Tag Archives: Smoked Mackerel Pate

CarolCooks2 weekly roundup… 3rd -9th April 2022-Monday Musings, A-Z World Cuisine, China , Food Review “Cabbage” and Saturday Snippets where “Bubble” is my prompt.


Welcome to my weekly roundup…Wow, all this extra gardening and walking is having an effect I am certainly ready for my bed at night…lol and I have lost a few lbs…I haven’t killed the habaneros yet and it looks like we will get a third crop…the weather is still being very changeable but the cooler breeze is far better when walking…April is in its second week already I think the year will be flying by again…Easter will soon be here which means Hot Cross buns and Simnel Cake and maybe Easter Eggs if we can find them…

Monday Musings…

Mondays shares touched my heart in so many ways and also scared me “The Butterfly Effect”

Monday Musings…4th April 2022…

Carol Cook’s in my Kitchen…Chicken Kyiv/Kiev…

Chicken Kyiv/Kiev may not be a new recipe but it is a well-loved recipe…all that lovely garlic butter oozing onto the plate…so delicious and moreish x

CarolCooks2 in my kitchen…Chicken Kyiv…

A-Z World Cuisine…My virtual tour takes you to China today…

Chinese cuisine is rich and diverse, varying in style and taste from region to region. Its history dates back thousands of years, evolving according to changes in both the environment (such as climate) and local preferences over time. Chinese cuisine also varies depending on class and ethnic background, and it is often influenced by the cuisines of other cultures. All these factors contribute to an unparalleled range of cooking techniques, ingredients, dishes and eating styles that makeup what is understood to be Chinese food today…I would love to visit China but know I probably won’t however there is a large Chinese/Thai community here which means I can taste authentic Chinese food

CarolCooks2…A-Z World Cuisines…Part 11… China…

Time for this month’s post on Carol Taylor’s Green Kitchen…

Not long until Easter now, Good Friday is on April 15th…this month I shared my well tested Hot Cross Bun Recipe plus a lovely mackerel Pate which is very nice on thinly sliced toast…plus some great Kitchen hacks…

Carol Taylor’s Green Kitchen…April 2022 …Kitchen Hacks, How does your Garden Grow, Recipes, Hot Cross Buns, and Mackerel Pate.

Time to get your big boy/girl pants on and forget about the boiled to death cabbage we were made to eat as kids and see and taste this beautiful vegetable for what it really can be…

Around the world, the cabbage is king…a green, white or red cabbage with tightly packed leaves just like a cannonball is at its delicious best when delicious braised, stewed or boiled in a simple soup with chopped-up cabbage, carrots, corn and pork ribs…it’s perfect for shredding into coleslaw or fermented into sauerkraut…used as a wrap with Larb Moo is one of the ways I serve white cabbage and its one of Lily’s favourite and most requested dinners…

There need be no waste and if there is then there is nothing like a delicious “Bubble and Squeak”

CarolCooks2…Friday Food Reviews…Cabbage…Do you eat your #Greens?

Saturday Snippets…”Bubbles”

Normally I am working on Saturday Snippets during the week but nothing came to me last week or a couple did first it was “Wally” but apart from many people who were called “Wally” or “Where’s Wally” it didn’t inspire me and it has to do that…I looked at words with an Easter connection and although I love Easter none of those inspired me…I then looked at my posts and comments and “Bubble” aka the first part of “Bubble and Squeak” spoke to me…will…Spoiler Alert! “Squeak” do the same it’s promising…

So many bubbles we are surrounded by bubbles …bubble gum, aero chocolate, bubble fish…so cute…plus much more…Enjoy!

Saturday Snippets…9th April 2022…Today’s prompt is “Bubble”

Thank you for joining me today and for all your lovely comments this last week and shares…you all rock…I hope you are all having a great weekend and have a productive week ahead…Love Carol xx

Carol Taylor’s Green Kitchen…April 2022 …Kitchen Hacks, How does your Garden Grow, Recipes,Hot Cross Buns, and Mackerel Pate.

Welcome to my Green Kitchen where my aim is to cook food that is chemical-free, in season and grown either by myself or purchased locally and in season…

Produce which has just come into its season has far more taste than produce which is forced and grown out of its natural season …I also think it is the anticipation and the taste of the first of the season’s crops…those first root vegetables…are sublime! or those first strawberries there is nothing quite like the first strawberry of the season!

This month’s recipe “Hot Cross Buns

Yes, that time of the year is nearly upon us when we celebrate Easter with Hot Cross Buns on Good Friday is the 15th of April this year followed by Easter Eggs on Easter Sunday and Simnel Cake on Easter Monday.

Traditional Hot Cross Buns

I have been seeing lots of alternative recipes for Hot Cross Buns...some sound delicious some sound as if they are made just because the baker can…

Most of the recipes from my childhood I don’t want to change… it’s tradition lest we forget…x…

So without further ado here is your recipe for…Traditional Hot Cross Buns...Warm from the oven there is nought better than a Hot Cross Bun buttered with lovely grass-fed butter…


For the dough

  • 450g strong white flour, plus extra for dusting
  • 2 x 7g sachets of 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.

For  the pastry crosses:

  • 4 tbsp plain flour
  • 2 tbsp granulated sugar.

Let’s Bake!

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 them 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 shapes and sizes of the cross if I use a piping bag/greaseproof. clumsy klutz that I am..haha.

Everyone who knows me knows that I hate sneaky, lying manufacturers who play with words to suit them and deceive us… if the regulations were tougher and penalties higher we wouldn’t have to read and decipher every damn label(BUT) we do or I do…

What does the Natural label actually say?… We constantly see “Natural” or “All Natural” on packets of food it certainly needles me and apparently the regulators…maybe they need to do some re-regulating then…This Podcast explores “Who decides what Natural Means? ”

How does your garden grow ?…

As I am now completely in charge of the garden… my son is away for work… it’s keeping me busy he has left me a long list of when to water, feed, what to check for(bugs) etc etc…I haven’t yet killed his pride and joy(Habanero) chillies they are fruiting for the 3rd time this year so it looks like I am going to have to make more chilli sauce very soon…the long pepper is also fruiting really well so I will once they are all dried be able to check out some recipes …my favourite is the Chinese Kale it keeps on giving and is a beautiful vegetable we only have a few plants but the more you pick the more it grows and is easy to grow…you just pick it when the flowers just start to open…

It is one of my favourite greens…Chinese Kale has a high nutritional value since it is a rich source of antioxidants and anticarcinogenic compounds, including vitamin C, glucosinolates and phenolic compounds …

There are both yellow and white flowering cultivars ours is the white flowering kale. It is a vigorous, fast-growing species able to withstand both frost and high temperatures. The flower stems are harvested at an early stage while the flowers are still in bud. It is usually cooked by stir-frying although I like mine just lightly steamed also…What do you grow in your garden or pots?

The war by Russia against Ukraine is terrible it seems as if Russia can’t win then they will just demolish and flattened everything… But what will be the other far-reaching effects of this war?

What is happening to our breadbasket…

Ukraine is a major wheat exporter and has recently emerged as a corn powerhouse, too, supplying China and its booming meat industry with nearly a third of its feed corn imports.

What does it mean when a war of conquest descends upon one of the globe’s great breadbaskets in the 21st century? ….Click here to find out why we should be worried…

A kitchen hack or three…You will love these…

And they are all green...Did you know you could make a wood stain from coffee grounds and steel wool…neither did I…

Finally, just a little mackerel pate that we love…

Smoked Mackerel Pate…

  • 240 gm smoked mackerel with the skin removed.
  • The juice and zest of one lime.
  • 1 tbsp of capers, drained
  • 150 gm cream cheese.
  • Half a bunch of dill or parsley.
  • 2 tbsp creamed horseradish.
  • Black Pepper

Let’s Cook!

Whizz all the ingredients apart from the lime zest in your food processor, taste and season.

Put in a suitable bowl and sprinkle with some chopped parsley or dill, the lime zest and black pepper…

NB: Cooks notes as they were mithering me to make this pate I just chucked everything in including the lime zest and blitzed it all not what I would normally do but today I did…I used all the parsley so grabbed a couple of lime leaves for the image…But I got complaints so guessing it was to their taste…

Serve with toast or crackers…and enjoy!

That’s all for my Green Kitchen today thank you for joining me…I look forward to your comments…x


Christmas Recipes…Delicious Dips


It was Saltine Crackers yesterday and today it is an assortment of easy to make dips to go with the Saltine crackers…

Talking about crackers I managed to get a box of crackers today from a local shop and some Cadbury’s chocolates for the tree..wow and I wasn’t even looking for them they were just there so we managed to get one tree up today and I will do the other one tomorrow…I am saving one for Lily to decorate when she arrives.


Smoked Mackerel Pate.


  • 12 oz of mackerel cooked
  • 5 oz of cream cheese
  • 2/3 tbsp of horseradish sauce
  • Black pepper to season
  • Lemon Juice.

Let’s Cook!

Flake the mackerel and mix with the cream cheese…I do this with a fork. Add 2 tbsp of ready-made horseradish sauce, A good squeeze of lemon juice and season with black pepper…TASTE… Adjust seasoning if necessary I generally add a 3rd tbsp of horseradish and more lemon but it is personal taste…


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  • I avocado
  • 1 ripe tomato
  •  1 finely chopped shallot or green onion…I prefer shallots
  • I  birds eye chilli finely chopped
  • 1 tbsp of fresh coriander
  • Salt and black pepper for seasoning
  • Lime juice

Let’s Cook!

Peel and roughly chop the avocado stir in the chopped onion, chilli, tomatoes and the coriander. Season to taste with salt and black pepper and a generous squeeze of lime juice.

Cover bowl with clingfilm and chill before chill before serving.

Cranberry and Rosemary cheese Spread.


  • 8 oz room temperature cream cheese
  • 4 oz of feta cheese crumbled
  • 1 tsp of honey
  • Half a cup of dried cranberries roughly chopped
  • Half a cup of dried apricots roughly chopped
  • 3/4 tsp of dried rosemary
  • 1/2 tsp of garlic powder
  • Salt and pepper to taste.

Let’s Cook!

Combine all the ingredients together except for the cranberries and apricots mix until smooth and fluffy. this takes 1-2 minutes.

Stir in the chopped fruits. Check seasoning and chill for 20 minutes before serving.


Artichoke and mint dip.


  • 285 gm jar of artichoke anti-pasta in oil.
  • A good handful of mint leaves stripped from the stalk
  • 3 tbsp of creme fraiche
  • 1-2 tbsp fresh lemon juice
  • Lemon wedges and a mint sprig to garnish.

Let’s Cook!

This can be made up to a day in advance, blitz the artichokes with their oil and the mint in a blender or food processor until fairly smooth. Add the creme fraiche, season and pulse once then add the lemon juice, Tip into a small bowl, cover with cling film and chill.

Lastly one of my favourites…

Tomato Salsa

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  • 1 med red onion finely chopped
  • 2 small cloves garlic (minced)
  • 3 large ripe tomatoes (peeled, chopped)
  • 1-2 red chilli peppers (hot or mild)
  • 2-3 tablespoons chopped cilantro.
  • 1 1/2-2 tablespoons lime juice.
  • salt and pepper, to taste.

Let’s Cook!

Combine all the ingredients and season well…

All of these dips are really quick to put together sometimes I use my little blender with the guacamole but am careful not to make it too smooth.

They can be served with my saltine crackers, pitta bread or Doritos or anything else of your choice…