21/07/2014

SHRIMP, FENNEL AND ZUCCHINI SALAD WITH DILL DRESSING


I could live by eating different type of salads only. Though this one with the dill dressing is to die for.


SHRIMP, FENNEL AND ZUCCHINI SALAD WITH DILL DRESSING

Salad:
shrimps
fennel
zucchini
onion stalks
lettuce
avocado
dill
+ dill dressing

Dressing:
2 dl oil
1 small bunch of dill
1 tbsp mustard
1 egg yolk
2 tsp lemon juice
1/4 tsp sugar
1/2 tsp salt

  1. Put the oil and dill in food processor (or use a hand blender) and run high until dill is finely chopped.
  2. Mix the mustard, egg yolk and lemon juice together and add sugar & salt.
  3. While whisking, slowly pour in the dill oil. (Add some salt/sugar if needed.)

13/07/2014

KUURNA


There are restaurants in Helsinki that serve much more finer dining with pedantically plated dishes and refined service, in a lot more polished milieu at a more central location. But there’s only one Kuurna. The place I'd name as my answer if asked for a favourite restaurant in the city. The place I start to miss if there’s been too long since the last visit.







Modern Finnish food made of season’s best offerings is simple, yet so well prepared. Since the beginning of Kuurna in 2005 the menu concept has been the same: Three starters, three mains and three desserts. Fixed price for two or three courses plus specials on the chalkboard.

And classics, like their steak tartar and the pepper steak you can’t go wrong with. Why change when not broken.







It’s only human to have bad hair days, but me, Kuurna has never let down. I wish we have many more happy years together to come.

RESTAURANT KUURNA
Meritullinkatu 6

04/07/2014

RHUBARB CHÈVRE CHEESECAKE


A few times I've sat at a restaurant, feeling the urge to get back home and try to copycat a certain meal I just had.

After our second child had learned to handle things without the beloved mom by her side 24/7, my dear auntie took me to Riga for a weekend break. We ended up having dinner at one of the top restaurants of city, Vincents. Or at least back in 2007, or whatever year it was, it was on the top. As a dessert of the hundred course menu we stuffed in, we were served a rhubarb chèvre cake. Which was just heavenly. Perfect.

That was one of those moments I mentioned: During the summer that followed the trip I made several rhubarb chèvre cakes: Some more eatable than others, some pretty darn good. And with the final result I was really pleased.

Though it had absolutely nothing to do with the original one.


RHUBARB CHÈVRE CHEESECAKE
(ca. 22cm vuoka)

1,5 dl wheat flour
0,25 dl sugar
1/2 tbsp vanilla sugar
75g butter (cold)
1/2 egg
1 tbsp cold water
  1. Mix dry ingredients and cut in the cold butter.
  2. Whisk egg and water together and add to the mixture.
  3. Spoon batter in to a parchment paper lined springform pan and smooth the top.
250g rhubarb (cut into 1cm pieces)
2 tbsp water
2 tbsp sugar

  1. Put the water and sugar into a pan and heat it until the sugar has dissolved.
  2. Add rhubarb and cook for 2-3 minutes. (Al dente, not into a mash.)
  3. Let cool and then divide rhubarb pieces on the batter.

300g chèvre cheese, soft, fresh cheese like (I used Chavroux)
2 egg yolks
2 dl confectioner's sugar
2 tbsp lemon juice
2 tbsp corn flour
50g smetana (or crème fraîche)
35g butter, melted
2 egg whites

  1. Mix all other ingredients together except the egg whites.
  2. Beat egg whites until stiff and carefully fold them in the mixture. Pour to the springform pan over the rhubarbs.
  3. Bake in 175°C for about 60 minutes.
  4. After the pan has cooled down, set to the fridge overnight (or at least for several hours).