BEEF MEAT, PORK MEAT, SEAFOODS AND VEGETABLES

ALL ABOUT MY COOKING “SINIGANG” (Sour Soup)

PORK IN SOUR SOUP (SINIGANG)

YOU NEED…….

* about 1 kg pork mix with bones
* Knorr sinigang sampalok mix
* 2 pcs. chillis (siling haba, I use red ones)
* 2 pcs. tomatoes
* 2 pcs. spring onion
* 1 bunch of string bean (sitaw)
* 1 bunch of winged bean (sigarilyas)
* 3 pcs. taro (gabi)
* 1 big eggplant
* fish sauce (patis)
* ground pepper
* some water or soup stock
* some vegetable oil, I use canola oil

HOW TO…….

HIPON (SHRIMPS)

Another way of cooking “HIPON”, inspired by my late mother using Mama Sita’s “Sinigang sa sampalok mix” which is hot. By this time I peeled the shrimps to make it easier for my 2 kids. And added sigarilyas, sitaw and green leafy vegetable the so called “KANGKONG”. These are the vegetables which my family ♥♥♥ most.

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Shrimps Sinigang – iCookiTravel

YOU NEED…….

* about 1 kg Shrimps
* a bunch of String beans (Sitaw)
* a bunch of Winged bean (Sigarilyas)
* a bunch of Kangkong
* 1 Onion
* 1 Tomatoe
* Mama Sita’s sinigang sa Sampalok mix (hot)
* some Vegetble oil
* some Fish sauce (Patis) or Salt (optional)
* a cup of water or more (depends upon your preference, how much soup you prefer)

HOW TO…….

MY PORK BULALO SINIGANG

Mostly BULALO refers to beef bone marrow soup. But this one is from pork in sour soup.
I added pechay baguio and wide green beans for vegetable. To complete the sour soup, I used Knorr “sinigang sa sampalok”. This is the soup for lunch today. It’s raining outside since in the morning, a typical April weather here in Vienna. Then in the afternoon you’ll see the sun shines. The soup will complete our lunch and perfectly much with the weather today.

YOU NEED…….

* 1 kg Pork bones
* 1 pc. Onion
* 2 pcs. Tomatoes
* 1 bunch of Pechay baguio
* 250 g Wide green beans
* knorr sinigang sa sampalok
* salt or patis to taste

HOW TO…….

—Nothing special to do with this dish, as usual, I boiled the bones with onion, tomatoes and season with patis or salt. Then when done I added the vegetables. If the vegetables nearly done, add the knorr sinigang sa sampalok. And that’s it.

PORK RIBS SINIGANG with MAMA SITA’S

Onother way of cooking sinigang using dried “KAMYAS” as simple as that!
Here I used dried “Kamyas” which I got from home. There so many suff that can be use for sinigang to give the sour taste for the soup. Kamyas is one of them, you can even use fresh or dried. The other like mango seed the unripe one. I remember my father he always cooked his sinigang with this and with the water from rinsing rice will be the soup base.

YOU NEED…….

* about 600 g Pork ribs
* 80 g green beans
* 2 pcs. medium-sized Zucchini
* 2 pcs. Chilli
* a handful dried Kamyas
* 1 Onion
* 1 tomatoe
* some water
* Patis
* some Pepper

HOW TO…….

MY VERSION OF BEEF SINIGANG

This is my version of “beef sinigang”, I used dried kamyas with small eggplants, winged bean (Sigarilyas) and kangkong (water spinach). “May sabaw ka na, may ulam ka pa”, our lunch yesterday (Saturday, 27th of March 2010). Then for dinner we ate outside with my 2 kids without my hubby. He had to work on weekends.
So if you want to try my version, here is the Recipe…

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My Beef Sinigang – iCookiTravel

YOU NEED…….

* 250 g beef bones
* 400 g beef meat
* a bunch of Kangkong (water spinach)
* 250 g Winged bean (Sigarilyas)
* 250 g small eggplants
* a handful dried Kamyas
* 1 pc. onion, peeled and sliced roughly
* 1 pc. tomatoe, sliced roughly
* salt to taste

HOW TO…….

BEANS and EGGPLANT IN SOUR SOUP

Our dinner yesterday, common bean or wide green bean and eggplant in sour soup. I mix it with pork ribs for “sinigang”. And serve it with fried fish (seabream). This wide green bean is in season now.

YOU NEED…….

* 250 g wide green bean
* 1 big eggplant
* 500 g pork ribs (for sinigang)
* 2 pcs. tomatoes
* 1 onion
* some scallions, cut into rings
* 2 tbsps. mama sita’s sinigang sa sampalok mix
* some water
* 3 tbsps. vegetable oil
* 3 tbsps. fish sauce (patis)
* some pepper

HOW TO…….

SEA BREAM IN SOUR SOUP (ORATA “Sinigang sa kamyas”)

Sinigang is a Philippine soup or stew characterized by its sour flavour.
My hubby and I, we love “SINIGANG” (Sour soup) very much! No doubt if it is meat or fish. Specially in winter time. I used to cook sinigang 4 times in a week. We don’t get enough from it. Sea bream is one of my favorite fish here in Europe. Today is our market day…my hubby brought me one box of sea bream, about 7 kilos/ for 30euro instead of 35euro. This is very cheap already, and that will be our stocks for four weeks.

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Seabream in sour soup – icookitravel

YOU NEED…….

* 2 pcs. Sea Bream (Orata)
* a bunch of Kangkong (water spinach)
* a bunch of string bean (sitaw)
* a handfful of dried “Kamyas”
* 3 pcs. of “Siling haba” (chilli)
* 1 Onion
* 1 Tomatoe
* some salt to taste, you can also use fish sauce (patis) instead
* some Water

HOW TO…….

SALMON HEAD IN SOUR SOUP

YOU NEED…….

* 1 big Salmon head, cleaned
* a handful dried “kamyas”
* half a bunch of string bean
* some spinach
* 1 small onion, roughly sliced
* 2 pcs. “Sili”
* for seasoning Fish sauce ( Patis )

HOW TO…….

SEAFOODS AND VEGETABLES

ALL ABOUT MY COOKING “KALUNAY or KULITIS” (Red Spinach or Amaranth Leaves)

“KALUNAY or KULITIS” On the nutritional value of indigenous vegetables, the study shows that these contain varying amounts of protein, fiber, carbohydrates, vitamins and minerals.

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KALUNAY or KULITIS – iCookiTravel

Kalunay, is usually used, or cook as a veggie along with other vegetables on a Philippine Ilokano recipe called denengdeng where vege’s are mixed together.

KALUNAY DINENGDENG

YOU NEED…….

* about 300 g fried horse mackerel
* 1 kg Kalunay
* 3 tbsps. Anchovy sauce
* 2 pcs. tomatoes diced
* 1 red onion diced
* about a cup of water

HOW TO…….

FROM FARM TO TABLE

👩‍🍳Cooked with lentils, bamboo shoots, shrimps and dried “alamang” or tiny shrimps. From farm to the table, my daughter and I we picked from the farm for free.

👩‍🍳Here two ways of cooking it, hubby cooked with his all-time favorite fried sea bream and my niece Jen cooked it with mung bean or monggo in Tagalog with minced beef and eggplant.

ABOUT

MY ADVENT WREATH!

Today is the first ADVENT SUNDAY! WHAT IS “ADVENT”?
from the Latin word adventus meaning “coming”!
Many Christian families celebrate the Christmas season with an Advent wreath during the weeks prior to Christmas Day. Homemade advent wreaths make for a fun family project and a great way for parents to teach their children the true meaning of Christmas. If you have some experience making an advent wreath, here’s your opportunity to share your craft with others. Not only would we love to see the completed project, we’d appreciate a few instructions, as well as information on the materials you used. So, go grab your camera, shoot a few pictures, and post your creation for us to see!

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My Advent Wreath December 2011 – iCookiTravel

Lighting an Advent wreath on each of the four Sundays of Advent is a tradition that the whole family can enjoy. This part which my 2 kids love most. You can make an Advent wreath as simple or elaborate as your budget and creativity will allow. I always make my own advent wreath every year.
And this is mine…….just watch the video down here! 🙂

YOU NEED…….

* 4 candles of any color and size you like (this year I use white ones)
The 4 candles represent the 4 Sundays Advent!

* Cypress leaves fro the base as a crown.

* some cloves, dried oranges (sliced), dried lime (sliced), cinnamon sticks and ribbons of your favorite color.

HOW TO…….

Please watch the video!

FIRST ADVENT SUNDAY!

Advent Sunday
The first of the four Sundays of Advent, and the one that falls nearest to November 30.
Advent from the Latin word adventus meaning “coming” is a season observed in many Western Christian churches, a time of expectant waiting and preparation for the celebration of the Nativity of Jesus at Christmas. It is the beginning of the Western liturgical year and commences on Advent Sunday, called “Levavi”. The Eastern churches’ equivalent of Advent is called the Nativity Fast, but it differs both in length and observances and does not begin the church year, which starts instead on 1 September.

Or shall I say…….Advent Sunday is the first day of the liturgical year in the Western Christian churches. It also marks the start of the season of Advent. In the Roman Catholic, Anglican, and Methodist churches the celebrant wears violet-coloured vestments on this day, and the first violet Advent candle is lit at mass.

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Roni’s Pan Cakes (My Son) – iCookiTravel

Everbody trying to take part in the kitchen, this was my son’s version of pancakes!
So this is how we spend our first Advent Sunday with my family…my son Roni made pancakes of his own version for our brunch, which is shown on this video next. Then we went to the city hall (Rathaus) where you can find the biggest Advent or christmas market in Vienna infront of it.

The Rathaus is a building in Vienna which serves as the seat both of the mayor and city council of the city of Vienna. The town hall also serve, in personal union, as Governor and Assembly of the State of Vienna, a state with the Austrian federal system.

A Christmas market, also known as Christkindlmarkt, Christkindlesmarkt, Christkindlmarket, and Weihnachtsmarkt, is a street market associated with the celebration of Christmas during advent, mainly the four weeks preceding Christmas Day. These markets originated in Germany and Austria but are now being held in many other countries.

PURE VEGGIES

ALL ABOUT MY “SALUYOT” (JUTE LEAVES) COOKING!

SALUYOT, also known as jute, is a green leafy vegetable that is rich in calcium, phosphorus, iron and potassium. It has also been determined that 100 grams of saluyot contains an ample amount of Vitamin A, thiamine, riboflavin, ascorbic acid, and is also rich in fiber. With these facts alone, we can appreciate the benefits that can be derived from eating and incorporating saluyot in one’s diet. That’s what I did, almost every day. Saluyot can be found basically everywhere. From warm, tropical countries like the Philippines to tropical deserts and wet forest zones, saluyot is abundant. It does not require much attention and care, and thus, thrives without cultivation the whole year round. even here in Vienna I could buy it fresh from the farmers!

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Jute Leaves or Saluyot – iCookiTravel

Because the saluyot or jute plant is by nature a vegetable, it is easy to prepare and can be incorporated to various dishes that would allow individuals to benefit from its vitamins and mineral content. Since it can be found easily, there are a lot of local viands and/or dishes that use saluyot as an ingredient. For instance, the Ilocanos use saluyot in their preparation of dinengdeng and bulangbulang. Fried saluyot are also mixed with sautéed bamboo shoots and dried beans. It is also integrated in mongo dishes, and in soups.

JUTE LEAVES (Saluyot) AND PEPPERS or CHILLI PEPPERS

PEPPERS Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used as well. They are suitable for stuffing with fillings such as cheese, meat or rice.

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Jute Leaves and Peppers – iCookiTravel

They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces.

They can be preserved in the form of a jam or by drying, pickling or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces.

YOU NEED…….

* about 1 kg Peppers of different colors (not hot)
* some Vegetable oil
* a bunch of Saluyot (Jute)
* Anchovy Paste
* Fish Sauce (Patis)
* 1 Onion
* a thumb-sized Ginger , sliced
* 4 cloves Garlic, just peeled added as a whole
* 2 tbsps. Vinegar
* half a cup of water or less, just enough to cook the whole thing!

HOW TO…….

**Simply heat a pan or casserole and add some vegetable oil to saute; garlic, onion and ginger a little bit.
Then add peppers, jute(saluyot) and water season with anchovy paste and cover for about 3 to 5 minutes, continue cooking over lower heat or fire until vegetables are done. Serve with fried fish or meat and rice

“SALUYOT AT LABONG” (Jute and Bamboo Shoots)

I learned this from my hubby and my mother in-law. I love the soup base of this dish with baguong sauce.
Dinendeng na labong with Saluyot is a popular dish in Northern Luzon, (the Ilocano Region) an Ilocano dish.
The Wonders of Eating Saluyot that the popular Ilocano vegetable, saluyot (jute leaves), originated in Egypt, and was the source of health and beauty of the Egyptian royalties including Cleopatra?
I don’t know if this is true…..maybe…..

In Philippine cuisine, they are called “Labong”. Two most popular dish for this is the “Ginataang Labong” (labong with coconut milk and chilies) and “Dinengdeng na Labong” (labong in fish bagoong with string beans, saluyot, and tinapa).
While “saluyot” in english JUTE, is a long, soft, shiny vegetable fibre that can be spun into coarse, strong threads. The leaves are rich in betacarotene, iron, calcium, and Vitamin C. The plant has an antioxidant activity with a significant α-tocopherol equivalent Vitamin E. Diversified byproducts from jute can be used in cosmetics, medicine, paints, and other products.

YOU NEED…….

* Fish fried or “inihaw” ( you can use alumahan, maya-maya or bangus)
* 1 can Labong (bamboo shoots)
* a bunch of saluyot (jute)
* 1 onion, sliced
* 3-4 cups of water
* 4-5 tbsps. baguong balayan (anchovy sauce)

HOW TO…….

SALUYOT AT BANGUS (DINENGDENG)

Dinengdeng (also called inabraw) is a dish of the Ilocano people of the Philippines, similar to pinakbet. It is classified as a bagoong soup based dish. Unlike pinakbet, dinengdeng contains fewer vegetables and contains more bagoong soup base.

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Saluyot at Bangus (Dinengdeng) – iCokkiTravel

The dish contains the following vegetables: jute leaves, the pods and leaves of the horseradish tree, the leaves and fruits of bitter melon, the calabaza squash and blossoms, alakon blossoms, amaranth leaves, sweet potato tubers and leaves, kabatiti gourd, string beans and shoots, talinum, chayote squash and shoots, chili peppers, banana blossoms, corn, West-Indian pea blossoms, tabungaw gourd, winter melon, eggplant, okra, winged bean, parda beans, lima beans, various mushrooms like oyster mushrooms, whole taro, cassava tubers, purple yams, and wild potatoes.

Some add leftover fried fish, or other meats, to the dish.
But here it is totally different!
I fried the bangus (milkfish), added in green beans, squash or kalabasa, various mushrooms,and saluyot or jute ( dried ones) and seasoned with anchovy sauce.

YOU NEED…….

* 1 tomatoe
* half a head squash
* 1 fried Bangus
* 200 g green beans
* 1 bunch of Saluyot or Jute
* 1 tsp. powdered garlic
* 1 tsp. powdered Ginger
* about 150 g various mushrooms
* 1/2 cup water
* Anchovy sauce

HOW TO…….

SEAFOODS AND VEGETABLES

ALL ABOUT MY “MONGGO” COOKING

There are several ways and types of cooking mung bean (monggo). Mung beans are traditionally used in East Asian and Indian cuisines. They are a healthy and inexpensive addition to any diet. When cooked, the mung beans can be eaten plain or with spices and vegetables.

“bakit tradition na ng pinoy ang ulam na monggo tuwing biyernes???”

Sabi nila:  Kasi karamihan ng mga obrero ay lingguhan kung sumueldo komo every friday ang sweldo minsan thursday wala nang pang ulam ang munggo ay muralang tinapa lang ang sahog o kaya chicharon o kahit taba lang ng baboy talo talo na…

Ako naman natutunan at nakasanayan ko nalang mula sa aking late nanay na sa tuwing araw ng biyernes ay ginisang monggo ang ulam at may piniritong galunggong!

MY “MONGGO GINATAAN”

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My Monggo Ginataan – iCookiTravel

YOU NEED…….

* about 100 to 150 g Mung bean (Monggo)
* some Vine Spinach (Alugbati) or Spinach
* 1 Onion, sliced
* 4 cloves Garlic, peeled and crushed
* Ginger, a thumb-sized and cut into matchsticks
* 1 can green Jackfruit, drained and sliced (Langka)
* 250 g Coconut Milk
* 1 1/2 tbsps. Bagoong guisado (shrimp paste)
* 100 g dried small shrimps (dried alamang)
* 3 tbsps. Canola oil
* 4 cups of water for boiling

HOW TO…….

— Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.

— Place munggo in a pot with the 4 cups of water and cook on low heat until soft (around an hour, more or less).

— Heat some oil in a pan, sauté onion, ginger, garlic and langka (jackfruit) until slightly soft.

— Add dried small shrimps, toss, and heat through.

— Add the mixture to cooked munggo and pour in the coconut milk, stir cover and let it cook for about 10-12 minutes over medium heat.

— After you have given it a moment for the flavors to blend, add bagoong alamang guisado to taste.

— Add vine spinach (alugbati), give it a few stirs (they’ll cook fast), and you’re done.

There are a number of Filipino dishes that soothe me but when I found out about this month’s theme I knew that, when it comes to putting a smile on my soul, there can be only one: Monggo (Mung bean).

Ever notice how, all around the world, some form of “humble bean stew” is considered soul food? We must have more in common that we think. I guess everyone needs a culinary cuddle sometimes, and this does it for me.

MY SHRIMPS MONGGO SOUP

Another way from my very own imagination and creation, which I cooked last year during christmas season. It’s a soup. Another purely experiment of mine as a heavy soup for this cold winter day!

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My Shrimps Monggo Soup -iCookiTravel

Cooking while chatting with my highschool BFF Lea, her hubby Ferdie and Bes Fely. I was inspired with the Visayan way of cooking mongo. Transport yourself to the visayan islands with soup, full of fresh shrimp and mongo. We loved this soup with regular store-bought frozen shrimps, but if you happen you have fresh shrimps, which is more tastier much better. Serve with jasmine rice and fried daing na bangus would make it perfect lunch for every family member.

YOU NEED…….

* about 1 cup of Mongo
* 800 g Shrimps
* 100 g Sotanghon
* a bunch of String bean
* 6 pcs. small Eggplants
* some Vegetable oil
* 1 onion
* 1 Tomatoe
* Salt to taste or Patis (fish Sauce)

HOW TO…….Please watch this VIDEO!

MONGGO CON PATA

And here is another cooking Video of mine with “MONGGO CON PATA”!
I never imagined ginisang mongo could be so good with pata too!
So, what to do…I do have pata, what goes with it?…should have vegetables too, but how???…mongo, eggplant, okra, and some spinach I have in refrigerator!
hmmm…something additional to my CREATION…wink!
Wanna try?—so don’t wait, have a try…
My family finished the whole thing without saying anything. I think they liked it:)

YOU NEED…….

* 1 cup of boiled mongo (Mung bean)
* 500 g pata strips boiled
* 3 tomatoes
* 1 onion
* half a head garlic
* 3 eggplants
* 10 pcs. small okra
* 1 bunch of spinach
* fish sauce for seasoning (patis)
* black pepper
* some vegetable oil

HOW TO…….Please watch this VIDEO!

MONGGO (MUNGGO), MALUNGGAY, AT TINAPA

When you’re living abroad you suddenly find yourself missing the things that you take for granted back home.
Unlike in the Philippines, you can’t buy malunggay here. They are not sold in the market nor in the groceries. A friend of mine took a vacation with her family back home in the same province where my mother in-law live. So I asked her if she could bring me some dried malunggay leaves, ampalaya and saluyot. She said yes. So I called up (long distance call of course) my mother in-law and told her about it. She prepared it and brought it to them 3 days before their flight back here in Vienna. Now, I’m so happy that I could cook some dishes with malunggay and saluyot again. I didn’t recieved the ampalaya leaves for some reason but that’s onother story!

YOU NEED…….

* 150 g Mung bean (munggo)
* 150 g smoked fish (tinapa), flakes
* a bunch og malunggay (dried or fresh)
* 1 onion
* 2 pcs. tomatoes
* 3 cloves garlic, crushed and peeled
* some vegetable oil
* some salt to taste

HOW TO…….

—Washed and boil the mung bean until done. Other people used to soak it overnight before cooking. Me I don’t, I just washed it and leave for a few hours in a bowl covered with water before cooking. Set asde.

—Heat a casserole, pour some vegetable oil and saute onion, garlic and tomatoes until smashy. Add smoked fish flakes and mung bean. Cover and let it boil.

—Season with salt and add malunggay leaves. Continue cooking over medium heat until malunggay leaves is done. Adjust salt if necessary. Serve hot with rice.

MONGO WITH BAMBOO SHOOTS (LABONG) IN COCO MILK

This was a modified version of my entry from the old blog of mine. Since 2009 I’m writing a blog about my crazyhomecooking.

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Monggo wit Spinach and Pork Belly – iCookiTravel

YOU NEED…….

* 1 cup of boiled monggo bean
* 1 Onion, sliced
* 4 cloves Garlic, peeled and crushed
* Ginger, a thumb-sized and cut into matchsticks
* 1 can Bamboo shoots, drained (Labong)
* 250 g Coconut Milk
* 1 1/2 tbsps. Bagoong Balayan or Anchovy Sauce
* 3 tbsps. Canola oil
* 4 cups of water for boiling
* 3 pcs. Spring Onions, sliced

HOW TO…….

— Clean the munggo by dunking the beans in a bowl of tap water and skimming off the “floaters”.

— Place munggo in a pot with the 4 cups of water and cook on low heat until soft (around an hour, more or less).

— Heat some oil in a pan, sauté onion, ginger, garlic and bamboo shoots (labong) until slightly soft.

— Add the mixture to cooked munggo and pour in the coconut milk, stir cover and let it cook for about 10-12 minutes over medium heat.

— After you have given it a moment for the flavors to blend, add bagoong balayan or anchovy sauce to taste.

— Add sliced spring onions, give it a few stirs (they’ll cook fast), and you’re done.

MONGGO WITH SPINACH AND PORK BELLY

Remembering my late nanay again with this way of cooking Ginisang Munggo which is usually cooked with shrimps or flaked fish is traditionally served on Fridays, as the majority of the Filipino population are Roman Catholic and abstain from meat on Fridays, even outside of Lent. I love cooking it any day of the week though! And I usually cook it with shrimps and crispy pork belly, and since spinach is in season that’s what I added here and only with pork belly without shrimps.

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Monggo with Bamboo Shoots (Labong) in Coconut Milk – iCookiTravel

It is one dish I grew up eating frequently. Not only do I enjoy the ginisang munggo, I also enjoy eating the freshly boiled munggo with sugar for snack. So whenever my nanay was cooking ginisang munggo, she would always save a bowl of the boiled munggo for me.

YOU NEED…….

* 1 cup boiled monggo bean
* 300g Pork belly, sliced
* 1 onion
* 1 tomatoe
* 3 cloves garlic, peeled and crushed
* some vegetable oil
* 500g Spinach
* Fish Sauce (Patis) to taste

HOW TO…….

Boil monggo bean, until done over lower heat.
Heat some oil in a pan, sauté onion, garlic, tomatoe and sliced pork belly until golden brown.
Add the mixture to cooked munggo, stir cover and let it cook for about 10-12 minutes over medium heat.
After you have given it a moment for the flavors to blend, add fish sauce (patis) to taste.
Add spinach and give it a few stirs (they’ll cook fast), and you’re done.

ABOUT, LIFESTYLE

Hello World!

 

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I’m a busy Bee in my Kitchen – iCookiTravel

Hello everyone, I’m Dolly Bernal, a Filipina, mom of two, currently based in Vienna.

These are not only about my home cooking but also about my undying Love Of Travel!

If you love travel and want to do more of it don’t forget to check here out. I thought it would be interesting to explore why we love to travel. So I decided to put up some travel photos to illustrate my thoughts and raise a smile. For some travel’s a dream that comes true once a year for the annual vacation. Just like my family.

MY CRAZY HOME COOKING, is all about Collections of candid photos and videos, the everyday meals I prepare for my family, my personal version, creation and information about both European and Filipino delicacies.

With home cooked meals you have complete control over the quality of food. Home cooked meals are ideally cooked with a stovetop/oven and a good quality and safe cookware set. Most cookware out there is hazardous to your health. Cleanliness – No matter what restaurant you go to, your kitchen is more clean and sanitary.

Love—Seriously, this an important ingredient. Haven’t you ever noticed that food cooked by different people tastes different? Even if it is the same recipe. My hubby and two kids will often say to me, “wow this is good…what did you do different?” – And I had done nothing different with the recipe, but perhaps I was just in a better mood when I was preparing the meal. I gave it a little more love!
A Mother’s Home Cooking as it Best!
An update direct from my kitchen!
If you had asked me twenty years ago if cooking was a passion in my life I would say not really. But by time it has change, since I got two kids I enjoy cooking most of the time, and certainly became my passion in my life.

If you are not cooking for yourself or having someone else prepare you home cooked meals on a regular basis then it is EXTREMELY likely that your health, energy and body shape are suffering.

Eating out, even at the best restaurants, cannot compare to a home cooked meal.
So get passionate about yourself, enjoy getting and keeping your body healthy. You only get one body treat it well!

City:  VIENNA

Hobbies and Interest:  HOME COOKING/ TRAVEL

Books:  All books about HEALTH and CARE

For everyday updates, please check youtube:  https://www.youtube.com/user/dorllymultiply

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