This is our Saturday dinner. We’d had burritos for lunch and thought a lighter dinner would do. Well, I do not know how light it turned in the end. I wanted to make a savory vegetarian pie with what I had in the fridge ,and not with any fancy foreign vegetables. The only foreign ingredient was feta cheese or ‘feta-like’ cheese.
First you need a pie crust. Make your own or get one in the store. My pie crust recipe is here: 100 g butter, 2.5 dl flour, 2 tbsp cold water. Mix the cold butter and flour. Add the water little by little. Work into a smooth pastry dough.
Pin out the crust and place in a greased pie form and start making the filling. Turn the oven to 180 C.
Filling: one carrot, one onion, 1 one-clove garlic, one leaf of kale, some leaves of oregano, 2 dl shredded cabbage, 1.5 dl chopped swede (turnip), butter, salt and pepper; and 2 dl milk, 2 eggs and 100 g feta cheese.
Sauté all the vegetables in butter for 10 minutes, and pour them into the pie form. Crumble the cheese on top. Beat the milk and eggs, and pour over the pie. Bake for 20 – 30 minutes until golden brown.
Enjoy with salad.
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.
What’s for lunch? Salad or pasta? Risotto?
Yes, risotto. It’s a while since the last batch with asparagus so I decided to go for a seafood risotto
1 onion, 2 dl risotto rice, 1 dl white wine, 7,5 dl fish stock, salt, 1,5 finely grated Parmesan
300 g mixed seafood, olive oil, salt and pepper
Make the risotto – start with sautéing the onion in butter, add the rice. Pour in the wine, let come to boil, and add water as the rice absorbs it and gets ready.
Fry te seafood lightly in a pan, and add to the risotto with the Parmesan. Mix together, taste and add salt and pepper. Enjoy!
One of the delights of working in tourism and hospitality education is getting glimpses and spoonfuls of new ideas from eager students hustling and bustling in the educational kitchen testing and developing recipes.
This ice cream was served on chocolate brownie the other week in an event. My colleague kindly let me into the recipe which goes something like this:
2 dl condensed milk, 2 dl whipped cream, 1 pot of basil, grated zest of 1/2 lemon, 2 tbsp lemon juice and a dash of vanilla.
Put the lemon zest, juice and basil into a blender, mix until smooth. Oh, what a lovely perfume! Whip the cream. Mix the basil-lemon mixture into the milk. Turn in the whipped cream and mix into smooth consistence. Place in a freezer proof bowl with a tight lid. Refrigerate for at least three hours.
Yammy! Yet not as fresh and light as the one I tasted on campus.
1st advent is here and time for warming mulled wine and goodies that taste like Christmas.
The apple bites are a quick savoury snack that I served along with gingerbread and gingerbread bites.
For a portion for four you need
2 small apples, 50 g blue cheese, 10 hazelnuts and agave syrup.
Pre-heat the oven to 175 C. Slice the apple thinly and place a baking sheet (as many as fit in). Add a little blue cheese on each slice. Chop the nuts coarsely and put some chunks on the apples. Lastly sprinkle on some syrup. Bake in 175 C for 10-15 min.
My mulled wine is not actually wine but alcohol free apple cider spiced with cinnamon, ginger, cardamom pods and aniseed. I heat the, all in a pot and serve with raisins and almonds. If you want to spice it up with alcohol you can add some Limoncello or vodka.
This lovely recipe is a modification of one shared on one of the blogs I follow on Instagram.
It is the Crushing Cancer Kitchen who shares delicious and healthy recipes. My dish is based on the recipe on the Roasted Garlic and Miso Butter.
I skipped the miso simply because I did not have it in the pantry. I had never thought of garlic and butter but only olive oil and balsamic vinegar when roasting pumpkin. The butter and crushed garlic worked wonders and brought a lovely smell in the kitchen.
The day I baked this was the day of the first blizzard of the year – this dish was quick and easy, and oh so tasty! The dish is also a pleasure for the eye, look at the colours!
For four portions you will need
1 medium-sized pumpkin (butternut, Hokkaido or any other sort)
2 garlic cloves, 2 – 4 tbsp melted butter
Pre-heat the oven to 175 C. Line a baking sheet and chop the pumpkin into largish chunks. Leave the seeds on. Melt the butter and put the garlic in. Brush the pumpkin with half of the butter and roast for about 20 minutes (until done). Place the pieces in a serving dish and pour over the remaining butter.
Another Mexican inspired dish and one inspired by Pinterst. I truly believe that Pinterest is for inspiration and hopefully one day for inspiring. Thanks xx for this recipe.
My version has two alternatives for the tortillas:
gluten-free maize tortillas and soft wheat tortillas. I also made two fillings
Filling 1: hummus, Cheddar cheese, sliced avocado
Filling 2: Philadelphia cream cheese, Cheddar cheese, rocket
Prepare the fillings: slice the avocado, make the hummus and shred a bit of rocket.
Halve the tortillas. Spread hummus or cream cheese on the tortilla, add a slice of Cheddar and put on some avocado or rocket. Turn the tortilla halves into two making it the size of one-quarter.
Heat a frying pan and add some olive oil. Fry the tortillas on medium heat until golden brown.
Use another pan to make Papas de Padron – sweet peppers.
For two people you will need two handfuls of small green peppers and some salt.
Heat a frying pan and place the peppers and salt on it. Fry until the peppers start to pop and before they burn.
The beauty of this dish and the peppers are that you never know which ones are really hot. Some, perhaps one in eight, are hot the others sweet.
This is another dessert or breakfast dish with apples.
The French call this cafoultis and we call it oven pancake, pannukakku in Finnish. The recipe is very similar, we don’t use vanilla in Finland.
for a small pancake you will need
an oven form, the size of a bread loaf
2 eggs, 2 dl milk, 1.5 dl flour, 1 tbsp sugar, 1 tsp cinnamon, 1 tsp vanilla, 2 apples
Pre-heat the oven to 175 C. Beat the eggs, add the milk and flour. Line the oven pan with baking paper and put apple slices on the bottom. Sprinkle with sugar, vanilla and cinnamon. Pour in the pancake batter. Bake for 25-30 min. Serve with sugar and apple jam.
First morning frost and it is only the 2nd of October! We were working hard in the garden yesterday. I was wondering how low the temperature would sink during the night. All the plants that I decided not just yet carry inside look all right. I’ll have to find place for them today.
Yesterday was a wonderful sunny autumn day. The leaves and acorns from the oaks in the park next to us are all over the pavement and the wind blows them into our garden. It’s truly a never-ending story. We raked, picked apples, potted plants, put furniture in the shelter, mowed the lawn with leaves to give the lawn extra strength and finally planted tulip bulbs I bought in Amsterdam a month ago. Let’s see if the rabbits get best of them!
Sunday has been a pancake morning for us but it’s been a while. It is not too much of an effort and still extra special since you don’t have to rush anywhere. Today I made traditional Finnish pancakes and served them with dried apples. They were not actually totally yet since I cut them and set to dry only yesterday.
Finnish pancakes for two: 2 eggs, 2 dl milk, 4 tbsp flour, pinch of salt and sugar. Blend well and set aside for 30 min. Fry in butter or coconut oil.
Apple-carrot-ginger juice: 10 small apples, 2 carrots and a thumb-sized chunk of ginger. Put all the ingredients into a juice maker. The juice will keep 2-3 days in the fridge.
Zucchini flowers are my favourites and I order them when they are on the menu. Unfortunately the Finnish grocery stores and markets seldom offer them. Hence I was delighted to find an abundance of them when on holiday in Tuscany in early July. They were I season and ‘our local’ Hipercoop had the in a splendid display (see the pic).
I filled my zucchini flowers (8 pieces) with a mixture of Parmesan (1.5 dl) and Ricotta cheese (1 dl, a 75 g packet) with a bit of rosemary. I started with making the filling. Next I checked that the flowers were ok. Then I took out two plates and poured a beaten egg on one of them and some bread crumbs on the other. As we were on holiday and there was no pantry to dig into in the house, the crumbs were grated of yesterday’s bread.
This is the place in Tuscany where we have stayed many times. A lovely and peaceful place in the countryside.
Then I filled the flowers with a teaspoon or two of the filling. You can close the flowers by twisting the, to keep the filling inside. Once all the flowers were filled, I soaked them in the egg and turned in the bread crumbs. Lastly, I fried them in a pan with olive oil until golden brown.
I removed the fried flowers from the pan and placed them into a large one that is on low heat. When preparing these, you can add some salt and pepper if you like. The Parmesan is quite salty and this is why I skip the salt.
The ones in the picture below are of the very first ones I’ve ever made.