Tag Archives: Pak dong

Mistletoe and Wine…Christmas Pickles 2020…

 

In the run-up to Christmas, you will find everything on my blog over the next few weeks that you need to make… today it’s pickle recipes...I pickle most things…Fruit or vegetables it gets pickled.

Christmas Pickles…

Most pickles benefit from keeping and if you start making them now they will be lovely for Christmas…we love pickles and since living here I have discovered lots of different ideas and produce for pickling…be it fruit or vegetables I pickle it!

Saturday was National Pickle Appreciation Day…I shared the recipes on Saturday Snippets so just in case you missed here is link  Pickled Onions, Pickled Pineapple and Jalapenos plus Pickled Tomatoes…

Living here in Thailand I have made many discoveries of fruits and vegetables which I would never have dreamt of pickling or putting together for example eggplants they come in all sizes shapes and colours here and are eaten raw, pickled made into dips or added to curries…

Pickled Cabbage, green onions and Eggplant…

Layer Cabbage, Green Onions, eggplants and salt in the dish add a little water. Mix it all together with your hands. I use lovely yellow eggplants on this occasion but any of the small eggplants can be used except for the pea eggplants.

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

Pickled cabbage with egg plants

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 or sour more than others. Just play with it and you will soon discover your ideal version.

My daughter in law who is Thai doesn’t like it as sour as we do… she doesn’t like the Winegar taste as she puts it… Once it reaches your required taste it is ready to eat.

This recipe is suitable for vegetarians and vegans.

Pickled Garlic…I love garlic and always use far more than any recipe states again garlic is a popular vegetable here which belongs to the onion family and has many proven health benefits. I also think it is the reason why mosi’s don’t bite me…

It is used in curry pastes, curries, stir-fries, dips and sauces, pickled and eaten raw here …Thais eat more raw vegetables than cooked I would say at every meal…

My garlic recipe is a favourite here I always have a jar or three in the fridge and they get dipped into as and when…

Pickled Garlic…

  • 8-10 garlic bulbs
  • 500 ml white wine vinegar or apple cider vinegar
  • 90 gm sugar
  • 1 tsp salt…I always use salt mined here locally or Himalayan salt.
  • 1 tsp per jar of either mustard seed or fennel seeds (optional) we prefer the mustard seeds.

2 x 250-300 ml jars with good lids

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so initially, I did both we have now decided for us that our preference is the mustard seed…Carefully fill the jars with the hot pickling liquid. Seal.

pickled garlic

The garlic will be ready to use in about a week but improves over time.

Pickled Cucumbers…

Cucumbers are always plentiful here and pickle nice and quick…Lovely with some nice cheeses…

Pickled Cucumbers…

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I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.

The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.

Lets Pickle!

  • I peeled and sliced( quite thickly) 4 cucumbers.
  • 1 large Onion peeled and sliced.
  • 3 cups of vinegar.
  • 1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.
  • 1 cup of water.

Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.

Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.

My number two recipe for pickling cucumbers…

Pickled Dill cucumbers. 

  • 3 medium cucumber
  • 1 large Onion thinly sliced.
  • 85g sea salt flakes (essential- table salt will render your efforts inedible)
  • 500ml cider vinegar
  • 250g granulated sugar
  • 1 tsp Coriander seeds
  • 2 tsp yellow mustard seed
  • 1 tsp peppercorn
  • 1 tsp ground turmeric
  • small bunch dill

Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

Add the vegetables and bring the pan to a rolling boil over high heat, stirring now and again. Boil for 1 min, then remove the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

in jars..pickled

 

We love pickled eggs…Do you love pickled eggs??

Jalapeno Pickled Eggs:

jalapeno pickled eggs

Ingredients:

  • 3/4 a cup of Cider Vinegar.
  • 3/4 a cup of water.
  • 1/2 cup of sugar plus 1 tbsp sugar.
  • 6 cloves.
  • 2 Jalapenos cut in half lengthwise and deseeded.
  • 1 tsp cumin seeds.
  • 1 bay leaf
  • 1/2 tsp oregano
  • 1/4 onion sliced.
  • 1 clove garlic, peeled
  • 9 Hard-boiled eggs, peeled.

Let’s Cook!

Boil eggs for 10-15 mins until hard. Remove from heat and put into cold water.

In a medium pan, put vinegar, water( or beet juice) if using, onion, jalapenos, sugar, and spices. Bring to the boil and cook until sugar is dissolved. Remove from heat and allow to cool for a few minutes.

Pour vinegar over eggs making sure they are completely covered.

If using beet juice also put some beet in the jar with the eggs. You will then have pickled beets as well.

Make sure the lid is tight and refrigerate. The eggs will be ready to eat in a few days and will keep for up to a month if you haven’t already eaten them.

Curried Pickled Eggs:

Ingredients:

  • 1 cup cider vinegar.
  • 3/4 a cup of water.
  • 1/4 of an onion.
  • 3/4 cup white sugar.
  • 3 cardamon pods
  • 1 tsp mustard seeds( yellow or brown)
  • I tbsp yellow curry paste.

Let’s Cook!

As above bring all the ingredients to the boil until sugar is dissolved. Allow to cool a little and then pour the vinegar mix over the eggs making sure they are completely covered.

Allow to pickle for a few days in the fridge they are then ready to eat…

Pickled jalapenos:

Pickled Jalapenos

This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.

INGREDIENTS:

  • 10 large Jalapenos sliced into rings.
  • 1/2 to 1 carrot sliced into rings.
  • 3/4 cup of water.
  • 3/4 cup of distilled white vinegar.
  • 3 tbsp white sugar.
  • 1 tbsp salt.
  • 1 clove garlic crushed.
  • 1/2 tsp oregano.

Let’s Pickle!

Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over high heat. Bring to the boil.

Add carrots bring back to boil and lower heat slightly, cook for 5 minutes. Stir in Jalapenos and remove the pan from heat. Allow cooling for about 10 minutes.

Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in a sterilised storage container and keep in the refrigerator.

Thai Pickled Cabbage ( Pak Dong)

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  • 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.

To 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 the 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!

A while ago I was having a fancy for a kebab and my thoughts turned back to the beautiful kebabs we used to get that had these wonderful pickled chillies/peppers…I found this recipe and it is delicious and goes lovely with a salad or a kebab filling…

Piperies Mikres Toursi…

  • 36 thin peppers, such as Anaheim peppers, about 3 inches long, stems trimmed to 1/4 inch long
  • 3 tablespoons coarse-grained salt
  • Water, enough to cover the peppers
  • 5 cups red wine, apple cider vinegar, white vinegar or spiced vinegar (any flavour)

Add the peppers to a large glass bowl. Sprinkle with the salt and then fill the bowl with cold water until it just covers the peppers. Soak for 6 hours, stirring occasionally.

Drain the water after 6 hours. Lay the peppers on clean towels until the peppers dry. When the peppers are dry, stuff them into clean and sterilized 1-quart mason jars. Pour vinegar into each jar, making sure to cover the peppers. Seal the jars according to the package instructions for the Mason jars.

smart

Store the peppers in a clean, dry place for up to 3 months.

The only jar I could find was quite a big one and my peppers floated…What I did was fill 2 bags with salted water(just)in case they split and dropped them in the jar…the vinegar rose and my peppers are submerged so if you have jar wich just too big then this little tip is a godsend…

How often have you bought a watermelon and thrown away the rind?? Hands up! I have or I did until I discovered a lovely recipe for Pickled Watermelon Rind.

Now I make a lot of pickles and this one thing I hadn’t thought of pickling… you live and learn, don’t you?

Ingredients:

  • 4lb of Watermelon
  • 1 chilli thinly sliced
  • 1-inch piece fresh ginger finely sliced or diced
  • 2 Star Anise
  • 1 tsp black pepper
  • 4 tsp salt I use fresh mineral salt dried here
  • 1 cup of rice vinegar
  • 1 cup of sugar
  • 1 tsp tamarind pulp ( optional)

Let’s Cook!

Using a vegetable peeler remove the outer green rind and slice the watermelon into I inch slices. Cutaway all but 1/4 inch of the flesh (it is) the white part we are pickling. The red flesh I keep for smoothies or ice cream or a nice salad with feta cheese.

Then cut the rind into 1-inch pieces.

pickled watermelon rind

Add the chilli, ginger, star anise, salt, pepper, rice vinegar and sugar plus a ½ cup of water together in a pan, bring the mixture to a rolling boil, stirring to dissolve the sugar then turn down the heat and simmer for 5 minutes. Add the watermelon rind and bring back to a rolling boil and then again reducing the heat to a simmer for 5 mins or until the rinds are just tender. Remove the pan from the heat, and leave the liquid to cool down. You may need to weigh the watermelon down with a plate or lid, as it needs to stay submerged in the liquid until cool.

Once cooled then transfer to a container with a well-fitting lid and refrigerate for at least 12 hours before you eat…This will keep refrigerated for about 2/3 weeks if it lasts that long…lol

My daughter in law took some of this to her village and they loved it …I thought maybe it would be too vinegary for them but no although they did suggest that next time I made it add some tamarind which I think( as) I love Tamarind is a great idea.

Left with lots of pickle juice ????

Don’t want to waste that pickle juice???    Then have a …

Pickleback shot or cocktail…

What is a pickleback? You are about to find out!

It’s a shot of whiskey followed by a shot of pickle juice and some even follow that with a beer chaser…

A popular drink in bars around the world and apparently very good….Have you tried a pickleback????

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.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our home’s carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

green foot prints eco system

 

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 creative week ahead xx

I would also ask that when you are shopping for presents, food, and decorations that you think about its origin and how it was produced…carbon footprint, child labour…Please think about the packaging can it be recycled or reused…Do you really need it? Every little helps…x

Mistletoe and Wine, Christmas Cheer…

In the run-up to Christmas, you will find everything here from recipes to trivia and traditions…I would also ask that when you are shopping for presents, food, and decorations that you think about its origin and how it was produced…carbon footprint, child labour…Please think about can the packaging be recycled or reused…Do you really need it? Every little helps…x

Just a reminder…  the 24th of November…Stirup Sunday‘, so put on your apron, gather your ingredients, gather family or friends to make a Christmas pudding. It’s the day when wishes are said to come true, so get stirring!

Christmas Cake…

Have you made yours yet? There are so many variations to the recipes for Christmas Cake some people like me like a rich fruit cake others like a lighter fruit cake …If you have a favourite tried and tested recipe then please share it here…Ally has made her Christmas cakes and very tasty they look ..she adds ginger ale to her recipe check it out here…

Christmas Cake …Bake and Mature

I love a rich fruit cake and it lasts as long as you want it too some people love the traditional Christmas or now some make a square cake and cut it into slices it is just preference and of course once it is made I always just sprinkle a little brandy, whisky, rum or sherry over the cake every couple of weeks an age-old tradition in our house and I am sure many others.

Ingredients:

• 1kg mixed dried fruit (use a mix of raisins, sultanas, currants, cherries, cranberries, prunes or figs)
• zest and juice 1 orange
• zest and juice 1 lemon
• 150ml brandy, Sherry, whisky or rum, plus extra for feeding
• 250g pack butter softened
• 200g light soft brown sugar
• 175g plain flour
• 100g ground almond
• ½ tsp baking powder
• 2 tsp mixed spice
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• 100g flaked almond
• 4 large eggs
• 1 tsp vanilla extract

Let’s Cook!

Put 1kg mixed dried fruit, the zest and juice of 1 orange and 1 lemon, 150ml brandy or other alcohol, 250g softened butter and 200g light, soft brown sugar in a large pan set over medium heat.

Bring to the boil, then lower the heat and simmer for 5 mins. Tip the fruit mixture into a large bowl and leave to cool for 30 mins.

Heat oven to 150C/130C fan/gas 2. Line a deep 20cm cake tin with a double layer of baking parchment then wrap a double layer of newspaper around the outside – tie with string to secure.

Add 175g plain flour, 100g ground almonds, ½ tsp baking powder, 2 tsp mixed spice, 1 tsp ground cinnamon, ¼ tsp ground cloves, 100g flaked almonds, 4 large eggs and 1 tsp vanilla extract to the fruit mixture and stir well, making sure there are no pockets of flour.

Tip into your prepared tin, level the top with a spatula and bake in the centre of the oven for 2 hrs.

Remove the cake from the oven, poke holes in it with a skewer and spoon over 2 tbsp of your chosen alcohol. Leave the cake to cool completely in the tin.

To store, peel off the baking parchment, then wrap well in cling film. Feed the cake with 1-2 tbsp alcohol every fortnight, until you ice it.

Don’t feed the cake for the final week to give the surface a chance to dry before icing.

That’s the cake and pudding recipes sorted but don’t forget your pickles ...Homemade pickles are so much nicer and cheaper to make …We love pickles and I pickle so much more than I have ever done…

For the next few weeks, I will share my pickle recipes…. let’s get pickled…

https://carolcooks2.com/2017/07/26/healthy-eating-just-pickled/

Who loves Christmas Kitsch? My Christmas kitsch has travelled the world with me and on the 1st Dec, it will all come out of its wrappings, mugs, teapot, t/towels and towels, plates and dishes…I love my Christmas crockery…

I also love those quirky Christmas toys that as you move past it goes Ho Ho Ho…Merry Christmas and then plays its tune…Yes, it is Merry Christmas or Happy Christmas in this house and it will never ever be any different…Others can call it what they like…Me…I stick with tradition…

Christmas lights…I love small twinkly Christmas lights….Do you have a few tasteful, pretty displays or do you go the whole hog??? If you do then please share…I love Christmas lights and did you know who made the first Christmas lights? Thomas Eddison of course…He draped the first set of Christmas lights around his Menlo Park Laboratory but wasn’t until nearly 40 years later that Christmas lights became a tradition…

If you love Coldplay you may like their take on Christmas Lights…A tune…

Only a few weeks now to Thanksgiving…I am looking forward to seeing a few new recipes that I haven’t tried before…as a cook, I am always looking for new recipes…

happy-thanksgiving-4567939_640

I would like to wish you all a happy Thanksgiving and to ask if you would please share your recipes with us here…x If you are looking for recipes then pop over to Sally’s tomorrow where I will be there with Sally where we will share some of our Thanksgiving recipes.

That’s all for today …I hope you have enjoyed this post see you next Tuesday…x

P.P.S…There will be a Christmas jumper corner…I just need to see yours???? So come on don’t be shy…Share…x

hope you all have a creative week ahead xxAbout 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.

The environment is also something I am passionate about and there are now regular columns on my blog this year. It is important that we are mindful of the world we live in…We all need to be aware of our home’s carbon footprints…where does our food come from? How far does it travel…Simple to do but if we all did it…Not only would we support local businesses but reduce our carbon footprint…

green foot prints eco system

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

Healthy Eating… Eat Smart…No more fussy kids!

Welcome to this week’s Healthy Eating…How has your week gone? Are you finding the going tough, easy or a little in between …Good days and bad days…We all have those and we can’t change the past but we can change the future…

Why do we fail? There are lots of posts on that one…Here there are no fails as we can eat what we love just moderation with some foods…RIGHT???

If you are keeping your diaries are you seeing a pattern? What are you seeing? The same foods over and over again? or a variety?

What do I see? I see lots of variety of fruit and vegetables as I do go with fruits in season and we eat a lot of fruit…Mango and pineapple at the moment as it is plentiful…Also, the tender stem broccoli has now appeared and is beautiful…

However, as I don’t like to waste herbs and Grapow Moo( Pork) is not the same when frozen if I don’t have enough to pick and have to buy a bunch then that lasts me 4 meals so I eat that as my first meal of the day at least 3/4  times a week unless Aston is here and then only twice…It is also my all-time favourite Thai Stir Fry…

Think of all your favourite foods you like to eat and head over and read Sally’s post...You will be very surprised at what you can eat…and still lose weight…Those of you who know Sally know how vast her knowledge of foods and vitamins are …

My weight has stayed the same this week but that is ok…I have had a few extra treats…Lily is here…But that is ok…I enjoyed them …Today back to normal…

Now as you know I advocate healthy eating for all the family… if you start when the kids are young healthy eating becomes a habit just like sugar and the like…

Lily is 6 yrs old and in the school holidays, she stays with us…The remainder of the time she lives in a small, very rural Thai village …While she is here this time I have been taking her to swimming lessons…she loves the water and as Thai kids swim anywhere there is water it is very important that they learn how to swim properly although her mummy is very good and doesn’t allow her into just any water…

What I have observed since living here is that Thais do not walk anywhere and although most eat a very healthy diet they love their sugar…Sugary drinks and cakes are everywhere… In the village Lily and her mummy ride push bikes around the village they only use motorised transport when going into town and she eats what her family eat which is healthily her favourite snack here at the moment is lots of mangoes and she eats a lot of raw veg with her meals she loves raw cabbage and also the Thai pickled cabbage…Pak Dong which is cabbage, spring (green ) onions and salt…

The little group she is in for swimming consists of some children her age and some a bit older…Lily is the slenderest I would say and by far the fittest she zips down those lengths and sits on the side waiting for the others…Some really struggle about midway and have to be helped by the instructor to complete the length of the pool and to get out of the pool onto the side…Lily thinks it is because she eats her vegetables …Her words…

I see the kids arrive with a bag of crisps and a carbonated drink…In a car or on the back of a scooter…

I walk and Lily rides her bike to swimming…

The children have changed over the weeks she has been learning to swim and I am guessing have given up…Such a shame that they are unfit at 6/7 years old…

The motto is we need to teach children good habits early in life and encourage them to try different foods and if they don’t like them that’s ok..try introducing the same food in a different way a smoothie or if they are eating other fruits and vegetables then it doesn’t matter …Search for other recipes using the food they don’t particularly like and let them help cook it…A child who helps cook food will eat the food…

A good example is Cloud eggs...Many children don’t like the white of the egg but made this way it changes both the taste and appearance of the egg…These eggs were first made by my grandson when he was 12 yrs old and up until then, he didn’t eat the white of his eggs…He does now even when they are not made this way…

 

You will notice from the images that Aston made his own addition to the dish…Now at 14 years he is a competent cook and always cooks the meat for me he also cooks a mean steak…It is also a pleasure to watch him eat he thoroughly enjoys his food as it should be…He is not fussy and eats most things…

Lily who is 6 yrs is following in his footsteps she cuts and prepares the vegetables/ fruit for me and can use the blender and food processor…She makes lovely cakes and biscuits and can ice them beautifully.

Lily’s Beef Salad which we had for dinner the other night… The only thing I didn’t allow her to do is to cook the meat and slice it or the shallots but she prepared all the other salad and squeezed the lime for the dressing and mixed everything together…

Thai beef salad nam doc nua

Thai Beef Salad

Recipe for Thai Beef Salad.
 
Serves 2.
Ingredients:
  • 300gm Tenderloin Beef.
  • 1 sm red Onion or 2/3 shallots.
  • 2 Spring Onions.
  • 2 medium tomatoes or  8/10 cherry toms.
  • 1 sm cucumber.
  • 2 sprigs mint.
  • Big handful of Coriander.
  • 2/3 birds eye chillies chopped.
  • 1 lime.
  • 2 tbsp Fish Sauce.
Let’s Cook!
Grill the tenderloin medium rare.
While steak is cooking chop salad into small pieces and chop coriander inc stalks.
Mint take leaves off stems.
When steak cooked to your liking slice into thin strips.
Mix gently into chopped salad add coriander, mint leaves and chillies.
Stir in fish sauce and squeeze in lime juice.
Taste as personally I like more fish sauce and chillies but as the taste of chillies can vary then it is better to add less, taste and adjust seasoning if required.
This can also be made with chicken or pork.
Serve with steamed Rice or Sticky Rice.
As it has been proved so many times children who learn to cook at a young age are also far more adventurous with trying new foods and far less picky…
Smartwatch Corner…
smart phone and watch
It makes me smile this phone it sends me smart messages if I go to bed too late and when I had a few cat naps the other night it threw a wobble which made me smile…Too smart at times but I take it for what it is … It focuses me…But I do find the sleep patterns really interesting …I have never thought about sleep too much …Head, pillow die is me and I can just sleep anywhere hard/soft mattress if tired I sleep… But have also kept some late hours at times and now I know that it isn’t conducive to good health at my age so I am trying to be disciplined with my sleep.
What is Deep Sleep?
lady sleeping

Adults need between 7 and 9 hours of sleep each night. But, I now know that it is the quality of sleep you get that matters.

While you rest, your body goes through different stages of the sleep cycle. Deep sleep, for example, is the stage of sleep you need to feel refreshed when you wake up in the morning. Unlike rapid eye movement (REM) sleep, deep sleep is when your body and brain waves slow down.

I also didn’t know that you went through different stages more than once during your sleep cycle approx every 90 minutes…Deep sleep is the cycle which it is hard for you to be woken from and if woken you can feel extremely groggy.

 

The correct amount of deep sleep is important during your sleep cycle as this is when the glucose metabolism in the brain increases this supports short-term and long-term memory and overall learning.

Deep sleep is also when the pituitary gland secretes important hormones, like human growth hormone, leading to growth and development of the body.

Other benefits of deep sleep include:

Energy restoration, cell regeneration, increasing blood supply to muscles, promoting growth and repair of tissues and bones AND strengthening the immune system. All very important to your health and well being…

It seems like the new diet trend predicted for 2019 is the hemp diet…Obviously, it is nothing new to food and body care lovers and is used a lot in vegan diets…but due to the interest in CBD for health, it has caused added interest and those who predict trends think it will be on the rise in 2019…Already products like dried pasta and I have noticed an increase in hemp seeds for sale and recipes using hemp seeds.

Also bitter foods like asparagus, grapefruit and cucumbers because of their benefits to your gut and of course your liver if you are on a detox regime…

My conclusion it certainly sounds like there is a move to eating more fruit/vegetables and an increase in interest in maintaining gut health which is a step in the right direction.

Thank you for reading this post I hope you have found it of benefit…Until next week…xx

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.

The environment is also something I am passionate about and there will be more on this on my blog this year

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!

More and more of my blogging friends have joined me on MeWe…A social media site which is fairly new and which promises much without the restrictions some other social media sites are choosing to impose on many of us…Join me if you will on  mewe.com/i/caroltaylor3 

 

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

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Thank you once again for reading this post I hope you all have a great week xx

Smorgasbord Blog Magazine – The Food and Cookery Column – Carol Taylor Cooks #Cabbage – Stuffed, Red pickled, ‘Pasta’ dishes

The humble cabbage…What a revival cabbage is getting and it is so well deserved I love cabbage and so many different varieties and it is good for you…So a bonus tasty and healthy …Sorted xxxx

Smorgasbord Blog Magazine

Carol Cooks Cabbage…

Cabbage … I actually love cabbage and there are so many different varieties and it can be eaten cold, steamed, boiled, sautéed, pickled so many ways to prepare the humble cabbage.

Although I will admit that the cooking of cabbage has improved as I remember my Nan and my mum used to cook it to death but did we love the cabbage water with a bit of vinegar and pepper in it to us it was a real treat…Does anyone else remember that???

I won’t bore you with any more coleslaw recipes as cabbage makes a lovely slaw and there are so many dressing and additions you can make to make slaw but I think something different today.

Spicy Red Cabbage.

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…

View original post 1,896 more words

Healthy Eating…..Just Pickled!

Oh my, have I been busy pickling this week.?

I have pickled cucumbers ( 2 ways), jalapenos, garlic and cabbage.

Pickled Cucumbers:

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I used 4 cucumbers ( they are short) ones here not like the ones we used to get when in the UK although I have discovered Japanese cucumbers and they are nice, crispy and very similar to the cucumber I know and love.

The cucumbers here are much smaller with larger seeds in the centre and not quite as crispy and flavoursome. In fact, I think I prefer them pickled.

Lets Pickle!

I peeled and sliced( quite thickly) 4 cucumbers.

1 large Onion peeled and sliced.

3 cups of vinegar.

1/4- 1/2 cup of sugar or sweetener of your choice. I only used a 1/4 cup of sugar and some salt to season as required.

1 cup of water.

Whisk vinegar, sugar and water together in a jug. Put alternative slices of cucumber and onion in pre-sterilised jars, then pour the vinegar mix over the cucumber and onion making sure to cover completely.

Screw the lid down tightly and refrigerate they will be ready to eat in 2 days in fact if you leave these too long they get too vinegary. They are really a quick pickle recipe.

If you missed my previous pickled cucumber recipe then here it is 🙂

Pickled Dill cucumbers. 

3 medium cucumber

1 large Onion thinly sliced.

85g sea salt flakes (essential- table salt will render your efforts inedible)

500ml cider vinegar

250g granulated sugar

1 tsp Coriander seeds

2 tsp yellow mustard seed

1 tsp peppercorn

1 tsp ground turmeric

small bunch dill

Wash the cucumbers, split along their length and scoop out the seeds. Cut each half into finger-length chunks, then cut into 5mm strips. Mix with the onion and salt in a large bowl, cover and leave to soak overnight.

Next day, drain the juices, rinse the vegetables in cold water and drain well. Put the vinegar, sugar and spices into a very large saucepan and heat gently until the sugar has dissolved. Simmer for 5 mins to let the flavours infuse.

Add the vegetables and bring the pan to a rolling boil over a high heat, stirring now and again. Boil for 1 min, then remove the pan from the heat. Tear in the dill, then pack into sterilised jars making sure that no air bubbles are trapped. Store in a cool, dark place until ready to use.

in jars..pickled

I also had a lovely message today from a lady who had made the recipe and said they were lovely and it was a great recipe and to keep writing …How lovely was that?  It really made my day…

Pickled Garlic:

Pickled Garlic

8-10 garlic bulbs

500 mls white wine vinegar or apple cider vinegar

90 gm sugar

1 tsp salt…I always use salt mined here locally or Himalayan salt.

1 tsp per jar of either mustard seed or fennel seeds (optional)

2 x 250-300 ml jars with good lids

Separate the bulbs of garlic into cloves and peel.

In a saucepan bring the vinegar, salt and sugar to the boil, stirring occasionally to make sure the salt and sugar are dissolved. Add the garlic cloves to the pickling liquid. Bring it back to the boil and simmer for five minutes.

Transfer the garlic cloves to sterilised jars. Add the mustard or fennel seeds if using. We actually couldn’t decide Fennel or mustard seeds so I normally do some of both they are equal in taste to us. Carefully fill the jars with the hot pickling liquid. Seal.

The garlic will be ready to use in about a week but improves over time.

Pickled jalapenos:

Pickled Jalapenos

This recipe was given to me by a Texan friend and it has carrots in the Jalapenos something I hadn’t thought of. His mum’s recipe and they are the best ones. The carrots taste lovely pickled with the jalapenos. It is our go to recipe and I make them all the time …The current batch has some blow your head of Jalapenos isn’t it funny how they vary in heat just like chillies. But pickled they are oh so scrumptious.

INGREDIENTS:

10 large Jalapenos sliced into rings.

1/2 to 1 carrot sliced into rings.

3/4 cup of water.

3/4 cup of distilled white vinegar.

3 tbsp white sugar.

1 tbsp salt.

1 clove garlic crushed.

1/2 tsp oregano.

METHOD:

Combine water, vinegar, sugar, salt, garlic and oregano in a saucepan over a high heat.Bring to the boil.

Add carrots bring back to boil and lower heat slightly, cook for 5 minutes.Stir in Jalapenos and remove the pan from heat. Alow to cool for about 10 minutes.

Pack carrots and Jalapenos in sterilised jars using tongs. Cover with vinegar mix or put in sterilised storage container and keep in the refrigerator.

Thai Pickled Cabbage ( Pak Dong)

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1 white cabbage. cut or torn into pieces.

8 large spring onions chopped

Coarse Salt.

Method:

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.

To 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!

Images:

All images are mine and from my own photo collection.

I do hope you enjoyed this pickle of a post…it reminds me of the song of Peter Piper who picked a peck of pickled peppers..try saying that quickly…lol

Also when I was a little girl…I am not telling how many years ago…My nan used to give me the liquid from the greens when she cooked them…although I will say they massacred them then..no lightly steamed veg then it was cooked for at least an hour and she added vinegar to the green juice…It was such a treat though I loved it!

Can anyone else remember that?

If you enjoy my posts then please share or reblog it makes this whimsical English lady very happy and if you comment I will always reply back..I love comments and making new friends and exchanging recipes and tips….I love it!

So enjoy those pickles..always in moderation of course as vinegar is a fermented food, so if you suffer from gout be careful as too much will aggravate your condition otherwise the vinegar in pickle juice is actually good for the digestive system. “It encourages the growth and healthy balance of good bacteria and flora in your gut”

You didn’t think you were going to get away without a little bit of a Healthy Eating Talk, did you?

I am sure or I know there are lots of other benefits of pickles and a few downsides and all that is for another time and post just enjoy those pickles in moderation as with everything.

Until next time stay safe, have fun and laugh a lot as laughter is the best medicine you know…Happy endorphins, the body’s natural feel-good chemicals which in turn make you feel relaxed.

Love you all…..