”M-am nascut in casa in care locuiesc acum Malvina si familia ei, in Olanda. Inconjurata de oi, pui, pisici, pasari, albine si o mulțime de fructe si legume proaspat culese din gradina. Oile au pasunat pe pajistea de langa casa noastra, pe care apoi parintii mei au construit o noua casa. Uneori tata avea miei pentru sacrificat. Asta era destul de normal in tineretea lui, asa ca a pastrat obiceiul.

Pe atunci nu imi placea deloc carnea de miel, dar de fapt este delicioasa. E timpul sa va impartasesc o reteta frumoasa: pulpa de miel. Parintii mei o gateau cu menta, care este destul de specifica si mai putin potrivita pentru copii. Eu am inlocuit menta cu rozmarin. Acesta ii confera un gust mai subtil.
Am combinat pulpa de miel cu cicoarea de gradina (andiva belgiana), o leguma descoperita in Belgia in secolul al XIX-lea. Cicoarea este foarte cunoscuta in Belgia, Franta si Olanda.
Deoarece sotului si fiicei mele nu le place cicoarea, le-am gatit niste fasole verde. Si, desigur, orice masa olandeza nu exista fara cartofii copti.”

Oile, pisicile, gainile, albinele sunt tot acolo si acum iar alaturi locuiesc cel mai buni vecini pe care i-am avut vreodata. La fel de gustoase sunt si merele, strugurii, ciresele din gradina sau legumele pe care le cultiv in fiecare an in curtea din spate. Si casa veche in care am o multime de amintiri 😉 sau curtea in care se aud rasetele copiilor nostrii jucandu-se impreuna este la fel de pitoreasca.
Iti multumesc Rieneke ca mi-ai amintit toate acestea si ca mi-ai acceptat provocarea de a gati impreuna!

Asadar, reteta de Pulpa de miel la cuptor

Ingrediente – pentru 4 persoane:

– 100 ml vin alb
– 100 grame unt
– 1 picior de miel (1 kg)
– piper
– 3 crengute de rozmarin
– 2 catei de usturoi
– 1 lingura de miere
– 100 gr slanina/sunca grasa

Mod de preparare:

Porniti cuptorul (190 grade Celsius).
Se toarna vinul alb intr-o tava/vas, impreuna cu untul.
Frecati mielul cu piper.
Faceti 3 taieturi adanci in carnea de miel si umpleti-le cu rozmarin si usturoi.
Puneti slanina deasupra carnii de miel miel.
Asezati carnea de miel in tava.
Dati la cuptor timp de 1 ora.
Dupa 1 ora la cuptor, frecati carnea cu miere.Puneti din nou la cuptor pentru 5 minute.

Cicoare (andiva belgiana) cu sunca si branza

Ingrediente:

– O bucata de cicoare de persoana
– Sunca feliata
– Felii de branza

Mod de preparare:

Fierbeti cicoarea in apa sarata pana este bine gatita.
Strecurati apa si apasati usor cicoarea pana iese toata apa din ea.
Acoperiti cicoarea cu feliile de branza si sunca.
Dati la cuptor impreuna cu mielul timp de 20 de minute.

Serviti cu piure, cartofi fierti, copti sau gratin de cartofi.

Iar pentru peisaj, click AICI

”I was born in the house where Malvina and her family now live, in the Netherlands. Surrounded by sheep, chickens, cats, birds, bees and loads of fruit and vegetables freshly picked from the garden. The sheep grazed in the meadow next to the house where my parents lately built a house. And sometimes my dad had a lamb slaughtered. That was quite normal in his young days, so he kept the habit.

In those days I did not like lamb meat at all, but it is actually delicious. Time to share a nice recipe with you: leg of lamb. My parents used to make it with mint, which is quite specific and less suitable for children. I replaced the mint with rosemary. That gives it a more subtle taste.
I combined the lamb leg with chicory, a vegetable discovered in Belgium in the 19^th century. Chicory is very common in Belgium, France and the Netherlands.
As my husband and daughter do not like chicory I made them some green been. And of course a Dutch meal cannot do without the baked potatoes.”

The sheep, the cats, the chickens, the bees are still there and now next to me live the best neighbors I’ve have ever had. The same taste have the apples, grapes, cherries in the garden or the vegetables that I grow every year in the backyard. And the old house where I have a lot of memories;) or the yard where you can hear the laughter of our children playing together is just as picturesque.
Thank you Rieneke for reminding me all this and for accepting my challenge to cook with me.

Recipe Leg of Lamb

Ingredients – for 4 persons:

• 100 ml white wine
• 100 grams butter
• 1 leg of lamb (1 kg)
• Pepper
• 3 sprigs of Rosemary
• 2 cloves of garlic
• 1 table spoon honey
• 100 gr bacon

Method:

1. Turn on the oven (190 degrees Celsius)
2. Pour the white wine in a roasting pan, together with the butter
3. Rub the lamb with pepper
4. Make 3 deep cuts in the lamb and fill them with rosemary and garlic
5. Put the bacon on top of the lamb
6. Put the meat in the roasted pan
7. Roast the lamb in the oven for 1 hour
8.  After 1 hour in the oven, rub the meat with the honey. Put back in the oven for 5 minutes.

Chicory with ham and cheese

 Ingredients:

• 1 stump of chicory per person
• Sliced ham
• Sliced of cheese

Method:

1. Cook the chicory in salted water until its well cooked
2. Pour away the water
3. Gently press all of the remaining water out of the chicory
4. Cover the chicory with the slices of cheese and ham
5. Put it in the oven together with the lamb for 20 minutes

Nice with mashed, cooked or bake potatoes or potato gratin.

And for the view, click HERE

Categories: Carne, Feluri principale, Olandez

Tags: andiva belgiana, chicory, lamb, miel