Tag Archives: chicken kiev

The Culinary Alphabet with a little twist…Food terms ending in the letter V (chicken kieV and W ( talloW)…


Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…this week its food or cookery terms that end with the letter V…not surprisingly I only found a few …which means I joined  V with the letter W which was a tad easier …a few more…some new to me, some quite old terms but…All good fun once again!

Chicken Kiev:

A boned and skinned chicken breast stuffed with garlic butter then rolled in breadcrumbs…and cooked very nice with a salad…


• 4 skinless chicken breasts
• 125 gm dried breadcrumbs
• 50 gm parmesan cheese grated
• 2-3 egg beaten(depending) on size
• 50 gm flour
• Pinch paprika pepper
• Oil for frying
• For the garlic butter:
• 6-8 cloves garlic finely chopped or crushed
• 150 gm butter
• 2 tbsp chopped parsley
• Juice ½ lime/lemon

Let’s Cook!

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into a sausage shape using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. It can be made up to 3 days in advance. When firm, slice each into 4 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts.

Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt.

Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside).

Chill for at least 1 hr before cooking,

To cook, heat the oven to 180C/160C fan/ gas 4.


Is a cold, flavourful Russian soup made from the herb Sorrell… cold green borscht a summer soup.

Uzbeki Plov:

Plov (sometimes also called “osh”) is widely considered to be the national dish of Uzbekistan. It’s a hearty rice pilaf and you’ll probably notice that the word “plov” and “pilaf” are essentially the same. A rice dish cooked with lamb or beef with onions.

The letter W:


To prepare (beer, ale, etc.) by steeping, boiling, and fermentation or by infusion and fermentation OR to prepare (a drink or other liquid) by infusion in hot water brew tea.


Cashews are a kidney-shaped seed sourced from the cashew tree — a tropical tree native to Brazil but now cultivated in various warm climates across the world. Although commonly referred to as tree nuts, and nutritionally comparable to them, cashews are really seeds

Keto Chow:

Keto Chow is a nutrient-rich, meal replacement for anyone who craves convenience and ease on the keto diet.


apples- white cabbage-carrots

Apple coleslaw

A delicious salad made from shredded cabbage with a mayo dressing. Coleslaw can be served as a side with fish or meat as a topping on a baked potato…Quick and easy to make it can be made in 5 mins…


A gadget which can be used to open a bottle with a cork or it is also the name of a pasta…a shape that originated in Southern Italy and translated means “small wheels”

Chow Yee Kow:

Is a Chinese fish stir fry… Pieces of firm fish stir-fried with vegetables.


A plant native to Asia Minor and The Balkans although it is now grown around the world. A traditional herbal medicine which is commonly used to treat migraines…

Instantly recognised as belonging to the daisy family.


Honeydew melon, or honey melon, is a fruit that belongs to the melon species Cucumis melo (muskmelon). The sweet flesh of the honeydew is typically light green, while its skin has a white-yellow tone. Its size and shape are similar to that of its relative, the cantaloupe.


A mandarin hybrid…is a high yield mandarin hybrid cultivated extensively in the wider Punjab region of India and Pakistan. Although it looks very similar to an orange it is a lot juicier and has a more sour taste than the orange which is sweeter. The kinnow contains about 2.5 times more calcium than a regular orange … Also, the peel of this fruit is as beneficial as any other citrus fruit.


Mallow is a plant used in traditional medicine…Mallow is a plant. People use the flower and leaf to make medicine.

Mallow is used for irritation of the mouth and throat, dry cough, and bronchitis. It is also used for stomach and bladder complaints.

To treat wounds, some people put mallow in a warm moist dressing (poultice) and apply it directly to the skin, or add it to bathwater.

In foods, mallow is used as a colouring agent…


A cousin of the immature courgette and zucchini…a big cousin as marrows can grow to quite a size…they are then something my mother used to make for dinner…Stuffed Marrow… 

Bone Marrow:

The bone marrow of animals is widely used by humans as food. It consists of yellow marrow contained in long bones. There is also red marrow, which contains more nutrients than yellow marrow. It may be found in bone-in cuts of meat purchased from a butcher or supermarket…

It seems to have become very popular again over the last few years in culinary circles…Cooked they are also a favourite with my dog Saangchai he loves to chew on a marrow bone.


The mayhaw, the fruit of the mayhaw tree, is a lesser-known berry that is harvested in—you guessed it—May. They’re actually hawthorn berries that ripen and drop in early summer, around the month of May.

Paw Paw:


Native to Eastern North America it is a large yellowish to brown fruit. From the outside, it can be mistaken for Papaya but the flesh of Papaya is bright orange and pawpaw has a yellow flesh


Meat and vegetables cooked in a gravy and then served..to me it seems an old fashioned term that now is referred to as a casserole…My mother used to make a good, tasty beef stew…lovely with dumplings nothing like it on a cold winters day…


A rendered form of beef or mutton fat…it is solid at room temperature and provided it is kept in an airtight container it can be kept for a long period of time without refrigeration.

Many refer to tallow as an ‘old fashioned fat’ because historically, it was the primary fat used for cooking and frying thanks to its unusually high smoke point. However, tallow was replaced with refined vegetable oils (such as canola), when some studies claimed that saturated fats cause heart disease.

Most commercial soap bars are made with tallow! Tallow hardens and lathers well, and can be used in place of other vegetable oils, such as palm oil, that are commonly used in soap making.

Tallow can also be used in candlemaking…just melt then cool in a canning container add a wick and allow to harden…easy…

That’s all for today I hope you have found something interesting and unknown…I hope Pete can oblige with something I haven’t mentioned ending in V or W…I am so kind to Pete…haha..x

Next week it will be culinary terms ending in the letter X …chouX…

Stay safe, have fun and laugh a lot as you know what I am going to say it is free and proven to be good for your health…..Laughter aside…My thoughts and prayers are with all the people who have been or will be touched by this Covid-19 virus…the new lockdowns and restrictions..stay safe be aware and social isolate where required and we will beat this thing…xx

Thank you so much for your visit today I hope you have enjoyed the read…Please feel free to leave a comment as you know I love to chat…Love Carol xxx

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Chicken Kiev Multi-coloured Chicken Breast and Apple and Mulberry Crumble.

If you love chicken then there is one of our family favourites Chicken Kiev which I remember my mother making and because I didn’t want breadcrumbs etc and something a little lighter there is my multi-coloured chicken and as a treat a dessert or pudding…Apple and mulberry crumble…Enjoy xxx

Smorgasbord Blog Magazine

Chicken Kiev, Multi-coloured Chicken Breast and Apple and Mulberry Crumble.

Having made some lovely Salmon burgers and knowing that many of you are experiencing some BBQ weather my plan was to give you some lovely burger recipes…Both family favourites and a couple of new ones…That plan was soon scuppered as I could not get burger buns anywhere…

Many of my images have for some reason become corrupted so the plan was to make some more and take new images the torrential rain and lack of burger buns put paid to that…

Having described what I was doing to hubby and the fact they contained lots of his favourite things his little face when I come home minus the buns was one of disappointment…

Next time dear friends…So for now it will be a family favourite Chicken Kiev…


• 4 skinless chicken breasts
• 125 gm dried breadcrumbs

View original post 1,319 more words

Whimsical Wednesday…with Carol

Thank you for joining me once again on Whimsical Wednesday when anything goes..wherever my thoughts take me or when something stops me in my tracks and makes think or when something just wows me…

As sun sea and sand have featured quite highly on my radar the last few weeks and will again very soon as in a few weeks I am off to Pattaya to see one of my besties…

Time for a story…One which evoked memories of sun, sea and sand…This very short story came about when on a writers retreat we were given a Salt Water Taffy and five minutes to write our thoughts down…

Salt Water Taffy( 3)

Salt Water Taffy by Carol Taylor.

Brilliant turquoise in colour, my fingers now sticky on my screen, sweet nothing on my tongue with a sort of fudge-like texture.  Would I eat another?


The disappointment flooded over me when I realized it wasn’t a blueberry flavour.

But, instead, it invoked pictures in my memory of a hazy blue sea,  sailboats, men in boaters,  ladies in bloomers and those wonderful beach huts which are now so in vogue. Children running along with kites, donkey rides on the clean white sand. Ice Cream and Candyfloss

How one tiny rectangle of sweet stickiness could evoke long-forgotten memories of an idyllic childhood was truly amazing.

Long Live Salt Water Taffy.

What is salt Water Taffy then where did it originate?

No one really knows but a man called Joseph Fralinger who was a former glassblower and fish merchant from Atlantic City opened a small concession in the mid-1880’s selling lemonade. After taking over a taffy stand he began to perfect his own recipe for Taffy. An entrepreneur at heart he packed one pound oyster boxes with Salt Water Taffy and launched the first ” Atlantic City Souvenir” today this one-pound box still remains the most popular souvenir.

Today there are over 155 flavours of Salt Water Taffy and not a drop of seawater to be seen

The birth flower of August is the lovely poppy…A beautiful but delicate flower and the birthstone is the pretty green Peridot however in Tibetan history it is the mystical Diamond which is the birthstone.

I grew up watching Laurel and Hardy...Slapstick comedy was all the rage and I still sort of prefer it to some of the comedy about now…On this day in 1957, Oliver Hardy sadly passed away but left a legacy in the minds of many…1892-1957 R.I.P…Thank you, Ollie and Stan, for the memories…

On August the 6th 1859...A pill to cure all ills was launched…Beecham Pills …I remember those little sachets of powder the Beecham Powder which mum gave us in water for most ailments…So popular was it that no one doubted its extravagant claim in the worlds first advertising slogan.

Beechams Pills

Photo credit: Medical Heritage Library, Inc. on VisualHunt.com / CC BY-NC-SA

The sandwich was named after the Earl of sandwich when he was busy playing cards and feeling hungry and on a winning streak, he asked for some meat to be put between two slices of bread…Thus the sandwich was born…I am guessing that as it has been around since approx 1762 that it is not going to be obsolete any time soon and it has certainly come a long way since then the most expensive sandwich is this one and it holds the Guinness Book Of Record title …..That is some cheese sandwich…

Tomorrow is the date of one of the most talked-about robberies Great Train Robbery…The robbery is one of Britain’s most notorious crimes.

The Great Train Robbery was the robbery of £2.6 million from a Royal Mail train heading from Glasgow to London on the West Coast Main Line in the early hours of 8 August 1963, at Bridego Railway Bridge, Ledburn, near Mentmore in Buckinghamshire, England.

After tampering with the lineside signals in order to bring the train to a halt, a gang of fifteen, led by Bruce Reynolds, attacked the train. Other gang members included Gordon Goody, Buster Edwards, Charlie Wilson, Roy James, John Daly, Jimmy White, Ronnie Biggs, Tommy Wisbey, Jim Hussey, Bob Welch and Roger Cordrey, as well as three men known only as numbers “1”, “2” and “3”. A 16th man, an unnamed retired train driver, was also present.

The one who got away…

This week is also National Smile Week, August 5-11th. 

a smile

Cake covered face

Smiling makes me feel good and it helps you live longer…it boosts the immune system, it is contagious and I would rather catch a smile than a cold…Wouldn’t you? So don’t forget to smile today!

Smiling Is Infectious
Author Unknown

Smiling is infectious,
you catch it like the flu,
When someone smiled at me today,
I started smiling too.

I passed around the corner
and someone saw my grin.
When he smiled I realized
I’d passed it on to him.

I thought about that smile,
then I realized its worth.
A single smile, just like mine
could travel round the earth.

So, if you feel a smile begin,
don’t leave it undetected.
Let’s start an epidemic quick,
and get the world

Smiling and music I think go together …August 1985 saw Barbra Streisand record her Broadway album also the song “Tik Tok” was the Billboard song of the year in August 2010 sang by Kesha…It is a catchy little tune which is still very popular today but I have opted for my song of the week a Streisand song and one of my favourites…Streisand dueting with Barry Gibb…

Of course, I do always pop a recipe in here somewhere as you all know that CarolCooks2 and today I am over @ Sally’s for my Cookery Column…This week was a bit of a saga as having made a scrumptious salmon burger I thought I would share some burger recipes as they are popular…Some of my images had become corrupted so I thought time to make some and take more pictures so of I went shopping sourced minced beef and some other food items and then I couldn’t get burger buns for love or money…

My post was done..written minus some images…I should have known to get the most important item first as shopping can be hit and miss here…For example, I have a recipe I want to try using Jalapenos… I have been trying for a few weeks to get them to no avail…I couldn’t get the wrappers I req either until yesterday so they went in the basket ready for when I can get jalapenos… I did, however, get burger buns so tonight it will be assorted burgers and hopefully, I will get some good images…

chicken breasts with tomatoes courgettes and peppers

It was then a quick think about something quick to do that I hadn’t done before so chicken breasts and a deconstructed crumble was the order of the day…For the recipes click the link to Sally’s blog above …

You have probably gathered by now that some of my cooking ingredients are scarce and sometimes difficult to obtain …I have to plan accordingly…But it is warm and the sun shines…x

Thank you for reading my whimsical ramblings I do hope you enjoyed and it bought back some memories… 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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

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/

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

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