SHOPPING, TRAVEL AND MORE

🇮🇹DESIGNER OUTLET BARBERINO ITALY AND A SHORT VISIT TO PISA TOWER 2021

👩‍🍳The designer outlet at Barberino, Italy with hubby and a short visit to Pisa Tower, Sinopie Museum and Pisa Baptistery in Italy 🇮🇹 For hubby it was his first time to be here. He was so excited to see all the corners. Discovering what is special about Pisa, well known all over the world because of its leaning tower. I love the historic churches and the medieval paalces also the various bridges across the Arno.

LIFESTYLE, TRAVEL AND MORE

🇮🇹ITALY-TUSCANY-CINQUE TERRE FOODIE AND TRAVEL FUSION

👩‍🍳Cinque Terre the five picturesque villages on the Ligurian Riviera. Eating out in Cinque Terre. Italy is known worldwide for its cuisine, especially pizza. In addition to pizza, there are also many other delicacies based on vegetables, with seafood and pasta! Italy still has strong regional traditions, both in terms of language and cuisine. This is the only place where you can taste the Ligurian dishes in their original way! The secret of the special taste of the local cuisine is the spicy sauces, the basis of which are the plants growing in the Cinque Terre such as basil and olive trees, from which the famous olive oil comes.

PASTA AND PIZZA

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.

Linguine in palabok sauce

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…….

POULTRY

🇪🇺ROMANESCO-CHICKEN SOUP 🥣

What is this all about? Actually this was yesterday’s soup. You know that, Sunday is soup day in my kitchen. Since I made fusilli con polpettine yesterday for my niece and daughter I wasn’t able to upload this recipe. Romanesco taste more intense than cauliflower. Green and healthy, it is very low in calorie and contains a lot of vitamin C, folic acid, provitamins A and niacin. The latter is important for protein and fat metabolism.

Romanesco Chicken Soup

YOU NEED…….

2pcs Chicken thighs

1pc Zucchini or Courgette

1pc Romanesco Broccoli

1pc Romanesco Cauliflower

3pcs small Carrots

50g Leek

1pc Green Bell Pepper

1pc Red Onion

2tbsp Olive oil

some Salt

half a Liter Chicken broth

HOW TO…….

FOOD

🇮🇹FUSILLI con POLPETTINE (Fusilli Pasta with Tiny Meatballs)

Now cooking just like in Italy, but not exactly it is iCookiTravel‘s recipe and you are in my world. Using full grain-Spelt pasta, Spirelle or spiral noodles are often called in German and homemade tiny beef meatballs. This recipe yields for four persons. Please don’t forget to subscribe to my YouTube channel, thank you for visiting here you can also leave some lines at comment box I want to hear from you too.

Fusilli con Polpettine

YOU NEED…….

500g Full grain-Spelt

1pc Onion

1pc Carrot

1pc Zucchini or Courgette

2tbsp dried Basil leaves

some Water

390g peeled Tomatoes, chopped

1tbsp Beef broth powder

1tbsp Coriander powder

200g Cheese of your preference

2tbsp Coconut oil

Some Salt and Pepper

FOR MEATBALLS:

500g minced Beef

2tbsp chopped Chive

1pc Egg

some Salt and Pepper

2tbsp Tapioca flour

2tbsp Coconut oil to brown meatballs

HOW TO…….

TRAVEL, TRAVEL AND MORE

🇮🇹TRAVEL DIARY 📔EP1 ITALY NAPLES,CINQUE TERRE and PISA TOWER

Naples, Napoli, Neapel, Napolitana, I don’t know how you call it is the third largest Municipality in Italy.  They said public health conditions in the city were poor.  We are so blessed what we have here in Vienna.  And was the most bomed city in Italy during world war 2.  Jesus Christ! Sorry for this review.😏

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Piazza del Plebiscito (picture above) is the main city square.  For me was not that exciting scenery, eventhough I’m that type who has big interest with culture, history and museums what Nations matter.  It is a comparison of just like an abandoned place or a dead society.  I could not feel what ever excitement or interesting topics or area which derives the so called what nations matter.  Maybe was not enough time to get know the place, but I tell you frankly, I don’t have any plan at all to comeback not even for a short period of time.  This was only a part what we have seen, there’s a lot more about the place.   The square is good used for open-air concerts.  It is really huge enough to accommodate concert-goers. With my cousin Gigi and her son, during their one month vacation here in europe.

Here glimpse of Cinque Terre, Pisa Tower, Sinopie Museum, and Pisa Baptistory in 🇮🇹Italy with my daughter Diana-Grace. One among our travel diary together. Eat well, travel often folks!🤗 See the world 🌍🌎🌏

ABOUT, PASTA AND PIZZA

🇦🇹VALENTINE’S DAY IN MY KITCHEN

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Cauliflower – iCookiTravel

Cauliflower can be eaten raw or cooked, is easily digestible and rich in vitamin C and various minerals. They said Cauliflower can improve learning and memory. Let me see if it is true with my age. LOL 😀

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Cauliflower et Pasta – iCookiTravel

Today’s brunch recipe the first time I’m trying it in my kitchen without tomatoe paste and tomatoe sauce. Just the cocktail tomatoes and herbs but with chopped smoked ham.

YOU NEED…….

YIELDS 4 PERSONS

* 500g Spaghetti
* 1 head Cauliflower
* 12pcs. Cocktail tomatoes
* 250g Smoked Ham, chopped
* 1pc. Onion
* some Olive oil
* some Oregano and chopped Parsley
* Salt and Pepper to taste

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COOKING on VALENTINES DAY! 2016 – iCookitravel

HOW TO…….

** Cauliflower cut into small florets, washed and then boiled in salted water until sof then, allowed to cool, set aside.

** Spaghetti cooked according to package directions until al dente. Meanwhile, peel the onion and chop finely, and wash the tomatoes and cut into half.

** Heat a pan add olive oil, chopped onion, smoked ham, tomatoes, herbs (oregano), chopped parsley, and season with salt and pepper.

** Add some water from boiled cauliflower just enough to cooked everything then stir in the spaghetti with gouda cheese or parmesan cheese. Here I used cubes gouda cheese. GUTEN APPETIT! ❤

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TULIPS – iCookiTravel

God’s Valentine gift of L ❤ VE to us, sweet salvation and instruction, good and true love our friends and enemies. And love our savior too. Sending my best wishes and LOVE to all of you. Happy Valentines Day everyone! ❤ ❤ ❤

CHECK THIS OUT TOO:

https://crazyhomecooking.wordpress.com/2011/12/30/cooking-spaghetti/

NOODLES, PASTA AND PIZZA

BAVETTE WITH PALABOK SAUCE

Barilla Bavette are an imaginative version of spaghetti, but unlike them they are flat with a slight curvature. Among the long formats of pasta made from durum wheat semolina Bavette are therefore particularly suitable for the flavor development of sauces. For the sauce can be captured from the vault, which then reproduces the palate the full diversity of taste.
Bavette stay with lighter and delicate sauces always al dente.

BAVETTE WITH PALABOK SAUCE

This was served for brunch at home. And for afters fresh strawberries as you could see on picture above 😉
Until the mid of fifties, a distinction between pasta from Naples and pasta from Genoa, the major port city in northern Italy. Naples is generally associated with spaghetti, pasta of the most famous places in conjunction. The cradle of Bavette, however, was Genoa.
As the leading Italian manufacturer Barilla has made known the Bavette with their regional origin also. Today, these places Pasta is popular throughout Italy and around the world, because they flawlessly with all vegetables and fish sauces and all traditional preparations of Mediterranean cuisine.

YOU NEED…….

THIS SERVES 4-6 PERSONS

* 500g Bavette
* 250g Seafood (Meeresfrüchte/ Shrimps, small squid, small mussels, and small clams)
* Canola Oil
* Spring Onions for garnishing
* 6 cloves Garlic, peeled and minced
* 1 pc. Onions, chopped
* 6 eggs, hard-boiled peeled and sliced
* 1/2 cup flaked Tinapa
* 1/2 cup pounded Chicharon
* Patis to taste (Fish Sauce)
* For the sauce to save time you can also use the one from Mama Sita’s (2 pouch) or Make your own Sauce with shrimps and 4 cups chicken broth and 2 cups shrimps juice from pounded shrimp shell!

HOW TO…….

* Cooked Bavette according to package instruction or al dente.

* For toppings: Heat a pan, pour some Canola Oil. Saute onion, garlic, and seafood. Pour in chicken broth/ shrimps juice and bring to boil. Patis to taste. If done mix the sauce with Bavette. To served arrange Bavette in a platter, topped with sauted seafood, fish or tinapa flaked, sliced eggs, chicharon, spring onions and with 1 tablespoon fried garlic. For etra fine taste, with sliced lemon or kalamansi. Enjoy!

PURE VEGGIES

CRUNCHY POWERFOOD – CARROTS

This is a very unusual situation which happenned to me often!
I belong to those type of person who loves to GIVE than to RECIEVE 🙂
A colleague of mine from work, she asked me to get her two bottles of Soy Sauce. Because she wants to try my Recipe for “Sotanghon Guisado” (Sauteed Glass Noodles) with chicken breast and shrimps. I brought it twice for dinner during our break time and they loved it. At home seems to be everybody wants to try it. In return she gave me I think it’s more than a kilo of carrots from her garden. Was that much so I cooked carrots cream soup and honey-glazed carrots as side dish to my chicken tikka masala. See Entry down here:
(https://crazyhomecooking.wordpress.com/2013/11/16/my-chicken-tikka-masala/)

HONEY-GLAZED CARROTS

So this was MY HONEY-GLAZED CARROTS side dish!

YOU NEED…….

FOR HONEY-GLAZED CARROTS:
* 6 pcs. Carrots medium sized, washed, peeled and cut into four parts
* 4 tbsp. Olive oil
* 2 tbsp. Honey
* chopped Parsley
* some water
* Salt to taste

HOW TO…….

* Heat a pan, add olive oil and carrots. Stir in two tablespoon of honey and pour in about 1/4 cup of water. Let it simmer until it dries. Add salt to taste and chopped parsley. Serve 😉

The crunchy powerfood, improve vision-good for the eyes remembering may late “Nanay” (mother) as what she’s always telling me during my chilhood, eat more often carrots. And most of all you get Vitamin A. It help slows down the aging of cells, so it’s also Anti aging what I need most at this time lol… 😛

My CARROT SOUP

I added a bundle of SOUP GREENS—Fresh greens or vegetable soup consists of a bundle of different vegetables that are used to flavor dishes. It usually consists of 1-2 carrots, half a leek, a small piece of celery or celery green and a few branches of parsley or a piece of parsley root.
Carrots, washed but not peeled. Because of dietary fiber which is good for diabetic like me. And also chili powder which is optional. Chili is good for enterohepatic circulation.
Fresh, crisp and so healthy. Carrots come in every season at the plate. Especially good they taste us as creamy soup with whipped cream or can be cooked with coconut milk, a vegan version. Here I used a hand blender or mixer until frothy, was really good. Served with sliced bread 😉

YOU NEED…….

INGREDIENTS For CARROT SOUP

FOR CARROT SOUP:
* 1 bundle of Soup Greens
* Carrots, washed but not peeled
* chopped Parsley
* Olive Oil
* Vegeta
* chopped Garlic
* 2 pcs. Onions, peeled and chopped
* Italian Herbs
* 2 pcs. Potatoes, peeled and cut into cubes
* Creme Fine
* some Salt
* Water or soup stock (preferably Vegetable Soup stock)
* chili powder (optional)

HOW TO …….

SEAFOODS AND VEGETABLES

FRIED BREAM IN PEELED TOMATOE SAUCE

Fried bream with a wonderfully aromatic sauce – the tastes of Italian and makes holiday memories. Lunch for 3 persons, 2 kids and I at home. Brasse (bream) in peeled tomatoes, leek, parsley and Bell Peppers!

Brasse (bream) in peeled tomatoes, leek, parsley and Bell Peppers!

YOU NEED…….

* 2 pcs. Bream, cleaned
* 1 stalk Leek
* 5 pcs. Tomatoes, peeled (in can)
* Parsley, chopped
* 2pcs, Bell Peppers, green and yellow
* some Olive oil
* Salt and Pepper
* some Oil for frying Bream
* 1 Onion

HOW TO…….

* The bream inside and cold rinse and pat dry. Salt and pepper. On both sides of three 1 cm deep diagonal cut. In a pan, heat the oil fry the bream each side in brown. Transfer to a plate and keep warm.

* Saute onion, bell peppers, leek and tomatoes. Add some fish broth or water and season with salt and pepper. Let it boil then add the bream. Cover, lower the heat for about 8 minutes cook gently. Before serving add chopped parsley and serve with rice. Guten Appetit!