Scandinavian salmon pasta- Lohipasta skandityyliin

ImageSince the pregnancy I have been obsessed with fish and seafood. A person who loved medium rare steaks and flavour of meat seemed to have disappeared. I cannot even think about the steak without feeling shivers. Having said that lamb and game meet are fine for some reason, it is only beef and pork that seem not to go down as they used to. I guess nothing wrong with that. London offers a huge range of different tasty fish and seafood to eat. In addition to local fishmongers and supermarkets, there are couple of fantastic fresh seafood markets in London! Any day I can go to our local store and buy fresh squid, scallops, prawns and variety of fish. It is just wonderful!

Last night I felt like salmon (again!) and my husband was begging to have salmon pasta (has been actually begging for some time) so I thought why not, let’s go for it. For me it is a huge step as I have these horror images (and memories) in my head of Finnish primary school food that so often was soggy, greasy and flavourless salmon pasta. I was a tricky child, I refused to eat any school food all my life. I was lucky enough to go at that time privately run sport high school that invested in amazing school food provided my Fazer (Amica). I guess I was pampered at home my parents were cooking extremely flavoursome and tasty meals and school food just didn’t reach that level.

In order to make great salmon pasta you need fresh ingredients and fresh herbs. I think seafood in general is very demanding as you do need fresh ingredients, jars and dried spices just don’t do it. This salmon pasta is extremely simple and quick but I have to say it was tasty even though I made up the ingredients in my head. This is a dairy free but ”creamy” pasta, it is super healthy and far from greasy! I warmly recommend to try it.

For two:

2 salmon fillets

approximately 200g pasta (I used spaghetti for two but you can choose tagliatelle, fusilli.. anything) I used corn and rice pasta, it is my new favourite! It seems to digest easier than normal wheat pasta and does not make me feel bloated.

3 spring onions

1-2 tbsp chopped dill

1-2 tbsp olive oil

(squeeze of lemon always good!)

100ml soy cream (or normal single cream if you want to use dairy)

3 tbsp wholegrain mustard

hint of white pepper

hint of black pepper

hint of lemon pepper

1. Cook the salmon fillets in the oven. Usually 200 Celsius degrees and 17 minutes is perfect.

2. Cook the pasta until al dente.

3. Pour the water away from pasta but leave a little bit in the bottom of the saucepan.

4. Add the spring onions, dill, olive oil and soy cream and cook for a little while.

3. Add the cooked salmon and mix.

4. Add the wholegrain mustard and spices and mix well.

Serve and enjoy! White wine -particularly Riesling – goes well with this but as we do clean eating in our household now we did not have any wine with the dinner.

PS. I will start writing in Finnish again as soon as I find more time (the other challenge is my British keyboard, I need to install the Finnish one in order to get the right alphabet  🙂

Mainokset

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:

Pears

Garlic Coriander Prawns

Salad

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!

Mustard-Honey Chicken

This is the recipe I originally found on BBC food website, but I change it a bit to get it more flavoursome. The sauce tastes heavenly and the best way to use leftover sauce is to cook chicken pies with this sauce as a filling. I bought Le Creuset here in London a few weeks after we moved here and now I have been testing all the different casserole recipes one can do. This recipe is best made in the oven in the casserole. All the flavours get stronger and softer.

4 servings

7-8 chicken thighs (skin removed) or 3 big chicken breasts bones in them

2 onions

500g parsnips

2 carrots

300ml vegetable stock

3/4 dl whole grain mustard

3 tbs honey

fresh thyme

1 ts salt

1. Set the oven in 180 celsius degrees. Cook the chicken thighs in a frying pan to make them golden brown. Then remove them on a plate to wait.

2. Cook the onions so that they become brown and sweet. Whilst onions are getting cooked cut the parsnips and carrots into the long sticks.

3. Mix the vegetable stock, mustard and honey together.

4. Take your casserole. Mix the chicken thighs, onions, carrots and parsnips. Add the vegetable-mustard-honey sauce. Bring it to simmer. Add fresh thyme according to your taste. I like thyme so I add  1/2 dl of fresh cut thyme. Salt the sauce.

5. Set the lid on and put the casserole into the oven of 180 celsius degrees for 20-40 min.

6. Serve the dish with the salad.

Delish Parsnip Salad

This salad has a unique flavour which makes so difficult to get bored with it. If I want to cook something different, special and something that I doubt my guests have tasted before, I cook this delish parsnip salad.  Fresh thyme in the dressing is the secret, I think.

This is from the magazine in Finland that promotes heart friendly food, so bear in mind it is a guilt free dish.

(4 servings)
2 parsnips (2x 200g)
oil
salt
blackpepper
rocket salad
Parmesan -cheese (small slices)

Dressing:
1/2 dl balsamico
1 tsp mustard
3 tbsp capers
2tsp sugar
blackpepper
1-2 tbsp fresh thyme, crushed (if you don’t have fresh, the dry thyme, spice goes well)1/2 dl oil

(do not use olive oil, its taste is too dominating, prefer some neutral vegetable oil, in Finland we have so called ”rypsiöljy”

Preheat the oven to 225 c degrees. Peel and cut the parsnips, turn them in oil and season with salt and blackpepper. Place them on the baking tray and bake for 20-30 minutes. Wash, dry and place the salad on the plate. Make the dressing by combining the ingredients.

When parsnips are ready, let them cool for a while. Sprinkle them on the rocketsalad and sprinkle some Parmesan -cheese on it as well. Pour the nice dressing on the salad. Serve as an appetizer or as a side dish. Yummy.