Hello everyone from a snowy Munich! Last night, we cooked chicken pancit.
Ingredients are simple – chicken breast, garlic, ginger, spring onions, carrots, celery, green beans, red pepper. Prepare ingredients, cut chicken in small pieces and the vegetables, too. Crush garlic and ginger in a mortar and pestle. Fry the chicken with a little rapeseed oil, take them out once brown. Fry the ginger and garlic, add the vegetables. Take them out of the pan. Fry the soaked noodles or pancit, add the chicken and vegetables.
It was delicious!
For: ALL SEASONS – BEGIN DECEMBER 2017, #MySundayPhoto – My Friend Robin , They Still Need Help Putting the Star on the Tree
Skywatch Friday the 13th, first thing in the morning, on our way to the pool
flowers in our garden, before they stop flowering
my good old bike, riding it from home to the station
at the station, to and from work
our dinner – tuna and stir-fried vegetables
Have a great week, everyone!
For: #ThreeThingsThursday – What made me smile this week…, FFF307 – WARATAH , Skywatch Friday – 12 October 2017 Edition , TToT – 10/13/17 , ALL SEASONS – OCTOBER PLEASURES, Monterey Bay Aquarium (Sundays In My City)
Happy Sunday everyone! We saw this purple cauliflower in the market so we thought of cooking it with the chicken.
Following Jamie Oliver’s easy cooking with 5 ingredients, we prepared the 5 vital ingredients: for the two of us, a small piece of chicken, half of cauliflower, 4 pieces of potatoes, fresh coriander and tikka masala paste. First, wash and quarter the potatoes, don’t peel. Cut the flowers of the cauliflower into small size, stalks and all.
Cover the chicken with 2 to 4 spoons of tikka paste (or other indian paste, like tandoori, korma, vindaloo). Use hands (a bit messy, but fun!)
Put the rest of the paste to the vegetables. Season the potatoes and cauliflower with salt and pepper, olive oil and wine vinegar. Cut the stems of the coriander and add them. Put the coriander leaves in a bowl of cold water, to be sprinkled later.
Preheat the oven to 180 degrees and put the chicken and the vegetables.
Roast for an hour up to 1 hour and 20 minutes. Let the fat of the chicken drip to the vegetables.
Voila! Our roast chicken tikka 🙂
For: ALL SEASONS – LANDSCAPES IN OCTOBER, Wrecked Weekend (Sundays In My City), Tell Me Something Good #78
Hello everyone! Hope you’re all fine. We’ve just got back from our five-day trip in Hamburg. Hamburg, a major port city in northern Germany, is connected to the North Sea by the Elbe River. It’s crossed by hundreds of canals, and also contains large areas of parkland. Near its core, Inner Alster lake is dotted with boats and surrounded by cafes.
Here’s the view from our room.
We walked along the Alster lake.
Here are the main train station and the theatre.
Here’s me in front of the town hall. The city’s central Jungfernstieg boulevard connects the Neustadt (new town) with the Altstadt (old town), home to landmarks like 18th-century St. Michael’s Church.
We went to see the International Maritime Museum. There’s a huge collection of model ships, art, uniforms & photographs in Hamburg’s oldest preserved warehouse.
Sunset from our room.
Last but not the least, our hamburger in Hamburg.
So, what made you smile this week?
For: TToT – 8/18/17 , Weekly Smile 85 #weeklysmile, #ThreeThingsThursday – What made me smile this week…, Nurt Thurs – Lessons from Cameras, Skywatch Friday – 17 August 2017 Edition , ALL SEASONS – GOING SOUTH (Aug 20), End of Summer Pie (Sundays In My City), Jo’s Monday walk : Simply Church Stretton, Tell Me Something Good #71