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Meatless Monday’s…Green Banana Koftas…

 

Good morning and welcome to Meatless Monday’s…

Bananas...gone are the days when a bunch of bananas was just 6 bananas always the same type the Cavendish Banana and then I moved here…

A whole new world of bananas opened up from small bananas, green bananas, red bananas, bananas for frying, bananas for drying, bananas for eating and gone are the days of buying bunches of 6 bananas…its either a whole big hand of bananas or the whole thing cut straight from the tree…

Bunch bananas oct 2017 1

That is a lot of bananas 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?

Banana leaves are used to serve food on or wrap food…nothing is wasted…

Of course, as we all know bananas generally all ripen at once…which means I need to use some whilst still green and then once they are ripened it’s smoothies, fried, baked, dried and then when they are really ripe it’s Banana bread or muffins…

Green Banana Koftas is a recipe originally from my friend Reena and they are beautiful…really tasty with a touch of spice…

Ingredients for Kofta’s

  • 2 Raw Green bananas
  • 1/2 cup Cottage cheese (optional)… I have made them with or without the cheese and they are equally delicious.
  • 1/4 cup finely chopped onion
  • 1 tsp grated ginger
  • 1 tsp chopped green chilli…
  • 1 tsp Coriander powder
  •  1 tsp Garam masala powder
  • 1/2 tsp Red chili powder(optional)
  • 1 tsp Amchur(dry mango ) powder…if you don’t have Amchur lime juice is fine.
  • 1 tbsp Cornflour(as a 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

To Make Koftas

Slit the top and bottom of the bananas. Pressure cook the bananas with skin on till soft or if like me you don’t have a pressure cooker I slowly cooked mine in their skins in some water or you could steam them until soft.

Peel and mash the bananas add all ingredients except nuts, raisins, butter and oil.

Mash everything nicely to make a dough. It’s better to use your finger to make 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 the kofta and repeat.

green banana koftas frying in oil

In a deep wok add enough oil for frying the koftas in batches of 3-4. Fry over a medium flame till brown. Do not fry over a high flame otherwise, the koftas will be browned from outside and inside it will remain undercooked. Turn gently to brown the other side.

green kofttas with curry sauce

Serve with a curry sauce…and add a swirl of natural yoghurt or just dip them in the curry sauce… They are lovely eaten as a snack and also with the curry sauce

For the curry sauce...when I make a curry if I have any sauce leftover I freeze it for when I make these koftas if not I make just a basic curry sauce made with onions, tomatoes, ginger, garlic and spices… and just freeze it in portions ready to thaw and use…these really are a yummy snack…

Ingredients:

  • 2 tbsp ghee
  • 2 large onions chopped
  • 2/3 cloves of garlic finely chopped
  • 1-inch piece fresh ginger finely chopped
  • 1-2 green chillies sliced
  • 3-4 large tomatoes chopped
  • 1/2-1 tsp of chilli powder
  • 1 tsp garam masala powder
  • 2 tsp coriander powder
  • 1/2 tsp turmeric
  • 1 tsp salt

Let’s cook!

Melt the ghee in a heavy-bottomed saucepan and add the onions cook for 5 mins and then add garlic and ginger then cook for a further 10 mins until the onions have softened. Add the spices and the chillies cook for 5 mins, stirring, add the tomatoes and cook covered until the tomatoes have softened and then remove the lid and cook gently until the sauce has thickened.

If we want a creamier sauce I add a spoonful of natural yoghurt with the tomatoes.

This is just a basic sauce which if you are using it to make a lentil curry for example you can add further spices but it is lovely for dunking koftas in…

It freezes well and I freeze in portions as we often have these koftas as a snack or light meal with maybe some nan bread or paretha and the small portions of curry sauce are ideal…

How is introducing more plant-based meals going in your kitchen… Going well or meeting with some opposition?...

That’s all for today on my journey into eating more plant-based meals on a Meatless Monday……Thank you again to everyone who is suggesting recipes I will try them all…xx

Thank you for reading this post If you have enjoyed this post please leave a comment and any tips or recipes you want to share… I love to chat and share recipes…Love Carol xx

 

CarolCooks2 weekly roundup…28th March-3rd April 2021…#Recipes, Whimsy, Music and Lifestyle Changes

Recipes, Whimsy, Music and Lifestyle Changes…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed a few posts during this last week…we are now well into April…Time is marching on…we had a humdinger of a storm last night was that thunder loud…some heavy metal going on up there …they were certainly kicking up a storm…

A sad start to the week as we lost one of our own…Sue Vincent who will and is already sorely missed… our condolences go out to her sons and grandchildren, Stewart and Ani who must be wondering where her 2 legs has gone…however Sue left her words… such a great legacy for us all… we will never forget and will keep her memory alive in our hearts and souls…R.I.P Sue Vincent…

Just in case you missed any or love to catch up like I do… snuggle deep be kind to yourselves get comfy in your favourite corner with your favourite drink tea/coffee or hot chocolate although depending on where in the world you live it could be a glass of wine…Cheers!

Meatless Monday’s…

This week I made a recipe given to me by Darlene Foster and it was lovely it got the thumbs up all around I will definitely be making it again…Meatless Mondays is getting there in this house although so far I am struggling for this weeks post my heart has been elsewhere…

 

Meatless Mondays…Macaroni and Chickpea Bake…

Simnel Cake…I was so pleased with my first attempt at Simnel Cake and it is delicious…easy to make and if you love marzipan like me it’s a winner…

CarolCooks2 in my kitchen…Simnel Cake…

The Environmental A-Z the letter C…

The Environmental A-Z…the letter C

CarolCooks2…Week 7…Homemade BBQ Sauce…there is nothing like homemade sauces as you can tweak them to suit your taste …

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These two sauces are family favourites and well and truly tried and tested …Enjoy!

CarolCooks2…Week 7…in my Kitchen…made from scratch…Homemade BBQ Sauce…

Fruity Friday…

In my garden my seeds and seedlings…an update.

My little seedlings which I  planted in eggshells are going great getting bigger each day…a couple weeks and I can plant them out…I think using eggshells to grow seeds in is a wonderful idea. The calcium from eggshells is also welcome in garden soil, where it moderates soil acidity while providing nutrients for plants.

The shells also contain nitrogen, phosphorus and potassium which are most vital for healthy growth, calcium is also essential for building healthy “bones” aka the cell walls of a plant…win-win all round and no waste…

Fruity Friday..how does my garden grow…Chocolate Habaneros…

Saturday Snippets…

Of course, there was chocolate and more chocolate also a fascinating video on Sea Otters unlike seals and whales sea otters have no blubber to keep them warm which means they follow an intensive daily grooming ritual to keep their fur in tip-top condition and keep them warm…A fascinating look at Sea Otters and how vital they are to the eco system…

Saturday Snippets…3rd April 2021…

Finally…last but not least…Smorgasbord Blog Magazine weekly roundup…

I think after this week we all need to be kind to ourselves so please keep snuggled up and head over to Sally’s and have a read…Lots of new books and reviews something for everyone and some funnies to put a smile on your face…xxx

Smorgasbord Blog Magazine – Weekly Round Up 28th March – April 3rd 2021 – Absent Friends, 1960s Music, Communication,

Me, I have just put the bread in the oven and Lily wants to make chocolate Brownies which means that’s my afternoon sorted…

Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…see you next week …Love Carol xx

Smorgasbord Blog Magazine – Weekly Round Up 28th March – April 3rd 2021 – Absent Friends, 1960s Music, Communication,

A jam-packed week over at Smorgasbord…Plenty of books in a variety of genres…something for everyone if you are needing to stock up there is even a Vintage husband for sale…Pop over and say hello to Sally she will make you very welcome…

Smorgasbord Blog Magazine

Welcome to the round up of posts my might have missed this week.

This week has been one of sadness as we said goodbye to one of the founding members of the writing community here on WordPress and social media. Certainly one of the first that I met when I began blogging nine years ago, and I had the pleasure of meeting Sue Vincentin person finally at the Bloggers Bash in 2017.  It was a wonderful occasion and an opportunity to hug those we had been connected to for years online.. Here is Sue with Willow Willers, Ritu Bhathal and Noelle Granger…definitely good huggers.

A warmhearted and generous friend to all and a talented writer of novels and poetry, Sue has left behind an amazing legacy for us to enjoy, inspiring us with her determination over the last six months to leave us with more. I will continue to…

View original post 629 more words

Saturday Snippets…3rd April 2021…

Welcome to Saturday Snippets where I indulge my whimsy and my passions… maybe a tune or two…something which has caught my eye this last week…just anything out of the ordinary or extraordinary…No rants this week I was just so angry and disappointed but I have calmed down and will write about this docu over the next few weeks …I hope those of you who celebrate Easter have a lovely Easter holiday…

I have been busy this week planting seeds and seedlings which is all in yesterdays post…it has also been extra hot and humid so I have spent as little time in the kitchen as possible…no new recipes this week apart from Simnel Cake and  BBQ Sauce…

Today is also National Chocolate Mousse Day...The word mousse is French and translates as “froth” or “foam.” they are often poured into decorative glasses and garnished with fruit, sweet sauces, or whipped cream…maybe in the absence of any form of Easter Egg I should make chocolate mousse…

The first written record of chocolate mousse in the United States comes from a Food Exposition held at Madison Square Garden in New York City in 1892…my favourite chocolate mousse is one with chilli…Chilli and chocolate is for me a marriage made in culinary heaven…

This week my chocolate habanero seedling arrived maybe when those beautiful chocolate coloured fruits start appearing a mousse would be a good idea…

Are we talking chocolate mousse?

Chocolate mousse… it could be milk chocolate, dark, chocolate, white chocolate or a combination of all 3…It could be mint chocolate…It could be just 2 ingredients or you could go the whole caboodle and make the most decadent mouse containing whipped egg whites, whipped cream, or both, and flavoured with one or more of types of chocolate, coffee, caramel, puréed fruits, or various herbs and spices, such as mint or vanilla and not forgetting even chilli… I mean chilli and chocolate…heavenly…

chocolate-mousse-2003019_640

The combinations are endless…I am not in favour of using uncooked eggs …I have tried chocolate mousse with avocado..once was enough and never to be repeated…If I want chocolate mousse I will stick with Nigella I mean she loves to cook and eat with no thought to anything especially calories…

Serves: 4-6

  • 150 grams mini marshmallows
  • 50 grams of soft butter
  • 250 grams good dark chocolate (minimum 70% cocoa solids) chopped into small pieces
  • 60 ml hot water (from a recently boiled kettle)
  • 284 ml double cream
  • 1 tsp vanilla extract

Put the marshmallows, butter, chocolate, and water in a heavy-based saucepan.

Put the saucepan on the hob, over low heat, though keep it fairly gentle, to melt the contents, stirring every now and again. Remove from the heat.

Meanwhile, whip the cream with the vanilla extract until thick, and then fold into the cooling chocolate mixture until you have a smooth, mixture.

Pour or scrape into 4 glasses or ramekins, about 175ml / ¾ cup each., or 6 smaller (125ml / ½ cup) ones, and chill until you want to eat.

Enjoy!

Now for some Hot Chocolate…and Emma…

Conservation Corner…Chocolate Eggs…

Easter Eggs…The good news…

Easter egg packaging has often hit the headlines in the past because of its inability to be easily recycled. However Which? reports that industry improvements have been made, and now almost all packaging from the eggs in the study is recyclable…

Green Pawed Sea Otters and Kelp Forests…

Sea otters are a ‘keystone species’: they play a disproportionately important role in their ecosystem, influencing the populations of the plants and animals that live there. In particular, they protect kelp forests by preying on sea urchins.

Further info on how it is important to protect sea otters…Nothing works in isolation everything depends on others…Sea otters are part of the chain...

Quote!

You cannot get through a single day without having an impact on the world around you. What you do makes a difference and you have to decide what kind of a difference you want to make.”
Jane Goodall

A year on it is still with us...still not under complete control…Vaccines seem to be working are they the answer…I do wonder what this year will bring…

https://www.unicef.org/peru/en/stories/Peru-the-sun-helps-vaccines-keep-their-cool

Did you know?

#1… Of course, one of the most well-known dates of April is April Fools’ Day on the 1st of the month. No one is sure where this originated from, but some believe it to be inspired by Geoffrey Chaucer’s story in “Canterbury Tales” called “Nun’s Priest’s Tale.”

#2...1722 – On Easter Sunday, Dutch explorer Jacob Roggeveen discovered a Polynesian Island 1400 miles from the coast of South America and named it Easter Island.

#3…The English poet William Wordsworth was born April 7, 1770, and one of his best-known poems is perfect for April in the northern hemisphere: “I wandered lonely as a cloud,” which he first published in 1807. Here’s a little snippet for an April day:

I wandered lonely as a cloud, that floats on high o’er vales and hills,

When all at once I saw a crowd,

A host, of golden daffodils;

Beside the lake, beneath the trees,

Fluttering and dancing in the breeze.

I can’t go without mentioning a dear blogging friend Sue Vincent…I have never witnessed such pure acceptance of what was to be or seen such passion to depart this life on her terms… There must have been times of great angst and recriminations of why…to us, she just showed such a passion for life and worked to leave a legacy for her family and us… she made memories for those she was leaving behind… my admiration of Sue’s bravery has no bounds…she looked all that was happening in the face and seemed to say… do what you may but these are my terms of how I will live and die…R.I.P dear Sue my condolence to her sons and grandchildren, to you Stuart for sharing this and little Ani…how sad she must be wondering where her 2 legs has gone x

https://scvincent.com/2021/03/31/swift-passage/

That’s all for today thank you for dropping in I hope you enjoyed my whimsy… I would love to hear from you in comments as you know how I love to chat…Love Carol xx

 

Fruity Friday..how does my garden grow…Chocolate Habaneros…

There are no silver bells and cockles shells…but I have seedlings… my garden is growing…welcome to an update…

Having found a new market place I am filling my garden with some unusual plants and fruits…from seeds to seedlings all is well…if only I didn’t have to share my seedling with the birds…sigh…if I didn’t feed them I could understand…

Hubby had a good idea to try and thwart the little darlings…  my seeds and tiny seedlings I have transferred to my second kitchen…most Thai houses like mine have them… a sort of enclosed but open-air kitchen if that makes sense…A gas hob which is great for Thai stir-fries and my second oven but there is still lots of room for my seedings it is warm and humid and the birds can’t feast on my seedlings… they are out of the sun it’s like a greenhouse…

This purple mango is so beautiful I know I have a few years to wait for the fruit but it will be worth it…

One of the beautiful purple mango trees now has its permanent spot… I am still deciding on where to put the other one but for now, it is in my plant nursery…the brightly coloured little rainbow treasure chilli seeds which I planted in the eggshells last week have just started to peek their heads through the soil… one yesterday and another 4 today …

I can’t wait for these to start fruiting I wonder how hot they will be but they also look so pretty…

Our Chocolate Habanero chilli plant arrived yesterday smaller than I hoped but strong and with lots of little offshoots…

The Chocolate habanero is from Jamaica. It is also known as “Congo Black” or “Brown Scotch Bonnet”. The plant grows to about 1 metre in a pot and would probably grow bigger in the ground. … This is one of the hottest Habaneros measuring over 400.000 SHUs units.

The long pepper has now been staked and is climbing there are also quite a few little long peppers appearing…

The purple melon is a little sturdy seedling but growing well a few months and they should be well established…Pepino melons like most purple fruits and vegetables are a good source of beta-carotene, vitamin C, and potassium, and are rich in dietary fibre.

Again I eagerly await the fruit as it is supposed to be very nice…I have decided my first dish will be a nice salsa…

The white Taiwanese Bitter gourd has been planted, so they will start appearing within the next 7-10 days…fingers crossed…

taiwanese white papaya

These are stunning looking fruit and I can’t wait for them to start growing I am also hoping they fruit quite quickly as most gourds do, unlike the mango which takes about 5 years to fruit. I am struggling to find very much information about this beautiful white gourd…

The coriander and grapow (Holy Basil) are growing well…

Today I will be planting some more Horapa seeds, a Thai sweet Basil…both these basils are true annuals which mean it has to be replanted each year…

Thai - Basil- horapa

I have discovered a Clove Basil which is a new one for me…hopefully, I can get some seeds or seedlings…

Clove Basil has much larger leaves than regular basil and is nicknamed “tree basil” the plant can reach 3 metres tall hence its name. It is an aromatic perennial herb the oils in the leaves give off an intense clove aroma with the occasional notes of thyme. Mature plants develop edible, white flowers that have a slightly feathery appearance and are bitter compared to the sweet and spicy leaves.

Thank you for reading this post if you have tips on growing any of these or you have grown any of these plants and fruits please leave a comment I love to chat and any tips are gratefully received…Carol x

 

 

 

 

 

CarolCooks2…Week 7…in my Kitchen…made from scratch…Homemade BBQ Sauce…

Hello and welcome to my kitchen…my hot and steamy kitchen I will add at the moment…

BBQ sauce…it has so many uses apart from using it on your BBQ meats…there is nothing like a rack of ribs with a delicious homemade BBQ sauce…add a little to your Baked Beans, in your burger mix or on your burger, a change from your normal pizza topping, mix a little into your soup it will spice up your tomato soup, make a salad dressing or just use as a dipping sauce for those lovely breaded chicken strips or wings…anything else you want to dip some veggies the uses are many all you need is a little imagination…

We have two favourite recipes for BBQ Sauces one uses Hoisin Sauce and some aromatics the other is a tomato-based BBQ Sauce they are both delicious it is just nice to ring the changes…

Pork-ribs-asian-flavours

BBQ Pork Ribs…with a Thai Style BBQ Sauce…

BBQ Pork Ribs…with a Thai Style BBQ Sauce…

BBQ Sauce(2)

Normally when I make this sauce I use tomato ketchup but as I am trying to reduce sugar,  salt and chemicals(preservatives) from our food I decided I would use fresh tomatoes which I roasted with a small red onion and 3 cloves of garlic…the brown sugar I replaced with molasses as they are a little healthier…It got the thumbs up from my taste testers… they said it tasted fresher…

Ingredients:

  • 5 large Tomatoes halved
  • 1 small red onion halved
  • 3 cloves of garlic
  • 2 tsp tomato puree/paste
  • 1/4 cup of Apple Cider Vinegar
  • 1/4 cup of molasses
  • 2 tbsp honey
  • 1tbsp Worcestershire Sauce
  • 1 tbsp fresh Lime Juice
  • 1 tbsp Siracha Sauce
  • 1/4 tsp sea salt
  • 1/2 tsp freshly grated Black Pepper
  • 1/2 tsp Smoked Paprika.

Let’s Cook!

Put the halved tomatoes, onion and garlic on a baking tray and drizzle with a little olive oil, put in a preheated oven on 200C/400F for about 30 mins or until the skins are charred…

Once cooked allow to cool slightly and then remove the skins and blitz the tomatoes, garlic and onion until smooth.

Heat a small amount of olive oil in a small pan and add 2 tsp of tomato puree cook stirring to release the flavour and roast the puree then transfer the tomato mixture to the pan stir to combine then add the remainder of the ingredients …cook at a slow simmer, stirring for 10 mins.

The sauce is now ready to use or it will store in the fridge for up to 5 days. If you like spicer BBQ sauce add a pinch of chilli flakes or a little Cayenne pepper…

Thank you for reading this post I hope you enjoy this new series…if you cook from scratch and have some tips to share please leave a comment I would love to hear from you…Love Carol x