Ingredients:
Olive Oil
Garlic
40 g Quinoa p.P.
1 Carrot p.P.
several pieces of Cauliflower
Curry powder
Black Pepper
Summer Savory
Textured Soy Protein
1/2 Bouillon Cube
Nori flakes
Fresh Cilantro
Sprouts
Fry the garlic clove in olive oil, add well-washed quinoa, roast that for a bit, add spices and Nori, then add hot water. Add bouillon cube. Let cook for 25 minutes. After some time add the soy bits, carrots and cauliflower. When done, add fresh cilantro and sprouts.
Freitag, 8. Juli 2011
Donnerstag, 7. Juli 2011
Boberger Niederung
This morning I decided to visit the Boberger Niederung, part of the Elbe Urstromtal, which has a fascinating history, if you're into geology. It's only about a half hour from my place, just one station past Ikea Moorfleet. You take the S 31 to Sternschanze and change into S 21 to Bergedorf/Aumuehle and get off at Mittlerer Landweg. Head left at the station, and you soon come to a sign to Boberger Niederung.
Where else can you find sanddunes in the middle of town?
I did encounter a couple of herons, as well as different kinds of butterflies and a dragonfly. There was also a guy with his bike, listening to the radio out loud, which created quite another kind of experience. At least you could hear him from a ways off.
More info (in German):
http://www.stiftung-naturschutz-hh.de/boberg/allgeme.htm
I did encounter a couple of herons, as well as different kinds of butterflies and a dragonfly. There was also a guy with his bike, listening to the radio out loud, which created quite another kind of experience. At least you could hear him from a ways off.
More info (in German):
http://www.stiftung-naturschutz-hh.de/boberg/allgeme.htm
Duvenstedter Brook/Wohldorfer Wald
Last week I went to Duvenstedter Brook, in the North of Hamburg. I'd been meaning to go there since I moved here, it's a nature reserve, with frogs and deer and such. It's a bit of a trip. From Altona Station you take the S-Bahn to Jungfernstieg and change to the U1 to Ohlstedt, it takes a bit over 50 minutes altogether. Once you exit the train station, you head to the left and very soon you're in the Wohldorfer Wald (Wald=Forest). A stroll of about an hour brings you to Duvenstedter Brook.
Wohldorfer Wald, view from bridge over the Aue. In the back you can see the grainmill of Wohldorf.
Sonntag, 3. Juli 2011
Recipes
Polenta
Here's the recipe for a polenta dish I made yesterday. I love coming up with meals that are easy, quick, and don't leave a lot of dirty dishes.
For one portion:
Slice a carrot, then quarter slices. Fry in olive oil in medium sized pan. In the meantime, dice a piece of garlic, add to the carrot. Add some salt, curry, kurkuma and hot water. Bring to a slow boil, add 50 grams of polenta meal. Dice some tofu and add into the mixture. Grab some fresh herbs from your window sill, I used cilantro, basil, and nasturtium leaves, cut them into bits and stir into the mixture just before serving.
Poppyseed Bread
For a pound loaf:
200 g whole spelt flour
200 g 550 wheat flour (all purpose)
100 g rolled oats
1 pack of dried yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon poppy seeds
1 teaspoon flaxseeds
1 table spoon olive oil
warm water
Mix the ingredients, then knead the dough thoroughly for 5 to 10 minutes. Fold into a ball, place in a bowl, put into a warm place with a clean towel on top. Let sit for 30 minutes to an hour, until the ball has doubled in size. Knead dough briefly and form into a loaf, put on a cookie sheet lined with baking paper. Make a cut through the length of the loaf to help release steam while baking, as well as several cross-wise cuts. Put cookie sheet into the oven, let sit for another 30 minutes. Turn oven to 200 degrees Celsius and let bake for about 35 minutes. Turn down temperature to 180 after about 15 minutes, depending on your oven and the browning of the bread. During baking, use a water sprayer to wet the loaf occasionally, this makes for a great crust. I also spray water into the lower part of the oven to provide steaming, for the same reason.
Here's the recipe for a polenta dish I made yesterday. I love coming up with meals that are easy, quick, and don't leave a lot of dirty dishes.
For one portion:
Slice a carrot, then quarter slices. Fry in olive oil in medium sized pan. In the meantime, dice a piece of garlic, add to the carrot. Add some salt, curry, kurkuma and hot water. Bring to a slow boil, add 50 grams of polenta meal. Dice some tofu and add into the mixture. Grab some fresh herbs from your window sill, I used cilantro, basil, and nasturtium leaves, cut them into bits and stir into the mixture just before serving.
Poppyseed Bread
For a pound loaf:
200 g whole spelt flour
200 g 550 wheat flour (all purpose)
100 g rolled oats
1 pack of dried yeast
1/2 teaspoon salt
1/2 teaspoon sugar
1 teaspoon poppy seeds
1 teaspoon flaxseeds
1 table spoon olive oil
warm water
Mix the ingredients, then knead the dough thoroughly for 5 to 10 minutes. Fold into a ball, place in a bowl, put into a warm place with a clean towel on top. Let sit for 30 minutes to an hour, until the ball has doubled in size. Knead dough briefly and form into a loaf, put on a cookie sheet lined with baking paper. Make a cut through the length of the loaf to help release steam while baking, as well as several cross-wise cuts. Put cookie sheet into the oven, let sit for another 30 minutes. Turn oven to 200 degrees Celsius and let bake for about 35 minutes. Turn down temperature to 180 after about 15 minutes, depending on your oven and the browning of the bread. During baking, use a water sprayer to wet the loaf occasionally, this makes for a great crust. I also spray water into the lower part of the oven to provide steaming, for the same reason.
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