Monday, 16 March 2009

Beauty on a Plate

I'm sure we all have been taught not to play with our food, but there is nothing wrong with embellishing your soup a little bit to make it look its best! :) So, below you will find a few suggestions how to make that simple soup look a little more special.



Monday, 9 March 2009

Snow White

It's snowing, and it has continued to do so the whole day! That much for the "spring is in the air" -feelings of last week! Well, there are two sides in every coin. :) I'm sure every skier in the Helsinki area is hoping for even more snow, where as us summer folks are counting days for... well, hoping, wishing, praying that in a few weeks time all snow would be gone!

In the meantime silky loveliness of some coconut flavoured semolina pudding with the hidden gem of half a nectarine in the bottom will keep the spirits high!

Semolina Pudding

Recipe from Samettisia makuja (Original French title of the book Délices de Lait) by Laurence & Gilles Laurendon

Serves 2

400 ml coconut milk
1 dl water
3/4 dl semolina
2 tablespoons sugar
2 tablespoons coconut flakes

1. Heat the coconut milk and water in a saucepan.
2. Add the semolina and let boil for about 8 minutes, mixing every now and then.
3. Season with sugar.
4. Enjoy warm or cold.

My own addition:

-Slice half a nectarine and place the slices in the bottom of the bowl/plate you'll use to serve your pudding.
- Fill the bowl/plate with the semolina pudding.
-Decorate with some coconut flakes and brown sugar.

This is Helsinki. Now. :)

Wednesday, 4 March 2009

Alpine Treat

While in Ljubljana, Slovenia last November I bought an interesting cookbook by Kay Shaw Nelson called Cuisine of the Alps. It includes lovely recipes from France, Switzerland, Liechtenstein, Italy, Germany, Austria, and Slovenia. My favorite of the recipes I have tried this far is the recipe for red cabbage with apples. This sweet red cabbage and apple salad is a great side dish for pork, or duck for example. And look at the colour!

Red Cabbage with Apples
(original recipe from Cuisine of the Alps by Kay Shaw Nelson)

Serves 4-6

1 red cabbage, shredded (ca. 1 kg)
3/4 cup boiling water
3 apples, peeled, cored, and thinly sliced
3 tablespoons unsalted butter, melted
1/4 cup red wine vinegar (or cider)
1/4 cup browm sugar
salt and pepper

1. In a saucepan combine the shredded cabbage and boiling water over medium-high heat. Cook, covered, for 10 minutes.
2. Add the apple slices & cook for another 10 minutes.
3. In a small bowl mix the butter, vinegar (or cider), and sugar & add it to the cabbage and apple mixture.
4. Season with salt and pepper, and cook for 10 more minutes.
5. Enjoy!