Main Courses

Recipes are for 4 persons (unless otherwise stated)

 

Reindeer stew


For the main course of our festive table, Peggy prepared reindeer stew with colourful root vegetables. The stew and the vegetables were served from Hanki bowl. This recipe serves 5.

1 sweet onion
2 garlic cloves
40 g butter
600 g sautéed reindeer (frozen)
4 juniper berries
1 tsp crushed rosé peppers
2 bay leaves
2 dl strong beef broth
2 dl red wine
1 tsp fresh thyme
1 tsp fresh rosemary
Pomegranate seeds to garnish

Peel and chop the onions. Heat up the pot and melt the butter in it. Sauté the onions in butter. Add the reindeer meat and sear it. Add spices, herbs, beef broth and red wine. Let it simmer under the lid for about 30 minutes.
Garnish with fresh herbs and pomegranate seeds. Serve immediately.

Root vegetables


2 Swedish turnips
2 parsnips
1 kg carrots
1 kg potatoes (rosamunda)
½ dl olive oil
1 solo garlic
salt and black pepper, to taste
fresh herbs and pomegranate seeds, to garnish

Preheat the oven to 180 degrees. Peel and chop the root vegetables into even pieces and put them in an oven casserole. Sprinkle oil and spices on the root vegetables and stir well. Cook in the oven for about 40 minutes.
Pile the root vegetables in a serving bowl and spread reindeer stew all over them. Garnish with fresh herbs and pomegranate seeds. Serve immediately.

 

Butter-fried salmon in buttery white wine sauce

Buttery white wine sauce
50 g butter
1–1 ½ tbsp wheat flour
4 dl cooking cream
glob of dry or off-dry white wine
1 egg yolk
juice of ½ lemon
pinch of salt and black pepper
chives

Melt the butter in a saucepan. Whisk in the flour, mix quickly and lift the saucepan from the stove. Let it cool down for a while before adding cream, egg yolk and wine.

Fennel and courgette
1 courgette
2 small fennels
2 tbsp olive oil
pinch of salt

Chop the fennel into strips and slice the courgette into ”ribbons” using a cheese slicer. Fry the vegetables in olive oil in a saucepan. Season with salt.

Salmon medallions
600–800 g salmon or four ready-cut salmon medallions
butter
salt

To serve
1 pkg tortelloni (fresh pasta)
chioggia beet
sprouts

Melt the butter in a hot saucepan and fry the salmon medallions on both sides. Season with salt on both sides. Cook the tortelloni following the instructions on the package. Slice the chioggia beet and garnish the portions with these slices and sprouts.

 

 

Mexican fish tacos

a few whitefish (or other white-flesh fish) fillets
salt and pepper
butter for frying
small taco shells (from the grocery store)
radish, crème fraîche and lime, to serve

Guacamole

4 ripe avocados
juice of 1 lime
red onion or spring onion, chopped
4 garlic cloves
salt
black pepper
2 tsp cane sugar
2 tomatoes, chopped
1 coriander pot, chopped
a glob of olive oil

Mince the avocados and mix them with other ingredients and spices. Let the guacamole season for one hour.

Marinated red cabbage

½ red cabbage, stripped
1 dl olive oil
juice of 1 lime
1 tsp cane sugar
salt
black pepper
2 dl fresh coriander, chopped
2 tbsp red wine vinegar

Cut the red cabbage into strips and mix them with other ingredients and spices. Let it season for one hour at least.

Mango salsa

2 ripe mangos, diced
2 red chilis, chopped
2 dl fresh coriander
2 dl lime juice
plenty of finger salt
a glob of olive oil

Dice the mango and mix it with other ingredients and spices. Let it season for one hour.

Tacos

Cut the whitefish fillets into 2x3 cm pieces, fry them quickly in butter on a pan. Add salt and pepper. Heat up the taco shells and add whitefish, red cabbage, guacamole and mango salsa (plus crème fraîche if you wish). Garnish with radish slices and fresh coriander, and squeeze lime juice on the tacos. Mexican food always calls for plenty of salt, coriander and lime juice!

 

 

 

Paella à la Posio

This recipe serves 5-6 people. A whole free-range organic chicken is marinated and then cooked in the oven before being chopped into paella.

Organic chicken in the oven

1 organic free-range chicken

Marinade:
1 organic lemon
5–6 garlic cloves
1/2 tsp thyme
1 tsp salt
2 tbsp olive oil

Preheat the oven to 200 degrees. Rub lemon on the chicken skin. Use also the grated peel of the lemons. Mix the marinade ingredients together and rub the marinade onto and inside the chicken.

Place the chicken in a roasting pan and cook in 180–200 degrees for 50–60 minutes. Chop to smaller pices for paella.

Paella

300–400 g free-range organic chicken
0,5 dl false morels, parboiled
2 dl ceps, sautéd with the onion
1 onion
5–8 cherry tomatoes
1 yellow bell pepper
1 dl peas (fresh/frozen)
1–2 dl shrimps (defrosted)
1 dl pitted black olives
0,5–1 fresh chili
1 tsp turmeric
0,5 tsp black pepper
3–4 garlic cloves
a pinch of grated ginger
1–2 dl dry white wine
a few globs of olive oil
1 lemon
1–1,5 l hot court bouillon or chicken broth
approximately 2–3 dl spelt pearls
lemon wedges and parsley, to serve

Peel and chop the onion. Slice the bell peppers and remove their seeds. Halve the cherry tomatoes and chop the garlic cloves. Sauté onion, garlic and both mushrooms in a pot. Add boiled spelt pearls, broth and spices. Add tomatoes and bell pepper and let simmer until cooked. Add some water or olive oil if necessary. Stir in the frozen peas and olives. When the paella is ready, add shrimps. Season with white wine and serve with lemon wedges and parsley. 

 

 

 

Burgers

Make delicious hamburgers for beef lovers and vegetarians with these recipes à la Heidi from Suklaamarenki blog.


Wheat buns (10–12 pcs)
approx. 2 dl milk
50 g butter
500 g (approx. 8 ½ dl) wheat flour
1 yeast
1 egg
salt
pinch of sugar
1 egg yolk
sesame seeds, to garnish

Heat up milk and butter in a small saucepan but don’t let them cook.

Pour wheat flour in a bowl, press a pit in the middle and crush the yeast in the pit. Pour warm milk-butter mixture, little by little, on the yeast and work it into dough, using medium power of the mixer. Cover the bowl with a clean kitchen cloth and let the dough rise in a warm place for about 10 minutes.

Add egg, salt and sugar to the dough. Knead the dough until it bubbles and detaches from the edges of the bowl. Cover with a cloth and let it rise in a warm place for 25 minutes. 

Heat the oven to 200 degrees. Knead the dough with floured hands and divide it into 12 pieces. Roll them into buns and let them rise under a cloth on a baking tray. Press the buns to make them a little bit flatter. Brush the buns with whipped egg yolk and sprinkle sesame seeds on their surface. Serve fresh.

Classic burgers

4 wheat buns
approx. 1 ¼ dl milk
600 g minced beef meat
salt
freshly ground black pepper
1 dry bun
1 onion, shredded
2 eggs
pinch of chili powder
thyme
rosemary

To serve
lettuce leaves
pickled cucumber
tomatoes
cheddar cheese
ketchup
mayonnaise

Cut dry buns into cubes and soften them in milk for 10 minutes. Squeeze extra milk from the cubes. Put all beef ingredients (except spices) into a bowl and mix well. Add spices in the end. Oil up your hands and divide the dough into 4 beefs. Grill them 3–4 minutes on both sides. Halve the buns and quickly grill their cutting surfaces. 

For serving, rinse well the lettuce leaves. Cut cucumber into thin slices. Rinse the tomatoes, remove the strains and cut tomatoes into thin slices. Assemble burgers as you wish.

Asian lentil burgers

4 wheat buns
300 g red lentils
1 tbsp oil
1 onion, shredded
3 (or according to your taste) garlic cloves, crushed
1–2 eggs
1 tsp grated ginger
1 tsp cumin (jeera)
salt
ground pepper
2 portions of cooked couscous (see cooking instructions from the package)

To serve
iceberg lettuce 
spring onions
1 red chili
5 tbsp lime juice
5 tbsp soy sauce
cucumber
coriander leaves

Cook lentils following the instructions on the package, strain well and let them cool down. Heat oil in a pan and sauté shredded onion and garlic until soft. Mix softened onions, 1 egg and spices with lentils. Add couscous little by little until you have a nicely firm dough. Season as you prefer. Moisten your hands and divide the dough into 4 veggie beefs. Grill them carefully 4–5 minutes on both sides. Halve the buns and quickly grill their cutting surfaces.

Rinse the lettuce and cut it into strips. Rinse spring onion and cut it into thin rings. Halve the chili, remove the seeds and chop. Mix lime juice with soy sauce and mix it with salad, spring onions and chopped chili. Peel and slice the cucumber. Put cucumber slices, salad mixture, coriander leaves and veggie beef on the lower half of the bun. Cover the veggie beef with more cucumber, salad and coriander. Drizzle with some lime and soy sauce and ”close” with the upper half of the bun.

 

 

 

Picnic baguettes


fresh baguette
feta or mozzarella cheese
peashoots 
balsamico syrup
pea pesto
Pea pesto
1 bag (200 g) of frozen peas (defrosted)
1 dl grated parmesan cheese
1 dl olive oil
2 tbsp pine kernels or cashew nuts
1 pot of fresh basil leaves with sprigs
salt and black pepper from the mill

Blend all pesto ingredients in a blender and check the flavour. Cut the baguette into two and halve both pieces from the middle. Spread pesto on both
halves and place feta or mozzarella slices and peashoots  on them. Garnish with some black pepper and balsamico syrup.

 

 

Lemony whitefish with sweet potato wedges and herb salad

4–6 fresh whitefish fillets
1 dl olive oil
1/2 dl lemon juice
1/2 dl white wine or white wine vinegar
1 tsp sugar
2 tsp salt
white pepper and/or pepper mix, to season
finger salt, to serve

Place the whitefish fillets on the bottom of a flat bowl. Make the marinade by mixing all ingredients together and then pour it over the fillets. Let the fish marinate in the fridge from half an hour to an hour. The longer it marinades, the more it ”cooks”.

Put the fillets on the chopping board and cut them into thin slices. Spread the slices on each plate or one serving tray. Serve with herb salad and pan-roasted sweet potato wedges.

Sweet potato wedges
2 sweet potatoes
olive oil, to fry
finger salt, to season

Peel the sweet potatoes and cut them into a french frie form. Roast them in olive oil on a hot pan until they receive a beautiful golden-brown colour. These wedges are at their best when served straight from the pan.

Herb salad
4 pots of various fresh herbs, such as basil, coriander, mint, dill or leaf parsley
1 tbsp olive oil
finger salt, to season

Tear the herbs in a bowl so that their leaves remain untouched. Season with olive oil and finger salt. Mix just lightly so that the leaves don’t wrinkle. Season the herbs carefully to maintain their beautiful colour and texture.

 

 

 

False morel and nettle risotto

2 onions
2 garlic cloves
2 l chicken or vegetable stock
150 g parmesan cheese
50 g butter
4 tbsp olive oil
5 dl risotto rice
1 dl white wine
5 dl false morels, carefully handled and chopped (check the handling instructions from a good mushroom book or from the web!)
2 dl dried nettle or fresh leaf parsley
salt and black pepper from the mill

Chop the onions into small cubes. Prepare and heat up the chicken or vegetable stock in the sauce pan. Grate the parmesan cheese.

Heat 40 g butter and 4 tbsp olive oil in a large pan or saucepan. Glaze the onions in butter-oil mixture. When they are softened, add rice. Roast the rice grains with onion, stirring so that their surface turns translucent, but don’t let them burn. Whisk in white wine and continue stirring. Add carefully handled false morels.

As the liquid begins to evaporate, pour in chicken stock with a scoop so that your risotto keeps cooking in the liquid. Stir the risotto and add stock little by little. Cooking will take approximately 15–20 minutes. If you wish, you can half-cook your risotto in advance and finish the cooking just before serving.

When the rice tastes nearly cooked, add nettle or leaf parsley. Lift cooked or slightly al dente risotto from the heat and add the rest (10 g) of the butter with grated parmesan cheese. Mix them into hot risotto and let them melt. Check whether your risotto needs some salt. It may be you don’t have to add it since chicken broth and cheese are already salty in taste. Serve your risotto either in portions or from a big platter, and garnish with parmesan cheese, black pepper and a dollop of good olive oil.

 

 

Couscous with herbs and pomegranate

4 dl couscous
4 dl vegetable stock
4–6 tomatoes
2 cucumbers
2 big pomegranates
1 dl olive or rape oil
1 dl lemon juice
4 dl chopped herbs, such as parsley, mint and coriander
pepper mix or pepper spice

Cook the couscous according to package instructions, but use vegetable stock as liquid. Remove all seeds and strains from tomatoes and chop them into small cubes. Peel the cucumbers and chop them also into small cubes. Remove the flesh and beautiful red seeds from the pomegranates.

Mix olive oil, lemon juice, vegetables as well as most chopped herbs and pomegranate with couscous. Check the taste and season if necessary. Garnish with herbs and pomegranate seeds.

 

 

Chicken skewers with satay sauce

500 g chicken breasts
skewers

Marinade:
2 dl rapeseed oil
1 dl sesame oil
1 dl Japanese rice vinegar
1 tbsp soy sauce
1 tsp salt
1/2 tsp sugar
1–2 fresh chilis, chopped
1/2 tsp chili spice
2 tbsp fresh ginger, grated

Heat the oven to 250 C. Cut the chicken breasts into thin (approx. 1 cm thick) stripes that are easy to stick to the skewer. Mix all marinade ingredients together and pour the marinade over the chicken. Let marinate in the fridge overnight or at least 2 hours.

Let the skewers soak in water for an hour. Stick marinated chicken stripes to skewers and place the skewers on a baking tray. Grill the chicken skewers or cook them using the grill function in the oven for about 15–20 minutes until they turn golden. Serve with nutty satay sauce and ready-made sweet chili sauce.

Nutty satay sauce

150 g salted peanuts
1/2 dl rape oil
1 dl coconut milk
1 tbsp sambal oelek chili paste
1 tbsp grated fresh ginger
1 tbsp brown or white sugar
1 tbsp lime juice

Mix all ingredients in a blender into a coarse paste. Serve with chicken skewers. 

 

 

Cep soup à la Anu

5 dl chopped ceps
1 big onion
2 garlic cloves
2 tbsp butter
3 dl whipping cream
8 dl vegetable or chicken stock
salt and pepper to taste
(truffle or herb oil on the surface)

Clean and chop the ceps (keep a small amount aside). Melt the butter in a saucepan and saute the ceps until most of their liquid has been removed. Add chopped onions (take some aside) and butter, and stir for a while so that the onions become cooked.

Heat the cream and the vegetable stock in a kettle. Add fried onions and ceps. Season with salt and pepper, and puree the soup. Garnish with the rest of fried onions and ceps, and season by spilling some truffle oil on the soup.

 

&reindeer_pie;

 

Reindeer Pie


Crust
4 dl wheat flour
1 tsp baking powder
150 g butter
4 tbsp cold water

Filling
1 onion
100 g cold-smoked reindeer
100 g Finnish squeaky cheese
2 dl grated mozzarella
2 eggs
2 dl cream
1 dl chopped parsley
Black pepper
1dl grated Emmental cheese on top

Mix the wheat flour and baking powder. Use your fingers to pinch and mash the softened butter into the flour. Press the dough gently onto the bottom and edges of a buttered pie dish (approx. 27 cm in diameter). Poke small holes in the bottom of the pie crust with a fork. Let the crust sit in a fridge while you make the filling.

Chop the onion and sauté it in a frying pan with a drop of oil. Cut the reindeer and the squeaky cheese into small dices. Put the filling ingredients into a bowl and mix until even. Pour the mix onto the crust and sprinkle grated Emmental cheese on top. Bake at 200°C for about 35 minutes.

 

 

Fig and Blue Cheese Pie


Crust
400 g puff pastry dough
1 egg

Filling
4-5 figs
1 dl hazelnuts
2 tbsp walnuts
100 g blue cheese
Fresh thyme
Honey

Defrost the puff pastry dough as instructed. Heat the oven to 220 °C. Roll the dough into a rectangle on baking paper and move it onto a baking tray. Poke small holes with a fork and grease with egg. Bake for about 10 minutes, until the crust has risen and has a nice colour.


Crumble the blue cheese onto the crust and put sliced figs and crushed nuts on top. Bake only for about 10 minutes, until the cheese melts and the nuts begin to roast slightly. Garnish the warm pie with thyme and a dash of honey.

 

 

Butternut squash soup


Four portions

1 kg butternut squash
1 onion
2 cloves of garlic
2 tbsp olive oil
8 dl water
2 vegetable stock cubes
1 bunch of basil
Salt and pepper
Roasted pumpkin seeds

Peel and chop butternut squash. Peel and chop the onions and garlic. Sauté the onions and butternut squash with olive oil in a saucepan. Add water and vegetable stock cubes. Cook until vegetables are tender. Add basil and puree the soup. Taste to check the flavour and add salt if needed. Serve the soup with roasted pumpkin seeds.

 

 

 

Porcini pasta


Serves four

1 onion
1-2 cloves of garlic
2 tbsp butter, for frying
1 kg fresh porcini mushrooms
Handful of chopped parsley
250 g tagliatelle
Parmesan cheese
Quality olive oil
Salt and black pepper

Fry the onions and garlic in butter. Add in chopped porcini mushrooms and fry until cooked through. Cook pasta until half done. Drain and add to the pan with porcini. Cook pasta with porcini until done. Add some water or olive oil, if pan becomes dry. Finally, add the chopped parsley, salt and pepper.

Place the food on a plate. Sprinkle with olive oil and grated parmesan cheese. Season with freshly ground salt and black pepper.

 

 

Nettle crepes

4 eggs
1 ½ l of young nettle leaves (makes approx. 1 ½ dl after blanching) or 1 bag of frozen spinach, strained
1 l whole milk
1 tsp salt
1 tbsp sugar
4–5 dl coarse wheat flour
½ dl rapeseed oil
butter for frying

Break the eggs into a bowl and whisk them. Add other ingredients and mix well. Let the dough rise for ½ hour at least. To find the perfect frying temperature, experiment with one crepe first. Use butter for frying.

Filling
sourcream or smetana
a glob of lemon juice
small capris, crushed
dill
salt and pepper
smoked salmon
spring onion, chopped

Mix all ingredients (except salmon and spring onion) with sourcream/smetana and let the mixture season in the fridge for about half an hour. Spread the filling on warm crepes, spread salmon on them and garnish with spring onion.

 

 

Mexican menu


For 5-6 people

Colourful salad
3 different types of lettuce (e.g. little gem lettuce, radicchio, corn salad)
1-2 avocados
1 box cherry tomatoes
2-3 spring onion greens
1 lime
1 red bell pepper
1 orange bell pepper
1 small eggplant
Handful of parsley

Cut avocado into slices, cherry tomatoes in half, spring onion greens into small rings and lime into wedges. Tear lettuce into bite-size pieces. Cut the bell peppers and eggplant into slices and fry them on a pan until they get a nice colour. Place the ingredients in a flat bowl and squeeze some lime juice on top. Serve with avocado sauce and spicy chicken skewers.

Avocado sauce/dip
2 large avocados
4 dl sour cream
2 handfuls of parsley
1 chili pepper
c. 2 tsp lime juice
Freshly ground black pepper
Salt

Dice the avocados and mash them lightly with a fork. Chop chili and parsley finely. Pour sour cream into a serving bowl and mix other ingredients with it. Season with salt and pepper.

Spicy chicken skewers (8 pcs)
c. 600 g unseasoned chicken fillets
Black pepper
Salt
2 tbsp olive oil
1 tbsp freshly squeezed lime juice
1 small chili
1-2 cloves of garlic
1 tsp red bell pepper powder
1 large habanero

Season the chicken fillets with salt and black pepper. Put finely chopped chili and garlic into a bowl. Add olive oil, lime juice, red bell pepper powder and blend the marinade until smooth. Put the chicken fillets into the marinade and let sit in refrigerator at least four hours. Fry the chicken fillets until cooked through and put them on skewers with habanero slices. If the fillets are large, cut them in half before frying.

Refreshing cucumber, mint and strawberry infused water
5 large strawberries
2 twigs of mint
7 cm piece of cucumber
Ice
Water or mineral water

Cut cucumber into thin slices and strawberries in half. Put cucumber slices into a large jug (1.5 l). Add mint twigs and strawberries. Pour cold water into the jug and add plenty of ice.

 

 

Green sandwich cake

This recipe serves 16–18 and is made by Petra from Herneetkin rokkaa blog.

Smoked salmon filling
100 g crème fraîche
350 g smoked salmon

Egg filling
6 hard-boiled eggs, coarsely crushed
200 g cottage cheese
½ bunch of chives, chopped
50 g crème fraîche, for brushing the toast layer

Cake base
700 g rye toast
lemon juice and/or milk, to moisten

Coating
3 ripe avocados
200 g frozen peas
½ tsp salt

Decoration
100 g smoked salmon
½ lemon
1–2 boiled eggs
chives
dill

Start making this sandwich cake by mixing the ingredients of both fillings in their own bowls before starting assembling the cake.
Make the cake base by placing six slices of toast on serving tray or baking paper in rectangular shape. Moisten the bread slices with lemon juice (approx. 2–3 tbsp per layer) and with milk if you like your cake well-moistened. Spread smoked salmon filling evenly on the toasts.

Add another layer of toasts and moisten them with lemon (and milk). Spread a thin layer of crème fraîche on them before the egg filling. Cover with a third layer of toasts and moisten again. Put the cake in the fridge and let it season overnight, if possible.

Make the coating. Chop the avocados into a narrow, tall bowl, and whisk in the peas. Use the blender to create a smooth paste, season with a pinch of salt. Coat your cake with this green paste and start decorating as you wish, using your imagination. Garnish with smoked salmon, egg, lemon wedges, chives and dill. Also avocado wedges, roe, edible flowers and herbs look good on the cake. Coat and decorate the cake on the same day you serve it so that the cake is at its most beautiful when served.

 

 

 

Warming coconut and chicken soup

500 g broiler breast fillets
approx. 3 cm piece of ginger
300 g shiitake mushrooms
1 chili (choose the heat level according to your taste)
a few spring onion stalks
1 l chicken stock
400 g (4 dl) coconut milk
2 tbsp fish sauce
1 tbsp sugar
1 lime
approx. 5–10 Thai basil leaves

Cut breast fillets into strips. Slice mushrooms, chili, spring onions and ginger. Bring chicken stock into boil in a saucepan (you can use fond, for example, to make the stock). Put broiler strips, shiitake and ginger in the stock and let it simmer for 15 minutes. Add coconut milk, fish sauce, sugar and half of the lime juice. Then add spring onion, chili and Thai basil leaves, bring to boil and let it simmer for a while. Check the flavour and season if necessary. Before serving, garnish with lime wedges and Thai basil leaves (optional).

 

 

 

Seasoned lentil soup


2 tbsp coconut oil
1 onion
2 carrots
2 cloves of garlic
Piece of ginger root
600 g parboiled lentils
500-600 g crushed tomatoes
1 l water
1 vegetable stock cube
1.5 tsp salt
Fresh cilantro
2 tsp turmeric
Black pepper

Chop the onions and roughly grate the carrots. Sauté them lightly in coconut oil. Add water, vegetable stock cube, chopped tomatoes, lentils and spices. Cook at low temperature for about 30 minutes and let sit for a while. Serve the soup with crusty bread. You can also add a tablespoon of plain yogurt on top. Garnish with cilantro leaves.

 


Beetroot Carpaccio with Goat Cheese

4 beetroots
1 tsp pinch salt to boiling water
150 g goat cheese
Salad rocket
Balsamic vinegar

Marinade for beetroots
0.5 dl olive oil
1 tbsp red wine vinegar
Juice of half lemon
1 tsp pinch salt
1 tsp sugar
1/2 tsp freshly ground black pepper

Boil beetroots for 20 minutes or until al dente. Cool the beetroots for a moment under running water and peel them. Cut them into thin slices with a knife or a cheese cutter. Prepare the marinade. Mix the olive oil, red wine vinegar, lemon juice and spices. Pour the marinade over the beetroot slices and let them marinate in the refrigerator for a couple of hours. Put the beetroot slices, goat cheese slices, salad rocket on a plate and decorate with balsamic vinegar. Spoon over a couple of teaspoons of the marinade.

 

 


Rack of lamb

Rack of lamb
600g rack of lamb
salt and pepper

Season the rack of lamb with salt and pepper and pan broil on both sides. Cook in the oven for 10 minutes at 180 degrees celsius until the internal temperature reaches 56 degrees celsius. Let the meat rest under foil for around 10 minutes.

Dark garlic sauce
2.5 dl red wine sauce
1 head of garlic
3 tbsp red wine vinegar
salt and pepper

Halve the garlic and fry in a pan until it is roasted all over. Add the red wine vinegar to the heated pan and add in the red wine sauce. Finally, add the garlic halves and let simmer for around 15 minutes. Sieve the sauce and add salt and pepper.

Assembling the dish
First arrange the purée and endives on the plate, cut the rack of lamb into slices and then decorate the dish with sauce.

 

 


Forest mushroom cannelloni

For the jus
200 g mushrooms
1 litre chicken stock
thyme
salt and pepper

Chop up the mushrooms and simmer on a low heat with the chicken stock and a few sprigs of thyme for about 30 minutes. Sieve the stock and season with salt and pepper.

For the forest mushroom cannelloni

250 g cep mushrooms
100 g onion
1 garlic clove
10 g butter
bunch of chives
60 g mascarpone
8 sheets of fresh lasagne
1 egg yolk
salt and pepper

To serve
spinach

Finely chop onion and cut ceps into cubes. Sautee the onions in butter and add the ceps. Continue to cook until the mixture has cooked through and all liquid has evaporated. Transfer the onion-cep mixture to a bowl and leave to cool. Add the chopped chives, mascarpone, salt and pepper. Place the pasta sheets one at a time on a chopping board and brush with the egg yolk. Pipe the filling onto the pasta sheet and roll up lengthways. Place the cannelloni onto cling film and roll tightly to prevent water from entering. Repeat with the remaining pasta sheets until you are left with eight cannelloni. Place the cannelloni in boiling water and cook for about 10 minutes. Carefully remove the film.

Warm up the spinach in a dash of stock. Place the spinach on the plate, add the cannelloni and finish with stock. 

 

 

Winter day hot dogs

Outdoor winter games make us pretty hungry! Pack easy-to-make hotdogs with you and enjoy them outside. Remember to bring handtowels with you!

ready-made hotdog buns
sliced cornichons
ketchup and mustard
frankfurters

Boil the water and put it in the thermos with frankfurters. Put warm frankfurters and cucumber in between the hotdog and season as you prefer.

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