Tag Archives: Recipes

CarolCooks2…weekly roundup 26th July -1st August 2020…Climate Change, Recipes, Health, Whimsy, and Pretzel Bread…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…I know many of you are on further lockdowns once again as cases are on the rise again… a second phase…It really is not going away just yet, stay safe and strong peeps and observe all the do’s and don’ts…The quicker you do the quicker it will all disappear ( not) forever methinks…This virus is digging its heels in just like so many people are with regards to social distancing and masks…

Here’s something to take your mind of what’s going on…Take a pew and have a read… I hope you enjoy it!

Relax and Enjoy! (1) Weekly Roundup

Monday always starts with Climate change as there is always something new to discover…This week was no different…WELL, it was just a tad…The Story of Plastic 27th July 2020…

Whether we throw it away and it is burnt, just dumped or put into landfill it is a problem and all the cleanups and great ideas for repurposing and reusing are papering over the cracks…Manufacturing of single-use plastics and plastics which cannot be recycled within 5 years must cease and alternatives found.

It is time we stopped buying these… hit the manufacturers where it hurts… in their pockets…If we can have such strong feelings about mask-wearing, BLM..then channel your energies into this because if we don’t do something..we will be the losers, future generations will be the losers …Mother Nature will be the survivor…FACT!

https://carolcooks2.com/2020/07/27/the-story-of-plastic-27th-july/

Tuesday: Wake up It’s Tuesday…Thought for the Day!

Me…I am saying no more…This dear man puts it so much more eloquently than I could x

Wednesday: The Culinary Alphabet with a twist…The letter B(herB)

carob-88438_640

This is fun…Thank you Pete x… In 2 weeks it will be words ending in C…

This is taxing my culinary brain( in) a good way  I have my list and as I read something which triggers a thought I am adding them I have also come across some things I didn’t know or know about so it’s a great learning curve/./challenge(Pete)..there are still some blank spaces but it is gradually filling up…

https://carolcooks2.com/2020/07/29/the-culinary-alphabet-with-a-twist-the-letter-bherb/

Thursday: Smorgasbord Health Column – Project 101 – Resilience – An opportunity to get fighting fit – Round-Up – Sally Cronin

Time for Sally to round up this fabulous series on health and wellbeing…Something to keep for future reference…#recommended read

project-101-2 Sally Cronin

https://smorgasbordinvitation.wordpress.com/2020/07/28/smorgasbord-health-column-project-101-resilience-an-opportunity-to-get-fighting-fit-round-up-sally-cronin/

Friday: Travel, Traditions and Recipes…Go Bananas… with Fruity Fridays

Bananas are very plentiful here…They come ready-packaged and ready to eat…I am rerunning/updating some of my earlier Fruity Fridays posts with a few new fruits as well as some popular fruits…I hope you enjoy it!

https://carolcooks2.com/2020/07/31/travel-traditions-and-recipes-go-bananas-with-fruity-fridays/

Saturday Snippets:

It was National Mustard Day yesterday so of course, I had a recipe for homemade mustard tried and tested in my kitchen as well as some trivia and a great video from Mohammed Ali which is funny with a serious message…Also, some …beautiful water art some people are just so creative…

https://carolcooks2.com/2020/08/01/saturday-snippets-9/

I hope you have enjoyed this roundup…See you tomorrow with a further update on the Story of Plastic…

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading 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 well being.

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 stay safe and healthy xx

Travel, Traditions and Recipes…Go Bananas… with Fruity Fridays

Good morning…from sunny Thailand…It’s Friday and time for some recipes and a chat…Bananas… I reckon everyone can buy a banana and has most certainly eaten or made banana bread and or a banana muffin…But do you know much about the banana, its health benefits and uses?

Bananas grow everywhere here...In gardens, by the roadside and on plantations…

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

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 aren’t they pretty and all wrapped in a banana leaf.

Banana flowers are, as the name suggests, the blossoms from a banana tree. Left on the tree, considered as a vegetable.  It’s a very good source of fibre and has many medicinal values.

Banana flower

Banana flowers are the purplish-red flowers growing at the end of the long banana stem. The mature flower often has hard husks on the outside. When the husks have been peeled away, the leaves in the middle can be used to cook. It is also used to make a salad in some countries as well. If you are about to buy some for cooking, you should make sure to choose the fresh ones which are tight and undamaged. The outer husks should be closely overlapped each other for freshness purposes.

The flower can be eaten steamed with a spicy dip or made into a salad…For banana, recipes see this post…

As well as Thailand being known for a great source of Bananas...How about a trip to  Banana Beach in Phuket?

A small beach which can only be accessed by climbing down …Just as well I had Aston to help me and take my hand he is such a good boy to his Nannie…

It was a little way down and a bit slippery in places…But finally, we were on the beach…

It was well worth the climb apart from somewhere to buy a soft drink and a snack, a few boats offering trips to neighbouring islands just lovely sand and blue sea…

We spent a lovely few hours there just relaxing it was beautiful…

Nam Pboon Sai…A red banana dessert…

How was it made…The translation from my daughter in law was it is lime powder…from limes? Apparently not…It is a red powder she said…Ok…

Where does my red Lime powder fit in well it is sold here and apparently some of the powder is rubbed under the top gum of the mouth…I was warned( not) that I had any intention of doing that …To be careful it may burn!!!!!!!!

I was also getting a lot of surprised looks and smiles which translated I think meant what is this lady doing buying that… just as well I had Tik with me to translate that I wasn’t intending to smoke or rub it under my gums but cook…They still looked slightly bemused but I am used to that now.

I just wanted to know and see what made this Banana dessert red…..

To make red lime, powdered turmeric is added to the mixture. Instead of turning yellow like turmeric, this pasty mixture turns bright red. Nam Pboon Sai or limewater is made when more water is added to the mixture. When the lime settles, the clear, pinkish water above is used in cooking.

Limewater is used in Thai cooking to keep fruit used in long cooking like a banana in syrup or breadfruit in syrup. The fruit is peeled and cut and let soak in the lime water.

The grandmother here stores her red lime paste in a jar filled with water. The heavier lime sinks to the bottom while the clear limewater floats above.  When she needs the limewater, it’s ready. She would pour the clear pinkish water out from the jar. She just tops up the limewater by adding more water to the jar. There is also no need to refrigerate limewater or lime paste.

Just a word of warning…

sweet radish croneck squah and red lime powder

The powder I bought was available in red or white but apparently also comes as a red paste. It is pictured here with the pretty eggplants I found…

If you get pickling lime from hardware stores, which often have canning materials available, make sure you get the food-grade quality. The lime building material may contain a metal such as lead.

This is where I began to get quite scared as I know that there are some who just mix whatever they have to sell with no regard for the consequences.

The bananas in this desert look bright and shiny and sweet but are not as sweet as they look… I have found a recipe and now need to find the right bananas…So that is for another day…

That is all for today...Thank you for joining me x

About Carol Taylor:

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

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

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

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

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

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

 

The Culinary Alphabet with a twist…The letter B(herB)

Welcome to my new series…food-related of course…I was challenged way back at the beginning of this year by Pete…who suggested that maybe I should use ingredients and cooking methods where the letter used, for example, was the last letter i.e Pizza(A)…

On reflection, I think it was a good idea although how I will fare when I get to some letters I am not sure if it will be doable but I will give it a good go… I am not one to back of if challenged…hehe

Today it starts with Bicarb(B)

Bicarb – Also known as Sodium bicarbonate, aka baking soda…Baking soda tends to be the American name, while in the UK and in Australia we tend to call it bicarbonate of soda (Bicarb).

Bicarb, or baking soda, is an alkali that is used to raise soda bread and full-flavoured cakes such as gingerbread, fruit cake, chocolate cake, and carrot cake. It needs an acid (as well as moisture) to activate it so is often combined with cream of tartar, yogurt, buttermilk, or milk.

Sally Yeast Free Soda Bread

Bicarbonate of soda gives off carbon dioxide, which expands in a mixture. Once the mixture is cooked, the carbon dioxide is replaced by air, leaving a light cake or bread.

As with all raising agents, use the amount specified in the recipe. Adding extra bicarbonate of soda can result in a peaked or collapsed cake, a strong unpleasant flavour, and a greenish tinge.

Carob –  I have just learned something I thought carob was another name for cocoa well it isn’t…Carob powder and carob chips are similar to cocoa powder and choc chips in colour, however, carob is less bitter and has a naturally sweet flavour.

It is also caffeine-free and higher in fibre…It can also be used as an alternative to cocoa powder and by adding coffee it will also taste like chocolate.

Carob bean juice can also be used as a safe and effective way to treat diarrhea in children.

Crab – Who doesn’t love a crab sandwich or a crab curry? I know I do … There are thousands of different types of crabs that are divided into over 850 species. Most varieties of crab have a hard outer shell (called an exoskeleton), 3 walking legs on either side of their body, and 2 pinching claws.

crab-1934857_1280

Of course, like other foods, there are always the more popular of the species which we love to eat…King crabs are one of the most common and best types of edible crabs due to their large size and delicate taste.

Of the smaller crabs, the one which is very popular here are Blue crabs which are a type of swimming crab that have 2 paddle-like feet to help it swim. In fact, its scientific name literally means ‘beautiful savory swimmer.’

Crumb – a very small piece of bread, cake, or biscuit…which has many uses it can be used to coat meat or fish or as a sprinkling with some cheese on top of an au gratin…

bread crumb-2542308_640

Biscuit or cake crumbs can be used as a fruit topping or toasted and used to top ice cream or as a decoration for a dessert…So whatever you do don’t waste anything like this as it can be made into crumbs…

Corncob – the part of the maize plant on which the grain grows…

corncob-1031202_640

A popular and tasty vegetable which can be boiled, baked, BBQ’d…Cut from the cob and made into creamed corn, or eaten as a side or a topping for a jacket potato it is very versatile, plentiful, and tasty…

Curbdelivery (food industry term):      The practice of delivering an order in bulk to the pavement in front of a retail store; or from the tailgate of a truck to an adjacent platform

Herb – A Culinary herb, which is available fresh or dried, include basil, bay leaf, chervil, marjoram, mint, oregano, parsley, rosemary, sage, savory, tarragon and thyme. Used for their aromatic properties, flavour, and texture.

Hobnob- A New World style of wine that is evenly balanced, fruit-forward, with a rich mouthfeel and hints of oak. 5 popular varieties – Pinot Noir, California Chardonnay, Merlot, Red Blend, and Cabernet Sauvignon. …

Hobnob is also a biscuit/cookie …It is the brand name of a commercial biscuit. They are made from rolled oats and jumbo oats, similar to a flapjack-digestive biscuit hybrid, and are among the most popular British biscuits. McVitie’s launched Hobnobs in 1985 and a milk chocolate variant in 1987. Wikipedia

Honeycomb- A honeycomb is a mass of hexagonal prismatic wax cells built by honey bees in their nests to contain their larvae and stores of honey and pollen.

fresh wild honey comb

 

This is my lovely fresh honeycomb…

Honeycomb is also a lovely sweet which can be covered in chocolate crunchie or used in desserts…

crunchie bar-2201990_640

 

Made with golden syrup, sugar, and bicarb it is fun to make and although very sweet good to eat as a treat or stir some through your ice cream.

Ingredients:

  • butter, for greasing
  • 200g caster sugar
  • 5 tbsp golden syrup
  • 2 tsp bicarbonate of soda

Let’s Cook!

Butter a 20cm square tin.

Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared.

Once completely melted, turn up the heat a little and simmer until you have an amber-coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot indeed..be careful…

The mixture will continue bubbling in the tin, simply leave it, and in about 1 hr – 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks.

Enjoy!

Kebab- I love a good homemade kebab either formed around a skewer and then cooked on the BBQ or if I am making chicken kebabs then I use lemongrass as my skewers and then they impart a lovely lemon flavour. or marinate your meat and skewer it with onions and peppers and pop on the barbie…

chicken-kebabs-salad-rice

or make your own kebab meat like I did the other week and make your own pitta with love green chilli peppers.

Lamb- A meat I cannot always get here and to my way of thinking lamb, if it is lovely spring lamb, is best eaten with jersey royal potatoes and fresh peas and beans…

Rhubarb –A perennial plant with thick red stalks and large green leaves that are poisonous. The stalks have a tart flavor and are often used in pies and tarts. My favourite rhubarb pie and custard.

rhubarb-1350969_640

They do have absolutely glorious looking leaves but never ever be tempted as they are poisonous to eat…

Scab – Causes rough scabby patches on the potato skin and the flesh underneath. It is unsightly and can affect storage potential. Any potatoes with scab should be used quickly.

Shrub – An old-fashioned sweetened fruit drink, sometimes spiked with liquor which seems to be having a revival over recent years. All you have to do is make a flavoured vinegar for wonderful drinks with soda and ice or with cocktails…

Sparerib – The long cut of meat from the lower breast bone of the hog. Spareribs are best cooked slowly so that their fat can be rendered and they can become tender.

Pork-ribs-asian-flavours

These were absolutely delicious…finger bowls required and a bib…

Squab –  is a young domestic pigeon, typically under four weeks old, or its meat. The meat is widely described as tasting like dark chicken.

Syllabub – An English dessert comprised mainly of whipped cream sweetened with sugar and flavoured with sherry, brandy, or Cointreau. Lemon zest, fruit preserves or puree may also be swirled into the cream.

That’s all for this week see you in two weeks for the letter C (organiC)

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

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 well being.

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!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

 

 

 

Hello and welcome to this week’s Food Column over at Smorgasbord Magazine where Sally is reposting one of my favourite series…The A-Z of Food…This week on my tour through the Culinary Alphabet it is the letter M…..

carol-header letter M

Starting off with lovely homemade mayo…Enjoy!

Mayonnaise

There is nothing like homemade mayo once you have made it you will never buy a shop-made one ever again.

Ingredients:

• 2 egg yolks
• 1 tsp of mustard
• 240 ml of good olive oil
• 1 tsp cider vinegar
• 1 tbsp of lemon or lime juice.

To prepare

Put the egg whites in a bowl with the Cider vinegar and blend gently until they are well mixed. With the blender still going slowly start to add the olive oil starting with just a drop and increasing to a steady stream as the mayo starts to thicken. Blend well until the mayo is your desired thickness and season to your taste.
How easy is that?

Mascarpone

A silky, slightly sweet Italian cheese made using only two ingredients whole cream and citrus which is why it is easy to make at home. Because of its high butter content, it spoils quickly so once opened it should be used quickly. It is made using no rennet so is suitable for vegetarians. It is used to make that traditional Italian dessert of Tiramisu, to thicken soups, it can be added to mac and cheese for a creamier sauce and makes a lovely dip when herbs are added.

This was your taster so now just click link and pop over Sallys to read the rest…

 

via Smorgasbord Blog Magazine – Food Column – Carol Taylor – A – Z of Food – ‘M’ is for Mayonnaise, Mango, Mousse, Morels, Khao Neow Manuang and Marengo

CarolCooks2…weekly roundup 21st June-27th June 2020…Climate Change, Recipes, Whimsy and Chocolate…

Welcome to this week’s edition of my weekly roundup of posts…I hope you are all staying safe and well…and social distancing…Let’s take a pew and have a read… enjoy!

Relax and Enjoy! (1) Weekly Roundup

Monday…Recycling and Climate Change…22nd June 2020…

There were a few links to data updates on Climate Change last week and some info on ” Doing Palm Right” plus Waste…On the subject of waste…The sight of all this waste being left by people on beaches is absolutely appalling…yes I am having a rant…WHO are these people they are not my family and friends…Are they yours?… So who exactly are they?

https://carolcooks2.com/2020/06/22/recycling-and-climate-change22nd-june-2020/

Tuesday: National Fresh Fruit and Vegetable Month

As June is National Fruit and Vegetable Month today I am celebrating the lovely fruits and vegetables we can get here in Thailand…

 

There is sea caviar which is a lovely green and very nice eaten with a chilli dip…the grandkids just love it…Also many others some you may get where you live and others you may not but I am sure you also get lovely vegetables which I can’t it evens out really but we also have many vegetables in common…

https://carolcooks2.com/2020/06/23/national-fresh-fruit-and-vegetable-month/

Wednesday…Time for a touch of whimsy and my Food Column over at Sally’s where it is the A-Z of food and on my journey through the culinary alphabet it is the letter L…

Time to squeeze a few limes and lemons, cook some lamb and so many more foods like lavender and Liquorice…

https://smorgasbordinvitation.wordpress.com/2020/06/24/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-l-is-for-lamb-lavender-lemon-lime-meringue-pie-liquorice-and-liver/

Wednesday is also the time for Whimsical Wednesdays and as this week has been one of those weeks I was running a tad late…

But I had some gems for you Big Ben has started to lean like the leaning tower of Piza and did you know that there is a shortage of Ninjas? Your piece of breakfast toast…Click the link to read more…x

https://carolcooks2.com/2020/06/25/whimsical-wednesday-with-carolcooks2-8/

Thursday…It was time for Sally and some food therapy…

A beautiful informative post from Sally… I mean who doesn’t feel good when the sun shines and the summer fruits are either ready and waiting to be picked fresh from your garden or calling to you…BUY ME! EAT ME! as you walk around the store or your local market. It is a wonderful time of year when our thoughts turn to a cooling and refreshing smoothie or a beautiful fruit salad…

So come on head over Sally’s for some great info on the benefits and recipes…The whole package in one read…Enjoy!

https://smorgasbordinvitation.wordpress.com/2020/06/25/smorgasbord-health-column-food-therapy-make-the-most-of-summer-homemade-fruit-salad-and-smoothies/

Friday…National Chocolate Pudding Day…

I mean who needs an excuse to eat chocolate?

https://carolcooks2.com/2020/06/26/national-chocolate-pudding-day/

Saturday…Saturday Snippets…

Here we are again…I hope you all have had a productive week and are still safe and well…Time to tell you what has made me laugh, cry or cringe this week…time to tell you what I have been cooking…of course…

Apart from some lovely bread rolls not much was cooking this week …but I have some snippets of news for you …Opera and flowers, we had a tussle between a snake and a gecko and with a little help, the Gecko got away…now I know many of you do not like snakes…I never used to until my son decided he would like one as a pet…Mother aka Moi said an emphatic …NO!…He then asked if his friend Damien could come round but omitted to tell me he was bringing his pet Burmese Python with him…after my initial, I am not going near that thing…and then seeing how the kids were all handling this beautiful snake I thought why not…The rest is history and one’s son had many a snake, lizards, water dragons etc and indeed his girlfriend and future wife had to understand love me and my snake comes to…They must have done as the snake was part of the offer…The rest is history and while I am wary of wild snakes I am not scared and respect their space.

animal-zoo-green-snake-60512

https://carolcooks2.com/2020/06/27/saturday-snippets-5/

Before I go I would love to share Sally’s Smorgasbord Weekly Roundup it is full of lots of book reviews, music, funnies, recipes and so much more…Do pop over and have a look she will make you most welcome…

https://smorgasbordinvitation.wordpress.com/2020/06/27/smorgasbord-blog-magazine-weekly-round-up-21st-27th-june-2020-josh-groban-lemon-meringue-pie-ireland-book-reviews-authors-and-humour/

If anyone has a weekly roundup they love or they write then please send me the link and I will share here…Happy to help spread the good news and views..x

God bless you all in these turbulent times…be safe and stay well…

My hopes…for the future…

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learnt ..realistically I have my doubts…

Thank you for reading 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 well being.

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 stay safe and healthy xx

National Fresh Fruit and Vegetable Month

We love our veggies…always have as do our children and grandchildren and a big proportion of our plates are always filled with vegetables…As I now live here… the world of vegetables, fruit, and herbs has been thrown wide open so many to choose from and enjoy…

It is also National Pecan Sandy Day...something which I have never heard of but I will endeavor to find out by the end of this post…

Seaweed Caviar or as it is called here grape bunch seaweed…

sea caviar with chilli dip

Also, known as sea caviar it is quite rare and harvested by hand diving …It gives a lovely pop in your mouth and with the chilli sauce, it is nice…I actually only got 1 small piece as Lily and Aston both love it and disappeared with the pot of chilli and the dish and it was soon gone xxx Has anyone else tried this…I know my friend Thelma has she eats it with salt, vinegar, ginger root, and chilli which sounds rather nice…Have you tried it???

These vegetables are Thai Spinach, Thai Basil, Thai Potatoes, and the last one is a type of Thai plum…The Thai basil is grown everywhere and commercially the Thai potatoes not so much and the spinach and the Thai plums are either foraged or found on local markets/gardens.

Coriander Root (Raag pak chee)
In Thai cuisine, the root is ground in a mortar and pestle with garlic and chili and is the basis for many curries, soups, and pastes.

coriander root

coriander root

When using coriander I just wash and cut off the roots and keep a bag in my freezer for when I am making a Thai dip or curry paste the flavour of coriander is much more pronounced in the roots…Also if I run out of coriander I just crush the roots and use it as coriander if it is for a sauce or curry.

Kaffir Lime Leaf (Ma krut)
It is a double, dark green coloured leaf. Kaffir Lime Leaves are used extensively in Thai cooking. Medicinally Kaffir Limes are good for digestion and they have quite a clean, fresh taste. There’s a tanginess without the bitterness.

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The leaves for cooking are always finely shredded which is an art using a very sharp knife it has taken me a while but I can now shred them finely.

Thai Sweet Basil (Bai horapha)
Thai basil, also known as Oriental basil or Asian basil, is a cultivar of sweet basil commonly used in the cuisines of Thailand, Vietnam, Cambodia, and Laos.

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Compared to the common Mediterranean sweet basil, Thai basil has more of a pronounced licorice or anise flavor. Because of this, it is sometimes referred to as anise or licorice basil, but it should not be confused with the American cultivars of these basils. The flavor is peppery and warm, and although there is a difference between Thai basil and common sweet basil, they can be substituted for each other in most recipes. Thai basil tends to hold its flavor better when cooked than its Mediterranean cousin does.

Holy Basil (Bai krapow)
Holy basil is sometimes referred to as “hot basil” or “pepper basil” because unlike sweet or Thai basil, which has a flavour more reminiscent of licorice, holy basil is spicy and more like cloves.

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Because its flavor intensifies as it cooks, it is preferred cooked over raw. In Thai cuisine, holy basil is often matched with garlic, hot chilies, and nam pla (fish sauce) to flavor stir-fries. It is not interchangeable with Western, or sweet, basil in most recipes that call for the latter.

Sataw Beans or Stink Beans (Saadtaw)
Sadtaw is a prized vegetable in the southern region of Thailand. It actually is not a vegetable, but the young beanlike seeds of a large tree carried in long, flat and wavy, over-sized, bright green seedpods.

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Each seedpod yields only a small handful of seeds.

Wing Beans (Tua puu)
These Thai greens beans have a different appearance but a similar taste to long green beans. If you can’t find the Thai beans use long green beans. They are eaten raw with spicy sauce or sometimes steamed or par-boiled or stirfried as pictured with garlic and oyster sauce.

The wing bean plant produces pea-like beans with four-winged edges. Its lawn green pods are best picked when immature so that the pod and beans within can be eaten. Their flavor is sweet like many pea varieties, with a clean grassy finish.

Thai Eggplants come in all shapes, sizes, and colors, ranging from tiny green pea eggplants), to medium-sized green and white striped eggplants — Purple, yellow, white, you name it. Notice how all the vegetables and fruit now comes in banana leaves fashioned into containers.

They all have a slightly bitter taste, and flavor quite unlike Western or Japanese eggplants. They are most commonly eaten with dips or in Green Curry.

Meliantha…used as medicinal plants in Thailand I was introduced to this plant and the lovely soup when I visited family I have since seen it on local markets stalls on occasions.

It is classed as a delicacy here and a quite expensive indigenous vegetable. I was told that the soup is also good if you have tummy problems…..I love that the Thais in the villages still practice the old ways with herbs and roots to cure a number of ills… Rather than conventional medicines that some cannot afford or trust.

These are just a few of the vegetables which I enjoy here some you may be able to get from Asian stores where you live others you will have to visit Thailand to sample them.

National Pecan Sandy Day…I have discovered they are like a sable biscuit…

A shortbread-like butter cookie with a sandy texture, sablé means “sand” in French and refers to both the color and the texture of the cookies. The cookies originated in the Normandy region of France and are a very popular tea cookie. Common variations include chocolate and lemon sablés.
In some sandy recipes, the dough is lighter than traditional dense, buttery shortbread. A pecan sandy is simply the shortbread with chopped pecans added to the dough, or a pecan half embellishment on the top of the cookie.

Do you have a recipe to share of Pecan Sandy Cookies???

Thank you for reading this post I hope you have enjoyed about the vegetables that I can get here in Thailand xx

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!

Be safe and stay well xxx