The project

Referring to the unofficial twinnings that reflect Berlin’s current immigrant population instead of the official equivalents of the city, the project explores the city’s long tradition of urban horticulture and reveals ideas of health in the widest sense: as balance and imbalance as well as on a societal and personal level, looking at how people navigate and share resources within a city.

domenica 1 maggio 2011

A day cooking with giulia and Husniye Ozturk

ton steine gaerten

not just a bench




preparing the ingredients

for a Gruene Bohnen Eintopf

bohnen and onions

two of us

onions and bohnen again

overview at ton steine

some parcels

Husniye Ozturk

behind the stage

giulia and Husniye Ozturk

making a video

and waiting for the lunch

it's almost ready

last frame

Gruene Bohnen Eintopf (French Been Stew):

2 red onions, 2 tomatoes,
500 gr turkish green beens (short and flat),
oil, salt.

Clean the green beens.
cut the onion and tomatoes in cubes.
In a big plate mix onions, tomatoes and beans.
Put salt.
Put the pot on the fire and add some oil , than add the vegetables.
add hot water nd cover the pot.
cook for about 20 minutes turning sometimes the stew.

  1. In a skillet over medium high heat, melt butter and add rice, stirring and cooking til golden.
  2. Add soup mix, then stir in water.
  3. Simmer, covered, for 20 minutes or until water is absorbed and the rice is tender.
  4. Add turkey and heat through.
  5. Serve, if desired, with coconut, chopped peanuts, raisins or chutney.

Nessun commento:

Posta un commento