👩🍳The important thing about celebrating a birthday is to give thanks for being alive and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal messages on the telephone, Facebook, Messenger to all my fellow RTCians, colleagues at work, my YOUTUBE, Twitter, and IG followers, my friends all over the world, my relatives and of course my very own family, grateful here to all of you.😇
Tag: BIRTHDAY
LINGUINE in PALABOK SAUCE
Italian meets Filipino. That’s the highlight of this recipe. I cooked linguine with palabok sauce for Jen‘s (niece) birthday dinner instead of traditional Pancit or Sotanghon in the Philippines. For the toppings I had; small octopus, smoked mackerel flakes, mussels with scallions and crunchy fried onions. As a change from the well-known and popular spaghetti, many chefs regularly use the long, but not round, but flat linguine. These very narrow ribbon noodles are also sold under the name Trenette.
The origin of the pasta name Linguine is exciting. The word linguine is something like “little tongue” in Italian. The narrow ribbon noodles are not only sold under different names but can also if necessary be replaced by other narrow ribbon noodles such as the Bavette, for example. The linguine, which are also popularly referred to as linguini, originally come from the Campania region in Italy. Added with Filipino “Palabok” sauce the thick yellow-orange sauce.
YOU NEED…….
500g Linguine
2 small Octopus🐙, boiled
1 smoked Mackerel, flakes
225g Shrimps 🍤
750g Mussels
some Fish Sauce or Patis
some Olive Oil
Salt 🧂 to adjust the taste
3 packs of Mama Sita‘s Palabok Sauce
A handful crunchy fried Onions 🧅
Scallions
Lemon 🍋 sliced
6 Boiled Eggs 🥚
HOW TO…….
NO-BAKE CHEESECAKE with INCABERRIES TOPPING
You can also conjure up a super delicious cheesecake without an oven I‘ll show you how easy it is. Cake without baking, in my opinion, they are not so good for baking because they are very badly damaged in the oven due to high water content. Never mind what are the so-called „no bake“ cakes for! No-bake cakes, as the English name suggests are not baked. They usually have a rather thin base and refreshing cream spread over it, which then sets by cooling it in refrigerator. Often, the no-bake cakes can be prepared really quickly and personally, I particularly like the fact that you save yourself baking and looking back in the oven. Today I conjured up a no-bake cheesecake with very fresh Incaberries topping. The biscuit base is wonderfully crispy, without sugar added in it.
YOU NEED…….
150g grated Biscuits
60g melted Butter
150g Incaberries
2tbsps Lemon 🍋 juice
2 cups of Whipped cream
2 cups of Mascarpone
150g Sugar
HOW TO…….
🇦🇹FOODIE DIARY
Today’s cooking 👩🍳 experience at home 🏡 sirloin steak 🥩 in tomatoe 🍅 sauce served with boiled potatoes 🥔 lunch 🍴 time, let’s eat together people!🤗 September 16, 2019
Somebody knocked on my door 🚪 when I opened it, I got this basket of berries from my bff 👯 Dana aka @ neutrongirl1 Thank you so much Bff. September 14, 2019
Lavish vital brekky today on a gloomy 🙁 Monday morning 🌝 won‘t bring us down our energy. Vienna living.💚 September 9, 2019
„Happy birthday Dada 🎉🎂🎈Cheers 🥂🍾 From good friends and true, from your own family, may good luck 🍀 go with you and happiness too!“
A very simple celebration 🎊 here wishing you great happiness and a joy that never ends.🤗😘 September 8, 2019
Happy Cooking 👩🍳
Guten Appetit!😋
🇵🇭🇦🇹FOODIE I SERVED
Foodie I served for my colleagues as a late celebration of my birthday at work.This has been a traditon for us if somebody celebrates her/his birthday should bring food for dinner. No excuses at all and everybody enjoying it.
So every January it is my turn, everybody loves my “Sotanghon Guisado” with shrimps. Grill and brown bread for those who love to have it with salad. Grill was Balkan art with chicken breast, pork belly, civapcici, plejskavica and sausage.
For salad I have cucumber and tomatoe salad with Aceto Balsamico di Modena for dressing and topped with kaymak chesse.
Dessert baked Cassava Cake, tried a new recipe. Something different from my own recipe before with eggs, not only condensed milk but also coconut milk. Recipe will be up next here.
So my birthday’s is done for this year, in which I’m always confronted with the question of what to eat, what to cook or to prepare. I’m sure my fellow serious eaters have found themselves in a similar position before. But I cook their favorites, engaging our shared loved of the food itself with the act of preparing it. But every year I try to live adventurously and try something new. For them the most important is “Sotanghon Guisado” with shrimps should always there! This year it is with grill. Happy Cooking and Guten Appetit!
BIRTHDAY: FOOD SPEND FOR COLLEAGUES
For birthdays, it is common in my company that the birthday child brings a meal plus cake or dessert. As a celebration with colleagues.
Since they love my Sotanghon with chicken breast and shrimps, I always cook it for them about two and half kilo Sotanghon for fifteen people. Some of them tried to cook it at home I just gave them my personal recipe but everybody saying that it turned out not as good as mine. They would love to have it at work from me. 😉
And not to forget the Lumping Shanghai and sometimes spring rolls. Most of the time they would ask me for spring rolls without ground meat. They also love my version pure vegetables in it. Like cabbage or pechay, carrots, mung bean sprouts (togue), potatoes, green beans and spring onions. I use to bring it alternately for option.
For cake this time my daughter baked a Guglehupf. It was her recipe for them to try.
We always have fun while eating and everybody are helping for setting the table everytime we have celebretion. Besides of celebration we also have our breakfast together whenever we have duty on Saturdays. Having fun and good time together while having our breakfast.
MAN AND FOOD-LIVING LIFESTYLE BY DORLLYMULTIPLY aka DOLLY!
Man does not live by bread alone. After a while, he needs a drink. Food comes first, then morals.
Not that I cooks badly, but there are continually any pygmies in my kitchen and dip their arrows in the soup. In wine there is truth!
We should leave life like a banquet, neither thirsty nor drunken. Said-Aristoteles 🙂 <<< The seasoning is hunger, hunger is the best sauce. There are diseases that can be cured by proper nutrition, I believe in this! Every woman is susceptible to good food. The men love those women most passionate, who understand how to prefix them the most delicious things. I am one of those women 😉
These are collections of candid photos of our dinner with my colleagues at work- Baxter Austria. Of course with my famous Sotanghon with shrimps and chicken breast and Siopao! 😛
For our dessert, my baked Semolina Cake topped with coconut flakes and Robert (my colleague) prepared dumpling filled with rasberry!
Spaghetti with Soya-Pastasciutta topped with parmesan cheese, cooked by my dear colleague Jana (Sladjana), dinner for both of us with matching mix salad! Vielen dank my liebe Jana es ist sooo…lecker 3.16 🙂
And this was yesterday dinner by Baxter 3.16, cooked by Maci (my colleague) Sarma with smoked meat and pickled green tomatoes, carrots and green chili plus brown bread. GUTEN APPETIT by reading 😛
GOLDEN AGE (My 50th)
The 50th Birthday is a striking date. Have you ever reached it? Then you might wonder how many others beyond midlife, as it will go, what to bring to life yet? This was no different for me.
Most are over 50 say of himself, I’m not old. I stand in the middle of my life. And yet: It is the right moment to set the stage for the next phase of life. To think about
Finally, I got time to make some update here 😉
Last January 3, I celebrated my golden year, YES you read it right I’M 50!
On that day, I celebrated with my colleague (at work). I tell you it was 3 days celebration 😛
The first celebration was on the exact date and day at work, I was on duty. I just prepared at home salad and bought a baked cake from merkur market, because I don’t have time to cook on that day. See down here a mix plate of grilled meat, brown bread, salad and of course chili.
We just ordered the grill plate from grill city located at 20th and 21st District of Vienna. A Serbian wood charcoal grill Restaurant.
The second celebration occurs at home with Saint Vincent de Paul family (Marrige Spirituality-Holy Family Community) with father Ron Sandoval our beloved spiritual adviser. Sister Tess San Buenaventura- one of our Elders and wife of our choir master, who made my birthday cake that day, so grateful to her for being so kind and thoughtful, priceless.
Then the following day which was the third celebration day was with the 21st birthday celebration of my son Ronald-Louis. Also at home with some new friends. The birthday cake was made by Weng a huge one!
HEAVENLY FATHER, Thank you so much for the GIFT of LIFE.
The important thing about celebrating a birthday is to give thanks being alive, and having a blessed life with caring friends and a loving family. Thank you so much who remembered me on my day, who send me greetings and wonderful wishes both personally, personal messages on Telephone, Handy, FACEBOOK (particularly Father Ron Sandoval, Jojit de Mesa, Kuya (Rey) Reynaldo Reyes, BFF Dana, sis Gisela Eusebio Gumamit, sis Sonia Arban Cosares, Rowena Gumamit, manang Elizabeth Schallmayer, Bernadette Kenniker, my Bes Fely Cervantes, Aurora Bebot Esguerra, Jennifer Schötta, Emie Pardilla, sis Teodora Gozar, Jess Antonio, Zeny Fresto, sis Julia Größling, bro (Boiet) Jose Jimenez, Vhinsky Cortez Haber, Freda Tolentino, ate Anita Bendo Castillo, and to those who does not want to be mention their names, on my FACEBOOK WALL, my TWITTER ACCOUNT, TUMBLR ACCOUNT and for those who extra spend their time to ring me up and to those who does not want to be mention their names, my MS-HFC FAMILY specially my SAINT VINCENT DE PAUL FAMILY, my BAXTER FAMILY, to all my BATCHMATES of BATCH 81 (Rizal Tech. University), my NOYTUBE FAMILY, my YOUTUBE FOLLOWERS, my WORDPRES BLOG FOLLOWERS, my TWITTER FOLOWERS, my TUMBLR FOLLOWERS, my FACEBOOK friends, my friends in VIENNA, my friends all over the WORLD, my friends in EUROPE, HONGKONG, LONDON, JAPAN, and USA, AUSTRALIA, CANADA, and MIDDLE EAST, my FOOD FRIENDS, my FAMILY FRIENDS, my BEST FRIENDS (you know who you are: BES/BFF), my College colleague, my RELATIVES (my cousins and nieces) and of course my very own FAMILY… THANK YOU SO MUCH “HINDI PO MABABAYARAN”! 🙂
He had on the 5th day of January and I on the 3rd day, only one day in between. With this blog I would like to give suggestions for an active life in old age. contribute to recognize the positive aspects of growing older without the less beautiful hide.
Here was my third birthday cake Mocha flavor which I brought to manong Val and manang Terry’s house who invited us for bonding during holiday season, one among my very long time friend here in Vienna.
This was my fourth birthday cake baked by my colleague Jana. Nutella cake with 800 gram Nutella in it, at worked we celebrated it twice on different dates. Of course with my famous “Sotanghon with Shrimps and Chicken Breast” Everebody’s favorit at work 🙂
SALOON DONAUPLEX
Sister Vicky Mercado who celebrated her birthday last October in Saloon Donauplex with the whole choir members of Holy Family Choir and their family.
The Menu card!
As what in a Saloon belongs; there are also some whiskey’s for connoisseurs but a cocktail hour and Pitcher Cocktails and food of course!
My first “Pina Colada” Cocktai that night with sister Eva! 😛
The saloon is Vienna’s largest western saloon, not only for its excellent food, but also by the extraordinary ambience. Fridays and Saturdays, and every first Wednesday of the month – in the run almost every day – it is from 8:30 pm live music at its best: from rock and roll and rockabilly to blues to country music. “The Legendary Daltons”, “Solitude”, “7feet Blues Ramblers’ madness and Vienna are only a few top bands that again and again for great ambience and admission is free.
Their extensive menu is geared to both the U.S. and in Tex-Mex cuisine and offers a varied menu – from steaks and spare ribs over burgers to finger food.
Picture above WHITE TORTILLAS with Wasabe and chilli sauce which side dish for my dinner named, FAJITAS DE MIXTAS – under TEX-MEX Kitchen
This is FAJITAS MIXTAS- beef stripes with onions, mais, mushrooms, bell peppers and sauce served with white tortillas!
Friendly and professional service combined with first-class quality and sensational , is a matter of course for the whole team. During summer time – The saloon offers throughout Donauplex the only restaurant in a beautiful spacious garden terrace. The Saloon has a water fog spray system which is good during hot days for a pleasant cooling. They offer also Line dancing lessons with the Dancing Wolves. Indian Draft Beer, Whiskey card for connoisseurs, Cocktail Hour and pitcher cocktails, Gold Digger plate ( a memorable dining experience )for the whole family , Christmas or corporate events up to 300 people. The team of the saloon is always available with help and advice. They also plan and organize: COMPANY CELEBRATIONS, SPECIAL PARTIES, CHRISTMAS CELEBRATIONS…for up to 500 people … Try it now Folks 😉
DADA’s BIRTHDAY CAKE
My other half who’s celebrating his Natal Day today at home. Cake was also baked for today of course, but somehow not that much, since we ‘celebrate’ today with our two kids and some of his colleagues. Tomorrow is another day for him!!!
YOU NEED…….
* 4 cups Rice flour
* 1/2 cup Sugar
* 2 tbsp. Coffee powder
* 1 tsp. Vanilla Flavour
* some salt
* 6 Eggs
* 2/3 cup Canola Oil
* 120ml Water
* 250g Mascarpone
* 1 pack of Chocolate custard
HOW TO…….
Pre-heat oven to 350°F or 180 °C.
Combine all ingredienst in a large bowl and blend on low speed 2 minutes. Increase to high speed for 8 minutes.
Pour in cake pan. Bake for 40 or 45 minutes or until tester inserted in centre of cake comes out clean. Removed from pan to cool.
Cut in the middle to insert mascarpone then put back the upper part.
Cover with chocolate custard and topped with grated walnuts!
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