Tag Archives: Recipes

This Week in My Kitchen…Thai Squid Salad, Fish Pie and Smoothies…

It has topped 40 degrees today and it is so hot…Too hot to eat I have drunk gallons of water…I am praying for some wind and rain a good tropical storm would be lovely…

When it is hot like this a lovely Squid salad goes down really nicely…I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Squid Salad

Ingredients:

  • 400 gm(14 oz) baby squid.
  • 5 Spring Onions. (sliced)
  • 5 sm shallots. ( thinly sliced)
  • 20 cherry tomatoes. ( halved)
  • half sm cucumber sliced and quartered.
  • Coriander big bunch or again to taste…I like lots…(chop)
  • Mint. ( optional)
  • 1-3 birds Eye Chillies chopped( seeds optional)
  • 2 tbsp Fish Sauce.
  • Half lime,  juice.
  • Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles(the best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check to season. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.

Enjoy!

Serve with Sticky/ Steamed Rice or noodles.

It has been a funny old week this week…Quieter because all my visitors have gone home and as it has been hot we have not walked so much…Even the dog has just looked at his lead with that that says you go without me…Normally he can’t get out of the gate fast enough…haha

Saangchai...soi dog Thailand

This dog leaves his carrots and eats chillies he definitely is a Thai Dog…haha

Now although it has been warm hubby likes his potatoes so Fish Pie it was…No pastry just a mashed potato topping…

Fish Pie…

My mum always used to make it topped with potatoes sometimes she sliced them and others she boiled them… I think the slices potatoes look very pretty if you are having someone to dinner but when I am making one for us here  I don’t want to spend too much time in the kitchen…It’s hot!

I top with mashed potatoes either sweet potatoes ( which) I love but everyone one else likes the normal mashed potato as they call it…

Ingredients:

For the filling

  • 400ml/14fl oz whole milk
  • 1 small onion finely sliced
  • 2 bay leaves
  • 500g/1lb 2oz thick white fish fillets, skinned…although if I can I get a pack of mixed fish pieces which includes salmon, smoked fish and other fish and it is very nice.
  • 40g/1½oz butter
  • 40g/1½oz plain flour
  • 150g/5½oz frozen peas/sweetcorn
  • 200g/7oz large raw prawns, peeled
  • sea salt and freshly ground black pepper

For the topping

  • 800g/1lb 12oz medium  potatoes, peeled and quartered
  • 40g/1½oz butter, cubed
  • 3 tbsp milk
  • 100g/3½oz mature cheddar cheese, grated/ or breadcrumbs and parmesan makes for a nice topping.

Let’s Cook!

Preheat the oven to 200C/400F/Gas 6.

To make the filling, pour the milk into a large pan and add the sliced onion and bay leaves. Season with salt and black pepper.

Place the fish fillets in the pan and bring to a very gentle simmer, cover and cook for two minutes.

Remove the pan from the heat and leave to stand and infuse for 20 minutes. Remove the fish and transfer to a colander over a bowl, then pour the milk into a jug.

Half fill a large saucepan with cold water. Add the potatoes and bring to the boil. Reduce the heat and simmer for 15 minutes or until the potatoes are soft.

Drain the potatoes and cover with a clean tea towel which absorbs the steam. Mash with the butter, milk and three-quarters of the grated cheese. If I have cream in the fridge and feel a bit decadent then I omit the butter and milk and mash with cream.

Season to taste with salt and black pepper.

To finish the filling, melt the butter in a medium saucepan and stir in the flour. Cook for a few seconds, then gradually add the infused milk, stirring constantly, and simmer over medium heat for 3–4 minutes until the sauce is smooth and thick. Stir in the peas and season with salt and black pepper.

Spread one-third of the sauce into the base of a 1.5 litre/2¾ pint ovenproof dish. Scatter half the fish fillets over the sauce, breaking them into chunky pieces as you go and discarding the onion and bay leaves.

Arrange half the prawns on top of the fish and pour over another third of the sauce. Repeat this with the remaining fish and prawns and finish with the final third of the sauce on top.

Spoon the mash over the fish mixture, spreading to the edges with a palette knife. With a fork just take it across the surface and sprinkle over the remaining cheese.

Sometimes I also slice some tomatoes and arrange them around the side of the dish.

Fish Pie Potato topped

Place the dish on a baking tray and bake in the centre of the oven for about 25 minutes or until the top is golden-brown and the filling is bubbling.

Serve with some lemon slices.

Some steamed vegetables maybe broccoli and cauliflower if a more substantial meal is required.

N.B This is also a nice recipe and can be made in individual servings just divide the mix between 4 bowls and brown the top for about 15 minutes.

Enjoy!

Our neighbours gave us a lovely big well huge watermelon which in this heat has gone down a treat…Soon it will be mango time I am guessing as they look nearly ripe on the tree…It is just as well there is quite a lot of fruit this year as the squirrels seem to like them as well…

Watermelon cut into stars

That is the lovely thing about here nothing gets wasted if anyone has too much of something it shared around the neighbours even the homeless man down the road whenever I walk past he has dishes of food the little restaurants around here keep him fed…I do feel sorry him sitting out in this heat at least we have aircon and fans…

The pickles have taken a bashing this week so I think next week I will be pickling onions and garlic…

It has also been a week of smoothie making as the bananas are going ripe quicker than we can eat them…It is one way to use them up and there is nothing better to start the day than with a smoothie…

Banana and Pineapple Smoothie.  

Banana and Pineapple smoothie (4)

I have never made so many smoothies ever as I have done recently but so much fruit…Also, they are something which the kids can make and love to drink…

This mornings smoothie was Banana, Pineapple, Tomato and Raspberries with a touch of fresh Lime juice.

Yes, tomato...I have had tomato in a smoothie from a fruit stall but never used it at home but again I have lots of tomatoes.

So we get lots of nutritional goodies all in the one glass and it’s yummy. Not like one of those yucky coloured juices which claim to be good and you have to literally hold the nose and down it in one and at the same time hope it doesn’t come straight back up…What is the point of that??? We like nice tasting drinks don’t we girls and boys???

Put 2 small bananas, 2 rings of pineapple chopped, half a tomato skinned and I added a handful of frozen raspberries and a squeeze of fresh lime juice. All together in a blender ….blitz and pour into a chilled glass.

Enjoy!

That’s all for this week in my kitchen…I hope you enjoy the recipes…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.

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/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

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

 

This week in my kitchen…Week 15…Chocolate Cup Cakes, Kaffir Lime Marmalade…

Welcome to Week 15 in my kitchen…Chocolate and lots of sprinkles from Lily she has been cake making…It is so hot in the kitchen…I know it is the time of year and Songkram is this weekend the water will be most welcome…

Lily has been joined by her little friend for a few days a treat for her as she doesn’t get out of the village very often and all she keeps saying is Wow! Bless her…We went shopping yesterday which she loved and she goes swimming while Lily is having her lessons…A great leveller for us when you realise so many children are not so fortunate…

Lily’s Chocolate Cakes… Makes 12.

Preheat the oven to 177 C/Gas mark 4

  • 3/4 cup of all-purpose flour
  • 1/2 cup of good cocoa powder
  • 3/4 tsp Baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large egg at room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup of brown sugar I used raw cane sugar
  • 1/3 cup of coconut oil
  • 1/2 cup of buttermilk
  • 2 tsp real vanilla essence

Let’s Bake…

Add all the dry ingredients to a bowl except for the sugars and stir or whisk to combine.

Lily making cupcakes

In a separate bowl add the eggs and whisk with the sugar and vanilla essence.

Pour half of the egg mixture into the dry ingredients and combine, then half of the buttermilk and repeat stirring until combined the mixture will be quite thin and batter-like.

Pour the mix into 12 cake cases it will only come half way but will rise…

When the cakes are cooled then the fun begins …The icing…

The recipe stated 20 mins but my (Thai) oven needed a further 7 mins…and I increased the heat to Gas 5…

Having been given a bag of Kaffir Limes and the leaves I got to thinking about what I could do apart from zesting and freezing the zest for recipes which although very nice you can only use so much…

Kaffir Limes and leaves

 

Ingredients.

  • 1 lb Kaffir limes
  • 3/4 lb Limes
  • 4 cups of filtered water
  • 4 cups of granulated sugar

Let’s Cook!

Wash the limes really well cut them in half and then slice very thin half-moon slices. The regular limes I removed the peel and segmented them.

Cover the prepared fruit with the water and put in the fridge overnight or for up to 48 hrs…The smell of limes was amazing.

When ready pour the mixture into a heavy based saucepan and add the sugar bring to the boil stirring until the sugar is dissolved keep stirring occasionally until the temperature reaches 222 F on a sugar thermometer. I stirred it almost constantly as I am very good at forgetting and burning anything containing sugar…

smart

When ready remove from the heat and transfer to sterilised jars. Once cool I keep refrigerated. It is a lovely marmalade if you love marmalade with lots of peel like I do and has a strong lime taste which I love and takes away from the sweetness… I made half the recipe as I always do when I am trying something for the first time…

Kanaa Moo Krob was one of the other stir-fries I made this week quick and easy…I also love kale although yesterday I had some lovely tenderstem broccoli to use.

Thai crispy pork and Kale

 

Ingredients:

  • 2 Belly Pork Strips.
  • 8 Large leaves of Kale.
  • 3/4 cloves Garlic. squashed with the flat blade of a knife.
  • 2/3 birds eye chillies.
  • 2 tbsp Oyster Sauce
  • 1 tbsp Soy Sauce
  • 2/3 shakes of Maggi Sauce.
  • Half tbsp. Oil.

Let’s Cook!

Cook Belly Pork in the oven until tender and crispy. For about 30 mins.

I normally cook on about 180/200 degrees to start and then reduce heat slightly to 160 degrees. When the pork is tender turn up the heat to crisp the pork. When nice and crispy remove the pork from the oven and chop into bite pieces.

Heat the wok or large frypan and add half tablespoon oil.

Add crushed garlic and chillies, add little hot water and cook for 1 min…at this point the chillies may overpower you..ha ha….turn on expel fan and add chopped Kale.

Stems first if using as they take longer to cook. I use stems of Kale also if they are quite thick slice into 2-inch pieces.

Cook for 2 mins and add remainder of Kale leaves and turn over a few times ….I use fish slice as I find it easier to just turn kale over.

Add 2 tbsp Oyster Sauce and 1 tbsp Soy along with few shakes of Maggi ( seasoning Sauce). Taste and adjust if necessary. Cook for further 2/3 mins.

Add crispy Pork turn or stir a few times to mix.

Kanom Moo Krob Thai crispy pork and kale

Check the seasoning again and serve with steamed rice.

Enjoy!

Thank you for joining me in my kitchen this week…xx

Before I go just a little reminder that I have been nominated in the Bloggers Bash Awards and I am chuffed to bits and if you have a favourite blogger who has been nominated then the vote is open so please make their day and cast your vote…

https://annualbloggersbash.com/2019/04/10/the-annual-bloggers-bash-awards-2019-vote-is-live/

Thank you again for joining me for this week in my kitchen 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.

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 I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

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

CarolCooks2…Weekly catchup…Plastic, Cloud Eggs, B3, Komoto Dragons and Dare to Dream!

Welcome to my weekly roundup time to take a pew, grab a drink, settle down and enjoy if you have missed any posts or if you just like to catch up once a week…

great reads a weekly roundup lady with electronic reader

A mixed week this week with its fair share of news on the plastic and climate change front and the inability of those who can to stop greedy manufacturers and do what needs to be done pronto to stop all this waste and destruction of our oceans and the ecosystem…Yes, I did have an ickle rant…haha

https://carolcooks2.com/2019/04/01/plastic-the-latest-news-part-2-around-the-world/

It was then over to Sally’s for her weekly roundup…Lots of news, book reviews, cats and beans…

https://smorgasbordinvitation.wordpress.com/2019/03/31/smorgasbord-blog-magazine-weekly-round-up-cathaoireacha-cats-more-cats-irises-and-beans/

Eat smart and healthy…Tips and recipes and my views on my new toy my smartwatch…which told me this morning ” You went to sleep at 00.27 last night, which was a little late”…It does amuse me with its little nuances…But I really confused it( for a while) when I had a few cat naps the other night…haha…

https://carolcooks2.com/2019/04/02/healthy-eating-eat-smart-no-more-diets-2/

Over to Sally’s again for our new series on how to prevent nutritional deficiencies Vitamin B3-Niacin…I am loving this series as I am learning so much about what the food I eat contains and I like to know always have and always will…

 

https://smorgasbordinvitation.wordpress.com/2019/04/03/smorgasbord-health-column-cook-from-scratch-with-sally-cronin-and-carol-taylor-to-prevent-nutritional-deficiencies-vitamin-b3-niacin/

Time for my first post on the Ultimate Blog Challenge for April I do let myself in for some things don’t I…But I do love a prompt…The first one was a book review…Food Forensics…Did that surprise anyone?

food forensics book cover Mike Adams

https://carolcooks2.com/2019/04/03/food-forensics/ 

Time for a rant…No surprises there then…I will be making one all-out assault on clearing my house of plastic and making sure it doesn’t enter my doors again…

https://carolcooks2.com/2019/04/04/waste-not-want-not-week-18-washed-up-on-the-beach-dead/

Did you know that the humble Cabbage is categorized amongst the oldest vegetable worldwide as it dates back thousands of years? Brassica oleracea, which is the wild forerunner of cabbage, was first discovered in Asia Minor and in eastern Mediterranean regions. Soldiers in Mongolia and China preserved the first pickled version of cabbage in brine.

Cabbbages

But it was Beer which holds the title of the earliest recorded recipe…

https://carolcooks2.com/2019/04/04/the-4-earliest-recorded-food-recipes-beer-nettles-pyes-and-wild-boar/

Cloud eggs…A different way to serve eggs and maybe to encourage children who don’t like the white of the egg …Let them help make them like my grandson did and he never used to like the white as much as the yolk but eats it all this way…

https://carolcooks2.com/2019/04/05/cloud-eggs-aston-style/

After the busy week, I have had…School holidays…I am surprised any cooking got done so I opted for quick and easy meals…

https://carolcooks2.com/2019/04/05/this-week-in-my-kitchen-week-14-spaghetti-bolognese-chilli-con-carne-and-thai-shrimp-cakes/

April’s Ultimate Blog Challenge was one piece of advice you would give …Dare to Dream was mine…

Dancing cow diva figurine

https://carolcooks2.com/2019/04/05/one-piece-of-advice-dare-to-dream/

Back over to Sally’s for some wonderful advice and also showing you what delicious foods you can eat when changing to a healthy eating plan…So many beautiful healthy foods…

https://smorgasbordinvitation.wordpress.com/2019/04/06/smorgasbord-health-column-size-matters-the-sequel-weightloss-all-the-delicious-foods-you-can-eat-by-sally-cronin/

Last but not least how the Indonesian government is trying to save the beautiful Komodo Dragon from extinction…

komodo dragons

https://johnrieber.com/2019/04/06/saving-the-komodo-dragons-komoto-island-closed-to-protect-these-amazing-creatures/

Thank you so much for reading this post I hope you enjoyed it…If you did please share or reblog any articles I and the animals will be grateful for any shares 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 I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great weekend xx

 

 

This week in my kitchen…Week 14…Spaghetti bolognese, Chilli Con Carne and Thai Shrimp cakes…

Welcome to week 14 in my kitchen still lots of rain and sunshine…We have water pistols at the ready Songkram preparations are getting into full swing lots of colourful clothes are on sale and all the shop assistants are wearing their colourful Songkram shirts…

 

Much of this week has been spent trying hair colours…Blue seems to be the colour for the boys…Lily has opted for unicorn colours which are on their way so you can guess what nanny will be doing…This is where my long ago hairdressing training comes in…haha

Not much on the cooking front…Spag bol and chilli in bulk…It freezes well and ideal for the kids when they come in wet, hungry and happy…

Chilli Con Carne.

chilli-con carne-chilli peppers

Ingredients:

  • 500 gm lean minced Beef
  • 1 tbsp Olive oil
  • 1 large onion chopped
  • 1 red or yellow pepper chopped
  • 3/4 garlic cloves, peeled and chopped
  • 2-inch piece of fresh ginger finely chopped
  • 1-3 heaped tsp hot chilli powder (or 1 level tbsp if you only have mild)
  • 1 tsp paprika
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 1 pint of fresh made beef or vegetable stock
  • 400 gm fresh chopped tomatoes
  • 1/2 tsp dried marjoram
  • 1/2 tsp sugar…I sneak this in when no one is looking as it brings out the sweetness of the tomatoes.
  • 2 tbsp tomato purée
  • 410 gm can red kidney beans, drained or pre-soaked dried kidney beans.

Let’s Cook!
Put the olive oil in a large pan and heat add the chopped onions, garlic, ginger, bay leaves and cumin seeds cook until onions are translucent about 5 minutes.
I like to add my cumin seeds with the onions as it brings out their full flavour and we love cumin.
Add the minced meat and cook, stirring until nicely browned.
Add the tomatoes, stock, peppers and tomato puree stirring in well and bring to a soft simmer.
Add the paprika, marjoram and sugar.
Cook for 20 minutes now this is where I taste and add more chilli and usually more cumin seeds and then add the drained kidney beans and cook for a further 30 minutes.

Serve with steamed rice and sour cream sprinkled with smoked paprika ( optional)

Enjoy!

Spaghetti Bolognese.

Ingredients.

I kilo minced beef or pork sometimes I mix pork and beef…
1 large onion chopped
250 gm mushrooms sliced
3/4 cloves garlic
5/6 Fresh Basil.
2 bay leaves
8 large tomato coarsely blitzed or chopped
2 tbsp tomato puree.
2 tsp balsamic vinegar
2 tsp Worcester sauce
2-3 tsp mixed herbs
1 tsp sage.
Salt and pepper to taste

Let’s cook!
Heat a glug olive oil in a pan and saute onions and garlic.
Add the mince and cook until browned
Add tomatoes and cook for a few minutes then add tomato puree, mixed herbs, bay leaf, oregano, balsamic and Worcester sauce.
Cook on a slow simmer for 30 minutes and then add mushrooms, cook for another 10 minutes and stir in fresh basil…

This is where I taste and generally add more herbs as we like our Spaghetti Bolognese nice and herby.

Serve with freshly cooked pasta and some freshly grated or shaved parmesan cheese and some garlic bread.

These little shrimp cakes are quick to do and make a nice snack or starter for a meal…which would consist of other dishes maybe a curry, some stir-fried morning-glory or mixed vegetables, maybe a whole steamed fish with herbs or crispy garlic some som tam( Papaya Salad) and always a sweet chilli dip and sometimes as well a blow your head of chilli dip… Not all Thais like hot food as one would assume…

Let’s Cook!

Thai Shrimp Cakes.

Thai Prawn Cakes (2)

This makes about 20 small cakes/patties or 10 larger ones.

Ingredients:

  • 400 gm of fresh prawns deveined/peeled and finely chopped.
  • 100 gm chicken meat( we used half a breast) finely chopped.
  • 6/8 very finely sliced lime leaves.
  • 2/3 tsp red curry paste.
  • 2 tsp fish sauce.
  • A tiny splash of coconut milk.
  • 50 gm homemade breadcrumbs or you can crumble panko breadcrumbs.
  • Coconut oil or oil of your choice to fry the cakes.

Mix all these ingredients together with your hands..yes it’s sticky and messy but how we do it…no mods cons here in a basic Thai house.

But of course, if you want to use your food processor then that’s fine, to be honest, I don’t get mine out if I am just making this amount…hands are easier to wash than all the food processor bits.

But if you have a food processor and want to do it that way then put all the ingredients in and blitz away until smooth.

Finally, form into cakes /patties then heat some oil in a pan and cook turning until browned both sides. Cook in batches.

Drain on some kitchen paper.

Serve as a snack or with your meal with sweet chilli sauce or with a spicy Thai dip although most restaurants here send them out with a sweet chilli dip.

Thai Sweet Chilli Sauce:

Sweet- chilli-sauce

This recipe makes about half cup of sauce which is ideal for me because if I buy a bottle I end up throwing it away either because I have had it in the fridge or cupboard so long or I have read the label.

Ingredients:

  • 1/2 cup of rice wine vinegar
  • 1/2 cup white sugar plus 2 tbsp.
  • 1/4 cup water
  • 3 tbsp fish sauce
  • 2 tbsp sherry if you don’t have sherry then this article gives you replacements for sherry in cooking
  • 2 cloves of garlic grated/ minced or very finely chopped
  • 1/2 -1 tbsp dried chilli crushed ( 1 tbsp is hot) or chilli pepper flakes.
  • 1 plus 1/2 tbsp cornstarch or arrowroot dissolved in 3-4 tbsp water.
  • Optional… Sometimes I Julienne a small piece of carrot or red pepper and add to the mixture during the reduction period of cooking.

Put all the ingredients into a saucepan except for the cornflour mix. Stir to combine and bring to a rolling boil. Reduce the heat to a slow rolling boil and cook for 10 minutes or until the mixture had reduced by half. Lower the heat and add the cornflour mix, stirring until the sauce has thickened. Taste and adjust the seasoning more sugar if not sweet enough for you and if not hot enough then more chilli.

This is so quick and easy to make and far superior to shop bought sauces and without the preservatives.

Enjoy!

N.B. 

MANY RECIPES for Thai prawn/shrimp cakes do not use chicken as well, we do as it adds a bit of firmness to the cakes and the splash of coconut milk is our variation as well.

The Asian Pear recipe I promised is on the menu this weekend as it has been quick tried and tested recipes this week…xx

Thank you for joining me for this week in my kitchen 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.

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 I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great weekend xx

Cloud Eggs…Aston Style

And I thought Sunday mornings were for a lie in…Aston had other ideas and woke me with a bowl of meringue he was whipping… Time to get up then Nannie!

Cloud Eggs Aston style.

 

Serves One.

2 egg whites
1 egg yolk

half a small onion chopped finely
100 gm pork mince
A tiny bit of black soy sauce
Half tbsp oyster sauce
Salt and black pepper to taste
Let’s Cook!
Whisk the egg whites in a clean, dry bowl season with salt and black pepper..whisk until soft peaks.
Spoon onto a piece of parchment paper on a baking tray and make a hollow in the middle with a spoon. Drop the egg yolk in the hollow. Cook on 100 degrees for 7 mins.
Meanwhile, chop your onion finely and start to cook in a little olive oil add your minced pork and cook for about 3 mins or until cooked ..add a little dark soy and your oyster sauce…Taste and season with salt and black pepper.
Put on a plate and top with your cloud egg…

This was Aston’s recipe as he loves his meat so thought he would just do some mince and onions to go with the cloud egg..an experiment really as he is already thinking he will make some additions that next time…Chilli and some green beans…You could add some parmesan cheese to the egg whites or some finely chopped spring( green) onions and serve with bacon…

He has some imagination when it comes to food…But he is a 12-year-old with a passion to cook…

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/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

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

CarolCooks2…Weekly roundup…Keffir Limes, Microplastics, Glitter, Beans…

Welcome to my weekly roundup time to take a pew, grab a drink, settle down and enjoy if you have missed any posts or if you just like to catch up once a week…

great reads a weekly roundup lady with electronic reader

 

Starting with a subject close to my heart is plastic…It may be that many of you are thinking …Not again…Well yes, it invades every aspect of our lives and is reaching/reached unprecedented proportions…the improvement of waste management systems across the world is critical to addressing plastic pollution…Overall, approximately 80% of ocean plastics come from land-based sources, and 20% from marine sources…

https://carolcooks2.com/2019/03/25/plastic-the-latest-news/

I don’t think I am alone in wanting a cleaner safer world for my children and grandchildren and I don’t think I am alone in wanting the healthiest body I can have…I just speak my mind… I think food is to be enjoyed and I enjoyed my food…I even have the odd treat…

In fact last night my grandkids bought me a small packet of haribos and gave them to me with the words I know you said you didn’t want anything Nannie but we brought you a small bag …I haven’t had any for months and it was one of those little tiny bags so I ate the few jelly teddies and enjoyed them…It was a rare treat!… So be it jellies or chocolate whatever your sweet treat …No guilt …Enjoy!

Lips-chocolate-woman

Lips and chocolate

 

https://carolcooks2.com/2019/03/26/healthy-eating-eat-smart-no-more-diets-10/

Beans…Good for your heart…The more you eat…The more you… Sally has a good tip to avoid that…haha

 

https://smorgasbordinvitation.wordpress.com/2019/03/27/smorgasbord-health-column-rewind-cook-from-scratch-with-sally-cronin-and-carol-taylor-beans-a-staple-food-for-12000-years/

Easter is on its way and who doesn’t love a buttered hot cross bun fresh from the oven?

https://carolcooks2.com/2019/03/28/hot-cross-buns/

Microplastics…Glitter…Anything glittery I love for parties, weddings, cosmetics, bath bombs, crafts etc etc …No matter how old we are a bit of glitter makes us feel good…

bath-4042677_640

Image by Carrie Hannigan from Pixabay

Not so for the poor marine life when it washes down our waste pipes and ends up in the waterways and seas…What goes around comes around …It eventually ends up back with us in our tummies…

https://carolcooks2.com/2019/03/28/waste-not-want-not-week-17-microplastics-glitter-and-wild-harvesters/

It was or is then time for you to join me in my kitchen…I had lots of green tomatoes so it was a green tomato and egg curry…Went down well for my meat-free dinner and the smell of hot cross buns baking is just one of the best …Isn’t it?? Closely followed by the lovely smell of the chicken with Kaffir lime …Just beautiful…

 

https://carolcooks2.com/2019/03/29/this-week-in-my-kitchen-week-13-green-tomato-and-egg-curry-keffir-limes-and-hotcross-buns/

Thank you for reading 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.

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 I bid you welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology: https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://carolcooks2.com/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

MeWe is a new social media and one which many of us are turning to mainly migrating over to as FB has banned many of my friends and for what seems no good reason that we can see I hope you will join us there.

MeWe: mewe.com/i/caroltaylor3

Thank you once again for reading this post I hope you all having a great weekend xx

 

 

Hot Cross Buns…

Yes, it’s that time of the year when we celebrate Easter with Hot Cross Buns on Good Friday followed by Easter Eggs on Easter Sunday and Simmel Cake on Easter Monday.

Traditional Hot Cross Buns

So without further ado here is your recipe…Hot from the oven there is nought better than a Hot Cross Bun…

Ingredients:

For the dough

  • 450g strong white flour, plus extra for dusting
  • 2 x 7g sachets easy-blend yeast
  • 50g caster sugar …I use natural golden sugar.
  • 150ml warm milk
  • 1 egg, beaten
  • 50g  butter, melted, plus extra for greasing
  • oil, for greasing
  • 1 tsp Himalayan Salt…ordinary salt is ok.

The spices and dried fruit

  • 1 tsp ground cinnamon
  • ½ tsp mixed spice
  • ¼ tsp grated nutmeg
  • 100g currants
  • Optional: Orange or lemon zest.

To decorate

  • 4 tbsp plain flour
  • 2 tbsp granulated sugar.

Method:

Put the flour, yeast, castor sugar and 1 tsp salt into a large mixing bowl with the spices and dried fruit and mix well. If you want to add a little lemon or orange zest it can be added now. Make a well in the centre and pour in the warm milk, 50ml warm water, the beaten egg and the melted butter. Mix everything together to form a dough – start with a wooden spoon and finish with your hands. If the dough is too dry, add a little more warm water; if it’s too wet, add more flour.

Knead in the bowl or on a floured surface until the dough becomes smooth and springy. Transfer to a clean, lightly greased bowl and cover loosely with a clean, damp tea towel. Leave in a warm place to rise until roughly doubled in size – this will take about 1 hr depending on how warm the room is.

Tip the risen dough onto a lightly floured surface. Knead for a few secs, then divide into 12 even portions – I roll my dough into a long sausage shape, then quarter and divide each quarter into 3 pieces. Shape each portion into a smooth round and place on a baking sheet greased with butter, leaving some room between each bun for it to rise.

Use a small, sharp knife to score a cross on the top of each bun, then cover with the damp tea towel again and leave in a warm place to prove for 20 mins until almost doubled in size again. Heat oven to 200C/180C fan/gas

When the buns are ready to bake, mix the plain flour with just enough water to give you a thick paste. Spoon into a piping bag (or into a plastic food bag and snip the corner off) and pipe a white cross into the crosses you cut earlier. Bake for 12-15 mins until the buns are golden and sound hollow when tapped on the bottom. While still warm, melt the granulated sugar with 1 tbsp water in a small pan, then brush over the buns.

Tip: I put my mix for the cross in one of those plastic refill sauce bottles as I find I get all sorts of shape and size of the cross if I use a piping bag/greaseproof. clumsy klutz that I am..ha ha.

Traditional Hot Cross Buns

Hot from the Oven! Yum!

Legend tells us that if sharing a hot cross bun with another is supposed to ensure friendship throughout the coming year, particularly if “Half for you and half for me, Between us two, shall goodwill be” is said at the time or if hung in the kitchen they are said to protect against fire and all bread will turn out ok this is replaced every year.

And I’m sure there are lots more traditions but I just want the butter to put on my bun.

Enjoy your buns and have a lovely Easter.

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/
Twitterhttps://twitter.com/TheRealCarolT
Facebookhttps://www.facebook.com/carol.taylor.1422

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

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