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.


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


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


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


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!

Salad of the day: Pear and prawn salad -Päivän salaatti: Päärynäkatkarapusalaatti

WP_20131101_012Oh I am still so busy with the nanny hunt. It is so difficult, there are so many amazing candidates in their own way. I am looking for a Mary Poppins. The one that dances and sings. I know, she does not exist. It is like a dream mother does not exist. I wanted to be the happy, always smiling, stimulating, understanding cupcake mum and I realised it is impossible, sometimes I am grumpy and have no extra power to understand my baby girl’s tantrums. Anyway, this is a fantastic learning experience for me to try to find the nanny. It truly tests my personality type reading skills. Whilst going through everything I can get to my hands about hiring a nanny I have been munching salad.

This is my salad of the day:


Garlic Coriander Prawns


Goji berries

Roasted and salted cashew nuts

Honey-mustard dressing (1 tbs wholegrain mustard, 1 tbs olive oil, 1 tbs honey)

Very tasty! Even my baby girl who hates all the food was looking at my plate enviously! Win!

Peanutty Satay Skewers

My dear Aussie man loves peanut butter. His speciality is satay sauce based Thai dishes. I have always found it a bit difficult to add half a cup of peanut BUTTER into the sauce. I love to eat it, but the idea of cooking this massively fatty sauce creates a challenge for me. A few months ago I decided that our home cooking needs new ideas , new satay ideas!

We got a lovely book called ’Jamie’s 30 minute meals’ for Christmas present the other Christmas from my mother-in-law. I don’t like fast cooking as it is an enjoyment for me to cook and taste and have a glass of wine to speed up my cooking so I was suspicious whether one can cook a delicious meal in 30 minutes. After testing some of those recipes I realised that they are fantastica and that it is Jamie only who takes 30 minutes to cook these meals. For a normal human being it is a lot longer process! One of my favourite recipe in this book is the Satay Chicken Skewers.The skewer recipe below is sligthly moderated from the original recipe. I hope you find it tasty. I think it is heavenly. We have had some great moments with my Aussie man’s friends eating these skewers and watching Aussie rules football with cans of beer.


small bunch of fresh coriander

1 fresh red chilli (remember to remove the seeds otherwise your meal is burning hot!!!!!)

1/2 clove garlic

4-5 tbs crunchy peanut butter

3-4 tbs soy sauce

2cm piece of fresh peeled ginger

1/2 dl cold water

1 lime squeezed (not necessary, but it gives  an exotic flavour)

2-3 chiken breats cut into cubes


1. Heat up the oven to 180 celsius degrees. Soak the skewer sticks in the cold water. Cut the red chilli  and ginger into small pieces.

2. Smooth coriander, chilli, garlic, ginger and peanut butter in the food processor.

3. Add soy sauce (and lime juice).

4. Add some water to make the sauce running enough. Cut chicken breasts into small cubes. Mix the cubes into the sauce and let it sit for 15-20 min to get the flavours in.

5. Take the skewer sticks from the water. Put the satay saucy chicken cubes into the skewers. Place them nicely into a baking dish.

6. Cook them until they turn to nicely brown (15min). Squeese some honey on the top of the skewers and cook them for five more minutes.

Serve with salad. It is delightful!

Saag Paneer

My dear Aussie man surprised me with this meal one weekend. After that we have had this same dish once in a week for three weeks. It is delighful, I mean absolutely delicious! Try it and you get addicted.

  • 400-750g baby spinach, washed
  • 3 tbs polive oil
  • 1 tsp cumin seeds
  • 1-2 onions chopped
  • thumb-sized piece of fresh ginger, peeled and sliced
  • 3 chopped garlic cloves
  • 1 tsp chilli paste
  • 2 tsp ground coriander (can add more)
  • 1 tsp Kecap Manis
  • 250g paneer cheese, cut into cubes
  • 1-2tbs yellow curry powder
  • 2dl double cream (in Finnish ”ruokakerma”)
  1. Cook the onions and garlic. Add spinach
  2. Add all the spices and cream.
  3. Add the paneer cheese.
  4. Cook it slowly in a casserole.
  5. Enjoy!

Creamy Sea Food Risotto

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

30g butter

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!

Dainty Falafels

I haven’t add many ethnic recipes on my blog, so it’s time correct this hole. Turkish kitchen is more than kebabs. Falafels are one of my favourites. They are easy to make, vegetarian and still so dainty. After cooking these even my Aussie man who is a devout carnivore thought that a life of vegetarian is not too bad. Falafels contain those special Eastern flaovours which are hard to get fed up with. Lots of spices and lots of chickpeas that’s what THE DREAM FALAFELS ARE MADE OF.

1 can of chickpeas

1-2 cloves of garlic

1 onion

1 tsp coriander

1/2 tsp tamarind (curcuma)

3 tbs fresh parsley

2 tbs white flour

1. Mash the chickpeas. The electric mixer is the easiest way to do it.

2. Add parsley and white flour.

3. Roll the falafels in breadcrumbs

4. Deep fry the Falafels in canola oil (in 180 degrees).

5. Enjoy with some savoury tabbouleh!

Beany Leftover Chicken Sauce

One Sunday night we figured out that the fridge was almost empty, stores were closed and all we had was some frozen chicken, a can of beans in tomato sauce and on a plate some Hollandaise sauce left from morning… -we had a lovely English muffin breakfast-  neither of us thought about dinner until it was too late and we were starving.. Because this recipe was unplanned and made of leftovers it wil lbe called a leftover beany sauce.  Suprisingly it was quite nice, quick and easy..

1 big onion

1 garlic clove

1-2dl Hollandaise sauce

1 can of beans in tomato sauce

sliced chicken breast

2-3 tbs KeCap Manis

1tbs sugar

salt and black pepper

1. Cook the onions, add the chicken, add the bean sauce and finish the taste with some kecap Manis, salt and pepper.

2. Serve it with some rice.

And you will be surprised it is quite tasty isn’t it?

Quick Ham Lasagne

This recipe was my first entire own one. I thought it might be a success or a disaster…luckily it ended up into my category of successful recipes! I started to think what kind of sauce would be the best one in lasagna…creamy, sweet and tomatofull, but definitely not a traditional minced meaty one! I know that my dear Aussie man loves his so-called ”Single man dinner” which is a creamy sauce spiced with lots of onions, cold cuts, salt and pepper served with tortellinis. So i decided to combine this kind of sauce with the idea of lasagne and I ended up to create a fantastic Ham Lasagne…at least I thought I did..My Aussieman finished his plate quickly and in half way through started to ask a second serving! It was a success! Here are the ingredients…

200-300g ham/beef cold cuts

1 big onion

1tsp garlic paste or one clove of garlic

2dl of finely diced spring onion

1 capsicum

4dl light cream (15%)

1dl milk

1dl water

3-4 tbs ketchup or tomato paste

2-3 tbs KeCap Manis sweet soy sauce  (this is THE secret ingredient! This has been one of the most amazing discoveries that I wouldn’t have done without my dear Aussieman..KeCap Manis is an Indonesian soy sauce…Wouldn’t have even popped into my small Finnish mind to try or buy one without my   commercial speech and praising words -and every word was true! What a  brain exploding taste! Works every time!)

1tbs sugar

1 tsp black pepper

3-5tbs corn flour

lasagne sheets

1 mozzarella ball (150g)

1. Cook the onions, add ham, capsicum, garlic, cream, milk and water.

2. Let it cook for a while. Add tomato paste, KeCap Manis, sugar and black pepper. Let it cook.

3. You can thicken the sauce by adding for example some corn flour (Maizena).

4. Cut the mozarella ball into small cubes. Build a lasagne into the baking dish. First some sauce, then sprinkle some mozzarella cubes then set lasagne sheets. Repeat this a few more time to get 3- or 4-layer lasagne!

5. Bake it in the oven in 200 degrees for 30-40min.

6. Enjoy! It is delicious!

For Cheeselovers: Goat Cheese Stuffed Chicken

(2-4 servings)

2-4 chicken fillets/boneless chicken breasts

100-150 goat cheese

1 tbsp fresh thyme leaves crushed/dried thyme

4-8 thin bacon slices

4-6 tomatos

3-5 garlic cloves (peeled)

1-2 onions (cut in half)

oilve oil

salt and blackpepper

Preheat the oven to 175 c degrees. Cut the tomatoes into thin slices and place them in the bottom of the baking dish. Cut onions in half. Peel the garlic cloves. Place garlic cloves and onions in the middle of the tomatos. Dizzle with olive oil. Sprinkle salt, pepper and thyme leaves/crushed thyme on them. Cut the goat cheese into slices. Make slits in the chicken fillets/breasts, open the slits and put some goat cheese in each of them. Fold the chicken so that the goat cheese is hidden inside of the chicken fillets and wrap each one in few slices of bacon. Put the chicken on the tomato base, sprinkle some salt and pepper on the chicken fillets as well. Cover the baking dish. Bake for 40-45 minutes.

Serve with fresh French counrty bread, veggies or just simply with potatos.