My Tuesday’s #breakybowl🍛 fried brown rice 🍚 with meatloaf, beaten egg 🍳 sliced tomatoe 🍅 and pepper 🌶😋👍
All from scratch (leftover) fried rice was cooked with onion, tomatoe 🍅 and meatloaf seasoned with salt. Happy 😊 Tuesday everyone, Guten Appetit!🤗
From the farm – tomatoe plantation at Frauenkirchen in Burgenland, Austria direct to my Kiotchen. 😉 Our Saturday afternoon bonding in the farm with hubby and our daughter!
The mild climate at Lake Neusiedl, the largest steppe lake in Central Europe, is ideal for tomatoes: With 300 days of the year the sun shines. With unconventional methods the plants never pours and does not bind to it brings the flavors of the delicious old tomato varieties to their best advatage.
Immediately after harvest the tomatoes to Sugos, jams or chutneys are further processed, can be bought on the farm and in selected delis. From July to September leads daily enthusiasts with its fields.
The fastest way of preserving them over winter at home, bring water into boil for about 4.3 liters in a pot. Once it boils put the whole tomatoes. Note: nothing to be cut or remove, for about 1 minute, then take out with a spoon and put in a bowl with cold water. Then the tomatoes are no longer hot and the Pelle or skin dissolves or remove easily. Packed it proportionally and freeze it. Take it away from me Folks! 😉
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 😛
Alex, my bff Dana’s daughter and Diana-Grace, my daghter’s dinner tonight!
* 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
* 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 😉
Sili at kamatis, napapanahon ngayong taglamig, siguro mga huling anihan na, mura ang kilo kaya minsan ay aking niluluto na katapat ng fried fish or meat. Ito ay hindi lamang kapares kundi nakakapagbigay gana sa pagkaing walang sabaw. Simple at madaling lutuin, kailangan lang ng anchovy sauce o bagoong balayan, kaunting mantika, luya at sibuyas. Igigisa lahat at titimplahan ng anchovy sauce o bagoong balayan at lalagyan ng kaunting tubig na tama lang makaluto sa sili at kamatis. Masarap na kasamang pang ulam ng fried fish o di kaya ay fried cutlet 😀
Yong siling haba ay hindi maanghang lalo na yong pula na mataba. Kung gusto ng maanghang ay may roon din. Pero mas gusto namin ang hindi maanghang. Maari ring gawing ensalada. Para sa grill meat o inihaw na isda. Sa panahon ng tag-init ng araw sa araw-araw na panahon ay panahon din ng pag-grill o ihaw-ihaw. Masarap ding kapares ng inihaw na isda o karne ang ensaladang sili at kamatis.
Ito namang maliit na sili na mapula na tawag sa Pilipinas ay “siling labuyo”, aking inilalagay sa suka na may halong nabalatan na bawang at luya. Magandang sawsawan ng inihaw o di kaya ay napritong isda o karne. Kapag napapanahon ay murang-mura ang kilo ng mga ito.
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