Tag Archives: Red Cabbage

Smorgasbord Christmas Celebrations – The Food Column – Carol Taylor – Traditional Christmas Menu

My carnivores Christmas menu…I hope even vegetarians will find something on here though…Beetroot tartare perhaps? Enjoy…Merry Christmas xxx

Smorgasbord Blog Magazine

Welcome to CarolCooks2 @ Smorgasbord Magazine and this week it is my Christmas menu for carnivores…lol

Thank you to everyone who made such lovely comments on my vegetarian Christmas menu it was a first for me I cook but apart from devising a menu for home I don’t publish a menu.

This week’s menu is a mix of the traditional with a couple of other dishes thrown in…I always like to make at least one new dish every Christmas some I never make again as they were ok..Just not that memorable…You know what I mean don’t you…

Prawn Cocktail

As far back as I can remember Prawn Cocktail has been a must-have for our Christmas starter…..One year I fancied a change and we had a fantastic fresh seafood platter with Oysters, Langoustines everything you could think of and some Thai dips made by the daughter in Law…The only way to…

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Smorgasbord Blog Christmas Celebrations – The Food Column with Carol Taylor – A Christmas Vegetarian Menu

My first attempt at putting a Christmas menu together as a post and vegetarian as well…I hope you enjoy 🙂

Smorgasbord Blog Magazine

Carol Taylor has been very busy the last few weeks preparing Christmas menus for the whole family and this week she has created a feast for vegetarians with some sumptuous ingredients.

Welcome to the first of my Christmas menus this one is with vegetarians in mind and I have tried to think of tasty dishes that as dare I say it a carnivore I would eat… In fact I eat both because as long as a meal is tasty then that is what matters and I love vegetables.

The starters are quick and easy to make and ooze taste and most of the dishes can be made in advance as we don’t want to spend hours in the kitchen on Christmas morning while everyone else has fun…Do we?

I always try to cook at least one dish I haven’t cooked before for Christmas as we all have our tried and…

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Healthy Eating…No More Diets…Obesity around the world… Germany.

No more (4) Germany

Welcome back to Carol’s Bootcamp…I can’t think why I called it that as this is not about being on a diet but Healthy Eating and I know some people like structure but at some point you will either get fed up with the restrictions of the said diet and then pile the pounds back on or spend the rest of your life eating foods which you don’t really enjoy but they are supposed to be good for you… Well, to hell with all that!

Life is for living…Food is for enjoying…

So what I have decided to do is some comparisons …It started with a headline about obesity …Country by country and percentages and then I got to thinking about the difference in lifestyles and options or just what we have always eaten..But then those stats began to make sense to me…

Today I am looking at Germany, they currently sit at numero 95  with a percentage of 20.10%.  Just looking at Thailand and Germany I can see why Germany sit higher on the chart although not so high as some nations if you look at their cuisine of lots of meat, processed sausages, bread of all kinds, dumplings sprezle, schnitzels, potatoes and the home of Sauerkraut the list of delicious food is endless…

If you wish to check out your country click here

Germans traditionally have eaten pretty much the same for breakfast as other countries but now because of busier lifestyles simpler breakfast are eaten and traditional ones eaten on the weekends.

Traditionally the main meal was eaten at lunchtime but because people are becoming more weight and health conscious a light snack is often eaten at lunch.

Dinner is now the main meal usually eaten at home with the family. It looks very hearty, doesn’t it? Rouladen, red cabbage and sprezle with a lovely thick gravy.

roulades-red cabbage and sprazle

Germans have always liked their side dishes. Noodles, potatoes and dumplings in all forms are very common -, especially in the south.

Red Cabbage is another side dish for which Germany is known for and is also one which we love..my recipe was given to me by a dear friend who is sadly no longer with us who was married to a German and gifted me the recipe…It is now a family favourite and one which is always on our table at Christmas.

https://blondieaka.wordpress.com/2017/12/10/christmas-recipes-spiced-red-cabbage/

Potatoes and dumplings are also a favourite on the German plate…succulent roasted pork with a delicious gravy and dumplings made from bread…

roast-pork-dumplings

Did you know that there are over 1500 different varieties of sausage ( Wurst) and over 300 different types of bread?

Bread rolls

Typically German foods… are washed down with beer.

Pretzels…The pretzel is actually the shape, while the bread is called Laugen and comes in a many of shapes and sizes.

pretzel-1209345_1280 German food

Generally eaten as a snack with sausage and mustard either eaten for breakfast or lunch and washed down with beer or two.

Fermented cabbage called sauerkraut is also a German staple which is packed full of probiotics and a great source of iron, fibre, Vitamins A, C, and K… made from just cabbage, salt and water it is served with most dishes in hotdogs as an accompaniment to dinner or with cheeses and sausage.

sauerkraut-sausages and smoked hock

Just looking at the images you can see how the typical German diet is pretty high in fat — including saturated fat — as well as refined sugars and carbohydrates.

However, in East Germany, the typical diet is more natural and healthy than in the industrialized West.

But they are not fat and definitely not the fattest nation…Why? Do they have a better metabolism, a better attitude to food, they seem to defy all the rules …and eat well…Very well!

I have not even started on the deserts yet…The apple strudel, Black forest gateaux, Kartofekkpuffer which are grated potatoes, shallow fried and served with applesauce, blueberries, sugar and cinnamon… I am now salivating and as much as I love Thai food I think I would quite enjoy a week here tasting all that luscious fare…

potato-fritter-468983_1280

these lovely potato fritters are served as a savoury dish or accompaniment or as a luscious dessert…either way it is very, very, eatable.

I will be back next week with another country…Will there be any more surprises?

No more (4) Germany

If you missed last weeks post then I have attached it below for you.

https://blondieaka.wordpress.com/2018/04/24/healthy-eating-no-more-diets-obesity/

If you enjoyed these posts then please hit the share button…Thank you xxx

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Christmas Recipes…Spiced Red Cabbage.

christmas-1695531_1920

Red cabbage..our Christmas dinner would not be the same without it…I have been making this …Well, it seems like forever but it must be at least for the last 35 years so it is a well, tried and tested recipe and one which we absolutely love. The recipe was originally given to me by a very dear friend whom sadly is no longer with us..but every time we have this dish we remember you with much love Pauline…

The recipe has German origins which is where Pauline’s husband came from.

Cooked with Apples, red onion or shallots, some spices, balsamic and a tinsy, winsy drop of Red Wine….mmm..try a glassful…lol..

It is a lovely accompaniment to Roast Dinners and tastes even better when kept a day or two before eating…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas or Thanksgiving Dinner without it…we love it.

Spicy Red Cabbage.

Spicy Red Cabbage

Ingredients:

  • One medium-size Red Cabbage.
  • One medium to large Red Onion Or about 8 shallots…
  • 2/3 cloves of garlic
  • One large Bramley Apple peeled, cored and roughly chopped
  • 2 tbsp Balsamic Vinegar.
  • A half to whole glass red wine.
  • Salt and Pepper to season.
  • 1-2 tsp Cinnamon or mixed spice.
  • Cinnamon Stick ( optional)

Let’s Cook!

Chop cabbage, Onions, garlic and Apple.

Cook Onions and garlic in butter or olive oil until onions are soft.

Add chopped cabbage and apple, half of the balsamic and half of wine.

Season and add spices.

Cook for at least 2 hours( I cook mine for 3 generally) and add more wine and balsamic to taste.If you think it is a bit dry then add a little water.

Tip: If like me Bramley apples are unavailable where you live then it’s trial and error.  I tried green apples and it was ok but this week I used 4 dessert apples and it was the best, the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement driven. Now I just look inside the fridge or freezer and cook with what I have because it is about taste, taste and taste again… or it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cakes and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

This dish can be made at least a week in advance if you are keeping it in the fridge or longer if you are freezing it.

To serve just gently reheat and check the seasoning…

I hope you are enjoying these daily Christmas Recipes please share them with your friends as they may also love them…

Last minute shopping to do then pop over to my other blog Orienthailiving for some different ideas for a present for that special someone…A taste of the Orient… and as an added little bonus if you sign up for the newsletter then I have a Free PDF on how to make your own Thai curry pastes…Especially for you!

 

The only time the world beats a path to your door is when you are in the bathroom!

..and  is that just the truth?  Your mobile goes or someone has something so urgent that they talk  through the door at you…..

Goodbye?  Did you guess right? It was Cherokee!   How many of you got that one?

I have decided that as I am learning Thai I am going to try to speak it all the time where I can , especially at home and then my grandson or daughter in law can correct me. Well that is the plan…

This week it’s Red Cabbage.

Cooked with Apples,red onion or shallots,some spices,balsamic and a tinsy, winsy drop of Red Wine….mmm..try a glassful…lol..

It is a lovely accompaniment  to Roast Dinners and tastes even better when kept a day or two…well if it lasts that long …and it freezes well. It wouldn’t be a Christmas or Thanksgiving Dinner without it…we love it.SAM_6215

Ingredients:

One medium size Red Cabbage.

One medium to large Red Onion Or about 8 shallots..

2/3 cloves of garlic

One large Bramley Apple.

2 tblspns Balsamic Vinegar.

A half to whole glass red wine.

Salt and Pepper to season.

1 tsp Cinnamon or mixed spice.

Chop cabbage, Onions,garlic and Apple.

Cook Onions and garlic in butter or olive oil until onions are soft.

Add chopped cabbage and Apple,Half balsamic and half of wine.

Season and add spices.

Cook for at least 2 hours( I cook mine for 3 generally) and add more wine and balsamic to taste.If you think it is a bit dry then add a little water.

Tip: If like me Bramleys are unavailable where you live then it’s trial and error.  I tried green apples and it was ok but this week I used 4 desert apples and it was the best. the same with seasoning and spices its personal taste so play with it and adjust to your taste which is what I do with all my cooking ….and especially now I live here it has taught me a totally new way of cooking, I was very recipe and measurement led. Now I just look inside the fridge  or freezer and cook with what I have because it is about taste, taste and taste again… or  it could be just certain ingredients are unavailable here…….the only time I now measure is when I make pastry or cake and that does have to be more precise but any other dishes then I play with ingredients and I have much more fun when I am cooking.

Phew ! Thai lesson over and my brain is mush….why?  I am asking myself…at my age…..cos I am stubborn, single-minded and believe  that as I live here that I should at least try to learn the lingo……really Caz…..mmmm yep…ok…….go on then…until next time …oh and I have homework…are you sure?….it will be a doddle…….oh yeh…just saying………. images1EU08Q0GIt’s that mad lady in the pink frock…..

 

Bottle Tops, and more bottle tops together with the cable reel I have recycled will transform into a lovely table for my Sala…….SAM_5501 …and a lovelier place so calm and peaceful to have my early morning cuppa while I wake up and join the living I couldn’t ask for ….. what more can I ask?…… after that it will be a television stand out of a smaller cable reel so lots to do and I will be posting pics …….First things  first, though and It’s time to put up the Christmas decorations……… although as hard as I try  they never look quite as good when it’s sunny…. and that’s when I miss home …….but hey ho…I do hate being cold…can’t have it all….

Coconuts grow in abundance here and I am becoming increasingly aware of the fact that Coconut oil has been shown to have a multitude of health benefits, inside the body and out! I am pondering all this as I sip my ice-cold glass of Coconut juice. When we pick young and fresh the flesh is soft and my young granddaughter loves to scoop it out with a spoon and eats like she would an ice cream. A much better snack than all this processed sweet stuff.

Did you know that Coconut oil unlike unsaturated fat….. which reacts with oxygen during high heat cooking and forms toxic byproducts….goes rancid…. is a far better option when cooking at high heat. It is  more stable and doesn’t  react with oxygen as easily. So everything we have always been taught about Butter and Coconut oils and the like is incorrect and they are proving to actually be better for our health. As I learn more about the healthy benefits of Coconut oil I will happily  share it with you.

 

It’s  Fathers Day today here in Thailand.Long Live The King

Long Live The King.

See you next time  Sampai Jumpa.