Chelle in Hamburg: Meet ups and odd balls!!

Tuesday, September 20, 2011

Meet ups and odd balls!!

On Saturday I went out to the Hamburg International Woman's Meetup, (http://www.meetup.com/Hamburg-International-Womens-Network), its a cool group and its not the first meeting I've been to, you meet some interesting woman there and some not so nice, the organizer is a wonderful bubbly woman who I tell every time I meet her is, how she does it. Getting a group of women from all walks of life to sit down and get on with each other.

To be honest it doesn't always work, one word of caution trying to befriend the first nice person you meet or so you thought, I would take it slow and steady before you proclaim that you have found your new BFF because they are not what they seem. Over time you find out, after they have exhausted you and taken what they want they show their true colours...sigh...

Like a few women here and on other meetups, that I have met who think they know everything and wont shut up... I think they try pushing their ideas on you because their life is empty. On well its not all blood and gore though because I have also met some really nice women who are genuine and just trying to get on with life in a foreign country.

On Saturday I met some women who were here a long time opposed to the ones that just got here and tried to push what works for them, I think we are all unique in our own way, because what may work for you might not for the next. Hence I just tell them all that eventually things get better.

Most of the expat women I have met have come to Hamburg for love like me, and when the stars in their eyes turn to reality its a different ball game, but its all up to the individual, like me. Im still struggling with the language its coming to 3 years in February 2012, when I first moved to Germany. I know I must learn which would make my husband a very happy person and me as well :)

I get by so far with conversational German, I'm lucky to have found a job with limited German, I need the money for the kids in University, given my German is basic I have also attended 3 courses in German for my job. I did work hard translating all the material my teacher sent me by email before hand, thanks to hubby of course who helped. I guess we all have our priorities in life, mine is to get my kids through college, while my German language takes back seat. But not for long I will get back to it.

Some people who have been here for over 10 years are still struggling with the language or even getting a decent full time job, so I thank my lucky stars that I am settled and happy with my life like it is now. Having a few good friends and a wonderful family helps!!

On that note...till next time Tchüß!!

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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

Tuesday, September 20, 2011

Meet ups and odd balls!!

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