We are searching data for your request:
Upon completion, a link will appear to access the found materials.
1. Put the sifted flour in a tall bowl and mix with the yeast, salt, onion and finely chopped ustruroil
2. Add warm milk (not to be more than 40 C) and knead well.
3. Then add the oil. After the dough is well greased with oil, leave it to rise covered, in a warm place for about 2 hours.
4. When the dough sweetens its volume, spread it on the work table with the rolling pin. After we stretched it well, we cut it into strips and from the strips we formed snails for the fur. Once the fur is finished, what is left is the shape of the lamb's head and legs.
5. Place in the preheated oven at 170 C for about 45 minutes and grease with an egg yolk.
Our tradition recommends lamb dishes for Easter meal. Here are some tasty, flavorful and tastefully arranged lamb & # 8211 cooking ideas.
Lamb ribs on the tray
Ingredient: 16 pieces of lamb ribs, rosemary, 50 ml of sunflower oil, salt, black and red pepper, special spices for lamb, 100 ml of semi-dry red wine, 4-5 cloves of garlic, 6 potatoes, 4 carrots.
Method of preparation: For starters, clean the ribs of the skins, wash them well, let them drain, season them with salt, pepper and special spices for lamb and leave them to soak for a few minutes.
After that, they are fried in hot oil. Let them brown over low heat until they change color and then put them in the pan, sprinkle with wine and a little water and put them in the oven at 120 ° C.
Meanwhile, cut the potatoes and carrots into rounds and place them in the pan along with the lamb ribs. Sprinkle with wine so it doesn't dry out.
Towards the end, 15 minutes before turning off the oven, sprinkle with sprigs of rosemary and crushed or ground garlic. The ribs are served garnished with rosemary and green salad or lettuce.
Ingredient: lamb leg with bone (1.6 kg), 3 cloves garlic.
Ingredients for marinade: 2 tablespoons mustard seeds, 3 cloves garlic, 3 thyme, 1 rosemary, 8 fillets in olive oil, peel of 1 lemon, 2 tablespoons lemon juice, 2 tablespoons soy sauce, 2 tablespoons olive oil, pepper .
Method of preparation: Mix in the blender all the ingredients for the marinade (from the greens, break the leaves from the stem), until you get a paste.
* do not put salt in the marinade becauseanchovies and soy sauce are salty enough.
In the lamb pulp, washed and dried well with napkins, make incisions with a sharp knife and insert garlic slices.
Then rub the pulp on both sides with the paste obtained. Top with a generous layer of marinade. Put the pulp in a bowl and cover with foil. Be careful that the foil does not touch the surface of the meat so as not to damage the crust. Refrigerate for at least 4 hours.
Remove the pulp and leave it for half an hour to reach room temperature.
Place it in a tray and put it in the oven at 220 ° C for 20 minutes. Then lower the temperature to 150 ° C and let it cook for another 2 hours. From time to time sprinkle the pulp with the juice from the pan.
Cover the steak with aluminum foil and let it sit for 15 minutes before cutting it.
Lamb leg with mint
Ingredient: 1⁄4 cup olive oil, 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of mint, pickled and chopped leaves, 1 leg of lamb, salt and black pepper, 2 bundles of green asparagus, 2 bundles white asparagus.
For the mint sauce: 1/3 cup malt vinegar, 2 tablespoons brown sugar, 1 handful of chopped mint leaves.
Method of preparation: To make the mint sauce, put the vinegar, sugar and mint in a bowl and mix well. Put the lamb in a large insulating bowl, prick it with a sharp knife and add salt and pepper over it.
In another bowl, prepare the oil mixture with the sugar, vinegar and mint and then pour it over the lamb. Cover the dish and put it in the fridge for 1 hour to marinate.
Preheat the oven to 390 degrees and put the steak in the oven.
The lamb steak takes about 45 minutes to bake on average. Then serve it with boiled asparagus (boil in boiling salted water for 2-3 minutes, it should remain green and crispy) and mint sauce.
It can be used as meat, lamb ribs and instead of fresh and boiled asparagus, canned asparagus. Malt steel is a lighter vinegar from barley and malt, but for those who do not have it at hand, they can use other types of vinegar, but be careful to dilute it, if it is too strong.
Lamb leg in wine sauce with spinach
Ingredient: 1 piece lamb leg, 750ml red wine, 500ml lamb soup, 500ml beef soup, 140g red onion, 150g carrots, 80g celery, 3 cloves garlic, 1 sprig of thyme, 1 sprig of rosemary, 2 leaves of bay leaf, 2 tablespoons vegetable oil, baking paper.
Put oil, carrots, onions, celery and garlic in a pan and cook until golden. Put the vegetables in a large bowl with a lid. Then add the lamb, thyme, rosemary and bay leaves.
Incorporate beef and lamb soup. The lamb must be covered. Put a baking sheet, then put a lid. Bake for 4 hours. Remove the lamb from the pot and boil the liquid until the liquid has been reduced to three quarters and thickened.
Add the lamb, pour the sauce on top and reheat gently for about ten minutes. Cut the lamb and serve with spinach.
Lamb leg with mushrooms
Ingredient: Mushrooms (1 kilogram), pitted olives (200 grams), lemon (2 pieces), garlic, red wine (400 ml), olive oil (50 ml), thyme.
Method of preparation: The lamb meat is stuffed with garlic, sprinkled with thyme, placed in a bowl, add 300 ml of water and put in the oven for 1 hour.
Meanwhile, slice the mushrooms and fry them in a pan with salt (without oil) to reduce their volume. In a bowl add the 2 sliced lemons, the pitted olives and the crushed garlic. Add 400 ml of red wine and 50 ml of oil. Remove the dish from the oven. Add the wine sauce, oil, olives, garlic and lemons, and place in the oven for another 30 minutes. Then add the mushrooms and put the dish in the oven for another 30 minutes, without a lid.
Nest with lamb
Ingredient: 6 pieces of bone-in lamb, 1 homemade black bread, 4 tablespoons olive oil, 1 tablespoon flour, 2 tablespoons sour cream, 1 tsp green tarragon, green parsley, 1 tablespoon vinegar, salt, pepper.
Method of preparation: Brown the lamb in two tablespoons of hot olive oil. After they have lightly browned, add half a cup of hot water, salt to taste and simmer for about 20 minutes.
In the other 2 tablespoons of oil, brown the flour, stirring quickly until it turns golden. Then quench with a little juice from which the meat boils, add the chopped tarragon, vinegar and cream. Match the taste of salt and pepper and then pull the dish off the heat.
Cut a lid on the black bread, scoop out the core, place the meat and then pour the tarragon sauce. Wrap the bread with aluminum foil and bake at the right heat for about 20 minutes.
Serve hot, garnished with chopped green parsley.
Ingredient: 2 kg lamb organs, 8 eggs, 1 bunch green onion, 1 bunch green garlic, 1 bunch dill, 1 bunch parsley, spices for drob, salt, pepper.
Method of preparation: Boil the lamb organs in water with a pinch of salt. Finely chop the greens. The boiled organs are passed through the mincer (or to the food processor) and mixed with the greens. Add the yolks, beaten egg whites and spices to taste and mix until the composition is homogeneous.
Put the composition in the tray. Normally place the lamb lard or baking paper on the bottom of the tray. Beat two egg yolks and pour over it.
Bake for about 1 hour. Allow to cool then cut into slices.
Baked lamb steak
Ingredient: 1.5-1.8 kg of lamb (back leg), 1 bunch of green garlic, 4-5 cloves of garlic, 50 g butter, 2 tablespoons olive oil or 3 tablespoons of sunflower oil, 2 bay leaves, 2 sprigs of garlic thyme or rosemary, 100 ml white wine, salt, pepper.
Method of preparation: The meat is washed with cold water and cleaned of skins. It does not come off the bone, but breaks the bone in two or three places, so that it can be easily cut when the meat is fried. Wallpaper with a napkin, then grease with butter and oil and sprinkle with salt, pepper and finely chopped greens. Put in a large bowl, cover and leave to cool for an hour.
Meanwhile, heat the oven and the garlic is cleaned and finely chopped. Choose a tray large enough for the piece of meat and grease it with a little oil. Then sprinkle the garlic through a stream of hot water. Place the meat and add the wine bent with water. Put in the hot oven and bake on high heat for 55-65 minutes. Turn the steak over and sprinkle with the sauce from time to time in the pan, and reduce the heat to the right in the last 15 minutes.
Homemade bread, in the oven! Much tastier than the one in the trade!
Today we present to you, dear lover of delicious dishes, a superb recipe for homemade bread, in the oven. The bread is very fluffy, soft and flavorful. It is prepared from the simplest and most accessible ingredients. The great delight goes with all dishes, be it a soup, soups, along with any spreadable pasta, butter, jam, a glass of milk or simply a cup of tea or compote. You will get a bread with an indescribable taste and aroma.
& # 8211 600-650 g of sifted flour
& # 8211 25 g of fresh yeast
& # 8211 3-4 tablespoons vegetable oil
METHOD OF PREPARATION
1. Pour the hot water into a bowl and add the yeast. Mix using a spatula.
2. Then add the cream, egg, season with salt and sugar. Homogenize the ingredients, using the target.
3. Sift the flour and pour it into the bowl with the liquid ingredients. Knead the dough.
4. When the dough begins to gather in a ball, pour the vegetable oil. Knead the dough well until it becomes smooth.
5. Cover the dough with a towel and leave it for 1 hour in a warm place. You can cover it with aluminum foil and put it in the preheated oven to 50 ° C for 1 hour.
6. Knead the dough a little more and place it in a baking dish, pre-greased with butter.
7. Cover the form with a towel and leave it for another 30 minutes in a warm place.
8. Bake in a preheated oven at 180 ° C for 35-40 minutes. Baking time depends on each oven. You will get an appetizing and fragrant bread with a golden crust.
5 recipes with lamb for the Easter meal
Lamb dishes are not missing from the Easter table. We present you 5 recipes with lamb: lamb fillet, lamb borscht with larch, lamb stew, grilled lamb skewers and lamb leg marinated in yogurt.
Ingredients: lamb entrails (heart, liver, kidneys), 500 g chicken liver, 4 boiled eggs and 4 raw eggs, 4 bundles of green onions, 3 bundles of parsley, 3 bundles of dill, two slices of bread, a cup of milk, salt, pepper, breadcrumbs, lamb puree. Put in a saucepan, for an hour, the lamb entrails and chicken livers, with cold water. Bring to the boil in salted water and froth from time to time. Put the entrails and slices of bread soaked in milk through the mincer. Mix with chopped greens and raw eggs. Season with salt and pepper to taste. Grease a pan with oil and line it with breadcrumbs, then put the lid with the edges out. Fill the tray halfway with the drob composition, arrange the boiled eggs and pour the rest of the composition on top. Cover with the lid and bake for 40-45 minutes. After it cools, cut the lamb chop into slices.
2. LAMB BORS WITH LEUSTEAN Ingredients: 750 g of lamb ribs, 3 carrots, a bunch of green onions, 3 bunches of loboda, 5 tablespoons of rice, 500 ml of borscht, a bunch of larch, salt, pepper, bay leaves. Boil water with bay leaf and spices. Put the lamb ribs in boiling water, separated from each other.
Slow-cooked lamb steak
I haven't always been a lover of lamb. I only started appreciating it a few years ago. And especially when I tasted it in Greece, I fell in love for life with the specific taste of lamb. I cooked lamb at home several times, always with delicious results. I usually oscillate between 2 basic spices used alternately: either oregano (for a taste that reminds me of Greece), either cumin (for an oriental-style steak). In addition to one of these spices, I usually add garlic and / or hot pepper powder). And the common ground black pepper is suitable here.
Slow cooking mode, at low temperature, in my opinion, is ideal when it comes to lamb. In addition to saving you the effort of constantly monitoring the steak, he assures a fragile and juicy result.
- 1 leg of lamb (mine weighed 1.5 kg)
- salt, spices (oregano / cumin, hot pepper powder)
- 2-3 cloves of garlic
- lemon juice, optional.
The lamb pulp is thawed (if necessary), washed and wiped well with paper towels. Sprinkle with salt and spices on all sides. It can also be sprinkled with lemon juice, if desired.
Put the seasoned pulp in a tray that is covered (with aluminum foil or a lid, whatever you have) and let it cool for at least 10 hours (overnight it's perfect). The next day, remove at room temperature for about an hour, then put in the oven. I set mine to the first temperature (120 degrees C), put the tray covered and forget about it for at least 4 hours. After this interval I discover the meat. Meanwhile, it leaves the juice and begins to spread an appetizing odor. Take the liquid from the tray with a spoon and pour it over the meat, a procedure that will be repeated periodically over an hour. If you want a more accentuated browning of the meat, you can increase the temperature towards the end.
Leave it in the oven for 1 hour (in total, therefore, 5 hours) at 120 degrees C. Remove the tray from the oven, cover with aluminum foil and leave for about half an hour before serving.
It goes best with sauteed vegetables in butter and, of course, tzatziki sauce.
TOTAL: 1509 grams, 3253.4 calories, 450.6 protein, 145.5 fat, 3 carbohydrates, 0.2 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
Homemade bread without yeast, based on kefir!
If you have paid attention to the composition of commercial bread, you have probably not once worried about the amount of ingredients less beneficial to the body. For this reason, housewives often learn to bake homemade bread without using harmful ingredients. But, there are already an unlimited number of recipes. How to choose a good and pleasing recipe? Today, dear lover of delicious dishes, we present you a superb homemade bread recipe. Bread is prepared without yeast, based on kefir. It is very tasty and fragrant. Finally, according to this recipe, you will get an appetizing bread with a soft core, much better than the one from the trade!
& # 8211 1 teaspoon baking soda
& # 8211 1-1,5 tablespoons of honey or sugar
& # 8211 3 tablespoons vegetable oil
& # 8211 500 g of sifted wheat flour
& # 8211 1.5 glass of rye flour
Note: see Measurement of ingredients
METHOD OF PREPARATION
1. Pour the kefir into a bowl at room temperature and add the salt, baking soda, honey / sugar and vegetable oil. Mix the ingredients very well.
2. Then gradually add the wheat flour and the rye flour. Homogenize the ingredients, using the spatula, then knead the dough. You should get a fairly soft and sticky dough.
3. Place the dough, using a spoon, on the work surface lined with flour. Sprinkle the dough with a little flour and knead it lightly. If necessary, you can add some flour, but very little. Don't overdo it with flour!
4. Shape the bread. Give the bread any desired shape & # 8211 either round or oval.
5. Place the bread in a baking dish, lined with paper or a piece of aluminum foil. Make some horizontal incisions on the entire surface of the bread, using a sharp knife.
6. Bake in a preheated oven at 220-230 ° C for about 30-35 minutes. Baking time depends on each oven. Take the toothpick test.
7. Remove the bread from the oven, place it on a wood chipper and immediately cover it with a towel made of natural fabric. Allow the bread to cool completely. Cut a slice of fresh bread and serve it with the greatest pleasure.
Bread dough cakes, at Panini Maker Breville
I can't wait to try some cakes Panini Maker Breville, and the result was above good expectations.
That's it, from now on at breakfast I will greet them with a hot cake, because they are made quickly and are very good greased with butter and honey or jam.
And it doesn't take long, let the dough rise for 30 minutes and in 10-15 minutes prepare the cakes on the machine.
And that's not all, keep in mind that I come with other dishes to this wonderful device!
[ingredients title = & # 8221Ingrediente & # 8221]
- 450 gr flour
- 1 sachet of dry yeast
- 1 teaspoon sugar (optional)
- 1 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 200 ml of milk
- 50 gr butter
Preparation time: 45 minutes
[preparation title = & # 8221Preparation & # 8221]
Then divide the dough into four and form some spheres that we spread in a thin layer, about 3-4, maximum 5 mm.
Connect the Panini Maker Breville to the power supply and wait for the green LED to go out, then transfer the cake batter inside it, close the lid and wait.
Baking time will be slightly longer than pancakes, about 3-4 minutes.
After the LED lights up, we look at the cake in the appliance and if necessary (and it is), we leave it until it browns nicely on the surface.
We do the same with the rest of the dough and we will get some delicious cakes and all the beauty.
They will come out thinner than in the pan, because they must be well cooked inside as well.
Good, very good this device, I can't wait to test it on other dishes as well!
A big plus of this appliance is that it does not emit heat, as it would emit the flame from the stove.
I recommend it with confidence and if you want details about it, find it here.
I hope you find my Bread Cake recipe at Panini Maker Breville useful!
Romanian recipes. Lamb stuffed with bread like in Vâlcelele Bune
Christ the Envoy! In the raw light of the April sun, Ludovic Bultean, a landlord from the Good Villages of Hunedoara, begins to tell us: At Easter it was the custom to gather the people in the place called Ograzile Botii and there, on the green grass, he ate the whole village. It was called & laquopomana for Easter & raquo and they ate lamb stuffed with bread.
Easter dishes were eaten only with white rolls. And they put cloves in the rolls. They bought them from the & laquoboltas & raquo. & rdquo. Notice that I don't understand all the words, so start explaining to me: & ldquoBoltas was the one who sold at & laquobolta & raquo. that is, at the village store. But let me tell you a few more words from us: & laquoValaul & raquo is the vessel from which animals drink or eat & laquoblid & raquo or & laquolabos & raquo it is said in the bowl & laquolabos with astupus & raquo it is the bowl, it is called & laquoploater & raquo, and the oven & laquoler & raquo in pumpkin is called & laquocurcubata & raquo & ldquo.
Lamb bread - Recipes
Lamb recipes they are too seldom prepared for the many benefits they have. This meat is low in saturated fat - only 36% of the fat it contains is saturated, the rest is poly and monounsaturated, so it is "good" fat. In addition, lamb is high in protein, so 100 grams of lamb contains 50% of the daily protein requirement for a man.
And the benefits don't stop there. As long as you choose healthy recipes, lamb steak is rich in B vitamins, zinc and selenium, so it prevents anemia, regulates blood sugar, prevents heart disease and cancer.
The best meat comes from grass-fed lamb. It is weaker, has fewer calories, a more delicate flavor and is richer in vitamin E and essential fatty acids. Also, in order to preserve its properties, the meat should not be fried, and if it is fried on the grill, it should not be burned because this way, carcinogenic substances are released.
To choose the freshest meat, you must analyze it well in natural light and touch it. The fresh, unaltered lamb meat is lighter or darker pink, but should not be gray or brown, nor should it smell of ammonia or sulfur. When you touch it, the lamb should not be sticky.
In Romania, lamb is part of the culinary tradition of Easter, even if it is sometimes replaced by goat. Lamb soup, stew, drob, lamb ribs on the tray are just some of the traditional recipes. Whatever you prepare, lamb tastes great when combined with green onions, dill, rosemary, garlic.
Wine can be added to steak recipes, which gives the meat a delicious tenderness and flavor.
If we eat lamb only at Easter, in other countries it is eaten very often. For example, in the Mediterranean areas, the culinary tradition includes many lamb recipes. The same goes for North Africa, the Middle East, the western United States. And in northern Europe and Australia, lamb is included in many traditional recipes.
Lamb liver is the most commonly consumed animal in England, but also in other parts of the world. Lamb kidneys are a popular breakfast in Ireland, and other organs are used in many traditional recipes. In some countries, lamb testicles are a popular delicacy.
Lamb entrails cared for in bread
I do not see why, those of us who eat and appreciate lamb liver, prepared from organs, should enjoy the specific taste of lamb entrails only once a year, at the Feast of Easter? Why do we have to forget them for a year, until next Easter? Why not try to find the pleasure and taste of drob in other recipes in which to capitalize on the organs of lamb? For those who eat sheep, lamb, drob, I propose a recipe that I really like, respectively lamb entrails cared for in bread. The recipe is not very time consuming and does not require complicated techniques, not to mention that it bears personal imprints according to everyone's taste and pleasure.