Chelle in Hamburg: This and that!!

Wednesday, June 22, 2011

This and that!!

Oh its summer finally....and a wedding in my family the first grandchild in the family getting married next week, I am bummed that I cannot go for it...too many things happening here, no vacation time and no money, weddings in India are very expensive. They have 2 receptions and 2 ceremonies, one Catholic and 1 Hindu, the first Hindu mixed marriage in our family and im missing it all.

Yesterday I woke up in the worst mood ever, taking it out on poor hubby, who as usual is clueless after a wee cry I got over it. I called the kids twice as they are representing my family, also the fact that my daughter is the maid of honour and both of them are in India studying. The weather reflected my mood grey and it hasn't stopped raining for the past 2 days...also my extended family are all there, which makes it harder for me to accept my not being there. I wait for the photos meantime.

We went to Switzerland 2 weeks ago to make up for me not being able to go to India. I needed to get out of Hamburg, and which better place to go, then to see our close friends we made in Bahrain. Its been 2 years since we saw them last, and it was like we were never apart, catching up and comparing life stories and reminiscing on our life in Bahrian opposed to life in Europe. If I thought things were expensive in Germany its nothing compared to Switzerland. Most of the normal Swiss people shop in Germany for food etc, and no not everyone in Switzerland is mega rich...

On one of our trips to the supermarket over the boarder in Germany we noticed the difference to the stuff they have here in Germany espicially in the north. I saw Cuban cigars and Dom Perignon Champagne sold in the supermarket...lol that was just crazy ofcourse it was in a nice glass cabinet under lock and key being expensive and all, people in Switzerland must buy stuff like that tho, but in a supermarket? In Germany we have special stores for luxury goods like this :)

We were in Basel for most of our holiday it was nice enough, a small sleepy town compared to vibrant, happening Hamburg but its also nice that you can jump into your car and go up to the mountains, or to one of the other cities around. We did just that and went to Luzern, nice lake and scenery in the city. Switzerland is picture postcard pretty. The prices to eat out is another story, we went for a meal to a Mexican restaurant and for 4people with a few drinks was 350 francs.Unbelieve....In Germany its so much more cheaper and the quality of food is more or less the same.

Well the weather was just awsome and I could live there...not so cold with great summers, bloody Hamburg rains like its going out of style...If only it was not so expenisve and had more of a social life it would be perfect espicially for us, our kids are grown up and I like going out for a drink or a meal every other week, which thank god is affortable here in Germany... I know the salaries are so much higher in Switzerland compared to Germany though. I guess you cant have everything.

Back in Germany and I'm attending my tagesmutter E2 course now, all in German, hubby is so helpful he translates all the material I need for that day which my instructor sends to me weekly by email. You know its great to have good teachers and a good husband, committed and helpful makes my life easier. I really want to participate and chat about stuff in German during the course. I'm thinking of going back to school and giving German another shot. Lets see how the work situation is in a few months.

Meanwhile I'm looking forward to my daughters arrival next month...and summer and 2 weeks off work...its strawberry season and also the Schlagermove weekend next week on that note...

Till next time tschuß!!

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Recipes

I will be updating the recipes section everyday for tips or stuff I cook...enjoy

http://eating.health.com/2009/09/16/healthy-cooking-on-the-cheap-spinach-turkey-burgers/

http://slideshows.health.com/slide_shows/10618/slides/12941

Shepard’s Pie (with a touch of Anglo Indian)

500 gms ground beef (mince)

1 packet frozen green peas or carrots

4 large potatoes boiled

½ teaspoon garam masala

½ teaspoon ground black pepper

¼ teaspoon cumin powder

¼ teaspoon red chillie powder

4 garlic cloves minced

1 small piece of ginger minced

1 large onion minced

2 large tomatoes

1 teaspoon tomato paste

Salt to taste

Bristo gravy mix or use Maggie beef bullion

Oil

Method

Fry the onion, garlic and ginger till onions are slightly brown

Fry Beef mince

Add all the spices and brown well (don’t let the beef look boiled)

Add tomatoes and paste and cook for another few minutes till tomatoes have dissolved into the mince, ie no pieces left;

Add frozen peas and cook for another 5 mins

Add water and bristo gravy granuales as per packet to form thick gravy.

Potatoes after being boiled, mash with a little butter and milk and salt and sit aside

When the mince has been cooked and the gravy thick let it cool before adding the mashed potatoes. Put pie in the oven till the potatoes are slightly golden and serve.

Chicken tikka Masala

4 chicken breast cut into cubes

4 large tomatoes

1 large onion

4 cloves garlic

1 piece of ginger

2 tablespoons of ground almonds

2 tablespoons of fresh thick cream

1 tablespoon of butter chicken masala. (Indian stores have them pre packed)

2 tablespoons of butter or as needed.

Yogurt

Salt to taste

Method.

Marinate the chicken cubes in yogurt, 1 table spoon butter chicken masala and salt overnight in the fridge

Fry the chicken in butter or ghee with a little oil (my tip if you add oil to butter it will not burn) set aside

In a blender, add onion, garlic and ginger and form a paste

Fry the paste with the butter mixed with oil. For 5 minutes or till cooked.

Add the butter chicken masala and fry till cooked

Add tomatoes that you have also blended in the mixer

(My tip for the red colour I use tomato paste)

And cook till it forms a thick gravy

Add almond powder

Salt

Add the cooked Chicken and let simmer

Just before you remove from the fire add the cream and stir

Garnish with fresh coriander leaves

Serve with white rice or naan.

Madras Chicken Curry

4 chicken breast cut into cubes

2 large tomatoes

1 large onion

4 cloves garlic

1 piece of ginger

1 teaspoon tomato paste

1 tin coconut milk

1 tablespoon Madras curry powder or to taste I use a little more (Its called Madras Curry powder found in Indian spice shops)

½ teaspoon chilli powder

¼ teaspoon cumin ground

Oil

Salt to taste

Method.

In a blender, add onion, garlic and ginger and form a paste

Fry the paste in oil. For 5 minutes or till cooked.

Add chicken and cook till chicken is white

Add Madras curry powder, cumin, chillie powder cook for 5 more minutes.

Add tomatoes that you have also blended in the mixer

Tomato paste

Add coconut milk

Water as needed.

Salt

And cook till it forms a thick gravy

Garnish with fresh coriander leaves

Serve with white rice.

Chicken in butter milk

1 whole chicken, cut into pieces or you can use thigh and leg cuts

½ litre butter milk

2 cloves garlic minced/grated

½ teaspoon chillie powder

Salt to taste

¼ teaspoon black pepper

Combine all the above and marinate in the fridge over night

In a plastic food/freezer bag add

1 cup flour

1 teaspoon garlic salt

1 teaspoon salt

½ teaspoon cumin powder

½ teaspoon chillie powder

Put marinated chicken one piece at a time and shake the bag till chicken is coated.

Cook in oven till chicken is crisp and golden.

Pumpkin soup

500 gms Pumpkin orange/squash type cut into cubes

¼ teaspoon of rosemary dried

2 bay leaves

Coriander leaves fresh

1 Chicken stock cube or you could use veggie stock cubes

Water 2 cups

Black pepper

A pinch of nutmeg ground (nutmeg if over used gives the soup a bitter taste, so use only a pinch)

¼ cup Coconut milk or to taste.

Method: Place pumpkin, bay leaf, rosemary and stock into a saucepan and boil, when pumpkin is cooked add coriander leaves and let cool. Remove and discard bayleaf

Puree the Pumpkin in a blender and return to pan and let simmer, add black pepper, dash of nutmeg and coconut milk and serve.

Leg of Lamb in White wine and orange juice

1/2 cup orange juice (fresh)

1 cup white wine

1/4 cup olive oil

3 cloves garlic, minced

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh rosemary

ground black pepper to taste

1 (6 pound) bone-in leg of lamb, trimmed

salt and black pepper

Place orange juice, white wine, olive oil, garlic, fresh thyme and rosemary, and pepper into a blender; mix. Pour into a large, resealable oven bag, and add the lamb. Coat meat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight.

Remove the lamb from the refrigerator at least 30 minutes before roasting.

Preheat an oven to 425 degrees F (220 degrees C).

Arrange meat still in the oven bag. Roast for 30 minutes, and then reduce heat to 300 degrees F (150 degrees C). Roast until meat is cooked about 10 to 12 minutes per pound. Remove from oven, Take meat out the oven bag and let cook till golden on the surface.

Use marinade and drippings as sauce adding flour when needed.

Easy Turkey and Mushroom recipe

500 gms Turkey white meat cut in cubes

1 tin sliced mushroom or 200 gms fresh mushrooms sliced

1 packet Maggie Waldpilz (Forest mushroom) cream soup mix

*(Cream of mushroom in a tin also works, use the condensed type)

1 cup milk or 2 teaspoons thick cream.

Water

½ teaspoon black pepper

1 small onion chopped

2 cloves garlic minced

Olive oil or butter

Method:

Fry onions and garlic till translucent, add turkey and brown,

Mix soup in water and milk/cream as per package instructions in a separate saucepan and cook.

Add pepper, mushroom soup and sliced mushrooms to the turkey and bring to a simmer serve with either white rice or pasta.

(I use 1 chicken stock cube as well for added flavour)

* Skip the milk and add one cup water instead to the condensed soup.

Shrimp in Angel hair pasta (I used spaghetti)

Ingredients

12 ounces angel hair pasta or spaghetti (3/4 of a box)

1 tablespoon olive oil

2 cloves garlic, finely chopped

1 pound peeled and deveined medium shrimp

3/4 cup dry white wine

1/4 teaspoon crushed red pepper

Kosher salt

2 tablespoons butter

Directions

Cook the pasta according to the package directions. Drain the pasta and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook, stirring, for 1 minute (do not let it brown).

Add the shrimp, wine, red pepper, and ½ teaspoon salt. Simmer until the shrimp are opaque, 2 to 3 minutes. Stir in the butter. Toss the pasta with the shrimp mixture.

Chelle in Hamburg

Wednesday, June 22, 2011

This and that!!

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