Category Archives: Retired! No one told me!

A crab sandwich!

She has that look and she has baguettes and I have heard her say….It’s the letter “C”  THIS WEEK.

I thought she was sticking to chillies?????

Surely she is not putting me between that baguette and with a Chilli!

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EEEEEEEEK!

She so is….

Ingredients:

6 individual sized baguettes or wholemeal bread or your own choice of bread/roll.

300gm of fresh picked white crab meat…..yikes that’s me!

I red chilli finely chopped, you can remove seeds….she so is and in bed with a chilli!  I can’t even scuttle away she has taped my claws together.

5tbsp mayo.

1 tsp fresh lime juice.

2 tbsp flat leaf parsley finely chopped.

50gm rocket

Butter to spread on rolls.

Salt.

Lets’s Cook!

Butter your rolls or bread of choice…..I sometimes use cream cheese.

Mix the chilli and lime juice into the mayo.

Gently fold in the parsley and the white crab meat.

Taste and season with a little salt..the salt brings out the flavour of the crab.

Put the crab mixture on the baguette and top with rocket.

Enjoy!

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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I’d like my crayons back, please.

Love It! It is true to say we are given a pack of crayons when we are very young and then they are taken away to be replaced by the mundane things deemed necessary for our learning and advancement through that which is life!

 However, we all need to be able to soar and fly and reach new heights so yes ” I would like my crayons back,please.”

And learning I am, learning new skills almost every day wether it be how to make ” Sour Dough” or how to ” Track changes on Word” or just “How to.”

Marvelling sometimes at how much this old brain of mine can absorb.

My bestest friend is ” Mr Google ” because if he doesn’t know then it doesn’t exist…well in my world. I’m sure someone, somewhere would disagree with that..but who cares? not me!

And yes that element of being afraid of what people think  seems to have abandoned me and I think  for the best because it brings with it that sense that I can do almost anything if I put my mind to it.

Sky diving NOT being one of my ” I wish I could ” Ha ha….

Today is short story day, very short but a story penned by me as I am finding a penchant for short stories now and again so here goes…… This one is about circumstances and peer pressure.

Kevin.

 

“Why can’t you be like your sister? Look at her school report. Its brilliant. Don’t just stand there like a dummy!  Answer me.”

Kevin had no answer  he  just hung his head wishing the ground would swallow him up.

” Stupid bitch I hate you” he muttered.

“Go to your room and stay there. We are taking Sally shopping.”

Yadda, Yadda, Yadda, Kevin just switched off.  I hate you all he thought. Talk about Miss Goody two shoes what does she ever do wrong? They don’t like my friends, how I dress….nothing!

Kevin’s phone rang.

“Hey Kev,  what’s up?  Wanna come over?”

“Can’t, me old lady she’s grounded me again”

“Oh come on Kev, climb down the drain pipe your old dear will never know.”

Kev thought for a nano second, and then going to the window he shinned down the drain pipe to the ground. Rounding the corner at the end of the street Kevin saw his friends Tom and Stevie coming towards him.

“What’s up Kev?”

“My old man and lady going off on one again. Goody two shoes got another good school report.”

Tom nudged Stevie.

“Come on then Kev lets show them. I know an old dear who doesn’t  lock her door.”

Kevin followed them.

Don’t normally write about peer pressure but been a lot in the news lately.

Love you all.. more recipes in my next blog, the Beef Rendang was amazing and Gin & Tonic Cake  is my next to do  cook, doing boring things at the moment like cooking more beetroot to pickle..they keep eating it.

 

Until next time bye for now xxxx

 

Nothing is impossible, the word itself says ” I’m possible!………Audrey Hepburn.

That’s true, so chins up and onward we go! And my what I never thought I would do was?????? With the help of a Mojito or 2…… absolutely out of my comfort zone and…….

Amazing ! What Fun! went to Improv last night and it was brilliant..I recommend anyone to try it..amazing time ..still buzzing..and if you don’t know what it is, its short sketches e.g someone picks a page number in a book.You pick the part you are playing. One person says a sentence anything whatever they are thinking and you reply exactly what is written down( but they don’t know what your script is they are just doing their own impromptu of the top of your head ..get it ? such fun…. wow what a night.

Anyways….

I have decided that I am going to do more cooking or more experimenting. In other words gonna try to make at least one new dish untried by us every week.

Also I will have a guest blogger next time Clara Wiggins who has written an amazing book for expats with lots of hints and tips. So watch this space and you will meet Clara next time……

Curry Plant seedlings..yipee.. thanks to a very kind gentleman who just requested a picture of my curry when I make it. There are some nice people left in this world. They are growing well and making new little leaves..exciting cos green fingered I am not really…

Have been busy pickling away and have pickled cucumbers, beetroot and shallots and although the recommended time to allow those flavours to develop is at least 3 weeks not in this house it’s not! I will need to pickle some more shallots very soon.

Anyway back to cooking:

Today it was stuffed Apple and Cranberry Pork and it was amazing..so here we go the recipe for you guys.

The recipe was featured on Ema Jones blog, Food 4 Your Mood and very tasty it was. Thank you Ema for sharing it got the thumbs up in this house. My pics aren’t as good as Ema’s but I try.

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Rub for the Pork Loin.

4 lbs Pork Loin,

Bacon ( enough to cover Pork Loin)

Salt & Pepper to taste,

1 tablespoon Olive Oil,

2 finely chopped Garlic Cloves,

1 tablespoon chopped Thyme,

1 tablespoon chopped Rosemary..

Cut a pocket through one end of the tenderloin. Place the centrist downwards. Don’t slice through the other end. Season in and out properly with salt and pepper.

Mix together above ingredients and rub into pork loin ,cover and put in the fridge for an hour.

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While the Pork is absorbing all those lovely flavours prepare the stuffing mix.

For stuffing Pork Loin.

Half cup Vinegar,

1/4 teaspoon salt,

2 small diced red onions,

Olive oil as required,

1/2 bottle Lager Beer,

3/4 cup Brown sugar,

1 teaspoon Cinnamon,

tbsp chopped ginger,

2/3 cup dried cranberries,

1 teaspoon Mustard Seed,

1/4 teaspoon ground cloves,

1/2 teaspoon crushed red pepper,

4 peeled and chopped Granny Smith Apples.

Method:

Finely chop Red Onions and cook in Olive oil until soft.

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Add Apples and ginger, stir and cook for 5 mins.

Add remainder of ingredients stir to combine and simmer gently until mixture thickens and reduces.

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Cool slightly before stuffing loin.

Stuffing the Loin was quite messy so I think next time I make this I will use one of the small round plastic refill sauce bottles the ones you buy to take on picnics. The top when unscrewed is quite wide so stuffing mix should go in,  do not replace lid and insert into split and hopefully it should squirt down without too much mess. Well that’s what I am going to try.

Stuff loin and then cover with bacon slices.Put tin foil on top as bacon cooks very quickly and remove foil about ten mins from end cooking to brown bacon. Rest loin or 10 mins before carving.

SAM_6896Rest, carve and serve we made the gravy from the meat juices and pork stock and it was lovely. Served with vegetables and crispy roast potatoes..mmmmm.

So next time it will be Beef Rendang which is an amazing Indonesian dish  and Clara Wiggins as My first guest blogger yehhhh!!!!

Have a lovely day love you all xx

If Your Dreams Don’t Scare You, They Aren’t Big Enough!

So be scared, be very afraid and the sky will be the limit, ask any successful person who has and they will agree…dare to dream…..

I am and it took me long enough..ha ha…but now I am and now I will… so watch this space……. and carry on dreaming…I DARE YOU!

What is scaring me? at the moment Scrivener….but armed with a webinar, u-tube etc I will master it! Yes I will, of course I will, piece of cake, I will!

Anyway..FOOD….it was my eldest daughters birthday last week and as we were chatting she told me she had a great birthday brekkie and had Banana bread with Passionfruit Butter.

Well after said conversation finished I turned to my best friend ” Mr Google” and lo and behold it looked easy and sounded yummy.

So into the kitchen I went…. after I sourced the Passionfruit pulp, bought lovely big bag, ready pulped , no additives or mess and that’s what I like, frozen and ready to go and will last for a few Pavlov’s and more Passionfruit butter and maybe  a fruit shake or two..a bargain! and who doesn’t love one of them?

Banana Bread.

Ingredients:

2/3 ripe bananas .

1/3 Cup melted butter.

1 cup sugar ( I only used slightly less than 1/2 cup) don’t like it too sweet.

1 egg beaten.

1 tsp vanilla essence.

1 tsp Baking Powder.

11/2 Cups Flour.

Handful walnuts chopped( optional)

Oven 350/175 degrees.

4 x 8 inch loaf tin.

Method:

Mash Banana, Stir in butter.Mix in Baking Soda and salt.Stir in sugar,egg and vanilla.Mix in flour.

Bake for 1hr- 1hr 10 mins.

Cool completely before removing from tin.

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Passionfruit Butter/ Curd:

Ingredients:

Pulp of 5 large passion fruits. ( I used my frozen pulp) thawed of course and half cup.

150g butter .

100g  sugar.

Juice of half a lemon.

1/4 teaspoon salt.

5 eggs beaten.

Method:

Melt butter and sugar in a heavy bottomed (or enamel) saucepan on low heat. Add lemon juice, salt and passion fruit pulp. Mix well. In a bowl, whisk all 5 eggs lightly. Increase heat to medium-low and add the eggs to the passionfruit mixture, whisking with a whisk. Continue cooking for a couple of minutes, whisking continuously. Once smooth, stir with a wooden spoon while cooking. The butter is ready when the mixture becomes thick and coats the back of the spoon (pouring cream consistency/store-bought pouring custard consistency). Remove from heat. Fill in lidded jars and store in the fridge for up to two weeks.

Note:

Because egg sizes may differ, if you find the mixture is too runny (slides off your spoon very easily), whisk in another egg and also add a tablespoon of butter. This helps thicken the butter to lemon curd consistency.

My guinea pigs were at our lunch before Majong where we all take a dish and it recieved an overall thumbs up in other words it was yummy. So enjoy.

Until next time. Love you all xx

There are no shortcuts to any place worth going!

 

 

Well that’s a sweeping statement but true.

I am at a crossroads , I think, what to do?, where to go?, who with? when? why? shall I ? shan’t I ? will I? won’t I? the brain just whirls around and around in never-ending circles.

How many of us have agonised like this over our jobs, our kids, parents, holidays, cars, husbands, wives, boyfriends, girlfriends, lovers, what to have for dinner? …well gotta eat!

I think it’s amazing that we ever get anything done given all of that.

Isn’t the human brain just  awesome ?

At last we have rain..yippee, surveying my garden this morning there are a few branches on the grass , oh yes and we had wind….the sun is showing it’s self albeit with a watery smile. It’s Songkram…Thai New Year…water fights galore..the shops full or not so full now of water pistols of varying colours and sizes..the fun will soon begin….

But not before I have had my morning cuppa.

I have been planning my way forward for the next year as in where I want my book to be..Finished would be good.

I plan to write a children’s cook book as my grandchildren love cooking even little Lily who is four  is a dab hand with the Mortar and Pestle and she can do mushrooms albeit they are different shapes and sizes ha ha. Aston at 12 a bit more proficient so I’m thinking lots of pics and simple recipes for kids to do.

And improve my blog as in change a few things..ha ha should be fun ‘cos the mind knows what I want to do..It’s the doing..so lots of U-Tube Tutorials later it will…I’m being positive here..take shape so that’s some of my plans..oh and finish my book!.

I have been experimenting making my own Smoothies, and I love it…the blender is just about working I needed a new rubber washr it was pouring out the bottom…. so who looked with the lid off.?????… No folks No pictures..just use your imagination …you are writers after all

Still researching the Sour Dough …… but we have Hot Cross Buns ..recipe on  the previous post….

And trying  different foods that is one thing I love about living here it is a melting pot of different cultures and recipes..yum..yesterday I had Bobotie it was great…. it is the National Dish of South Africa and very good.

My recipe for you this week is a simple Chicken and Mushroom Pate ( one of my grandsons favorites) and so quick to make.

Ingredients:

450gm/11b Chicken Livers.

4 Chestnut Mushrooms finely chopped.

220gm/8oz Butter.

2/3 cloves garlic finely chopped.

2/3 shallots finely chopped or small brown onion.

1 tblsn Brandy.

1tsp Mustard Powder.

Salt and freshly ground pepper.

1 bay leaf and 3 cranberries for decoration.

Method

Melt 4oz of butter in pan add chopped onions and cook until soft but not coloured. Add mushrooms about half way through cooking.

Add garlic and chicken Livers and fry until cooked through.

Add Brandy..my hands wobbled at this stage and I deviated slightly from said recipe..I put 2 spoons in..ha ha.

Season well with salt and freshly ground pepper.

Place Liver mix and 2oz of remaining butter in food processor and blend until smooth.

Taste and season again with salt and freshly ground pepper.

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Put in Ramekin or small dish, decorate with bay leaf and 3 cranberries ( I used small lime leaves as had no fresh bay leaves.

Chill and serve and enjoy!

Well that’s all for now until next time I hope you enjoyed my ramblings. x