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.)

Mainokset

Dairy free pizza – Maidoton pizza

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I love cheese but sometimes I feel that pizza is a bit too heavy with a huge layer of cheese in it. My dear Aussie husband loves my pizzas, for some reason he thinks they are one of the best things I cook. Being so, we never order take away pizza. Due to the dairy free diet this year I guess both my husband and I noticed that we feel slightly better without dairy. We won’t give up from it altogether but we have definitely cut down our dairy consumption. Other reason why I try to keep this household still reasonably dairy free is that soon our baby girl will be one year old and if her milk allergy continues but we want to eat same food I have no other option than prepare dairy free meals. Last weekend I made this tasty dairy free -in other words cheeseless- pizza.

Pizza dough:

1dl (1/2 cup) warm water

2 tsp dry yeast

2 1/2 dl(1 1/4 cup) white flour (can use gluten free if needed)

2 tbsp olive oil

1/2 tsp salt

1. Mix yeast in a small amount of flour and mix it with warm water.

2. Add all the other ingredients and mix well.

3. Let rise for 15-30minutes.

4. Knead the dough and make the pizza base.

Toppings that get cooked with pizza dough:

half a tube of tomato puree

ham

olives

1. Add the cut topping son the pizza base and cook in 250 celsius degrees for 10-15minutes. Check the pizza regularly so that it does not burn.

Toppings after the pizza has been taken out from the oven:

rocket salad

sun dried tomato pieces

crushed walnuts

1. Add the rest of the toppings on the cooked pizza.

YUMMY! So good and healthier! If you want to make a vegan version just replace the ham with anything you fancy.

Rakastan pizzaa, mutta joskus paksu kerros juustoa pizzan päällä on liian tuhtia illalliseksi (ainakin minulle!). Tämänvuotisen maidottoman imetysdieetin aikana niin minä kuin rakas aussimieheni huomasimme, että maidoton dieetti on vatsaystävällisempi ja kaiken kaikkiaan koimme voivamme kokonaisvaltaisesti paremmin. Aussiemieheni rakastaa pizzojani ja jostain syystä hänen mielestään pizza on yksi parhaita kokkailusaavutuksiani. Näin ollen emme juuri koskaan tilaa take away pizzaa. Koska suloinen tyttäremme lähestyy yksivuotissyntymäpäiväänsä ja mikäli maitoallergia jatkuu sen jälkeenkin yritän vielä pitää taloutemme suhteellisen maidottomana, jotta voimma mutkattomasti syödä samaa ruokaa. Alla siis maidoton -toisin sanoen juustoton- pizzareseptini.

Pizzatakina:

1dl lämmin vesi

2 tl kuivahiivaa

2 1/2 dl vehnäjauhoja (tai gluteiiniton jauhoseos)

2 rkl oliiviöljy

1/2 tl suola

1. Sekoita hiiva pieneen määrään jauhoja ja sitten sekoita tämä desilitraan lämmintä vettä .

2. Lisää muut aineet aj sekoita hyvin.

3. Anna kohota 15-30 minuuttia.

4. Vaivaa taikinaa ja muovaile pizzapohja.

Täytteet ennen uuniin menoa:

puoli tuubia tomaattopyrettä

kinkkua

oliiveja

1. Pilko täyteainekset, levitä tomaattopyre pohjan päälle ja ripottele täytteet pizzan päälle. Paista 250 asteessa 10-15 minuuttia. Valvo koko ajan, ettei pizza pala.

Täytteet pizzan paiston jälkeen:

rucolasalaattia

aurinkokuivattuja tomaatinpaloja

murskattua saksanpähkinää

1. Lisää muut täytteet paistetun pizzan päälle.

NAUTI! Mikäli haluat vegaanipizzan korvaa kinkku mieleiselläsi täytteellä 🙂

Fennel radish salad -Fenkoli-retiisi salaatti

ImageNanny hunt is still going and we have been extremely busy reading CVs and interviewing people. Today I ended up make fennel radish salad for dinner. I got the inspiration in one amazing coffee house Maison Blanc in Musewell Hill where I enjoyed an extraordinary salad which had fennel and radish in it. When we got home I could not resist myself and wanted to try my own version of it. The flavour combination was extremely good. I warmly recommend to try this.

2 chicken breasts fried and cut into cubes

salad ( rocket, spinach and regular salad combination)

4 radishes

half a fennel

100 ml red quinoa (when cooked it will be almost 200 ml)

3 spring onions

1 avocado

olive oil

black pepper

1. Cook the quinoa and fry the chicken.

2. Cut all the other ingredients and add into the bowl. Pour good quality olive oil in and add some black pepper. Mix it well. Add the chicken and quinoa and mix well again.

This is a superfood salad but so tasty, fennel and radish together are amazing! Serve it with fresh bread and olive oil!

Olemme olleet todella kiireisiä viime päivinä lukien nannyjen Cv:itä ja pitäen haastatteluja. Tänä iltana tein illalliseksi fenkoli-retiisisalaattia. Inspiraation sain eräästä ihanasta kahvilasta Maison Blancista Muswell Hillissä. Kun tulimme kotiin halusin koettaa omaa versiotani tästä ihanaisesta salaatista. Fenkoli ja retiisi ovat unelmainen yhdistelmä! Suosittelen siis lämpimästi kokeilemaan tätä salaattia!

2 kanan rintaa paistettu ja kuutioitu

salaattia (rucola, pinaatti, salaatti sekoitus)

4 retiisiä

puolikas fenkoli

1 dl punaista quinoaa (keitettyna tulee n. 2dl)

 3 kevätsipulia

1 avokado

oliiviöljyä

mustapippuria

1. Keitä quinoa ja paista kananrinnat.

2. Kuutioi kaikki ainekset ja sekoita yhteen. Kaada hyvälaatuista oliiviöljyä runsaasti sekaan, lisää mustapippuria ja sekoita. Tarjoile tuoreen leivän ja oliiviöljyn kanssa. Jam!