Tag Archives: Recipes

CarolCooks2…Weekly roundup…12th Jan-18th January 2020…

Welcome to my weekly roundup…I have been busy cooking and experimenting in my kitchen, doing lots of research for my cookbook which is back on track …Gradually catching up with posts I have missed lately ..Do you find the festive season and the aftermath just seems to throw you off course somewhat…?

That’s the last sip of my Oolong tea sipped and enjoyed so let’s get on with it, shall we…I hope you enjoy x

Monday…The bigger picture…

See the bigger picture...

I will be honest and I did have a bit of a rant…Why? Well, some of it is caused by what I am reading at the moment… If you get a chance and want a break from the fiction…I recommend you read Climate Justice by Mary Robinson…It is a great read… it opened my eyes and made me think and wish I was younger and had known all this…Why didn’t I? Lots of reasons…None of which I can really justify if I am truthful…Just didn’t think is not really a reason is it?

What I am taking from this book is how real Climate Change is for some…I am also seeing how those not affected at the moment just don’t realise how real it is for some and if they do for some reason think it won’t affect them…Sooner or later, folks, it will…Nuff said!

I promise no rants this week just good news…

https://carolcooks2.com/2020/01/13/recycling-and-climate-change13th-january-2020the-bigger-picture/

Wednesday 15th January…

You probably noticed there was no Tuesday post…Time to cook and write… Whimsical Wednesdays are still here as is my column over at Sally’s…Where my A-Z of the cookery world is being repeated with a few new additions… I was both surprised and delighted at the response from you all..Thank you all so much xx

The Culinary Alphabet ...The Letter A

My thanks go to Sally as well as this allows me time to cook and write…xx

https://smorgasbordinvitation.wordpress.com/2020/01/15/smorgasbord-blog-magazine-cook-from-scratch-carol-taylor-a-z-of-food-almond-milk-arrowroot-aubergines-dip-thai-and-avocado-guacamole/

Whimsical Wednesdays…beaver-1352439_640

Lots of music, the continuation of The Charade, A recipe and I will say I was really pleased with this soup I made it again but only had one red pepper to roast and it was better than the first one I made although I did get some really lovely ripe red tomatoes so I think that made a difference…The Beavers are coming back…It was lovely to hear from Adelethat they have been back in Scotland for a while and there are thoughts of reintroducing the wolves…All good news for the environment. Beigels/bagels I must have to have a go at baking some…

https://carolcooks2.com/2020/01/15/whimsical-wednesdays-with-carol-5/

Thursday…

The Culinary Alphabet The Letter XYZ (1)

Saw my last post in this series over at Esme’s Salon where once a month for the past two years I have presented the Culinary Alphabet…Today it was XYZ…

My thanks go to Esme for hosting me I have enjoyed the research and writing of these posts…Thank you, Esme xxx

https://carolcooks2.com/2020/01/16/the-culinary-alphabet-xyz/

Friday…In my kitchen…

Where I am doing a lot of testing at the moment for my cookbook so those recipes will be revealed when I have finished testing and writing in the meantime I am cooking meals which we love and for me are quick and easy to cook…

Lime lemon meringue Pie

My recipe for Carbonara was a big hit…personally we love it made this way rather than with cream and it gives me an excuse to make meringue pie or Coconut macaroons which I love… This is my recipe for macaroons…

Coconut Macaroons.

coconut-macaroons
Ingredients:

  • 4 egg whites
  • 3 cups of desiccated coconut or fresh coconut if you have it.
  • 1/2 cup of sugar
  • 1 tsp of vanilla essence
  • 1/4 tsp of salt

Let’s Cook!
Whisk the egg whites, sugar, vanilla essence and salt until the mix is soft and frothy.
Fold in the coconut and put spoonfuls on a lined baking tray.
Cook in a preheated oven on 350F or 175 C for 15-20 minutes.
Remove from oven and cool on a baking tray.
This recipe made about 12 depending on the size of your spoon.

If you wanted you could drizzle some melted chocolate over them…Just saying xx

https://carolcooks2.com/2020/01/17/carolcooks2this-week-in-my-kitchencarbonara-gumbo-and-lime-meringue-pie/

Saturday…

Sally’s Health Column...This week is Part Two …Weekly shopping list by ingredient…

A great little series, really helpful…Sally is a qualified nutritionist with many years of experience…Well worth a read #recommended

Smorgasbord Health Column – Weekly Grocery Shopping List by Nutrient – Part Two – Vitamin C to K2.

That’s all for this weeks roundup…Thank you for reading and thank you to everyone who supports me by commenting I  love hearing from you…You all rock…x

Tomorrow it time for another update on Climate Change and Recycling  I have lots of good news this week after my little rant last week although those devasting bush fires keep on burning there has been some welcome relief with some rain…

We love you Australia and keep you in our thoughts but you are strong and resilient and will get through this…Much love 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 having a great weekend and have a fabulous week  🙂 xx

The Culinary Alphabet XYZ…

Finally after two years …I have reached the end of this series we are on  XYZ…No zebras in sight…haha…I have enjoyed writing this series and my thanks go to Esme for indulging my passion… I love researching and finding out new methods of cooking and foods…

Here we go then…The Culinary Alphabet The Letter XYZ (1)

 

Xawaash Spice Mix…

Xawaash (pronounced Hawash) comes from the Arabic word Hawa’ij (حوائج). Hawa’ij can be translated as ‘requirements’ or ‘essentials’. For example, there are the essentials accompaniments for Arabic coffee, Hawa’ij al-Qahwa (حوائج القهوة). The Hawa’ij spice mix is believed to have originated in Yemen.

In the southern regions of Somalia, Xawaash refers to the spice mix that is added to savoury dishes: meats, stews, soups, etc. However, in the northern parts of Somalia, Xawaash is used in a broader sense and it refers to any spice mix, even the spices that are added to tea and coffee.

Keep in mind that the types of spices used and their proportions are not cast in stone. There are regional variations dictated by personal taste as well as the availability of certain spices.

The use of the aromatic Xawaash is what gives Somali food its unique character and flavour.

Xoconostle…

Or cactus fruit a cousin of the prickly pear…The bright red centre of the Xoconostle cactus fruit has a few dozen, small edible seeds that have an appearance similar to the seeds of passion fruit. The flavour is described as complex with a sour tang and an acidic finish.

Ximenia…

A small fruit, only about 1 1/4 inches (3 cm) long. It will ripen to orange, or red with white spots, or yellow, depending on the diversity. The Ethiopian variety goes yellow. There will be 1 seed in every fruit. The pulp is sour and tart. Birds also love this fruit. Known as a powerful healthy fruit it is packed with Vitamin C as well as Vitamin E, phosphorus, fibre, carbs, starches, magnesium, calcium, and lots of protein too… The stems, bark, and leaves of the tree also contain lots of natural steroids that may be used in the future for treating diseases such as cardiovascular disease and strokes… New studies are underway…

ximenia

Photo credit: berniedup on Visual hunt / CC BY-SA

In traditional medicine, the bark is used to treat oral infections and toothache… It is also commonly known as tallowwood, hog plum, yellow plum, sea lemon, or pi’ut (Chamorro), it is a small sprawling tree native to the tropics, a sour plum found in South-East Africa also a related species grow in the Western United States.

Xiaolongbao…long bun…

Quite simply are the popular bao buns which.is a type of Chinese steamed bun from the Jiangnan region, especially associated with Shanghai and Wuxi. They are made from either leavened or unleaved dough with minced pork or another meat filling. Many of these buns are eaten here they come in different shapes and colours and look very pretty…

bao bun pork filled

 

Photo credit: wallyg on VisualHunt.com / CC BY-NC-ND

Yams

Yams are a relatively low-protein food, yam is not a good source of essential amino acids. Experts emphasize the need to supplement a yam-dominant diet with more protein-rich foods to support healthy growth in children. Although often in the poorer countries this does not happen. This is the purple yam there is also white yam and some are quite hairy they are a common sight on the markets here.

Yam is an important dietary element for Nigerian and West African people. It contributes more than 200 calories per person per day for more than 150 million people in West Africa and is an important source of income. Yam is an attractive crop in poor farms with limited resources. It is rich in starch and can be prepared in many ways. It is available all year round, unlike other, unreliable, seasonal crops. These characteristics make yam a preferred food and a culturally important food security crop in some sub-Saharan African countries.

Yokan

matcha-cream-green-tea-yokan

Photo credit: Kirinohana on Visual Hunt / CC BY

Is a Japanese sweet similar to Turkish Delight…which is a favourite of mine and generally a treat at Christmas… The above yokan is made with matcha green tea, chestnuts are also used and other colourings mainly natural colours…Like pandan leaves…

Yeast

The first known yeast was some hundreds of millions of years ago…There are some 1,500 different species which are currently recognised. Most of us know yeast is used in baking, winemaking and brewing…Yeast is a single-celled microorganism that is classified, along with moulds and mushrooms, as members of the Kingdom Fungi. It is also the subject of much research.

Yellowtail Fish…

The Yellow Tail fish or Amber Jack is native to the North East Pacific from Japan to Hawaii. It is also not related to the Yellowtail Tuna.

Sesame crusted Yellowtail fish

In Japan, this fish is eaten cooked or raw and known as Hamachi or Buri…For further info and the recipe for the fish …

We thoroughly enjoyed this recipe which was tried and tested in my kitchen and are looking forward to this fish coming into season again although the recipe could be used with any fish steaks.

Yerba buena

Yerba buena or Hierba Buena is the Spanish name for a number of aromatic plants, most of which belong to the mint family.

Za’atar

A Middle Eastern spice blend …this aromatic spice blend has been around for ages, but the recent surge in popularity of Mediterranean foods and flavours has sent the demand for this bold blend through the roof. And as the spice grows in popularity in mainstream culture, it’s gearing up to become the next everything bagel seasoning: sprinkled on just about everything by just about everyone to make dishes instantly ten-times tastier.

Zest

zest-4180654_640 (1)

Doesn’t the zest of citrus fruits just liven up your cooking? As a garnish, in baking, it just adds that extra zing. I am a big fan of adding lemon, orange or lime zest to my cooking…Both sweet and savoury dishes…

Zingara

Popular in French cuisine it is a sauce made from chopped ham, tongue, mushrooms and truffles combined with tomato sauce, tarragon and sometimes Madeira wine. Additional ingredients may include white wine, cayenne pepper, lemon juice and orange rind. It is also known by the name of gypsy sauce…

Zucchini

smart

I have always called it courgette which is the British/ English name whereas Zucchini is the American/English name…Classes as a summer squash it is harvested when the skins are soft and immature as the skins harden and it grows in size I know it as the Marrow…Very popular now and cooked in many ways …It can be baked, stuffed made into zoodles and used as a healthier answer to pasta…It can be used in baking bread, cookies, shaved in salads or rolled with veggies or prawns so many recipes.

That’s it…Finito, finished, the end…

If you have stayed with me throughout this series then thank you and thank you, Esme…I hope you have enjoyed this series if you are new and have missed it then pop over to Sally’s as she has very kindly offered to repost this series instead of my normal posts on my cookery column over at Smorgasbordto allow me the time to finish my cookbook and novel…It will be the same just with a few tweaks from moi…  Thank you xxx

About Carol Taylor:

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

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

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

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

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

 

Whimsical Wednesdays…with Carol…

Good morning and welcome to this week’s Whimsical Wednesdays with moi…Carol, Caz whatever you want to call me as long as it is not too late for dinner…haha

Did you know? 

Prior to World War 11 more than half a million stretchers were produced in preparation before World War II even began. Someone had some foresight, didn’t they?  Stretchers, which were no more than two steel poles flanking a stretch of wire mesh, were quick to mass-produce. They were also easier to clean than conventional wood or canvas stretchers.

stretcher railings london

 

Photo credit: STML on Visual hunt / CC BY-NC-ND

During the war, many of London’s housing estates lost their original metal railings when they were manufactured into weaponry to serve the war effort. With a large stockpile of stretchers following the war, the London City Council decided to have the stretchers welded vertically together, fixed onto poles, sunken into concrete, and used to replace this missing fencing. The two kinks in the poles, designed so that they could be rested on the ground then picked up easily, can still be seen on the railings today.

Circular recycling at its best…

Time for a story…

This is a continuation of a short story started by author Steph Richmond with the offer to contribute …intrigued I took her up on this offer so as you will see I write the occasional chapter…Will this be finished who knows.?.. The girl as yet doesn’t have a name just an unknown past…Enjoy!

The Charade – Chapter 18

By  Dewin Nefol & S C Richmond

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The carriage picked her up as Mr James had said it would, she felt nervous but knew she couldn’t let Mr James down and once she met Mr Peasbody she hoped she would remember him and she would be able to relax. The journey to York took a long time and the journey wasn’t very comfortable but finally, the carriage pulled up in front of a very grand building on a fairly quiet road she couldn’t see much of her surroundings as night had drawn in. The driver unloaded her case and pointed to the door. At that moment she felt small almost like an orphan standing before the large front door. She was shown in but a maid and taken to her room, Mr Peasbody wasn’t there but they were expecting her. She was exhausted after her journey, the bed called to her and she fell asleep almost instantly.

She awoke the next morning feeling refreshed, she was also confused not really understanding which way she should turn, she was in a strange house and didn’t know her host yet or what was expected of her. She grabbed her coat and slipped out of the room and out through the front door, she didn’t encounter anyone on her way through the house. Even at this early morning hour, the city is alive with the pulse of a different beat to that resounding in her heart. She feels alienated in a strange place, alone and a little uncertain but yet a part of something far larger and far more expectant of her than she is of herself: expectant in ways both great and small. She walks along the unknown streets taking in everything around her, new sights and smells.  Turning into a small street she saw a sign that read ‘Astrological Society’ and below it ‘Open’ and even at this early hour the door stood ajar. Whilst deliberating on the doorstep trying to decide if she should enter the building she hears the sound of footsteps come running up behind her. Turning quickly she is startled to see a small girl run past her and disappear in through the open door. She remains rooted on the spot surprised by the small girl’s sudden appearance and even quicker disappearance when suddenly there’s a scream from inside the building…

T.B.C

 

January is National Soup month...For those of you who live in the Northern Hemisphere, the months of January and February are typically the coldest.

I love soup, most soups but my all-time favourite is tomato soup… Preferably made with fresh tomatoes but I also and this is a hankering back to my childhood love canned tomato soup and very occasionally I treat myself to a can of tomato soup…

Ingredients:

  • 8 or 9 tomatoes, cored and quartered
  • 3 red bell peppers, seeded and quartered
  • 2 small yellow onions, cut into wedges
  • 6 cloves garlic, unpeeled
  • 5 cups homemade vegetable broth
  • ¼ teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • salt and fresh ground black pepper, to taste
  • olive oil

Let’s Cook!

Preheat the oven 375F/190C

Grease two baking sheets and place tomatoes skin side down on one, then lightly coat the peppers and onions in olive oil and place on the other baking tray also throw the unpeeled garlic into the tray…Pop it in your preheated oven for about 45 minutes.

When the tomatoes and peppers are roasted heat your vegetable stock in a pan big enough to take the tomatoes and peppers. Add your roasted tomatoes and peppers to the vegetable stock and simmer for 15 minutes.

tomato-soup-482403_640

Allow your soup to cool slightly and then either using a stick blender or your liquidiser blend to your desired consistency… I prefer mine a little chunky. Taste and season.

Serve with a swirl of cream or natural yoghurt if liked…

Enjoy!

Did you know? On January 10th 1863 the World’s first underground railway service opened in London. It was the Metropolitan Line which runs between Paddington and Farringdon.

Time for a tune…

January 15th 1961 – The Supremes signed a worldwide recording contract with Motown Records.
Originally called the Primettes, they became the most commercially successful of Motown’s acts and are, to date, America’s most successful vocal group with 12 No.1 singles on the Billboard Hot 100.

This is The Supremes, featuring group member Barbara Martin. She was one of two other original members (the first being Betty McGlowan). She left the group because she got pregnant. The other three went into music history.

Then on 15th January 1983, Phil Collins had his first UK No.1 single with his version of ‘You Can’t Hurry Love,’ a hit for The Supremes in 1966. Collins’ version was the first track on the very first Now That’s What I Call Music CD.

I like both versions …but Phil Collins just has the edge for me…

For those of you who love pizza and bagels although I don’t know why they were put in the same category on Pizza Day…The bagel makers have decided they are having their own day so today has been designated National Beigel day...I haven’t had a beigel since I left the UK…I used to love cinnamon and raisin bagels, smoked salmon and cream cheese I am salivating now… I have thought of making them and got as far as reading a few recipes and it seems they are boiled first…Has anyone made their own and are they good and relatively easy to make or are they quite time-consuming?

I have been told you make a lean dough which is a dough with little or no fat or sugar…Then they are cooked for 1 min each side in a beigel water bath…to which honey or barley malt syrup can be added and then they are baked…

beigel bakery-3254475_640

Mmmmm I am sure they would take a tad longer than it took me to type that…I do have very happy memories of eating a salt beef beigel the last time I was in the UK…very nice it was…If you are celebrating beigel day then post your pics with a #nationalbeigelday 

Beavers…Cute furry animals that build dams is what I think of if I hear the name beaver…Beavers are also known as a ‘keystone’ species because of their significant positive effect on the environment.

So much so that Beavers are being reintroduced to Cumbria after 400 years as it is thought that they might reduce flooding.

Beavers are to be reintroduced into Cumbria’s Eden Valley to see if they can thrive in upland environments. Fingers and toes crossed that they can thrive and help bring some balance to the environment.

beaver-1352439_640

 

Beavers are native to the UK and used to be widespread in England, Scotland and Wales, but they were hunted to extinction in the UK in the 16th century mainly their fur, meat, and “castoreum” – a secretion used in perfumes, food and medicine.

With similar efforts underway in Yorkshire and Somerset.

Beavers can help reduce the risk of flooding lower down in river systems by building dams and moderating water flow. Their modifications made to the streams can also raise the water locally, creating wetland areas and boosting biodiversity.

It seems very much to me when you read and look around that much of what is being done is to repair what man has undone…All of of our global warming and climate change has one cause…man…

It seems we find something which is useful or profitable or edible…and we hunt it until it is extinct we now are reaping the benefits and some of us are madly back peddling…

Anyway, this is not the post for doom and gloom I am happy that beavers are being introduced back into the wild and there are plans to introduce other animals back into the wild I do hope that they are left to grow and thrive and do what they do best…

Thank you for joining me for Whimsical Wednesday I hope you have found something of interest or that just made you smile xxx

About Carol Taylor:

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

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

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

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

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

Thank you again for joining me for Whimsical Wednesday I hope you have enjoyed yourselves…If you have please leave a comment as I always enjoy hearing from you it makes my day xxx

 

CarolCooks2…This week in my Kitchen…Pan-Seared Salmon with spicy Thai dressing…

 

Welcome to this week in my kitchen I am still recovering from Christmas…All the Christmas cake has now gone…eaten…although I did share some of it…

I managed to get my fresh sprouts so we are making the most of it and having sprouts and purple carrots at nearly every meal we are loving them although the carrots do need to be cooked separately as they bleed…We made shepherds pie last night and used purple carrots diced and they bled somewhat into the mix although once the gravy was added it just looked like we had added some red wine so no great shakes…

As I prefer fish to meat I had a nice piece of seared pan-fried salmon…Quick and easy to do…this dish will be ready in as long as it takes your rice to cook…The dip I made just enough for one which is the beauty with this one …It is a favourite dip here especially with young Lily who when she was here last week and I had fish while they had spag bol…put some over her spag bol…she likes it that much..weird child…haha

Pan-Seared Salmon.

120 -150 gm of Salmon or sea bass per person.

Olive oil and a little butter to cook the fish.

For the spicy sauce…

  • 2 nice sprigs fresh coriander
  • 2 coriander roots (optional)
  • 1 spring onion(green onion) or shallot finely chopped
  • 1-2 red chillies finely sliced
  • 1 tbsp fish sauce
  • 2 cheeks fresh lime /lemon
  • Splash of water

Let’s Cook!

To make spicy dip wash and chop coriander finely. Finely slice green onions or shallots.

Finely chop chilli( I leave) the seeds in but they can be removed if you want a milder dip.

Put in a small dish and add the fish sauce and lime juice and a splash of water…

Taste and adjust…

Set to one side while you cook your fish…Score the fish skin and season with salt and fresh ground pepper…

Heat a pan and add the olive oil and butter when hot add your salmon skin side down. I cook for about 2/3 mins on the skin side and then turn and cook for 1-2 mins depending on the thickness of your fish and how you like your fish cooked we prefer ours just cooked rather than overdone. With salmon still pink in the middle. Baste the fish with the butter to keep it moist…

 

Place the fish on your rice skin side up and spoon over the chilli sauce…as little or as much as you like…

 

Enjoy!

How are the Christmas pounds going are they going or gone? Mine have gone although as I said I have been walking I had to walk off all that cake…It was yummy…I have upped my veggies as I am trying to cut down just a little on the meat…Eating more fish which I love…Now if you like lists so that you know where you are then Sally has published her part One of her shopping list by nutrient…I think it is a great idea as we all know what we love to eat, should eat and this handy guide helps you through the diet jungle…Jungle it is with plenty of tigers …We all know that gimmicks don’t work and here in my kitchen we eat proper food that we like and balance our intake with a few yummy treats…Nothing banned just moderation…So pop over to Sally’s before you go shopping and have a browse…

As it is National Soup Month this month I have another soup recipe for you…Soup is one of those dishes that whatever the weather sometimes all you want is just a bowl of soup and although it is hot here all the time even when it rains…Soup is eaten in fact most meals eaten here are hot meals …Go figure…

Soup can also be a bowl of healthy goodness….

Today I have for you… one of my favourite Thai soups which is so easy to make from scratch. It also brings back memories of a certain lady…Keeleigh who when she visited us could not get enough of this fabulous soup.

Ingredients:

  • 2 litres of water
  • 4 stalks of lemongrass
  • 1-inch chunk of galangal
  • 10 kaffir lime leaves
  • 10 Thai chillies
  • 5 cloves of garlic
  • 500 gm Prawns
  • 300 grams of oyster mushrooms
  • 2 medium tomatoes cut into quarters.
  • 2 white onions (medium-sized) cut into large chunks.
  • 1 and a half tsp of sugar
  • 7 – 10 tbsp of fish sauce (depending on your taste)
  • Juice of 5 -8 limes.
  • A handful of cilantro ( Coriander)

For cooking instructions…See original post

I will say please don’t get put off by the list of ingredients I know how daunted I was when I first started Thai and Indian cooking and now it is second nature…

Taste is the key...however although Thai ingredients can be found now in Asian stores around the world…They also do sell packs of a selection of just the ingredients you need rather than buying them all individually and then not using them all so when you first start experimenting that is what I would do and only buy the ingredients that either keep or you use quite regularly and build up to a full larder of Thai /Indian condiments and ingredients.

These can be purchased either fresh or dry…

You can also buy tom yum soup mix and then you just add your prawns, veggies and aromatics…The only difference and it is also how you know if a Tom Yum is made from scratch is the colour…A tom Yum made with a mix has an orange colour if cooked from scratch it is white liquid like mine.

At this point do not confuse it with Tom Kha prawn or chicken soup this has added coconut milk they are two different soups.

 

Thai tom kha gai chicken soup

A lot to learn but baby steps and don’t forget to taste…

Check the two images and you can see the difference in the colour the one with coconut milk is a milkier white.

What’s planned for my kitchen? Bone Broth and some recipes using bone broth I also found an awesome recipe for sprout wraps and before you wrinkle your noses up you sprout haters …I am going to do a tester and try it on one’s grandson who is picky with his sprouts he doesn’t hate them but doesn’t love them either but he eats them…In a wrap..which he loves and with fish sauce, chillies, coriander and a few other bits I think he will love these…I have read the reviews and I think it is about the fish sauce and chillies as much as it is about the sprouts as other reviewers raved about the unusual combinations…More next week…

I hope you have enjoyed the recipes if you have any questions please just ask…

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!

 

 

 

 

 

 

 

 

Smorgasbord Health Column – Cook from Scratch to prevent nutritional deficiency with Sally Cronin and Carol Taylor – Phosphorus

Loved doing this series it means I can put meals together once I decide on the ingredients I need to use… it is great fun…Sally, of course, plays a big part as she is the expert on all things to do with nutrition…I hope you enjoy these recipes as much as we did…Food is such fun when you know what you are eating provides everything you need for good health and at the same tastes awesome…Happy Cooking xx

Smorgasbord Blog Magazine

In this series we look at cooking and your diet from a different perspective. Usually we emphasize the health benefits of food and how they can be incorporated into your diet. But, what happens if you do NOT include them in your diet.

We wanted to share with you what happens if your body is deprived of individual nutrients over an extended period of time.

Thankfully most of us eat reasonably well, with plenty of variety, but if you take a look at a week’s worth of meals, do you find that you are sticking to a handful of foods, all the time.

Variety is key to good health, to provide your body with as broad a spectrum of nutrients as possible that the body needs. Taking a supplement or relying on shakes and bars to provide your daily allowance of vitamins and nutrients is not in your body’s best…

View original post 1,511 more words

CarolCooks2…Weekly roundup…30th Dec-4th January 2020…

Hello and welcome to my weekly roundup…It is a sparse on posts this week as I have had a Christmas break as well as most of you… I am not back properly until tomorrow…

If you have had a hectic festive season you may be quite pleased to sit down with a drink, put your feet up and have a little read…

The drink will be of course non-alcoholic if you are observing dry January…Are You?

I am not although I am abstaining as I want to keep the lbs in check…Every little helps as they say and as I still have some Christmas cake to eat…I won’t be totally back on the healthy eating until it is gone…However, all the chocolate has gone I sent it back to the village with little Lily yesterday…

Tuesday, Dec 31st…

2020 greetings-4722672_640

Was New Years Eve…Time to see in a new decade and time to reflect on the last year and give thanks …In the blogging world, I have much to be thankful for… bloggers are wonderful so thoughtful, welcoming, helpful and just plain NICE…I am so blessed I have met…such wonderful souls…xxx

This post reflected my thanks as I go forward and laid out my plans for this year…In a nutshell fewer posts and more writing and reading…Happy New Year xxx

https://carolcooks2.com/2019/12/31/carolcooks2-2019-a-recap-and-some-thank-yous/

Friday…In my kitchen… 

Where it was a quiet week as we were still using leftovers and even the kids having eaten so much festive food were happy to have rice soup…which is a simple but tasty dish if you use a nice stock…

Of course, it is also time to enjoy a lovely old fashioned soup made from the carcasses…Everyone loves that…Bubble and squeak was missing however as my dear daughter in law put the Brussels in the freezer which we didn’t discover until Christmas morn…they were not nice as when you freeze food you blanch it before freezing putting in fresh Brussels ruined them…Boo Hoo…

But today I found that my source for Brussels was still selling them and brought some lovely fresh ones which will be for lunch today, tomorrow and the next day…Excuse my excitement but I very rarely am able to get Brussels here…Also, purple carrots were still available so double happiness…

https://carolcooks2.com/2020/01/04/carolcooks2this-week-in-my-kitchencake-and-purple-carrots-old-fashioned-carcass-soup/

That’s it only two posts…

Next week….Tomorrow it will be Climate Change and the environment ..Quite topical as there is a lot going on at the moment.

Wednesday...my favourite post of the week in many ways and Friday in my kitchen…It is also National Soup Month so this month I will be bringing you lots of soup recipes as I know for many of you it is soup weather…

I will also be doing a post this month on Bone Broth…How to make a good bone broth and also how you can incorporate it in your everyday recipes…

Thank you for reading I do hope you have enjoyed it and wish you all a productive week, stay safe whether you are experiencing extreme cold or heat…If you are in Australia then know we are all thinking of you and sending prayers for rain and lots of it…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 great weekend 🙂 xx

Christmas…In my house…Traditions, Treats and a touch of Trivia…How to cook the perfect turkey and gravy…

Join me for a Mince Pie

Come and join me for a mince pie and a toddy…Then I will show you how to cook a turkey and make a lovely Christmas gravy…

Christmas is nearly upon us …although it is arriving quietly here…well a few Chrismas tunes are belting out…The ham was a great success not so good to carve…I was used to purchasing nicely butchered and trimmed joints of meat and have had to get used to something different…Butchering is not a skill that many possess here…

A farmer with a few pigs or a couple of cows plus a small vegetable patch is more the norm just enough to feed the family and maybe sell a little to raise funds for the seeds or seedlings for the next crop is how it is…A small price to pay for fruit and vegetables raised with love and no chemicals and meat where the animal roams free and grazes to their heart’s content. Which means I have tasty ham just not always perfectly shaped slices…

Today I have some recipes for gravy which can be made 2-3 days in advance or frozen.

Firstly this is my easy to make tasty turkey gravy and we need a lovely tasty gravy to go with our Christmas dinner…Don’t we?

sunday roast

Turkey Gravy.

Ingredients:

  • 1kg chicken wings halved with kitchen scissors
  • the turkey neck, if you have it, cut into pieces
  • 3 large carrots, chopped into chunks
  • 2 onions, unpeeled and chopped
  • 3 celery sticks, chopped
  • small handful fresh thyme sprigs
  • 2 tbsp  Coconut oil
  • 2 tsp golden castor sugar
  • 1 tbsp tomato purée
  • 4 tbsp plain flour
  • 4 tbsp balsamic vinegar
  • 1.5-litre fresh vegetable stock

Let’s Cook!

Heat the oven to 220C/390F/Gas 7.

Tip the chicken wings into a roomy roasting tin with the turkey neck (if using), carrots, onions, celery and thyme. Scatter over the sugar, toss in the oil and roast for 50 mins until brown and lightly charred.

Put the roasting tin on low heat, stir in the tomato purée and flour, and cook until sticky. Splash in the balsamic vinegar, pour over 1.5 litres of stock to just cover all the ingredients. Bring to a simmer. then using a potato masher to mash all the ingredients together so as to release the flavour.

Simmer everything for 20 mins until you have a tasty thickened gravy, then strain it through a sieve, pushing down hard on all the mushy veg. Cool and chill for up to 3 days, or freeze for up to 3 months.

Heat the gravy to serve, adding roasting juices from your turkey, if you like.

Serves 8.

For more special Christmas gravy recipes please click the link…

A good gravy completes the Christmas meal and I have cooked more turkeys than I could count but if cooking a turkey is new to you…Let me tell you when I cooked my first turkey I was petrified…I mean it is far bigger than the chook you normally cook and you have the in-laws coming and you want it to be perfect…Don’t you?

Well stick with me (and) Sally and you will get the perfect turkey time after time…

Turkey.. a bird that was usually eaten mainly at Thanksgiving and Christmas but is available all year in supermarkets and butchers. Before handing over to Carol.. a look at all the health benefits this large bird brings to the table.

Meleagris Gallopavo (you can eat if you can catch it) Turkey

The wild turkey Meleagris gallopavo (something to do with the difficulty in catching it I think) is native to North America. The bird was brought into Europe, in the early part of the 16th century, by the Spaniards. The English name “Turkey” arose because of a confusion with Guinea Fowl – which were imported through Turkey, from Africa. Both birds were originally known as “Turks”. Eventually, in the 18th century, it was given its Latin name but the original name stuck.

The Native American Indian used the turkey as a staple of their diet. They introduced it to starving pilgrims, along with their native plants and seeds including corn and squash. The pilgrims were so grateful they celebrated the first Thanksgiving in 1621 where their American Indian friends were guests of honour…To read the original post.

Whenever I think of turkeys I think of Mr Bean…Not generally a fan of slapstick comedy this one always makes me smile…as does the Hamlet turkey advert…

 

Of course, you probably know by now that not only do I love pickles but Christmas is when I love to indulge and make a cocktail or three…

Pineapples are very plentiful here and it is such a shame to waste them and the fresh juice is just amazing …A Pina Colada is almost a staple here… but for a change, this Bahama Mama makes great use of pineapple juice we also have some very good rum which is made locally here..so as to boost the awareness of the importance of our carbon footprint ..Cheers!

Bahama Mama cocktail-1191924_640

Can you take a guess where this eye-watering drink originated? The Bahamas! This drink is rumoured to be indirectly named after Dottie Lee Anderson, a Caribbean dancer and performer in the 1930s who also went by the stage name “Bahama Mama.” Another theory is that this cocktail became popular during the Prohibition when the Bahamas were used as a rum smuggling base. While there are many theories as to how this cocktail came to be, no one’s certain which is true of the origins of many a great cocktail…

This cocktail can be made with as little or as much rum as you like…It is a taste it and see cocktail… Depending on how much rum you decide to add, it can be a little more on the sweet side once you add the pineapple juice. Adding soda gives it a slight fizz, making it a great option for those who aren’t really hardened alcohol drinkers…But beware… the alcohol can easily be hidden, just to be sure pace yourself. Trust me when I say — it will eventually hit you, and when it does…It will be a Merry Christmas…

The traditional way to sip on this treat is over ice, but it can be made into an adult Slurpee by pulsing all the ingredients in a blender. I also use limes instead of lemons…

That’s all for now ..Enjoy your weekend and try to chill out as I remember the last minute Christmas rush…Merry Christmas xxx

Lastly, remember not everyone is fortunate and some people dread this time of year be aware and if you can add a little cheer please share your joy but also remember the other 364 days of the year pass your smile around and be kind… 

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 great weekend 🙂 xx