Cannelloni di funghi

Mushrooms and autumn go hand in hand. I’ve not yet found the perfect spots for chantrelles,  porcini and all other sorts in the woods near my newish hometown. Hence I headed to the grocery store for them. To my disappointment there were no first class chanterelles and I settled for a package of lightly salted mix of forest mushroom. Now I could make my cannelloni.This is what you need for a panfull (3-4 portions)

9 lasagne sheets, 1 tbsp 1 cup of chopped salted mushroom, an onion,  a clove of garlic, 1 tbsp oregano, 1 tbsp tomato pure in a tube

Bechamel: 2 tbsp butter, 1 tbsp flour, 2 cups of milk, 1/2 cup grated pecorino

50-100g of Grated cheese to top the dish (this can be a mix of Parmesan, Pecorino, Mozzarella or Emmenthal).

Cook the lasagne plates if you are not using fresh pasta. Chop the garlic and onion. Sauté them in butter. Rinse the mushroom in cold water to remove excess salt. Add the mushroom and tomato paste, cook for 10 minutes. Add the oregano and pepper. You will not need salt if the mushroom was in salt brine.

Make the bechamel. Melt the butter and add the flour. Cook for a couple of minutes. Add the milk whisking vigorously, you do not want clumps of flour. Add the cheese and cook for 5 minutes of so. Taste and add salt and pepper. You can even use a bit of nutmeg. 

Turn the oven to 180 C. Grease an oven pan. Take a lasagne sheet and place 1 -2 tbsp of the mushroom mix on it. Roll into a cannelloni looking roll, and place in the pan. Pour the bechamel over your cannelloni rolls and put on the cheese. Bake for 20 minutes.

Enjoy!!!

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Cheesy Cauliflower Soup

This was our Saturday lunch. It was meant to be light but kept adding cheese, so do not know about the lightness. My sister served this type of soup as a starter for crayfish last weekend, and I just had to try cook it too. 

This is what you need for 8 portions:  1-1.5 kg cauliflower, 1 tbsp oil, 2 onions, 1,5 l water, salt and pepper, 100 – 150 g cheese (cream cheese, Finnish Koskenlaskija strong or even crime fraiche). Clean and chop the onions and cauliflower. Sauté the onion in oil for 5 min. Add the cauliflower. Pour over boiling water, cook until done. Pure and add the cheese. Bring to boil and check that the cheese has melted. Add salt and pepper. 

Enjoy with crisp bread, rye bread and salad greens (even in the soup).

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BBQ of Charred Chicken Drumsticks

We tried chicken on our charcoal grill for the first time the other Friday. I’d never thought of grilling chicken drumsticks on our tiny little grill. The outcome was charred  drumsticks but the taste was good! Served the bits with a fresh salad of tomatoes, herbs and lettuce, and parcels of  potatoes (thinly sliced potatoes, onion, olive oil and salt wrapped in aluminium foil and cooked on the grill).

I started with mixing a marinade of salt, lemon, cilantro and parsley, rash el hanout spice mix, 1 garlic clove, salt and black pepper. Then i placed the chicken bits in a plastic bag and poured in the marinade. The chicken then rested in the fridge for an hour.

Start the grilling with wiping the excess marinade off and place the chicken bits on the grill. Place the potato parcels on after 5 minutes. Then grill for 25-30 minutes until done. The drumsticks are done when the meat loosens from the bone. Add some fresh parsley, lemon slices and garlic in to the serving bowl.

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Enjoy!

 

 

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Wakey-wakey morning shot

Good morning dear folks! It’s time for a healthy breakfast. Try this green juice.For two glasses you will need: 

A handful of fresh basil, a handful of spinach, half a lemon, 1.5 dl home-made rhubarb juice (rhubarb, lemon, dash of brown sugar, anis, cardamom), 1.5 dl Pellegrino or any other mineral water, 1 tsp agave syrup. Mix in a blender starting with the lemon and herbs. I alway trust my husband’s good old Hamilton Beach bar mixer. Never let’s me down. Neither one!

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Rhubarb Semifreddo

My endeavours with ice cream continue. This is a semifreddo recipe shared by a colleague who has a habit of taking all sorts of delicacies to us and sharing the recipes. She is one who some days invites us to our educational kitchen at work to taste something she’s baked during a leap hour. Such a joy, such a dear colleague. Such great recipes!

For this semifreddo you will need but no ice cream machine needed.

500 g rhubarb and 1 dl brown sugar, and 1/2 tsp cardamom and 1/4 tsp finely grated ginger, zest of one lime

4 eggs, 1 dl sugar, 2 dl double cream, 100 g meringue

Start with cooking the chopped rhubarb with the sugar. Cook for 5 minutes and add the spices. Let cool.

Separate the egg yolks  and whites. Beat the yolks and the sugar. Whip the cream. Beat the egg whites. Crush the meringue into chunks.

Mix everything together once the rhubarb ‘jam’ has cooled. Refrigerate for 5-6 hrs.

Enjoy!

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Melanzane grigliate – grilled aubergine 

We had the first bbq of this summer the other day. The weather was finally warming up and there was no rain either. My husband masters steaks and such, and I wanted to try this aubergine recipe on a coal grill. It turned out fabulous, I cannot believe how quick and easy it was to grill these baby aubergines. 

For two 2-3 portions you need 2 baby aubergines (mini ones, about 15 cm each), 1 garlic, olive oil and salt.

Put the abergines on the grill and roast them, turning every once in a while, for about 20 min OR until soft and well done. Roast also a garlic at the same time. Don’t worry when the skin burns. Place the aubergines on a plate, cut them into 1 cm slices and open into fan shape. Sprinkle with olive oil, squeeze half of the garlic on them and add some salt. You can also add parsley and lemon juice. Enjoy as a side dish, a starter; hot or cold. 

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Dolce dolcissimo: Rhubarb Ice Cream

One of my colleagues makes a delicious rhubarb  semifreddo with meringue and I was tryinhg to find the recipe yesterday. No luck  and I texted her knowing they are on holiday. No reply. Then I improvised with the basil-lemon ice cream recipe.

This is what you need for a small portion: 5 dl chopped rhubarb, 1,5 sugar, zest of half a lemon, 2 tbsp lemon juice, 1,5 dl double cream, 1 can of condensed milk and a handful of mixed (unsalted) nuts.

I got three stalks of rhubarb and chopped them. Cooked with 1 dl brown sugar and 1/2 dl caster sugar for 10 minutes. Then I let the rhubarb cool down.

The next step was to wash and grate the lemon zest, and squeeze the juice. And in to the pan with the rhubarb. Next it was time to mix in condensed milk, and whipped cream. In the end I added a few drops of burgundy food colouring for extra color but turned it in just slightly. The mixture was ready for a freezer tin  (5 dl) and topping with crushed mixed nuts. 

It was a long four hour wait for the ice cream to freeze. It was definitely worth it!

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Zucchini Galette 

Galette comes in many forms and with many fillings. Sauvory and sweet. I believe it has its origins in France but in also place it in Italy. The crust is baked with butter and therefor I would not place it in Liguria, this despite the closeness to France.

I’ve been reading galette recipes and seeing wonderful pictures on blogs, Instagram and Pinterest for sock long that I finally baked on myself. I’d promised to bake a pizza for my husband on his birthday but decided for this. He was surprised and fell in love with the new bake.

Start with making dough for the crest. You need 100 g cold butter, 300 g flour, a dash of salt, 2 tsp lemon juice, 1/2 dl yoghurt and 1/2 dl cold water. Mix together the butter and flour by hand. Add the rest of the ingredients and wrap the dough into plastic foil and refrigerate for at least 30 min. Some recipes tell you to make the dough one day ahead.

Make the filling while the dough is resting. You will need: 500 g zucchini (thinly sliced, I slice it with my cheese cutter) and salt, and 125 g ricotta, 50 g finely grated Pecorino or Parmesan cheese, 2 tsp grated lime zest, 1 lime juice (or lemon), 1 tbsp finely chopped thyme,  and olive oil.

Slice the zucchini, sprinkle with salt  and place it in a colander for 30 minutes. 

Turn the oven to 200 C. Roll the dough out with a rolling pin on baking paper. Make it roundish and about 30 cm in diameter. Mix the cheese, lemon juice and zest, and thyme. Spread it on the crust leaving a 4 cm border without filling. 

Dry out the zucchini using a kitchen towel, and then place it on the cheese filling. Turn the border inwards, and brush the whole pie with olive oil. Bake for 30-40 minutes. Sprinkle with oil during baking if it looks to be drying out too much. 

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Summer Rolls: Rice Paper, Veggies and Shrimp

This was my second attempt  to make Vietnamese spring rolls. The taste was wonderful but the looks need improvement.

I used a package of rice paper with 12 round sheets and for the filling I had: 1/2 shredded carrot, 10 cm cucumber chopped, a handful of chopped coriander, 200 g shrimp and some lettuce. Then I made a sauce with 4 tbsp unsweetened peanut butter, 2 tbsp hoi shin sauce and 1/2 dl water

Soak one rice paper at a time in hot water. Place it on parchment paper and place on some filling, and roll. Enjoy with the sauce. 

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Rhubarb Juice in the Making

It is rhubarb time and time to enjoy the first harvest of the summer garden. Apples and cherries are blooming, and since we have had a very cold spring the tulips are not all out yet. Imagine! There was a frost warning for last night but we were good here in the southern parts of the country (Finland).
I started the rhubarb season last weeks with pies. Took one to mom and now I’ve just set the first pot of juice to brew on the kitchen teller. This is an old juice recipe from mom and it is so easy.

You start with fetching the rhubarb (ca 500 g)  from the garden and cutting it into smallish pieces. Then you boil 1 1/2 l water, wash and slice a lemon and take our 1 dl of sugar. Pile the rhubarb, lemon and sugar in a large jar. Pour over boiling water and cover with a lid. Let stand in room temperature for a day.  Sieve and bottle.
Your juice is ready to be enjoyed, and keeps in the fridge for 2-3 days. I often put freeze this in small plastic bottles to enjoy in the winter.

 

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