King prawns on salad bed

The frozen stock from the previous meal makes this otherwise plain shrimp salad more festive and spicy.

Ingredients:
200 g king prawns
butter

1 l fish stock
100g butter
50 g wheat flour
1.5 dl milk
8 cl cognac
cayenne pepper
salt

500 g tomato
ice berg lettuce
spring onion
olive oil

400 g champignon
turnip rape oil
3 tl ground coriander
1 tl salt
black pepper

Melt the butter and stew the wheat flour for few minutes on a low temperature. Heat up the stock and add little by little to the thickener. Whisk the soup even. If the soup is very thick, add some milk. Let simmer for 15 minutes. Add cognac, seasoning and strain the soup.

Remove the seeds and juice from the tomato. Cut into cubes. Slice the lettuce and rinse in cold water. Spin dry. Chop the spring onion. Mix the ingredients and add olive oil.

Slice mushroom and toast on a hot dry pan. Add turnip rape oil, tomato juice and seeds. Fry for a moment and season.

Dry the king prawns carefully and fry them fast in butter. Build up the portion.

Salmon rillette and apple chicken

A totally successful end result often depends on small details. I was thinking of making the blueberry sauce in a new way, but this time the result was everything but the desired one. But that's why this is called a hobby, it is not always perfect. Quite eatable, though.

Ingredients:
Salmon rillette:
500 g salmon
3 tbs Dijon mustard
wheat grass
5 gloves of garlic
the same amount of ginger
salt
2 tbs ketchup
100 g mayonnaise
rye bread

Stock:
5 dl vegetable stock
5 dl white wine
whole black pepper
bay leaf

Blueberry sauce:
3 dl blueberry juice
2 tbs fructose
3 dl cider

Apple chicken:
500 g chicken slices
500 g apple
turnip rape oil
fructose
lemon juice
white balsamic vinegar
salt, coriander, black pepper
1 dl cider
2 dl water

Salad:
rucola
ice berg lettuce
olive oil

rice

Cut the salmon into cubes off the skin. Simmer about 15 minutes in white wine - vegetable stock. Drain the cubes and let them cool down to the room temperature. Let the stock cool down as well, and freeze for later use. Chop wheat grass and grate garlic and ginger. Mix the ingredients with salmon into an even mass. Cut round pieces of the rye bread with a round cookie cutter. Spread olive oil on the pieces and use the cutter to help add the salon mass on top of the bread. Cool down in refrigerator.

This time I prepared the blueberry sauce first cooking the blueberry juice into half of its original volume. Then added fructose and cider. I was planning to thicken the sauce with yolk, but unfortunately I boiled the sauce after adding the yolk - just like what you do with regular thickeners. Well, there was no thickening there, but the yolk gave the sauce fairly unpleasant smell of a dead animal. The taste was intact, fortunately. Now I have learned, that there is no boiling when using yolk for thickening. And that yolk is not an optimal thickener for berry and fruit based sauces.

Stir fry the chicken in a small amount of turnip rape oil. Add apple slices. If the apple is very sauer, like in the case of Finnish apples, add some fructose. Add other spices and let it stew for a while. add cider and water if needed.

Boil the rice according to the package instructions. Prepare green salad for a side dish.

Trumpet chanterelle pasta and rucola

A wealthy amount of fresh trumpet chanterelle were waiting, and this time they turned into a pasta sauce. And if for some odd reason some of the sauce was left over, adding some milk and food thickener will make it chanterelle soup.

Ingredients:
2 onions
turnip rape oil
300 g trumpet chanterelle
2 dl cream
2 dl milk
instant coffee
salt, black pepper

full wheat pasta
rucola

Fry onion in turnip rape oil and add mushroom. Continue frying and once the mushrooms start to give liquid, add cream and milk. A dash of instant coffee will balance the taste of cream. Season with salt and black pepper.

Macaroni casserole asian style

Macaroni casserole is always tasty, and as such is an elementary part of Finnish food making. Personally I have never liked pig or cow meat based food, so this time I wanted to spice up the Finnish basic food with South-East Asian flavors.

Ingredients:
2 egg
2 tsp ground coriander
2 dl coconut cream
2 dl pineapple juice
1 1/2 tsp salt

450 g chicken
70 g almonds
350 g pineapple
200 g cottage cheese
200 g fusilli pasta
parmesancheese

Boild the pasta according to the instructions. Toast the almonds on a dry pan and move aside. Sauté chicken in turnip rape oil and add pineapple chunks. Mix pasta, almonds and chicken-pineapple in an oven dish and add egg-coconut cream mixture. Grind some parmesan cheese on top of the food. Bake in 200 C (390 F) for 30 to 45 minutes. Serve with ketchup.