Thursday, 21 May 2015

Panda onigiris and sushi dinner

This was a while ago but here is my post about an extempore sushi night with friends. My friend called one Saturday and invited me over. She said they were making sushi so I was almost already out of the door when the call ended. :)

We made the basic nigiris and makis and there was still some rice left. I remembered seeing panda onigiris in internet and wanted to try making some. I really like how they turned out. I stuffed them with shredded surimi and wasabi cream cheese. You can stuff onigiris with just about everything: salmon, tuna, surimi, umeboshi, what ever you have in hand.


The whole serving

Sushi was delicious (as always) and the sparkling wine made the dinner perfect. :)

Saturday, 29 November 2014

Plum Filled Rose Cake for Ladies Night

We had a ladies night last night and we had tons of fun. :) I baked a rosy cake for us. The cake is so pretty and pink on the outside and all Christmassy on the inside.

Plum Filled Rose cake

75g gluten-free ginger bread cookies
75g gluten-free Digestive cookies
70g butter
½ teaspoon of cinnamon

4 gelatin sheets
2 dl whipping cream
200g quark
2 teaspoon vanilla sugar
200g plum marmelade
2 tablespoons of water

2dl whipping cream
red food colouring
2 tablespoons of sugar
1 tablespoon of vanilla custard powder

Crumble the cookies in a food processor, add melted butter and cinnamon and stir well. Press the cookie base on the bottom of a springform cake pan (line the bottom with parchment paper first).

Put the gelatin sheets to a a bowl of cold water. Whip 2dl of whipping cream. Add quark, vanilla sugar and plum marmelad to cream. Squeeze the gelatin sheets, heat the small amount of water and add the sheets to water. Add the melted gelatin sheets to the filling in a thin strip to the filling mixing well at the same time. Pour the filling on the cookie base. Let the cake chill in a fridge a couple of hours or over night.

Remove the cake from the cake pan. Whip the whipping cream, add sugar, custard powder and the amount of food colouring you want to use when the cream is almost ready. Keep whipping until smooth but firm. Put the cream in a piping bag and pipe the pattern you want. I piped roses. :) Enjoy!

Tuesday, 1 October 2013

Gone a bit vegetarian... but I still love meat :)

There is a Meatless October challenge going on in Finland. At this moment almost 28 000 people have taken the challenge and almost 4000 have said maybe. I am in the "maybe" category since I want to learn how to make good vegetarian food but I am not giving up meat. I guess I'll be eating less meat since I will cook more vegetarian dishes. :)

First I had an idea of making minced meat stuffed eggplants. But it easily turned into vegetarian dish since the minced meat was the only ingredient I was missing and I didn't want to go to the store to buy just that. I made a dish I like to call "Sari fainted", inspired by Imam fainted, a traditional Greek or Turkish (depends on the source) eggplant dish. To add proteins I also made Beluga lentil risotto.

Sari fainted (since it was so good ;) )

1 eggplant
1 big red onion
1 red bell pepper
1 red chili
1-2 cloves of garlic
3 big(-ish) mushrooms diced
100g soft feta cheese
2 small tomatoes diced
½ tbls dried oregano
½ tbls dried thyme
a pinch of salt and pepper
olive oil
parmesan cheese

Cut the eggplant in 1 cm thick slices. Brush with olive oil and add some salt. Put on a baking tray and bake 20 minutes in 175 degrees celcius.

Cut onions, pepper and chili into small cubes. Heat 1 tablespoons of olive oil in a pan. Add onions, peppers, chilis, oregano and thyme. After a couple of minutes add chopped garlic, mushrooms and tomatoes. Heat through and add feta cheese and pepper. Check the taste and add salt if needed.

Spoon the mixture on the eggplant slices. Grate some parmesan cheese on top and bake in 225 degrees celsius about 20 minutes.

Beluga lentil risotto (source: Herkkuruoka-blog, adapted a little)

1 dl Beluga lentils (black lentils)
1,5 dl risotto rice
1 dl white wine
6-8 dl vegetable stock
1 red onion
2 cloves of garlic
1 dl parmesan cheese grated
1 tsp dried sage
a pinch of pepper
2 tbls olive oil
2 tbls butter

Cook the lentils in water and a pinch of salt for 20 minutes. Drain (I saved the water) and set aside.
Cut the onion and garlic into tiny cubes. Heat oil in a pan and add onion, garlic and sage. When onions are a bit softer add risotto rice and stir until the rice looks slightly translucent. Add white wine and let it reduce.
Add the vegetable stock (I used the water from the lentils for the stock) little by little, let the rice absorb the stock before adding more. Stir after adding stock so the risotto will have creamy consistency in the end. Keep adding the stock until the rice is soft. Add a pinch of pepper, parmesan cheese and butter and taste. Add salt if needed.

Sunday, 29 September 2013

Autumn food from a squash

I love autumn. All the colours of the nature and the fact that there is loads of fresh products in stores. I was shopping for food and saw a butternut squash. I picked on up eventhough I have never used it before and I had no idea what I would cook from it.

I googled some ideas but ended up making this soup recipe by myself. I baked some sun-dried tomato muffins to go with the soup. I used the pumpkin seeds in muffins.The muffin recipe can be found here.

Creamy Butternut Squash Soup

500g butternut squash
1 big onion
1 clove of garlic
2 small carrots
2 medium sized floury potatoes
½ chicken Fond du chef
½ vegetable Fond du chef
1 dl cream
1 tbls canola oil

Wash the squash well. Cut it in half and take out the seeds. Keep the seeds, you can use them on the muffins. Cut the squash (no need to peel it) in small pieces.
Cut the onions, peel the carrots and potatoes and cut in pieces. Slice the clove of garlic.
Heat the oil in a pot, add the onion. Add the garlic, carrot, potato and squash pieces. Add the fond du chefs and enough water to cover the vegetables. Simmer about 40 minutes or until the squash is soft. Run the soup smooth with blender. Add cream. Check the salt (add if needed) and heat up. Serve with muffins.

Monday, 22 April 2013

Proteins and carbs

I have finally got the motivation and interest in sports. I have a new training program and a new diet. Well, not a lot different from my "usual" diet, just a lot bigger food intake per day. So breakfast and snacks are now in my daily routine.

Today's dinner menu said: minced beef, whole grain pasta and vegetables.

So I made this:

Minced beef pasta dish (2 portions)

2 dl whole grain pasta
200g minced beef
1 onion
1 green bell pepper
2 handfulls of fresh spinach
2 cloves of garlic
6 cherry tomatoes
½ teaspoon salt
a pinch of pepper
½ tl grill seasoning
2 tl extra virgin olive oil

Prepare the pasta. Put the oil on a pan, fry the minced meat, chopped onions and bell peppers. Add roughly chopped spinach and tomatoes. Fry until the vegetables and the meat is cooked. Season. Toss in the pasta and enjoy.

Drink: Cold milk

Saturday, 13 April 2013

Weekend breakfast is the best

One of the best things about weekends is that you have time to make a good breakfast and time to eat it in peace. My red espresso machine is crucial when making a nice cup of cappucino, this morning flavoured with hazelnut syrup.

Hazelnut Cappuccino and a Fry Up

Bacon strips
Cherry tomatoes

Fry bacon and onions.Cut the tomatoes in half, season, add to the pan. Add the egg and fry sunny side up. Leave the yolk a little runny. And then just enjoy your breakfast. :)

Thursday, 11 April 2013

Food Journey to Vietnam

I have wanted to try Vietnamese Spring Rolls for some time now. I have some rice paper I have bought from our local eastern food store. Lovely store! Today I went to have an apple cider in the sun (restaurants are opening patios first time this year). I felt the spring so I was inspired to make these today. It was quite nice at the patio, only about +3C but sun was shining warmly, had one cider before the wind chased us away. :)

You can stuff these with the veggies you like, spicy or not, shrimp or chicken.

Vietnamese Spring Rolls

8 sheets of rice paper
180g shrimps (peeled)
1 red chili
2 small shallots
2-3 cloves of garlic (or 1 small one-clove garlic)
2 tablespoons grated ginger
1 small yellow bell pepper
any crispy green salad
1 carrot
1 small avocado
1½ tablespoons fish sauce (vietnamese/thai)
4 tablespoons lime juice
½ teaspoon coriander powder (you can also use fresh if you like)
Sweet chili sauce

Cut the onions and chili into thin strips. Grate the ginger. Mix onions, chili, ginger, fish sauce, lime juice and coriander. Add the shrimp and put in fridge to set.
Shred the salad, grate the carrot, cut the bell pepper and avocado into thin slices. Soften the rise paper sheets one by one in hot water. Put some of all the stuffings on the sheet and roll. Cut diagonally and serve with sweet chili sauce.

I made these to be quite spicy and hot and these were really good. :) I like the stickyness of the rice paper and the avocado cuts the heat a bit.

Drink: Rainbow Rasberry flavoured sparkling mineral water, my favourite

Ngon quá!