Tag Archives: Authentic recipe

CarolCooks2…Week One… Join me in my kitchen…

Welcome to my new series… Week One …In my kitchen… where you will get an insight into what I have been cooking this week…Plus a bit of chat and trivia it would be boring otherwise…

It has been a bit slow this week as we all know the week after Christmas and the New Year just eases itself in with a whisper…Or comes in with a bang…and no I haven’t blown up my new oven…

The last of our guests went home today so peace and quiet reigns…It has been hectic but lovely so hubby is out in the garden sweeping up the leaves although a stinker of a tropical storm is expected the first New Year storm of this magnitude for 68 years we are not in the direct path although we may still experience high winds I haven’t had the heart to tell him his sweeping may be in vain…

My son has gone back to the UK and has probably just about landed…When he returns he goes back with his suitcase packed with goodies…Fresh herbs ones which he can’t get in the UK…a blow your head off  Thai Curry paste for his brother and bottles of cooking sauces again which he cannot get there and coconut milk because believe it or not he cannot get 100% Coconut milk…The max % is about 60% of brands the ones we buy here are 100%…

When he told me this I was appalled but as he said it is cheaper for manufacturers to add guar gum and the like … for example coconut extract (56 per cent), water, stabiliser (E466), emulsifier (E435), antioxidant (citric acid). E466 is another name for carboxymethyl cellulose. E435 is another name for polysorbate 60. 

Mine here 100% Coconut Milk…

 

100% coconut milk carton cover

Kitchen Tip:  Try to find a brand which only contains coconut milk and water and if you can’t and use one of the other brands be careful not to let the liquid boil as it will separate. 

I also made him some Indian spice mixes to take with him…

Chettinad Masala Powder:

Ingredients:

  • 16 dried red chillies
  • 4 tsp of black pepper
  • 3 tbsp cumin seeds
  • 3 tbsp dried unsweetened coconut
  • 4 tbsp coriander seeds
  • 2 bay leaves
  • 4-star anise
  • 8 cloves
  • 4 x 1 inch sticks of cinnamon
  • 4 tbsp fennel seeds
  • 20 fresh/dried curry leaves

Dry roast all the ingredients you may have to do this in a couple of batches depending on your pan but be careful not to burn the spices.

Transfer to a plate or dish and allow to cool down before grinding to a powder.

Masala chettinad spice powder

Store in an airtight container. This recipe makes enough for 3/4 curries.

The original recipe I found on Madraasi @ a Tamilian Tales and is now my go-to Indian curry spice mix and one we all love…

Get the full chicken curry recipe here…

The second Indian spice I made for him to take back was a Garam Masala Powder.

Ingredients:

  • 3 tbsp Coriander seeds
  • 3 tbsp cumin seeds
  • 6 whole cloves
  • 10 green cardamom pods
  • 2 large bay leaves
  • 4 dried red chillies
  • 2-inch piece of cinnamon
  • 1 large piece of mace
  • 2 1/2 tsp ground black pepper
  • 2 tbsp of fennel seeds

Roast each spice in a non-stick pan until warm and fragrant. Cool completely then grind the spices to a fine powder this will keep in an airtight container for about 3 months and then the spices will start to lose their flavour.

Use as per your recipe.

I always grind my own spices as it is so easy to do they are fresh and much cheaper than buying those small pots or packages with of course additives.

It also makes a lovely present with a handwritten recipe everyone likes to receive a homemade gift …I love to send them x

I came across this recipe for Gluten Free Banana Pancakes when I was reading blogs this morning and as I have a glut of bananas I thought I have most of the ingredients although I did a little tweak here and there and they were very nice even hubby liked them…Thank you, Bailey, from bites by bai they were lovely.

Maple Walnut Banana 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…

banana maple syrup pancakes

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…

Last night we had Grapow moo with morning-glory which is a lovely Thai vegetable stir-fried with garlic and chillies.

grapow moo cooking adding herbs

Get the recipe here

Morning Glory…One of my favourite vegetable stir fries…

Thai vegetable morning glory

Stir-fried Morning Glory or Pad Pak Boon Fai Daeng is also known as water spinach…It is a very popular vegetable dish in Thailand and one I have for breakfast/brunch quite often with rice.
This is a very quick dish to cook once you have all your ingredients prepared..5 mins at the most.
Ingredients:

  • 1 bunch of Morning Glory
  • 4-6 cloves of garlic
  • 3 or more Thai Chillies
  • 2 tbsp of Oyster Sauce
  • 1 tbsp of Thai Fish Sauce
  • 1 tbsp of fermented soybean paste or oil with soya beans
  • 1 tsp sugar
  • 1/2 to 1 tbsp of oil
  • 1/4 cup fresh veg or pork stock


Let’s Cook!
Wash and cut your morning-glory into 4-6 inch pieces.
Bash the chillies and garlic in a pestle and mortar
Heat the oil in a pan until very hot.
Add the garlic and chillies and stir-fry ( stirring) for 15-20 seconds be careful not to let garlic burn.
Add morning-glory and all other ingredients except for the vegetable stock.
Stir-fry for 40 seconds and add vegetable stock and stir-fry for another 10 seconds.
Serve with steamed rice.
Enjoy!

On my trip to the market the other morning I came across some lovely pigs trotters I haven’t cooked them for years they used to be a favourite of my dads and I remember my mum cooking them…I will be checking out some recipes and will share with you next week I am going to cook them in the slow cooker and try to crisp up the skin…

That’s all for this week from me I will be back in full swing next week so I hope you will join me …If you love what you read then please share, reblog or pin the recipes I am trying to raise my profile on Pinterest  it would help me lots x

About Carol Taylor:

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

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

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

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

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

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 weekend xx

 

 

Old fashioned Bread Pudding just like Grandma used to make …

 

bread-pudding-old -fashined recipe

Bread Pudding.

An old family favourite of my dad’s and a recipe passed down through the family although my nan didn’t put as much spice in as I do but recipes grow and evolve, don’t they? Which is the lovely thing… I have made it much more since living here in Thailand as all the expat men love it ( a taste of home) …

I keep all of my bits of stale bread in the freezer until I have enough for a pudding so no waste in this kitchen.

Ingredients:

2/3 Ib of bread ( brown /white) or mixed.

1 tbsp Mixed Spice.

2 eggs beaten

3 oz butter melted.

12/16 oz  dried fruit (sultanas or raisins)

Let’s Cook!

Put bread in a large mixing bowl and cover with water or mix or milk and water to soak.

When soft I squeeze out in a colander as much liquid as I can. My little helper( Lily) getting stuck in and squeezing the bread dry…Kids just love the mucky bits…lol

bread-pudding-spiced

Add melted butter, mixed spice, eggs and fruit and combine.

bread-pudding-old fashioned-recipe

Nanny poured the melted butter in and Lily did the dried ingredients. and give a good stir… Next, it will be the Christmas Puddings as we only have 118 sleeps.

I like lots of spice and fruit so if I think it needs more at this point then I add it is one of those dishes where you can add what you like for example if I have had some other fruit left over as in cranberries or blueberries I would add them.

Put in hot oven 180 degrees for 1 hour if top seems to be browning too quickly then reduce heat a little. It should rise up a little by end of cooking. Remove from the oven and sprinkle with sugar.

This is when I invoke my rights to cooks perks and have the 1st bit..to try of course as it’s yummy hot and straight from the dish. It is also great served with custard or cold if there is any left..haha. It also uses up all your bits of stale bread.

I hope you enjoy these dishes..until next time xx If you missed the Bread and Butter Pudding recipe then here it is…

Bread and Butter Pudding

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

Connect to Carol( Moi)

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 for reading if you love this recipe please share xx

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

The humble cabbage…What a revival cabbage is getting and it is so well deserved I love cabbage and so many different varieties and it is good for you…So a bonus tasty and healthy …Sorted xxxx

Smorgasbord Blog Magazine

Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well…

View original post 1,896 more words

Down on the Farm…Spicy Pork with Stinky Beans( Mu Baan Phat Prik Sa Tor)

Spicy Pork with Stink Beans a popular dish here in the North.

Down on the Farm Stink Beans

Growing on trees some 30 metres high the beans grow in clusters.

Popular in Indonesia, Malaysia,  Singapore, Laos, Burma and NE India they are known as Bitter Bean, Petai, Kampa, Mizo, Pakra and Sa Tor here in Thailand which translates as stinky bean. When you eat this bean it has the same effect on your urine and your farts as asparagus and I have also been told that if you eat Sugar Puffs then it smells like Sugar puffs …Totally off subject but that was what my son told me when I informed him they had the same effect as asparagus…When the beans are young they can be eaten raw, fried or pickled. The beans are either pickled or frozen when being exported.

Similar in looks to the Broad bean the seeds turn black when dried and may need to be peeled before cooking.

Healthwise this bean is packed with…Iron(42.50%) Vitamin C (36.33%) Protein 20.00%)

 Vitamin B2 (15.38%) Carbohydrate (13.00% another of natures powerhouses.

As a cure for hangovers combined with honey and milk, this particular milkshakes made is considered to help to ease a hangover because it can easily enhance blood glucose levels whilst the milk is wonderful for calming as well as re-fix the fluid level within the body.

Ingredients:

  • 400 gm of pork thinly sliced I use hip or pork loin you can also use chicken if prefered.
  • 1 cup of stink beans
  • Fish Sauce
  • 1 tbsp of coconut cream
  • Pinch sugar
  • 4/6 kaffir lime leaves finely shredded
  • Sm amount of red curry paste.

Let’s Cook!

Heat a small amount of oil in a wok or frying pan and add your curry paste.(see note below) Aff fine;y slice lime leaves and stir-fry for a minute until flavours are released.

Add the pork and stir-fry until cooked..4-5 minutes. Add the stink beans, Fish Sauce, Coconut cream and a pinch of sugar.

pork and stink beans

Serve with  Steamed Rice.

N.B: IF USING A REGULAR RED CURRY PASTE I WOULD USE APPROX DESSERT SP TO START THE CURRY PASTE WE BUY IS VERY HOT AND YOU ONLY NEED 1/2 TSP IT IS FIERY. BUT I ALWAYS SAY WHEN USING A CURRY PASTE THAT YOU ARE NOT FAMILIAR WITH THEN ADD A SMALL AMOUNT, TASTE AND ADD MORE IF REQUIRED. 

We like our curries quite spicy and know our pastes so add accordingly but still taste as chillies vary but I have learnt that if buying fresh paste to ask to taste and you soon know if it packs a punch or not….lol

If you can’t get fresh stink beans then you can use frozen…When the beans fresh they don’t have a strong smell but the smell is stronger when the beans are older or frozen.

I hope you have enjoyed learning about the stink bean or Sa Tor if you have please pin or share to your favourite social media and if you cook with stink beans please let me know what you cook in comments I love hearing from you…

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

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

Enjoy your week, be happy and mindful xx

 

 

 

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Carol Cooks #Rice – Savoury and Sweet.

Rice…Something I eat nearly every day or 6 days out of 7 …My favourite carb and here it comes in many varieties so always a different one to try I hope you enjoy the recipes 🙂 xxxx

Smorgasbord Blog Magazine

Carol Cook’s…..Rice

Welcome I hope you enjoyed the salads last week and your sunny weather is still continuing. This week I thought we would have a change as rice is one of the staple foods here as well as noodles. Rice comes in so many different varieties here and colours … Many different types of white rice which includes Jasmine rice, Brown rice also comes in many different types and we get the glutinous rice which doesn’t as the name might suggest contain Gluten it means it is sticky rice and as is all rice in its natural form gluten free and of course not forgetting the wild rice and the black rice which is one of my favourites.

We grow our own rice and currently because of all the rain the weeds are growing like mad…Once the rice is harvested we store it in our rice store and generally…

View original post 1,607 more words

Recipe: Vietnamese Noodles with Lemongrass Chicken (Bun Ga Nuong)

I love the sound of this and all the fresh vegetables …

Beyond Norm

After living in Vietnam, specifically Ho Chi Minh City, for about 3 years, my family and I fell in love with Vietnamese food. It is a common sight to see piles of fresh vegetables and herbs on top of a bowl of noodles or rice.

One of such healthy dishes is of course the Vietnamese Noodles with Lemongrass Chicken!! Low in fat, loaded with lots of fresh salads, and showered with the Nuoc Cham dressing. The zingy complex flavour from the fish sauce and lime makes the dish so appetising and awesome!!

One of the key ingredients in Vietnamese cooking is the Vietnamese Fish Sauce, so try to invest in a good bottle as it comes in handy. If you love this dish, you may wish to try some of our other Vietnamese Recipes.

This is easy to prepare and a good dish to consider when you are cooking…

View original post 517 more words

Fruity Friday… The Cranberry.

Fruity Friday, The Cranberry

Welcome to Fruity Fridays and today I am showcasing the Cranberry… Cranberries always remind me of Christmas I think it is the smell when I am making Cranberry sauce, the cinnamon, spices and the orange all together invoke those Christmas memories but of course, cranberry sauce can be eaten with any roast meats, cold meats, with cream cheese so many ways.

My mum always used to swear by Cranberry juice if anyone has a urinary tract infection, however, the latest research show that capsules are more effective as the cranberry juice you buy does not have the same concentration of antioxidant proanthocyanidins.

They are low in calories and high in Vitamin C, A and K so a little gem of a berry which packs a healthy punch.

In a homemade trail mix dried cranberries with unsalted nuts and seeds a nice quick to make little snack.

If you are making muffins or scones then a handful or two of cranberries adds that little extra zing and helps cut through the sweetness of cakes.

There are also two ways that cranberries are harvested.

Wet Harvesting:

Many people and that included me for a while think that cranberries grow underwater but they are not they grow on boggy ground which is flooded with up to 18 inches of water the night before the berries are to be harvested.  Then water reels, nicknamed “eggbeaters,” churn the water and loosen the cranberries from the vine. Each berry has a tiny pocket of air that allows it to float to the surface of the water. These are then collected and it is these cranberries which are used in the cranberry products we buy in the shops.

Dry Harvesting:

Fresh cranberries are harvested using the dry method and it is the method to pick those beautiful red berries we see fresh and beautiful in the stores or in the markets.

I have noticed the difference when I use fresh cranberries when making sauce or stuffing that the fresh berries do not have the deep red colour of the frozen ones when cooked… I do however prefer the taste of the fresh berries although I do keep a bag of frozen cranberries in my freezer as a backup or to use when fresh cranberries are out of season.

Cranberry Sauce:

  • 3  cups or 12 oz of cranberries.
  • The juice of 2 large Oranges.
  • A cup of sugar.
  • 1 stick of cinnamon.

cranberry-sauce

Put all the ingredients in a heavy bottomed pan, bring to the boil and turn down so it is still a rolling boil and cook for 10 mins if ( using) frozen berries or 20 minutes if using fresh cranberries as they will take a bit longer to pop.

 

Store in a sealed container.

These little puffs don’t take long to make so if I need a quick snack if visitors pop in around sundowner time then these don’t take long. I always keep a little box of already cut puff pastry squares which I can just pop in the oven and I always have a container of cranberry as we like it in a sandwich if we have cold chicken or pork and it is lovely with hot meat or pork schnitzels which I just top with some cream cheese and a spoonful of cranberry sauce.

Camembert Puffs:

camembert_puffs-1

Ingredients:   

I pack of frozen Puff Pastry, thawed.

125 gm(4 oz) of Camembert Cheese.

100gm Cranberry Sauce.

1 sprig of thyme…leaves picked.

1 large egg, beaten.

To Make:  

Line 2 baking tins with baking parchment.

Roll out puff pastry and cut into bite-sized squares ( 3cm)

Put onto baking trays making sure you space well apart. Brush top with beaten egg. Chill in the fridge for 20-30 mins.

Put into pre-heated oven 180 or gas mark 6. Cook for approx 10 minutes or until golden brown. Slice Camembert into equal sized pieces and put one in the centre of each pastry square. Top with a tsp of cranberry sauce. Put back into the oven until cheese has melted.

Garnish with Thyme.

Enjoy!

This next recipe is one I use if I am rolling and stuffing a piece of Pork and I have stuffed chicken breasts as well using the same stuffing.

Apple and Cranberry Pork.

Stuffed pork loin

Rub for the Pork Loin.

  • 4 lbs Pork Loin,
  • Bacon ( enough to cover Pork Loin)
  • Salt & Pepper to taste,
  • 1 tablespoon Olive Oil,
  • 2 finely chopped Garlic Cloves,
  • 1 tablespoon chopped Thyme,
  • 1 tablespoon chopped Rosemary…

Stuffing for Pork Loin:

  • Half cup Vinegar,
  • 1/4 teaspoon salt,
  • 2 small diced red onions,
  • Olive oil as required,
  • 1/2 bottle Lager Beer,
  • 3/4 cup Brown sugar,
  • 1 teaspoon Cinnamon,
  • 1 tbsp chopped ginger,
  • 2/3 cup dried cranberries,
  • 1 teaspoon Mustard Seed,
  • 1/4 teaspoon ground cloves,
  • 1/2 teaspoon crushed red pepper,
  • 4 peeled and chopped Granny Smith Apples.

Let’s Cook!

Cut a pocket through one end of the tenderloin. Don’t slice through the other end. Season in and out properly with salt and pepper.

Mix together the ingredients for the rub and when mixed rub into the pork loin , cover and put in the fridge for an hour.

Uncooked pork loin

While the Pork is absorbing all those lovely flavours prepare the stuffing mix.

Finely chop the Red Onions and cook in Olive oil until soft. Add Apples and ginger, stir and cook for 5 mins.Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces. Cool slightly before stuffing the loin.

Stuffing the Loin was quite messy the first time I made this. I tried a plastic sauce bottle which was ok..but now I use an icing bag which is much easier and quicker.

Stuff loin and then cover with bacon slices.Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin for 10 mins before carving.

Stuffed pork cooking

Once rested, carve and serve we made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmm.

This versatile little berry can be used to make lovely little potato pancakes.

Ingredients:

  • Peel and grate 2 russet potatoes; squeeze dry.
  • 1 egg
  • 1/2 grated onion
  • 1/2 cup each chopped cranberries and breadcrumbs
  • 1 tbsp sugar (optional)
  • 1 tsp kosher salt and a freshly ground pepper to taste.

Let’s Cook!

Form into 2-inch pancakes and fry in 1/4 inch vegetable oil ( or oil ) of your choice (adding more as needed) in a large skillet over medium-high heat until golden, 6 to 8 minutes.

N.B. The original recipe added sugar I didn’t we don’t like added sugar in our savoury food …I know cranberries are quite sour but mixed with everything else and eaten with meat or fish with vegetables we find them very nice and don’t think sugar is necessary.

For a nice change, this little salsa using cranberries is very moreish and of course, it has the requisite chillies…lol

 Cranberry and Jalapeno Salsa.

Finely chop 2 cups cranberries with 1/4 cup sugar in a food processor. Toss with 1/3 cup each chopped cucumber and cilantro, 1/4 cup chopped white onion, 1 minced jalapeno, 1 tablespoon lime juice and 1/2 teaspoon kosher salt.

Did you know you can also get Cranberry Beans they are really pretty although they go brown when cooked?

cranberry beans-1353042_1280

Cranberry is an odd name for a lovely, versatile bean. Thought to originally come from Colombia, the bean is now grown around the world and has been known by many names such as  Madeira, Borlotti, Tongues of Fire and  Wren’s Eggs.

Cranberry beans are soft and dense with a velvety, rich texture. They are a thin-skinned bean which produces a rich bean broth and is the natural friend of Pasta e Fagioli which is a lovely bowl of pasta and beans with Italian sausage.

I hope you have enjoyed these cranberry recipes as it is a lovely fruit which can be eaten dried or used frozen or fresh when in season.

If you enjoyed this post then please reblog  or share on your social media x

If you still want to see even more from me???? Although I am a crazy English lady with a quirky sense of humour…Then I have added some links below xx

Connect to Carol( Moi)

Blog: https://blondieaka.wordpress.com/

Twitterhttps://twitter.com/TheRealCarolT

Facebookhttps://www.facebook.com/carol.taylor.1422

Pinterest ( 1): https://www.pinterest.com/caroltaylor56/pins/

Until  next time x