It's time to say goodbye. So goodbye everyone. Had my fun, but now I'm done with blogging.
To stalk me & my mostly food related pictures, check out @jonnavormala on Instagram.
And go like my book's Facebook page: www.facebook.com/jaavuorenhuippu
Jäävuoren huippu salad book coming out in April. I am SO excited.
Photo by Suvi Kesäläinen
I got all my work done, which was a sh**load of work. I transferred myself 1000 km up north, which was a long journey with three kids. I shoveled tons of snow, which was great bicep & tricep exercise btw. I unset an old-school mousetrap, which was super scary. And I unpacked the full-packed car with skis and snowboards falling on your head from the roof box, which was simply just a dreadful task.
Now I'm on vacation. And when on vacation, I couldn't care less, if I'm a bit late with my Christmas-related recipe post.
So here you go, an almost-too-late-Christmas-recipe-gift to all of y'all who still need some inspiration for the holidays. From my salad book, Jäävuoren huippu, published in April.
ROASTED CAULIFLOWER COUSCOUS
1 cauliflower (ca. 800 g)
1/4-1/2 dl olive oil
1/2 tsp salt
4 dl couscous
100 g blanched almonds (ca. 1 1/2 dl)
100 g raisins (ca. 1 1/2 dl)
4 tbsp olive oil
2 tbsp lemon juice
1/2 tsp ground cinnamon
1/2 tsp ground cardamom
1/2 tsp salt
1/2 tsp black pepper
1 dl parsley finely chopped
1 dl mint finely chopped
- Cut cauliflower in 1-1,5 cm slices. Brush both sides with olive oil and place the slices on a baking tray. Sprinkle with salt and black pepper.
- Roast 30-35 minutes in 220°C.
- Cook couscous according to package directions. Set aside to cool.
- Seed the pomegranate. Toast almonds on dry pan until they start to get golden.
- Toss couscous together with raisins, almonds and pomegranate seeds.
- Mix olive oil, lemon juice and spices together and add to couscous.
- Chop herbs and add to couscous.
- Serve roasted cauliflowers on top of the couscous salad.
Merry merry merry Christmas & all the best for the new year!
End of September I asked my kids, if they wanted to do Lihaton Lokakuu, meat free October, this year. Happily they replied yes, but on one condition. I'd need to promise, I was not going to make a carrot & macaroni casserole I did couple years back during the same meatless month. They are apparently still traumatized by it.
This veggie pasta dish didn't seem to cause any serious consequences. They liked it. A lot.
CHICKPEA GARLIC PASTA W/ LEEK & BASIL
250g chickpeas (canned)
3-4 garlic cloves
1 big leek
1 dl olive oil
1/4 tl salt
- Rinse & drain chickpeas. Peel and thinly slice garlic cloves. Chop leek in 1 cm rounds.
- Heat olive oil on a pan, add garlics and leek and lower the temperature. Sauté on really low temp until soft, don't fry or burn. (Cook spaghetti in the meanwhile.)
- Add chickpeas, heat up, add salt & ground pepper to taste.
- Mix with cooked spaghetti, serve with fresh basil & parmesan.
You've got exactly two days left to visit Helsinki's Baltic Herring Market. The fishermen are selling their goodies on the docks of the Market Square until tomorrow.
On Friday the sale of dozens of different style marinated Baltic herrings, pickled cucumbers and black archipelago bread goes until 19.00, but the fun ain't over by then: Marketplace dance with a live dance orchestra and a dj goes on until 22.00.
If you haven't danced all night, you can kick off your market day on Saturday already at 7.00. Or then sleep in and go a bit later. Still early enough to make a day's catch, since by 15.00 everything should be sold.
Taking kids to Baltic Herring Market is a good thing anyway, but on Saturday there's also gonna be a balloon workshop, fishing for kids and a herring disco!
Go & enjoy. Sun is supposed to be shining the whole weekend through!
Didn't know that Jack Sparrow eats smoked lampreys too.
Helsinki Baltic Herring Market: www.stadinsilakkamarkkinat.fi
Friday's marketplace dance event in fb: www.facebook.com/events/1639927022950368/
Saturday's kids' event in fb: www.facebook.com/events/945528122156965/
According to the Köppen climate classification, Finland’s climate is subarctic: Severe winter, no dry season, cool summer. I bet that in Anchorage, Alaska, which is in the same climate category, the locally produced tomato doesn’t taste much better in January as it does here.
Environment surely doesn’t like the tomatoes produced in the heated and lighted energy guzzling greenhouses either, nor the ones flown in from sunny Spain. From the ecological point of view, consuming in-season vegetables & fruits that have been transported from a short distance would be the best thing to do. If you happen to hate the nature, you can also choose to use seasonal veggies for the sake of better taste, higher nutritional value, or money. Yep, you heard me right. They tend to be cheaper when in season.
However, up at this latitude, the growing season isn’t too long. That means we need to get creative. Like turn cucumbers into pickles and berries into jam. Gladly our ancestors already realized how well some vegetables survive throughout the long winter when stored wisely, so we can still call the many-month-old beetroot a seasonal vegetable in the middle of February.
But sometimes we need nutrition supplements. Like a piece of fruit, that just doesn’t grow in places like Finland. Or even Sweden. An exotic fruit. Like a kiwi. Did you know that kiwi fruit for us Finns is actually in season from December to April, when you find Italian and Greek kiwis in you local supermarket? Otherwise they are mainly the ones that have made their looooong journey all the way from New Zealand.
Or our new national fruit, avocado? It has it’s seasons too, believe or not. European ones are sold from November to March. See, shorter distance then from Peru!
Among many other things, the kiwi and avocado trivia I learned from the 2016 edition of Satokausikalenteri, a guide to seasonal vegetable use. A guide that I think every food eating Finn should read through.
Order yours at www.satokausikalenteri.fi
The guide was received from Satokausikalenteri
You can't go wrong with broad beans, can you?
WARM BROAD BEAN SALAD WITH BROCCOLI AND SPINACH
200g (ca. 3,5 dl) podded broad beans (ca. 800g unpodded)
2 tbsp olive oil
2 garlic cloves1 small broccoli or 1/2 of a bigger one
100g spinach (ca. four handfuls)
1/4 tsp salt
1 tbsp whole grain mustard
2 tsp red wine vinegar
2 tsp sugar
1/2 tsp salt
2 tbsp olive oil
1 small red onion
- Start with making the dressing: Mix mustard with vinegar, sugar, salt and pepper and then add olive oil. Thinly slice the red onion and add to the sauce and set aside.
- Boil the podded broad beans for 2 minutes, then drain and plunge into cold water. Remove bean skins.
- Heat the olive oil and add thinly sliced garlic cloves and sauté for 2 minutes over medium heat.
- Cut broccoli into florets and add to the pan. Keep frying for couple more minutes.
- Toss in the skinned broad beans and after a minute also spinach leaves. Don't let spinach wilt, just quickly warm them up. Season with salt and pepper.
- Serve immediately with red onion & mustard dressing.
Every August it happens. The phenomenon called pasta craving. After having eaten mainly salads, fresh fish, new potatoes and some grilled things for more than a month, I get the overpowering urge to cook and eat olive oily spaghetti, creamy fettuccine and cheesy macaroni.
So there's no question where the co-op farm's weekly harvest share fennels (& basils) ended up.
FENNEL & SHRIMP SPAGHETTI
(for 4 persons)
4 small fennel bulbs (or 2 big fat ones)
250g cherry tomatoes
1,5 dl olive oil
3 garlic cloves
1/2-1 red chili
1/2 tsp salt
2 tbsp lemon juice
- Crush or slice garlic and finely slice chili. Heat oil on a pan and add garlics & chilis. Sauté for 5 minutes. Watch out for not to burn them, keep heat pretty low.
- Add thinly sliced fennels and keep cooking until they start to soften. Add salt and lemon juice.
- When spaghetti is done, add shrimps & tomatoes to the pan and heat up. Serve with fresh basil leaves.
I’ve been working all summer. But when you’re working on a dream-come-true-type of a project, it doesn’t really count as work. Own cookbook is something I’ve dreamed of and in form of a book full of seasonal salads it’s now becoming reality.
For the past weeks I’ve been working on ideas, recipes and planning the whole thing. On following Tuesday begins the next phase when we start shooting the book. We, as in me and the amazingly talented photographer, Suvi Kesäläinen.
Book is published by Hanna Gullichsen & Joonas Laurila’s No Tofu Publishing and it’ll be out next spring.
I’m so excited I could burst. SO stoked.
Labels: Jäävuoren huippu cookbook