A risotto made with gypsy mushrooms tastes heavenly and is the perfect side dish to go with any kind of fish, meat or poultry.
Karelian and Russian people have always used mushrooms as a part of their diet, and the evacuees brought this delicacy to the Finnish kitchens – although they were met with quite a lot of prejudice.
Lambkin roast beefs are quite chubby pieces of meat, so you should season them beforehand, preferably overnight.
Lemon gremolata adds a delicious flavour to a number of different dishes. Sprinkled over fish, lamb, chicken, even pasta as well as vegetables and root vegetables will enhance their taste.
These potatoes are something I make when the meal contains some “wet” parts like tzatziki, mushroom salad, vegetables cooked in cream etc.
Vegetable salads get a whole new flavor when you add just a couple of new ingredients: in this case those changes come through roasted halloumi and roasted pine nuts.
If at first you do not succeed…the third time is always a charm.
Some of you might be a little sceptical when it comes to fennels because of their strong anise flavour, but I really recommend tasting them at least once.
No matter which way you prepare potatoes they are always good, not to mention cheap and easy to make. Simply one of the best inventions in the world – the potato!
Making a good tzatziki very much depends on the quality of the chosen yoghurt, not to mention how long you have drained both yoghurt and cucumber.