Cooking Vlog | we cooked traditional Finnish food скачать в хорошем качестве

Cooking Vlog | we cooked traditional Finnish food

Karjalanpaisti (6 servings) 700 g (1 pack) of meat (pork and beef) 2 pcs Onions 1 pc Carrot 2 bay leaves 6 pieces of allspice 1-2 teaspoons of salt 1 liter of broth or water Preparation (Oven 225 ° C) 1) Bring the meats to room temperature for about an hour before cooking. 700 g (1 pack) of roast beef 2) Peel and slice the onions. Peel and slice the carrot. 2 pcs Onions 1 pc Carrot 3) Lado meats, onions, carrots and spices in layers in a saucepan. Bring the water / broth to a boil and pour enough water into the pan until the meat is just covered. 6 pieces of allspice 2 bay leaves 1 l broth / water 1 - 2 teaspoons Salt 4) Bake the Karelian roast in a 225-degree oven without the lid for half an hour. Then cover the pan with a lid and lower the temperature to 150 degrees. Let simmer for 2-3 hours. Oven vegetables Choose a few of these vegetables: Carrots Parsnips Lanttua Laugh Beetroot Zucchini Cauliflower, broccoli, romanescoa Oil Black pepper Salt 1. Rinse the vegetables. Peel and chop the carrots and parsnips into large sticks, chop the zucchini and broccoli into mouthfuls. Spread on a baking sheet lined with parchment paper. 2. Drain a little rapeseed oil, black pepper and salt on top. 3. Bake at 200 degrees for about 30 minutes until vegetables are cooked through. Tip! Choose vegetables according to the harvest season: In summer you should prefer vegetables grown in the open, such as zucchini and broccoli and cauliflower, autumn gourd, romanesco, beans, winter stocks such as carrots, parsnips, beets, cabbage, lanterns and turnips. Mashed potatoes 6 servings 1 1 / 2kg floury potatoes about 4 1/2 dl of milk about 1 teaspoon of salt win parsley or chives Wash, peel and chop the potatoes. Boil the potatoes in a little salted water for 15-20 minutes until the potatoes are cooked through. Heat the milk. Pour off the potato boiling water. Mash the potatoes and add the hot milk until you get the desired thick puree. Season the puree with salt, butter and parsley.