👩‍🍳Finally! My son Ron visited us. We are so happy, for almost one year and haft we haven’t seen him. Hubby decided to grill sea bream fish, spareribs, chicken, and pork meat. I made my cevapcici, my famous Pork BBQ and salad this was lunch.

👩‍🍳Juicy but not spicy homemade Cevapcici from my kitchen to hubby’s grill. The dish is also great for a buffet. My daughter likes it very much compared to what we can buy from Supermarket is far away better. Try this delicious recipe of mine, for sure your loved ones will not get enough of this delicious Cevapcici. You can grill it or fry in a pan.

👩‍🍳Thank you so much for dropping by here, please don’t forget to like, share and subscribe for more Recipes around the Globe and Eating as Medicine on my YOUTUBE CHANNEL.

My homemade cevapcici


500g Pork ground meat

300g Lamb ground meat

1tbsp Garlic 🧄 powder

Salt and Pepper

1tbsp Oregano 🌿 dried

1pc Onion 🧅

Some Vegetable Oil for frying

2pieces Eggs 🥚

100g Bread crumbs

1tbsp Paprika




A steak is a cut of meat. Most steaks are cut perpendicular to the muscle fibres, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, though they are also often pan-fried. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole. Less tender cuts from the chuck or round are cooked with moist heat or are mechanically tenderized. The more tender steaks have a premium price and perception; the idea of eating steak signifies relative wealth.

I made this for a awesome dinner today!!!
Neither of my kids care for pork chops or pork steaks, but I do, so I tag them every so often to indulge myself at dinner.


* about 1 1/2 kg Pork Steak
* 1 pack of Kotanyi Steak Seasoning
* 2 tbsps. Paprika Powder
* Salt and Pepper


**+Just mix all powder herbs and spices, and massage it to the meat then cook on a griller. I used my Turbo broiler also!…..that’s it…enjoy :pump-:)



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.



The Grill season is open! So, on Saturday for the first time in this year to those openly fire place with the goal of the food preparation was. Unfortunately not at the beach or at home, but however with my family, which had procured also yummy things to fork out SPECIALLY MY BBQ which I marinated the family’s favorite BBQ of mine…….

On this day we decided to GRILL outside, we went to DRASCHEPARK where a GRILL-AREA is located in 23rd District of Vienna. This not too far away from our place, since we are in the 10th District.
In 17. Century as surge tank builds old lock Inzersdorf and the 1765 southwest of it established, for 1944 by bomb hits destroyed new lock 1965 was cleared away. The originally baroque, later changed lock park, became partially end 20. Century with road courses (A23) covers.

It exists now as public park and/or grill place. It is permitted only at the proven grill place to crickets. In the Franziszei land register of 1818 the entire possession is of regular flight corridors pulled through and as forest park, northwest and west the old lock proven. That southwest the old lock established new lock contains a latebaroque ornamental garden.

In the western connection to it extend fruit trees, utilizable garden and meadows. Of the differentiated room layout of the large property only the Kastanienalleen and field maple hedges remained. Parts of the threshing park are verwaldet by approach. The Mühlbach flowing in the north and the Liesing were seized and adjusted.

Playgrounds and a large grill place were arranged. Formerly in the park of the new lock existing, of George the Raphael thunder around 1765 manufactured, river Gods representing figures, Ebreichsdorf list found in the lock park. The name of the today’s park refers Dra on since 1857 the family possessing both locks of Wartinberg. Easily to confound the threshing park with the Alois Drasche park is in the 4th district.



It’s been a great few weeks, and we’ve been out enjoying the sun, just like today. With beautiful days like we’ve had, it’s time to get grilling. Grilling at lunch, just another day for family grilling!
So what are we to do?? G-R-I-L-L

We seasoned and grilled pork liempo, cobs of corn, chilli, eggplant, again my pork BBQ, and grill sausages made for a great lazy afternoon meal. So far this barbecue season we’ve been eating a lot of pork meat, so hubby and I we decided to add seafoods too. Mussels and shrimps.

Of course fresh mix salad not to forget and cooked rice!
It’s so quick and easy to make all of them.

I’m looking forward to more bbq’s, picnics and potlucks this summer! I can’t wait for all the vegan events happening in the next few weeks or more on weekend!



Hardly the grill season began, begins among balcony neighbours again the controversy over smoke and stink. But grill friends need not to let itself be spoiled the desire on the small meat, sausage, fish and vegetables. As long as they do not disturb others seriously in the house or appartments, they can quietly further sizzle.

If the sun shines and the temperatures rise, then one grills. But when roasting the cutlet it often comes to strong smoke development, which does not so friendly to each neighbour specially when you are in a Condo type of appartment.

There are a variety of grillers available for grilling indoors.
Hubs loves to have it with charcoal grill just like he did here with horse mackerel and squid. And that was in our kitchen, I hate it because of the mess.



Professionally Grilling is considered as the healthiest kind of the food preparation. But which means professionally? What is called actually healthy? Which meat is suitable best? And how does a grill party become the successful cause? On the following sides you find to answers to many questions approximately around the grill. As the grill specialist my hubby, we naturally concentrated on meat, sausage and fish, but there are also many interesting prescriptions with butcher set, vegetable and fruits. And it started always at home. Yes at home, inside the house.

So this was the start at home. Hubby tried the inihaw na horse mackerel and for the kids pork cutlet, in which shows down here 😐

Later then Grilling found the way over the ocean also into the European gardens and balcony. Also in Europe one can often state today that the grill property is put for lack of patience or expertise on a cold grill or on a just now ignited grill.

Grilling directly over the hot briquettes and the fat drips on the fire. Thus unnecessarily much smoke develops, either from the burned fat or from the ignition assistance and one gets not the best taste from the grill property. But it goes also differently and better

Grilling in the free one is fast, beautiful and the taste is different, since it brings the natural smoke taste back to the food.

Since at least one million years food is roasted over the fire. After the development of tools approximately two million years ago was controlling the fire the second large break-through for mankind.

In former times the meat was refined on hot stones and since forty thousand years is also cooking usual. Because only the heat made possible the remarkable expansion of the food note. Now meat and many plants could be detoxicated and conserved. Thus a fast increase of the population was possible.