The Easter fast
The Easter fast is a good opportunity to rebalance the metabolism and eliminate the toxins accumulated during the winter from the body.
The chefs of the Forest Lounge restaurant within the Alpin Hotel have chosen for you some tasty recipes that can be easily prepared during this period.
Appetizer: Lentil meatballs with garlic
Ingredients: 250 gr lentils, an onion, a slice of bread, a spoonful of flour, 2-3 spoons of oil, a parsley root, greens, a carrot, garlic, salt, pepper.
Method of preparation:
Choose the lentils carefully and then keep them in warm water for 2 hours. Finely chop the onion and vegetables and boil them in cold water. Add the lentil and salt. After it has boiled, drain the lentil, put it through the mincing machine and mix it with the slice of bread soaked in water and squeezed beforehand.
Fry the onion and garlic in oil, then add them as well. Make a puree from the pureed vegetables, greens, salt, pepper, and knead it well. When it has the appropriate homogeneity, start forming meatballs. They are coated in flour and breadcrumbs, after which they are fried in hot oil.
Course 1: Zucchini soup
Ingredients: 1.5 kg zucchini, 40 gr vegetable margarine, 3 onions, 8 sage leaves, 2 carrots, 100 gr celery, 2 slices of bread for croutons, 2 l vegetable soup (soup concentrate and water), black pepper, 2 tablespoons of olive oil.
Method of preparation:
In a pot, melt the margarine in a little hot oil. Add the carrot, onion, celery and sage (which have been finely chopped). Leave them on the fire for about 20 minutes, until they soften. Cut the zucchini into pieces and add it, stirring continuously, for 5-6 minutes. Pour the vegetable soup and let everything boil until the zucchini loses its consistency. Put the soup to cool and crush the composition. Add salt and pepper to taste. Preferably, it can be served with bread croutons, cut into cubes and either put in the oven or fried in a pan.
Course 2: Potato with mushrooms
Ingredients: 500 g of potatoes, 350 g of mushrooms, 200 g of rice, one celery, 2 carrots, 2 onions, 300 ml of tomato juice, 5 tablespoons of oil, 60 g of margarine, 2 bunches of parsley, salt and pepper.
Method of preparation:
Peel the potatoes, the celery, the carrots, the onions and the mushrooms. The potatoes cut into thin slices are fried a little in the hot oil.
Separately, fry the finely chopped onion. Add the carrots (already cut into rounds), chopped celery, mushrooms (also cut) and rice. Add salt and pepper, to taste, and leave for a few minutes on a low heat, until it softens.
Grease a pan with margarine and arrange the potato slices, then pour the rice with vegetables. Add the tomato juice. Leave in the oven for half an hour. When it is ready, sprinkle the greens.
We wish you Bon Appetite!
The best traditional food – Forest Lounge Restaurant
Challenge your taste buds with dishes prepared like home. The Forest Lounge Restaurant within the Alpin Hotel awaits you with the tastiest traditional Romanian dishes. Our exceptional chefs prepare delicious dishes right in front of the guests and the culinary experience is unique.
Whether you choose to visit us during Easter Fast, or whether you give in to the temptation of our Easter package, the Forest Lounge restaurant guarantees you unforgettable moments!
We are waiting for you!