Rosy Lamb with Creamy Balsamic Vinaigrette


Salad: Any fresh vegetables of your choice (here white onion, tomato,cucumber)

Sauteed Veggies: Asparagus, Green beans, Broccoli, Cauliflower, they go well with lamb! (in the picture i used some of lunch’s leftovers: Bell pepper, Red onion, Garlic, Soy sauce)

Dressing: Creamy Balsamic Vinegar mixed with Dijon Mustard

Meat: Lamb fillet

Heat olive oil over a medium heat. Season the lamb fillets with salt and pepper and pan fry until nicely browned on the outside, and soft medium pink in the middle — about six minutes a side. Remove from the pan and set aside to rest.

Prepare your desired veggies & salad, cut your fillect in slices & place on top, then add the dressing and serve!



Zucchini Fries + Beef Roulade

Zucchini fries:

Zucchini, Olive oil, Salt, Pepper (any herbs you like)

Preheat the oven to max heat (upper & lower heating coil)

Cut the Zucchini in almost equally big stripes (not too thin or they’ll get burned quickly!)

Cover a baking sheet with the stripes, add about 1 tbsp of olive oil
salt (& pepper)

Now mix the stripes(with your hands) with the oil and salt so that each stripe is well covered, if they don’t you’ll be having a hard time ribbing them of the baking sheet later on!

Separate the stripes as good as possible on the sheet and insert it into the oven

Take it out when the top of the Zucchini turns golden brown


Beef Roulade:

Beef escalope

Dijon Mustard, Spinach, Tomatoe, Onion

Take the beef escalope and cover it on one side with a layer of Dijon Mustard

Now wash 2-3 fresh spinach leaves(depending on their size) and lay them on the Dijon layer

Cut a tomato into slices and lay 1-2 on the leaves.

Cut 1/2 an onion into small cubes and lay them on the spinach

Now carefully roll the escalope to a roulade and fixating it by sticking 1 toothpick diagonally into the roulade so that it can’t open while you roast it.

Preheat a non-stick frying pan or add 1 tsp olive oil

Roast the roulade first for 2 min on both sides then lower the heat and add a cooking top so that the inner side is fully cooked too.

Coconut Veggie Pan + Chicken Breast

Grill Onions, add Broccoli & Zucchini, 1tsp of soy sauce and some water, then cover the pan and let it steam.

Add Coconut flakes and spices of your desire.

Grilled Chicken Breast on grill with herbs and mustard seeds

1 serving of grilled mustard chicken with coconut veggie pan

Austrian *Bayleaf *Beef Stew


1 tsp. Olive Oil

Lean Beef Cubes size of your hand palm

White Onion


1-2 tbsp. Tomato Paste( depends on how concentrated it is)

Broth (vegetable- or meat)

1 Bayleaf

Chilli powder

Black Pepper

Brown meat in hot oil. Add onions, garlic, tomato paste, chilli and black pepper, then cover with a layer of water and finally add the bayleaf.

Now cover the pot and cook on low heat for 30 min, then check the tenderness of the meat, add a bit more water if the sauce has gotten too thick, but take care not to over cook it or it will taste like gum.

Hope you like my mama’s stew!