Egyptian Lamb Flatbreads

This recipe is a family favourite and a real treat for us as lamb where we live now is very hard to find…It could be made with other meat I just think lamb has that specail taste in this recipe which the other meats don’t quite give or it may just be the fact I don’t have lamb very often so savour the taste even more…Enjoy!

Retired? No one told me!

Lamb is very expensive here and a treat for us…Monday we had a lovely butterflied shoulder and had some leftovers ..cold lamb is not very nice so decided to make some flat bread..a first time for me and I was really pleased with how they came out..very quick and easy to make and use the leftover lamb. Hence my Egyptian Lamb flatbreads.

Egyptian lamb flat breads (2)


Flat Bread:

flat-bread-easy-recipe Flat breads

  • 1/2 cup water.
  • 1/4 cup of milk
  • 2 cups flour.
  • 1 tbsp Baking Powder.
  • 2 tbsp oil
  • 1/2 tsp salt.

Filling Mix:

  • 300 gm leftover cooked lamb…can use beef, pork or chicken.
  • 1 lemon finely zested.
  • juice half lemon.
  • 2 tsp black pepper.
  • 1 tsp oregano or marjoram.
  • 1 tsp dried thyme
  • I tsp Paprika.
  • 1 tbsp cumin seeds, toasted.
  • 2 eggs beaten.
  • 1 tsp sea salt….I always use Himalayan salt.
  • 4 Spring onions finely sliced.

Let’s Cook!

To make flatbreads.

Sift dry…

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Fruity Friday…The Mango!

Fruity Fridays 23 March

Mangoes known as Mo Muang in the Thai language are in season again ( just) and are eaten here both green or ripe.

Whether the mango is eaten green or ripe then they are sliced and a dip made from sugar , salt and chilli is used to dip your slices of fruit in…

Salt, sugar and chilli dip

There are many stalls here selling ready prepared fruit in bags and it is always accompanied by this little bag of chilli mix…It comes as standard here…haha

Sticky rice with Mango is probably one of the  almost iconic Thai desserts and on most restaurant menu’s from the little cafe  to the poshest restaurant.

Sticky rice and mango

To make this at home is very easy… First steam some glutinous rice.

To prepare the milk:

 Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.

Then add  2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over  1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

 Spoon the rest of the coconut milk on top of the rice at serving time.


Smoothies here are made from just mango or the mango is mixed with other fruits all very nice and fresh… I have also been experimenting with making my own protein drinks…

Mango and Pineapple Protein Drink 1

Mango tree in garden

Doesn’t that fruit look lovely and fresh?? I am watching it ripen from my bedroom window to pick the fruit methinks might be a problem unless I can get someone to shin up the tree although we do have a hook on a long pole to retrieve the fruit of our palm tree I just don’t want it to land on the floor with a bang and get bruised…

Mango is such a versatile fruit I make my own mango chutney it is lovely in a mango salsa or as a mango and mustard dip. What do you make from your mangoes???

Mango and Mustard Dip is lovely with chicken or fish Goujons or a nice piece of grilled white fish.


  • 1/2 cup of fresh mango puree
  • 1/4 cup of mayo
  • 3 tbsp Dijon mustard
  • 1-2 tsp Chilli flakes
  • 1 tbsp fresh lime juice
  • Salt to taste

Just put everything in your blender or a bowl and whisk it together and there you have it … with the chilli I would add 1 tsp and taste before you add the second.

Mango used as a sauce or in a savoury dish is also lovely and this is my Mango Chicken which I featured on the Recipe Hunter a while ago it is a firm favourite in this house.


Lastly if you are not sure how to prepare a mango then see picture: Easy x

How to cut mango

I hope you have enjoyed this culinary journey with the marvelous Mango If you loved then I would be delighted if you could share it on your social media sites.

I hope you all have a lovely weekend wherever you are… I am now off to make choc chip cookies with Lily xxx

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Orienthailiving and Retired no one told me…Weekly roundup…The letter B, blood pressure and Wat Bang Riang.

Carol's weekly update 22 march

Welcome to another weekly roundup of my posts and what a week it was last week I finally got back on-line properly after nearly a week on Sunday…

Starting the weekly roundup was my post for the recipe for Jalapeno peppers stuffed with cream cheese…They are really quite yummy and judging by the response the post got so did many others think so as well.

Stuffed jalapenos cooked

Next was my monthly post over on the Recipe Hunter...It was the letter B in my trawl of the culinary alphabet… Not many of you had heard of Barding which sort of surprised me …If you haven’t either then all will be revealed and so much more if you read the post.

THE Culinary Alphabet collage letter B

It was then Fruity Friday but it was not published until the Sunday when I was finally back online.

Not being able to get on-line sort of threw me somewhat and it has been a funny week this week I have felt a bit disjointed and not quite with it…

Monday saw the re-posting of one of my older posts about Healthy foods which may help reduce the blood pressure…Again a very popular post…Blood pressure is something so many people suffer from and much can be done by exercising and looking at what you eat… word of the year…haha

Bootcamp was next… How to eat the foods you love and lose weight…Moderation and no excuses is my mantra…as if we don’t follow a sensible eating plan then we are just letting ourselves down…No one else just yourself!

No More Excuses

Who do you cheat??? Yourself!

Now I eat meat...Yes, I do and fish… But I also like meat-free days…My friend Richard whom I first met in Phuket and who moved to Germany shares his love of cooking with me…We both love experimenting and he made this awesome Chilli with lentils...He also made a Thai dish with lentils which I will share with you very soon…

Richards vegetarian chilli

Lentils I can do…It’s this Tofu which I haven’t yet tried and my OFFER is still open if anyone cooks with Tofu please share with me and I will promote you on my blog if you have tried and tested recipes with Tofu you can guest post…I DON’T AND HAVEN’T EATEN TOFU…EVER…DO I WANT TO? NOT PARTICULARLY….I am being honest here…Tempt my taste buds!

I try most things...Come on this is the girl who eats ants eggs, crispy fried insects and has tried fermented fish and Durian…Not Tofu! NOT YET!

Wednesday it was over to Sally’s for my weekly Food column and this week I had a recipe for some lovely lemongrass skewers,,,I was watching MKR today and two of the contestants made some quite similar but moulded the meat mix around sugar cane which sounded very nice although I love lemon so would probably prefer using lemongrass skewers still.

cropped-for-web Sally Cronin

Lastly my first post for a week over on Orienthailiving which is a post on Wat Bang Riang which is a lovely temple situated in the hills in the Phrang Nga district.


I hope you enjoy these roundups I like them as I can catch up all in one place …I hope you all have a brilliant weekend wherever you are…xxx

If you would love to connect with my other social media then I have added my links below it would make me very happy to see you there and have a chat as I get very lonely as the only European woman where I live so this is my outlet to have a chat in English.

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Happy Weekend xxx

Just Pickled… Pineapple

Just Pickled collage

We just love pickles and I am discovering so much that can be pickled that I hadn’t even thought of pickling and have been amazed at the taste of some of them…Who would have thought…Pickled watermelon rinds??

Today I have pickled Pineapple with Jalapenos…Will we like them? I will have to wait a few days but I love the pickled watermelon so can’t see why we won’t love the Pickled Pineapple.

Pickled Pineapple

Pickled Pineapple.


  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander

Pickled Pineapple Ingredients

3 sterilised jars with lids.

Let’s Cook!

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

Pickled Pineapple shallot and jalapenos cooking in vinegar mix

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

Pickled Pineapple.

Leave for 1-2 days before eating.


N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I used some I had already pickled this time …I will try fresh ones next time and compare the taste.

If you use pineapple juice the cut down on the sugar you use.

If you enjoy pickles what unusual pickles do you make????? Please let me know in comments…I would love to know 🙂 x

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Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Lemon Grass Chicken and Jamaican Chicken Wings

Time for my cookery column once again…Two completely different chicken recipes both delicious and a lovely recipe for Thai peanut sauce…I hope you enjoy!

Smorgasbord - Variety is the spice of life

I just love cooking with citrus fruits not only are they healthy but they add such a lovely zing to a dish don’t you think?

Today my dishes includes either Orange or Lemon and when I was thinking about this and don’t ask why because I haven’t a clue my brain just wanders at times and goes off on a tangent.

But the Children’s Nursery rhyme Oranges and Lemons, said the bells of St.Clements sprung to mind…Who remembers that? We used to play that game at parties and in the school playground…Did you?

Today I give you a recipe which was originally given to me by my friend Mamik who comes from Indonesia… she makes the most awesome Beef Rendang which I will share with you another day…

These chicken skewers are lovely and moist and making them on lemon grass skewers just enhances that lovely lemon flavour.

Lemon grass…

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Healthy Eating…How to lose weight and eat the foods you love!

No more diets 20 March

It is getting really hot here and I know some of you are not so lucky and as my friend Sally very nicely puts it you are freezing your assets off.

Therefore I have picked a lovely  Thai Pork salad for those of you in warmer climes or who just fancy some Thai food and a lovely vegetarian Chilli for those of you who don’t eat meat or have meat-free days.

Something for everyone my protein shake this week is a Mango and Apple one as mangoes are now in season  I bought some when I went to the market and when I arrived home one of my neighbours had dropped in a big bag of mangoes. What to do with all those mangoes was soon solved…

I made mango chutney with some and some of the green ones we slice and eat with a spicy Thai dip as a snack… The remainder I froze in portions to use in my protein drinks or smoothies.

To make Thai spicy dip:
Finely chop one small shallot, 1 clove of garlic, finely slice 6/8 fresh chillies, add 3 tbsp fish sauce and 2 tbsp fresh lime juice…I stir in a little-chopped coriander. If the dip is too salty add a little warm boiled water.

Lovely to dip your fresh mango in…

Before I forget… How is everyone getting on??? Are you on track and starting to shed some pounds/kilos…Are you losing your sweet tooth??? Are you finding it hard???Please speak to me in comments and if you have a favourite recipe then please message me and I am happy to share it…

Thai food is a great choice for gluten-free and dairy-free eaters because it is rice-based and uses a lot of coconut milk. … Traditional Thai soy sauce is gluten-free, but just be careful when eating out as restaurants may use wheat based Chinese soy sauce.

Thai food is low on carbs,  includes lots of fresh vegetables and herbs and most dishes are cooked very quickly so everything retains its colour and flavour, in fact, preparation most times takes longer than the actual cooking.

This Larb recipe can be made using chicken or Pork. I have used Pork Mince for this.

Larb Moo.

Thai Spicy  Pork Salad

Ingredients: Serves 1-2 people.

  • 200 gm Pork or chicken mince.
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice.( recipe below)
  • 1-2tbsp Fish Sauce.
  • Small amount palm sugar….I use it sparingly or not at all.

Lets Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.


Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Thai spicy pork salad

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Thai Basil leaves.

Serve with steamed boiled rice /Thai sticky rice or if you don’t want to eat rice it is lovely served in lettuce cups.

As an accompaniment serve with sliced cucumber, sliced white cabbage, green beans and Thai basil leaves.

Thai’s eat a lot of raw vegetables with Larb which is why it’s a fairly healthy meal and if a chicken is used it has even fewer calories.

It is an ideal dish if you are watching the calories as are many Thai dishes.

NB: To make dried rice mix, Take a thick bottomed pan and put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have any) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

I hope you enjoy this dish as much as I do…I love this salad.

Next, I have this lovely meat-free dish made by my friend Richard…He is not vegetarian but likes to have meat-free days.

Vegetarian Chilli.

Richards vegetarian chilli


  • 1 large onion roughly chopped
  • 1 carrot finely chopped
  • 1 stick of celery finely chopped
  • 1 tomato finely chopped
  • 1 tbs tomato paste
  • 3 cloves of garlic
  • 3 chillies
  • A handful of chopped green beans
  • 100gm  black lentils
  • 125 gm of mushrooms finely chopped.
  • 2 tsp each of cumin, chilli powder and coriander powder.
  • I can of red kidney beans

Let’s Cook!

Saute your onions in a little oil and they are transparent 2-3 minutes then add chopped garlic and cook for a further 2 minutes then add all the other vegetables including the lentils…

Add the tomato paste and then the spices cook for 15-20 minutes until all the vegetables are soft and then add the kidney beans, cook until the lentils are soft. Check the seasoning and add salt and pepper as required.

Lovely served with courgette ribbons, cauliflower rice or on a small jacket potato. 

I asked Richard if he soaked his lentils and he said no as they like them al-dente I myself do not cook very much with lentils and so I soaked mine. I think with lentils it is down to personal choice.

Richard also said that the chilli had as good a texture as one he usually makes with meat. It certainly looks very tasty in his photo…Doesn’t it??

You can also use basic vegetable mix and add a creamed potato topping to make a lovely shepherds pie.

Thank you, Richard, for sharing your vegetarian chilli with us…

Now tell me honestly how is your new eating plan going do you find my hints and tips helpful???

The protein shake we tested this week was a Mango and Apple Protein Shake.

MANGO Protein drink


3/4 cup of coconut water or liquid of your choice.

1/3 cup of greek yoghurt

1 Cup of frozen Mango

1/2 a green apple peeled and sliced

2 cheeks of lime juice ( optional)

1 tsp of chia seeds per glass ( optional)

I didn’t add any sweetener to this mixture as it was sweet enough for me but if you need a little more sweetness then add some honey.

Play with your fruits and flavours as long as you stick to the measurements when making a protein drink.

I still much prefer the very first protein drink I made the Raspberry and Beetroot Protein Drink   

It tastes amazing and the colour just pops it is such a vibrant pink colour and all natural ingredients… If you missed this post it gives you further information on making your own protein drinks and what alternative liquids you can use instead of my prefered coconut water.



Moderation... I haven’t mentioned that word today …Is it working for you? How is the 80%/20% going? I really find it works well for me and if I add a couple of pounds then I rein it in and make sure I get them off…Far better to shed a few pounds than let it keep totting up and that few become a lot…Also, I don’t eat very late in the day anything that I fancy I will have no later than about 3pm as if I snack too late then I  don’t want my evening meal and then I do want to snack…

I also never eat until I can’t move…I am used to finishing my meal and thinking I could just eat that little bit more but I know if I do then it becomes uncomfortable and I don’t like that overfull feeling…

I am quite hard on myself really … But stubborn and single-minded enough to tell myself enough…Moderation…

Until next week when I will give you a few more healthy recipes maybe some soups as I hear that it is very cold for some of you … I am going to be pickling some Pineapple with jalapeno peppers now doesn’t that sound awesome and by special request from little Lily a pineapple shake…she loves the shakes as she doesn’t get them in the village no mod cons there …Now it is school holidays she is staying here and a great little helper she is she helped her daddy make meatballs for tonight’s dinner which were very nice but filling.

Exercise...Mine has been a lot less this week as I pulled my calf muscle and it was nearly better when I misjudged a very small incline where it shouldn’t have been and pulled it so it is again giving me a little gyp…Not as bad as it was but enough so I can’t walk as fast as I normally do also I think that I will need an early morning walk as it is getting too hot to walk in the middle of the day…

How is your exercise going?…What do you love to do?…Walk, run, go to the gym, swimming

If anyone else has a lovely healthy recipe they wish to share then please let me know…

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Healthy Food which may help to reduce your blood pressure and recipes…

lady holding veggies

This is an updated post from last year which I thought deserved another airing as this is a very important subject and something which affects very many people and also something which we could help control by eating sensibly and the right foods really can make a difference…We only have one body and need to take charge and give it all the help we can… This post contains health information from Sally and recipes from Moi with some additional chat from Moi as those who know me well know that I just love to talk and my fingers are an extension of my mouth… lol… I hope you enjoy this post and take away some positives…

via Healthy foods which may help reduce your blood pressure.