Australia Film - The Castle (1997)

It's a cliche that foreign films are always dark and depressing and we like to try and find films that break that mold and The Castle (1997) is definitely one of them.

This film tells the seemingly simple story of an every-man who is very happy with his life and his family and his home.  One day some developers come and say that the airport is expanding and that they are (compulsory) buying his home.  They offer him a fair price for his home but he doesn't want to give it up so he fights them in court.

Not exactly end of the world stuff but that the point.  The drama presents an perfect canvas for the Kerrigan family to show their foibles, their quirks, and their deep love for each other and the life they have built.

It's a deeply contented movie it is both a fantastic comedy and a great slice of Australian life.

Australia Recipes

http://www.food.com/recipeprint.do?rid=370539

Creamy Pumpkin Soup (From Australia)
By Debbie R. Photo
Photo by Galley Wench

Prep Time: 10 minsTotal Time: 25 minsServings: 6
ABOUT THIS RECIPE
"This recipe is from "Cooking the Australian Way," which says that nearly every family has a version of it. This one sounds good. Haven't made it yet. If you're not looking to hold down fat content or calories, you can double the butter; substitute half-and-half for the evaporated skim milk; and use full-fat sour cream. Use fresh cooked and pureed pumpkin if desired"

INGREDIENTS
2 tablespoons butter
1 large yellow onion, peeled and chopped
1/2 teaspoon curry powder
1 (15 ounce) cans pumpkin
1/4 teaspoon salt
2 cups evaporated skim milk
2 1/2 cups chicken broth ( or vegetable broth)
1/8 teaspoon cinnamon
2 teaspoons minced parsley
1/3 cup nonfat sour cream
DIRECTIONS
Melt butter. Add chopped onion. Cook, stirring frequently, until softened but not brown. Add curry powder; cook 1 - 2 minutes longer. Process this in a food processor or blender. Add pumpkin and salt. Process til smooth. Add evaporated milk. Process again until smooth.
Pour pumpkin mixture back into pan. Stir in broth. Heat slowly over low heat, stirring occasionally. Meanwhile, stir cinnamon and minced parsley into the sour cream.
Serve steaming hot with a dollop of the sour cream mixture atop each bowl.


http://www.food.com/recipeprint.do?rid=142234
Australian Shrimp on the Barbie
By katie in the UP Photo
Photo by Katanashrp

Prep Time: 10 minsTotal Time: 15 minsServings: 8
ABOUT THIS RECIPE
"Posted for 2005 Zaar World Tour. Times DO NOT include marinating."

INGREDIENTS
1/2 cup butter, melted
1/4 cup olive oil
1/4 cup minced fresh herb, parsley and thyme
3 tablespoons fresh lemon juice
3 large garlic cloves, crushed
1 tablespoon minced shallot
salt and pepper
1 1/2 lbs shrimp, unpeeled medium to large
spinach leaves ( to garnish)
lemon slice ( to garnish)
DIRECTIONS
Combine first 8 ingredients in large bowl. Mix in shrimp. Marinate at room temperature 1 hour or in the refrigerator 5 hours, stirring occasionally.
Prepare barbecue with medium hot coals. Thread shrimp on narrow skewers. Grill until just opaque, about 2 minutes per side.
Line platter with spinach. Arrange skewers on platter. Garnish with lemon and serve.


http://alldownunder.com/australian-food/pavlova-recipe.htm
Australian Pavlova
Who invented it ... Aussie or Kiwi ?
We only care that it tastes good!
Ingredients for Base
  as needed butter, melted
  dusting corn flour (cornstarch)
6 eggs, separated
280 grams (1¼ cups) sugar, caster (sugar, granulated)
½ teaspoon vanilla essence (vanilla extract)
2 teaspoons corn flour (cornstarch)
1 teaspoon white vinegar

Method for Base
1. Preheat your oven to 120°C ( 250°F ). Line an oven tray or flat pan with foil or baking paper (wax paper). Brush with melted butter and dust with cornflour. Shake off the excess.
2. Take a spoon and gently mark out a 23cm ( 9 inch) diameter circle in the dusted cornflour. This is the guide you will follow when you put the meringue on the pan. (see tip below)
3. Use an electric mixer to whip the egg whites in a clean dry bowl (see tip below) until soft peaks form.
4. Very slowly add sugar
(about 1 tablespoon at a time) beating well as you go.

Continue until all the sugar is fully dissolved (see tip below) and the meringue is thick and glossy.
5. Now add vanilla, cornflour and vinegar to your meringue. Beat only until these new ingredients are mixed in thoroughly.
6. Spoon the meringue into the circle you marked on the foil lined pan. Using a small spatula, smooth the side and top of the Pavlova base and make little peaks around the top edge.
7. Bake for 1 to 1½ hours or until it feels dry to the touch.
8. Turn off the oven and leave the door ajar with the Pavlova base still inside to cool down slowly.
9. When the base is completely cold, move it to a serving plate. You can also store it in an airtight container to complete later as needed.

Ingredients for Top
300 ml (1¼ cups) whipping cream (heavy cream)
2 tablespoons icing sugar, sifted
1 lime, juiced
2 bananas, sliced thin on an angle
3 kiwi fruit, peeled, thinly sliced
2 star fruit, thinly sliced

Method for Top
1. Use an electric mixer to whip the cream and icing sugar in a medium bowl. Whip until it forms firm peaks.
2. Spoon the whipped cream on the top of the base.
3. Pour the lime juice into a glass or ceramic bowl and add the banana slides. Toss to coat and then drain.
4. Decorate the top of the base with the fruit.

Serves 6 to 10 depending on how big you cut the slices.
Leftover Pavlova can be stored in the refrigerator overnight, however, it can absorb moisture from the air causing it to lose its crunchy crispness. You can use this as an excuse to finish off that last piece sitting there!


http://allrecipes.com/recipe/9816/anzac-biscuits-i/?origin=detail&metric=false
Anzac Biscuits I

Recipe By:Sharon McAllister
"Traditional recipe from Australia and New Zealand. Associated with the joint public holiday (ANZAC Day) to commemorate the Gallipoli landings during WW1."
Ingredients
1 cup quick cooking oats
3/4 cup flaked coconut
1 cup all-purpose flour
1 teaspoon baking soda

1 cup white sugar
1/2 cup butter
1 tablespoon golden syrup
2 tablespoons boiling water
Directions
Mix oats, flour, sugar and coconut together.
In a small saucepan over low heat, melt the syrup and butter together. Mix the soda and the boiling water and add to the melted butter and syrup.
Add butter mixture to the dry ingredients. Drop by teaspoons on greased cookie sheets (or baking paper).
Bake at 350 degrees F (175 degrees C) for 18 to 20 minutes.

Australia Pictures

Armenia Film - The Color of Pomegranates / Sayat Nova (1969)

Picture yourself an Armenian living under Soviet occupation in the 1960's.  Life is hard and always has been for your people.  You look for entertainment where you can find it, and  if you are lucky, one film set in and about your country ever five to ten years.  1969 rolls around and a film about one of your most famous figures, a poet, is released.  And it just drags on and on and on without really telling anything resembling a story.

Yes, I get that it's visual but I also think it fails to tell a story in an engaging way.  It was difficult to watch due to the pacing.  Perhaps that's because we are too jaded with too much fast paced story-telling.  But for our modern eyes it was not an enjoyable film.

Armenia - Pictures

Armenia - Recipes

http://allrecipes.com/recipe/149796/armenian-lentils/print/?recipeType=Recipe&servings=4

Armenian Lentils

Prep
10 m
Cook
35 m
Ready In
48 m
Recipe By:CASSANDRAHEARN
"Warm lentils served with cool yoghurt and the spice of green onions makes this dish a refreshing and filling side dish or entree."
Ingredients
2 tablespoons olive oil
1 yellow onion, chopped
4 cups water
1 cup lentils
1/4 cup bulgur

1 teaspoon salt
1 teaspoon ground black pepper
1 lemon, quartered
2 green onions, chopped
1 cup plain yogurt
Directions
Heat the oil in a skillet over high heat; cook and stir the onion in the oil until caramelized, 5 to 7 minutes; set aside.
Bring water to a boil in a pan over medium heat; add the lentils. Return mixture to a boil, reduce heat to low; simmer until the lentils get soupy, about 15 minutes. Stir in the bulgur, salt, and pepper; simmer until water is completely absorbed, about 10 minutes; stir in the caramelized onions. Remove from heat, cover, and allow to rest for 3 to 5 minutes.
Divide lentils into 4 even portions; squeeze one lime wedge over each portion and top with green onions and yogurt.


http://www.food.com/recipe/armenian-pumpkin-and-lamb-stew-330728

Armenian Pumpkin and Lamb Stew
By Buster's friend
Prep Time: 25 minsTotal Time: 3 hrs 25 minsServings: 4-6
ABOUT THIS RECIPE
"Adapted from a recipe in good old Yahoo groups. It originally called for the stew to be served in a roasted pumpkin - since this made serving pumpkin problematic (we like to eat pumpkin in our house) I adapted the recipe. Try to use a cooking pumpkin - I love the Long Island Cheese pumpkins for cooking because they have a thick, less watery, non stringy meat than field pumpkins. Winter squash, like candy roasters or acorn or Hubbards work well too."

INGREDIENTS
3 lbs pumpkin, roasted, peeled & cut into chunks
1/2 teaspoon coriander seed
1/2 teaspoon cardamom seed
1/2 teaspoon cinnamon, ground
1 teaspoon cumin seed
1 clove
2 tablespoons vegetable oil
2 lbs lamb, cubed, cut into 2-inch chunks
1 onion, peeled and minced
4 garlic cloves, peeled and minced
2 carrots, peeled and chopped
1 celery root, peeled and chopped
4 large red ripe tomatoes, peeled, cored and seeded
2 quarts chicken broth or 2 quarts beef broth
1 cup basmati rice, uncooked
1/2 teaspoon salt
1 teaspoon black pepper, freshly ground
1/4 cup coriander leaves, minced
3/4 cup fresh parsley leaves, minced
DIRECTIONS
Cut the pumpkin into 2 to 3 inch chunks, leaving skin on. Brush with oil & roast at 400 degrees F skin side up about 30 minutes until softened & browned. Remove from oven & set aside to cool.
Combine coriander, cardamom, cinnamon, cumin and clove in a spice mill
or coffee grinder. Grind until smooth. Set aside. Head a tblsp of oil
in large, heavy-bottom saucepan. Add the lamb in one layer. Sprinkle with
Page 2 of 2Armenian Pumpkin and Lamb Stew (cont.)
DIRECTIONS
the spice mixture. Seer over medium heat until lightly browned, about 3-5
minutes. Remove the lamb from the pan and set aside.
Add the onion and garlic to the pan. Saute, stirring frequently, until translucent, about 5 minutes. Add the carrots, celery root, tomatoes, and acorn squash. Add the broth. Return lamb to the pan. Partly cover and gently simmer until the lamb is tender, about 1 1/2 to 2 hours.
While the stew is simmering, peel the skin from the roasted pumpkin & add to the stew in the last 1/2 hour of cooking.
Season to taste with salt and pepper.
Cook the rice according to package directions, set aside.
Divide the rice among warmed bowls. Ladle the stew over the rice. Garnish with coriander and parsley. Serve immediately.




http://www.food.com/recipe/armenian-nutmeg-cake-62761

Armenian Nutmeg Cake
By Daydream Photo
Photo by Carianne

Prep Time: 15 minsTotal Time: 1 hr 15 minsServings: 12
ABOUT THIS RECIPE
"Armenia is famous for its sweet and spicy nutmeg cake. It has a crunchy base and light cake topping, and tastes delicious. This recipe was given to me 16 years ago by the mother of one of my son's kindergarten friends. Tried and true!"

INGREDIENTS
2 cups brown sugar, firmly packed ( I use dark brown)
2 cups plain flour, sifted
1 teaspoon baking powder
1 pinch salt
1/2 cup cold butter, roughly chopped
1 teaspoon baking soda
1 cup milk ( or you can substitute sour cream)
1 egg, lightly beaten
1 teaspoon ground nutmeg
1/2 cup walnuts or 1/2 cup pecans, chopped
ground cinnamon (optional)
DIRECTIONS
Preheat oven to 350 degrees F.
Grease a 9 inch square pan, and line with baking paper if desired.
Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
You can do this with the tips of your fingers or in your food processor.
Then add sugar, and combine.
Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
Combine well.
Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).





http://www.cooks.com/recipe/1o9pr4zt/armenian-bean-salad.html
ARMENIAN BEAN SALAD
1 lb. Great Northern beans, dry
1 chicken bouillon cube
4 tablespoons red wine vinegar
3/4 cup olive oil
3 cloves garlic, pressed
2 green bell peppers
2 large red onions
1/2 cup celery, diced
1/2 cup black olives, pitted
1 1/2 teaspoons oregano
1/4 teaspoon garlic powder
salt and pepper to taste
Wash and pick over beans, discarding any which float to the top. Soak overnight in cold water.
The next day, bring beans to a boil in water seasoned with 1 dissolved bouillon cube. Reduce heat and simmer for one hour or more until beans are tender (or cook in pressure cooker).

Drain and cool under cold water.

Chop one of the onions and one green pepper; place in a medium sized bowl with the beans. Slice the second onion and pepper into rings, and set aside to use later for garnish.

Combine all ingredients (except for the sliced onion and pepper), mixing well.

Serve, garnished with slices of onion and pepper.

Accompany with crusty Italian artisan bread or pita bread. Can be made in advance and refrigerated until use. Keeps well.

Argentina - Film - The Secret in Their Eyes / El Secreto de Sus Ojos (2009)

The Secret in Their Eyes (El Secreto de Sus Ojos) 

was recommended by the director, Gabe Gonda, who called it, "an amazing film not just in story and acting, but from a technical point of view too.  The stadium scene is one continuous shot." and boy was he right. Roger Ebert agreed with him in the general and in the specific and wrote, "there is a scene involving him in a soccer stadium that I have no idea how it could have been filmed, special effects or not."  The stadium scene is amazing, but really the whole film is amazing. 

As said in the film,  "You'll have a thousand pasts and no future." In many ways this is a film about how we deal with the past, and how some people can never really escape it.  Superbly written, acted, and directed this film covers a dark time in Argentinian history with a skill that makes you feel connected to its time and place.