29/08/2015

WARM BROAD BEAN SALAD WITH BROCCOLI AND SPINACH


You can't go wrong with broad beans, can you?


WARM BROAD BEAN SALAD WITH BROCCOLI AND SPINACH
(for 2)

200g (ca. 3,5 dl) podded broad beans (ca. 800g unpodded)
2 tbsp olive oil
2 garlic cloves
1 small broccoli or 1/2 of a bigger one
100g spinach (ca. four handfuls)
1/4 tsp salt
black pepper

Dressing:
1 tbsp whole grain mustard
2 tsp red wine vinegar
2 tsp sugar
1/2 tsp salt
black pepper
2 tbsp olive oil
1 small red onion

  1. 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.
  2. Boil the podded broad beans for 2 minutes, then drain and plunge into cold water. Remove bean skins.
  3. Heat the olive oil and add thinly sliced garlic cloves and sauté for 2 minutes over medium heat. 
  4. Cut broccoli into florets and add to the pan. Keep frying for couple more minutes.
  5. 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.
  6. Serve immediately with red onion & mustard dressing.


12/08/2015

FENNEL & SHRIMP SPAGHETTI


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 shrimps
250g cherry tomatoes
1,5 dl olive oil
3 garlic cloves
1/2-1 red chili
1/2 tsp salt
2 tbsp lemon juice
fresh basil
(spaghetti)
  1. 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.
  2. Add thinly sliced fennels and keep cooking until they start to soften. Add salt and lemon juice.
  3. When spaghetti is done, add shrimps & tomatoes to the pan and heat up. Serve with fresh basil leaves.

02/08/2015

JÄÄVUOREN HUIPPU COOKBOOK


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.

#jäävuorenhuippu