Tag Archives: Frittata

The Culinary Alphabet…A-Z…The Middle Letter T…

Welcome to series 3 of the Culinary Alphabet A-Z…Where the middle letter is T…

So what’s in store? In this series the A, B, C, etc will be the middle letter, for example, Jarlsberg, Korma, Apple and Tursu a variety of Turkish pickled vegetables… how easy that will be who knows I am sure some of the letters of the alphabet could cause the grey matter to rebel or implode…haha…I also don’t want to use plurals to form a word as I may need that word for another letter and it’s sort of cheating I think…unless of course I really get stuck…which I am sure will happen…The Letter T is quite easy I have left some for Pete and Chel…Have fun guys Looking forward to what you come up with …

Today it is words where the middle letter is T.

Let’s go and see what I have found…

Autun Cheese…

I do love cheese and always love to try different cheeses although English Cheddar nicely matured is my all-time favourite…Christmas is when the cheeseboard comes out fully laden…Delicious…

This French cheese is a tall cylinder or cone of soft fresh cheese made with cow’s milk in summer, and a mixture of cow and goat’s milk in autumn … it’s recognisable by its greyish-blue mould rind…It is a fresh cheese or it may be matured for up to 2 weeks and has a rich, round flavour.


Batter, comes in many forms it can be as thin and crispy as air or a little thicker like on good old British Fish and Chips which is often a beer batter…basically batter is a mixture of flour and liquid like water, milk or soda water/beer with other ingredients, such as leavening agents, shortening, sugar, salt, eggs, and various flavourings, used to make baked goods and other food products like coating fish, meat or vegetables…one of my favourites is the tempura batter that is comprised of cold water, flour, and a beaten egg. …less oil is also used to fry which means it is lovely and crispy and a little healthier…


Borscht is a sour soup common in Eastern Europe and Northern Asia…generally associated with beets and recognised by the classic beet red colour the Bortch that I first tried was made by my Russian neighbour with pork and very nice it was with horseradish and of course with the addition of lots of Russian vodkas to wash it down…Hic!

Batch Cooking…

I have batch cooked for years…it is a lifesaver and a big plus particularly if you lead a busy life as you will always have a ready meal and all you have to do is thaw and heat it up…

It is also a boon if you are cooking for one as you can make a regular portion for 4 people and then freeze three again

Betel Leaf…

Betel leaf is a great source of antioxidant that fights oxidative stress by scavenging free radicals. Betel leaf juice provides relief from internal pains in the body. Betel leaves are a powerhouse of antioxidants that clear radicals from the body. It restores normal PH levels in the body and helps an upset stomach. Ayurveda medicine widely recommends eating betel leaves for relief from constipation.


Bitters are to cocktails like salt is to seasoning your food…Bitters are made from botanicals, like aromatic herbs, bark, roots, and fruit. These ingredients are infused into a flavourless alcohol base to create a potent flavouring…


Ahhhhh no Indian curry is complete without mango chutney which reminds me I need to make some more Mango Chutney...there must be hundreds of different chutneys around the world…chutney can be dry, wet, freshly made or preserved like my mango chutney they enhance a dish and compliment the flavours…

Cottage  Cheese…

Cottage cheese is a mild flavoured fresh cheese curd to which other ingredients can be added like chives, pineapple, prawns…it is lovely with some fresh mixed fruits for a light lunch…a topping for a jacket potato…

Cottage cheese has long been a favourite among athletes and people trying to watch their weight. Mild and fresh, it’s made from curdled milk. After draining, the curds are washed to remove residual acids, giving cottage cheese a sweeter taste.


Apple pie and custard…the thing that dreams are made of…just saying…but what is custard it is a sauce made with milk, sugar and egg yolks to thicken it…although custard is mainly used as a dessert, or as a base for a dessert, or as a dessert sauce. Custard can also be savoury. Quiche is an example of a savoury custard baked in a pie crust. And believe it or not, a frittata is a savoury custard that’s cooked directly in a deep skillet. For the recipe for the pictured frittata please click here

My favourite baked custard is a creme brulee…if I am eating out that is my favourite go-to dessert…I also love a custard tart with a sprinkling of nutmeg…wonderful…I’m hungry now …lol


Eaten as a snack they are energy-rich and satisfying…I always have a pack of dates handy…the fruit of the date palm tree, which is grown in many tropical regions of the world. Dates have become quite popular in recent years.

They are an excellent natural sweetener …a source of fructose, which is a natural type of sugar found in fruit.

For this reason, dates are very sweet and also have a subtle caramel-like taste. They make a great healthy substitute for white sugar in recipes due to the nutrients, fibre and antioxidants that they provide…The best way to substitute dates for white sugar is to make date paste, which is made by mixing dates with water in a blender. A rule of thumb is to replace sugar with date paste at a 1:1 ratio.

For example, if the recipe calls for 1 cup of sugar, you’ll replace it with 1 cup of date paste.

Date paste is also lovely on some homemade brown bread…

Date Paste:

Approx 2 cups of pitted Medjool dates about 24 dates.
3/4 to1 and 1/4 cups almond/cashew milk or water if using the paste for a recipe.
A pinch of sea salt.
1 tsp of vanilla extract.
Before blending the dates soak them in hot water for about 30 minutes you can then start
blending add the drained dates to the blender and add 3/4 of your chosen milk and blend add
the remainder of the milk until you ger the required consistency.
You may need to shake or scrape the blender down as you go to achieve a smooth paste…
How easy is that?…

It is important to note that although dates are high in fibre and nutrients, they are still fairly high in calories and best consumed in moderation.

Geitost…or Gjetost .

Is a Norweigan brown cheese…This unique Norwegian brown cheese is also known as Brunost, which is simply Norwegian for Brown Cheese…It is also said to be popular in South Korea…

Gjetost is often sliced and served on toast for breakfast. Gjetost is also great for breakfast because it’s a cheese that pairs well with coffee. It travels well and is a good cheese to keep in your pocket while skiing or taking on road trips and camping trips.

Brown cheeses are made with concentrated whey and get their colour from the caramelization of the sugars in the milk during the cheese-making process.


A latke is a type of potato pancake or fritters in Jewish cuisine that is traditionally prepared to celebrate Hanukkah. Latkes can be made with ingredients other than potatoes including cheese and zucchini or even coconut which I first saw over at KoolKosherKitchen made by Dolly who is definitely more of an expert on these delicious morsels than I am so please head over and have a read…


Latte is a coffee drink of Italian origin…loved and drank around the world…served hot or as an iced latte which is most delicious on a hot day.


Lettuce comes in a range of varieties – with flavours from buttery and mild to nutty and even slightly bitter; textures from delicate to crunchy; and colours from pale to dark green and burgundy.

With all these choices, even the most ardent veggie-phobes or demanding foodies will find some lettuce to love…What is your favourite lettuce?

Lotus Root…

Very popular in Asian cuisine this root is found sunk into the mud of a pond or river bottom, lotus root is actually the stem of the plant. Growing as long as four feet, the stems rises out of the water and ends in the elegant red flowers that are so revered in Buddhist and Hindu cultures…

Whether it’s stir-fried, boiled, braised, steamed, or deep-fried, lotus root remains crisp yet tender, with a creamy and starchy texture that’s similar to taro root. Lotus seeds can be boiled and added to dessert soups or ground to make lotus seed paste, a common ingredient in sweets like mooncakes and daifuku. Though not as widely available, even the petals and leaves of the lotus plant are edible.

Martini Espresso…

Martini Espresso is not a true Martini as it contains neither gin or vermouth…A true Martini can be shaken or stirred in true James Bond-style or served as a dirty martini …”Dirty” simply refers to the addition of olive juice or brine. It’s a classic cocktail that is very easy to mix up and one of the most popular variations on the original gin martini. You can make this drink as dirty as you like by pouring the olive juice to suit your taste…


Mustard is one of my favourite condiments particularly English Mustard… made from the seeds of a mustard plant. The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavourings and spices, to create a paste or sauce ranging in colour from bright yellow to dark brown.

Pigs Trotter…

Pigs trotters were one of my fathers favourite winter casseroles…A pig’s trotter, also known as a pettitoe, or sometimes known as a pig’s foot, is the culinary term for the foot of a pig. The cuts are used in various dishes around the world and it seems they have experienced a resurgence in the late 2000s…

Pickled pigs feet is a type of pork associated with the cuisines of the Southern United States, Mexican, Chinese, Italian, and Scandinavian cuisine. The feet of domestic pigs are typically salted and smoked in the same manner as other pork cuts, such as hams and bacon.

Pitta Bread…

Pita or pitta is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighbouring areas…but what make pitta bread different to other flatbreads like Naan bread?

Pitta bread usually has yeast, sugar, flour, salt, and olive oil, while Naan bread has many of those ingredients plus eggs, butter, and yoghurt. It is the difference in ingredients that gives them both their unique taste and texture.


A pretzel is a type of baked pastry made from dough that is commonly shaped into a knot…According to historians, the pretzel is the oldest snack food known dating around 610 A.D. in the region between the south of France and northern Italy.

Legend also traces the pretzel to medieval Europe, where Italian monks reportedly created treats to reward schoolchildren by baking dough with arms shaped in prayer. The tradition spread through Europe, and pretzels became associated with good luck and eternal love.

Sultana Grape…

Sultanas are made from seedless green grapes…Raisins and sultanas are quite similar…Raisins are however made from a range of grape varieties. They are dried naturally and are usually slightly darker and larger than the sultana…

Tater Tots…

Tater tots are grated potatoes, seasoned and formed into small cylinders and deep-fried, often served as a side dish…they are also a registered trademark and I did wonder whether or not to include them but they are delicious small bites especially when homemade.


A flat or bowl-shaped fried corn tortilla topped with refried beans, or guacamole and topped with vegetables and other ingredients.


This fish inhabits the eastern Atlantic Ocean and the Mediterranean Sea, as well as the North Sea on the East Coast of Britain. In the United States, it is commonly known as the English whiting. Whiting is a white-fleshed sea fish, they are a small member of the cod family and have a very similar flavour. As whiting are less well known they are a more economical alternative to buy than cod and are more sustainable.

As a side note, I love eating fish and would be happy to eat fish every day…However, because of some dubious fishing practices and sustainability plus some fish is very high in mercury I know I have to be aware and check before I buy fish and from where…This link is quite informative

Thank you for joining me today… T was quite easy… I have saved quite a few for Pete Springer who always contributes…Thank you, Pete… and Chel it seems is back on the blogging scene after having another sweet baby boy so maybe she will have some thoughts between sleeping and the feeding of little bubba …no pressure of course x

Chel did however provide me with a few great ideas for when this series has finished…Thank you, Chel much appreciated xx…I was hoping to make this post a lot more festive but it didn’t lend itself to much that was festive…

Until tomorrow..stay safe and laugh a lot…Thank you for joining me I look forward to your comments as always xx


CarolCooks2 weekly roundup…14th February-20th February 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… For those of you who celebrate Valentines Day…I hope you had a Happy Valentines Day xx

Enjoyed the chocolate I hope so as it is National Chocolate month… so fill your boots and enjoy! My thoughts turn to Easter with crossed fingers that my moulds arrive in time for me to make a lovely egg for Lily her first…

Let’s go and see what goodies I had for you last week…so snuggle up 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: Week 6…#Frittata.

Such a versatile dish and it uses up lots of bits and pieces of veggies that are sitting in your fridge an ideal once a week meal which means less waste as well…


#Protein Shakes…Should you be drinking them?…

I think you should check out the ingredients before you do and also make sure that you are getting as much protein as you should from your normal DIET and if not because you are following a rigorous exercise regime or a vegan diet AND may need to have protein drinks sometimes…


It was Pancake Day last Tuesday…I hope you enjoyed yours as much as I enjoyed mine…


Wednesday I was also over at Sally’s for my monthly POST…  Carol Taylor’s Green Kitchen – Bread, Homemade Peanut Butter and Home Grown Vegetables and Herbs.

I don’t think I realised just how popular Peanut Butter is…


Time for one of the last posts in this current series of  The Culinary Alphabet with a little twist…Food terms ending in the letter X (loX)

Next week is the last one…The good news is that it will be followed by a new twist of the Alphabet…my fellow bloggers are so kind to me with suggestions and good ones at that…this time it was from Chel Owens…or Chelsea who writes poems at… A Wife, My Verse, and Every Little Thing...Lots of great poetry which I love to read and now and again Chel drops little hints but I truly am not a poet even a bad one…Her suggestion was that I find food terms and food where the middle letter is A for example…Thanx Chel…Like Pete, I will expect at least one word from you every fortnight…xx

I have decided as I am also passionate about the environment to run 2  different subjects consecutively and do a week about so every second week it will be environmental terms, for example, beginning with A etc…although with that I will generally only opt for 3 terms if there are three and explain them in a bit more detail as some environmental terms I know the word but not really what it means…so maybe we can all learn a little more…That’s the plan xxx


It was then over to Sally’s for her wonderfully information series on how we can turn back the clock a little…

Please pop over ..say hello and find out how you can stop the clock…see you there #recommenedread


Fruity Friday...and a weirdly beautiful fruit it is this week…

One which I can’t wait until my bush arrives and I can watch it grow…The Buddha Hand Fruit.


Saturday Snippets…

Recipes, PJ.Proby and The Beatles…some environmental news, apricots and Easter Eggs…


Well, that’s it for today…Thank you so much for dropping by…I hope you have enjoyed the read…if you have please head over and leave a comment it makes my day to hear from you …Love Carol xx

#Meatless Monday…week 6…#Frittata.

Why Meatless Mondays?…

Lots of reasons but health-wise I know we should eat more plant-based meals not only for our health but for the environment…I have decided to do it in stages as to me it should be a permanent commitment and I wish to find some tasty dishes which are equal in taste to what I normally cook for my family.

Introducing more plant-based meals into your diet can help you maintain a healthy weight if you have some weight to lose then adding more plant-based meals has the benefit of removing foods from your diet which cause weight gain.

Plants are high in fibre…this means by introducing more plant-based recipes to your diet that the health of your gut improves so you are better able to absorb the nutrients from your food… you will be eating foods that support your immune system and reduce inflammation.

Fibre can lower cholesterol and stabilize blood sugar and it’s great for good bowel management…

This week I am going to showcase plant-based/meat-free recipes we love at home…I have tried tofu, cooking lentils not yet tried Quorn or Nutritional Yeast but lentils I have had a few tips thank you… I know I need to use lentils (as) I like them just its different lentils for different things and it’s blowing my mind a little…the same with all the different tofu’s and I do really want to try Paneer…but baby steps I can’t do it all at once it needs to be gradual and I don’t want my family to get weary of too many experimental dishes…


This frittata has green beans, broccoli and asparagus and of course cheese…

Frittata...isn’t that an omelette I was asked…my answer was no it’s like a quiche with no pastry…A frittata is cooked slowly over low heat while an omelette is cooked quickly over higher heat. Whereas omelettes are served hot straight from the stove, frittatas are often served at room temperature, making them perfect to make ahead for brunches or buffets…

I always think a frittata is a great way to use up the odds and ends in your fridge…a couple of mushrooms, half a pepper, a handful of spinach…it cuts the waste and the calories as no pastry like quiche and they are tasty…

They can be served with salad, with some lovely steamed veggies, a jacket/baked potato, rosemary and garlic potatoes, slaws, in so many different ways…

Some flavour combinations:

  1. Spinach, artichoke and feta cheese.
  2. Broccoli, cheddar and green onion.
  3. Cremini mushrooms, arugula and goat cheese.
  4. Cherry tomatoes, zucchini, mozzarella and basil.
  5. Yellow onion, carrot, bell pepper, goat cheese and chives.
  6. Asparagus and new potatoes.
  7. Masala paste, cherry tomatoes and coriander
  8. Green vegetable frittata pictured above.

Dairy option:

As there is NO pastry...I go for heavy cream, half-and-half and whole milk. Sour cream, crème fraîche and yoghurt will work as well…semi-skimmed or skimmed milk is too watery for a good frittata.

Pre-cooked your veggies or use leftover veggies from the day before as adding them fresh releases too much water and generally won’t be fully cooked by the time the eggs are…

sliced potato

Potatoes can be cooked ones from the day before and ideal way to use them up or cut and slice a potato and pre-cook until just done I also crisp my potatoes in the oven a little before adding the eggs…

Cheese is also a great idea...cheddar and parmesan or a soft goats cheese or salty feta all good choices…You can stir up to one cup of grated or crumbled cheese directly into the egg mixture, or reserve some for topping the frittata.

Don’t overcook the frittata just remember eggs carry on cooking once removed from the heat or the oven…

Bake until the edges puff up a little and the middle is just a little jiggly…

What to cook your frittata in…use a well-seasoned cast-iron skillet or an oven-safe, non-stick skillet if you are cooking on the stovetop…I sometimes start mine on the stove and then pop in the oven.

Oven baking then use a well-oiled baking dish or muffin tin think breakfast frittatas…but always well oil to be sure…

I will give you a basic frittata recipe which can be halved depending on how many you are serving…or you may be freezing some for another day…

If freezing, place frittata pieces on a cookie sheet in the freezer until frozen. Transfer to an airtight container and store in the freezer until ready to eat. To reheat, place frozen frittata pieces on a cookie sheet and bake in a 275 degrees F preheated oven (135 degrees C) for 20 minutes.

Basic Frittata Recipe…

  • 12 eggs, whisked just until the egg yolks and whites are blended nicely.
  • 3 tbsp full-fat dairy of your choice I generally just use whole milk.
  • 3 cups cooked and seasoned vegetables.
  • 1 cup grated or crumbled cheese.
  • 1/2 tsp salt.
  • Freshly grated black pepper to taste.

Let’s Cook!

Preheat the oven to 425F/218C for the traditional stovetop method, or 350F/177C for the baked methods (casserole or mini/muffins).

Crack the eggs into a medium mixing bowl. Add your dairy of choice and the salt and pepper. Whisk just until the egg yolks and whites are combined then whisk in all or half of the cheese (you can reserve the other half for topping the frittata before baking if desired). Set the mixture aside.

In a 12-inch cast-iron skillet (or any other large skillet that’s oven-safe), warm the olive oil over medium heat until shimmering. Add the vegetables, starting with chopped onions or other dense vegetables. Cook for a few minutes, stirring occasionally, then add any softer vegetables such as zucchini. Cook until those vegetables are tender, then add any garlic or greens, and cook until fragrant or wilted. Season with salt and pepper, to taste…if you are halving the recipe then use a 9″ skillet or pan.

Traditional stovetop option: Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. If you reserved any cheese, sprinkle it on top of the frittata.

Once the outside edge of the frittata turns lighter in colour (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 7 to 14 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the centre of the frittata jiggles just a bit when you give it a gentle shake.

Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

I prefer the stovetop and then into the oven…but if you want a meal which requires less watching then the oven version is just as good ideal for a larger frittata or the smaller breakfast muffins.

Let the cooked vegetables cool for a few minutes. In the meantime, grease a 9 by 13-inch pan with butter. Stir the lightly cooled veggies into the egg mixture, then pour it all into the pan. If you reserved any cheese, sprinkle it on top of the frittata.

Bake for 20 to 25 minutes (keep an eye on it), until the eggs are puffed and appear cooked, and the centre of the frittata jiggles just a bit when you give it a gentle shake. Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.

Baked mini frittata option: Let the cooked vegetables cool for a few minutes, then stir them into the egg mixture. Grease 18 muffin cups (I used two muffin pans for this), then fill the cups evenly with a scant ⅓ cup of the mixture. If you reserved any cheese, sprinkle it on top of the frittatas now.

Bake for 13 to 17 minutes, until the eggs, are puffed and appear cooked, and the centre of the frittatas jiggle just a bit when you give the pan a gentle shake keep an eye on them as being smaller they cook much quicker… 6 hole muffin pans finish even sooner. Remove the pans from the oven and place them on a cooling rack to cool. Garnish with herbs, and serve.


Healthy eating and introducing more meat-free plant-based meals are a commitment…a commitment we make to ourselves to enjoy our food and eat as healthy as we can ….MOST of the time…

I have decided I will have a lentil corner and a tofu corner and maybe even a Quorn or nutritional yeast corner…Why?

Well, my lovely readers are giving me tips and as some of these ingredients are newish and I am not fully up to speed with them it helps me and hopefully, it will help some of you as we are all in this together…I am so grateful for any tips which will make cooking and eating of new ingredients more enjoyable…xx Cooking and eating should be fun …Right?

Lentil Corner:

Dolly’s Tip!... When I cooked lentils before Instant Pot revolution, I soaked them overnight, rinsed them, and then used 1/3 ratio. Yes, they do cook slowly and need occasional stirring. Lentil soup also has a tendency to thicken while cooling, so you might want to add more water the next day and taste for seasoning. I hope this helps.

Tofu Corner:

Lorin said:

Lorin said:

First off, tofu is NOT the byproduct of making soy-milk but is actually made by curdling the soy-milk, similar to making cheese. The pulp left over from making the milk is called okara and can be eaten (my family made “burgers” with it growing up), but I suspect if you don’t like tofu okara will be even harder of a sell.

Freezing firm tofu helps extract even more water than pressing, turning it into a regular flavour sponge. Until you have developed a taste for it, the secret is getting as much flavour in there as possible so you don’t pay as much attention to the texture, so think about sauces that really pack in the flavour and try marinating for several hours before you cook it. The best tofu I’ve eaten was baked in a thick peanut sauce. A smokey BBQ sauce also does wonderful things.

Coating cubes of tofu in cornstarch and frying it makes for delightfully crispy little nuggets, although maybe isn’t as healthy. You can probably also achieve this in the oven, with a similar level of satisfaction to doing say “fried” chicken in the oven- acceptable, but not quite the same.

Thank you, ladies, for your advice it is most helpful…x

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 as any tips or comments I love as you all know I just love to chat…Love Carol xx


CarolCooks2…National Egg Month…

Not only is May the perfect month to celebrate the arrival of spring but it is also a time to celebrate the Egg…As I wrote recently an egg has Zero Carbs and No Sugar...One of the perfect foods…


Boiled, baked, poached or fried they are the perfect food full of protein. One of the world’s most affordable food sources, eggs contain all the nutrients a body needs except vitamin C. So if you’re on a budget and want to stay healthy, add eggs to your superfood list.

They are portable and pair with both vegetables and herbs such a versatile protein. They have over the years received both good and bad publicity.

They come in their own environmentally friendly little package. The shell is completely biodegradable, compostable, and can be used in a variety of ways around the house and garden.

An affordable source of protein compared to other animal-based sources, high in a protein which is both high quality and complete.

Eggs are incredibly versatile in the kitchen. You can enjoy them from breakfast to dinner in a variety of dishes and paired with almost any other ingredient from sweet to savoury.

What other natural, single-ingredient product has a cleaner ingredient label than a farm-fresh egg….Ok…I hear you…”unzip a banana”

But we are talking about egg...of which today in our house eggs have been used in a number of ways…Little Lily had a boiled egg and soldiers, hubby ordered an omelette and Aston and I had spicy grapow with an egg.

I would say almost everyone around me has some chooks (chickens) and they are all free to roam as our chooks…You get to know where their favourite place is to lay eggs…But we are guaranteed lovely fresh eggs year-round…

Here in Thailand, there are many ways of preserving egg some are because of the heat and others are centuries-old traditions although I did come across one such tradition yesterday while reading some blogs and one I hadn’t heard of before…Preserving Eggs in water…A 1920 Egg Preservation Method: it was fascinating and one way I hadn’t heard of before…Why is it done …Because…There are of course certain times of the year when the hens are more proficient layers so safe storage for freshness is important…

Stuck for recipes…something different…how about cloud eggs..so simple to make even a child(supervised) can make them…

Cloud Eggs Aston Style:

Or a nice egg curry…

Green Tomato and egg Curry…

Makes 2/3 portions


  • 5 medium green tomatoes chopped
  • 3/4 spring onions sliced
  • 1 tsp garlic finely cut
  • 1 tsp fresh ginger finely cut
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 stem of curry leaves
  • 1/3 cup chopped brown onion
  • 2 tsp oil/ghee
  • 1/4 tsp turmeric powder
  • 3 green chillies chopped
  • 1/2 tsp red chilli flakes (optional)
  • 1/4 tsp coriander powder
  • 1/4 tsp garam masala
  • Salt to taste.

Let’s Cook!

Heat oil or ghee in a pan add the cumin and mustard seeds and cook for a few seconds stirring then add the chopped onions, green chilli and curry leaves cook until the onions are soft.

Add the ginger and garlic and cook for a minute and then add the tomatoes and spring onions then cook until the onions and tomatoes are soft.

green tomatoes cooking with spices

Add the other spices and add water as the tomatoes soften as required if the sauce gets too thick…Taste and season with salt as required.

Meanwhile, boil your eggs. Once the tomatoes have softened add the eggs and stir gently to coat with the sauce.

green tomato and egg curry

Serve with rice or flatbread…

I really like this curry but prefer it with bread so I can scoop up the lovely sauce…

A frittata is a lovely way to use up odds and ends you have in the fridge or freezer…

eggs garlic onions potato


  • 4 eggs
  • 1 tbsp oil
  • 3 small potatoes sliced
  • 1 small onion sliced
  • 2 cloves of garlic finely chopped
  • salt and pepper to taste
  • 1/4 cup of milk
  • Few mushrooms sliced
  • Few slices salami or chorizo
  • Grated cheddar

Let’s Cook!

Add oil to heavy-bottomed pan /skillet and add sliced potatoes cover with lid or foil and cook for about 10 minutes until tender but firm.
Cook salami/ chorizo…I like mine a little crispy. Add onions and mushrooms and cook until onion softens. Add any other veg you are using I added sliced tomato but you could add anything spinach, finely sliced peppers, broccoli florets.
Beat eggs with milk and season well. Pour over your potatoes and vegetables and lower the heat. Add grated cheese. Cook for 5-7 minutes until the eggs are set. Turn out onto a plate and cut into portions. Serve with a mixed salad and crusty bread.

Now generally I am not a bad cook even though I say it myself…I do however have a tendency to get distracted especially if I am timing something…On this occasion, I didn’t set the timer…I  burnt the boiled eggs….Now those of you who are writers will understand how engrossed we get in our work….won’t you?

An hour later…I came down as I was summoned…He shouted at me!

One of the eggs had exploded over the kitchen and the other two were burnt as was the bottom of the saucepan……Oooooops


I will say though that my saucepan is now nice and shiny once again…my hubby is a gem as after he had finished telling me that I will burn the house down one day…He cleaned it! Bless him ..x


  • #NationalEggMonth

  • #EggMonth

If you have any favourite recipes using eggs you would love to share on my blog this month please let me know I will of course credit back to you…I look forward to seeing some of your egg recipes …x

That’s all for today…Please 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 wellbeing.

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 fabulous week and stay safe these are troubling times xx






Waste Not! Want Not! Part Five…


Wow, some of you are real stars with your war on waste and I will say that with regards to picking up rubbish that we see we do need to be careful.

If you signed up for the monthly I value food to good to waste challenge I have reduced my waste by over 50% and going down…Mainly by planning and only buying what I need and know I am going to use and also by freezing some things which I know will spoil if I don’t use them…So in essence, I am thinking more and planning…It works!

A comment on last weeks post made me think …It came from Will Dare who has a lovely blog on music and we should all have music in our lives …Don’t you think? So please pop over and have a look at his lovely blog …Thank you, Will, and please let us know how you get on with your Sushi and that little strip of green plastic…

Hurrah that you are making changes in your daily life and also writing to raise awareness among the rest of us! I remember reading a story a while ago about the huge changes that plastic bags had brought to an island culture which for hundreds of years had used really large leaves to wrap and transport items to and from a marketplace… until some enterprising capitalist introduced plastic bags. Everyone in this culture had been accustomed to throwing their wrapping leaves by the wayside because they would soon decompose… but plastic bags don’t decompose. Rapidly this island became littered with plastic debris! Today I (somewhat ambivalently since it is indeed served in a plastic container — and right now it is a huge question mark if anyone is going to step up in the USA and start recycling all of the various plastic objects which until recently we’ve been sending to China for recycling/reuse/disposal) bought a container of vegetarian sushi for lunch. It was served with a small strip of green plastic which serves no purpose other than some sort of decoration (or nod to cultural history?) It started me thinking that grocery stores (this was a Whole Foods, now owned by Amazon) could STOP including these little pieces of green plastic trash in their packages of sushi. The next time I go there I will speak with a store manager to ask how s/he recommends I send this idea to their corporate headquarters… Obviously, this is a tiny drop in the ocean of plastic contamination on planet earth — but all of those tiny, unnecessary, purely decorative, green strips of plastic probably add up to millions per year! Thank you for blogging about this hugely important topic!!!

Comments like Will’s make my day as those of you who blog know…It makes you feel all the time you have spent agonising over a blog post is worthwhile… It also sent me hot-footing it over to the sushi counter where I purchase my sushi… I was armed with the info on the company I found online and ready with my spiel…

I didn’t need it…I was also really pleasantly surprised as a lot of plastic is used in Asia to find my tomatoes NOT in a plastic bag but in a lovely little cocoon of banana leaves…

tomatoes banana leaves

And a brown paper bag to put them in…I will still be sending a communication but one of thanks as they are making every effort to discourage the use of plastic bags…

I know not everywhere has the luxury of utilising banana leaves but there is packaging which can be used and is eco-friendly and compostable…

It took me just minutes using Google to find out who owned the company and their contact details…So please I ask you can you do the same and send a letter or e-mail it won’t take long but could make a difference …

What else can we do?

Did you know that almost none of the dates stamped on our food packaging—“best by,” “use by”—indicate safety? They are a manufacturer’s best guess for when food is at peak quality, an unregulated standard that has nothing to do with safety. Next time you think a food has “expired,” use these tips to decide if it should stay or go:

What does “peak quality” mean? For the majority of products, manufacturers use their own methods to determine what dates to list on the packaging. There’s a financial incentive for manufacturers to sell their products when they taste best so that consumers come back and buy those same products again and again. Peak quality is not a standard of microbiological safety. Rather, it is a factor defined by consumer taste testing, lab tests for shelf life and product turnover rates.

My youngest son was a prime example he drove me mad…Literally, on the stroke of midnight, he would go through the fridge and chuck anything in the bin that had that day’s date on it…Come on we all know when vegetables and fruit are inedible …He was a nightmare and the laughing-stock of his friends…He was the boy who if he said I just have to do my hair …His friends would say we will meet you there…He was the boy who sat in the car on the edge of the seat holding the seat belt away from his shirt that he had lovingly ironed as I did not do it well enough…He was the boy who when he got a cab to work and he had asked for it to be there at 7.40…If it arrived at 7.35 it had to wait …If it wasn’t there at 7.40 he was on the phone…I could go on he was the epitome of the meaning of OCD…Then he came to Thailand….Phew…No more OCD and common sense reigns supreme…

Common sense is required…Any dates are a guide purely for manufacturers and stats…We have common sense, don’t we???


Once a week have a leftover night…Get creative and please share with us…

Turn your leftover dinner into lunch the next day...With a little planning, you could create a week’s worth of taking it to work lunches.

Think ” Ingredients” not ” Leftovers”

Leftover Pasta or cooked vegetables make a Frittata.eggs garlic onions potato

  • Ingredients:
  • 4 eggs
  • 1 tbsp oil
  • 3 small cold potatoes  sliced
  • 1 small onion sliced
  • 2 cloves of garlic finely chopped
  • salt and pepper to taste
  • 1/4 cup of milk
  • Few mushrooms sliced
  • Few slices of salami or chorizo
  • Grated cheddar

Let’s Cook!

Add oil to heavy-bottomed pan /skillet and add cooked sliced potatoes cover with lid or foil and cook until golden if uncooked then cook for about 10 minutes until tender but firm.
Cook salami/ chorizo…I like mine a little crispy. Add onions and mushrooms and cook until the onion softens. Add any other veg you are using I added sliced tomato but you could add anything spinach, finely sliced peppers, leftover cooked vegetables, cold sliced potatoes.
Beat eggs with milk and season well. Pour over your potatoes and vegetables and lower the heat. Add grated cheese. Cook for 5-7 minutes until the eggs are set. Turn out onto a plate and cut into portions. Serve with a mixed salad and crusty bread.

Blend cooked vegetables with some tomatoes and make a sauce for pasta, Leftover rice then create some burritos with some meat and vegetables, top with sour cream and salsa…

Think soup… The steamed, roasted or grilled vegetables that you served as a side dish one night can become soup on another day. In a blender, puree the vegetables with 3 or 4 cups of vegetable or chicken broth, then warm the soup in a pot. Season to taste with salt and pepper, and finish the soup with a bit of pesto, olive oil or croutons.

There are so many ways you can use leftovers without just throwing them away you can in effect make a tasty meal out of virtually nothing.

What do you make with your leftovers?

Thank you so much for reading and your comments are invited…xxx

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