Crazyhomecooking, Travel and More...

PENTECOST (MONDAY)

Dolly — Mon, 28 May 2012 11:36:25 +0000

Today is holiday in Austria, Christian holiday the Pentecost! a Christian liturgical year commemorating the descent of the Holy Spirit upon the remaining eleven Apostles of Christ. Pentecost is celebrated seven weeks, 50 days after Easter Sunday.

Among Christians, Pentecost commemorates the descent of the Holy Spirit upon the Twelve apostles and other followers of Jesus as described in the Acts of the Apostles 2:1-31.[2] For this reason, Pentecost is sometimes described as the “Birthday of the Church.” And the end of the season of Easter.

Hence, it is holiday everybody got up late except hubby who has begun his work early in the morning at 6 am.
The best time to sleep longer during holidays. My kids and I loves it most then we had brunch, breakfast and lunch in one:)

I just fried the left over rice from lunch yesterday with scrambled egg, green peas, carrots, garlic and spring onions then made a down-sized burger for viand. Of course with coffee and tea with milk for me, made our brunch special as that on this Pentecost Monday at home:-)

Ascension and Pentecost remind us that we are part of a continuing story that did not end with Christ’s resurrection, and by celebrating at home, we connect our lives, churches and stories with the narrative of the church. It is traditional in many churches to wear red on Pentecost. It is a feast day.

OLD VIENNESE STOCK POT (SOUP)

Dolly — Tue, 08 May 2012 07:49:19 +0000

Who knows the history of the Viennese kitchen, which known that cooked beef in Vienna almost enjoys a cult status. In traditional kitchens of the capital of the once glossful Danube monarchy there today still gives it up to fifteen different sorts of cooked beef, is once twenty-four. So it is also the soup, the Essenz of cooked meat, which is not admired here like anywhere else. The yard kitchen of the Viennese monarchs was well-known for their soups. In enormous pots they met whole prevailing arene of the cross section by the Central European small animal and utilizable animal fauna, in order to prepare for the yard state the first-class pleasure of the soup. We will more modestly give ourselves, but on the knowledge around the quite high art of the soup preparation will fall back.

Soups are the ultimate comfort food. The love to this soup took me years to discover the variations on how to cook it easier. Using fresh produce, vegetables, herbs and spices for flavour, even rich and creamy soups can be made healthier while retaining their great taste. These soups are delicious and easy to prepare!
I love it with more soup greens in it and noodles. But for my family I have to add more beef. Picture above was the one serve from Brandauer, our favorite tavern here in Vienna.
Clear instructions and special sections of Helpful and Healthful Tips make this soup perfect for novice cooks or anybody looking for healthy and simple meals. This was my dinner last night.
Recipe is a classical under the soups and again and again really gladly eaten.

YOU NEED…….

YIELDS 4 PERSONS
* 500g Beef leg with beef bones
* 150g Yellow Turnips
* 150g Carrots
* 2 3/4 Liter Soups stock (beef)
* 1 pinch Nutmeg
* 1 pinch Pepper
* 1 pinch Salt
* 1 bunch Chive, chopped
* 150g Celery
* 50g Noodles

HOW TO…….

** Meat cut into approximately 2 cm large pieces. Vegetables peel and cut into approximately 1/2 cm thick.

** Soup, meat and vegetables with moderate heat cook for 30 minutes or until meat is done.

** Add noodles cook for about 5 minutes. Then season with salt, pepper and nutmeg. Topped with chopped chives.

THE WEDDING

Dolly — Sun, 06 May 2012 11:15:38 +0000

Yesterday was the church wedding day one of the couple from (MS-HFC) Marriage Spirituality Holy Family Community, brother Ed and sister Lyn. We are all invited. And as a member of MS CHOIR too. Took place at Maria Himmelfahrt Kirche (church) at 22nd District of Vienna Hirschtettner. I was with my daughter, Diana-Grace together on the wedding at the church then hubby followed us at the reception, because he had to work until 6 pm.

Was a great afternoon for all of us, the dessert harmony in green color which was the motif. Biko with Jack fruit (Coconut-Glutinous rice), Brazo de Mercedes and Buko Pandan (no picture above).

The fruits which refresh everyone on the sunny afternon!
Everybody has probably tasted this refreshing watermelon, right? … a fleshy, plump fruit with lots of water content and is good for a hot summer afternoon, kiwi, oranges and grapes.

Finally the late lunch but early dinner for us (daughter and I). Something with beef meat, pancit, lumpiang shanghai, and of course a little bit of rice:-)

The MS (Marriage Spirituality) Choir who sung and serenade the newly wed!
The wedding was ended by an amazing party from all ages, dance, dance, dance…

EKAZENT SIMMERING

Dolly — Fri, 04 May 2012 05:54:06 +0000

Vienna, Simmering is a quarter of Vienna and the 11. Municipality district. It lies in the southeast of the city and covers the former suburbs Simmering and Kaiserebersdorf as well as since 1955 also the former fishing village. During Simmering 1860 were agriculturally shaped set thereafter a rapid, big-city sheeting a those 1892 also to the incorporation of Simmering and Kaiserebersdorf finally led. First unobstructed and today industrial companies and market gardens remained accommodating width of parts of the district Simmeringer Haide. In Kaiserebersdorf developed in two thrusts, late 1960er to center of the 1970er as well as since midle of the 1990er large complexes of residential buildings specially in the start times the character of satellite cities had.

EKAZENT is one of shopping center along Simmeringer main street, Here we had our lunch my son and I last Wenesday after a half-day shopping. Picture above was my lunch, different breaded vegetables like zucchini (courgette), bell peppers, onions, tomatoes and green beans with chilli sauce. I got spring rolls also. Then I tried this green beans with tomatoes and eggs was a little bit hot and serve with rice.

The only shopping street in Simmering is the Simmeringer main street for instance within the range between U3 station Zippererstraße and U3 station Simmering, however is here primarily business of the daily need. Altogether 3 medium sized shopping centres lie in Simmering.

STRANDCAFE

Dolly — Thu, 03 May 2012 07:16:27 +0000

The total relaxation at the old Danube whether with sunshine, candle light or starlit sky, with a heartful meal in the beach cafe! Gladly they arrange weddings, birthday celebrations, baptism, firm anniversaries, Christmas celebrations etc. for you!

After a whole day retreat seminar: COME ALIVE in PFARRE HERZ JESUS (Parish of the Heart of Jesus) in 1210 Vienna, Tollergasse 9. We decided to have our dinner at Strandcafe in 22nd District of Vienna.

Of course same as usual the family’s fave…Spareribs, and I got my grilled mackerel with rice.
hehehe…I LOVE the TERM which Father Larry Tan used…”SIKSIK”, I remember what he told us during the seminar, “eh di mamaluktot kung maigsi ang kumot”…tOINKZ! —Here we really make “siksik para magkasya sa maliit na place, farang SARDINES but everybody was so happy with him and with father Ron:)

The Menucard, where you can find the food they serve and drinks. Like soup, for vegetarian, from pork, beef and chicken meat, grill speciality, fish, delicacy, side dishes or side orders, cheese, salads, sweets, and baked goods. We really enjoyed that dinner!

FRANKFURTER (FRANKFORTER SAUSAGE)-BELL PEPPERS GOULASH

Dolly — Tue, 17 Apr 2012 13:04:51 +0000

Who does not think with Goulash automatically of Hungary? Nevertheless is the Hungarian Goulash is the forefather or origin of all Goulash speciality. But Goulash is not equal to Goulash. And in addition for such a long time no more that Goulash must be absolutely cooked after the standard recipe and with beef. Goulash is more fierily meat-pots, the straight at the colder season on the table comes and by its sharp ingredients the mind warmed up, when outside becomes colder. The fine speciality was often copied and adapted to the international kitchen. The Hungarian Goulash is nevertheless the original Goulash. But for some sensitive palates we have the Hungarian Goulash somewhat moderately composed. I kidnap you on a journey into far of countries and show to you which variety of Goulasch is possible. Particularly by differences by adding like Paprika, Chilli or potatoes gets a Goulash its personal note. Do you know that one can become through simple Goulash adding from Chilli sauce to an exotic benefit? Because finally the meal is already a benefit! Have fun and hope that your suitable Goulash recipe soon to be find.

So this was kids lunch yesterday!
Goulash dish are hearty and contentful, can be completely differently prepared – depending upon origin of the prescription or recipe, the tradition or family excessive quantity -. With a dainty and flavourful salad as supplement or side dish can be serve. I serve it with brown bread no salad that completes the meal.

In modern households the time, also during the week, is often missing complicated and extravagant meals to cook. But therefore nobody must do without healthy and dainty meal, because there are numerous finished products and powders, which make a cooking substantially simpler and faster. Just like the 1 Pouch of Knorr Sausage Goulash Basis whic I used here. And 500g Frankforters (Frankfurter), 3 pcs. of Bell Peppers (different colors such as red, green and yellow), and Mazola Oil or any vegetable Oil you have.

Sliced Frankforters (Frankfurter) and brown in some hot oil. Like Mazola Oil or any vegetable oil you have.

Pour with 1/4 liter or 250ml cold water. Stir in 1 pouch of Knorr Basis for about 5 minutes continue stirring under low heat until done. And that’s it:D

DADA’S BREADED SCALOPE AND MIX SALAD

Dolly — Mon, 16 Apr 2012 14:29:34 +0000

Wiener Schnitzel German, meaning Viennese cutlet is a traditional Viennese dish, consisting of a thin slice of veal coated in breadcrumbs and fried. Possibly originating in Milan, Northern Italy as cotoletta alla milanese, the recipe may have appeared in Vienna during the 15th or 16th century. According to another theory, it was introduced by Field Marshal Radetzky who spent much of his life in Milan in 1857. The term “Wiener Schnitzel” itself dates to at least 1862 while the Austrian ruled Milan right since the end of the Napoleonic age.

This was kids dinner last Friday evening, Jessica’s first night with us. With mix salad: cucumber, red radish, tomatoes, onion, lettuce, and bell peppers.
Dressing: balsamic vinegar, salt, pepper, and olive oil.

Give your kids what they want to eat–yummy recipes that will have them running to the dinner table! Just like what my hubby always did for our 2 kids. Teaching kids to eat healthy foods at a young age will help them develop healthy eating patterns for life. Friendly recipes will help your kids learn to love whole grains most kids should be eating at least 3 times a day. We think your whole family will love them!

NEIGHBOURS AND BALCONY CRICKETS

Dolly — Sun, 15 Apr 2012 14:25:30 +0000

Hardly the grill season began, begins among balcony neighbours again the controversy over smoke and stink. But grill friends need not to let itself be spoiled the desire on the small meat, sausage, fish and vegetables. As long as they do not disturb others seriously in the house or appartments, they can quietly further sizzle.

If the sun shines and the temperatures rise, then one grills. But when roasting the cutlet it often comes to strong smoke development, which does not so friendly to each neighbour specially when you are in a Condo type of appartment.

There are a variety of grillers available for grilling indoors.
Hubs loves to have it with charcoal grill just like he did here with horse mackerel and squid. And that was in our kitchen, I hate it because of the mess.

KIDS LUNCH

Dolly — Sat, 14 Apr 2012 16:17:35 +0000

Jessica, my daughters bff visit us and she will stay until Sunday here in Vienna. She came to Vienna since last Monday with her schoolmates and teachers. Roni (my son) picked her up yeterday at Westbahnhof.

The first hours with us, we had our lunch at Vapiano 6 at Mariahilferstraße, with Ming (Didi’s classmate), Riyadh (my doggie) and my 2 kids. Then my bff Mercy came later and Becky (Didi’s classmate).

This was my lunch then, Linguine with Pomodoro E Rucola.
My favorite among pasta sortiment. With chilli, garlic, oliven oil, rucola ( Rucola, urgula, rocket, or rocket salad) tomatoe sauce, and parmesan cheese.

The bff, Jessica et Didi-Grace. This was written by Jessica about their photo;
I QOUTE: “Friendship isn’t about seeing each other everyday. It’s about when you do see each other nothing ever changes ♥.”
Indeed! really true:D

Buston butt with herbs cream sauce and zucchini mix veggies, was today’s lunch at home.

I simply seasoned with salt and pepper, then brown it in 2 tbsps. hot oil on both sides briefly. Meat set aside, with 3/8 liter water pour in, add 1 pouch of Knorr Basis Herbs Cream for Scalope contents stir in and let it boil.

Once it boils add meat cover and cook over medium heat until the meat is tender (for about 20 to 30 minutes).

Picture up here is the Knorr Basis whic I used for the sauce.

Then for side dish (veggies) I just mix zucchini (courgette), soup greens (suppen grün/ carrot, celery, parsley, and leek), and scallions (spring onions). Seasoned with salt and pepper. Added a little bit of water just good enough to cook all the vegetables and before it is completely done I added 2 tbsp of melted butter and that’s was their lunch:)

I think the kids had wonderful time together with each other.

EASTER MONDAY

Dolly — Sat, 14 Apr 2012 09:12:24 +0000

Bonding on Easter Monday with NOYTUBE BFF Dana together with our Kids:)
European countries celebrate Easter and Easter Monday as public holidays. In several countries in Europe Holy Week and the week after Easter is a student and school holidays. Since her 2 kids just came back from Germany after easter vacation we decided to have a half-day bike with our kids at Praterallee.

Really we all had great time together with our kids and the weather was so friendly. Everyone enjoyed biking.

Then we decided to have our late lunch-early dinner at T.G.I.F. (Thanks Gos It’s Friday)http://www.tgifridays.at/

This was my son’s dinner–Balsamic Glazed Chicken Caesar

Balsamic-marinated chicken breast fire-grilled and drizzled with balsamic glaze. Served with chopped romaine tossed in Caesar Vinaigrette with shaved Parmesan, crunchy croutons and fresh grape tomatoes.
— at T.G.I. Fridays.

…and Roni’s Cheese Burger
— at T.G.I. Fridays.

My Dinner<<< Jack Daniel’s® Ribs

A full rack of seasoned baby back pork ribs is slow-cooked in-house, then fire-grilled till fall-off-the-bone tender and basted in Jack Daniel’s® glaze. Served with crispy seasoned fries and ginger-lime slaw.
— at T.G.I. Fridays.

BFF Dana’s Chicken Quesadilla
They came with caramelized onions, peppers and cheese and are served with avocado ranch dressing and pico de gallo chile. The chesse is great!

Daniel’s tower also an art of chicken quesadillas with avocado ranch dressing.

My son tried also the Pecan-Crusted Chicken Salad

Warm and crispy pecan-crusted chicken served on a bed of chopped romaine lettuce and mixed greens tossed in Balsamic Vinaigrette dressing with dried cranberries, Mandarin oranges, sweetened pecans, celery and crumbled bleu cheese.
— at T.G.I. Fridays.

WE ENJOYED THE FRESH FLAVORS OF MEXICO
The Mexican kitchen is a celebration for the palate. The combination of briefly roasted meat, fresh vegetable and spicy sauces wrapped into thin flat bread or pita from wheat (Tortillas) or (Tacos) already began its triumphant advance years ago outside from Mexico. The kitchen chef continued to go still another piece and to interpret the classical prescriptions again. On the one hand with strong Bleu Cheese Dressing, so the English Touch on the other hand with Sriracha Sauce and fruits, to the south Asian kitchen ajar. Also the Southern State kitchen of the USA could do their influence with spicy BBQ or Southwestern Sauce and in south California Shrimps not to be missing. Said like a celebration for the palate. In addition fruit cocktails and Mexican beer.