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G O A L ! …..

“……… I DO THIS, MY WAY! …..”

G O A L ! …..

….. and my version of German Zwiebelkuchen.

As most (if not all) of you know by now the Football World Championship is on.

Last Sunday the match was Germany vs Mexico.

Jo and I settled down in front of our TV anticipating (and keeping fingers crossed) that Germany would beat Mexico, although by a narrow margin.

But what disappointment was in store for us. I am no football expert but it looked like the Germans played a game not up to their usual standard and their fans expectations.

And so when the first goal came in the first half – it was for Mexico.

Jubilation on their side, despair on my home country’s side!

And despite a bit more effort in the second half and a few near (goal) misses, the game ended 0:1.

Congratulations Mexico and ‘better luck next time’ Germany!

And since I did not want to spend too much time in the kitchen I made one of our long time ‘fast food’ dishes. No pizza for us – I cannot remember ever having eaten a pizza on our many trips to Italy or anywhere else. But ‘Zwiebelkuchen’ (Onion cake) – now that is a different matter.

So here my recipe I like to share with you:

Ingredients

225 g flour
110 ml water
25 g butter
1 pack (2 tsp) dry yeast
Pinch of salt and sugar.
And for the Filling:
400 g Onions, thinly sliced
150 g Bacon, cut into small cubes
1 Tbsp Oil
2 Eggs
100 ml cream
125 g Cheese (I used Cheddar), grated
Salt, Nutmeg, Pepper, to taste

And this is how I made it:

In a bowl mix flour, yeast, sugar and salt. Once done add the cold water and the softened butter and knead this into a dough. Let this rest for app 30 minutes.

Roll out the dough and line a Quiche-dish, which you have buttered before, (if you double this recipe then it’s better to use a baking sheet).

In a bowl mix together eggs, cream, salt, nutmeg and pepper.

Now heat up the butter and some oil and add the onions and bacon frying this mixture only until colour changes slightly. Remove pan from fire and add egg/cream mixture. Check your spices.

Now add everything on top of the dough lined dish, sprinkle a generous amount of cheese over this.

Bake in the preheated oven at 200 C ca. 30 minutes.

Serve with a nice dry white wine or a lovely chilled beer. Prost!!!

That’s it – enjoy.

Namaskaram
Carina

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Jimmy Stewart’s Chicken and Wild Rice

“……… I DO THIS, MY WAY! …..”

Jimmy Stewart’s Chicken and Wild Rice

In my birth country, Germany, we do have a saying “Wer die Wahl hat – hat die Qual” (loosely translated: “He who has a choice – has the agony” and this quote was very appropriate for us last night.

It was dark quite early outside, the heavy Monsoon rain was pelting down with gusto, streets were nearly empty and we needed something light to cheer us up.

What better choice than looking into Jo’s extensive film library and choosing a film for us to see. We had not seen a film with Jimmy Stewart, one of the Hollywood greats of yesteryears, for some time, but now we had the problem of choosing one for this evening from a selection of the following films:
Rear Window, The Man Who Knew Too Much, Vertigo, Bell, Book and Candle, Anatomy of a Murder, The Man Who Shot Liberty Valance, and How the West was Won, etc.

In the end we chose “Anatomy of a Murder”, a well-acted and well-directed Courtroom drama by Otto Preminger, which we had seen quite a few times before – and it still had not lost his appeal!

But, when Jo took out the disk from its case he found an article he had kept for a long long time, one of Jimmy’s favourite chicken recipes, which apparently Jimmy liked to cook in his own kitchen. We decided to re-create this dish (although Jo does not eat chicken!) for me, and hopefully you, to enjoy.

I more or less stuck to the original recipe. I only added one or two items in order to give it a little bit of “umpf” and instead of using Wild Rice, as favoured by him, I had to use best quality Basmati Rice, since Wild Rice was not readily available here.

Hopefully you will like this preparation – as much as I enjoyed eating it.

For 2 hungry people or for 4 on slight “diet” you will need:

Ingredients

4 x chicken drumsticks

1 x green capsicum (or half green/half red) (chopped)
3 x sticks of Celery (chopped)

1 x large onion (chopped)
2 x large red chillies (chopped)
100 x gr Champignons (Button mushrooms) (sliced)
1 ½ x cup of Rice (half cooked)
Butter
Flour
1 x cup of chicken broth
½ x cup of dry white wine
Breadcrumbs
Salt and pepper to taste

And this is how I made it:

In a pot cook chicken pieces, celery, peppers, onion, red chillies, salt and pepper covered just above all this with water.

Cover and cook over low heat for app. 1 hour (or until meat is tender).

After this time, add the pre-cooked rice (drained).

Now make a sauce consistent of butter, flour and ½ cup of chicken stock and ½ cup of wine.

Cook, stirring constantly until thickened.

Add the sliced mushrooms and stir.

Butter a casserole dish – and add all your chicken/rice mixture.

Sprinkle with buttered breadcrumbs and bake in pre-heated moderate oven for 45 – 60 minutes.

That’s it – enjoy.

Namaskaram
Carina

Pancakes Surprise

……… I DO THIS, MY WAY! …..

Pancakes Surprise
(Pancakes filled with –tinned- Tuna fish and a variety of vegetables)

We all had this situation at one time – you are in need to relax after a hard day at work and now ready to sit down and watch a nice film. No cooking that evening for once. And then the doorbell goes and friends from out-of-town ‘pop in’ to say ‘Hello’. Here go all the beautiful plans for that evening, but soon the joy of seeing these good friends takes over.

Of course they stayed for supper, which was very nice. But what to do? A look into my (nearly barren) fridge – big shopping day was ‘tomorrow’ – and into my larder (store cupboard) and I came up with the idea of serving my faithful standby ‘pancakes surprise’.

These are savoury pancakes filled with all sorts of delicious items like here with Tuna and various vegetables and another one with very spicy Quark.

My friend and I quickly went to work in the kitchen while the men caught up with the latest news. But soon we were able to join them for a drink of our delicious Sula wine from the Nashik region of western India, 180 km northeast of Mumbai.

For 2 people you will need:

For the pancakes
125 g flour
¼ l milk
2 eggs
Salt (to taste)
Some butter to fry the pancakes

For one of the fillings:

Some Butter
1 Tbsp flour
¼ l milk
Salt and pepper (to taste)
1 tin of Tuna fish (in water)
2 Tbsp Capers
1 Tbsp lemon juice
250 g assorted vegetables (here I used finely grated carrots, peas, cauliflower)

Here is how I do this “… my way”

Make medium sized thin pancakes and keep warm.

Now heat butter, add flour and whilst stirring all the time, cook this until smooth. Add the cold milk bit by bit – keep stirring – ; bring to boil and add spices.

Add the vegetables (I only blanched the cauliflower florets) to the Béchamel sauce and slowly cook for a few minutes.

Add drained Tuna and Capers, salt, pepper and lemon juice – bring once again to the boil for a couple of minutes.

Take an ovenproof dish and using a small piece of soft butter smear this all over the inside of this dish.

Take some of the Tuna/Vegetable filling and spoon all over the pancake – continue until all the pancakes are filled. Roll each one up tightly and add to the ovenproof dish.

Bake in the pre-heated oven by 180 C for 20-30 minutes or until the pancakes are really golden brown.

N.B. Most vegetables can be used here, depending on your imagination and what you have in your larder.

Here is how I do this “… my way” (Part 2)

Before our friends arrived I had already made our own Supper ready to be enjoyed later on. I thought I will share this one with you as well – it’s so easy, quick, delicious but very filling.

I made:
3 large thin ‘dosas’ (Pancakes) using whole wheat (Atta) flour, egg and milk

When they were done I used up my home-made Quark by adding to this salt and pepper (to taste), Lots of Spring onions, finely chopped, 2 tsp Kashmiri Chilli powder, a generous helping of our beloved Lingham’s Chilli Sauce (it all depends how much heat you can take), mixed all this well and spread this mixture evenly over all 3 pancakes. Added one on top of the other and then rolled all this tightly together. With a serrated knife I cut our portions.
No need to keep in oven. Any left overs keep well in the fridge for the next day when I heat this up until just warm.

That’s it – enjoy.

Namaskaram
Carina

THAI STREET FOOD – PEANUT NOODLES


“……… I DO THIS MY WAY! …..”

For so many years now JS and I have been to Bangkok at least 3-4 times a year. It’s a relative easy (and very economical) flight from Kerala via Singapore.

And even though we always stayed in our lovely hotel and enjoyed Chef’s wonderful food besides the many lunch/dinners we relished at various other special places for us, I still joined our friends to try Bangkok Street food occasionally. And before some of you might disapprove, let me tell you, I have never ever been sick once – knowing of course where to eat helps. Some places were recommended by local friends, while some I found of my own accord.

Last time we were in this vibrant city was for their water festival “Sonkran”. The ‘Sonkran’ of this year is over and yes, we missed not being there with our friends and participate in the fun.

I too used to buy occasionally my Street food like they did, sit on some steps in front of one of those huge shopping centres and watched the spectacle, mainly children (of all ages!) getting soaked.

So here today I like to share with you this quick, simple and delicious recipe, my own version of “Peanut Noodles

For 2 people you will need:

100 gr medium egg noodles (or more if you are hungry)
1 x Tbsp Oil
2 x garlic cloves, crushed
1 or 2 x large onions, sliced
½ x of 3 different coloured Capsicums, seeded and roughly chopped
½ x of a medium sized Courgette, also roughly chopped

150 gr unsalted peanuts, roughly chopped

Now for the dressing

4-5 Tbsp Oil (I like to use Olive oil here)
Grated rind and the juice of 1 x lemon (to taste)
1-2 x red hot chilli, seeded and finely chopped
1 x Tbsp Soya sauce
Some fresh chives, snipped (or Thai Basil)
2 x Tbsp Balsamic Vinegar
Salt and pepper, to taste

Here is how I do this “… my way

Cook noodles, drain and keep aside.
Heat oil in wok; add onions, garlic and all the remaining vegetables.
Cook appr for 3-5 minutes until they start getting brown and soft, but be careful, you do not want the vegetables too soft.
Add peanuts and cook for a further 2 minutes.
In small bowl whisk together oil, grated lemon rind and 3 Tbsp of lemon juice, chilli, chives (or Thai Basil), Soya sauce and Balsamic vinegar (to taste). Add salt and pepper.

Now toss the drained noodles into the onion/garlic/peanut etc. mix and heat through.
When ready to serve add dressing, stir nicely to coat everything and serve garnished with fresh chives.

NB: you can also use spaghetti, if egg noodles are not available.

That’s it – enjoy.

Namaskaram
Carina

TILAPIA IN A LEMON-PARSLEY SAUCE

This here is such an easy and quick fish recipe, which I first tasted in Florence/Italy in one of our friend’s houses. She knew that Jo absolutely adores fish (coming from the coastal area in Kerala this is no wonder!) – and so this was really for him.

Tilapia recipes are seen in profusion all over the Net but it has not, here in Kerala, quite reached the appeal this fish has outside our State.

Compared to Seer fish/King Fish (which is the absolute number One fish here), the price of which has gone literally through the roof, Tilapia is much easier on one’s pocket and apart from that it is a delicious light fish and our freezer is always well stocked.

So I do hope you will enjoy my “<strong>Italian Tilapia dish” as we do. Buon appetito!

For 2 people you will need the following:

For the fish:
400 g Tilapia fillet
25 g Butter
Juice of ½ lemon
Freshly grounded pepper

For the Sauce:
1 Tbsp Butter
1 ½ Tbsp flour
250 ml Milk
Juice from the other ½ of your lemon
A nice handful of Parsley (finely chopped)
Salt and pepper to taste

And here is what you do:

Line a baking sheet with baking paper and keep aside.
Heat oven to 190 C.
Wash fish well and dry completely, using paper towels.
Melt butter and stir in the lemon juice.
With a pastry brush, spread this mixture all over the fish fillets, grind the pepper over this and bake in the oven for app. 30 minutes.

In the meantime melt butter on the lowest!! heat.
Add the flour into this and cook for app. 3 minutes, keep stirring all the time.
Now add the cold!! milk and with a balloon whisk, mix everything together.
Bring to a slight boil and then turn down heat to medium for 5-10 minutes – stirring all the while.
Finish this off with salt, lemon juice and chopped up parsley.

To plate:
Place your fish on a plate and top it with the sauce and some basmati rice or a few “finger chips” on the side.

That’s it – all done. Enjoy.

Namaskaram
Carina

Out with the Old – in with the New

new-year

2016 – Nothing good is to write about that year (at least from my perspective) and so I will not dwell on all the sad, bad and unpleasant things – they came and went and now I want to leave those behind and just concentrate on the New Year ahead.

JS and I wish you all a better, happier, healthier and safer

new-year-1

And to put you into the right mood tonight I like to give you all a little musical gift – one of the most famous musical pieces for this occasion

AULD LANG SYNE

so beautifully (and heart rendering) performed by the Band of the equally famous Royal Scots Dragoon Guards

I just know that, just like me, quite a number of you will need a handkerchief and I also know of at least one friend in Canada who will actually need 2 of them, – yes, this music is especially for you, Rebecca!

And if THE PIPES are not for you, you might like Rod Stewarts rendition live from beautiful Stirling Castle

or you, who still remember the 1940 film “Waterloo Bridge” (starring Vivien Leigh and Robert Taylor), might enjoy listening to Michael Buble’ and Kylie Minogue’s version of AULD LANG SYNE.

Whatever – come midnight lets join hands through cyberspace and hope and pray for a more peaceful and happier NEW YEAR.

Carina
new-year-1