Saturday, 29 May 2010


NECIS (Northwest European Council of International Schools).
It is a sports council that exists to provide opportunities for international schools located in North Western Europe to meet in specified tournament activities on a competitive basis promoting healthy competition, sportsmanship, and full participation.

Member NECIS Schools:
The Antwerp International School (AIS)
International School of Amsterdam (ISA)
International School of Luxembourg (ISL)
The American School of the Hague (ASH)
International School of Düsseldorf (ISD)
The American International School of Rotterdam (AISR)
International School of Hamburg (ISH)
International School of Stavanger (ISS)
Copenhagen International School (CIS)
Sigtunaskolan Humanistiska Låroverket (SSHL)


Another super activity organised for us by Spousecare.

Spousecare is a service provided for expatriate spouses in the company where MrDudwey works. Every month or so there are activities organised by them with the aim to integrate the spouses into the community. There had been many fun activities that has been organised previously and this is the latest one. (Thanks Anette!)

I must say, I did not think of me and Bollywood dancing in the same breath but surprisingly I had a great time. Special thanks has to go to our dance intructor, Sateja Bhalekar for managing to bring together this disorganised myriad group of people and finally moulding all of us into a "tight and unified dancing machine".

Here's looking forward to the next session!

Thursday, 27 May 2010

Do Not Feed

Saw this sign while out walking in my neighbourhood.....

Chocolate and Green Tea Cake

Chocolate and Green Tea Cake

2 cups flour
1 tablespoon baking powder
Pinch of salt
4 large eggs
1 cup white sugar
1 cup milk
225g butter, melted
1 tsp vanilla extract
2 tbsp cocoa powder
2 tbsp green tea powder

Preheat oven to 175C. Butter a 9" round cake pan. Line with parchment paper.

Sift together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, butter, and vanilla extract and beat until well combined.

On low speed, add the flour mixture and mix until the flour is just incorporated.

Divide batter into 2 equal portions. Add green tea powder into one portion. Add cocoa powder into another and mix well.

Scoop 1/4 cup of green tea batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the center (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the center right on top of the previous batter) until you use up the batters.

Bake until a cake tester comes out clean, about 40 minutes.

Sunday, 23 May 2010

Mussels in Tomato Saffron Sauce


Mussels in Tomato Saffron Sauce

1 kg mussels
1/3 cup all-purpose flour
2 tablespoons butter
2 tablespoons olive oil
1 cup chopped shallots
1 1/2 tablespoons minced garlic
1/2 cup chopped canned plum tomatoes, drained
1/2 teaspoon saffron threads
1/3 cup chopped flat-leaf parsley
1 tablespoon fresh thyme leaves
1 cup vegetable broth
Freshly ground black pepper

To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.

In a large stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, broth, salt, and pepper. Bring to a boil.

Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.


Saturday, 22 May 2010

Frederiksborg Slot

Frederiksborg Slot - Interior and Grounds

Rhubarb Cake

Rhubarb Cake

160g butter
350g brown sugar
2 eggs
500g rhubarb, sliced into 2cm pieces
1 teaspoon vanilla essence
300g flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
250ml sour cream
brown sugar and cinnamon for top

Preheat oven to 180 C.
Beat butter and brown sugar until creamy. Add eggs one at a time beating well after each addition. Stir vanilla then the sifted flour, baking soda, salt and cinnamon. Gently
fold in sour cream. Pour half the batter into a greased and lined 22cm round cake tin and then top with rhubarb and orange rind. Cover with remaining batter.
Sprinkle mixed brown sugar and cinnamon over the top.
Bake for 50-60minutes.

Friday, 21 May 2010

My Edible Garden

Smoked Fish Roe in Coconut Milk Gravy

Smoked Fish Roe in Coconut Milk Gravy

300g smoked Cod roe
6 bird's eye chillies
1 small knob of fresh turmeric
4 shallots, sliced
1 garlic clove, sliced
2 pcs asam gelugor
1 lemongrass
2 cups water
1 cup thick coconut cream

In a food processor, blend together chillies and turmeric.

In a pot, add in all the ingredients except the coconut cream. Boil over medium heat.
Add in the coconut cream and stir over low heat, letting the gravy to simmer gently. Continue to stir until gravy thickens.

Thursday, 20 May 2010


Pineapple Chutney

Pineapple Chutney

1 pineapple, chopped into small pieces
1 large onion, chopped finely
1 cup cold-pressed apple juice
dermarera sugar
1 tsp minced garlic
1 tsp minced ginger
1 tsp black cumin (kala jeera)
4 tsp curry powder
1/2 tsp tumeric
1 cinnamon stick

Put the chopped up pineapple and onions into a pot, add all the rest of the ingredients and bring to boil.

Let the chutney bubble gently for 30 to 40 minutes. Stir often so it does not stick to the bottom. Depending on whether you cook it with or without a lid you might have to add some water.

Indian Butter Chicken

Indian Butter Chicken
Murg Makhani
from The Everything Indian Cookbook by Monica Bhide

For the marinade:

1 cup low fat hung yogurt
1 tbsp peeled, grated ginger
1 tbsp peeled, minced garlic
2 tbsp tandoori masala
¼ cup tomato puree
Juice of 2 limes
2 tbsp ghee, or clarified butter
750 g boneless chicken breast, scored
Salt to taste

For the gravy
2 tbsp clarified butter or ghee
1 tbsp grated ginger
1 tbsp minced garlic
5 medium tomatoes, peeled and finely chopped
1-2 green chilies, slit
1 teaspoon dried fenugreek leaves
1/4 cup low fat cream
Salt to taste

In a large bowl, mix together the yogurt, ginger, garlic, tandoori masala, tomato puree, salt, lemon juice, and clarified butter. Add the chicken and mix well. Cover and refrigerate for at least an hour or preferably overnight.

Preheat the oven to 200Cº. Place the chicken in a single layer in a roasting pan. Pour all remaining marinade over the chicken. Roast 20 minutes, then turn the pieces over and roast for another 15 minutes.
Remove the chicken from the oven, pick out the pieces and place in a bowl. Reserve the cooked marinade separately.

In a large skillet, heat the clarified butter over medium heat. Add the ginger and the garlic. Sauté for about 30 seconds.
Add the tomatoes and green chilies and cook, stirring constantly until the tomatoes are completely mashed and soft.
Add the reserved marinade, salt, pepper, fenugreek leaves, and chicken, and mix well. Simmer covered for about 10 minutes. Add the cream and simmer for another minute.

Tuesday, 18 May 2010

Rambling Roses

It was a beautiful day today made even more pleasant with the presence of great company.
After a short discussion and planning sessions, the ladies were off on a walkabout around the wooded area in Gammel Holte.