2 Dec 2016

New but firm Christmas table favorites: Christmas Coleslaw


[I just love Christmas and its preparations, the festivity and the feel of waiting. How early do you begin to plan your Christmas menu? This post starts a series which present my additions to the traditions of Christmas table: New but firm Christmas table favorites. Let's start the countdown to Christmas, yey!!!]. 

Cabbage salads *heart* be it kale, red cabbage, spring cabbage... Red cabbage is my favorite around the Christmas time with its bright colors though I'm beginning to favour also kale with its lacy edges and dark green colour resembling holly. Holly in turn is a quintessential Christmas plant to me and looks so exotic (it doesn't grow in Finland), though apparently some Germans think of it as a weed (!). But now, back to cabbage.

I have two red cabbage salads I love and can't decide which is the best. This one is is adapted from Nigella Lawson. I'll try to find time to post the other one (from Elle Mat&Vin) later.

Scroll down for the recipe (in English and Finnish).

 

Christmas Coleslaw


600 g red cabbage (appr. half a small cabbage)
a small red onion (or 2 spring onion stalks)
1 Tbsp red wine vinegar
salt

Dressing:
2 Tbsp mango chutney or rhubarb compote
1-2 Tbsp mayonnaise
1 tsp curry powder (or garam masala)
2 Tbsp buttermilk or plain yogurt

lingonberries (or cranberries) to decorate

Shred the cabbage thinly (I like to use my food processor's slicing disc, but you can use a regular knife or even a cheese slicer / vegetable peeler instead). Halve the onion and slice into very thin half-moons. (If the onion seems to be aggressive, you can soak the sliced onion in cold water for 10-15 minutes to reduce acidity or you could also substitute spring onion in which case I would just sprinkle it on top of the ready salad.) Add vinegar and salt to cabbage and onion and rub them in. Leave to macerate for 15 minutes.

Meanwhile, mix the dressing. Add it to the salad and stir together. Check the seasoning. (Add the sliced spring onion on top). Decorate with lingonberries.


Joulun punakaalisalaatti


600 g punakaalia 
pieni punasipuli (tai 2 kevätsipulinvartta)
1 rkl punaviinietikkaa
suolaa

Kastike:
2 rkl mangochutney'a tai raparperihilloketta
1-2 rkl majoneesia
1 tl curryjauhetta (tai garam masalaa)
2 rkl piimää tai luonnonjogurttia

Viipaloi kaali ohuesti (itse käytän monitoimikoneen viipalointiterää, mikä on mielestäni maailman helpoin tapa viipaloida ja raastaa, mutta voit käyttää myös ihan tavallista veistä tai kuorimaveistä/ juustohöylää). Puolita sipuli ja viipaloi se ohuesti puolikuiksi. (Jos sipulisi vaikuttaa kovin voimakkaalta, sitä voi liottaa kylmässä vedessä n. 10-15 minuuttia. Voit myös vaihtaa sen kevätsipulinvarsiin (jos näinkin kaudetonta vihannesta haluaa jouluna käyttää), missä tapauksessa ripottelisin sen salaatin päälle ihan lopuksi.). Lisää kaaliin ja punasipuliin viinietikka ja suolaa ja hiero yhteen. Jätä pehmenemään noin vartiksi.

Sekoita sillä välin kastike. Lisää se salaattiin ja sekoita yhteen. Tarkista maku. (Lisää viipaloitu kevätsipuli päälle). Koristele esim. puolukoilla.

28 Nov 2016

Roasted Pumpkin with Creamy Almond Sauce


This is my new favorite food! I just can't get enough of pumpkin. I love how the saltiness and umami of miso compliments the sweetness of pumpkin. To top my pumpkin-y autumn I managed to post the recipe this autumn as it will be December very soon.

Some might say that it has been winter here in Finland for some time now, but officially it's still November. We had quite a lot of snow in the first two weeks of November but that melted totally and then it was the usual November weather for the next two weeks: rain, dark, cold, rain... Last night we got some snow again and it's below zero, which means Foxtail stays clean, the car stays clean and THE SNOW! Foxtail loves the snow, he rolls around in it and has been a bit friskier lately thanks to the vet (he's having a bit trouble with his back :( ).

I'm planning a small blogcalendar for Christmas (I'm afraid I don't have time to make a post every day, but I'll try to link some stuff as often as I can. More on that on December.

Scroll down for the recipe in English and Finnish.



Roasted Pumpkin with Creamy Almond Sauce


1 butternut squash
1 Tbsp vegetable oil
salt

Almond sauce:
2 heaping Tbsp almond flakes
1 tsp maple syrup
1 tsp soy sauce
1 Tbsp miso paste
1 tsp brown rice vinegar
3-4 Tbsp water, or more, as needed

toasted sesame seeds, for garnishing

To prepare the squash: deseed and cut into 1/2-inch cubes (lazy cook's tip, learned from Nigella Lawson: I never peel it, if I'm roasting it. The peel gets soft enough in the oven. If substituting Hokkaido squash, peeling a bit over 50 % of the pumpkin should suffice). Put the cubes to a roasting tray and toss with vegetable oil and salt. Bake for 25-30 minutes at 225 degrees C, or until each piece is tender all the way through (test one with a fork). At halfway, turn the pieces to ensure even browning.

Almond sauce: Blend everything together except water. Add water one Tbsp at a time to get an even, pourable sauce.

Serve with steamed broccoli or roasted kale (I rubbed it with salt and vegetable oil and roasted it with the pumpkin, adding it after roasting the pumpkin for 20 minutes, so that kale gets a little colour and gets slightly crispy)

Adapted from This Rawsome Vegan Life.

 

Paahdettua kurpitsaa mantelikastikkeella


1 myskikurpitsa
1 rkl öljyä
suolaa

Mantelikastike:
2 reilua rkl mantelilastuja
1 tl vaahterasiirappia
1 tl soijakastiketta
1 rkl misoa (käytin vaaleaa)
1 tl riisietikkaa
3-4 rkl vettä (tai enemmän, jos tarvii)

paahdettuja seesaminsiemeniä

Valmista kurpitsa: Halkaise se ja poista siemenet. Leikkaa n. 1,5 cm kuutioiksi (laiskan kokin neuvo (opittu Nigella Lawsonilta): myskikurpitsaa ei tarvitse kuoria, jos sen paahtaa uunissa. Kuori pehmenee uunissa riittävästi ja itse asiassa karamellisoituu ihanasti. Mutta hokkaidokurpitsasta on kylläkin poistettava ainakin osa kuoresta.) Laita kuutiot uunipannuun ja sekoita niihin öljy ja suola. Paahda 225 asteessa n. 25-30 minuuttia tai kunnes se on riittävän pehmeää. Kääntele paloja puolessa välin paistoaikaa, jotta ne ruskistuvat tasaisesti.

Mantelikastike: Sekoita kaikki esim. sauvasekoittimella (paitsi vesi). Lisää vettä ruokalusikallinen kerrallaan, kunnes kastike on tasaista ja sopivan ohutta.

Tarjoa lisänä esim. höyrytettyä parsakaalia tai paahdettua lehtikaalia (paahdoin suolalla ja öljyllä maustettua lehtikaalia noin 10 minuuttia kurpitsan paahtamisen loppuvaiheessa.)


Resepti muokattu This Rawsome Vegan Lifen ohjeesta.





6 Nov 2016

Drip Drop


I had wanted to try making a drip cake ever since I saw a photo of one. A couple of weeks ago I had decided to spend my Sunday making it as I felt I had really earned it after spending the whole Saturday trying on mattresses (I don't know whether the shop assistant was joking or not when he said: "so your day must have been very relaxing..." I hope I don't need to make any big purchases for a while...)

I thought it would be difficult to obtain the drips as one would like them to be, but it was much easier than I thought.

Drip Cake

makes one 4-layer cake, 15 cm in diameter

Nigella's Buttermilk Birthday Cake (from How to be a Domestic Goddess)
makes two 15 cm round cakes to be halved into two layers

250 g (1 2/3 cup) all-purpose flour
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
200 ml buttermilk (or 80 g yogurt mixed with 120 ml semi-skimmed milk)
1 1/2 tsp vanilla extract*
100 g softened butter, plus extra for greasing
160 g caster sugar
3 large eggs

*a tip for the next time: try adding some cardamom / grated lemon zest + 1-2 Tbsp lemon juice instead of vanilla extract

Preheat the oven to 180 C. Butter two 15 cm ring-mould cake tins. Sift the flour, baking powder and bicarbonate together. Cream the butter and sugar. Beat in the eggs one at a time.

Gradually add the flour and buttermilk in small batches (at least 3 each), one after the other, until thoroughly mixed. Add the vanilla extract. Pour the batter into prepared tins and bake for about 40 minutes or until golden brown. Leave to cool for 10-20 minutes. Loosen the sides of the cakes from the tins with a round-bladed knife or a thin spatula and take the cakes out. Cover them with the tin turned upside down on them and leave to cool completely. Halve each cake into two layers.

Filling: appr. 150-200 ml blueberry-raspberry jam

Frosting:
200 g cream cheese
50 g unsalted butter, in room temperature
2 tsp vanilla sugar
100 ml powdered sugar

Cream everything together until fluffy and even. Fill the cake with jam and frost the outsides with the cream cheese frosting.

Pink Ganache (for drips and topping) 
50 g white chocolate
40 g whipping cream (you can add/reduce the amount of cream depending on how thin/thick you want the drips to be)
1/2 tsp red food colouring (I used liquid colouring)

To decorate with: sprinkles, the rest of the frosting, pistachios, edible flowers, etc...

Cut the chocolate into fine pieces. Bring the cream to a boil and pour on the chocolate. Let stand for some minutes and stir even. Colour with red. If it's too runny, place in fridge for 5-10 minutes and check the consistency again. Make the drips with a spoon: drop some ganache on the edge of the cake and let it drop to desired height. Cover the top with the ganache. Let it solidify a little until putting on the decorations.



Drip drop -kakku

Nigella's Buttermilk Birthday Cake (How to be a Domestic Goddess -kirjasta)
ohjeesta tulee kaksi 15 cm pyöreää kakkua, jotka halkaistaan kahtia

250 g (n. 4 dl) vehnäjauhoa
1 1/2 tl leivinjauhetta
1/2 tl ruokasoodaa
2 dl piimää (tai 80 g jogurttia + 1,2 dl kevytmaitoa)
1 1/2 tl vaniljauutetta*
100 g pehmeää voita, plus vuokien voiteluun
160 g (n. 1,8 dl)  hienoa sokeria
3 kananmunaa

*ensi kerralla kokeilen kakun maustamista kardemummalla tai sitruunankuorella ja -mehulla (1-2 rkl?)

Lämmitä uuni 180 C. Voitele kaksi 15 cm kakkuvuokaa. Siivilöi jauhot, leivinjauhe ja ruokasooda yhteen. Vaahdota voi ja sokeri, lisää kananmuna yksitellen ja vatkaa vaahdoksi.

Lisää jauhot ja piimä vähintää kolmessa erässä vuorotellen ja sekoita tasaiseksi. Mausta vaniljauutteella. Kaada taikina vuokiin ja paista n. 40 min tai kunnes kakku on kullanruskea eikä kakkuun pistettyyn hammastikkuun tartu enää taikinaa. Anna jäähtyä 10-20 min. Irrota kakun reunat vuoasta ja kumoa. Anna jähtyä loppuun peitettynä kakkuvuoalla. Kääri kelmuun, jos et täytä kakkuja heti. Halkaise kumpikin kahtia.

Väliin: 1,5-2 dl kuningatarhilloa

Kuorrutus
200 g tuorejuustoa
50 g suolatonta voita
2 tl vaniljasokeria
1 dl tomusokeria

Vatkaa tasaiseksi vaahdoksi. Täytä kakku hillolla ja kuorruta ulkopinta tuorejuustokuorrutteella. Laita jääkaappiin ennen ganachella päällystämistä.

Vaaleanpunainen ganache (päälle ja "valumiin")
50 g valkosuklaata
40 g kermaa (voit lisätä/vähentää kerman määrää riippuen kuinka paksut "pisarat" haluat saada)
punaista elintarvikeväriä (käytin nestemäistä eikä ollut liian löysää (ensi kerralla voisi käyttää jopa enemmän kermaa suhteessa?))

Koristeluun
nonparelleja
pistaasipähkinöitä
kukkia

Paloittele suklaa hienoksi. Kuumenna kerma lähes kiehuvaksi ja kaada se suklaan päälle. Anna seistä muutama minuutti ja hämmennä sitten tasaiseksi, jotta kaikki suklaa sulaa. Värjää vaaleanpunaiseksi. Jos ganache on kovin valuvaa, anna sen jäähtyä 5-10 min jääkaapissa. Tee "valumat" lusikoiden ganachea vähän kerrallaan kakun reunalle ja anna sen valua itsekseen. Jos jäljestä ei tule riittävän pitkä, lusikoi samaan kohtaan kakun reunalle lisää ganachea. Kuorruta myös kakun pinta lopuksi ganachella. Anna sen jähmettyä hieman, ennen kuin laitan koristeet päälle (mutta ei täysin, jotta nonparellit tarttuvat siihen).




Inspiraatio: Coco Cake Land

24 Oct 2016

Pumpkin Pie Yogurt Parfait


Have I told you how much I love pumpkin <3 And oats. And yogurt. This recipe combines them all with layers of overnight oats, yogurt and pumpkin butter. YUMMY! Btw, pumpkin butter is a funny name, at least to a non-native speaker -  it's more like a jam and doesn't have any butter. Despite (or because of?) the name it's yet very delicious.

Oh, and I have to tell you that I've been brought up thinking that parfaits mean frozen, ice-cream kind of desserts (something like semifreddo). At least such is the case here in Finland. Apparently not in English-speaking world. (Recipe below in English and Finnish).

Pumpkin Pie Yogurt Parfait 

Overnight Oats
20 g rolled oats (not instant, I like to use BIG flakes here)
1 tsp chia seeds
100 ml soy milk

100 ml yogurt
2 Tbsp pumpkin butter (recipe below) 

Stir the ingredients for the overnight oats together. Place in fridge for a minimum of 4 hours (preferably overnight).

In the morning (or after that 4 hours) spoon half of the oat mixture to a jar or bowl, add half of the yogurt and 1 Tbsp pumpkin butter and repeat with the rest of the oats, yogurt and pumpkin butter.

Pumpkin Butter (makes more than enough, so you can make many parfaits with this amount)
200 g pureed pumpkin
1 Tbsp maple syrup
1 Tbsp brown sugar
1-2 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

Cook everything on medium-high heat until it starts to bubble. Reduce heat to low and simmer for 20-30 min. Add water, more sugar or spices if needed. Store in a sterilized jar in fridge, enjoy within 2 weeks. You can use it on pancakes, waffles, toast or with your overnight oats, porridge etc.

Adapted from: Minimalist Baker

Kurpitsa-jogurttimalja


Tuorepuuro
20 g (n. 2/3 dl) ISOJA kaurahiutaleita (esim. Myllyn paras
1 tl chiansiemeniä
1 dl soijamaitoa

1 dl jogurttia
2 rkl kurpitsahilloketta (resepti alla)

Sekoita tuorepuuroainekset. Anna turvota jääkaapissa yön yli (tai vähintään 4 tuntia).

Aamulla lusikoi puolet tuorepuurosta lasipurkkiin tms., lisää puolet jogurtista ja 1 rkl kurpitsahilloketta. Toista lopuilla aineksilla.

Kurpitsahilloke (tästä riittää useampaan maljaan)
200 g kurpitsahilloketta
1 rkl vaahterasiirappia
1 rkl tummaa sokeria
1-2 rkl sitruunasta puristettua mehua
1/2 tl kanelia
1/4 tl jauhettua inkivääriä
1/4 tl muskottipähkinää

Yhdistä kaikki ainekset kattilaan ja keitä keskilämmöllä, kunnes seos alkaa kuplia (lisää tarvittaessa hieman vettä, jos seos on liian paksua). Vähennä lämpöä ja hauduta kannen alla n. 20-30 min. Lisää sokeria tai mausteita, jos tarpeen. Säilytä steriloidussa purkissa jääkaapissa, missä säilyy pari viikkoa. Näiden maljojen lisäksi sitä voi syödä mm. paahtoleivän tai vohvelien päällä, puuron tai jogurtin kanssa.

mukaillen Minimalist Bakerin ohjetta.

20 Oct 2016

Moroccan Chickpea and Lentil Soup



Do you ever have a feeling you can't get anything done even though having a massive to do list. And it's not even about boring chores but they might be hobbies which I enjoy doing but still I end up just procrastinating. Now I'm feeling exactly like that. Today I didn't go to my ballet lesson but ended up staying home doing... nothing. It's quite rare for me to have a whole afternoon free so it feels even more stupid: I missed my lesson and ended up wasting a free afternoon. I have so many foods I'd like to cook and blog about, so many books and articles I'd love to read but still I didn't manage to any of it.

I always have a hard time leaving from home after work. The easiest for me is to go straight from work and not to think about if I have energy. After having walked with Foxtail I immediately start feeling too tired to leave anywhere. And then at the same time I have a bad conscience skipping my plans, which leads to not enjoying my freetime, which leads to not getting anything done at home even though I'd like to use my few spare moments at home for blogging or tending Foxtail etc. (The following post wasn't done on an occasion like that, I just used this draft to write my annoyance out).

I've cooked this soup many, many times and it tastes always so great. You can try adding different spices, the original recipe used cinnamon, ginger and turmeric. On my trip to Morocco some years ago I bought there ras el hanout -spice mix and I love it (I can distinguish at least paprika and peppermint in the aroma). (And was totally ripped!!! It was a typical serve you some tea and talk nice -scam, then sell you something and make you pay at least a 10-fold price. And even though you know you are being hooked, you just do nothing about it (and feel even more stupid...). It was a lesson learned though. Now it's just a travel story but boy did I feel humiliated at the time!

(Scroll down for the recipe (in English and Finnish)).

Moroccan Chickpea and Lentil Soup (serves 4-6)

2 onions, diced
2 Tbsp vegetable oil
1 tsp cinnamon
1 tsp turmeric
1 tsp ras el hanout (or paprika powder)
2 cans (in total 800 g) chopped tomatoes
1 tsp sugar
1,2 l meat/vegetable broth or water
240 g (around 300 ml) red lentils
200 g (around 300 ml) dried chickpeas or 400 g in cooked weight
(dried) parsley
a bunch of fresh cilantro
salt, pepper

Heat some vegetable oil in a pot and saute onions. Add turmeric, cinnamon and ras el hanout and saute until fragrant (don't let the spices burn). Add the tomatoes, sugar and broth/water. Don't worry, if the soup seems too thin at this point. (lentils will thicken it up later). Bring the soup to boil and then reduce heat to simmer. Let cook for at least 10 minutes (but the longer you cook, the better the taste gets). Bring to boil again and add lentils (and dried parsley) and cook according to package's instructions (I cooked them for 10 minutes before adding the rest ingredients). Stir carefully after adding the lentils, as they will easily sink to the bottom and burn (the boiling also helps). Add the cooked chickpeas and fresh herbs and bring to boil. Season with salt and pepper.

Marokkolainen kikherne-linssikeitto

4-6:lle

2 sipulia, kuutioituna
2 rkl ruokaöljyä
1 tl kanelia
1 tl kurkumaa (tai currya)
1 tl ras el hanout'a (tai esim. paprikaa)
2 tölkkiä (yht. 800 g) tomaattimurskaa
1 tl sokeria
1,2 l liha- tai kasvislientä tai vettä
3 dl punaisia linssejä
200 g kuivia kikherneitä (tai 400 g säilöttyjä, valutettu paino)
(kuivattua) persiljaa
nippu tuoretta korianteria
suolaa, pippuria

Lämmitä öljy kattilassa ja kuullota sipulit. Lisää kaneli, kurkuma ja ras el hanout ja paahda mausteita hetki (varo etteivät ne pala). Lisää tomaattimurska, sokeri ja neste. (Keitto saattaa vaikuttaa vetiseltä, mutta linssit sitovat osan nesteestä). Kiehauta ja anna hautua ainakin 10 minuuttia. Kiehauta uudestaan ja lisää linssit. Sekoita hetken aikaa, kunnes linssit eivät enää vajoa pohjalle: ne muuten palavat herkästi pohjaan kiinni (kiehauttaminen ja sekoittaminen auttaa). Keitä kunnes linssit ovat kypsiä (keitin n. 10 minuuttia). Lisää keitetyt kikherneet ja tuoreet yrtit ja kiehauta. Mausta tarvittaessa suolalla ja pippurilla.

16 Oct 2016

きのこおこわ・Mushroom Okowa



Okowa is one of the (many) Japanese foods I absolutely love. It has rice, is slightly sweet and has a peculiar texture: like bouncy, chewy rice. If made with mushroom, it's also a wonderful seasonal food for autumn (because mushroom, carbs). Many Finnish mushroom recipes involve the use of lots of cream or butter. (I do love cream and butter, but after eating creamy sauces for a couple of days, it doesn't taste so good anymore). So mushroom okowa is a perfect mushroom dish after all the creamy sauces. It's also my autumn staple. The traditional mushroom would be shiitake but funnel chanterelle makes a good substitute also. This time I decided to use chanterelles I had at hand. Okowa can't be made with not the "ordinary" Japanese rice but with a sticky variety called mochigome. It's the rice variety that is used for making mochi.

My okowa has always ginger, that seems to be an essential spice (and don't forget sesame oil). (Scroll down for the recipe (in English and Finnish).


Mushroom Okowa

serves 2

200 ml mochigome rice or short-grain glutinous rice
1+1 tsp dark sesame oil
170 ml dashi stock (or 170 ml water and a pinch of dashi stock granules)
1 Tbsp mirin (sweet rice wine)
scant 1 Tbsp soy sauce
Pinch of salt
1/2 tsp brown sugar (optional)
2-3 small carrots, cut in pieces (I like to cut them into sticks)
a small piece of ginger (about 2 euro coin size with the thickness of about 5 mm)
1 cup mushroom, sliced (shiitake or funnel chanterelles are good)

Variations: You could add also some cooked chicken, sausage or other sorts of meat in which case I would reduce the amount of mushroom accordingly.

Wash and drain the mochi rice. Put the rice to a pot (or your rice cooker pot). Mix with 1 tsp sesame oil (save the other tsp for later). Add dashi, mirin, soy sauce, salt, (sugar) and leave them to steep for 20-30 minutes.
Cut the carrots and mushroom into desired pieces. Peel the ginger. Cut the ginger into max. 3-4 pieces (so you can take hem easily out, once you've cooked the dish). Put everything on top of the rice. Cover the pot with a tight lid. Bring to boil, reduce the heat to a minimum and let cook for 10-12 minutes. Turn the heat off and leave the pot to the hot plate for 15 minutes. Don't open the lid while cooking it.

Once it's ready, fluff it with a spatula and add the rest of the sesame oil. It can be served hot or room-temperature or you could also mould it into onigiri.

Adapted from: Just Bento


Kantarelli-okowa

2:lle

200 ml mochigome riisiä(tai muuta lyhytjyväistä glutinous /tahmeaa/makeaa riisiä)
1+1 tl tummaa seesamiöljyä
170 ml dashi-lientä (tai 170 ml vettä ja ripaus pikadashi-jauhetta)
1 rkl miriniä (makeaa riisiviiniä)
vajaa 1 rkl soijakastiketta
ripaus suolaa
(1/2 tl tummaa sokeria)
2-3 pientä porkkanaa, leikattuna esim. tikuiksi
pieni pala inkivääriä (noin 2 euron kolikon kokoinen, paksuus n. 5 mm)
2-3 dl pilkottuja kantarelleja (tai suppilovahveroita tai siitakesieniä)

Variaatioita: voit lisätä myös kanaa, makkaraa tai mujita lihoja, mutta siinä tapauksessa vähentäisin sienten määrää.

Pese ja valuta riisi ja laita se kattilaan/riisinkeittimeen. Sekoita siihen 1 tl seesamiöljyä (säästä toinen lusikallinen myöhemmäksi). Lisää dashi, mirin, soijakastike, suola, (sokeri, etenkin jos sinulla ei ole miriniä), ja anna veden imeytyä riisiin 20-30 minuutin ajan.

Leikkaa porkkanat ja sienet. Kuori inkivääri ja leikkaa se enintään 3-4 palaan (jotta palat voi poistaa helposti ennen tarjoilua). Laita ainekset riisin päälle (niitä ei tarvitse vielä sekoittaa). Sulje kattila hyvin istuvalla kannella. Kiehauta, vähenn lämpö minimiin ja anna kypsyä n. 10-12 minuuttia. Sammuta lämpö ja anna kattilan olla vielä lämpimällä levyllä n. 15 minuuttia. Älä avaa kantta, ennen kuin riisi on valmista.

Pöyhi riisiä lastalla ja lisää 1 tl seesamiöljyä. Tarjoile lämpimänä tai huoneenlämpöisenä. Voit myös muotoilla sen onigireiksi.

Mukailtu Just Benton ohjeesta.



 

2 Oct 2016

Vegetarian Chili



What a lovely weekend it has been: full of sunshine, beautiful autumn colours and nice happenings - we visited Turku (and also Salo, actually three times during this weekend). There was a fair in Salo on Friday and I bought there a very sour candy ribbon which was at least 1 meter long! It brought back some childhood memories of candy ribbons which were sold at a near-by kiosk for 1 mark each: we sometimes made them into tight rolls and put the whole ribbon roll on the tongue. It was so sour that one couldn't keep her eyes open :D


This food is always first on my to-do list if I manage to get yellow zucchinis. This time I got them from a colleague who had brought us also polka beets (they are so pretty!). But back to yellow zucchinis... They are firmer and dryer than their green counterparts, so they work especially well in stews etc. They always stay quite crunchy despite the simmering which is why I love them so. Please feel free to adjust the amount of chili powder to your liking (I usually put under 1 Tbsp, as I don't like very spicy foods). Scroll for the recipe (both in English and Finnish)



Vegetarian Chili / Spicy Ratatouille


1 medium-sized eggplant, cut into 1 cm cubes
1 Tbsp salt
2-3 Tbsp olive oil
1-2 yellow onions, finely diced (about a bit over 100 ml)
1-2 cloves garlic, finely chopped
1 green zucchini, cut into coins and then each coin into 4 sectors
1 yellow zucchini, cut into coins and then each coin into 4 sectors
(1 green bell pepper, cored, seeded, and cut into 0,5 cm dice)
one 400 g can crushed tomatoes
1-2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1 cup canned black beans, drained
2 Tbsp fresh lemon juice
1 Tbsp French mustard
(freshly ground black pepper)
1 tsp salt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill


Place the eggplant in a bowl and sprinkle with salt. Cover with cold water and let stand for 20-30 min. Drain and pat dry with paper towels. Heat the oil in a large skillet over medium heat. Add the eggplant and saute until starts to soften. Add onions, garlic (and bell pepper) and saute until translucent. Add the zucchinis and saute quickly. Add crushed tomatoes, chili powder, cumin, oregano, basil and sugar. Cook for 10 minutes, stirring every now and then. Stir in the beans and cook for about 5 minutes. Add lemon juice and mustard, salt and pepper. Stir well and adjust the seasonings. Serve with brown rice/spelt.

Adapted from Amerikas bästa soppor och sallader (Weiland A. et al).


Kasvischili

1 keskikokoinen munakoiso, leikattuna 1 cm kuutioiksi
1 rkl suolaa(älä säikähdä, tämä suola valutetaan suurimmaksi osaksi pois)
2-3 rkl oliiviöljyä
1-2 sipulia, pieneksi kuutioituna (n. 1 dl)
1-2 valkosipulinkynttä, hienoksi silputtuna
1 pienehkö-keskikokoinen vihreä kesäkurpitsa, leikattuna hieman alle 1 cm viipaleiksi (kolikoiksi) ja sitten 4 sektoriksi
1 keltainen kesäkurpitsa, leikattuna samaan tapaan kuin vihreä serkkunsa
(1 vihreä paprika, leikattuna 0,5 cm kuutioiksi)
yksi 400 g purkki tomaattimurskaa tai paseerattua tomaattia
1-2 rkl chilijauhetta (tai maun mukaan, itse laitan n. 2 tl)
1 rkl jauhettua juustokuminaa
1 tl kuivattua oreganoa
1 tl kuivattua basilikaa
1 tl sokeria
1 tölkki mustia papuja (n.2-3 dl)
2 rkl tuoretta sitruunamehua
1 rkl ranskalaista sinappia
(mustapippuria rouhittuna)
1 tl suolaa
reilu 1 dl hienonnettua tuoretta persiljaa

reilu 1 dl tuoretta hienonnettua tilliä

Laita munakoisokuutiot astiaan, sirottele päälle suola ja kaada päälle vettä, kunnes palat peittyvät. Anna seistä n. 20-30 min. Valuta vesi pois ja painele kuutiot kuiviksi talouspaperilla. Kuullota munakoisoja öljyssä, kunnes ne pehmenevät. Lisää sipulit (ja paprika) ja kuullota kunnes sipuli muuttuu läpikuultavaksi. Lisää kesäkurpitsat ja kuullota hetki. Lisää tomaattimurska, chilijauhe, juustokumina, oregano, basilika ja sokeri. Kypsennä 10 minuuttia miedolla lämmöllä, sekoittaen vain harvaan. Lisää pavut ja kypsennä vielä n. 5 minuuttia. Lisää sitruunamehu ja sinappia, suola ja pippuri. Sekoita ja tarkista maut. Tarjoa tumman riisin tai speltin kanssa.

Muokattu Agneta Weilandin (et al) kirjasta Parhaat sopat ja salaatit.

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