Month: August 2012

OSSO BUCO (My Version)

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OSSO BUCO is an Italian dish which I heavily adapted, since I’m living here in Europe. We love our rice here for the sauce slathering on it. This is a very hearty, comforting, meat stew. This is a little bit different from the original italian one as what I said it is my VERSION!
Now if you want to try here’s the recipe:

YOU NEED…….

* 4 pcs. sliced Veal shank
* 2 to 4 pcs, small Carrots, chopped
* some Celery, wash and chopped
* Lemon and Orange skin or zest can be grated too
* 1 pc. Orange for Orange juice
* 1 and 1/2 cup of White Wine, dry
* some flour
* 1 big Onion, peeled and chopped
* 2 pcs. Bay Leaf (Laurel)
* 1 tsps. dried Thyme
* 1 Whole minced Garlic
* 2 cans Whole Peeled Tomatoes
* some Olive Oil
* Salt and Pepper

HOW TO…….

—First season veal shank with salt and pepper. Then dredge in flour.

—Heat a big pan, add some olive oil and brown the meat on both sides then remove meat and set aside.

—In the same pan saute onion, garlic, celery and carrots. Add tomatoes, thyme, lemon and orange peel or zest and bay leaf. Return meat. Pour white wine and orange juice. Cover and bring to a boil then reduce heat. Simmer until meat is tender and it reduces the liquid. Adjust seasoning if necessary.

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MANGO RESTAURANT

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Due to the celebration of my dauhgter’s passing the theory examination for her driver’s licence we visited this week for lunch mango restaurant, located at Kundratstraße in the 10th Districe where we leave – (Favoriten). You can park free of charge in the basement garage.

The restaurant was not full, but still more visited than I would have thought. We had a table almost directly at the salad bar, which has shortened us conveniently to Maki and Sushi. That was my starter!
The Maki (cucumber, salmon, crab meat and mango) Sushi (salmon) were really good and always brought fresh.
Appetizers like spring rolls, etc. and main dishes were at the buffet.

I am counting on only a few things: shrimp in a sort of batter were for my taste not exciting and unfortunately too long fried, fried noodles, fried rice, chicken eight treasures also not the thriller, beef in a dark sauce you can get everywhere, taste not different than at other Asian restaurants, fish chips and a few other dishes.

Top up was the baked bananas with honey or banana in batter. They were good, one of my fave. Served as dessert!
Then the coconut, chocolate or cacao and mango pudding not so great, I’ve eaten honestly better both, then the sweet and sour soup for my two kids was not good it taste after too much pepper. Then which I imagine among them brazenly just a marble Gugelhupf cake (bought), canned fruit, fresh melon and orange.
Funnily is joined to the Pan peanut curls, Soletti, and butterkeks. Rather, we wrap the cloak of silence about it!

The Teppanyaki: the procedure is fool-proof. You filled your plate with for example; meat like beef, chicken or pork, seafoods like shrimps, mussels and fish, vegetables like broccoli, carrots soybean sprouts, cabbage, noodles, selects one of the approximately 7 sauces and give it to the cook at tepanyaki counter the waiters will bring it back at your table when finish. The ingredients have looked all quite appealing, you can’t say of course the fish and the meat were as fresh in the State.
Not further bad. The selected sauce was a red Thai sauce, which would have to be particularly sharp.
In the overall assessment of the dishes could I decide not quite between moderate and well, wanted to be but then not too strict.

The ambiance is quite nice. The place is clean, new look. The staff was friendly and good.
For three buffet, one mineral water, two iced tea lemon and three big glasses of normal water we have paid around 30€, which is very fine, as we found.

PANLASANG PINOY EP:1

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This entry is all about “PANLASANG PINOY” meaning ito ay pagkaing ayon sa panlasa nating mga PILIPINO. Mostly kasi ng mga entry ko dito ay mga pagkain natutunan kong lutuin dito sa Europa. So by this time para maiba naman ay nais kong ibahagi sa inyo ang point of view ko sa panlasang pinoy na tinatawag. Di kaila sa ating mga Pilipino na “FOOD LOVERS”, likas na yata sa bawat pinoy. Mostly sa ating mga kababayan kahit na matagal nang naninirahan sa ibang bansa ay di natin kinalilimutan ang mga putahing ating natutunan, kinagisnan o kinalakihan at tradisyon. Katulad ng dalawang putahing ito na aking napiling ihanda para pananghalian ng aking pamilya!

Grilled Orata or inihaw na Bakoko, nilagang okra at kamatis na may ginisang bagoong alamang. Just for my 2 kids and me, hubby was not at home. Pero masarap talagang kumain kapag ganito ang ulam, I even ate with “kamay” talaga!
Ang orata o bakoko, dito sa Vienna mabibili ito sa muarang halaga ang kilo lalo na kapag napapanahon. Masarap, iihaw, sabawan, ipaksiw, iprito even lahukan ng sari-saring gulay. Hindi malangsa at hindi rin matinik na isda. Malaman talaga at masarap ang lasa. Tamang-tam para sa nilagang okra at kamatis na may ginisang bagoong alamang para sa pananghalian namin ng dalawa kong anak.

SPAGHETTI WITH MANGO CHUNKS

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Our lunch- SPAGHETTI WITH MANGO CHUNKS last Sunday!
Served with my homemade “PUZTA SALAD”.
I love mango chunks, they are grown all year round. More expensive during non-summer months though–the price doubles. And they are still sweetest during the summer. The mango that went into my spaghetti was sweet. I got it from Hofer for only 99 cents per piece. So I decided to add it into my spaghetti plus tomatoes and onion with tomatoe paste and that was the sauce. Want to try it here is my recipe!

YOU NEED…….

* 250g Spaghetti
* 2 pcs, Mango (ripe)
* 1 medium-sized Onion
* 1 pc. Bell pepper (red, green or yellow), I used red one!
* 6 cloves Garlic, peeled and crushed
* 8 pcs. medium-sized Tomatoes
* 1 tbsp. Italian Herbs
* 2 tbsp. Tomatoe paste
* 2 tbls. Olive Oil

HOW TO…….

* Cook spaghetti according to package instructions or al dente.
* Heat a non stick pan and add olive oil.
* Saute onion, garlic, bell pepper and tomatoes. Then add tomatoe paste, mango chunks, italian herbs, salt and pepper. Saute for about 8 minutes. Add a little bit water from which you used for boiling spaghetti.
* If the sauce is done mix it with spaghetti and that’s it, Guten appetit:)
I served it with my homemade “Puzta Salad”!

ALL ABOUT TIRAMISU (my daughter’s B-day cake)

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There is no doubt that Tiramisu is the most popular Italian dessert. Today, it is considered a classic, has innumerable variations, and appears on every restaurant menu. Why is Tiramisu so popular? The answer is simple. It is DELICIOUS!. . . when it is properly made. Everybody knows by now that Tiramisu’ means “pick-me-up” in Italian, named for the high energy content (eggs and sugar) and the caffeine of the strong espresso coffee. There are many different stories about the origin of Tiramisu’. It is a layered cake, so some people place its origin in Tuscany, where another famous layered Italian dessert is very popular. It is called “Zuppa Inglese” (English Soup). It is neither English nor a soup. It is a simple cake of ladyfingers or a sponge cake soaked in “alkermes” liquor with alternating layers of chocolate and egg custard.

But this one I did not soaked in liqour, because my family doesn’t like it that way!
My son’s favorite cake too. The brilliant idea in Tiramisu’ is not in the technique of layering, but in the components. It was a great idea to combine coffee, zabaglione cream or mascarpone (I used mascarpone), and chocolate together. This is the true innovation of Tiramisu. I have tried countless different recipes among the infinite variations of Tiramisu, but the classic one, is still the one I prepare today and the one I prefer. The original recipe includes the use of raw eggs.

As an example of one of the many delicious variations of Tiramisu, which I posted here a step-by-step recipe for Tiramisu with strawberry, which is quickly becoming a new classic.

For more VIDEOS check it out here: https://crazyhomecooking.wordpress.com/2012/01/17/merienda-kakanin-panghimagas-at-iba-pa/

PORK MEAT AND PESTO IN COCO CREAM

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This entry was transfered from my old BLOG which I updated on 19th of January 2010!
After two weeks of hectic schedules and straight night duty, I don’t even get to my kitchen to cook something exotic. But yesterday, I really made it. It was a stew with my home made pesto in coconut cream . That was one great dinner. Strange as the combination may seem, everything just blended together wonderfully. Everybody would have nothing to complain about. I think this is the real satisfaction of taste.
Try it. You’ll never believe how good it tastes, and smells, until you do. 🙂

YOU NEED…….

* 500 g Porkloin, thinly sliced
* 250 g Button mushrooms, washed and halve
* 3 pcs. Large Tomatoes, diced
* 1 pc. Oion, roughly sliced
* 3 cloves garlic
* 3 tbsps. coconut cream
* 3 tbps. my hommade Pesto (see entry of my HOMEMADE PESTO)
* 3 tb sps. olive oil or vegetables oil
* salt and pepper
* some chopped Parsley for garnishing

HOW TO…….

—Heat some vegetable oil in a casserole or shallow cooking pan. Saute the onion, garlic, and tomatoes just until the tomatoes starts to render color. Add the pork meat and cook, stirring until meat is not pink anymore.

— Pour in the coconut cream and add the pesto. Stir to blend well. Lower the heat and simmer, uncovered, for a few minutes or until almost dry. Taste and season with salt and pepper.

CHINA PAN a la DOLLY

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An Asian Sauce with aromatic dried mushrooms, carrots and cabbage, topped with chopped parsley.
From the collections of KNORR products, which gives a big help for me in the kitchen. With KNORR products as a mom of 2 kids gives me a new ideas in the kitchen for more tastier and very appetizing dishes. Maybe you can have a try specially those who lives in the vicinity of EUROPE!

YOU NEED…….

* 500 g Chicken Breast or Fillet
* 1 pouch of Knorr China Pan Base
* 1/4 head of Cabbage
* 2 pcs. small Carrots
* Various dried Mushrooms, about 200 g
* some Olive oil or vegetable oil
* 3/4 Liter cold water

HOW TO…….

WELCOME TO THE NAUTILUS

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The Nautilus spoils its guests with fish and seafood, which looks not only excellent but also the taste. In addition, with much sensitivity prepared dishes, friendly service is one of the key to success of Nautilus, which their visitors as guests come but lets go back home as friends.
The Nautilus Restaurant – A beautiful gift to all sweet market visitors at Naschmarkt.

This was our family lunch in Nautilus Restaurant at Naschmarkt last week during hubby’s day off. A fish Restaurants which suffused the taste of the whole family regarding seafoods that day!

All about Nautilus; The opening of the restaurant took place in August 2007, an Armenian is its chef Sabu Topallar, was born in Istanbul, active since 1977 in Vienna and since 1981 at the Naschmarkt with different companies. He is a great expert and professional of upscale restaurants and established with this restaurant a new Kingdom. His passion is the fish.

Vehbi Esmek, which supports the Nautilus team since January as Managing Director serves as the right hand of Sabu Topallar.

Fish, soup, daily fresh desserts and seasonal side dishes and excellent wines by exclusively Austrian winemakers such as Pfaffl, Juritschitsch, Tscheppe, Markovich, Nigl, saddlery, Tement are represented. A small excerpt from the menu: Riesling soup with fish deposit, antipasti, fish steaks, whole fish such as Branzino, Knurrhahn, sea bream, sole, turbot, Scorpion fish, St. Peter – this wonderful side dishes like herb risotto, rosemary potatoes, spinach, eggplant salad in Mediterranean way. The conclusion of your visit to Nautilus could be a Panna cotta or a Schokosouflet with lemon mascarpone creme. Chef Anati Petzke (formerly “black camel”) prepared all the delights before your eyes and advise in the fulfilling special requests.

A beautiful gift to all sweet market visitors of the head of the House in the new building has allowed build its local – a spotlight on the roof of the Nautilus illuminated the Johann Nepomuk Chapel. He stressed that he wanted to send a signal as a Christian and wants to enjoy all sweet market visitors with this idea.

Nautilus facts at a glance. Daily lunch menus available at the Nautilus between 11 and 15: 00 two to choose.
There are the Nautilus Oyster Bar every Saturday from 11-4 pm depending on season.
Better to place reservation before hand, especially in the winter time.
For bigger fish for 3-5 persons is asked to pre-order 2 days earlier.
They also prepared to order in salt crust, for this purpose but also need their pre-order

BEEF IN PEANUT SAUCE

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This was a try or should I say an experiment. I never cook this before for my family. So I did the other day, our viand for dinner!
Inspired by ate Cristy Bartolome, one of our shepherd in Marriage Spirituality Holly Family Community. She brought the typical kare-kare during our family day. Since I have almost 10 kilogram of beef brisket froozen I decided to cook it this way.

I tell you it turned out good similar to our kare-kare but something different of vegetables added. I forgot to add red bell peppers which is suitable also, you can use 1 pouch Peanut Sauce Mix which you could get from any asian store. Mine I got from Merkur Markt (Supermarket) near us, and half a bottle or glass of non-sweetened peanut butter (no sugar). Well by next time I’ll show you…have a try!

YOU NEED…….

* 1 kilogram Beef brisket
* 250g Chicharo or Sitsaro
* about 5 pcs. of medium-sized Potatoes
* 1 Onion
* half a head Garlic
* half a glass of non-sweetened Peanut Butter
* some Vegetable Oil
* some Soy sauce
* 1 pouch Peanut Sauce Mix
* some Salt

HOW TO…….

— Boil beef brisket until tender. Then dissolve a pouch of peanut sauce mix in broth. Heat some vegetable oil in a heavy sauce pan, add onion, garlic and potatoes. Season with soy sauce and salt. Pour about 2 cups of broth into sauce pan, cover and bring to a boil until potatoes done. Then stir in the half glass of no sugar peanut butter, beef, chicharo or sitsaro, and bell peppers (here I forgot to add bell peppers). Lower the heat stirring occasionally, for 10 minutes or util everything is done. Careful that the peanut butter does not stick to the bottom of the pan. Adjust salt if necessary. And that’s it:-)

NORDSEE

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Yesterday we are so happy for our daughter because she passed her Theory exam for Driver’s Licence, we celebrated it in Nordsee Restaurant at Hohlmarkt in first district of Vienna.
I am so happy for her, because it was second time she did it, the first try was failed. I was extremely nervous while waiting outside for the result with my son. Yay! for all of us. xDD

My son ate fillet of plaice with potatoes, wild rice and salad, while my daughter got baked Alaska pollock with some vegetables and wild rice and mine is paella and mix salad with balsamic dressing.

The restaurant offers:
Traditional fish-friendly, crisp fresh salad or hits for kids. Freshly prepared in the restaurant.
Snacks, sea buffet like whether noble seafood, salads, fresh fish and smoked fish specialities for at home or also as plate service. Sushi, delicacies, and grill and oven-ready products and noble kitchen helper of Nordsee healthy and delicious food with little time.

The start-1896
On April 23, 1896, a group founded on the initiative of Adolf Vinnen the “German steam fishing company NORDSEE” Bremen shipowners and merchants. The company’s own fishing fleet starts with seven possible. The goal: Fresh fish on the fastest road in the Interior to offer. In the same year, the first NORDSEE opened sales office in Bremen, Germany.

1966 The NORDSEE grows and grows…
.. .to a staff of now approximately 8,000 employees and a fleet of 43 ships. The trading division includes now 296 shops, 25 restaurants and 24 Headquarters “German sea”.

1994 It goes on
In order to expand its leading position in the industry, the business will be realigned at the end of the year: the previously separated segments of restaurants and retail are combined under single management.

NORDSEE accelerates international expansion.
NORDSEE opened branches in Istanbul (Turkey), Dubai, Spain, Bulgaria in the course of the year and in Bratislava (Slovakia). Of course here in Austria they have 423 branches!