Friptura de miel traditionala (Traditional Roast Lamb)

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            Luna aceasta Dulce Romanie a fost gazduit de Mimmi de la Bucate pe alese, care a propus 2 ingrediente potrivite pentru sarbatoarea de Paste: mielul si mierea. Cum eu nu sunt un fan miere si o folosesc destul de rar, o sa particip cu reteta de friptura de miel, clasica, probabil multi dintre voi o preparati la fel :)
            Chiar daca nu gatesc foarte des miel, de Paste aceasta friptura e traditionala acum la noi in casa, zic asta pentru ca in trecut nu puteam suferi nici mirosul macar, dar dupa cum vedeti gusturile se schimba cu timpul :) Din cand in cand mai prepar o tocanita de miel cu cartofi (reteta mea) sau ciorba de miel cu macris, aceasta din urma e putin mai dificila, caci nu gasesc macris pe aici, sau nu stiu sa caut :))).Dar sa revenim la reteta...Eu nu am marinat carnea caci nu am rabdarea necesara, dar daca doriti o puteti lasa in vin cu condimente vreo 6 ore inainte de a pune la cuptor. Daca stiti vreo reteta deosebita cu carne de miel, va rog sa  lasati un comment cu mai multe detalii :)  Si acum sa incepem...

Ingrediente:  

     1,5 kg carne de miel pentru friptura
     6-7 catei usturoi
     300 ml vin rosu
     putin ulei
     sare, piper





Cum se face:      

Mai intai spalam carnea foarte bine, absorbim apa de pe ea si o condimentam dupa preferinta, mie imi place simpla, ca sa iasa in relief mai bine gustul carnii.
Intr-o tava mare, punem 2 linguri de ulei si asezam carnea.

Zdrobim usturoiul , adaugam vreo 3-4 linguri de apa, amestecam si turnam peste carne din loc in loc.

Deasupra turnam 200 ml vin rosu si 2 pahare de apa.

Acoperim tava cu capac (sau foaie de staniol) si introducem tava in cuptorul preincins la 200 grade pentru primele 30 minute, dupa care reducem temperatura la 190 grade si lasam aproximativ 1 ora.
 Este indicat sa verificati din 30 in 30 minute carnea, sa vedeti daca mai e nevoie de apa.
Punem inca 100 ml vin pe final, cand carnea este aproape gata.Mai lasam 15 minute.
Luam capacul jos si lasam sa se rumeneasca pt 5 minute.
Scoasa din cuptor:

Carnea este frageda, suculenta pe interior si usor rumenita pe exterior, exact asa cum trebuie :)
Noi am servit cu garnitura de cartofi piure si salata de cruditati.

Cartofii se vad frumos, piureul il face de obicei sotul meu, ii iasa superb :)

Si carnea mai de aproape...

Din alt unghi :)

Sper ca ati avut niste Sarbatori Pascale frumoase cu cei dragi langa voi!


English version    

                  This month Dulce Romanie was organised by Mimmi from Bucate pe alese, who suggested 2 ingredients, appropriate for Easter I would say: lamb and honey. Since I'm not a huge fan of honey which I use rarely, I'll participate with my roast lamb recipe, classic, probably many of you make it the same way :)
                  Even though I don't cook lamb very often, on Easter, this roast lamb is traditional these days in our home, I'm saying these because in the past I couldn't even stand the smell of lamb, but as you can see taste changes in time :) From time to time I make lamb stew (my recipe) or a lamb soup with watercress, the soup is a little more difficult to make since I can't find watercress, or I don't know where to look for it :))). Back to the recipe...I didn't marinate the meat since I don't have the necessary patience, but if you want to marinate it, you can leave the meat with some red wine and spices to sit for 6 hours before you cook it. If you have any favorite recipes for lamb, please feel free to leave a comment with more details :) And now let's begin...
                 

Ingredients:    

     1,5 kg lamb for roasting

     6-7 garlic cloves

     300 ml red wine

     some oil

     salt, pepper

How it's made:         

We first wash the meat very well, and we absorb the water with paper towels and we spice it up by taste, I like it simple so the lamb flavour is really intense.

In a bis roasting pan we pour 2 tablespoons of oil and we place the spiced meat.

We crush the garlic and we mix it with 3-4 tablespoons of water and we pour it on top of the meat from place to place.

We pour 200 ml of red wine and 2 glasses of water, we add more salt, we cover the pan with a lid or with foil and we place the pan in the preheated oven at 400 degrees for 30 minutes, after which we reduce the temperature to 380 degrees for another hour.

I recommend you check the meat from time to time for tenderness, to add more water if it's necessary, or to reduce the temperature.  

We pour another 100 ml of wine when the meat is almost done. We leave it another 15 minutes.

When the meat is tender, we remove the lid and we let it roast nicely for 5 minutes.

Fresh from the oven:

The meat is tender, juicy on the inside and a little bit crisp on the outside, exactly like it should be :)

We served the lamb with mashed potatoes, made by my husband, who makes the best mashed potatoes in the world :)

Hope you had a wonderful Easter! (for those of you who celebrate Easter)

Oua rosii de Paste vopsite natural (Red Easter Eggs Naturally Dyed)

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            O traditie frumoasa ce insoteste sarbatoarea de Paste este vopsirea oualor rosii. Mama vopsea in fiecare an ouale cu foi de ceapa rosie, traditional decorate si intotdeauna rosii! Dupa acest obicei, anul acesta am incercat sa le vopsesc si eu, tot cu foi de ceapa rosie, pentru a pastra amintirea frumoasa pe care o am intiparita in minte si in suflet si fara de care parca nu sunt Pastile la fel.  Mai jos puteti citi si vedea din fotografiile pas cu pas exact cum le-am decorat si vopsit ouale astazi :) Paste Fericit tuturor si sa ciocniti cu toata lumea!

Ingrediente:  

     Oua - eu am vopsit 12
     Foi de ceapa rosie (cam de la 1 kg de ceapa)
     3 linguri otet
     1 lingurita sare
     frunze pentru decorat
     ciorap nylon
     ata




Cum se face:  

Mai intai spalam bine ouale in apa calduta. Le asezam pe servete absorbante.
Cojile de ceapa le punem in oala si turnam aproximativ 1,5 litri de apa peste ele, adaugam sarea si otetul si punem la foc mic sa fiarba timp de 20 minute.

Cand apa incepe sa se coloreze bine, ne apucam de oua. Spalam frunzele pentru decorat.

Luam un ou si asezam o frunza lipita cu fata de ou, fixand-o cu putina apa.

 
Asezam oul in ciorap cu grija, pentru an nu deranja frunza.

Ciorapul il strangel usor la spate, il rasucim si il legam cu ata.

  Taiem ciorapul pe langa ou, il punem deoparte si continuam cu celelalte oua. Puteti sa puneti si cate 2 frunze, daca doriti.

Verificam culoarea din apa si punem ouale usor in oala, acoperindu-le cu foile de ceapa.(eu le-am incalzit in putina apa mai intai ca sa nu crape)

Lasam sa fiarba la foc mic timp de 20-30 minute, pana cand va convine culoarea obtinuta.
Cand sunteti multumiti de nuanta, scoateti ouale din apa, si lasati-le sa se raceasca putin pe servet de hartie.
Luati jos ciorapul si frunzele si dati ouale cu putin ulei pentru luciu. Et Voila!

Ouale sunt frumoase, cu o culoare intensa, exact asa cum imi plac :)

 Frumoase si naturale :) Le-as fi asezat in cos cu iarba proaspata, doar ca aici a fost asa de frig in ultima vreme, ca iarba e tare mica :)

Paste Fericit tuturor!!!

  

English version                    

             On Easter a very beautiful tradition is to dye the eggs red. My mother used to dye eggs each year using red onion skins, traditionally decorate them and always red!!! Following this tradition, I've tried to dye them myself this year, with onion skins as well, to keep fresh the beautiful memory I have written in my mind and soul, without which Easter isn't really the same for me. You can scroll down and read and see my step by step photos exactly how I decorated and dyed the eggs today :) Happy Easter everyone!
            

Ingredients:    

     Eggs - I've dyed 12 

     Red onion skins - from 1.5 kg of red onion

     3 tablespoons white vinegar

     1 teaspoon salt

     leaves to decorate

     nylon stockings

     some thread

How it's made:   

We first wash the eggs very well with warm water. We place the eggs on paper towels.

We place the red onion skins in a pot and we pour 1,5 litres of water on them, we add salt and vinegar and we place it on low heat to boil for 20 minutes.

When the water starts to color nicely, we prepare the eggs. We wash the leaves and set them aside.

We take an egg and place a leaf on the egg face down, fixing it with a drop of water.

We place the egg in nylon stocking, without messing the leaf, and we twist it at the back and tie it with some thread.

We cut the stocking and set aside the egg, and continue with the rest of the eggs.

When we are finished with the decorating, we place the eggs in the pot gently and cover with onion skins (I first placed the eggs in some warm water before I placed them in the pot, not to crack).

We let the eggs boil for 20-30 minutes, until we have the desired color.

We take out the eggs gently and we place them on paper towels, leaving them to cool down a little bit (2 min)

 We remove the nylon stocking, oiling the eggs a bit, so they shine nicely. Et Voila!

The eggs are beautiful, with an intense color, exactly how I like them :)

Beautiful and natural, I would've placed them in a basket filled with fresh grass, but it was so cold lately in Toronto, that the grass is kind of absent, or too small :)

Happy Easter everyone!