Peruslauantaita Melbournessa…-Basic Saturday in Melbourne

Melbourne on mahtava kaupunki. Jotenkin joka viikonloppu on sellainen olo, että ei ihme, että kaupunki on valittu yhdeksi maailman asuttavimmista ja miellyttävimmistä kaupungeista. Aina on jotain jännää tehtävää tai nähtävää, ruoka on mahtavaa ja eri eurooppalaiset kulttuurit kohtaavat mitä ihastuttavimmalla tavalla.
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Meidän aamu alkoi lettujen paistolla, sitten suuntaisin South Melbourne markkinoille hakemaan aamiaista kuten traditioihin kuuluu. Lempileipomoni on markkinoiden ytimessä toimiva ranskalainen patisserie Agathe. Voin suoraan sanoa, että tämän leipomon croissantit ovat parhaita, joita olen ausseissa maistanut. Hyviä croissanteja olen etsinyt urakalla, sillä usein ne ovat täällä pehmeitä ja tylsänmakuisia. Agathen eivät. Paikka on niin suosittu, että ensimmäinen iso satsi croissantteja tänä aamuna oli loppuunmyyty jo aamutuimaan. Odotin hartaasti seuraavaa ja sainkin uunituoreet croissantit aamiaiseksi mukaan -jumalaista!

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Aamupalan jälkeen oli siman valmistuksen vuoro yhdessä tyttäreni kanssa. Ensi viikonloppuna haluan tehdä munkkeja ja tippaleipää. Kun sima jäi tekeytymään, suuntasimme ulos kohti Lygon streetiä, joka on italialainen alue Melbournessa. Katu on täynnä mitä mahtavimpia italialaisia ravintoloita. Menimme empimättä suosikkipaikkaamme D.O.C, joka on samalla ravintola ja deli.

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Ruoka on uskomatonta sekä matkaan tarttuu aina jotakin ihanaa delistä. Tällä kertaa upeaa erikoispastaa, oliivilevitettä, korkealaatuista oliiviöljyä ja akaasiahunajaa! Minä söin herkullista pinjansiemen-mustariisisalaattia.

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Mieheni söi kielihermoja hemmottelevaa herkkusienipastaa.

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Ruokailun jälkeen suuntasimme Melbournen museoon katsomaan Jurassic World näyttelyä, josta kirjoitan ensi postauksessa, sillä se oli aivan uskomattoman upea erikoisefekteineen! Tyttäreni hihkui innosta.

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Ihana päivä jälleen. Täällä on pitkä viikonloppu ANZAC päivän vuoksi, joten maanantaikin on vapaa. Ihanaa perheaikaa siis kolme päivää edessä, luksusta! Huomenna suuntaamme patikoimaan pinkikin kera You Yangs vuorelle.  Ihanaa lauantaipäivää kaikille!

Mainokset

Croque Madame muffins-Croque Madame muffinit

ImageI promised to post you Rachel Khoo’s recipes that I find amazing. Well here you go. I tried her Croque Madame muffins this morning and you should have seen my dear Aussie husband’s face when he was eating them. He had two in one go! They were tasty, beautiful and just overall phenomenal. I recommend you to try them.

Six Croque Madame muffins:

6 sandwich bread slices, crust cut off

6 eggs

6 slices of ham

grated cheese

black pepper

Sauce:

1 tbs butter

1tbs plain flour

200ml milk

1/2 tsp Dijon mustard

1/2 tsp nutmeg

hint of black pepper

30g cheese (hard cheese like Parmesan, Gruyere or mature Cheddar)

1. Preheat the oven to 180 celsius degrees. Prepare the sauce by melting the butter. When butter is melted in the pan add the flour and beat it such as it becomes a thick sauce. Add the milk, mustard and nutmeg and cook the sauce by whisking it and mixing it for 10 minutes until it thickens. In the end add the cheese and a bit of black pepper.

2. Flatten the bread slices by hand or with the rolling pin. Push them to the bottom of the cupcake tin. Add the slices of ham, pour one egg in each one and pour some sauce on top. In the end add some grated cheese on top.

3. Bake in the oven for 15 minutes. Serve immediately so that the egg yolks do not get overcooked and stay runny.

Lupasin postata Rachel Khoon reseptejä, jotka ovat herkullisia ja mielestäni hyviä. Tässä siis yksi. Tein tänä aamuna aamupalaksi hänen Croque Madame muffineitaan ja voi kun olisitte nähneet rakkaan aussimieheni naamataulun kun hän maiskutti näitä ranskalaisia kakkusia. Hän ahmi kaksi yhteen menoon. Ne olivat herkullisia, kauniita ja kaiken kaikkiaan vain onnistuineita. Suosittelen siis lämpimästi kokeilemaan, muffinit tulevat nopeasti valmiiksi. Suomessa Croque Madame ei ole kovin tunnettu, kun taas täällä briteissä lähes jokainen pubi ja brasseri tarjoaa niitä listallaan. Kyseessähän on klassinen kinkkujuusto voileipa, mutta salaisuus on voi, voissa paistettu leipa, jonka päälle kasataan kinkkua, juustoa ja kananmuna ja keltuainen jätetään juoksevaksi. Croque Monsieur on puolestaan vastaava leipä ilman kananmunaa. Yksinkertaista, mutta herkullista. Muffinit ovat siis kehitelmä tämän klassisen herkun pohjalta.

Kuusi Croque Madame muffinia:

6 voileipäviipaletta

6 munaa

6 viipaletta kinkkua

juustoraastetta

mustapippuria

Kastike:

1 rkl voita

1rkl vehnäjauhoja

200ml maitoa

1/2 tl Dijon sinappia

1/2 tl jauhettua muskottipähikää

ripaus mustapippuria

30g juustoa (kovaa juustoa kuten Parmesan, Gruyere tai kypsä Cheddar)

1. Lämmitä uuni 180 celsius asteeseen. Valmista kastike sulattamalla voi. Kun voi on sulanut lisää jauho ja vatkaa kunnes seos sakeentuu. Lisää maito, sinappi ja muskottipähkinä . Vatkaa ja sekoita seosta  noin 10 minuuttia kunnes seos sakeentuu kastikkeeksi. Lopuksi lisää juusto ja mustapippuri.

2. Littaa leipäviipaleet käsin tai kaulimella. Aseta ne muffinivuokiin. Lisää kinkkuviipaleet jokaiseen muffiniin, kaada yksi muna jokaiseen muffiniin ja kaada kastiketta päälle. Lopuksi ripottele juustoraastetta muffineiden päälle.

4. Paista muffineita 180 asteessa noin 15 minuuttia. Tarjoile välittömästi, jotta munan keltuainen pysyy juoksevana.

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Casual chic -Jokapäiväisen tyylikästä

I will be soon back to work. The other week I went through all my clothes and it made me slightly sad. All the lovely clothes were too big and not even a little bit but well over one or two sizes too big. I know, a woman should not complain about her weight loss so I won’t but it is slightly disappointing that all my nice clothes that I have invested in are sitting in the wardrobe useless at the moment.  Being so I ended up shopping a little bit during the past few weeks. I wanted to find casual chic, something that I could wear at work when I don’t have client meetings and I don’t have to have my ”business clothes” on.

I found  a lovely brown casual suit jacket and trendy beige shirt with the golden band on it ( I have been actually looking for a shirt like this for ages!!!). Both from the fantastic fashion outlet on Upper Street in London. This outlet is great as it sells mainly French labels so everything in the store fits me like a dream. For some reason French sizes and measurements just fit me, I hardly ever find anything in England. I bought also black skinny trousers from River Island and nice well fitting classic leather high heels from Eram in Belgium last weekend. Eram is fantastic, I think it is also originally French. Their shoes are good quality and fit perfectly if you have rather small and narrow feet. If I run I buy Adidas -French as well-  as they are the only runners that are narrow enough for my feet. I could not praise French clothing more. I have to say that it is one thing I miss in my exchange student year, it was so wonderful to have all the French clothing and shoe stores available all that time. Still one of my all time favourites is Promod that luckily has finally landed in Helsinki but we are still waiting for it here in the UK. Debenhams sells some lines of the Promod but still it it would be fantastic to have their actual store here in London.

My next blog post will be a recipe, but until then I hope my fashion and travelling posts have been interesting to read!

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Palaan pian takaisin töihin. Pari viikkoa sitten kävin läpi vaatekaappiani ja tulin hieman surulliseksi. Kaikki ihanat vaatteeni ovat isoja eivätkä vain vähän vaan useamman koon. Tiedän, naisen ei pitäisi valittaa painon putoamisesta, siispä en sitä tee, mutta on kyllä harmillista, että kasa ihania vaatteita nököttää vaatekaapissani täysin käyttämättä. Siispä olen viime viikkoina tehnyt hieman ostoksia, jotta vaatekaapissani olisi edes jotain sopivaa päälle laitettavaa. Tavoitteenani oli löytää arkisen tyylikkäitä vaatteita, joita voisin käyttää myös töissä silloin kun ei ole asiakastapaamisia ja voin kulkea ilman ”bisnesvaatteitani”.

Löysin ihanan ruskearuudullisen jakun seka beigen kultakaularenkaalla koristetun paidan (olen etsinyt tälläista paitaa jo pitkään!!). Molemmat löysin mahtavasta merkkivaate outletista Uppers Streetiltä Lontoosta. Kyseinen outlet myy etupäässä ranskalaisia vaatteita, joten lähes kaikki liikkeestä löytyvä istui minulle kuin valettu. Jostain kumman syystä ranskalaiset koot ja vaatteiden leikkaus sopii vartalolleni. Löydän hyvin harvoin mitään Englannista ja siksi ostoskelenkin useimmiten matkustellessamme Keski-Eurooppaan. Mustat skinny malliset housut ostin River Islandsta ja ihanat klassiset mustat nahkaiset korkkarit Eram liikkeestä Belgiasta. Eram on tietääkseni ranskalainen alun alkujaan. Kengät ovat hyvälaatuisia ja istuvat aivan uskomattoman hyvin mikäli jalan malli on pieni ja kapea. Sama mikä pätee vaatteisiin pätee minulla myös kenkiin, ainoastaa Adidaksen (ranskalainen sekin) juoksukengät istuvat jalkaani, muut ovat liian leveitä lestiltään, niin paljon kuin unelmoinkin Asicsista ne eivät jalkaani sovi. En voisi ylistää enempää ranskalaisia vaatteita ja kenkiä (alusvaatteista puhumattakaan!) , ne ovat vain niin hyviä kaikin puolin. Ranskalaisten vaatteiden ja kenkien shoppailu on ehkä asia (jota ruoan jälkeen) kaipaan eniten vaihto-oppilasvuodessani Ranskassa. Kaikkien aikojen suosikkini on Promod. Helsinkiin se on jo onneksi rantautunut, mutta täällä Briteissä yhä odotamme liikkeen saapumista. Debenhams myy joitakin Promodin vaatteita, mutta itsenäistä Promodin liikettä ei Lontoosta valitettavasti löydy.

Ensi postaukseni onkin sitte ruokaohje. Toivottavasti olette nauttineet matkustus- ja muotipostauksista. Siihen saakka moi! 🙂

French Onion Soup

It has taken ages for me to add any recipes on my blog. This time I cannot blame for myself, but one particular British Internet provider that wasn’t able to connect our internet after my dear Aussie man and I moved from our old place to this lovely new apartment near Oxford street.

Why I originally got an idea to try to cook some onion soup was when I went to this amazing French brasserie in Covent Garden in London. I couldn’t remember when I last time had had some onion soup so I ordered the soup and I remembered how mouthwatering it could be. When I searched for a recipe I ended up on a webpage that had an onion soup recipe from Julia Child’s cook book. I knew this would be the one worth trying, I cooked it one weekend for my dear Aussie man who ate two bowls and was craving for more. The soup is healthy but tasty. I tried the soup with Emmental cheese too, but French do know which cheese goes well with what. Onion soup with Emmental cannot be compared to one with some Gruyère on top. If you can find some very aged Gruyère you will get the best result. I believe the right cheese gives the magical touch for this soup!

Ingredients:

1 tbs olive oil

1tbs butter

750g onions

1 garlic clove

2,5dl (1 cup) dry white wine

7,5 dl (3 cups) beef stock (Knorr jelly one is really good)

1/2-1tsp black pepper

hint of salt

Topping:

Gruyère cheese

small cubes of white bread

1. Cut the onions into nice slices. Cook the onions and a pressed garlic clove in a frying pan until they turn into golden brown.

2. Add wine and let it simmer so that alcohol boils away.

3. Add the beef stock, salt and black pepper.

4. Let it cook without a lid at very low temperature for 90 minutes.

5. Heat up the oven into 180 celsius degrees. Pour the soup into small oven proof bowls, add some white bread  cubes on top and grate some Gruyère on the top of the bread. Let the soup cook in the oven for 10 minutes so that the cheese melts nicely.

Enjoy! This recipe is Julia Child’s and I can guarantee it is one of the best soups I have ever cooked, served or tasted.

Pea Soup Saint-Germain

I used to cook this green pea soup for myself when I was studying hard, working at the same time and had hardly time to enjoy my time in the kitchen. This is a simple, quick, but tasty soup even if the colour is quite crazy -striking green. Green pea soup is healthy too and fresh, perfect for summer days. It is the full cream that makes it flavoursome! This kind of green pea soup is very French, to be exact very Parisien. It has gotten its name from the suburban area of Saint-Germain where people were farming green peas in olden days. The recipe is my modification of one recipe found in my old cookbook ( that used to be like a bible to me !!!). Try and enjoy! Duplicate the amount of ingredients if needed.

2 portions:

butter

1 onion (sweet one)

200g (1 package) frozen green peas

2,5 dl water

3 tbs cream

salt and backpepper

1. Cut the onion and cook the cubes in the sauce pan with some butter. Add green peas water, salt and pepper and cook the soup under the lid approximately 10-12 minutes.

2. When the peas are soft purée the soup with an electric mixer.

3. Heat up the soup again, add the cream.

4. Serve it with crutons or with crunchy bacon crumbs!

Vol Au Vent -Feuilletés Aux Fruits De Mer

Vol au vents are one of my specialities. If I know that someone who really appreciates good food is coming for a visit, these vol au vents are what I serve. I experienced these lovely seafood treasures during my time in France. One can modify the recipe by using different fillings and sauces. In Strasbourg where I did my student exchange, these seafood vol au vents were served as starters at the STUDENT RESTAURANT! Believe it or not but these kind of delicious treats were only considered starters in there then came the main course and dessert too…by only 3,5 euros. A little bit different from Finland if I’d say so.

The first time I promised to cook for my dear Aussie man, I made these seafood vol au vents. He said that I tricked him by serving these kinds of delicious small gourmet snacks. I reckon one could say that the pleasant and delectable flavour of vol au vents really does put a spell on its eater. My dear Aussie man keeps on asking me to cook this starter again and again. They are one of his favourite of all (even though he has many many other favourites). The nice texture of puff pastry goes so well with seafood that it surprises me every time. These are best served as starters or nice snacks with drinks. They also look fancier than they actually are, but this is the thing that you never tell your friends and guests!

VOL AU VENTS

Cut puff pastry into squares. Take half of them and cut a round circle in the middle of the squares. You can use for example small espresso cup to make the round hole in the middle of the squares. Set the squares with the holes as hats on the rest of the squares. Seal them by squeezing them well together. Brush them with egg to make them shiny in the oven. Cook them for 20 min in 175-200 degrees.

SEAFOOD SAUCE for vol au vent

2 onions

2 1/2 dl chicken/fish stock

2 dl white wine

200g seafood mixture (mussels, prawns, squids, surimi=crab sticks)

1-2 dl cream (depending on how creamy flavour you want)

1-2 tbs lemon zest

2-4 tbs white flour or Maizena

salt and black pepper

1. Cook the onions at first.

2. Add the chicken stock and white wine and bring it to boil.

3.Add seafood mixture, then cream and lemon.

4. Don’t cook the sauce for too long otherwise seafood comes chewy. Add salt and pepper in the end and if you want the sauce to become thicker add a few spoonfull of flour or Maizena to get it thicker. Pour the sauce in the middle of vol au vents! ENJOY! White wine is the bomb with this dish!

Mousse au Chocolat

This creamy and absolutely mouthwatering recipe is from the time of my exchange student year in France. French people just happen to know what is delicious and delicate. I think it is due to a fact that they don’t think about calories or low fat products. The flavour seems to be everything to them. Occasionally I thought that French people, particularly men, seemed to boast how much they have eaten at Christmas time and how big their belly has become. It meant that their cooking has been a succes and that they are not bungling amateurs in the kitchen!

I also learnt that the delicious sauce made of light cream doesn’t exist..or if it does, it can’t be good. If I try to put their attitude to words it would be: ”Low fat is cheating”. Be that as it may I learnt a lot of French kitchen during my time in there. In Finland how one advertises a good recipe is dependent on how healthy and low fat it is. You have to think that lentils in tomato sauce with wholegrain pasta is good -of course it must be good for god sake, it is healthy. The pleasure of eating is secondary in this northern country or at least it looks like it if you build up your image of Finnish eating habbits according to the recipes in the magazines and our cooking books. Whereas in France a good recipe is a delicious recipe. I have found the same attitude and appreciation of cooking in many other countries – in Australia too. Maybe it is stemming from the European immigrants -Greek, British, Italian- and their appreciation of kitchen that they brought in the middle of Pacific Ocean.

It has been a new experience for me that my dear Aussie man thinks that the bigger his belly is the happier he is. The belly tells that the food served at home is tasty and irresistable. This is exactly the same attitude I found in France. I wish Finns would discover and adopt that attitude one day too and give up their Winter War frame of mind that admires simple and modest eating and living habbits. Maybe this is wishful thinking but I can start to put it into practice by serving this fantastic but simple chocolate mousse recipe for all my guests.

When I tasted this mousse for the first time I was wondering what is in it -I should have guessed that nothing tastes so creamy as full cream beated with chocolate. This is an excellent and handy recipe because it doesn’t include any eggs. This full cream chocolate mousse doesn’t try to get its fluffiness from beated eggs, but cream makes it soft and pleasant. Try it. One can definitely apply the saying: KISS -”keep it simple stupid” – to this recipe.

Preparation: 20min, Cooking 6min, In the fridge 2 hours. In total 2 1/2 hours.

For 4-6 persons

200g chocolate

2 1/2 dl cream

1. Melt the chocolate.

2. Mix the cream (non-whipped) and the melted chocolate together.

3. Let the mixture rest in the fridge for 2 hours.

4. Take the mixture out from the fridge and whip it with the electric mixer. It will turn into a beautiful mousse.

5. Serve it and enjoy its smooth and flavoursome taste!

I however have to admit that as much as I admired and enjoyed French kitchen during my exchange year: full cream, butter and amazing treats -yes, lovely -but a paradox of skinny beautiful French women stayed as a mystery for me!