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Quiche Espanola!

Memories of a month in Madrid…..
…..and a Quiche named “our own Jewels in the crown”.

Some time ago we took our girls for a month long family holiday to Spain – to the beautiful and lively city of Madrid in fact. We rented a beautiful little flat in a nice and most convenient area. From here we took many trips, mainly by bus, to some of the interesting little towns often only a one to two hours bus ride away. There is so much to see – the towns, like Toledo and El Escorial by themselves, the churches, galleries, Museums etc. – so much beauty not to be missed!

Frequently arriving back ‘home’ late, we did not feel like cooking but just wanted to “chill out” as the girls called it. So to make one of my nice party/picnic/TV-viewing Quiches the day before was just the right thing to do. The only company this Quiche needed was some lovely red wine and/or Cava. Bliss!
So, to make this dish now when I am rather busy with house- and other matters, makes sense – only Cava is missing!! And instead of Spanish Red we have our Indian SULA.

For a 9 inches (22.5 cm) flan dish, I used the following:
250 g tender corn kernels (frozen) thawed
250 g tender green peas (frozen) thawed
2 x large onions, very finely chopped
5 x garlic cloves, very finely chopped
1 x red large Capsicum, finely chopped
1x yellow large Capsicum, finely chopped
1 x green large Capsicum, finely chopped
½ x a generous bunch of fresh Coriander, washed and finely chopped
3-4 x Tbsp Olive Oil

Salt and some Pepper, to your liking
3 x Tbsp Flour
4 x Eggs, room temperature
2 x tsp red chilli powder (or less if you can’t stand the heat)
½ x tsp Cumin
10 x drops (at least) of Tabasco – optional – (this Quiche does need some heat)

Method:
Drain the de-frosted corn and peas (separately!) in a small colander. Heat most of the oil in a wide pan, add onions, garlic and the entire chopped capsicum stir and cook at medium heat for 5-8 minutes. Add salt and pepper. Let this mixture cool down a bit and then add the coriander – stir.

Now ‘blitz’ the corn only until a very fine paste. Add this and the flour into a bowl, add your eggs and mix everything very well.

Combine the Capsicum mixture with the corn/flour/egg-mixture, stir and finally add more salt (if needed), Chilli powder, Cumin and of course Tabasco – stir once more.

In the meantime I have pre-heated my oven to 200 C. The total mixture gets filled into the flan dish and baked in the oven for ca 45 minutes.

Since ovens vary I recommend you check around the 45 minutes stage. In my case I switch off but leave the dish in the oven. Do not let the Quiche get dry – slightly moist is delicious.

This dish is equally good warm or cold; I happily freeze any left-overs.

So, that’s it again – enjoy – Guten Appetit.
Carina

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KOHLRABI

I love vegetables and salads – I really do.

Looking at some of the posts and sites on the Internet I see that quite a few are flooded with what I like to call the “fashionable vegetable of the week”. In most cases I cannot get those here which is as well, since I hesitate joining the general bandwagon – instead I prefer to dig deeper into my recipe box from around the world and go for the “old fashioned” dishes – some forgotten for a couple of decades (or more?) because they ran out of favour with the young fashionable cooks.

Germans just love their kohlrabi and children do in particular. It’s so versatile; it can be eaten raw (in salads for example) or cooked. The normal standard way to serve cooked kohlrabi is with a delicious simple butter/cream/lots-of-black-pepper sauce. The vegetable is either sliced into small cubes but mostly into small ‘French fries’.

To be honest I happily could eat myself through the many many recipes which I learned from my own family and friends all those years ago and now that our Hypermarket started stocking those little “Sputniks” (as we children then called them) they will be used in my kitchen a lot.

I made this dish a few days ago when yet again we had to be out and about and did not feel like eating, as we normally do, in a Restaurant in town. I made this dish the night before, kept in the fridge and re-heated on 200 C in my (gas-)oven. This was a good decision and I enjoyed my Kohlrabi a lot.

Today I will not give you the exact measurements here, since it all depends on the size of the individual vegetable and your personal requirements. So, do what I do in situations like this, be flexible!!!

Basmati rice, cooked and kept aside
2 x or more kohlrabi, peeled
1 x carrot, peeled and very finely chopped
1 x large onion, chopped finely
Pinch of fresh nutmeg
1 x dollop of butter
Pinch of salt and a generous! pinch of black pepper
¼ l of the kohlrabi cooking liquid
2 x Tbsp of cream
3 x Tbsp of nice cheese, like Gouda or strong cheddar, grated

Cut peeled kohlrabi in half and boil in salted water for 15-25 minutes (again, check, because it all depends on their size) When cooked and cooled down ready to handle, scoop out some of the inside without damaging the walls.

Now for the sauce; heat butter on medium heat, add chopped onion, the carrot and the scooped out kohlrabi flesh and sauté for a couple of minutes. Add cooking liquid and cream; slowly cook for a few more minutes. Take off flame and add ½ of the grated cheese, mix.

Take an oven-safe dish and add the kohlrabi.

Fill the kohlrabi with the cooked rice and spoon the sauce over the vegetables, with the remaining cheese sprinkled over this.
Bake in a pre-heated oven for app. 30 minutes or so (again – you will have to check – oven heat various and once again, in the end it all depends on the size of the vegetables.)

That’s it – ready – enjoy – Guten Appetit.

Namaskaram
Carina

Gratin with just a little ‘kick’

Our version of ‘Broccoli and Cauliflower Gratin

Maybe one of you dear Reader Friends has been to an English Public School? You have? Oh, then of course you will NOT recognise this particular version of the (in-) famous school “Broccoli and Cauliflower Gratin”, since I have tried to give it a little bit of Carina’s flavouring.

And since my family and I always liked this home-made Gratin I now like to share this recipe with you in the hope that you might as well.
It goes well with chicken and meat but is also just lovely by itself, the amount of grated cheese and red chilli flakes added will have to be to your personal liking (but do not amiss all together, since this dish needs a little ‘kick’).

So without further ado here is my version for you hopefully to prepare for your family as either a side dish or a main meal.

For just 2 people I suggest:

1 x small broccoli, broken into smallish florets
1 x small cauliflower, broken into smallish florets
¼ x cup of natural plain thick yoghurt
½ x of grated sharp cheddar cheese
A sprinkling of dry red chilli flake, depending on your heat tolerance
1 ½ x tsp wholegrain mustard
2 x Tbsp or so of breadcrumbs
Salt and pepper to taste

In lightly salted boiling water cook broccoli and cauliflower for maybe 8 minutes or until they are just tender. Do not over-cook the vegetables!

Drain well and transfer to a lightly buttered flameproof dish.

In a bowl mix together yoghurt, red chilli flakes (if used), mustard and grated cheese, and of course also with salt and pepper. When this is done spoon over your vegetables.

Sprinkle the breadcrumbs over the top and grill under a pre-heated grill until golden brown.

Serve hot with maybe a chunk of French bread.

That’s it – all done – Guten Appetit.
Namaskaram
Carina

A Marriage of Fennel & Carrot

Hallo – hallo – yes, I am back!

But do not worry, I will not bore you with the many stories of WHY I have been away from my computer that long – too many to be told – but just in case there are one or two of you who actually missed me (  and no this is not meant to be in an arrogant manner) the main reason for being off the air for 2 months is quite a simple one – I needed (and wanted) to do some other things around the house, away from the computer desk!!!.

So today I like to introduce you to one of my favourite vegetable dishes. I am not always able to get Fennel here, so when I see it in our Hypermarket I buy some bulbs and make the most of it.

300 g Carrots, peeled and sliced thinly
300 g Fennel, cleaned and sliced thinly
15 g plain oats
15 g butter
50 ml Vegetable Stock, (I use a Knorr Cube)
50 ml Cream (light)
1 small onion, chopped finely
2-3 Garlic (optional) finely chopped
Salt and pepper to taste

Melt butter (but do not let it get brown!), add oats and stir for 1 minute before adding all the carrots and fennel, onion and garlic. Mix and stir for another minute or two. Add prepared stock, cover and on medium heat let it cook for 10 minutes or so. Before serving add Cream, spices and bring to your table.

In our house I serve mainly some creamy mash potatoes with this for myself and rice for JS.

That’s it – ready – Guten Appetit!

This is one of my “Speedy-Gonzales” vegetable dishes which is wonderful just by itself or with meat or chicken and ideal for all of us who are “in a hurry” since it can be on your plate in less than 30 minutes.

Namaskaram,
Carina

Carina’s version of EGG AND POTATO CURRY

This curry is said to be one of the most favourite breakfast curries here in Kerala (South India) – so it may be or not! To cut a long story short – it is not in our house! Here we will have it for Lunch only. The girls and I love eggs but JS – simply cannot overcome his aversion to eat them; sadly. And so subsequently he is missing out on so many beautiful egg dishes.

Having said this, he nevertheless makes for me his most delicious version of Kerala Scrambled Eggs, especially when I am suffering from a cold or just simply long for this dish.

This curry is such a staple in many houses that it is quite difficult to actually find much difference from one recipe to the other. The base of this dish is obviously the same, with different spices added depending on the individuals taste. Then one also has the choice to add Coconut, Cashew paste (for extra richness) and potatoes. I suggest to you dear readers that you do what I did long ago – follow (my) recipe and when later you sit down to eat, make a couple of notes of the item you might want to change, left out or even double – the choice is entirely yours.

So what you read and see today is the curry I make in my own kitchen enjoyed by the girls, visitors and by myself.

JS and I are having such a hectic time right now. Whilst in town a couple of days ago we decided to drive all the way out to Willingdon Island to have Lunch at VIVANTA by Taj – Malabar (formerly TAJ Malabar) a most beautiful hotel with an incredible Spa. Sadly no time for any much needed pampering or leisurely swim in their beautiful infinity pool overlooking the mouth of the Arabian Sea and where on a lucky day one can see “dolphins” dancing in the wake of boats passing through the blue waters. Heaven!

But I had to smile when I saw on Chef’s Buffet display “Mutta (Egg) Curry

This curry is delicious with so many other items, rice, plain chunky bread or rolls,

Appam and even Idli.

For some of you reading this recipe it might appear a bit “rich”, but I am a great believer of going for ‘the whole hog’ when I go for a dish I do not have too often – otherwise where is the fun?!

For 2 people I used the following:
4 x hardboiled eggs, peeled and halved
1 ½ x large onions, finely sliced
2 x large green chillies slit
1 x large green chilli cut into tiny thin rings
1 x large potato cut into quite small cubes and boiled
Sprig of curry leaves
1 x glass of thickish coconut milk made from powder
Some cashew paste for extra delicious richness
1 x tsp of (home-made) ginger & garlic paste
Coconut oil (use sparingly)
1 x large tsp of Coriander-powder,
¼ x tsp of each of Turmeric- and Fennel-powder
Salt to taste

Method:
In a vessel heat oil and add the sliced onions and salt, followed 2 minutes later by all the green chilli and the ginger- & garlic-paste. Fry for a couple of minutes on medium heat.
Now add all the masala powders and fry further for 2-3 minutes.
Add the cooked and cubed potato.
Add the coconut milk, stir everything and bring gently to a boil.
After this reduce heat right down, add the eggs and gently (so they do not break) stir them in the gravy. Allow gravy to thicken and after 5 minutes or so your curry is ready.

Before serving I sprinkle a tiny bit of (home-made) garam masala over the curry.

That’s it – ready and to be enjoyed. Guten Appetit.

Namaskaram
Carina

Late Valentine’s Day

I know, I know – today is the 27th and Valentine’s Day has been here and gone – but for today I still like to share with you one of my family’s favourite pasta dishes ( and like most this too comes attached with very fond memories of our many many visits to Italy).

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No doubt each and everyone of you who has grownup ‘children’ or grand-children received the occasional (and often slightly frantic) telephone call requesting help with a certain recipe for a lunch or dinner in an hours’ time.

And just this did happen to me again exactly 14 days ago.

Our eldest daughter Bianca and her flat mate had decided in the last minute to throw a small impromptu Valentines Day Party for some of their friends. And since both girls were working long hours there was of course not much time left to do shopping, cooking, decorating their flat etc. So Bianca requested the recipe of a quite simple, but delicious, dish she occasionally likes me to cook for her when she comes home to Cochin.

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Not only is this one of her (many!) favourite pasta dishes (see above), but by chance she had most of the ingredients already in her own kitchen, which made it of course so much easier for her and took hardly any time to prepare after work. So off I went to visit my computer and quickly send her the recipe with minute step-by-step instructions……..and her end result is shown in her own ‘whatsup’ picture.

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And the next day a short message arrived back with me “Success!!! Thank you”

Her friends now got hooked on ‘pasta the Italian way’ and I will have to find the time to send some more recipes off to Bangalore.

And since by chance I too had all the ingredients in my kitchen, I decided to make the very same dish for JS – my own Valentine – and for myself. You may want to go back and also look at my Valentine’s Recipe for 2016.

So today I like to share this recipe with you – it is not only for Valentine’s Day but for any day when you just want to enjoy a nice little Italy inspired meal.

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Creamy Mushroom Sauce over a mountain of spaghetti

1. Spaghetti – enough for 2 people –
2. 1 x box of Champignons (button mushrooms) just wiped clean, but NEVER washed. Sliced and kept aside.
3. A handful of cherry tomatoes, cut in halve
4. 3-4 x cloves of garlic, finely chopped
5. Good helping of fresh parsley and thyme
6. ¾ pack of either Coconut milk or cream (I used Coconut milk today)
7. Salt and pepper to taste
8. 2 tsp of Vegetable Oil ( I am rather mean on oil for health reason)

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The ‘cooking’ is so easy and only takes 15 minutes – so ideal for some of us busy people.

Take a large frying pan, add oil and on medium heat sauté your garlic briefly. Add sliced champignons, stir and continue to cook for a few more minutes.
Now add your personal choice of either coconut milk or cream to this, stir again and check your seasoning, add salt and pepper, most of the chopped parsley and thyme. In the last minute add the baby tomatoes.

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Spaghetti should be ready by now, just take them out of their cooking pot with a spaghetti spoon and add to the sauce in the pan.

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Gently mix everything together, sprinkle the remaining parsley over the finished dish and serve – either directly on individual plates or into a large dish or onto a big platter (whatever!)

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Now just sit down and enjoy this pasta with a beautiful chilled white wine and the company of your nearest-and-dearest…. Whoever that may be.
That’s it – all done – enjoy and Guten Appetit.

Namaskaram
Carina

D J U V E C – my first ‘fast food’

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(Tomatoes, Capsicums, Meat, Paprika and Rice – all in one pot!)

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When I grew up in Bonn the words “Fast food” and ‘Street food” were so not used to us – they simply had not entered my generation’s vocabulary – yet!

Nor was the myriad of Middle- and Far Eastern spices known to any of us – yet!

But it introduced me to the wonderful world of spices – and I certainly have not left this ‘spice world’ – yet!

In our schools and colleges we started to learn about different countries in the world, especially on our continent, although hardly any of us had ever ventured out of Germany – yet!

For us Youngsters, a special treat after a visit to the cinema was normally a (newspaper-) cone filled with freshly made ‘fries’ with a dollop of ‘mayo’ on top.

Places like any of those now well-known Burger places, Mo-Mo Restaurants, Pizza Parlours, various Coffee- and Tea Bars, etc. etc. did not even exist in our country – yet!

But all was going to change one day – the first “foreign” Restaurant opened, just opposite the Main Train Station, in our still sleepy little town, by then already the new Capital of Germany.

My memory plays a little dance in my head – it annoys me that I cannot remember the real name of this restaurant, even searching through my box of old old notes from around the world, did I not come up with the right name. So, I herewith name this place “The Balkan Restaurant” (you never know, it just might have been its name all along).

Of course, like Youngsters all over the world, we had to explore en bloc after school/college before heading home. We thought we were in heaven no less – delicious smelling foreign food, big portions, relatively little money and when sharing a plate between 2 or even 3 people it was not a ‘budget killer’.
After having sampled through the menu once or twice soon we established a dish called by the strange name of DJUVEC was our favourite.

The word Đuveč derives from the Turkish word Güveç, which means casserole (traditionally cooked in an earthenware pot).

Having typed this so far I now feel sort of peckish (nothing was left over from yesterday when I prepared this dish from memory, more or less).

Ingredients for 2 pretty hungry people or
Ingredients for 4 with big salad and flat bread on the side

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½ kg lean Meat (see notes), cleaned and cut into small pieces
1 x large onion, chopped
4 x garlic cloves, finely chopped
2 x large green chillies, cut finely
½ x large red Capsicum (known as Paprika in Europe), cut small
½ x large yellow Capsicum, cut small

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½ x large green Capsicum, cut small
3 x large Tomatoes – skin and seeds removed and cut small
300 x g long grain Rice (I like to use top Basmati rice), wash and keep aside
1 x tsp of mild paprika powder
1 x tsp of chilli powder
Salt and pepper, to taste
1 x Tbsp of tomato paste
2 Tbsp Oil
1 ltr of good meat broth, keep aside

Method:
In a wide pot heat oil, add your chosen meat (see notes) and fry very quickly, stirring all the while. Take out and keep aside.

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Add onion and garlic to the oil in pot and then all the Chillies, Capsicums (Paprika) and now let all this cook on low heat for a few minutes. Keep stirring often. Now add the previously fried meat, salt, pepper, paprika powder, chilli powder and the tomato paste – stir and add enough meat broth so that it just covers all this.

Cover and now let it simmer for 30 to 45 minutes (depending on the meat you are using – keep checking!) If needed just add some more broth – don’t let it go dry or even burn!!!!

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Halfway through add the tomato pieces. Stir once gently. Now mix your washed rice into all this and add more of your meat broth. Keep simmering for maybe another 20 minutes or so without stirring; but towards the end of your cooking time check to see if more broth is needed.

Rice should still have a nice soft ‘bite’ and the whole dish is meant slightly on the moist side rather than dry.

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That’s it – all done – serve and enjoy. Guten Appetit!

Notes: You can use Pork, Beef, Veal.

I have eaten this also with some wonderful very hot sausage like ‘Chorizo’ – and it was quite delicious, too.

Namaskaram
Carina