Smorgasbord Blog Magazine – Weekly Round Up – A Summer Party, Music, Myths, Food, Great Books and Laughter…You are invited.


I never thought that I would say that I was grateful for some rain this last week.. but I am. Hopefully not too little, too late for farmers whose crops have stalled. It is a lovely afternoon and have been enjoying some sunshine.. so have my feather family who bring me constant amusement.

My best buy this summer was a metre square three inch seed tray that has become the swimming pool for a wide variety of birds. The bird bath and seed tree we bought last Christmas has also been inundated and preparing meals has never been so much fun. Sally’s Cafe and Bird Spa….

At times there are at least 50 or more birds on the feeder and in the baths with everyone joining in together. The starlings are very keen and spend ages in there splashing around, but until recently I had only seen the sparrows taking dust baths. Until this week when they have clearly picked up a few tricks from the starlings, and today there were little birds having a high old time since early morning and they are still at it now.

Normally when the crows come down the other birds scatter. The crows are not acrobatic enough to use the seeders as intended, so they have worked out another method. One stands on the metal ring and bangs his head on the seeders so that they scatter the seed on the ground below for his mates. However, like elegant pole dancers they can be found hanging upside down on the fat ball holder rocking back and forth as they try to get a morsel. They usually come in a group of rowdy teenagers, but we have got a crow who is rather bedraggled and skinny who started coming down on his own. Much to our surprise the starlings, sparrows and tits ignore him and hang around, and I even saw him in the pool with three starlings this morning.

The only bird who is not welcome is the sparrow hawk who sits on branches in the hedge and pounces on my babies… They are protected in Ireland, but there is nothing to say that I cannot come out and shout at him and wave my arms around like a mad woman. It seems to have discouraged him but my neighbour tells me it spends a lot of time in her garden.. ah well…

The Smorgasbord End of Summer Party Weekend 25th – 26th August

Thank you for such an amazing response.  There are four posts over the weekend with the themes Brunch, Afternoon Tea, Dinner on the Saturday and Sunday Lunch. I am delighted to say that 3 spaces left for Brunch, 1 space in the afternoon tea,  and 2 for Sunday Lunch. The details are in the post and if you would like to be promoted then please do so quickly…

https://smorgasbordinvitation.wordpress.com/2018/08/09/smorgasbord-end-of-summer-party-weekend-august-25th-26th-2018-invitation/

Sally’s Cafe and Bookstore – update and new promotional opportunities.

I have updated the directory with the blogger daily and other opportunities to promote authors in the cafe so please take a read.  Also in the second post.. how to put your books on the shelves for the first time.

https://smorgasbordinvitation.wordpress.com/2018/08/11/sallys-cafe-and-bookstore-new-book-on-the-shelves-updated-free-book-promotion/

https://smorgasbordinvitation.wordpress.com/2017/12/27/sallys-cafe-and-bookstore-new-book-on-the-shelves-updates-free-book-promotion/

Anyway on with the posts that you might have missed this week and as always a huge thank you for William Price King and Carol Taylor for supplying the music and the food this week, and to you for dropping by.

The Music Column with William Price King – Summer Jazz with Diana Krall

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-blog-magazine-the-music-column-william-price-king-summer-jazz-diana-krall-part-three/

Writer in Residence rewind – Ionia by Paul Andruss.

I thought you might enjoy revisiting some of Paul’s ealier posts from the beginning of 2017 as he is on his extended break.. This week Ionia – Gods and Myths.

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https://smorgasbordinvitation.wordpress.com/2018/08/10/posts-from-the-archives-gods-and-legends-ionia-by-paul-andruss/

The Food and Cookery Column with Carol Taylor.

This week Carol makes good use of the spices she mixed last week to create some show stopping meals for the family.

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-family-favourites-and-spices-in-action-part-two/

Getting to Know You.

Delighted to welcome children’s author, poet and master confectioner Robbie Cheadle as guest on the Getting to Know You interview. A very busy mum who works full-time but still finds time to write, blog, and support so many of us here.

https://smorgasbordinvitation.wordpress.com/2018/08/12/smorgasbord-blog-magazine-sunday-interview-getting-to-know-you-with-robbie-cheadle/

Personal Stuff

Beatrix is about to end her very long and successful theatre career but what lies beneath the mask?

https://smorgasbordinvitation.wordpress.com/2018/08/11/smorgasbord-short-stories-whats-in-a-name-beatrix-behind-the-mask-by-sally-cronin/

From early man through to the current day, the birthright of one particular family is carried from generation to generation.

https://smorgasbordinvitation.wordpress.com/2018/08/12/smorgasbord-short-stories-whats-in-a-name-brian-the-birthright-by-sally-cronin/

Letters from America – 1985-1987 – My parent’s visit – Anniversary party and nearly lights out.

https://smorgasbordinvitation.wordpress.com/2018/08/09/smorgasbord-letters-from-america-1985-1987-my-parents-visit-rennaisance-festival-and-anniversary-party-and-nearly-lights-out/

Sally’s Drive Time Playlist – 1982 – Dionne Warwick and Survivor

https://smorgasbordinvitation.wordpress.com/2018/08/10/sallys-drive-time-playlist-music-to-get-your-weekend-started-1982blizzards-dionne-warwick-and-survivor/

Sally’s Cafe and Bookstore – New on the Shelves.

https://smorgasbordinvitation.wordpress.com/2018/08/06/sallys-cafe-and-bookstore-new-on-the-shelves-childrens-book-wheres-noodles-by-victoria-zigler/

https://smorgasbordinvitation.wordpress.com/2018/08/07/sallys-cafe-and-bookstore-new-on-the-shelves-hammers-holy-grail-by-b-r-chitwood/

Author Updates #reviews

https://smorgasbordinvitation.wordpress.com/2018/08/06/sallys-cafe-and-bookstore-author-update-reviews-ali-whitelock-jim-webster-d-wallace-peach-and-terry-tyler/

https://smorgasbordinvitation.wordpress.com/2018/08/10/sallys-cafe-and-bookstore-author-update-reviews-news-diana-j-febry-lorinda-j-taylor-and-john-w-howell/

Blogger Daily

https://smorgasbordinvitation.wordpress.com/2018/08/06/smorgasbord-blogger-daily-reviewers-monday-august-4th-2018-robbie-cheadle-d-g-kaye-and-colleen-chesebro/

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-blogger-daily-and-reviewers-tuesday-7th-august-2018pirates-with-mary-tod-writing-with-deborah-jay-and-historical-review-with-olga-nunez-miret/

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-blogger-daily-wednesday-august-8th-2018-interviews-and-guest-posts-janice-spina-the-story-reading-ape-and-the-sisters-of-the-fey/

 

https://smorgasbordinvitation.wordpress.com/2018/08/09/smorgasbord-blogger-daily-thursday-9th-august-2018-ani-zoe-lucy-bailey-and-twiggy/

Health Column

The components of our blood and Anaemia.

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https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-health-column-the-cardiovascular-system-and-the-components-of-blood-anaemia/

There has been a dramatic increase in cases of measles in some of the countries in Europe and there is a spike in the UK too. The most at risk are those with compromised immune systems and mothers-to-be and infants who have not been vaccinated.

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-health-column-measles-alert-for-mothers-to-be-infants-outbreak-europe-by-sally-cronin/

Nutrients the body needs – Phosphorus and bone health

https://smorgasbordinvitation.wordpress.com/2018/08/08/smorgasbord-health-column-nutrients-the-body-needs-phosphorus-and-bone-health/

Humour and Afternoon Videos

More weird facts and trivia

https://smorgasbordinvitation.wordpress.com/2018/08/07/smorgasbord-laughter-lines-or-in-this-case-how-to-be-a-know-it-all-weird-facts-and-statistics-part-five/

The last part of the weird facts and trivia

https://smorgasbordinvitation.wordpress.com/2018/08/09/smorgasbord-laughter-lines-or-in-the-this-case-be-a-know-it-all-part-six-the-finale/

Thank you very much for spending time here today and for your support.. enjoy the week .. thanks Sally.

 

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Smorgasbord Blog Magazine – Weekly Round Up – Tahini, August predictions and all that Jazz


Welcome to the round up of posts from the week you might have missed. The weather has been a little more variable over the last few days with a couple of days of decent rain which will please the farmers. Still not enough however to prevent a potential feed crisis as with the lack of growth in the fields, animals are having to be given feed that has been stored for next winter.  A very unusual situation for Ireland to be in.

I read today that the met office in the UK expects this level of heat to continue through to October. Whilst lovely for those who love bright sunny days, it does cause difficulties for not just farmer’s but the very young and elderly. There has been a spike in deaths in the last two months that is being blamed on the hot weather and so if you have an elderly relative or neighbour do check that they are staying hydrated. Unfortunately, they do tend to get into the habit of having their cups of tea and glasses of water at regular times irrespective of the weather. Under normal circumstances that can leave some of them with less fluid than they should be taking in, but in this kind of heat it can be dangerous.

August is a time when most summer holidays are enjoyed, so if you are heading out have an amazing time and look forward to hearing about your adventures in posts when you get back. We are staying put and to be honest, with the weather as it is, we are very happy to do so. The traveling to and fro to destinations seems to be more stressful than ever with airline pilot and air traffic control strikes, power outages and computer glitches due to the heat and traffic jams. Keep safe and take water and snacks!

My thanks of course to William Price King and Carol Taylor for their columns this week and to all of you who have been over and liked, commented and shared. It is always appreciated.

Here are the posts from the week.

The Music Column with William Price King – Part Two of the Diana Krall story

https://smorgasbordinvitation.wordpress.com/2018/07/31/smorgasbord-blog-magazine-the-music-column-william-price-king-summer-jazz-diana-krall-part-two/

The Food and Cookery Column with Carol Taylor

https://smorgasbordinvitation.wordpress.com/2018/08/01/smorgasbord-blog-magazine-the-cookery-and-food-column-with-carol-taylor-fajita-spice-tahini-peanut-butter-hummus/

Posts from Your Archives

Carol Taylor shares more fascinating insights into life in Thailand and this week the art of making charcoal which is a primary cooking fuel.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-posts-from-your-archives-travel-thailand-down-on-the-farm-making-charcoal-by-carol-taylor/

Sunday Interview – Getting to Know You with author Janet Gogerty

https://smorgasbordinvitation.wordpress.com/2018/08/05/smorgasbord-blog-magazine-getting-to-know-you-sunday-interview-author-janet-gogerty/

Esme’s August Forecast for your zodiac sign.

https://smorgasbordinvitation.wordpress.com/2018/08/01/smorgasbord-blog-magazine-esmes-august-forecast-after-the-eclipse/

Personal Stuff

Letters from America.. My parents arrive in Houston to great fanfare.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-letters-from-america-1985-1987-my-parents-arrive-part-one-stetsons-yellow-roses-pappasitos-and-chi-chis/

I decided to participate in the Blue Sky Tag for a little light relief on Friday… and tag some more victims…

https://smorgasbordinvitation.wordpress.com/2018/08/03/blue-sky-tag-time-for-a-little-fun-and-distraction-tgif/

Sally’s Drive Time #Music – 1981 – we settle into a chilly Welsh holiday cottage.

https://smorgasbordinvitation.wordpress.com/2018/08/03/sallys-drive-time-playlist-music-to-get-your-weekend-started-1981-shakin-stevens-and-diana-ross/

What’s in a Name Volume One Short Stories

Anne – Favour and Grace

https://smorgasbordinvitation.wordpress.com/2018/08/04/smorgasbord-short-stories-whats-in-a-name-anne-favour-and-grace-by-sally-cronin/

Alexander – Defender of Men

https://smorgasbordinvitation.wordpress.com/2018/08/05/smorgasbord-short-stories-whats-in-a-name-alexander-defender-of-men-by-sally-cronin/

Sally’s Cafe and Bookstore – New on the Shelves

 

https://smorgasbordinvitation.wordpress.com/2018/07/31/sallys-cafe-and-bookstore-new-on-book-on-the-shelves-kentucky-kernels-by-b-r-chitwood/

Author Update

https://smorgasbordinvitation.wordpress.com/2018/07/30/sallys-cafe-and-bookstore-author-update-reviews-daniel-kemp-toni-pike-marcia-meara-and-gigi-sedlmayer/

https://smorgasbordinvitation.wordpress.com/2018/08/03/sallys-cafe-and-bookstore-author-update-reviews-m-j-mallon-linda-g-hill-and-hl-carpenter/

Blogger Daily

https://smorgasbordinvitation.wordpress.com/2018/07/30/smorgasbord-blogger-daily-monday-30th-july-2018-margot-kinberg-hugh-roberts-and-reviewer-linda-hill-book-bag/

https://smorgasbordinvitation.wordpress.com/2018/07/31/smorgasbord-blogger-daily-tuesday-31st-july-2018-sherri-matthews-review-by-alison-williams-and-changes-to-wordpress-facebook-automatic-linkage/

https://smorgasbordinvitation.wordpress.com/2018/08/01/smorgasbord-blogger-daily-wednesday-august-1st-2018travel-with-jacqui-murray-publishing-with-anne-r-allen-and-free-books-with-stevie-turner/

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-blogger-daily-thursday-august-2nd-2018-stress-busters-interview-opportunities-and-korean-movies/

Health Column

If you have a teenager going to college in September it is important that you check their meningitis vaccinations are up to date.

https://smorgasbordinvitation.wordpress.com/2018/07/30/smorgasbord-health-column-meningitis-alert-uk-and-us-university-and-college-students-this-autumn/

How your digestive system deals with a chicken sandwich to boost your immune system.

https://smorgasbordinvitation.wordpress.com/2018/07/30/smorgasbord-health-column-the-immune-system-and-a-chicken-sandwich/

If you are thinking of becoming Vegan or perhaps someone in your family, it is important to ensure that you are still obtaining all the nutrients you need to be healthy.

https://smorgasbordinvitation.wordpress.com/2018/07/31/smorgasbord-health-column-a-vegan-approach-to-nutrition-an-informed-choice-by-sally-cronin/

Nutrients the body needs – Potassium – High Blood Pressure and Adrenal Glands

https://smorgasbordinvitation.wordpress.com/2018/08/01/smorgasbord-health-column-nutrients-the-body-needs-potassium-high-blood-pressure-adrenal-glands/

Eating Bacon and Cancer – two sides to the story.

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-health-column-eating-bacon-and-cancer-both-sides-to-the-story/

Humour and Afternoon Video

50 more weird facts

 

  • Polar bears are left-handed
  • Intelligent people have more zinc and copper in their hair.
  • Mark Twain didn’t graduate from elementary school.
  • Proportional to their weight, men are stronger than horses.
  • Pilgrims ate popcorn at the first Thanksgiving dinner

 

https://smorgasbordinvitation.wordpress.com/2018/07/31/smorgasbord-laughter-lines-or-in-this-case-how-to-be-a-know-it-all-weird-facts-part-three/

50 more weird facts

 

  • Venus is the only planet that rotates clockwise.
  • Apples, not caffeine, are more efficient at waking you up in the morning.
  • The plastic things on the end of shoelaces are called aglets.
  • Most dust particles in your house are made from dead skin.

 

https://smorgasbordinvitation.wordpress.com/2018/08/02/smorgasbord-laughter-lines-or-in-this-case-be-a-know-it-all-trivia-part-four/

Smorgasbord – Posts from Your Archives – #Travel – #Thailand – Down on the farm making charcoal by Carol Taylor


Welcome to the last in the travel posts from the archive of Carol Taylor, our resident food expert. This week the process of producing charcoal, one of the primary cooking fuels in Thailand.

This is the mud charcoal house where the charcoal is made primarily for fuel to cook…no mod cons here at all. Well not yet pretty much everything is done how it has always been done through the generations. The skills passed down and that is what I like here so much tradition still and in the main so much happiness.

But the lifestyle is hard there are some concessions to this and progress is slowly coming but much is still done the old way and by getting your hands dirty.

Making charcoal is an art…me I just said do you just throw the wood in and light it?….The look this crazy English lady got was a look of I suppose bemusement.

Of course you don’t, for a start the charcoal house cannot be built on or close to the water table or where the drainage is poor.

The wood must be properly stacked so that when it burning the air can circulate correctly but the beauty of it being on your land is that you can stack over a period time as you come across the wood.The wood must of course be dry and the time needed to complete the burn does depend on the moisture content of the wood and also the evenness of the stacking of the wood so this is all very important.

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WOOD DRYING PRIOR TO BEING STACKED.

Once it is correctly stacked it must be stacked vertically into the charcoal house then a fire is started or burning coals are put through the air vent at the top of the charcoal house once this has taken then the door must be sealed effectively to ensure proper air circulation.

The initial smoke which comes out through the top air vent and the air holes around the base is dense white smoke which after a few days turns to a blueish colour finally it becomes practically clear smoke.

Once the burn is complete then the opening at the top of the charcoal house is sealed as are the bottom vents.

This then takes 2-3 days to cool down, when the earth kiln is cool it can be opened but there must be a supply of water available in case there are any red fires still burning as they need to be extinguished.

carbon-592598_1920 charcoal

Once the charcoal is completely cold then it is bagged or put in baskets for home use or sale.

A typical fire for cooking on.

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Cooking the steak

This is a time-consuming and back-breaking task no one has an easy life here as I am finding out but kudos to them I am often just amazed and it has made me realise what an easy life I have had. With my running water, gas, electric all the mod cons and it has changed me and I hope for the better. When the house is built here yes there will be some luxuries but you know what I am not so bothered anymore.

I won’t be cooking over a small charcoal fire unless it is a BBQ but lots of things I used to have no longer hold the same allure for me it is definitely an eye-opener and maybe not the life for everyone. Just for this crazy, whimsical English lady, it is the life I have adopted and I love it!

If you missed my previous posts on Down on the farm I have added the links below. I hope you enjoy these posts please let me have your thoughts. Down on the farm Jambulan Plum

Thank you for reading about my life in Thailand I do hope you enjoy it 🙂

©Images Carol Taylor.

You can find the posts in the Food and Cookery Column in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Thank you for dropping in today and apart from this post and others on travel, you will find plenty of other topics covered on Carol’s informative and entertaining blog. Thanks Sally

Smorgasbord Blog Magazine – The Cookery and Food Column with Carol Taylor #Fajita Spice, #Tahini #Peanut Butter #Hummus


Carol Cook’s …My favourite spice mixes.

Welcome to this week’s Cookery column …This week I thought I would share with you some of my go to recipes ones which I make on a regular basis. My staples really I suppose ones, which I make quite often as they are family favourites.

As you know I mostly cook from scratch and it is something I have always done. Now more than ever as there are so many additives in products on the shelf.

Much of the time I either can’t get what I want here, or as it is imported, it is silly prices, but also because of all the negative articles about processed and manufactured food stuff.  I prefer to make my own as I know what it contains …So much now is laden with added sugars and preservatives that it is quite scary, and also increasing evidence that many chronic illnesses can be prevented or improved by eating less pre-prepared unhealthy foods.

This Chettinad Curry powder is one which I always make from scratch and it has lots of ingredients, but once you have measured them out and roasted them, all you have to do is pop them in a grinder. I have a small grinder and do it in a couple of batches it makes enough for 3-5 curries so it is always lovely and fresh.

Ingredients:

• 2 tsp black pepper
• 8 dried red chillies…
• 1 ½ tbsp cumin seeds
• 1 ½ tbsp dried coconut… I use fresh coconut which I dry but if you are unable to do that buy an unsweetened desiccated coconut.
• 2 tbsp coriander seeds
• 2 bay leaves
• 2 star anise
• 4 cloves
• 2 1” pieces of cinnamon
• 2 tbsp fennel seeds
• 10 curry leaves

Let’s Cook!

Dry roast all your ingredients in a frying pan or wok stirring to make sure you don’t burn them …Turn out on to a plate or board to cool down and then grind to a powder. Store in an airtight container.

Then make your curry as usual using your homemade powder. To test the strength of the curry you prefer, start with a smaller amount and add to it as necessary. I use about 3 tbsps per curry.

My next one is a Buffalo wing mixture which is so easy to make and I just make the amount I need at the time .

Buffalo Wing Spice Mix… For 2 lbs of chicken

Ingredients:

• 1 tbsp of chilli flakes or powder…I just grind some dry fried chillies and blitz.
• 1 tbsp sweet paprika
• 1 ½ tsp cumin powder
• 2 tsp cayenne pepper
• 1 ½ tsp dried garlic not garlic salt.
• 1 ½ tsp salt
• 1 ½ tsp black pepper.

Mix all the dry ingredients together put in zip loc bag with the chicken and about a tbsp of olive oil either seal the bag and move it about to coat the chicken or get your hands in the bag like we do and make sure the chicken is all coated. Put in the fridge for at least 20-30 mins and cook as normal.

N.B Depending on who I am cooking for I may add more cayenne or chilli flakes but as with all homemade mixes …Play with the flavours …Have fun.

My Final Mix is my Fajita Mix

Ingredients:

• 3 tbsp Cornstarch.
• 2 tbsp Chilli Powder.( I use dried chillies ground to a powder)
• 1 tbsp Salt.( I use Himalayan pink salt or mineral salt which is produced locally)
• 1 tbsp Sugar.
• 1 tbsp Paprika
• 2 1/2 tsp Powdered chicken stock/seasoning.
• 1 1/2 tsp Onion Powder.
• 1/2 tsp Garlic Powder.
• 1/2 tsp Cayenne Pepper.
• 1/2 tsp Cumin Powder.

I always make my own mixes as I find that I can save money by buying larger packs of spices and also I have a quicker rotation so the spices stay fresh and not linger in the cupboard forever.

This little dip is a recipe from Bali given to me by my grandson’s girlfriend it is very easy to
make but made more special by the addition of tamarind.

Called Rujak sauce it is lovely with mangoes or with chicken.

• Take 200 gm of palm sugar shaved.
• 15 gm of tamarind flesh and 5 tbsp of water leave to infuse for 5 mins and then drain and keep the tamarind flavoured water.
• 6 or more Thai chillies.
• 1/4 tsp shrimp paste and 1/4tsp salt.

Blitz all these ingredients together and you have fiery little sauce.

Thai Peanut Sauce.

Peanut sauce for use with satay or vegetables, pancakes or anything you fancy as it goes with almost anything. I love this easy sauce as it has so much flavour and can be made up really quickly.

Ingredients:

• 1 1/2 cup dry roasted peanuts (unsalted)
• 1 cup water
• 1 tablespoon sweet soy sauce
• 1 1/2 tablespoon sugar (palm sugar preferred)
• 1/8 teaspoon salt
• 1/4 cup oil
• 1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
• 6-8 dried red chillies (seeded and soaked in warm water)
• 3 cloves garlic
• 3 shallots
• 2 lemon grass (white parts only)
• 1 inch galangal
• 1 tablespoon coriander powder (optional)

Let’s Cook!

Crush the peanuts with mortar and pestle or mini food processor until quite coarse and set aside.

Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smells spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly.

Simmer on a low heat while continuing to stir for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay or vegetables.

N.B. I use fresh peanuts and dry cook in hot pan just make sure you keep stirring or shaking them as they cook very quickly.

I just love this peanut sauce and keep a little pot in the fridge… the taste is far superior to any peanut satay sauce I had ever had before I came to Thailand.

While we are on the subject of peanuts I always make my own peanut butter…It is the simplest thing to make and once you have tried it you will never buy a shop brought jar of peanut butter again.

Peanuts are a good source of Vitamin E, niacin, folate, protein and manganese as well as providing resveratrol, the phenolic antioxidant also found in red grapes and red wine. While it cannot compare with the fruits highest in antioxidants i.e. pomegranate, roasted peanuts do compare with the antioxidants of apples, carrots and beets.

Rather than buying store bought peanut butter which is full of nasties it is easier and it is very quick to make your own.

It is the quickest easiest recipe to make ever, the kids can help blitz it and as well as being tasty it has no preservatives or added sugars.

Let’s Cook!

Take 500 gm raw peanuts. Put in oven on tray and cook on high for 10 mins. Take out of oven and reserve a few (if you like crunchy peanut butter) like me. Put the remainder of nuts in a food processor and blitz at 1 min intervals scrapping down the sides. Do this for 4 mins or until smooth.

Add 1tsp of salt, 1 tbsp oil and remainder of reserved nuts if using. If you want to add honey or flavouring of your choice then add now.

Blitz again for 1 min and put in a suitable container. Stores in fridge for 3/4 weeks…….IT’S DELISH!

Lastly I always make my own Tahini Paste… Very easy and cheap as chips as they say.
How to make your very own Tahini paste/butter…it is so quick and easy and the cost of a packet of sesame seeds is virtually pennies against the cost of a store-bought jar of tahini and no nasties….

Let’s Cook!

Into the kitchen, Take 1 cup of sesame seeds and give them a quick toasting of the Sesame Seeds, then into the mini blender, 3 tbsp Olive oil, and a quick whizz, scrape down the sides, another tbsp Olive oil and another scrape, a bit more oil and a quick whizz and voilà your Tahini Paste is made.

How easy is that?

The next favourite follows on from the tahini…Hummus

• 3 tbsp Tahini Paste
• 2 tbsp fresh lemon/lime juice

Blitz these together in the food processor.
Add

• 2tbsp Olive Oil
• 1 clove Garlic
• ½ tsp ground Cumin
• ½ – 1 tsp salt and blitz.
• 1 can of drained, rinsed chickpeas

Add half a can of the drained, rinsed chickpeas and again blitz 1-2 mins.

Add the other half of Chick Peas and blitz again 1-2 mins.

Put in a suitable container or serving bowl drizzle with tbsp Olive Oil and sprinkle with Paprika.

So easy and healthy and it’s now ready to eat with sliced pitta bread or cut up vegetables of your choice.

This will keep up to 1 week in the fridge.

I hope you have enjoyed some of my favourite recipes and mixes and will let me know how you get on when you try them. I am sure that the whole family will enjoy.

©Carol Taylor 2018

I will definitely be trying out those spice mixes and we eat a lot of fajitas.. also the peanut butter which sounds so much more appetising than the ones on the shelves.

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

Smorgasbord Blog Magazine – Weekly Round Up – Summer Jazz, Noodles, Great Books and Mamma Mia!


Welcome to this week’s round up of posts you might have missed. After 9 weeks of glorious sunshine we have had two days of rain and for once it was welcome. The reservoirs will be receiving a top up and although we will have a few partly sunny days next week, there will be more to come.

This week of course there was the blood moon and there were some interesting facts around this particular eclipse that made it all the more disappointing to have thick cloud cover and not to be able to see it. However, the photos online were stunning.

Esme our resident astral forecaster, is going to be talking about it on Thursday when she gives her views on the upcoming month’s events.

The highlight of the week for me has to be going to the movies and my review for Mamma Mia: Here We Go Again is under my personal stuff…. fantastic. Yesterday David and I went to see Mission Impossible: Fallout and that too was well worth going to see. Non-stop action and a danger of choking on your popcorn with some of the stunts. I will review next Saturday in full.

I am busy working on my next writing project having handed off Tales from the Irish Garden for some spit and polish. I will only be on social media from time to time although I have salted the blog with some of the usual posts and some humour.

Also now we have come to the end of Sam, A Shaggy Dog Story, I will be sharing Volume One of What’s in a Name? from next weekend. I hope you will enjoy.

As always a huge thank you for your continued support, it really is very much appreciated.

Here are the posts from the week and I hope you enjoy.

William Price King and the Music Column – Summer Jazz

William is on his usual summer break but we are sharing a previous series and this week part one of the Diana Krall story.

https://smorgasbordinvitation.wordpress.com/2018/07/24/smorgasbord-blog-magazine-the-music-column-william-price-king-summer-jazz-diana-krall-part-one/

The Food and Cookery Column with Carol Taylor

Carol Taylor outdid herself this week with some wonderful recipes that include noodles.. We tend to think of rice and Italian pasta to accompany our meals but noodles are wonderful and well worth exploring the various kinds available.

https://smorgasbordinvitation.wordpress.com/2018/07/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-thai-noodles/

Posts from Your Archives – Travel

And Carol Taylor also shares some of her travel experiences around her home of Thailand.. this week Heaven or Hell?

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https://smorgasbordinvitation.wordpress.com/2018/07/26/smorgasbord-posts-from-your-archives-travel-thailand-wat-baan-waeng-or-heaven-and-hell-by-carol-taylor/

Getting to Know You – The Sunday Interview with award-winning children’s author Janice Spina.

https://smorgasbordinvitation.wordpress.com/2018/07/29/smorgasbord-blog-magazine-sunday-interview-getting-to-know-you-with-janice-spina/

Personal Stuff

Something to Think About – Wills and Probate

This week I saw a newspaper article which follows on from this previous post, regarding the opportunity for banks and solicitors to benefit from your will and from those of your loved ones, leaving you possibly out of pocket for thousands of pounds.

https://smorgasbordinvitation.wordpress.com/2018/07/25/smorgasbord-something-to-think-about-wills-and-probate-read-the-small-print/

Letters from America – Our first trip to New York

https://smorgasbordinvitation.wordpress.com/2018/07/26/smorgasbord-letters-from-america-1985-1987-have-a-nice-day-in-the-big-apple-by-sally-cronin/

Odd Jobs and Characters – Some of the jobs I left out of the blog tour. – Funeral director’s receptionist.

https://smorgasbordinvitation.wordpress.com/2018/07/27/smorgasbord-odd-jobs-and-characters-funeral-directors-receptionist-by-sally-cronin/

Drive Time Playlist – Music to get the weekend started – 1980 – ABBA and Dr. Hook

https://smorgasbordinvitation.wordpress.com/2018/07/27/sallys-drive-time-playlist-music-to-get-the-weekend-started-1980-divorce-whirlwind-romance-abba-and-dr-hook/

Film Review – Mamma Mia: Here We Go Again

https://smorgasbordinvitation.wordpress.com/2018/07/28/smorgasbord-film-reviews-mamma-mia-here-we-go-again-as-cheesy-as-you-like-but-brilliant/

The final part of Sam, A Shaggy Dog Story – Teeth Cleaning and Reflections on My Life.

https://smorgasbordinvitation.wordpress.com/2018/07/28/sam-a-shaggy-dog-story-chapter-fifteen-teeth-cleaning-and-reflections-on-my-life/

As Sam’s story has come to an end, here is a short story that I wrote for Annette Rochelle Aben and her family back in 2015 to celebrate Tales from the Garden being released.  The Time Capsule

https://smorgasbordinvitation.wordpress.com/2018/07/29/smorgasbord-posts-from-my-archives-short-stories-fantasy-the-time-capsule-by-sally-cronin/

Sally’s Cafe and Bookstore – New on the Shelves

https://smorgasbordinvitation.wordpress.com/2018/07/23/sallys-cafe-and-bookstore-new-on-the-shelves-free-until-26th-july-the-desolate-garden-by-daniel-kemp/

https://smorgasbordinvitation.wordpress.com/2018/07/24/sallys-cafe-and-bookstore-new-book-on-the-shelves-romance-sweetheart-cove-blue-haven-book-1-by-jacquie-biggar/

Author Update – Reviews – Three this week to catch up after the Summer Sale.

https://smorgasbordinvitation.wordpress.com/2018/07/23/sallys-cafe-and-bookstore-author-update-reviews-diana-j-febry-mae-clair-and-linda-bradley/

Pure Trash Bette Stevens

https://smorgasbordinvitation.wordpress.com/2018/07/25/sallys-cafe-and-bookstore-author-update-reviews-kristina-stanley-bette-a-stevens-and-d-g-kaye/

https://smorgasbordinvitation.wordpress.com/2018/07/27/sallys-cafe-and-bookstore-author-update-reviews-annette-rochelle-aben-janice-spina-n-a-granger-and-claire-fullerton/

Blogger Daily – a small selection of blog posts and book reviews I enjoyed during the week.

International Food and travel to Australia and Hong Kong.

https://smorgasbordinvitation.wordpress.com/2018/07/23/smorgasbord-blogger-daily-monday-23rd-july-2018-irene-arita-one-spoiled-cat-and-jill-dennison-international-food-and-travel/

History posts from Tony Riches, Sue Vincent and Brain Lageose.

https://smorgasbordinvitation.wordpress.com/2018/07/24/smorgasbord-blogger-daily-tuesday-24th-july-2018-history-tony-riches-sue-vincent-and-brian-lageose/

Christmas in July in South Africa, 8 Top adventures to experience in South Africa, and Fish and Chips in Australia.

https://smorgasbordinvitation.wordpress.com/2018/07/25/smorgasbord-blogger-daily-wednesday-25th-july-2018victoria-zigler-and-robbie-and-michael-cheadle-best-regards-from-far-and-rowena-of-beyond-the-flow/

Travel posts from Sri Lanka with the best experiences to be had and Iceland.. land of the Norsemen

https://smorgasbordinvitation.wordpress.com/2018/07/26/smorgasbord-blogger-daily-thursday-26th-july-2018-sri-lanka-and-iceland-two-amazing-places-to-visit/

Health Column

Whilst our immune system is on high alert for dangers to our bodies, we need to meet it halfway at least and give it the right tools to do the job effectively. Eating a rubbish diet is not the way to go…nor is taking a handful of supplements!

https://smorgasbordinvitation.wordpress.com/2018/07/23/smorgasbord-health-column-the-immune-system-your-role-in-protecting-the-body-from-a-virus/

However many ‘fad’ diets there are littering the Internet, you cannot get away from the fact that if you eat more than you expend in energy…. you put weight on.  I have compiled a fat accumulation table that demonstrates how little treats can add up over a year… and by halving the number you have can have a dramatic effect on your weight.

https://smorgasbordinvitation.wordpress.com/2018/07/26/smorgasbord-health-column-health-in-the-new-obesity-research-fat-accumulation-table-by-sally-cronin/

Some food hacks including Pineapple for bruises and dates and cheese to spice up your love life!

https://smorgasbordinvitation.wordpress.com/2018/07/27/smorgasbord-health-column-pineapple-for-bruises-and-prunes-as-a-fat-substitute/

Humour and Afternoon Video

https://smorgasbordinvitation.wordpress.com/2018/07/23/smorgasbord-afternoon-video-line-dancing-horse/

A re-run of some of the weird facts and statistics that almost seem unbelievable!!! But they might help you win that pub quiz.

  1. Mosquitoes are attracted to the color blue twice as much as to any other color.
  2. If one places a tiny amount of liquor on a scorpion, it will instantly go mad and sting itself to death.

https://smorgasbordinvitation.wordpress.com/2018/07/24/smorgasbord-laughter-lines-or-in-this-case-be-a-know-it-all-part-one/

https://smorgasbordinvitation.wordpress.com/2018/07/25/smorgasbord-afternoon-video-there-he-was-sitting-on-a-bench-minding-his-own-business/

Part two of the Know it All series….

  1. No NFL team which plays its home games in a domed stadium has ever won a Super bowl.
  2. The only two days of the year in which there are no professional sports games (MLB, NBA, NHL, or NFL) are the day before and the day after the Major League all-stars Game.
  3. What occurs more often in December than any other month? A. Conception.

https://smorgasbordinvitation.wordpress.com/2018/07/26/smorgasbord-laughter-lines-or-in-this-case-how-to-be-a-know-it-all-part-two/

https://smorgasbordinvitation.wordpress.com/2018/07/27/smorgasbord-afternoon-video-one-does-not-wish-to-be-touched-thank-you/

My thanks again for dropping in and for all your support.. see you again I hope.. thanks Sally

Smorgasbord – Posts from Your Archives – Travel – #Thailand – Wat Baan Waeng or Heaven and Hell by Carol Taylor


Welcome to the second in the posts from Carol Taylor’s travel archives and today she visits a statue park with a difference. Photographic evidence of the consequences of straying from the path of righteousness….

Wat Baan Waeng or Heaven and Hell

Fifty km’s north of Udon Thani where we now live is Wat Baan Waeng or Pho Chai Sri as it is also known.

It is home to larger than life statues and sculptures which depict the heaven and hell side of Buddhism. So in other words if you stray from the path of the five precepts of Buddhism then “Hell” is what awaits you.

It shows the fate or karma of these individuals and the gory fates that await them for their sins.

SAM_8983

Initially when we pulled into the temple we were met with the scene of monks sitting, children playing and stalls selling trinkets, spiritual items and a well. The water level of which is always very high so if you do want to peer down into the blackness then first remove your shoes before you step onto the plinth. The well according to local folktales just appeared!

Such tranquility that we thought we had chanced upon the wrong temple(wat).

But no, if you follow the path lined with Buddhas statues you will be led through beautiful gardens, music playing, good food and drink everything that heaven is meant to be.

SAM_8924

Happy smiles and music playing.

SAM_8921

Head over and enjoy the wonderful photographs and the description of this very special place and its gruesome reminder of the difference between the raptures of heaven and the tortures and torments of hell!! :https://blondieaka.wordpress.com/2017/05/01/wat-baan-waeng-or-heaven-and-hell/

©Images Carol Taylor.

You can find the posts in the Food and Cookery Column in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Thank you for dropping in today and apart from this post and others on travel, you will find plenty of other topics covered on Carol’s informative and entertaining blog. Thanks Sally

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – #Thai #Noodles


Last week I explored rice which is one of the staples in Thai cooking this week it is noodles which are also very much in the forefront of Thai Cuisine… Again noodles are sold everywhere both dried and fresh…

There are many types and thicknesses of noodles here made from wheat flour, mung bean, rice and or egg.

Egg noodles made with buck wheat and egg which gives them that yellow colour are generally used in soups or stir fries with chicken and herbs.

Quick to make it is a favourite in this house of hubby as he prefers food less spicy than me and the kids like it as it is mild flavoured but tasty and filling.

Glass Noodles as the name suggests look just like glass …made from mung beans they require no cooking just a quick soak in hot water to soften them before adding them to stir fries or soup. Dropped into hot fat they puff up and are used as decoration.

Rice Noodles come in 4 sizes vermicelli, thin, medium and wide. Gluten free they are a delicate noodle which again just require a quick soak in hot not boiling water before adding to soup, salads or stir fry.

1. Rice Vermicelli (Sen Mee) is made from mung been starch and generally sold in packs in small looped bundles. Often served cold topped with grilled meat or fish and a dip or used to make rice paper rolls with shrimp, lettuce and herbs these are one of my favourites. Rather than me trying to explain I have found an easy to follow u tube video. Just prepare your ingredients normally cucumber, spring onions, mint, Thai basil, carrot, some precooked chicken or prawns and some pre soaked vermicelli noodles. Julienne your cucumber, spring onion and carrots and pop everything in little bowls all ready to roll. A bowl of hot water and a packet of the rice spring roll wrappers.

2. Thin Rice Noodles (Sen Yai) are used in soups and stir fries.

3. Medium Rice Noodles are similar in size to linguine and used to make that famous Thai dish of Pad Thai.

4. Wide Rice Noodles which are a similar size to Pappardelle are used again in soups, stir fries and to make the famous Pad Kee Mao (Drunken Noodles)

This is a dish influenced by the Chinese people who live in Thailand and Laos…Kee Mao means drunkard and these spicy noodles which are perfect with an ice cold beer are said to also be a cure for a hangover… A hair of the dog scenario …methinks…

When you buy a bowl of the popular noodle soup you will see a selection of the above noodles and will select your favourite, mine are the thin rice noodles with which I will have the tasty broth, chicken, spring onions and the chilli accompaniments …Not for me the processed fish balls, tofu and the congealed pigs blood which most Thais will have. I have been told that it takes the noodle soup to another level and is very tasty…Just not for this lady…

Now Pad Thai (Phat Thai) is another popular Thai dish and one that I do like.

Pad Thai is the ultimate “street food” The best of these cooks have cooked the same dish day-after-day, year-after-year and have achieved near perfection.

A great Pad Thai is dry and light bodied, with a fresh, complex, balanced flavour. It should be reddish, brownish in colour.

Pad Thai is another perfect vegetarian dish, just omit shrimp and substitute soy sauce for fish sauce. Add tofu if you like and voilà, perfect for a vegetarian.

Ingredients:

• 1/2 pack Thai medium rice noodles
• 1-1/3 cup bean sprouts.
• 1-1/2 cup Chinese chives.
• 2 tablespoon cooking oil
• 2 tablespoons tamarind paste
• 2 tablespoon sugar ( I use palm Sugar)
• 1 minced or finely chopped shallots
• 1/2 lime
• 2 tablespoons peanuts ( Optional )
• 1/2-1/4 lb shrimp.
• ground pepper
• 1/2 teaspoon ground dried chilli pepper
• 3 cloves minced garlic
• 1tbsp Soy sauce
• 4 teaspoons fish sauce
• 1 egg

Tips:

The trickiest part is the soaked noodles. Noodles should be somewhat flexible and solid, not completely expanded and soft. When in doubt, under-soak. You can always add more water in the pan, but you can’t take it out.

In this recipe, pre-ground pepper, particularly pre-ground white pepper is better than fresh ground pepper.

For kids, omit the ground dried chilli pepper.

Tamarind adds some flavour and acidity, but you can substitute white vinegar.

Let’s Cook…

Start with soaking the dry noodles in lukewarm or room temperature water while preparing the other ingredients. When you are ready to put ingredients in the pan, the noodles should be flexible but not mushy.

Cut the Chinese chives into 1 inch long pieces. Set aside a few fresh chives for a garnish.

Rinse the bean sprouts and save half for serving fresh. Mince or finely chop shallot and garlic together.

Heat wok on high heat and pour oil in the wok. Fry the peanuts until toasted and remove them from the wok. The peanuts can be toasted in the pan without oil as well. Add shallot and garlic; stir them until they start to brown.

Drain the noodles and add to the wok. Stir quickly to keep things from sticking. Add tamarind, sugar, fish sauce, soy sauce and chilli pepper. Stir. The heat should remain high.

If your wok is not hot enough, you will see a lot of juice in the wok at this point. Turn up the heat, if it is the case.

Make room for the egg by pushing all noodles to the side of the wok. Crack the egg onto the wok and scramble it until it is almost all cooked. Fold the egg into the noodles. The noodles should soft and chewy. Pull a strand out and taste. If the noodles are too hard (not cooked), add a little bit of water. When you get the right taste, add shrimp and stir. Sprinkle white pepper around. Add bean sprouts and chives. Stir a few more times. The noodles should be soft, dry and very tangled.

Pour onto the serving plate and sprinkle with ground pepper and peanuts. (I serve peanuts) on the side as do many restaurants now.

Serve hot with a wedge of lime on the side, raw Chinese chives and raw bean sprouts on top.

Enjoy!

Khao Soi is another dish made with noodles in the yellow curry and topped with crispy fried noodles that is probably my favourite noodle dish…Hot and spicy and full of flavour it is one of my all-time favourite Thai dishes.

Khao Soi originated from here in the North and holds almost iconic status…said to originate from the Chiang Mai area the name means ” cut rice” in Thai although it is thought the word originates from the Burmese word for noodles and is a corruption of the word Khao swe.

To make absolutely from scratch including the curry paste is very time consuming and the amount of ingredients puts many people of making it.

There are some very good Thai pastes available from Asian supermarkets around the world Mae Ploy is a very good one and I used to use that when I lived in the UK…

Ingredients:

• 4 chicken thighs
• 500 g coconut cream
• 200 g chicken stock
• 2 tbsp fish sauce
• 1 tbsp coconut sugar
• 250 g egg noodles
• Coconut oil
• 1- 2 tbsp yellow or red curry paste ( I would start one and add once you have tasted it)

Let’s Cook!

In a large sauce pan or wok, stir-fry the curry paste in a little oil until the fragrance has released add the chicken thighs stirring gently.

Add the coconut cream little by little and then add the stock. Bring to a slow, rolling boil and lower the heat then add fish sauce and coconut sugar.

Mix well and cook for about 15/20 minutes on low heat.

While the chicken is cooking prepare the noodles…

Cook the egg noodles as per the packet instructions until the egg noodles until cooked (if using fresh noodles, cook only half of them).

Set aside half of the noodles. To deep-fry the other half: warm-up the oil and, in your hands, form “nests” with the noodles. Deep-fry the nests on both sides (about 1 minute each side). Drain on kitchen paper and set aside.

To Serve:

In individual bowls, place first boiled noodles and then pour the hot curry sauce on it. Add in each bowl, 1 chicken thigh, 1 nest of deep-fried noodles and 1 teaspoon of each of the side dishes. Serve immediately. (See image)

Serve with side dishes:

  • Pickled mustard leaves, sliced or Pak Dong (Thai pickled cabbage)
  • Spring onions and coriander, chopped
  • Shallots, sliced
  • Lime wedges

Deep-fried chilli paste…This is fiery and not for the faint hearted.

This type of chilli paste should be accurately called nam prig pud but most people know it as nam prig pow. The term pow is referred to roasting method in an open flame until the outside is charred. Pud (or pad) is stir fry method i.e. Pad Thai – stir fried. This chilli paste is made with ground spices, and then stir fried with oil. The true ‘nam prig pow’ has roasted ingredients and is not stir fried with oil. However, the term ‘nam prig pow’ now includes ‘nam prig pud’, and often ‘nam prig pud’ refers exclusively to ‘nam prig pow,’ as evident in store-bought chilli paste.

It is quite a time consuming task so I would advise buying a commercial one if you want a hot paste although sometimes they are too sweet so you may want to add some lime juice to offset the sweetness.

Pak Dong Thai Pickled Cabbage:

• 1 white cabbage. cut or torn into pieces.
• 8 large spring onions chopped
• Coarse Salt.

Pickled cabbage is very easy to do and there are many variations I have seen it with fresh chillies. It can also be made with Chinese cabbage or Pak Choy…Our preference is just plain old white cabbage and spring onions it is quick, easy and very moreish it can be eaten on its own, stirred into soup or with a curry as an accompaniment. It doesn’t last long here at all as our little granddaughter loves it and just eats it on its own.

Let’s Pickle:

Layer Cabbage, Onions and salt in the dish add a little water. Mix it all together with your hands.

We then leave the dish covered on kitchen top or in the sun for 1 day.

Then drain and lightly rinse and add more salt if required. Cover and leave for 2/3 days or until it reaches your ideal taste. With pickled cabbage, it is purely down to personal taste some like it saltier than others. Just play with it and you will soon discover your ideal version.

Then refrigerate and enjoy!

Pad Kee Mao (Drunken Noodles) are spicy and hot…

Ingredients:

• 4 tbsp fish sauce
• 3 tbsp sweet soy sauce
• 2 tsp rice vinegar
• 6 cloves garlic
• 5 Thai chillies
• 3 tbsp coconut oil
• ½ large onion thinly sliced
• 1 pound ground pork
• 1 red bell pepper sliced
• 12 ounces wide rice noodles
• 2 large handfuls Thai basil (or sweet basil) roughly torn
• 1/2 lime juiced
• Lime wedges for serving

Let’s Cook!

Soak the rice noodles in warm tap water for about 30 minutes.

Stir together the fish sauce, soy sauce and vinegar, and set aside.

Roughly chop the garlic and 3 of the chillies together. Chop the other two chillies, and set aside.

Preheat a wok or large skillet over medium-high heat; when hot, add the oil, the garlic/chilli mixture and the onion. Cook, stirring constantly, until the garlic releases its fragrance, about 30 seconds. Add the pork and a splash of the sauce.

Cook, breaking up the meat with a wooden spoon until the pork is cooked through, about 5 minutes.

Drain the noodles and add them with the bell peppers to the pan. Increase the heat to high, and add the sauce. Cook, tossing everything together and separating the noodles, until all ingredients are coated with the sauce and it thickens slightly.

Toss in the basil, lime juice and the additional two chillies. Serve immediately with a side of lime wedges and a cold beer.

I hope you have enjoyed this post about noodles until next week enjoy the sunshine if you are lucky enough to have some…and if you need rain I hope you get some

©Carol Taylor 2018

Well I don’t know about you but I am definitely peckish after reading that… off to the kitchen. My thanks to Carol for sharing so many wonderful recipes to spice up our lives.

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally

Smorgasbord Blog Magazine – Weekly Round Up – Summer Book #Sale, One of my books FREE,A Writer’s Life,Travel, Music, Cookery, and Guests


Welcome to the weekly round up of posts you might have missed.

There has been some rain this week, nothing to get too excited about, especially as it missed the St. Swithin’s Day curse. For those not familiar, if it rains on St. Swithin’s Day it will rain for 40 days following. That is usually quite difficult to measure here in Ireland as it is extremely rare to go forty days without any rain.

This latest heatwave and dry spell is the longest I think in recorded history for many countries in Northern Europe and certainly whilst most of us take advantage the farmers are being hard hit. http://www.euronews.com/2018/07/19/the-record-breaking-heatwave-that-is-gripping-northern-europe

Anyway it has put a halt to our plans to lay a new lawn as there is not point in putting down turf with a hose-pipe ban and no serious rain for another week or so. At least the sparrows are enjoying their dust baths on the wide expanse of dry soil in front of the house. It does mean that David has been able to get the ladders out and start the task of painting the back of the house and all the garden walls. The end is in sight of our two year renovation project and it is only when we look at the before photos that we fully appreciate the difference.. I will do a post when all is complete as a celebration.

Just in case you missed. What’s in a Name Volume 1 is still FREE until officially midnight tonight UK time but if you email me in the next couple of days I am more than happy to send you a digital copy. I am not part of Kindle Publishing so it is the easiest way for me to offer my books free.

If I already have your email address just put your preference in the comments section.

About What’s in a Name? Volume One.

There are names that have been passed down through thousands of years which have powerful and deep-rooted meaning to their bearers. Other names have been adopted from other languages, cultures and from the big screen. They all have one thing in common. They are with us from birth until the grave and they are how we are known to everyone that we meet.

There are classical names such as Adam, David and Sarah that will grace millions of babies in the future. There are also names that parents have invented or borrowed from places or events in their lives which may last just one lifetime or may become the classic names of tomorrow.

Whatever the name there is always a story behind it. In What’s in a Name? – Volume One, twenty men and women face danger, love, loss, romance, fear, revenge and rebirth as they move through their lives.

Anne changes her name because of associations with her childhood, Brian carries the mark of ancient man, Jane discovers that her life is about to take a very different direction, and what is Isobel’s secret?

One of the reviews for the collection

This was a beautiful collection of short stories with an intriguing premise: each story is titled by the name of its main character, and there is one story with a male name and one with a female name for each letter of the alphabet (through J–Vol. II completes the alphabet).

The way I describe it is far less simple than Sally Cronin makes it. The stories vary widely. Some are funny, some poignant, some teach a lesson. A couple of them made me cry, which is why I recommend that you have a box of tissues nearby when you read the collection.

The one thing that each story does have is a surprising twist at the end–something the reader doesn’t see coming. I thoroughly enjoyed the collection and look forward eagerly to reading Volume II.

To obtain your FREE copy of the collection in either Mobi, Epub or pdf email me or leave your preference in the comments: sally.cronin@moyhil.com

In the meantime thank you for dropping in so regularly and for all the wonderful comments and shares. It keeps me motivated.

This week we must say a temporary goodbye to Paul Andruss as he has some offline projects he is pursuing. Hopefully he will be back from time to time and for those of you who have only been following the blog for the last year or so, I will be repeating some of his early posts in his usual monthly slot. I am sure that you join me in thanking him for his amazing posts on legends and myths and the gardening column which has given so much information and pleasure.

Here is his most recent post on Friday with some thoughts on putting a value, not just on our writing but also on the time spent reading.

Three minutes Forty Nine by Paul Andruss.

https://smorgasbordinvitation.wordpress.com/2018/07/20/smorgasbord-blog-magazine-writer-in-residence-three-minutes-forty-nine-by-paul-andruss/

Also whilst William Price King has been on his summer break I have been sharing the Roberta Flack series with some of her most iconic hits. This coming week it is the start of the Diana Krall repeats, another fabulous artist with a wonderful voice.

https://smorgasbordinvitation.wordpress.com/2018/07/17/smorgasbord-blog-magazine-the-music-column-william-price-king-summer-jazz-roberta-flack-the-finale/

This week Carol Taylor shares some colourful recipes for rice. Rice is one of the staples in our home and I am sure in yours, and it is great to get some new ideas on how to prepare.

https://smorgasbordinvitation.wordpress.com/2018/07/18/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-carol-cooks-rice-savoury-and-sweet/

This week too.. Carol shared one of her travel posts in Thailand to the Red Lotus Sea Lake.

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https://smorgasbordinvitation.wordpress.com/2018/07/19/smorgasbord-posts-from-your-archives-travel-the-red-lotus-sea-lake-thailand-by-carol-taylor/

D.G. Kaye shared another very informative and entertaining post for her travel column this week, with a great many tips on how to prepare for any holiday. Security for your luggage and credit cards, valuables and tips for getting the best value for money when booking.

https://smorgasbordinvitation.wordpress.com/2018/07/16/smorgasbord-blog-magazine-the-travel-column-with-d-g-kaye-part-three-preparing-for-a-safe-trip/

The Getting to Know You Sunday Interview with author Chuck Jackson.

It is my pleasure to welcome author Chuck Jackson to Getting to Know You. Chuck is the author of three memoirs including his latest Guilt: My Companion. On his blog you will find posts on writing, book marketing and also mental health and social issues such as this recent article: https://chuckjacksonknowme.com/2018/06/13/did-someones-suicide-influence-you/

https://smorgasbordinvitation.wordpress.com/2018/07/22/smorgasbord-blog-magazine-sunday-interview-getting-to-know-you-with-chuck-jackson/

My Personal Stuff

The summer holidays where people are away for a couple of weeks at a time is the busiest time of the year for criminals. Especially when so many of us kindly leave the door open in the virtual world, by announcing our departure and then posting photographs of our fun in the sun!

https://smorgasbordinvitation.wordpress.com/2018/07/17/smorgasbord-something-to-think-about-summer-holidays-who-is-watching-your-house/

Letters from America – Seattle and Washington State Park

https://smorgasbordinvitation.wordpress.com/2018/07/19/smorgasbord-letters-from-america-1985-1987-trip-to-seattle-mountains-and-state-park/

Odd Jobs and Characters – some I missed out – Advertising Sales and Artificial insemination marketing!

https://smorgasbordinvitation.wordpress.com/2018/07/20/smorgasbord-odd-jobs-and-characters-some-jobs-that-were-left-out-advertising-sales-and-aritificial-insemination-marketing/

Sally’s Drive time Playlist – 1979 Queen and Dr. Hook

https://smorgasbordinvitation.wordpress.com/2018/07/20/sallys-drive-time-play-list-music-to-get-the-weekend-started-1979-queen-and-dr-hook/

Sam, A Shaggy Dog Story Chapters 12 and 13 – Car Rides and Move to Spain

https://smorgasbordinvitation.wordpress.com/2018/07/21/smorgasbord-sam-a-shaggy-dog-story-chapter-twelve-and-thirteen-car-rides-and-move-to-spain/

Chapter Fourteen – Our new home and friends.

https://smorgasbordinvitation.wordpress.com/2018/07/22/smorgasbord-sam-a-shaggy-dog-story-chapter-fourteen-our-new-home-and-friends-by-sally-cronin/

My review for The Contract by John W. Howell and Gwen Plano

https://smorgasbordinvitation.wordpress.com/2018/07/21/smorgasbord-blog-magazine-book-review-the-contract-by-john-w-howell-and-gwen-plano/

Sally’s Cafe and Bookstore Summer Sale.

This last couple of weeks there has been a sale in the Cafe and Bookstore, with books that have been reduced in price or even FREE. Some of those discounts will still apply so please check the posts. In these current posts you will also find links to last week’s sale offers as well.

https://smorgasbordinvitation.wordpress.com/2018/07/16/sallys-cafe-and-bookstore-summer-sale-childrens-books-thrillers-fantasy-charles-e-yallowitz-john-w-howell-jemima-pett-m-j-mallon-and-diana-j-febry/

https://smorgasbordinvitation.wordpress.com/2018/07/18/sallys-cafe-and-bookstore-summer-sale-free-books-olga-nunez-miret-paul-andruss-and-sally-cronin/

https://smorgasbordinvitation.wordpress.com/2018/07/20/sallys-cafe-and-bookstore-summer-sale-d-g-kaye-stevie-turner-d-wallace-peach-and-colleen-chesebro/

https://smorgasbordinvitation.wordpress.com/2018/07/21/sallys-cafe-and-bookstore-summer-sale-free-books-by-d-g-kaye-and-steve-boseley/

The Blogger Daily – A small selection of the many blog posts that I enjoyed this week.

Cathy Ryan

https://smorgasbordinvitation.wordpress.com/2018/07/16/smorgasbord-blogger-daily-monday-16th-july-2018-reviews-blogging-tips-cathy-ryan-linda-hill-and-fantac-cisse/

https://smorgasbordinvitation.wordpress.com/2018/07/17/smorgasbord-blogger-daily-tuesday-17th-july-2018the-story-reading-ape-linda-bethea-and-christy-d-birmingham/

https://smorgasbordinvitation.wordpress.com/2018/07/18/smorgasbord-blogger-daily-wednesday-18th-july-2018-frank-parker-alexis-ryder-and-kristina-stanley/

https://smorgasbordinvitation.wordpress.com/2018/07/19/smorgasbord-blogger-daily-thursday-19th-july-2018-jan-sikes-jan-sikes-becky-ross-michael-and-julie-de-rohan/

Health and Healthy Eating

https://smorgasbordinvitation.wordpress.com/2018/07/16/smorgasbord-health-column-summer-eating-stuffed-peppers-and-fajitas/

The Immune System and how it works

https://smorgasbordinvitation.wordpress.com/2018/07/17/smorgasbord-health-column-the-immune-system-how-it-works/

Nutrients the body needs – Manganese and the link to Asthma.

https://smorgasbordinvitation.wordpress.com/2018/07/18/smorgasbord-health-column-nutrients-we-need-manganese-and-the-link-to-asthma/

Prescribed medication – opioid statistics and our responsibility as a patient

https://smorgasbordinvitation.wordpress.com/2018/07/19/smorgasbord-health-column-prescribed-medication-opioids-statistics-and-our-responsibility-as-a-patient/

Humour

https://smorgasbordinvitation.wordpress.com/2018/07/16/smorgasbord-afternoon-video-the-difference-between-dogs-and-cats-motherhood/

https://smorgasbordinvitation.wordpress.com/2018/07/17/smorgasbord-laughter-lines-images-to-make-you-smile-that-certain-look/

https://smorgasbordinvitation.wordpress.com/2018/07/18/smorgasbord-afternoon-video-cats-vs-dogs-the-skill-set-guide/

https://smorgasbordinvitation.wordpress.com/2018/07/19/smorgasbord-laughter-lines-images-to-make-you-smile-and-memory-games/

https://smorgasbordinvitation.wordpress.com/2018/07/20/smorgasbord-afternoon-video-no-alarm-clock-no-worries-warm-breath-does-the-trick/

Smorgasbord -Posts from Your Archives – Travel – The Red Lotus Sea Lake #Thailand by Carol Taylor


Delighted to welcome Carol Taylor for a double bill this week. As well as her regular Cookery and Food Column on Wednesdays, she is sharing some of her travel posts from her part of the world.

The Red Lotus Sea Lake – Thailand by Carol Taylor

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It was a lovely sunny morning and we decided to take a trip to The Red Lotus Lake( Sea) locally known as Talay Bua Daeng. It was the wrong time of year to see the Lotus in full bloom so will going back in December to see that sight.We still saw a few but not many but witnessed a lot of birds and Water Buffalo who didn’t look best pleased with being disturbed…look at that grumpy face. The Buffalo are brought over in the morning and taken back to terra firma in the evening.

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and also the boatman took us to a little temple on a tiny, tiny island.;

Head over and enjoy the rest of this photographic tour of this beautiful place and enjoy the visit to the temple: https://blondieaka.wordpress.com/2016/08/08/the-red-lotus-sea-lake/

©Images Carol Taylor.

You can find the posts in the Food and Cookery Column in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

Thank you for dropping in today and apart from this post and others on travel, you will find plenty of other topics covered on Carol’s informative and entertaining blog. Thanks Sally

 

 

Smorgasbord Blog Magazine – The Food and Cookery Column with Carol Taylor – Carol Cooks #Rice – Savoury and Sweet.


Carol Cook’s…..Rice

Welcome I hope you enjoyed the salads last week and your sunny weather is still continuing. This week I thought we would have a change as rice is one of the staple foods here as well as noodles. Rice comes in so many different varieties here and colours … Many different types of white rice which includes Jasmine rice, Brown rice also comes in many different types and we get the glutinous rice which doesn’t as the name might suggest contain Gluten it means it is sticky rice and as is all rice in its natural form gluten free and of course not forgetting the wild rice and the black rice which is one of my favourites.

We grow our own rice and currently because of all the rain the weeds are growing like mad…Once the rice is harvested we store it in our rice store and generally it is enough until the next crop of rice…Rice is found on all the markets in many grades and colours.

The glutinous rice is cooked in a steamer after having been soaked in water for at least an hour once ready it is then transferred to a rice pot just like my ones which pictured above which come in very small to very large. The small ones the kids might take to school and the huge ones you would see on the markets where they sell the rice to take away with BBQ Pork or chicken and Some Tam (Papaya Salad) which is a very popular take away food. Many Thais don’t either have cooking facilities or don’t cook at home but buy or stop on the way home from work to pick up food.

Rice for sale at the local market always such a variety on offer.

Firstly I will talk about glutinous rice which is eaten far more in rural areas and in the North of Thailand places like Puce caters more for tourism so it is sold but not available at every restaurant.

Sticky rice as it is called is eaten with your hands…rolled into a small ball and eaten with either your SomTam or BBQ meat or fish dish…

It is also sold in bamboo and mixed with coconut or red beans these are sold by the road side or on local markets.

Or steamed in banana leaves with banana or topped with pork floss. Doesn’t it look pretty?

Tri- coloured sticky rice with pork or onion floss.

Sticky rice is also an iconic dish which many tourists eat the rice is steamed in coconut milk and served with mango. Very nice and probably one of my favourite deserts it is not too big or too sweet …I am not really a dessert person as you have probably gathered as I don’t post many pudding or desserts unless it is coming up to Christmas .

Sticky rice with mango…

To make this at home is very easy… First, steam some glutinous rice.

To prepare the milk:

Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle. Also, make sure that the coconut milk you buy is 100% pure as I have been informed by my son that where he lives in the UK all coconut milk sold is not 100% and that definitely separates on heating to high.

Then add 2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over 1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

Spoon the rest of the coconut milk on top of the rice at the serving time.

Enjoy!

Fried rice is very popular here eaten by many who prefer something which is very mild to the taste and given to children …

Cooked using Jasmine rice with the addition of soy sauce and fish sauce it is different to Chinese fried rice which only has soy sauce.

Fried rice comes in many guises with prawns and seafood, pineapple, chicken, pork or just egg fried rice …Often served in a scooped out pineapple in restaurants which adds to the prettiness and charm…

This is my recipe for pineapple fried rice…

The pineapple fried rice with prawns and cashew nuts is not spicy. You’ll love its mix of flavours and textures.

It’s also a nice Thai dish to prepare and enjoy with children.

This recipe will serve 4 persons.

Ingredients:

• 2 small pineapples
• 2 tablespoons vegetable oil
• 100 g cashew nuts
• 2 garlic cloves, chopped
• 500 g prawns
• 2 eggs, lightly beaten
• 1 teaspoon sugar
• 2 tablespoons fish sauce
• 1 tablespoon soy sauce
• 800 g cooked rice

Let’s Cook

Cut the pineapple in half lengthwise and scoop out the flesh. Cut the flesh in 1 cm cubes. Set aside.

Heat the oil in a large pan over a medium heat. Stir-fry cashew nuts, garlic and prawns for about 1 to 2 minutes (until the prawns are pink).

Push to one side. Add beaten eggs and scramble them.

Add pineapple, fish sauce, soy sauce and sugar. Stir-fry briefly and then add rice. Mix well.

Taste to see if extra fish sauce or sugar is needed.

Serve with cucumber slices, lime, spring onions, and coriander, fresh or flaked dry chilli.

Enjoy!

Black rice is my favourite rice and we grow a small amount on the farm but as I am really the only one apart from Saangchai who likes it …It is enough to sell some and for me …

I will also explain that dogs here eat rice not dog biscuits or tinned food but rice I cook Saangchai fresh food, and all Thai dogs are the same they will turn their noses up at dog chews and the like. Even the rescue Soi dogs that I buy chicken and rice for are fine, and I once bought some treats and they wouldn’t eat them they were still there the next day…

And of course a bone to go with the rice…

Black rice or Raspberry rice as it is sometimes called here is really nice. I eat it with any recipe I make, even Indian food in fact.

My Pork /chicken Masala with black rice.

Ingredients:

• 500gm Chicken./Pork
• 2 tbsp Oil.
• 1 large Onion chopped
• 2 Large tomatoes pureed.
• 1-2 sprigs Curry Leaves.
• 1 Bay Leaf( Optional)
• 2/3 tbsp Masala powder(recipe below)

Marinade:

• 1/8th tsp Turmeric.
• 1/4 tsp Chilli Powder.
• 2 tsp lemon juice
• 1 tbsp Natural Yoghurt.
• 4 garlic cloves chopped finely.
• 1in piece fresh ginger chopped finely.
• Salt as required.

Masala Powder recipe :

• 2 tbsp black pepper
• 8 red chillies
• 1 ½ tbsp cumin seeds
• 1 ½ tbsp coconut flesh
• 1 bay leaf
• 2 star anise
• 4 cloves
• 2 1 ‘ stick cinnamon
• 2 tbsp fennel seeds
• 10 curry leaves

Let’s Cook!

To make Masala Powder.

Dry roast all of the spices , stir occasionally to make sure they don’t burn. Once the spices have released there flavours then turn out the contents onto a plate to cool down.

Once cooled down then blitz in batches into a powder. Transfer into a container with a sealed lid and store in a dark dry cupboard.

This powder should be ample for 3- 4 curries depending on how hot you like your curry.

Marinade the chicken.

Add oil to pan and cook onions until golden, Add 2/3 tbsp of Masala mix and stir.

Add chicken, curry leaves and tomatoes.

Add little water, bring to slow boil and reduce heat to simmer until chicken cooked.

Serve with boiled rice, Mango Chutney and or Nan bread. Below is my recipe for mango chutney.

https://blondieaka.wordpress.com/2015/09/12/i-wont-be-impressed-with-technology-until-i-can-download-food-2/

Serve with Nan bread or mango chutney and boiled rice.

This is a lovely curry well-flavoured and not over the top spicy .

That’s all for this week …Until next week enjoy the sun and have fun xx

©Carol Taylor 2018

Rice is a staple in our household and I shall certainly be mixing it up with Carol’s recipes.. and I cannot thank her enough for all the time and effort she puts in to produce these posts.

The other posts in the Food and Cookery Column can be found in this directory: https://smorgasbordinvitation.wordpress.com/carol-taylors-food-and-cookery-column-2018/

About Carol Taylor

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetables ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Carol is a contributor to the Phuket Island Writers Anthology:  https://www.amazon.com/Phuket-Island-Writers-Anthology-Stories-ebook/dp/B00RU5IYNS

Connect to Carol

Blog: https://blondieaka.wordpress.com/
Twitter: https://twitter.com/TheRealCarolT
Facebook: https://www.facebook.com/carol.taylor.1422

If you have missed previous posts in the Cook from Scratch series you can find them here: https://smorgasbordinvitation.wordpress.com/cook-from-scratch-with-sally-and-carol-recipes/

Thank you for dropping in today and Carol would be delighted to answer any of your questions and we always enjoy your feedback. Thanks Sally