tag:blogger.com,1999:blog-51057559138459824772024-03-27T08:35:52.459+02:00Daily Dinners @ Saila & Jérôme'sA finnish girl and a french guy in Finland. The girl is notoriously bad at cooking but likes to eat. The guy has no other solution but to cook to keep the girl happy. And she likes to drink too. Oh dear...Unknownnoreply@blogger.comBlogger829125tag:blogger.com,1999:blog-5105755913845982477.post-32919676619800099672024-03-24T09:48:00.007+02:002024-03-24T09:48:56.265+02:00Cassoulet, ohé ohé ohé<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivfERn6mlQAkJ2OyYWfmPnvxjZTBl6Q2B5jKfduU-Y3jWU8HABzLq8scTP-6RMac0foVnGJdbqjAOYc_gG23Geb2T10dA6ikPTl21pBAVie59Eqoo8pMxl11rATxsOZ1gKJ6IyC0D_NMlYDSzQ9OGPSr1iNVLwLUzh7bb_N70TfQ4xQ4G2IrcD2ZJIRw/s4019/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2785" data-original-width="4019" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiivfERn6mlQAkJ2OyYWfmPnvxjZTBl6Q2B5jKfduU-Y3jWU8HABzLq8scTP-6RMac0foVnGJdbqjAOYc_gG23Geb2T10dA6ikPTl21pBAVie59Eqoo8pMxl11rATxsOZ1gKJ6IyC0D_NMlYDSzQ9OGPSr1iNVLwLUzh7bb_N70TfQ4xQ4G2IrcD2ZJIRw/w640-h444/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://en.wikipedia.org/wiki/Cassoulet" target="_blank">Cassoulet</a> </div><div class="separator" style="clear: both; text-align: center;">(click if you want to know what it's all about)<br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcAGNTRLGWYhH-LX_byrx476Rf-VBT4jITSTzU-DbbY5A8QZdnLo6pcA1uesL_8VUepLvpT2FL1p7j_wG6RRedaCSHyw6jE8YBA1nZFCxvjzusadn7a2XB6OnkhC2MUL_Rk5vhNUvU3N04GiaieLnCLFmV9hYsbk87yVQpWN_ZRKYDC8isTGOnVZdyO0/s1983/2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1445" data-original-width="1983" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNcAGNTRLGWYhH-LX_byrx476Rf-VBT4jITSTzU-DbbY5A8QZdnLo6pcA1uesL_8VUepLvpT2FL1p7j_wG6RRedaCSHyw6jE8YBA1nZFCxvjzusadn7a2XB6OnkhC2MUL_Rk5vhNUvU3N04GiaieLnCLFmV9hYsbk87yVQpWN_ZRKYDC8isTGOnVZdyO0/w640-h466/2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAr60LTy5pLTPpJNocY-RuhX4AUqCcDjaAc3mS-5F-h7WtIHCZdWdfg6tISHELcduh7CfXFjiTDMZ6UCXvIeMVaLcQJeKfrX-r9V6AxS3UVERdFVgLR-KIOBdjrRkfmfGWo30rbQY04HIW46-1-ASya3IT1KnKD5aLnvmCipfLhMRLqSOO7EDDl_bJb0/s4025/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2861" data-original-width="4025" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTAr60LTy5pLTPpJNocY-RuhX4AUqCcDjaAc3mS-5F-h7WtIHCZdWdfg6tISHELcduh7CfXFjiTDMZ6UCXvIeMVaLcQJeKfrX-r9V6AxS3UVERdFVgLR-KIOBdjrRkfmfGWo30rbQY04HIW46-1-ASya3IT1KnKD5aLnvmCipfLhMRLqSOO7EDDl_bJb0/w640-h454/3.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-27396799946928671222024-03-17T10:25:00.018+02:002024-03-19T08:21:46.817+02:00Champagne!<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXXtDAL16OeVwWQjqBtykigOxDDvPBwsFGjzdZrXewJKSeqBvklKfTdHZsDx1lb1AxzpQZ565F7qpdxXsKpWZp52YoCj1GoZJekmCzVxFWMttTeHSel6BhuhSGCO3Gaf33uYm_9ByL7X9DYjaod9t77bup2TRGW-1fOUjYzMWDleay-xc9yNQdzFnB9Y/s3960/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2883" data-original-width="3960" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPXXtDAL16OeVwWQjqBtykigOxDDvPBwsFGjzdZrXewJKSeqBvklKfTdHZsDx1lb1AxzpQZ565F7qpdxXsKpWZp52YoCj1GoZJekmCzVxFWMttTeHSel6BhuhSGCO3Gaf33uYm_9ByL7X9DYjaod9t77bup2TRGW-1fOUjYzMWDleay-xc9yNQdzFnB9Y/w640-h466/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">We got the day before these fresh scallops from Norway, by someone we know who imports fine meats, fishes and cheeses from France (plus a few other countries) for Helsinki's finest restaurants. On a side note, we're among the privileged ones who have unrestricted access to the importer's whole catalogue of goodies outside restaurant's professionals. </div><div class="separator" style="clear: both; text-align: justify;">So, with these premium scallops, I decided to do a classic french recipe: "Coquilles St Jacques sauce au Champagne", or "Scallops in a Champagne sauce". First the shells are open (4/pers), the meat is delicately removed, cleaned, washed, and put on the side. All the bits and trims are washed as well, and put in a deep pan with an onion, some bay leaves, black pepper, salt, and put to the boil to make a light stock. Once the stock done, it's time to make the sauce itself. You finely chop a shallot and make it sweat in butter. Once translucent, add a glass of Champagne brut, and half a glass of stock (for 2 pers.). Let the liquid gently boil until reduced to half. Remove the shallots bits and add a couple of spoons of creme fraiche, salt and white pepper. Let further reduce until it reaches a creamy consistency. At the end, you can add a bit more Champagne, but it's entirely up to you. It's possible as well to add a few small cubes of cold butter and/or a few drops of lemon, but it's not mandatory. Now it's time to deal with the scallops. You take a pan and add a generous amount of unsalted butter. Once the butter is of a light brown color and foamy, cook the scallops for 1min. each side (depending of the size, the scallops should be soft when touched with the finger, not ferm). Now, pour some sauce on a hot plate and dispose the scallops on top of it. Finally, drizzle a bit of chopped chive (or parsley/dill) and serve immediately. In our case, the scallops are served with a light cauliflower puree. Ideally, you serve this dish with a Champagne or a premium Bourgogne white. If you have money to spare, go for a Bâtard-Montrachet, a Corton-Charlemagne, a Meursault Grand Cru, or a Chablis Grand Cru (the list goes on and on). Otherwise, a Puligny-Montrachet or a Pouilly-Fuissé will do just fine. For us, the wine of choice was a Bâtard-Montrachet 2011 from Oliver Leflaive (bought in France).</div><div class="separator" style="clear: both; text-align: justify;">I don't think you can find this kind of dish in a Helsinki restaurant at the moment (the only one I see could be "Palace"), but if you organise a dinner party with some (good) friends, do that dish. It's sure to bring the "wow factor" around the table.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VocBrGUT5Xi7H9oFnrtPmbtjLGJzKOFEXGzaJGAjcLuCsYfK27SJVsKpdZsKq3Jlz04SvnjSJz8RIKgHauCIBhpJDgUUGpyaIlhrqilqmdhJxqCOLMOCiai3t4D3PrXYhIeXw2ifztEBEXv56gxs2hrdB2qp14NUAg2scE6HrG8l3o-63rVRHFK3J5M/s1600/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6VocBrGUT5Xi7H9oFnrtPmbtjLGJzKOFEXGzaJGAjcLuCsYfK27SJVsKpdZsKq3Jlz04SvnjSJz8RIKgHauCIBhpJDgUUGpyaIlhrqilqmdhJxqCOLMOCiai3t4D3PrXYhIeXw2ifztEBEXv56gxs2hrdB2qp14NUAg2scE6HrG8l3o-63rVRHFK3J5M/w480-h640/2.jpg" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8svkDK4on_k8iOvGxiLC1KoxQHxpJargonqF0CDnj6MD7rEXYkQIb3efBFKaZ-2eMaSqJJSv0fwYYbAe-BEBL9pRnvb57APGB4rRIM8ncxicML-GhykRQQPqW0_VAUgNkMcfhIj3UjAuFWgdZGHZzlEKLdnmYhJw6T-XmT-8mtl16OOInvzSJHxEYZ5g/s3745/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2914" data-original-width="3745" height="498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8svkDK4on_k8iOvGxiLC1KoxQHxpJargonqF0CDnj6MD7rEXYkQIb3efBFKaZ-2eMaSqJJSv0fwYYbAe-BEBL9pRnvb57APGB4rRIM8ncxicML-GhykRQQPqW0_VAUgNkMcfhIj3UjAuFWgdZGHZzlEKLdnmYhJw6T-XmT-8mtl16OOInvzSJHxEYZ5g/w640-h498/3.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdaSkPgwu_iryO4GgfCoPomzCfm8MFX1LIv47nMKNQE2ASg4z46RDIDMAJYPXPIMRoPOWe4NbSgRFxLXPprBvVi5p9deAFvyucGQTaDrYgS9Nz_v1mBy3OSKvdpVLPfFCI7jtpMUrg0XnptwN4Vg3GCejwGraEAfzi8rsyfccXs6IyexoeCD_fmQJ9bA/s4032/IMG_5872.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikdaSkPgwu_iryO4GgfCoPomzCfm8MFX1LIv47nMKNQE2ASg4z46RDIDMAJYPXPIMRoPOWe4NbSgRFxLXPprBvVi5p9deAFvyucGQTaDrYgS9Nz_v1mBy3OSKvdpVLPfFCI7jtpMUrg0XnptwN4Vg3GCejwGraEAfzi8rsyfccXs6IyexoeCD_fmQJ9bA/w640-h480/IMG_5872.JPG" width="640" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-19290559838206351402023-12-10T10:06:00.001+02:002023-12-11T10:08:05.798+02:00The taste of stillness<p><b> CAFE DEL MAR</b> give me a better world </p><iframe width="560" height="315" src="https://www.youtube.com/embed/h-Jt-KqGvzs?si=qJ8JaeCOtbgkjux5" title="YouTube video player" frameborder="0" allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-6865907599218994262023-12-02T18:00:00.014+02:002023-12-04T08:41:56.844+02:002 in 1<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnSNy0c5KMhFD96CF89Pe_TlzzduC0d2-wkbZa3iHqVxaSrwQcrA5aCqzGR9Rp5Mc1jSZ-1RS6_HqKZfTZfUZBG14R0GA2YmOUJrH8vFUMMh_yOsSFwWmKwvrbcDGG6O30aJS_mXydo9NbQBptzt70I9CA3n-We1B470hhyphenhyphenyqks1gLujnkcKTHBdtbMw/s4032/IMG_5541.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixnSNy0c5KMhFD96CF89Pe_TlzzduC0d2-wkbZa3iHqVxaSrwQcrA5aCqzGR9Rp5Mc1jSZ-1RS6_HqKZfTZfUZBG14R0GA2YmOUJrH8vFUMMh_yOsSFwWmKwvrbcDGG6O30aJS_mXydo9NbQBptzt70I9CA3n-We1B470hhyphenhyphenyqks1gLujnkcKTHBdtbMw/w480-h640/IMG_5541.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Back in september, we bought a few kilos of "cèpes" (penny bun or boletus mushrooms), cleaned them, chopped them, vacuumed them in bags and finally frozed them with a view to use them at a alter time. </div><div class="separator" style="clear: both; text-align: justify;">The time now has come. The ingredients seen in the pic above make 2 recipes possible: "Cèpes à la bordelaise" and "omelette aux cèpes". You gently fry a persillade (chopped garlic & parsley) in duck fat, then add the mushrooms, add black pepper & salt and let fry for a few min. Served with some good bread, you have cèpes à la bordelaise. 2nd recipe: you break and beat some organic eggs (2/pers) that you add in the mushrooms/persillade mix, then you have an omelette aux cèpes. 2 great french recipes. One last thing: recipes being from the city/area of Bordeaux, you need, a wine from that area to truly enjoy the mushrooms, like a Pomerol, Saint-Émilion, Saint-Estèphe or Pauillac.</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-11162173664164500282023-11-16T11:45:00.010+02:002023-11-19T11:34:30.922+02:00Starfield Deep<p>I'm currently playing Bethesda's space opera/rpg/fps "Starfield", which in my opinion is one of the most complelling game I've played in recent years. Anyway, when on Neon, some missions brought you to the local disco, the "Astral Lounge". And the music played in there was a surprisingly good Deep House with some spatial flavor. The first time I went in I stopped to listen the music, then realised after a while that 15min. had already passed (no wonder you can play Starfield for 100s of hours). Below you'll find 2 tracks - I think the entire playlist should be around 10. Of course if you're not in electronic music, don't bother and move along. And if you haven't try the game yet, give it a go. Worth of your gaming time.</p><iframe allow="autoplay" frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/1615185030&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true" width="100%"></iframe><div style="color: #cccccc; font-family: Interstate, "Lucida Grande", "Lucida Sans Unicode", "Lucida Sans", Garuda, Verdana, Tahoma, sans-serif; font-size: 10px; font-weight: 100; line-break: anywhere; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; word-break: normal;"><a href="https://soundcloud.com/noitpecycul" style="color: #cccccc; text-decoration: none;" target="_blank" title="Noitpecycul">Noitpecycul</a> · <a href="https://soundcloud.com/noitpecycul/starfield-astral-lounge-music-5-boreal-us" style="color: #cccccc; text-decoration: none;" target="_blank" title="Starfield | Astral Lounge Music #2 - Boreal Us">Starfield | Astral Lounge Music #2 - Boreal Us</a></div><div style="color: #cccccc; font-family: Interstate, "Lucida Grande", "Lucida Sans Unicode", "Lucida Sans", Garuda, Verdana, Tahoma, sans-serif; font-size: 10px; font-weight: 100; line-break: anywhere; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; word-break: normal;"><br /></div><br /><iframe allow="autoplay" frameborder="no" height="166" scrolling="no" src="https://w.soundcloud.com/player/?url=https%3A//api.soundcloud.com/tracks/1615179384&color=%23ff5500&auto_play=false&hide_related=false&show_comments=true&show_user=true&show_reposts=false&show_teaser=true" width="100%"></iframe><div style="color: #cccccc; font-family: Interstate, "Lucida Grande", "Lucida Sans Unicode", "Lucida Sans", Garuda, Verdana, Tahoma, sans-serif; font-size: 10px; font-weight: 100; line-break: anywhere; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; word-break: normal;"><a href="https://soundcloud.com/noitpecycul" style="color: #cccccc; text-decoration: none;" target="_blank" title="Noitpecycul">Noitpecycul</a> · <a href="https://soundcloud.com/noitpecycul/starfield-astral-lounge-music-1-boreal-us" style="color: #cccccc; text-decoration: none;" target="_blank" title="Starfield | Astral Lounge Music #6 - Boreal Us">Starfield | Astral Lounge Music #6 - Boreal Us</a></div><div style="color: #cccccc; font-family: Interstate, "Lucida Grande", "Lucida Sans Unicode", "Lucida Sans", Garuda, Verdana, Tahoma, sans-serif; font-size: 10px; font-weight: 100; line-break: anywhere; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; word-break: normal;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_PqMsefYnUPPnkz93T829JrvsxWGtwiqJMvk2qY6_mGALQnoWx9Qahrw7d4YXjr08qlTikI4HI4wciYfB19iQCkhuH1w16T_YXzW8o5N9Bz55XqwwofNOnh4XNItCj8s_u-B0KmN3fYuSqFJMcS7vAEnA6Usp_9TKtGzX9gUpBwviASTfhhl1nB5yDo/s963/starfield.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="963" data-original-width="640" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv_PqMsefYnUPPnkz93T829JrvsxWGtwiqJMvk2qY6_mGALQnoWx9Qahrw7d4YXjr08qlTikI4HI4wciYfB19iQCkhuH1w16T_YXzW8o5N9Bz55XqwwofNOnh4XNItCj8s_u-B0KmN3fYuSqFJMcS7vAEnA6Usp_9TKtGzX9gUpBwviASTfhhl1nB5yDo/w266-h400/starfield.jpg" width="266" /></a></div><br /><div style="color: #cccccc; font-family: Interstate, "Lucida Grande", "Lucida Sans Unicode", "Lucida Sans", Garuda, Verdana, Tahoma, sans-serif; font-size: 10px; font-weight: 100; line-break: anywhere; overflow: hidden; text-overflow: ellipsis; white-space: nowrap; word-break: normal;"><br /></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-3687579707312979942023-10-21T10:00:00.001+03:002023-10-21T10:00:00.152+03:00Unique<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2SuLdjSGFpHqv1i4DvBIFUnoDnHVbfXMKqfJ1gdda3ekcVLYm5UkDrfteDJEfyGrh5LKL94fc4I7X1uQKeS8RxUbWoujVgYuTpgaVB4tNtqzcDCKcupGxucMUf2RjMIw4143vJ14bUaLKjPaRb24rHIlbkitQosrz9Cx9OYwkvGBtrKdwtp35I6cHzk/s4032/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd2SuLdjSGFpHqv1i4DvBIFUnoDnHVbfXMKqfJ1gdda3ekcVLYm5UkDrfteDJEfyGrh5LKL94fc4I7X1uQKeS8RxUbWoujVgYuTpgaVB4tNtqzcDCKcupGxucMUf2RjMIw4143vJ14bUaLKjPaRb24rHIlbkitQosrz9Cx9OYwkvGBtrKdwtp35I6cHzk/w480-h640/1.JPG" width="480" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3O-4Ap5sqatbnBzc2nrpJ7M40dJ2G2vEzWuXPaUxJMj7ATYQtCi3a-fqJwKQOlj6qhyNuw76uAvju9YPX6vn8VrAOupt9b2U9mjrBN-BUzUsdVaUnlugUgTqQS-Z72zsg4OUtjrxmxjg4-Y31_mZo2PDA8_pJMJmJwOlgISPqyw7oVZXtf0UyO3q7jbk/s4032/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3O-4Ap5sqatbnBzc2nrpJ7M40dJ2G2vEzWuXPaUxJMj7ATYQtCi3a-fqJwKQOlj6qhyNuw76uAvju9YPX6vn8VrAOupt9b2U9mjrBN-BUzUsdVaUnlugUgTqQS-Z72zsg4OUtjrxmxjg4-Y31_mZo2PDA8_pJMJmJwOlgISPqyw7oVZXtf0UyO3q7jbk/w480-h640/2.JPG" width="480" /></a></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-15937464324114001562023-09-09T12:00:00.001+03:002023-09-09T12:00:00.135+03:00Off to (late) hols<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHRcY_3Zm9Zqldj71RntwGv2OYCZQC04xJT3sEgJ0Ch9mkjfu-gHF1ge-wP6U_xq75nZFCZKq52Z07n8NUYBNTb8Ip6vBVUIrnJT_6f6K0m5ywdBsCvjTH4SBlenUNJYcOF9A44atjKyn9EeavRuiVs6KhSY2X-MjYu3tiOVZWHrCHwS0lz4BF3fj/s5345/sorry%20were%20closed.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4258" data-original-width="5345" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiHRcY_3Zm9Zqldj71RntwGv2OYCZQC04xJT3sEgJ0Ch9mkjfu-gHF1ge-wP6U_xq75nZFCZKq52Z07n8NUYBNTb8Ip6vBVUIrnJT_6f6K0m5ywdBsCvjTH4SBlenUNJYcOF9A44atjKyn9EeavRuiVs6KhSY2X-MjYu3tiOVZWHrCHwS0lz4BF3fj/w640-h510/sorry%20were%20closed.jpg" width="640" /></a></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-26516862782641117762023-08-28T10:00:00.004+03:002023-08-28T10:04:57.292+03:00Let's chill the best we can<p><b> COMFORT</b> Rhodes chill </p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/Dywq1wAX9C8?si=Hev-fhnJVzZF7u9N" title="YouTube video player" width="560"></iframe><div><br /></div><div><div class="separator" style="clear: both;">For more Chillout & Lounge tracks, hit the tag "chillout/lounge" below.</div><div class="separator" style="clear: both;">Hit the tag "music" for the entire music library (deep house, chill house,</div><div class="separator" style="clear: both;">chillout, lounge, downtempo, disco, funk, rap, 80s, etc...)</div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-68697908040078515072023-08-26T12:00:00.002+03:002023-09-06T16:55:08.401+03:00Classic french dessert wine<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRoMk8f9PpzFn2yrSJzKfOvOnSmPl_1bVCUtXgE3F9ddcIE28xM2ttwzJUn1N-m4qRzFFpvDEVnnIEUdKb_HJT6IL2njAznR__LDWcfhQq-Tz6yh03lHOe5KSnY9rkGzOtAe_C0rP1TNK1SoK9FMf9AKdBKYwl54Ban-hV9WYzojbpGoK1jjXu_N6ZDY/s3966/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3966" data-original-width="2604" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTRoMk8f9PpzFn2yrSJzKfOvOnSmPl_1bVCUtXgE3F9ddcIE28xM2ttwzJUn1N-m4qRzFFpvDEVnnIEUdKb_HJT6IL2njAznR__LDWcfhQq-Tz6yh03lHOe5KSnY9rkGzOtAe_C0rP1TNK1SoK9FMf9AKdBKYwl54Ban-hV9WYzojbpGoK1jjXu_N6ZDY/w420-h640/1.JPG" width="420" /></a></div><div class="separator" style="clear: both; text-align: justify;">We hosted a dinner party last evening (again), the occasion for us to open for our finnish guests a bottle of what is probably one of the most famous french sweet wine: the "Monbazillac". The great thing with this wine is that you can drink it at the end of a dinner/lunch... or at the beginning with e.g. "foie gras". Not the most pricey (even though some bottles can challenge your pocket depending of the vintage), but certainly one of the most popular, at least in France. Best drunk slightly chilled at around 12<span style="text-align: left;">°C</span>.</div><div class="separator" style="clear: both; text-align: justify;">Can be found sometimes in Alko webshop.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5npN826rKbWg2cXKF0IC7pVB1l42MWEHO0LcJj_VU0cSg9maf9yODecqI6NJLmCtKKo4Cwe8fANjQfqDpLLKVvRibXAhpolgIYdKQt0bfquiT54m5nGp8G-ivahL31nPo-FAJlH3C1LnXpBKm_HRn2v_S_-h2E-0W9GO78F6TmrX1jzRaWP27E43ZseE/s3876/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3876" data-original-width="2768" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5npN826rKbWg2cXKF0IC7pVB1l42MWEHO0LcJj_VU0cSg9maf9yODecqI6NJLmCtKKo4Cwe8fANjQfqDpLLKVvRibXAhpolgIYdKQt0bfquiT54m5nGp8G-ivahL31nPo-FAJlH3C1LnXpBKm_HRn2v_S_-h2E-0W9GO78F6TmrX1jzRaWP27E43ZseE/w458-h640/2.JPG" width="458" /></a></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-47246616409186194912023-08-20T19:00:00.033+03:002023-09-09T09:35:35.415+03:00Similarities... but just<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1skRQ0WgJ3S1wLqssgzP7XX0IRLYnYnv4CS1UmmpV3kySMFkl4iZC0hwR-myEQ94xXRYgUu6t7zCuZkGW6BnN_KAtQxMLtwAzbr_XebRQ_JhTAApmvYi3-qkKymOnHFxCKaRpE9UlPFvHwqqaczPJ3DR87_g6tCMaJt_HErDvQ4NFCnyMzp7g_OWXHuo/s3801/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3801" data-original-width="2953" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1skRQ0WgJ3S1wLqssgzP7XX0IRLYnYnv4CS1UmmpV3kySMFkl4iZC0hwR-myEQ94xXRYgUu6t7zCuZkGW6BnN_KAtQxMLtwAzbr_XebRQ_JhTAApmvYi3-qkKymOnHFxCKaRpE9UlPFvHwqqaczPJ3DR87_g6tCMaJt_HErDvQ4NFCnyMzp7g_OWXHuo/w498-h640/3.JPG" width="498" /></a></div><div class="separator" style="clear: both; text-align: justify;">Finnish "lihahyytelö" (which translates as meat jelly) is a distant cousin of the french "fromage de tête" (head cheese). In France, it is made with different parts of a pig's head. Here in Finland I couldn't say for sure which parts are used. Another difference is the ratio meat/jelly: more jelly here than in France. Moreover, the meat here is grinded/minced whereas in France it is made with chunky bits of meat. Lastly, one can find high end head cheese made by local craftman pork butchers. Here, it's almost exclusively industrial. I must say honestly that the french one wins hands down BUT the finnish jelly meat is not bad at all, and with homemade potato salad, a bit of Dijon mustard and a few glasses of Bourgogne white, it's even really good. Ideal for a light summer lunch.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwekIM-6BP0zQLGD0uuOQekm18fEpQkaMnfhOLKwz0X4xxzS9PXD80CHlW9w0W0mCOWXhQXnf9BxUB3KIekZeYz7lPuWrm-K5JR9_eL6xLkqblilIQ1CkM9EW6Qy0ZgtlBZEcmk54Yb0b-OGV9_mixBh6VeHl4Xfe4RN6khO74TEPJX_3JtbW6wY-HXs/s3729/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2393" data-original-width="3729" height="410" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwwekIM-6BP0zQLGD0uuOQekm18fEpQkaMnfhOLKwz0X4xxzS9PXD80CHlW9w0W0mCOWXhQXnf9BxUB3KIekZeYz7lPuWrm-K5JR9_eL6xLkqblilIQ1CkM9EW6Qy0ZgtlBZEcmk54Yb0b-OGV9_mixBh6VeHl4Xfe4RN6khO74TEPJX_3JtbW6wY-HXs/w640-h410/4.JPG" width="640" /></a></div>Coincidally, while in Prisma market (Kaari) where we bought the meat jelly, I did find these. I must say I was astonished to find "Mont Blanc" dessert cream (vanilla, chocolate, hazelnut) on sale in Finland, as MB truly is a french thing, and a taste reminiscent of my days in Paris. Have a try if you find some, it's delish.<p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-23918161606992926312023-08-19T19:00:00.019+03:002023-08-29T08:53:45.741+03:00Leftovers again<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKCjI4_HW7Y0Dzv9ZnlzzWCw8_AgcJYS6uQ0RhRbHQd80yLblJ0vhiDSrZKD4ncL9BvWBch9-CwfBA2l9okAomc6vwtkjUP8TPtRAP1C_Ckm2Dkn8s8Cv3ac0L_rtiivFWmccQFpSTLOsczH4zW4ag16s7dDdE0qMCJwHSejiEJcR_ZrJxZ8eCcORB3E/s4003/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2711" data-original-width="4003" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifKCjI4_HW7Y0Dzv9ZnlzzWCw8_AgcJYS6uQ0RhRbHQd80yLblJ0vhiDSrZKD4ncL9BvWBch9-CwfBA2l9okAomc6vwtkjUP8TPtRAP1C_Ckm2Dkn8s8Cv3ac0L_rtiivFWmccQFpSTLOsczH4zW4ag16s7dDdE0qMCJwHSejiEJcR_ZrJxZ8eCcORB3E/w640-h434/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">We had a diner party last evening, and therefore plenty of leftovers for today's lunch. The canapes are pieces of "limppu" bread with a variety of toppings: fish roe (muikunmäti) with sour cream and red onions; smoked salmon with lemon cream cheese, dill and radishes; smoked salmon with salmon tartar and cucumber; prawns with skagen and lime. We even managed to salvage a couple of glasses from a bottle of Moët & Chandon Brut Imperial Rosé opened in the fridge.</div><p></p><p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMQNxc0IMlJK5-v_-OflBMnInFvFhPVoCzzxtUdyC-vzrV2cESaVWRuK_HedFUure9k_T77AvqHg0qWReyn_9DaYSBA31NxmdjCWSNs-oIGLybAtLQ_Q4oNNE4L6mU0_PsdAqxFeIJkycaMpPfn7aQ_LrHP1-XjA0iHDERu6wYXma7nCHfSjnCL23oHI/s1946/2.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1946" data-original-width="1451" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMQNxc0IMlJK5-v_-OflBMnInFvFhPVoCzzxtUdyC-vzrV2cESaVWRuK_HedFUure9k_T77AvqHg0qWReyn_9DaYSBA31NxmdjCWSNs-oIGLybAtLQ_Q4oNNE4L6mU0_PsdAqxFeIJkycaMpPfn7aQ_LrHP1-XjA0iHDERu6wYXma7nCHfSjnCL23oHI/w478-h640/2.jpg" width="478" /></a></div><div class="separator" style="clear: both; text-align: justify;">As for the main: more smoked salmon with toasts as well as a bit of skagen salad on the side. In fact, the whole lunch was made of ingredients having served to make yesterday's amuse-bouches. </div><div class="separator" style="clear: both; text-align: justify;">Washed down with a bottle of Pouilly-Fuissé 1er Cru "Au Vignerais" 2021 (Alko)</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-69149373976275467522023-08-13T20:00:00.082+03:002023-08-15T12:33:18.746+03:00Baa...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT2rkoblvkmsxy0O4BtmDcBd_uvWCuzM9BID3f1AI8O4sdvCG2UxrXopacSWRbr6fYelacgO4o8XEepR3fJOJTgNuUAs65qxdeYQbzR3x2OVxtkbsus6cbTaY1TXHAwFxfcB1XEShKeSyZnIhttTOiGEb8_b1tgz39HzZkNb3lKEygUG18i7OWA7gTRw/s3692/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2573" data-original-width="3692" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipT2rkoblvkmsxy0O4BtmDcBd_uvWCuzM9BID3f1AI8O4sdvCG2UxrXopacSWRbr6fYelacgO4o8XEepR3fJOJTgNuUAs65qxdeYQbzR3x2OVxtkbsus6cbTaY1TXHAwFxfcB1XEShKeSyZnIhttTOiGEb8_b1tgz39HzZkNb3lKEygUG18i7OWA7gTRw/w640-h446/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">This leg of organic lamb <span style="text-align: justify;">weighing a little less than 2kg, is about to be grilled on a gentle embers. Now, there are a few precautions to take while grilling lamb: for a start, the coal must be "cooked" for at least 30min. It's not a good idea to have it red hot otherwise the delicate meat would burn instead of cooking. The grill is only filled at half capacity and the coal put on only half the grill total surface. That way, it leave an area coal free, and in case the meat grilling too much, it can be placed on the coal free side of the grill and still cook with the heat inside the lid. This is not a perfect science and it took me many tries to achieve some relative success. The leg itself has been stuffed with garlic and rubbed with sea salt. The lamb takes roughly 40-45min. of roasting lid on, and is flipped every 5min. to cook evenly on all sides, as well as being brushed with garlic oil from time to time to avoid any excess dryness.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiC_3H4IwRr4lQZuaJrtGYrok8j6q5PVgKN8feQqUQdQMYKQPFMZjydryOO4s_v8cY80SpLmv9DVi3GO3t5LEtJoR_0G_c4r6kMAP0fds_0AcrcsBrs9EcLnsWqkdRxhpt1wYsdlAIC3azS_jTTdU51rf5yeigD18lXBzzSS85Xid3_DbJAwP7GtDz7M/s4032/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigiC_3H4IwRr4lQZuaJrtGYrok8j6q5PVgKN8feQqUQdQMYKQPFMZjydryOO4s_v8cY80SpLmv9DVi3GO3t5LEtJoR_0G_c4r6kMAP0fds_0AcrcsBrs9EcLnsWqkdRxhpt1wYsdlAIC3azS_jTTdU51rf5yeigD18lXBzzSS85Xid3_DbJAwP7GtDz7M/w640-h480/2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Once cooked, the leg is put to rest on a tray for 10-15min. with an aluminium foil on it. After the resting time, the meat is ready to be carved. The grilling smell mixed with that garlicky scent is out of this world.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqLyGb27DmJHK_qSTB-kGhgVtY_XsLiB4cV0BR2VjsWrEZnlzuKXD8CG8miEJE5ucDh-R5sqtW8hkNBK5EcXsSvdLXnvq3CvEox9xBORBX_y2TlWc8S67hnqYkj1q6JBUteV04nlUMvCJcYYVyADGVvzWESuNb6b5rWZryIyXGs901Ja0y-E13e31_8/s4030/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3022" data-original-width="4030" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimYqLyGb27DmJHK_qSTB-kGhgVtY_XsLiB4cV0BR2VjsWrEZnlzuKXD8CG8miEJE5ucDh-R5sqtW8hkNBK5EcXsSvdLXnvq3CvEox9xBORBX_y2TlWc8S67hnqYkj1q6JBUteV04nlUMvCJcYYVyADGVvzWESuNb6b5rWZryIyXGs901Ja0y-E13e31_8/w640-h480/3.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">The pieces of grilled lamb are lightly drizzled with garlic oil and served with oven roasted cherry tomatoes and pan fried potatoes with "persillade". Perfect for a summer afternoon lunch with friends. Yummi.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIe-AA2aC_qXp-utF9W-ow7I3KD-6Yz-n6-cR8khr9uPl-6wKMLaIIOCv1Ua2tp80fI9xhn3Y4YvwNe0a6t4ea2f3gbUfCN7zal-Nh8CRWBEYRngvWEqfOzGWK2LtwT7DgbUWMiB2AjbAOp42Z8oaXcp45kWFFfBhquV3oL6K6PefhZKGm9LB2Vdu2dWc/s3805/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2953" data-original-width="3805" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIe-AA2aC_qXp-utF9W-ow7I3KD-6Yz-n6-cR8khr9uPl-6wKMLaIIOCv1Ua2tp80fI9xhn3Y4YvwNe0a6t4ea2f3gbUfCN7zal-Nh8CRWBEYRngvWEqfOzGWK2LtwT7DgbUWMiB2AjbAOp42Z8oaXcp45kWFFfBhquV3oL6K6PefhZKGm9LB2Vdu2dWc/w640-h496/4.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">This light Chinon red from the Loire area (Alko) was a good match for the lamb, and it can be served chilled in a champagne bucket as well.</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-63947006968959543952023-08-12T17:00:00.001+03:002023-08-12T17:00:00.138+03:00Kitchen's day off<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ352Gk1JGoj4MFU-pVd9HudQB0lYyvoKW7aNUeatxtqvoNUXKAIJEBpSDHMgJU6YvwARVNhLZpq2GV4TlUteKZFK-BUALxod0f48NYvsWjB1lHp9UrqR2pQzqOXn-NoH2cST_CCKSlYYXNbnN-SrqgUaGtb1bGj6ByZTP4j-ycRUtvAKrL1NRryYcfSQ/s3130/IMG_1484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3130" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ352Gk1JGoj4MFU-pVd9HudQB0lYyvoKW7aNUeatxtqvoNUXKAIJEBpSDHMgJU6YvwARVNhLZpq2GV4TlUteKZFK-BUALxod0f48NYvsWjB1lHp9UrqR2pQzqOXn-NoH2cST_CCKSlYYXNbnN-SrqgUaGtb1bGj6ByZTP4j-ycRUtvAKrL1NRryYcfSQ/w618-h640/IMG_1484.JPG" width="618" /></a></div><div class="separator" style="clear: both; text-align: justify;">This afternoon the Premier League resumes, Arsenal plays, and so the kitchen is closed. The only thing working is the food delivery app. Nuff said!</div><div class="separator" style="clear: both; text-align: justify;">COYG</div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-82857544764508068542023-08-06T09:01:00.001+03:002023-08-07T09:03:17.788+03:00COYG<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgfVzLH_VFofT5NxbFWvoqIpOM5djsj4Yoi-77vlhKdX_jSiDGQCGgryEnG-BE5Ba9NIODy8YRluGyETmC05fvDoMgTXKiBMOWjCej3ol6NJGolbGAnyVagIRqdcDwABR0FW9whSYWaFRzfIRP6CRNvz_gwwLHKIPRV0rXK9h3SfbBRbC3VzKxreOnkQ/s2560/Arsenal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1706" data-original-width="2560" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPgfVzLH_VFofT5NxbFWvoqIpOM5djsj4Yoi-77vlhKdX_jSiDGQCGgryEnG-BE5Ba9NIODy8YRluGyETmC05fvDoMgTXKiBMOWjCej3ol6NJGolbGAnyVagIRqdcDwABR0FW9whSYWaFRzfIRP6CRNvz_gwwLHKIPRV0rXK9h3SfbBRbC3VzKxreOnkQ/w640-h426/Arsenal.jpg" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5a008Z_3NCNPCAER9Jzya7uYTH_1pggz9ZOeVgm2fmICPri16A6m4yWa8eyMO0y2VrGT1QxH627J-yuAPXqWmYKrH_K2uKeuiwjTFvPh9RKR-jUJei_oxCqKISLiEhfxpaCn0s0XcaeItzX3jrXR7VP_ENwSe-FpuCRZGRdMIL9jjW1cq-kN59pgh75c/s200/ArsenalBadge.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="200" data-original-width="200" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5a008Z_3NCNPCAER9Jzya7uYTH_1pggz9ZOeVgm2fmICPri16A6m4yWa8eyMO0y2VrGT1QxH627J-yuAPXqWmYKrH_K2uKeuiwjTFvPh9RKR-jUJei_oxCqKISLiEhfxpaCn0s0XcaeItzX3jrXR7VP_ENwSe-FpuCRZGRdMIL9jjW1cq-kN59pgh75c/s1600/ArsenalBadge.gif" width="200" /></a></div><br /><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-43522677631067181092023-07-30T17:44:00.007+03:002023-08-14T16:22:06.718+03:00The art of accommodating leftovers<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMHZMYE27PUcJONYux3GWhq37KFMoVxN5NwutOAnyG6HoQXFsOthIpxJ-AP89xO9HhCg15CuDPuEL2ImZuXJGZcEjBmLg7IRQqZXG5czSYq0x7wsddYX9iKF53bJhFuZpg2-a6LPBOvhejBbNWmikfARCXpZmoNd1xklQh1C_VSQeJ9VfHWojBE-_Shs/s3146/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2394" data-original-width="3146" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAMHZMYE27PUcJONYux3GWhq37KFMoVxN5NwutOAnyG6HoQXFsOthIpxJ-AP89xO9HhCg15CuDPuEL2ImZuXJGZcEjBmLg7IRQqZXG5czSYq0x7wsddYX9iKF53bJhFuZpg2-a6LPBOvhejBbNWmikfARCXpZmoNd1xklQh1C_VSQeJ9VfHWojBE-_Shs/w640-h488/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Steamed Artic Char from yesterday's evening meal served cold, topped with a crayfish salad with chili mayo, fresh chopped red chilis, spring onions, a bit of chopped dill, lemon juice, and a bit of cayenne pepper powder for extra spiciness. Served with the rest of the siikli potatoes from yesterday as well, and quickly reheated in boiling water. There you go with a brand new dish perfect for a summer afternoon.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSicwy7fVsPKwOI5GqaJaAIMz_w_9RkIIk1T1KhgQEGsGTGWd1ChaBaPv7QIdnAYsOvl8cxbAY0xn9Oo-11AHSFcg1heTRVVgG8pPrJpdedxeGL16moraB3cbnI1l1xmNzYAwSLJQiWz4WNEwdZSbmbUkPV68kBS6SPgfaVxJupUj3f48uw_rs3Gi8UvA/s3678/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3678" data-original-width="2693" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSicwy7fVsPKwOI5GqaJaAIMz_w_9RkIIk1T1KhgQEGsGTGWd1ChaBaPv7QIdnAYsOvl8cxbAY0xn9Oo-11AHSFcg1heTRVVgG8pPrJpdedxeGL16moraB3cbnI1l1xmNzYAwSLJQiWz4WNEwdZSbmbUkPV68kBS6SPgfaVxJupUj3f48uw_rs3Gi8UvA/w468-h640/2.JPG" width="468" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-5624518686470813142023-07-29T20:00:00.008+03:002023-08-16T08:15:50.501+03:00Home v Restaurant<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI9yU9YGt5jRuTtviyLL11pk39M69NVXnn83h4MDBAHUbgJKEnuuaWSEZ5hLLF9NKluaVbtAHHWt4L4BqsV-f0qDtgvH1prERNwYpONkVSiHb5LCJfiDh_wVGyCf-73_vhOzpcMaer99qzOz0wpJtI0wkX0M8nr4oql5xlrqtuzWFEv1G89lZtTTNl_Q/s3665/IMG_4874.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3665" data-original-width="3012" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigI9yU9YGt5jRuTtviyLL11pk39M69NVXnn83h4MDBAHUbgJKEnuuaWSEZ5hLLF9NKluaVbtAHHWt4L4BqsV-f0qDtgvH1prERNwYpONkVSiHb5LCJfiDh_wVGyCf-73_vhOzpcMaer99qzOz0wpJtI0wkX0M8nr4oql5xlrqtuzWFEv1G89lZtTTNl_Q/w526-h640/IMG_4874.JPG" width="526" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">This piece of Artic Char has been quickly cooked in a bamboo steamer for a few minutes, and is served on a bed of butter & parsley pan fried chanterelles, and a hollandaise (recipe posted elsewhere in this blog) a bit more lemony than usual to counter balance the buttery aftertaste in the sauce and in the mushrooms. A few siikli potatoes cooked in dill flavored water complete the dish. The wine of choice is a bottle of Chablis Grand Regnard 2021 (Alko webshop). </div><div class="separator" style="clear: both; text-align: justify;">At the risk of repeating myself, why go to a restaurant and pay way more (if only for the wine), when you have great ingredients such as the chanterelles at hand? As for the kitchen skills, if you put all your heart in what you do, the flaws won't exist anymore, and it'll always taste good!</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-80246388638715102642023-07-29T10:12:00.026+03:002023-07-30T10:19:02.689+03:00Prosecco + Martini Fiero* = Martini Spritz<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShUa92dj8FhvHt-bfQWw582HmLY8LjK5xho--La9aUj7KmWyeTY02S2FoJl1I-uuroG60Il-hMf9_5p8S_xlodinrfawuyfr87drJ5Gbv7pkllgMmMrhtekxYTwXASeNdGIv8e-5OPhNNjxLHh4GstR7-AHjEsJvAXMW6PQ7ipPHH6eNONK10uHg3lxs/s3984/IMG_4866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2929" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhShUa92dj8FhvHt-bfQWw582HmLY8LjK5xho--La9aUj7KmWyeTY02S2FoJl1I-uuroG60Il-hMf9_5p8S_xlodinrfawuyfr87drJ5Gbv7pkllgMmMrhtekxYTwXASeNdGIv8e-5OPhNNjxLHh4GstR7-AHjEsJvAXMW6PQ7ipPHH6eNONK10uHg3lxs/w470-h640/IMG_4866.JPG" width="470" /></a></div><br /><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">*Fiero</span><span style="text-align: justify;"> is a variant with a bitter orange aftertaste</span></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-25352688124199656192023-07-22T07:42:00.005+03:002023-07-24T16:52:24.970+03:00Apéro<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq_3362UT_XyBvEMAPV3l4oIh_lZ4cfgtt89hPrDj4xLvJ-Icrw0mdSvYVWDWxFOZoC8Kp6TPZWAia7R5B-Y0c8xJuK8rC47yW0odbsn0PNo1x0E7heucoa5VjOwiKXh5F9y1WF7ssi6zNYdKPXxlCi6b9l7kRLSzeoRsnR9YkvWsQGQJLeEJYdob7Cs/s3863/IMG_4839.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3863" data-original-width="3021" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiq_3362UT_XyBvEMAPV3l4oIh_lZ4cfgtt89hPrDj4xLvJ-Icrw0mdSvYVWDWxFOZoC8Kp6TPZWAia7R5B-Y0c8xJuK8rC47yW0odbsn0PNo1x0E7heucoa5VjOwiKXh5F9y1WF7ssi6zNYdKPXxlCi6b9l7kRLSzeoRsnR9YkvWsQGQJLeEJYdob7Cs/w500-h640/IMG_4839.JPG" width="500" /></a></div><div class="separator" style="clear: both; text-align: justify;">While looking for something to drink for a late afternoon apéro, we came across this bottle of "Bestheim Crémant d'Alsace Brut Rosé" (Alko). For roughly 15€, it does a more than decent job, and it's "vegan friendly" (if it ever means something regarding wines). Good pick.</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-12203705393876079252023-07-16T18:18:00.010+03:002023-08-11T08:43:05.460+03:00It's all about Melba<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DiZC7FKJI9BEgtQ2wLHe9gClsbOgm4NHR0WeM2WMbPhGknoZMS9bpqoWw2--06cOfyEiyUJ7mbtR-FWroi8tksCgNrzfBxio_JqJAvXaSLVaDl7-pNYmlan_36XHE9zNuPbYuFsc1uoBjgHJmqJ4-gm0A6d6bb6JK_7pB8KZMFaxQWIa6Q4oK7sYm9g/s3894/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3894" data-original-width="2883" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_DiZC7FKJI9BEgtQ2wLHe9gClsbOgm4NHR0WeM2WMbPhGknoZMS9bpqoWw2--06cOfyEiyUJ7mbtR-FWroi8tksCgNrzfBxio_JqJAvXaSLVaDl7-pNYmlan_36XHE9zNuPbYuFsc1uoBjgHJmqJ4-gm0A6d6bb6JK_7pB8KZMFaxQWIa6Q4oK7sYm9g/w474-h640/1.JPG" width="474" /></a></div><div class="separator" style="clear: both; text-align: justify;">"Fraise Melba" or strawberry melba is the true embodiment of a summer dessert.</div><div class="separator" style="clear: both; text-align: justify;">Italian vanilla ice cream, fresh strawberries & homemade whipped cream. Because the berries are at their best now, it's not necessary to add strawberry and/or chocolate sauce. A few crushed roasted hazelnuts/almonds on top are an option, as well as italian sponge biscuits soaked with strawberry liquor or Amaretto at the bottom. Works great with raspberries as well. On par with what can be found in restaurants... if not better really!</div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-1387673680268151392023-07-15T08:02:00.009+03:002023-08-10T08:35:12.878+03:00A la provençale<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkYPj0P4zCIP1yeqfZKIxWzJi25_iV7LGoCQ2-NUprQDCHY67582v_rEAuPtHngTHJXJstqk_oJBc1PWMtNubAMOAoSiMORF6xnLt6sIdPIvgnzbTVg9OL0jL-BXbo5ar2FmpmJM4p9qreJ8eV6Z5xlr50aPH2QO4RX--VqT0F65i3aX2MijhCdzIViA/s3809/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2743" data-original-width="3809" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYkYPj0P4zCIP1yeqfZKIxWzJi25_iV7LGoCQ2-NUprQDCHY67582v_rEAuPtHngTHJXJstqk_oJBc1PWMtNubAMOAoSiMORF6xnLt6sIdPIvgnzbTVg9OL0jL-BXbo5ar2FmpmJM4p9qreJ8eV6Z5xlr50aPH2QO4RX--VqT0F65i3aX2MijhCdzIViA/w640-h460/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">"A la provençale" means in the way of Provence, or more generally the mediterranean way. When in France, the original recipe usually uses a whole sea bream (or any kind of mediterranean fishes) and a slightly different veggies mix. Being in Finland, the most common fish found in most supermarkets is salmon. You can do it as well with sea bass (k-citymarket Sello, Hakaniemi market hall's fishmongers, or the best bet's Tukkutorin Kala in Teurastamo have such fishes from time to time). Here, the salmon has been skinned, cut in stripes and laid on an oiled aluminium foil. The fish is then covered with slices of peeled lemon, tomatoes, grilled zucchinis, caramelized onions, chopped black olives and garlic, and drizzled with homemade chili oil and sea salt (a dash of dry white wine can be added as well). The foil is then folded to form an hermetic pocket, and into an hot oven for approx.15min. </div><div class="separator" style="clear: both; text-align: justify;">Super easy to do and not very expensive - depending of the fish, it makes for a really tasty summer lunch.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpqrD-ANxlVN-OVZu9aHdBzEEkrXXN1njzFvBnxtZJ_Au9plXUZN6qeZswXtMGNNdDCIz6mJjGijpVCXM1hrVR17KZShSix5jRfk_00r8LqDIsx3KFwDKGl8OpBlahLDDRpGV1bHDgRsA3XFFsW-G3qkOmSpQ4I0oXIx25g7mPARqlfKs7icH-wM8p-E/s3899/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3899" data-original-width="2779" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRpqrD-ANxlVN-OVZu9aHdBzEEkrXXN1njzFvBnxtZJ_Au9plXUZN6qeZswXtMGNNdDCIz6mJjGijpVCXM1hrVR17KZShSix5jRfk_00r8LqDIsx3KFwDKGl8OpBlahLDDRpGV1bHDgRsA3XFFsW-G3qkOmSpQ4I0oXIx25g7mPARqlfKs7icH-wM8p-E/w456-h640/3.JPG" width="456" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt7BzMgeH7jCR5vX9579iSAF6inh1zxZUGXURwP1og957FA3Z-2Uc_70KaPVanWGiEqkDGsEBDBy8Lc6LE5ujHuTlsL3_iT5ZjGSmP4EwXTDsRCOG6jn1gBELIVkmK3jcLHOP2cFRbQOWQmoBwq2zI7T6eg8IwG7J5hAh9zWR6-nMEcxf3uAxhxN35e4/s4032/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwt7BzMgeH7jCR5vX9579iSAF6inh1zxZUGXURwP1og957FA3Z-2Uc_70KaPVanWGiEqkDGsEBDBy8Lc6LE5ujHuTlsL3_iT5ZjGSmP4EwXTDsRCOG6jn1gBELIVkmK3jcLHOP2cFRbQOWQmoBwq2zI7T6eg8IwG7J5hAh9zWR6-nMEcxf3uAxhxN35e4/w480-h640/2.JPG" width="480" /></a></div><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-53945366119510436642023-07-11T09:48:00.012+03:002023-07-20T12:10:52.819+03:00Strawberry Pie is the true taste of summer<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoXMFkv_gYbdoAzHXNWmNqQKPS3iylMEQQO1liByNaFSrZ8vHSa9jbnnz0CcU4vWlpM_xncfSRhDDYWvoey1H3s1JnHmWHhimt_Oo7YVOER-hBWx_HPKYVEdwaNHQNJ_iYaAlyRNDd2poTnYwjdFuJJ1Uy6VmrWbQtMtYfc8xF2FJbW6E_n8YvHUDxMg/s3856/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2805" data-original-width="3856" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoXMFkv_gYbdoAzHXNWmNqQKPS3iylMEQQO1liByNaFSrZ8vHSa9jbnnz0CcU4vWlpM_xncfSRhDDYWvoey1H3s1JnHmWHhimt_Oo7YVOER-hBWx_HPKYVEdwaNHQNJ_iYaAlyRNDd2poTnYwjdFuJJ1Uy6VmrWbQtMtYfc8xF2FJbW6E_n8YvHUDxMg/w640-h466/1.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">This pie crust uses the vey same ingredients (flour, eggs & butter) as the ones used in the lemon pie recipe posted just below. Mix the ingredients, then into the fridge for 30min. and after that time, cooked for 17min. @ 180<b style="text-align: left;">° </b><span style="text-align: left;">C.</span></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsTxxuX_sN5v5hFNSWc75EOVk5D_nxGPLtiJFtTczV7qFiHDKcbBtsopOwv4QrWG6_BW28yD6GFOGzAWOjuNZ2MGNTpyhxo0EbZNODVf0d2smxskj5Z7xFEOqwjMfrZunnsJgF8BUaKIeCIoH6YchuLX02Zz4bmXTkZLuYFuoxsTuPGX_qaOPdUINgmw/s3980/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3011" data-original-width="3980" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUsTxxuX_sN5v5hFNSWc75EOVk5D_nxGPLtiJFtTczV7qFiHDKcbBtsopOwv4QrWG6_BW28yD6GFOGzAWOjuNZ2MGNTpyhxo0EbZNODVf0d2smxskj5Z7xFEOqwjMfrZunnsJgF8BUaKIeCIoH6YchuLX02Zz4bmXTkZLuYFuoxsTuPGX_qaOPdUINgmw/w640-h484/2.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Once cooled, the crust is generously spread with organic strawberry jam in which a few spoons of strawberry liquor have been added.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKkwlbRHJSdiabYv5PcJPxEY8B3412F35KU0jzSXPkrm1nFZbj_jwbLAN0EqpM0BMWo9_Q7Ei8n7NiJ7AqLGGQnSpKtvIn1fILq-EoGreENCVSX8vhqSuZ3x2kWUa1HWV2yvUMl8ili03XcG1QMB_8EuRrnZ-_8xkviPiVwW-2NhfKC-md2KqL0DR4nY/s3942/3.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="3942" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqKkwlbRHJSdiabYv5PcJPxEY8B3412F35KU0jzSXPkrm1nFZbj_jwbLAN0EqpM0BMWo9_Q7Ei8n7NiJ7AqLGGQnSpKtvIn1fILq-EoGreENCVSX8vhqSuZ3x2kWUa1HWV2yvUMl8ili03XcG1QMB_8EuRrnZ-_8xkviPiVwW-2NhfKC-md2KqL0DR4nY/w640-h490/3.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Homemade whipped cream is added on top, then to the fridge for approx. 30min.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8OwnlPAFnPacibs5EA0srNmPwwaa_7MVUx1IC4TEYwpPIjSDgO_0Rx1U6NTz4OYsN8D7OqU2ZsiauTIIZpFXgBZ3AdalFKnkK-xTNzekzDlI6TyLoSHimXehyroH-WZWl_eGmpguS8z3Mwo34hdXktSoltWWqTz7wdHiycni4smRPZyc53vjEjmOAMU/s3863/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2948" data-original-width="3863" height="488" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEht8OwnlPAFnPacibs5EA0srNmPwwaa_7MVUx1IC4TEYwpPIjSDgO_0Rx1U6NTz4OYsN8D7OqU2ZsiauTIIZpFXgBZ3AdalFKnkK-xTNzekzDlI6TyLoSHimXehyroH-WZWl_eGmpguS8z3Mwo34hdXktSoltWWqTz7wdHiycni4smRPZyc53vjEjmOAMU/w640-h488/4.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">Once out of the fridge, juicy strawberries are added on top of the cream. Optionally, the pie can be dusted with icing sugar just before being eaten. Best enjoyed with a glass of Champagne... and it works with all kind of berries, just change the jam / liquor combo.</div> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-24778340882105135592023-07-09T11:16:00.003+03:002023-07-11T09:51:25.833+03:00Not an american pie... just a lemon pie<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVMzE9MnwmC4Rj8Zy3zOCsgO_nPQ9ONzGOmvhhk5hKOybqSijNhq4H8V2yfEn5t4YX79Qh9GYFI0ZwD7vWGE-hdgoyFJKAj9keLlvKz5w5VgrarAE0Zx5EOwBt5VaTyNUQhN3i9VYcSut0mtnhtk3vwaLnZu3pjH0KdBGJeagtIIuRZrxDl_yYw6NJPE/s4032/1.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirVMzE9MnwmC4Rj8Zy3zOCsgO_nPQ9ONzGOmvhhk5hKOybqSijNhq4H8V2yfEn5t4YX79Qh9GYFI0ZwD7vWGE-hdgoyFJKAj9keLlvKz5w5VgrarAE0Zx5EOwBt5VaTyNUQhN3i9VYcSut0mtnhtk3vwaLnZu3pjH0KdBGJeagtIIuRZrxDl_yYw6NJPE/w480-h640/1.JPG" width="480" /></a></div><div class="separator" style="clear: both; text-align: justify;">This "French Lemon Pie" (or "Tarte au Citron" in french) recipe has been published in Helsingin Sanomat newspaper on June 29, 2023. The recipe itself works as the pic below can testify, although some quantities have been slightly modified (less butter, more maizena, and an added couple of spoons of Limoncello to boost that lemony flavor). If you read finnish, you should definitely try it at home. It takes a bit of work, but the result is worth the effort and it's certainly less expensive than in a pasty shop like e.g. Ekberg</div><div class="separator" style="clear: both; text-align: justify;">(recipe should be online in hs.fi if you're a subscriber)</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_N14AuBgxRI2QKXAtDoVrrbkXMVUfV11Jmk0TQktxV8hRQbD75KKkxe48IikT5sfs4a_WIVU4U_4YUHAjhrzb57SjT-JHe6N8X7FNEHzVgsMe3GtzAy5pKYgg-VKpr-PRxF9DWkFjZU3RTjOsOsq_HkqPMQ42vILIgh8-sSD16MZFMC-FTEwA2z-YG4/s3984/2.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3984" data-original-width="2977" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_N14AuBgxRI2QKXAtDoVrrbkXMVUfV11Jmk0TQktxV8hRQbD75KKkxe48IikT5sfs4a_WIVU4U_4YUHAjhrzb57SjT-JHe6N8X7FNEHzVgsMe3GtzAy5pKYgg-VKpr-PRxF9DWkFjZU3RTjOsOsq_HkqPMQ42vILIgh8-sSD16MZFMC-FTEwA2z-YG4/w478-h640/2.JPG" width="478" /></a></div><br /><p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-79632528824641877632023-06-17T20:00:00.000+03:002023-06-18T08:33:14.360+03:00When we were young...<p> <b>JOSE PADILLA & KIRSTY KEATCH</b> dragonflies (Cantoma Remix) </p><iframe allow="accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share" allowfullscreen="" frameborder="0" height="315" src="https://www.youtube.com/embed/93zTPmoChYk" title="YouTube video player" width="560"></iframe>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-69300672606421548742023-06-11T18:00:00.003+03:002023-06-12T10:29:13.848+03:00Easy peasy rhubarby<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepR8gf7J-eNU5Q-AeBCD2X1xuMhTDoGKaJnOS7D-FB9BuVpJX75fzkPzOptd2mvjccZT16HzBNLib1DM1DwIWtzYinq66DZu5CNssmRvJY-oWsEx4CDzvwhZ4tQQ8XJNKVK-OJZrM_DGJUsi4WUWjMNpd_rTHqUgmVBgjgxUYfvVc3-ho2LjGubKF/s3700/IMG_4616.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2910" data-original-width="3700" height="504" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiepR8gf7J-eNU5Q-AeBCD2X1xuMhTDoGKaJnOS7D-FB9BuVpJX75fzkPzOptd2mvjccZT16HzBNLib1DM1DwIWtzYinq66DZu5CNssmRvJY-oWsEx4CDzvwhZ4tQQ8XJNKVK-OJZrM_DGJUsi4WUWjMNpd_rTHqUgmVBgjgxUYfvVc3-ho2LjGubKF/w640-h504/IMG_4616.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: justify;">This apple & rhubarb tartelette is probably one of the easiest piece of patisserie to do. So simple in fact that a 5 years old kid could do it blindfolded with one arm tied in the back. Well maybe not with just one arm but you get the picture: you peel and cut in cubes some rhubarb & apple (50/50 ratio), mix with apple marmelade, spread the fruit mix on sheets of frozen puff pastry, then in the oven for 15min. at <span style="text-align: left;">225</span><b style="text-align: left;">° </b><span style="text-align: left;">for the fruits to caramelize, When cooked, add a shot of rhum on top (or Calvados, or Amaretto, or whatever you have at home... but rhum is better), a scoop of vanilla ice-cream (Pirkka italian "Vaniglia Del Madagascar" is a personal favorite) and serve immediately.</span></div><div class="separator" style="clear: both; text-align: justify;"><span style="text-align: left;">You won't eat better ones in cafés or restaurants, believe me.</span></div><br /> <p></p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5105755913845982477.post-29396430832236843682023-06-10T18:00:00.019+03:002023-07-16T08:05:33.789+03:00That smell...<p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEaRf42vGGPjJukYX1yUHgagyWhOXUVVLh5TFjrYwQgiwTIx_ebFsymVswrOVOiI_iHyU0yMjm8IdCJbN8BVU9l_vjhG4m5BR8HVNpmrcgydlIBv-E_ZQdLfr7ggjIbNPk1GJmVEKtECJZ5xwmkeJe01TxAiupxV05jtynDwfj0VGjmf_9DwSaM6f/s4032/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNEaRf42vGGPjJukYX1yUHgagyWhOXUVVLh5TFjrYwQgiwTIx_ebFsymVswrOVOiI_iHyU0yMjm8IdCJbN8BVU9l_vjhG4m5BR8HVNpmrcgydlIBv-E_ZQdLfr7ggjIbNPk1GJmVEKtECJZ5xwmkeJe01TxAiupxV05jtynDwfj0VGjmf_9DwSaM6f/w640-h480/1.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMpkCdCLxCY7l6eY_TYm-G_UyFdYA6Jr0DMQEV15ORNuz0vf2_AH52vC0WX-RW1Z0e3yYzCDj4xDavVIvWnCU58rWODaWvyCgvnOAUjvvWplb1S8WkxbpxY-cn8kCM6kVZpam02dZXIU172ZRi4aMBNSLR3ibSf39C6y1NMxN_gODQJABLxxwvj6N/s4032/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYMpkCdCLxCY7l6eY_TYm-G_UyFdYA6Jr0DMQEV15ORNuz0vf2_AH52vC0WX-RW1Z0e3yYzCDj4xDavVIvWnCU58rWODaWvyCgvnOAUjvvWplb1S8WkxbpxY-cn8kCM6kVZpam02dZXIU172ZRi4aMBNSLR3ibSf39C6y1NMxN_gODQJABLxxwvj6N/w640-h480/2.JPG" width="640" /></a></div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4crRGB4dKJbWfhDM5J94x9eWieMJX36wOaWpy8X6SAq98J5TAaot8NSvRK9-iDMutRABMqaFoGZZ6unBfiCFMTEd4Z0SXzqOSb9fnWQDGdHEYqKA_r9_UIOWnJ00ddP9VqBeNbI9_55fsNXSeJH6YjRJtZHbnfSjXhUsaYBZZr_G7KnFQR9fPb0M/s4032/3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="3024" data-original-width="4032" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja4crRGB4dKJbWfhDM5J94x9eWieMJX36wOaWpy8X6SAq98J5TAaot8NSvRK9-iDMutRABMqaFoGZZ6unBfiCFMTEd4Z0SXzqOSb9fnWQDGdHEYqKA_r9_UIOWnJ00ddP9VqBeNbI9_55fsNXSeJH6YjRJtZHbnfSjXhUsaYBZZr_G7KnFQR9fPb0M/w640-h480/3.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"></td></tr></tbody></table><span style="text-align: justify;">Char-grilled salmon and béarnaise sauce are a match made in heaven. At least in France. Served with crushed potatoes with extra virgin olive oil, lemon juice and chopped parsley. Add a bottle of Puligny-Montrachet and it's perfect. So simple and yet so damn delicious.</span><p></p>Unknownnoreply@blogger.com0