Sitruunasilakat

600 g silakkafileitä
Marinadi
2 rkl merisuolaa
2 rkl sokeria
1 sitruuna
Liemi
2 isoa, mehukasta sitruunaa
2 isoa valkosipulinkynttä
1 tlk (50/35 g) pieniä kapriksia
valkopippuria myllystä
1 dl valkoista balsamicoa
1 1/2 dl oliiviöljyä

Huuhtaise ja valuta silakkafileet.

Lado fileet esim. leivinpaperille pöydälle. Mausta suolalla ja sokerilla. Taita silakat kalanmuotoon ja lado matalaan kannelliseen astiaan. Purista sitruunasta mehu ja kaada silakoille. Anna maustua yön yli, kääntele astiaa alussa 2−3 kertaa.

Valuta silakkafileet. Viipaloi hyvin pestyt sitruunat ja valkosipulinkynnet.

Asettele silakkafileet kerroksittain leveäsuiseen lasitölkkiin tai muuhun suljettavaan astiaan. Jauha muutama kierros valkopippuria mausteeksi. Lisää balsamico-öljyseos. Anna maustua kylmässä vähintään vuorokausi.

Tarjoa keitettyjen perunoiden tai tumman leivän kanssa tai voileipäpöydän osana.

Salmon sushi

For the sushi
150 g sushi rice, rinsed thoroughly and drained
225 ml water
pinch salt
25 g sugar
50 ml rice wine vinegar
4 sheets dried nori
50-75g wasabi paste, plus extra to serve
200 g best-quality salmon fillet, skin removed, cut into strips
0.5cm in thick
½ cucumber, peeled, seeds removed, cut into thin batons
½ red pepper, seeds removed, cut into thin batons

For the dipping sauce
100 ml oz rice vinegar
75 g sugar
1 small red chilli, finely chopped

To serve
soy sauce
pickled ginger

Method
1. For the sushi, place the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow to cool.
2. When the rice is cool, place it into a bowl, season with a pinch of salt and add the sugar and vinegar. Mix well.
3. Lay out the nori sheets on a work surface and spread a little of the wasabi paste onto each sheet. Place a line of the rice mixture about 2.5cm/1in wide towards the bottom edge of each sheet.
4. Divide the salmon strips and cucumber and red pepper batons among the nori sheets and roll up tightly. Place into the fridge to chill for 30 minutes, then cut into 5cm/2in long pieces.
5. For the dipping sauce, heat the vinegar, sugar and chilli in a pan until the sugar dissolves.
6. To serve, place the sushi rolls onto a large serving plate with a bowl of the dipping sauce, extra wasabi paste, soy sauce and pickled ginger.

Nori-rolled sushi with soy dipping sauce

Ingredients
200 g Japanese rice
4 tbsp/60 ml white vinegar, such as rice vinegar or white wine vinegar
1 tbsp caster sugar
1 tsp salt
½ cucumber, seeded
1 avocado
175 g fresh tuna or salmon
4 sheets nori seaweed
1 tsp wasabi paste
pickled ginger, to serve
soy dipping sauces, to serve

Method
1. Begin by cooking the rice. Wash it well in warm water, then place in a pan. Cover with water so that it comes 2 cm above the rice. Cover and cook gently for 12 minutes, or until the rice is tender and the water has been absorbed.
2. Meanwhile, mix together the vinegar, sugar and salt and set aside to dissolve. As soon as the rice is cooked, stir the vinegar mixture in to it and leave to cool completely.
3. Cut the cucumber, avocado and fish into batons.
4. Halve the nori sheets and place one half horizontally on the rolling mat. Spread 2-3 tbsp of the mixture on the seaweed, leaving a 1 cm margin on the edge furthest from you.
5. Spread a tiny amount of the wasabi across the centre of the rice, then place a row of cucumber and avocado or fish across the centre. Roll up so the join is on the bottom of the roll. Continue to make rolls, alternating the ingredients so that some contain just fish and others contain cucumber and avocado.
6. Trim the ends of the rolls with a sharp knife, then cut each into six pieces. Transfer to serving dishes and place a pile of pickled ginger with each.

Hariri

2 tbs light olive oil
1 large onion, chopped

3 cloves of garlic chopped finely
1 tbsp ground cumin
½ tbsp ground ginger
5 ripe tomatoes, chopped

Chickpeas
0,5 dl Brown lentils
2 whole garlic cloves
1 vegetable or chicken stock cube
1 litre water

Generous pinch saffron strands, soaked in 75ml hot water
Large bunch coriander, finely chopped
Large bunch parsley, finely chopped
½ tsp Tabasco sauce, or to taste
Salt and freshly ground black pepper
Juice of half a lemon

To serve:
2 tbsp extra virgin olive oil
Lemon wedges
Wheat tortillas
Method

1. Heat the light olive oil in a large saucepan and, over a medium heat, fry the onion for at least 15 minutes until well browned.
2. Add the chopped garlic, the ground cumin and ginger and 3 of the chopped tomatoes and fry together for a further 5 minutes.
3. Then add the drained chick peas, the lentils, stock cube and whole garlic cloves as well as the water. Cover with a well-fitting lid and simmer for 1 hour over a low heat. Stir occasionally to prevent sticking
4. Add more water if you like, but bear in mind that the soup should be thick. When the chick peas are cooked, add the saffron and its soaking water and cook for 5 minutes more so the chick peas are starting to break up.
5. Just before serving, add the remaining 2 chopped tomatoes, then the parsley and coriander, reserving a little of each for garnish.
6. Season with Tabasco, salt and pepper.
7. Stir in the lemon juice, add a scattering of parsley and coriander on top and drizzle over the extra virgin olive oil.
8. Serve with lemon wedges and a stack of oven-warmed or pan-toasted wheat tortillas by the side.

Stuffed goats' cheese chicken with pan-roasted balsamic tomatoes

For the chicken
½ chicken breast, skinned
55g/2oz Somerset goats' cheese
small handful fresh basil, chopped
salt and freshly ground black pepper
1 tbsp olive oil

For the pan-roasted balsamic tomatoes
1 tbsp olive oil
2 vine tomatoes, halved
2 tsp balsamic vinegar
salt and freshly ground black pepper
chopped fresh chives, to garnish

Method

1. Preheat the oven to 180C/350F/Gas 4.
2. Place the chicken breast onto a board, cover with a piece of cling film and then bash with a meat mallet until it is flattened slightly.
3. Mix the goats' cheese with the chopped basil and season, to taste, with salt and freshly ground black pepper. Spoon the mixture into the middle of the flattened chicken. Roll up and secure with a cocktail stick.
4. Heat the olive oil in an ovenproof frying pan, add the stuffed chicken breast and brown on all sides. Transfer the pan to the oven and cook for 5-8 or until the chicken is cooked through.
5. For the pan-roasted tomatoes, place the cut side of the tomatoes down into a non-stick frying pan with a drizzle of olive oil and fry for 2-3 minutes.
6. Turn the tomatoes over, add the balsamic vinegar and season, to taste, with salt and freshly ground black pepper. Cook for 1-2 minutes.
7. To serve, place the roasted tomatoes onto a serving plate, top with the stuffed chicken and garnish with chives.

Sienikeitto

1 pkt siitakesieniä
2 pientä sipulia
1 rkl öljyä
1 l kasvislientä
200 g voimakasta Koskenlaskija-sulatejuustoa
mustapippuria
suolaa

Puhdista sienet. Silppua sipulit ja sienet hienoksi. Kuullota niitä kattilassa kuumassa öljyssä hetki. Lisää kasvisliemi ja anna kiehahtaa. Lisää Koskenlaskija-juusto pienissä erissä ja sekoita niin kauan, että juusto sulaa. Mausta mustapippurilla. Lisää suolaa tarvittaessa; juustossa ja kasvisliemessä on jo valmiiksi suolaa, joten maista keittoa ennen suolan lisäämistä, ettei siitä tule liian suolaista.

Vaniljainen riisivanukas

3 dl kermaa
1/2 vaniljatanko
1/2 dl puuroriisiä
1 tl kanelia
1 kananmunaa
1/2 dl sokeria

Halkaise vaniljatanko ja kiehauta se kermassa. Lisää kerman joukkoon riisi, sokeri ja kaneli. Keitä löysä puuro. Vatkaa munat ja sokeri vaahdoksi ja sekoita puuron joukkoon. Kaada puuro neljään uuninkestävään vuokaan ja paista uunin alatasolla noin 20-30 min.

Gorgonzola-sienirisotto

1 sipuli
oliiviöljyä
3 dl risottoriisiä
1 dl valkoviiniä
5 dl kanalientä
1 tl suolaa
2 dl kuivattuja sieniä (esim. suppilovahveroita)
200 g gorgonzola-juustoa
parmesan-juustoa koristeluun

Hienonna sipuli ja kuullota se pehmeäksi öljyssä, lisää riisi. Kuullota vielä hetki. Kaada joukkoon valkoviini ja anna sen imeytyä riisiin. Kaada kanalientä pikkuhiljaa risoton joukkoon koko ajan sekoittaen. Lisää suola ja murskatut sienet. Kun sekoitat usein, riisistä irtoaa tärkkelystä, ja risotto saa hyvän rakenteen. Lisäile pikku hiljaa loppu kanaliemi ja sekoita. Kun riisi on al dente, eli juuri ja juuri kypsää, lisää paloiteltu gorgonzola-juusto. Koristele risotto parmesaanilastuilla.

Villisalaatti

4 dl keitettyä villiriisiä
2 sellerin vartta
2 vihreää omenaa
200 g Manchego -juustoa
3 rkl valkoista balsamietikkaa
5 rkl oliiviöljyä
hyvää suolaa
mustapippurirouhetta

Keitä villiriisi ohjeen mukaan eli noin 40 min. Huuhtele kylmällä vedellä ja jäähdytä. Suikaloi selleri ja omena. Kuutioi juusto. Sekoita kaikki ainekset keskenään. Tee kastike etikasta, oliiviöljystä ja mausteista. Sekoita kastike salaatin joukkoon ja tarjoile heti.

Kahviherne-tomaattisalsa

2 dl kahviherneitä
10 aurinkokuivattua tomaattia
1 dl kivettömiä mustia oliiveita
1 ruukku basilikaa hienonnettuna
1/2 dl paahdettuja pinjansiemeniä
loraus oliiviöljyä
suolaa
Tarjoiluun: pehmeää leipää

Hienonna aurinkokuivatut tomaatit ja oliivit. Sekoita loput ainekset keskenään ja mausta.

Kahviherne-couscous

5 dl valmista couscousta
4 dl kahviherneitä
200 g tulista chorizo-leikkelettä ohuina siivuina
1 punasipuli
1 ruukku piparminttua tai tavallista minttua
Kastikkeeseen: 1 dl oliiviöljyä 1 sitruunan mehu 1 punainen chili hienonnettuna 2 rkl hunajaa

Leikkaa chorizo-leikkele suikaleiksi. Siivuta sipuli ja hienonna yrtit. Sekoita salaatin ainekset keskenään. Valmista kastike sekoittamalla sen ainekset. Pirskottele kastike salaatin päälle.

Kahvihernepihvit

100 g fetajuustoa
1 dl hienonnettua persiljaa
2 tl jeeraa eli juustokuminaa
1/2 sitruunan raastettu kuori
800 g (n. 2 tölkkiä) kahviherneitä säilykkeenä
2-3 rkl oliiviöljyä
ripaus suolaa ja pippuria
1 dl korppujauhoa öljyä paistamiseen

Tarjoiluun: sitruunalohkoja salaattia

Sekoita pihvin ainekset keskenään tehosekoittimessa, mausta suolalla ja pippurilla. Muotoile tahnasta pihvejä, pyöritä ne korppujauhoissa ja paista ne ruokaöljyssä pannulla kauniin värisiksi molemmilta puolilta.

Pasta alla Norma

1 large firm aubergines
extra virgin olive oil
1/2 tablespoon dried oregano
2 cloves of garlic, peeled and finely sliced
a large bunch of fresh basil, stalks finely chopped, leaves reserved
1/2 teaspoon good herb or white wine vinegar
400 g tin of good-quality chopped plum tomatoes
sea salt and freshly ground black pepper
250 g dried spaghetti
75 g salted ricotta, pecorino or Parmesan cheese, grated
1/2 dried red chilli, crumbled

Cut aubergines into quarters lengthways. Remove seedy fluffy centres them and cut the across the length, into finger-sized pieces. Get a large non-stick pan hot and add a little oil. Fry the aubergines adding a little extra oil if you need to. Give the aubergines a toss so the oil coats every single piece and then sprinkle with some of the dried oregano. Using a pair of tongs, turn the pieces of aubergine until golden on all sides.

When the aubergines are all cooked add the dried red chilli and turn the heat down to medium. Add a little oil, the garlic and the basil stalks.
Stir so everything gets evenly cooked, then add a swig of herb vinegar and the tin of tomatoes. Simmer for 10 to 15 minutes, then taste and correct the seasoning with salt and pepper. Tear up half the basil leaves, add to the sauce and toss around.

Cook the spaghetti and when it’s al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste the pasta and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil leaves and the grated cheese and drizzle with olive oil.

(Salami can be added to the sauce)

Beef in Oyster Sauce

Ingredients:

350g (12oz) lean steak,
2 teaspoons light soy sauce,
2 teaspoons dry sherry or rice wine,
2 teaspoons cornflour,
2 teaspoons oil,
3 tablespoons homemade chicken or beef stock,
3 tablespoons oyster sauce

Garnish:

4 tablespoons spring onions finely chopped,
chilli


Method:

1. Slice the steak across the grain into 5cm lengths.
2. Blend the soy sauce, sherry and cornflour together, toss the meat thoroughly and leave to marinate for 20 minutes.
3. Heat the oil in the wok, until it is almost smoking, add the steak and stir-fry for 1 minute – remove and drain.
4. Wipe the wok clean, add the stock and oyster sauce, bring to the boil, return the beef to the wok and stir over a moderate heat for 2 minutes.
5. Arrange the meat on a serving plate, spoon over the sauce, sprinkle with spring onions and chilli.

Cooking time: approximately 6 minutes

Preparation time: 30 minutes (includes marinating)

Serves: 3-4

Tofu with Red Peppers and Black Bean Paste

Ingredients

1 package of tofu
2 teaspoons peanut oil
1 tablespoon minced garlic
1 tablespoon minced peeled fresh ginger
4 dried hot red chilis
2 thinly sliced red bell pepper
2 tablespoons sherry
Coarsely chopped green onions
1 tablespoon soy sauce
1 tablespoon black bean paste
1 teaspoon dark sesame oil

Method

Cut tofu in half lengthwise. Place tofu slices on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Cut tofu into cubes.

Heat oil in a wok over medium heat.
Add garlic, ginger and chilis; stir-fry 30 seconds.
Add bell pepper and cook 3 minutes or until tender, stirring frequently.
Stir in tofu and sherry and cook 3 minutes or until heated through, stirring frequently.
Stir in onions and cook 30 seconds.
Remove from heat and stir in soy sauce, bean paste, and sesame oil, stirring gently to combine.

Tofu in black bean sauce

400 g of tofu, chicken or beef
1 tbsp shaoxing rice wine or dry sherry
1 tbsp light soy sauce
2 tsp sesame oil
1 tsp cornflour
1½ tbsp groundnut (peanut) oil
1½ tbsp black beans, rinsed and coarsely chopped
1 tbsp garlic, finely chopped
3 tbsp spring onions, finely chopped
1 tbsp shallots, chopped
1½ tbsp light soy sauce
1 tsp sugar
1 tbsp chicken stock or water
1 tbsp sesame oil

Method

1. Cut the tofu, chicken or beef.
Put the pieces in a bowl and mix them well with the shaoxing rice wine or dry sherry, soy sauce, sesame oil and cornflour.
Leave to marinate for about 20 minutes.
2. Heat a wok or large frying pan until it is very hot.
Add half the oil and when it is very hot and slightly smoking, lift the pieces out of the marinade with a slotted spoon, put in the wok and quickly stir fry it for about 2-3 minutes.
Transfer it to a bowl at once.
3. Wipe the wok or pan clean, reheat it and add the rest of the oil.
Quickly add the black beans, garlic, spring onions and shallots.
A few seconds later add the rest of the ingredients.
Bring the mixture to a boil and then return the fried pieces to the wok or pan. Stir fry the entire mixture for another 5 minutes.
Turn it on to a warm serving platter and serve at once.

Stuffed Summer Peppers

Ingredients

2 medium red peppers
2 garlic cloves, peeled and finely chopped
4 plum tomatoes, skinned (see tip)
handful of fresh basil leaves
salt and freshly ground black pepper
2 tbsp extra virgin olive oil
125g buffalo mozzarella cheese, sliced
8 anchovy fillets, drained

Method

1. Preheat the oven to 220C.
2. Cut the peppers in half lengthways, carefully cutting through the stem so it remains with each half pepper. Core and de-seed the peppers.
3. Lightly oil an oven tray and arrange the peppers, cut side up, onto the tray. Place a little sliced garlic in the base of each pepper. Cut the tomatoes in half and scoop out the seeds, if required.
4. Place some basil leaves into the bottom of each pepper. Season with salt and pepper. Stuff the tomato halves into each pepper and drizzle over the olive oil.
5. Carefully pour a splash of water into the baking tray around the peppers (this will assist with steaming the peppers). Place in the oven and cook for 45 minutes.
6. Arrange the mozzarella on top of the tomatoes. Place the anchovies over the peppers in a criss-cross fashion and return the tray to the oven, for about 3-4 minutes, until the cheese begins to melt.
7. Lay the salad leaves onto the base of a plate and top with the peppers. Serve immediately.

Tip:
To skin the tomatoes, make a little cross on top of each tomato. Place in a large bowl of boiling water for 20 seconds if ripe (40-45 seconds if unripe). The skin should come away easily.

Crispy herbed salmon

(serves 4)

600g salmon fillet, with skin
4 lemons
splash white wine
2 tbsp thyme leaves
2 tbsp rosemary leaves
2 tbsp dill fronds
300ml/½ pint olive oil
2 tbsp chopped parsley
Maldon sea salt and cracked black pepper

Method

1. Cut salmon in four and score the skin. Put in a non-metal dish.
2. Zest and juice two lemons. Halve remaining lemons.
3. Combine zest and juice with wine, thyme, rosemary, dill, one-third of the oil and half the parsley. Season.
4. Preheat oven to 180C.
5. Pour marinade over salmon and leave for 30 minutes.
6. Remove salmon, drain off marinade and fry, skin side down, for 1 minute. Turn and seal other side.
7. Lay salmon, skin side up, in a roasting tray, sprinkle with salt and roast for about 10 minutes or until just cooked through.
8. Put on serving dish, drizzle with remaining oil, sprinkle with remaining parsley and serve with lemon halves.

Uunisiika ja remoulade-kastiketta

4 annosta

Uunisiika:

3-4 reilua siikafileetä
1 purjosipuli
1 fenkoli
1 limetti
suolaa
valkopippuria
2 rkl voita


Valmistusohje:
Mausta fileet suolalla ja valkopippurilla ja nosta ne uunipellille leivinpaperin päälle maustumaan hetkeksi. Huuhtele ja hienonna purjo sekä fenkoli. Sulata voi pannulla ja kuullota purjo- ja fenkolisuikaleet pehmeiksi. Mausta vihannesseos suolalla, valkopippurilla ja limen mehulla. Lusikoi seos kalafileiden päälle. Kypsennä fileitä 200 asteisessa uunissa 15-20 minuuttia. Tarjoa lisäkkeenä keitettyjä perunoita tai perunamuusia ja remoulade- kastiketta.

Timjamivoissa paistettuja ahvenfileitä, kantarellimuhennosta ja perunoita

4 annosta

Ainekset:

8-12 kpl ahvenfileitä
suolaa ja pippuria
1 rkl timjamia hienonnettuna
voita

Kantarellimuhennos:

1 sipuli
1 l tuoreita kantarelleja
nokare voita
2 dl kermaa
suolaa ja valkopippuria
tilkka sitruunamehua

perunat:

0,5-1 kg pieniä perunoita
suolaa
timjamia


Valmistusohje:
Mausta fileet suolalla ja pippurilla. Sekoita timjami nokareeseen pehmeää voita ja anna maustua hetki. Paista ahvenet kauniin kullan ruskeiksi timjamivoissa.

Kantarellimuhennos:
Puhdista ja pilko sienet sekä hienonna sipuli. Kuumenna paistinpannu tai kasari kuumaksi ja haihduta sienistä neste pois. Lisää pannulle nokare voita ja sipulit. Kun sipuli on kuullottunut lisää pannulle kerma sekä mausteet. Hauduta muhennosta miedolla lämmöllä kunnes se on sopivan paksuista. Lisää tilkka sitruunamehua, tarkista maku ja tarjoile.

Perunat:
Keitä perunat kypsiksi suolalla ja timjamilla maustetussa vedessä.

Sieni-kaprispäällysteiset ahvenfileet

4 annosta

Ainekset:

600 g ahvenfileitä
150 g siitakesieniä
1 dl kaprista
1 dl smetanaa
0,5 dl parmesan-juustoa
0,5 dl silputtua ruohosipulia
0,5 dl silputtua persiljaa
2 rkl karkeaa Dijon-sinappia
musta- ja valkopippuria myllystä

Valmistusohje:

n. 150 g ahvenfileitä henkeä kohden

Poista ahvenfileistä keskiruoto. Asettele fileet voidellulle uunipellille. Mausta fileiden pinta mustapippurilla. Pilko sienet pieniksi kuutioiksi ja hienonna kaprikset. Sekoita loput aineet sienten ja kapristen kanssa tasaiseksi tahnaksi. Sivele tahna ahvenfileiden pintaan ja grillaa 220-asteisessa uunissa noin 5 - 7 min. Tarjoile ahvenet paistettujen perunoiden ja savupekonin kanssa.

Tuoksuva thaikeitto

4 annosta

3 sitruunaruohon vartta paloina
galangalia viipaleina (sormen mittainen pala)
6 kaffir-limetin lehteä
1 litra kanalientä
1-2 rkl sokeria
4-6 rkl kalakatiketta
1-2 limenmehu
2-3 katkarapua per henkilö
tuoretta korianteria ja basilikaa

koristeluun chiliä viipaleina ja kevätsipulia

Murskaa sitruunaruoho, inkivääri ja limenlehdet morttelissa.
Kumoa ne kattilaan kanaliemen joukkoon ja kuumenna kiehuvaksi. Hauduta 10 minuuttia.
Lisää sokeria, kalakastiketta ja limenmehua.
Lisää seuraavaksi ravut ja keitä vain minuutin ajan.
Kaada kulhoihin ja koristele.

Joukkoon voi lisätä myös tomaattikuutioita, nuudeleita tai sieniä.

Sinappi-yrttietikkakastike

6 rkl oliiviöljyä
2 rkl Dijon-sinappia
2 rkl maustettua puna- tai valkoviinietikkaa
ripaus suolaa
1 tl mustapippuria

Salaatti murskatuista kirsikkatomaateista ja oliiveista

4 osaa kirsikkatomaatteja
1 osa mustia oliiveja

Puserra tomaatit kädellä kulhon päällä.
Rusenna oliivit ja lisää joukkoon.
Lisää joukkoon suolaa, punaviinietikkaa ja basilikaa.

Tapenade of Sun-dried Tomatoes, Olives and Basil

Serves 4-6

Ingredients

1 x 285 g jar sun-dried tomatoes, drained, but reserve the oil
175 g pitted black olives in brine, drained and rinsed
20 g fresh basil leaves
1 teaspoon green peppercorns in brine, rinsed and drained
2 fat cloves garlic, peeled
1 x 50 g tin anchovies including the oil
110 g capers, drained and pressed between double layers of absorbent kitchen paper
freshly milled black pepper


Simply put everything into a food processor with 2 tablespoons of the reserved tomato oil. Switch the motor on, but use the pulse action, because if you process it too much it goes to a purée. What you need to aim for is a texture like coarse gravel and sand. Add a third tablespoon of the reserved tomato oil if it looks too stiff. Pack the tapenade into a bowl, cover with clingfilm and chill, but remember to allow it to come back to room temperature for about 1 hour before serving.

Tapenade, that strong gutsy pâté of minced olives, is converted into something more elegant and aristocratic if you replace half the amount of olives with sun-dried tomatoes. Serve it with ciabatta warm from the oven, or baked croutons brushed with oil and garlic. Alternatively, you can use the amount in this recipe as a sauce for pasta for 3-4 people, adding 2 more tablespoons of the tomato oil. Stir this in and warm the tapenade through before putting it on the hot pasta.

Maustettu kikhernetahna

1 tlk (400 g) kikherneitä
1 reilu hyppysellinen kuminansiemeniä murskattuna
1-2 pientä kuivattua chiliä murskana
1 valkosipulinkynsi murskattuna
1 sitruunan mehu
suolaa, pippuria
oliiviöljyä

Soseuta kikherneet. Lisää kumina, chili, valkosipuli, sitruuna, suola ja pippuri. Lorauta lopuksi joukkoon oliiviöljyä.

Pihvitomaattia, basilikaa, kinkkua ja valkohomejuustoa paahtoleivällä

Paahtoleipää
Oliiviöljyä
(valkosipulinkynsi)
Suolaa ja pippuria
Pihvitomaatteja
Kinkkuviipaleita
Basilikaa
Valkohomejuustoa

Paahda leipä ja sipaise leipää valkosipulinkynnellä. Sivele siihen sitten oliiviöljyä.
Levitä leivälle tomaattiviipaleet ja mausta suolalla ja pippurilla.
Revi pinnalle basilikanlehtiä.
Lisää viimeiseksi kinkkua ja juustoviipaleita.

Seared tuna nicoise salad with soft-boiled eggs

2 Servings

225 g baby new potatoes
150 g fine French beans
12 cherry tomatoes, halved
12 plump black olives
1 tbsp capers
8 marinated anchovies
1 banana shallot, sliced into rings
Sea salt and freshly ground black pepper
Classic vinaigrette
1 baby gem lettuce, separated into leaves
1 tbsp olive oil, plus extra for frying
1 tuna loin steak, about 100 g
1/2 tbsp balsamic vinegar
2 large eggs
Few basil leaves


For the vinaigrette:

1,5 tbsp sherry vinegar
0,6 dl extra virgin olive oil
0,6 dl olive oil
1 tbsp groundnut oil
Juice of 1/4 a lemon


Method

Boil the potatoes for 10-12 minutes until tender. Drain well then halve. Trim the beans then cook in boiling salted water for 2 minutes. Drain and refresh in iced water. Drain well once more and pat dry.

Mix the potatoes and beans with the tomatoes, olives, capers, anchovies and shallots. Whisk the ingredients for the vinaigrette and season with salt and pepper.

Toss the tomatoes, olives, anchovies and capers in some of the vinaigrette. Place 3 of the larger gem lettuce leaves on each serving plate then divide the salad between them.

Heat a large non-stick frying pan until you can feel a good heat rising. Add 1 tbsp of the oil then lay in the tuna steak. Cook for 1-2 minutes on each side until slightly springy when pressed. The tuna should still be pink in the middle. Deglaze with the balsamic vinegar. Season and lift out of the pan. Cut in half and place on top of the salad.

Place the eggs in to a pan of boiling water and cook for 6 minutes (for a well set white and runny yolk). Plunge the eggs into iced cold water to prevent them from cooking further. Once cooled, roll the egg on the work surface, gently applying pressure so the shell begins to crack, then peel off the shell.

Place the eggs on top of the tuna and cut in half, to reveal the soft runny yolk. Scatter with basil leaves then serve.

Roast tomato sauce

Choose tomatoes that are really ripe and juicy. The more interesting the tomato, the more interesting the sauce. Great for pasta.

650g tomatoes, or enough to fill a medium-sized baking dish
olive oil
4 bay leaves
red wine vinegar

Put the tomatoes into a roasting tin or baking dish (they should fit snugly in a single layer; give them too much space and they'll burn).
Pour over enough olive oil to wet the fruit and to form a thin layer at the bottom of the dish. Season with salt and black pepper, tuck in the bay leaves and sprinkle over a couple of teaspoons of red wine vinegar.
Bake in 200C for 30 minutes until the skins have started to blacken.

Crush the tomatoes with a fork, then return them to the oven for a further 15 minutes.
Now you can either push the tomatoes and their juice through a food mill, blend to a thick slush or leave the sauce as it is.

Slow-roast tomatoes

Serves 4.

16 medium-sized tomatoes
olive oil
thyme leaves
2 balls of buffalo mozzarella
small bunch of parsley

Set the oven at 160C.
Remove the stalks from the tomatoes and put the fruit into a small baking dish (they should fit snugly).
Drizzle with olive oil and season with salt and black pepper.

Pull the thyme leaves from their stalks and toss with the tomatoes and seasoning. Bake until they are collapsing - a good hour or more.

Pull the mozzarella balls in half. Place half on each plate and season with olive oil and coarsely chopped parsley leaves.
Serve the roast tomatoes alongside.

Baked tomatoes with cheese and thyme

Serves 2.

4 large, ripe tomatoes
olive oil
4 or 5 bushy sprigs of thyme
4 small, fresh goat's cheeses, or other small cheese

Set the oven at 180C.
Cut a thick slice from the top of each tomato. Scoop out enough seeds and flesh from each tomato to make room for half a goat's cheese (don't add the cheese yet).
Place snugly in a baking dish. Season with salt and pepper, and add a teaspoon or so of olive oil to each one.
Pull the leaves from the thyme and sprinkle them inside the tomatoes.

Bake the tomatoes for 20 minutes or until they are soft and lightly coloured.
Slice the cheeses into pieces small enough to fit inside the tomatoes.
Spoon a little oil from each tomato over the cheese, or add fresh if it has escaped, then return to the oven for a further 10 minutes, or until the cheese has melted.

Parmesan tomatoes

A good savoury little number, fantastic with roasts and grills, but equally worth making as a side dish for cool, milky mozzarella. Serves 4 as a side dish.

450g tomatoes
3 tbsp olive oil
small bunch of basil
40g grated Parmesan

Set the oven at 200C.
Cut the tomatoes in half and put them in a bowl.
Pour over the oil, and add a good grinding of black pepper and a little salt.
Tear the basil leaves and add them with the grated Parmesan.
Tip the tomatoes into a baking dish and bake for 25-30 minutes until the tomatoes are soft and the Parmesan is slightly crisp.

Villiriisisalaatti

4 dl keitettyä villiriisiä

2 sellerin vartta
2 vihreää omenaa
200 g Manchego -juustoa
3 rkl valkoista balsamietikkaa
5 rkl oliiviöljyä
hyvää suolaa
mustapippurirouhetta

Keitä villiriisi ohjeen mukaan eli noin 40 min. Huuhtele kylmällä vedellä ja jäähdytä. Suikaloi selleri ja omena. Kuutioi juusto. Sekoita kaikki ainekset keskenään. Tee kastike etikasta, oliiviöljystä ja mausteista. Sekoita kastike salaatin joukkoon ja tarjoile heti.

Vaniljainen riisivanukas

6 dl kermaa
1 vaniljatanko
1 dl puuroriisiä
1-2 tl kanelia
2 kananmunaa
1 dl sokeria

Halkaise vaniljatanko ja kiehauta se kermassa. Lisää kerman joukkoon riisi, sokeri ja kaneli. Keitä löysä puuro. Vatkaa munat ja sokeri vaahdoksi ja sekoita puuron joukkoon. Kaada puuro neljään uuninkestävään vuokaan ja paista uunin alatasolla noin 20-30 min.

Gorgonzola-sienirisotto

1 sipuli
oliiviöljyä
3 dl risottoriisiä
1 dl valkoviiniä
5 dl kanalientä
1 tl suolaa
2 dl kuivattuja sieniä (esim. suppilovahveroita)
200 g gorgonzola-juustoa
parmesan-juustoa koristeluun

Hienonna sipuli ja kuullota se pehmeäksi öljyssä, lisää riisi. Kuullota vielä hetki. Kaada joukkoon valkoviini ja anna sen imeytyä riisiin. Kaada kanalientä pikkuhiljaa risoton joukkoon koko ajan sekoittaen. Lisää suola ja murskatut sienet. Kun sekoitat usein, riisistä irtoaa tärkkelystä, ja risotto saa hyvän rakenteen. Lisäile pikku hiljaa loppu kanaliemi ja sekoita. Kun riisi on al dente, eli juuri ja juuri kypsää, lisää paloiteltu gorgonzola-juusto. Koristele risotto parmesaanilastuilla.

Grillatut ahvenfileet tomaattipedillä

4 annosta

500 g ruodotonta ahvenfilettä
6-8 valkosipulinkynttä
voita
mustapippuria
suolaa
200 g kaltattuja kirsikkatomaatteja
2 dl paseerattua tomaattikastiketta
½ dl sweet chili kastiketta
1 dl kuivaa valkoviiniä
mustapippuria
suolaa

Valmistusohje:

Sivele ahvenfileiden pinnalle pehmeää voita. Mausta fileet suolalla ja pippurilla. Leikkaa valkosipulinkynnet ohuiksi viipaleiksi ja nosta viipaleet fileiden pinnalle. Grillaa 200-asteisessa uunissa 6-8 minuuttia. Tarjoa tomaattien kanssa.

Tomaattipeti:
Kuumenna tomaattikastike ja valkoviini kuumaksi. Lisää joukkoon kirsikkatomaatit ja chilikastike ja keitä vielä hetki. Mausta ja tarkista suola.

Cumin and coriander lentils

Serves 2

For the cumin and coriander lentils
1 tsp cumin seeds
1 tsp coriander seeds
255g/9oz Puy lentils
1 glass red wine
splash Worcester sauce
1 vegetable stock cube, crumbled
handful black olives, pitted
handful fresh flat-leaf parsley, chopped
salt
freshly ground black pepper

Method

1. Bring a large pan of water to the boil.
2. Cook the Puy lentils in the boiling water, according to the packet instructions.
3. Preheat a small frying pan over a low heat.
4. Toast the cumin and coriander seeds in the pan for 1-2 minutes.
5. Remove the pan from the heat and grind the seeds in a pestle and mortar.
6. Drain the lentils and return to pan.
7. Add the red wine, Worcester sauce, stock cube and toasted seeds to the pan and heat gently for 3-4 minutes.
8. Remove from the heat and stir in the olives, parsley and seasoning.
9. Transfer the lentils to large serving bowls.