POULTRY

🇪🇺TURKEY PATTIES and MASHED POTATO

The turkey patties are somewhat healthier alternative. Try this recipe, your children for sure will love it. Served with freshly cooked mashed potatoes and beetroot salad. Everyday trying to varied my meal prepping for family.

Turkey patties and mashed potato

YOU NEED…….

Yields for four persons

800g minced or ground Turkey meat

1pc big red Onion

4tbsp Bred crumbs

2tsp Marjoram

2tbsp Mustard

2pcs Eggs

some Salt and Pepper

HOW TO…….

BEEF MEAT

🇪🇺JUICY BEEF HIP-STEAK with MASHED POTATO and VEGETABLE

Yes! Juicy beef hip steak. Sometimes it has to be a steak! Deliciously spiced and accompanied with balanced side dishes. Today I served a meal to spoiled my family.

Juicy beef hip-steak

YOU NEED…….

150g Bush Beans

2pcs Carrots

600g Potatoes

1pc Chayote or Sayote

250g Beef Hip-steak

some dried Rosemary

125ml Milk

Salt and Pepper

1 bottle of Cream for cooking or butter

HOW TO…….

PASTA AND PIZZA, PURE VEGGIES

TROTTOLE al POMODORE e SPINACI

Original Italian pasta made ​​from durum wheat semolina with tomato and spinach!
Dinner tonight, while 20% fbying (facebook), 80% cooking our dinner. After a very long Saturday at last I’m back in my kitchen 😛

Trottole al Pomodoro e Spinaci

Alex, my bff Dana’s daughter and Diana-Grace, my daghter’s dinner tonight!

YOU NEED…….

* 500g Pasta
* 150g Ground Meat
* 400g Tomatoes, whole and peeled
* 1 Red Onion, big, peeled and chopped
* 1 whole Garlic, peeled and chopped
* 2oo ml Red wine
* 1 tbsp. Butter
* 2 tbsp. Olive Oil
* 1 tbsp. Italian Herbs
1 tsp. Chili flakes
* 1 tsbp. Paprika Powder
* 3 tbsp. Ketchup
* some Salt and Pepper
* some Grana Padano, cheese/ grind

HOW TO…….

* Cook Pasta according to package instructions or “al dente”.
* Brown ground meat in olive oil. Then add chopped onion and garlic.
* Afterwards add paprika powder, tomatoes, italian herbs, chili flakes, ketchup and red wine. Let it simmer for 5 to 8 minutes.
* Adjust seasoning if necessary with salt and pepper. Served with Grana Padano on top 😉

BAKING AND DESSERT, PORK MEAT

My CHICKEN STEW and APPLE POCKET in TURBO BROILER

My son Ronald’s late lunch today about 3 o’ clock in the afternoon. And it’s all about our Sunday food stuff. I got up around 12 noontime, ja it’s Sunday rest for me!
Tomorrow is another day, a new start for me not only the week because it’s Monday but also for a new job.

FISH FINGERS and MASHED POTATOES with HOT PICKLED CUCUMBER

I just fried without oil these fish fingers and made some mashed potatoes with pickled but hot spiced cucumber from bottle. I got it from Merkurmarkt was on sale for a try!

CHICKEN STEW with CURRY and THYME

And for dinner I cooked chicken stew with curry and thyme and apple pocket for dessert.

My APPLE POCKET

FOR APPLE POCKET I did used finished dumplings and rolled the sliced apples in melted butter added with brown sugar and cinnamon before wrapping in finished dough. Baked in my Turbo Broiler. Gee! no complain, we are all satisfied 😉

YOU NEED…….

* 4 pcs. Chicken Leg
* some fresh Thyme
* 4 cloves Garlic, chopped
* 1 Onion
* 1 pc. Carrot
* some Leek
* 1 pc. Zucchini
* 1 big sized Potatoe
* some Chilli Flakes
* 2 tbsps. Curry powder
* some Olive Oil
* 200 ml Coconut Milk
* Salt and Pepper
* some Water or Chicken broth

HOW TO…….

PORK MEAT

LENGUA IN MUSHROOMS SAUCE WITH MASHED POTATOES

It is not easy for me with two kids who was born here in europe in which the kitchen offers a large selection of different foods…Asian, European and Philippine. Specially when it comes to cooking of giblets or innards from beef and pig meat not only from poultry, they are not use to it. This is my version and at least the kids tried it.

TO BOIL LENGUA:
* 1 kg Lengua or 4 to 5 pcs.
* 2 carrots
* some pepper corn
* 1 onion
* some onion leaves
* 2 tbsps. vinegar
* half a head garlic, peeled and crushed
* some water

TO SAUTE LENGUA:
* 1/4 cup or 2 tbsps. of margarine or butter (I used margarine)
* 1 onion chopped
* 500 to 1 kg fresh mushrooms
* salt and pepper

FOR SAUCE:
* Lengua broth
* 2 packs Maggi Gourmet Sauce
* a handful chopped parsley, fresh or frozen
* salt and pepper
Rama cream culinesse or milk

FOR MASHED POTATOES:
* 1 kg boiled and peeled potatoes
* some potatoe broth
* 1 cup milk
* salt and pepper
* some margarine or butter ( I used margarine)
* browned onion rings for garnishing

HOW TO…….

PART1

PART2

ABOUT, PORK MEAT

TODAY’s QUICK LUNCH AND YESTERDAY’s DINNER

It’s time for a little midday magic! Forget that same-old lunch I keep serving and try something new. My recipes make it easy with hundreds of fast, fresh and tasty lunches the whole family will love. Today I’m alone with my 2kids. Coming back home from University of Technology the 2 kids were so hungry, no wonder because they don’t have breakfast today.

I just boiled cured boston butt in salted water until tender. Then sliced it. Served with mashed potatoes and sliced pickled cucumber from glass which I got from Supermarket. Boston butt is a cut of pork that comes from the upper part of the shoulder from the front leg. For mashed potatoes recipe check old entry.

Using Maggi Gourmet product for my sauce that makes it so juicy and tasty. Simply add 1 pouch of this to 3/8 Liter of hot water and stir constantly while cooking/ medium heat/ don’t cover for 2 minutes. Then pour over sliced boston butt, so that was today’s lunch!

While this one above was yesterday’s dinner. Pan-fried pork belly with pickled cabbage and cucumber of course with rice too. We are Pinoy remember…wink!

Most people had been conditioned to think that cooking food without oil doesn’t taste good. In reality, food cooked without oil can taste just as good or even better. In fact, many five star or high class restaurants cook their food with little or no oil.
Use water instead of oil to cook your food. Cook at lower temperatures to prevent the water from evaporating too quickly, this will also prevent the food from sticking to the pan. Using a non-stick pan will also help prevent stickiness.

As you could see, I pan-fried the pork belly without any oil. I just add a little liquid. You won’t get the crispy browning as you would with fat in the pan. One way to deal with it is to use non stick pan. The water cooks away and then the tiny bit of oil from itself (pork belly) brown the food.

I don’t invest a lot in teflon pans because, no matter how careful you are, the surface develops tiny scratches. I find that my better cookware (caphalon stainless steel) doesn’t stick as long as you get the pan hot enough. But for things like eggs, I have a couple of inexpensive Teffal teflon pans. When the non stick surface wears out, I replace them.

It pays to invest in a few silicon spatulas for stirring or wooden spoon. They are easier on the surface than wooden or plastic spoons. In this way you are cuting the high calories you could get from oil, and butter and with the calories wasted on fat in a pan because butter and oil can be so high.