Lamb Doner

The first lamb meat in our life was a big disappointment. We didn't know then that we never buy lamb meat from supermarket - in general we don't buy any meat from there. I bought a very nice lamb rib for Christmas, I didn't have to do anything with it, just put in the oven and bake. We were  looking forward to the Christmas dinner so we could taste the first lamb meat. The meat was so old, and it had an intense flavor of tallow, that our Christmas dinner ended up in the bin. Then we said we would never eat lamb again. By now, I,ve learned that lamb meat is good if it has smell of tallow, but when it's done, it has no smell and you can't even taste it. But now for the recipe.

Ingredients ( for 4 person ): 500g Lamb Mince, 1tsp Dried Oregano, 1tsp Dried Chilli Flakes, 2pcs Garlic Clove, 1tsp Ground Caraway Seeds, 60g Panko Breadcrumbs, 2pcs Red Onion, 2pcs Tomato, 4tbsp Mayonnaise, 4tbsp Ketchup.2pcs Gem Lettuces, 4pcs Wholemeal Pittas.

First, prepare the dressing and the pickled onions. For the hot sauce, mix ketchup and chilli flakes with 4tbsp of cold water. For the garlic mayonnaise, mix the mayonnaise and 1pcs grated garlic with 4tbsp of cold water and half lime of juice. Season to taste with salt, ground pepper and sugar. Then put all the dressing in the fridge. For the pickled onions, cut one of the red onions into thin slices, then scald them with hot water, then quickly put in cold water. Drain the water from it, mix it with vinegar, salt and sugar to taste, then put it in the fridge.  Wash, dry and cut the lettuce into strips, and cut the tomato into thin wedges. We also put in the fridge until serving. Put the lamb mince in a bowl, add the panko breadcrumbs, caraway seeds, oregano and the rest of the red onion that we grated. Season generously with salt and ground pepper,  then mix thoroughly with your hands. Place the meat patties between two sheet of baking paper and roll out to the thickness of wo fingers. Then place in a baking tray lined with baking paper and bake in a preheated oven (180C/fan) for approximately 20 - 30 min. I covered the top with tin - foil and baked it like this for 15 - 20min, then I removed the tin - foil and baked it without foil for the last 10min so that the top browns. After it has been baked, dry with kitchen paper, and after it has cooled, slice it thinly. When ready, you can put the meat and vegetables in the pittas, but you can also put it on top the pittas. 

Salmon Cream

Very simple and divinely delicious creamy dinner. It's even more delicious spread on natural toast or with a toasted butter garlic baguette. we can prepare the salmon ourselves, fried in a pan, but I'm a fan of simplicity and I bought the salmon flakes ready. 

Ingredients: 200g Salmon Flakes, 160g Soured Cream, 2tbsp Nature Soft Cheese, Chive - to taste.

I can actually skip the recipe, because it is so simple that even those who have no cooking skills can prepare it. And really, because you don't have to cook, unless you consider baking a baguette as such. Because we can also buy the baguette with butter in the store, right?  So...Mix the soured cream, lemon zest and finely chopped chives in a bowl, add the salmon flakes, season with salt and ground pepper and mix thoroughly. Put it in the fridge for half an hour before consumption so that the flavors can combine. Baking the baguette is also really simple.  I won't even write the amount, because everyone can add everything according to their taste. Mix the butter at room temperature with the grated garlic and finely chopped parsley and season with salt and pepper. Then spread it on the sliced baguette and bake it in a preheated oven  (180C/ fan )until golden brown.