As Christmas is not celebrated here our Christmas is far more low key…Not so frantic as it was in the UK…I do miss the atmosphere and the build-up but I don’t miss all the crowds and the must-have this as it does take away from the real meaning where family and friends get together and enjoy each other’s company…
However little Lily is here this weekend and so the tree will be going up, I have made the Coconut ice this morning so that is setting in the fridge and will be sampled later…At least my arms had a workout as I used fresh coconut from the drupe…Recipe and pictures tomorrow…
We are also baking the cake a little late but Lily wanted to help and there is still time to top it up before I need to ice it…
For the last two weeks, I have given you some ideas/recipes to start your Christmas Lunch today I will give some recipes for side dishes. Starting with the one dish I always make…
Spiced Red Cabbage
Red cabbage…our Christmas dinner would not be the same without it…I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us…but every time we have this dish we remember you with much love Pauline…x
The recipe has German origins where Pauline’s husband came from.
Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm…try a glassful…lol…
It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas Dinner without it…we love it.
• One medium-size Red Cabbage.
• One medium to large Red Onion Or about 8 shallots…
• 2/3 cloves of garlic
• One large Bramley Apple peeled, cored and roughly chopped
• 2 tbsp Balsamic Vinegar.
• A half to whole glass red wine.
• Salt and Pepper to season.
• 1-2 tsp Cinnamon or mixed spice.
• Cinnamon Stick ( optional)
Chop cabbage, Onions, garlic, and Apple.
Cook Onions and garlic in butter or olive oil until onions are soft.
Add chopped cabbage and apple, half of the balsamic and half of wine.
Season and add spices.
Cook for at least 2 hours (I cook mine for 3 generally) and add more wine and balsamic to taste. If you think it is a bit dry then add a little water.
Tip: If like me the Bramley cooking apples are unavailable where you live then its trial and error. I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement-driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste, and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.
Asparagus is another of our favourite vegetables they can be lightly steamed or cooked in butter and just serve with some thinly sliced parmesan cheese..so simple yet so very tasty…They are beautiful just wrapped in bacon…Very easy… Just wrap bacon slices around each prepared asparagus spear. Skewer both ends of asparagus and add 3 to 4 per skewer. Grill the asparagus on direct heat until the bacon is crispy and the asparagus tender which takes around 15 mins making sure that you turn the asparagus at least once.
Parsnips are also one of my favourite winter veggies…
Normally I cook in butter, olive oil, thyme, honey with some freshly cracked black pepper and salt to season…However, with some oil and maple syrup it takes the taste to another level not so sweet as honey but with the parsnips natural sweetness…Just perfect…
or baked with some potatoes au gratin…A lovely Christmas treat…
- 3 large potatoes
- 350 gm parsnips
- 200 ml single cream
- 105 ml of milk
- 3 cloves of garlic crushed
- 75 gm grated cheddar cheese
- 1 tsp fresh grated nutmeg
- salt and freshly ground black pepper
- butter or olive oil to grease the dish
Peel your potatoes and parsnips and cut them into thin slices then steam for 5 minutes then leave to cool slightly. Meanwhile, pour the milk and cream into a pan with the garlic and bring to the boil over medium heat.
Remove the pan from the heat and leave to stand at room temp for about 10 mins to let the garlic infuse.
Lightly grease your oven baking dish and preheat your oven 180 C/350 F/Gas mark 4
Arrange the thinly sliced potatoes and parsnips in your dish sprinkling each layer with a little freshly grated nutmeg and plenty of ground black pepper and a little salt.
Pour the cream and milk mixture into the dish then lightly press the potatoes and parsnips down into the mixture.
Cover the dish with lightly buttered foil or baking parchment and cook for about 40 minutes…Remove the dish from the oven and remove the foil or paper…Sprinkle the grated cheese over then return the dish to the oven and bake for a further 20-30 minutes until the vegetables are soft and the top is golden brown.
Now this time of year I absolutely love my cocktails but not everyone drinks alcohol and this video shows you some lovely healthy drinks for the Christmas season which won’t leave you feeling left out…
That’s all for now ..Enjoy your weekend xxx
Lastly, remember not everyone is fortunate and some people dread this time of year be aware and if you can add a little cheer please share your joy but also remember the other 364 days of the year pass your smile around and be kind…
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 vegetable 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 contain 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!
Thank you once again for reading this post I hope you all have a great weekend 🙂 xx