Category Archives: The Culinary Alphabet

The Culinary Alphabet: The letter M

carolcooks 2 culinary alphabet M

Welcome to this month’s The Culinary Alphabet my monthly guest post over @ Esme’s Salon this month it is the letter M which means I am exactly halfway through the alphabet.

Starting with Mayonnaise which is so much better made from scratch and it is also easy to do…

Mayonnaise

There is nothing like homemade mayo once you have made it you will never buy a shop made one ever again.

Ingredients:

  • 2 egg yolks
  • 1 tsp of mustard
  • 240 ml of good olive oil
  • 1 tsp cider vinegar
  • 1 tbsp of lemon or lime juice.

Put the egg whites in a bowl with the Cider vinegar and blend gently until they are well mixed. With the blender still going slowly start to add the olive oil starting with just a drop and increasing to a steady stream as the mayo starts to thicken. Blend well until the mayo is your desired thickness and season to your taste.

How easy is that?

Mascarpone

A silky and slightly sweet Italian cheese which is made using only two ingredients whole cream and citrus which is why it is easy to make at home. Because of its high butter content, it spoils quickly so once opened it should be used quickly. It is made using no rennet so is suitable for vegetarians. It is used to make that traditional Italian dessert of Tirasamu, to thicken soups, it can be added to mac and cheeses for a creamier sauce and makes a lovely dip when herbs are added.

Now you have had a little taster…something to tickle those taste buds you will have to pop over to Esme’s to see what else begins with the letter M…x

https://esmesalon.com/the-culinary-alphabet-the-letter-m/

About Carol Taylor:

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

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

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

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

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

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

The Culinary Alphabet…The Letter L

header culinary alphabet letter L

Welcome to this month’s The Culinary Alphabet beginning with the letter L, bought to you by moi @ CarolCooks2.

I hope you all had a brilliant Christmas and the New Year brings you Good Health and much happiness. I would also like to wish Esmé a Happy New Year filled with love and good health and thank her for letting me loose once again.

Starting with Lamb which is one of my favourite meats although not so easily available here. We enjoy Lamb when it is available to buy…

Egyptian Lamb Flatbreads

Ehyptian-lamb-flatbreads

Cold lamb is not very nice so we decided to make some flatbreads..a first for me I was really pleased with how they came out..very quick and easy to make and a great use for the leftover lamb they made a change to shepherds pie.

To read the rest of the post and to get the recipe then head over to Esme’s Salon…

https://esmesalon.com/the-culinary-alphabet-beginning-with-the-letter-l/

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 and I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits, and vegetable ones 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.

I am also very much into waste and pollution both on land and the sea.

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

Carol is a contributor to the Phuket Island Writers Anthology

Connect with Carol

Blog
Twitter
Facebook
Pinterest

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

Goodbye 2018…Hello 2019

new-year-3830890_640

I would like to wish all my readers a joyous New Year… One filled with love, good health, kindness and lots of creative thoughts…xxx

2018 has now gone and as years go it had its ups and downs…

Christmas has been lovely never quite the same here you don’t get the build-up and the ambience but living where it is sunny and warm was a choice we made and that is life…Full of choices…

My son has been back from the UK for Christmas which has been lovely so I opted not to do any blog posts and took an unscheduled break.

But I haven’t been idle the thoughts have been many and my little pile of notes has grown as to the direction my blog will be taking this year…

I am sitting here typing surrounded by my new diary, notebooks and pens all presents I love to receive and sipping my green tea from the lovely set my grandson bought me… Also, now I have learnt the correct way to brew Green Tea it is a lovely drink..No bitterness just lovely…my favourite drink… How to brew Green Tea

New year resolutions???

I have made many over the years …Have I kept them ??? Very few… We then beat ourselves up and feel guilty…Don’t we??? So this year I have made no resolutions that I know I can’t keep …Just ideas and if I am lax then tomorrow is another day…But kindness, no to hate, tolerance are some of the things on mine…

resolutions kindness tolerance

Social media is one I will be cutting down on… It eats into the time I need to read and write, walk and just live…

social media tabs

I know it is a necessary evil and one we need but moderation and my timer will be brought into play…I am going to be strict with myself… 3 only!

Reading and reviews I have many books in my TBR folder and I am going to not set a target but revive an old passion take time out and away from my laptop …No distractions…

great reads a weekly roundup

My Cookbook and Novel   I have changed direction in so much as Just Fish was a struggle with my conscience. The fishing industry is beset with many problems much caused by the environment, pollution and such which means the fish we eat may not be good for us…While I am wrestling with this that one is on hold as much needs to be done to solve the problems of fish farming etc…

We grow our own fish or know a man who does so much of the fish I eat and cook with is not farmed and in the case of mine I just go out into the garden and catch one…The same with our meat we know where it comes from how it is raised and killed…They lead happy lives, graze where they will so are not stressed…

I have made a good start on Take 2 the intro is done and the recipes well on their way …My plan is by the end of April for publication.

My Novel is a WIP and by the end of the year should be good to go…

Timeout from the laptop is my main challenge and how I hope to achieve this year’s plans…

timeout-3373329_640

Where is my blog going… Waste is high on my agenda as I think we live in a beautiful world and cannot rely on governments and politicians to address this problem we need to be proactive…Not Fanatic but proactive and if we start in our own home as many have it will spread as others aka family and friends see how you save money as well as saving the environment because you do save money…And who doesn’t like the sound of that???

Healthy eating…We need to keep an open mind and what works for one may not work for another ..Due to many factors like lifestyle, availability, DNA, body shape, metabolism or any underlying condition we may have …So many factors come into play…

Our best chance of staying well is I believe by eating a healthy diet which is well balanced and varied and yes you can eat MODERATE amounts of the bad stuff as well as taking regular exercise…

Fad diets and food fashions come and go…I, of course, will be researching some of these…You just knew I would didn’t you?

My Cookery Column over at Smorgasbord Magazine starts again on the 9th Jan …My monthly column or guest post over at Esme’s Salon also starts again on 17th January it will be the Letter L in my journey through the Culinary Alphabet so please come over and join me for those…

Additionally, Friday’s will bring you an insight into my week in my kitchen…Lots of recipes and tips so please join me for My week in my kitchen.

Saturdays will, of course, be a weekly roundup which many have found useful as I know many of you work and it is finding the time to keep up isn’t it? I love weekly roundup posts myself x

That’s all for my first post of the New Year…Thank you for reading it and thank you to all my loyal followers…You rock!

I think this sums up 2019 perfectly…

Boarding for Flight 2019 has been Announced.
Your Luggage Should Contain Only the Best Souvenirs from 2018.
The Bad & the Sad Moments Should be Left in the bin.
The Duration of the Flight will be 12 Months.
So, Please Tighten Your Seat Belts!!!! The Next Stop Over will be of Health, Love, Joy, Harmony, Well-being & Peace.
The following Menu will be Served In the Flight…
A Cocktail of Friendship
A Supreme of Health
A Gratin of Prosperity
A Bowl of Excellent News
A Salad of Success
A Cake of Happiness.
All Accompanied by a Burst of Laughter😀😀
Wishing You & Your Family an Enjoyable Trip on Board Flight 2019.
Before 2018 Ends, Let me Thank All the People Like You, Who Made 2018 Beautiful for Me.
Have a Great last Day of the Year.
Wishing you a Very Happy New Year, love and kisses, Carol xxx🥳😘😘

Thank you for your comments…The best part of blogging for me … Go forward into the New Year with renewed hope for a better year, be mindful and kind and spread a smile xxx

 

About Carol Taylor:

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

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

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

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

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

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

The Culinary Alphabet…The letter K…

Khao Soi Kaffir Limes Noodles

This month In my walk through the Culinary Alphabet over @ Esme’s Salon…I am exploring the letter K…

As we are in the final weeks before Christmas I was hoping I could find some dishes with a festive feel…

K seems to lend itself to much which is Asian unless I revert to the German Language where our C is often replaced with a K…However not in many culinary dishes so I drew a bit of a blank there…

Kippers…I remember that smell very well as a child my dad loved Kippers…So what is a Kipper?

kipper is a whole herring, a small, oily fish, that has been split from tail to head along the dorsal ridge, gutted, salted or pickled, and cold-smoked over smouldering woodchips (typically oak).

kippers-2304448_640

In the British Isles and a few North American regions, they are often eaten for breakfast. In Great Britain, kippers, along with other preserved smoked or salted fish such as the bloater were also once commonly enjoyed as a high tea or supper treat, most popularly with inland and urban working-class populations before World War II.

My abiding memory is the bones and you can imagine a fussy child picking all those little bones out…lol

To read the original post pop over to Esme’s…

https://esmesalon.com/the-culinary-alphabet-the-letter-k/

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

 

I do hope you have enjoyed this walk through the letter K until next time when it will be after the Christmas festivities …Have fun, enjoy and stay safe xxx

The Culinary Alphabet…The Letter J…

The culinary althabet 29TH Oct

Good morning from sunny Thailand it is that time of the month when I write my monthly post for the lovely Esme over @ Esmesalon and this month it is the Letter J of the culinary Alphabet…

Starting with one of my favourite little sweeties the Jelly Bean.

Jelly Beans

Jelly Beans are primarily made of sugar with a jelly inside a candy shell…There are some awesome flavours…Tabasco Flavour, Chilli Mango, Marguerita and some beautiful fruity flavours…Cringe-worthy flavours like Earthworm, Earwax and vomit are for me a No No! But I suppose for Halloween revellers they will be on someone’s list…

Jalapeno Peppers… Those who know this lady knows that she loves her hot peppers and these are no exception to this…Jalapeno Peppers on a Pizza or in a chilli …Pickled with carrots was a new one on me until about 18 months ago when someone I met who came from  Texas gave me this recipe …I am addicted to them as are the men in this household lovely as a little spicy nibble as one passes the fridge or with some cheese and biscuits as a little snack with a beer…

Jalapenos-carrots-pickled

Jalapenos and carrots

Jamaican Jerk Seasoning… I was given this recipe many years ago when we visited Jamaica for our daughter’s wedding… Think Steel Drums on a beach…Beautiful and our guide whose was a huge man going by the name of Wolf… Gave us the best tours of the island and some recipes from the lovely food his wife cooked for us one night a holiday to remember …

Jerk Seasoning:

Ingredients:

  • 1 tablespoon onion flakes.
  • 2 teaspoons ground thyme.
  • 1 teaspoon dried parsley.
  • 1 teaspoon ground allspice.
  • 14 teaspoon ground cinnamon.
  • 1 teaspoon ground black pepper.
  • 12 teaspoon cayenne pepper.
  • 1 teaspoon paprika.

Mix together and store in an airtight container.

Jasmine Pearls… Beautifully handcrafted green tea leaves…An exquisite tea…

Since living here I have learnt how to brew green tea properly and these pearls are a treat a beautiful tea…

Juniper Berries…The primary flavour in gin and they also make a lovely rich sauce and pair very well with venison.

gin tonic juniper berries

https://blondieaka.com/2018/05/04/fruity-fridays-the-juniper-berry/

Jasmine Rice… Thai jasmine rice is the long grain rice which is well known for its fragrance and taste all around the world. Thai jasmine rice is one of the main export products of the central and northeastern of Thailand. Because of the most suitable geographic location, Thailand can grow the best quality and unique jasmine rice.

Thai Jasmine rice is also known as Thai Hom Mali rice, Thai Jasmine Rice and Thai Fragrant Rice…    
Jambalaya… Is a one-pot recipe of chicken, sausage, shrimp and rice which has its roots in the Creole community.

The first is Creole jambalaya (also called “red jambalaya“). First, meat is added to the trinity of celery, peppers, and onions; the meat is usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood.

Many variations exist of this recipe often passed down through the family. and often Jambalaya and gumbo get mixed up but they are two different dishes and there has been many a battle to determine which takes the crown… A beautiful warming dish on a cold night and one which tastes even better the next day when the flavours have been allowed to develop.

Julienne…

A technique of cutting vegetables, fruit or citrus rinds into matchstick-sized strips.

Jus…

French for juice, in restaurant terms jus usually refers to the pan juices from a piece of meat used to sauce it on the plate.

 

Jaffa Cakes… Almost iconic ..Chocolate covered orange biscuits, bite-sized genoise cakes first introduce to the UK in 1927 by McVities…In 2012 they were ranked the best selling cake in the UK…

jaffa cakes

Jack Fruit… Often mistaken for Durian…Jackfruit is now hailed by Vegans as the best alternative to pulled Pork and indeed when the young Jackfruit is cooked it does resemble cooked meat…I was absolutely astounded the first time I cooked a young jackfruit as to how much it changed the texture and taste…

Jack Fruit

https://blondieaka.com/2018/06/22/fruity-friday-the-unusual-jack-fruit/

I hope that you have enjoyed the Letter J next time it is the letter K…I wonder what that will bring??? I myself am discovering much that I never knew I knew and much that I didn’t on my trawl through the culinary alphabet.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest: https://www.pinterest.com/caroltaylor56/pins/

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

Retired No One Told Me! A roundup of posts…Cabbage, Pumpkins, Bananas and a tour around the culinary Alphabet…H.

Where have I been…Phew well, it started with my laptop going kaput…Then a combination of others things and a catchup and scheduling of posts so that I don’t get put in that position again.. you know how it is all of a sudden you are inundated and then I had a girly few days away. in not so sunny Phuket..

Before I knew it September had started so I have picked a few of my favourites and am taking this chance to tell you of a few changes afoot…No… not more flip flops…lol

I am putting Fruity Fridays on the back burner, for now, to be replaced with Fang-tastic…Food( Halloween) and then Christmas Crackers… I know for many of my readers Halloween is a special time of year and always celebrated in style…So I will be bringing you everything that is Halloween including Spook-tacular recipes, games, decorations and a few spooky facts…

It will be followed by Christmas Crackers from the 9th of November…

So get comfy, snuggle up in your favourite chair and have a read…

lady relaxing kindle-1867751_1280

The first post out of the starting blocks was an older post of mine on the Coconut…Which once again has hit the headlines…Myself I will continue to have my daily glass of coconut water and when suitable I will use coconut oil in my cooking and if I am frying…I do not believe all I read and like to make my own informed decisions on my food and drink and as always moderation is the key as is a well-balanced diet…

coconut- palm-

laden with coconuts

https://blondieaka.wordpress.com/2018/08/24/fruity-fridays-the-coconut-is-it-a-fruit-a-nut-or-a-seed-2/

Next came a reblog… a poem written by a fellow blogger, Ellen Best on a subject which I was horrified to discover was still really prevalent and happening in this so-called enlightened society… A poem which is very well written and highlights the horror of which I believe we should all be aware and when possible add our voice.

https://blondieaka.wordpress.com/2018/08/24/watch-right-of-passage-on-youtube-fgm/

Never throw any bread away …There is always something you can make from the odd little bits just freeze them until you have enough or blitz into breadcrumbs and freeze.

Bread and Butter Pudding

https://blondieaka.wordpress.com/2018/08/27/old-fashioned-bread-and-butter-pudding/

My new Monday series on what is really in your food…started out just as an inquiry for me on something I wanted to know and has escalated from there…I have been truly amazed, shocked as I thought I knew quite a lot and thought I knew what to avoid I am on a big learning curve ..Once again on my soapbox but the posts are proving to be very popular so will be a regular Monday feature for a while.

banned-1726366_640 2

I was shocked to find that man preservatives banned in Europe are still being used in food manufacture in the US…Shocked to the point that if the said food is exported to Europe from the US those banned substances are not used but still used in food for consumption in the US…I just can’t get my head around that…

https://blondieaka.wordpress.com/2018/08/27/what-is-really-in-your-yoghurt-and-how-healthy-is-it-for-you/

My healthy eating food posts on a Tuesday are also proving to be very popular …Tune in on Tuesday as I did tell you last week that no food diary would be completed as I was away on a girly few days…

No more...Diets Healthy eating (6)

https://blondieaka.wordpress.com/2018/08/28/healthy-eating-no-more-diets-3/

My Wednesday Cookery Column over at Sally’s was all about the humble cabbage which I love as a vegetable cooked or raw…

cabbage- kale-red-cabbage-cabbage-rolls

https://blondieaka.wordpress.com/2018/08/29/smorgasbord-blog-magazine-the-food-and-cookery-column-carol-taylor-cooks-cabbage-stuffed-red-pickled-pasta-dishes/

Halloween is coming… There are pumpkins and squash galore and some of those pumpkins are massive …

halloween-2661369_1920

https://blondieaka.wordpress.com/2018/08/31/fruity-fridays-the-pumpkin-and-yes-it-is-a-fruit/

Autumn and Winter is coming and in some climes, the weather is getting cold enough for the heaters and boilers to go on…A cautionary tale from Sally which you would be well advised to listen to…

https://smorgasbordinvitation.wordpress.com/2018/08/30/smorgasbord-health-column-carbon-monoxide-a-silent-killer-by-sally-cronin/

My mum used to love squeezing boils and pimples and digging out splinters but she then started to use this salve recommended by her mother and not so much digging around in some poor unfortunates flesh was required as you could pop the splinter out as it draws it to the top.

calendula-essential-oil

https://blondieaka.wordpress.com/2018/09/03/natural-homemade-healing-remedies-black-drawing-salve-calendula-oil/

Finally, we have my monthly post over at Esme’s Salon she has a lovely new website so check it out and come and say hello …. This month it is the letter H… Have you had a Hangtown Fry?

honey-raw-fresh

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-h/

Thank you so much for reading this if you loved any recipes then please pin them or just share on your favourite media.

About Carol.

Carol-Taylor-Retired-No one told me_

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 vegetables 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 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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest:https://www.pinterest.com/caroltaylor56/pins/

Until next time…and don’t forget all will be revealed on Tuesday about my exploits in Phuket and how much I gained, lost or stayed the same x

 

 

The Culinary Alphabet …The letter H…

Welcome to this month’s Culinary trawl through the alphabet and it is the letter H. The choices on what to showcase were many and I had quite a hard time deciding which ones to feature.  Otherwise, you could be looking at something akin to War and Peace and we all want peace in our kitchens don’t we?

Honey:

Also known as  Nectar of the Gods.

Where do I get my honey? Well, my first bottle, I was sitting on the beach with my sundowner, fending off the ever-present sellers of touristy bits and bobs, when a man appeared carrying a very heavy-looking bucket. What did he have? Well, I had to look and what a surprise, it was fresh, very fresh honeycomb, and he strained the most glorious bottle of fresh honey. I just had to purchase it, the taste was so fresh and very slightly scented, amazing and a beautiful golden colour.

And enjoy!

Now I have moved to the North of Thailand I get my honey straight from the comb, I am so lucky and I know that and it is beautiful.

I always take a little apple cider vinegar with a spoonful of honey in hot water first thing in the morning, on an empty tummy.  I have been taking it for a couple of years.  It is said to fight off joint inflammation and I don’t suffer from joint pain or anything.

Honey mixed with Dijon mustard makes a lovely glaze for BBQ meats.

Or one of my favourites is

3/4 cup of honey
Red chillies finely chopped, 1 tbsp
Green chillies finely chopped, 1 tbsp
Lime juice, 1 tbsp.

Mix all together and leave for 1 hour in the fridge it is then ready to use.

spicy-chicken-wings

 

Another wonderful dip for a cold meat platter on a summer’s day…

To make you will need:

  • 2 tbsp oil,
  • 3 garlic cloves chopped,
  • 1/2-1 tsp red pepper flakes,
  • 1/3 cup honey,
  • 2 tsp soy sauce,
  • 2 tsp rice vinegar,
  • ¼ to ½ cup water
  • and 2 tsp cornstarch.

In a small bowl stir together the honey, soy sauce, rice vinegar, ¼ cup of water and the cornstarch.

Put the oil in a medium saucepan over a medium heat and let the mix warm up for about 30 seconds, add the garlic and cook until fragrant and just starting to color, 15-20 seconds max.

Add the red pepper flakes and cook for another 15-30 seconds until garlic is very lightly browned.

Restir the honey mixture and pour into the saucepan, bring to a simmer stirring, reduce the heat and simmer for 5 mins stirring frequently.

Add more water if desired.

You now have a lovely dip for your cold platter.

What I also love is chilli infused honey. 

Place honey in a saucepan and warm until it reaches 180 degrees on a sugar thermometer. Watch it carefully so it doesn’t burn. Then pour your honey over a jar of chillies. Cool to room temperature.

Beautiful with meat or fish.

Enjoy!

Hamburger:

The hamburger or burger as most commonly called first appeared around the 19th century or early 20th century and the evidence suggest that it originated in the U.S.A and consisted of two pieces of bread and a ground beefsteak.  How far has it evolved since then??

There are great burgers and there are the worst burgers you could ever eat. Me I am not a fan of the burger and on the odd occasion when we do have them I make my own. There are the schools of thought of which the late Anthony Bourdain was one that a burger should be just that and not have so much in it that you couldn’t get your mouth around it.  I have seen pictures of some huge ones so I do tend to agree with him that less is more.

My favourite burger is a beef, red, onion and parmesan burger.

Ingredients:

350 gm best beef mince
1 med red onion very finely chopped reserving a few whole rings of onion to go in the burger.
2 med eggs yolks beaten
25 gm breadcrumbs
1/4 tsp chilli powder
1/4 tsp ground cumin
1/2 tsp Dijon mustard
1/2 tsp oregano
35 gm parmesan cheese
Olive Oil
Sea Salt
Freshly ground pepper.

Let’s Cook!

If you are cooking your burgers on the BBQ then the first job is to get the BBQ going as you want it nice and hot.

Chop the onion finely and blitz in the food processor…add the egg yolks with the breadcrumbs, spices and Dijon mustard mix to combine. Finely grate the parmesan and mix in well.

Add the mince and season well..I always cook a tiny little patty as a tester that way it is easier to adjust the seasoning.

I find mixing with your hands is a good way to combine the ingredients properly once mixed then form into the sized burgers you require.

Cover with cling film and leave in the fridge for 10 minutes or so to firm up before putting onto the BBQ or grill.

Drizzle with olive oil and season when you put them on the griddle and cook for 4 mins each side more if you like your burgers well done.

burger- patties

Once the burgers are done then let them rest for a few minutes before putting them in the burger bun.

Serve in a toasted bun with sliced red onion and relish of your choice. Plain and simple but really tasty.

 

Herbs:

Fresh Herbs are something that I always have in my fridge and my garden, Don’t you?

Also, I want to show you that it is not time-consuming to give your food that little extra pizzaz…Food should be tempting, it should be fun and enjoyable as well as being good for you…and the occasional treat…Have it! Enjoy it! Safe in the knowledge that most of the time what you and your family are eating is good, healthy food… but never boring!

Some herbs you can grow at home and pick them fresh knowing that they are pesticide free. How satisfying is that???

They are also something that I sometimes forget that I have or keep meaning to use and end up throwing them away. Does the same thing happen in your house?

It is always those tender herbs like coriander, basil, mint, parsley or chives…The hardy herbs are the ones I always keep in the freezer.

Well, no more will I be throwing away my herbs I decided that I would use my herbs more or less immediately or do something with them.

I think herbs always lift an ordinary dish and make it a little bit more special  for example, if you are having a salad just snip a few herbs and toss them in with your normal salad vegetables or if you fancy a salad and have no salad in the fridge then a salad made of freshly picked herbs from the garden or the hedgerow makes a refreshing change.

Freeze some chopped herbs in ice-cube trays and then all have to do is drop one or two into your cooking when herbs are needed.

Or make some lovely herb butter ideal for melting over your fish or dropping in a sauce.

 

Add mint leaves to that bowl of ice cream see how much more refreshing it is.

Half and Half:

Half and half known as single cream in the UK is a blend of whole milk and light cream it also cannot be whipped. It does, of course, have a higher fat content than ordinary milk but adds that touch of creaminess to sauces, coffee, ice cream bases, rice pudding, mashed potatoes it has many uses in the kitchen. It is, however, better to add at the end of your cooking as if you overheat it then it will curdle.

Hangtown Fry:

What an intriguing name? It is a type of omelette with the original and most common version being made of Oysters, bacon, and eggs which sounds like a wonderful combo to me. It was originally made famous in the Californian Gold Rush in the 1850’s there are also many tales surrounding this dish from prisoners on death row ordering one as there last meal knowing that the Oysters have to be shipped in so many tales I am sure there is a book somewhere.

Hull:

Quite simply to hull means to remove the stems of fruit like strawberries without just slicing the top of which not only wastes some of the lovely fruit it spoils the look of the fruit.

Hotpot:

Originating from Lancashire in North West England it is made of lamb or mutton and onions topped with sliced potatoes and cooked slowly in the oven…

Hummus:

Combine
3 tbsp Tahini Paste with
2 tbsp fresh Lemon Juice and blitz in food processor.

Add 2tbsp Olive Oil
1 clove Garlic,
½ tsp ground Cumin and a
½-1 tsp salt and blitz.

Then add half of drained, rinsed can of chickpeas and again blitz 1-2 mins.
Add the other half of Chick Peas and blitz again 1-2 mins.
Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with  Paprika.

Voila, it’s now ready to eat with Sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

Haggis:

Haggis is traditionally served on Burns Night which is a Scottish Celebration of the famous Rabbie Burns a Scots poet. Made from sheep’s pluck ( heart, liver and lungs) which is minced and mixed with oatmeal, suet, onions, spice, salt and moistened with a rich stock it is then cooked in an animals stomach and served with neeps( swede/turnip) and tatties( potatoes) and of course a dram of Scotch Whisky to wash it down.

This post first appeared on Esme’s Salon for which I post monthly.

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!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

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