Burgundinpataa -Beef Bourguignon

Olen useamman vuoden ollut vegaani, mutta aika ajoin tekee mieli lihaa tai juustoa. Kun kokkaan lihaa usein päädyn johonkin pitkään haudutettuun pataruokaan. Viime aikoina olen tehnyt muutamaan otteeseen Burgundinpataa. Se on tyttäremme herkku ja hän lusikoi sitä perunamuusin kanssa suuhunsa suurella halulla. Aviomieheni myös rakastaa erilaisia patoja -hearty stews- kuten täällä kutsutaan. Haluan jakaa kanssanne tämän super herkullisen reseptin. Se on helppotekoinen, mutta uskomattoman maukas. Itse käytän patoihin lähes aina slow cookeria. Se on laite, jonka voi laittaa päälle aamulla joko matalalle tai korkealle lämmölle ja jättää padan tekeytymään vaikka koko työpäivän ajaksi. Ostan ainekset aina South Melbournen markkinoita, joka on valtava kauppahalli liha- ja vihanneskauppoineen. Kauppahalli sijaitsee aivan kotikulmillamme, joten viikonloppurituaaleihimme kuuluu markkinoilla käynti. Tuotteiden laatu ja tuoreus on taattua ja sen maistaa ruoan maussa. Tuotteet tulevat suoraan Australian farmeilta ja voisin jopa sanoa, että 99% tuotteista ovat kotimaisia! Eksoottiset hedelmät sekä merenelävät ovat mitä ihastuttavin näky.

Ohje:
7 pientä shalottisipulia
2 isoa porkkanaa
1 palsternakka
600g naudan paistilihaa (mielellään tuoretta lihakaupasta)
150g hyvänlaatuista pekonia (jos löydät kokonaisen pekonikimpaleen, suosittelen)
400g pieniä herkkusieniä
5dl korkealaatuista lihalientä
3dl punaviiniä (Cabernet Sauvignon hyvä!)
3rkl tuoretta silputtua persiljaa
suolaa

1. Pilko porkkanat, palsternakka ja kuori sipuli. Kaada slow cookeriin (tai pataan). Itse käytän slow cookeria.
2. Kuutio pekoni ja ruskista pekoni pannussa, kun ruskeaa kaada pataan.
3. Kuutio naudan paistiliha, ruskista pannulla, kun ruskeaa kaada pataan.
4. Pese sienet ja laita pataan.
5. Kaada lihaliemi ja punaviini pataan. Sekoita.
6. Lisää suolaa (1/2-1tl) sekä persilja. Sekoita.
7. Kypsytä slow cookerissa n. 5-6 tuntia. Vaihtoehtoisesti uunissa monta tuntia matalassa lämmössä.
Tarjoile perunamuusin ja papujen kanssa. Bon appetit!
IMG_20160327_155743

IMG_20160312_180430

Mainokset

Pinaattipäivät – Spinach Days

It has been a long time since I last wrote. I always promise to myself to write at least one post per week but oh well. I guess this is the reality when you are working 5 days a week in a busy job and have a toddler. Not much of your own time and when you do, you just want to be and breath. I love my job and that keeps me going when I am tired or sick as today when having a day off from work.

My daughter and I had a very spinachy week last week, we did spinach pancakes and spinach soup and she loved the both. I felt like a huge victory when I got her to eat something green, she is one of those kids who prefer pasta&chicken, pasta&sausages, rice&chicken , white bread and all of these with loads of ketchup. No vegetable have I managed to get her to eat for 3 years! Spinach victory, that what it was. I was also excited to be able to do both spinach soup and pancakes without dairy or eggs (my soup I served with one boiled egg as it is traditional to do so). My husband did not recognise the oat milk base in the spinach soup when he did blind tasting, that is how good and authentic it tasted like! Here you are these simple recipes, perfect for toddlers. My daughter loved dipping bread in different kind of soups.

IMG_20160225_204637

Spinach Soup (Dairy free):

1 litre of oat milk
1dl (1/2 a cup) white flour
150g of frozen spinach
1tsp salt
hint of white pepper
hint of nutmeg

1. Mix cold oat milk and white flour together and whisk it a bit to make sure no flour lumps appear.
2. Heat it up to the boil and then keep in heat (without boil) and mix all the time until gets thick (takes 10-15min).
3. Add spices.
4. Serve with bread and boiled eggs if you prefer.
This is super tasty and so traditionally Finnish! The same thick soup tastes great with boiled potatoes too when used as a sauce.

IMG_20160225_174521

Spinach pancakes (Dairy free): Makes 8-10 small pancakes

 2 1/2 dl (1 1/4 cup) oat milk
a bit under  1/2 dl (1/4 cup) canola oil
1 1/2-2dl (3/4-1 cup) white flour
1/2tsp salt
2-3 cubes of defrosted frozen spinach

1.Mix together oat milk, canola oil, then add flour and salt.
2. In the end add the defrosted spinach cubes and mix well.
3. Fry in the frying pan in canola oil and serve with sugar or jam.

IMG_20160218_163554
View from my office building. Pretty amazing!

Beetroot patties

Like my husband noted last night I have not been very innovative in the kitchen after the baby arrived. As every mother knows this is only due to the busy days with the toddler. After an active day I usually just prefer something quick and easy for dinner, those three hour cooking sessions that we used to have are past, at least for a little while. Last night I felt innovative for some reason, I guess it is this moving. I am so excited about our move, new life in Australia and everything related to that so I feel like I suddenly have a lot more energy than before.

When I was in Finland my mum cooked beetroot patties/burgers, however you prefer to call them and I got inspired. I absolutely love beetroot and particularly with horseradish they are the best friends if you ask me.  My mum used buckwheat flour in her patties but I thought I’d try something new. I created beetroot rice patties…and they were amazing! Juicy, delicious, they had that lovely sweet beetroot flavour, crispy on top and yummy! I served them with salad and horseradish cream but they would go perfectly inside of the vegetarian hamburger too. They are dairy and egg free as I tend to cook these days so suitable for vegans too.

beetroot patties

Makes 8-10 patties:

2dl (1 cup) cooked long grain rice

3 beetroots (grated but not cooked)

2 tbsp white flour

2 tbsp corn starch like Maizena (this replaces the eggs and ties the dough together)

1 tsp salt

hint of black pepper, white pepper and paprika

1/2 tsp thyme

1. Grate uncooked peeled beetroots.

2. Mix the grated beetroot with cooked rice.

3. Add the white flour and Maizena.

4. Add the spices.

5. Heat up the pan and pour vegetable oil on it (don’t be shy, oil is good for you!)

6. Mould the patties in your hand and put them on the frying pan. Cook them on both sides so that they become crispy on top.

7. Heat up the oven to 200 celsius degrees.

8. Place the cooked patties on the baking tray and bake them for 15 minutes in 200 celsius degrees to finish them and to make sure beetroot is soft and cooked.

Enjoy with salad and horseradish cream!

Basil chicken and a busy mother

I have been super busy lately. I am really trying to get everything organised at home. I think I am doing a great progress and I feel pretty relaxed that we won’t have any last minute rush. I also got a brand new macbook pro as  a present from my husband so blogging is a lot easier now as I don’t need to use our desktop upstairs but can use a computer in any room. I still have to say that me staying at home instead of working made a big difference to our move and allowed us to proceed slowly but steadily.

basil chicken 2

Anyway, enough about the move and back to the food. I made this simple but tasty basil chicken last night. One good thing of having a child is that you start cooking a lot simpler food. As a young couple I think we have really cooked quite exotic meals and tried all sort of interesting new twists in our dinners. I, however, have to admit that back to basic is not too bad, in fact simple flavours are refreshing. As my daughter still cannot eat any dairy or soy I use creamed oats (Oatly oat cream) in cooking. I was a bit suspicious if it would work but now I have to admit I prefer it over regular cream or even soy cream firstly because it does not make me sick ( my body cannot stand pure regular cream, it never had) and secondly it has this fantastic naturally sweet flavour so actually it gives a soft delicate taste to every sauce. My daughter loved the creamy chicken I made last night and kept on asking more and more to taste whilst I was still cooking. She also had it today for lunch and ate with a great appetite. My dear husband loved it too and requested more so I think I will cook it again very soon.  I chose red onion as it is sweeter. Also chicken thighs are better for this sauce, a bit fattier and more flavoursome than breast filets so I recommend those. Oat is super good for you so this oat cream for cooking is just amazing and worth trying!

Perfect basil chicken for busy mothers.

For four people:

1 red onion

4  chicken thighs (skin off)

200ml oat cream (soy and regular cream works if you prefer them)

1 bunch of basil

hint of salt, black pepper, white pepper and paprika

1. Dice the onion and cook it until golden.

2. Add chicken and cook until almost fully cooked.

3. Add oat cream and basil leaves as whole.

4. Spice it with salt, white and black pepper and paprika.

Serve with salad or rice.

Bon appetite!

Squid and king prawn linguine-Mustekala-rapupasta

I finally got this recipe here. I made super delicious seafood pasta last week and thought I’d share the recipe with you. Simple, quick and so tasty.

I have some weird pasta phase going on at the moment and we have had various delicious pastas for dinners for the past couple of weeks. I guess now when I am at home with our daughter I walk so much outdoors that I feel super hungry in the evenings! Pasta is the perfect cure for that kind of hunger.

IMG_20141104_134908

Cook and enjoy!

olive oil

1 onion

2-3 garlic cloves

180ml (one small bottle) dry white wine

400ml water

1 cube of chicken stock (I used Knorr)

150g squid rings

150g king prawns

2 tbsp choppend fresh parsley

linguine

1. Dice the onion finely. Add onion and crushed garlic to the wok with a bit of olive oil. Cook until golden brown.

2. Add wine and let it boil/simmer for five minutes to boil the alcohol away.

3. Add water and chicken stock cube. Cook in low heat such as the sauce simmers and reduces a bit.

4. Start cooking linguine in a separate sauce pan. You want to add squid and prawns to the sauce at the last minute so that they won’t become chewy!

5. When linguine is 3 minutes away to be ready add squid and prawns to the sauce and add parsley too. Let it simmer for those 3-4 minutes.

6. Drain the linguine.

7. Serve the pasta with the sauce.

Super good!

Fish pasta -Kalapastaa

Image

I am terribly sorry about this huge blog silence. I have been extremely busy with all sort of things. This has been a tough week in many ways my baby has had cold for 6 weeks now and on the top of that she got her first ear infection this week. Bad sleeping and an unwell baby have definitely kept me busy night and day this week!  Today I also got sad news that my dear grandma passed away. So sad but that is what life is like it starts and it ends. The most important thing is that we make most of the time we have. I am happy that I had her in my life for all this time and lucky to be able to bring back all the amazing memories of her -she really made my childhood special. I think to respect her memory I will share one Eastern Finnish recipe soon as that is where she comes from and Eastern Finland has its own very strong food culture.

Bad night after bad night I have finally recovered from the sleep deprivation and able to share a lovely fish pasta recipe with you. Simple but tasty. This is done Bill Granger style. It is super healthy and good.  I am such a big fan of seafood and chicken these days that don’t even need any red meat. Cannot remember when I have bought some..I love how many amazing dishes you can cook with fish! Anyway, I try to share my next post a lot sooner! Hope you all are having a lovely weekend! It has been incredibly sunny here in England. Unfortunately I have been lying in bed recovering from my cold and fever so have only been able to enjoy the sunshine by looking out of the window. Light, sun and spring time make miracles anyway!

100g pasta ( I used corn and rice pasta)

2 cod fillets

1 red chilli (seeds removed)

3 garlic cloves

200ml dry white wine

handful of fresh flat leaf parsley

black pepper

white pepper

onion granules

squeeze of lemon

salt

1. Cook pasta.

2. Fry crushed garlic and chopped chilli in a frying pan until golden brown.

3. Add white wine to garlic-chilli mix and bring it to boil and let it boil for a couple of minutes.

4. Add cod fillet cubes into the frying pan and cook for 2 minutes. Do not over cook the fish otherwise it gets flavourless and dry!

5. Add cooked pasta into the frying pan. Mix well.

6. Add chopped parsley and hint of back pepper, white pepper and onion granules and a bit of salt too.

7. Squeeze half a lemon in.

Serve with lovely white wine and enjoy!

Honey glazed goat cheese bruchettas-Hunajamarinoidut vuohenjuustoleivät

ImageThis recipe is inspired by the goat cheese bruchettas I had in a place called POLPO in Soho, London. Polpo is wonderful. I have not eaten a piece of food there that would not have been mind blowing and delicious. The flavours are unusual but so well put together that I do admire the chef in this restaurant.

I had my mummy night out with one of my dear friends. As expected when mummies go out without the babies they get excited. We started the night in Foxcroft&Ginger that I have mentioned you before. A small note though. The place is an amazing for brunch and coffee but it was not as good as a wine bar in the evening as I expected..but well at least we tried!. We did not care about it as we had so much to chat! Suddenly the time ran and we noticed it was 9pm and we hadn’t had any dinner. My friend drop the word Polpo and I was sold. I had been there with my husband at the autumn time. Wine selection there is fantastic and well the food..you just have to try, the words are not enough.

We ordered a tapas plate plus goat cheese bruchettas. We both decided we need to try to make them at home. Here you are, I tried them yesterday and the attempt was successful!

rocket salad

small block of soft French goat cheese (100-150g)

red grapes (two big handfuls)

1 1/2 tbsp Acasia honey

1-2 tsp chopped fresh rosemary

black pepper

1/2 tsp salt

8 slices of bread ( I used a bit darker seedy one but it is a free expression)

olive oil

honey

handful of pine nuts

1. Heat up the oven to 200 celsius degrees. First step is roasting the red grapes. Wash the grapes and mix them with 1 1/2 tbsp honey, 1-2 tsp rosemary, hint of black pepper and 1/2 tsp salt.  Roast them for 10-15 minutes until you see that the honey has started to caramelise and the grapes are a bit wrinkly. Let them cool before serving.

2. Pour 1 tsp olive oil and a drop of honey on each slice of the bread. Grill the bread ( I used grill 3 for 5 minutes). You can use either the grill or oven. Bread should be hard and honey a bit caramelised. Let the bread cool before serving.

3. Roast the pine nuts on a frying pan until they are golden.

4. Build the bruchettas: put rocket salad on the plate, set the bread slices on top, spread the goat cheese on each bread slice, then pour some caramelised grapes on top and finish with topping the bread with pine nuts.

5. Serve with red wine.

Honestly as unusual and exotic this sounds the combination is mind blowing…and what is the best these bruchettas actually come pretty quickly! Enjoy! ( I will soon add the Finnish version of the recipe.)