02 March 2017
19 February 2017
... and so with this in mind, we decided to go full throttle to death by cholesterol, which is so underrated. Fortunately for us, we'll live another day to put this theorem in pactice again.
Côte de cochon fermier bio, reduction de sauce au vin & échalotes, purée de rutabagas caramélisés.
A chunky organic pork rib, with a reduction of red wine sauce & shallotts to the point of being a thick, sticky sirup, and a purée of caramelized rutabagas (usually eaten during the Christmas period in Finland).
The holy trinity of stinky cheeses! Top left: Reblochon, bottom left: Fribourg, right: Époisse. Best enjoyed with wines with strong bodies like those from Bourgogne (Baune, Hautes Côtes de Nuit, etc...) or even something from the Rhône valley like a Châteauneuf du Pape. And of course, a good country bread and some dark yellow butter (to add insult to injury).
Tarte au citron meringuée
And then, what's best to round up the meal than a lemon & meringue pie. The slight acidy makes a welcome diversion after all the cheesy fat.
12 February 2017
If you have been in Finland during the winter, you know that it's a cold place to live. Well, it's not as cold as it used to be - at least in the southern part - but still. So, what's best that some spicy indian food to warm up a bit? With this basic theorem in mind, we've made today a welcome stop at Indian House for lunch. Long story short: it doesn't look like the real deal from the outside, and yet it is. 2 reasons for that: lots of regular customers are indian families - this by restaurant standards is always a good omen - and the head chef do receptions catering for the Indian embassy in Helsinki (so Saila was told by one of her business contact at the said embassy). No wonder the food there is damn tasty... and spicyyyy!
At Indian House, food spiciness is customisable. Our was actually quite hot.
from left: Chicken Madras: Tandoori chicken spiced in hot spices & coconut cream in curry sauce, Dal Tadka: yellow lentils cooked with strong indian spices in onions & tomato sauce, Chicken Lababdar: Tandoori chicken with grated cheddar cheese in creamy cashew sauce.
...all these served with complementary Basmati rice, butter Naan bread & Raita yogurt sauce.
As we said, damn tasty!
... and the morning after...
21 January 2017
what's best than some hot & spicy indian food when the outside weather is cold and miserable...
Korma sauce: ½ tsp cumin seeds, 2 or 3 whole peppercorns, a few curry leaves (fresh or dry), 2 sticks cinnamon, 3 cloves, 4 cardamom pods, 1 onion, 2 tbs fresh grated ginger, 1 large clove of garlic, 50g fresh coriander, 1 tbsp chopped fresh mint, juice of 1 lemon, 1 tbsp sugar, a few green chilies (depending how spicy you like), ¼ tsp turmeric, 2 tomatoes,2 tbsp oil and 2/3 cup coconut milk.
Heat the oil in a sauce pan. Add cumin seeds, black peppercorns, curry leaves, cinnamon stick, cloves and cardamom pods and cook for about 2 minutes over medium heat until seeds begin to pop. Stir in onion and cook for about 10 minutes until golden and soft. Add ginger and garlic and cook for about 2 minutes. Add turmeric and chopped tomatoes. Bring to a boil (there may not be much liquid, add some water or broth if necessary) and simmer for 10 minutes, or until the tomatoes are soft. Remove and discard the cinnamon sticks and transfer to a food processor. Process until smooth. Return to the pan and add the coconut milk. Then simply add boiled lentils to the sauce and let simmer for 10 minutes.
Chicken Tikka Masala
The complete recipe is already available on this blog (tag: indian)
750g spinash (fresh or frozen),3 tbsp oil, 1 tsp cumin seeds, 1 onion, 1 medium size piece of fresh ginger, 1½ tbsp chopped garlic, 1 to 3 green chillies (depending how spicy), 2 tsp ground coriander, 250g paneer cheese (or "koti juusto" in Finland), 1 tsp garam masala, 6 tbsp milk, or 4 tbsp creme fraiche and 1-2 tsp lemon juice.
Blanch the spinach in hot water for three minutes or until wilted. Drain into a colander and run cold water over it until cool. In a food processor or blender, blend to a smooth paste and set aside. Heat the oil in a large non-stick pan. Add the cumin and fry for about 30 seconds, until fragrant, then add the onion and fry over a low heat for about six minutes, until soft. Add the ginger, garlic and chillies and cook for a further minute. Add the ground coriander and salt to taste. Cook for another 30 seconds then add the spinach and a splash of water if necessary. The mixture should be loose but not watery. Bring to a boil and then simmer for three minutes. Add the paneer cubes, garam masala and milk or cream. Stir and cook for a few minutes or until the spinach is nice and creamy. Stir in the lemon juice to taste.
... and voila! A little indian feast homemade.
(served with Rieska, finnish flat bread)
23 December 2016
03 August 2016
23 July 2016
New vietnamese place in Helsinki (in Forum - located in the alley leading to Stadium shop) .
Open recently and specialized in authentic viet street food. They plan to introduce soon
new dishes (like the vietnamese baguette sandwich, a street food classic)
Fresh n tasty, this is what vietnamese food is all about. Have a go and try it!
Gỏi Cuốn & Nuoc Nam fish sauce
Chả Nem & Bánh Xèo (pancake with pork & prawns)
Bún Chả (rice noddles salad with 5 spices grilled pork & crispy nems)
tag : vietnamilainen