Coleslaw and Biccies. Well not together obviously! Red is the colour associated with Christmas, be it Santa’s Hat, or some mulled wine. This post is dedicated to red cooking.
Red Cabbage Coleslaw
This vegetable is very robust, and a little goes a long way. We traditionally cook it for Christmas dinner, slowly for a long time, with spices and apples. But a the moment I’ve a hankering for coleslaw, and using red cabbage, instead of the traditional green cabbage, gives it a lovely seasonal flavour. The addition of an acidic fruit to the cooking stops the colour changing. As an aside it makes a very good home-made pH indicator. And as the healthy eating takes a definite dive, it’s good to know that this type of cabbage has 10 times more vitamin A and twice as much iron as green cabbage.
And it’s simply a matter of taking half a cabbage, 3 peeled carrots, and a handful a spring onions. Slicing or grating the appropriate veggies, then adding a couple of dollops of homemade mayonnaise. And that’s it. Christmas in a bowl, without the guilt.
Speaking of guilt. I also tried, quite unsuccessfully, to make a new type of biscuit this week. Red Velvet cookie to be precise. The dough used buttermilk which I thought was a bit strange. But what the hell. And the typical red velvet colouring. I was intending to cook them Friday evening. But had broken a cardinal rule of reading the recipe through before starting to cook. Yes, there was an overnight in the fridge step. And as an aside, I then had to turn around and make a chocolate pudding as the family were expecting SOMETHING, and I do hate to disappoint.
So the dough overnighted in the fridge. And as a matter of fact spent the next day in the fridge too. But did get cooked eventually. And I’m not sure if it was the extended waiting time. Or just the fact that the cookie recipe was not that good. Anyhows. They were disappointing. But fun to ice. And I did try to make kinda cool reindeer out of them.
Think I’ll just stick to the traditional Finnish gingerbread!