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.
Filed under Juices, 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.
The rhubarb is growing really fast, at least 10 cm a day. It Sunday and soon it’ll be dessert time.
This recipe isfor six portions:
Two stalks of rhubarb, 2 dl cup of sugar, 1/2 vanilla pod, juice of 1/2 lemon and grated zest of one lemon
1,5 dl oatmeal, 1,5 dl almond flour, 2 tsp cardamom and 50 butter
Chop the rhubarb and put into a small pan. Squeeze in the lemon juice, scrape the vanilla pod and put the seeds and the halved pod into the pan. Add the sugar. Bring to boil and let simmer for 5 minutes.
Melt the butter and grace six small oven pans. I use the same ones as for creme brûlée, mix together the oatmeal and almond flour. Pour in the melted butter. Mix well,
Put a full table-spoon of the rhubarb into each pan and top with the crumble dough.
Bake in 175 C for 20 minutes. Serve with ice cream or natural yoghurt.
This is the easiest juice and it does not require cooking. One part of chopped rhubarb and 1/3 part sugar plus 1 lemon. Place all the ingredients into a large jar or a pot.
Pour over boiling water, about a liter. Leave on the kitchen counter for a day. Sieve and cool.
Thanks Mom for this lovely recipe – over the phone last night.
Springtime calls for asparagus! This recipe unites it with lemon and pasta.
I placed my first ever order at the neighbouring farnmers’ market shop, Raakatori, last Sunday. It is only five minutes to the shop but I wanted to plan my cooking and make a trial order. Unfortunately they were out of organic Finnish asparagus and I had to send my husband to another shop. The lemons and ginger were lovely – although not local produce. The organic oatmeal made the best porridge ever.
This easy and quick recipe is for two.
6 asparagus stems
Lemon sauce: 1 tbsp butter, 1/2 tbsp flour, 2 dl water, juice and zest of one lemon, 1/2 tbsp chicken stock
Two small handfuls of pasta, salt and Parmesan
Clean the asparagus and cut the stems in two. Cook them in salt water and add some white wine vinegar. Start with the thicker ends of the stems, cook them for 5 minutes. Add the tops and cook for 4 minutes. Set aside.
Set the pasta water to cook and make the sauce while the pasta is cooking.
Melt the butter and add the flour. Stir well and do not let the mixture brown. Pour in the water stirring vigorously. Add the lemon zest and juice. Add some chicken stock or vegetable one. Let cook on low heat for 5 minutes.
Pour the cooked pasta and asparagus in with the sauce and heat it up. Add salt to taste and a couple of tablespoons of Parmesan.
We have had the first frost night! It will be warming up soon, the sun is out and shining brightly.
My morning smoothies have changed into morning juices. This one warms from the inside and helps keep the cold away (cold and colds!). Have a good day!
Two small glasses.
1 orange, 3 apples, 1 cm of fresh ginger, half a lemon.
Put all the ingredients into a juice maker.
Midsummer means yet one more celebration, namely my husband’s birthday. Most years Midsummer Eve falls on the same day but not this year. Hence today I have tried to make an extra effort to make the day midsummery and a good day.
He wished to have a lemon slice pie and I will first give you the recipe that is of the lovely Eisenman sisters of Sweden (Två systrar söta [Two sweet sisters] is the name of the cookbook). The pie crust is absolutely delicious and the filling just melts in you mouth.
Start with the crust.
You need 300 g butter, 6 dl flour, 1 tsp salt, 2 tbsp sugar and 2-4 tbsp cold water.
Mix all the ingredients in a kitchen aid starting with the butter and sugar. Then add the rest.
Refrigerate for 30 minutes and prepare the filling.
Pre-heat the oven to 200 C.
Filling: You need 3 eggs, 5 dl sugar, 2 tsp grated lemon zest, two lemons cut into thin slices, 1 dl flour and 2 tbsp water for the filling.
Additionally, you need some sugar cubes and edible flowers for decoration. Start by beating the eggs and sugar. Add the lemon zest, flour, water and the lemon slices.
Turn into a smooth mixture.
Cut the crust dough into two. Roll out the bottom or use your fingers to spread the dough into a pie form ca. 30 cm in diameter. Pour in the filling. Roll out a cover for the pie. Carefully cut some air holes into the ‘lid’ and sprinkle on the crushed sugar cubes. Bake for 30-40 minutes in 200 C.
Let the pie cool and decorate it with flowers. Serve as such or with vanilla ice cream or natural yoghurt.
The second recipe is for an aperitif. I just read somewhere, actually in both a Swedish and an Italian publication that Aperol Spritz is passé and this summer it is Hugo that is on everyone’s lips. I had to give it a try, and I pimped the recipe I found on the Internet. This is what you need for two glasses: a piccolo bottle of semi-secco brut, 2 tsp elder flower juice, 5 mint leaves and half a lime. If you use Prosecco you might want to add some more juice.
A recently published cookbook by a trendy bar in Helsinki reveals the recipe of their best seller pasta, Pasta Limonello. Even Helsingin Sanomat, the national newspaper wrote about it stating however that the pasta is just not quite as good as at the bar, Cafe Bar 9 (HS on 16.1.2014). The cookbook is called Pollo Limonello – parhaita paloja Ysibaarin keittiöstä (best bites at Bar9).
I’d heard but not tasted the pasta and therefore had to try the recipe. This was not after the book review but after browsing at the cookbook in a museum shop. Namely that of museum of contemporary art Kiasma.
I wonder what the original Italian dish would be like, would they put cream and ginger in pasta? Certainly not yoghurt.
I had to meddle the recipe as always and upon a Google check I realised that many had done the same.
This is my version of the pasta for four:
3 chicken breast files, sliced
1 onion, chopped
4 garlic cloves, chopped
2 tsp grated ginger
2 dl double cream
Juice of half a lemon, rind of a whole lemon
2 tbsp honey
2tsp ground turmenic
1 tbsp chicken fond
2 dl natural yoghurt
300 g spaghetti
Brown the chicken filets in butter. Sautée the onion. Cook for 5 minutes. Add the cream, garlic, lemon, turmenic, ginger and honey. Cook for 20-25 minutes. Add the yoghurt and season with salt and pepper.
Cook the pasta while the sauce is cooking. Mix together and serve with grated Parmesan.
Yummy! Much better than I thought.
Don’t you just love muffins? I do. They are really quick and easy to bake and
the fresher the better. I prefer home-made to those huge ones in cafés. This
might be because I’ve tried so many recipes in my Le Cordon Blue Muffins book that comes with recipes for sweet and savoury muffins.
I have another book in the same series and that is a breakfast book with everything from eggs Florentine to scones i.e. breakfasts from different parts of the world) and everything is made of scratch.
This recipe is a combination of the one in the Cordon Blue and a Swedish cookbook. I like the lemon and poppy seeds in the Swedish recipe but not the 200 g of butter. The other recipe has orange rind, marmalade and only half the amount of butter.
This is what you need for a pan full of muffins (12)
2.5 tsp baking powder
3 tbsp sugar
2 tbsp lemon (lime or orange) rind
3 tbsp poppy seeds
100 g butter
100 g apricot or orange marmalade
1 dl sour milk
1 Preheat the oven to 200 C.
2 Measure the dry ingredients in a bowl and make a well in the centre.
3 Melt the butter and mix in the marmalade so that it dissolves.
4 Beat the eggs lightly and mix with the sour cream.
5 Pour the butter and egg mixtures into well of flour. The dough should be lumpy. Don’t mix it too well.
6 Fill muffins cups or papers to 2/3. Bake 12-15 minutes.
Filed under Baking, Recipes