Frühlingserwachen in der Kolonie Hand in Hand | 27-03-2011

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who we are | the invisibles

gayle | mila | giulia

Super healthy recipe | Cauliflower, sparrow-grass or broccoli

"The asparagus time is always just until June, end of April until june. But asparagus is difficult to grow, just a few gardners do it. Broccoli and cauliflower are the easiest."

Ilona Groß, Waldland, Bezirksverband der Gartenfreunde Berlin-Treptow e.V.

Kohlrabi Eintopf suggested by Irene Elß

guten appetit!

Today we cook turkish Poça!

Kinpira gobou cooked by Miki | Kolonie Hand in Hand

The ingredients for kinpira gobou

<材料>　　

ごぼう ２００g　 にんじん１００ｇ　鷹のつめ１ヶ　　　

サラダ油大さじ１　料理酒大さじ２　醤油大さじ３　みりん大さじ２ 　砂糖大さじ１

かつおだし少々　水少量　白ゴマ少々

<Ingredent>    

200g Burdock root   100g Carrots  1 Dried red chilli     

1tablespoon  Sunflower oil    2tablespoons Rice wine (Sake)   3tablespoons Soy sauce  2tablespoons Mirin   1tablespoons Sugar 

Pinch of fish stock   50ml water   Pinch of  Sesame seeds

Miki cooking

 

<作り方>　

㈰ごぼうとにんじんは皮をむき、３～４ｃｍの長さのせん切りにして、１５分程水に放してアク抜きをする。

アクが抜けたらさっと水洗いしてざるに上げ、水気をきる

 ㈪鍋にサラダ油を熱し、鷹のつめさっと炒めてから、　ごぼう、にんじんの順に入れて炒め合わせる。

㈫㈪がしんなりしてきたら酒、かつおだし、水、砂糖、醤油、みりんの順に加え、汁気がなくなり、

ごぼうの食間が残る程度まで炒める。　

㈬器に㈫を盛り、ゴマを振りかけてできあがり。

<How to cook> 

㈰Peel the skin of burdock roots and carrots and then thinly sliced about 3 or 4cms long. Soak them in water about 15minutes then dry and wash in a colander and shake off the excess water. 

㈪Heat the oil in a preheated fying pan or saucepan. Add the chilli, burdock and carrots and star-fry about a couple of minutes.

㈫Add the rice wine, fish stock, water,suger, soy sauce and Mirin and star-fry another minute until the juice is reduced.

Do not overcock  otherwise the vegetables will lose their crunchiness.    

㈬Sprinke with sesame seeds after serving. 

Kinpira gobou is ready!

Video by Giulia Giannola


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Grünen bohnen suppe

a recipe by Ilona Groß

Invisible Twinning @ 48 Stunden Neukölln - 18/19 Juni 2011

Many nationalities at POG

a gardener's house waiting for springtime

Klaus Trappmann: There is a women here that everybody calls her "Paprika". She lived in Yugoslavia when Yugoslavia still existed and she taught Albanian language, but after the war, the government did not need her any more and she had to start another job, so she began gardening. She was and she is still fond of paprika and brings the seeds from kosovo for cultivating and cooks paprika in a balcanic way. She put some in vinaigre and others inside onions or in other foods. Some are very hot other are more sweet. 
Another gardener is specialized in healing plants and he has got really a lot! 
Then we have another gardener, a women coming from Naxos, that cultivates a lot of wild herbs and put them in marmelades and other dishes... she cooks really well! She also does a lot of food in oil.
In the kolonie there are also two or three people coming from Russia... A lot of nationalities here at POG!
http://www.wir-bleiben.de/ 

a gardener's house and its dwarfs

the square where the POG has its community dinners