We’re well into the first week of 1st Grade! A few posts ago I had mentioned that Soeren would be starting 1st Grade this week and in Germany it is tradition to celebrate this milestone with a lot of festivities.
We had our Zuckertütenfest on Saturday and it really went well. The evening prior to the big day, a few of the parents got together to decorate and paint banners in the sport hall, where the official presentation was to be held. We had a ball painting and reminiscing how we painted such banners for various school events like prom night and other parties back when we were at school. Now we were doing it for our children!
Class of 2020 was welcomed with a bang. Each one looked adorable and some of them had a tough time carrying their huge sugar cones filled with varies goodies.
Outside the sun was shining, just perfect for all those colorful wishes floating into the blue skies above.
Each family was given a card so that we could write down the wishes of our little ones. These cards were then attached to colorful balloons and then released to find their way to the place where wishes come true.
After these festivities we headed off to lunch with family and friends, which gave way to coffee and cake and finally ended with dinner. A long day for everyone! As we put Soeren to bed he whispered
“Mum, most of my wishes have already come true – I have the best parents in the world! Now I just want to become an astronaut!”
Follow your dream Soeren! It’s up there, tied to a red balloon.
After all that eating on Saturday we needed to get back to the comfy food at home. I had a lovely basket filled with organic new potatoes and I knew what I was going to make with them.
They are no strangers to the blog world. Both are ironic, sarcastic, have an opinion to everything and voice them over at Jugalbandi. It's a blog definitely worth checking out. You will laugh at their dry sense of humor, agree (or disagree) with their political attitude, be in awe of what they can grow in the desert and enjoy their unique ideas. That’s right – I am talking about Bee and Jai.
This month Jugalbandi is being featured over at Zlamushka’s event Tried & Tasted. The recipe I chose was something I knew I would be making the minute I saw it. Basil infused potato and peas curry. A delicious fusion of Indian and Thai flavors.
I pretty much followed their recipe to the T, just adding fresh and sweet cherry tomatoes and substituting the anis seeds with black cumin seeds. Oh and I used full fat coconut milk ;-).
Printable version of recipe here.
500g new potatoes, steamed for 10 minutes. I left them whole
1/3 cup cashews, soaked for 10-15 minutes then chopped
1 cup green peas
2 cups fresh cherry tomatoes, whole
2 tablespoons tomato paste
1/2 teaspoon black cumin seeds
1/2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
1/2 teaspoon garam masala powder
400 ml canned coconut milk
1 tablespoon canola oil
Handful of basil, chopped
Salt an pepper
In a large pan, heat the oil and add the black cumin seeds.When they begin to sizzle and release their aromatic aroma, add the cashews and allow to gently roast. Finally add the steamed potatoes and toss to coat with the spiced nutty oil.
Add about 1/2 a cup of water with the tomato paste and incorporate. Throw in the whole cherry tomatoes and allow to simmer for 5-8 minutes.
Add all the spices and stir well coating the potatoes with the mixture. At this point some of the tomatoes should be cooked through and you can mash a few using a fork.
After 3-5 minutes add the coconut milk and the fresh peas. Simmer until the sauce begins to thicken. Salt and pepper to taste.
Add the chopped basil leaves, reserving a few to garnish.
- The basic sauce idea pairs perfectly well with other items. Paneer, tofu or even chicken breast cubes could all be used instead (or with) of the potatoes.
- This can be served with flatbread, Basmati or Thai rice or, as in our case, with bulgur.
- The leftovers taste even better so make enough for the next day!
I love the gravy for this dish. It was deliciously rich and full of aromatic flavors. I sacrificed the last of my lovely organic basil for this, not regretting one leaf. The nutty, roasted, chopped cashews add fantastic texture and harmonize so well with the entire dish. We had this with bowlfuls of steaming bulgur, which made a delicious no-fuss meal.
You might like these great potato ideas from WFLH:
|Potatoes in Mango Chutney Sauce|
|Tender Potato Focaccia|
|Potato Salad lite|
From around the blogs:
- Cook almost Anything at least once - Truffled Potatoes with Shimeji Mushroom
- Taste & Tell - Frittata with Potato and Bacon
- Cooking Adventures - Cauliflower & Potato Gratin
Daily Tiffin Reading Tip:
- Avoiding The 3 o’ Clock Slump by Suganya
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