Category Archives: Recipes

Halloween Recipes….Will you dare to try a black bean burger and black bun??

Halloween...not something I have ever really celebrated but I know my American family celebrate Halloween big time…..So I have put on my researcher’s cap and found an interesting recipe for black burger buns and black burgers which are made from black beans so this one is for all my veggie friends…

Not forgetting that in the US it’s National Pumpkin Month I have a lovely pumpkin soup with which no Halloween table should be without and not forgetting the kiddie winks some lovely little ghost cakes…all in all, something for everyone from the wacky ( I will try ) anything to my little fairy friends who love a cake or two…



Makes 12 cakes.

8 oz butter plus extra for greasing
8 oz castor sugar
1 tsp vanilla essence
3 large eggs
8 oz self-raising flour
Icing sugar for dusting
12 cake cases for baking and a muffin tin

1 x 24 oz box white rolled fondant icing
1 tube of black Writing Icing

Orange and green gel colouring if doing the pumpkin cakes.

Beat together the butter, sugar and vanilla essence until light and fluffy. Add one egg at a time adding a tbsp of flour with each egg. Beat well and fold in the remaining flour gently. If your mix is a little thick add some milk.

Preheat the oven to 350F. Spoon the batter into the cake cases and fill each cake case until just over half full. Bake for 20 minutes.

Remove from the oven and leave to cool completely on a wire cooling rack.

Dust your work surface with the icing sugar and roll out the fondant icing. Cut out circles to drape over the cakes. You can use a saucer as a guide. Drape these over the sponge cakes to form ghosts. From the trimmings either use a mini cutter to cut out some tiny white oval shapes or roll out some tiny balls of white icing into oval shapes. Dampen them with a little water and stick them onto the front of the ghost. Use a blob of black writing icing for the pupils of the eyes.

To make the little pumpkin ones just add a little gel food colouring to the white fondant icing and mark and decorate as per the picture.

Even the kids would love to help decorate these as they are so easy to make and it would be such fun for them.

My recipe for Squash/pumpkin soup.

1 small squash/pumpkin, 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
2/3 Broccoli stalks, peeled and cubed (I always save the broccoli stalks) for when I make soup. Waste not, want not and I think it is ideal for soups for flavour.
1-1½ litres fresh chicken stock or stock cubes.

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 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 a little before I blend.
This makes a lovely vegetable soup but I also use it as a base and freeze it in portions.
When I reheat the soup 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.

For Halloween, this soup would also look very nice served in a hollowed-out pumpkin.

To serve you can add some lovely crouton and some basil..maybe a few roasted pumpkin seeds whatever you fancy even some crispy bacon bits or crispy fried shallots…


Halloween Black Squid ink sauce.

A  dark, spooky-looking little sauce to whip up to add to your burgers on Halloween if you dare!


Squid Ink…some places sell just the ink or if you want to get down and messy you can extract your own ink from the squid. I haven’t given quantities as it will vary from person to person as to the taste… Have fun and experiment!

Tomato Ketchup, Balsamic Vinegar and Salt n Pepper to season.

Really easy add all the ingredients together and whisk to combine adjust to taste as necessary…Simples…

Now for the piece de resistance.

Charcoal burger with a black bean burger patty.

black bean burger

Full instructions are given here..yes I chickened out making it myself..The recipe comes complete with warnings about charcoal and the best one to use …It is actually a very good post with some awesome comments and tips as well…I will hand you over to the very capable Purgatory Burger maker

If you do make one please let me know how it turned out… But wouldn’t they look awesome at your Halloween party and they have no nasty colourings or anything…

Although I haven’t made this myself Lily and me when shopping the other day…Popped into…shock horror…Burger King…we sampled their Halloween Burger…A black charcoal bun, onion rings, bacon, cheese and a burger plus some ketchup…it was ok…I didn’t like rings (not)very flavoursome but I have tried a charcoal burger..maybe I will make my own but only if I get a request and the kiddos keep on…

So that’s my processed food for the foreseeable a treat or not(it)wasn’t the best is ok now and again…

I hope you enjoy these slightly unusual recipes.  stay safe and laugh a lot as it’s Free and not much in this life is now…xx



National Fried Chicken Day (US) ..Delicious and Crispy…


There just had to be a National Fried Chicken Day I mean who doesn’t love a portion of good fried chicken…Fried Chicken…has been around since Roman Times…and you can still buy the cookbook…

Marcus Gavius Apicius, was a wealthy Roman merchant and epicure during the reign of Tiberius (14–37 CE), after whom was named one of the earliest cookbooks in recorded history. The work is conventionally known by his name, Apicius—officially titled De re coquinaria (“The Art of Cooking”)—was likely not compiled until the 4th century. The book comprises more than 400 recipes, and it is so esteemed that it has been preserved in numerous editions ever since.

I have found it for sale and added it to my list…it should be interesting…in the cookbook, the dish was called Pullum Frontonianum(Apicius chicken)

Fast forward to the US  where the term ‘fried chicken’ is first recorded in the 1830s, and often appears in American cookbooks of the 1860s and 1870s. This dish in the southern states of the United States can be traced back to precedents in West African and Scottish cuisine.

Quite a history… Fried chicken personally, I prefer a dry seasoning…What do you prefer?

Marinated in Buttermilk first to ensure the chicken is luscious, flavoursome and juicy…then rolled in some seasoning and fried with a side of corn just how I love to eat it…

Buttermilk Marinade:

  • 3 cups of Buttermilk
  • 1 tsp of sea salt
  • 1 tsp of freshly milled white pepper
  • 1 tsp each of Cayenne pepper, Paprika, Onion Powder, Garlic Powder
  • 1.5 kilos chicken I normally just cut up a whole chicken into even-sized portions.

For the flour dredge:

  • 2 cups All-purpose Flour
  • 2 tsp each of Oregano and baking powder.
  • 1 tsp each of Garlic Powder, Onion Powder, salt and cayenne.
  • 1 tbsp Paprika Powder
  • Vegetable Oil for frying.

Mix the spices and salt into the buttermilk and then add the chicken pieces mix well to coat then cover and leave to stand for between 4 hrs-24 hrs. I do mine overnight in the fridge which works well.

When you are ready to dredge the chicken then drain the buttermilk of each piece then flour well patting on…Lily gets this job…she loves doing it then put each piece on a rack to dry for 30 mins. Time to fry…

Heat a few inches of oil in a pan and fry the chicken in batches…I have fried food quite a lot over the years so I know when it is cooked about 15-18 mins however if you are using a meat thermometer it should reach 160 degrees in the thickest part…

Allow to rest for 5 mins when it will continue to cook and if required sprinkle lightly with a little salt…

Did you know?

  • The chicken is the world’s most popular type of poultry
  • There are more chickens on earth than humans…I can vouch for that we have lost count of how many chooks we have as for one they roam free and don’t stand still long enough to be counted…

Thai style chicken, the one if you come to Thailand that you will see on a lot of roadside stalls. Is very popular here and eaten with sticky rice and Som Tam makes a lovely meal of luscious Thai flavours. So how do you replicate it and bring the flavours of Thailand to your kitchen, well follow me and let’s cook!


First things first…forget about the western way of cooking chicken and when you get to the point of taking it out leave it another 5 minutes.

Don’t worry it will still be moist and not overcooked!


4 lb of chicken drums or if you want a mix of chicken that’s fine ( just) try and cut the same size pieces.

Marinade for the chicken:

  • 6 large cloves of garlic.
  • 2 tsp of coriander seeds.
  • 1 tbsp white peppercorns.
  • 2 tbsp coriander roots, stems finely chopped.
  • 2 tbsp Fish Sauce + 2tsp of chicken stock granules.
  • OR 3 tbsp Oyster Sauce.
  • 2 tsp salt.
  • 1 tsp sugar.

To make the marinade for the chicken:

Grind the first 4 ingredients in Pestle and mortar( or) I have a small electric herb grinder which I use. Grind till it forms a paste.

Mix all other marinade ingredients in and coat the chicken. I use my hands much easier and you coat the chicken better. Then leave in the fridge for at least 3 hrs or overnight.

Next, make rice flour batter:


  • 1 1/2 cups rice flour.
  • 1 tsp salt.
  • 1 tsp chicken stock granules.
  • 1 cup of water + 2 tsp Baking Soda.

For the dry coating, you will need 2 cups of rice flour.

Coat the chicken in the flour…I find it easier to put in a bag and roll it around until all the chicken is coated…another job Lily she does all the coating of meat and fish in this kitchen…she doesn’t mind getting messy…

Dip in the batter.

You are ready to fry. Heat oil but don’t overload the wok as it will cause the temperature of the oil to drop and you won’t get crispy chicken.

Sometimes on the street stalls, you will see them remove the chicken and then put it in another pan( double dipping) to make sure it is crispy.

At home, I take out when nearly done and then put back like you twice fry chips.

When you have finished cooking fry some chopped shallots as Thai fried chicken would not be the same without crispy shallots.

Did you know?

  • In Babylonian carvings, the chicken was depicted as meat from about 600 BC
  • Kentucky Fried Chicken served the largest serving of fried chicken in celebration of the restaurant’s 70th anniversary
  • Tom Super, the spokesman for the National Chicken Council, said Americans will devour a record 1.42 billion wings while watching the Super Bowl, up 2% from last year.
  • To put that number in context it would take Kansas City Chiefs’ coach Andy Reid more than 900 years to eat 1.42 billion wings at a rate of three wings per minute, according to the council…Wow, fried chicken is certainly popular…

That’s all for today..tomorrow I will be over at Smorgasbord with my Green Kitchen and here it will be my environmental A-Z…see you there have a great evening xx



Age and glasses of wine should never be counted!


They most certainly shouldn’t…Today it’s just a tried and tested recipe from me…for Lemon Chicken.


  • 4 Chicken Breasts( skinless)
  • 2/3 cloves garlic.
  • 1 tbsp capers ( rinsed)
  • 2 tbsp chopped parsley.
  • Half lemon sliced.
  • 1/4 cup lemon juice.
  • 1/2 pint chicken stock.
  • 5 tbsp Olive Oil.
  • 2 tbsp Butter.
  • Parley for garnish.

Let’s Cook!

Season the chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium-high heat,  with 3 tablespoons olive oil. When it starts to sizzle, add  2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook the other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons of olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in the same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock, capers and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavour. Check for seasoning and add lemon slices and parsley. Return all the chicken to the pan and simmer for 5/10 minutes depending on the size of the breasts. Remove chicken to platter.

Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley and lemon slices if desired…

Serve with Boiled Rice or Potatoes and Vegetables.


If you like Lemon and Capers then this dish is for you… Pair it with a lovely unoaked creamy Chardonnay or a nice Sauvignon Blanc…and enjoy!

Thank you for popping in see you tomorrow for my A-Z with a difference xx

The Culinary Alphabet …..Series 3… the letter B…

Welcome to series 3 of the Culinary Alphabet…letter B…

Nothing is as it seems here…this new series is the brainchild of Chel Owens who writes at A wife, My Verse, and Every Little Thing…my followers are so good to me they think up all sorts of permutations of the Alphabet…not sure if they want me to call it quits or what they will come up with next…Chel like Pete, however, will be called on to make her contribution every two weeks…they don’t get off scot-free…haha

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Brawn, Cabbage, and Yucca… how easy that will be who knows I am sure  some of the letters of the alphabet could cause the grey matter to rebel or implode…haha


Barmbrack is an Irish bread traditionally made from the froth or “barm” leftover after fermenting beer or ale, which is mixed with sultanas and spice to make a heavy, fruity bread. And while brack is eaten all year round, it is only at Halloween that symbolic additions are made to the mix, each with a supposed fortune-telling significance for the year ahead.

The Irish term for this, Bairín Breac, means ‘speckled bread’ indicating that the fruit was scarce in the loaf. The Druidic tradition is represented by the inclusion of charms in the bread, meant to indicate the fortune of the recipient.

There were a few traditional charms: a ring, a coin, a pea, and a piece of fabric.

  • A pea, a dried pea, the person would not marry
  • A piece of cloth, the person would have bad luck or would be poor
  • A coin, would enjoy good fortune or be rich
  • A ring, the person would be married within the year

The person who got the ring was meant to place it under his or her pillow when they would dream of the person they would marry! The ring is still included in a barmbrack today, though I think it is now regarded as just a little bit of fun.


With over 400 different species, the berries come in a range of colours red, black, purple, white, and yellow. The tart taste will be more or prominent in some varieties than others…other examples are raspberry and cranberry whose middle letter is  B…

All 3 of these berries have numerous proven health benefits and can be eaten raw or cooked, juiced or in smoothies, made into jams or jellies they pair well with both meat and fish.


Also commonly known as Bogbean, or Marsh Trefoil. It grows on marshy grown or on the edges of ponds in the shallow water.

It is edible but in moderation and with some care it is also used in traditional medicines.

The Root can be eaten cooked not raw but having a very bitter taste it must be treated to get rid of the acrid taste This can be done by drying the root, grinding it into a powder and then washing it in running water, unfortunately, this treatment will also get rid of many of the vitamins and minerals contained in the root.

The powder can be used for making ‘missen bread’ (famine bread)…bread which was made many, many years ago when farmers had nothing to eat and food was scarce the powder was mixed with flour to make this bread.

The intensely bitter leaves are used as a substitute for hops in making beer.


Cabbage is a leafy green, red, or white biennial plant grown as an annual vegetable crop for its dense-leaved heads…It can be eaten raw or cooked…

Here is eaten both raw and salted as an accompaniment to many dishes… we eat it raw with sticky rice and chicken or fish where it can be wrapped around the rice and meat to make a tasty bite…

One of my favourite vegetables especially spiced red cabbage is packed with nutrients and low in calories or it can be shredded and used in slaws…it doesn’t end there it can be sauteed, added to stir-fries used as a wrap…Kimchi and sauerkraut…Yes, please are both plentiful here and used as sides with rice dishes…or just salted and fermented it is one of Lily’s favourites she eats it like sweets…

Thai Pickled Cabbage ( Pak Dong)


  • 1 white cabbage. cut or torn into pieces.
  • 8 large spring onions chopped
  • Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

To Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on the kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!


Chablis wines are dry white wines that are characterized by their purity, crispness, sophistication and minerality… a beautiful wine.


Not something I eat often but when I do I generally enjoy a cheeseburger…


Cobblers are a fruit dessert baked with biscuit-style topping. It’s called a cobbler because its top crust is not smooth like a pie crust but rather “cobbled” and coarse. It’s usually dropped or spooned over the fruit, then baked.



Easy to make and quick to cook I make flatbreads quite a lot either as an accompaniment to a curry or stuffed and rolled as in my Egyptian Flatbreads which are delicious.


Kebabs are varying types of cooked meats with their origins in Middle Eastern Cuisine…the meat can be cubed and cooked on a stick, it can be minced and shaped into an oval and grilled or rolled around a wooden skewer or a stem of lemongrass it can also be cooked as a whole on a vertical rotisserie and then sliced off and mixed with a variety of fillings inside a pitta bread or tortilla type bread…All delicious but calorific…


As the name suggests balls of meat or fish but then they are fishballs…Made of ground meat and spices meatballs are cooked by frying, baking, steaming or braising in sauce either tomato or a brown bbq sauce…One of our favourites are these Swedish Meatballs


To parboil is to boil food, usually vegetables, briefly and lightly…For example, I parboil potatoes prior to roasting or making chips(fries)…vegetables like parsnips and turnips may be parboiled before roasting…it speeds up the cooking and makes for a crispier outer and who doesn’t love crispy roasties…


Is a champagne bottle size…36 glasses to be precise… 4.5-litres  named after the son of King Solomon and grandson of King David, who ruled the Kingdom of Judah in the 10th century BC.


Beautiful fleshy, edible stalks which make a lovely pie or crumble and also pair well in savoury dishes…the leaves however SHOULD not be eaten as they are highly toxic …very high in oxalic acid, which quickly causes kidney failure in humans. …

About 25 grams of pure oxalic acid is the average amount needed to kill a human. That said, rhubarb leaves aren’t pure oxalic acid, and it would take around 11 pounds of the leaves to secure that much. But still! I’d stay away.


Ribes is a genus of about 200 known species of flowering plants native throughout the temperate regions of the Northern Hemisphere. The various species are known as currants or gooseberries, and some are cultivated for their edible fruit or as ornamental plants.


It is only in recent years that I knew that the vegetable I have always called swede is also known as rutabagas…it is a root vegetable which belongs to the cabbage family…with yellow or purple skin they can have white to yellow flesh and are much denser than the turnip. High in fibre, potassium and Vitamin C…

How to eat?…

  • Add rutabagas to soups, stews and casseroles, or puree with mashed potatoes.
  • Eat rutabagas raw as a snack or grate into salads and slaws. Slice and bake like French fries.
  • Rutabagas can be combined with carrots, potatoes, turnips and other root vegetables for a healthy stew.
  • They are also one of my very favourite vegetables mashed with lots of butter and black pepper however I rely on someone bringing them over for me as they are not grown here(too) warm so a rare treat…


Sambal is a chilli sauce or pastes, typically made from a mixture of a variety of chilli peppers with secondary ingredients such as shrimp paste, garlic, ginger, shallot, scallion, palm sugar, and lime juice.


Is an anise-flavoured liqueur…it can be served neat as a shot…on the rocks or with water…Like other anise liqueurs, it may be consumed after coffee as an ammazzacaffè or added directly to coffee in place of sugar to produce a caffè corretto.


Known as the German National dish…Sauerbraten is a traditional German roast of heavily marinated meat. It can be prepared from a variety of meats, most often from beef, but also from venison, lamb and mutton, pork and horse.


Is a frozen dessert made from fruit puree, fruit juice, wine or honey and no dairy…one of my favourites is a raspberry sorbet…


A species of legume native to East Asia…widely grown for its edible bean. Traditional unfermented food uses of soybeans include soy milk, from which tofu and tofu skin are made.

Other uses are cooking oils, meal for animal feeds and fermented uses include soy sauce, fermented bean paste, nattō, and tempeh.


Is the thymus gland and is only available from young animals. As animals mature, the gland degenerates into a mass of connective tissue and fat…It is one part of an animal which I don’t eat…


Is an Australian freshwater crustacean …a species of crayfish…a name given in Australia to two different kinds of crustacean: Cherax (freshwater yabby), a crayfish. Trypaea (marine yabby),

Usually, yabbies are boiled and eaten plain, or with condiments. … Prior to cooking, it is advisable to ‘purge’ the yabby in clean saltwater, this helps to clear the gut of any muddy flavour, resulting in sweeter tasting meat.

That’s all for today I hope you have enjoyed the letter B…

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

Meatless Monday…week 11…Bell Peppers…and Cayenne Peppers.


Here we are again…Meatless Mondays...

Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.

Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.

Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…

Bell Peppers…

Bell Peppers just make me happy so bright and shiny…They even come in purple which is my favourite colour fruit and vegetable although I have yet to find a purple one…

To say they are healthy goes without saying they start off green which are the ones which have a slightly bitter taste we then go to yellow and orange which are sweeter and finally red which is the sweetest of all and packs the most health benefits…1 x more beta-carotene and 1.5 x more vitamin C than its green sister…

The purple peppers are fully mature peppers and go from red to purple if they continue to be in the sun its a natural process BUT if you stir fry purple peppers they turn green…just a funny quirk that I have yet to try…

We love nothing better than green, yellow and red peppers stir-fried with onions and garlic with some Thai seasoning sauces just cooked to retain that little bite…delicious.

My favourite way to cook red Peppers is to roast them which brings out a wonderful sweetness…added to a tomato soup it just takes the taste to another level…Tomato and Red Pepper Soup…

My favourite red pepper sauce is very versatile and a recipe given to me by a dear friend who is no longer with us but one that when I make it I always smile and remember her with much love x…Jilly, you are so missed always and forever x

Red Pepper Sauce:


  • 6 Red Peppers
  • 1 aubergine/eggplant
  • 2 garlic cloves …minced
  • Salt to season
  • 1/2 cup extra virgin olive oil
  • 1 sm red chilli pepper(optional)

Let’s cook!

Roast your peppers and eggplant over a flame to using a roasting dish with a wire rack and roast in the oven at 200C/400F for about 20 mins or until the skin is charred and you can see the skin slightly lifting.

Remove from the oven and cool until you can handle them…peel the eggplant and peppers and remove the seeds. Dice finely or blend. Set to one side.

Tip:  Let them steam by zipping them into a plastic bag for about 15 minutes before scraping off the skin and removing the stem, core, and seeds.

Using a large pot heat the olive oil and gently saute the garlic being careful not to burn it…if you are using chilli add it now…

Add the pepper and eggplants and stir to combine reduce heat to a simmer and cook for about  1 hour if you find the sauce is a little thick then add a little water.

Once cooked you can either blend again or pass the sauce through muslin for a really smooth sauce.

Once cooled put the sauce into sterilised jars.

Eaten with some warm Brie and freshly baked bread this is such a delicious snack or light lunch or some breaded deep fried brie and just dip and bite…..

Drizzle some over some roasted vegetable or some fresh pasta…

Cayenne Peppers:

Some like it hot if that is you then this is it!…a recipe gifted to me by my friend Susan in her own words and using Cayenne Peppers, not bell Peppers.

Now what can be better than a Smokin hot chilli sauce this recipe is awesome…Thank you, Susan, it is now my go-to chilli sauce…

Chilli- hot-red-fiery sauce

Let’s Cook!

Let me just say no recipe here just your hands…over to Susan…just looking at that image it screams hot doesn’t it?

This recipe is a sort of add how many chillies you like or it depends on how big your hands are…lol

Take a half kilo of Cayenne peppers or peppers of your choice.

A large handful of garlic cloves, peeled and blanched…it is not a requirement but the sauce will be less acrid if you blanch the garlic.

Smoke the chillies and garlic over charcoal mixed with smoked applewood for 2 hours.

Then put in a blender with a cup of organic live cider vinegar, a cup of sugar and half a tsp of salt.


Just look at that lovely rich, red colour, it looks amazing.

After you have made your first batch you might want to play around with the quantities to suit your taste …but that is the fun and what cooking is all about. The high sugar content makes it great for BBQ’s and helps with the preservation.

Put the sauce into sterilized jars.

It is then ready to use as a spread on your bacon Egg sandwich, to coat your meats vegetables and is a great base for (a vegetarian)chilli or my friend Susan makes her version of Mole by adding cocoa powder, nuts, and some Mexican spices.


If the sauce starts to ferment, bubble up then loosen the lid and let it do its work…I wouldn’t eat the sauce while this going on and fermenting but it will settle down on its own and you will be left with a lovely mature sauce with a deeper flavour, albeit less sweet.

Have fun and enjoy!

As this is meatless Mondays I have slightly edited Susan’s eating preferences…lol x

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx

CarolCooks2 weekly roundup…14th March-20th March 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now well into March…yesterday was the first day of spring if you are in the Northern Hemisphere… lambs, snowdrops, daffodils all signs that spring is here please keep those images coming and the snow I have seen some pictures so those who are experiencing minus temps snuggle up and stay safe and warm…and for those who are experiencing high winds and lashing rain batten down the hatches and stay safe and warm…

Let’s go and see what goodies I had for you last week… snuggle up in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine…Cheers!

Meatless Monday’s…#Brocolli Stems…

The best part I love them lightly steamed and as long as you trim of the woody outer then you will find the soft tender part of the stem inside…

Why Meatless Mondays?…a meatless any day you choose is fine it just makes more and more sense to cut down the meat we consume…

I have since discovered that you can also make Brocolli Rice has anyone tried that???

National Artichoke Day…

Among all the absolutely trivial days and there are some of them…a day like National Artichoke Day pops up and it serves as a reminder that Artichokes are indeed a lovely vegetable, low in fat, high in fibre with a nutty taste…beautiful to eat…it seems that many of you are in agreeance with that…Thank you for the hints and tips xx

Smorgasbord Food Column – Carol Taylor’s Green Kitchen – #Crumpets, #Baking Soda, #Minced Garlic and Egg Boxes uses. — Smorgasbord Blog Magazine…

Today I can be found over @Smorgasbord Blog Magazine in my Green Kitchen…Please come and join me…x

Time for my new series…

The Environmental A-Z… letter B.

Welcome to my new series…still an A-Z but with a difference …it’s not food-related!

In the meantime, the idea for this series came about because yes as my regular followers and commenters know I am passionate about the health of the world I am living in… however often when I am researching and reading articles I come across terms and have to look them up which spawned the idea for this…two-fold… it increases my knowledge and I hope yours…

Time to pop over to Sally’s for “Turn Back the Clock” this week it’s our brain …I want mine to stay the same and not degenerate into mush so I’m up for anything which helps as I am sure you are too…See you there x

Now it’s time for week 5 in my kitchen where I am going to share with you my tried and weekly tested Indian Spice Mixes…

Roasted spices Indian cooking

spices for Indian Curry

I do not profess to be an expert in Indian cookery but I try to use authentic ingredients and as I live only 2 hrs and something flight time away I can source authentic ingredients…I make my own bread not all of it I plan to try making paratha soon …I make my own chutneys and we love them…The spices I make as I buy quite large packs of spice and I get a faster turnover plus no fillers and chemicals which makes me happy…

Fruity Friday’s…Thai Purple Melon…

I have now received my melon plant and it has been potted and we shall see how quickly it grows…it is smaller than I had hoped but it will grow …My very pretty looking Rainbow treasure chilli seeds are in the post and today I ordered 2 mini banana trees they only grow to about one and a half metres high which is good…

Saturday Snippets…

The heavens have just opened…a humdinger of a tropical storm…The thunder is loud no lightening yet…at least it will cool it down as its another hot one today…Blimey, that one made me jump…

Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx