18 Apr 2017

Mämmijäädyke ja -mousse



Minä pidän mämmistä. Rakastan. Enkä yhtään pidä siitä, miten siitä puhutaan. Ei monet suklaaruoatkaan sen kummemmilta näytä. Ollaan ylpeitä ehdasta suomalaisruoasta :D Syön mämmiä mieluiten sellaisenaan (toki kermalorauksella), mutta siitä on kiva myös tehdä ruokia. (Harmikseni en ehtinyt postaamaan näitä jo pääsiäiseksi.)



Mämmijäädyke

(4-6 annosta)

250 g mämmiä
1 rkl sitruslikööriä
1 kananmuna
1 rkl sokeria
1 dl kermaa

Vatkaa mämmi vaaleaksi ja lisää siihen likööri, kananmuna ja sokeri, vatkaa sekaisin. Kääntele joukkoon vaahdoksi vatkattu kerma, kaada annosmuotteihin ja pakasta muutama tunti.





Mämmimousse

4-6 annosta

250 g mämmiä
1 kananmuna
1 rkl sokeria
1 rkl sitruslikööriä
1-2 rkl maitoa
1 liivatelehti
1 dl kermaa

Laita liivatelehti pehmenemään kylmään veteen. Vatkaa mämmi vaaleaksi ja lisää siihen likööri, kananmuna ja sokeri, vatkaa sekaisin. Lämmitä tilkka maitoa kattilassa ja liuota siihen lionnut liivatelehti. Sekoita mämmiseokseen ja nosta se hetkeksi jääkaappiin kiinteytymään (mutta älä anna sen hyytyä täysin). Kääntele joukkoon vaahdoksi vatkattu kerma, kaada annosmuotteihin ja anna hyytyä jääkaapissa vähintään muutama tunti. Koristele esim. sitruunan- tai appelsiininkuoriraasteella.(Jos haluat tehdä nästä kumottavia hyytelöitä, liivatetta pitää laittaa enemmän).

3 Apr 2017

Sausage Pasta - Siskonmakkarapasta



I've previously posted a recipe for sausage stuffed shells (you can also read there more about the sausage type I've used here (Finnish siskonmakkara)). This recipe is basicallyto the previous recipe what spaghetti bolognese is to lasagne, an easier option. You will just have to make tomato sauce, cook the sausages in it and boil the pasta. Yummy!!!


Sausage Pasta

serves at least 4

1 onion, finely diced
1 Tbsp vegetable oil
1 carrot, finely diced
1-2 celery stalks, finely sliced
2 cans crushed tomatoes / tomato passata
2 Tbsp concentrated tomato puree/paste
1 tsp sugar
2 tsp dried basil and oregano each
salt

6-8 (400-500 g) siskonmakkara-sausages (or other)

Reserve 75-100 g spagetti/eater

First, make the tomato sauce:
Heat the vegetable oil and saute onions until translucent. Add the carrots and celery and saute a couple of minutes. Stir in tomatoes, puree, herbs and sugar. Add 1 can of water (use the emptied tomato can for measurement). Bring it to boil and then reduce heat to simmer. Simmer at least 10 minutes (the longer you cook, the better the taste gets).

Start to boil water for spaghetti. Squeeze the sausages to suitable sized pieces from their shells to the hot tomato sauce. Let the sauce bubble at least 5 minutes after adding the last sausage piece. Check if they are done. (Check the salt, sausages are usually quite salty).

Meanwhile the sausages are cooking, cook your spaghetti according to the package's instructions. Enjoy!



Siskonmakkarapasta

ainakin 4:lle

1 sipuli
1 rkl rypsiöljyä
1 porkkanaa
1-2 sellerinvartta
2 tlk tomaattimurskaa / paseerattua tomaattia
2 rkl tomaattipyrettä
1 tl sokeria
2 tl kuivattua basilikaa
2 tl kuivattua oreganoa

6-8 (400-500 g) siskonmakkaraa

75-100 g spagettia/ruokailija

Tee ensin tomaattikastike:
Lämmitä öljy pannussa ja kuullota sipulia, kunnes se muuttuu läpikuultavaksi. Lisää porkkanakuutiot ja selleriviipaleet ja kuullota niitä vielä muutama minuutti. Lisää tomaattimurska, -pyree, yrtit ja sokeri. Lisää n. 1 tölkillistä vettä. Kiehauta ja sitten vähennä lämpöä. Keitä miedolla lämmöllä ainakin 10 minuuttia.

Laita spagetin keittovesi kiehumaan. Purista makkarat paloina kuoristaan suoraan kuumaan tomaattikastikkeeseen kypsymään. Anna kastikkeen kuplia ainakin 5 minuuttia viimeisen makkarapalan lisäämisen jälkeen. Tarkista lopuksi kypsyys ja suola (makkaroissa on melko paljon suolaa).

Makkaroiden kypsyessä keitä spagetti valmiiksi (paketin ohjeiden mukaan).

28 Mar 2017

Chickpea Spelt Salad with Roasted Vegetables



This salad is very nutricious and is practically a meal by itself: spelt and chickpeas make it filling and especially tasty! It goes so well with the lemon sesame dressing. Spelt is so yummy: the grains taste nutty and are chewy and they stay quite a long al dente and separate, so they are especially good for salads.

It's the time of the year I'm feeling tired - the spring fatigue. It feels so annoying - all the increasing light (more hours to shoot my cookings!) and the thought that the energy levels should increase as well. I've had this post three weeks just waiting for me to hit the publish button, but I didn't have enough energy to tell you the news. Now I'm not anymore spring tired, but as Foxtail is not anymore in my kitchen, nor anywhere else in this world, and as he was always very much involved while I was cooking, the time didn't feel right to publish this. I'm not yet sure if I should start a new blog, but until Ill decide on that I will continue blogging here. I'm still sad and miss Foxtail very much, but he's in a better place now TTT___TTT


Chickpea Spelt Salad with Roasted Vegetables


Serves 2

100 ml spelt grains
1 Tbsp extra-virgin canola oil
2-3 carrots
appr. 10 Brussels sprouts
1 Tbsp vegetable oil
1 can chickpeas, rinsed and drained (about 230 g)

100 g kale (4-5 leaves)
a sprinkle of salt
a dash of vinegar and extra-virgin canola oil

Cook the spelt in abundant water according to the package's instructions (or a little less. I cooked mine 15 minutes but it really depends on the type of grain). Drain the extra water away and add 1 Tbsp extra-virgin canola oil and a sprinkle of salt to flavour the grains.

Peel the carrots and cut them into sticks. Trim the sprouts and cut them in half. Arrange the carrots on a roasting tray, pour on some vegetable oil and coat them in oil. Sprinkle on some salt. Roast in 225 C for about 15 minutes and then add the sprouts. Continue for another 15 minutes or until the vegetables start to brown around the edges.

Wash the kale leaves and tear to bite-size pieces (remove the stems). Rub them properly with salt, vinegar and oil until wilted and soft. Arrange everything on individual plates: kale and spelt, chickpeas and roasted vegetables. Season with lemon sesame dressing.

Lemon sesame dressing:

3 Tbsp sesame seeds (or 1Tbsp tahini)
1 Tbsp lemon juice
1 Tbsp toasted sesame oil
1/4 tsp salt
1/2 tsp sugar or maple syrup
3+ Tbsp water

(Optional: toast the sesame seeds.) Blend the sesame seeds into fine flour and add the rest of the ingredients. (If your blender/etc doesn't handle well dry seeds, try adding a bit of liquid and trying again and then add the rest of the ingredients. I'm using my hand blender's processor accessory that can be used to mince herbs but also hard ingredients). Blend together. Add more water if needed.


Kikherne-spelttisalaatti


2:lle

1 dl spelttihelmiä
1 rkl kylmäpuristettua rypsiöljyä
2-3 porkkanaa
~10 ruusukaalia
1 tlk kikherneitä, huuhdottuna ja valutettuna (n. 230 g)

100 g lehtikaalia (4-5 isoa lehteä)
suolaa
viinietikkaa ja kylmäpuristettua rypsiöljyä

Keitä speltti reilussa vedessä pakkauksen ohjeen mukaan (tai hieman lyhyemmän aikaa. Itse keitin 15 min, mutta aika riippuu spelteistäsi). Valuta ylimääräinen vesi pois ja lisää 1 rkl kylmäpuristettua rypsiöljyä ja ripaus suolaa.

Kuori porkkanat ja leikkaa ne tikuiksi. Laita ne uunipellille ja pyörittele tavallisessa rypsiöljyssä. mausta ripauksella suolaa. Paahda 225-asteisessa uunissa n. 15 min. Sillä välin perkaa ruusukaalit ja halkaise ne. Lisää ne porkkanoiden joukkoon ja jatka paahtamista toiset 15 min tai kunnes kasvikset alkavat ottaa väriä.

Pese lehtikaali, poista kovat lehtiruodit ja revi sopiviksi paloiksi. Hiero niihin suolaa, etikkaa ja öljyä, kunnes lehdet pehmenevät. Järjestä ainekset lautasille ja mausta kastikkeella.

Sitruuna-seesamikastike
3 rkl seesaminsiemenia (tai 1 rkl tahinia)
1 rkl sitruunamehua
1 rkl paahdettua seesamiöljyä
1/4 tl suolaa
1/2 tl sokeria tai vaahterasiirappia
3+ rkl vettä

(Voit halutessasi paahtaa seesamisiemenet.) Silppuroi seesaminsiemenet hienoksi esim. tehosekoittimessa tai vastaavassa. Lisää loput ainekset ja aja tasaiseksi. (Jos laitteesi ei saa siemeniä jauhetuksi kuiviltaan, lisää osa nesteistä ja yritä uudestaan. Itse käytän siementen jauhamiseen Bamixin yrttisilppuri-lisäosaa, jolla voi jauhaa myös kovia aineksia.) Lisää enemmän vettä tarvittaessa.


25 Feb 2017

Crispy Shrove Waffles - Rapeat laskiaisvohvelit



Consider yourself warned - if you love your waffles crispy, you will never again use any other recipe. Though if you are accustomed to sweet ones, then you might find them quite different. As there isn't any sugar in the batter, you can serve them either with a savoury or a sweet filling, just as you like. I usually serve mine with ice cream. The recipe is from Rutiga kokboken, which was my first cookbook. I got it as a Christmas present from my father when I was living on my own for the first year.

The recipe is quite straight-forward: just a couple ingredients (no eggs!) and just mixing it all up and then the waffling! I have made these using different waffle irons and they have always gotten crispy. I think the secret to the crispiness is the mineral water and not using eggs. I put a few in the oven (100 C with convection) on the metal racks and they stayed crispy while I made the other waffles (but I think they start to dry out quite soon, so don't leave them too long there).

This time I served these crispy waffles like Shrove buns (or this version): I crossbred the Shrove Tuesday with Pancake Tuesday and came with the idea of a Shrove waffle, yummy!  I added 1/2 tsp ground cardamom and 1 Tbsp sugar to the batter and served the crispy waffles with almond paste thinned with milk and whipped cream.



We had a lovely Saturday: the sun was shining on the recently fallen snow, we went skiing on the nearby bay (on ice) and then later with Foxtail for a walk. It starts to feel like spring is in the air.


Crispy Waffles (makes appr. six five-heart waffles)


100 g all-purpose flour
100 ml milk
40 g butter, melted
1 tsp baking powder
125 ml sparkling water

optional (for Shrove waffles):
Add to the batter:1/2 tsp ground cardamom and 1 Tbsp sugar

100 g almond paste / marzipan + 50 ml milk
200 ml whipping cream+ 1 tsp vanilla sugar + 2 tsp sugar
toasted almond flakes
confectioner's sugar


Mix the flour with milk, half of the sparkling water and melted, slightly cooled butter (and cardamom and sugar). Let the batter rest at least half an hour. Add the baking powder and the rest of the sparkling water just when you're about to start baking the waffles.

Bake the waffles and eat them straight up after they come from the waffle iron. Serve with ice cream, maple syrup, apple sauce, jam... or with a savoury filling.

For Shrove waffles: grate the almold paste and mix it with milk to create an even, spreadable paste. Whip the cream and flavour it with the sugars. Serve the waffles with almond paste, cream and toasted almond flakes and dust the waffles with confectioner's sugar.


Erityisen rapeat laskiaisvohvelit


100 g vehnäjauhoja (n. 1,75 dl)
1 dl maitoa
40 g voita, sulatettuna
1 tl leivinjauhetta
1,25 dl kivennäisvettä

Laskiaisvohveleihin:
Lisää taikinaan 1/2 tl kardemummaa ja 1 rkl sokeria

100 g mantelimassaa + 0,5 dl maitoa
2 dl kuohukermaa + 1 tl vaniljasokeria ja 2 tl sokeria
paahdettuja mantelilastuja
tomusokeria


Sekoita jauhoihin maito, puolet kivennäisvedestä ja jäähtynyt voisula (laskiaisvohveleihin lisäksi myös sokeri ja kardemumma. Anna turvota jääkaapissa ainakin 30 min. Lisää leivinjauhe ja loput kivennäisvedestä juuri ennen kuin alat paistaa vohveleita.

Lämmitä vohvelirauta ja paista vohvelit. Nauti heti paiston jälkeen. Tarjoile jäätelön, vaahterasiirapin, omenasoseen, hillon tai vaikka suolaisen täytteen kanssa.

Tai laskiaisvohvelina: raasta mantelimassa ja sekoita se maidon kanssa levitettäväksi tahnaksi. Vatkaa kerma vaahdoksi ja mausta sokereilla. Tarjoile vohvelien seurana lisäksi paahdettuja mantelilastuja ja koristele tomusokerilla.



19 Feb 2017

One-Pot Sukiyaki Noodles - Sukiyaki-nuudelit


Sukiyaki is this awesome Japanese hotpot with thinly sliced beef cooked in broth. While I would absolutely love to make it always, thinly sliced beef is hardly not available in Finland and it's quite difficult to cut it oneself (You can freeze the meat for a couple of hours and then try to slice it once it's semi-frozen. Another difficulty is not having a table burner (or a hotplate). That's why I usually make mine in a deep pan and then just carry the pan to the table and once all the meat has been eaten carry it back to the stove and cook more meat. This time I decided to make a portion food. It still has the same taste despite not having the dipping the meat into the broth etc. Think of it as the everyday version of sukiyaki. Normally sukiyaki contains more meat per person, but since it's an everyday version, I reduced the amount. It still tastes just as good!

P.S. I had forgotten that only those with a Blogger account could make comments. I got a request from a reader via a mutual friend, so now it should be easier to make comments :) I'd love to hear from you!


One-pot Sukiyaki-style Noodles

for 3-4

100 g minced beef
2-3 Tbsp Japanese soy sauce
2 Tbsp sake (or white wine)
600+ ml water (if you have unsalted or low-salt broth, it would be a good option too)
2 heaped tsp brown sugar
a piece of konbu (or replace with dashi granules)

1 big onion
1/2-1 small leek
4-8 shiitake mushroom (or other, dried and soaked porcini works well too)
1/2 small Chinese cabbage
1 big leaf kale, shredded
150 g wholewheat noodles
200 g firm tofu

1-2 spring onions, to serve

Soak konbu piece in cold water about 10 minutes. Wrap tofu in kitchen paper and put it under a weight to remove extra liquid while you are making preparations (this step will make it firmer and let it soak flavours from the broth while cooking). Cut all the ingredients: slice the onion (I prefer to slice them longitudinally), cut the leek in 1-inch pieces (remember to wash it properly to remove any sand between the layers), remove the stems of shiitake and cut a cross pattern on the top (or slice them). Cut the leafy part of Chinese cabbage in 1-inch pieces and the white part in 1/2-inch pieces. Shred kale into bite-size pieces, removing any hard stems. Cut tofu into 1/3-1/2-inch cubes.

Heat a deep saucepan over medium heat. Saute the ground beef. Add konbu, its soaking water (and additional water so that it totals at least 600 ml), soy sauce and sugar. Let cook for a couple of minutes and remove konbu.

Arrange onion, leek, mushroom and white part of Chinese cabbage on the pan and let cook for about 5 minutes. Add the noodles, tofu, leafy part of Chinese cabbage and kale. Add more water if the noodles are not covered properly (they don't need to be swimming in the liquid but still covered. You'll want to have some of the delicious broth to serve the noodles with). Turn the heat to high until it begins to simmer. Cover with a lid and cook according to the noodle package instructions (mine said 4 minutes).

Once the noodles are ready, check the liquid situation and add more water if needed (and maybe a dash of soy sauce). Top with sliced spring onion.


Sukiyaki-nuudelipannu

3-4:lle

100 g naudan jauhelihaa (valitsisin 20 % rasvaa sisältävän)
2-3 rkl japanilaista soijakastiketta
2 rkl sakea (tai valkoviiniä)
6 dl vettä (tai vähäsuolaista/suolatonta lihalientä)
2 kukkurallista tl ruskeaa ruokosokeria
1 noin 5x5 cm pala konbu-levää (tai korvaa dashi-jauheella)

1 iso sipuli (tai kaksi pientä)
1/2-1 purjo
4-8 shiitakesientä (tai vastaava määrä jotain muuta, olen käyttänyt myös kuivattuja, liotettuja herkkutattiviipaleita)
1/2 pienehkö kiinankaali
1 iso lehti lehtikaalia
150 g täysjyvänuudelia
200 g kiinteää tofua

1-2 kevätsipulia

Liota konbun palaa kylmässä vedessä n. 10 min (huom! Säästä vesi). Kääri tofu talouspaperiin ja laita se painon alle sillä välin, kun teet muita valmisteluja (siitä irtoaa ylimääräistä nestettä ja rakenne tulee paremmaksi ja tofu myös imee liemestä hyvää makua).

Leikkaa ainekset valmiiksi: viipaloi sipuli (teen sen pitkittäin), leikkaa purjo n. 2-3 cm paloiksi (halkaise se ja pese kunnolla etukäteen!). Poista shiitakeista jalat ja leikkaa ristikuvio pintaan (halutessasi) (tai viipaloi sienet). Leikkaa kiinankaalin vihreämpi osa n. 2-3 cm paksuiksi viipaleiksi ja valkoisempi osa n. 1 cm mittaisiksi. Revi lehtikaalista suupalan kokoisia lehdenkappaleita poistamalla suurimmat lehtiruodit samalla. Leikkaa tofu n. 1 cm kuutioiksi.

Lämmitä paistokasari ja paista jauheliha kypsäksi. Lisää konbu, sen liotusvesi ja mahd. lisää vettä (yht. ainakin 6 dl), soijakastike ja sokeri. Anna kiehua miedosti poreillen muutama minuutti ja poista konbu.

Järjestele sipuli, purjo, sienet ja kiinankaalin valkoisempi osa pannulle nesteeseen ja anna kypsyä n. 5 minuuttia kannen alla. Lisää nuudelit (voit siirrellä muita aineksia pannusivuille, jos nuudelit eivät muuten peity), tofu, loput kiinankaalista ja lehtikaali (lisää myös vettä, jos nuudelit eivät peity kunnolla; liemeä on hyvä olla hieman tarjoiluvaiheessa, koska se on todella hyvää :P). Peitä kannella ja keitä n. 4 minuuttia tai kunnes nuudelit ovat kypsiä.

Tarkista vielä nestetilanne ja lisää tarvittaessa vettä (ja soijakastiketta). Viimeistele viipaloidulla kevätsipulilla.

1 Feb 2017

恵方巻 - Ehomaki



Ehomaki, the uncut version of futomaki (thick nori wrapped sushi rolls) are a bit like sushi burritos. Ehomaki are eaten in Japan on Setsubun which marks the end of winter. It is celebrated on 3 February (yeah, so not marking the end of winter here in Finland... ). Eating ehomaki on Setsubun will bring good fortune for the year, but only if you do it by following certain rules.


Luckily January is over now. To me January is probably the worst month of all: it's so very dark still, usually not very snowy here by the sea, Christmas is past and so long until spring. And it always feels to last forever. I usually never plan anything for January, maybe I should, so I would have something to wait for then. February is already filled with plans and March and April too...


Back to ehomaki, thick sushi rolls or sushi burritos, whatever you want to call them... You could put inside anything you fancied: I filled mine with pickled carrots and onions, salmon, avocado, lettuce, and seasoned with coriander, sesame seeds and wasabi.


Ehomaki

for 2

150 ml Japanese rice
165 ml water

Sushi vinegar:
1.5 Tbsp rice vinegar
2 tsp sugar
1/2 - 3/4 tsp salt

2 nori wraps
salmon, cut in strips
avokado, sliced
thinly cut carrot sticks (or pickled carrots)
lettuce
sesame seeds, toasted

pickled carrots and onions (make beforehand, scroll down for recipe).

Wash the rice thoroughly and drain it. Let it soak for 15-30 min in cooking water. Cook it: (Just Hungry has superb instructions, I use the "frying pan" -method). Bring the rice to boil on high heat (the lid on). Then turn the heat off (or to lowest setting) and let the rice cook under the lid (don't open it!). If it starts to boil over, remove the pan from heat for some minutes. 10 minutes after the boiling started, put the heat back on high for 30 sec to 1 min, (you will hear soon some cooking noise) then turn off the heat. Leave to steam for 10-15 minutes. Once again, do not open the lid at any point! (If you have a rice cooker, you can just omit this part and use your cooker ^^ )

Meanwhile, prepare the sushi vinegar (mix all together) and the fillings.

When the rice is ready, sprinkle the sushi vinegar on it and with "cutting movements" mix it to the rice while fanning with a fan, newspaper etc... (you can ask someone to help, it's quite difficult at first by yourself). The rice will be better if cooled down quickly. Don't refrigerate it. If you have to store it for some time, put a wet tea towel on the bowl and leave it on room-temperature.

Assemble the rolls: put a sushi mat or a towel on the counter and place a clingfilm or baking paper on it. Put a nori wrap on and cover with seasoned rice. Leave a 1-cm in one border uncovered. Arrange your fillings in one row. Wet the one border uncovered by rice and roll ehomaki up with the help of the clingfilm and sushi mat. Cut in two if you're serving them burrito style or leave whole if you want to do the lucky charm (see the link above).


Express-pickled onions


1 (red) onion
2 Tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt

Slice the onion thinly. Mix all together in a bowl or jar and let the onion soften at least 30 minutes.

24 Jan 2017

Sausage Stuffed Shells - Siskonmakkarauunipasta


I'm not sure what siskonmakkara (literally meaning sister's sausage in Finnish) should be called in English (apparently the name comes from the French word saucisson so nothing to do with sisters). It's a kind of a sausage, which is bought uncooked, uncured and not at all spicy. Prior to cooking it's usually squeezed out of its casing. I remember hating Dad's siskonmakkara soup as a child as he cut the sausages in pieces with the casing which resulted in very odd sausage pieces: the inner parts got swollen and the casing shrank around it like a tight belt (they looked like Saturn had gotten "a bit" fat and was having difficulties with its rings... The casing was also very hard to chew and probably that's the reasons I didn't like them :D Sorry, Dad...



Ever since I made these last spring, it's been on my mind to try them with siskonmakkara sausages. The recipe has quite many steps and by using sausages instead of meatballs one gets rid of one extra step. As these siskonmakkara sausages remain very juicy and quite soft after cooking, they go well with tangy tomato sauce and chewy pasta shells. If I had to find an alternative to it, I would choose a very mild weisswurst. (Scroll down for the recipe in English and Finnish).

Edit 25.01.17: I just noted that this is my 200th post! Can't believe it!!! 





Sausage Stuffed Shells


serves two

1 small onion, finely diced
1 Tbsp vegetable oil
1 carrot, finely diced
1 celery stalk, finely sliced
1 can crushed tomatoes / tomato passata
1 Tbsp concentrated tomato puree/paste
1 tsp sugar
2 tsp dried basil and oregano each
salt

7-8 big pasta shells (lumaconi)
2 siskonmakkara-sausages (or other)

grated cheese (your favorite)

First, make the tomato sauce:
Heat the vegetable oil and saute onions until translucent. Add the carrots and celery and saute a couple of minutes. Stir in tomatoes, pure, herbs and sugar. Add 1/2-1 can of water (use the emptied tomato can for measurement) to make a thin sauce (it will thicken in the oven). Bring it to boil and then reduce heat to simmer. Simmer at least 10 minutes (the longer you cook, the better the taste gets). Season with salt (sparingly, sausages are usually quite salty).

Precook the shells: I cooked them for 13 minutes (the full cooking time would have been 15 minutes, so they were still firm). Drain and rinse in cold water.

Preheat the oven to 200 C (convection oven, maybe 220 C with a normal one) and start stuffing the shells. Pour half the tomato sauce on the bottom of your oven dish / pan. Spoon a generous Tbsp of tomato sauce to each of the shells and arrange them on your oven dish. Squeeze a piece of sausage out of its casing in the shells. If some tomato sauce remains, add it to the shells or around them. Sprinkle on grated cheese. Place the dish into the oven and bake it around 20 minutes covered with aluminum foil. Remove the foil and let gratinate for about 10-15 minutes. Check if the sausages are cooked through. Remove from the oven and serve straight away (the shells tend to dry out quite fast.


Siskonmakkarauunipasta


1 pieni sipuli
1 rkl rypsiöljyä
1 porkkanaa
1 sellerinvartta
1 tlk tomaattimurskaa / paseerattua tomaattia
1 rkl tomaattipyrettä
1 tl sokeria
2 tl kuivattua basilikaa
2 tl kuivattua oreganoa

7-8 isoa simpukkapastakuorta (lumaconi)
2 siskonmakkaraa

juustoraastetta (lempijuustostasi)

Tee ensin tomaattikastike:
Lämmitä öljy pannussa ja kuullota sipulia, kunnes se muuttuu läpikuultavaksi. Lisää porkkanakuutiot ja selleriviipaleet ja kuullota niitä vielä muutama minuutti. Lisää tomaattimurska, -pyree, yrtit ja sokeri. Lisää n. 1/2-1 tölkillistä vettä (kastike sakenee uunissa melko paljon). Kiehauta ja sitten vähennä lämpöä. Keitä miedolla lämmöllä ainakin 10 minuuttia. Mausta varovasti suolalla (makkaroissa on melko paljon suolaa).

Esikeitä pastakuoria muutama minuutti vähemmän kuin pakkauksessa on annettu keittoajaksi (keitin 13 minuuttia ohjeen viidestätoista minuutista. Valuta ja huuhtele kylmällä vedellä.

Lämmitä uuni 200 asteeseen (kiertoilmalla, tavallisessa uunissa n. 220 C). Kaada puolet tomaattikastikkeesta uunivuoan pohjalle. Lusikoi reilu ruokalusikallinen tomaattikastiketta sitten kaikkiin pastakuoriin ja järjestele ne vuokaan. Purista makkaramassaa pastakuoriin. Jos tomaattikastiketta jäi yli, laita loput esim. pastakuorten väliin. Ripottele päälle juustoraastetta. Paista uunissa ensimmäiset 20 minuuttia folion alla. Poista folio ja gratinoi vielä n. 10-15 minuuttia tai kunnes makkara on kypsää. Tarjoa heti (pastakuoret kuivuvat melko nopeasti).


18 Jan 2017

オムライス - Omelette rice




I had completely forgotten I hadn't posted omuraisu recipe here, I had only posted a link to it. Since I have tweaked the recipe a bit, I need to post it here, so that I don't have to recreate it again every time I'm making it. I don't remember where the craving to omuraisu came this time but I do remember it had something to do with ketchup. I made it twice that weekend, and it was a lovely, snowy Sunday I shot the pictures: it had snowed a day or two ago and it was kind of bright even though the sun wasn't shining. We had a nice afternoon stroll with Foxtail: he found an enormous piece of wood which he then carried (very proud) all over the park.





Omuraisu is a Japanese dish: an omelette with a rice filling. I'd guess it's something especially for children, but my (childlike?) tastebuds love it <3 It has ketchup in the rice filling and is usually garnished with ketchup, too. It's also a very versatile dish as you could actually put inside anything you've got in the fridge: sausage, ham, other meets, fish, tuna, beans... You could also substitute tomato sauce, brown sauce, white sauce, mushroom sauce or you could use up cooked vegetables... If you decide to tweak the recipe (or even follow mine to a T, please let me know it either by commenting here or on our FB page or tagging the photo with #kitchenfoxtail on Instagram).





Omuraisu - Omelette with rice

serves 1 (but can easily be doubled, in which case the rice will be easier to prepare. Just make the omelettes separately)

~180 ml hot, freshly cooked rice (75 ml/appr. 60 g uncooked rice)

1/2 small onion
vegetable oil
60 g chicken breast (or thigh)
3 button mushrooms
1 Tbsp ketchup
1 Tbsp concentrated tomato puree
1/4 chicken bouillon cube
100 ml water
(frozen peas)
a dash of soy sauce
white pepper

2 eggs
1 Tbsp milk
salt, white pepper

Cube the onion finely. Cut the chicken into bitesize pieces. Slice the mushrooms. Saute onion in oil until translucent. Add the cut chicken pieces and saute until golden. Move to the edge of the pan and saute the mushrooms in the remaining space. Add the ketchup, tomato puree and crumbled bouillon cube with the water and stir until even. Season with white pepper and soy sauce (and salt if needed). Let cook down. Once the sauce had reduced and coats the chicken, add hot rice and stir even (don't break the rice grains). Place onto a plate. Clean the pan.

Make the omelette: whisk the eggs until broken (don't whisk too much), add milk, salt and pepper. Add some oil to the pan, and let it heat up properly. Pour the omelette mixture and let it spread to the pan. Stir it a couple of times in the beginning and then let it cook for some 20 seconds, or until the bottom is firm-ish. Add the rice filling in the center, move the omelette to the edge of the pan and then with the help of a plate flip it over to the plate. Use two kitchen papers to mold it into a form of an American football :D bu turning the edges underneath. Decorate with ketchup (you can write the recipient's name on it or make a cute emoji face ^_^

Adapted from: runnyrunny999 and Cooking with Dog.


Omuraisu - Riisimunakas 

1:lle (reseptin voi tuplata helposti, jolloin riisi on helpompi valmistaa. Tee siinä tapauksessa kaksi erillistä munakasta.)

n. 1,8 dl kuumaa, vastakypsennettyä riisiä (75 ml/ n. 60 g keittämätöntä riisiä)

1/2 pieni sipuli
rypsiöljyä
60 g broilerin rintafilettä (tai koipilihaa)
3 herkkusientä
1 rkl ketsuppia
1 rkl tomaattipyreetä
1/4 kanaliemikuutiota
1 dl vettä
(herneitä)
tilkka soijakastiketta
valkopippuria

2 kananmunaa
1 rkl maitoa
suolaa, valkopippuria

Kuutioi sipuli hienoksi. Leikkaa kana paloiksi. Viipaloi herkkusienet. Kuullota sipuli öljyssä, lisää kanapalat ja paista kullanruskeiksi. Siirrä ainekset pannun reunalla ja kuullota sieniviipaleet jäljelle jäävässä tilassa. Lisää ketsuppi ja tomaattipyree ja anna kosteden haihtua samalla seosta sekoitellen. Murustele sekaan liemikuutionpala ja lisää vesi. Anna kiehahtaa ja keitä, kunnes kastike tiivistyy. Mausta soijakastikkeella ja valkopippurilla (ja suolalla jos tarpeen). Lisää riisi ja sekoita tasaiseksi varoen rikkomasta riisijyviä. Siirr täyte lautaselle odottamaan ja puhdista pannu munakkaan paistamista varten.

Munakas: Riko kananmunat kulhoon ja riko niiden rakenne kevyesti vispaamalla. Lisää maito, suolaa ja pippuria. Lämmitä paistinpannussa hieman öljyä ja kaada munaseos pannuun ja anna sen levitä koko pannulle. Sekoita sitä alkuun muutama kerta ja anna sen sitten kypsyä n. 20 sekuntia tai kunnes se on kiinteytynyt pohjasta.

Lisää munakkaan keskelle riisitäyte, siirrä munakas kohti pannun reunaa. Lautasen avulla siirrä munakas täytteineen sille kiepsauttamalla pannu ympäri. Muotoile munakkaasta amerikkalaisen jalkapallon muotoinen työntämällä munakkaan reunat alle talouspaperia apuna käyttäen. Viimeistele munakas ketsuppiraidoin (voit jopa kirjoittaa syöjän nimen siihen tai tehdä söpön emojinaaman ^_^)



Alkuperäisohjeet: runnyrunny999 ja Cooking with Dog.

12 Jan 2017

Meatball Stuffed Shells - Lihapullapasta




Stuffed shells have been filling filled my news feed lately last spring. Inspired by the trip to Italy I made meatball stuffed shells: combining Finnish meatballs with Italian tomato sauce and pasta. Shell pasta is quite thick so it needs precooking and quite a lot moisture to make it soft.

I'm full of ideas what to make with these fun pasta shapes,as they seem to be perfect to be filled with whatever you might come up with. Maybe my next post on these won't take a year like this did. First I was hesitant about the photos (well I still am), and thought I would find time to cook it and shoot it again and then came the dark nights of the autumn, so no photos after working hours and then I had totally given up the idea to post these. But then I bumped into this and I returned to the draft I had made earlier and decided to just post it :D



Meatball stuffed shells

serves 3-4

12-16 big pasta shells, precooked and drained, rinsed in cool water

Tomato sauce
1-2 onions, diced
2-3 cloves of garlic, grated
1 Tbsp vegetable oil (olive, rapeseed...)
1-2 carrots, diced 
dried chili flakes
2 cans (800 g) chopped tomatoes (I used preserved cherry tomatoes this time, they were lovely!)
dried basil and oregano
1 tsp sugar (to reduce acidity)
salt

Meatballs 
200 g ground beef or pork or mix
a small onion or half a bigger onion, grated
3 Tbsp bread crumbs (I like to use gluten free breadcrumbs, the meatballs will be so tender)
100 ml broth (pref. beef) or milk
salt, pepper

Sauce Bechamel
20 g butter
2 Tbsp wheat flour
350-400 ml (full-fat/semi-skimmed) milk
salt, nutmeg


Tomato sauce:
Heat 1 Tbsp vegetable oil and saute onions, garlic and carrots. Add the chili flakes and saute a minute or two more (don't let them burn). Stir in canned tomatoes, herbs and sugar. Add 1/2-1 can water (use the emptied tomato can for measurement) to make a thin sauce (it will thicken in the oven). Bring it to boil and then reduce heat to simmer. Simmer at least 10 minutes (the longer you cook, the better the taste gets). Season with salt.

Meatballs: 
While  the tomato sauce is simmering, add the liquid to breadcrumbs and let them soak at least 5-10 minutes. Add onion, meat and spices and knead until mixed (if you're using normal bread crumbs be careful not to knead too long, as it makes the meatballs rockhard). Make them into round balls (the size will depend on the size of your shells.

Sauce Bechamel:
My recommendation is to use a teflon coated pot and preheat the milk (I preheat it in microwave oven). Melt the butter on medium heat. Add the flour and mix it to an even roux. Keep stirring it a minute or two in medium heat (don't let it brown, this isn't going to be brown but white sauce :D ). Take the pot away from heat and add appr. 100 ml hot milk and whisk until even. Add the remaining milk, whisk until even and put back to heat. Keep stirring while on medium/hot heat. Stir it constantly (it burns easily and can even boil over). If the sauce ends up too thick, add some extra milk. Don't cook the sauce too long as eventually it will start to lose its thickness. Season with salt and grated nutmeg.

Assembly: 
Pour appr.half of the tomato sauce on a gratin dish. Fill the precooked shells with tomato sauce up to one third. Put a meatball on the sauce and arrange the shells on the gratin dish. Cover the meatballs with some more tomato sauce and lastly top them with bechamel sauce. Cook in 200 C oven for 40 mins or until the meatballs are cooked through.


Lihapullapasta

3-4:lle

12-16 isoa simpukkapastakuorta, esikeitettynä (n. 12 min) ja huuhdottuna kylmällä vedellä

Tomaattikastike
1-2 sipulia, kuutioituna
2-3 valkosipulinkynttä, raastettuna
1 rkl rypsi- tai oliiviöljyä
1-2 porkkanaa, kuutioituna 
hyppysellinen kuivattuja chilihiutaleita
2 tlk (800 g) tomaattimurskaa (käytin säilöttyjä kirsikkatomaatteja, ne on ihania!)
1 tl kuivattua basilikaa
1 tl kuivattua oreganoa
1 tl sokeria (vähentää tomaatin happamuutta)
suolaa

Lihapullat
200 g jauhelihaa
pieni sipuli (tai puolikas isommasta), raastettuna
3 rkl korppujauhoa (gluteenittomalla korppujauholla lihapullista tulee ihanan pehmeitä)
100 ml vahvaa lihalientä tai maitoa
suolaa ja pippuria

Valkokastike
20 g voita
2 rkl vehnäjauhoa
350-400 ml maitoa
suolaa
muskottipähkinää 


Tomaattikastike:
Kuullota sipulit ja porkkanat öljyssä. Lisää chilihiutaleet ja kuullota vielä hetki (varo, etteivät ne pala). Lisää tomaattimurska, yrtit ja sokeri sekä 1/2-1 tomaattitölkillinen vettä saadaksesi ohuehkon kastikkeen (se paksuuntuu uunissa). Kiehauta ja vähennä lämpöä. Keitä vähintään 10 minuuttia. Mausta suolalla.

Lihapullat:
Sillä välin, kun tomaattikastike kypsyy, lisää lihaliemi tai maito korppujauhoihin ja anna liota 5-10 minuuttia. Lisää raastettu sipuli, liha ja mausteet ja vaivaa tasaiseksi (varo vaivaamasta liikaa, sillä saat vain aikaan kivikovia lihapullia). Muotoile lihapulliksi.

Valkokastike:
Esilämmitä maito esim. mikrossa. Sulata voi teflonkattilassa keskilämmöllä. Lisää jauhot ja sekoita tasaiseksi (varo ettei voi ruskistu). Ota kattila pois kuumalta levyltä ja lisää n. 1 dl kuumaa maitoa ja sekoita tasaiseksi. Lisää loput maidosta ja sekoita tasaiseksi. Siirrä kattila takaisin lämmölle ja sekoita koko ajan, kunnes seos sakenee. Jos siitä tulee liian paksua, lisää hieman maitoa. Anna kastikkeen kiehua miedosti pulpahdellen kevyesti muutaman minuutin ajan. Varo keittämästä liian kauan, sillä silloin kastike vetistyy. Mausta suolalla ja jauhetulla/raastetulla muskottipähkinällä.

Kokoaminen: 
Kaada noin puolet tomaattikastikkeesta uunivuoan pohjalle. Täytä esikeitetyt pastakuoret reilulla ruokalusikallisella tomaattikastiketta ja yhdellä lihapullalla. Järjestä täytetyt pastakuoret uunivuokaan ja jos tomaattikastiketta jää yli, lusikoi sitä lihapullien päälle. Kaada päälle valkokastike. Kypsennä 200 asteessa n. 40 minuuttia tai kunnes lihapullat ovat kypsiä.

6 Jan 2017

Plokkfiskur


 

Happy New Year everyone! After all the Christmas foods it feels good to eat simple foods. Plokkfiskur is this awesome Icelandic traditional dish made from fish, potatoes, onion and bechamel sauce, so simple and delicious (though seasoned quite heavily with whitepepper).

I think I must have eaten it at least three times during our one week stay in Iceland!! It was always served with a very dark coloured bread that resembles a bit Danish rye bread on the outside, but tastewise it's closer to Finnish "archipelago bread": very sweet, with malted flavour and resembles mämmi (Finnish Easter dessert, malted rye pudding) very much.



Plokkfiskur

serves 2-3

250-300 g haddock or cod
500 g potatoes
1 white onion, finely chopped
250 ml milk
20 g butter
2 Tbsp wheat flour
salt and (white) pepper

Peel the potatoes and cook them. Saute the onion in butter to make it translucent, don't let it burn. Cook the fish (I cooked it on a frying pan on low heat, appr. 2 mins per side). Flake the fish and remove the bones. Melt 20 g butter in a saucepan and sprinkle flour on and stir even. Add milk and whisk even. Cook stirring continuously for 3-4 minutes or until thickened. Mash the potatoes and add the sauce, fish and onion to it. Stir gently and season to taste. Serve with malted bread.

Plokkfiskur - "Muusikala/kalamuusi"

2-3:lle

250-300 g turskaa, fileenä
500 g perunoita
1 sipuli, hienoksi kuutioituna
2,5 dl maitoa
20 g voita
2 rkl vehnäjauhoa
suolaa ja valkopippuria

Kuori ja keitä perunat. Kuullota sipuli, älä anna sen ruskistua. Kypsennä kala esim. paistamalla se miedolla lämmöllä (n. 2 min puoli) voissa. Hajota se esim. haarukalla ja poista mahd. ruodot. Sulata 20 g voita pienessä kattilassa. Ripottele jauhot päälle ja sekoita tasaiseksi. Lisää maito ja vispaa tasaiseksi. Keitä n. 3-4 minuuttia koko ajan sekoittaen, kunnes kastike sakenee. Muussaa perunat ja sekoita ne kastikkeen kanssa, lisää kala ja sipuli. Mausta suolalla ja valkopippurilla. Tarjoa esim. saaristolaisleivän kanssa.

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