onion-mushroom-pie

A some sort of quite modified quiche, the bottom has a dough made with yeast and the onion-mushroom- filling spiced with vermouth is... well... simply really good! As I have a seemingly unlimited supply of home-made vermouth I use it a bit excessively. But then again, it is really a great spice!


Dough:

1dl milk
20g yeast
a tiny bit of sugar
a tiny bit of salt
2 eggs
2 tbs oil or goose fat (gives a nice and special flavour!)
2 dl rye flour
1 1/2 dl wheat or spelt flour

Make the dough as any basic yeast-dough and let it rise while you prepare the filling.

Filling (quite approximate, I tend to make too much...)
2 onions
1 leek
some bacon if you want
some zucchini if you want
a handfull dried spicy mushrooms; Craterellus cornucopioides is the very best one but Cantharellus tubaeformis can do as well
1dl or so vermouth 
3 eggs
2 dl milk
1-3 dl grated rather strong cheese

Put the dried mushrooms to soak. Chop the onion, leek (zucchini and bacon). Fry the onion, leek (zucchini and bacon), with a bit of oil or buter. I imagine this pie would also work with fresh mushrooms, and then one would simply fry them with the onions. Add the soaked mushrooms and vermouth, let the vermouth simmer away and spice up the filling. Let cool down a bit. Mix the eggs, milk and cheese in another pot. Mix the two parts of the filling. One can add some salt, chives and other spices according to taste, but the mushrooms, vermouth, onion and cheese do already have quite a lot of flavours.

Spread the dough at the bottom of a pie-form, add the filling on top and fry in 200 Celcius about 45 min. Or, depending on your oven - until it is done.

Fried cabbage flowers

Asiatic cabbages (mizuna, komatsuna and pak choy) that we have in the garden have a tendency to start flowering a bit sooner than they should. Instead of throwing the flowers away, they can be eaten. After all, it is the same part of plant as what is eaten as broccoli.

So:
- pick flowers
- rinse them
- fry them in oil
- spice with for example zataar (http://en.wikipedia.org/wiki/Za'atar)

Nice little snack or a side dish!

Beetroot ice cream - rødbeteis - punajuurijäätelö

Yes it sounds weird. And - not everybody likes it. But... actually it is like beetroot salad, just frozen. And creates quite spectacle in a party ;) Should be prepared day before so it has time to freeze properly.

125g sill (kryddersild, matjessild or so)
1 small onion
1 beetroot in vinegar (from a jar...)
1 tbs of the liquid from the vinegar-beetroots
100g natural cream cheese (Philadelphia or so)
2 dl cream, whipped
1 tbs (or less or more, what you prefer) lemon juice
white pepper

Chop the non-liquid ingredients into very very small. Add the rest. Freeze, as ice ice cream (mixing every now and then while it freezes) or just simply in a cake form. Decorate with chives.

Beetroot salad

2 -4 Beetroots, boiled
1 onion (depends how much raw onion you like in a salad)
1 green sour apple
about 2dl sour cream (rømme, kermaviili, yoghourt or rømmekolle are all fine)
pinch of salt, pinch of sugar

Chop the vegetables into small pieces. Add sour cream and spices. Yes, it is possible to add other spices as well but it is actually very good without.

Marinated anchovy, Anchois au persil

- recipe from Mamie Clo, south France.

anchovies from a can - in salt or in combination of salt and oil
a whole lot of parsley
olive oil
garlic - as much as you think tastes good
The amount of oil and parsley should be about twice the amount of fish.



If the anchovy is too salty, soak it overnight. And if it is whole fish, start by filleting them. Chop garlic and and parsley very very small. This is easiest with a machine, but works also with an appropriate knife-cutting-board combination. For example use knife with round blade and cutting-board with a rounded depression in the middle; or the kind of knife and cutting-box used for salted mushrooms. Put the anchovy, spice-mixture and oil in a bowl/jar/some appropriate container. It should be green, not gray; if this is the case, you should add more parsley. And in case your soaking has been too efficient, add some salt.

Salty muffinses

4 dl whole wheat flour
1 dl oat flakes (or something similar)
2 ts baking powder
2 eggs
2 dl natural yogurt
1 red pepper, chopped in small cubes
1 tomato, chopped in small cubes
1dl chopped olives
a dash of parmigiana
herbs
salt, pepper

Make a mixture of all the dry ingredients, and another one of the moist ones. Combine these. Put in muffins-forms, and fry in 200C for 15-20 min. This recipe makes about 12 pieces. Perfect trip-food, bread and pålegg in the same, and not as tricky to eat without a plate as a quiche-type-of-pie.

You can change the pepper, tomato, olive and cheese combination to something else, like ham and pepper, feta cheese, onion and sun dried tomatoes... whatever you happen to have that fit together. I think I have even seen a recipe (cant remember if I used it...) for grated beetroots and some sort of meat.

Batatinha calabresa

Before mixing... the oil and vinegar need to be mixed manually every now and then. And the potatoes could be smaller as well.












Yet another Italian recipe which this time comes from Finland :)

1kg small potatoes
2rkl soy sauce
2dl vinegar (white wine, red wine or apple...)
2dl oil (Ive used either rape or olive)
1teasp Tabasco
1tbsp oregano
salt
5 garlic feds
parsley
crushed big onion


Boil potatoes with peels on, make then small holes with a fork. Mix everything else but potatoes, and pour this spicy marinade on them. Leave for a few days to gather taste, turn the jar every now and then or mix, to get evenly spiced result. I used a whole little chili instead of tabasco, but depending on the chili and your taste it might get very strong...

Omenapudokaskakku = Apple cake of fallen apples

cakesSo, the original idea of this cake is that the apples used are collected under a tree. The first ripe ones of the summer, the ones that fall down themselves... But it is good with any apples :)

Mix:
250g wheat flour
1 tl baking powder
dash of salt


Add:
175g butter is mixed in with fingers

Mix in:
100g sugar
100g raisins
350g apple cubes (ca 1 cubic cm type of)

Mix in:
2 eggs

Put in a cake form, some sugar on top. Fry in 180 C for ~50min.

Italian tomatoe-soup from Finland

Ingredients:
five or more tomatoes
quite a lot olive oil
a few garlic feds
1 leek
dry white bread
a handful of basil

Fry garlic and leek in oil. Add tomatoes and basil, let boil for a moment. Add about 1/2 liter of water (and a dash of salt), cook until the tomatoes are a bit softer. Add dry bread cubes and more oil. Eat with parmesan.

Cabbage pie

Dough:
use the recipe for pie dough

Filling:
precook the cabbage and then put it in a frying pan with olive oil and onion or garlic. Add curry or cumin or fennel seeds (or a mixture of these). Add some seeds or chopped nuts of any kind and rosins. Dress with salt and pepper. Fry it untill it has taken up all the tastes.
Cool down the filling and add some kind of fresh cheese (f.ex. half a package of rømme) and one or two eggs.
Roll out the dough in the shape of the baking form (0.5 cm thick). You can make one big or a lot of small ones in a muffin plate.
Fill the pie/s with the filling and graind some parmigiano on top or put some butter to make a crusty layer on top.
Bake in the oven at 180 deg about 30-45 min (for one big pie) or about 20 min for the small pies.

A non-creamy potato salad

To make use of the fresh non-imported things that area available in the north during the winter.

2 onions
3 apples
5-10 potatoes
3 large pickled cucumbers - try to find as little sweet as possible, "polish style"; the ones made without vinegar but with salt and Lactobacillus are the best
alternatively, 15-20 small salty cornichon

Boil the potatoes with the peels on, they stay more solid this way, peel them after.
Chop everything into small pieces, about 1x1cm, but small if you bother.
Mix it all.

Make a sauce of oil, vinegar, mustard (french type, not sweet), and spice with herbs and peppers, as you prefer. Mix the sauce into the salad.