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, but usually with jamon (hamon), queso de bola, spaghetti, tinolang manok, pandesal with hot chocolate, dinuguan, lechon and pancit. There would be exchange presents too. Nothing compares to a Filipino Christmas. It’s all about family, friends, traditions, and good food. Here in Austria I used to practise it also, during the time the kids are still little we used to celebrate with huge crowd. They are the family friends and baptismal sponsors of my two kids. For about ten yearsup to present we had change, hubby and I we decided to celebrate it only the family and sometimes in restaurant and if not at home then I have to cook with 3-course-meals. Just like here our 2012 Noche Buena! 🙂
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.
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. 🙂
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. 🙂
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
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.