Tag Archives: Recipes

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Christmas Cakes and Puddings #GlutenFree and Traditional

It’s time to get that cake and those puddings made… Never too early and the bright side is it gives you longer to feed it with that alcohol just to make sure it is nice and mature come Christmas….Haha

Smorgasbord Blog Magazine

Now I know that none of us like to hear the C word mentioned but some things just need to be made in advance and then we can forget about them and no last minute panics we can enjoy the parties and celebrations knowing that the main things are already made and matured… All we have to do is ice them and add the finishing touches.

This first recipe is gluten free...for all of my friends who have to eat gluten free for a diagnosed medical condition, and it is delicious, and quite frankly just as nice as my tried and tested recipe I always make…not much difference in taste.

So I am giving you both recipes one Gluten free and my tried and tested one which if you used gluten free breadcrumbs and flour would also be Gluten free..

Hopefully this year I will have proper rolls of…

View original post 1,702 more words

Meat Kebabs…

Kebabs-pork-beef-chicken

Kebabs seem to be very popular and they come in all guises and sizes…My favourite is just chicken or fish on a skewer with some veggies and cooked on the BBQ.

I also like the donner kebab and generally make my own spiced meat with minced lamb and spices ..quick and easy and tasty… Donner meat can be made out of anything except for pork meat..generally, lamb but can be beef or chicken depending on which part of the world you are in and also the sauces served with the Donner vary. They can be served over rice, in bread or as a wrap.

What spices are used in Donner Meat …

  • 1 tsp oil
  • 400 g/14 oz lean lamb mince (5% fat)
  • 2 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper

Mix the meat and spices and cook a little tester…adjust the seasoning if required. I normally just put my meat on a baking sheet and press flat and cook or you could put in a meat tin and then once cold slice the loaf to your required thickness…We prefer it cooked the other way as one it cooks quicker and two the outside is slightly crispy which we like. It can either be cooked over the BBQ or under the grill…

Stuff your pitta bread and add the salad and some smokin hot sauce. What is your favourite way to eat a Donner kebab??

One of our favourites is this smoking hot chilli sauce.

chilli-hot-sauce

https://blondieaka.wordpress.com/2017/01/14/smokinhot-chilli-sauce/

Or this little recipe which is faster to make is this Rujak sauce…

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to make but made more special by the addition of tamarind. 

Called Rujak sauce it is lovely with chicken or fruit such as mangoes.

  • Take 200 gm of palm sugar shaved.
  • 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
  • 6 or more Thai chillies.
  • 1/4 tsp shrimp paste and 1/4 tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

Enjoy!

These meat kebabs are very popular when we do a BBQ if I use chicken I mould the meat around lemongrass if beef I use skewers.

chicken-kebabs-salad-rice

Meat Kebabs:

Ingredients :

2 lbs ground beef, pork or chicken…Sometimes I mix pork and beef together…

A medium onion grated or finely chopped.3/4 cloves of garlic finely chopped

1 tbsp of fresh parsley chopped

1 tbsp coriander chopped

1 tsp Paprika

1 tsp of ground cumin

1/2 tsp salt

1/2 tsp black pepper

1/2-1 tsp Cayenne pepper

1 tbsp Dijon mustard ( optional)

Let’s Cook!

Combine the meat(s) together with the onions, garlic and aromatics cover and put in the fridge for at least an hour…

N.B

I always make a little patty to check for the seasoning and adjust to your taste.

When the meat mixture is ready to assemble wash your hands well but don’t dry and form the meat around the skewers/lemongrass stalks.

It is easier to mould the meat if your hands are wet.

Grill over charcoal, turning the kebabs to ensure even cooking.

Serve with potatoes, slaw and salad or a mixed rice dish.

Enjoy!

If you love lemongrass and chicken then check these out they are awesome…

chicken-lemongrass-skewers

https://blondieaka.wordpress.com/2015/07/10/live-laugh-love-and-dont-forget-to-breathe/

I know some of you are experiencing cold weather but also some of us are using the BBQ but the beauty of kebabs is they can be cooked inside or out… They also freeze well so if you want a quick meal or get unexpected visitors then they are quick to do and you can enjoy your visitor’s company.

Enjoy!

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 TO MY BLOG! 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://blondieaka.wordpress.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

 

 

 

Thai Chicken Noodle Soup

Noodle-soup-Thai-chicken

There is nothing like a bowl of Thai Chicken noodle soup…With stalls on every market and street corner, it is one of Thailand’s iconic dishes… Sometimes served with a spicy dish or by itself and it can be a lovely flavoured chicken dish with no spice or it can be a fiery as you like…

The choice of noodles is yours and the spices and other condiments are served on the side to add as little or as much as you like …

Not sure which noodle are which then here is a previous post on the noodles and what they are :

rice-noodles

https://blondieaka.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Made with tender slices of chicken or with chicken on the bone. the choice is yours..I prefer chicken on the bone as it is more flavourful and would be how it is mainly served here on the street stalls but the choice is yours…

Starting with the stock recipe which you can freeze and use as required…Freeze in maybe 2 cupfuls in a zip loc bag and lay flat it takes up less room in your freezer and thaws out much quicker…It also enables you to make one bowl or a bigger portion…

Chicken Stock:

Makes about 6 cups

  • 2 lb chicken bones, remove any big chunks of fat  and skin
  • 3 L water
  • 5 cloves garlic, smashed
  • 4-inch section daikon, peeled, or use 1 onion instead (or use both like I did)
  • 2-3 cilantro roots, or about 8 stems
  • ¼ tsp white peppercorns, crushed just until broken
  • 2 stalks of lemongrass, top half only, cut into chunks (optional, only if you’ve got some handy) When I use lemongrass I just chop the tops and freeze ..The tops add a fresh flavour but are not as strong and as perfect for the stock as we don’t want a strong lemongrass flavour.

Cooks Tip: When peeling daikon, peel a few layers off until the colour turns from bright, opaque white to a bit darker, more translucent white. I find the outer layer of the daikon a bit bitter. 

Let’s Cook!

Add the bones to a big pot and cover with the water. Bring to a simmer over high heat, then once bubbling, reduce the heat to maintain a very gentle simmer. Simmer bones for about 45 -50 mins.

Skim off scum, foam and fat that has floated to the top. It is easier to do this if you haven’t added your aromatics but add them after…

Add all the remaining ingredients then simmer for about another hour.

Remove all the bones and aromatics with a wire skimmer or strain the stock through a colander. The stock is now ready to use or to freeze once cooled down.

Cooks Tip:  There is often a lot of meat left on chicken bones, so if you want, you can pull off the meat from the bones after removing them from the stock, and you can use it in soups, chilli, stir-fries, fried rice…anything!

The meat will be bland so make sure you add it to something that will have a lot of flavourful sauce added to it or it is perfect in a rice soup for a child.

We are now ready to make this lovely Chicken Noodle soup…

chicken noodle soup

Ingredients:

  • 1 litre of your prepared chicken Stock
  • Soy sauce
  • Fish Sauce
  • Sugar(optional)
  • Head of garlic chopped for fried garlic
  • 1-2 Chicken breast or legs…I normally allow 1 per person plus a couple extra sometimes the men or Aston want two.
  • 250 gm of rice noodles or noodles of your choice soaked at room temperature until just softened as they will continue to cook when added to your soup.
  • Thai chicken ball (optional) I don’t eat these but they will always be an option on a street stall and most Thais do eat them…
  • 1 cup of bean sprouts ( optional)
  • Bok choy or spinach ( optional)
  • Garnishes: Fried garlic, chopped green onions, dried chilli, chilli oil, sliced bitter gourd, fresh herbs. preserved cabbage ( Tang chai)

Let’s cook!

Bring your stock to a slow simmer and add your chicken poach slowly in the stock, when tender then remove the chicken and allow to cool down then if using chicken breast shred it now and put in a bowl and set to one side.

While the chicken is poaching cook your chopped head of garlic in some oil until nicely golden and crispy remove from the oil and set to one side the oil can now be used for the soup or to use as a chilli oil.

We can now assemble our soup and it really is now made to your taste and choice…

Add your noodles and chicken to your bowl with Bok choy, bean sprouts or chicken balls if using…

Pour over your hot stock and now to garnish. If I am using shredded chicken I will toss in some soy sauce with a dash of fish sauce and add to the top of the bowl and then add fried garlic and my other garnishes as required.

chicken noodle soup

You can see in this picture that I have added Thai basil and sliced bitter gourd my dried chilli and chilli oil I have stirred into my stock and added soy and fish as per my taste.

This picture shows the chicken balls as my Thai daughter-in-law’s taste.

Thai chicken noodle-2402571_1280

It may sound complicated but it truly isn’t once you have made your stock, you can make that in bulk and freeze you only have to poach your chicken and then use the garnishes of your choice…

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 that I cook with have 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!

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

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

Thank you for reading I hope you enjoy the soup …Or maybe you have already tried it…Do you love it?? Please let me know in comments xxx

Next week I will be showing you how I make Pork stock both the chicken and the pork stock are widely used in Thai Cuisine. xx

 

carrots- raw-coloured

Carrots so underrated I just love them especially picked when small and cooked whole… and pickled with Jalapenos just awesome …Anyway, I am not going to give too much away just click the link and enjoy!

via Smorgasbord Health Column Rewind – Cook From Scratch with Sally and Carol – Carrots from Afghanistan

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 vegetables 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 have 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!

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

My thanks to Carol for these wonderful recipes and I hope you will join us again Please feel free to share thanks, Sally

The other posts in the Food and Cookery Column can be found in this directory:https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

Retired No One Told Me! A roundup of posts…Cabbage, Pumpkins, Bananas and a tour around the culinary Alphabet…H.

Where have I been…Phew well, it started with my laptop going kaput…Then a combination of others things and a catchup and scheduling of posts so that I don’t get put in that position again.. you know how it is all of a sudden you are inundated and then I had a girly few days away. in not so sunny Phuket..

Before I knew it September had started so I have picked a few of my favourites and am taking this chance to tell you of a few changes afoot…No… not more flip flops…lol

I am putting Fruity Fridays on the back burner, for now, to be replaced with Fang-tastic…Food( Halloween) and then Christmas Crackers… I know for many of my readers Halloween is a special time of year and always celebrated in style…So I will be bringing you everything that is Halloween including Spook-tacular recipes, games, decorations and a few spooky facts…

It will be followed by Christmas Crackers from the 9th of November…

So get comfy, snuggle up in your favourite chair and have a read…

lady relaxing kindle-1867751_1280

The first post out of the starting blocks was an older post of mine on the Coconut…Which once again has hit the headlines…Myself I will continue to have my daily glass of coconut water and when suitable I will use coconut oil in my cooking and if I am frying…I do not believe all I read and like to make my own informed decisions on my food and drink and as always moderation is the key as is a well-balanced diet…

coconut- palm-

laden with coconuts

https://blondieaka.wordpress.com/2018/08/24/fruity-fridays-the-coconut-is-it-a-fruit-a-nut-or-a-seed-2/

Next came a reblog… a poem written by a fellow blogger, Ellen Best on a subject which I was horrified to discover was still really prevalent and happening in this so-called enlightened society… A poem which is very well written and highlights the horror of which I believe we should all be aware and when possible add our voice.

https://blondieaka.wordpress.com/2018/08/24/watch-right-of-passage-on-youtube-fgm/

Never throw any bread away …There is always something you can make from the odd little bits just freeze them until you have enough or blitz into breadcrumbs and freeze.

Bread and Butter Pudding

https://blondieaka.wordpress.com/2018/08/27/old-fashioned-bread-and-butter-pudding/

My new Monday series on what is really in your food…started out just as an inquiry for me on something I wanted to know and has escalated from there…I have been truly amazed, shocked as I thought I knew quite a lot and thought I knew what to avoid I am on a big learning curve ..Once again on my soapbox but the posts are proving to be very popular so will be a regular Monday feature for a while.

banned-1726366_640 2

I was shocked to find that man preservatives banned in Europe are still being used in food manufacture in the US…Shocked to the point that if the said food is exported to Europe from the US those banned substances are not used but still used in food for consumption in the US…I just can’t get my head around that…

https://blondieaka.wordpress.com/2018/08/27/what-is-really-in-your-yoghurt-and-how-healthy-is-it-for-you/

My healthy eating food posts on a Tuesday are also proving to be very popular …Tune in on Tuesday as I did tell you last week that no food diary would be completed as I was away on a girly few days…

No more...Diets Healthy eating (6)

https://blondieaka.wordpress.com/2018/08/28/healthy-eating-no-more-diets-3/

My Wednesday Cookery Column over at Sally’s was all about the humble cabbage which I love as a vegetable cooked or raw…

cabbage- kale-red-cabbage-cabbage-rolls

https://blondieaka.wordpress.com/2018/08/29/smorgasbord-blog-magazine-the-food-and-cookery-column-carol-taylor-cooks-cabbage-stuffed-red-pickled-pasta-dishes/

Halloween is coming… There are pumpkins and squash galore and some of those pumpkins are massive …

halloween-2661369_1920

https://blondieaka.wordpress.com/2018/08/31/fruity-fridays-the-pumpkin-and-yes-it-is-a-fruit/

Autumn and Winter is coming and in some climes, the weather is getting cold enough for the heaters and boilers to go on…A cautionary tale from Sally which you would be well advised to listen to…

https://smorgasbordinvitation.wordpress.com/2018/08/30/smorgasbord-health-column-carbon-monoxide-a-silent-killer-by-sally-cronin/

My mum used to love squeezing boils and pimples and digging out splinters but she then started to use this salve recommended by her mother and not so much digging around in some poor unfortunates flesh was required as you could pop the splinter out as it draws it to the top.

calendula-essential-oil

https://blondieaka.wordpress.com/2018/09/03/natural-homemade-healing-remedies-black-drawing-salve-calendula-oil/

Finally, we have my monthly post over at Esme’s Salon she has a lovely new website so check it out and come and say hello …. This month it is the letter H… Have you had a Hangtown Fry?

honey-raw-fresh

https://esmesalon.com/the-culinary-alphabet-this-month-it-is-the-letter-h/

Thank you so much for reading this if you loved any recipes then please pin them or just share on your favourite media.

About Carol.

Carol-Taylor-Retired-No one told me_

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 vegetables 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 have 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!

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

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

Until next time…and don’t forget all will be revealed on Tuesday about my exploits in Phuket and how much I gained, lost or stayed the same x

 

 

Curry Leaf Spice Rice (Karivepaku Annam)

A beautiful rice recipe and I can use some of my curry leaves which I love 🙂

Jyospassions

Karivepaku or Curry leaves are an integral part of any South Indian kitchen. It is this indispensable and humble leaf that gives the much praised flavour to any South Indian dish. No tadka or tempering is complete without the addition of fresh Curry leaves. Unfortunately, many of us throw the curry leaves from our food.

It has a wealth of nutrients and is very good for health too. In order to make everyone love the flavour of curry leaves, make it as a simple one pot rice…. Karivepaku Annam or Curry Leaves Rice.

This rice dish is perfect for a simple lunch or even for lunch boxes. I will always have a prepared curry leaf powder in my fridge, so it’s a breeze to make this dish. So for those busy weekday mornings, this recipe works great.

Curry leaves are rich in iron and folic acid which helps in keeping…

View original post 312 more words