Archive | January 2017

Celery/Leek Soup with my little twist

According to the Oxford Dictionary Diaries the phrase . . . “warm the cockles of one’s heart” means in plain English “to give one a comforting feeling of contentment”. And sweet Molly Malone from Dublin’s Fair City could tell you a thing or two here.

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Comfort feeling of Contentment’ is what I am looking for if and when I am either down with a flu/cold or just simply feel slightly below par.

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As long as I can remember I nearly always have made my weekly pot of delicious home-made soup, ready to be consumed at any time or portioned off and frozen for later use. It does not matter if now again I live in a hot or cold climate – the aroma from the vegetables, the wonderful spices wafting from my special soup mug gently up my nose immediately tells certain brain cells of mine “get better – and snap out of this negative mood you are in” – and rest be assure it always works like a dream. And yes, this is one of the reasons why I still continue to conjure up soups, not following recipes most of the time either.

I know that a great number of my blogger friends are right now living in colder climate – and that’s one reason why I like to share one of my favourite “winter warmers” with you (never mind we and some other dear friends live in a hot climate) – sitting around your own kitchen table with bowls of hot steaming soup in front of you and either nice thick chunks of granary bread or Arabic hoops on the side for ‘dunking’. Especially for you, who have just come in from clearing snow off your pathway, de-frosting the car, or just came home from a long crisp walk.

So therefore, without long ado – here is last nights “Carina’s Special” for you to enjoy hopefully as well.

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The amount of ingredients you see in the first picture turned out to be a generous four-portion-soup. And here is what I used:

1 x medium onion, chopped
1 x fat leek, washed thoroughly and sliced
4 x cups of celery, well washed, ends trimmed and rest chopped
1 x medium/large washed but unpeeled potato, diced small
5 x garlic cloves, peeled and finely sliced
1 x small piece of fresh ginger, finely sliced
2 x heaped tsp of cocopowder
1 x Tbsp Olive oil
1 x Tbsp hot curry powder
Salt, to taste and freshly ground black pepper, to taste
½ x tsp of turmeric powder
4 – 5 x cup of vegetable stock (I used Knorr cubes)
1 x tsp of dry oregano
1 x tsp of dry rosemary (or a twig of fresh one)
Some celery leaves for garnish and celery seeds (if you can get them)

METHOD:
First of all, have all your vegetables prepared as mentioned above and keep aside on a board.

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Set a large medium high vessel on MEDIUM heat and after a couple of minutes add the olive oil, followed by the onion, leek and the celery, stir, cover and cook gently for app. 10 minutes, stirring half way through again.

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Now add curry powder, stir and gently cook for another 2 minutes only.

Add potatoes, nearly all the stock and the herbs, stir and continuing to simmer for 20 minutes or so, until the vegetables are tender. We don’t like them too mushy – so you may have to adjust simmering time.

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When done, switch off heat and let soup cool down slightly (I switch on the Ceiling fan).
10 minutes later I puree the vegetables in my “Mixy” until they are nice and smooth.

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Now check your soup for any possible additional spices needed.
Return all this to your vessel and gently re-heat until piping hot.
Switch off the heat and add your previously prepared coconut milk powder, stirring gently. Do no remove vessel – allow the previous heat deal with the added coconut milk.

Serve in individual soup plates, bowls or cups decorated with a sprig of celery leaves and if you have, a light sprinkling of celery seeds.

You can also do, what I sometimes do, add a few prawns quickly boiled in chilli water! For a little kick.

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You do not need much else, apart from delicious healthy bread or hoops for dunking – little culinary heaven!!!

That’s it – all done – enjoy!

Namaskaram
Carina

Note: The statue shown above has been moved to Suffolk Road while a light railway line is being built in Grafton Road, but is expected to be returned to its original place in 2017.

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“. . . a meal for a King – Uppuma”

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Breakfast is unarguably the most important meal of the day.

I was raised in Germany on the old saying “….Breakfast like a king, lunch like a prince and dine like a pauper” – something which I adhered to on and off over the years.

Like most of us I too rushed out in the morning far too often without a bite to eat, just a cup of coffee “on the run”, lunch often was a sandwich or two and come evening it was either a visit to a restaurant or pub, eating food which I should not eat, especially late in the evening. In Germany we normally try not to eat a full calorie-laden meal after 7 pm!

But, over the years, and with gained experience and with accumulated ‘wisdom’ I tried to eat more sensibly and healthy – not always succeeding, mind you!

So living here now, my eating plans simply had to change – and they did. I do not have what we call ‘European’ breakfast any longer, except when I make a small bowl of oats with a few raisins and a small spoonful of honey for myself to see me through till lunchtime. In the last 14 years, I have quite happily adopted to my new eating routine.

I love breakfast – and I so enjoy occasionally starting an often quite hectic day with one of South India’s most common and popular breakfast dishes.

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I do like ‘to ring the changes’ when it comes to our meals and therefore I find it a little bit difficult to talk about my favourite choice for a good Indian breakfast – after all I do like nearly all varieties of dhals, potato curry, Idlies with chutney and sambar, masala dosa etc etc and of course then there is UPPUMA – made from Wheat rava (semolina) with a few items added to suit our own personal taste bud. There are of course once again numerous slight variations on the same theme – but what I present to you today is, as usual, what we would serve you if you happened to join our breakfast table.

All measurements given are for 2 portions.

I like to buy pre-roasted Rava (Semolina) – so no need to fry this in your own kitchen any longer.

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1 x cup pre-roasted Rava (semolina)
½ x cup of Ullis (shallots) – sliced
2 x long green chillies, cut into 2-3 pieces, seeds not removed!
4 x cloves of garlic, sliced
1 x Tbsp Cashewnuts (or shelled Almonds)
1 x Tbsp Kismis (Raisins)

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½ x tsp of black mustard seeds
½ x tsp of black pepper
½ x Tbsp of Uppu (Salt) (you may want to adjust this)
2 x sprigs of Curry leaves
1 x Tbsp of vegetable oil
2 x cups of water (boiled)

Method:
Heat up a large wide vessel, add oil, when hot add mustard seeds (remember – those little sneaky ‘bullets’ will fly all over your stove – so keep pot covered for a couple of seconds), when they have stopped ‘popping’ add chillies, Ullis, garlic, raisins, nuts, curry leaves, salt and black pepper. On medium heat stir all this and let it cook for 2-3 minutes.

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Now turn down heat even more and add Rava in a stream all over this mixture, stir again and again for another 2-3 minutes before adding the water.

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Mix well – making sure nothing sticks at the bottom or the sides of the vessel. Keep stirring before covering with a lid for another 3 minutes.

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This is usually the time when I have a quick sip of coffee!!

Switch off your flame, using a fork I break up any possible little lumps.

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Since I make Uppuma this way, I never ever have burnt bits at the bottom or sides of my vessel, just beautiful fluffy delicious Uppuma.

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This is normally served with a steamed banana.

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That’s it – all done – enjoy!

Namaskaram
Carina

A small gift for you – ALMONDS

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As long as I can remember come New Year’s Day I have made “Gebrannte Mandeln” (sugar-burnt-almonds) to give away to friends as a little ‘thank you’ for this and that.

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Wrapped in little cornucopias simply made out of newspaper they always bring a smile to everybody’s face; with most of us being reminded of those fun-filled childhood visits to our local Christmas Markets. Although I never had an overly sweet tooth this did not stop me from nagging my own mother to buy me a portion of those deliciously smelling ‘gebrannte mandeln’ each time we visited one of those markets – until she decided it would be cheaper making them at home.
To me and many people around the globe the almond is a symbol of good fortune and happiness.

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….already at sea en route to Germany, the biggest import market.”

And this is one of the main reasons why today I like to present each one of you with my little gift combined with my very best wishes for

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There are so many uses for this nut in the kitchen alone, too many to start listing them all here.

And although I use Almonds a lot in my kitchen, one of my own personal ‘comfort dishes’ (especially when the wretched cold/flu has hit me) is a nice bowl of rice pudding, laced with a pinch of cinnamon and a dollop or two (wicked!) of jam and some Almonds. By the way, this is also a Swedish Christmas Tradition.

Here in India we say that eating 10 Almonds a day is good for the brain (….oh yes?!) – and so I keep stocking up once a month!

And who does not know the 5 important health benefits of Almonds: they are of course as follows:
1) Almonds are a great source of healthy monounsaturated fats.
2) They are a good way to get your magnesium, copper, manganese and vitamin B
3) They are particularly high in antioxidant vitamin E
4) Eating Almonds instead of high carbohydrate foods has been shown to aid weight loss.
5) Vitamin E in Almonds protects your skin’s collagen to keep you looking younger for longer.

Now for you, who like to make those Almonds at home, here is this very simple recipe I have been using for so many years.
300 g Almonds (with skin on)
180 g white sugar (you can use more if you like, but ….)
2 Tbsp Cinnamon powder
The inside (pulp) of one Vanilla
40 ml water

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Take a large frying pan and on medium flame heat water, sugar, cinnamon and vanilla pulp stirring continuously until sugar has molten.
Add Almonds and continue stirring until all the Almonds are well covered. Now for the next 10-15 minutes keep stirring until all the water has evaporated and the Almonds have turned nicely brown.

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In the meantime line a tray with parchment paper and transfer all the Almonds onto this, spreading them out and simply let them dry for a little while. For this I put the whole lot into the oven (WITHOUT HEAT) for maybe 30 minutes or so.

That’s it – done – ready to be bottled or boxed and enjoyed.

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Come now and join me – jumping straight into a New Year, with a spring in one’s step, a song in one’s heart, a smile on one’s face and hope for a better tomorrow.

Namaskaram
Carina