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This week in my kitchen…Store Cupboard Basics…Part 2…Pasta and Noodles…

 

Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…

We all need a well-stocked store cupboard…Of things we use and maybe just a few we don’t use so often but keep and store well…

It takes time (and) money to build up a store cupboard so I am breaking it down into easy stages…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Don’t they always though…haha

Staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...Today I am looking at Pasta and Noodles…

Mixed pasta and noodles

Pasta and noodles keep well and are invaluable store cupboard staples as they can be used in many dishes either hot or cold…

Pasta…

Dried pasta keeps for months in an airtight container and can also look very pretty stored on your kitchen counter…Do however always check the pack for information on storage.

Pasta comes in all shapes and sizes. Egg pasta is enriched with egg yolks and has a richer flavour than plain pasta it is also often more expensive than plain dried varieties however it is all in the sauce and bog-standard plain pasta can be elevated with a good sauce…It is all about personal taste or the occasion…

Pasta should be cooked in plenty of water heated to a rolling boil…Just be aware that fresh pasta cooks very quickly and is bought chilled or if you are clever and make your own …Well done…Something I have never attempted…If you buy fresh pasta it can be stored in the fridge for several days or in the freezer for several months.

I am lucky enough to have found a source here which sells lovely coloured fresh pasta which is coloured with natural colours i.e beetroot…

Pasta also comes in tiny shapes which are ideal for soups and kids like them…Thes lovely little alphabet shapes served with a homemade tomato sauce…Kids love it!

 

alphabet pasta shapes

You can freeze small portions of sauce and keep a supply of pasta in your store cupboard …20 mins and the kids are fed and happy…

Noodles…

Noodles are very very popular here and sold fresh, dried and ready-cooked everywhere…They are a staple in the Thai diet… and served at most meals…

Rice Noodles…

These translucent white noodles are a great alternative to wheat noodles especially for those on a gluten-free diet.  They are available as broad flat or thin noodles that can be added to stir-fries and soups as well as used cold as a base for salads. Easy to prepare as they need no cooking just soak in boiling water for about 5 mins depending on the size of the noodles then use as required.

prawns with glass noodles

This is a typical Thai glass noodle salad…normally quite spicy….Lovely…Quick and easy to use they are a good standby in your store cupboard.

Egg Noodles…

Made from wheat flour and eggs may be thick, medium or thin again very popular in both Chinese and Asian stir-fries or deep-fried as a garnish…who doesn’t love crispy noodles? Here they are used as a garnish for my favourite Khao Soi…A Thai Yellow noodle chicken curry…

Egg noodles can be brought dry or fresh, store accordingly to the type …dry for the store cupboard and fresh for the fridge or frozen…

Egg noodles have a lovely nutty taste and are a good value for money as well as being a versatile store cupboard ingredient…Like rice noodles they can be served in hot or cold dishes they lend themselves to both…

Couscous and Polenta…

Like pasta and noodles are cheap to buy and can be used as a base for many dishes…Mild in flavour they go very well with strongly flavoured food such as aromatics, herbs and spices.

Couscous is made from durum wheat and is often thought of as a type of pasta it is also a handy store cupboard staple. Traditionally couscous needed a long steaming before serving whereas there are now many supermarket instant brands or ones which only need a quick pre-soaking in water. Classically known as an accompaniment for Moroccan tagines it is now more popular and goes well with meat, fish or vegetable stews. Also, an excellent base for salads it is very economical.

My tried and tested recipe for tagine…This was one of my first attempts and using prunes which neither hubby or the grandkids would have tried if they had known…Sometimes we have to be sneaky then food is tried with an open mind…I have learnt that much over the years…haha

Chicken and Prune Tagine/Stew

Ingredients:

• 4 large chicken breasts, skinned and cut into cubes
• 1 tbsp Vegetable Oil I used coconut oil
• 1/2 tsp Ground Allspice
• 1/2 tsp fresh ground Black Pepper
• 1 tsp Ground Cinnamon
• 2 tsp Cumin Seeds
• 1/2 tsp Ground Nutmeg
• 1 tsp Ground Turmeric
• 200g/7oz pitted Prunes
• 2 large Onions, sliced
• 1 tbsp freshly grated Ginger
• 3 Garlic Cloves, crushed
• Salt to taste
• 14fl.oz fresh Chicken Stock

 

Let’s Cook!

  • Heat the oil in a large heavy-bottomed pan then add the chicken pieces and brown on all sides.
  • Add the spices, garlic, ginger, and onions and cook stirring over medium heat until the onions have softened.
  • Add the stock and season with salt then bring to a slow rolling boil and reduce the heat to very low, cover and cook for about one hour stirring occasionally.
  • At the end of the cooking remove the lid and increase the heat to reduce the sauce.
  • Serve with rice or couscous.

 

 

The verdict…It is lovely with couscous…

Everyone including little Lily loved it. After they had expressed their delight and hubby said he thought the black things were mushrooms(shitake) and grandson asked for more I confessed the dish contained prunes, a dish which is now a family favourite… I was pleasantly surprised at that given the lack of chilli and some of the spices used. The biggest plus is now the grandkids will try dishes with prunes…Result…

Polenta…

Is made from finely ground cornmeal…Cooked with water and either served soft rather like mashed potato or left to set then cut into pieces and grilled( broiled) or fried. Again a mild flavour and best served with flavourful ingredients…

It can also be used in baking…my preference is a polenta cake rather than as a savoury side…

Again another good store cupboard essential which is now sold both ready-made or a quick cook product…All I would say is check what has been added…Many quick quick and ready-made products contain additives.

That’s all for Pasta and noodles so now our store cupboard can be stocked up a little more…Next week it is rice…

TIP OF THE WEEK.

You are reading a recipe and come across something you have never heard of or know it is ridiculously expensive and doesn’t store well…It is well worth the time learning what you can substitute for an ingredient and often it doesn’t alter the taste at all …I will do a post on substitutes at a later date…But always do your research don’t let one ingredient put you off making a recipe…

Thank you for joining me in my kitchen I hope you have some fun and came away learning something or maybe you have some store cupboard tips? If so please share I love it when we have interaction and it benefits us all xx

Thank you once again for reading this post I hope you are all having a lovely productive week  xx

This week in my kitchen…Store Cupboard Basics…Part 1…Flours and Sugars…

Welcome to my kitchen… for the next few weeks, I will be repeating my updated kitchen storecupboard basics…Picture the scene… we are halfway through making a new recipe…We can taste it…Then up pops the ingredient we thought we had in the cupboard(or it’s out of date) or we missed that bit of the recipe…The shop is shut…It is raining…We are in our house clothes…think Jim jams and have our curlers in our hair…

We all need a well-stocked store cupboard...one containing things we use and maybe just a few we don’t use so often but keep and store well…remember that if the shelf life is short maybe freeze or look for an alternative especially if it is expensive.

It takes time (and) money to build up a good store cupboard therefore I am breaking it down into easy stages…

Whether you call it a cupboard or a pantry a savvy cook knows it helps them create delicious, economical dishes without using expensive ingredients or having to pop out and hope no one sees us without our slap…Don’t they always though…haha

TIP OF THE WEEK.

You are reading a recipe and come across something you have never heard of or know is ridiculously expensive and doesn’t store well…It is well worth taking the time to learn what you can substitute for an ingredient and often it doesn’t alter the taste at all …But always do your research and don’t let one ingredient put you off making a recipe…

Store cupboard staples range from flour, sugar, canned goods, oils, rice, pasta, dried herbs, stock cubes(bouillon)...

Today I am starting with flours and sugars…

Flours:

store cupboard flour

Photo credit: kev_walsh on Visualhunt.com / CC BY-NC-SA

A kitchen essential which is used in both sweet and savoury dishes…from baking cakes and pastries, pasta making, thickening gravy and making sauces…

The flour milling industry is one of the oldest manufacturing processes in the world…But with the changes and additions to flour and bread-making, some of it is akin to eating tasteless cardboard. Because of Covid …Home baking is on the rise again…Whoopee!

Before I list the different flours and sugars I will add that I use unbleached flours and also check the origin of the flours I buy but for the purpose of a list of food basics, I am just mentioning uses not origins etc…The post would be too long and that isn’t the purpose of this post…

Cornflour/Cornstarch…Is a very fine white flour used to thicken sauces/gravies and also used to stabilise egg-based mixtures to stop curdling.

Wheat Flours…Most recipes call for plain( all-purpose) flour. For recipes which call for a raising agent… self-raising flour has added raising agents. Wholemeal flour is available as both plain and self-raising. Flour labelled as a strong bread flour has more gluten and is suitable for making bread.

Gluten-free flours…For those with a diagnosed allergy to gluten which is found in wheat and other grains …Gluten-free flour is available from most supermarkets and health food stores.

Rice Flour…Rice flour (also rice powder) is a form of flour made from finely milled rice. It is distinct from rice starch, which is usually produced by steeping rice in lye. Rice flour is a common substitute for wheat flour. It is also used as a thickening agent in recipes that are refrigerated or frozen since it inhibits liquid separation.

Rice flour is used a lot here plus it makes the lightest of sponges which are also gluten-free…it is also what I use as a thickening agent instead of cornflour.

Raising Agents…Baking powder can be added to plain flour to give a lighter texture to cakes and biscuits( cookies). The powder works as it reacts to the liquids and heat during the cooking process which produces carbon dioxide bubbles which in turn makes the mixture rise.

Baking Soda is also a leavening agent BUT they are used for different purposes…The differences

Sugar…

Sugars…Refined and raw sugars are used to sweeten and flavour many different dishes…cakes, bakes, pastries, cookies, desserts and even savoury just a little sugar brings out the sweetness of the tomato.

Brown sugar…Dark, unrefined sugars have a rich caramel flavour. There are quite a few different types of brown sugar…Light and dark muscovado (brown) sugar and dark molasses sugar. The rule of thumb is the darker the sugar the more intense the flavour. Palm sugar is my sugar of choice here and quite recently I came across banana flower sugar.

Castor sugar/superfine sugar…Is a fine-grained white sugar which is used in baking cakes and biscuits( cookies)

Demerara/raw sugar… A large crystallized sugar with a rich, slightly honeyish flavour. It is great for adding texture to cookies( biscuits) and coffee.

Granulated sugar…This refined white sugar has large crystals. It is used for sweetening drinks and everyday cooking, it can also be used as a crunchy cookie or cake topping…lovely mixed with lemon or orange juice and poured on top of a warm cake…It gives a lovely citrus crunch. It can also be used in a crumble topping for extra texture.

Icing/Confectioners sugar…The finest of all refined sugars this sugar has a powdery texture and is ideal for dusting cakes, confectionery, desserts and cookies(biscuits) such a sim0le effective decoration especially if feathered or a stencil is used. It is also used for making icing for caked or sweetening flavoured creams…

If you are setting up your store cupboard from scratch I would first decide on a suitable dry, dark cupboard and make sure you have adequate containers..glass is good I save all my glass containers I soak the labels off and indeed I have so many now I could start a shop…lol…seriously though glass can be cleaned sterilised and used over and over again plus it can be used in the fridge and freezer as well as your store cupboard.

Before you go shopping for flour and sugar…Source some favourite recipes and write your list…Plus before you go and buy that great deal on flour or sugar check the shelf life there is no good buying cheap money saving packets by the kilo if you don’t bake cakes often …

Start small and monitor how it goes…what do you use the most? we all use more of certain food staples than others so don’t get stuck with something you hardly ever use…

For example, I use more rice flour and raw sugar than I do icing sugar…SO I buy small quantities also because it is so humid here it goes hard and lumpy.

It takes me a while to get into the right frame of mind and have a recce of my store cupboard but it’s such a lovely feeling when it’s done …Now you have completed sorting your flour and sugar it’s now time to get your favourite tipple and a book and put those feet up…

Part 1 is finished...Flour and Sugar are all neat and shipshape…Next Thursday it’s Part 2  where we sort those packets of pasta and noodles until then stay safe, be well and as always… I look forward to your comments xx

CarolCooks2…Food Reviews…Ramen Noodles…Should you be eating them?

 

Welcome to Friday Food Reviews where I will be covering a different food or product each week and looking at… what are they?  where do they grow, what can we substitute them for in a recipe, are they safe to eat, how to store them, how to use them, cook them, anything connected to that food. or product..all the why’s and the wherefores…it will, of course, be mainly my own opinion or a known fact…good or bad…there may even be a tried and tested recipe…or three…

This post is reposting an updated version of a post I wrote a few years ago…

This week it’s…Ramen Noodles…

Instant, quick-cook Ramen Noodles seem to line every store’s shelves in their hundreds. A packet for one or multi-packs, they ALSO come in pots and packages for ease of use BUT exactly what are you eating or giving your children to eat???

You just know that I am going to tell you…Don’t you???

Ramen noodles are particularly unhealthy because they contain a food additive called Tertiary-butyl hydroquinone (TBHQ), a preservative that is a petroleum industry byproduct. They’re also incredibly high in sodium, calories and saturated fat.

The containers packaging these noodles aren’t helping much either. The dreaded chemical bisphenol-A (BPA) is widely used in the styrofoam cups in which we often buy our ramen noodle lunches. Among other things, BPA may be a carcinogen. It is also considered a hormone disruptor, negatively affecting natural hormones in our bodies such as estrogen.

Between the preservatives and the packaging, instant noodles are a minefield of potential health problems. The more you eat, the worse it is. It’s just not worth the risk.

Yet Again, Proof That We Should Avoid Processed Foods

Most ramen noodles are fried in palm oil but there are now noodles on the market which are air-dried…healthier???…there are noodles which contain aloe vera, moringa, and purple noodles but they still contain wheat…noodles need gluten…

Now are these air-dried noodles with healthy additives better and healthier…there is still that little packet of flavouring to go into the noodles and that changes the profile once again…This video breaks it all down…well worth a watch…it asks “Is there Such a Thing as Healthier Instant Noodles?

What do you think now you have watched the video?

Let’s break down what is actually in that packet of noodles…

 Tertiary-butyl hydroquinone (TBHQ), 

Is a synthetic antioxidant that is added to foods to prevent or delay oxidation. Oxidation causes food to lose flavour quality, and colour and can even cause foods to become toxic. In addition, oxidation causes vitamins to break down, causing food to lose some of its nutritional value.

TBHQ, which stands for tertiary butylhydroquinone, is commonly used in foods such as crackers, microwave popcorn, butter and chicken nuggets.

Used to extend the shelf life of oily and fatty foods. In processed foods, it’s sprayed on the food or on its packaging to prevent discolouration and changes to flavour and odour. Other products, such as cosmetics, perfumes, varnishes and lacquers, contain TBHQ to maintain stability.

I am already feeling quite sick and so pleased that I have never had any of this pass my lips… I can’t say that for other family members…

Much of the hype surrounding TBHQ dwells on its relationship to butane, a component of lighter fluid.TBHQ is composed in part of a grouping of four carbon atoms, called a “butyl.” Many harmless substances, such as butter, also contain butyl. The word butyl is even derived from the Latin word for butter, “butyrum.”

Although TBHQ might be safe in small doses, that doesn’t mean it’s healthy for you. And since it’s used to preserve processed foods that are naturally oily or fatty, avoiding these foods would certainly be a healthy choice. When considering your health, do a bit of research before deciding that the popular account is the correct one.

I myself am very sceptical as so many foods which have been deemed to be safe for us have proved not to be and those who can are now in many cases wildly back-peddling on their previous claims.

I don’t wish to give anything like this the benefit of the doubt I would err on the side of caution and avoid it like the plague…

Are there healthy Ramen Noodles?

There are so many noodles of different shapes and sizes and indeed much healthier for us…

Restaurant Ramen Noodles.

Don’t be fooled by the seemingly advertised healthy broth because some varieties contain 10 to 15 grams of fat, which is equivalent to the calories in two to three pats of butter.” And the nutritional hits don’t stop there: A single restaurant serving of ramen can contain half of your recommended sodium limit for the day — What can a ramen Noodle lover do?

Simples…Make your own! This is a fun tongue cheek video with a message…

https://youtu.be/cUlITTAML-k

This guy is actually quite funny and his recipes good… If you really haven’t the time then these are some healthy Ramen Noodles…Google is a good source if you put in Healthy Ramen Noodles and then do a little research to double-check. If you are going to tell me that you are ultra-busy at work and instant noodles are quick and easy then my response is what price do you put on your health?

the message is if you eat ramen occasionally Enjoy!.. If you are eating them daily or your kids are then choose wisely as there are  proven health risks,,,

Thank you once again for reading this post I hope you all have a great week and as always I look forward to your comments x

Greek Chicken and Artichoke Pasta.

  • 16 ounces of Linguine or pasta of your choice.
  • 1 kilo of chicken meat, breast or thighs, chopped into bite-size pieces
  • A can of marinated Artichoke hearts drained and chopped.
  • Med red onion, chopped.
  • 1 large tomato, chopped.
  • A half-cup of feta cheese, crumbled.
  • 1 tbsp Olive Oil.
  • 2tbsp lemon juice.
  • 1 tbsp of capers(optional)
  • 3 tbsp chopped parsley and a little extra for garnish.
  • 3 cloves of garlic crushed.
  • 2tsp oregano
  • Salt and Pepper to season.
  • Lemon wedges to serve.

Let’s Cook!

Cook pasta in boiling salted water until al-dente. About 8 mins.

Heat oil in a pan, add onion and garlic and cook on medium heat for about 2 minutes.

Stir in chicken and then cook for 5-6 mins until juices run clear and chicken is cooked, stirring occasionally.

Reduce the heat, add artichoke hearts, feta, tomato, parsley, oregano and lemon juice, warm through and then add pasta and capers if using and stir gently to combine. Remove from heat and check to season and add salt and pepper as needed to taste.

Garnish with lemon wedges and a little parsley.

Sometimes I use basil(instead of parsley) and a few olives for a change…if I have some small amounts of veggies that need to be used then in they go that is the beauty of these types of dishes you can make them your own mine are different almost every time I make it…

Enjoy!

 

 

 

Pancake Day…1st March 2022…Aka Shrove Tuesday, Mardi Gras or Fat Tuesday.

 

Who doesn’t like a nice thin, lacy pancake with sugar and lemon? Pancakes are eaten almost all over the world in one form or another so although plain and simple is my favourite I don’t mind some of the other versions on occasion.

I am also quite good at tossing them much to the surprise of the kids although not sure how I would fare in some of the pancake races which are held throughout the Uk and tossing them while running…lol….that would be a sight to behold…

The first recorded pancake race was way back in 1445 in Olney, Buckinghamshire, England. Since 1950 Olney has competed against women of Liberal, Kansas, the USA in an international race.

Tradition declares that the race was run first in the year 1445, pancakes at the time being a popular dish, receiving royal favour. It was run on Shrove Tuesday, the day before Lent, and the whole day was given over to a festival of celebration, pranks and pastimes. It is not known where the original start line was but the finish line was at the Church door. The winner has to bang on the door with her frying pan…

Did you know????

The largest pancake was created in Rochdale, Manchester, the UK in 1994, by the Co-Operative Union, Ltd. Measuring 15.01 m (49 ft 3 in) in diameter and 2.5 cm (1 in) thick, the pancake weighed 3 tonnes (6,614 lb) and took more than just a frying pan to flip over!

In total, Brits use an unbelievable 52 million eggs on Pancake Day. That’s 22 million more than any other day.

The most flips anyone has ever done with a pancake is 349 flips in two minutes. That’s ‘flipping’ good’!

We all have our preferences for pancake toppings but the weirdest pancake toppings have to be ketchup and mustard, please…Nooooo! peanut butter and ice cream, coco pops and cream…I just love maple syrup on mine or lemon..simples is best!

The Guinness World Record for the most pancakes served in eight hours is 34,818.

William Shakespeare was also a pancake lover! It is reflected in many of his plays. When Shakespeare was alive Shrove Tuesday is much as it is today – that is people ate plenty of pancakes!.  Dinner was a midday meal instead of evening, and the pancakes would follow their main meal. The Tudors enjoyed heavily spiced foods and regularly included ale or beer as ingredients instead of water. They ate very rich foods, and their pancakes could have been enriched with rose-water, sherry, eggs, ale or butter – or a mixture of them all

In France and the United States, Pancake day is called Mardi Gras which means ‘Fat’ or ‘Grease Tuesday’.

My Simple Pancake batter recipe.

 

  • 100 gm flour
  • 2 eggs
  • 300 ml of milk
  • Oil/ butter for frying
  • Lemon wedges to serve
  • Sugar to serve

Let’s Cook!

Put your flour, eggs, milk, pinch salt in a bowl and whisk until smooth. Chill in the fridge for at least 20 minutes.

Using an omelette or crepe pan add a knob of butter and when melted add some of your mix to the pan and roll about to cover the bottom…I like my pancake thin so don’t use too much mix others like theirs thicker but personal choice.

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Cook until nicely golden and flip over and cook the other side …keep warm in the oven while you are cooking all your pancakes.

Serve with a good squeeze of lemon and a sprinkling of sugar.

That is my way, plain and simple but it is your opportunity to use your favourite toppings…

What do you top your pancakes with??? Please tell me in the comments…

Pancakes are made all over the world and vary somewhat… if you missed my post on how they are made here in Thailand then I have added the link for you to enjoy these were made down in one of the local homes here and they kindly let us take the photos…It is a family affair both young and old play their part…I found it fascinating…

https://blondieaka.wordpress.com/2017/03/26/traditional-handmade-thai-pancakes-khao-gle-at/

Pancakes drying

Or these lovely oat pancakes

Maple Walnut Banana Pancakes…

banana maple syrup pancakes

Ingredients:

  • 1 ripe banana
  • 3/4 of a cup of rolled oats
  • 2 large organic eggs
  • 1 tsp of baking soda
  • 1 tsp of maple syrup
  • Chopped banana, blueberries, walnuts and maple syrup to serve.

Put the banana, oats, eggs, baking soda and maple syrup in the blender and blitz until smooth and well combined.

Heat your pan and add some mix cook for about 2 mins each side I did find they cooked quite quickly so watch you don’t burn them…

Serve with sliced banana, blueberries or fruit of your choice, walnuts and maple syrup…They were actually very yummy…

I didn’t have gluten-free oats so mine were not gluten-free but still healthy and I had no maple syrup extract so substituted maple syrup, the walnuts I caramelised and I didn’t have blueberries…and I cooked mine in grass-fed butter… I will make them again and next time will add blueberries as they will add that touch of tartness…

However, if you eat Gluten-free use Gluten-free rolled oats and cook in a non-stick pan

If you love pancakes I hope you have found some here to tickle your tastebuds …Enjoy!

CarolCooks2…Healthy eating… How to shift those Christmas and Covid kilos…For good!

 

 

Christmas is over and a New year has begun…..Not having made any New Year resolutions at all this year and having no intention of doing so although I know many of you do…

I do need to drop a few pounds…This post is a rewind of a 2018 post that was quite popular…and frankly watching what we eat never changes…Does it?…

I know it is #veganuary but I will never be a vegan…I respect those who are…I think there are too many “isms” now and I am happy just eating sensibly with a treat on occasion …

Nothing is banned just eaten in moderation and I do eat meat-free meals and love them…I also think that some sustainably reared meat and fish is healthy for eating a balanced diet…

I have put on a few kilos..why?? Well not counting Covid and the Christmas excess…That Christmas dinner was awesome…I just love bread sauce and stuffing with cranberry sauce and the Christmas pudding and cream…After eight mints you know the ones with the little hard pieces of crunch in them? Or the peppermint creams…

It knocked me off my little healthy eating path..a few potholes…or craters…lol

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Normally I am fine...I walk every day or 6 out of 7 days… Eat generally what I like 80% of the time and occasionally my 20% kicks in when I fancy something a bit naughty but nice…Who doesn’t???

My weight has dropped 5 stone since  I have been living here and my tummy is quite flat…There is not so much temptation here as the food is entirely different and the diets… Lots of fresh produce and eaten raw as well most of the time…so I guess not so much temptation and now I don’t crave sweet things like I did…I can make that box/ packet of goodies last a week or more..happy with 1 piece of chocolate a day instead of the whole box…

Do I love food?...Of course, I do… But I love my health and wellness better…

Do I love spending hours in the kitchen?? In this heat, you must be kidding!

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So as I need..No want to kick those few extra kilos into touch I have gone back to watching what I eat just a little closer as generally, I am ok…

I have also been researching and trying new recipes which are healthier, tasty and will make your taste buds sing..

So Tuesdays are going to be my healthier eating day when I will bring you some tasty food and of course some chatter those of you who know me … Just know I love a chat! So talk to me, tell me what you want, where you need help and if I can I will…

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Just know I am not quiet, shy and retiring…I love to chat and I love finding out about the food I eat and it is harder for me than most of you…I don’t have fancy cooking pots and pans here…I am lucky I have a kitchen most Thai houses don’t!

Just a two ring burner and a BBQ ..most of the time outside and not even a kitchen sink… I am luckier than most here…I have a sink…lol… and a ceramic hob… the oven that is soon to be replaced  is this table top thing and it is ok…but not reliable and I am waiting for a proper oven although it will be bottled gas as there is no mains gas here…

But if you have visited Thailand then you probably have seen the marvellous tasty amazing food which is produced by the side of the road, on a street market stall …Who needs a state of the art kitchen??? Look at that beautiful squid!

SAM_7514

I will bring you tasty healthy food which takes longer to cut your veggies than cook..most of the time…

I can hear your thoughts…I bet I can’t get the ingredients you can…Well, not all of the time…But most of the time you can and if not I will suggest a substitute…

It won’t all be delicious Thai food, it may be European, Indian I have some wicked recipes given to me by my Indian friends…It won’t come from a packet it will be cooked from scratch…For those of you who can’t cook or don’t cook it will be easy…Although many chefs and bakers have emerged during this enforced period of Covid…

I don’t do complicated very often and I don’t do many cakes and puddings…But I will for those of you who like them..only sometimes…haha… as a treat… I can be mean…Who needs a pudding when you have just eaten the most delicious lunch or dinner???

Ok, Ok…I know sometimes you do… I can do snacks like lovely fresh salsa…and yes, Doritos or crackers…You have your 20% … Don’t you???

Use it wisely…

I want you to love your food and lose weight…But we all know that it is not always easy for some and some go into it half-heartedly but I want to live as long as I can…by watching what I eat…I am not fanatical…I eat proper food… I just like to know what is in my food… I don’t do gyms for exercise I walk..but if a gym is what you like and enjoy then go for it…That is half the battle won…

If we love our chosen exercise and food we do it and eat it!  stay healthy and lose weight… No fads..No get slim quick..no fancy foods…No going without…Think moderation… No right way or wrong way ..Just your way!

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It has worked for me but I am a single-minded cussed old cow sometimes who loves a bit of Christmas pudding and cream…I don’t follow a rigid diet or exercise plan… I enjoy my life and want it to continue as disease free for as long as I can…It works for me…Will it work you?? Only you can answer that…

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Moderation is all I ask and honesty be honest..don’t feel guilty about what you eat..Enjoy it! Love it!….We are all grown ups and we know what is good for us and what is not…

If that television advert, or magazine spread or that famous celebrity or doctor is telling you about something marvellous…They are laughing all the way to the bank…If it sounds too good to be true…It is!

Well, that’s my not so little spiel over…Will you join me on  Tuesday ???

For delicious healthy recipes???

I hope you do xxx