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Strawberry Roll

Strawberry Roll

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It’s the perfect time of the year to make strawberry cakes. What combines better than sponge cake, strawberries, and whipped cream? This kind of biscuit is easier to roll and doesn’t tend to break. Roll will be tender and delicious.

Preparation time: About 1.5 hours
Level: Not too complicated
Quantity: One strawberry roll, which serves up to 10 people

Ingredients:
Sponge
6 eggs, yolks and whites separated
80 g flour
60 g sugar
60 g oil
75 g milk
1 tsp vanilla sugar

Filling
600 g chilled whipped cream
200 g curd paste
2 tsp vanilla sugar
A large handful of chopped strawberries

Cream for covering the roll
200 g cream cheese
50 g sour cream
50 g sugar
0.5 tsp vanilla sugar

Strawberries and freeze-dried crushed berries for decoration

Preparation:

  1. Separate the egg white from the egg yolk. Mix the flour, sugar, oil, milk, and vanilla sugar into the egg yolk. Mix until smooth.
  2. Beat the egg whites until they are not too stiff; the biscuit will be fluffier if the air bubbles are larger inside the egg white.
  3. Line a baking tray with baking paper. Use either wax paper or lightly grease the baking paper with oil; this will make it easier to remove from the sponge.
  4. Preheat the oven to 170 degrees C. Pour the batter onto the lined tray, smooth with a spatula, and bake for 15 minutes. Increase the temperature to 180 degrees C for a few minutes and bake the sponge so that its surface is a little crispy.
  5. Place a kitchen towel the size of the biscuit tray or slightly larger on the table. Cover the towel with baking paper. Lightly grease the paper with oil.
  6. Turn the finished biscuit out onto the kitchen towel covered with baking paper. Roll the biscuit together with the towel tightly and leave to cool. This will take about 30 minutes.
  7. When the sponge cake has cooled, add vanilla sugar to the whipped cream and whip until stiff. Use cool whipped cream, as this will not turn into butter as easily.
  8. At the end of whipping, add the curd paste and whip lightly.
  9. Cut the strawberries into pieces.
  10. Unroll the roll, cover the sponge cake with a layer of whipped cream about 1 cm thick, sprinkle with strawberry pieces, and carefully, but as tightly as possible, roll the roll. Place the roll so that the cut surface is at the bottom.
  11. Prepare the cream to cover the roll. Mix together the cream cheese, sour cream, sugar, and vanilla sugar. Spread half of the roll with the cream and cover with strawberries cut into halves or quarters, and sprinkle with a mixture of frozen crushed strawberries or other berries if desired.
    You can eat the roll immediately, but it is best if it has been refrigerated for about 1 hour.
    Cut off the ends of the roll and serve. Cut into slices at least 2 cm thick to eat.
    Ready!
Korean Rice Balls – Jumeok-bap

Korean Rice Balls – Jumeok-bap

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Known as a street food, Korean rice balls – Jumeok-bap (주먹밥)- are a snack, and travel dish that has gained popularity in the last decade of this century. The name of this dish means like a fist of rice or fist rice. This dish consists mainly of boiled, sticky rice, which can be mixed with basically anything you can think of.
I made my rice balls with four different fillings. This dish is not often served with a specific sauce, but if you use one, these balls are even better.

Preparation time: 20 minutes to cook the rice. Some time to cool the rice. The time to prepare the fillings depends on the nature of the fillings, but once the fillings are ready, it takes 15-20 minutes to make the balls.
Level: Easy
Quantity: About 50 balls

Ingredients:
500g sticky rice, sushi rice is fine
Sea salt for cooking rice

Fillings:
Smoked chicken, dill, and mayonnaise filling
150g smoked chicken, finely chopped
A small handful of chopped dill
1 tbsp mayonnaise
Sea salt and black pepper

Wakame seaweed and egg filling
A handful of wakame seaweed pieces
1 egg, from which an omelet is made and chopped into pieces
Sea salt and black pepper

Spicy minced meat filling
250g minced beef
0.5 tsp Aleppo pepper
Sea salt and black pepper
2 tbsp cooking oil for frying

Tuna and omelet filling
180g canned tuna in oil
1 egg omelette, chopped into pieces
Sesame seeds for coating the balls
Sea salt and black pepper

Preparation:

  1. Boil the rice. Do not rinse the rice; it should remain sticky. Measure the rice into a thick-bottomed saucepan, add 1.5 volumes of water, bring to a boil and reduce the heat to a minimum and simmer until the water is absorbed.
  2. Cool the rice completely.
  3. Prepare all the fillings. In four different bowls, mix the fillings with the rice and mix until completely smooth.
  4. Form balls with your hands about the size of a ping-pong ball. I covered the tuna and omelette-filled balls with sesame seeds.

The sauce can be made from a mixture of soy sauce, teriyaki sauce, fish sauce, and, if desired, spicier gochujang paste.
Ready!!

Meat broth

Meat broth

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The word broth comes from the original French, where bouillon means boiled. The English word broth comes from the Old High German word bru, which dates back 1000 years and means to cook by boiling. In my opinion, soup should be made with homemade meat broth. In reality, making broth is not complicated at all. Of course, it takes time, but it cooks itself most of the time, and you don’t have to watch it boil. The longer the broth boils, the better it becomes. Collagen is released, giving the broth a rich flavor and texture. I have mostly used homemade meat broth in my soups.

Preparation time: 30 minutes preparation, 5-12 hours simmering
Level: Easy
Quantity: About 6-7L broth

Ingredients:
2 kg pork bones. The store sells soup ragu, which is very suitable because it contains a lot of bones.
500 g chicken leg
1 kg pork ribs. I have used ribs because they have a lot of bones, and also make good quality meat for soups
2 medium carrots
3 medium onions
4 celery stalks
4-5 bay leaves
10 black peppercorns
1 tbsp sea salt. It is worth adding salt right when making the broth; it makes the broth very tasty, but you can always add salt later.

Preparation:

  1. Wash the bones thoroughly with warm water.
  2. Place the bones, chicken, and ribs in a cooking pot with a capacity of at least 10L.
  3. Add the carrots, onions, and celery stalks.
  4. Pour water until the pot is almost full and the meat is covered with water.
  5. Bring to a boil over medium or higher heat.
  6. When the broth starts to boil, reduce the temperature to medium-low.
  7. The bones will start to release foam, which needs to be removed with a skimmer or spoon. Some techniques also describe making broth in this way: when the foam has separated, pour off the water, wash the meat and bones with water, and put them to simmer again with fresh water, but in my opinion, this way, you start to lose delicious components. I have always removed the foam and have not washed the meat.
    When removing the foam, you can proceed from what you need the broth for. If you need to make a stew, the broth should be very clear and beautiful, and you should then remove the foam and carefully clean it of floating particles. If you plan to make, for example, seljanka or cabbage soup, which are slightly cloudy anyway, then you don’t need to put in so much effort.
  8. Once the foam has been removed, add sea salt, peppercorns, and bay leaves.
  9. Reduce the heat to a minimum so that the broth barely boils. Leave the broth to simmer, either covered or uncovered, for several hours. The best broth is one that can simmer for more than 10 hours.
  10. Once the broth has simmered, cool it slightly, remove the vegetables, meat, and bones. Remove the meat from the bones and use it to make soups. Strain the broth through a fine sieve, cool, and either refrigerate or use immediately to make soups.
    The broth can also be successfully frozen for later use in cooking.
    Ready!!
Fraisier

Fraisier

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A classic French strawberry cake: the most difficult part is assembling it correctly. This cake is made in different ways, and the base can be a classic, almond-flour-based one or, as I did, a slightly denser Genoise sponge cake. There are also different variations of the cream. I made a Diplomat cream, which consists of a classic French pastry cream and whipped cream. The strawberries for this cake should be sweet, ripe, oblong, and very fresh. This cake is not the easiest cake I have ever come across, but you can do such things for a festive occasion. I made this cake for a very special person’s birthday. Happy birthday, Marie-Ann!

Preparation time: About 2.5 hours
Level: Rather complex
Quantity: One 28 cm cake

Ingredients:
Genoise sponge
200 g eggs (about 4 medium eggs)
125 g granulated sugar
125 g flour

Diplomat cream
100 g egg yolks (about 5 egg yolks)
120 g sugar
50 g cornstarch
500 g milk
50 g butter
2 tsp vanilla extract
8 g gelatin leaves
250 g whipped cream
Vanilla syrup
150 g water
75 g sugar
1 tsp vanilla extract

Filling
About 1 kg ripe, oblong strawberries

Vanilla cream cheese cream for decoration
100 g cream cheese
50 g room temperature butter
1 tsp vanilla extract
Pinch of salt
150 g powdered sugar

Meringue for decoration
175 g sugar
3 egg whites

Preparation:

  1. Prepare the Genoise biscuit. To do this, weigh the eggs and sugar in a large metal bowl. Pour water into a saucepan and place the bowl in the water; heat the water to a boil. Mix the egg and sugar mixture intensively with a whisk. Heat the mixture until it reaches 50 degrees C.
  2. Pour the mixture into a mixer and mix for about 10 minutes at full speed. The result should be a white and uniform foam. Genoise biscuit does not use baking powder, and it rises in the air, whipped into the egg-sugar mixture.
  3. Preheat the oven to 180 degrees C. Line a 28 cm baking dish with baking paper.
  4. Carefully mix the flour into the whipped egg-sugar mixture using a spatula. Mix as little as possible, but make sure that the dough is uniform.
  5. Pour the dough into the baking dish and place it in the oven. Bake for 15 minutes. After baking, leave the oven door ajar and let the cake base cool slowly in the oven.
  6. Remove the cake base from the oven and let it cool completely.
  7. While the cake base is baking, put the gelatin in a bowl and soak it in very cold water for at least 15 minutes.
  8. Prepare the Diplomat cream. To do this, mix the egg yolks, sugar, vanilla, and cornstarch in a saucepan and whisk until light and foamy.
  9. Heat the milk in another saucepan until boiling and pour the milk into the cream, whisking constantly.
  10. Place the cream on the stove and heat over medium heat until boiling. Whisk constantly. Squeeze the gelatin leaves dry and add to the cream. When the cream has thickened, remove it from the stove and stir in the butter. Mix until smooth, cover the surface of the cream with cling film so that the film touches the cream. This will prevent a hard layer from forming on the surface of the cream. Cool the cream completely.
  11. When the cream has cooled, whip the whipped cream until stiff. Be careful not to let it curdle. Do not add sugar to the whipped cream.
  12. Fold the whipped cream into the cream. The result is a Diplomat cream that can be stored or used immediately.
  13. Make the vanilla syrup. To do this, mix together the sugar, vanilla extract, and water. Heat until the sugar dissolves. Use to soak the cake bases.
  14. To assemble the cake, cut the cake base into two layers of equal thickness. If necessary, cut the cake base smaller with a knife so that it is about 2 cm smaller on all sides than the cake tin in which you plan to assemble the cake.
  15. Place the ring of the cake tin on the base where you plan to make the cake and with which you plan to transport or serve the cake. You cannot move the cake around later.
  16. Line the edge of the cake tin ring with baking paper or a special cellophane strip.
  17. Place one halved biscuit base in the middle of the cake tin and soak it with 5-6 tablespoons of vanilla syrup.
  18. Cut the beautiful strawberries in half lengthwise and place them upright next to the cake base against the ring of the cake tin lined with paper or a cellophane strip, with the cut surface tightly against the edge.
  19. Pour about half of the diplomat cream over the strawberries and the cake base so that the strawberries on the edge are about 2/3 covered with cream.
  20. Cut a large handful of strawberries into small pieces and sprinkle the cream on top.
  21. Place the other half of the biscuit on top, press lightly into the cream, but not completely.
  22. Soak the cake base with 5-6 tablespoons of vanilla syrup.
  23. Pour the remaining Diplomat cream over the cake so that it covers both the biscuit and the strawberries. Smooth the top lightly and place in the refrigerator at +4 degrees C overnight. The minimum standing time should be 4 hours.
  24. Prepare small meringue cookies to decorate the cake. To do this, whip the egg whites and sugar until very stiff. Whip with a mixer at maximum speed for at least 10 minutes.
  25. Use a pastry brush to cut out the desired shape on a baking sheet covered with baking paper. cookies and bake at 110 degrees C for 1 hour. During this time, the meringue cookies will not dry out completely on the inside, and the center will remain slightly soft.
  26. When the cake has stood in the refrigerator for the required time, remove the edge of the cake tin and the surrounding paper or cellophane strip. If necessary, carefully clean the visible strawberries with a knife so that they look neat.
  27. Prepare the cream cheese-vanilla cream. Mix together the cream cheese, vanilla extract, powdered sugar, sea salt and butter and mix until smooth.
  28. Cut the strawberries into slices or pieces of your choice, and place them on the cake. Place small meringue cookies on the cake and use a pastry brush to create beautiful cream shapes.
    Store the cake in the refrigerator so that the Diplomat cream does not melt. Serve immediately. Store the cake at +4 degrees in the refrigerator for no more than 3 days.
    Ready!
Cocoa Cookies with Raspberry Cream

Cocoa Cookies with Raspberry Cream

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Soft and rich. Easy to make. They said these cookies are more like little cakes than cookies, but I disagree. They are cookies with cream in between, and a little raspberry jam to make them juicier. Here’s a little kitchen basics. Why use powdered sugar to make the cream? There is very little water in powdered sugar, and when making creams with it, the cream does not become watery. Enjoy making cookies.

Preparation time: 30 minutes to make the cookies, about 15 minutes to make the cream. The whole procedure takes no more than an hour.
Level: Rather easy
Quantity: 15 filled cookies

Ingredients:
85 g room temperature butter
25 g cocoa powder
180 g flour
200 g brown sugar
120 g milk
1 tsp baking powder
1 tsp vanilla sugar
A pinch of sea salt

Cream:
115 g room temperature butter
60 g preferably seedless raspberry jam
50 g icing sugar
1 tsp vanilla sugar

About 50 g of raspberry jam for filling the cookies
Icing sugar for serving

Preparation:

  1. Beat room temperature butter with sugar and vanilla sugar until foamy, add flour, baking powder, cocoa, sea salt, and milk. Mix until smooth.
  2. Place the dough in a piping bag and pipe mounds of dough about 4-5 cm in diameter onto a baking sheet lined with baking paper.
  3. Bake at 180 degrees for 9 minutes. Cool the cookies completely.
  4. Make the cream. To do this, mix together the butter, raspberry jam, vanilla sugar, and powdered sugar. Beat until smooth. If necessary, use a mixer.
  5. Put the cream in a piping bag. Turn half the cookies upside down. Put half a teaspoon of raspberry jam on the cookies and spread evenly.
  6. Pipe about 1 tablespoon of raspberry cream on the raspberry jam layer and put the cookie halves together. Press well and place on a plate in the refrigerator at +4 degrees. The buttercream will set, and the cookies will not spread.
  7. When serving, sprinkle the cookies with powdered sugar. I think it would be a good idea to take the cookies out of the refrigerator at least 30 minutes before serving, so the buttercream is at its best.
    Ready!!
Brown, boiled sugar

Brown, boiled sugar

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Brown, boiled sugar is a classic Old Believer treat from the shores of Lake Peipsi. This sugar is used to drink tea, but it is also good for just being sweet. Some sources claim that boiling sugar in this way purifies it, but let’s not get into the historical assumptions about how this type of sugar was made. It is sugar boiled with milk or cream for a long time until the liquid evaporates, and when the sugar mixture cools, it solidifies and can be broken into pieces. As far as I found sources about this sugar, it seems that every family had its own way of making it. Some use milk and a little butter, others a mixture of cream and milk. According to some instructions, a little egg is also added to the sugar. I discussed the preparation with Marina Grigorova, a local from Kasepää, and I decided to make this sugar by boiling the sugar and milk together, adding a little butter. The result was a relatively authentic-looking sugar; perhaps it could have been a little lighter, but it tasted good and was also approved by the Old Believers. If you want to take on this task, here is the guide. You need to have plenty of time and patience for it.

Preparation time: 2.5 hours
Level: Rather easy
Quantity: about 1.3 to 1.4 kg of boiled sugar

Ingredients:
1 kg of white sugar
800 ml of milk
50 g of butter

Preparation:

  1. Pour the sugar and milk into a thick-bottomed saucepan, stir, and let it boil over medium heat.
  2. Boil, stirring occasionally so that the mixture does not burn at the bottom every few minutes.
  3. After about an hour, add the butter and continue stirring. The sugar will gradually change. If it looks like thin, sweet milk at first, over time it will start to turn more yellowish and will start to bubble as it rises to the top. At this time, you can also lower the temperature so that the mixture does not boil over, but lowering the temperature also slows down the evaporation of the liquid and the ripening of the sugar.
  4. At some point, stirring will become more difficult, and the mixture will become sticky, which indicates that the sugar is starting to ripen.
  5. Grease two plates with butter and pour the brown sugar mass onto the plate, and leave to set. The sugar is right when it does not stretch when broken, but breaks, leaving sharp edges. You can cut the sugar into pieces to eat with a knife, but it would be better to use special sugar tongs like the ones you see in the picture.
  6. Make tea, pour hot tea into a saucer, put a sugar cube in your mouth, sip the tea, and imagine yourself in a peaceful, friendly company by Lake Peipsi.
    Ready!!
Muhammara

Muhammara

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This walnut-and-roasted-pepper dip originated in Syria, and a similar dish was described as early as the 18th century. It is eaten as a side dish with various vegetables, meat dishes, or as a spread on bread.

Preparation time: About 45 minutes to prepare the peppers, 15 minutes to prepare the dip
Level: Easy
Quantity: Serves four or six

Ingredients:
3 medium red peppers
100 g walnuts, crushed
2 medium garlic cloves
2-3 tbsp tomato paste
5 tbsp breadcrumbs
4 tbsp olive oil
2 tbsp pomegranate molasses
1 tbsp Aleppo red pepper
1 tbsp sugar
1 tsp sumac
0.5 tsp sea salt

Preparation:

  1. Place the peppers on a baking sheet under the grill element and cook over high heat. The skin of the peppers will start to turn black. Turn the peppers occasionally.
  2. Cover the peppers with a bowl and let them simmer for 10 minutes.
  3. When the peppers are cool enough, remove the skin from them. It should come off easily. Remove the seeds and stem, and place the cooked pepper pieces in a food processor.
  4. Add the walnuts, garlic, and pour in the pomegranate molasses. Add Aleppo pepper, salt, sumac, sugar, breadcrumbs, and tomato paste.
  5. Crush everything until smooth. If you wish, you can leave the walnut pieces a little larger; this will add texture to the dip.
    Use the finished dip as a spread on bread or as a side dish for various dishes.
    Ready!!
Nashville Hot Chicken

Nashville Hot Chicken

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There are lots of stories about where this dish came from, but no one knows for sure. It started sometime in the 1930s, but people have been making it the same way for about 50 years. Nashville Hot Chicken is a spicy dish that was first made with chicken, using different cuts with or without bones. Sometimes, people even use fish instead of chicken. These days, you can find Hot Chicken at fast food places like KFC and in restaurants that focus on chicken dishes. There are many ways to make it, and this is my own version. Hot Chicken is often served as sandwiches, burgers, or wraps, and it usually comes with pickled cucumbers. The cucumber marinade is also a common ingredient in the chicken marinade.

Preparation time: 1 hour and 30 minutes, including marinating
Level: Rather easy
Quantity: For four

Ingredients:
500 g boneless chicken thighs
For marinating and making the sauce for the cucumber marinade
2-3 tbsp of any very spicy tomato sauce
Sea salt and black pepper to season
80 ml of fermented buttermilk for coating the chicken
3-4 tbsp of cucumber marinade
Flour for breading the chicken
Eating oil for frying

Sauce:
1 tsp paprika powder
0.5 tsp hot chili powder
1 tsp cayenne pepper powder
0.5 tsp garlic powder
50 ml of cooking oil
2 tbsp brown sugar

Preparation:

  1. Mix together the chicken marinade. Pour the spicy tomato sauce and cucumber marinade into a bowl.
  2. Cut the boneless chicken thighs in half lengthwise and mix with the marinade, and leave to marinate for 30 minutes.
  3. Mix together the breading mixtures. Pour the flour into a bowl and season it with sea salt and black pepper.
  4. In another bowl, mix together the fermented buttermilk and cucumber brine, and season with sea salt.
  5. Once the chicken has marinated, heat a 1.5 to 2 cm thick layer of oil in a pan over a slightly higher than medium heat.
  6. Bread the chicken. First, roll the chicken pieces in the flour, shake off the excess flour, and bread them in the buttermilk and cucumber marinade mixture and then in the flour again.
  7. Fry in batches so that the oil stays hot and the chicken breading doesn’t get soggy and stretchy.
  8. Place 4, maximum 5 chicken pieces in the pan and let them brown nicely on one side before turning to the other side. It takes 3-4 minutes to brown each side.
  9. Meanwhile, mix together the hot sauce. Mix together the paprika powder, cayenne pepper, hot chili, sugar, garlic powder, and oil. Mix well and set aside.
  10. Place all the fried or deep-fried chicken pieces in a bowl, add the hot sauce, and mix carefully.
  11. Serve the food immediately. It is most delicious immediately after frying, and then the breading is nicely crispy. Add pickled cucumber slices to serve. Serve with yogurt sauce, to make which mix a little cooking oil (olive oil) into the yogurt, add your favorite herbs such as thyme or oregano to the sauce, and season with black pepper and sea salt.
    Hot chicken is usually served with white bread or burger buns.
    Ready!!
Kıymalı Pide

Kıymalı Pide

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Pide is a classic Turkish dish. A flatbread or Turkish pizza, usually filled with a savory filling, which can be basically anything that comes to mind at the time. Years ago, when I visited Istanbul, I noticed simple pide on the streets and in restaurants, filled with minced meat and paprika. Often sprinkled with herbs and Turkish soft, white cheese.
So, to commemorate those meals, I made Turkish pide, which reminded me of the consistency and filling of the ones I had tried in Istanbul.

Preparation time: Totally 1.5 hours
Level: Medium
Serves: four

Ingredients:
Dough:
300 g flour
250 g water
40 g olive oil
0.5 tsp sea salt
1 tsp sugar
Filling:
500 g minced meat (lamb, beef or pork-beef mixture)
2 medium onions, finely chopped
4 medium garlic cloves, finely chopped
1 large red bell pepper, finely chopped
A handful of chopped parsley
3 tbsp cooking oil for frying
4 tbsp tomato paste
0.5 tsp dried oregano for seasoning
Sea salt and black pepper for seasoning
A handful of dry goat cheese for sprinkling on the pitas. Turkish white salad cheese is also often used
Chopped green onion for sprinkling on top
1 egg for brushing the edges of the pitas

Preparation:

  1. Prepare the dough. Dissolve the yeast in lukewarm water, then pour the flour into a mixing bowl and add salt, sugar, olive oil, and the dissolved yeast.
  2. Mix until soft. The softer the dough, the fluffier the handle will be. Knead the dough for a few minutes.
  3. Cover the dough bowl with a towel and let the dough rise at +40 degrees for at least 1 hour. The dough can also be risen at room temperature, but it takes longer. When the dough has doubled in size, it is ready to make the handles.
  4. While the dough is rising, prepare the filling. Finely chop the onions and garlic, and chop the bell pepper.
  5. Heat the oil in a heavy-bottomed pan over medium heat, and add the minced meat, onion, and garlic. Fry until the minced meat is lightly browned.
  6. Add the bell pepper, chopped parsley, tomato paste, oregano, black pepper, and sea salt. Mix and let simmer over medium heat for about 10 minutes.
  7. When the dough is ready, lightly knead the air out of the dough, and halve the dough ball. On a lightly floured work surface, shape the dough into an elongated oval. Place it on a baking sheet covered with baking paper and shape it until it is completely flat. The dough layer should be 0.5 cm thick and about 25 cm wide in the middle. The dough oval should be slightly thinner at the ends.
  8. Place half of the filling in the middle of the dough oval, roll the edges of the dough together in a few circles to form an edge about 2 cm high. Lightly twist the ends of the dough oval into a “knot” to form a boat shape. Spread the filling evenly so that it fills the dough boat.
  9. Prepare the second handle in exactly the same way. Place them side by side on the baking sheet. Brush the edges well with beaten egg.
  10. Let the handles stand for 15 minutes at room temperature, and then the dough wrapper will rise more fluffy. At the same time, set the oven temperature to maximum. In my oven, it is +300 degrees C. Depending on the temperature of your oven, bake the pides until they are golden brown.
  11. After removing from the oven, let the pides cool slightly, crumble the goat cheese or feta cheese, and sprinkle it over the pides. Sprinkle with chopped green onions. Cut the pides crosswise with a sharp knife into pieces about 5-7 cm wide and serve.
    Ready!!
Greek Lemon Chicken with Potatoes

Greek Lemon Chicken with Potatoes

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What makes Greek cuisine special to me is that the flavors are clean and bright and do not dominate the flavors of the food itself. This lemon chicken is also a very tasty and summery dish for lunch or dinner.

Preparation time: Total 3 hours
Level: Rather easy
Serves: 4

Ingredients:
8 boneless chicken thighs
3 medium garlic cloves, finely chopped
Juice of 1 lemon
Zest of half a lemon
8 medium potatoes, peeled and cut into wedges
2 tsp Dijon mustard
0.5 tsp dried oregano
0.5 tsp dried thyme
4 tbsp olive oil
Sea salt and black pepper to taste

Lemon slices for serving

Preparation:

  1. Peel the potatoes and cut into wedges, and pour into a bowl
  2. Place the chicken pieces in the bowl.
  3. Add oregano, thyme, black pepper, sea salt, mustard, lemon zest and juice, and olive oil. Mix everything well.
  4. Place the food in the baking dish so that the potatoes remain at the bottom and the chicken pieces on top of the potatoes.
  5. Cover the dish tightly with baking paper and the entire baking dish with foil, and bake at 200 degrees for 1.5 to 2 hours.
  6. Remove the foil and baking paper, increase the temperature to 230 degrees, and bake for about 30 more minutes. During this time, the chicken will brown nicely, and the resulting liquid will evaporate slightly, creating a delicious sauce.
  7. When serving, add a few lemon slices to the food.
    Ready!!

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