Monthly Archives: July 2015

The best way to pay for a lovely moment is to enjoy it!

Pomelo Salad.

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Pomelo Salad or as it is known here Yum Som O is a wonderful light refreshing salad made with Thai Grapefruit( Pink Grapefruit) can be substituted and there is very little difference in flavour.

Ingredients:

2 Pink Grapefruit or 1 Pomelo.

12-16 peeled shrimps.

Sm.cucumber diced.

1/4 cup finely sliced shallots.

1/4 cup fresh Thai Basil or Mint.

1/4 cup Fresh coriander.

1/4 cup unsalted peanuts/cashews.

2 tbsp shredded coconut.

1 Red Chilli finely sliced.

Dressing:

Half to 1 lime.

3 tbsp Fish Sauce.

1-2 tbsp palm sugar.

1 -2 red chillies finely sliced.

Kaffir Lime leaf very finely sliced for garnish.

Method:

Pomelo Salad

  1. Set a pot of water to boil on the stove. Add shrimp and boil just a few minutes, until shrimp turn pink and plump and firm to the touch. Drain and set aside to cool.
  2. Place shredded coconut in a dry frying pan or wok over medium-high heat and stir until coconut turns light golden brown and fragrant. Tip coconut into a small bowl to cool and set aside.Repeat with shallots frying in a little oil until golden and crispy tip into a small bowl and set aside to cool.
  3. Prepare your grapefruit or pomelo, removing as much of the white peel as possible from the fruit. Break into bite-size pieces – 3 to 4 cups is a good amount. Set prepared fruit in a salad bowl.
  4. Add to the bowl: cucumber, basil/mint, coriander, and fresh chilli.
  5. Combine all dressing ingredients together in a cup, stirring well to dissolve the sugar.
  6. To put the salad together: Add shrimp to the salad bowl, then pour over the dressing. Toss well to combine. Add most of the toasted coconut, shallots and nuts, reserving a little for garnishing, then toss again. Taste-test the salad for a balance of sweet/sour/spicy/salty. Adjust to your liking, adding more sugar if too sour. For more depth of flavour, add a little Fish Sauce. Your salad is now ready to serve.  Top with reserved coconut, nuts and shredded lime leaf, and ENJOY!
  7. Tip: Like most Thai salad dressings, this is an oil-free dressing, so it doesn’t appear to ‘cling’ as well as oil-based dressings, naturally collecting at the bottom of your salad bowl. This isn’t a problem – just be sure to toss a little more than you would for a regular salad in order to saturate ingredients with the dressing.

This salad is better served and eaten immediately, the fresher the better. If preparing for a party, keep the dressing apart from the salad until you’re ready to eat, then toss them together just before serving.

I do hope you enjoy as this is one of my favourite salads, I do shred my Pomelo much finer though rather than having too chunky. But as with anything, it is personal preference.

We now have 4 days holiday as it’s Asalha Puja which is one of the national Budha days where no alcohol can be sold and all government buildings are closed, a bit like our Bank Holidays in the UK ….so it will be BBQ on the beach until next time have fun and be happy. Love you all xx

Shellfish Stock

A Great recipe for Shellfish Stock which I have been meaning to do for eons but thanks to ” The Domestic Man” we need to look no further. This is my first reblog so I do hope I have got it right this old grey matter can be a bit slow sometimes 🙂

The Domestic Man

I can’t believe that in five years of blogging, this recipe hasn’t been posted on The Domestic Man. There’s no excuse, it was very shellfish of me (sorry, I had to). To be fair, I did post a lobster stock recipe last year, so there’s that.

The idea for writing a shellfish stock recipe came from the fact that over the last couple months I’ve basically eaten my weight in crawfish; since we now live so close to Louisiana, it’s really cheap when in season, and super fresh. Heck, there was even a crawfish festival in the town we live in a while back. But I was always bothered by the fact that everyone throws their crawfish shells away afterwards, so I started bringing them home to make stock. Instructions on how to make stock with other shellfish, like crab and shrimp, are also provided below.

One of my…

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Laughter is timeless, imagination has no age, dreams are forever.

Hello from sunny Phuket where some will say I am living my dream ..well never wearing stiletto’s again is one of them realised..Long live bare feet and flip-flops!

Anyway I digress by popular demand especially for Susan and Ian ( and lets see how close mine is to an Aussie staple.

 

Ta Daa!

Beetroot Chutney:

Ingredients:

1.5k Beetroot.

3 Brown Onions.

3 Apples (Granny Smiths)

450ml Balsamic vinegar.

80ml Fresh Orange Juice.

350gm raw sugar.

1/2 tsp ground cloves.

2 large sprigs Rosemary.

Method:

Set oven at 200c. Wrap Beetroot in foil and bake for 1 hour. Remove from oven and allow to cool.

Chop Onions and Apples finely, chop cooled Beetroot and put in large pan.

Add remainder of ingredients. Except for Rosemary.

Stir until sugar dissolves, add Rosemary, reduce heat and simmer for at least 1 hr or until mixture thickens slightly. When ready , remove Rosemary and spoon into sterilised Jars.

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This can be enjoyed in Burgers or with cold cuts meat.

My next recipe for those of you who love fish is a Thai Squid Salad. This is one of the very first Thai dishes I was shown how to make  and a favorite with my grandson and for me wh had only ever had the dreaded rubbery battered squid a revelation and a converted eater os squid wether it be in a salad or curried which is also very yum and to follow in another blog.

Ingredients:

6 small baby squid, cleaned and sliced in 1/4 in strips.

2 birds eye chillies, sliced.

3 shallots sliced.

10 cherry Tomatoes, quartered.

Bunch coriander chopped, I use stalks as well as love the taste of coriander.

1-2 tbsp Fish Sauce.

Juice of half Lime.

Method:

Cook squid in boiling water for 1 to 1 half mins (too long and it will be rubbery)

Remove from water. Add chopped tomatoes, chillies, shallots and coriander.

Mix gently to combine.

Add fish sauce and Lime juice and Taste and taste again..if more fish sauce or lime juice required then add a little at a time and taste. I use quite a lot od fish sauce and lime but this is not to everyone’s taste so I can’t say it often enough “taste” and if more is req add.

thai squid salad

This is a lovely refreshing salad, serve with steamed  or Thai sticky rice and enjoy.

Have a lovely relaxing Sunday until next time ..Enjoy..Love you all x

 

 

If you can dream it, you can do it!

One of my very first posts and toe dipping into the world of blogging.

Retired? No one told me!

29 days to Christmas …yikes…. Best get that ham curing …I have  lots of different recipes on my Pinterest  Boards but I will also give you my tried and tested  home cured ham recipe next week….promise!

But as   promised in last weeks blog….see I don’t forget…  one of my favorite Thai dishes  Nam Dock Nua ( Beef Salad).

This week sees me having my 1st Thai Language lesson. So watch this space…..I’m sure progress will be slow…even very slow…ha ha but at the moment I only speak Nik noy Thai ( very little.)

I have also been ploughing through Word Presses how to..for beginners..thats me! ….. Have managed to add FB, Linked In and Pinterest buttons so that’s a result…. so my aim is to be able to do one thing a week sooooo…..what does that mean for you…my faithfull followers ?…….who knows? certainly not me!…….Could be change of header or pictures absolutely anything!…So…

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Yesterday is history. Tomorrow is a mystery.

Allelujah  yesterday is now history…..too much vino methinks…no I don’t think….I know! Ooops!

Well what a mixed week, meeting with friends, some happy news  and some so very sad and it makes you realise how mortal we all are and lucky to find out if tomorrow  really is a mystery….

It’s a lovely sunny morning here and after all the Rain, Thunder, Lightening and the power cuts. This weather sure does play havoc with ones Skype and Internet.

Not to mention that the ants who much prefer coming inside to braving the elements and we have had those in gigantic proportions even coming up the loo and a scorpion also thought it would venture inside mmmm….but it’s one of the joys of living in paradise.

But the upside is the Coconut Palm is heaving so lots of fresh coconut juice to drink and the grass is growing at the speed of light and the flowers are blooming.

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The kitchen has also been  a hive of activity this week we have been  making ice cream ..a raspberry,banana and coconut milk one. Bread and Butter Pudding, Meat Pies and a Fish Pie. Everyone loved the fish pie except for one and you always get one don’t you who said my idea of a fish pie is one which has mussels, squid, fish, prawns etc..unlucky we had a bog standard Fish Pie but this said person finished up the leftovers the next day still saying mmmm but would have been nicer with……… He is still breathing…..ha ha

Fish Pie.

Ingredients:

For the mashed potato topping.
  • 1kg potatoes, peeled and chopped into large chunks
  • 2 tablespoons butter, zest of 1 lemon
  • Salt & Pepper to taste.Fish Pie
For the fish pie filling.
  • 500ml (2 cups) milk
  • 1 bay leaf
  • 200g frozen hake fillets.
  • 200g frozen smoked haddock fillets.
  • 300g fresh uncooked prawns ( peeled)
  • 2 onions sm or one large, finely chopped.
  • 1 carrot, finely chopped.
  • 3 garlic cloves, finely chopped.
  • 3 tablespoons flour.
  • 1 heaped teaspoon English mustard.
  • 40g (1/2 cup) mature cheddar, grated.
  • Juice of half  lemon.
  • Salt & pepper to taste.

 

  • Place potatoes in a large pot of boiling water or in a steamer and cook until soft.
  • Mash the potatoes then mix in , butter and lemon zest. Season to taste.Pre-heat the oven to 200°c.
  • To make the fish pie, poach the fish ( not the prawns) in the milk with the bay leaf. When the fish is cooked, remove the fish and flake into large chunks. Reserve the milk.
  • In a large, oven-proof frying pan fry the onion and carrot in a splash of olive oil until soft and fragrant. Add the garlic and fry for another 30 seconds.
  • Add the flour and stir then add the milk the fish was poached to create a creamy sauce.
  • Add the English mustard and fish including prawns and stir well then add the cheese and lemon juice and stir.
  • Season to taste.
  • Top the fish filling with the mashed potato and create indents with a spoon which will become nice and crispy in the oven.
  • Place the pie in the oven and allow to bake for 30-40 minutes until the top is golden brown and crispy.
  • Remove from the oven and allow to cool for 10 minutes then serve.
  • Note: I don’t cook prawns with fish but add prawns right at the end when adding cooked fish to sauce this way the prawns will be lovely and succulent .
 And enjoy! Until next time have fun love u all xxx

 

 

 

 

Age and glasses of wine should never be counted!

It’s been a busy week this week we have been Baking Pies and Apple Crumble. We being me and my little helpers. One egg washed the top of the pies while the little  one made biscuits for daddy. She…little Lily always loves the left over pastry and it keeps her amused for a while. Cutting and rolling, cutting and rolling.

Aston does more grown up jobs like egg washing the pies and blitzing the crumble topping in the food processor.

Lilyaston11698512_10207250580479774_2245769583564409988_nNow it’s Nan’s turn to cook.

Lemon Chicken.

Ingredients:

4 Chicken Breasts( skinless)

2/3 cloves garlic.

1 tbsp capers ( rinsed)

2 tbsp chopped parsley.

Half lemon sliced.

1/4 cup lemon juice.

1/2 pint chicken stock.

5 tbsp Olive Oil.

2 tbsp Butter.

Parley for garnish.

Method:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat,  with 3 tablespoons olive oil. When  start to sizzle, add  2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Add another 2 tablespoons olive oil. When oil starts to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock, capers and garlic. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning and add lemon slices and parsley. Return all the chicken to the pan and simmer for 5/10 minutes depending on size of breasts. Remove chicken to platter. Add 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Lemon ChickenServe with Boiled Rice or Potatoes and Vegetables.

Enjoy! If you like Lemon and Capers then this dish is for you .

Have  a lovely weekend everyone until next time love you all x