit and left to rot in many places it is now being given high priority and getting much publicity…

I spent time in my kitchen recently cooking it… and I don’t mind admitting I was pleasantly surprised how cooking changed the texture drastically…

It is used as an alternative to pulled pork by many and it does indeed look and have the texture …Awesome… cooked before the fruit ripens gives it an entirely different taste and texture to the ripe fruit… It is indeed a wonder Fruit…

Thailand is a major producer of the jackfruit, they are often cut, prepared, and canned in a sugary syrup (or frozen in bags/boxes without syrup) and exported overseas, frequently to North America and Europe. Made into chips which are very moreish …They are also used in various dishes and curries around Asia…

Just be aware that when you find a jackfruit recipe for a savoury dish it means green or raw Jackfruit many recipes do not say this as they wrongly assume that you know this.

Why wonder tree?

This is because every part of the tree has its own use. The fruits are eaten, the leaves are fed to livestock, and the wood is greatly valued for the manufacture of wood products because of its termite and fungus proof properties and the roots are used in natural medicine to treat fevers, asthma and diarrhoea.

How to prepare the Jackfruit… If I am using green Jackfruit like the recipe below then I just take one from my tree, if I want the ripe arils I generally buy them ready prepared.

Those of you who have prepared your own Jackfruit do know that it has a latex sap…

I have heard and quite recently…my lips are sealed…lol, some horror stories when one doesn’t know how to prepare this amazing fruit.

What you need:

An old knife and cooking oil…lots of it…

Firstly, coat your gloved hands and a long, sharp knife with cooking oil. A spray cooking oil works well — to protect against that stubborn latex sap.

Cover the work surface with something disposable….lots of newspaper.

Cut the fruit in half lengthwise and then lengthwise again into quarters; the cut skin and core will release the sap. Re-grease the knife after each cut.

Cut out the solid white core and discard any fibrous filaments around the fruit pods.

If you do get ooze on your hands, don’t worry – just put some oil on your hands, and wash them in warm water, it will be gone in no time!

Easy when you know how…

I also just prefer to oil my hands as when I use gloves they are guaranteed to stick to the latex…I probably don’t oil them enough…But I prefer oiled hands…

I have seen a few recipes lately where raw/green jackfruit is not stated and also the fact that you need to use my steps to cut the jackfruit or you will have latex everywhere.

On the markets here you can buy it ready cooked so the first step is done and all you need to do is then add your aromatics and finish cooking much easier but as I have a tree I needed to learn how to do it with minimal mess.

In Asia, jackfruits ripen principally from March to June, April to September, or June to August, depending on the climatic region, with some off-season crops from September to December, you may also find a few fruits at other times of the year.

My tree in my garden has started to produce fruit and to stop the squirrels helping themselves I will be covering the fruits in plastic bags… But as you can see they are growing nicely and there are a lot of little babies as well.

The jackfruit’s flesh is very sweet and aromatic and tastes like a combination of banana, mango and papaya.

Because of certain similarities in appearance the oval shape and spiky exterior, some people mistake the jackfruit for Durian which is another exotic fruit; however, they are very different fruits.

The ripe jackfruit is eaten as a fruit but unripe jackfruit is prepared as a vegetable. Young jackfruit is used in stews or curries, boiled, roasted; or fried and eaten as a snack. The seeds can also be eaten as a snack after being boiled and then roasted.

Jackfruit is also becoming a popular alternative to meat for vegans, vegetarians and anyone wanting to adopt a healthier lifestyle as when cooked the texture is similar to pulled pork.

Today I will be making a spicy jackfruit salad which in Thai is called Tam Khanun or Tam banun it is made by pounding boiled jackfruit with chilli paste and then stir-frying.

First step over and that was cutting the Jackfruit…I can guarantee if you use an oiled knife and grease your hands the latex doesn’t stick…You do have to keep re-greasing the knife though but any which attached itself came off easily with the cooking oil…

My jackfruit slices are now simmering gently on the stove…

Once they are tender and cooled down enough for me to remove the outer skin I will be doing so…

Ingredients for Tam Kanun:

  • 400 gm green, young Jackfruit
  • 100 gm minced pork (optional) if vegetarian or vegan.
  • 5 kaffir lime leaves
  • 1 tbsp chopped garlic
  • 10 Cherry tomatoes cut in quarters.
  • 3- 6 tsp Chilli paste ( depending on your taste)

To serve:

  • 2 spring onions sliced
  • 5 dried birds eye chillies fried
  • 1 tbsp fried garlic.
  • 1 tbsp coriander

Let’s Cook!

Once cooked drain the jackfruit well, pound in a pestle and mortar and set to one side. I had heard cooked this looks like pulled pork and it does…

Heat a little oil in a pan and fry the garlic until it is nicely browned add the chilli paste and stir-fry for a minute.

Add the minced pork ( if using) and stir-fry until it is cooked 3-4 minutes stirring frequently. Add the tomatoes and the jackfruit stir-fry to combine well add the kaffir lime leaves and remove from the heat.

Serve with sticky rice and the fried garlic, chillies, spring onions and coriander as garnish.

The first time I  made or ate this dish… I was very pleasantly surprised if I hadn’t cooked it and it was put in front of me I would never have known it was Jackfruit…Truly ☺ What do you think??

Tam Kanun Spicy Jackfruit Salad… we all loved it and I would definitely make it again.

The ripe Jackfruit arils (pictured) below are eaten here with sticky rice just pushed into the centre.

They also make lovely ice cream which if you swop the whipping cream for my dairy-free cream it is suitable for vegans.

Jackfruit Ice Cream.

Ingredients:

  • 300 gm of the ripe arils (as above)
  • 10gm sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 120 gm coconut milk
  • 200 gm whipped cream.

Let’s Cook!

Chop the jackfruit and put in a pan with the sugar cook until the fruit turns to a pulp about 30/40 mins depending on how ripe your fruit is. Remove from the heat and allow to cool.

Place the cooled mixture in the blender with the salt, vanilla extract and the coconut milk and blend until smooth… Chill overnight in the fridge.

Next day whip your cream and fold the jackfruit mix into the whipped cream and place in your ice cream maker following their instructions.

If you are not using an ice cream maker then put in the blender and pulse 3 times.

Put into an airtight container and freeze for 6 hours.

Enjoy!

Stop Press! Stop Press! Where and how Jackfruit is sold:

  • Canned in brine – available from larger grocery stores and Asian or Thai supermarkets. Works best in savoury dishes.
  • Canned in water– available from larger grocery stores and Asian or Thai supermarkets. Works for sweet or savoury dishes.
  • Canned in syrup – available from larger grocery stores and Asian or Thai supermarkets. Works best for sweet dishes.
  • Frozen – available from larger grocery stores and Asian or Thai supermarkets. Works for sweet or savoury dishes and is especially great for ice cream or breakfast smoothies.
  • Prepacked (plain or in a sauce) – ready to use packs, perfectly convenient.

And don’t forget any questions or recipes you want me to find for you please ask…
Carol x

Have you enjoyed your read? If so let me know in comments I do love to hear from you it makes my day…

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 and I know many of you are back on lockdown again I just wish everyone would observe the guidelines and then maybe this will all be over far quicker than if we don’t xx

 

Smorgasbord Blog Magazine – Weekly Round Up – September 13th – 19th 2020 – Jazz, Ricotta Cheese, Risotto, Collies, books, reviews and funnies

Sally has had another fun-filled and productive week…Lots of new books and reviews, invaluable health advice from Sally and yummy recipes from Moi and Silvia….so pop over grab a coffee or a glass wine depending on your time zone and have a read…Enjoy!

Smorgasbord Blog Magazine

Welcome to the weekly round up with posts you might have missed on Smorgasbord.

I hope that you are all well and thanks for dropping in today. I am taking full advantage of the sunshine this weekend as the nights are drawing in and the temperatures are already dropping. Still grateful for the quick blast and a good book.

As in most places our infections are on the rise which in not unexpected after the restrictions were lifted. Although here in Ireland the government has been very cautious about moving through the various stages. There are still clusters in the major cities such as Dublin and Cork. We are grateful for our rural location and without the influx of visitors this summer (despite the devastating effect on small businesses) we have been relatively free of infections.  All we can do is continue to be careful and stay positive.

I hope…

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