Cocktail recipes, spirits and local bars

Kokoretsi - Greek style lamb

Kokoretsi - Greek style lamb

Washed entrails are cut into 6-7 cm pieces

Put in a bowl and add lemon peel, thyme, oregano, lemon juice, garlic cloves, rosemary.

Salt and pepper.

Let cool for marinating for at least 3 hours, it would be ideal to leave them in the evening until the 2nd day.

We put the meat alternately on the skewer sticks.

Wrap with half of the powder so that it covers all the meat.

We tie the intestine at one end, then we pass it along the dust, then again, and then we start to wrap, in a cross, then more often. Secure the end and set it aside until you have finished the other skewer.

You need to get the cocoon-shaped meat skewer.

Prepare the embers and turn the meat until it is ready.

Serve immediately.

Garnish with sliced ​​onions and parsley.




How do we choose the wine for the holiday meal?

White wine is suitable for lean meat dishes such as chicken, turkey or fish. It blends harmoniously with desserts, salads, pastas, appetizers, seafood and Camembert or feta cheeses. For the Easter meal, don't hesitate to place the white wine next to the drob, next to the chocolate (Muscat), next to the potato dish (Sauvignon Blanc) and next to the well-roasted chicken in the oven (Chardonnay).

The most popular types of white wine are:

  • Chardonnay (aromas of citrus, apple, peach, banana, pineapple)
  • Chenin Blanc (aromas of citrus, pear, apple, white flowers)
  • Gewürztraminer (grapefruit, flower aromas)
  • Pinot Gris / Grigio (aromas of citrus, melon, pear)
  • Riesling (aromas of apple, pear, citrus)
  • Sauvignon Blanc (plant flavors, green bell peppers, asparagus, grapefruit, passion fruit)

Some of the best Romanian white wines are: Fetească Albă, Grasa de Cotnari, Zghihară de Huşi, Tămâioasă Românească, Sauvignon Blanc, Pinot Grigio.

Red wine, obtained from red grapes, is the best choice for lamb dishes (Cabernet Sauvignon) and ham (Pinot Noir)! They are also suitable for pork, game, beef and Emmental or Parmesan cheeses.

The most popular types of red wine are:

  • Cabernet Franc (currant aromas, black olives, coffee)
  • Cabernet Sauvignon (flavors of bell pepper, olive oil, herbs, bitter cherries)
  • Merlot (aromas of watermelon, strawberries, cherries, plums)
  • Pinot Noir (aromas of beets, blackberries, plums, tomato leaves and cola)
  • Syrah / Shiraz (aromas of blackberries, plums, peppers, garlic cloves)

Some of the best Romanian red wines are: Fetească Neagră, Băbească Neagră, Merlot, Cabernet Sauvignon.

Rosé wine is associated with light dishes such as salads or appetizers, but also with a variety of desserts. You can also consider it if you serve drob, pasca or cozonac.

The most popular types of rosé wine are:

  • Syrah Rosé (notes of white pepper, olive oil, strawberries, cherries)
  • Cabernet Sauvignon Rosé (aromas of green bell peppers, hot peppers, cherries, raisins)
  • Pinot Noir Rosé (aromas of melon, raspberry, strawberry)

Among the best Romanian rosé wines recommended by experts are Feteasca Neagră rosé, Busuioaca de Bohotin and rosé negru de Drăgăşani.


DACIC COOL - online magazine coordinated by Cecilia Caragea

Lamb it is a special animal with rich traditions. In fact, in popular mythology, sheep it is considered a sacred animal, there is a belief that whoever raises sheep and bees will be lucky at all. And even more, there was the belief that when there are no more sheep and bees, the end of the world will come. Extremely useful, giving us milk - and implicitly cheese -, meat, wool and leather, in popular words it it sweetens us and it warms us up. At the same time, being extremely gentle, the sheep was considered a pure, pure creature, the legend presenting it as a divine creation, God being not only the creator, but also the shepherd who raises and guards them from enemies. God went with the sheep to the pasture, singing the whistle, satisfied and carefree. And the folk creation also generated that wonderful nazdravana sheep, a worthy help of the shepherd, who leads the flock and after which all the other sheep are blindly taken. In contrast, the devil made the goats, after which he kept running away without any rest.

The sheep are mentioned in the Old Testament already in the Book of Genesis, where we are told about the many sheep that Abraham had. Then, in the book of Exodus, God would establish, through Moses, Easter, before the Jewish people crossed the Red Sea. In Hebrew, Passover it really means pass, thus symbolizing the passage from slavery to freedom. The Egyptians refusing to free the Jews from captivity, God sent ten plagues on them, the most severe being the death of the firstborn, and to protect the Jews from this punishment, he commanded them to sacrifice a lamb, to anoint with his blood the upper threshold of the door and to eat the meat fried well on fire, with unleavened bread and bitter herbs, the symbols of slavery, respectively of the sufferings endured in slavery. And the next morning they had to go free.

Easter dates to the Jews around 1445 BC. At the beginning, slaughter of the lamb it was committed in the family. Later, in the 7th century BC, the lamb was no longer sacrificed by the head of the family, but at the Temple, by a priest, and the blood of the lamb was sprinkled on the altar. In this ritual, the blood of the lamb symbolizes the release of sins. Then, after the temple in Jerusalem was demolished in 70 AD, the celebration of Passover in the family was adopted, as it has been preserved to this day.
Easter lamb he had to be the first lamb born, without blemish and without defect, he signifying meekness, purity, perfection.

For Christians, the Holy Passover no longer commemorates the liberation of the Jews from Egypt, but the death and Resurrection of Christ, the transition from death to life. The prophet Isaiah tells us about the Lord, "as a lamb to the slaughter went" for Christians, Christ becoming the Lamb who sacrifices Himself for the salvation of mankind. The transition from the Old to the New Testament is made when the prophecy made in the Old Testament is fulfilled, St. John the Baptist first meeting the Savior Christ says: there it is The Lamb of God, He who takes away the sin of the world.
Thus, Christians no longer have the duty to sacrifice the lamb. The early Christian communities did not sacrifice the lamb. Habits related to the presence of the lamb at the Passover meal appeared much later. Instead, Christians are to partake of the Body and Blood of Christ, the bread and wine sanctified in the liturgy. In this sense, the words of Saint Peter are also important: . redeemed (.) with the precious blood of Christ, the Lamb without blemish and without spot. He was known before the foundation of the world. , which tells us that Christ, as the Lamb of God, was not a later thought, but present from the very beginning.
In this way, for Christians, the presence of the lamb at the Passover table is only a matter of tradition, but at the same time, the lamb has become the symbol of Jesus himself.

But the sacrifice of the lamb is already found in much older times, in the nomadic shepherds of the East, who moved from one place to another due to drought. They sacrificed a lamb before leaving and anointed the pillars and sticks of the tents with the blood of the lamb, believing that they would be protected from evil spirits during the journey.
By the way, the history of the shepherd it is extremely old, dating back about 10,000 years, primarily due to the importance of milk and dairy products that they offer us. But apart from the fact that the sheep feed and clothe us, it was also very important for soil fertilization, especially in the hilly and mountainous areas, where while grazing they also provided the natural fertilizers, so necessary for arid soils. . The first evidence of the appearance of domestic sheep dates back about 9,000 years in Southwest Asia, 8,000 years in Eastern Europe, 7,000 years in Africa and 6,000 years in the United Kingdom. Traces of dairy products identified on various ancient vessels discovered in Libya date from this period.
It is interesting that sheep have a polyphyletic origin, ie they come from several different ancestors. It is mainly about mouflon, Arkar and Argal, wild species that survive today and have a reproductive affinity both with each other and with current sheep breeds. Prefers mountainous areas, up to the limit of permanent snow, except for those of the species Arkar, who prefer lowland areas. It seems that Arkar was first domesticated in southwest Asia, in the current area of ​​Iraq and Turkmenistan, and then domesticated. mouflon in the southern areas of Europe, from where it later spread north. A third center is Central Asia, where it was domesticated Argal.
From the point of view of the appearance of sheep on our lands, opinions are divided. The fact that shepherding was developed here over 2,500 years ago is a certainty. But there is also the opinion that here, in the years 4,000-5,000 BC, a so-called Scythian-Dacian sheep from a subpopulation of the Arkar sheep. In time, the Wallachian group, Zackel, was formed here Turcana, with two groups, Ruda and Carnabat, Tigaia and Valaha with horns in corkscrew or ratca. In fact, Hasdeu says that Turcana is an old Dacian word, which means sheep or goat. And in some regions, Turcana also designates sheep's hat. The pan, in turn, is extremely old, being also depicted on the monument at Adamclisi, while on the Column of Trajan is depicted the Turk. If Tigaia is a sheep with semi-fine wool, Turcana is a mountain sheep, with rough wool, which does not soak in water when it rains. Ratca also has its antiquity, but we find it only in the Banat Mountains, it is less known and does not withstand the long roads imposed by transhumance. And transhumance is a characteristic of shepherding in these lands, which made Iorga say that I conquered territory with the sheep. By the way, nomadism and transhumance represents the oldest forms of shepherding.
In the case of nomadism, shepherds and sheep wandered all their lives in search of pastures, not having a stable settlement, while in the case of transhumance, shepherds returned in winter or the following year to their settlements. From the Carpathians, the shepherds started in all directions. To the north to Pocutia, and to the east to the Crimea. In the Descriptio Moldaviae, Dimitrie Cantemir tells us about Tusca, as it is called Tigaia in the center of Moldova, which the Turks considered the best for meat and which they took as a tribute or imported. If we go west, we will find that the notary Anonimus of King Bela III of Hungary attests to the early presence of these pastores romanorum in Pannonia. But to the west they reached the Italian Alps where even today a number of similarities of language and customs are striking. In order to understand the shepherding of those times, it must be borne in mind that in many situations not only the shepherds with the flocks went on the road, but the whole family, wife, children and helpers, that is, a small community that came to have other occupations. There was thus an entire community under the leadership of the pastor, a true patriarch who shared justice, decided weddings and funerals. In the Istrian peninsula, the Istro-Romans were called choban by the others. Transhumance was, until late, the normal way of life for Aromanians or Vlachs, spread throughout the Balkans, to the Aegean and the Adriatic. And in the mountainous areas, more difficult to reach, characteristic toponyms have been preserved until today.
The normal herds had from a thousand sheep upwards and a Sibiu shepherd with 40,000 sheep is attested. In the Description Moldavian, Dimitrie Cantemir speaks of about three thousand herds, which gives us a first impression on the importance of the shepherd at the time.
The popular ballad is also interesting Miorita, found in Romanians and Aromanians in over 900 variants.

It should be noted, however, that shepherding is in continuous decline, decreasing from year to year both the number of sheep and shepherds. And pastoralism is so deeply imprinted in tradition that some have dared to say that without pastoralism we are no longer ourselves.
In 2003, the world's sheep population was estimated at over one billion sheep. The main sheep-raising countries, in descending order, are China with over 150 million, Australia, India and Iran, each with over 50 million, Sudan, New Zealand, the United Kingdom, South Africa and Turkey, with over 25 million. millions. And we must keep in mind that over time more than 800 breeds of domestic sheep have been created, some adapted to subtropical and desert conditions. There are breeds that give a special quality of wool, most belonging to the merino breed, present in large numbers in Australia, New Zealand and America. Others are raised for meat, about 15% of the global sheep population. And again others excel at a high reproduction rate. But 25% of the total sheep population, the so-called fat-tailed sheep, present mainly in Africa, the Middle East and Asia, excel in superior milk production. In turn, the Karakul breed is known for the quality of the fur of newborn lambs used to make so-called Persian fur clothes.

But the lamb remains, for all the populations in the Balkans and for the Arabs, but not only, a real one gastronomic delicacy. It is true that from the point of view of consumption, cheese, be it Bulgarian, Greek or Romanian telemeau, cottage cheese or bellows cheese, is probably the most important, consumed as such or in a bulz prepared in the sheepfold or at home in the oven, in a delicious cheese pie or in many other combinations. It is interesting that cheese comes from the Aromanian word arindza, designating that part of the stomach also called bellows and which contains the clot.
But nothing equals the wonderful lamb dishes. Whether we are referring to traditional Easter dishes, starting with lamb soup and continuing with drob, and baked lamb steak. But you can't pretend that you really discovered the lamb until you enjoyed a protap lamb, a stuffed lamb leg, a musaka with lamb, a mutton dish in a cauldron or a stew with entrails. of honey. And don't hesitate to try a wonderful lamb pie. But lamb is also delicious when prepared with mushrooms, spinach or hazelnuts, rosemary and incredible, but it goes well even with honey. And it's worth tasting a lamb paprika or a sheep goulash. You can also try a Greek rice with mutton, a Vietnamese-style lamb chop and countless Arabic dishes starting with Baharat Lamb, Eggplant or spinach dish with lamb or Chicken lamb with apricots and apricots.

One of the dishes not missing from the table of any Romanian on Easter is lamb liver. A variant of the Romanian dish is found among the Scots and is called haggis, with the mention that it is boiled in sheep's belly and does not contain the impressive amount of greens such as Romanian drob.
Lamb fillet has as main ingredients the entrails of this animal, ie: liver, lungs, heart and kidneys, to which are added large quantities of green onions, dill, parsley, garlic and larch. Also, for the preparation we need bread soaked in milk. The entrails are boiled and then passed through a mincer. Add salt and pepper and mix with the chopped greens. Put the lamb puree in the pan and pour the meat mixture. A variant of preparation is the one with dough instead of breadcrumbs, but in most all the culinary variants boiled eggs are placed in the middle.
Lamb fillet is a very popular dish in our country, which is served during the Easter holidays, along with Easter with cheese and red eggs. In the USA. however, such a preparation is prohibited because it contains sheep lungs, organs considered toxic to human health.
Traditionally, in preparation for the Passover holidays, Orthodox believers sacrifice a lamb that symbolizes Christ's sacrifice for the salvation of mankind. From it are made a multitude of dishes that will be served by the whole family, along with red eggs and Easter cheese.
Honey steak it is also an Easter tradition. Well prepared, it melts in your mouth. It's not hard to make, it doesn't require a lot of ingredients and if you don't like the taste of lamb, we also present some tricks for it.
To get a tender steak, sprinkle the meat with a tablespoon of brandy. Meat with bone in the oven tends to be made faster than that without bone, because the bone conducts heat to the inside.
Instead of the garlic cloves with which you bread the meat, you can use crushed garlic rubbed with salt, oregano and pepper, a composition that is introduced into the meat notches. Also, instead of water, you can use red wine mixed with a little lemon juice, so you can no longer feel the prominent taste of lamb.
Kokoretsi a lamb dish, known only to the Aromanians of Cogealac. The lamb is caressed in rosemary flavors, tenderized on the hearth and wrapped in dough. The chefs dress the lamb's entrails in matte and make them kokoretsi, an Easter delicacy, preferred by the sultans and the ancient Greeks.
The cook himself must choose the lamb from the flock for sacrifice. This is the tradition of the Aromanians in the heart of Dobrogea. (Photo: www.freeimages.com, www.wikipedia.org, www.vickysrecipes.wordpress.com, www.boro.gr).

He also talked about the history and tradition of shepherding, but also about some of the lamb, sheep or ram dishes. Cecilia Caragea the rubric From the delights of the world, from the show cohabitation (TVR 1).


Recipes for Easter seasoned with Kamis

One of my great "beliefs" about cooking and cooking is that the secret of a good dish lies in the ingredients and spices used. The food must, of course, look very good at the end, because we eat from the eyes first. What about taste? The taste is the really important one and the taste is given by the spices used, in the perfect quantity and combination. That's why I'm bringing you two today Easter recipes, seasoned with Kamis spices, natural spices and of very good quality.

Last year we presented you a video recipe spiced by Kamis - Potato Quattro formaggi (click on the title to access the recipe) that you really liked and many of you have tried it. So, for the Easter meal, I thought I'd bring you two new recipes - Vegetable croquettes and Lamb Souvlaki - that is, Greek-style skewers. I used only Kamis spices and the results were excellent!

Recipes for Easter seasoned with Kamis

Why do I trust Kamis spices? Because not only do they claim to be natural, but they are natural!

  • Kamis is one of the most well-known brands of spices and mustard and is associated with the highest quality and a unique taste.
  • Find individual spices, from the classic parsley, paprika or thyme to curry, ginger or coriander and all kinds of spice mixtures: for meat, chicken, fish, mixtures for drob or sarmale (only good to use for Easter) but and spices for coffee and cakes.
  • I love Kamis spices precisely because I can use ready-made spice mixes or I can combine spices and herbs in an envelope to create my own delicious mixes. Having a very wide range of products, I can't help but find everything I need.

Recipes for Easter - Souvlaki lamb or lamb skewers in Greek style:

If you like Greek food, if you want to try something new this year at the Easter table, if you miss the holidays and holiday food, the Souvlaki lamb recipe meets all the above conditions. In addition, it is easy to prepare and the secret lies in the fresh lamb and the spice mixture used!

Ingredients for 4 servings:

  • 600g lamb pulp
  • 2 teaspoons Kamis onion flakes
  • 2 teaspoons granulated garlic Kamis
  • 2 teaspoons spice mixture for Kamis lamb
  • a teaspoon of Kamis coriander
  • or lingurita oregano Kamis
  • a teaspoon of freshly ground Kamis sea salt
  • a teaspoon of freshly ground Kamis mosaic pepper
  • a teaspoon of Kamis sweet / hot paprika (depending on taste)
  • lemon juice
  • 50ml red wine vinegar
  • 50ml extra virgin olive oil

Preparation of Souvlaki lamb or lamb skewers in Greek style:

Cut the lamb pulp into 2 cm cubes and place them in a saucepan. Mix the olive oil, lemon juice, red wine vinegar and all the spices and pour the mixture over the pieces of lamb. Mix very well and leave the meat to marinate for a few hours, preferably overnight. We put the lamb cubes on metal skewers or wooden skewers that we soak well in water before use. Fry the skewers in a hot grill pan with a little olive oil. We fry them over high heat, on each side, so that they brown nicely and "seal" the meat. Then we move them in the tray and put them in the hot oven at 160 ° C for 15-20 minutes or until they are well penetrated.

You can serve lamb Souvlaki with a yogurt sauce, seasoned with salt, pepper, garlic, onions and herbs or with a light salad. It is delicious!

Recipes for Easter - Vegetable croquettes

Among the lamb dishes, which although delicious are quite heavy for digestion, it is ideal to balance the Easter meal with lighter dishes. So I thought I'd suggest you the Crispy Croquettes recipe, which can be both a perfect appetizer and an ideal side dish!

Ingredients for 10-12 pieces Vegetable croquettes:

  • 3 medium carrots
  • a parsnip root
  • 2 medium white potatoes
  • a sweet potato
  • 2 cups broccoli bouquets
  • a cup mixture of frozen carrots and peas
  • a cup of sweet corn
  • 2 tablespoons olive oil
  • 1 egg tied
  • a teaspoon of freshly ground Kamis sea salt
  • a teaspoon of freshly ground Kamis mosaic pepper
  • a teaspoon mixture of hot Kamis spices, freshly ground
  • ½ teaspoon sweet candy Kamis
  • 2 teaspoons Kamis onion
  • 2 teaspoons garlic Kamis
  • 2 teaspoons patrol shirt
  • 300g cornflakes
  • 3 eggs + 100g flour
  • 100g flour
  • 500ml oil for frying

Preparation Vegetable croquettes

We clean the vegetables well, cut them into suitable pieces and boil them in salted water. Broccoli does not have to boil too much to be soft, so we only add it towards the end. Separately boil the peas and carrots, drain the corn well.

When the vegetables are cooked, we put them in a blender to obtain a paste. Put the spices, olive oil and egg, mix again with the blender. At the end we put the peas, carrots and corn, mix with a spoon. This way they will look beautiful in croquettes. Put the whole composition in a tray of 30 & # 21540 cm, lined with food foil and press very well. Leave in the fridge for 2-3 hours. We cut circles from the composition with a special circle or a cookie cutter.

Beat eggs, season with salt and pepper, add flour and continue to mix with a whisk until you have a creamy composition, without lumps. We give each croquette through the flour, then through the egg mixture, then through the crushed cornflakes. Fry in hot oil until the croquettes are browned on both sides. As an alternative, we can bake them in the oven heated to 180 ° C, in a tray lined with baking paper, for 30-35 minutes. We turn them at least once during baking, to brown them evenly.

I sincerely hope you enjoyed both Recipes for Easter seasoned with Kamis, both are delicious and can't wait to find their place in your family's menu!

Along with Kamis spices, we wish you a Happy Easter with your loved ones and invite you to the contest!


With this recipe I participated in the Campaign "Tasty Autumn Stories #farazahar" organized by NoSugarShop. #Retetefarazahar #nosugarshop What a smell of cheese pies spreads in the house when you have this cake in the oven! Freshly baked, hot and fragrant, it is wonderful for an unhurried, weekend breakfast. But just as good is Continue Reading & # 8220Keto cake with telemea & # 8221

With this recipe I participated in the Campaign "Tasty Autumn Stories #farazahar" organized by NoSugarShop. #Retetefarazahar #nosugarshop I couldn't wait too long without sharing with you this brilliant recipe recently discovered. The truffles are made incredibly simple, and the taste is Tiramisu cake, and still without sugar! Try them, you will surely continue reading & # 8220Trufe keto Tiramisu & # 8221


The second lightning diet

Breakfast:

  • A box of low-fat cottage cheese (2%) with fresh vegetables
  • Fasting variant: a fruit smoothie prepared from a cup of almond milk, a sweet fruit (banana, mango, pear) and one from the citrus category (orange, tangerine, kiwi)
  • In short: grilled fish or lean meat with vegetable garnish. For example, fillet muscles with cabbage salad, chicken breast with sauteed vegetables or salmon with broccoli and cauliflower steamed.
  • Fasting variant: vegetable salad (lettuce, peppers, cucumbers, cabbage), 3-4 tablespoons of your favorite berries (beans, lentils, chickpeas, corn) and avocado, tofu or olives.
  • A Greek, Bulgarian or tuna salad
  • Fasting variant: pumpkin cream soup, mushrooms or broccoli

Snacks between meals (11:00 and 17:00)

  • A fruit or yogurt (soy, if fasting)
  • If you are still hungry at bedtime, drink a cup of warm milk. If you are fasting, choose soy or almond milk.

Season every day with 30 minutes of exercise. The cold season is no excuse to skip this essential component of a healthy lifestyle.


Preparation of simple syrups

For the production of liqueur, it is recommended to use a sugar solution (syrup), than to introduce sugar in the solid state, because it would be much harder to dissolve in alcohol and would be deposited on the bottom of the container. The syrup can also be filtered to remove impurities.

Another argument for the use of syrup is the more pleasant taste, because some of the sucrose turns, when dissolved in water, into invert sugar (glucose or fructose).

1.Simple syrup (American style).

This universal syrup is used in formulas for most liqueurs. We use 1 l of water and 1 kg of sugar.

In a special saucepan mix the water with the sugar. Put the pan on the right heat until it boils. Stir until the sugar has completely dissolved. Let the syrup cool. We keep it in the fridge for a maximum of three months.

1 kg of sugar is mixed with 450 ml of water and boiled. Usually, the water is preheated and a packet of lemon salt (5-10g) is added to stimulate the transformation of sucrose into invert sugar.

During boiling, a gray foam forms on the surface of the water which must be removed.

After boiling, the solution will be measured, add hot water if necessary to the level of one liter - it may be that, after boiling, too much water has evaporated. It is important to respect the quantities a good liqueur consists not only of quality ingredients, but also in a correct ratio between the different quantities of ingredients.

If the sugar solution is not fully used, it can be stored in a cool, dark place. If it crystallizes or molds, it can no longer be used.

One liter of this solution should weigh 1358 g, if all manufacturing instructions are followed and the concentration is correct.

To give the liqueur consistency, industrial producers use glucose syrup, containing complex carbohydrates, which have only half the sweetening power of sugar. The same effect of "thickening" could be obtained only by increasing the amount of sugar, which would makes the liqueur unbearably sweet.

The domestic producer does not usually have glucose syrup, so the liqueurs produced in the household will be more "thin", but still have the same taste and the same pleasant effect.

It is used to prepare liqueurs with / based on whiskey and brandy. We use 1 l of water and 1 kg of dark brown sugar.

In a liqueur pan, mix the water with the sugar. Put the pan on medium heat until it boils. Stir until the sugar has completely melted. Take the pan off the heat and let the syrup cool. Store in the refrigerator for up to three months.

It is used in tropical and cognac-based liqueurs. We use 0.5 kg of granulated cane sugar, 1 l of simple syrup, 150-250 ml of boiling water.

Heat the sugar in a saucepan to a medium-high temperature until it begins to melt and turn brown at the edges. Mix with a wooden spoon. The sugar will become coarse. We continue to mix and in a few minutes it will acquire an intense orange-amber color and will become completely fluid.

We withdraw a little from the stove and carefully pour the simple syrup. The mixture will bubble and steam violently, and the caramelized sugar in the pan will solidify.

Stir continuously until most of the solid caramel becomes liquid, about 1 minute.

Strain into a clean bowl.

Add enough boiling water and mix vigorously.

Let cool. Refrigerate in a sealed glass container. We'll be using it within three months. Discard or eat the solid caramel that remains in the strainer.

Caramel obtained from burnt sugar is a natural dye that meets the demands of liqueur producers.

For the preparation of the caramel, refined sugar with 10% water is used, which is heated to 150 ° C. The sugar begins to melt, becomes by continuous heating (up to 180 ° C) darker and darker in color and acquires the consistency of syrup. Spontaneous foaming and mass increase can be reduced with a little cold water. The last phase of caramelization requires great care so that the sugar does not burn.

During the cooling process, the liquid mass is mixed with alcohol and water (1: 1), until the caramelized sugar dissolves. After a few days, the insoluble parts in alcohol are left at the bottom, and from the clear and dark brown liquid a dye is obtained which is placed in a transparent vessel. Colorantul se adaugă în mici cantități lichiorurilor pentru a obține culoarea dorită. Acest colorant natural se comercializează gata îmbuteliat.

Această rețetă se folosește pentru a transforma orice lichior în lichior cremos.

  • 0,5 kg smântână groasă (pentru frișcă)
  • 0,5 kg zahăr de trestie, granulat
  • 0,850 l lapte condensat îndulcit.

Combinați frișca și zahărul într-o cratiță grea. Aduceți amestecul la punctul de fierbere pe foc mediu, amestecând continuu, în special când atinge punctul de fierbere.

Luați cratița de pe foc și încorporați laptele condensat. Amestecați. Turnați conținutul într-un borcan curat, sigilați și refrigerați. Folosiți siropul în termen de două săptămâni. Obțineți aproximativ 1,5 l sirop.

Este siropul simplu perfect pentru lichiorul cremă irlandez și confrații lui.

  • 2 cești de smântână groasă (pentru frișcă)
  • 2 cești de zahăr brun închis
  • ½ ceașcă de cafea boabe, prăjite brun închis, sfărâmate grosier
  • ½ ceașcă de boabe de cacao zdrobite
  • 0,850 l lapte condensat îndulcit.

Notă: 1 ceașcă = 240 ml capacitate

Combinați smântâna, zahărul, cafeaua și boabele de cacao într-o cratiță grea. Aduceți ușor amestecul la punctul de fierbere pe foc mediu, amestecând continuu, în special când se apropie de punctul de fierbere.

Luați cratița de pe foc și lăsați să se pătrundă timp de zece minute.

Strecurați conținutul printr-o strecurătoare deasă într-un borcan curat și adăugați laptele condensat. Amestecați. Sigilați borcanul și refrigerați. Folosiți siropul în două săptămâni. Veți obține aproximativ 1,5 l sirop.

Este un îndulcitor pentru lichiorurile cremă cu aromă de fructe.

  • 0,5 kg smântână groasă (pentru frișcă)
  • 0,5 kg zahăr de trestie, granulat
  • 625 ml iaurt din lapte integral cu aromă de vanilie, de preferat stil grecesc.

Amestecați smântâna și zahărul într-o cratiță grea. Aduceți ușor amestecul spre punctul de fierbere pe foc mediu, amestecând continuu, în special când se apropie de punctul de fierbere.

Luați cratița de pe foc și adăugați iaurtul. Amestecați.

Turnați conținutul într-un borcan curat, sigilați și refrigerați. Folosiți în termen de două săptămâni. Veți obține circa 1,5 l sirop.


Drob de miel în prapur

Drob de miel în prapur

Drob de miel în prapur

Ingredient:

  1. un prapur de miel
  2. maruntaie (ficat, inima,
  3. plamâni) de miel
  4. 2 legaturi de ceapa verde
  5. a bunch of dill
  6. o legatura de patrunjel
  7. 4 oua, 100 ml ulei
  8. 50 g unt, sare, piper

Mod de preparare: Drob de miel în prapur

Maruntaiele se spala, se curata si se fierb în apa rece cu sare, apoi se scot si se lasa sa se raceasca. Ceapa si verdeata se curata, se spala si se taie marunt. Se dau maruntaiele prin masina de tocat, apoi se amesteca bine cu ceapa si verdeata. Se adauga, pe rând, ouale, câteva linguri de ulei, sare si piper dupa gust. Într-o tava bine unsa cu ulei, se asterne prapurul, spalat cu grija în prealabil. La mijloc se întinde umplutura, apoi marginile prapurului se asaza deasupra, învelind-o uniform. Deasupra se pune untul, taiat în feliute subtiri, apoi se da tava la cuptor, la foc potrivit, pâna se rumeneste drobul. Se serveste ca aperitiv, cald sau rece, taiat în felii, cu ceapa verde sau ridichi.


Cu ce preparate delicioase cu oaie să îți surprinzi invitații?

Dacă vrei să gătești o rețetă pentru o masă obișnuită la care aștepți câțiva invitați sau vrei să îți răsfeți gusturile cu un preparat delicios cu miel, ai ajuns în secțiunea potrivită din acest articol.

În continuare îți vom aduce în atenție 2 rețete aromate care îmbină condimente puternice și intens parfumate. Încearcă și tu rețetele cu miel dacă vrei să îți surprinzi invitații cu un preparat pe cinste sau dacă vrei să incluzi în meniul săptămânal o rețetă nouă și ușor diferită de cele obișnuite . Este ușor de preparat, iar la toți pașii din rețetă te va ajuta Thermomix-ul.

Cușcuș marocan cu miel și șofran, o rețetă pentru gusturile sofisticate

Această rețetă are tot o tentă arăbească, iar datorită combinației ingenioase dintre cușcuș, șofran, miel și celelalte ingrediente aromate, te va face să o îndrăgești.

În rețeta de cușcuș marocan cu miel și șofran ingredientele sunt variate. Pornim de la carne de miel, continuăm cu ierburi aromatice verzi, cușcuș și năut pentru consistență și legume pentru gust mai savuros. Desigur, nu uităm de șofran, unul dintre vedetele acestei rețete. Șofranul adaugă o aromă florală ușor dulceagă, dar trebuie folosit în cantități mici, exact ca în rețetă. Dacă adaugi prea mult, riști ca mâncarea să iasă prea amară.

Cușcușul marocan cu miel și șofran este un preparat fraged și gustos. Se prepară la ușor la Thermomix, aparatul care scoate tot ce-i mai bun din ingrediente.

Comandă-ți un Thermomix dacă vrei să încerci rețete delicioase cu miel și alte preparate sănătoase!


Kokoretsi - Drob de miel in stil grecesc - Rețete

Miel cu bulgur și salată de verdețuri

Drob, pulpă de miel la cuptor… Sunt delicioase, mai ales făcute ca la mama acasă, dar oriunde v-ați duce în zilele de Paști veți avea parte de ele. Și nu sunt deloc niște feluri de mâncare ușoare. Ce-ar fi, dacă aveți, la rândul dumneavoastră, musafiri sau pregătiți o masă festivă cu familia, să preparați ceva mai ușor și mai sănătos, și totodată plin de savoare, cu ingrediente tradiționale, dar gătite în mod inedit? Puteți, de exemplu, să încercați această rețetă extrem de rapidă, de inspirație mediteraneeană. Cu puțină pregătire înainte, în zece minute veți fi gata și toată lumea de la masă va fi încântată!

Ingredients

    400 g mușchi de miel curățat de grăsime 1 lingură ulei de măsline extravirgin ½ lămâie, sucul 1 cățel de usturoi zdrobit frunze proaspete de mentă, pentru ornat
Salată de bulgur și ierburi

Se despică mușchiul de miel pe lungime, fără a-l tăia complet. Se deschide carnea, se aplatizează și se pune într-un platou adânc. Se amestecă uleiul, sucul de lămâie și usturoiul, se toarnă mixtura peste carne și se amestecă bine. Se acoperă platoul cu folie de plastic și se lasă în frigider, la marinat, cel puțin 1 oră, preferabil peste noapte.

Pentru salată, se pune grâul bulgur într-un castron, se toarnă peste el apa clocotită și se lasă la înmuiat 20 de minute sau până când toată apa este absorbită.

Se amestecă uleiul, sucul de lămâie, usturoiul și mierea. Se adaugă dressingul la bulgurul înmuiat, împreună cu roșiile, ardeiul gras, castravetele, ceapa verde și verdețurile.

Se încinge grilul cuptorului. Se pune carnea de miel pe o tavă, pe grilajul metalic din cuptor, și se frige 3-4 minute pe fiecare parte sau până când carnea este rumenită uniform. Astfel gătită va fi destul de în sânge frigeți-o mai mult dacă o preferați bine făcută.

Se gustă salata și se asezonează, după care se afânează cu o furculiță. Se feliază carnea de miel diagonal, se pune peste salată și se ornează cu frunze de mentă. Se servește imediat, cu felii de pita prăjite.


Video: Πώς ανάβουν τα κάρβουνα. Grill philosophy (December 2021).