Traditional recipes

Stuffed lamb made in the oven at low temperature

Stuffed lamb made in the oven at low temperature

I washed the leg of lamb and put the meat overnight in a brine (60 g of salt per 1 liter of water) The next day I wiped the meat well, I removed the skin and the pulp and ribs as a kind of pocket . I soaked the buns, squeezed them, mixed them with eggs, chopped parsley, salt, pepper, chopped garlic. This filling, which is quite liquid, between the meat and the skin, I sewed the pockets, you can also catch with toothpicks, so that the filling does not flow out. in the muscle part I breaded the meat with garlic slices. I placed the steak in a tray, next to it I put slices of carrots and green onions, I greased the surface with oil and dried rosemary. I left everything in the oven, at low temperature, for about 3 hours. I took it out and let it rest for 15 minutes. Then I fried the steak for half an hour at maximum temperature to brown nicely.




Lamb leg stuffed with fruit

Preparation -
In a bowl, mix raisins, dried cherries, chopped dried apricots and thyme. Add the eggs and mix well. Stir in the bread crumbs (about 1/2 cup at a time, up to a total of 2 cups) or enough to hold the mixture together. It should be about the same consistency as the turkey filling. If the boned lamb is rolled and tied, remove the rope or net, unwrap it and lay the meat flat. Cut off any visible fat. Spread the fruit filling mixture evenly over the lamb. Starting from the shortest edge, roll the steak. Pull on the edges, then tie it with kitchen twine every few inches, long and crosswise. Grease with olive oil and season with salt and pepper. oven toF. Place the steak on a baking sheet in a shallow frying pan. Fry in a preheated oven at 450 ° for 10 minutes. Reduce the oven temperature to 350 ° degrees and continue to fry for 1-1 / 2 to 2 hours or until a meat thermometer inserted in the center of the stuffed steak reads 65 °. Remove from the oven, transfer to a serving platter and cover lightly with foil. Allow to cool for about 10 minutes. Remove the wire and cut the steak, crosswise, into thick slices. Serve 8-10.


Homemade borscht

Did you grow up with soups made with borscht made at home by your grandmother, and the ones you cook now don't seem to have the same delicious taste? In this case, you should also try to make borscht. The ingredients can be found easily, and the preparation process is not difficult at all. To make your borscht as sour as possible, as my grandmother used to tell me when I was little: & # 8222Sour borscht, sour borscht! & # 8221 and I was playing in the playground, you can play with the little ones.

Ingredients for borscht:

1/2 kilogram of wheat bran (larger)
1 cup cornmeal
2-3 cherry twigs with leaves

3 steps to prepare borscht in your own kitchen:

1. Whisk the wheat bran together in a 6 kilogram pot. Add enough cold water to cover the composition, mix and you should get a mayonnaise.

2. Separately, boil 3 liters of water. Put the cherry twigs in this water and bring to the boil. After stopping the fire, pour over the mayonnaise made of bran and corn flour. Rotate and add 800 grams of hues. Mix the composition again, cover with a lid, put a towel on top and around the pot to keep the water warm.

3. Leave it covered for 2-3 hours, then turn the borscht with a wooden spoon. Cover again and repeat this process several times, at one-hour intervals, tasting each time to test if it has soured. Drain the borscht and put it in bottles in the refrigerator. The hues are kept in the fridge for the next time you fill borscht.

If this is your first time filling borscht and you can't get booze from someone in your family or friends, you can make them too. In a 2-liter bowl, add 250 grams of bran and a slice of bread crumbs. Pour a little water to get a thicker paste, level it, cover with a lid and leave to ferment for 2 days at room temperature.


Oven temperature table: equivalents

In order for a dish to bake properly, not to become too crispy or raw inside, it is necessary to adapt the temperature range to the gas stoves or to set the correct temperature for the electric ones. It is true that, in the case of the latter, most recipes explicitly state the recommended temperature for the correct cooking of dishes. To better understand how to adjust the temperature for different types of ovens, gas or electric, we offer a table where you will find the equivalent of temperature ranges with temperatures in degrees Celsius or Fahrenheit indicated by kitchen equipment.

Celsius degrees for electric oven

Celsius degrees for ventilated oven

Stove oven temperature, on gas


Presentation of the electric steam oven from Bosch

This oven from Bosch has 12 heating modes, which create the ideal conditions to always have excellent results, regardless of the type of preparation.
There are some dishes that need more heat from above, from below or it should be distributed evenly, all the baking conditions necessary for various dishes can not be obtained with a single cooking function, for this reason most ovens have more many cooking functions.
In addition to the 12 heating modes, the Bosch steam oven is also equipped with 4 heating modes, specially designed for steam cooking.

4D air convection
The heat in the oven is generated by the circular heating element located at the back of the oven. There is also a fan that ensures uniform heat distribution, which makes it possible to bake on one or more levels. When using the "4D air convection" baking function, the oven temperature can be set in the range of 30-250 ° C.

Heating Up + Down
It is the traditional heating function in which the heat is evenly distributed from bottom to top, for this reason it is recommended to use baking on one level. Excellent results are obtained in the preparation of juicy cakes. The temperature can be set in the range of 30-250 ° C.

ECO hot air convection
It is a heating mode specially designed to reduce electricity consumption, being used by the manufacturer to declare electricity consumption. Unfortunately, the baking performance is not very excellent, and for this reason we recommend that you do not use this heating mode.

Up + Down ECO heating
And this heating mode was designed for low electricity consumption, being used by the manufacturer to declare energy consumption. This cooking function uses the heat accumulated in the oven for this reason it is possible that the displayed temperature does not correspond to the reality in the oven.

Air convection grill
It is used for frying large pieces of meat. The Grill heater and the fan work alternately, namely when one is active the other is deactivated and vice versa.

Large surface grill
The Grill heating element works and it is recommended to use the function for the preparation of steaks or sausages, but also for the au gratin of the dishes.

Grill small surface
In this case, the heating element is not heated on the entire surface, but only in the middle, for this reason the amount of heat generated in this function is much smaller than in the "Large surface grill" function. It is recommended to be used if the amount of meat is small.

The pizza
The heat in the oven is generated by two heating elements, namely the "Circular Element" and the "Lower Element", and the distribution of heat in the oven is done by the fan. In this function a very high heat is produced, in the lower part of the oven just as all types of pizza require.

Delicate preparation
It is used for the slow preparation of pieces of meat at a low temperature. In the oven the temperature can be adjusted in the range of 70-120 ° C.

Lower heating
All the heat is generated only in the lower part of the oven, being a function that is mainly used for the final baking. The temperature can be adjusted in the range of 30-250 ° C.

Keeping warm
As the name suggests, it is used to keep freshly cooked food warm. It is not used as a function of heating food. The temperature can be set between 60-100 ° C.

Preheating the dishes
And the name of this function is very suggestive, namely it is used only to heat the dishes. The oven temperature can be set in the range of 30-70 ° C.

The above cooking modes are the traditional ones and are present in many oven models, but the steam cooking functions have very few ovens, and this Bosch oven has 4 steam cooking functions:

Steam cooking
This is the heating mode you need to choose when you intend to cook with steam. The oven temperature can be set in the range of 30-100 ° C.

Regeneration
Preparations reheated with this function will taste as if they were prepared, this is due to the addition of steam, which prevents the preparation from drying out. The oven temperature can be set in the range of 80-180 ° C.

fermentation
The leavening of the dough at room temperature causes its surface to become dry, this is not the case with this function which adds steam to the oven, so that the dough leavens faster and its surface remains moist. In this heating mode the oven temperature can be set in the range of 30-50 ° C.

Defrost
The moisture in the oven causes the preparation of the preparation to be thawed in a delicate way, so that the pepper does not deform or dry on the surface.


Cake recipe

Another traditional desert that is part of the Romanian cuisine and is prepared in all regions of the country is the famous cozonac.
Cozonac, regardless of the filling with which it is made or the essences used in it, is the traditional cake that is not missing from the Roma & acircnilor tables, for the holidays. Whenever the smell of hot cozonac in our homes, the Christmas or Easter atmosphere is complete. The filling can be varied, depending on everyone's preferences. The recipe we recommend is for 2 large cakes, one cake with walnuts and cocoa, and the other a cake with shit and cocoa. For those who prefer, you can also mix the shit with cocoa and walnuts in both cakes.

Ingredient:

  • 1 kg special cake flour
  • 500 ml of milk
  • 6 eggs
  • 250 gr sugar
  • 50 gr butter
  • 50 ml oil
  • 50 g of fresh yeast
  • lemon & acircia essence and orange essence (or peel from them)
  • a pinch of salt (to taste).
  • 6 egg whites
  • 3-4 tablespoons of cocoa
  • diced shit (about 150 gr)
  • 1 ampoule with rum essence
  • 150 gr crushed walnuts
  • 150-200 gr sugar (according to everyone's taste).

Method of preparation

  1. It is recommended that all ingredients be kept at room temperature for at least one day before preparation. For this dough, prepare a mayonnaise in a bowl, mix the yeast with a tablespoon of sugar and a tablespoon of flour and 100 ml of lukewarm milk, until it is homogenous.
  2. Cover the bowl and allow to rise in a warm place, until it doubles in volume.
  3. Separate the egg whites from the yolks and rub them with the sugar and a pinch of salt until they turn white.
  4. Add the heated milk over them and mix until all the sugar has melted, then add the lemon and orange essences. They used to be peeled from them, but now it is no longer indicated, due to the chemical treatments they are subjected to in order to be able to keep them longer.
  5. Sift the flour and put it in a large bowl, make a hole in the middle of it and put the mayo after it has risen. Add the composition obtained from the yolks and milk and knead until everything is incorporated.
  6. Heat the butter and oil and add them gradually, until the whole composition is homogeneous, add the salt powder (to taste) and knead for 15-20 minutes, until it does not stick. Sprinkle with flour if necessary.
  7. Cover with a kitchen towel and leave to rise for 40-50 minutes, as well as mayonnaise, in a warm place.
  8. The egg whites are mixed with the sugar, until it is no longer felt, and the composition does not fall when we turn the bowl.
  9. Add the cocoa and mix with a spatula, from bottom to top. Now if we choose to have a cake with only cocoa and walnut and one with cocoa and shit, we divide the composition for the filling into two equal parts. In one of them we add the crushed walnut and mix it, and leave the other like this.
  10. When the dough has risen, divide it into two. To obtain a cake with walnuts and cocoa, spread the first part.
  11. Place the cocoa and walnut composition on its entire surface, then roll it up and place it on the cake pan lined with baking paper or greased with butter and sprinkled with flour.
  12. The other piece of dough is also spread, the remaining cocoa composition is placed on its entire surface and the diced shit is sprinkled, after which it is rolled and placed in a tray.
  13. Let it rise for about 30 minutes, in trays, then grease the cakes with egg and sprinkle a little sugar, to divide them once more, thus obtaining four equal parts. Proceed in the same way as described above and complete two rolls containing the same composition, obtaining two cakes.
  14. Place the trays for about 40-45 minutes, in the preheated oven, until browned on top. It is important not to bake in the oven for the first 30 minutes, so as not to leave the dough.
  15. After it is ready and take it out of the oven, let it cool a bit and then take it out of the pan.


The day I ate lamb with Zlatan in Franke's kitchen

Last summer I was telling, in broad strokes, why I liked the autobiographical book I Am ZLATAN, written by Ibra and Lagercrantz.

One morning, as I was quietly drinking my coffee and scrolling sleepily on Instagram, I had a surprise. Specifically, a private message that sounds something like this:

Dude, I loved your book review. Let & # 8217s meet and talk more. Ibra loves talking to honest bloggers.

I had fun and didn't pay attention to the message, it seemed like a joke. Yes, of course, he translated and read Zlatan's review for me.

A few days later he sent me a video showing him, Helena, Maxi and Vincent & # 8230. He told me that he appreciated my article and that in the market period between the two stages of the Serie A season, he would he wants us to meet and dine together.

Well, the message was about & # 8220Zlatan wants to meet you and have lunch with you. When Zlatan wants something, that things happens to Zlatan. & # 8221

I had just tasted a dose of Ibrahimovic's typical arrogance, but I can't judge him. After all, he's a tough guy who grew up on the streets of Rosengard. What I always appreciated about him was that he did not renounce his instincts and never wanted to change. He always knew that his attitude bothered him, but even so, he remained loyal to his way of being and yet he succeeded.

Not for nothing did he win domestic championships with almost all the teams he played for.

Word for word, we arranged for him to come with his family to have Easter with us in Franke's kitchen. Zlatan was born to a Muslim father and a Catholic mother, but that didn't stop him from accepting my Orthodox Easter invitation.

He had told me on Instagram that he had been to Romania several times, together with his Romanian colleague from Juventus and that they had done a lot of nonsense, but I am not allowed to write about those things, or he will beat me up. ^ # & amp on me.

I chose to take him at his word, his & # 8220 acts of bravery & # 8221 on training are well known. He beat people taller than me. But let's move on to the day I ate lamb with Zlatan in Franke's kitchen.

We had red eggs, beef salad and sarmale in the house, but we chose to welcome the Swedish warrior and his family with dishes of Romanian origin. It is known that sarmales are borrowed from the Turks, and beef salad is adopted from the French.

Traditional Romanian food

The recipe for the Easter meal looked like this:

  • a Romanian style appetizer & # 8211 homemade ham, drum, green onion, fresh curd, pickled telemea, polenta
  • lamb steak with sauerkraut
  • cheesecakes with sweet cheese as dessert

Okay, it's more of a strategy than an Easter recipe, but we're getting there & # 8230

Franke's kitchen made all this possible

As you probably know, we chose to use the kitchen with Franke appliances purchased from Franke Online Store and nothing stuck to us to design traditional dream Easter recipes.

Both Dana and I worked hard to prepare the food. Although I was mostly doing unskilled work, I made a substantial contribution & # 8230 The drum doesn't cut on its own, it's not mayonnaise.

I don't know what we would have done if we didn't have a Franke oven from the Mythos collection. I fully benefited from the option to cook Full Menu up to 4 levels simultaneously, but also from the Cookassist program with 60 automatic recipes and 15 special programs. Moreover, the Franke FMY 99 HS XS oven is available in FULL STEAM version, automatic cleaning function.

Have you ever dreamed of cooking lamb, sarmale and cheese in the oven at the same time? Franke made this a reality. The decision to buy Franke's hob and oven turned out to be a 10th grade one.

That I was talking about lamb food & # 8230 to give you the recipe.

Tips & tricks for a dream lamb meal:

  • the meat should be left at room temperature for a while, before cooking it should not be put in the oven as soon as it has been removed from the fridge.
  • after the oven has been switched off, leave the meat in the hot oven for another 15 minutes
  • The meat should rest a little after cooking, in order to harmonize the tastes

Our kitchen island looked like after the war. The knives were scattered all over the counter, the vegetable scraps were also unhindered everywhere & # 8230 Even Franke's sink and kitchen faucet were dirty & # 8230

Our luck was that we had equipped the kitchen with a powerful dishwasher. The Franke built-in dishwasher is equipped with an innovative loading system that allows small cutlery and plates to be placed in the third basket, thus having more space for larger dishes.

After I finished cooking, I put all the dishes in the car, washed the floor well and wiped the countertop well. If you looked at Franke's kitchen faucet, it shone.

Meeting with the king of Swedish football and his wife

We were very excited, Zlatan and Helena were going to dine with us. I had watched the footballer enough in all kinds of interviews and I knew that he was not very pretentious, coming from a poor family.

Helena was impressed by the Mythos kitchen and carefully studied the appliances and kitchen utensils, but also how they were placed.

Zlatan just said it was cool, in the characteristic style.

He kindly told us when he ran out of money and food while playing at Ajax and called his colleague Maxwell to ask for his help. He described in great detail how he had come to sleep on a mattress in the Brazilian's living room.

I let Ibrahimovic breathe a little, and then set the table. Zlatan rolled his eyes and asked us all kinds of questions about the Romanian dishes we put on the table.

Although he had the same attitude of a fast lion, he was much friendlier in flesh and blood than he was shown in the videos. He is a very cheerful and direct person, who does not try for a second to impress someone.

He didn't get me out of & # 8220grand & # 8221 or & # 8220friend & # 8221, but I didn't feel annoyed, I quickly realized that's how he talks.

While enjoying the appetizers, he told us that during the time he played for PSG he had the opportunity to eat all kinds of cheeses and that these traditional Romanian appetizers somehow reminded him of family meals & # 8230 he missed the food of house & # 8221.

He chuckled, spoke with his mouth full and enlivened the atmosphere. At one point, while detailing how the training sessions were under Fabio Capello's command, he hit the table so hard that the cats, although they were in the other room, broke it in a hurry and hid in their house. .

He laughed, made a surprised face and simply told us & # 8220Zlatan is strong and scary like a lion. & # 8221.

When I put the lamb steak and sauerkraut on the table, I noticed it with wide eyes.

He filled his bowl with cabbage and began to eat it. On this occasion he told us that in Sweden the meals are crowded with pickles and that the uniqueness of the food was given by the natural tastes, the Swedes not using spices for cooking.

We also knew this, because that word, we have internet in Romania as well. I had only used salt and pepper to spice up the food.

He had asked us to send Helena the sauerkraut recipe so she could eat in Sweden as well.

I hardly persuaded him to test the cheeses as well, because he had filled his stomach with lamb and cabbage & # 8230, in fact, more cabbage than lamb.

Zlatan's mouth was silent, it filled the whole space. At one point, Helena stopped him from talking & # 8230 She was very fascinated by our hob and asked us where we bought it from.

It was the new Franke Mythos INOX PRO hob, which benefits from extraordinary cleaning performance due to the innovative treatment it underwent.

She really liked the fact that it looks nice and modern, but it also cleans very easily. He had noticed this when he set my coffee on fire (these emotions). I cleaned everything in less than 10 seconds.

Zlatan had told us that he had not eaten home-made food for a long time. The diet imposed by the AC Milan doctor was very strict. Even now he wasn't allowed to drink, but we both agreed that it will remain our secret & # 8230 or you know what he will do to me, right?

In this unconventional interview I learned more about Zlatan and his family, but also about Helena.

Helena asked us to give her the opportunity to test our cuisine and cooked us Swedish meatballs with cranberry jam (kottbullar). They were absolutely brilliant.

Of course I also give you her recipe!

Kottbullar meatballs are served with cranberry jam.

But we don't know who was more fascinated

Us food, or Helena the electronics and appliances in our kitchen Franke?

Conclusion:

The whole experience was atypical, Zlatan spoke in one and kept joking and telling stories, and Helena was simply mesmerized by the kitchen. I browsed Franke's website and showed him the other kitchen collections available: Maris and Smart.

Frank's Maris Collection

Franke's Smart Collection

We will remember for a long time now before this traditional Easter meal and we would not be surprised if the Ibrahimovic family replaced the appliances and electronics in the kitchen with Franke products.

Although it does not appear from the content, the star was actually the Franke oven, which made it easier for us to cook everything simultaneously (we saved time and energy, this way).

I didn't tell Zlatan that he would probably have asked us how many domestic champions the furnace won or how many goals he scored in the Champions League.

These being written and told, I wish you good luck and a Happy Easter!

The article is an exercise in imagination written with pleasure
for the penultimate test of Spring SuperBlog 2021.

Info sources:
franke.com
Lamb steak recipe: unique
Kottbullar recipe: gătesteinteligent.ro

Photo / gif / video sources:
kitchens and appliances: Franke
recipes: Canva Pro

book cover "I am Zlatan" & # 8211 Amazon


Two amazing stuffed mackerel recipes & # 8211 you will try the best fish in the oven!

We all know how important it is to eat fish. If you are bored of the classic recipes, we urge you to try one of the recipes below. We present below 2 the simplest recipes for preparing the most delicious stuffed mackerel. Choose your favorite recipe and enjoy the most delicious, flavorful and juicy baked fish. Experiment with your favorite aromatic herbs and enjoy your loved ones with new culinary masterpieces.

Recipe No.1 & # 8211 Mackerel stuffed with egg, cheese and garlic

INGREDIENTS

-1 teaspoon grated lemon peel

METHOD OF PREPARATION

1. Thaw the fish. Remove the entrails and wash them well. Cut each fish diagonally, keeping a distance of 3-4 cm from each cut. Season the fish with salt and ground black pepper.

2. Put the eggs and cheese through the small grater. Chop the parsley. Mix the eggs with the cheese, parsley, grated lemon peel and crushed garlic. Season with salt and stir again.

3. Arrange each fish on a piece of aluminum foil and fill it with the prepared mixture. Sprinkle with lemon juice and cover with aluminum foil.

4. Bake the fish in the preheated oven at 180 ° C for 30 minutes. 5 minutes before it is ready, uncover each fish and let it brown a little.

Recipe No.2 & # 8211 Mackerel stuffed with egg, cheese and mustard

INGREDIENTS

-o.5 teaspoon of mustard powder

-1/2 lemon (grated juice and peel)

METHOD OF PREPARATION

1. Boil the eggs. Grate the cheese. Chop the eggs and greens.

2. Mix the eggs with the cheese, greens, mustard, juice and grated lemon peel. Match with salt and ground black pepper.

3. Clean and wash the fish. Arrange it on a kitchen towel.

4. Make 3 deeper cuts on each fish, on both sides. Match with salt and ground black pepper.

5. Fill each fish with the egg and cheese mixture. Wrap each fish in aluminum foil and arrange it on a baking tray.

6. Bake the fish in the preheated oven at 180 ° C for 20-25 minutes.

7. Uncover each fish and cook at 250 ° C for another 10 minutes, until golden brown.


How many degrees does the cake top bake?

Making a cake that looks exactly like the photo with which the recipe is illustrated is not very difficult, if you know some useful tricks. True, cooking is not an exact science, but what happens in the oven involves some physical and chemical reactions. So, for the dessert to turn out spectacular, we need to know how many degrees the cake top is baked, how much to leave it in the oven - depending on the ingredients used - and a series of other tricks that can make the difference between a spectacular cake and a lame duck. Let's find out what are the factors that influence the baking of the cake top and what is the optimal temperature, so that it is light and fluffy, only good to fill with a delicious cream.


Sift 300 g of flour into a bowl. Make a hole in the middle of the flour.


Heat the milk to body temperature.


In a bowl, rub the yeast with a spoonful of sugar until it dissolves. Add a little warm milk (50 ml) and mix well. Pour the liquid into the hole in the middle of the flour. Mix with a little flour, cover the bowl with a towel and let the mayo grow in a warm place.


After that, over the raised mayonnaise add the yolks, salt, sugar, vanilla sugar, oil and the rest of the milk (heated together at body temperature). Knead everything, gradually adding flour. Clean the hands of the dough, wash it, grease it with oil and gather the dough from the walls of the bowl, squeezing it all into a ball and greasing the oil and the bowl at the same time. Cover with foil, then with a towel and let the dough rise in a warm place.


Meanwhile, prepare the cheese filling: put the cottage cheese on the large grater in a bowl, add the cream cheese, sugar, vanilla sugar, eggs and egg whites and golden raisins (pancakes with water and squeezed). Mix everything, then incorporate the semolina.


Beat the egg whites with a pinch of salt, add the sugar and mix until they become like meringue. Incorporate the cocoa, then the ground walnuts.


Turn on the oven to heat.


The dough is divided as follows: 3/4 for the base and 1/4 for the braid and cross. You can leave everything for the base if you do not want to make braids.


Spread the dough for the base on the work table greased with oil. Grease with egg whites mixed with cocoa and nuts, leaving the edges free. Roll and cut into thick slices. They are placed in a cake pan greased with oil and lined with baking paper. Place the tray in the oven until the dough is half baked. After that, remove the tray from the oven and add the cheese filling (if you don't want your braids to sink into the cheese filling, as happened to me, put the tray in the oven until it thickens a bit). Restul de aluat se impleteste dupa bunul plac si se pune peste branza (am impletit o parte din aluat in 3 si l-am pus pe margini si am facut o cruce din aluat impletit in doua). Se ung impletiturile cu galbenusul amestecat cu lapte si se introduce tava din nou la cuptor pana cand pasca se rumeneste frumos.