Project week Academia Engiadina Samedan 2012

From Capuns to Coriander  - in our culinary week we would like to compare typical Grisons and Indian food.

What are typical Grisons and Indian dishes? What are the differences between them?

We will rescue old Engadine recipes from oblivion as well as try special Indian dishes. We will do all this in the wonderful kitchen of the Chesa Gianzun in Celerina. While we cook and experiment we will have the opportunity to improve our Romansh and English linguistic competences.

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Eivna da proget Academia Engiadina Samedan 2012

Da capuns a coriander - in nossa eivna culinarica vulains congualer la cuschina tipica grischuna cun quella indica. Che do que per tipics trats grischuns, che per tipics trats indics? Che sun las pü grandas differnzas e perche?

Nus pruvarons our vegls recepts engiadinais chi sun ieus in schmanchaunza, scu eir trats speciels da l'India, e que illa chadafö da la Chesa Gianzun (Ganzoni) a Schlarigna.

In cuschinand e giuvand as varo la pussibilted d'amegldrer la cumpetenza linguistica da rumauntsch ed inglais.

Day 1

A rested group gets together on a wonderful monday morning at Ganzoni's house.



The wonderful view we had while we were hunting some salad



Ganzoni's magic-mysterious house

After a pleasant sit together in the "Stüva" the woman of the house, Mrs. Ganzoni showed us her funky furnishings and told us some interesting stories about it. After this the group was devided in three teams. These teams were and are responsible for the blog, the cooking and the shopping.
First we went outside. We were looking for some dandelion because we wanted to do a salad with it. On a huge meadow we found some and afterward we made a wonderful salad which tasted very good.


Look here! Some dandelion is growing





The fantastic dandelion-salad



Then we prepared all ingredients for the Capuns. We had to chop a lot of meat and herbs because 19 people were hungry and wanted to eat something. After an one-hour-chopping of all the ingredients two big filled pots were standing on the table. Under the curious views of all this meat-herbs-mass got mixed with some eggs and knead thoroughly.



Finally chopped everything



Squashy...Yummmiii



I'm also hungry *sniff*

 When you looked arround you were able to imagine how loud the stomaches rumbled. Then we started rolling the Capuns. But it proved to be a very traditional skill and art which you can't learn so fast. So in the case that we were doing it the first time, some very creative "Capuns" arised.


Roll and roll and roll and roll and roll



Looks nice!

Hungry as we were we had to watch a film which was actually very funny and interesting. But then - FINALLY - after an eternity we were called in the dinning-room. It was clear that the waiting was worth it because the Capuns and the dandelion-salad were so delicious.

Bun appetit! - Enjoy your meal!

  At the end actually some rests remained in the pan because we all had an overfilled stomach but we were all happy.In putting everything in order and doing the washing-up we were very fast and so we could leave the house in the early afternoon.
Altogether it was a successful day and the costs of 108.65.- CHF were acceptable.

The recipes of the first day

Capuns

Recipe of Mrs. Calörtscher from the Surselva

For two adults and four children:

Igredients:

1 bunch of chives                                  
1 bunch of parsley                          

 chop fine and steam in bold (in a frying pan)

1 pair cervelat
1 pair landjäger
1 salsiz
150 gram of smoked bacon
        
cut all as fine as possible

Add to the ingredients above: 1 egg, 2 tablespoons flour, 2 tablespoons breadcrumbs (without salt)
mix and knead

Free the chard leaves from the coarse stalk and form balls with a spoon and your hand from the meatmass, put it on a leaf and roll it from the stalk approach to the stem-tip, put it immediately in the hot fat, it's important that the roll  is sealed. Cook the rolls in the frying pan with 0.5l milk and maybe a little cream and a pinch of salt. Let it cook for twenty minutes.

In Rumantsch:

Capuns

Üna recetta da Duonna Carlötscher our da la Surselva

Ingredienzas, scu ch’eau las pigl, voul dir per duos creschieus e quatter iffaunts:

ün püschel puorvs                            
ün püschel peterschiglia                 

tagler fin e dustrir (in üna padella)

ün pêr cervelat

ün pêr Landgeghers                         
ün salsiz

150 gram panzetta fümanteda

taglier tuot usché pitschen scu pussibel

Tar las ingredienzas manzunedas: ün öv, duos sduns farina, duos sduns farina da paner (üngün sel) masder e schmacher insembel culs mauns.

Deliberer mangiet dal manch grob e furmer cun ün sdun e cul maun cullinas our da la massa da charn, metter sün üna föglia e ruler sü davent dal rudimaint dal manch la charn culla föglia, dalum metter aint in öli chod cul pitz direct aint il öli, usché cha nu`s evra la rolla. Usché rudler aint tuot la charn aint illa föglias e der tiers ca. ün mez liter lat, eventuelmaing ün pò gramma e sel, cur cha sun ustridas illa padella tuot las rollas e balcher cuverno per var 20 minuts.“

Day 2

A new day a new woman. Priya Jakob took the commando in the house. And this lady came with an indian-english spirit to us and of course she knew what was to do. At first she sent the shopping-group away to get some things we hadn't in the house. At 11 o'clock Prya and the cooking-group began to cook.
 

My dear I like you BUT where is my spice?! (to understand: read on)

 But this wasn't possible without a super fiery spice from the depths of India. To get this Prya had to get on a very dangerous trip to Zurich. In the "Langstrasse" she had to fight through some very strange things but in the end she got to this special Indian-shop which sells this super secret spice called "Garam Marsala".


With this spice in our bags the cooking session could begin. After a short time a fantastic smell circulated in the whole house so that our stomachs began to rumble. It was so nice to have a little smell of India in our house. A traditional meal from India called "Malai murg tikka" got cooked.

Yummmiiii !!

Double Yummmiii !!

 As a dessert the shopping group made some "Fuatscha grassa".

First: Knead it!

Then: Form it!

Actually we didn't thought that the cooked food would serve everyone but when the meal was ready everyone could taste a bit. We all found it delicious and some of us decided to cook this recipe at home.


Enjoy the meal!!



Delicious!

The blogg-group worked further when the rest was gone. Then the paperwork is the biggest part of this project. But although it's fun because you can write down some memories for the future.
After another interesting and tasteful day everyone gets on his way home.

The recipes of the second day

MALAI murg tikka (4 people)

You need:
5 cloves of garlic
1 small pot of yogurt
1 teaspoon of salt
1 teaspoon of "Garam Marsala"
1 zucchini
a handful mushrooms
4 breasts of chicken
1 small pack of parmesan
2-3 tablespoons of butter
a half lemon

1. Make a paste of yogurt, garlic and the Indian spice "Garam Marsala" and salt.

2. Marinade the chicken and vegetables in this paste. Let the chicken and vegetables sit for half an hour.

3. Heat the oven at 200°C, put the marinated chicken and vegetables in the oven.

4. Baste the chicken in butter off and on, wait until the chicken is fully cooked.

5. Spread some parmesan on the top and brown it.

6. Squeeze a lemon on top.

Fuatscha grassa

You need:
600g   flour
500g   soft butter
150g   sugar
   1      egg
   1      pinch of salt

1. Make a paste of flour, soft butter, sugar, egg and a pinch of salt.

2. Let the paste sit for twenty minutes and then form two round pieces around 1cm

3. Heat the oven at 150°C and wait until the cookies are yellow/brown



In rumauntsch:

MALAI murg tikka (quatter persunas)

Che cha`s drouva:

5 pasellas d`agl

1 magölin jogurt

1 sdunin sel

1sdunin garam masala

1 zucchini

1 maun plain funschs

4 pets da gillina (pulaster)

1 paquettin parmisan

2-3 sduns painch

½ citrun

1. Fer üna pasta our da jogurt, agl, las spezchas indicas, sel e garam masala.

2. Mariner il pulaster e la verdüra in quista pasta. Lascher puser il pulaster e la verdüra per üna mezz`ura aint la pasta. 

3. S-chuder la pigna sün 200°C e metter aint il pulaster marino e la verdüra.

4. Undscher da temp in temp e spetter fin cha`l pulaster es cuschino dal tuot.

5. Sterner chaschöl parmisan suravi e spetter ch`el vegna brün

6. Squitscher ün citrun suraint tuot.

Che es garam masala?

Garam masals es ün masdügl da differentas spezchas indicas. Que`s chatta da cumprer garam masala a Turich illa Langstrasse.

A consinsta our da paiver nair, coriander, nusch mus-chat, neglas, chanella, schensch, sempulé, föglia d`urbajas, sems da cardammom e fluor da macis.

Fuatscha grassa

600 g          farina                
500g           painch lam          
150g           zücher               
1                 öv                      
1                 praisa sel          
   

in üna coppa as fo üna pasta, lascher puser 20 min. Sün duos lastras as fuorma cul maun duos tuortas arduondas na pü grossas cu 1cm.  

 Cun pitschen fö 150°C as couscha las fuatschas 20-30 min. melan/brünin.


Have fun!

Il terz di - Day 3

Il terz di nun ho be cumanzo cul sulagl chi splendura, dimpersè eir cun 15 fatschas riantedas e prontas per cuschiner.

Intaunt cha vains discus vivamaing sur da politica e poppins, prepara duonna Ganzoni il fratemf da chavriöl (Rehpfeffer) per venderdi in möd modern, que chi voul dir, cha nu's dessa spargner cul vin! :-)

A l'avis da duonna Ganzoni gusta il fratemf il meglder scha'l tschierv ho gieu üna bella vita ed üna cuorta fin. A tadler ils pleds dad ella ans es gnida l'ova in buocha, chi'd es però svelt darcho sparida, cur cha vainsa udieu, cha avaunt bundant 100 ans, as mettaiva illa sosa impè da tschiculatta naira, il saung da las bes-chas, per survgnir quel gustin "speciel".

Per ans cumprouver cha la cuschina ho eir üna vart culturela, s'ho ris-cho il scriptur, artist e paur Göri Klainguti traunter 15 duonnas ed ans ho prelet ün pêr texts litterars sur da la cuschina.

Göri chi prelegia sieus texts tar las cuschinunzas

Text da Göri Klainguti:

Sgür cha sgür nun es ünguotta
per il filosof, epür:
D'he gugent schoppa da giuotta
e quelo, mieu cher, es sgür.


Zieva cha'ns vainsa laschedas inspirer dals chapunets our da l'istorgia da Göri ans vainsa missas a la lavur.
Las cuschinunzas preparan il gianter ed eir la gruppa da blog ho cumanzo cun la lavur:

Cuort aunz gianter essans auncha rivedas da fotografer il menü finel, e cur cha vainsa do ün seguond sguard, d'eira già mangio sü tuot.

Bun appetit !!

Las recettas dal terz di - The recipes of the third day

Che surpraisa! Hoz vulainsa fer chapunets tenor üna recetta (in fuonds secreta) our da la famiglia Saratz cha Sidonia Klainguti ans metta a dispusiziun. E guarda be! Clappains il cudeschin antic da la famiglia Fried da Bever cun aint la recetta da chapunets da l'an 1890. Co vzais il "cover" ("Jenny-Gilly, Recettas, 1890")

Grazcha ün scan essans bunas da sföglier e guarder aint il cudaschin da recettas prezius.

Chapunets (4 portions)

Ingredients:

1 packet "Blatt" spinach
1 packet cream spinach
8 slices of bread made into breadcrumbs.

Cook the spinach and bread crumbs (seperately) in 1/4 cup of butter each.
Mix them both together.

Spices:

mayoram - a large pinch
add a bit of salt
Sprinkle a lot of flour on top to make it into a dough.
add 1/4 pack of raisins or cheese
add 3 (or more) eggs
Fell up big pans of salted water.
make small "packets" of the spinach mixture using 2 big spoons and put these packets into the boiling salt water. Wait till they rise to the top. At the end garnish with cheese and butter.

Chapunets

Cò dimena la recetta dals "Chapunets" tenor Anna Lea Saratz da Puntraschigna, chi ils varo imprains uschè da sia mamma:

Ingredienzas:

painch
ravitscha taglieda
puorvs
peterschiglia
dustrir e masder aint in üna padella da brass
paun gratto (8 paunins alvs) cun painch
dustrir e masder aint in üna seguonda padella
masder alura tuot insembel aint in üna coppa
metter tiers üna granda praisa mazarun (Majoran)
agiundscher:
6 övs
üetta naira (pitschna)
ün mielin farina e lat per reguler
fer burlunins ovals culla pasta cun agüd da 2 sduns grands
buglir aint ill'ova saleda
pigler our, metter sü chaschöl gratto ed alura ev. metter aint il fuornin (70°C) per tegner chod.
urnir cun painch chod

servir cun rost e salatta.


Churer Fleischkuchen

spring form 23cm
400-500 g flaky pastry
to roll the flaky pastry, cover the ground of the spring form and make a top.

Stuffing:

100 g beef minced
100 g pork minced
100 g sausage meat
1/2 teespoon salt
1/2 spoon fat
mixing well
1 piece of onion minced
to damp well
1 parsley gem in hot milk
scald, onions and damper Parsley and mix it with the ground meal
1 egg
1 white of egg


mix the eggs and the meat together
puck this mixture with a fork
put the stuffing in it
Knead the meat and make a doughy mixture
make a little hole at the top
press the pastry on top of the mixture
puck with a fork
spread the yolk of the egg on top
bake at 150-200 for 1/2 hour

Churer Fleischkuchen

üna fuorma movibla (arduonda) da ca. 23 cm

400-500 g past sföglieda

raser la pasta e cuvrir il fuond, fer ün vierchel

Implida (Tamperi):

100 g charn zappeda da bouv
100 g charn zappeda da püerch
100 g lamprei da liangia da brasser
1/2 sdunin sel
1/2 sdun grass
1 töch tschiguolla
peterschiglia
1 panni
lat chod
1 öv
1 alv d' öv

raser la pasta e cuvrir il fuond , fer ün vierchel
masder bain la charn cul sel
dustrir la tschiguolla e la peterschiglia aint il grass
il paun aint il lat e brastuler cun la tschiguolla e la peterschigla e metter alura tar la charn zappeda

Furer il fuond da la pasta cun üna furchetta e metter aint l'imlida.
Volver aint l'ur e fer gnir ümid cun ova.
Fer üna pitschna foura aint illa mited dal vierchel, metter quel sur la tuorta.
Schmacher bain l'ur e furer il vierchel cun üna furchetta, stricher suravi mellan d' öv

Couscher la tuorta ad ota chalur ca. üna mezz' ura.


Rehpfeffer

800 g deer shoulder without bones
1/2 redwine
100 ml redwinevinegar
150 g vegetables (carrots, onions, celeriac and garlic)
3 bay leaf
8 juniper berry
15 peppercorns
1 twing rosemary
3 spoons flour
salt, pepper
2 spoons peanut cil
2 spoons tomato puree
100 ml Veltliner redwine
300 ml venison liquid

cut the meat and vegetables and hermes
add the liquids: redline, redwinevinegar, and balsamic
mix it all up and let it maunat for 2-7 days
after 2-7 days put the liquids away, keep 200 ml
fry the meat add the tomato puree and add the vegetables and add a little Veltliner redwine to the meat
200 ml liquids bring to the boil, add the venison liquid and mix it with the meat
cook to for 1 1/2 h

Inside tip: add chocolate (over 70% cocoa)

Fratemf da chavriöl

800 g spedla da chavriöl sainza öss
1/2 liter vin cotschen
100 ml aschaid da vin cotschen
150 g verdüra (rischmelnas, tschiguollas, selerin e agl)
3 föglias d'urbeja
8 pomma da ginaiver
15 grauns da paiver
1 ramin da rosmarin
3 sduns da farina
sel, paiver
2 sduns öli (da spagnolettas)
2 sduns da puolpa da tomatas
100 ml vin cotschen (vuclina)
300 ml bouillon da sulvaschina

taglier la charn, verdüra e las ervas
der tiers il vin, l'aschaid e balsamico
masder insembel e lascher per 2-7 dis
zieva 2-7 dis piglier oura il liquid (tegner 200 ml) il rest nu's drouva pü
brasser la charn e der tiers la puolpa da tomatas, la verdüra, agiundscher vin cotschen (vuclina)
200 ml liquid couscher sü, der tiers bouillon da sulvaschina e masder culla charn
couscher per 1 ura e mez

Tipp: metter ün töch tschiculatta (sur 70% cacau) aint illa sosa

Day 4 - Il quart di

Tuottas as chattan darcho al listess lö, ad es la bella chadafö a Schlarigna.

 Eir scha l'internet nu funcziuna scu ch'el stuvess, nus nu vains pers la motivaziun.

Ün pêr sun chi guardan il film (Julie & Julia - duos stupendas cuschinunzas), oteras preparan e cuschinan e documenteschan.

As pudess penser cha saja capito qualchosa tragic, ma na, las cuschinunzas sun be vi dal crider pervi da las tschiguollas chi taglian.

La savur vain our da chadafö, a savura uschè bain cha's voul ir a pruver. La fam es eir già al dret lö...

Uossa nu crid'la pü. L'appetit es grand:

Nos menü dad hoz es vegetaric. Ma el ans hoz listess gusto!! ;)

Eir scha nus nu discurrins bger tal manger, ans divertinsa listess vi da las istorgias da nossas magistras.


Menü:

Channa masala cun chaschöl da feta

Dessert: Mango-lassi

Channa masala, ün past chi nu cuosta bger ed es fich gustus. Bun tip per tuot ils students chi nun haun üna buorsa plain raps.

Uschè ün lassi es qualchosa fich fras-ch. Da racumander eir per la sted u scha s'ho mangio qualchosa troppo spicy...

The recipes of the fourth day - Las recettas dal quart di

Channa Masala with Feta cheese

Ingredients (4 people)

2 tins chickpeas             open tins and drain them.
4 tomatoes
bit of ginger
3 cloves garlic                all things cut in small pieces.
2 onions
1 lemon
half a cup of feta cheese
1 tube tomatoe puree
1/2 cup of olive oil


Process

Put 1/2 cupof oil in a pot wait until it boils put in some onjoins, ginger, garlic. The onjoins should get brown, but should not burn. Afterwards put in the tomatoes and add some salt and spice ( look at blog). Add the chickpeas, add tomatoepuree and a cup of water. Then mix it. Turn the heat down put on the top the pot. Let it cook 20 minutes. garnish with feta cheese and lemon.




Channa Masala cun chaschöl da feta

Ingrediaints (4 persunas)

2 troclas chicha arbagl           avrir ed svöder gio ova
4 tomatas
ün po schensch
3 frislas d'agl                         tuot taglier in pitschens töchs
2 tschiguollas
1 limun
ün po chaschöl da feta
üna tuba da tomata püree


Process

Metter üna mezza tassa da öli in ün padella e lascher buglir, alura metter aint las tschiguollas, schensch ed il agl. Las tschiguollas stöglian avair üna culur mezza brüna. Aint la padella as metta zieva las tomatas, ün po sel, las spezchas las e chichas d'arbagl, il püree da la tomatas e üna tazza ova. Lascher couscher düraunt 20 minuts.

Mango Lassi

Mango Lassi is a tipical Indian dessert.

Ingredients (4 people)

250g plain yogurt
130ml milk

200g mango
4 spoons  sugar
1 spoon lemon juice

Process

Cut the mango in cubes.  Puree all the indigents  and put in a bit of lemon juice. Serve it cold.

Mango Lassi

Mango Lassi es üna specialited da l'India e vain scu dessert.

Ingredianits (4 persunas) 

250 g joguhrt natürel
130 ml lat
200 g mango
4 sdunins  zücher
1 sdunin süj da limun

Process  

As stu taglier il mango in pitschens dets.  Zieva as masda tuot ils ingrediaints cun ün po süj da limun. Afin. As stu servir fraid.

Enjoy your meal! - Bun apetit!

Day 5 - Il tschinchevel di: la preschentaziun illa sela da gimnastica granda

 Tuot la bella truppa da cuschinunzas engiadinaisas

Oha! Quista flotta massera manchaiva...

Amicizcha

Che bel rier!

Üna duonna fich pratica! Ella piglia per mauns las chosas.

Glüna d'or e fich bunas cugnuschenzas. Grazcha!

A quista duonna vainsa eir già vis...Cuschiunza e mangedra ;-)

Grazcha fich fichun per tuot las nouvas ideas!

Ils vizs da las blondinas sun inventos. Co es la cumprouva!

Cun quista duonna vains eir gieu furtüna...

...ed eir ella d'eira ün grand plaschair.

Dimena: Bunas nouvas pel futur da l'Engiadina.

La fuatscha cha vains preschanto in töchins

La tuorta da charn da Cuira

Curius. Che past vess quist dad esser? Ün dessert per indscheniörs?

Ed eir quist urdegn nun ho participo in nossa gruppa. U?

A la fin darcho qualchün da nos proget. - I love...? A nu's so leger. Forsa: New York? U: Puntraschigna? ;-)

Finir fininsa cun quista duonna chi faro bainbod la matura. Toi, toi, toi!