At the end of the cooking time, check the core temperature with the meat thermometer.

At the end of the cooking time, check the core temperature with the meat thermometer.

If you like it a little more, you should get the leg of lamb out at an internal temperature of 64 degrees Celsius.

Prepare the leg of lamb in the oven: Allow two to two and a half hours.

For the following recipe for 4 people you will need:

1 leg of lamb with center bone, without knuckle, pared (i.e. without fatty tissue) 3 sprigs of rosemary 1/2 bunch of thyme2 cloves of garlic 1 teaspoon clarified butter 3 tablespoons of olive oil, salt and pepper

How to make the leg of lamb in the oven:

Season the meat with salt and pepper and then sear it with a teaspoon of clarified butter in a pan until crispy.

Then place the leg on a large piece of aluminum foil and add three sprigs of rosemary, half a bunch of thyme, two cloves of garlic and three tablespoons of olive oil.

The whole thing is now tightly wrapped and cooked on a rack in the middle of the oven at 80 degrees for six to seven hours. At the end of the cooking time, check the core temperature with the meat thermometer.

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When the meat has reached the desired temperature, unwrap the leg and cut it in half lengthways along the bone. Cut the leg of lamb into finger-thick slices. Serve with potatoes, asparagus and hollandaise sauce.

Potsdam (dpa / tmn) – Smaller Easter bunnies are often relatively more expensive than larger ones, explains the Brandenburg consumer center.

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She compared the prices of 15 chocolate Easter bunnies in random samples in various Brandenburg supermarkets and registered enormous price differences.

The cute bunnies cost between € 0.65 and € 3.58 per 100 grams – the smaller ones had a higher basic price. The consumer advocates always recommend comparing the basic price.

Bonn (dpa / tmn) – Those who eat entirely without animal products or get a vegan visit can also conjure up Easter culinary delights without eggs and roast lamb on the table. An Easter braid without eggs and milk is ideal for brunch, suggests the Federal Center for Nutrition (BZfE).

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Add a batter made of spelled flour, yeast, soy milk, vegan margarine, sugar and a pinch of salt in a warm place. Then braid three strands into the yeast plait, brush with soy milk and sprinkle with sugar. Then bake for 20 minutes at 220 degrees.

Instead of hard-boiled eggs, self-formed energy eggs come in the basket. They can consist of nuts and dried fruits such as dates and figs and are decorated with hibiscus powder, matcha or cocoa powder. An asparagus and saffron cream soup with soy cream or a lamb’s lettuce with fried mushrooms and pomegranate seeds go well with it.

According to the nutrition experts, an Easter carrot cake is also completely vegan – with wholemeal flour, tender oat flakes, applesauce, finely grated carrots, almond milk and pistachios as a topping.

Berlin (dpa / tmn) – Anyone who covers the fine silverware for Easter breakfast risks unsavory side effects. At least that’s true when there are Easter eggs on the table.

If the egg white comes into contact with silver, the egg begins to stink and taste of metal, warns the magazine "Baby and family". In addition, the silver will then turn black. The reason is a chemical reaction between the silver and the protein, which creates silver sulfide. Plastic or stainless steel spoons are therefore better suited for the Easter eggs (issue 4/2019).

Soon they will be blazing again: for many people, Easter fires are inseparable from spring. The fires can be dangerous for animals and turn into stakes. What to look out for.

Interesting facts about Easter
Photo series with 8 pictures

Piled up piles of wood and brushwood indicate in many places planned Easter bonfires. But before lighting, you should think of hedgehogs, birds or forest lizards that may have hidden or set up breeding grounds there. 

Long tradition of Easter bonfires

The sparking piles of wood have been said to drive away winter and usher in spring for centuries. As so-called spring fires, they were lit for spring and fertility festivals in pre-Christian times.

Easter fires have only been used for 1,250 years. In many places, festively decorated Easter candles are lit on them, which are then carried into the still dark churches and later to the cemetery to symbolize the resurrection of Jesus – the victory over death.

Big risk for small animals

For many animals, however, the flames can quickly turn into a stake, warn conservationists. Not only insects, but also hedgehogs, rabbits and shrews find shelter in piled branches. Birds build nests to hatch their offspring. "When these fires are lit at Easter, they become a kind of stake for these animals" explains the spokesman for the Nature Conservation Union (Nabu), Philip Foth.

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Some animals are still hibernating, others like the wren and robin are preparing for the breeding business. "Many species of birds not only build their nests in hedges and trees, but also in brushwood piles" says Martin Schmidt from the State Office for Agriculture, Environment and Rural Areas in Schleswig-Holstein. Older piles of wood from the previous year should therefore not even be touched.

Newly piled stacks should be carefully rearranged on the day of lighting, the animal rights activists warn: It is important to completely rearrange the pile. "So that the animals really flee and do not end up as ‘living torches’" says Schmidt. It is best to put the pile up shortly beforehand.

Sources used: dpa news agency

Munich (dpa / tmn) – Boiled, fried, baked: eggs in all variations are eaten with pleasure every day. And especially at Easter they are booming. They have anything but a good reputation ahead of them – for many, the egg is a dangerous cholesterol bomb. But that’s only partially true.

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Because a chicken egg actually contains a lot of cholesterol – 400 milligrams on average. But not all of it stays in the body, says Prof. Berthold Koletzko. He is head of the department of metabolic and nutritional medicine in the children’s hospital of the Ludwig Maximilians University in Munich. Two thirds of the cholesterol in blood vessels is produced by the body itself. "What is clear is that the hen’s egg plays a far less important role in cholesterol metabolism than most people think."

Counting egg consumption

The German Nutrition Society (DGE) in Bonn nevertheless recommends that you plan your egg consumption consciously. "The orientation value is up to three eggs per week" says DGE spokeswoman Antje Gahl. This also includes processed eggs in foods such as bread, cakes, pasta, sauces, or mayonnaise. "However, counting eggs is extremely difficult here" admits Gahl. However, the orientation value leaves room for improvement in individual cases.

"If you have high cholesterol or cardiovascular problems, you should stick to a maximum of three eggs per week" advises the Freiburg nutrition expert and advisor Dagmar von Cramm. In individual cases it can also be useful to forego eggs entirely. Conversely, healthy and fit people can theoretically eat one or two eggs every day, says Koletzko. And three times at Easter. "This assumes that you exercise a lot and eat a balanced diet with lots of fruit and vegetables."

Lots of important vitamins

Eggs not only have dangerous cholesterol on board, but also, for example, many important vitamins. For example vitamin A: This is good for the eyes, but also for the immune system and the skin. In addition, of course, there is protein, a high-quality protein from which athletes in particular benefit. In addition, eggs score with lecithin, which is good for the nerves, for example. That’s why eggs can be just the thing for seniors, says Koletzko. Soft egg dishes are often easier to chew than meat, for example.

Whether old or young: whether the egg is good for the body also depends on how it is prepared. Scrambled eggs and fried eggs, for example, are fried in fat and often with ham or bacon – this can raise blood cholesterol even further.

Otherwise: Boil or fry eggs well. This kills any salmonella and other pathogens that may be present. If eggs are processed raw, they should be very fresh. You can tell how fresh an egg is by placing it in a glass of water. If it stays on the ground, it is fresh. If it rises slowly, it should be heated well before eating. And if it floats right at the top, the egg had better end up in the trash.

Literature:

Dagmar von Cramm: "Eat well if you have high cholesterol". Stiftung Warentest 2016, 2nd edition, 192 pages, 19.90 euros, ISBN: 978-3868514445.

Munich (dpa) – This year there are no longer only chocolate Easter bunnies made from the cheapest possible chocolate in Easter nests. The chocolate trade and industry are constantly refining new product ideas. Because the customer wants the delicacies traditional on the one hand, but new and unusual on the other.

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No added sugar, lactose-free, vegan, organic, high-protein – that’s why several companies in the industry rely on this mixture. For example, the 150-year-old chocolate manufacturer Frankonia Chocolat in Veitshöchheim in Lower Franconia (Würzburg district) has recently started targeting low-carb diets: "High protein"- Chocolate without added sugar, but with more protein. The company has been making sugar-free chocolate for diabetics for over 20 years. In 2011 Frankonia began to expand the range according to its own information.

Gladly an expensive rabbit

The industry’s Easter business should be particularly good this year. At least that is what the confectionery association Sweets Global Network, based in Munich, predicts. According to this, the German confectionery manufacturers could sell more chocolate long ears than chocolate Santa Clauses at Christmas – more than 220 million. Around every second rabbit is exported.

Customers not only bought more, but also increasingly expensive products. "As early as last year, manufacturers brought strong new products onto the market, which clearly exceeded the average price level, but nevertheless generated high demand from consumers" announced the CEO of Sweets Global Network, Hans Strohmaier.