Like on the previous salad post, I will not include exact amounts of different ingredients, but rather focus on the different combinations of flavours. Everyone can make… Read more “Five fresh salads”
Pasta sauce with chicken and pork loin slices
The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result.
Berry flavoured mascarpone cream
Summery fresh mascarpone cream.
Sesame seed coated chicken wings and teriyaki sauce
While I’m very well aware of the poor conditions most chickens live in, I still go to the grocery store and buy a pack of chicken legs, wings or fillets without thinking too much where they came from
Salted nut crispbread
Unfortunately, there is no such thing as gluten free rye flour, so I’ve had to come up with other substitutes. Semper’s Grov Mix -flour mix and buckwheat flour have been the best ones I’ve tried.
Lambkin ribs
It is said that on the last supper Jesus and his apostles ate lamb, and from there originates the tradition to eat lamb during easter. Originally lamb was part of seder, traditional Jewish feast that marks the beginning of the Jewish holiday of passover.
Breaded cod baked in the oven
Between the covers of my oldest cookbook there is a recipe for the pike of Hamburg. With the very same recipe you can also make cod instead.
Salmon carpaccio
Fish is pretty much always delicious, no matter how you prepare it. Salmon is pretty much always delicious, no matter how you prepare it. And if you ask me, raw salted fish is the most delicious of them all.
Oven baked chicken legs
Years passed, and the chicken and rice were eaten with the delicious drippings. And poof! A new idea: couldn’t you cook other things in the drippings as well, besides the chicken: wouldn’t that make even more filling gravy!
Lambkin roast with “French fries” made of Halloumi
This time we were ready for fried halloumi. Sanna Kekäläinen, the author of the article, served halloumi with mayonnaise, but I would rather use smetana, and instead of Gochujang chili paste I used Sambal Oelek chili sauce.
