Smorgasbord Round Weekly Round Up – Sir Tom Jones, King Arthur, Brussel Sprouts and Author Media Training

Another great weekly roundup and I hope between us we have gained some converts to the very underrated brussel sprout I also look forward to tomorrow when my top two on my bucket list will be revealed…Nothing out of the ordinary but given my advancing years I need to get a wiggle on…lol

Smorgasbord - Variety is the spice of life

Welcome to the weekly round up where I share my posts from the week and also those of my guests. Those guests are providing a much valued different perspective on topics that I might not cover normally and I thank them so much for their work and time that they spend creating their posts.

Also news of some new ways to promote your books and blog this week and tomorrow the start of the new Sunday Interview show… The Ultimate Bucket List and to show you how it will look… our foodie guest writer Carol Taylor volunteered to be the first victim guest……going out just after midnight.

Resident musical director – William Price King is back with a new music series… the every youthful and dynamic Sir Tom Jones, and this week in the early years, William shares some of his early influences and hits.

Paul Andruss tackles the…

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Cancer Survivor Says CBD Oil ‘Saved Her Life’ After Doctors Said She Had 6 Months To Live

Ask anyone who knows me just how against drugs of any sort I am..Truly…I watched sacred plant and also saw first hand how a friend cured themselves of cancer…That started my belief in alternatives…This is another story of what I have witnessed myself….An amazing story which I urge you to read and do your own research 🙂

Tales from the Conspiratum

Four years ago, this cancer survivor was told she had “six to 18 months” to live. Today, she is advocating for the decriminalization of the life-saving herb.

Credit: mogaz news en

 No one wants to be told they have cancer — let alone an inoperable brain tumor, yet this is the exact reality Lynn Cameron was faced with in 2013. In December of that year, doctors informed the 48-year-old that she had just “six to 18 months” to live. You can imagine her devastation.

Determined to live, Cameron underwent several sessions of chemotherapy along with radiotherapy.

“I took a seizure on November 30, 2013, prior to which I had been quite well. I had a scan on December 10 and it showed a mass, and I was taken straight into Southern General at that point,” explained Cameron. “I was operated on on December…

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Eating healthy won’t break your wallet!

It is lovely to see another post where they promote healthy eating and show how you can do it and it needn’t cost an arm and a leg…


Does eating healthy have to be expensive? It is true that some food that are marketed as “organic”, and some food with more superior brand names can be more costly than others, however, there are tips to eating healthy and without breaking your wallet! Check out my top 6 tips to eating healthy on a budget.

Eat as much home-cooked food as possible. A typical restaurant meal usually costs around 30 to 50 dollars. With this amount of money, you can buy up to 2 to 3 days of healthy grocery depending on how big your family is. Also, eating at home allows you to avoid processed ingredients more easily. It allows you full control over what you eat, and allows you to choose the flavours you prefer.

Buy Ugly Produce. “Ugly” or “Blemished” is the industry term for cosmetically imperfect produce such as dented potatoes, curvy carrots and blemished…

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Hannah’s Challah French Toast

I just fancy some eggy bread and found this recipe…I have some blueberries so into the kitchen I go …

The Recipe Hunter

Hannah's Challah French Toast

Start or end your day with French toast made with rich homemade challah.

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Smorgasbord Health 2017 Rewind – Food Safety – Toxoplasma Gondii – Cats and other carriers.

Be careful and heed Sally’s advice if you have cats and are or trying to become pregnant. This can easily be prevented with a little care 🙂

Smorgasbord - Variety is the spice of life

Smorgasbord Health 2017

Handling food safely is of vital importance to our health. As children it is instilled in us that we must wash our hands after going to the toilet, and also before eating, but it is one of those rules that every generation learns, but is seldom explained in detail.

As a living organism we are host to parasites. Whilst we might like to think that it is only animals and particularly our pets that have worms and harmful bacteria, we provide just as welcoming an environment in our own bodies.

The real danger occurs in the very young and the elderly who tend to have either immature or repressed immune systems. The parasites or pathogens are able to take hold and overcome the bodies weakened defense systems.

Toxoplasma Gondii

There is one particular parasite that can not only cause problems for children and adults but also to an unborn foetus…

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The Recipe Hunter…Cook and enjoy! How to make Pizza bases and more…

Guest post by Carol Taylor.


Firstly I am going to tell you a little about myself. Retired to sunny Phuket, Thailand where we lived for 5 years. We have now moved to the North of Thailand which is vastly different. I say it is the real Thailand and am having so much fun exploring and learning new recipes, traditions which are being passed down through the generations and just how we are adapting to the way of life which is ours now. So join me as I tell you about our life and the authentic Thai food and also recipes which I am gleaning from people who pass through and maybe stop awhile and who hail from the 4 corners of the world. I also am writing a novel and a cook book well who doesn’t…lol…I am having an amazing ride and don’t want to get off so if you want to join me on my travels and share in my recipes then welcome it will be different and fun as I have been described by my writer friends as a quirky, whimsical English lady who definitely doesn’t know she has retired.

At the time my family and friends just humored me….lol

But now…who is right? Moi…..

I will be guest posting on The Recipe Hunter once a month and will be giving you the recipes for things that you can make at home, food that is healthier, food that will most of the time save you who doesn’t like that idea??

Yes, it may not have the storage life of shop bought goods but it also doesn’t have the nasties although some you can freeze or pickle. I will be dividing the posts and grouping foods together which I hope will make it easier for you to find recipes.

This month I am starting with Bread….I will be giving you recipes to make your own bread, pizza bases, nan bread, crackers..yes sometimes…lol and also some recipes for what you can make with left over bread all in one post….

Firstly a Pizza base…As I mentioned a bit earlier we have 6 children…now can you image buying Pizzas for all them hungry mouths? So I use to knock up a base or two and see what I had in the fridge to top it with…Let the kids help! The tomato base I made by cooking down some tomatoes and adding lots of herbs … This base can then be used for Spag bol, lasagne or another pizza…It keeps in the fridge for a few days or I would freeze it in portions.


Pizza Dough:
2 cups of plain flour
7 g packet of dried yeast
1/2 tsp of salt
1 tsp of sugar
2 tbsp Olive Oil.

Combine 3/4 cup warm water, yeast, sugar and salt in a jug. Whisk with a fork to dissolve. Cover with plastic wrap. Set aside in a warm place for 5 minutes or until bubbles appear on the surface.

Sift flour into a bowl. Add yeast mixture and oil. Mix to form soft dough. Turn onto a lightly floured surface. Knead for 10 minutes or until elastic. Place in a lightly greased bowl. Cover with plastic wrap. Stand in a warm place for 25 to 30 minutes or until the dough has doubled in size.

Using your fist punch the dough down and knead on a lightly floured surface until the dough is smooth.

To Cook: Spread the dough with your desired toppings and bake at 180C for 15 -20 minutes until the base is cooked through and golden.


This dough is enough to make one large or two small pizzas…When I was cooking for all my lot I used to make my pizza in my biggest tin and make a big rectangle pizza. Let the kids do the toppings and maybe section it up and do different toppings…Kids always eat what they help cook although they probably don’t need much encouragement to eat Pizza…Do they?

Flat Bread:
These are so easy to make… and you can fill them with your favourite fillings.
1/4 cup milk.
1/2 cup water.
2 cups flour.
1 tbsp Baking Powder.
2 tbsp oil
1/2 tsp salt.

To make flatbreads.

Sift dry ingredients together.

Add liquids and mix thoroughly…I used my food processor and it took literally 2 mins…. if that and formed a ball. If it is too sticky add little more flour. Divide into 8 pieces. Flatten with the heel of the hand and roll out very thin.

Flatbreads iuncooked

My first attempt at this and I didn’t roll mine out thin enough to start with.

Heat pan and cook 2/3 minutes each side turn over with tongs or fish slice and done… finito..ready to fill…easy peasy.

flatbreads cooked

Fill with a filling of your choice….These ones I filled with left over lamb

Thyme Crackers:

These lovely little crackers I whipped up in a trice and served with homemade salsa or cheese.


3 tbsp of fresh Thyme
2 cups of flour
1 tsp Salt plus extra salt for topping.
1 tsp sugar
1 egg white
3 tbsp butter
1 cup of heavy cream
Pre- heat your oven to 375 degrees.

Using your food processor pulse the flour, thyme, salt, sugar and butter, pulse until coarse crumbs.

With the machine running add the cream and process until a dough forms.

On a lightly floured surface knead for 1-2 mins and divide into 4. Shape these into rectangles and wrap in cling film put in the fridge to rest for 30 minutes.

Then lightly flour and roll out into a thin rectangle. Score the dough into 4 x 2 inch diamonds, brush with egg white and sprinkle with salt. Garnish with a thyme sprig. Bake 15-20 minutes.

Cool and break into individual crackers.



These crackers can be served with cheese or salsa, in fact, any dips…they can also be topped with poppy seeds instead of salt and thyme which makes a nice change.

The beauty of making your own crackers is you can make any shape you want.

Don’t you think the smell of fresh bread as you walk into your kitchen is one of the best smells ever?

I make far more bread now than I ever did one because I can only get a packet of instant yeast here and its big…If I don’t use it because it is so humid it goes off..Yes, you can freeze it but then I would forget and also Thai bread is not nice…it is sweet…So we either don’t eat bread or I make it so not much choice really.

This recipe is for my Buttermilk bread  



Now crumpets are an English dish…Just to demonstrate that I do have kitchen disasters…I do! And the most spectacular ones at that…Here is my recipe for crumpets

crumpets or pikelets

Served hot with butter these are awesome…

Now for my bread recipe…

5 cups of All purpose flour or bread flour (I think bread flour) gives a better taste.
2 tbsp instant yeast or 2 x 7g packets
2 tbsp sugar
1 tsp salt
2 cups warm-hot water (not boiling) or you will kill the yeast
1/4 cup of olive oil

Let’s bake!

Put 4 cups of flour in a bowl with the yeast, sugar, and salt.

Pour in the hot water and mix until combined it will be sticky add the remaining cup of flour gradually.

Turn the dough on to a board and knead for 5 minutes until the dough is smooth and elastic.

Put in a bowl and cover with a damp tea towel and leave to rise it should double its bulk.

When doubled punch down and divide into two, shape to fit 2 oiled loaf tins. Leave to rise again until it reaches the rim of the tin.

Bake in a pre heated oven on 400F for 40 minutes.

To soften the crust wrap the loaf in a damp t/towel.

What to do with your left over bread? Because we all get that…Well, you could feed the birds or you could make croutons by just cutting your day old or stale bread into little squares, drizzle them with some olive oil and pop into a hot oven…Lovely for serving with soup or salads.


Make breadcrumbs which freeze very well and then if you need a coating for fish or meat you have lovely homemade breadcrumbs instead of store bought ones…healthier and definitely cheaper.

Or make a lovely bread sauce to go with your chicken or turkey (recipe) will be in next month’s post so don’t miss it!

I save any odd bits of bread in the freezer and when I have enough I make a bread pudding, a bread and butter pudding or a lovely summer pudding which is a lovely mixture of fruits and bread and the bread soaks up all the juice from the fruit it is a lovely thing.

Ingredients: Summer Pudding:
200g Raspberries   plus a few extra to serve
225g Blackberries, plus a few extra to serve
100g Redcurrants, plus a few extra to serve
400g Strawberries hulled and quartered
140g golden caster sugar, plus a bit extra (optional)
400g bread slices
Clotted cream, to serve (optional)

Wash the fruit and place it all (except the strawberries) in a large pan with the caster sugar and 3 tbsp water. Gently heat for 3 mins until the juice from the fruit starts to seep out. Add the strawberries and cook for 2 mins more. Drain the juice from the fruit through a sieve set over a large bowl. Taste the juice and add a little more sugar if necessary.ine a 1.2-litre pudding basin with a double layer of cling film, leaving an overlap around the top. Remove the crusts from the bread and slice the loaf into 1cm-thick slices along the length of the loaf. Cut 1 slice in half widthways and trim the corners to fit into the base of the bowl – you may need to use both squares, trimmed to fit the bowl. Trim the slices to the correct length to line the sides of the bowl.

To assemble the pudding, dip the slices of bread into the fruit juice, and then use them to line the basin. Start with the bottom pieces, then lay soaked rectangles of bread along the sides of the bowl. If you have any gaps left at the end, patch these up with any remaining bread, but make sure you save some for the base.

Tip the fruit into the lined basin. Finish the pudding with a layer of bread to make a base, and then pour over any remaining liquid. Wrap the overhanging cling film over the top. Place a small plate, which will fit snugly on top of the basin, over the cling film and weigh down with 2 x 400g cans of tomatoes or beans. Leave the pudding weighed down in the fridge for at least a couple of hours, or overnight if possible. To serve, unwrap the cling film and place a serving plate over the pudding. Flip it over, remove the basin and carefully peel away the cling film.

Serve in slices with clotted cream, if you like.

Bread and Butter pudding is a lighter version than its sister bread pudding.


Ingredients for Bread and Butter Pudding.
50g/2oz butter, plus extra for greasing
8 thin slices bread
50g/2/3oz sultanas
2 tsp cinnamon powder
350ml/12fl oz whole milk
50ml/2fl oz double cream
2 free-range eggs
25g/1oz granulated sugar
Nutmeg, grated, to taste.

Let’s Cook!

Grease your dish/dishes with butter.

Now get your bread ready, butter one side of the bread and cut in fingers or triangles depending on what shape dish you are using.

Instead of butter, you can put jam or marmalade on the bread…Me I love it JUST with butter.

Take 2 eggs for a medium pudding or I sometimes use ramekins which then would make 4/5 small puddings, whisk the eggs and add the milk and cream…stir well.

Arrange bread in dish and sprinkle some dried raisins in between the layers finishing with the bread. Sprinkle a small amount of sugar over the top and pour the egg mixture over leave to absorb the egg mix, if needed top it up a little with milk.

Preheat the oven to 180C/355F/Gas 4.

Cook for 30/40 minutes if using a large dish or smaller ramekins take

approx 20/25 mins, cook until well risen and golden…Serve on its own or with custard.


Or my favourite a treacle tart this always brings back happy memories of my nana as she used to make a lovely treacle tart…Although why it is called a treacle tart I am not sure as we use Golden Syrup…

Treacle Tart and custard

One of life’s mysteries or one of the English languages little quirks.

I hope you enjoyed this post and all the different bread you can make at home and once you get used to making bread if you haven’t made it before then you can double up, freeze pizza bases…so much you can do to save time and money and without spending hours in the kitchen.

Next month it will be sauces and condiments…

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Prepared, tried and tested by: Carol Taylor

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Smorgasbord Health 2017 – Cook From Scratch with Sally and Carol Taylor – Brussel Sprouts.

Sprouts! You know you love them! Or do you????
I hope that after you have read the health benefits that Sally has presented for you and perused the recipes that you will be tempted to try them…They are coming into their season now and are at their best, so easy to prepare and cook…Enjoy!

Smorgasbord - Variety is the spice of life

Welcome to our weekly post where I look at the health benefits of my favourite foods and Carol Taylor provides delicious recipes so that you can include these foods in your diet. Brussel sprouts are not necessarily the most asked for vegetable by children as they do have a slightly bitter taste (actually the healthy element of the Brussels), but if you prepare them following Carol’s guidance, they should be a hit with all the family.

Variety is the spice of life….and our bodies need a wide variety of foods to extract all the nutrients it needs to be healthy.

We are just coming into the Brussel sprout season and I shall be taking full advantage. I eat cabbage all year round, but Brussels are so much easier to prepare and are a powerhouse of benefits all on their own.

The Brussel sprout is a miniature cabbage and is usually…

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