Tag Archive | Lunch

VEGETABLE ROULADE

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This is a beautiful Vegetarian dish – delicious and stunning to look at when gracing a buffet table or served as (maybe) first course at a dinner party and perfect as a main course for a light summer lunch! I know in many parts of the world at this time, ‘Summer’ is slowly saying good bye for now, but…….

Despite what many people may think, the “job” of being the wife of an Ambassador (or that of a very Senior Diplomat) abroad does not mean GLAMOUR 24/7 with an unlimited Official Budget to spend on Entertainment. Far from it – first of all those budgets are as tight as they come and if you could listen to the talks away from strangers, you would quickly find out, that this applies to more or less all diplomatic representatives. Here is where the “job” of a wife comes into full force – she will have to be able to come up with a wonderful menu plan suited for each of their many many dinners and luncheons – and since frequently the same people will/have to attend any of those functions, the menu of course cannot be a repetitious one.

And so, since I always enjoyed having people around, serving them nice food, good wine, trying to make them relax, laugh and be happy, this part of my then ‘job’ was not too difficult to deal with. I was also fortunate to have during all those years met a great number of kind and wonderful people who helped me to learn and gain the necessary experience which was needed for me to become a good representative of my own country – a very good Hostess.

But what do you do when you are in a country where most of the (food-) items you need are not available and your Government will or cannot fly them in (i.e. West Africa)– you simply improvise!!! And you would be surprised to find out, how very much the simple but delicious “home cooking” for example, is appreciated by most of those guests who often get ‘wined and dined’ on Beluga Caviar and Vintage Champagne.

Yes, of course, I too like Caviar and Champagne, but not every day, lol – lol!!! Give me a delicious sandwich and a cup of home-made vegetable soup or just a bowl of ‘Spaghetti e limone’ any time.

So, enough of this for the time being. I just like to bring you a few recipes of dishes which over the years have appeared on one of my buffet tables and for which I had a ‘repeat order’ by the same guests, who tasted it for the first time in my house.

Today’s Roulade has always been and still is, one of my great easy Buffet Stars. Occasionally I made 3 separate sheets of Spinach but for the actually filling I used 1 x red, 1 x yellow and 1 x green capsicum and laid the finished slices out in alternate fashion – looks very attractive.

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Ingredients:
This once again is for 2 people plus some left-overs.
At least ½ kg spinach (or green jeera – 4 x bunches) – picked, well washed, kept aside and left to drain.
1 x large red capsicum ( sweet pepper), all seeds taken out, slightly cooked for a few minutes, drained, kept aside.
Some grated nutmeg
A good dollop of unsalted butter
4 x Tbsp of grated Parmesan cheese (or sharp Cheddar)
4 Tbsp of double cream
Salt, pepper and some sprinkling of paprika
Garlic bread seasoning
2 eggs – separated and kept aside –
250 g of cream cheese or better Quark (I used my own home-made Quark – for recipe look at Quark-Glorious Quark of 16.08.2016 – mixed with garlic bread seasoning, salt, pepper and paprika)

Method:
Heat oven to 200 C
Cut grease proof paper to size of your Swiss roll tin (or any other).
Cook Spinach just for a few minutes.
Take off flame and let cool slightly.
Take clean Tea-towel, put spinach in middle and now ‘wring’ as much water out as possible – and then chop spinach finely.
Now mix this with nutmeg, softened butter, parmesan cheese, cream and some seasoning. Beat in the egg yolks.

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Separately whisk egg whites into soft peaks and gently fold into your spinach mixture. Spread this onto the prepared tin, smooth out and bake in pre-heated oven for 15 minutes or so until firm (but not hard!)

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When done, turn spinach upside down on another clean tea towel and let it cool, without removing tin, for maybe 30 minutes.
In the meantime ‘blitz’ capsicum lightly (do not make it into purée).

Mix with cream cheese or better, Quark!! – season well.

When spinach is cool, peel off paper. I find this is the only tricky part – so do it very slowly.

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Spread this with the earlier prepared capsicum and Quark mixture.

Now carefully, using the towel to lift baked spinach etc. up, turn this into a fairly tight roll.
Let it rest for 20 minutes or so, cut (best with a serrated knife) into thick slices and serve.

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That’s it – enjoy!
Namaskaram, Carina

PS. This keeps well inside your fridge, and is also delicious used just as a spread on toast, crackers, stuffed inside Hoops (Arabic bread) etc.

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Fusion-Chickpea-Burgers

Namaskaram friends – who is ready for Tea?

You – you or you ? Then please come and join me at my table for some delicious little “Fusion-Chickpea-Burgers” – (…… of West-Africa and India).

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The original recipe I managed to extract from a dear friend in Nigeria, where we lived for nearly 5 years a long time ago! Her cook seemed to have a never-ending supply ready for ‘Madam’s visitors’, and there were always plenty, since her husband was the Governor of Western Nigeria. She and I became very good friends over those years and it was truly sad to have to say goodbye to her and the family.

Over the following years I ‘tweaked’ the recipe a bit here and there to suit our personal taste. I have not made this for quite some time until the other day, when I was caught having been a bit over ambitious cooking far too much ‘white Kaddala’ – Chickpeas. I believe that most of you can just go to the nearest grocery store and buy tins of readily cooked chickpeas – I cannot, but this is not too much of a bother. I normally just soak the amount I need overnight and wash and cook them the next day, ready to be used in all sorts of recipes – Indian or International – (I particularly love to use them in a nice fresh salad), so you can always find a container of them in my fridge.

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Now, cut a long story short, looking at this big bowl of cooked chickpeas suddenly the idea of making some delicious snacks for our tea time came like a flash. But where did I keep the old recipe? Of course, in the hurry I could not find it and so just from memory I jotted it down and started ‘tweaking’ again and I came up with the following:

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I do hope you like this and will give it a try.

Remember: if you cannot buy tinned chickpeas – soak and boil!!!! In advance.

I used the following for 8 little Burgers:

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1 ½ x cups of boiled chickpeas
2 x medium sized boiled potatoes
½ x cup of very finely grated carrots
¼ x cup of finely chopped red capsicum
4 x garlic cloves
1 x tsp of hot red chilli flakes
1 x Tbsp of wheat flour (you can use 1 x egg instead for binding, if you prefer)
1 ½ Tbsp of Chaat Masala (store bought)
Salt and pepper to taste
A splash or two of Tabasco
Plenty of finely chopped coriander (you can also use parsley instead)
Oil for shallow-frying!

Method:
Put everything with the exception of the carrots (those have to be grated separately) into the Mixy and pulse just for a few seconds. You may have to add a few drops of water – so keep checking.

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Do not over-pulse this, a little bit of crunch is nice!
Wet your hands and start making small Burgers – not to thick thou. Keep on a plate/tray and move to your freezer for 30 minutes or so.

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Add little bit of oil to your favourite frying pan and on a medium to low heat start frying those little Burgers – 3-5 minutes each side was enough for mine, but please keep checking yours – they should end up golden brown and not dark!!!

Drain on plenty of kitchen paper and serve while still hot – with a nice cup of tea or coffee.
They are also very nice for Lunch or a light evening meal with a good salad on the side.

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And guess what – tomorrow I will make yet another batch for my freezer!!! – after all there are still chickpeas left!!!

BTW, today is my late mother’s birthday – Happy Birthday, Mutti – R.I.P

Guten Appetit.

Carina xx

Ulli Theeyal (Little Onion Curry)

ഉള്ളി കറി

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This is a wonderful sidedish to our Kerala Cuisine, mostly associated with part of the traditional Onam Sadhya, but if you like onions, and we certainly do, I promise you it is very difficult to resist not having it fairly frequently as a side dish to any curry or just with some rice or even just with a couple of freshly made chapattis or parathas. The choice is yours – all I am asking is that you please do give this dish a try.

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Before you start your preparation make sure you have a small face towel near you (to wipe away the ‘tears’ which will come from peeling a small heap of tiny onions), some music to while away the time needed for peeling and also assemble all the remaining ingredients within easy reach.

For the Theeyal you see in the final dish I used 2 heaped cups of peeled onions – and as you can see there is not too much to show for in the end and that’s the reason why I normally make 2 or 3 times the amount for us two!!

Soak a small lump of Tamarind pulp in luke warm water for 15 mins, squeeze, discard the pulp but retain the brown water for later.

Over medium to lowish heat gently fry 1.5 cups of grated coconut*, 5 dry red hot chillies*, 1.5 tsp of coriander seeds, 1-2 Tbsp of sliced onions, 1 Tbsp of broken cashewnuts*, – keep gently stirring all the time, if anything burns throw away and start afresh.

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The coconut should take on a dark! Colour (I personally prefer just a slight shade lighter).

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When done, let it cool down a bit and then in your Mixy grind all this to a very fine paste, adding a spoon full of water if needed. Keep aside.

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Now in a large deep pan or wok heat up 2 tsp of coconut oil* or vegetable oil if preferred, still working on low heat now, add a dash of turmeric powder, mix and then add all your washed little onions and at least 6 green chillies*, slit in half.

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Keep stirring until everything is well mixed, turn up your heat to medium, keep stirring and once the onions start taking on colour add the tamarind water. Bring this quickly to a boil, add all the ground masala from your Mixy, check for salt and also add some more plain water, maybe ½ cup or so. Stir once more, cover with a lid, turn down the heat a bit and let it cook until the gravy thickens. This might take anything from 15 to 20 minutes – just keep checking. At the very end, when everything is cooked, add 1-2 tsp of brown sugar*, mix and serve.

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Now in a small pan heat 1 tsp of coconut oil, add just ¼ tsp of mustard seeds and a tiny pinch of fenugreek seeds (rubbed between your fingers to release their beautiful flavour) and 1 or 2 dried red chillies, and when the seeds finish crackling, pour this over your Ulli theeyal.

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Bring to your table and watch the smile on the faces of all who are eating this – like we do shortly when we sit down for our lunch.

Notes:
• Try to use very small onions, otherwise cut in half.
• Frozen grated coconut is fine but never use dehydrated!!
• You can of course use less or more of those red chillies, but 5 are just right (I think).
• Use broken cashewnuts, they are cheaper than the whole once – after all they go into the Mixy.
• Personally I only use a tiny amount of Sweetener.
• If you can get coconut oil use it, it brings out the flavours more – otherwise vegetable oil is fine.
• And by the way – it tastes even better the next day IF you have any left.
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Carina

Carina’s Version of “Polpette al Sugo”

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This is my very own quick version of a sort of “Polpette al Sugo” – the original we often have when back in Italy – nothing can beat those wonderful fresh Italian tomatoes and their addictive (at least for us) “ mozzarella di buffalo

Prep time 20 mins cooking time 45 mins Serves 4

1 lb. lean beef, minced 2 x (or Chicken, if you prefer)
1 x cup fresh white breadcrumbs
2 x garlic cloves, crushed
3 x Tbsp Parsley, chopped finely
Salt and pepper, to your taste
1x egg, slightly beaten
150 g x mozzarella cheese (cut into appr. 16 small cubes)
1x Tbsp vegetable oil
1 x large onion, finely chopped
400 g x fresh tomatoes, skin removed and squashed with your hands
1 x pack of spaghetti

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1.. Take a bowl; add beef, breadcrumbs, garlic, half the parsley, salt and pepper and the egg, mix well.
2.. Take one of the previously cut cheese cubes and 1 large tsp of beef mixture and cover the cube with this.
3.. Take large pan, heat oil, add prepared meat balls and brown on all sides on medium heat.

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4.. Add chopped onion, cook for 3-5 mins, and then add all the tomatoes with their juice. Simmer, cover with lid and cook for another 30 minutes.

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5.. Uncover pan and continue cooking for another 10 mins, so that sauce will reduce and slightly thickens.

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6.. While all this is going on, boil your spaghetti following packet instructions; but keep ‘tasting and testing’ – don’t overcook pasta.
7.. When done, drain and put into a slightly warmed big bowl.

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8.. Serve with the Meat Balls, sprinkled with the remaining parsley, from a separate bowl.

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NOTES:
With this I often just serve a nice crisp green salad or a tomato salad, which JS loves very much.

Also occasionally I add a couple of teaspoons of Curry powder to the meat mixture – it always depends who is coming and joins us for a meal. It really is purely a question of individual taste.

Of course you can also use tinned chopped tomatoes if you really have to.

Buon Appetito – Guten Appetit
Carina

Valentine – Memories of Torcello

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                                                          Love is indescribable and unconditional.
I could tell you a thousand things that it is not,
but not one that it is.
– Duke Ellington

2V ….is for VALENTINE!
Right now the Internet is crowded with advertisements to buy this, that and the other for your loved one on the occasion of Valentine Day. Buy, buy, buy is the bombardment onto your brain, conscience and purse. So a small fortune will be spend on highly overprized flowers, mainly deep red roses, chocolates, champagne etc. etc.

Not in this house thou, take me for example – I loathe deep red roses (call it bad memories), don’t particular care for chocolates and champagne…….! hmm, now that is a totally different matter, but sadly this we cannot get here easily (so we will have to wait for another trip to Le Paris!).
JS today surprised me with two things: he wants to take me out for Dinner and a bit of dancing on Valentine’s Eve and he also wanted me to cook for him one of his favourite Pasta dishes for Lunch taking him (and me!) down a very beautiful memory lane.

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Venice lovers know of this beautiful little island just off the northern end of the Venetian Lagoon. For JS and I there has and never will be a time we visited Venice when we would not take the boat and motor away from the main frenzy of tourists from all over the world in order to enjoy nearly a whole day in the far more peaceful surroundings of this beautiful little island – Torcello!

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On the odd occasion we not only had our customary lazy lunch there but even spent a night in the famous LOCANDA CIPRIANI. Heaven – sheer Heaven!

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The Locanda and the Island deserve their own story, but another time, for now just enjoy the recipe given here and maybe you too have your own memory of this place; do let me know. So, at my very own Valentine’s request I give you today

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Memories of Torcello
(i.e. Spaghetti, Prawns in a creamy caper-white-wine sauce)
For 2 servings I used today:

½ lb spaghetti
½ lb of cleaned/deveined prawns
2 Tbsp Olive Oil
3 Tbsp capers in their brine
1 big handful of Spring onions (greens and all), chopped, app. 2 cups
1 Tbsp crushed dry red pepper flakes (adjust to your personal taste)
1 large lemon, zest and the juice of…
½ cup of dry white wine (adjust to your personal taste)
¼ cup of heavy cream
Salt to taste

Preparation:
Boil your Spaghetti in a large pot of salted water until just ‘al dente’.
Wash prawns, pat dry and add some salt, mix.
Heat ½ of your olive oil in a wide pot (I used my Wok), add prawns and cook only for 2-3 minutes maximum i.e. until they turn just a bit pink. Lift out of the oil and keep aside.
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Now add the rest of the oil and all the spring onions for another 2-3 minutes, keep stirring all the time. Add the capers and the chilli flakes and cook these for app. another minute. Add lemon zest and juice and white wine and simmer for another 2 minutes or so.
Take ¾ – 1 cup of the cooking water from the boiling spaghetti, add this to the pan together with the cream. Simmer very gently for another couple of minutes.
When Spaghettis are cooked remove from their water with a tong and move them straight into the sauce.
Gently mix all this together. Garnish with a few more red chilli flakes, green Spring onions and prawns and serve with a big smile to your loved one.
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Mangia Bene – Enjoy our memories.
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PS: For a more in-depth story re. Valentine’s Day, please read JS own story on his personal blog http://www.manningtreearchive.com : “The Roots and Wings of Valentine

PPS: Sadly I lost most of my pictures in a computer crash, hence I used other sources.

Culinary Memories of Madrid

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The Festivities are over – children have gone back to school and our two daughters also came and went for an only too brief a visit to Cochin. Bianca went back to her job as a Fashion Designer
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with her company in Bangalore and Andrea, having after 5 years graduated as an Architect now started her first full time job on the 1st of January.

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Like all parents we too kept looking at them surreptitiously occasionally and wondered “…where has time gone, only yesterday they were still little girls with white bows in their hair and wearing their school uniform and now they are all grown up, gaining more and more self confidence by the day and proofing their own worth in their chosen profession”. Seeing them leave is still very much a pull on our heart strings and yes, I do admit, a tear or two always escapes from my eyes once the door is closed behind them.

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Having the girls here only for such a short time we were not really able to do all the things we hoped to do, like learning yet another House-recipe to take along to their own places. Kerala cooking of course from their father, who is a brilliant cook and has taught me nearly everything I know about his kind of food, The-rest-of-the-world, especially German and Italian cuisine from yours truly, but of course, there is always the next holiday, like Easter, just around the corner.

But as soon as Bianca reached Bangalore a request for one of her favourite soup recipes arrived. Favourite because it is Spanish (and we all have very fond memories of our family holiday in Madrid), its cold (the heat here right now is getting to all of us) the main ingredients are fresh tomatoes and best of all, no actual cooking in a hot kitchen after her long day at work.
The following recipe was given to me by a friend in Madrid whose roots are in Andalusia. And so, yes, you guessed it, what this daughter wanted was GAZPACHO .

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And finding myself with a slight glutton of fresh tomatoes in the kitchen I decided to make this deliciously refreshing soup for our lunch as well.
I do not always work using exact and detailed measurements – so, just follow me and use your own judgement here according to your own taste buds.

G A Z P A C H O (partly rooted in Andalusia!)

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5 x large ripe tomatoes, skin removed and ‘blitzed’ a couple of times in your blender
1 x onion, peeled and roughly chopped
4 x fat garlic cloves, peeled
1 x Capsicum (l/2 green and l/2 red), deseeded and roughly chopped
1 x large cucumber, washed and de-seeded
Pinch of ground cumin
3 x Tbsp of red wine vinegar
Salt and black pepper to your taste
1/4 cup of good virgin olive oil
4-6 drops of Tabasco (optional – gives your soup that ‘kick’)
2 x slices of bread (or more, if you like soup to be thicker)

Method:
Soak your bread in some water until soft. Squeeze out and keep aside
‘Blitz’ your tomatoes briefly and keep aside.
‘Blitz’ garlic, capsicum and cucumber briefly and keep aside.

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Add all the above into a large bowl and add vinegar, olive oil, salt, pepper and if you wish also the Tabasco, stir. Now add the previously soaked bread and mix gently. Cover and keep in the fridge for a couple of hours or longer. If you find the soup a bit too thick for your liking, just add some iced water and stir. Decorate with some finely chopped Coriander or Parsley (whatever you have in your fridge) and for a little Dinner-Party-Edition serve separately with one or all of the following: chopped almonds, some orange segments, small selection of finely chopped red, green and yellow capsicums, some finely chopped spring onions and some fresh mint and cumin crushed. Delicious.

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Variation:
Depending on our mood at the time I might just add all the above into the blender and puree this until smooth. And if you do not have time to cool it in your fridge, just add a few icecubes to your soup just before serving.

രുചിയോടെ ഭക്ഷണം ആസ്വദിക്കാന് കഴിയട്ടേ
(ruchiyode bhakshanam aaswadikkan kazhiyatte) this is in our local Malayalam language meaning:
Guten Appetit – Enjoy! – Buen apetito!

Carina
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Meine FREIE Uebersetzung:

Kulinarische Erinnerungen an Madrid.

Die Feierlichkeiten sind vorrueber – die Kinder sind wieder zurueck in die Schule und unsere zwei Toechter kamen and gingen wieder, leider nur fuer einen kurzen Besuch nach Cochin. Bianca ging wieder zu ihrem Job als Modeschoepferin mit ihren Firma in Bangalore zurueck und Andrea, die nach 5 Jahren ihr Studium als Architektin absolvierte fing auch ihren ersten Job am 1. Januar an. Wie alle Eltern schauten wir sie beide hin und wieder Heimlich and und wunderten uns ….”wo ist die Zeit geblieben, nur gestern waren sie noch kleine Maedchen mit weissen Schleifen in ihren Haaren und trugen ihre Schulkleidung, und jetzt sind sie alle erwachsen, gewinnen mehr und mehr Selbstbewusstsein tagtaeglich und beweisen ihren eigenen Wert in ihrem gewaehlten Beruf”. Aber wenn wir sie weggehen sehen, tut das Herz doch etwas weh und ich gebe zu, das seine oder zwei Traenen aus meinen Augen kullern, aber erst wenn die Tuere hinten ihnen geschlossen ist.

Da wir die Maedchen hier hatten, besonders fuer eine solche kurze Zeit, wir konnten nicht all’ die Dinge unternehmen die wir vorhatten, wie z.B. wieder mal ein anderes Haus-Rezept fuer ihre eigenes Leben zu erlernen. Kerala Kueche selbstverstaendlich von ihrem Vater, de rein brillianter Koch ist und mir uebrigens fast alles beigebracht hat bezueglich Kerala Cuisine; und ‘den rest der welt’ speciell Deutsche und Italienische Cuisine von mir aber dann ist natuerlich immer noch der naechste Urlaub, wie z.B. Ostern, das ja nicht mehr weit we gist.

Aber sobald Bianca wieder in Bangalore ankam erhielt ich eine Anfrage bezueglich eines ihrer Lieblingssuppen Rexepte. Lieblings Rexet weil es Spanisch it (und wir alle haben noch sehr schoene Erinnerungen an unseren Familienurlaub in Madrid), sie ist kalt (die Hitze here macht allen sehr zu schaffen) die Hauptzutaten sind frische Tomaten und das allerbeste ist, dass man nicht zu kochen braucht nach einem langen Arbeitstag.

Das folgende Rezept wurde mir von einer Freundin in Madrid gegeben deren Wurzeln bis nach Andalusien gehen. Und so, ja, Ihr habt es erraten, was diese Tochter wollte war Gazpacho.

Und da ich selbst einen kleinen Ueberfluss von frischen Tomaten in meiner Kueche hatte, entschloss ich mich diese leckere und erfrischende Suppe auch fuer unser Mittagessen zu machen.

Ich arbeite nicht immer mit exakten und detailierten Messungen – so, folgt einfach meinem Rezept und folgt Eurem eigenen Urteil bezueglich Euren eigenen Geschmackes.

GASPACHO – verwurzelt in Andalusien.

5 x grosse reife Tomaten, Haus abgezogen und 1x, 2x oder 3x ganz kurz nu rim Mixer ‘blitzen
1 x Zwiebel, geschaelt und grob geschnitten
4 x dicke Knoblauchzehen, geschaelt
1 x Paprika (1/2 gruen und ½ red) entkernt und grob gehackt
1 x grosse Salatgurke, gewaschen und entkernt und grob gehackt
Prise gemahlener Kreuzkuemmel
4 x Essloeffel Rot-Wein-Essig
Salz und Pfeffer nach eigenem Geschmack
¼ cup gutes Olivenoil
6-8 – Tropfen Tabasco (gibt der Suppe den “Kick”)
2 x Scheiben Brot (oder mehr, wenn Ihr die Suppe etwas dicker haben moechtet)

Anleitung:

Tauche das Brot in etwas Wasser bis es weich ist. Druecke es aus und halte bereit.
“Blitz” die Tomaten ganz kurz und halte bereit
“Blitz” Knoblauch, Paprika und Gurke ganz kurz und halte bereit.
Alle Zutaten und nun auch Essig, Oil, Salz und Pfeffer und wenn gewuenscht den Tabasco in eine Schuessel und umruehren. Jetzt kommt noch das eingeweichte und ausgedrueckte Brot hinzu, wieder umruehren. Klingfilm ueber Schuessel und ab in den Kuehlschrank fuer mindestens 2 Stunden, besser laenger. Wenn Euch die Suppe fuer den eigenen Geschmack etwas zu dick ist, dann fuegt einfach etwas Eiswasser hinzu. Dekorieren mit etwas feingehacktem Koriander oder Petersilie (je nachdem was im Kuehlschrank vorhanden ist). Und fuer eine kleine Dinner-Party serviert doch entweder das eine oder alle in kleinen Schaelchen, gehackte Mandeln, feingeschnittene Orangenscheiben, fein gehackte rot, green und gelbe Paprika, ein paar feingehackte Fruehlingszwiebeln und etwas frische Minze mit Kreuzkuemmel zerdrueckt. Hm Lecker.

Variante:
Je nach Lust und Laune kommt es auch schon mal vor, dass ich einfach alle Zutaten in dem Mixer zusammen puriere bis die Suppe ganz fein ist. Und wenn dann auch noch keine Zeit vorhanden ist die Suppe im Kuehlschrank zu kuehlen, kann man ein paar Eiswuerfel kurz vor dem servieren in die Suppe tun.

HAPPY NEW YEAR, THAILAND

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It is a very enjoyable time to be back in Bangkok right now. With the Thai New Year starting tomorrow and Songkran (The Water Festival) as well, the country is geared for a few days of festivities. We too joined some of our friends in the celebrations with a most sumptuous lunch at the famous “Lord Jim’s’ Restaurant at the Mandarin Oriental Bangkok Hotel. More about this in my next post.

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Returning back to our home-from-home The Atrium Bangkok Hotel, we walked into our suite adorned with beautiful pink and white roses – courtesy “of the Management” Thank you, Khun Miguel.

Carina

(Photos: Manningtree Archive)