Reflections 2019 and earlier
All posts by Helle Møller
Nature 2019 and earlier
Doors and windows 2019 and earlier
Paneer and broccoli masala
- 2 tblsp oil or ghee
- About 200 g paneer (made of 1 l milk and 1 dl yoghurt) in bite-size cubes
- 20 fresh curry leaves, if available, otherwise similar dried
- 2 tsp black mustard seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 1 onion, diced
- 2 large garlic cloves, chopped
- 1 tblsp ginger peeled and finely chopped
- 2 chilies, or to taste, in whichever way, shape or form available
- 2 tblsp tomato purée
- 1 tblsp garam masala
- 2 tsp ground coriander
- 1 tine coconut milk
- 200 g broccoli florets
- 1 tblsp tamarind paste or to taste
- Salt
- Garnish with fresh coriander if available.
Gently brown the paneer on all sides in the oil. Remove from the pan.
Crisp up the curry leaves in the same pan. Remove them from the pan to use as garnish.
Sizzle the mustard seeds and cumin seeds adding more oil if needed. Stir in turmeric and onion. Allow the onion to soften before stirring in garlic, ginger and chilies, followed by the tomato purée, garam masala and ground coriander after a further minute.
Pour in the coconut milk and tamarind, bring to a simmer, and add the paneer and broccoli. Simmer for five minutes.
Slow-roast spiced lamb
1 leg of lamb, about 2 kg
3 cloves garlic, two of them for the spice paste
4 rosemary sprigs
1 red chili, sliced
2 onions, finely sliced
500 ml stock or water, heated
Salt and pepper
Spice paste:
2 cloves garlic, sliced
1 tsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
1 half tsp black peppercorns
1 tsp ground turmeric
2 tsp English mustard
4 tbsp oil or ghee
Make some deep cuts into the meet wide and deep enough for the paste and herbs and spices.
Blend all the ingredients for the spice paste.
Rub the spice paste all over the lamb and into the holes and every other nook and cranny. Fill the holes with rosemary, chili and garlic.
Place the lamb in a roasting tray, add the onions (and whole, small potatoes if you like) and the stock or water. Cover with foil and roast for five hours at 140 C. Baste every hour with the juices.
While the meat (should be almost falling off the bone) rests covered in foil, strain the stock and skim off as much fat as you can. Boil to reduce and thicken.
Aubergine and pea curry
2 tblsp oil or ghee
1 half tsp cumin seeds
1 large onion, chopped
1 tblsp tomato paste
3 large cloves of garlic, chopped
1 tin tomato
1 tsp salt
Chili to taste, in whichever way, shape or form available
1 half tsp turmeric
1 large aubergine, in large cubes
75 g peas
Sizzle the cumin seeds in the oil, stirring, then add the onions and cook for about ten minutes till the onions are translucent but not brown. Add the garlic, stir-fry for a couple of minutes, then add the tomato paste and stir. Add the tin of tomatoes, chili, turmeric and salt, and cook for about five minutes.
Now add the aubergine, mix well, cover and cook for around ten minutes till the aubergines are done, stirring occasionally. Finally add the peas and cook briefly till they are heated through.
Asparagus and peas in a mustard sauce
2 tblsp mustard
1 green chili
2 tblsp lemon juice
3 cloves garlic
2 cm ginger, peeled
150 ml Greek yoghurt
2 tblsp desiccated coconut
2 tblsp oil or ghee
1 half tsp cumin seeds
1 half tsp black mustard seeds
1 large red onion
A bundle asparagus cut into 2 cm pieces
400 g peas
1 tsp salt
Blend mustard, chili, lemon juice, garlic, ginger, yoghurt and coconut to a fine paste.
Sizzle cumin seeds and mustard seeds, add the onion and cook for about eight to ten minutes till translucent but not browned.
Reduce the heat and add the paste, stirring for a couple of minutes at low heat.
Turn heat up to medium and add the asparagus except for the tips. Cook for a couple of minutes, then add the asparagus tips and peas and cook for about a minute. Season with the salt.
Beans and potatoes with toasted sesame seeds
Note – if you want to use okra, they need to be added a bit earlier than beans.
- 30 g sesame seeds, toasted
- 2 tblsp ghee
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 10 curry leaves, a couple of tblsp if they are dried and crumpled
- 3 large garlic cloves, chopped
- 400 g potatoes, scrubbed, each cut into six wedges
- a packet of beans from the freezer
- 1 tsp chili flakes
- 1,5 tsp tamarind paste
- 0,5 tsp ground turmeric
- Salt and black pepper
Sizzle the cumin and mustard seeds as well as the curry leaves in the oil, stirring until the seeds start to pop. Add the garlic.
Then add the potatoes, browning them for a couple of minutes, add a splash of water and cook for about ten minutes, covered. Add the beans, and if the potatoes stick to the bottom also another splash of water. Cook for a couple of minutes.
Add chili flakes, tamarind, turmeric, salt, black pepper and sesame seeds. Stir, cover, and cook until the potatoes are tender.
Ideas for post-corona all-manner-of-pancakes-and-waffles party
Starters
Blinis
Mains
Pfannkuchen mit Schwarzkohl-Feta-Füllung (magazine cutting)
Cheddar and chive savoury waffles https://www.pinterest.dk/pin/103512491422730944/
Dessert
Schoko-Buchweizen-Pancakes (magazine cutting)
Kürbiswaffeln mit Mohn und Granatapfelkerne (magazine cutting)
Pancake-Ecken mit Mango-Birnen-Kompott (magazinecutting
Architecture 2019 and earlier
