1 packet bacon cubed and fried
Mushrooms sliced and fried
2 tbs homemade pesto
2 tbs mascarpone (cream/cream cheese) and 1 tbs lemon juice mixed
Parmesan
Basil
Penne (or other pasta)
Mix together the fried bacon, mushroom, pasta, mascarpone-lemon juice mixture with some pasta water. Add pesto and extra basil. Serve with parmesan.
Monday 22 December 2008
Sunday 21 December 2008
Salmon Mousse
Ingredients
55 g smoked salmon
15 ml heavy cream
110 g cream cheese, softened
1/4 lemon, juiced
0.2 g dried dill weed to taste
salt and pepper to taste
15 g salmon roe
Method
Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
55 g smoked salmon
15 ml heavy cream
110 g cream cheese, softened
1/4 lemon, juiced
0.2 g dried dill weed to taste
salt and pepper to taste
15 g salmon roe
Method
Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Smoked salmon and puy lentil terrine
(serves 4)
Ingredients
175g Puy lentils, cooked
150g cream cheese
1 tbsp Dill, chopped
1 tbsp Chives, snipped
1/2 lemon, juice only
300g Smoked salmon
For the salad
3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
handful rocket leaves
handful watercress leaves
Method
1. Combine the Puy lentils with the cream cheese, and add the herbs and half the lemon juice. Season with salt and plenty of freshly ground black pepper.
2. Line a 1/2 kg loaf tin with cling film, leaving enough to hang over the sides. Line the base and sides of the tin with the smoked salmon slices, ensuring that all sides are covered and there is enough to overlap the edges of the tin.
3. Take a third of the Puy lentil mixture and spoon it into the bottom of the tin in an even layer. Cover with a layer of smoked salmon. Repeat this process with the remaining ingredients, finishing with a layer of smoked salmon.
4. Fold the outer layer of smoked salmon over the top of the terrine and cover with plastic wrap. Cover with a baking tray and place cans on top to weigh it down. Chill for at least 3 hours, or overnight.
5. To serve, whisk the remaining lemon juice with the olive oil and season generously with salt and black pepper. Turn out the terrine and cut into thick slices. Dress the leaves with the dressing and serve alongside each slice.
Ingredients
175g Puy lentils, cooked
150g cream cheese
1 tbsp Dill, chopped
1 tbsp Chives, snipped
1/2 lemon, juice only
300g Smoked salmon
For the salad
3 tbsp extra virgin olive oil
fine sea salt and freshly ground black pepper
handful rocket leaves
handful watercress leaves
Method
1. Combine the Puy lentils with the cream cheese, and add the herbs and half the lemon juice. Season with salt and plenty of freshly ground black pepper.
2. Line a 1/2 kg loaf tin with cling film, leaving enough to hang over the sides. Line the base and sides of the tin with the smoked salmon slices, ensuring that all sides are covered and there is enough to overlap the edges of the tin.
3. Take a third of the Puy lentil mixture and spoon it into the bottom of the tin in an even layer. Cover with a layer of smoked salmon. Repeat this process with the remaining ingredients, finishing with a layer of smoked salmon.
4. Fold the outer layer of smoked salmon over the top of the terrine and cover with plastic wrap. Cover with a baking tray and place cans on top to weigh it down. Chill for at least 3 hours, or overnight.
5. To serve, whisk the remaining lemon juice with the olive oil and season generously with salt and black pepper. Turn out the terrine and cut into thick slices. Dress the leaves with the dressing and serve alongside each slice.
Chilimarinoidut silakat
Etikkamarinointi
600 g silakkafileitä
4 dl vettä
1 dl väkiviinaetikkaa
2 tl suolaa
1 rkl sokeria
Sekoita marinointiliemen aineet keskenään.
Kastike
1 limen mehu
0,5 dl öljyä
ripaus sokeria tarvittaessa
½ mieto chili
2-3 oksaa korianteria tai persiljaa
(Makeaa chilikastiketta)
600 g silakkafileitä
4 dl vettä
1 dl väkiviinaetikkaa
2 tl suolaa
1 rkl sokeria
Sekoita marinointiliemen aineet keskenään.
Kastike
1 limen mehu
0,5 dl öljyä
ripaus sokeria tarvittaessa
½ mieto chili
2-3 oksaa korianteria tai persiljaa
(Makeaa chilikastiketta)
Saturday 20 December 2008
Joulusinappi 2009
1 dl sinappijauhoja
1 dl kermaa
1 muna
1/2 dl hunajaa
1 tl valkoviinietikkaa
1 rkl konjakkia
1/2 rkl oliiviöljyä
Sekoita kaikki ainekset kattilassa ja kuumenna miedolla lämmöllä ko ajan sekoittaen noin viiden minuutin ajan. Laita seos lasipurkkeihin ja jäähdytä.
1 dl kermaa
1 muna
1/2 dl hunajaa
1 tl valkoviinietikkaa
1 rkl konjakkia
1/2 rkl oliiviöljyä
Sekoita kaikki ainekset kattilassa ja kuumenna miedolla lämmöllä ko ajan sekoittaen noin viiden minuutin ajan. Laita seos lasipurkkeihin ja jäähdytä.
Sunday 7 December 2008
Cannelloni
(serves 3)
Ingredients
6 fresh pasta sheets (approx 13cm x 10cm)
1/2 onion, finely chopped
2 tbsp Italian olive oil
200 g minced beef
150 g ricotta cheese
50 g mascarpone cheese
pinch of grated nutmeg
75 g grated Parmesan cheese
salt and freshly ground black pepper
1 can Italian tinned chopped tomatoes
handful fresh basil leaves
50 ml double cream
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
25 g Parmesan shavings
Method
1. Preheat the oven to 200 C
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.
Ingredients
6 fresh pasta sheets (approx 13cm x 10cm)
1/2 onion, finely chopped
2 tbsp Italian olive oil
200 g minced beef
150 g ricotta cheese
50 g mascarpone cheese
pinch of grated nutmeg
75 g grated Parmesan cheese
salt and freshly ground black pepper
1 can Italian tinned chopped tomatoes
handful fresh basil leaves
50 ml double cream
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
25 g Parmesan shavings
Method
1. Preheat the oven to 200 C
1. Gently fry the onion in olive oil until golden.
2. Add in the minced beef and season with salt and freshly ground black pepper. Cook for 10-15 minutes.
3. Allow meat to cool.
4. Mix the cooked meat with the ricotta cheese, mascarpone, nutmeg and Parmesan cheese in a large clean bowl.
5. Taste the mixture and then season with salt and freshly ground black pepper.
6. Take a sheet of pasta and at one end place two heaped tablespoons of meat
mix.
7. Gently roll the pasta to achieve a filled tube shape.
8. Place in a deep-sided baking tray. Repeat the process until the baking tray is full and the pasta sheets are all used up.
9. Pour over the chopped tomatoes. Top with the basil, drizzle over the cream and season with salt and freshly ground black pepper.
10. Finally, drizzle the extra virgin olive oil on top and bake for
approximately 20 minutes. For the first 10 minutes cover with foil, then remove.
11. To serve, place three cannelloni on a plate and top with shaved Parmesan and (if you like) a glass of Italian medium red wine.
Friday 5 December 2008
Wild Blueberry & Ricotta Pancakes
150 g wild blueberries
50 g sugar
40 g butter
Extra wild blueberries to garnish
2 eggs, separated
150 g ricotta
150 milk
110 g plain flour
1/2 tsp baking powder
1 ts of finely grated orange zest
Instructions
1. Place the eggs yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well.
3. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
4. Add one third of the wild blueberries to the batter and stir in.
5. Place the remaining wild blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
6. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
7. Serve by placing three pancakes on top of each other and drizzle some of the wild blueberry compote over the pancakes and plate.
8. Finally, put a scoop of crème fraiche on the pile of pancakes. Garnish with a few fresh wild blueberries.
50 g sugar
40 g butter
Extra wild blueberries to garnish
2 eggs, separated
150 g ricotta
150 milk
110 g plain flour
1/2 tsp baking powder
1 ts of finely grated orange zest
Instructions
1. Place the eggs yolks, ricotta and milk in a large mixing bowl and stir to combine.
2. Sieve in the flour, baking powder and salt and mix well.
3. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.
4. Add one third of the wild blueberries to the batter and stir in.
5. Place the remaining wild blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.
6. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.
7. Serve by placing three pancakes on top of each other and drizzle some of the wild blueberry compote over the pancakes and plate.
8. Finally, put a scoop of crème fraiche on the pile of pancakes. Garnish with a few fresh wild blueberries.
Thursday 4 December 2008
Baked polenta with cherry tomatoes, mozzarella, rocket and balsamic vinegar
Ingredients
oil, for greasing
350ml Milk
75g organic medium-coarse Polenta
2 tbsp double cream
25g Parmesan, freshly grated
salt and fresh ground black pepper
Lemon juice and peel
Butter
1 punnet cherry tomatoes
1,5 tbsp extra virgin olive oil
1 thyme sprigs
1 fresh rosemary sprigs
2 good handfuls of Rocket
1/2 buffalo mozzarella cheese, sliced
1 tbsp Balsamic vinegar
Method
1. Put the milk in a large saucepan over medium heat. Add salt, pepper and the polenta in a thin continuous stream, stirring constantly to remove any lumps. Whisk for about 5 minutes until thickened. Stir in parmesan, cream, lemon juice, peel and butter.
2. Pour the polenta onto a tray with oiled greaseproof paper and spread out evenly to a thickness of about 1.5-2 cm. Leave on one side to set.
3. Meanwhile, put the cherry tomatoes in roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes.
4. Cut polenta into slices. Brush the slices on both sides with oil.
5. Heat a stove-top ridged grill until very hot. Place the polenta slices on the grill and griddle for 2-3 minutes, turning, until crisp round the edges.
6. Place a bed of rocket on a serving platter. Arrange the polenta slice, tomatoes and mozzarella on top and drizzle with the balsamic vinegar. Serve.
oil, for greasing
350ml Milk
75g organic medium-coarse Polenta
2 tbsp double cream
25g Parmesan, freshly grated
salt and fresh ground black pepper
Lemon juice and peel
Butter
1 punnet cherry tomatoes
1,5 tbsp extra virgin olive oil
1 thyme sprigs
1 fresh rosemary sprigs
2 good handfuls of Rocket
1/2 buffalo mozzarella cheese, sliced
1 tbsp Balsamic vinegar
Method
1. Put the milk in a large saucepan over medium heat. Add salt, pepper and the polenta in a thin continuous stream, stirring constantly to remove any lumps. Whisk for about 5 minutes until thickened. Stir in parmesan, cream, lemon juice, peel and butter.
2. Pour the polenta onto a tray with oiled greaseproof paper and spread out evenly to a thickness of about 1.5-2 cm. Leave on one side to set.
3. Meanwhile, put the cherry tomatoes in roasting tray and sprinkle with olive oil, turning to coat. Season with salt and pepper, and scatter with thyme and rosemary sprigs. Roast in the oven for 15-20 minutes.
4. Cut polenta into slices. Brush the slices on both sides with oil.
5. Heat a stove-top ridged grill until very hot. Place the polenta slices on the grill and griddle for 2-3 minutes, turning, until crisp round the edges.
6. Place a bed of rocket on a serving platter. Arrange the polenta slice, tomatoes and mozzarella on top and drizzle with the balsamic vinegar. Serve.
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