Last week, the husband and I celebrated a major relationship milestone – 10 years together, 2 of them married – and decided that we would celebrate, Corona be damned. So, we cooked together and opened a bottle of our wedding wine. It was a wonderful way to spend some meaningful time together and honor our relationship.

What are your anniversary traditions? Is there a must-have food you absolutely need to have because it is tied to a special memory?

Ingredients

(For 2 people)

  • 500 g veal (250 g per person)
  • 250 g mushrooms
  • 2 bunches of asparagus
  • 1 large sweet potato/yam
  • 1 eggplant
  • 1 mid-sized onion
  • 2-3 cloves of garlic
  • olive oil
  • salt, pepper, nutmeg; garden herbs, if you like (we used thyme and rosemary)

How to Make It

  • Preheat the oven to 180° C.
  • Peel the yam and cut it into pieces. Put the pieces in a bowl, season them with salt, pepper, and nutmeg and pour 1-2 tablespoons of olive oil over them. Stir everything to make sure that the yam pieces are properly covered in oil and spices. Pour the yam pieces onto a baking tray.
  • Wash the asparagus spears and peel the lower third. Cut off the dry ends. Put the asparagus on the baking tray as well, season them carefully.
  • Put the baking tray in the oven and let the yam and the asparagus cook for 10 minutes.
  • In the meantime, clean the mushrooms and cut them into pieces. Wash the eggplant and cut it into pieces.
  • As you did with the yams, put the mushroom and eggplant pieces in a bowl, season them with salt and pepper and add a bit of olive oil (2-3 tablespoons). Stir to make sure the pieces are properly seasoned.
  • Take the baking tray out of the oven. Pour the mushroom and eggplant pieces onto it, stir it all, and put the tray back into the oven. Let the veggies cook for 20-30 minutes, depending on how soft you like them.
  • Take the meat out of the fridge and, on a separate plate, season it with salt, pepper, and any other herbs you like. We used a mix of thyme and rosemary.
  • Peel the onion and the clvoes of garlic and chop both into pieces.
  • About 5-10 minutes before the veggies are done, heat up a pan and pour a bit of olive oil in it. Sauté the onion and the garlic, take them out, put them aside, and keep them warm.
  • Then fry the meat from both sides, making sure that it stays soft and juicy on the insides.
  • Serve the veggies and the meat on a plate. Garnish the meat with the onion and garlic. We also recommend candles, a nice red wine, and some romantic music for atmosphere. 🙂

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