Easter preparations
Apr. 4th, 2007 09:03 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
wiseheartI've started preparing the food stuff for Easter - it's a somewhat time-consuming process, so I chose to do it in several stages. Today, I'm making the Easter ham.
It's long tradition in Hungary (and other European countries) to have smoked and picked ham for Easter Sunday, often cooked or baked. I've been doing it according to an Austrian recipe for the last 15 years or so - it's excellent.
First, I cook the ham (pork; this is one of the very few times we actually eat pork) in a mixture of water, milk, laurel leaves, carrots, parsley roots, celery, thymian, salt and pepper. That takes an hour and a half.
Then I rub the whole slab of ham with garlic and cumin (takes vampires out of the house, hehehe), put it into a baking tin, pour pre-made baking sauce over it and put it into the oven for another hour and a half. That melts the excess fat away (well, almost completely), and the meat is delicious and keeps a long time afterwards. You can cut it in paper-thin slices, after it's been in the fridge for a couple of hours.
That's for today. Tomorrow, I'll probably boil and colour the eggs. The day after tomorrow I'll bake the raisin bred and perhaps even the little bunny- and lamb- and chicken-shaped biscuits.
Oh, and in the meantime, I intend to have some more writing done. Theoretically, I should be able to finish two more stories during Spring Break, but that's by no means a sure thing.
It's long tradition in Hungary (and other European countries) to have smoked and picked ham for Easter Sunday, often cooked or baked. I've been doing it according to an Austrian recipe for the last 15 years or so - it's excellent.
First, I cook the ham (pork; this is one of the very few times we actually eat pork) in a mixture of water, milk, laurel leaves, carrots, parsley roots, celery, thymian, salt and pepper. That takes an hour and a half.
Then I rub the whole slab of ham with garlic and cumin (takes vampires out of the house, hehehe), put it into a baking tin, pour pre-made baking sauce over it and put it into the oven for another hour and a half. That melts the excess fat away (well, almost completely), and the meat is delicious and keeps a long time afterwards. You can cut it in paper-thin slices, after it's been in the fridge for a couple of hours.
That's for today. Tomorrow, I'll probably boil and colour the eggs. The day after tomorrow I'll bake the raisin bred and perhaps even the little bunny- and lamb- and chicken-shaped biscuits.
Oh, and in the meantime, I intend to have some more writing done. Theoretically, I should be able to finish two more stories during Spring Break, but that's by no means a sure thing.
