27.6.13

Nepal

Stepping from 20 hours of transit into a 3rd world country is a guaranteed challenge. After navigating our way through obtaining a visa we were eventually granted access to Nepal. 

Zooming through Kathmandu at midday in a mini bus taxi that appears to be held together by old newspaper and luck was a very real introduction to the city. Cows and dogs and merchants line the edges of the road. People amble right beside speeding honking shuddering road traffic as they balanced  large loads on their heads or on the back of cycle rickshaws.

We spend the afternoon joining the pedestrian masses, dodging cars and bikes and puddles of indeterminate substances as we explore the blocks.  

In the evening we tucked ourselves away behind the walls of an old palace that has been converted into a peaceful guesthouse.  We can hardly believe there is full blown chaos just behind the silent brick walls that surround us.

Before 7:30am the tranquility of our hotel is mirrored outside in the city. We walk the steers to see  vendors setting up and workers preparing for the day. At this time nobody seems so desperate to make a sale.

Of course, as Kathmandu wakes, the noise increases. The whole atmosphere becomes punctuated with honking car horns, coughing and spitting, dogs barking and calls of "taxi?" 

The day is spent exploring Buddhist temples and people watching. The afternoon is a trip to a Hindu temple. Crowds gather on the river bank platforms to farewell their dead. A line of bodies wrapped in orange cloths wait on bamboo stretchers to begin their ceremony before being cremated. The air is thick with smoke and stink and grief. It is otherworldly, divine and sickening all at once.

The evening is spent in a roof top restaurant sharing Local Goukah beers and stories with fellow travelers. 
 Early mornings are a theme and again the most perfect time to be in the city. We take a taxi, balancing our luggage on the roof, to our bus stop, bound for Chitwan. The bitter sweetness of boiling masala chai capped  with milky  froth is the perfect end to  Kathmandu. Our bus bounces precariously over mountains taking us to our next destination.

The tempo slows as we arrive at Chitwan National Park. We cycle through muddy rice paddies and visit local homes. Jungle time sets in while we watch the moon rise and wait hours for amazing food on a terrace balcony. They say here "anything is possible, nothing is available" but it is always worth the wait.

Jungle time stays with us along the Rapti River. A boy moves us slowly down the river pointing out crocodiles, birds and deer. We disembark for a jungle trek. An exhausting, humid, damp 12 kilometers through thick grassland, mud and bush.  As though the jungle doesn't want us to leave, vines snag at our bags, shrubs catch our feet, grass as sharp as razors slice our face and hands, the humidity melts us and the leeches attach. We see rhinos and evidence of creatures far more forbidding. 

5 hours later, at the end of the jungle, a cold shower and a thin mattress greet us. We have never felt so rich or welcomed as a we are fed home cooked Dahl and coconut rice pudding.

The return journey is not so treacherous. We brush the edges of the monsoon and our time in Chitwan comes to a close as we set our course to Lumbini and towards the Indian boarder. 

21.6.13

Broccoli Soup

Since May my hubby has been on a major health kick. Without even really thinking about it, he has become one of the people who are on those "whole food diets" - but he doesn't call it that, and doesn't flounce about with it and lets himself have a day off here and there to indulge. He has also been lifting and heading out to the gym on a fairly consistent basis. Really, I have to applaud him. Two months and quite a few more kilos lighter he has really been the driving force behind us eating a whole lot better (excepting Sunday Night Desserts!)

With India a mere 5 HOURS away (!!!) we are preparing ourselves, and our delicate first world digestive systems, for 14 days of NO fresh fruit and veg. We are saying goodbye to the fresh stuff because... well, according to our very cheery doctor, it will attempt to kill us. Ever seen Attack of the Kill Tomatoes? Apparently cholera isn't as hilarious as a badly scripted late 70s film.

Each week more and more vegetables have been invading our lives for the better and, as much as I love it, occasionally, just the thought of crunching and munching away on all that green makes me feel ....a little green.  Welcome Broccoli Soup.

 Broccoli Soup
1/2 tablespoon butter
1/2 tablespoon oil
1/2 brown onion, sliced
1 stalk of celery, sliced
1 clove garlic, crushed
1/2 teaspoon thyme (fresh or dried)
1/2 teaspoon parsley (fresh or dried)
4 cups chopped broccoli
1 cup water
2 cups vegetable stock
dash of milk and cream
pepper to taste

In a large saucepan, heat the butter and the oil. Add the onion and the celery and sauté until softened.

Add the garlic, herbs, broccoli, water and stock. Bring to the boil and then let simmer until broccoli has softened.

Remove from the heat and allow to cool before blending. Blend in batches (include liquid with broccoli in each batch). Once blended and smooth add in milk/cream if you wish and add pepper to taste.

Reheat soup if necessary. Soup keeps in the fridge for about 3 days and freezes well.


Have a lovely 2 weeks, I'm looking forward to some Indian sweets!

17.6.13

Sunday Sweets: Chocolate Caramel Crumble

Lets just take a moment and really think about what attracts you to food?

What makes you decide "I will cook this oozing, crisp, decadent, chewy, chocolatey, caramelised calorie laded dessert instead of ....broccoli soup."

There is something about the words "molten caramel" that makes my heart skip a beat. I'm still not sure if I mean that metaphorically or literally.



There is just something about rivers of caramel poured hot from the pan that makes my tastebuds tingle.



What ever it is that attracts you to food, after this, it might never be the same.


Chocolate Caramel Crumble
32 Columbine Caramels (or similar caramel squares)
1/2 cup thickened cream
170 grams butter
3/4 cup brown sugar
1 cup plain flour
1 cup rolled oats
1 teaspoon baking soda
200 grams chocolate (chips or pieces)

In a small saucepan combine the caramel and thickened cream. Melt over a low heat until the, stirring until it is completely smooth.

In a mixing bowl combine the butter, sugar, flour, oats and baking soda. Mix to combine then halve the mixture. Press half of the mixture into a prepared baking tray to form the base (baking paper is your friend). Bake at 180 degrees Celsius for about 10 minutes.

Remove base from the oven and sprinkle with chocolate. Carefully pour the caramel mixture over the top of the chocolate, allowing it to spread evenly over the base. Top the caramel with the other half of the oat and butter mixture, crumbling it all over the caramel.

Return the tray to the oven for a further 20 minutes. Now, this is important, hot caramel is like lava. It will seriously hurt if you spill it on you or attempt to eat it at this point. Remove the slice from the oven and allow it to cool on a tray. I would say let it cool to room temperature but...that is a big ask. Just make sure it won't metaphorically or literally burn your taste buds out of your mouth when you eat it.


9.6.13

Sunday Sweets: Spicy Apple & Oat Slice

This is an easy one which is essential at the moment. Pie Apples can be substituted with Apricots, delicious when cooled and served with a calming cup of tea.

Spicy Apple and Oat Slice
1 1/2 cups of plain flour
1 cup of rolled oats (wholegrain are amazing)
1 cup of brown sugar
1/2 cup of desiccated coconut
1 teaspoon of cinnamon
190 grams of butter, melted
400 gram tin pie apples
extra cinnamon, nutmeg and handful of crushed walnuts for topping

Combine the plain flour, oats, sugar, coconut and cinnamon and mix through the melted butter until the mixture is moist.

Spoon about two-thirds of the mixture into a small baking tray and press into the base. Top with the pie apples. Sprinkle the extra cinnamon and nutmeg over the top of the apples.

Add the walnuts into the remaining mixture and sprinkle over the apples. Bake in a 180 Celsius oven for 30 minutes.

3.6.13

Lamb Pie

 

 I made this, it was amazing but didn't look anything like this. Mine also overflowed my pie dish and burnt to the bottom of my oven. I also added lots of delicious garlic-chives and parsley from my garden to the potato crust. It made it super amazing. Also I didn't actually follow the instructions for this at all. I made this pie in about 40 minutes instead of the HOURS prescribed in the recipe. After a very hectic weekend this was the perfect way to end it all up. I accidentally locked my teaching partner and myself out of our report card writing program on Friday night. I spent all day Saturday at a Grammar PD. I learnt lots. This is now my 4th Grammar PD and I think I might actually be starting to "get it" now. Activities are on the way. I was up until about midnight Saturday night writing reports. Spent all day Sunday trying to prepare for this Indian Adventure that is just around the corner and then more reporting. I think it's mostly all done now, so hopefully I will stop neglecting my kitchen and my blog so much.