Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food ‘W’ for Wakame, Wasabi, Walnuts, Watercress, and Wax Beans

The letter W…Where does the time go? Only one post and this series will come to an end…It has been lovely of Sally to rerun my updated series of the A-Z of food aka The Culinary Alphabet…Thank you, Sally xx…
If you are loving this series then you will love the following series where thanx to another blogger I am working on foods and cooking terms where the end letter comes into play I.E. ( herB)…Challenging but fun…In the meantime enjoy the letter W…X

Smorgasbord Blog Magazine

The A-Z of food…a culinary tour through the alphabet today the letter W for Wakame, Wasabi, Walnuts, Watercress, and Wax Beans etc.

Welcome to this weeks edition of the Culinary Alphabet…Where I am exploring some culinary delights beginning with the letter W…

Wakame…

Wakame is a species of edible seaweed and classed as a sea vegetable. Popular in Japanese cuisine it is used in soups and salads.

Walnuts…

Classed as one of the world’s healthiest foods the Walnut originated in the Mediterranean region and Central Asia and has been part of the human diet for thousands of years. These nuts are rich in omega-3 fats and contain higher amounts of antioxidants than most other foods.

If you’re looking for a snack food that lowers your cholesterol levels, research shows that you should get cracking! HaHa…

In a study published by The Medical Journal of Clinical Nutrition, it was found that…

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Mistletoe and Wine…Christmas Chutneys 2020…

 

In the run-up to Christmas, you will find everything on my blog over the next few weeks that you need to make… today it’s chutney recipes or relish as it is often named...We love chutneys in this house and like pickles, they add a touch of zing to the plate I also make chutney out of many fruits and vegetables…Fruit or vegetables it gets made into a chutney.

But what is Chutney?…it is a gluten-free, spicy or savoury condiment which originated in India. Made from fruit or vegetables and/or herbs and spices cooked with sugar and vinegar.

It compliments many dishes and provides balance or it can highlight a specific flavour in other words chutney is anything preserved in sugar and vinegar regardless of it texture, ingredients or consistency.

It is an integral part of Indian Cuisine and can be served with Basmati Rice, with curries or with bread like naan or Dosa.

Elsewhere in the world like Britain where I come from it compliments roasted meats i.e Onion Chutney or a fruity chutney pairs well with creamy cheeses like Brie or goats cheese…with a hard English Cheddar it compliments a Ploughman’s platter…

A Ploughman’s lunch, British cold meal, typically served in pubs, consisting of bread, cheese, and assorted accompaniments. It supposedly resembles what a ploughman might have eaten on a midday break in the fields.

Star Fruit Chutney/Relish:

Star Fruit or Carambola as it is also known as is a lovely vibrant yellow and due to its distinctive ridges when it’s cut it resembles a star hence its name.

The entire fruit is edible it has firm, crunchy flesh and is quite juicy. The taste is likened to that of a grape. There are two main types of star fruit the smaller fruit is sour(tart) and the larger fruit like I have in my garden is sweeter. But although sweet they very rarely have more than a 4% sugar content.

Here in Thailand they are cooked with shrimp or chicken or eaten raw dipped into the sugar/chilli mix which is commonly eaten with fruit here or just eaten with rock salt. It can be made into relishes, preserves and juice drinks, stewed with cloves or apples.

star-fruit-carambola-sectioned

They are also used as a pretty garnish or in a salad with papaya and pineapple.

Star Fruit Relish:

  • 8 cups of star fruit, thinly sliced and any seeds removed.
  • 1/2 tsp salt
  • 1 1/2 cups cider vinegar
  • 1 tbsp whole cloves tied in a muslin bag and slightly crushed.
  • 4 cups of sugar
  • 1/2 tsp ground nutmeg( optional) see note below.

Let’s Cook!

Wash and thinly slice the star fruit removing any seeds. Cover with the cider vinegar and stand overnight.

Drain the vinegar add sugar, salt and clove bag. Cook gently until the relish starts to thicken then allow to stand overnight.

In the morning remove the spice bag and reheat the mix after adding the nutmeg if used and bring back to the boil.

If you plan to store the star fruit chutney then omit the nutmeg as it will turn the relish a brown colour although it does add another dimension to the taste.

Put into hot jars and process in a hot water bath for 10 minutes.

Enjoy with some cold meats or on bread and butter.

Chilli? well, I couldn’t do a post without using chilli or three and they are red…

Chilli and Tomato Chutney is a wonderful thing.

This lovely vibrant chilli and tomato chutney gets hotter the longer you keep it if it lasts that long..but is lovely with cold meats, cheese, hot sausages, Pork Pies or just use as a glaze over your meat when you are cooking it or your prawns…it is lovely on your BBQ prawns.

Ingredients:

  • 500 gm of mixed tomatoes..some can be green.
  • 4 large red chilli..deseed if you don’t want your chutney too hot or maybe just reduce the chillies.
  • 4 cloves of garlic, peeled and sliced.
  • An inch piece of fresh ginger, peeled and sliced
  • 300 gm of sugar golden or brown.
  • 100 ml red wine vinegar or balsamic.
  • 2 tbsp of fish sauce.

Let’s Cook!

Skin the tomatoes by putting in hot water. Then add to the food processor with the chilli and ginger.

Blitz…I love that word…

Then put in a heavy-bottomed saucepan. Add the sugar, fish sauce and vinegar and bring it to the boil slowly so as not to burn the mixture, keep stirring and then lower heat and let it simmer for 25-35 minutes or until the mixture has gone slightly darker and sticky.

Pour into warm sterilised jars with secure lids.

I turn my jars upside down to get rid of any airlocks until cooled.

tomato-chutney

This will get hotter the longer it is kept although it doesn’t last that long in this house and by the time my friends have begged a jar from me…They usually return the empty jars hoping I will give them a full one in return…lol

Enjoy!

Mango Chutney.

Ingredients:

  • 4 Green under-ripe Mangoes.
  • 3cm Fresh ginger finely diced.
  • 3 cloves garlic finely diced.
  • 500 gm sugar.
  • 1tsp salt.
  • 1/2 tsp dried chilli.
  • 1tsp cumin seeds.
  • 2 cardamom plus 4 cardamom seeds.
  • 7cm cinnamon stick.
  • 5 whole cloves.
  • 250 ml vinegar I use Apple cider but have used white vinegar and malt.
  • 5 black peppercorns crushed.

Let’s Cook:

Peel mangoes and cut in small strips.

Place mangoes in a large pot then crush diced ginger and garlic in pestle and mortar and stir into the mangoes.

Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put the bowl in the centre the ants won’t swim the moat..haha

Next day place mangoes in a heavy-bottomed saucepan over medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep in the fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.

SAM_7128

Enjoy!  It goes well with my Indian curry recipes.

Beetroot Chutney…

I have always loved beetroot but it has only been since living here that I have used beetroot in different ways…I had only ever eaten it pickled with a salad…

Beetroot grows here which is good it seems that only the root vegetables that need a frost or cooler climate which don’t, Beetroot is also very healthy and my new favourite smoothie is Beetroot and Orange…

Red Beetroot with leaves and one cut beet

A little about the beetroot before I get to the recipe…Packed with essential vitamins, minerals and plant compounds, some of which have medicinal properties. They are low in calories and high in vitamins and minerals…

Beets have high water and low-calorie content. Both of these properties are beneficial for weight loss. I wonder if drinking the juice is what has helped kickstart my weight loss now I am drinking it regularly…

What’s more, they are delicious and easy to add to your diet.

I first made this when we lived in Phuket …I had a request from one of our customers who was an Australian who loved beets and I discovered that Aussies even have beetroot in their burgers…I mean I love beetroot but in a burger but customers come first so my first foray into beetroot chutney was born and it was a hit and from that day forward on the menu at Sugar Reef…

Homemade beetroot chutney

Beetroot Chutney:

Ingredients:

  • 1.5k Beetroot.
  • 3 Brown Onions.
  • 3 Apples (Granny Smiths)
  • 450ml Balsamic vinegar.
  • 80ml Fresh Orange Juice.
  • 350gm raw sugar.
  • 1/2 tsp ground cloves.
  • 2 large sprigs Rosemary.

Let’s Cook!

Set oven to 200c. Wrap beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in a large pan.

Add remainder of ingredients except for the Rosemary.

Stir until the sugar dissolves, add the Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready, remove Rosemary and spoon into sterilised Jars.

Store in a cool, dark place and once open refrigerate…Can be added to your burger or eaten with cold meats…

Onion Chutney…

  • 3 Tbsp Olive Oil
  • 3lb cooking Onions
  • 10 oz dark brown sugar
  • 7 fl oz malt vinegar
  • 3 tbsp red wine vinegar
  • 3 cloves garlic – crushed
  • 1 tbsp wholegrain mustard
  • pinch each – salt, paprika
  • 1 small chilli

Let’s Cook!

Peel and slice onions very thinly. Heat oil in a large pan and very gently soften the onions, don’t
let them brown.

 

Add 3tbsp of the sugar and turn up the heat to colour the onions.

 

Add rest of sugar and remain ingredients,
simmer for 15 mins to reduce and the mixture turns a thick, dark caramel colour.

 

Spoon into jars ( about 3 one-pound jars ), and leave for at least a  month before you dig in.

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 are now regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our home’s carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

green foot prints eco system

 

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

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

I would also ask that when you are shopping for presents, food, and decorations that you think about its origin and how it was produced…carbon footprint, child labour…Please think about the packaging can it be recycled or reused…Do you really need it? Every little helps…x

Smorgasbord Health Column – Alternative Healing – The Alexander Technique – Part Two – #Posture, #Backpain #Ergonomics by Sally Cronin

Part 2 of Sally’s series on back pain and some techniques to try…#recommended read…

Smorgasbord Blog Magazine

On Monday I began this series on posture, flexibility and improving back, neck pain and headaches with a background to the Alexander Technique and a link for you to check on your body’s age in relation toFlexibility

The Alexander Technique.

The originator of this technique is Frederick Matthias Alexander, an Australian actor, who found that his career began to falter as he lost his voice on stage. He consulted doctors but they could find neither the cause nor the cure for the problem. Having developed a technique to correct his own posture and that resulted in the return of his voice… Alexander went on to teach his method in the UK and America to dancers, actors and singers.

It is not just performers who can benefit from this technique as most of us today are either in jobs that force our bodies into unnatural contortions, or we are…

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CarolCooks2 weekly roundup…15th November-21st November…Recipes, Health, Whimsy and Christmas music…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read…X

My week started with Mistletoe and Wine…Christmas Pickles…

I love pickles and I pickle almost everything my next project is to pickle some pears…Pickling is an ideal way to preserve anything where you have a lot of them as in fruits/vegetables in season or maybe you have seen a bargain and can’t resist the buy…Time to get pickling…

https://carolcooks2.com/2020/11/17/mistletoe-and-wine-christmas-pickles-2020/

Tuesday was also Homemade Bread Day…

There is nothing like a slice of freshly made bread both the smell as it wafts through the house and the taste…Delicious…we are becoming a nation of bakers again a plus side to Covid-19.

https://carolcooks2.com/2020/11/17/homemade-bread-day-november-17th-2020/

Wednesday it was the next episode of my Culinary Alphabet with a twist where the letter of the alphabet is the last letter rather than the first which has made it a tad more difficult but most enjoyable…

As you can see I combined J and K together as finding something /anything ending in J which you can eat or drink or which was a culinary term was a challenge I only found 2…I challenge all of you to find me another one…K was far easier…Enjoy!

https://carolcooks2.com/2020/11/18/the-culinary-alphabet-with-a-little-twist-tej/

Thursday I introduced you to some Alternative Healing Remedies courtesy of Sally from Smorgasbord Magazine…

Health Column

A qualified practitioner for many years Sally Cronin comes highly recommended…This week she discussed back pain the curse of many…#recommended read.

https://smorgasbordinvitation.wordpress.com/2020/11/16/smorgasbord-health-column-alternative-healing-therapies-the-alexander-technique-part-one-backpain-flexibility-headaches-by-sally-cronin/

Fruity Friday…Pears…

A beautiful fruit which is in season now and is actually better for you than an Apple…I love pears but haven’t cooked as much as I could with them and have discovered some great sounding recipes which I am going to have to try…including Pickled Pears..no surprise there then …lol

Pear chutney and some delicious sounding cakes and bread which have pears in the ingredients…

https://carolcooks2.com/2020/11/20/fruity-friday-pears/

Saturday Snippets…

Saturday Snippets is where anything goes wherever my thoughts take me…If you were wondering why the image of a funeral cart in my header picture it was because we attended the Buddist Funeral of a dear neighbour…where you go to celebrate a life well lived and make merit…when we are alive by our actions, thoughts and deeds we make our own merit as a deceased person we were there to make merit for them as were the monks so that they can pass freely into heaven…

This merit-making took place over 3 days last week the first 2 days were making merit and the third day was the cremation…The loveliest gesture for us was how welcome we were made and also time was taken to explain to us what was occurring…on the final day our friend’s granddaughter made the eulogy and her brother became a monk for the day to make merit for his grandfather which meant he had to shave his head and eyebrows the whole preparation…don the robes and participate as a monk would…

Although I speak and understand a little Thai to follow a speech is beyond me ..the loveliest thing she did which made me shed a happy tear is after each section she spoke in Thai and then she repeated that section in English …How lovely was that of her…? This meant that we could also learn more about this lovely gentle man and his life.

Finally, the body is then laid on that cart and a procession takes him to his final earthly ending…

I was struck by how loving and how papa, as we called him, was accompanied every step of the way on his final journey it was absolutely beautiful…Tissue time xx

https://carolcooks2.com/2020/11/21/saturday-snippets-21st-november-2020/

Have a wonderful Sunday..please be well and stay safe…If you are making Christmas pudding or cakes make a wish and stir the right way xxx

That’s all for this week’s roundup … fewer posts have made my stats boom…go figure… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are facing new lockdowns…Please stay safe and wear your mask and practise social distancing or this virus will not go away…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learned..realistically I have my doubts…

Thank you for reading be well and stay safe 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 well being.

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

Thank you once again for reading this post I hope you all stay safe and healthy xx

Saturday Snippets…21st November 2020…

 

Welcome to Saturday Snippets…It has been a mixed week for us here which I will tell you about further down the post…we had Lily’s birthday… she was 8 yrs old …my mummy was 90 years old and sadly a dear neighbour left this world for the next…

Today is National Cranberry Day and National Peanut Butter Fudge Day… tomorrow is Stir-up Sunday time to make your Christmas cake and puddings.

christmas Baking Cakes and Pudding

It is also National Pomegranate Month…I love the pomegranate it’s just those dang pips   I do however absolutely adore using Pomegranate molasses it makes a fabulous sauce to pair with a lamb dish…

TODAY I am going to be making the fudge so will share the recipe maybe tomorrow in my roundup or next week…It would make an ideal Christmas gift wrapped in cellophane with a pretty bow or in a nice little box with a made in my kitchen label…

Wellness Corner with Sally Cronin…

I do hope you are all enjoying this series as much as I am… this week Sally is looking at the versatile oil of Lavender which is one of my favourites as it heals wounds brilliantly, great for skin care, headaches and those pesky fleas that animals can be prone to…Lavender!

https://smorgasbordinvitation.wordpress.com/2020/11/19/the-medicine-womans-treasure-chest-aromatherapy-versatile-lavender-skin-care-headaches-insomnia-first-aid-and-fleas/

Did you know?

On November 21, 1980, 350 million people around the world tune in to television’s popular primetime drama “Dallas” to find out who shot J.R. Ewing, the character fans loved to hate. J.R. had been shot on the season-ending episode the previous March 21, which now stands as one of television’s most famous cliffhangers. The plot twist inspired widespread media coverage and left America wondering “Who shot J.R.?” for the next eight months. The November 21 episode solved the mystery, identifying Kristin Shepard, J.R.’s wife’s sister and his former mistress, as the culprit…

Were you a Dallas fan? I can honestly say I never watched one episode of Dallas…

Environmental Corner…

The good news…the bees are bouncing back…Honeybees to be precise. Many insects are very susceptible to changes in climate and sensitive to chemical pesticides that are used on crops, including honeybees. They are very important creatures that most people don’t think much about.

Different types of blossoms impart different flavours in the honey, and it is said that the sophisticated palate can differentiate them. But not only do bees provide honey for humans, but they also pollinate most of the food crops we need to survive.

From corn to potatoes, apples to tomatoes, we need honeybees in a big way. Unfortunately, in recent years their populations have been crashing with no end in sight until this year.

In 2019 the USDA honeybee colony report shows a significant increase in bee populations – up 14 per cent over the last year. Great news!

November 21st  1931 Horror film “Frankenstein” is released, starring Boris Karloff as the monster, directed by James Whale and based on Mary Shelley‘s 1818 novel “Frankenstein; or, The Modern Prometheus”

Let’s have some music…

I think it’s time and I can slip in a Christmas song… Tis the season to be jolly (almost) and nothing says Christmas like some new festive tunes…after all this could be a very weird yuletide season…In previous years we have had classics from Josh Groban, Maria and Michael Buble.

This year we have  Kelly Clarkson – Under The Mistletoe ft. Brett Eldredge, Beverley Knight -A Christmas Wish, Meghan Trainor – I Believe In Santa, Dolly Parton – Christmas Is ft. Miley Cyrus, Ava Max – Christmas Without You, Jonas Brothers – I Need You Christmas, Liam Payne – Naughty List feat. Dixie D’Amelio, Delta Goodrem – Only Santa Knows / Merry Christmas To You ft. Olivia Newton-John …

After listening to all of these none of them hit the spot for me …How about you?  I love Christmas Carol’s and the golden oldies for tunes…like Rockin around the Christmas Tree, Last Christmas, White Christmas…Bing Crosby(1942), Blue Christmas…The king, Santa Claus is coming to town and many more some of which will be featured on here…Like the Pogues…

I think I prefer the Christmas adverts…

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

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…xx

About Carol Taylor:

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

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

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

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

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

That’s all for today…Enjoy your weekend and stay safe and well xx

Fruity Friday…Pears…

There are around 3,000 varieties of Pears worldwide…an edible fruit shaped like a teardrop healthwise they are packed with fibre, vitamins and beneficial plant compounds…the Pear is even healthier for us than an Apple…the pear is about 83% water…pears have green, red, yellow or brown skin…

Pears are harvested at the end of the summer into early fall…Pears also ripen better when removed from the tree…

Pears can be eaten raw, poached and served as a beautiful dessert, sliced and eaten with cheese, made into a Pear preserve or dip… the options for using the pear sweet or savoury are endless…

The Chinese are the largest producer of pears followed by the Europeans …The Chinese consider the pear, which they call “li,” to be a symbol of immortality. The destruction of a pear tree symbolizes tragic or untimely death.

Asian Pears grow in the most tropical highlands of South and South-East Asia where they grow mainly in Northern Thailand.

The Asian pear is also known as nashi pear, apple pear or Chinese pear…Nashi means pear in Chinese. The Thai name for pear is Sali…

Australian Pears Goulburn River and Rico pears are also exported to here …

Pears are well known for their grainy texture which is due to gritty scierenchymatic cells which are embedded in the flesh this is a characteristic of the entire pear genus this separates it from the Apple genus.

Asian Pears have a weaker flavour which although refreshing on a hot day they are not as aromatic as European varieties.

Did you know?

The five states within the United States that produce the most pears are Washington, Oregon, California, New York, and Michigan.

In 2005, the pear became the official state fruit of Oregon.

Do you know your pears? This man does…

Another interesting fact is that the wood from a pear tree is used to make musical instruments, furniture and other items.

Pears are a true winter fruit when eaten in season…a delicious way to eat a pear is with a bowl of homemade tomato and red pepper soup with a grilled cheese sandwich…To your cheese sandwich add some slices of pear and some baby spinach leaves…

You will never want to eat it any other way…Just delicious…

Tomato and Red Pepper Soup.

Preheat the oven 375F/190C

Grease two baking sheets and place tomatoes skin side down on one, then lightly coat the peppers and onions in olive oil and place on the other baking tray also throw the unpeeled garlic into the tray…Pop it in your preheated oven for about 45 minutes.

When the tomatoes and peppers are roasted heat your vegetable stock in a pan big enough to take the tomatoes and peppers. Add your roasted tomatoes and peppers to the vegetable stock and simmer for 15 minutes.

Allow your soup to cool slightly and then either using a stick blender or your liquidiser blend to your desired consistency… Taste and season.

Serve with a swirl of cream or natural yoghurt if liked…and cheese and pear grilled sandwich…

Enjoy!

How about some roasted pears with brown sugar…

Arrange cored and halved pears cut side up in a baking dish. In a small saucepan combine 1/3 cup of apple juice and 1/3 cup of brown sugar cook over medium heat until the sugar dissolves.

Add 3 tbsp of butter and whisk until smooth. Pour the sauce over the pears and bake at 400F/204C for 30 mins or until the pears are just tender and a light golden brown remember to baste often or all that lovely sauce will stick to the bottom of the pan.

Transfer the pears to serving dishes and top with some lovely vanilla ice cream…

Spoiler Alert! Pears can also be pickled or made into a chutney…recipes to follow in the run-up to Christmas…

That’s all for Fruity Friday see you tomorrow for Saturday Snippets…

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!

Thank you again for joining me for Fruity Friday I hope you have enjoyed this post…If you have please leave a comment as I always enjoy hearing from you it makes my day xxx