Tag Archives: Pickled Onions

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

CarolCooks2 weekly roundup…8th November-14th November…Recipes, Health, Whimsy and music…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read…

Relax and Enjoy! (1) Weekly Roundup

I woke up this morning to the news…

Tuesday 10th November…How to Have a Greener Thanksgiving and Christmas…

Because of everything that has happened this year… Change has happend in our homes…our shopping habits…

This article explores how we can take it that one step further and how the day to day products we buy which you would not dream contained plastic…DO!

https://carolcooks2.com/2020/11/10/how-to-have-a-greener-thanksgiving-and-christmas/

Wednesday saw me over at Smorgasbord Magazine with my A-Z food where on my tour through the Culinary Alphabet this week I have landed on the letter V…

The letter V has some great foods…I have updated it from the 1st edition as I have all my posts this time around …there is vegetable Spaghetti, Vanilla and much more so please if you missed pop over to Sally’s and say hello we will both be pleased to see you…

https://smorgasbordinvitation.wordpress.com/2020/11/11/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-v-for-vacherin-vanilla-veal-vegetable-spaghetti-and-vichyssoise/

Thursday…Smorgasbord Health Column – Common Conditions A-Z – Working from Home – Backache by Sally Cronin.

Health Column

Backache is something which many of you can relate to or know someone who is a sufferer…

“Low back pain is the single biggest cause of years lived with disability worldwide, and a major challenge to international health systems. In 2018, the Lancet Low Back Pain Series Working Group identified a global problem of mismanagement of low back pain.” WHO

https://smorgasbordinvitation.wordpress.com/2020/11/02/smorgasbord-health-column-common-conditions-a-z-working-from-home-backache-by-sally-cronin/

Fruity Friday…It’s a date!

No, not that kind BUT for the sweet delicious dates that pair wonderfully with bacon or blue cheese or just adds that touch of sweetness to a Moroccan Tagine…

Although and this is where I am having a little rant…the number of sad men who trawl FB and Instagram and even Linked In now is increasing…what with the big increase in spam which has to be checked …DAILY …as some of my regular followers seem to end up there at WP’S whim…I block, report ALL of you…

Saturday Snippets…

I struggled this week with Saturday Snippets…I think that what is happening around the world is beginning to get to me…But I will give myself a good talking to and see if get my mojo back…I miss my mum she is 90 years old next week we will have to do as many are doing and talk by phone unless I can get someone to set up a video link…

Have a wonderful Sunday..please be well and stay safe…xxx

That’s all for this week’s roundup … fewer posts have made my stats boom…go figure… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are facing new lockdowns…Please stay safe and wear your mask and practise social distancing or this virus will not go away…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learned..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

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 well being.

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 stay safe and healthy xx

Saturday Snippets…14th November…

 

This past week we have seen a few Remembrance services to the fallen of Armed Forces around the world…Brave men and women who fought without a thought for their safety for me and you…For their brave actions, I salute you and remember with pride your sacrifice.

I also saw a disturbing video of white flags depicting all those who have died due to the Covid-19 virus and this was just in the US…the figures are utterly horrific…

How anyone can say it is fake, false I don’t know…I am sure figures aren’t totally accurate how could they be every country has a different method of counting but it doesn’t alter the fact that all those flags in this video represent a life lost and not lost for the service of their country but lost by an uncontrolled virus…

I saw this video first on a fellow bloggers post and it shocked me to the core…which is why I have been moved to share it…I can look at numbers but those flags just brought it home to me…

Today is National Pickle Appreciation Day…I love pickles and pickle almost everything…Pickles are also very popular at Christmas time..they can be eaten as an appetiser with some drinks or with some lovely fresh baked bread, cheese and pickles or with cold cuts of meat…we also eat pickled cabbage with crispy pork, rice and pickled cabbage plus a bowl of miso soup…Thais add pickled cabbage as a side to many dishes.

Today I will share a couple of my favourite pickles recipes …

Christmas Pickles…

I pickle anything… we love pickles and since living here have found different ideas for pickling…

Ingredients…

  • 2 lb Pickling Onions, peeled.
  • 11/2 pints pickling vinegar…I use white vinegar or a mix of apple cider and white vinegar.
  • 2tbsp Pickling spices or your mix…again I mix black, white peppercorns, coriander seeds.

Method2 days before mixing 2pts water with 4 oz salt pour over onions, cover and keep in a cool place. I keep in the fridge due to the heat here.

Home made pickled onions

Then drain the onions and pat dry. Pack into sterilised jars layering pickling spices as you go then pour vinegar over the onions making sure they are completely covered. Store for 4-6 weeks and they ready…They are the crispest onions I have eaten, far better than shop-bought and generally don’t get to 4 weeks let alone 6 weeks as they get dipped into …men!

Today I have pickled Pineapple with Jalapenos for you…We like them a lot something a little different…

Pickled Pineapple with Jalapenos…

Pickled Pineapple.

Ingredients:

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander

Pickled Pineapple Ingredients

3 sterilised jars with lids.

Let’s Cook!

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

 

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

Pickled Pineapple.

Leave for 1-2 days before eating.

Enjoy!

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I used some I had already pickled this time …I will try fresh ones next time and compare the taste.

If you use pineapple in juice the cut down on the sugar you use.

Next something we love pickled tomatoes…

Pickled red and yellow cherry tomatoes…

Ingredients:

  • 30 cherry tomatoes I mixed different colours.
  • 1-2 green Thai chillies finely sliced
  • 3 tbsp Fish Sauce
  • 6 tbsp rice wine vinegar
  • 1/2 tsp sugar.

 

red-yellow-thai style-pickled-tomatoes

Red and yellow pickled tomatoes

Let’s get pickled!

Mix together all the ingredients in a small bowl. Take a cocktail stick and prick the tomatoes a few times this allows the brine to infuse nicely.

Put the tomatoes in a sterilised jar or a Tupperware container and cover with the marinade mix.

Put in the refrigerator …these can be eaten after one day and within 4 days. The juice can then be used as a marinade for fish or added to salads.

I hope you have enjoyed these 3 pickle recipes if you try then please let me know …I like some of these as they don’t have to be left too long and can be eaten almost immediately unlike some pickles like onions which need time to mature..xx

It’s also National Split Pea Soup Week…

“We lived very simply – but with all the essentials of a life well understood and provided for – hot baths, cold champagne, new peas and old brandy.”
Winston Churchill.

No champagne served with my split pea soup…I have made this soup forever and my children all grown up still refer back to it from time to time…A delicious soup with vegetables, a ham hock and lovely homemade fresh bread straight from the oven…

With a soup like this, anything goes in the post then simmered gently until the peas and the meat is tender…It is an ideal way to use up any odd little bits of vegetables…Do you have a favourite split pea soup recipe?

Wellness Corner with Sally Cronin…

I do hope you are all enjoying this series as much as I am… this week Sally is looking at Frankincense…There is also a “recipe” for toothpaste…

https://smorgasbordinvitation.wordpress.com/2020/11/12/the-medicine-womans-treasure-chest-aromatherapy-frankincense-immune-reproductive-systems-anti-aging-antiseptic-by-sally-cronin/

Watching War on plastic with Hugh and Anita who are fighting against single-use plastics, looking at tea bags and prepacked sandwiches. Then, as Covid-19 hits, they consider the problem of disposable face masks…

Facemasks came up in our house just the other day when young Lily said to me Nannie do I need to take these off before I throw this mask away…I told her I thought that was a good idea and then asked where she got the idea from…This is what the children are being made aware of here that the blue and white face masks not only contain plastic so they don’t biodegrade quickly but so many facemasks are carelessly thrown away as are plastic gloves and causing a problem with sea life…

Teabags were also on their radar as many are biodegradable and contain plastic…Polypropylene which takes thousands of years to breakdown …

Because of Covid, they reckon plastic recycling has soared…and becoming a bigger problem…

Time for some Music…

It will soon be time to bring out the Christmas tunes but I will give one more week…November over the years has been a busy month in the music industry…

November 1965...Ray Charles, I love this song…went to No.1 on the US singles chart with ‘Georgia On My Mind‘, a No.24 hit in the UK. His cover of Hoagy Carmichael’s 1930 standard, became the first of three No.1 hits for the singer.

November 1969 who remembers The Archies? Sugar, Sugar by The Archies was at No.1 on the UK singles chart. The single became the longest-running One Hit Wonder in the UK with eight weeks at the top of the charts. It was the first No.1 performed by cartoon characters.

November 1975 we had Queen who kicked off their 78 date Night at the Opera world tour with 2 nights in Liverpool, England at the Empire Theatre…

1981 we had Police with their fourth UK No.1 single with ‘Every Little Thing She Does Is Magic’, a No.3 hit in the US.

In November 1987 George Michael had his first solo album “ Faith” which went to numero 1 in the UK charts

November 1992 and 1999 we saw Bon Jovi with ” Keep the Faith” and Robbie Williams…with ” She’s the one

So many of my favourite tracks among the aforementioned artists…Today I choose…one which is very apt given what is happening…

Did you know?

That in Nov 2015 a pair of white boots worn by Elvis Presley during his famous ’68 Comeback TV Special performance were bought by a UK collector for £29,500, ($44,500). Elvis had worn the size-11 Verde boots while singing ‘If I Can Dream’, 

That’s all for this week and Saturday Snippets…xxx

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…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!

That’s all for today…Enjoy your weekend and stay safe and well xx

 

Saturday Snippetts…26th September 2020

Welcome to Saturday Snippets where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…today it is rather blustery here as we are in the path of hurricane Noul who is wending his way from Vietnam…however we must have been on the edge of his path as apart from some heavy rain and some wind he passed us by with a whisper…

Please join me in what I hope is an enjoyable read… whatever your timezone grab a coffee or a glass of wine and enjoy my meanderings!

Cookery Corner…This week in my kitchen…

What have I been cooking this week? It was time to do some pickling Onions and pickled garlic...Some lovely Cream Cheese Bread which was delicious definitely a keeper so as teaser just a picture of the bread on its first prove…Soup… I always like to keep some soup in the fridge…Bread Pudding that always goes down well…Pork fillet with lovely Brandy Sauce…cinnamon buns…Shepherds Pie a nice quick meal when you are stuck for time …Always a curry and a stir fry and a duck Larb which was very nice…

The recipes as I said last week which are on my blog I will add the link the rest will be in my cookbook…Spoiler Alert!

The Naughty Corner…will be where I name and shame or where I add my two penneth about what I think is wrong with the world…Today it is about my thoughts on how bad Climate Change really is …Forest fires and severe flooding have been occuring in countries around the world and it is getting worse…

The Climate Change activists are gaining momentum as are the voices on Carbon emmisions…I agree that temperatures are hotting up and ice caps are melting HOWEVER if proper housekeeping was applied and we listened to the indiginous people who have carried out proper land management practises for years the fires and the floods would NOT be as bad… we would have a proper picture of climate change although we have gone through many cycles over the centuries…Ice Age being one…Man has to take some responsibility as we don’t own the world we are tenants…Nature owns the world and if we were not here it would quickly reclaim it…

Mismanagement … the erosion of landscapes is partly caused by MAN with their mining excavations or by me, you, governments, manufacturers, fishermen..far to many to list but we ALL have a collective responsibility whether we have a postage stamp size plot, a few acres or something in between we should be effectively managing that…

The earliest wildfire smouldered approximately 419 million years ago and are recorded as a low-intensity burn…Low intensity, mosaic or patch burning is designed to provide protection to the environment and to communities and is usually conducted in spring and autumn and autumn-like conditions when weather is mild and fire behaviour is moderate and easier to manage.

It is our duty as custodians of this beautiful world…Our government and big corporations should also play their part…no one is exempt…THEN we would really see how bad true Climate Change really is…

Let’s have some Music…I’m in my Acapella phase at the moment…

Not quite as refined as last week…I did love that…this one made me smile and sometimes we need something to make us smile I know I do…

Trivia…

  • Hey, Jude” was produced by the renowned English record producer George Martin. Martin was knighted in 1996 for his remarkable contribution to music and popular culture.
  • “Hey, Jude” was the first single Apple Records ever released. FYI: Apple Records is a record label founded in 1968 by the Beatles.
  • With a length of approximately 7 minutes and 11 seconds, “Hey Jude”, upon its release became the lengthiest single ever released. Its massive success inspired the release of long singles in the music industry.

Wellness Corner with Sally Cronin…

This week Sally is talking about Salt in our diets and our blood pressure…Salt like low-fat food and various other foods have been vilified and we have been advised to cut down or cut it out or in the case of low fats meals to be vigilant about our fat intake well we all know turned out a few years later there was backtracking as low fat generally means more added sugar and salt…

https://smorgasbordinvitation.wordpress.com/2020/09/21/smorgasbord-health-column-blood-pressure-and-the-salt-debate-by-sally-cronin/

Did you know?

Passengers alighting at Helsinki Airport in Finland starting from earlier this week will have a speedier – and much fuzzier – way of getting tested for COVID-19.

A team of dogs has been deployed to fill their snoots with eau d’arriving passenger to sniff out those infected with the virus behind the current global pandemic.

Just because…Jellyfish for Dinner?

The oceans stock of fish is being depleted by overfishing so thoughts are turning to what other types of seafood can be eaten to allow stocks to build up…Jellyfish is one such option…

The Cannonball jellyfish, also known as the cabbage head jellyfish, is a mostly harmless (it’s edible if you know how) variety that sometimes washes up on beaches in large numbers. It is shaped like half an egg and maybe up to 7 inches in diameter. It may be bluish or yellowish with a brown border. It is a good swimmer.

The venom of the cannonball can give a mild sting, but generally, brushing against this jelly isn’t enough to result in a sting. It goes without saying, that what would be a mild sting on the skin will be a very strong sting if the nematocysts get into your eyes.

The Cannonball jellyfish often plays host to this type of Spider crab. It provides shelter and transportation for the crab, and presumably the crab shares the food that the jellyfish kills. Maybe the crab even takes a little nip of the jellyfish now and then.

The Cannonball Jellyfish is considered a delicacy in Japan, but it must be prepared properly, which usually means it is dried. However, you must understand that to be edible, it must be harvested while still alive and healthy. The ones washed up on the beach should not be eaten because once they are beached they quickly start to deteriorate.

The question is ...Would you eat a spicy jellyfish salad or have you?

Thank you for reading….enjoy your weekend, stay safe not only from Covid-19 but the wildfires around the world…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!

Mistletoe and Wine…Christmas Pickles…

In the run-up to Christmas, you will find everything here pickle recipes…I pickle most things,  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

Firstly I would like to wish everyone a Happy Thanksgiving…

happy-thanksgiving-4567939_640

Have fun, enjoy and please share your images we would all love to see them…xx

Before I share the pickle recipes just a little bit about Christmas lights which I love and safety…

Christmas lights...I love them although compared to some my lights are probably pretty meagre, Although the honour for the first Christmas tree goes to Germany the light explosion can be credited to the Americans…

President Benjamin Harrison erected the first Christmas tree in the White House in 1889 decked with candles, ornaments and toys to the delight of his grandchildren but it wasn’t until 5 years later  in 1894 that the then President Cleveland and the fact that the White House now had electricity that the first electric lights were on the Presidential tree.

While electric tree lights are safer than candles there are still many accidents and fires caused by faulty tree lights…I always turn mine off at night and if I am out it is better to be safety aware than lose lives and your home …There are many cheap lights on offer now but safety comes first so please don’t be tempted.

China is probably one of the largest manufacturers and exporters of Christmas lights and also in the recycling..It has been big business for the Chinese town of Shijiao starting some 20years ago the recycled light were turned in to slipper soles and other goods…However, it was not the cleanest way to recycle so due to the bans on imports from other countries and the pressure to clean up due to the environment I am not sure what this year will bring for the town of Shijiao…

If you have lights to recycle this link has some suggestions…Please don’t just throw them in the bin some contain mercury…

I still love lights though …If you have images of your Christmas lights or jumpers(sweaters) you would love share please message me…email carolcookstwo@gmail.com

To get you in mood one of my favourite Christmas songs for a bit of Christmas cheer…

 

Christmas Pickles…

I pickle anything… we love pickles and since living here have found different ideas for pickling…

Ingredients…

  • 2 lb Pickling Onions, peeled.
  • 11/2 pints pickling vinegar…I use white vinegar or a mix of apple cider and white vinegar.
  • 2tbsp Pickling spices or your mix…again I mix black, white peppercorns, coriander seeds.

Method2 days before mixing 2pts water with 4 oz salt pour over onions, cover and keep in a cool place. I keep in the fridge due to the heat here.

Home made pickled onions

Then drain onions and pat dry. Pack into sterilised jars layering pickling spices as you go then pour vinegar over the onions making sure they are completely covered. Store for 4-6 weeks and they ready…They are the crispest onions I have eaten, far better than shop-bought and generally don’t get to 4 weeks let alone 6 weeks as they get dipped into …men!

Today I have pickled Pineapple with Jalapenos for you…We like them a lot something a little different…

Pickled Pineapple

Pickled Pineapple.

Ingredients:

  • 300 gm of fresh pineapple cut into smallish chunks
  • A handful of shallots finely sliced
  • 1 pickled jalapeno sliced
  • 1/4 cup of water
  • 1 1/2 cups of white vinegar
  • The juice of 2 fresh limes
  • 1 tbsp sugar
  • 1/2 tbsp salt
  • A handful of chopped coriander

Pickled Pineapple Ingredients

3 sterilised jars with lids.

Let’s Cook!

Heat the vinegar, water, sugar, salt, limes and Jalapenos together and bring to a rolling boil. Turn off the heat add the shallots and leave the mixture to cool down.

 

Spoon the pineapple and coriander into the prepared jars and cover with the vinegar mixture. Add the lids and leave to cool down before putting in the refrigerator.

Pickled Pineapple.

Leave for 1-2 days before eating.

Enjoy!

N.B Some recipes say use pickled jalapenos and some say to use fresh Jalapenos… I used some I had already pickled this time …I will try fresh ones next time and compare the taste.

If you use pineapple in juice the cut down on the sugar you use.

Next something we love pickled tomatoes…

Pickled red and yellow cherry tomatoes…

Ingredients:

  • 30 cherry tomatoes I mixed different colours.
  • 1-2 green Thai chillies finely sliced
  • 3 tbsp Fish Sauce
  • 6 tbsp rice wine vinegar
  • 1/2 tsp sugar.

 

red-yellow-thai style-pickled-tomatoes

Red and yellow pickled tomatoes

Let’s get pickled!

Mix together all the ingredients in a small bowl. Take a cocktail stick and prick the tomatoes a few times this allows the brine to infuse nicely.

Put the tomatoes in a sterilised jar or a Tupperware container and cover with the marinade mix.

Put in the refrigerator …these can be eaten after one day and within 4 days. The juice can then be used as a marinade for fish or added to salads.

I hope you have enjoyed these 3 pickle recipes if you try then please let me know …I like some of these as they don’t have to be left too long and can be eaten almost immediately unlike some pickles which need time to mature..xx

Don’t forget please let me have your Christmas images, jumpers, food, Christmas parties anything Christmas…Let’s get into the Christmas zone…x

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…Please Share…x

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

This week in my Kitchen…Pickles…Thai Duck Larb…

I am so pleased you have joined me once again for a peek into my kitchen…Welcome…I pickle almost everything as we all love pickles and everything seems to have run out at once I had to eat my curry last week with no mango chutney now that to me is a crime…I was brought up in a household where every meal had its accompaniment…With lamb it was a mint sauce, with ham it was mustard, with Pork it is Apple sauce you get my meaning so you understand that curry without mango chutney is just wrong on so many levels…

Of course, I make my own pickles...Two reasons...They are imported here so expensive or I just can’t buy them here…Well, three reasons really but knowing me you know the third…Don’t you????

They are being eaten much faster lately as after living here for seven years I have finally found a source of cheese which doesn’t break the bank…As a cheese platter or cold meat, mashed potato and pickles are among hubbies favourite foods…The pickle mill is working at top speed…

Mango Chutney… Mangoes of all varieties are so plentiful here it would really be remiss of me to not make my own and it tastes so much better than some of the sweet sugary varieties which are in the supermarkets…

Ingredients:

  • 4 under-ripe Mangoes.
  • 3cm Fresh ginger finely diced.
  • 3 cloves garlic finely diced.
  • 500 gm sugar.
  • 1tsp salt.
  • 1/2-1 tsp dried chilli.
  • 1tsp cumin seeds.
  • 2 cardamom plus 4 cardamom seeds.
  • 7cm cinnamon stick.
  • 5 whole cloves.
  • 250 ml vinegar I use Apple cider but have used white vinegar and malt vinegar.
  • 5 black peppercorns crushed.

Let’s Cook!

Peel mangoes and cut in small strips.

Place mangoes in large pot Crush diced ginger and garlic in pestle and mortar and stir into mangoes.

Stir in sugar,salt,chilli,cumin,cardamom,cinnamon and cloves.Stir to blend. Cover and leave overnight at room temp. N.B. We are prone to ants here so put water into a shallow tray and put the bowl in the centre and cover  the ants won’t swim the moat..ha ha

Mango cooking in pan

Mango chutney

Next day place mangoes in a heavy-bottomed saucepan over medium heat. Cook stirring occasionally until the mix starts to thicken about 30-45 mins. Stir in vinegar and crushed peppercorns and cook for a further 3 minutes.

Put into warm sterilised jars. Once cooled I keep in the fridge where if you live in cooler climes a cool larder will be fine. This makes 3 medium-sized jars.

Watermelon is well in season now and freshly picked from the farm they are beautiful ..not so red as the ones you purchase in the stores but they are treated to enhance the red colour down on the farm we do not use any chemical treatments…

 

READY TO PICK WATERMELON

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. Cut away 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.

Another great idea which I only saw today on Masterchef when the challenge was to cook and not waste anything…Larissa made a beautiful Tiramisu French toast with a passion fruit compote…That ticked all my boxes and something I will be making…She used the whole of the passionfruit just cut it in half and blitzed it…Just like this…It was a beautiful red colour it looked glorious…topping that French toast…The only thing missing was some crispy bacon…

  • For the Passionfruit Compote, cut the passionfruit in half place the whole halves with 70ml water into a high-speed blender and process on high speed until smooth.
  • Pour into a small saucepan, add the sugar and place over low heat. Simmer gently for 20 minutes. Remove from the heat, stir in the lemon juice, to taste and set aside.

 

Lastly, Pickled onions …

Ingredients…

  • 2 lb Pickling Onions, peeled.
  • 11/2 pints pickling vinegar…I use white vinegar or a mix of apple cider and white vinegar.
  • 2tbsp Pickling spices or your mix…again I mix black, white peppercorns, coriander seeds.

Method2 days before mix 2pts water with 4 oz salt pour over onions, cover and keep in a cool place. I keep in the fridge due to the heat here.

Home made pickled onions

Then drain onions and pat dry. Pack into sterilised jars layering pickling spices as you go then pour vinegar over the onions making sure they are completely covered. Store for 4-6 weeks and they ready…They are the crispest onions I have eaten, far better than shop bought and generally don’t get to 4 weeks let alone 6 weeks as they get dipped into …men!

Recycling Corner… Crayola Crayons/Markers/Felt tips

coloured markers

Dead markers NEED NOT end up in landfills or our oceans. Did you know that Crayola has a program called ColorCycle? Crayola ColorCycle will accept all brands of plastic markers, not just Crayola markers.

That includes dry erase markers & highlighters. If you collect the dead markers, they’ll send you a free shipping label & you can ship them back to Crayola to be recycled!

Great idea whether you have kids or not or you could start a communal box among you closest neighbours or friends and ship them for free…

My last recipe is a version of Thai Larb made with duck…

Thai Duck Larb

Ingredients…Serves 1-2 people.

  • 200 gm Duck (Pork or chicken mince.)
  • 3 shallots finely sliced.
  • 2 spring onions finely sliced green tops as well.
  • A handful of fresh Mint, pick the leaves from the stem and tear the leaves into large pieces( mine is a big handful)  I love mint.
  • A handful of fresh coriander chopped.
  • A few Thai Basil leaves for the decoration.
  • I Lime.  use half to a whole lime juice depending on personal taste.
  • Dried chillies..dry roasted in a pan and grind in pestle and mortar.
  • 1 large tbsp toasted rice.( recipe below)
  • 1-2tbsp Fish Sauce.
  • A small amount of palm sugar….I use it sparingly.
  • Mint, whole dried chillies and sliced cucumber to garnish

Let’s Cook!

Using a small saucepan dry cook the mince, I add a small amount of water to stop it from sticking.

Stir until cooked, remove the pan from the heat.

Stir in toasted rice, sm amount palm sugar, chilli( as desired) start with 1 tsp and once all ingredients added ..taste and add more if required.

Stir in the mint and coriander, shallots and spring onions, stir well but carefully.

Add fish sauce and half of the lime juice.

Taste! if required add more chilli, fish sauce and or lime juice and Taste again as lime and chilli. Put in a serving dish.

Garnish with Mint leaves, dried chillies and cucumber slices as pictured here we would also add any other raw herbs that we had available or picked.

Traditionally here in the North of Thailand the duck livers will be fried and thinly sliced and added to the larb, As duck has a gamey taste then I think the livers are a nice addition.

NB: To make the dried rice mix, take a thick bottomed pan put it on a medium to low heat, cover bottom with uncooked sticky rice( if you don’t have) normal rice will do. Stir until rice turns a golden brown colour, tip into pestle and pound until powdery but slightly coarse.

N.B. Glutinous rice is gluten-free. The misleading name simply comes from the fact that glutinous rice gets glue-like and sticky when cooked. … It all comes down to starch content.

You can store the rice in a small container and it will keep for 6-8 weeks…

Kitchen Disasters…

If anyone was under any illusions that everything I cook comes out perfect then you are sadly wrong…I have kitchen disasters and generally, they are the worst kind like this one when I took my eyes of the mango chutney…I was writing and got carried away until I heard hubby…I mean he is downstairs so why he doesn’t smell it until it gets to that stage I haven’t a clue…

Burnt mango chutney

This batch was well and truly burnt as was the bottom of my saucepan…

I hope you have enjoyed this week in my kitchen if you have any recipe requests please let me know and I will be happy to find them and try them…x

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!

Thank you once again for reading this post I hope you all have had a creative week and enjoy the weekend xx