Category Archives: Recipes

Christmas Pickles…Ho Ho Ho!

Christmas before we know it…It will be here and upon us…Every year I try to get ahead of myself and it has taken a lot of years for me to do that…Here are your pickles all in one post…Enjoy!

The Recipe Hunter

jar chutney christmas

Thank you, Carol Taylor for your awesome monthly posts.

Visit and connect with Carol via https://twitter.com/TheRealCarolT
Blog: Retired? No one told me!

Prepared, tried and tested by Carol Taylor as

well as her new blog Carolcooks

It’s that time of the year when we think we have a while to go before the Big Day…Christmas..and then we realize the weeks have just flown by and we haven’t done nowhere near everything we should have done ….Some things take a while to ferment and be at their best like pickled onions others like the cucumber pickles you can do at the last minute.

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Horapa Moo….Pork and Holy Basil

Pork and Basil……..recipe as promised.

Ingredients:

For 1 serving.

100 gm pork loin sliced finely

2/3 birds eye chillies. cut in small slices.

2/3 cloves garlicSAM_6054 finely sliced.

2 long beans( snake beans) chopped in small pieces.

2 stems Thai Holy Basil.

1 tbsp Oyster Sauce.

Shake or 2 of Maggi ( seasoning sauce)

1/2 tsp black soy.

Method:

Put tiny bit oil in small frying pan.

Add Oyster Sauce, Maggi and Black Soy stir to combine.

Add chillies and garlic and cook for  1 minute then add your finely sliced pork loin-stirring until cooked about 2- 3 mins. Add Green Beans and Thai Holy Basil cook for further 2 mins.

In the picture, I have served it with cauliflower rice but I also serve with steamed rice it depends just how I feel…

Enjoy!

This is one of my favourite dishes….Holy basil is also used when making Thai Green Curry and also Thai pork salad.… Called Larb here……Holy basil is truly a  lovely herb….

I hope you enjoy recipes which are all tried, tested and authentic….

I can now also be found over on my new blog called Orienthailiving where I am taking you  on a journey to my favourite place…Thailand… There are recipes, traditions and places to see…

Until next time stay safe, have fun and laugh a lot…..

Matcha Tea Cookies…

green match cookies

I am quite getting into this Matcha Tea…It might have something to do with the fact that it is everywhere here…In all the shops and on the cake stands everyone seems to use a lot of Matcha its in the ice cream so I thought it was about time I had a go at making my own….Matcha Cookies…

Ingredients:

240 gm ( 2 cups) All purpose flour

15 gm Matcha Tea powder ( Cooking grade)

170 gm butter softened

130 gm sugar icing sugar ( confectioners sugar)

Pinch of salt

2 large egg yolks

50 gm white chocolate

Let’s Cook!

Sift the flour and matcha tea powder together.

Beat the butter until it is smooth and creamy add a pinch of salt and blend.

Add icing sugar and blend until soft and light add the beaten egg yolks and blend until smooth.

Gradually add the flour and matcha powder mixture and blend until smooth. Stir in the chocolate chips.

Cut the dough in half and shape into two cylinders about 1.5 cm in diameter and each cylinder about 7 inches in length. Wrap in cling film and chill for at least 2 hours or overnight.

A tip..to keep the cylinder shape sit the rolls on a bed of rice…

When ready to bake…

Pre-heat the oven to 350F(175 C) and line a baking sheet with baking paper.

Remove the dough from the cling wrap and cut into 1/2 inch thick slices place on baking sheet leaving a gap between the cookies.

Bake for 15 minutes or until the edges go slightly brown ( ovens vary). Cool on a wire rack. If they don’t all get eaten straight away the biscuits will keep for 3-4 days in a lidded container…

The first time I baked these the comments were they were not sweet enough..they were for me but some prefer sweeter biscuits but white chocolate doesn’t have the sweetness of milk chocolate so next time I will sprinkle a little sugar on the top before I cook them.

If you wish to read more about the difference between Green Tea and Matcha powdered tea I can be found over at this link…It would be lovely to see you and you would get a warm welcome…

Until next time stay safe, have fun and laugh a lot as it is such good medicine and FREE…

 

 

Smorgasbord Health 2017 – Cook from Scratch with Sally and Carol Taylor – Don’t forget to eat your Purples – The Aubergine

The Aubergine….we all have eaten or cooked Mousaka or Ratatouille haven’t we?? Here are some different recipes for the aubergine which I hope you will enjoy…

Smorgasbord - Variety is the spice of life

Welcome to the series where I provide the nutritional health benefits for a food and Carol Taylor works all week in the kitchen to provide delicious recipes to include in your regular diet. I hope you will go over to her new blog which she has just started: http://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/ and discover more about her beautiful home in Thailand.

Before we enjoy another wonderful selection of recipes from Carol Taylor it is time to look at the health benefits of this richly coloured vegetable.

Don’t forget to eat your purples! – The Augergine history and health benefits.

There are certain foods that on my shopping list regularly as daily or weekly additions to our diet and others that we might have a little less often.. One of these is aubergines which I love but only eat occasionally as I have a tendency towards gallstones. If you do not suffer from either gallstones…

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Fish Friday….Thai Squid Salad.

 

Another authentic Thai recipe…

Squid Salad

I used to hate squid with a passion…..the only squid I had ever tasted was those squid rings in batter..fried to death and tasting like a rubber tyre…that is until my son bought his Thai girlfriend home and she introduced me to this amazing salad with the softest squid I have ever tasted. Doesn’t that just look amazing?

Ingredients:

400 gm(14 oz) baby squid.

5 Spring Onions. (sliced)

5 sm shallots.( thinly sliced)

20 cherry tomatoes. ( halved)

half sm cucumber sliced and quartered.

Coriander big bunch or again to taste…I like lots…(chop)

Mint. ( optional)

1-3 birds Eye Chillies chopped( seeds optional)

2 tbsp Fish Sauce.

Half lime,  juice.

Palm Sugar ( up to 2 tbsp ) again optional I don’t use it but depends on personal preference.

Let’s Cook!

Clean the squid. Getting all membrane off and remember to pull out the plastic quill.

Cut head/parrots beak off leaving the  tentacles( best bit)

Slice squid into 3/4 to inch slices.

Heat a small amount of water in a pan and add squid,  cook until opaque less than a minute, Drain on kitchen paper and combine with other ingredients.

Again TASTE and check seasoning. You cannot taste too much. It is just getting those delicious Thai flavours of sweet, sour, spicy and salty just right for you..it took me a while so just keep tasting…

Squid Salad

I just love Thai food one because of the taste and also because of the ease of preparation. It takes longer to chop ingredients than to cook the dish the majority of the time. And as long as you remember to TASTE, taste and adjust seasoning to your personal taste and as you know by now I love chillies, fish sauce, coriander and mint in abundance.

Enjoy!

Serve with Sticky/ Steamed Rice or noodles.

Just in case you missed any of the previous weeks Fish Friday posts they are below:

British Fish and Chips 

Sea Bass with Lime, Ginger and Fennel

Prawns with Asparagus

My new blog link in case you want to pop over and have a look   https://myhealthyretirement.com

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Thank you for reading I do hope you have enjoyed the recipes and if you try them please let me know what you think…

 

Smorgasbord Health – Cook from Scratch with Sally and Carol Taylor – Pumpkin Seeds

Pumpkin seeds who would have thought just what health benefits that little seed can provide for us…Well…Sally has and it is all here in one post with recipes … A one-stop post for healthy food and good health information….I hope you enjoy x

Smorgasbord - Variety is the spice of life

Welcome to the series where I provide the nutritional health benefits for a food and Carol Taylor works all week in the kitchen to provide delicious recipes to include in your regular diet. I hope you will go over to her new blog which she has just started: http://myhealthyretirement.com/welcome-to-orienthailiving-my-first-post/ and discover more about her beautiful home in Thailand.

This week we are going to be featuring pumpkin seeds which are not only delicious but contain some very important nutrients that make this a snack that every man should eat once or twice a day.

When I was researching my men’s health book I came across some interesting statistics with regard to the very common problem of an enlarged prostate. In fact if you live to the age of 90 – 9 out of 10 men will have the condition!  Any man over the age of 50 who has a reduction…

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Fruit Infused Vodka

Oh Yes! Now, who wouldn’t love a gift like this??? and sooooo easy to make…..This one can go to the top of my to try list…. Hic

In Dianes Kitchen

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Do you want a great tasting Fruit Infused Vodka to add to your favorite mixed drinks? Or maybe you want a unique homemade gift to give out at the holidays. Here is your answer! I made these with strawberries, pineapples and blueberries and it only takes 3-5 days to make! The best part is it lasts indefinitely.

I was inspired to learn more about infusing vodka through a Facebook group called Cooking From Scratch on Debbie’s Back Porch.

Ingredients

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Rinse and pat dry the strawberries and the blueberries.

Cut the strawberries into small pieces after removing the top.

Cut the outer layer off of the pineapple, core it and cut into small chunks.

Measure two cups of each fruit and pour each fruit into a clean quart jar.

Fill each fruit jar with 80 proof (40% alcohol) or 100 proof (50% alcohol) Vodka.

80 proof vodka tastes better and 100…

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