Last year we did it in Leshten. This year we repeated in Tsigov Chark. I hope the Big Splash becomes a tradition!
I don't know if we will shoot it every time, but I'm glad that all these cool people you see in the video are cheering to take part in this culinary feast! And while it's tiring, it's a lot of fun and delicious to gather. What is shared is always the sweetest! 😊
I hope friends, the recipes we made to serve as inspiration for you!
I wish you happy and delicious holidays!
I'm Laura. Have a nice trip! 😊
Lamb, marinated with cream, baked on potatoes, cherry tomatoes. sauce with retro mustard
Garnish - couscous with herbs and oily carrots and peas
2 kg boneless lamb leg
400 g sour cream
2 sprigs of mint
1 tsp coriander
1 tsp cumin
1 head of milk garlic
1 lemon
2 kg of fresh potatoes
Olive oil for spreading
Salt and pepper
For the sauce:
2 pieces of shallots
150 ml of white wine
200 ml of liquid cream
2 tbsp. retro mustard
¼ tsp nutmeg
Meat roasting sauce
¼ connection onion
Sol
For the garnish:
500 g of couscous without cooking
1 bunch carrots
Fresh spices (1 bunch fresh onion, 1 bunch fresh garlic, mint, coriander, parsley)
125 g butter
2 lemons
½ tsp Garam Masala
Olive oil for spreading
bag
sol
Method of preparation:
1. Make the marinade for the meat by mixing sour cream, chopped garlic and mint, lemon juice, salt, pepper, cumin and coriander.
2. Season the meat with salt and pepper and spread it with the milk mixture.
3. It is good to marinate for at least 2 hours. Then roll it up and, if desired, tie it with string or wrap it in olive-greased baking paper. Then wrap it tightly with aluminum foil.
4. Put it in a pan in which fresh potatoes are arranged, seasoned with salt, pepper and olive oil. Pour 300 ml of water and bake in a preheated 180 degree oven for about 3 hours.
5. Then remove the paper and foil and bake until done and until it gets a brown crust.
6. Make the garnish by flavoring carrots cut in half with olive oil, salt, garam masala and a few spoonfuls of lemon juice. Cook on the grill or grill pan for a short time. Pour 500 ml of hot water over the couscous, add salt and cover with cling film. Leave for 5 minutes. Fry fresh onion and fresh garlic in butter for a while, add couscous and season with salt and pepper. Add lemon zest, lemon juice and chopped herbs and stir. Remove from the heat and add the grilled carrots. Sprinkle with sumac before serving.
7. For the sauce in the pan, heat the oil and fry the chopped shallots in it. Add salt and cook for 1-2 minutes. Pour the wine and allow to reduce. Add the retro mustard, cream and some of the liquid that came out during the roasting of the meat. Season with salt and nutmeg. Remove from the heat as soon as it thickens and add chopped chives.
8. Serve the meat with potatoes, couscous and sauce and garnish with fresh herbs.
Warm salad with grilled zucchini, mustard and hazelnuts
4 zucchini
2 tbsp. soft mustard
100 g roasted hazelnuts
1 bunch fresh onions
1 bunch fresh garlic
2 sprigs of basil
2 sprigs of mint
2-3 tbsp. lemon juice
2-3 tbsp. wine vinegar
60 ml extra virgin olive oil
Olive oil for spreading
Salt and pepper
Easter cake with strawberries and pistachios
600 g old Easter cake
500 g mascarpone
250 ml cold liquid cream 35% fat
600 g of berries
50 ml pink gin * option
5-6 tbsp. g powdered sugar
4 tbsp. sugar
3-4 tbsp. pistachio paste
2 packets of vanilla sugar
2-3 sprigs of mint
Peel 1 lemon
Method of preparation:
1. Cut the strawberries into cubes. Sprinkle with crystal sugar and 1 packet of vanilla sugar and add broken sprigs of mint. Refrigerate for 30 minutes.
2. Cut the Easter cake into pieces.
3. Beat in a bowl mascarpone, powdered sugar, vanilla sugar, lemon peel, pink gin, pistachio paste with a mixer until fluffy cream.
4. Arrange: in a suitable glass dish put pieces of strawberries, add Easter cakes, sprinkle with chopped strawberries and spread with mascarpone cream. Alternate layers. Finish with cream and chopped strawberries.
5. Refrigerate for 4 hours.
Vasco potato focaccia
200 g potatoes (old)
500 g flour
1 packet of dry yeast
1 tsp sugar
1 tsp salt
120 ml of warmed milk
4 tablespoons extra virgin olive oil + for pouring
salt flakes
Method of preparation:
1. Boil peeled potatoes in salted water. Cool and mash them. Mix with olive oil.
2. Mix the yeast, sugar and milk in a bowl.
3. In another bowl put flour and salt and pour the yeast to them, add the potatoes and knead a soft dough that should not stick to your fingers. If necessary, add more water.
4. Leave it to rise. Then pour it into a suitable pan greased with olive oil, smear it with olive oil and cover it with a towel. Leave to rise.
5. Bake in the oven at 200 degrees for about 15-20 minutes.
6. Remove and sprinkle with salt flakes if desired.
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