The lamb is brought to room temperature. Increase the fat by cutting diagonally from left to right and vice versa to form a grid pattern. Salt and pepper.
In a frying pan, heat a little olive oil and place the lamb pieces. Fry on all sides until they take on a little color.
Place in the preheated oven at 220 degrees for 10-15 minutes.
Using a food processor, mix the breadcrumbs with the rosemary, thyme, basil, parmesan and olive oil. Add a little salt and a little pepper.
Remove the ribs from the oven and grease with mustard, then coat in the previously prepared herb mix.
Put back in the oven until the crust takes on color. Remove and leave to rest for 10-15 minutes, then cut according to preference.
For the peas, heat the butter and oil infused in a pan and when the butter stops frothing, add the peas. Cook over high heat until almost no liquid is available. Add the mint leaves and salt and cook until all the liquid has evaporated. Turn off the heat and cover the pan. Leave to infuse for 10 minutes.
Serve the lamb with the mentholated peas.
Three of today's goodies, at the table at Fundu Părului, where I finally saw my friends again after three months of pandemic.
I didn't pose for everything, although there were many beautiful dishes on the table, from the salad with tomatoes and cucumbers, fat and lamb's tongue flowers, to the pea meal, freshly picked cherry pies or homemade raspberry ice cream from the garden. I posed, when I remembered the appliance, the hot tarcalacs, the grilled roosters that caught a beautiful aroma of wood smoke and the delicious cherry sauce for grilling.
The tarcalacii are made as I said before, the cocoons made of plain bread dough, and the sauce was an improvisation of the few I looked for in the last days with what I had available there. The bowls were licked.
Forgotten Herbs добавил (-а) 37 new photos in the album «Impromptu roadtrip through northern Dobrogea».
Three days and 1000 kilometers through northern Dobrogea, two girls and two dogs, told through landscapes, vegetation and small texts. The descriptions can be found in the images.
Forgotten Herbs добавил (-а) 29 new photos in the album «Impromptu roadtrip through northern Dobrogea».
Three days and 1000 kilometers through northern Dobrogea, two girls and two dogs, told through landscapes, vegetation and small texts. The descriptions can be found in the images.
Pizza with local and seasonal ingredients with leavened dough overnight, greened with young spinach puree, with thin slices of walnut trout (Cerioporus squamosus), asparagus, leurd beans and garlic pan-fried in butter with white wine and salt flavored with mushrooms and celery, last year's tomato sauce from the Chiajna garden and soft sheep's cheese.
I disappeared for a few days on an unplanned trip through northern Dobrogea, almost 1000 kilometers in 3 days, an impromptu road trip in which I was attracted by a good friend, with many stops that fed our obsessions - she with birds and occasionally insects, I with the herbs and, where I found them, with the mushrooms. We got our dogs in cars, minimal luggage, and left at 6 in the morning without knowing where we were going and where we slept at night. It was absolutely sublime and if you are drawn to the idea, I can tell you more.
However, I suffered with food, even if I can easily adapt to any conditions. But my suffering is rather a contemplative one, because I am always sad that we do not know and do not care (and here I mean the locals) to organize a type of regional gastronomic tourism, which reflects the ingredients of the place and its culinary traditions. In Dobrogea restaurants and stops you are served the same frozen and assembled products with minimal effort that you can find anywhere in this country from north to south and from east to west. A bland food, often with a plastic taste or loaded with artificial flavors that have become the norm for the consumer and the ordinary tourist to consume something like this wherever he goes. Zero interest in terroir - yes, we talk about it not only when it comes to wine but also about vegetables, herbs, fruits and local animal products that reflect the soil, water and air of the area. The same dried sole and liver schnitzels, ordinary polenta and frozen french fries, the same tired pasta, soups with powder for taste and pizzas without originality. Very sad. Of course, there are some exceptions, or I think there will be. But I didn't meet them on my way.
I returned home with an even greater desire to cook something to my taste, to saturate not only my stomach but also my soul. And I think that the next tripes would be good to include a gastronomic element in them, a better planned one, to take with me the rocket stove and a frying pan and to cook myself inspired by what nature offers me there. .
Important aspects to consider
Reducing food intake is an essential step. It creates the caloric deficit needed to start the weight loss process. But this is far from enough. The body can make some hormonal adjustments, especially if the caloric reduction is taken to extremes. As a result, weight loss quickly reaches a plateau stage. And what you don't want to happen happens: you don't lose weight at all. So, reduce your consumption in moderation, so that you eat less, not starve.
- blood sugar fluctuations and increased insulin secretion
- the appearance of irresistible sweet cravings
- a higher degree of fat storage
- confectionery and pastries
- soft drinks with added sugar
- white bread
- white rice
- French fries
Surprise rolls, in millet flake crust
Rolls with surprises, & icircn crust & # 259 made of millet flakes & ndash great effect appetizers, for holidays & # 259rb & # 259toare. It's not hard to make these rolls, you just have to pay a little attention and be sure that they are ready!
rosemary (Rosmarinus officinalis) belongs to the group of aromatic plants, which do not exceed 257 cm in size between 100-150 cm., It is used as a tasty spice for food or various foods. Dried rosemary leaves, the whole plant can offer multiple benefits for health, with a whole range of uses.
Chicken steak with rosemary and thyme, baked potatoes flavored with rosemary, tomato sauce with rosemary and garlic, parsley with rosemary, biscuits with rosemary, salad and rosemary with cucumber & # 539i & # 537i rosemary, & icircnghe & # 539at & # 259 with almonds & # 537i aroma & # 259 rosemary, assortments of br & acircnz & # 259 flavored & # 259 with various herbs including & # 537i rosemary, bananas & icircn with honey sauce , pizza tops, are just some of the dishes we use rosemary for.
Photo: Surprise rolls, & icircn crust & # 259 made of millet flakes & ndash Archive & # 259 Burda Rom & acircnia
& Icirc & # 539i must:
about 300 g of cauliflower bushes
some smoked pork neck
4-5 tablespoons of millet flakes
Aromatic herbs of Provence
3 tablespoons olive oil
2 or & # 259
c & acircteva ro & # 351ioare cherry
some bamboo toothpicks
Preg & # 259te & # 537ti a & # 537a:
Peel a squash, grate it and squeeze the juice. Romanian puff pastry, icing on olive oil. Take them out on the plate and sprinkle them with fine Provence herbs.
Fry the pepper in oil, turning it on all sides. & Icircl skin & # 539i of skin & # 355 & # 259, cotor & # 351i s & acircmburi & # 351i & icircl tai & icircn f & acirc & # 351ii which you & # 259rezi & # 351i and sprinkle & # 537ti with pu & # 539in of olive oil. On each sheet of smoked neck, put a bunch of cauliflower and a tablespoon of pepper. Roll and catch the roller with a toothpick.
Pass each roll through beaten eggs, then through the millet flakes. Place them on the baking tray, on a baking sheet, add a few rolls between them, and on each roll pour a little oil and sprinkle rosemary on top. Roast them for 10 minutes in the preheated oven.
Re & # 539et & # 259 de Ani & # 537oara Ursan, Cernavod & # 259, jud. Constan & # 539a
Peas should never be excluded from the diet, it will be a big mistake. It turns out that peas contain six times more protein than tomatoes. Surprisingly, even the young potato is inferior to this representative of vegetables, both in terms of calorie content and the availability of useful amino acids. In young peas there is a whole complex of vitamins and biologically active substances. Therefore, dishes made from peas will make you not only beautiful and healthy, but also full of vitality and energy.
Pea recipes amaze the variety. Many housewives prefer to cook for the first pea cake with meat - a nutritious and nutritious dish. The following ingredients are required for its preparation:
- yellow potatoes (crushed) - 1 bottle,
- pork - 800 grams,
- potatoes - 2 pcs.,
- carrots - 1 pc.,
- onion - 1-2 heads,
- vegetable oil,
- salt, black pepper - to taste,
- greenery (dill, parsley).
The soup is prepared as follows. First, it is necessary to rinse the pork, then cut it into "stripes" and fry well in a heated pan. At the end of the steak, the meat must be finely chopped and the onion is added to the pan, salt and pepper to taste. Peas should be washed well and placed in a baking tray. Bay with cold water, cook over low heat for about an hour and a half, until the peas are completely cooked. Meanwhile, you can prepare the vegetables: the carrots and potatoes need to be cleaned, washed with running water, cut into small pieces and then transfer to a boiling base and cook for 15 minutes. Finished potatoes are ground using a conventional blender. Finally, the soup-mash is spread on a plate, and on the side to put fried meat, decorating it with herbs. Pea pulp is ready!
Green pea puree is a very tasty dish, the recipe of which is quite simple, and cooking does not take long. First you have to select a small pot, pour water into it, bring it to a boil, then add a little salt and toss it with green peas and garlic cloves. Bring this mixture to a boil and cook over low heat for 3-4 minutes. After this period, the water must be drained, and a pill made of garlic boiled peas is made. For this purpose, you can use a mixer, a mixer or a regular crusher. In the finished mashed potatoes, add butter or cream to taste, mix well. This garnish should be served on the table along with meat and fish dishes.
The bread is very tasty and satisfying. To cook them, you need to boil the peas until they are completely cooked, and on the remaining pea broth you should prepare manna porridge separately, respecting the correct proportion: 100 grams of cereal per 250 ml of broth. The peas should be puffed, carefully mixed with hot corn cream and then in the resulting mixture add salt, ground pepper, flour, as well as onions, fried in vegetable oil. The finished mass should turn into thickness. After that, it is necessary to form cuts, rotate in breadcrumbs and fry in vegetable oil. Finally, the dishes must be baked in the oven. At the table to serve them is recommended in a hot form, pouring over the remaining part after roasting vegetable oil.
French pea salad is a delicious dish for gourmets. To prepare this salad, you need to take the following ingredients:
- peas - 100 g
- boiled potatoes - 500 grams,
- cream - 100 grams,
- olives - 50 g,
- hard boiled egg - 1 pc.,
- 2 teaspoons dried tarragon,
- salt, black pepper - to taste,
- a baked beet.
Beets must be baked in the oven, cleaned and cut into thin slices. Then cut into small pieces of boiled potatoes, mix these ingredients and add to the mixture of boiled pea mixture, as well as sour cream, 2 teaspoons tarragon and grated egg yolk. Add salt and pepper to the salad table, mix well and decorate with olives on top. Such a pea salad is recommended to be served at a chilled meal.
The following products are used to prepare pea jellies:
- 0.5 glass of peas (peeled),
- 1 cup of drinking water,
- 2 onion heads,
- 1 tbsp. Spoon of vegetable oil.
The peas should be dried on a lightly heated pan, then ground in a coffee machine. The prepared pea flour is slowly poured into boiling salted water and boiled for 20 minutes, stirring constantly. The resulting hot mass must be carefully poured into plates pre-lubricated with butter. After the table thickens, it must be cut into individual portions. Fat cream becomes thick and thick, so it can be considered a full snack, not a drink.
Delicious pea pies with absolutely everything. To prepare this dish, you need to rinse the peas and then cook it for an hour and a half before the soft potatoes. Separately in warm water, you need to add yeast, sugar, butter, mix all the ingredients, then pour the flour and knead the soft dough. After preparation, the dough should be removed in a warm place for about half an hour - during this time it should be doubled. In the finished pea puree it is necessary to add fried onions with crackling, then from the dough and filling to make pies. Initially, it is recommended to insist them for 10-15 minutes, then fry in hot sunflower oil until ready.
Pumpkin crust made of cornflakes with tzatziki sauce
These pumpkin crust made from cornflakes with tzatziki sauce they immediately became my boys' favorites.
In the summer, when pumpkins appear, I like to prepare them in many ways: in the form of meatballs, in the form of croquettes, breadcrumbs, or I include them in various sauces, soups and dishes.
It's the first time I've cooked them in corn crust and I didn't expect it to have such a good impact.
And with the yogurt sauce and cucumbers, they were really delicious.
Easter recipes. Traditional Easter dishes
Easter recipes. Baked lamb steak and painted eggs can also be found on the Easter menu in other countries. ProTV news invites you to discover and be inspired by the Easter recipes of countries around the world.
Re & # 539ete de Pa & # 537te. There are many & # 355 & # 259ri & icircn that on the table & # 259t & # 259tori there are recipes for Easter like lamb roast in the oven and painted eggs, but they are re # # 355 local cities that people from other continents place with great care on the table.
Re & # 539ete de Pa & # 537te. Eggs painted red, sweet, traditional, universal
Eggs are the symbol of fertility and fertility, of the presence of painted eggs on the Easter basket is a custom not only for new, but other European countries. As in our country, other Orthodox traditions have a tradition of decorating Easter eggs.
Re & # 539ete de Pa & # 537te. Delicious Easter with raisins and raisins
Cite & # 537te & # 537i
At our tables, Easter with raisins and raisins reigns on the tables, but other countries have similar variants to this Easter recipe. & Icircn Italy is called & # 351te Easter bread, & icircn Germany & # 351i Austria - Osterkranz, & icircn Holland - paasstol, & icircn Russia & # 351i Ukraine & ndash kulich, & icircn Czech Republic - babobka, & icircn Greece - tsoureki & # 351i & potica Slovenia. & Icircn rest, each & # 355ar & # 259 boasts of its goodness, cooked according to its own recipes.
Re & # 539ete de Pa & # 537te. Lamb steak with mint, Mayiritsa soup, Koullourakiak bread - the culinary traditions of Easter in Greece
At Easter, the Greeks roast with roast lamb no matter what corner of the world they are in. Preparations begin in the Great Sea, which paints eggs, without the sweet peaches called tsoureki, flavored with the essence of oranges and a lot of mahlab seeds. St. Lucia cherry fruit) and prepare the special gifts they give as a gift on Easter day.
The star of Greek meals is, & icircns & # 259, lamb steak, browned & # 259 & icircn oven over low heat, on a bed of aromatic herbs & # 351sline oil. The lamb steak is served with a glass of red wine, mint sauce or fresh salads and a soup of lamb entrails called Mayiritsa.
The favorite dish of the Greeks is not the cake, but the cake made with icing made of orange juice and sesame seeds. These birds are called Koullourakiak. From the Easter menu of the Greeks there is no lack of the famous baclavas with a lot of nuts.
Re & # 539ete de Pa & # 537te. Colomba Pasquale & # 351i marinated lamb - culinary tradition of Easter & Italy
Italians stay at home and dine with the family and usually go out for a picnic (Pasquetta) the day after Easter. The culinary recipe is represented by specific spring vegetables - artichokes, asparagus, green beans, spinach, lettuce - green - roasted eggs, lamb and traditional sweets. On the tables of Italians you can also find Easter dishes such as pasta or rice. In the region of Venice, in Easter, there are biscuits (rice with prime peas).
The food that is never missing from the Easter table is roast lamb, cooked according to the traditional recipes of each region. In Rome you will find lamb steak marinated with rosemary and Abbacchio alla scottadito (grilled lamb ribs served with a garnish of potatoes or artichokes).
& Icircn Tuscany lamb steak is boiled & # 259 & icircn & # 259bu & # 351it with onions & # 259 & # 351i carrots & # 351i served & # 259 with white beans & # 259 seasoned & # 259 with sage, rosemary, parsley & # 351i. Also in this region on the Easter table are placed lasagna or pâté from poultry liver.
Desserts in Italy also have a special flavor. Chocolate eggs are a favorite of children and always have a surprise in them. Pane di Pasqua is a traditional cake, as well as a delicious Easter cake with raisins or our raisin cake or cocoa nuts. The most famous Easter dessert in Italy is the Colomba Pasquale, a cake with candied orange peel and almonds, baked in the shape of a dove that symbolizes peace.
Re & # 539ete de Pa & # 537te. Cold lamb, scrambled eggs, chocolate tarts - the culinary traditions of French Easter
In a predominantly Catholic majority, Easter is an important holiday that the French celebrate with great care. The lamb steak is not missing from their tables, whether it is cooked in the oven or in the cold - & ldquoles brochettes d & rsquoagneau & rdquo. Some housewives prepare lamb chops called & ldquonavarin & rdquo.
A special menu is being prepared in the south of France, in the town of Bessi & egraveres, where a giant omelet is baked in the center of the town, made from 4,500 eggs from which it is hatched. # 259 p & acircn & # 259 per 1,000 people. The tradition of this omelette dates back to the time of Napoleon: he stayed overnight in the small town and after tasting the local omelette, he asked people to eat it. He was preparing a similar one for his army the next morning.
The sweets & icircmbrac & # 259 the delicate shapes of French pastry, so that the Easter cakes are represented by tarts and a lot of chocolate.
Re & # 539ete de Pa & # 537te. Good beer on Easter - the tradition of Easter in Scandinavia
Scandinavian countries have special Easter recipes. The herring is the star of the menu instead of roast lamb or grilled lamb and could not be otherwise in a region surrounded by water. Fresh fish - marinated or smoked - is a delicacy that is not missing from the tables. The preparation is served on a fresh bun or with rye bread, potatoes and smeared.
In fact, the traditional Swedish dish - Jansson & rsquos Temptation & ndash - is prepared from potatoes, onions, marinated sardines browned in the oven under a crust of sour cream. A glass of akvavit is always served with a specific spirit and Nordic spirits made from cereals or potatoes.
In Icircn Norway, the traditional Easter drink is beer called Paskelbrygg. It is a blend of the best local beers that has appeared in the last 30 years and differs from one region to another in the country. Now you can taste all the traditional fairs that are organized around Easter.
Re & # 539ete de Pa & # 537te. Rice pudding with milk and sourdough with spices - culinary traditions of Easter in Spain
The Spaniards have a lot of good for the Easter meal, from special breads with various fillings, to meat dishes. The Spaniards enjoy a Hornazo p & acircine with stuffing of c & acircrna & # 355i, bacon & # 351i boiled egg & # 259 and sweeten with Torrijas & ndash asem & # 259n & # 259toare friganelii & nc egg whipped and fried in olive oil, greased with honey and pressed with a score or sugar or sugar.
Also for Easter, the Spaniards cook Arroz con leche - a pudding of rice with milk, vanilla, score and only orange peel. The main dishes for the Easter meal in Spain are represented by dishes made from fish and vegetables. The soup on the top and the asparagus with mayonnaise and garlic are always part of the Easter menu.
Another tradition says that children carve small figurines carved in chocolate and give gifts to children. The tradition started in the 15th century in Catalonia, and a series of such figurines and scenes sculpted from the sweet desert can be seen at the Chocolate Museum in Barcelona.
Re & # 539ete de Pa & # 537te. Cozonac, Easter & # 359 & # 351i & # 351unc & # 259 & icircn dough - culinary traditions of Easter & icircn Russia
Like the other Orthodox countries, the Passover is celebrated with great pomp in Russia. In many Slavic countries you will find kinds of food similar to ours, but the Russians, as well as the Slovenes or the Czechs, brought a surprise ingredient to the cake. or pascai. On the streets, the cake is called Kulich. It is baked in round trays and is filled with raisins, candied fruit and nuts. Above it is decorated with a glaze of sugar and has written in Cyrillic letters the message "Christ is risen!"
The Easter of the Russians is as tasty as the one you tasted in Bucovina or Maramure, but it looks different than you expected. It has the shape of a pyramid trunk & # 259 white & # 259. It is usually served with Kulich.
On the tables of the Russians there is a plate with chicken, rice and mushrooms called Kurnik, soups, boron or broths, beet salads. cucumbers and eggs served with horseradish, garlic, mayonnaise and # 259 & # 359i m & # 259rar. Two Russian specialties can be made with the naked eye: baked oven baked dough and draniki dough - potatoes with onions, onions and garlic. .
Re & # 539ete de Pa & # 537te. Course of Painted Eggs and Smoked Food - Culinary Traditions of the USA
America is a mix of cultures and ingredients, so the pasta couldn't be a common culinary treat. The lamb that the Europeans have on the Easter table has been replaced over the ocean by pork or smoked pork, served with green beans or asparagus.
Eggs are painted in bright colors and are just as popular as chocolate or jelly. The custom says that they must be hidden from adults in order for the little ones to find them.
Another tradition in the United States is the race with painted eggs from the day after Easter, which children use with a spoonful of boiled and colored eggs. Although it is a custom that the British and the Germans practiced practically, America became famous with its promotion right on the lawn of the White House. For almost 130 years, the presidential family has been inviting children and parents to take part in this event.
Garnishes for lamb steak, salads and sauces recommended
Garnishes for lamb steak, salads and sauces recommended. What garnish can you serve next to lamb? Lamb garnish recipes. Recommendations for salads, sauces, dressings and garnishes for lamb. Easter and Pentecost recipes. Garnish recipes. Lamb recipes.
Many readers have asked us to recommend them suitable garnishes for the lamb steak that is placed on the Easter table. They also asked us about salads, sauces and dressings to go with this meat. Here, in the end, we managed to choose some variants of garnishes that can be served with lamb or goat meat.
Which garnish to choose for the lamb? Potatoes? Rice? Polenta? Vegetable sauces? Salads? We have a special section of gaskets on the blog & # 8211 you can see it here.
But not all of this goes well with lamb. Why? Because lamb is considered "heavy meat" (difficult to digest by the human body) and has a specific smell that does not go well with any garnish. Sheep is much easier to digest than lamb because lamb is not yet fully developed (cellular, muscular, anatomically speaking). In addition, lamb is cooked with fairly large additions of fat (oil, lard) designed to tenderize it and protect it from drying in the oven.
We can also make "more dietary" lamb steaks without using excess fat. Tanning is done by different marinating methods. I leave here the collection of recipes with lamb to choose your favorite steak, stew, soup or bread for Easter.
Lamb requires sour salads and greens, herbs: lettuce, spinach, green garlic or mujdei, sour yogurt dressings with mint, aromatic herbs (rosemary, thyme, oregano, sage) or dressings with mustard and lemon juice. The recipe for this delicious lamb leg with sour potato salad you can find it here.
Lamb meat goes well with garlic so I leave here the collection of mujdei recipes (from simple to spicy, creamy, green, red, etc.).
Let's see now what combinations of garnish, salad and dressing we can make for a lamb steak or for a stew, stew, etc.
1. Pea cream soup with mint and basil
- 1kg frozen peas
- 1 liter of vegetable soup
- 200ml sm & acircntănă for cooking
- 50g unsalted butter
- fresh mint
- fresh basil
- cashew nuts
Method of preparation:
The combination of peas, basil and mint it is an absolutely delicious one, offering it to anyone who tries it refreshing sensation, ideal & icircntr a summer day. What's more, it prepares extremely quickly, requiring only a few 30 minutes to prepare and arrange & icircn plates the tastiest soup-cream of the summer.
& Icircntr-o stainless steel pot, boil the vegetable soup, only to boil once more. When it starts to boil, add it frozen peas, bring to the boil a few times, then remove the pot from the heat and allow to cool completely. In the meantime, you can take care of fresh basil and mint leaves, which must be washed and finely chopped with a knife with ceramic icircnveliș. Păstrează o cantitate mică de frunze de busuioc și mentă pentru decor, iar restul acestora adaugă-le în supă.
Când supa s-a răcit complet, mixează totul cu ajutorul unui mixer vertical, până când totul devine omogen. Adaugă treptat smântâna pentru gătit, și untul nesărat, amestecând continuu pentru aproximativ 10 minute. În final, mai dă oala de inox pe foc pentru alte 5 minute, apoi lasă supa-cremă să se răcească, toarnă în farfurii și decorează cu frunzulițe de mentă și busuioc tocate, nuci caju și smântână pentru gătit. Opțional, poți suplimenta cu câteva roșii cherry tăiate în jumătăți, dacă vrei o supă mai consistentă.
Ce este tarhonul și la ce îl mai poți folosi
Tarhonul este o plantă perenă cu frunze aromate folosite drept condiment. Se folosește în fripturi, ciorbe sau tocănițe. Frunzele se pot folosi verzi, proaspete sau uscate și mărunțite.
Poți folosi tarhon în salate sau la marinarea mai multor tipuri de carne precum vita, miel, porc sau iepure.
Tarhonul este utilizat pe scară largă în bucătăria franceză, în special ca parte a amestecului de „ierburi fine”, în sosul béarnaise, precum și cu pui, pește și legume. Deoarece frunzele sunt atât de fragede, pot fi amestecate cu alte verdețuri pentru salate sau presărate peste un fel de mâncare gata preparat, la fel cu facem cu pătrunjelul
Tarhonul este o plantă puternică și trebuie utilizat cu moderare. Dacă pui prea mult, poate strica gustul mâncării, devenind prea puternic și ascunzând celelalte gusturi.
Tarhonul este utilizat pentru a trata problemele de digestie, apetitul slab, retenția de apă și durerea de dinți. În alimente și băuturi, el este folosit ca plantă aromatică.