Kantarellicarbonara

(kahdelle)

Ainesosat

1/2 l kantarelleja
1/2 sipuli
1 valkosipulin kynsi
1/2 dl aurinkokuivattuja
tomaatteja
1/2 dl ruokakermaa
1 kananmuna
0,75 dl parmesaaniraastetta
suolaa, mustapippuria
250 g tagliatelle-pastaa

tarjoiluun:
parmesaaniraastetta
mustapippuria

Valmistusohje

Paloittele sienet ja silppua sipulit. Leikkele aurinkokuivatut tomaatit saksilla hienoksi silpuksi. Kuullota sienet sekä sipuli pannulla ja anna myös tomaattisilpun paistua hetken aikaa. Sekoita kerma sekä munat keskenään ja lisää joukkoon parmesaani. Mausta suolalla ja pippurilla. Keitä pasta ja valuta se. Sekoita kuuma sieniseos ja muna–kermaseos kuumaan pastaan siten, että kastike sakenee lämmön vaikutuksesta. Viimeistele annokset mustapippurilla ja raasta päälle vielä parmesaania.

Juomasuositus

Kantarellicarbonara on ruoka, joka sopii hyvinkin erilaisten viinien seuraan. Raikastava viinivaihtoehto on italialainen valkoviini, esimerkiksi frascati, pinot grigio tai chardonnay. Myös punaviini on käypä valinta; lasiin sopii esimerkiksi melko kevyt tai keskitäyteläinen chianti, valpolicella tai barbera.

Jamie Oliver's chickpea flatbread

1 kg flour
14 g dried yeast (2 packs)
30 g salt
30 g sugar

Mix

5,5 dl of tepid water

Mix

1 can of chickpeas
1 ts cumin seeds crushed
1 tbs coriander seeds crushed

Crush chickpeas with hands and mix the mixture into the dough. Knead until smooth.

Cut into 12 pieces and roll the pieces out. (Will freeze with cling film)

240 C / 3 minutes (or griddle pan/grill)

Warm chicken and French bean salad with sun-blushed tomatoes and feta cheese

Ingredients

For the chicken
4 Chicken breast
1 pinch black pepper
1 small bunch of fresh Rosemary, chopped
3 tbsp Olive oil

For the salad
400g French beans
100 g Greek Feta cheese
70g sun-blushed tomatoes, in olive oil
2 tbsp extra virgin Italian Olive oil
1 tbsp Balsamic vinegar

Method
1. Butterfly the chicken breasts and season them to taste with salt and freshly ground black pepper. Scatter them with rosemary and drizzle with a little olive oil. Griddle for about two minutes on each side, until cooked.

2. Cook the French beans in salted boiling water for approximately five minutes and drain.

3. In the meantime, crumble the feta cheese in a large bowl and mix with the sun blushed tomatoes.

4. Add the beans, the extra virgin olive oil and balsamic vinegar. Season with salt and pepper and mix well. Serve immediately with the warmed chicken breasts

Saaristolaisleipä

2 dl omenamehua (voi käyttää myös talouspiimää)
1 dl tuoppi-kaljamaltaita
½ rkl suolaa
½-1 dl siirappia
½ pkt (25g) hiivaa
1 dl ruisjauhoja
2-2½ dl vehnäjauhoja (omenamehun kanssa 2½)
pinnalle 1 rkl siirappia + 1 rkl vettä

Lämmitä neste haaleaksi,lisää ja sekoita siihen hiiva.
Lisää maltaat, suola, siirappi ja sekoita. lisää ruisjauhot ja sekoita.
Lisää vehnäjauhot (taikina saa olla pehmeä).
Ripota pinnalle vähän jauhoja ja kohota 1 tunti.

Laita voideltuun vuokaan (silikoni on hyvä) , kohota 30 min.
Pistele haarukalla.
Paista uunissa 175 C noin 1 tunti

15 min ennen loppua lisää siirappi + vesi seos pinnalle.

Uunista otettua ja vuoasta irrotettua peitä leivät paperilla ja liinalla.

Kannattaa tehdä kerralla kaksinkertainen annos, jolloin kuluu 1 hiivapaketti. (eli tämä yllä oleva on vain yhtä sellaista leipää varten jonka toin jouluksi)

Aubergine and Feta Salad

Ingredients
1 Aubergine
Olive oil
150g Feta cheese, crumbled
1 small clove Garlic, finely chopped
handful of mint leaves, shredded
handful of coriander leaves, shredded
squeeze of lemon juice
black pepper

Method
1. Preheat the oven to 220°C.

2. Brush the aubergine slices on both sides with oil and season with salt and pepper. Place on a roasting tray in a single layer. Roast for 15-20 minutes, turning, until golden. Allow to cool to room temperature.

3. Arrange the aubergine slices on a serving plate. Scatter the crumbled feta over the top, along with the garlic, mint and coriander. Add a squeeze of lemon juice and serve.

Oriental pork with noodles

(serves 2-4)

ingredients
a handful of Szechuan peppercorns, crushed
2 x 350g pork fillets, thinly sliced
2 teaspoons sesame oil
2 tablespoons sunflower oil
2 tablespoons freshly grated ginger
1-3 fresh red chillies (to taste), deseeded and chopped
125g oyster mushrooms, wiped and torn
125g shiitake mushrooms, wiped and halved
1 red pepper, deseeded and chopped
a bunch of spring onions, trimmed and sliced
200 pak choi, chopped
2 cloves of garlic, peeled and finely chopped
300g bean sprouts
300g medium egg noodles, cooked
2 teaspoons fish sauce
6 tablespoons oyster sauce
a small bunch of fresh coriander, leaves chopped
75ml chicken stock
dark soy sauce

method
Stir-fries are great fun to make. Just get all the ingredients together and lay them out, then all you need is a really hot wok. Get stuck in!

Rub the crushed peppercorns into the pork slices. Heat your wok and a frying pan to make them as hot as you can. Pour the sesame and sunflower oils into the hot wok and fry the ginger, chilli and mushrooms for a minute until slightly coloured. Throw in the pepper, spring onions, pak choi, garlic and bean sprouts and stir-fry until wilted. Add the noodles, fish and oyster sauces, the coriander leaves and the stock. Stir-fry for 2 to 3 minutes until the noodles are steaming hot. Taste and season with soy sauce.

Meanwhile, drizzle a little sunflower oil into the hot frying pan and fry the pork for 2 minutes on each side or until cooked through and golden. Serve with the stir-fried noodles.

Kisir

(Serves four)

ingredients
2 large onions, peeled and finely chopped
90ml olive oil, plus more to finish
2 tbsp tomato paste
4 tomatoes, peeled and chopped
90ml water
400g coarse bulgur wheat
1½ tsp pomegranate molasses
1 tbsp lemon juice
6 tbsp chopped parsley
3 spring onions, finely shredded, plus an extra one to garnish
2 green chillies, deseeded and finely chopped
2 garlic cloves, crushed
1 tsp ground cumin
Salt and black pepper
Seeds from 1 pomegranate
1 handful mint leaves, some whole, some roughly shredded

method
In a large saucepan, sauté the onions in the oil until they turn translucent - about five minutes. Add the tomato paste and cook over medium heat for two minutes, stirring all the while with a wooden spoon. Add the chopped fresh tomatoes, leave them to simmer on a low heat for four minutes, then add the water. Bring to a boil, remove the pan from the heat and stir in the bulgur.

Add the molasses, lemon juice, parsley, chopped spring onion, chilli, garlic and cumin. Season, stir, then set aside until the salad has cooled to room temperature or is just lukewarm.

Taste, adjust the seasoning as necessary - it will probably need plenty of salt - and spoon on to a serving dish. Roughly flatten out the salad with a palette knife, creating a wave-like pattern on the surface, then scatter pomegranate seeds over and about. Drizzle olive oil over the top and finish with the mint and the extra spring onion.