ABOUT, BAKING AND DESSERT, BEEF MEAT, PURE VEGGIES

TONIGHT’S DINNER

Tonight’s dinner I have for you a meat dish, which fits in the summer, in the pan or on the grill. Turkey breast in skewer. Seasond with parika powder, rosemary, salt and pepper and olive oil. Then cooked in the pan with olive oil. Served with a fresh salad, like bell peppers, tomatoes, onions, chopped chive and cucumber it tastes wonderful. In order not to let it dry out, it drips a little oil on top.

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For grill I used to marinate it overnight. Marinades are a must for any grilled food. Marinades add flavor and moisture for the meat. Tasty turkey breasts are rubbed with spices, bathed in a tangy marinade.

Soup Greens with Beef Bones

Fresh soup greens or vegetable soup consists of a bunch 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. As in many recipes I need only small amounts of greens, cleaned and cut the vegetables. Added to beef bones soup. So you can also process large amounts quickly. Then freeze in small containers or plastic sack for reservation if it is in season it’s really cheap. Sometimes it is only 29 cent per bunch or bundle. In Viktor Adler Market by the farmers you could get it for only 1 euro 3 bundles. And always have so quickly the required quantity. So for those who live in the vicinity of Vienna, this could be a good Tip for you!

My GREEN SOUP with POTATOES

Greens can be purchased throughout the year fresh. If you want to use only green soup for seasoning, you can cook for roughly cut it right at the beginning in the broth so that there is an intense flavor. The broth is then poured through a sieve before serving and remove the bouquet garni. If you want to let the greens but as vegetables in the broth, it is cut into small pieces until about 1/2 hour before end of cooking time and added to the broth. Just like what I did here tonight and I also added some small cut of potatoes and spring onions or the so called scallions. Which my daughter loved most!

My Apple Strudel

Picture above served as dessert, our left over from my baked apple strudel last Monday. Maybe you will think we had a very heavy dinner tonight. Which is for a Filipino family is normal. For those who are not use to it that’s another story!

PORK MEAT

TENDERLOIN WITH TARRAGON MUSTARD AND SOUP GREENS

Another adaptation from my favorite TV series titled “Das Perfecte Dinner” (The perfect dinner) brought by german channel here in europe.

Pork is extremely versatile in terms of the cuts and varied cooking preparations. Most of us are used to pork tenderloin or pork chops which are the leaner, quicker-cooking varieties. Today, pork tenderloin is on the menu, my kids love pork tenderloin so much.

YOU NEED…….

* 600g Pork Tenderloin, sliced
* 1 bunch of Soup Greens (Supengrün)
* 2pcs. of onions, medium sized
* 2tbsps. Tarragon Mustard
* some Vegetable Oil or Canola Oil
* Salt and Pepper

HOW TO…….

* Brown tenderloin in vegetable oil then set aside. Add onions until translucent, tarragon mustard and season with salt and pepper. Add return the meat cover for 8 minutes wit low heat.

* The soup greens saute in butter season with salt and pepper, add alittle bit of water good enough to cook it.

* Serve with hot rice and soup greens. Enjoy:-)