Category Archives: Recipes

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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Smorgasbord Blog Magazine – Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

My very first Food Column over on Smorgasbord which is hosted by the wonderful Sally Cronin… I do hope you enjoy my first post 🙂 Enjoy!

Smorgasbord - Variety is the spice of life

I am so pleased that Carol Taylor has joined the blog in a new capacity as the food columnist. I will leave Carol to introduce the topics that she is going to be sharing each week and also a delicious recipe for

Carol Taylor’s Food Column – Introduction and Egg Drop Soup.

Hello, I am beyond excited to be asked by Sally to host a cookery column in her new magazine…Thank you Sally x

Many of you know me by now but for this first post on the cookery column I thought I would set up my stall and tell you a little more about myself.

My passion for cooking and writing is all consuming, I love to cook, find new recipes, unusual foods and living here in Thailand I am discovering foods I haven’t seen before, tasted or even heard of.

The world of blogging has also opened up…

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New Year, New Resolutions mmmmm sort of, Maybe, Hell no!

Another post from my archives and as you can see I have never been hot on New Year resolutions but passionate about writing and cooking…I hope you enjoy my blast from the past… 2015 to be precise…Enjoy your Sunday xxx

Retired? No one told me!

Come on…own up…which category do you fall in?

Ok then I’ll go first…well events sort of overtook me…….here they come the excuses….do you know what…didn’t make any!  That’s that over with then…….

I am an Author and that’s official……Officially a published author   here is the link for you.

So for those of you who aspire to be an author, I’ll tell you my story:

All through the years I have loved and have written( mostly never finished) I was the bain of my teacher’s life as I remember writing pages and pages for my homework or maybe not ever really told just imagined at a later date that I must have been.

Read books galore.

If I wrote a letter it was probably akin to War & Peace.

Never imagined anyone would want to read what I had written or even tried to find out, just carried on…

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My 2nd ever blog post from 2014


Update from 2014…Lily is now 5 yrs and at school…The farm has expanded and we are growing turkeys as well as other fruits and vegetables… I haven’t had another prang…since the last one! I hope you enjoy this earlier post…Happy New Year!

via Growing older is inevitable. Growing up is optional!

Christmas Recipes: Homemade Stuffing

Christmas Turkey or Christmas dinner would not be the same without stuffing now would it…Here are some of my festive stuffings for you…I hope you enjoy and my thanks go to Esme for having me over to guest post on her wonderful blog…Please pop over and have a look there are some lovely recipes from around the world and all tried and tested 🙂


Wow..where does the time go??? We think we have lots of time and then that clock just whizzes around and before we know it…Christmas is upon us…

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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 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…


avocados-386795_640 (1)

  • 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…


mexico-2303112_1920 (1)


  • 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…


I can also be found over on my new blog Orienthailiving it would be lovely to see you there and if you sign up for my newsletter then i will give you a FREE How to make Thai Curry pastes PDF…




Smorgasbord Health – Cook From Scratch with Sally and Carol Taylor – Walnuts are all they are cracked up to be!

Nearly the end of this series but I am looking forward to next year as I will be doing a cookery column in Sally’s magazine…Exciting for me…and at my age who would have thought ?…Never too late… I hope you enjoy our joint venture into the health benefits of the Walnut and the recipes…

Smorgasbord - Variety is the spice of life

Welcome to the series where I share the health benefits of some of the healthiest foods in our diet and Carol Taylor enhances their natural goodness with stunning recipes.. This week let’s go nuts!

Walnuts are all they are cracked up to be!

Evidence of walnut consumption was dug up, literally, in Southwest France during excavation on Neolithic archaeological sites dating back over 8,000 years. It appears that there were walnut groves in the hanging gardens of Babylon and in Greek mythology the walnut was highly revered and temples built to honour it.

The Latin name for the tree, Juglans Regia, comes from the Roman civilisation where it was called Jove Glans or the Royal nut of Jove. The nut and the oil have been used since ancient times, both as a food and for dyeing wool and are now worldwide commodities.

Walnuts are very versatile – chopped up on…

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