Food circus: Easy, fun, delicious
This is a very rare delicacy: I haven’t seen neck or shank slices sold even in any stores selling reindeer meat. So tasty and tender meat if you only are lucky enough to get some. I’m not sure if the word slice is correct, but I could not find any better word for “kiekko”. Anyhow, I mean meat cut in the shape of a disk, part of a round bone in the middle of it. Continue reading “Reindeer neck and shank stew”
I have always had the opinion that eating very spicy food regularly ends up killing all mild and delicate aromas – and I still think that one should not spoil his/her taste buds by eating only hot meals. Anyhow, with my children’s food preferences I’ve also got used to hotter flavors and now I could almost REALLY say: “the hotter, the better”. Continue reading “Brazilian shrimp stew”
Cabbage casserole (kaalilaatikko) is a traditional Finnish casserole dish, made of cabbage, ground meat, rice or pearl barley. Flavoured with onion, syrup, salt and pepper. It is usually served with lingonberry jam. Continue reading “Cabbage casserole”
Some time ago I got one kilo of reindeer sirloin, 900 gr reindeer shoulder, 500 gr reindeer shank, 600 gr reindeer neck, 500 gr reindeer roast beef and one kilogram of something I don’t know before I open the plastic freezer bag. So, so much meat to make amazing food from. Continue reading “Reindeer shoulder in slow cooker”
My mother used to make this pie a long time ago. Not to feed our family but to be served for guests. I used to make this for guests as well as for family meals. Tastes good when warm, but surprisingly it gets even better when cooled down. That’s why it has been a good banquet salty snack. I have no idea of the origin of this recipe – I have just followed my mother’s advice. Continue reading “Smoked ham pie”
For many years now we have used to make at least one paella outdoors on a Muurikka griddle pan every summer. Usually when several diners will join our meal: paella is plentiful, especially when you make it in a biggest size Muurikka. Continue reading “Paella Valenciana”
Not the first time we used a slow cooker to make this meal. Pork shoulders can be found salted as well as natural. If you buy a natural one, it’s better to put it in salted water one day before cooking and it will be tastier that way. Continue reading “Slow cooker: salted pork shoulder, potatoes and onions”
We mostly make our food from gluten free ingredients. I can’t eat anything containing gluten without getting some unpleasant symptoms. Hence you’ve noticed that in the titles of recipes for pasta and pastry dishes words gluten free are always included. Continue reading “Minestrone soup – gluten free”
Salmon is for many. It’s excellent when fresh-salted, delicious when smoked, tasty in soups, almost heavenly when flamed and it can be made seasoned with various ways… in other words: it is always good, no matter how you make it. Continue reading “Dukkah salmon and vegetables baked in the oven”
Frozen mussels are always available. Fresh ones, on the other hand, you can find from stores only during the cold water season (from September to April), if you absolutely want to make this delicacy using them. Fresh mussels are usually sold in mesh bags and because they have to be kept alive all the way to cooking, you should not bring them into your fridge to wait more than one day before cooking. Continue reading “Blue mussels in creamy garlic sauce”
