Category Archives: Recipes

Saturday Morning Market…Mandarin Oranges and Rosella Fruit…

I love Saturdays as the small traders come with their produce from their little bit of land this is where I find the unusual the fruits or vegetables which are not raised commercially but just local grown like they have been for centuries…I am also pleased to see how many of the stalls now are ditching the plastic and using banana leaves to wrap foods…

Lively and bustling the markets here sell everything from meat, fish, fruit, vegetables, curry pastes, rice, clothing, garden pots and knives you name it it is sold here…On a Saturday I will share with you what I have found…

This week there were lots of mandarins in all shapes and sizes but the kids love the small juicy ones, dragon fruit is plentiful as were the mushrooms today some of which have already found their way into a carbonara for the kiddies…I have noticed that certain veggies were a lot smaller I think the lack of rain is hindering their normally prolific growth. Tomatoes are all lovely red just right for a base for chilli, curry or spag bol…There are also still lots of Dragon fruit a very pretty fruit which is not a favourite of mine but lovely in a smoothie…I think I have so much choice that I am getting picky…

The markets are still bustling here although many more people are wearing face masks than normal…Bars etc are on lockdown but the open-air markets are still operating fully…

I have heard in many western countries that the shelves are bare and many people are unable to get even the basics which is awful I really abhor the practice of stripping and stockpiling food without any thought for others…

Often though the fresh fruit and vegetable sections are offering a choice…Buy them as many veggies and fruits can be pickled, frozen, made into pesto…You could double quantities and freeze a portion or two…vegetable stirfries are lovely…

The fruit is plentiful here I would say all-year-round…Fruit and vegetables can be used in smoothies it will all help to boost your vitamin intake especially now with this Covid-19…

Here are some ideas from what you can add to a smoothie…

tropical sunshine in a glass header

https://carolcooks2.com/2017/03/20/tropical-sunshine-in-a-glass-take-5/

Rosella Fruit.

When I first saw this beautiful fruit I had only ever seen them dried before not fresh…it was something new to try… I just love it when I come across something I have not used or seen before…I get so excited.

Rosella grows easily here as it loves a tropical climate it is also a very pretty plant the species grown here in Thailand has broader leaves and pink rather than cream flowers and the leaves are used more than the fruits.

In Australia, it is still thought by many to be an exotic plant but has been mentioned in early Australian history and known by many as “Bush Tucker”

Also known by the more recognisable name of Hibiscus it is rich in Vitamin C and when made into a tea is promoted as a cure for colds if taken regularly.

A very nice sugar syrup can also be made for using in cocktails…Just saying!

The first time I made this jam …I only made a small amount as I was not familiar with the fresh fruit or the taste…but what a revelation it was beautiful…
Ingredients:

rosella flowers

  • 500 gm Rosella fruit, seedpod separated from the Calyx and Bracts ( cut into small pieces)
  • Approx 2 cups Sugar depending on the exact weight of fruit.
  • Approx 2-3 cups Water

Firstly I soaked the fruits in cold water for about 20 minutes so as to not only clean them but remove any insects they can be susceptible to little bugs.

It was then a case of removing the seed pod from the inside of the fruit…Covering the seed pods with water and cooking them for about 20 minutes.
The seed pods contain naturally produced pectin…I simmered these for about 20 minutes and then removed the pods and disposed of them aka binned them. Remember to keep the cooking water.

I weighed the flowers before cooking them and then I measured exactly half their weight of sugar.

rosella fruit in pan
The Rosella flowers were then added to the cooking water in which the seed pods were cooked and the fruits cooked until they were softened and the liquid starts to turn syrupy which took about 10 minutes I then added the sugar and cooked the fruit until it softened and turned jam-like…

Remove from the heat and put in sterilised jars…

The key to this recipe is to weigh the fruit and do the exact amount of sugar and water.
This makes a very nice fruit preserve and one which I make again and again every year.

N.B. I  now cut the fruit into smaller pieces rather than leave them whole.

Now you all know me well and know I can’t resist thinking would it be like if I added some ginger and chilli…very nice as it happens…

Rosella Relish

rosella-fruit-relish

Ingredients.

  • 250 gm Rosella fruit
  • 60 ml of sugar
  • 2cm piece fresh ginger grated finely
  • 2 red shallots chopped finely
  • 5 ml red chilli powder/flakes
  • 10 ml apple cider vinegar
  • 375 ml of water
  • A pinch of salt

Let’s Cook!

Remove the red portions/calyces & discard the seed pods
Wash & place in a pan along with water, shallots, ginger, sugar, salt and chilli flakes
Bring to a soft rolling boil and cook until the liquid is greatly reduced. This takes approx 25-30 mins.
When the chutney is almost done, add the vinegar and stir well.
Remove the pan from the heat and allow to cool slightly and put in a sterilised glass container.

Lovely as a relish with cold/ hot meats or in a burger… with brie and freshly made bread, it is very nice.

That’s all for this weeks Saturday Market…

Thank you for reading this post I hope you have enjoyed it and the recipes 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.

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 again for reading enjoy your weekend and stay safe and healthy xxx

CarolCooks2…This week in my kitchen…Everything cooked from scratch…

In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…wouldn’t it? I am also guessing that for many of you life has changed this last month or two and if you are now at home it also gives the chance to cook more especially as you have time and maybe cannot buy as much or any of the things you normally buy so are having to make your own or improvise…and make do…

Having grown up in a family where my mother and grandmothers cooked from scratch maybe it was a little easier for me…I then had children (6) that meant a minimum of  8 to cook and feed every day plus the extra kiddies who would wangle a dinner invite…haha…It was a bit of a home for waifs and strays at times…

Then I moved here…Many of the ingredients I cooked with I cannot get here or are imported at cost and often very rarely available so at times ingredients have proved a challenge however it has forced me to improvise and substitute ingredients but overall I believe I am a better cook for it…

I have also learnt that many foods I took for granted and thought I couldn’t make …Well, I can…Always cheaper, bigger portions than the sometimes tiny jars and packets you buy…no chemicals and fillers…and not as time-consuming as I thought they might be…Taste-wise always superior…

Over the next few weeks, I will give you some hints and tips using minimal basic ingredients most of the time and healthy most of the time for foods you can make at home …Also if you are really struggling to get meals on the table tell me what ingredients you have and I will come up with a meal plan…Just e-mail me if you would rather…carolcookstwo@gmail.com   Happy to help…xx

I am being preventive so have opted to stay in where possible and keep away from people…I made my favourite biscuits anything with golden syrup and I am hooked…These little biscuits well they are not really biscuits more like cookies as they have a softish very slightly chewy texture…Carol’s Coconut Cookies…

These cookies are my basic recipe and are my experimental recipe I am already planning what I can add to them but this time I left the recipe as it is..no walnuts or raisins…

Ingredients:

  • 150gm rolled oats
  • 100gm plain flour
  • 100gm light brown sugar( I used raw sugar)
  • 100gm dessicated coconut
  • 100gm butter
  • 2 tbsp golden syrup
  • 1/2 tsp of bicarbonate of soda
  • 2 tbsp of boiling water.

Let’s Cook!

Set oven to heat at 175C, gas mark 4.

Line a baking tray with parchment paper. Combine the sugar, flour, coconut and oats mix to combine well.

In a small pan add the butter and golden syrup and melt the butter. meanwhile, bring the kettle to the boil and add two tbsps of boiling water to the bicarbonate of soda in a small cup. Add this to the melted butter/syrup mix. It will foam a little.

N.B if you leave it on the heat…like me…and turn back to line your tin…It will foam and went all over my ceramic hob…the rest you can guess…

Make a well in the centre of your dry mix and pour in the melted butter/syrup mix. Stir to thoroughly combine and it will form a slightly sticky dough.

Roll out balls and put on a baking tray leaving a space as they will spread on cooking ( the mix made 15 balls) Slightly flatten with your hand.

Put in the preheated oven and cook for 15-20 minutes, remove from the oven and cool on a wire rack.

Enjoy!

If the bread counter is empty…Grab some flour if you can any flour as bread is very adaptable, some yeast, Oats, baking powder and baking soda you are then equipped to make some beautiful bread…Can’t get yeast …no worries we have that covered…Milk and we are sorted you can now make some beautiful bread.

This first recipe is from Sally...A beautiful yeast-free Irish soda Bread…

Sally Yeast Free Soda Bread

https://smorgasbordinvitation.wordpress.com/2017/05/09/cook-from-scratch-yeast-free-irish-soda-bread/

The second recipe is a favourite of mine… Buttermilk Bread…

Both easy to make and great spread with butter or jam, toasted, eaten with soup…both lovely loaves of bread and who doesn’t love the smell of fresh bread?

Let’s Bake!

Buttermilk Bread…

buttermilk-bread11

Ingredients:

  • 2 1/2 cups of lukewarm water.
  • 1 cup of Buttermilk.
  • 1 tbsp quick yeast.
  • 1 tbsp salt
  • 1 tbsp sugar
  • 6 1/2 cups of bread flour.
  • Melted butter to brush the top of the loaf.

Let’s Cook!

Mix water, buttermilk, yeast, salt, sugar in a bowl. Add the flour. No need to knead..lol

Just combine all the ingredients  together..lightly cover the bowl and leave to rest/rise for 2 hrs.

The bonus of living here is dough rises quickly...I love using yeast now.

You can use the dough immediately, or store covered in the fridge for up to 5 days or in the freezer for up to 3 weeks.

If you are using now preheat oven to 350 degrees.

Dust the dough with flour and very lightly knead, shape into a round. Cover and rest for 90 minutes.

Oh, and I made a cut into the top of my dough just like a cross.

Bake in the middle of the oven for approx 40 minutes until golden brown and delicious.

Remove from the oven and brush the top with melted butter.

Leave to cool before slicing.

Enjoy!

If like me you can’t always get Buttermilk or it is very expensive then here is a recipe to make your own Buttermilk.

https://blondieaka.wordpress.com/2017/01/10/how-to-make-you-own-buttermilk/

Any leftover bread…SAVE IT…I always keep a bag or container in the freezer for all my leftover bread…

It is then handy to make breadcrumbs to coat fish or chicken, to make a bread pudding or a bread and butter pudding, to make stuffing or bread sauce…

Have you half a pack of cream cheese a couple of rashers of bacon, a slice or two of ham or a small piece of chorizo sausage lurking in the fridge…some breadcrumbs and some Jalapeno peppers…Fancy a snack..easy…Although I have used bacon with mine any of the above will be great just crumble the chorizo and cook then add to the cream cheese which if you haven’t enough cream cheese bulk it out by adding some feta, sour cream any other cheese play with the flavours use up your odds and ends…

https://carolcooks2.com/2018/03/15/jalapeno-poppers-with-bacon/

Next week flatbread and pizza bases…again so easy…so if you are faced with not a lot on the shelves check out the herbs and spices, always grab some flour and milk…cheese if you can any sort it can all be used…cheese sauces for starters, pizza topping…

No tinned tomatoes then buy a couple of kilos of beautiful red ripe tomatoes and make your own it is so easy…You can then make soup, pasta sauce topping for pizzas…Fresh herbs can be frozen so pick them up they will all add a zing to your sauces and pizza…

It will also save you money...ready meals are expensive and not healthy and often not big enough for a growing lad or hungry hubby…

I hope this has given you some ideas...the stockpiling and panic buying has horrified me  I have family and friends in the Uk who can’t even get milk for their babies ..yet it is on e-bay for extortionate prices…If anyone I know is doing that and profiting from other peoples misery and worry then I will unfriend without hesitation…It is disgusting behaviour there is no need if everyone just shopped as normal there would be enough for everyone. Appalling behaviour…

That’s all for this week from me please stay safe and think of others we are all in this together…x

About Carol Taylor:

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

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

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

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!

 

CarolCooks2…weekly roundup 8th March-14th March 2020…

Good morning and welcome to my weekly roundup of posts…It is a calm, slightly overcast morning so far but after yesterdays 40C it is a welcome drop in temperature the birds are still twittering, the squirrels are having their morning feed they are loving the mangoes …at the moment they are leaving the Jackfruit alone…

Green tea and greek yoghurt with passion fruit…that’s brunch done…Let’s write…

Relax and Enjoy!

Grab your cuppa, relax and enjoy the read…

Monday: Recycling and Climate Change…9th March 2020…

It seems many of you were as surprised as I was by this old speech by a lady I have always admired and listening to her speech I was struck by how much foresight she had back then …as were many of you and her words are being repeated by many of the Climate Change activists now…Apart from the fact that Maggie Thatcher was wise enough to know that we cannot go back…

chickens and outside loo-953630_640

That we cannot return to simple village life or halve our population by some means unknown(Covid-19?)…A wise lady and one whom I have always admired…She was the first world leader to make a speech on Climate Change…

https://carolcooks2.com/2020/03/09/recycling-and-climate-change9th-march-2020/

However, just in case you do need to stock up(a little) …NOT PANIC BUY…Sally has a few tips for you here as well as some other must-reads…

https://smorgasbordinvitation.wordpress.com/2020/03/07/smorgasbord-blog-magazine-weekly-round-up-march-1st-7th-2020-jazz-books-guests-humour-an

Tuesday: 

Where I take you down on the farm…the place where I love to chill where my chooks and turkeys live and also little Lily when she isn’t here…Which as it is the long school break now all 10 weeks of it she is here which means cake making is being done in earnest… Lily loves to bake and she is a dab hand at cutting the veggies up she just loves to cook…

Last week I introduced you to snake gourd and a Thai potato called Man sam Palang also known as Cassava, Yuca or Tapioca root.

https://carolcooks2.com/2020/03/10/thailand-down-on-the-farm-snake-gourdcassava/

Whimsical Wednesdays…with Carol…

I could take you anywhere last week it was dental floss, hibernation, the Eden Project and the Dark side of the Moon just a little sample of how random my thoughts can be …I can make you smile, invoke memories or just wow you…

https://carolcooks2.com/2020/03/11/whimsical-wednesday-with-carol-30/

Thursday:

Just to confuse you it was Wednesday really as that is when my food column is published over at Sally’s but as at the moment, I don’t post on a Thursday due to writing commitments I delayed it by one day…My A-Z of the Culinary Alphabet which Sally is kindly repeating for me which has so far been very well received…You like it!… Thank you, everyone and Sally xxx

https://smorgasbordinvitation.wordpress.com/2020/03/11/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-e-for-egg-plant-escargot-elephant-e

Friday: In my kitchen…

Is when I invite you into my kitchen where I share some of my recipes with you…Friday it was a non-dairy cream which is very nice…one of my favourite curry mixes, a lovely pancake recipe which Liz tried and they loved… a keeper she said…Thank you Liz..x Not only do we love pancakes but I was also a Woollies girl like Liz…

banana maple syrup pancakes

https://carolcooks2.com/2020/03/13/carolcooks2-this-week-in-my-kitchen-everything-cooked-from-scratch-a-non-dairy-cream-pancakes-and-more/

Saturday: Saturday morning market…

I know many of you are not able to visit your markets at the moment…stay safe and enjoy mine for now…they are still open at the moment that could change I don’t know…I am being as sensible as I can but at the moment there are no known cases here…

Saturday Morning Market 14th March

I found Apricots, at last, the lovely Maprang fruit is in season, honeycomb which Lily brought me from the farm…lots of fresh vegetables as always… Thais eat fresh raw vegetables at every meal it is a side dish and always given when you buy food ready cooked… it comes with a bag of fresh vegetables…some recognisable others not… as mainly it is foraged. I am always coming across different edible flowers and leaves…they are an integral part of the Thai diet.

https://carolcooks2.com/2020/03/14/saturday-morning-marketapricots-maprang-fruit-pickled-pineapple/

That’s all for this week…Thank you for reading…I hope you have enjoyed this weekly roundup xx I invite your comments…Let’s chat!

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 are having a great weekend, stay safe and wash those hands xx

 

CarolCooks2…This week in my kitchen…Cheesecake, Bombay Potatoes and Chicken Stew…and Hot Cross Buns…

Welcome to CarolCooks2 and my kitchen which has been a hive of activity this week…we had Astons Birthday and he wanted a cheesecake just a plain one was his request and then that changed to passionfruit and when we were shopping he spied some lovely mandarin oranges…That was sorted then…

Nannie did the measuring and Aston did the rest…including turning on the handheld whisk before the blades were completely in the mix and guess who got sprayed…haha…Yep moi!

Mandarin Cheesecake.

smart

Ingredients:

  • 250g Biscuits (digestives or graham crackers)
  • 110g/ ½ Cup Butter
  • 500ml / 2 Cups Cream
  • 225g / 8 oz Cream Cheese
  • 85g / ⅔ Cup Icing Sugar
  • Zest + Juice from 1 Lemon ( I used orange juice)
  • 15g | 3 tsp Gelatine Powder
  • 2 tbsp Boiling Water

Let’s Bake!

Place the biscuits into a food processor and process until fine crumbs form. Transfer to a small bowl. Melt the butter and cool before pouring into the biscuit crumbs and mix until well combined.

Pour the crumbs into a lined cake tin and use the back of a spoon to compact down. Place the cake tin into the fridge to set.

Whip the cream until soft peaks form by hand or with a hand mixer. This was where young Aston splattered Nannie with the cream mixture… Set to the side.

In a medium-sized bowl add the room temperature cream cheese and icing sugar. Beat together with a whisk until smooth and lump-free.

We added some of the mandarin juice… Mix to combine.

Dissolve the powdered gelatine in the boiling water and add to the mixing bowl, stirring to combine.

Add the cream to the cream cheese mixture and fold together until well combined we also added a few mandarin segments to the cream mixture.

Pour the cheesecake filling on top of the cheesecake base and smooth. Arrange mandarin segments around the edge of the cheesecake as pictured we then crumbled a flake in the centre of the cheesecake.

Place into the fridge for a few hours to set.

Cooks Notes: I used an 8″ springform tin but the filling was a little too much…the testers didn’t think so but it would have been better to use 10″ tin or reduce the cream to one cup. Next time I will try sour cream as I prefer my cheesecakes a little less sweet although it was nice. Maybe lime juice and zest.

Enjoy!

We love a good Indian curry and I make all my spices for a couple of reasons… one I know what is in the mix and two spices lose their potency some quicker than others… making my own herb rubs, spice mixes give me a quicker turnover and fresher spices it also allows me to buy the bigger packets which are cheaper…

This week I made Bombay Potatoes as a side to our curry…it was lovely although next time I don’t think I will parboil my potatoes and see if they absorb more of the spices or I may add a little more spice you don’t want them mega spicy I would just like the potatoes to have a little more flavour or it may just be that I was using the wrong type of potato these are quite floury potatoes but unfortunately my only choice of potatoes…

smart

I didn’t get any complaints from my testers though the empty dish said it all and hubby had seconds…I am my own worst critic sometimes…

Ingredients: 

To serve 3/4

  • 3 cloves of garlic, peeled
  • A thumb of fresh ginger, peeled
  • 3 large tomatoes
  • 400 gm of potatoes, peeled and cut into cubes
  • 1 tbsp ghee or oil
  • 1 medium onion chopped
  • 2 dry chillies
  • 1 tsp black mustard seeds
  • 1 tsp ground coriander powder
  • 1/4 tsp turmeric powder
  • 1 tsp ground cumin powder
  • 1 tsp garam masala powder
  • A small bunch of coriander chopped.

Let’s Cook!

Put the ginger, garlic and 2 tomatoes in a small blender and blitz set to one side.

Put the potatoes in salted water and parboil for 8-10 mins until just soft. Drain and cover the pan with a clean t/towel so the potatoes can steam dry.

Heat the ghee/oil and add the onions cook for 10-15 mins until the onions are golden and slightly sticky. Add the chillies and the spices, stir to combine and cook for 2 minutes. Add the tomato, ginger and garlic mixture and simmer for about 5 mins to cook off the raw tomato mix then gently add the potatoes and the remaining 1 chopped tomato.

smart

Taste and season if required I added more salt and some fresh ground pepper. Cook gently on low heat for a further 5-8 minutes until the potatoes and the tomatoes are warmed through. Garnish with coriander to serve.

We still have rain nice and steady but it is giving the grass a lovely soaking and I am sure my jackfruit and other fruit trees are very grateful…my ceilings are not up for discussion…sigh…

Rain and a drop in temperature although very nice called for a chicken stew…we always use chicken portions as we think it gives a better flavour…Just lots of garlic, chicken stock, pearl barley, onions, carrots, fresh rosemary, sage and a bay leaf and of course your chicken portions or you can cube chicken breasts…we served ours with rice this week but do also serve with potatoes and steamed vegetables of choice…Chicken always cooks quite quickly which is lovely when you need a nice warming meal and quick it can all be cooked in an hour…A stew is also one of those dishes where anything you like can go in the pot…x

smart

Easter is coming and the Easter eggs (I ) have been reliably informed have been in the shops since early January…Not my shops…I will add… any donations of Easter Eggs will be (very) gratefully received…

I can, however, give you a tried and tested old favourite recipe for Hot Cross Buns...I am rather proud of my crosses…Don’t they look good?

Even better buttered…

That’s it for today in my kitchen I hope you have enjoyed the recipes…

Thank you for reading I invite your comments as always 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 weekend xxx

 

 

 

 

 

 

CarolCooks2…This week in my kitchen…Salt Fish, Papaya Salad with Blue Crab and Gingerbread Cake…

Welcome to my kitchen...I have been baking more than I ever have for a long, long time…Testing recipes for my cookbook…Come and join me…

Watermelons…we were gifted another one yesterday and although it is very kind I think like the bananas both us and all our neighbours are now both banana and watermelon weary we have run out of ideas… I am eying those mangoes which are growing nicely they will be a few weeks yet though and the Jackfruit…

ข้าวกระยาสารท​ (Krayasart) is an ancient Thai dessert sweet…this sweet, fragrant sticky roll is lovely to eat but also so important that they are made for a merit-making ceremony …with Krayasart dessert as well.

Merit making is an important part of daily life here for many Thais…In Thai Buddhism, the word “merit” is frequently used, especially in relation to giving. In Buddhist societies, such meritmaking is common, especially those meritorious deeds which are connected to monks and temples.

smart

We were out walking and came across these delicious bites being sold…I will definitely be back for more…made with sugar, honey, sesame seeds, boiled rice, coconut and peanuts they are a delightful bite…

Som Tum Khao Phod...Spicy Papaya Salad with crab and sweetcorn…

frozen-blue-swimming-crabs-4782916_640

We love Papaya salad and it is a staple in our house there are many variations here some have Pla ra (Thai: ปลาร้า, pronounced [plāː ráː]), also called ปลาแดก pla daek, is a traditional Thai seasoning produced by fermenting fish with rice bran or roasted rice flour and salt fermented in a closed container for at least six months.

I don’t as I am not too keen on the taste however Aston does this recipe doesn’t but if you are familiar with Pla ra I am sure you know how much to add.

Crab is used in this salad but you could use prawns, mussels and or squid.

smart

 

Ingredients: 

To serve 2/3 persons.

  • 2 blue swimmer crabs…cooked and broken into pieces
  • 1 corn cob cooked and charred on the BBQ and then sliced off the cob or steamed and sliced we just like a bit of char on our corn.
  • 1 tbsp dried shrimp(optional)
  • 300 gm shredded green papaya
  • 50 gm shredded or julienned carrots
  • 1 long snake beans chopped in 1” long pieces
  • 6 cherry tomatoes halved
  • 2 shallots sliced or 2 green onions sliced I use either depending on what I have in my fridge or garden.
  • 2/3 garlic cloves
  • 1-2 tbsp fish sauce
  • 2 tbsp lime juice
  • 2-10 chillies depending on heat required
  • 1 tbsp palm sugar…optional or as required per your taste…I use very little maybe a tsp.
  • 1 tbsp roasted peanuts ( optional)

Let’s Cook!

Prepare vegetables, julienne green papaya and carrots, cut cherry tomatoes in half, boil crab, and cook sweet corn or out of a can is fine just drain. If you get everything prepared first, the salad will take you only less than 5 mins and it is ready to serve.

Put Chilli(s) in the mortar smash them couple times with pestle (be careful if you smash them too much, it can get spicy!), then add lime juice and then sugar, smash them again until sugar is dissolved.I normally add my lime in cheeks and leave them in the salad as do Thais.

Add the cherry tomatoes and smash it with the pestle couple times so the tomatoes juice come out if you are using dried prawns add now.

Add fish sauce and peanuts, mix them with the pestle, then add papaya and carrots in batches and mix them again. I use a long-handled spoon with my pestle it is easier to pound and turn mix over to combine…It takes a little bit of practice but you will soon get the hang of it.

Lastly, add your cooked crab but just mix them in with a spoon instead and it’s done!

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Enjoy!

Cakes…I have never made so many cakes for a long time they were spoilt with the banana bread and are now demanding cake…

I attempted to make a ginger cake and as I have made a few cakes over the years I didn’t read the recipe properly…It was an absolute disaster, rock hard didn’t rise and went into the bin…on reading the recipe as I am nothing if not a trier I will not let a recipe beat me…I should have warmed the syrups and sugar with the addition of some water…The baking soda I should have combined with the milk…sigh..that will teach me…

Take two…

Ginger Bread Cake…

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Ingredients:

  • 175 gm flour sifted
  • 1 level tbsp ground ginger
  • 1 level dessert spoon cinnamon powder
  • 1/4 tsp grated nutmeg
  • 1/2 level tsp baking soda
  • 2 tbsp of milk
  • 75 gm treacle or molasses
  • 75 gm golden syrup
  • 75 gm brown sugar
  • 75 gm butter
  • 1 large egg beaten

Sift the flour and the spices together. then mix the baking soda with the milk and set to one side.

Heat the treacle, syrup, sugar,butter plus75ml of water in a pan and gently heat until the sugar has dissolved do not boil.

Add the syrup mixture to the flour and spices and mix..beating until smooth.

Then add a little at a time of the beaten egg mixing thoroughly after each addition then add the milk stirring in thoroughly.

Pour the batter into a prepared 2 lb loaf tin or round tin and bake on 170C/Gas 3 for 1 1/4-1 1/2 hrs as per the recipe…my oven tends to run hot and 55 minutes was ample.I would check after 50 minutes depending on your oven.

This one rose and was a nice texture and not suitable for building a wall like my first effort…That will teach me to read the recipe…

This week we also had some salt fish we went to a market which comes here about every six months where there are lots of beautiful clothes which are made from handwoven cloth from the very North of Thailand by the hill tribes also lots of dried and salt fish, pork and beef dried and flossed in different ways quite a lot of different foods so of course, we brought some to try…The fish was very, very salty and you can’t eat very much(or) I can’t it also has quite a strong smell… it is eaten with sticky rice, raw garlic cloves and chillies…Yes, you just bite into a raw chilli…

Thank you for reading I invite your comments as always 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 weekend xxx

CarolCooks2…This week in my kitchen…Cornbeef Hash, Thai Crispy Pork and Kale and Chocolate and blueberry Cookies…

Welcome to my kitchen...I have been baking more than I ever have for a long, long time…Come and join me…

This week in my Kitchen 21st Feb 2020

I have so many bananas in my freezer I need to use up before the next ones come along as looking at the tree they will be ripe very soon…I have updated my original version of banana cake…Why? I get bored and think of how I can change something it doesn’t always work but sometimes it is for the better… I prefer using oil for one dish cakes by that I mean cakes, where everything is mixed together and cooking fat is just not the same here and neither are the cakes…Many Thai cakes are fatless and rice flour is used so they are very, very light…Quite nice but I like a cake with a bit of substance to it…

What has been cooking in my kitchen then?

Corn Beef hash for one…I haven’t made corn beef hash for a few years…Earlier in the week, I visited a new shop on the hunt for some cheese…Proper cheddar can be difficult to find here and as is the case once again after Christmas and the New Year stocks of some goods take a few months to start coming in again…I wasn’t lucky on this occasion but the guy had come across some Brazillian corn beef and at a good price…Hence corn beef hash…

I do know that corned beef to the English is not the same as corned beef to my American cousins…What my American cousins call corned beef we call Salt Beef…It gets confusing at times, doesn’t it…sigh…but interesting as well…

Salt Beef …a sigh of pleasure as I remember how my mum served it with pease pudding and a lovely clear gravy…also known as pease porridge, is a savoury pudding dish made of boiled legumes, typically split yellow peas, with water, salt, and spices, and often cooked with a bacon or ham joint or Salt Beef…

Asa child it wasn’t my favourite although I got to like it as I grew older ..Does anyone remember the song Pease Pudding, hot, Pease Pudding, cold. Pease pudding in the pot 9 days old?

Back to Corn Beef Hash…

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  • I large onion chopped
  • 3/6 cloves of garlic we like lots of garlic
  • About a kilo of potatoes peeled and cubed
  • 1 1/2 tins Corned Beef.
  • Salt and pepper to season
  • Worchester Sauce (optional)

Parboil your potatoes until nearly cooked. In the meantime cook your onions and garlic until soft but not browned.

Heat your oil in a pan with a couple sprigs of rosemary(optional) Then drain and add your potatoes lightly crush then with a potato masher and cook as like roast potatoes turn halfway through cooking and about 15 mins before the end add your broken up corned beef and stir in gently…

If you are using eggs at this point you can make a small well in the mixture and crack your eggs in one per person into the wells made.

I didn’t add eggs this time as the family wanted cauliflower and broccoli in a cheese sauce.

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Once cooked add a shake or two of Worchester sauce over the top and serve either with crusty bread or a side of vegetables or salad.

Enjoy!

It seems everyone has a hankering for homemade cookies…These ones have blueberries and Chocolate in them…Oh and some oats…that’s the healthy bit or so I keep telling myself…lol

Carol’s Chocolate and Blueberry Cookies…

  • 1 cup of oats…I used rolled oats but quick oats are fine.
  • 3/4 cup of wholewheat flour…I did 1/2 cup wholewheat and 1/4 cup all-purpose
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4tsp salt
  • 1/4 cup chopped walnuts…the recipe said hemp seeds which I didn’t have…
  • 1 med banana mashed…I need to use these bananas
  • 2 tbsp coconut oil…mine is always liquid but if solid melt and cool
  • 1 tsp vanilla essence1/4 cup of honey or maple syrup
  • 1/2 cup blueberries
  • 1/4 cup chocolate chips

Let’s Bake!

Makes 8 cookies.

Mix your dry ingredients together and then in a separate bowl mash the banana. Add the coconut oil, vanilla and honey to the banana and mix well to combine.

Add the banana mix to the dry ingredients I did mine in two batches stirring well to combine in between.

Gently add the blueberries, nuts and chocolate. Allow the mixture to sit for about 15 minutes.

In the meantime heat your oven to 180C /365F or gas mark 4.

Then spoon or roll the mix into balls place on the prepared baking sheet and flatten slightly with your hand. Leave about a 2′ space between the biscuits they didn’t spread that much.

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Bake for 12-15 minutes until the edges are slightly brown remove from the oven and cool down…my oven tends to run hot so 12 minutes was ample next time it will be 11 minutes. Biscuits always harden as they cool…

I prefered these to the chocolate ones I made last week they were not as dry…

The banana bread is still being tested you tell how hard I am trying to use all the bananas up…The first one I used nuts and the one I made a couple of days ago I added sultanas …This next one I am going to add lime zest and walnuts…Hopefully, I will get a picture before they dive in and eat it…I am also planning gingerbread which I love and haven’t had for ages.

Pancakes are also being tested as it is Pancake Day soon…To be precise it is Tuesday 25th…Lily is coming today for the weekend so I will make pancakes early… I am also planning to make some banana ones I am going to mash the bananas into the batter and see how they turn out…

Tonight we are having one of our family favourites crispy pork and Kale…

Kanaa Moo Krob ผักคะน้าหมูกรอบพิเศษ

This really is a lovely dish if you like crispy pork belly…

That’s all from me for this week I hope you have a fabulous weekend and if you are making pancakes and have some great recipes please share…xx

Thank you for reading I invite your comments as always 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 weekend xxx