Tag Archives: Banana bread

CarolCooks2…My weekly roundup…

It’s Sunday already and nearly the start of another week…It has been a funny week I still think my brain is not quite in gear since the Christmas Festivities …Lots of different things going round and round in my head… Maybe it is the time of year?… Anyway …Take a pew, grab your favourite drink and enjoy my roundup of posts…There is something for everyone …

great reads a weekly roundup

If you are comfortable …Let’s Begin!

I skipped Monday…Just because…

Which meant the first post of the week was all about Christmas leftovers, Will Power, gremlins with some healthy eating thrown in…Well, we do have to ease ourselves gently into the New Year and our New me…Don’t we???

https://carolcooks2.com/2019/01/15/no-more-diets-healthy-eating/

Which eased us nicely into Sally’s post which gave me something to think about…How about you?

https://smorgasbordinvitation.wordpress.com/2019/01/15/something-to-think-about-the-rs-of-life-respect-in-our-modern-world-by-sally-cronin/

Wednesday already and my Cookery Column over at Sally’s Place…Where the cogs in my brain are whirring frantically as to what to bring you this year…Sally bless her has given me time to think…My grey matter is a bit slow at times and in the meantime, everyone was treated to the health benefits of asparagus and some lovely recipes…Who doesn’t love bacon? With asparagus, it is a marriage made in culinary heaven…Just Yummy…

https://smorgasbordinvitation.wordpress.com/2019/01/16/smorgasbord-health-cook-from-scratch-with-sally-cronin-and-carol-taylor-asparagus-nutrient-packed-and-delicious-recipes/

I will say I adore WP’S new colour scheme I do love that fuchsia colour…They are also one of my favourite flowers their perfume is divine…

Next was a lovely recipe that I came across when I thanked Anna for following my blog…I will be making this Potato Peels Pie this week. I also took some time out and watched the film …Not my normal genre but delightful and I think I needed a bit of delightful time.

potato peels pie

edf

https://mybookish.kitchen/2018/12/26/the-guernsey-literary-and-potato-peels-pie/

My next post the first of this New Year over at Esme’s Salon was the next letter in my Culinary Tour of the alphabet…The letter L. What better than these Lamb filled flatbreads.

flat bread-home-cooked-lamb-Egyptian

Homemade flatbread and lamb filling.

 

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

Lastly, it was time for your fly on the wall look at my week in my kitchen…I cooked and I had burnt bottom…No spoilers…If you haven’t already done so please head over for a read…Life in my kitchen is never dull x

Roasted spices Indian cooking

https://carolcooks2.com/2019/01/18/carolcooks2-week-3-in-my-kitchen/

Thank you so much for reading I do hope you have enjoyed the variety of posts and please as comments are one of the things I love best about blogging please share your thoughts… xx

Lastly...A question…I am a computer dummy…I have been playing with my header and I want it to portray what my blog is about ( you may) have noticed a few header changes of late…What do you think of this one? 

Enjoy your Sunday and have a brilliant week 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

 

Week 3…In my kitchen…

 

Welcome to Week 3 in my kitchen and has it had a spring clean this last week…Still, one big cupboard to go…I tackled the kitchen gadget draw yesterday you know the one which has the bottle openers, measuring cups and other bit and pieces…Yes, that one!

Let’s just say with the bits that crept in somehow by those who shall remain nameless…I have halved the contents…Some were just binned and the rest I put in a little box and left outside the gate…Thais are great @ recycling they were gone in a flash…

My culinary prowess reached new levels this week… I was so excited that my big boy, my eldest son is coming for a quick visit in Feb..only 4 weeks time…I just popped my banana bread in the new oven and it wasn’t until I smelt the burning that I realised I had forgotten to put the dish in a baking tin which was in a bigger tin which was stood on a little rack…

By now you are probably thinking that I have totally lost the plot…

Not quite…Thais don’t do oven as I have told you before and this has a bottom burner and is run on calor gas as there is no mains gas in Thailand at all I believe…Coupled with no numbers on the thermostat…I have bought an internal thermostat it takes a while to regulate the heat and if I don’t stand my dish in a tin which is in a tin on a rack…which diffuses the heat and I don’t get a burnt bottom…

That was my kitchen disaster of the week…But one’s grandson cut the burnt bottom off and declared the banana bread was my best one yet! Who would have thought?

home made banana bread

Not my prettiest attempt but tasty…The recipe was from my dear blogging friend a lovely lady who herself says she has too much time on her hands … The lovely Lisa an ALS sufferer who could teach us, able-bodied peeps, a lot…She is an amazing lady…If you get a chance do pop over and say hello to her and if you take an ice cream recipe she will love you forever as she loves ice cream which is the only food she can eat…

https://lisasalsworld.ca/2019/01/11/heres-to-a-happy-new-year-some-recipes-and-some-small-talk/

Banana Bread

  • 5 small ripe bananas
  • 2 eggs
  • 2 tbsp of melted butter
  • 1 1/2 cups of flour
  • 1 cup of raw cane sugar
  • 1 tsp baking soda
  • 1/2 cup chopped nuts ( optional)
  • 1 tsp mixed spice ( optional)

Let’s Cook!

Mash the bananas and add the eggs…I put mine in the food processor. Then add all the other ingredients except for the nuts if using and then stir in the chopped nuts.

Cook in a prepared dish or loaf tin on 180F/350C degrees for 50-60 mins.

A quick and easy all in one recipe for banana bread…I did make a few tweaks as the original recipe said 4 bananas what size I don’t know but mine were small ones so added 5 and as I always use raw cane sugar or banana sugar you could use brown or sugar of your choice likewise with flour …

Pigs trotters...Still no pictures… the lady sort of persuaded me to buy the ones she had pre-cut …Which I cooked… the sauce was awesome..not much meat…So the dog struck lucky…The stock was so gelatinous and the penny dropped that she probably meant me to make stock and what a great pork stock they would make…This is my work in progress…Soz Adele x

My other WIP is Chicken Passandra a dish I first ate many moons ago in an Indian Restaurant and have never cooked…I followed the recipe exactly and I think I told you that it was ok for me..not great although the men ..loved it! Although sometimes I do think men rather than offend just say it was good.

Take two…I won’t be beaten…With more than a few changes made from the first attempt and the first time I have used Greek Yoghurt in an Indian Curry it was by far a much better curry…

Chicken Passandra.

  • 2 chicken Breasts cut into cubes
  • 3 tbsp Ghee
  • 1 small onion finely chopped
  • 2 green cardamom pods
  • 1.5 piece of cinnamon
  • 1 1/2 inch piece of fresh ginger finely chopped
  • 3 cloves of garlic finely chopped
  • 1 tsp ground turmeric
  • 1 tsp ground coriander
  • 1 tsp good chilli powder I used my homemade curry powder
  • 5 tbsp of Greek Yoghurt
  • 1 tsp tomato puree
  • 2 tbsp flaked almonds
  • Fresh coriander chopped

Let’s Cook!

Heat 2 tbsp of the ghee and add the onions cook stirring for 1-2 mins and then add the cinnamon and cardamon pods cook for about 5-6 mins to release the flavours stirring so as not to colour the onions.

Add ginger and garlic and cook for a further 5-6 mins, stirring. Then add turmeric, coriander powder and chilli cook for a further 1 minutes.

Now turn up the heat and start to stir in yoghurt 1 tbsp at a time mixing properly before adding the next tbsp until all the yoghurt is added you will now have quite a thick roux type sauce. Add the tomato puree. The sauce should now be quite a bright orange colour.

chicken passanda

Now add hot water to make a thinner sauce, stirring and adding gradually. Bring to the boil and then reduce to a simmer and cook for 20 minutes.

The taste and add salt to season.

Meanwhile, toast the almonds in a pan and set to one side.

Heat the remainder of the ghee and cook the chicken until it just turns white. Add the chicken and almonds to the sauce and cook until the chicken is cooked. The sauce should now be thick and creamy with patches of that lovely orange oil on the top.

Remove the cinnamon and the cardamon and garnish with coriander to serve.

Cooks Note: Rather than reduce the sauce, even more, I added some ground almonds to thicken the sauce which also enhanced the almond flavour which is what Passandra is renowned for.

This second Passandra was much like I remembered it to be …I also forgot to take a final picture…Next time as I will be making it again I will try to remember… Although it isn’t the spiciest of curries and quite mild it is tasty and ideal for those who prefer a milder curry.

What is on the agenda in my kitchen for next week…A mushroom larb which is a Thai dish normally made with ground pork or chicken…A new recipe for me and I am looking forward to tasting it and maybe some stuffed peppers which will make a change …Also, Darlene Foster very kindly sent me a recipe for a lovely lentil dish called Yakhmat ‘Adas (from Syria and Lebanon) which I will be making on Monday…Darlene is the author of the very popular Amanda Books and has been a follower of my blog since I first started blogging so she must be in line for a long service medal soon…lol…

Thank you, Darlene x

Until next FridayThank you for reading this I hope you are enjoying an insight into my kitchen here…Today it is mega  HOT again and having had a Tom Yum with salmon and ramen noodles I am full and want something easy to make,  as we have little Lily and her friend from the village it will be spag bol as it is not something they get to eat in the village so a treat for them and a straightforward dish for me.

Have a great weekend and please share with us anything you have made this week or even any kitchen disasters all your comments make my day 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 weekend xx

Retired no one told me… Weekly roundup…Kaffir Limes, Bluebells and Carrot Cake!

Hello…It’s weekly roundup time again  I haven’t written so much this week I have been working on my cookbook…But just in case you missed some then here they all are…I hope you enjoy them 🙂

Weekly update collage

It has been one of those days for me my laptop is not connecting to the internet…everyone else’s is..just not mine…so I am plugged directly into the modem and improvising, not my normal comfy seat where I  write.

 

 

The Kaffir Lime was my Fruity Friday’s theme and a very versatile fruit it is…

Kaffir Lime tree and fruit

https://blondieaka.wordpress.com/2018/03/09/fruity-fridays-kaffir-limes/

 

Carol’s Bootcamp…No to diets and yes to healthy eating, coupled with moderation nothing is banned…Just common sense and moderation with some exercise thrown in…

No more ( 2)

https://blondieaka.wordpress.com/2018/03/13/healthy-eatinghow-to-lose-weight-and-eat-

the-foods-you-love-4/

Then it is Easter treats for you a lovely carrot cake with pineapple and a cream cheese topping also some lovely biscuits made by young Lily all over at Sally’s place where she hosts my weekly food column.

https://smorgasbordinvitation.wordpress.com/2018/03/14/smorgasbord-blog-magazine-carol-taylors-food-column-easter-celebrations-around-the-world-and-baked-easter-treats/

That’s all for this week…I hope you enjoy them and try some of the recipes ..if you do please let me know in comments how they turned out…

Until next time stay safe, have fun and laugh a lot…xxx

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/

Laters xxx

 

Fruity Fridays… The Banana

Fruity Fridays Banana

We have many exotic fruits here, so armed with my camera I went to the local fruit market. Well, lots of oranges are in season at the moment as are Watermelons galore and the mangoes are just coming back into the season….but what I was looking for…not in season

Back home I went disappointed and thinking hard as a lot of the fruits are what I call staples available most of the year and now because of progress available all over the world.

What can I feature??? Well, I am sure most of you can get Bananas in your supermarket which will probably be the Cavendish by name as the original Banana favoured by the supermarkets was the  Gros Michel which became extinct by 1960 as it was wiped out by a fungus called the Panama Disease.

This could happen at any time as Bananas are actually clones and if they become infected with a fungus it just runs rampant and kills them all.

Banana it is then..here in Thailand and in my garden Bananas grow in abundance.

Its scientific name is Musa Sapientum which roughly translated  means  Fruit of wise  men

Here it is called Kluay pronounced glue eye.

Seasons vary slightly around the regions and it is a tree-like perennial and officially classed as a herb, the world’s largest herb as it can reach 25 feet in height. The fruit is also classed as a berry. Did you know that?

Here in Thailand leaves are used to serve food on or wrap food in like these little parcels of tri coloured sticky rice topped with shredded pork floss.

Tri Cloured sticky rice with pulled pork

Coloured Thai sticky rice with pork floss

The saying that you eat with your eyes certainly applies here as so much of the food is just so beautifully served and such lovely colours like this rice isn’t it pretty and all wrapped in a banana leaf.

The purple flowers of the banana are steamed and eaten with a spicy dip see the picture in the header image.

To make Thai spicy dip:
Finely chop one small shallot, 1 clove of garlic, finely slice 6/8 fresh chillies, add 3 tbsp fish sauce and 2 tbsp fresh lime juice…I stir in a little-chopped coriander. If the dip is too salty add a little warm boiled water.

chili-sauce-908355_1920

Thai Chilli Dip

The inside of the skin is also used to stop itching and inflammation of insect bites and burns. It is also said that if you tape a piece of banana skin side down over a wart every night that the potassium in the skin makes the wart disappear with 1-2 weeks.

Mashed and mixed with a tbsp of heavy cream, and a tbsp of honey and then applied to dry hair covered with a shower cap and a hot towel. Left for an hour and then rinsed off before shampooing the hair it is a wonderful moisturising treatment.

There is no end to the properties of this low calorie, no fat, no sodium, no cholesterol berry which is also rich in Vitamin C, Potassium, fibre and B6.

Here it is used to make bread and muffins.

Banana Bread https://blondieaka.wordpress.com/2015/04/25/if-your-dreams-dont-scare-you-they-arent-big-enough/

If cooked the banana skins are edible, you will see fried bananas in abundance on the street food stalls…they are fried in batter, grilled on the BBQ in their skins and turned into golden fritters ( Kluay phao)

fried-banana-285222_1920

Banana spring rolls with a sweet dip or eaten green and raw with a spicy dip.

To make Thai spicy dip:
Finely chop one small shallot, 1 clove of garlic, finely slice 6/8 fresh chillies, add 3 tbsp fish sauce and 2 tbsp fresh lime juice…I stir in a little-chopped coriander. If the dip is too salty add a little warm boiled water.

They can be used to make a beautiful Banana Blossom stir fry.

Green unripe bananas are also used to make Tam Maak Kluay which is a version of the famous Som Tam ( Papaya Salad) which I first had from a roadside stall near Bang Tao beach in Phuket and it is beautiful.

My most recent favourite dish with green bananas is a recipe from my blogging friend Reena…I have made it a couple of times now and it is awesome we just keep eating them they do not last very long and a great way to use green bananas when you get so many bananas as we do…

Green Banana Koftas

Ingredients for Kofta’s

Raw Green bananas-2
Cottage cheese—1/2 cup(optional) Did not use the cheese.
Finely Chopped onion- 1/4th cup
Grated ginger- 1 tsp
Chopped green chilli- 1 tsp (or more) I used red chillies as had no green.
Coriander powder- 1 tsp
Shahi Garam masala powder– 1 tsp
Red chili powder- ½ tsp(optional)
Amchur(dry mango ) powder- 1 tsp…I used a squeeze of lime juice.
Corn flour- 1 tbsp(as binding agent)
Chopped dry fruits for filling(cashew, walnuts, raisins, pistachio or dry berries)
Butter cut into very small cubes
Salt to taste
Oil for deep frying

green kofta ingredients
To Make Koftas
Slit the top and bottom of the bananas. Pressure cook the bananas with skin on till soft. Peel and mash the bananas add all ingredients except nuts, raisins, butter and oil.
Mash everything nicely to make a dough. Its better to use your finger to make a dough. Make equal sized balls out of the dough. Take one ball on your palm and make a hole in the middle with your finger. Fill the hole with dry fruits and a butter cube in it. Close the hole and reshape it like a small oval. Repeat and make such ovals out of the dough. Sprinkle, little cornflour over it and keep aside.

green banana koftas frying
In a deep wok add enough oil for deep frying the koftas in batches of 3-4. Deep fry in medium flame till brown. Do not fry in high flame otherwise, the koftas will be browned from outside and inside it will remain undercooked.

As this was the first time I had made these I didn’t make Reena’s curry sauce but I had a small pot of sauce in my freezer which I defrosted and used with the Koftas. Purely because I didn’t know if we would like them. They were amazing…Well, the menfolk queried the lack of meat but they are such carnivores…lol

green banana koftas in curry sauce
They are lovely eaten as a snack and also with the curry sauce…

As you can see from the original list of ingredients I use red chilli instead of green and lime juice instead of the mango powder and no cottage cheese…I was going to use feta cheese instead but thought I would try them without. The mix of filling for the centres I used pistachios, walnuts and raisins chopped finely.
With thanks to Reena for a lovely recipe for Green Bananas. They are amazing my friend…Thank you

 

Just a piece of trivia...did you know? That more songs have been written about the Banana than any other fruit.

Previous Fruity Friday posts you may have missed.

https://blondieaka.wordpress.com/2018/02/02/fruity-fridays-the-pineapple/

https://blondieaka.wordpress.com/2018/02/16/fruity-friday-the-humble-fig/

https://blondieaka.wordpress.com/2018/02/09/fruity-friday-pomegranates/

Thank you for joining me for Fruity Fridays I hope you are enjoying the posts and recipes if you have any fruits which you want me to feature then please just message me with a name and or picture.

Also sharing is caring so if you love my posts please reblog or share on your favourite social media channel..Thank you xxx

 

If Your Dreams Don’t Scare You, They Aren’t Big Enough!

Dare to dream…I said it! That was in 2015 and remember for every dream which comes true there are a few failures…Mine I never did master that dang Scrivener… The rest …I am still dreaming….

Retired? No one told me!

woman-2714174_1920

So be scared, be very afraid and the sky will be the limit, ask any successful person who has and they will agree…Dare to dream…..

I am and it took me long enough..ha ha…but now I am and now I will… so watch this space……. and carry on dreaming…I DARE YOU!

What is scaring me? at the moment Scrivener….but armed with a webinar, u-tube etc I will master it! Yes, I will, of course, I will, a piece of cake, I will!

Anyway…FOOD….it was my eldest daughters birthday last week and as we were chatting she told me she had a great birthday brekkie and had Banana bread with Passionfruit Butter.

Well after said conversation finished I turned to my best friend ” Mr Google” and lo and behold it looked easy and sounded yummy.

So into the kitchen I went…. after I sourced the Passionfruit pulp, bought a lovely…

View original post 353 more words

Smorgasbord Health – Cook from Scratch with Sally and Carol – Banana – Nutrient Boost, no packaging required

Well, here it guys and gals …Nicely packaged into one all the information that you require about the healthy banana and with recipes…How good is that? I love this collaboration and hope you do to…Please let us know in comments and if you have a favourite banana recipe please share it with us and reblog this post if you loved it….We hope you enjoy! Love and hugs xxxx

Smorgasbord Blog Magazine

I am delighted to welcome Carol Taylor as my co-conspirator on this project. Most of you are familiar with my Medicine Woman’s larder and Carol and I have teamed up to provide you with recipes to make the most of these amazing foods.

I am providing the ingredients and sharing their nutritional and medicinal properties and Carol is taking them to a whole new level with her delicious recipes. You can find out more about Carol at the end of the post.

Today we are looking at the health benefits of one of the most versatile fruits, the banana. Carol has then put together some very tasty way to incorporate bananas into your life.

You can find the previous posts in the directory:https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

The Banana – Nutrient Boost, no packaging required

The banana is not only a superfood packed with nutrients but it is also a definite winner in…

View original post 2,056 more words