Perinteinen lanttulaatikko on niin helppo valmistaa alusta asti itse, että kannattaa kokeilla ainakin kerran elämässä! Jos osaat kuoria, keittää ja soseuttaa kasviksia, sinulla on tismalleen kaikki taidot joita tähän reseptiin tarvitaan ?
In this article
- Equipment needed
- Making a lanttu box step by step
- Freezing and thawing the lantu box
- Heating the lanttu box when you use a foil pan
For this recipe you will need:
- a large pot
- a stick blender (or a blender or a food processor, or some other device to puree the ripe lingonberries - even a fork will work if you don't have a better one)
- 2 x 0.85 liter foil tins - or any other tins, large or small, can also be porcelain or glass
The advantage of foil pans is that they take up very little space in the fridge and freezer. They also have a shorter baking time than with porcelain dishes.
In my opinion, the 0.85 liter pans are perfect for the whole lantula box. It makes about 6 servings, so a small family or couple can get a couple of meals out of it. There is little waste, because the box is heated just the right amount at a time. And possibly the leftovers from the box can be reheated one more time without spoiling it in any way.
The 0.5 liter foil pan is also a good choice and I myself used them when we didn't have children yet. The small bowl was just the right amount for two.
Making a lanttu box step by step
Start by weighing the pods with their skins on. When you have the right amount of lingonberries, peel and block them. The blocks must remain a fair size, because they will be pureed at the end anyway.
Add enough water to completely cover the beans. Add salt.
Cook the linguine until fully cooked. The lant cubes must be so soft that the knife sinks into them like melted butter. This is especially important if you use a fork to puree or your hand blender is not very efficient.
Collect the boiling water! So pour it into another container and wait.
Puree the lentils carefully to a smooth mass, and then add all the other ingredients. Mix well.
Taste the finished mixture at this point. Is there an appropriate amount of spices? This point can still be added.
Tip: If the lantu you use are very bitter (like mine this year), you should add a little more syrup.
Grease the pans and pour the mixture into the pan(s). Smooth the surface with a spoon and finally sprinkle breadcrumbs on top. At this point, you can decorate the surface with decorative patterns, for example by pressing with a spoon.
Bake in a 175-degree oven for about 1.5 hours. If you bake the entire lantu box in one large pan, the baking time may be longer.
Freezing and thawing the lantu box
If you're on the move in good time, the lantu boxes can be prepared several weeks in advance to wait out the frost. They can be frozen either "raw" (not fried) or after frying. I think the end result is the same either way - I've tried both.
Take the iced lantu boxes to thaw in the fridge the day before. So if you plan to eat them on December 24th, put them in the fridge on the 23rd.
But there's nothing to worry about if you forget this - I've sometimes forgotten the boxes in the freezer... You can also bake them frozen. It only takes a little longer to bake an iced lantubox.
Heating the lanttu box when you use a foil pan
So what to do if the boxes have been baked, but they have now been waiting in the fridge since yesterday? You can't even put a foil pan in the microwave.
Do like this: Heat the oven to about 150 degrees and put the foil pan in there to warm up for about 15 minutes. Test the temperature by e.g. tasting a small spoonful in the middle of the pan.Tulosta
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