Tag Archives: Recipes

Some like it hot! We like it hotter!

spicy-1923785_1920

 

Courtesy of my friend Mamik this is one hot curry… A post from a while ago but for those of you who missed it..prepare for the morning after eating this…

For this week only a reblog of a favourite an Indonesian Curry and a beautiful Thai Salad..your taste buds will sing and dance…

Next week I will be back at Sally’s with my cookery column and the lovely Sally who will I am sure have plenty of tales to tell us about her birthday celebrations…We missed you Sally xx

 

via Smorgasbord Blog Magazine – The Food Column by Carol Taylor – For all you Hot Curry Lovers.

Advertisements

Smorgasbord Blog Magazine – Carol Taylor’s Food Column – And these are? Water Chestnuts

Water chestnuts one of my latest finds…I always seem to discover something new at every market I visit…I hope you enjoy this post which was written for my food column on Smorgasbord and hosted by the wonderful Sally. Sally will soon be off on her birthday jolly and I hope you have a wonderful time Sally xx

Smorgasbord - Variety is the spice of life

And these are? Water Chestnuts

Wandering around a food market in Wanon, Northern Thailand…and losing myself among the sights and smells of beautiful tempting Thai food. I spied a few fruits and vegetables which were unknown to me and this one. Although once I knew what it was then I recognised the taste ….without knowing the name I was puzzled I sort of knew the taste but didn’t connect the dots…lol

We were talking and looking for these a few weeks ago when were thinking about what to cook for dinner and reminiscing about the Chinese food we remembered having years ago with these crunchy water chestnuts in..you never got many just a few slices… I was then looking in the shops at imported goods to see if I could them and no luck…Then there they were the other day right under my nose and fresh ones….strange world… When your…

View original post 961 more words

Healthy Eating…How to lose weight and eat the foods you love…

board-1848736_1920

Welcome to my Tuesday ( Bootcamp) where we have sensible conversations on what we eat and enjoy… Yes, enjoy!

Just to recap on last week what have you been drinking??? ANYTHING NEW??

Have you stopped drinking something unhealthy and replaced it with something better for you???

Tell me…talk to me…I don’t want to know how much you weigh or why you ate 10 doughnuts… Your body, your health and you only cheat yourself… Here endeth the lecture… Haha

This should be fun…I love my food…I love living…I have much I want to do… I don’t want to be sick with anything that I have control over…Notice I said I..moi..me..myself…

Just a quick recap of last weeks post.

https://blondieaka.wordpress.com/2018/02/06/healthy-eating-how-to-lose-weight-and-eat-the-foods-you-love/comment-page-1/#comment-7592

What have I been drinking this week?... My first drink of the day…A small glass of hot water, with a tbsp of apple cider vinegar, 2 tsp raw honey and about a tsp of freshly grated ginger…

Apple cider vinegar with honey and ginger

I do alternate my drinks every so often but I also think this has helped curb my sweet tooth…Oh yes…This girl used to love her cakes and sweets…I still do but I don’t crave them anymore and if I do see something and think I fancy that then I may buy it but can just have a piece or one sweet and really enjoy it…but truly I couldn’t eat the whole packet like I used too… Is it my age? Has cutting out sweet, sugary drinks and caffeine curbed my sweet tooth???

Over to you...

What changes have you made to your drinks??? Tell me in comments I would love to know …

Before I turn to what I snack on as promised…

It’s Pancake day today! Shrove Tuesday and tomorrow is the start of Lent.

https://blondieaka.wordpress.com/2018/02/10/shrove-tuesday-aka-pancake-day-mardi-gras-or-fat-tuesday/

I am having a pancake…complete with Lime and sugar( i Can’t) get lemons… I am going to enjoy it! I am not going to feel guilty and neither should you…

We cannot go through life avoiding all these days of the year which tempt us with …yes unhealthy goodies…Can we???

board-1848736_1920

MODERATION…Simples!

Enjoy!

My snacks.

Honestly, I don’t snack a lot but when I do… I have a fridge full of pickles, Pickled Jalapenos and I eat a small piece of feta cheese and a couple of cherry tomatoes.

Pickled cabbage ( Pak dong), Pickled onions, pickled cucumber and Pickled Garlic…occassionally I pickle watermelon rinds and pickled eggs. All little nibbles to enjoy!

https://blondieaka.wordpress.com/2017/07/26/healthy-eating-just-pickled/

I might make a small bowl of fresh salsa or guacamole( occasionally) and here is where the moderation kicks in IF I eat Doritos ( moderation)

But make your own healthy chips for dips…

Salt and Vinegar Kale chips.

kale-2317181_1920

Just tear leaves from a bunch of kale then toss in 2 tbsp of Olive oil, I tbsp of Apple cider vinegar, 1 tsp of sea salt and 1 tsp of maple syrup.

Spread on a baking tray and bake at 180 for about 10 minutes turning after 5 mins and bake until crisp and dry. Cool down and enjoy either on their own or with some fresh salsa…

Vary kale chips by adding some garlic…Play with your flavours get the kids to help…

Beetroot and rosemary chips

Peel a medium beetroot and thinly slice with a mandolin if you have one or use a vegetable peeler. Arrange on a baking tray and sprinkle with a little Olive oil. Bake 180 degrees for about 20 minutes until the edges dry out. Sprinkle with a tsp of chopped rosemary and bake for a further 10 minutes. Cool on a wire rack they will crisp as they cool down.

apple-3100673_1920

You can also make healthy chips from apple, banana, pineapple, pears and papaya.

Do you make your own healthy chips? If so share your recipe with us in comments or PM  me and I will add it to my blog…

I hope you are enjoying the insight into what I eat …Feel free to add your tips…Let’s all share our knowledge and get healthier…Let’s protect our bodies from ageing and preventable diseases…We won’t stop everything but we can help ourselves as much as we can by being aware, by applying moderation and no excuses…

Until next Tuesday enjoy your food and laugh a lot… and share any good practices you have…we all want to know…I want to know…I am not perfect I just try to do what I can to preserve this old body of mine…

Moderation and cook from scratch using the best produce I can…If you can grow your own ..great… It is what I try to do and it works for me…

Don’t forget to share your healthy recipes … I will promote you and your blog…

Lastly!

Just don’t forget the exercise…walking is mine…What’s yours ???

Thank you for reading enjoy your week and be happy xx

 

 

 

 

Fruity Friday…Pomegranates…

The Pomegranate with fruit like beautiful red jewels glistening in the sun always makes me think of far-off climes and hot sandy deserts.

pomegranate-open-196800_1920

It just says eat me it is another fruit which grows in abundance here and I can see the little pomegranates as I type. The branches swaying in the gentle breeze.

It has beautiful flowers and is grown as an ornamental tree because of these.

Although not native to Japan or Korea it is widely grown there as when they mature the bark makes unusual, twisted patterns and hence this tree is very suitable for Bonsai trees some trees live up to 200 years.

Originally from Iran, it has been successfully cultivated throughout the Meditteranean and North India. It grows very successfully from seed and we have many pomegranate trees here..well in almost every garden, this edible fruit is a berry and the tree is extremely drought tolerant so suited to the climate here and other Asian countries.

Medicinally the fruit rind is used to treat chronic dysentery and diarrhoea. The pulp and seeds are used as a laxative.

Like many people I was put off by getting those little seeds out from the surrounding membrane don’t they make a lot of mess? but if you separate the seeds in a bowl of water it is much easier to do. Tricks of the trade so simple when you know how!

They make wonderful juices, smoothies, garnishes for cooking…I just love seeing those little red jewel-like berries scattered over some lamb, duck or just a simple eggplant dish and Pomegranate syrup is a lovely thing and elevates many a dish.

Lovely in a cocktail as well…just saying…lol

Just make a lovely gin and soda cocktail and add a handful of pomegranates and a splash of the syrup..very nice and a beautiful pink colour.

Pomegranate seeds are also used to make a spice called anardana which is very popular in Indian and Pakistan cuisine it is made from the dried seeds of the pomegranate and then ground to a fine powder. It is used as a flavour enhancer in many dishes from salads, meats, smoothies and yoghurts.

Pomegranate salad eggplants

I cannot buy pomegranate syrup/ molasses here but it is is very easy to make and I love it poured over Ice cream.

Let’s Cook!

To make the syrup you need

  • 4 cups of Pomegranate juice
  • 1/2 cup of sugar
  • 2 tbsp lemon juice.

Put the arils….which is what the fleshy coloured coverings are called into your blender and pulse just enough to break them up. Strain through a fine-mesh sieve. You will need enough to make 4 cups of pomegranate juice.

Put the juice into a large wide pan on the medium heat until the sugar has dissolved, let the juice simmer until it has reduced to about a cup or a cup and a quarter and is nice and syrupy. Pour into a sterilised jar/ bottle, cool and keep in the refrigerator.

Because Pomegranates vary in their sweetness and acidity you may need to add more or less sugar/lemon juice. 

Guinea Fowl, walnut and pomegranate stew.

Guinea fowl with pomegranates and walnuts

Ingredients:

  • 1 free-range guinea fowl jointed into 4-6 pieces
  • 1 ltr of fresh chicken stock
  • 2 tbsp olive oil
  • 2 large onions sliced
  • 6 cloves garlic sliced
  • 300 gm walnuts shelled
  • 1 tbsp light brown sugar
  • 2 tbsp tomato puree
  • 125 ml pomegranate molasses/syrup
  • 1/2 tsp ground cinnamon
  • Garnish with a handful of pomegranate seeds, coriander, parsley, tarragon, chives mint or basil and some sliced spring onions.

Let’s Cook!

Toast the walnuts on a baking tray in the oven at 180 degrees/gas 4

Then whizz them in the food processor I have a small little chopper until they have a smooth texture, scrape the sides down occasionally it will look like a smooth peanut butter.

Put the walnut mix in a large pan add the chicken stock and 1 ltr water and bring to a simmer cook until the mix has reduced by half stirring often so the walnut mix does catch and burn about 45-50 mins.

Heat the oil in a wide shallow dish when hot add the seasoned guinea fowl skin side down fry over a medium heat until the skin has browned.

Turn over and sear the other side transfer to a plate and cook the remaining pieces the same way. Set the plate to one side.

In the same pan add the onions and on a medium heat cook for about 10 minutes stirring often add the garlic and cook for a further 2 minutes then add cinnamon, sugar and tomato puree bring to a gentle simmer and add the walnut mix and the pomegranate molasses bring back to a gentle simmer add the guinea fowl legs skin side up and cook for  30 minutes. Add the breasts making sure everything is evenly placed to ensure even cooking and cook for a further 20 minutes or until the guinea fowl is cooked through. Check the stock every so often and if it is reducing too much top up with chicken stock or water and gently stir.

Once ready check and adjust the seasoning you are looking for a sweet but sharp, savoury balance of flavour it might require more molasses or sugar.

Scatter with the pomegranate seeds and a garnish of the freshly picked herbs.

N.B Guinea fowl can be tough to portion so get your butcher to do it or use chicken portions or baby quail.

This can be made a day or two in advance just loosen the sauce with some water when reheating.

Serve with rice or couscous…It is a lovely rich dish and ideal for that special occasion I just love the flavour the pomegranate molasses impart to this dish.

Enjoy!

Lastly, Pomegranate vinegar makes a lovely present and is also very nice and can be used to make a very nice personal gift which any cook would be pleased to be given.

vinegar-1924191_1920

I use apple cider vinegar as it is readily available but a good quality wine vinegar can be used or a balsamic vinegar as it gives a sweeter tasting vinegar.

To make you will need equal quantities of pomegranate seeds to vinegar. What I do is decide on the bottles or jars I am using and measure the vinegar in that then once I know the amount of vinegar I then work out how many arils I will need( they must be deseeded)

.Put the pomegranate seeds in a saucepan and flatten them to release the juice ( use a plastic cup or something to flatten the seeds.

Bring them to a slow rolling boil not completely boiling so as to release the pomegranate juice and turn off the heat. Pour everything into a sterilized jar or bottle and cover the top loosely and allow to cool completely.Once cool put the cap on the jar or bottle and store in a dark cool place or in the fridge the flavour will develop as the days go by…When ready to use strain the vinegar you can add some molasses to strengthen the flavour or add sugar to sweeten.

It can be used as a drink by adding a tbsp or two of vinegar to a glass of water and sweeten with honey. OR used to make salad dressings either on its own or by mixing with Olive oil, garlic or mustard.

It also makes a lovely Christmas or birthday gift..who doesn’t like a bottle of a handmade vinegar…

I hope you are enjoying these Fruity Fridays …Thank you for reading and I hope you love the recipes …If you do please share on your favourite social media xxx

 

 

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…

View original post 1,401 more words

Orienthailiving…my new blog

 

santas-elf-2999729_1920Good morning from sunny Thailand…I hope all your Christmas preparations are going really well and you are not too frazzled…I love the Christmas songs and have been playing them non-stop here and I have the only Christmas tree in sight where I live….but it is warm and sunny and no snow although keep the pictures coming as I love them…I feel the cold for you…

Slade..One of my favourites!

I have some great pressie ideas over on my new blog and I would love it if all my faithful followers who I wish a very Happy Christmas would pop over and pay me a visit.

Orienthailiving

Follow me on there and if you sign up to my newsletter do I have a treat for you????

A Free pdf on how to make your own Thai Curry Pastes no less…

Tassabahn Market curry paste

Authentic Thai recipes …You will be the envy of your friends and you could even make some as a lovely Christmas Gift…Now that would be so lovely to receive personally made by you!

.

ancient-1807518_1920

My link to Orienthailiving please pop over and see me… and if you would share or reblog that would be lovely as sharing is caring …..I wish you all a Happy Christmas and a peaceful, healthy new year.

Love and Hugs Carol xxx

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…

View original post 2,706 more words