portfoliokokkailuun

[portfoliokokkailuun]

Elk finger sandwiches

Elk finger sandwiches - Meat snack

Makes 20-30 small sandwiches

Takes approximately 35 minutes of active work, 1hr in total Ingredients

10 pieces dark malted bread 250 g (7 oz) unseasoned cream cheese 1 Tbsp mustard black pepper to taste dash of red wine vinegar 500 g (1.1 pound) elk tenderloin, fillet or roast meat 1 middle-sized cucumber 50 g (2 oz) butter 1 stalk of rosemary 1 stalk of thyme 20 g (2 Tbsp) pine needles 30 g (3 Tbsp) lingonberries

A meat thermometer

In a pan, heat butter on medium heat and let it brown slightly. Add rosemary, thyme, salt, fresh ground black pepper and pine needles. Increase the heat to high. Sear all the sides of the meat until nicely browned. Spoon the hot butter over the meat while cooking. Add more black pepper and salt to taste.

Preheat oven to 175 C (350 F). Place meat in a tall baking pan and bake until the inner temperature is 58-60 C (135-139 F) -- use a meat thermometer to check. Cooking time should be around 20-35 minutes,  Meat should still be pink inside. Once fully cooked, take the meat out of the oven and wrap it with tinfoil. Let it rest for 25 minutes, then slice it thinly.

Slice your cucumber lengthwise into thin strips. Sink the slices into water for 10 minutes.  

Whip the cream cheese until well whipped and light in texture. Add the mustard, black pepper, salt and a dash of red wine vinegar, and mix well into the cream cheese.

Cut your bread into 5cm (2”) diameter rounds. Pipe the cream cheese on them. Add a cucumber slice on each one, folding the slice on top of the round. 

Pipe a tiny dot of cream cheese on top of the cucumber. Fold a meat slice or two on top of each of the rounds. Add 1-2 lingonberries on top of the sandwitches.  Use the excess pine needles or rosemary leaves as extra decoration.

[portfoliokokkailuun]

Everything in balance recipes

Orange custard tartlets Wheat bread + butter

Seaweed bread + salt-cured fish

Makes 12-16 servings

Active work 1hr

Passive work 48 hours Contains gluten and fish

800 g salmon

250 g rock salt

1 tablespoon sugar

3 stalks of rosemary 1 tablespoon of white wine vinegar 1 tablespoon whole red peppercorns

take a whole deboned salmon fillet with the skin still attached and wipe it dry from any fluids. Cut away any possible excess fat.

In a bowl, mix together sugar, salt and whole red peppercorns.

Lay the salmon flat on a piece of baking parchment or film skin side down. Rub the salt-sugar-pepper mix on the salmon, covering it as completely as possible. Lay the rosemary stalks on top. sprinkle a very little amount of vinegar on the salmon.

Tightly wrap the fillet with the baking paper and some film or baking parchment. Move the salmon to a large enough oven pan to let it lay flat, and stack something heavy on top of it to weight it down. 

Let your salmon cure for at least 48 hours, flipping it over every 12 hours to guarantee that it seasons evenly.

Take your fish out the fridge and carefully unwrap it. wipe away all the seasoning from the fish.

Place the fish on a cutting board skin-side down. Start slicing the salmon from the tail-side. You can cut off a small piece of the meat to make cutting easier.

Slice the fish as thinly as possible. You should be able to do this by cutting the fish slanted, keeping your knife around 30 degree angle while cutting and making a small sawing movement while cutting. Very sharp knife also helps!

Go through the whole fish slicing thinly. You can freeze the excess fish after cutting, and defrost the amount you are going to use. You can season the fish more with some lemon or dill.

Bread

500 g sour cream

300 cups rolled oats

50 g butter, melted

25-50 g seaweed powder

1-2 teaspoons salt

In a bowl, mix together oats, seaweed powder and salt. Add butter and sour cream.

heat your oven to 225 degrees celcius / 430 degrees fahrenheit)

Line a baking pan with a baking parchment.

To make the round breads, pour a part of the batter in a pan and gently pat it to the desired shape. You can dust it with more seaweed powder if it sticks to your hands or tools too much. Poke the bread with a fork for a few times before cooking.

Serve hot with salmon and butter. If not eaten right away, let cool and wrap in film to prevent from drying out.

Berries and caramel ginger sauce Serves 2 15 minutes + cooling

150 g raspberries

50 g cloudberries

100 g blueberries 50 g lingonberries OR

150g raspberries 100g blueberries 50g mulberries 50g cranberries Caramel ginger sauce

2 teaspoons of powdered ginger 2,5dl / 1 cup white sugar 1 dl/ ½ cup water 50g butter, cold & cubed

In a saucepan, mix together water and sugar. Bring to boil and let boil on low heat (your burner turned into the third or fourth available setting) until the sugar dissolves and the mixture starts to turn golden. Turn off the heat.

mix in the powdered ginger, stir.

add in the butter, keep mixing until it is completely dissolved and mixed into the sauce. Be careful not to burn your sugar! 

In a bowl, mix together all the frozen berries. Split the mix into two serving bowls and pour some still warm caramel on top of it. 

Berries can be substituted with other non-sweetened berries. Do not substitute berries with jam or other cooked and sweetened concoctions.

Chili jelly ducks

Makes 10-18 candies depending on the mold

Active work 45min

Cooling time 2-7 hours Contains gelatine

1 pomegranate

1 teaspoon of chili powder or 1 fresh chili

200g sugar

1 dl / ½ cup clear raspberry juice or pomegranate juice

16 g gelatin

Bowl of cold water for the gelatin leaves, enough to cover them (2-5dl)

Edible gold dust

Start by putting your gelatin leaves into a bowl of cold water. They will need at least 10 minutes under water, and they need to be completely submerged

Peel and scrape the pomegranate seeds into a pot.

Pour raspberry juice and sugar in. Heat until the sugar dissolves. Use a hand-held blender or a fork to break the pomegranate seeds, but be careful: the mixture may splash a bit while doing this!

Chop your red chili into 5-6 pieces, leave the seeds in. Add to the pot.

Let the mixture boil until it has reduced to approximately half and its consistency is like thick, runny syrup.

Gently lift your gelatin out of the water and squish as much water out of it as possible with your hands. Add to the pot, and stir to dissolve.

When the gelatin has dissolved, sieve your mixture. Lay out your duck-shaped molds (or other silicon molds of your choosing!) and gently pour the mixture into them. Move to the fridge to cool for approximately 2-7 hours until your gummies are hard and squishy, and easily pop out of molds. You can store them in molds until serving! These will hold in the fridge for 3-6 days.

Lemongrass-ginger cookies

Makes 12-15 cookies Active work 20 minutes cooking time 10 minutes Contains gluten, milk and egg

150 g salted butter

250 g sugar

250 g wheat flour 1 teaspoon baking powder 1 teaspoon of salt

 2 eggs

2 teaspoons ginger powder 50 g candied ginger pieces

1 stalk of lemongrass

Pre-heat your oven to 200 C

In a saucepan, add your butter and one chopped stalk of lemongrass. Bring the butter to boil until it froths and slightly browns. You can gently stir it once or twice while it cooks. Turn off the heat and set the butter aside to cool. Let the lemongrass steep in the butter while it cools.

In a bowl mix together ginger powder, flour and baking powder. Set aside.

When the butter has cooled down a bit, pick out the lemongrass pieces. Pour the butter into a bowl and add sugar. Mix with a mixer until the butter and sugar are properly mixed and the mixture has lightened a bit. Add eggs and mix until properly incorporated.

Slowly add the flour mix while mixing continuously. When all the flour is added and mixed in, add the candied ginger pieces and mix them in. The dough should be easily moldable cookie dough at this point. 

Roll your dough into kumquat-sized balls and move them into an oven pan lined with a parchment paper. Cook in the oven for 10-12 minutes or until golden brown.

Cool down before eating!

Makes 12-15 tartlets 1 hour active work 1,5 hours cooking and cooling time Contains gluten, milk, egg

For the bases 180 g Wheat flour

130 g butter

80 g brown sugar 

pinch of salt

1 egg

For the filling

8 egg yolks

750 g full-fat milk or cream, both work equally well.

150 g sugar

15 grams grated orange peel

For the tartelette bases

In a bowl mix together flour, sugar and salt. Add cold, cubed butter and rub it into the flour. When the mixture is well mixed and crumbly, add the 1 egg mentioned in the first set of ingredients and knead it in. Keep kneading the dough until it forms a firm ball and does not stick to your fingers.

Wrap the dough ball into cling film and let rest in the fridge for at least 30-40 minutes.

While the dough rests, butter your tartlet molds.

When the dough has rested, flour a workstation and cut up your dough into 12 evenly sized balls. Move the balls to your tartlet molds and gently mold them to fit to your molds. The dough should be evenly thick everywhere. Cut off any excess that tries to stick out from the mold. 

Poke a few holes to your dough and gently brush the innards with egg yolk. Bake the molds for 5-10 minutes, until their edges just lightly start to brown. Unmold the bases and set them aside to cool. You can still store the bases in the molds after first unmolding them.

For the filling 1. In a bowl whisk together sugar, orange peel and egg yolks.

2. Pre-heat your oven to 175 degrees celcius / 350 degrees fahrenheit.

3. Heat the milk on a saucepan until steaming but not boiling. Move your pot away from the heat. Pour half of the milk into the egg-mixture while stirring.

4. Pour the milk-egg -mix back to the pan and heat with low heat until the mixture just slightly starts to thicken. Pour the mixture into the tartlet molds.

5. Bake the tartlets in the oven for 20-25 minutes until the custard domes up lightly. Be careful not to overcook the custard! If the slight doming collapses, your custard has been a bit overcooked and should be removed from the oven immediately. 6. Let the tartlets cool in room temperature before removing them from the molds. Sprinkle a bit of brown sugar or orange jelly on top to serve.

Makes 9-12 large buns

45min active work 2 hrs of rising and steaming Contains gluten and milk

500 g wheat flour

50 g fresh yeast or 20 grams dry yeast

200 g whey from the butter recipe

1 teaspoon salt

pinch of sugar

500 g heavy/full fat whipping cream

Rock salt to taste

water

For the butter

Pour your cream into a bowl. You will need to mix your cream to whipped cream and over. When you over whisk the cream, the fat in cream will separate forming solid clumps and leave behind light colored liquid. When all the fat has separated, strain all the solid matter from the liquid. I recommend using cheesecloth for this if one is available. Do not toss the liquid, as it will be used for the bread!

Move the separated fat into a bowl. Using ice-cold water, rinse your butter until your water runs clear. You can use a spoon or a spatula to press your butter in the water to get out all the remaining leftover.

When your water runs clear, dry out the excess and add your salt. Use a spoon to work the salt into the butter. Taste, and add more salt if desired.

Move to an airtight container and set aside to wait.

For the bread

Warm the whey until it is 36-38 degrees celcius warm. Crumble yeast into the whey. If you are using dry yeast, heat the whey to 42-45 degrees before adding the dry yeast to it.

In another bowl mix together flour, salt and sugar. Make a well into the centre of the bowl.

Pour in the whey-yeast mixture and mix until the dough becomes smooth and separates from the bowl sides. 

Cover the bowl and leave the dough to rise for 45min in a warm place.

Flour a workstation and move the dough on it. Knead the dough until it feels firm and smooth. Split the dough into 9-12 separate pieces and roll them into balls. Leave the bread to rise for another 20 minutes.

Line a steamer and turn it on high heat. When the water in it is boiling, move your buns into it. Steam them for 25-30 minutes.

After the first steaming turn off the heat and let the bread rest in the steamer for 5-10 minutes. 

Serve hot with butter.

[portfoliokokkailuun]

Chanterelle soup

Chanterelle soup with pickled pears and pancetta

Makes 4 portions

Active prep work 40minutes + 12 hours for the pears to pickle Contains milk products, meat products, nuts.

Soup

3,5 ounces butter 1,1 pounds chanterelles 1,5 cups heavy cream 0,5 cup strong vegetable stock 3,5 ounces onion, peeled & cubed 1 cup white wine Salt, to taste White pepper, to taste

Heat up a pan, brown the butter on it and lightly sauté the mushrooms and the onions.

Add the white wine to the pan, let it boil on low heat for a minute.

Add cream and vegetable stock, let boil for 5 minutes on low heat. Stir the soup constantly so it does not burn or boil over!

Pour all of the soup into a blender and blend until completely smooth.

Add salt and white pepper to taste. Start with small pinches, taste and add more if needed.

Garnishes

Pickled pears

0,4 pound fresh pears (usually 1-2 whole pears) For the pickling

1,5 cups water 1 cup sugar 0,5 cup strong white vinegar

To make the pickling fluid, add all the ingredients to a pot and let boil for 5 minutes on high heat.

Set pot aside, let cool

When the pickling stock has cooled to room temperature, pour into a glass jar.

Peel and cube your pears and put them into the jar with the liquid. Let the pears pickle for at least 12 hours before using. You can store any leftover pears in the pickling liquid for the future.

To use the pears, spoon out the fitting amount of pear cubes and drain them carefully.

For pancetta-nut mix

0,3 pound pancetta 0,3 pound mixed nuts, such as peanuts, cashews, and pistachios.

Cube pancetta into small pieces. Heat up a pan and cook the pancetta until crispy. Set the pancetta aside, leaving the fat in the pan. On the same pan roast the coarsely grinded nuts with the fat left over from the pancetta. 

To assemble Spoon pears to a bowl, around 30-50 grams per bowl

Pour the soup on top of the pears

Sprinkle the pancetta-nut mix on top of the soup

Garnish with parsley 

[portfoliokokkailuun]

Final Mix recipes

Salmon soup that never was

Serves 6

1,5kg of potatoes 1l of water 2 cubes of fish stock 5-10 pimento peppers 2-5 white peppers 1kg of salmon, cubed 5dl of heavy cream 100g of butter salt

Recipe

1. Peel potatoes and cube them.

2. Make your stock by boiling your water and adding stock-cubes into the boiling water.

3. Add seasoning (peppers, salt)

4. Add potatoes to the seasoned water

5. Let potatoes boil on a low heat until they are almost cooked.

6. Add cubed salmon. Let the soup boil until the fish is almost cooked.

7. Add cream and butter to the soup. Stir carefully.

8. Wait until the soup boils again. Taste the soup. Add more seasoning if needed.

9. Serve with rye bread and fresh dill.

Sunset salmon pasta

Serves 2

300g of smoked salmon 2 cloves of garlic 2 teaspoons of lemon juice 1tl of oil 2dl of cream ½ teaspoons of black pepper dash of salt 25g of butter

500g of spaghetti

Recipe

1. Rip you salmon onto small chunks

2. Heat your pasta water, add a bit of salt and cook your pasta

3. On a pan, heat your oil. Add black pepper, lemon juice, garlic and a little bit of salt. Add the butter and let it melt.

4. Add the salmon to the pan. Add the cream and mix everything carefully. Let simmer on low heat.

5. Drain your pasta and return it to the pot.

6. Pour all the contents of the pan into the pasta pot and mix everything together.

7. Serve immediately.

Kairi's healthy veggie meal

Carrot patties with brussel sprouts and apples

Serves 2

For patties

500g of carrots 100g breadcrumbs 1dl of water 2 eggs 10 leaves of fresh basil 2 tl of black pepper dash of salt

For sprouts and apples

200g of brussel sprouts 200 g of apples, peeled and cut into wedges salt black pepper

Recipe

1. grate your carrots with a fine grater.

2. Soak your breadcrumbs in water for approximately 10 minutes

3. Mix you soaked breadcrumbs and eggs with carrots. Mix until evenly mixed.

4. Cut your basil leaves very finely and add them to carrots along with salt and pepper.

5. Let the mixture sit for 15-30 minutes.

6. Mold the mix into patties with your hands. One patty should weight approximately 100-150 grams.

7. Heat up a pan, and melt some butter on it.

8. Cook the patties on the hot pan until they are firm and light orange in colour. Cook on both sides.

9. Wash you brussels and chop them into halves.

10. On a pan, heat some butter and let it brown. When the butter is browned, add brussels and apple wedges into the pan.

11. Season with salt and pepper

12. Cook until the brussels have browned a bit and the apples feel a little bit soft.

13. Serve immediately.

Twilight pasta

Pesto pasta with chicken

Serves 2-3

500g of spaghetti 200 g of red pesto 250g of chicken, cut into strips oil salt pepper Parmesan cheese, to taste

1. Heat some oil in your pan and cook your chicken until fully cooked. Season with salt and white pepper.

2. On a pot, boil some water and salt it. Cook your pasta in the salted water acoording to the instructions.

3. Drain your pasta and return it to the pot. Pour in the pesto and mix well. 

4. Add your chicken. Mix well

5. Serve with grated parmesan on top.

Flaming pasta sauce

Spicy tomato pasta

Serves 2

500 g of crushed tomatoes 50g of pureed tomatoes 50g of ketchup 2dl of water 1 tablespoon of onion powder 1 tablespoon of garlic powder 1 tablespoon of paprika powder 2 teaspoons of black pepper 1 tablespoon of dried basil 1 tablespoon of Dried oregano 10-20 drops of tabasco salt, to taste 400g of pasta

1. On a saucepan, mix together crushed tomatoes, pureed tomatoes, water and ketcup.

2. Add spices one at a time. The given amounts are just starting amounts, so you can always add more if you feel like it.

3. When you have added all the spices, put a lid on top of the saucepan and leave you sauce to boil on low heat. This sauce can simmer 10-30 minutes. The longer you let it simmer, the better it will be.

4. Check regularly to make sure that all the liquid has not boilet out of the pot. Add water if needed.

5. While your sauce simmers, cook you pasta. Salt the pasta water well and cook your pasta according to insturctions. When it is done, drain the pasta and return it to the pot.

Serve the pasta and pour the sauce on top.

Tip! If you'd like this to be more filling, you can add textured soy granules, different kinds of veggie balls, vegan cheese or other extra fillings to the sauce. This sauce tastes great with almost anything, so don't be afraid to play around!

Aqua's comfort

Breaded chicken, bechamel sauce and potato-sweet potato mash

Serves 4

For the chicken:

4 chicken breasts

2 eggs

200g of breadcrumbs

200 g of wheat flour

teaspoon of salt

teaspoon of black pepper

For the bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

dash of salt

dash of white pepper 

dash on grinded pimento pepper

For the mash

1 kg  potatoes

0,5 kg sweet potatoes

200g butter

3 dl whole milk

White pepper

salt

1. Peel your potatoes and sweet potatoes. Fill a pot with cold water, salt the water and add potatoes and sweet potatoes. Bring to boil and let them boil until soft.

2. While potatoes boil, prep you chicken. Take four plates or bowls. On one of them, mix together flour and seasonings. On the second one, crack the eggs and whisk them until they are evenly mixed. Pour the breadcrumbs on the third plate. Take your chicken breasts. Dip them in flour, then egg and finally breadcrumbs. Make sure that the breast gets completely covered in each of the steps. After the dipping, set all of your breast on the fourth plate and set them aside.

3. Make your sauce. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add seasoning and let the sauce boil on low heat for 5-10 minutes.

4. When your potatoes are done, take them away from the heat and drain them. Move them to a bowl and mash them using a masher or a stand mixer. Add the butter, cream and seasoning. Make sure that everything is evenly mixed.

5. On a pan, melt some butter on low heat. Cook your breaded chicken breasts for 15-20 minutes or until the chicken is fully cooked.

6. Serve immediately.

Replica lasagne

Lasagne done with the basic sauces

For the cheese-bechamel

2 tablespoons of butter

3 tablespoons of wheat flour

5 dl milk

500g of cheese of your choosing

dash of salt

dash of white pepper 

dash on grinded pimento pepper

For the red sauce

400g minced meat

500 g of crushed tomatoes

50g of pureed tomatoes

50g of ketchup

1 tablespoon of onion powder

1 tablespoon of garlic powder

2 teaspoons of black pepper

salt, to taste

Plus

15 lasagna sheets

grated mozzarella

1. First, make the bechamel. In a saucepan, melt the butter but do not let it brown. Add the flour and mix until butter and flour have mixed evenly. Add the cold milk gradually while whisking. Mix until the sauce thickens and bubbles lightly. Add cheese and mix until it is fully incorporated into the sauce. Add seasoning and let the sauce boil on low heat for a short while.

2. Make the meat sauce. On a pan, cook the mince until it is cooked. Season it with onion powder, garlic powder, salt and pepper. Add rest of the ingredients and bring to boil. If the sauce feels too thick, add a little bit of water.

3. Taken one deep, square oven pan and grease it. Preheat your oven to 200 degrees celcius. 

4. On the bottom of the pan, pour 2-3cm layer of meat sauce. Cover it with lasagne sheets. Pour a layer of bechamel on top of the sheets and cover it with pasta sheets. Fill your oven pan this way, alternating between meat and cheese sauces. The last layer should be cheese sauce.

5. When the pan is filled, sprinkle a large handful on grated mozzarella on top of the lasagne.

6. Cook your lasagna in the oven for 35-45 minutes, or until the pasta sheets are soft. If it seems that your lasagna is browning too much, you can cover it with foil while it cooks.

7. Let lasagna rest for 5-15min under foil before serving.

Stuffed Paopu leaves

Stuffed vine leaves with roasted tomatoes and feta

Serves 3-4

For the stuffing

2-3 tablespoons of oil

4dl basmati rice

250g minced meat

1 finely chopped onion

1 chili pepper, finely cut and seeds removed

salt

black pepper

20 mint leaves

dash of powdered ginger

half a lime zest

few leaves of coriander

few leaves on parsley

2-3dl of water

15-25 vine leaves

For the side

400g of cherry tomatoes, still on the vine

200g of feta

olive oil

salt

coarse black pepper

1. On a pan, heat oil. Add the rice, and cook it for a couple of minutes. Add the minced meat and cook it until it it fully cooked. Add onion, chili, salt and pepper.

2. Finely chop all the herbs. Add the herbs, water, lime zest and ginger to the pan. Let boil on low heat until the rice is almost cooked.

3. Rinse the vine leaves under running water and check them for rips or tears. Throw away possible damaged ones.

4. Lay the leaf flat in front on you on the table. Put a tablespoon of filling in the middle of the leaf. 

5. Start rolling the leaf away from yourself, tucking the sides in on the process to create a tight roll. Do this with all the leaves and filling.

6. Put all the rolls in a oven pan, and sprinkle them with olive oil. Let them cook in 175 degrees celcius oven for 15 minutes.

7. For the side, place the tomatoes on the oven pan. Crumble the feta and evenly spead it around. 

8. Season with black pepper and coarse salt. Spritz a fair amount of olive oil on top of the pan.

9. Cook the feta and tomatoes in 200 degrees celcius for 10-20 minutes, on until the feta has browned slightly and the tomatoes have softened. Serve immediatly.

Terra's meatball surprise

Meatballs, brown sauce and mash

Serves 4

For the meatballs

400g of minced beef

100g of breadcrumbs

2 eggs

1dl of beef stock

black pepper

salt

for the sauce

3 tablespoons of butter

1dl wheat flour

1 l beef stock

2dl cream

black pepper

salt

For the mash

1kg potatoes

200g butter

3dl whole milk

white pepper

salt

1. Preheat oven to 200 degrees celcius. In a small bowl, mix together beef stock and breadcrumbs. Let them sit.

2. On another bowl, mix together beef, eggs, pepper and salt. Add the soaked-through breadcrumbs. Mix until everything is evenly mixed.

3. Cover an oven pan with a baking parchment. Mold small balls out of the meat and put them on the pan. Make sure to make all the balls as even-sized as possible, so they'll cook evenly. When all the balls have been molded, move the pan to the fridge while you prep other things.

4. Peel your potatoes and put them on a pot. Fill the pot with cold water and salt the water. Bring to boil and let boil for 15-25 minutes until potatoes are fully cooked. 

5. While the potatoes boil, make the sauce. On a saucepan, melt the butter. Add the flour and cook the mixture 5-15 minutes until it is browned. Gradually add hot beef stock while mixing to make sure that all the liquid mixes evenly. Add the salt and pepper. Let the sauce boil on low heat for 10-15 minutes. Add the cream just before serving.

6. Put your meatballs into the oven at this point and let them cook for 10-15 minutes.

7. Drain your cooked potatoes and move them into a bowl. Mash them using a stand mixer or a masher. Add the butter, milk and seasoning while mixing vigorously. When everything is evenly mixed, the mash is ready to serve.

[portfoliokokkailuun]

Party like it’s 2020 -kaatomenu

Ranskalaispannu (2-3 hengelle) (G)

500 g pakasteranskalaisia 100 g voita 400 g vapaavalintaista makkaraa pilkottuna

100-200 grammaa juustoa maun mukaan (esimerkiksi mozzarella, cheddar tai sinihome) Mustapippuria Suolaa Sipulijauhetta 2-3 kananmunaa Chilimajoneesia

Kuumenna mahdollisimman suuri paistinpannu keskilämmöllä. Lisää pannulle voi ja anna sen sulaa ja ruskistua. Lisää pannulle ranskalaiset. Paista ranskalaisia pannulla n. 10-15 min kunnes ne alkavat ruskistua ja ovat hieman pehmenneet.

Lisää pannulle pilkottu makkara, nosta lämpö korkeaksi. Mausta pippurilla, suolalla ja sipulijauheella. Paista kunnes kaikki on tasaisesti paistunutta. Lisää juusto. Paista ja sekoita, kunnes juusto on tasaisesti sekoittunut kaikkialle ruokaan.

Pyyhkäise ruoka pannulta kulhoon tai lautasille. Samalla pannulla jolla teit ruuan, paista 2-3 kananmunaa. Mausta myös nämä suolalla ja pippurilla.

Lapa majoneesia koko annoksen päälle ja syö, yksin tai yhdessä.

Vegaaninen nachopelti (2-4 hengelle) (V)

400g nachoja 200g Påmackanin aurinkokuivatulla tomaatilla maustettua tuorejuustoa 1 prk tulista salsakastiketta

1-2 pkt nyhtökauraa, vapaavalintainen maku

200-300 g vegaanista juustoa Paahdettua sipulia

Esilämmitä uuni 175 asteeseen. Lado uunivuokaan n. puolet nachoista. Lisää päälle puolet tuorejuustosta ja kolmannes juustosta.

Lisää vuokaan toinen kerros nachoja. Lapa päälle nyhtökaura, salsakastike sekä loppu tuorejuusto. Lisää viimeiseksi kerrokseksi loput juustosta.

Paista uunissa, kunnes juusto on sulanut ja pinta on alkanut ruskistua. Ripottele päälle runsaasti paahdettua sipulia.

Molemmista ateriavaihtoehdoista saa kevyemmän ja vähärasvaisemman vähentämällä juuston ja maitotuotteiden sekä lisukkeiden määrään. Gluteenittoman vegaanisesta annoksesta saa vaihtamalla nyhtökauran gluteenittomaan varianttiin. Muistathan tarkistaa, että paahdetussa sipulissa ei ole vehnägluteenia! Voit myös tehdä annoksille kaveriksi esimerkiksi salaattia tai patonkia.

Jälkiruoka!

Kaatovanukas

Kaatovanukkaan salaisuus on aina ollut valmis vanukaspohja, joka sekoitetaan maitoon ja tarjoillaan. Koska valmisjauhe ei ole monelle tavallinen ostos, neuvon nyt tavallisen suklaavanukkaan ohjeen! 

Suklaavanukas kaadon tapaan (4-5 hengelle) (G)

1 l täysmaitoa

0,75 dl perunajauhoa 0,75 dl leivontakaakaojauhetta 1,5 dl sokeria Vaniljasokeria, tuoretta vaniljaa tai vaniljauutetta

Sekoita kattilassa 8 desiä maitoa, kaakaojauhe, sokeri sekä vanilja. Lämmitä keskilämmöllä.

Kulhossa tai mukissa sekoita yhteen 2 desiä kylmää maitoa sekä perunajauho sileäksi.

Kun kattilan neste on höyryävän kuumaa, lisää perunajauho-maitoseos ohuena nauhana voimakkaasti vispaten kattilaan. Ole tarkkana sekoittamisen kanssa, ettei seos pala pohjaan.

Jatka sekoittelua, kunnes vanukas sakenee ja pulpahtelee hiukkasen. Siirrä pois lämmöltä ja maista. Jos vanukas on liian kitkerää, lisää sekaan lisää sokeria.

Kaada vanukas tarjoilukulhoon.

Anna vanukkaan viilentyä ensin huoneenlämmössä, ja sen viilettyä tarpeeksi siirrä se jääkaappiin kylmenemään. Sekoittele vanukasta tasaisin väliajoin, ettei siihen muodostu tahmeaa kuorta.

Vegaaninen pullavanukas (n. 4 annosta) (V, G)

500 g gluteenitonta vaaleaa leipää

4 dl omenasosetta

4 dl kaurajuomaa

250 g sokeria

3 tl  kanelia

1 tl kardemummaa

Esilämmitä uuni 150 asteeseen.

Sekoita kulhossa leipä, omenasose, kaurajuoma, 200 grammaa sokeria sekä mausteet. Sekoittele kunnes sinulla on muhjuinen, kostea kasa leipää. Seoksen ei tarvitse olla sileää. Jos muhju tuntuu liian kuivalta, lisää kaurajuomaa puoli desiä kerrallaan.

Kaada seos uunivuokaan paksuksi kerrokseksi. Sirottele päälle loppu sokeri ja halutessasi ylimääräistä kanelia.

Paista uunissa n. 30min, kunnes vanukas on kiinteytynyt eikä tunnu enää liian kostealta.

Tarjoile kuumana esimerkiksi vaniljajäätelön tai vaniljakastikkeen kanssa.

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Seitan Wok

Serve with chopped spring onions on top.

Seitan wok - Lunch 3 Serves 4-5 people Active work 50 minutes, total time 1.5hr Chef Ferya, Artist Feb For seitan 140g (1 cup) of gluten flour 50 g (1/4 cup)  of soybean flour 70g  (1/2 cup) of chickpea flour 1 Tbsp oil 170 mL (3/4 cup) water 30 mL (2 Tbsp)  soy sauce 1 Tbsp sweet chili sauce 1-2 tsp salt 2 tsp black pepper 2 tsp paprika powder For boiling stock 2.5 L(10 cup) vegetable stock 60mL (4Tbsp) soy sauce 1 tsp honey 45 ml (3 Tbsp) balsamic vinegar For the wok Noodles of your choosing, enough for 4 Cooking oil 3 cloves of garlic, minced 1 Tbsp of ginger, grated 200 g (7 oz) thinly sliced carrot

1 200 g can ( 7oz) canned bamboo shoots, drained and rinsed

1-2 Tbsp soy sauce

1 tsp honey 1-2 tsp Salt 1-2 tsp White pepper 1 tsp onion powder

Spring onions, chopped to garnish

In a bowl, mix the flours. In another, mix together all the wet ingredients and seasonings. Gradually add the flour into the wet ingredients. Knead for 5-10 minutes until a firm lump forms. The seitan should be very firm and almost a bit gummy to the touch. If kneading feels impossible, add more water (about a tablespoon at a time). If it feels too wet to knead or mould properly, add more gluten flour.

In a pot mix together all the ingredients for your boiling stock. Mould your seitan into a 10cm (4”) thick bar. When the stock boils, sink your seitan completely into the stock and let it boil for 15-18 minutes. The seitan piece can be cut into two to fit into the pot if needed. While the substitute boils, preheat your oven to 200 degrees C(415 F).

Save the boiling stock for the stir fry later. Lift the bar out of the pot, wrap it into foil and pop it into the pre-heated oven. Let it cook in the oven for 40 minutes. Let cool without unwrapping the foil. When cooled, slice the bar into thin, small slices.

Pre-cook your noodles until they are almost soft and leave aside to cool. 

In a wok pan, add oil, minced garlic and grated ginger. Let cook on high heat for 2-4 minutes until aromatic. Add thinly sliced carrots and bamboo shoots. Let them cook on a high heat for 3-5 minutes. Add honey, salt, pepper, onion powder and soy sauce and continue stir-frying. Your veggies should be slightly browned at the edges and a bit soft, but not mushy. Carrots should have a slight crunch left in them.

Add the cooked noodles and a little bit of the vegetable stock to your pan and let cook for 2-4 minutes. Add the seitan slices. Stir and fry until all the ingredients have heated evenly, vegetables are cooked through and the seitan has a well-cooked, meaty feeling in it when bitten into.

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Summer Heat Killer

Recipe name Summer heat killer

Subtitle: Frozen strawberry mousse with fresh berries and vanilla cream

Time needed

5 hours (30min making, 4,5h freezing)

Makes 6 large or 12 small portions

Ingredients

For mousse

2,3 dl (1cup) cream

1 dl (0,4 cup) granulated sugar

500g (1 pound) of strawberries, frozen or fresh)

2 dl (0,8 cup) Strawberry youghurt

1 tablespoon  lemon juice

For decorating

fresh berries of your choice

4dl (1,5cup) cream

0,5 dl (0,2cup) of granulated sugar

1 teaspoon of vanilla sugar

Equipment needed

Two middle-sized bowls

Stand mixer or a whisk

Silicone molds measuring up to 1 or 2 dl

Piping bag with a nozzle of your choice

Instructions

1. In a bowl, whip you cream until stiff peaks form

2. In another bowl, blend the strawberries until smooth. You don't have to sieve the blended

berries.

3. Mix the sugar and strawberry youghurt into the whipped cream. Add lemon juice.

4. Mix the blended strawberries into the other ingredients. Mix until smooth. Be careful not to

overmix!

5. Pour the mix into the molds and put the mold into the freezer.

6. Let the mold freeze completely (3-5 hours) before unmolding.

7. For the vanilla cream, whip the cream until thick. Add sugar and vanilla sugar.

8. Unmold the frozen mousse and pipe the cream on top of it. Decorate with fresh berries.

Tip!

You can do this one with any berry or fruit you like. Just change the flavour of the yoghurt

and replace strawberries with the fruit/berry of your choosing.

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Recipe

Flames of love (and caramel) Dulche de leche cake with a selection of sugary toppings.

For the cake base

200g of digestive biscuits 75g butter 20 grams of brown sugar

Grind the cookies until fine. Melt the butter. Mix the cookiecrumbs, sugar and the butter until completely mixed. Line a 24cm diameter springform cake pan with baking paper. Press the cookie-butter mix firmly into the pan to form a base. Put the pan to the fridge to set.

For the duche de leche filling

400g sweetened condensed milk, boiled into caramel 400g cream cheese 4dl cream 1 table spoon of water 4 leaves of gelatin

Whip the cream until thick. In another bowl, mix together cream cheese and caramel. Mix the  cream with the creamcheese-mix. boil the water. Add the gelatin and mix until completely dissolved. Pour the gelatin into other ingredients. Mix until fully mixed. Pour the filling into the pan. Let sit in the frigde for at least 2,5 hours. For the almond brittle

3 tablespoons of butter 3 tablespoons of dark syrup 0,75dl of sugar 0,5 dl of finely grinded almonds 1 tablespoon of cocoa powder (Optional) Red food coloring, approximately 5-0 drops until deep red.

Melt the butter in a pan. Add all the other ingredients and mix well. Let the mixture boil on a low heat. Keep mixing the pot so it doesn't burn. The boiling time is approximately 10-15 minutes. To test the consistency, take a small cup of very cold water. Drop a drop of mixture in it. If it immediatly hardens into a hard drop, the mixture is ready. If it doesn't harden or turns chewy, keep boiling the mixture until it turns into a nice, brittle consistency when exposed to cold. Pour the mixture on a lined tin and pop the tin into frigde to harden. When hardened, brake into small bits. For the Honeycomb 2dl of caster sugar 3 tablespoons of water 1 tablespoon of light syrup 1-2 teaspoon of soda Line a tin with baking paper. Put all the ingredients except the soda into a saucepan and bring to boil. Like in the previous recipe, let the mixture boil occasionally stirring until the water test gives you a brittle piece of caramel. Add the soda and mix it well and fast. You mix is going to turn foamy. Pour your foam into the tin and let it sit until cool and hard. Use a knife or a hammer to break into small pieces. For the Shortbread crumble 50 g of butter 30 g sugar 75 g of flour Mix all the ingredients until smooth. Flour workstation and roll the dough until 0,5cm thick. Cut into even pieces, shape does not matter since the cookies will be crumbled. Bake in the oven 200 celcius for 15 minutes or until nice and golden. Let the cookies cool After cooled, move all the cookies into a bowl and crumble them by hand. For the Caramel sauce

1 dl of sugar 1 dl of cream 2 teaspoons of butter Pour the sugar into a pan and let it melt, mixing all the time. When your sugar starts to brown, pour in the cream. Mix the caramel until smooth and let boil in a low heat for 6-8minutes. Mix in the butter and take the sauce off the heat. For the Vanilla cream 2dl of cream large dash of powdered vanilla 1dl of sugar Mix all the ingredients and whip until thick. Move onto a piping bag with a large open-star piping tip.

To assemble Cake Almond brittle Honeycomb shortbread crumble Vanilla cream Caramel sauce Crystal salt

Take the cake out of the tin and smooth its edges with a warmed palette knife. Break your brittle into large shards and sink them into the cake so that they stick up. Do this on one side of the cake, so you line a backround for other decorations. Add the honeycomb in front of the arc that you created with brittle. Pipe different sized rosettes of vanilla cream on top of the cake, and sprinkle the crumble around. You can also add more honeycomb-pieces and small shards of brittle. When the cake is piled with other decorations, finish it by finely pouring caramel sauce on thin strips on top of everything. Sprinkle some crystal salt on top of everything to finish the cake off. Serve immediately.

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Sweet and savoury stuff from this year! (Tartar, salmon sandwich, six-caramel cheesecake, little mousse cakes that never made it to the customers and a salad buffet.

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Better picture of a recent cake!

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Vegan breadpudding

Ingredients (Makes one 30cm diameter cake pan)

500grams of white bread, bun of other yeast-risen white-wheat containining bakery product 4desilitres  of apple sauce 4desilitres  of oatdrink, til example Oatly or Planti 500grams of sugar 20grams of cardamom 10grams  of cinnamon

Equipment needed:

large bowl one large cake tin (30cm diameter) Baking paper plastic gloves

To serve

Vanilla sauce or vanilla ice cream

 Steps to make this

Before you begin, heat up your oven to 175 degrees celcius. All the mixing and mushing is done by hand, so get yourself a pair of plastic gloves and put them on.

1. In a large bowl, mush together all the bread and half of the oat-drink.

2. Mush the bread and oat-drink until bread is all the way soaked. At this point there should be large clumps of soggy bread in your bowl. All the liquid should be soaked to the bread.

3. Add apple sauce and cinnamon. Mix everything together until everything is evenly mixed together. It is okay to have some lumps. If the mixture feels too dry to mix properly, add  more oat-drink 1/2dl at a time and mix until smooth.

4. Add half of the sugar to the mix and mix it evenly to the batter.

5. Line your cake tin with baking paper.

6. Pour the batter to tin. Sprinkle rest of the sugar and cinnamon evenly on top of the mass.

7. Place the cake tin into the oven.

8. Bake the pudding for 25 minutes. The consistency should be thick but extremely moist, like the middle part of the brownie. You can try this by sticking a spoon into the pan. If it comes out mostly clean, your pudding is ready. If not, bake the pudding for 5 minutes more.

9. Serve the pudding hot with plenty of vanilla sauce drizzled over it.

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Some savory creations!

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More sweets!

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I’m not much of a photographer, but all of these are self-made and recipes for all of these are completely my creation. This is the sweets post.