Friday, 23 September 2016

Honestly Home Made Food

Tasty and honest home food using this season´s ingredients. What could be simpler than good naturally sweet veggies with rice. Or traditional Finnish salmon pot with lemon curry? I also made a bit healthier muffins that go to vegans and are both egg and dairy free in case of allergies. In the muffin recipe I also replaced  one dl flour with Finnish talkkuna flour that has lots of fibre (28%) and adds taste and moisture. 

Fresh Salad

salad mix (for example spinach, rocket..)
cherry tomatoes
red onion

1 garlic clove
some ginger
2 tbsp veg. oil
2 tbsp lemon juice
black pepper

Slice red onion, carrots, tomatoes, grapes and cucumber. Mix with salad. 
Salad dressing: Mince garlic and ginger. Mix with lemon juice, oil, salt and pepper. 

Veggies with Rice

yellow beetroots
red onion
veg. oil
vegetarian bouillon
salt lemon juice

Cooked basmati rice
rice vinegar

Peel and slice beetroots, pumpkin, carrots, red onion, paprika and fennel. Mince ginger. Heat some vegetarian oil on a frying pan  and heat the veggies in it. Add about 1/2-1 dl water and cook. When veggies are a bit soft add bouillon. Cook until the veggies are all dente. Add salt and lemon juice.

Spice cooked basmati rice with rice vinegar and salt. Serve with veggies.

Finnish Salmon Pot with Lemon Curry

I wet to the local market event to buy good quality spices. The sales person advised to use lemon curry with fish and I tried the spice in traditional salmon pot and the result was one of the tastiest salmon pots.  

red onion
cooking cream
lemon curry

Cut the salmon to pieces. Cut the potatoes into thin slices. Slice the onion. Mix salt and lemon curry with cooking cream ( I put 2 dl cream and about 2-3 tsp curry). Butter the pot and *put a layer of potato, then salmon, onion and cream* **repeat.  Put a cover to the pot and cook in the oven for 45-60 minutes in 200 Celsius degrees.

Vegetarian Cacao + Talkkuna Muffins

2 dl flour
1 dl talkkuna flour
2 tbsp cacao
1 tbsp baking powder
1 tsp cinnamon
1 dl sugar
2 dl water from a chickpea can
1 dl Oatly i Kaffe -oat milk
3 tbsp vegetarian oil

Mix dry ingredients together. Beat chickpea water like you would beat eggs to a cake pastry. Add sugar to beaten chickpea water and beat until the foam is hard. Add dry ingredients and mix properly. Mix in oat milk and vegetarian oil. 

Put the pastry in the baking molds and bake 20 min in 200 Celsius degrees. Dairy and egg free!

This weekend I hope to finish one painting project and a small knitting craft. I can tell you that turquoise  is the theme in both these crafts. I have also been watching good movies and after a long pause I went jogging yesterday. There are quite new exercising machines in the nearby park and I spent 30 mins in the park after the jog. Definitely going to do that again! And when does the proper food taste so good than after exercising? 

Have a good weekend!


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