Sunday it is and time for a waffle breakfast! This is a new experiment with the batter and it turned out ok.
This recipe makes a small portion of four waffles, which is just perfect for two.
1 dl skimmed milk, 2 free range eggs, 1 dl almond flour, 1.5 dl whole meal flour, 0.5 tsp baking powder and 2 tbsp olive oil.
Mix the batter and refridgerate for 30 min. Use a waffle iron to make your waffles and brush on a little olive oil.
Serve with sliced avocado topped with lemon juice and pumpkin seeds, and chèvre topped with agave syrup. Try also blue cheese and apple jam.
This is the first crumble this autumn and it is made of apples from the shop! Apples were of abundance last autumn and now the trees on my garden are bearing no fruit at all. This is because of the very early blooming followed with cold nights and snow. There were no bees to carry the pollen.
We love crumble pie and I try to vary it. Last week I experimented with peanut butter and cinnamon rolls. I filled the rolls with peanut butter and apple syrup (applestroop) instead of butter, sugar and cinnamon. The taste was new but not a bad one. This week I thought about replacing some of the butter with peanut butter in a crumble.this combination works even better.
This is what you need: olive oil to grease the pie form, 5 small apples (sliced), 2 tbsp brown sugar, 3 dl (a full cup) of oat meal, a handful of mixed nuts, 50 g butter and 3 tbsp of unsalted peanut butter.
Turn the oven to 175C. Place the apple slices in a greased pie form. Sprinkle on the sugar and then the oatmeal. Chop the nuts and sprinkle on. Melt the butter. Turn off the heat and add the peanut butter. Pour evenly on the pie. Bake for 20 minutes.
Serve with creamy joghurt or vanilla ice cream and enjoy! We certainly did and half the crumble was gone!
Filed under Baking, Recipes
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.
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).
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!
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!
Filed under Dessert, Recipes
“Do you know that this is the best veggies lunch for ages? Do you have this on your blog?” my husband asked when we sat at the lunch table. He is not that fond of vegetarian dishes and likes his steak. It was perhaps the pesto and richness of walnut oil, and the sweetness of roasted leek that made the lunch quite substantial.
My inspiration and recipe comes from Pinterest@happyheartedkitchen, and the great pictures. Thank you!
This is my photo and variation of the recipe:
1. Emmerotto: 2 dl of farro, water – soak for an hour, rinse, cook for half an hour
2. Roasted leek: two leeks, olive oil, salt and pepper – rinse, soak in boiling water for half an hour, put on a baking sheet, sprinkle with oil, salt and pepper, roast for half an hour n 175 C
3. Walnut pesto: zest and juice of half a lemon, 1 tbsp walnut oil, 2 tbsp olive oil and a large handful of rocket – put in a blender and mix
Mix all the three parts and leave half of the pesto to be served on the side.
Filed under Lunch, Recipes
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.