Parmesan salmon and coconut rice

Salmon in the oven must be one of the easiest and most delicious foods. In the simplest form, you just place the salmon in an oven dish and bake half an hour in 200C. Ready made cream products add desired taste. Since personally I prefer real, original tastes, this time salmon will get parmesan frosting.

Ingredients:

1 kg salmon
1 dl turnip rape oil
1 dl lemon juice
4 gloves garlic
50 g parmesan cheese
salt

3 dl full corn rice
2 dl coconut cream
6 dl water
salt, coriander
spring onion

Place salmon skin down in an oven dish. Mix the marinade and add grated garlic and parmesan. Cover the salmon with the mix and bake in 200C for half an hour.

Boil rice according to the package instructions, but replace two deciliters of water with coconut cream. Season with salt and ground coriander. Add chopped spring onion before serving.

Chicken balls and mashed potatoes

Meat balls, brown sauce and mashed potatoes is a traditional Nordic meal. With small alterations the food becomes healthier and the taste gets some international nuance. Otherwise the meal is just like grandma made it.

Ingredients:
400 g ground chicken
5 tomatoes
2 dl full wheat flour
1 dl oat flakes
1 egg
1 onion
4 gloves of garlic
salt, black pepper, coriander

1 kg floury potatoes
50 g butter
2 dl milk
salt

0.5 dl turnip rape oil
1 tbs full wheat flour
1 tbs rye flour
5 dl vegetable stock
2 tbs mustard
1 tsp fructose
instant coffee
2 dl cream (low fat)
black pepper, salt

Chop tomatoes and mix with other ingredients. Let the chicken ball dough rest for a while. If the dough feels very dry, add some milk or water. Make small round balls of the dough and bake in oven in 200 C (390 F) for about 20 minutes.

Boil the potatoes and peel once done. Add butter and mash even. Add heated milk gradually until the structure is good.

Heat up the turnip rape oil and add flours. Fry for few minutes and add vegetable stock gradually. Season with mustard. Add cream and a pinch of instant coffee. Add fructose to taste. Season with salt and black pepper.

Rice and reindeer mushroom sauce

The traditional reindeer dish is "käristys", fried reindeer meat slices. The pre-prepared meat is available on almost every grocery store in Finland. The other common dish is the soup made of dried reindeer meat, for the people with demanding palate. This time the meal is somewhere in between, sort of a fried-meat-soup-sauce made of fillet.

Ingredients:
200 g reindeer fillet
6 champignon
2 tbs sour cream
30 g pine seeds
0.5 l vegetable stock
50 g butter
turnip rape oil
2 tbs full wheat flour
2 tsp rye flour

lettuce
lingonberry
fructose

full corn rice

Slice the champignons. Toast pine seeds on a dry pan. Slice the frozen fillet into very thin (2 mm) slices. Fry the slices gently in butter. Add the champignons and continue frying. Melt the butter on the pan, add some turnip rape oil and fry the flours for few minutes. Add vegetable stock, fried reindeer, champignons and pine seeds. Let simmer for a while and add sour cream before serving.

Serve with salad and rice. Lingonberry with a dash of fructose on the side.

Oriental theme: Flower soup and wood ear mushroom

When feeling fluish, there's nothing better than hot soup, at least it makes you feel a bit better. Also dried wood ear mushroom is supposed to have a positive impact on heart.


Ingredients:
1 l vegetable stock
3 tomato
1 tsp fructose
salt, black pepper
sesame oil
2 eggs
spring onion

50 g dried wood ear mushroom
3 sweet pepper
2 dl cream
turnip rape oil
sesame oil
salt, black pepper
coriander

1 kg salmon
1 lemon
50 g peanuts
1 dl orange juice
fructose

500 g champignon
250 g broccoli
6 gloves of garlic

Heat the vegetable stock boiling. Add tomato cubes and seasoning. Let cook a while, and pour lightly beaten eggs slowly but steadily in. Stir peacefully with a fork until the egg has formed thin ribbons. Add chopped spring onion and serve hot.

Soak dried mushrooms in cold water at least an hour. Change the water once or twice. Drain the mushrooms well. Add oil to the hot wok-pan and stir fry mushrooms for few minutes. Add sweet pepper stripes and seasoning. Fry for few more minutes and add cream Let stew for a while.

Grate the yellow part of the lemon peel and squeeze out the juice. Add orange juice and some fructose. Cut the salmon into thick slices and fry on a pan on both sides. Add peanuts and continue frying. Add juice and let stew on low heat.

Toast champignon cubes in a dry wok-pan. Add oil and chopped broccoli. Stir-fry for few minutes and add grated garlic. Serve immediately.