The biggest celebration of spring is behind us and now the spring is here officially. Yesterday it was sunny and +12 as we celebrated Vappu.
My colleagues had gladly advised us to the traditional in our new hometown, Porvoo, and we set out for a picnic right after 10 am. The destination was Linnamäki, Castle hill, where the castle of Porvoo once stood. This is an old town and centre for merchants. Porvoo gained city rights as early as in 1423.
The hill was crowded with picnicking people, couples, groups and families. There was a brass orchestra performing there and what’s best a beautiful sunshine.
Our picnic lunch consisted of crostini with blue cheese and pear, grissinis wrapped in Parma ham, potato and olive salad and roast beef. This all was accompanied with bubbly sparkling wine from Spain.
Crostini with Blue Cheese and Pears
Baguette or French bread, blue cheese (Gorgonzola, Roquefort of the like), ripe pears
Toast the bread in the oven to make it crisp. Sprinkle with olive oil. Put a slice of cheese and two small slices of pear on each slice of bread.
8 small potatoes, a small red onion, balsamic vinegar, handful of chopped parsley, 2 dl green olives, thyme, olive oil and lemon juice
Boil and slice the potatoes while still warm. Sprinkle with olive oil. Chop the onion and let it soak in balsamic vinegar. Mix all the ingredients and season with thyme and lemon juice. Add olive oil to taste.
This is my husband’s favourite and he cooks it well.
1.5 kg of roast beef, thyme, rosemary, black pepper, salt, butter
Rub the meat with herbs, salt and pepper on the meat and let it get room temperature. Melt some butter and brown the surface of the meat chunk. Add butter if needed. Roast in 175 C for an hour or so until the inner temperature is 57 C. We use an electronic thermometer that comes which bleeps when the meat is ready. You can paste the beef with the juices running out during the roasting. Use the excess meat juice as sauce or make sauce with it.
Grissini with Parma ham
Bake a batch of grissinis and wrap them with ham. You can find the recipe on my blogg (4 May 2012) with the title to Salt or not to salt.