This recipe saves my day quite often. I love seafood and so does my Aussie man. I also love creamy risotto. To combine these two favourites I created this seafood ristotto that I have served for our friends too. This risotto is difficult to blow. The secret of a good risotto is wine, in this case white wine. It creates the real Italian flavour that is hard to catch in any other way.
2-4 cloves of garlic
1 big onion
2-3 tbs fresh thyme (if you use dry one add only 1-2 tsp)
1/2 dl grated cheese (the best choice is Parmesan)
2-3 dl of white wine
3-4 dl chicken stock
3dl Arborio (risotto rice)
2 dl vegetables (frozen mix goes as well)
200g frozen seafood mix /or 100g frozen mussels, few crushed frozen squids, 100g frozen prawns
3-4 surimi sticks
2 dl cream (or light cream 15%)
salt and black pepper
1. Cook and glaze the onions in a saucepan.
2. Add the rice and cook them for a while.
3. Pour 1 1/2 dl of chicken stock and simmer the rice in low temperature.
4. Add 1 1/2 dl of white wine and keep on stiring. When the liquid has vaporized add 1 1/2 dl of chicken stock and 1 dl of cream. Add also thyme (chopped fresh thyme), salt and black pepper.
5. When teh rice starts to be cooked add seafood mix, cut surimi stick cubes and frozen vegetables. Add also the rest of the cream, grated cheese -Parmesan- a bit of white wine and a few spoonful of butter.
6. Try it and add some salt and pepper if needed.
Enjoy this lovely risotto with some white wine -Sylvaner for exmple. You can also make some variation by adding tomato paste to get tomatoy flavour or use crunchy parma/serrano ham instead of seafood. The last one is a good tip. Grill parma ham in the oven and in the end sprinkle it on the top of the risotto. Yummy!
Sherry sauce and Duck are an awesome combination. I recommend this dish warmly for all of those people who love the taste of duck! The piquant sherry sauce brings out in an excellent way the flavour of duck!
2 Duck Breasts
1 dl Sherry
1/2 dl cream
20 g butter
Preheat the oven to 150° c degrees. Cook the duck breasts on a frying pan the fat side down until the fat turns to brown and golden. Make the sauce. heat up demi-glace (but do not bring it to boil!!). Pour it through the filter. Put it back in the sauce pan, add the sherry, cook it for a while. Add the cream and butter. Put the duck breasts into the oven and cook them for 10 min (medium). If you want duck to be well cooked keep it in the oven for a longer time. Serve the duck with veggies or for example with that amazingly delicious sweet potato-apple purée, the recipe available on this blog as well! ENJOY!
This is the recipe I developed myself keeping mind what would be nice to serve at dark Finnish winter nights. I wanted to have a piquant and smooth flavour of cognac combined with sweet and soft prunes. Cream makes the sauce even smoothier. I chose to use pork because its flavour isn’t too dominating and it is a meat that goes amazingly well with prunes.
4 pork fillets
1 package prunes (150-200g)
3-4 tbsp cognac
2 dl cream (or light cream)
1/2 meat stock cube
1 1/2 dl water
Put prunes, water and cognac in a small bowl and let it rest half an hour before cooking so that the prunes absorb some liquid. Cut the onions. Cook the fillets and put them on a plate for wait. Brown the onions, add the cream, pork fillets, prunes, some of the water-cognac mixture (depending on how much of a cognac taste you prefer) and the meat stock cube. Let it cook in a low temperature for half an hour so that all the flavours combine nicely and smoothly. Serve it with veggies, rice or both of them.
This is one of my favourites of wintertime desserts. It gives the flavour of Finnish Christmas cookies combined with punch prunes, white snowflakelike meringue and fresh youghurtcream.
2 dl prunes
1 dl water
1 1/2 dl of cream
1 jar (150g) Bulgarian youghurt (thick sour natural youghurt)
(2-3 tbsp lemon juice)
1 egg white
1/2 dl white sugar
1/2 tbsp lemon juice
Make meringue well beforehand (or buy it ready). Whisk the egg white, sugar and lemon juice. Place it on a baking tray. If you cook it by yourself remember to bake it for a long time in low temperature, approximately 100c degrees.
This dessert is served individually in cups.
Cut the prunes into small cubes. Put the prunes, punch, water and lemon juice into a sauce pan, cook for 5 min until the prunes turn soft. Let it cool for a while. Whip the cream and mix it with the youghurt and lemon juice. Crush the christmas cookies and put them in the bottom of the cup. Make layers by using crushed cookies, prunemixture and creamyoghurt. On the top of the dessert sprinkle some crushed meringues.
This dessert is not too sweet, but such a lovely wintertime surprise for dessert!
Chicken à la Veronique describes my love of France.
France, the dreamland of gastronomists with its sophisticated foodculture offers an unforgettable trip for food lovers. You can find only the best what comes to the cheese, wines, cakes, breads…
This sauce à la Veronique has the flavours from the wineries..It is velvety, smooth and as its best when served with some elegant white wine.
4 chicken fillets
2 tbsp butter
2-2 1/2 dl dry white wine
2 1/2-3dl chikcen stock
1 package of green grapes
salt and black pepper
Cook the chicken fillets and put them for wait until the sauce is ready. Cook the onions. Add wine and cook until boils, then reduce the heat. Add chicken stock and cream. In the end, just few minutes before serving add the grapes, so that they stay a little bit crunchy still. Serve with the asparagus, rice and some nice white wine. Bon appetit!