ABOUT, BEEF MEAT, PORK MEAT, POULTRY

NOCHE BUENA 2014

In the morning hubby, our daughter and I we made some shopping for our noche buena and pick up our traditional  fresh christmas tree infront of the church where the kiddos graduated from elementary before,  where they sell this trees.  The custom of the Christmas tree developed in early modern Germany.

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Hubby did his yearly job of decorating it and every year is different. So this is our christmas tree for this year 2014!   He decided to have a small christmas tree this year. CHRISTMAS is an unique time or year. Christmas tree is a prime part of christmas season. One of the more enjoyable parts of Christmas other than opening gifts of course is going out to find the perfect tree and decorating it.

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RACLETTE- a spcial treat not only during festivals or holidays.  We had the Raclette on Christmas Eve. All raclette ingredients can be prepared easily and when the time comes, you can sit comfortably together and spend the whole evening with food. Anyone can fill his raclette dishes according to their taste. We had this raclette grill in the center, as seen in the photo above to it’s frame a heating coil is mounted. Under this spirals space for small pans in which the raclette cheese is melted. We had chicken fillet, beef meat and pork meat. Also different kinds of cheese, button mushrooms or champignon, spring onions. apples, cherry tomatoes, cold cuts and small red radish.  For sauces we got two different sauces with barbecue and garlic sauce. Hubby had it with his steamed rice while kiddos and I with sliced brown bread.  It was fun doing this the whole night long while watching tv 🙂

image_03A present from my daughter a RACLETTE GRILL which we immediately used for our Noche Buena .  Thank you so much my pretty baby girl for this present!

So this was christmas 2014 for us how about yours, hope you have a good one too. Merry Christmas everyone from my family to yours…..

CHECK THESE OUT: Thank you so much!

https://crazyhomecooking.wordpress.com/2014/11/30/every-year-again/

https://crazyhomecooking.wordpress.com/2011/11/27/my-advent-wreath/

https://crazyhomecooking.wordpress.com/2012/12/11/christmas-shopping/

https://crazyhomecooking.wordpress.com/2012/12/26/noche-buena-2012/

https://crazyhomecooking.wordpress.com/2012/12/24/what-is-christmas/

https://crazyhomecooking.wordpress.com/2013/12/01/first-advent-sunday-2013-noytube/

https://crazyhomecooking.wordpress.com/2013/12/26/christmas-pasko-weihnachten/

https://crazyhomecooking.wordpress.com/2012/12/22/marriage-spirituality-holy-family-community/

 

ABOUT, BAKING AND DESSERT, PORK MEAT, PURE VEGGIES

NOCHE BUENA 2012

Noche Buena is the Filipino feast on Christmas Eve. After attending or hearing the traditional Misa de Gallo families gathers and shares meal together varies from Menu which was serve, here our 2012 Noche Buena!

My BROCCOLI CREAM SOUP

My Broccoli Cream Soup with brown bread croutons. I just cut into cubes some of brown bread then rolled in melted butter.
Very nutritious and satisfying, this cream of broccoli soup recipe makes for a quick and easy meal. With fresh boiled broccoli, some coconut milk, milk and whip cream. Its velvety smooth texture, along with a subtly fresh, creamy flavor, will make this pureed soup a favorite with broccoli lovers.

GARLIC-TENDERLOIN with WILD RICE and VEGETABLES

For main course I prepared GARLIC-TENDERLOIN with WILD RICE and VEGATABLES.
Sirloin or tenderloin is the most tender, finest and most expensive piece of meat in cattle. It is a long, fish-shaped piece of meat surrounded by shimmering skin and fat, and consists of the tenderloin pin, the center piece and the sirloin tip. The piece is primarily about English fillets or steaks, also used for all other types of chips, since it is particularly suited for the rapid preparation. The Vetables are composed of Broccoli, Cauliflower, Zucchini, and Carrots. Boiled and rolled a little bit in melted butter and seasoned with “Magic Sarap” from the Philippines. 🙂

PANNA COTTA CARAMEL and BLUEBERRY

And for Dessert I have Panna Cotta Caramel and Panna Cotta Blueberry. I used Agar-Agar from the Philippines instead of Gelatin. Panna cotta is one of the most popular Italian desserts. The classic recipe is made with cream, sugar, vanilla and gelatin. Since I like to avoid gelatin, I tried this recipe once with agar-agar. Here’s the variant panna cotta without gelatin, with which I had success. And for blueberry I added Blueberry Marmalade which I bought from IKEA!

In the future you will know from me a three-course meal blogging, and then calculation of the cost. And the result of many great menu suggestions. From simple “cheap menu” to “gourmet meals”. And now enjoy reading the summary of this which I cooked for my family on Noche Buena. 🙂

YOU NEED…….

YIELDS 4 PERSONS

* 1kg Tenderloin or Sirloin, marinated with finely chopped Garlic, Salt and pepper for one hour
* 1 big pc. Carrot, peeled and sliced
* 1 head Broccoli, half for Broccoli Soup and the other half for side dish
* half a head Cauliflower
* 1pc. Zucchini, medium-sized, peeled and sliced thinly
* some Canola Oil
* Salt and Pepper
* 1 whole head Garlic
* some melted Butter for Vegetables
* 3 tbsps. Whip Cream
* 200ml Coconut Milk
* Vegetables Broth (where the Vegetables boiled)
* some Brown bread, cunt into cubes for Croutons

FOR PANNA COTTA:

* 400g Whip Cream(Sahne)
* 1-2tbsps. Sugar
* some Bourbon-Vanilla
* 1,5g Agar-Agar (alternative: Gelatine)
* 4 tbsps. Blueberry Marmalade

HOW TO…….

FOR PANNA COTTA:

Mix the sugar and the vanilla in a mixing pot. Then slowly heat and simmer for about 10 minutes.
Then add the agar-agar, stir and simmer for another minute.
To avoid lumps in the panna cotta cream mass pour through a sieve into a measuring cup.
The panna cotta best cold overnight in the fridge. Before serving on small plates.