making Roast chicken

A few days ago I made a delicious roast chicken which every one in my family liked I did most of it on my own but I got help from my mom she handled the chicken but I did the rest.
recipe for the roast chicken:
1.5 kg chicken
1 tbsp of olive oil
1 tsp salt
1 tsp pepper

1. preheat oven to 200’C ( 400’F
2. smear chicken all over with olive oil +rub with salt and pepper
3. place chicken in roasting pan
4. roast for 1 1/2 hours baste every 20 minutes until golden brown
5. to test if the chicken is cooked: stick a fork into the wing if the juices run clear,NOT PINK, it is all cooked.

if you like this way of cooking chicken leave me a comment and tell me 🙂

Sunday World Cup Congee

Yesterday was a very lazy day for all of us. Lots of naps and watching videos and watching Germany trounce England in their World Cup match. We were really happy that it was the 4pm game and not the 8:30 match. The cheering, horns, shouts and firecrackers were almost over by bedtime. Though the noise did start up for a bit after the second game ended.

The only constructive thing that I did yesterday, aside from taking the girls for another gelato, was make congee. For those who don’t know, congee is usually made as a rice porridge eaten for breakfast or a light supper. There are many variations from country to country and house to house. When I make congee it is less porridge and more rice stew or thick soup. We usually have it for supper and, like many dishes, eat the leftovers reheated for breakfast.

Stores are not open on Sunday in Berlin, at least not in our neighborhood. I think that I saw online that there is one grocery store somewhere in Berlin open on Sunday, but I have not found it. Restaurants, pubs, attractions, and for some odd reason, florists, are open Sundays but that is about it. None of the usual corner stores to buy milk. That means that Sundays you cook what you have. This can get tricky when you start to get used to picking up food for each day as it comes. Also when you are on vacation and can’t keep track of what day of the week it is.

Yesterday it was a good thing that I never seem to rely on recipes or cooking something the same way twice in a row. That way no one noticed that Sunday world cup congee was any different than any other creation from our kitchen. What it really was, was here what we got, eat it, stores open again tomorrow. Luckily, it was tasty and like most congee, comforting. Perhaps most importantly, finished before game time.

Mince garlic and ginger together. Fry in a bit of olive oil in a large pot. Add sliced tofu or small pieces of meat. When starting to brown, add some sweet soy sauce, sake (I really like the Red Crane brand that I found here – good drinking too), mushroom soy sauce, tiny bit of sesame oil, and crushed chilies or chili paste. Probably a tablespoon or two each of the sake and soy sauces and a teaspoon or two of the oil and chilies. Add some rice. I think around a cup. Cook for a minute then add water. Probably around eight cups and, heaven help me, a package of French onion soup mix. (at home I have boxes of organic mushroom and onion bouillon cubes from Organic Horizons that the Root Cellar orders in especially for me – the closest I could find here was the envelopes of Knorr soup mix) Bring to a boil, reduce heat to medium low and simmer about ten minutes. Add chopped vegetables, whatever you have of what tastes good to you. I had chanterelle mushrooms, green onions, broccoli stalks and florets, and chopped potatoes. Cook for another half hour or so until all the vegetables are cooked. Eat as is or add more chilies.

I could tell you that the reason there are no exact measurements is because there are no measuring cups of spoons of scales here. And while that is true,


From “Everything on a Waffle” by Polly Horvath

Mix together 2 cups pf flour, 1 tablespoon baking powder, 2 tablespoons sugar, 1/2 teaspoon salt. In another bowl put 3 large well-beaten eggs, 1/2 stick of butter and 1 1/2 cups of milk. Make a hole in the middle of your dry ingredients and pour in the wet ingredients and stir it all up. Make sure your waffle iron is hot and greased if it i the type that is supposed to be greased and then pour in enough batter so that it spreads all over but not quite to the edge or it will end up leaking out the sides and making a big mess. If you have an electric waffle iron, it will tell you when the waffles are done, otherwise you must check them and turn the iron on the burner until the waffle is brown. Serve with butter or syrup. Or if you are at The Girl on the Red Swing, everything.

Polynesian Skewers

From “Everything on a Waffle” by Polly Horvath

Take a slice of bacon and stick the end of it through a skewer. Then put a piece of pineapple on, then another bit of bacon, then a water chestnut, piece of red pepper, mushroom, olive, or whatever vegetable or fruit is appealing. Grill until the bacon is done.

Cherry Pie Pork Chops

From “Everything on a Waffle” by Polly Horvath

Preheat oven to 325 degrees. In a hot skillet (that same ovenproof one you used for your shepherd’s pie) put a little oil and drop in your pork chops so that they sizzle and sear. Put some sale and pepper on them. Spoon 2 tablespoons of cherry pie filling n top of each chop and a little fruit juice on the bottom of the pan, say half an inch; pineapple is good. Cover the pan and bake for one hour. Take the chops out carefully so that the pie filling remains on top. Take some of the grease out of the pan, but not all of it, and add to the pan juices about a cup of sour cream. Put the sauce on the bottom of the plate and the chops on top f the sauce.

Butterscotch Chow Mein Noodle Cookies

From “Everything on a Waffle” by Polly Horvath

Here you have it: something that is exactly what it says it is. Take a 12-ounce package of butterscotch chips, a can of chow mein noodles, and 2 cups of salted peanuts. Melt butterscotch chips in the microwave or in a double boiler. Remove from heat and immediately stir in the noodles and nuts. Drop by the spoonful on waxed paper and let cool.

Shepherd’s Pie

From “Everything on a Waffle” by Polly Horvath

When I asked Miss Bowzer for a recipe for shepherd’s pie she laughed hollowly. She said that shepherd’s pie was designed to be a hodgepodge of things leftover. A thrifty recipe. However when pressed, this is what she suggested: Brown a pound of ground beef, with a cup of chopped onion. Add whatever you have around, some frozen mixed vegetables, some peas, some corn, whatever. Also add 2 tablespoons of flour and some water and some Lipton onion soup mix so that you have some gravy. Then season with whatever you like, some teriyaki sauce, some soy sauce, some steak spice, garlic, thyme, dill, just toss it all in. Take about 3 cups or so of mashed potatoes (if you don’t have those around you’ll have to make them), add a couple of eggs, about 1/2 cup of flour, a teaspoon baking powder, salt and pepper, and mix it all up, and then spread it on top of the meat mixture, right on the skillet if you have an ovenproof skillet. Bake in a 350-degree oven until the top puffs up, browns, and cooks. Don’t get confused and put ice cream on it. That was her little joke.

Tuna Noodle Casserole

From “Everything on a Waffle” by Polly Horvath

Blend one can of condensed cream of mushroom soup, 1/3 cup of milk, 1 can of oil-packed tuna, drained 1 cup of cooked peas, and 4 cups of cooked noodles in a casserole dish. Top with crushed potato chips and shredded cheddar cheese. I am sure you can look at your casserole and decide how much potato chips and cheese you want on top. Maybe more. Maybe less. Bake in a 350-degree oven fr half an hour or so.

This is a variation. Miss Bowzer says everyone likes a little variation now and then.

Ming Dynasty Tuna Casserole

Blend 1 can of chow mein noodles, 1 can of water chestnuts, 1 can of condensed cream of mushroom soup, 1 cup of cream, 1 cup of copped veggies such as green pepper, little onions, celery, carrots, whatever you have around, 1 can of tuna fish, 1 cup of cashew pieces. Bake uncovered in a casserole dish for half an hour or so in a 350-degree over.

Pear Soup

From “Everything on a Waffle” by Polly Horvath

Miss Bowzer invented this recipe. Neither one of us wanted to ask Miss Honeycut for one. Put 4 cups of chicken broth and 1 cup of white wine in a big pot. Peel and core 6 pears and poach them in the chicken broth and wine until soft. Puree. Add 1 cup of crumbled Stilton cheese and 1 cup of grated Gruyére cheese. Stir at low heat until the cheese is melted. Serve garnished with garlic croutons.

Chocolate-Covered Nuts

From “Everything on a Waffle” by Polly Horvath

Miss Bowzer said that you can chocolate-coat anything. Just buy some chocolate discs and melt them in a double boiler, and then dip whatever you like in them. We tried a number of things, including, toward the end when the chocolate cooled, our fingers.