Since last summer pho and ramen restaurans has been blooming in Helsinki. I have only so far tried Fat Ramen in Hietalahti foodcourt and Momotoko in Kluuvi. Fat Ramen is so far my favorite, but I’m truly intrigued to try out HKI+ and Lie Mi. Fat Ramen is driven by a couple of young chefs that make everything from scratch and by using fresh ingredients. Good value for money! Do you have any favorite ramen or pho places in Helsinki area? Feel free to share!
So my vacation is unfortunately over and tomorrow I’m going back to work. The last week in Italy had been absolutely fantastic, the weather and food has been amazing! Last Monday we flew together with my boyfriends family to Pisa, where we spent the day sightseeing and adjusting to the heat. Your body is experiencing quite a shock if you are used to 15 degrees and then hop in to a toasty 35-40 degrees and full sun. But I really can’t complain, it was really nice to have some heat.
After our day in Pisa, the next destination was the wine yard where we were going to stay for four nights. The wineyard was in the middle of basically nowhere in between Pisa and Firenze in a small town called San Miniato. The wine yard was super cosy house with a few rooms and guest houses, pool and restaurant on top of a hill. The wine yard is family owned and they produce some nice redwines such as Chianti and Merlot, but also olive oil.
There was a lot of smaller villages near by and we had dinner in the neighbour village the first night. The restaurant was called 4 Gigli and the restaurant itself was stunning, it had a view over the mountains. The food was mediocre but the view made up for it.
– 500 g of beef(70%) pork (30%) mince
– 1 tsp of mustard
– 1 tsp of onion powder
– 0,5 tsp of garlic powder
– 0,5 tsp of smokey paprica
– herbsalt and pepper
– 1 egg
I like to use a mix of beef and pork or beef and lamb mince for my burgers as they get juicier. The key to a super juicy burger is to after half of the cooking time put on a lid and let it steam until juicy perfection.
Take out the mince, add spices and the egg and stirr well until all the spices are combined evenly. Let the mince sit in room temperature for 15 minutes before forming four patties and frying them. I made quite thick patties, so they needed about 6-7 minutes per side. I first fried them on both sides in a hot pan until golden, then turned down the heat and put on a lid and let them steam. The result was super duper juicy burger which I topped off with American cheese. Yum!
My sister and her little family visited this weekend us in Tallinn, so I made them some dinner. As appertizer I made scallops, pea puré and crispy chorizo, recipe Here!
For main, I made a fresh duck dish with butternut squash and a herb vinaegrette.
Duck with oven roasted butternut squash and herb vinaegrette:
Roasted butternut squash: peel and cut one butternut squash into smaller pieces, put in an oven tray and drizzle with olive oil, salt, 2 tsp coriander powder and chili flakes. Bake in a 220 degree oven for about 30-40 minutes until golden.
– juice of half a lemon
– 0,5 dl olive oil
– 0,5 dl chopped fresh coriander
– about 3-4 tbsp of chopped parsley
– 1 garlic clove
– salt and pepper
Squeeze the juice of the lemon into a bowl, add the olive oil and chopped herbs. Press or grate the garlic and add salt and pepper. Stirr well and taste that the acidity is good, othervise add more lemon. Toast some sunflower seeds in a dry pan and season with salt and chili flakes.
The duck I simply seasoned with salt and pepper, then scored the skin. Heat up a large pan and fry the duck with the skin side down for about 4 minutes until golden and crisp, then 1 minute on the other side. Then remove from the pan and finish the cooking in a 200 degree oven for about 10 minutes for medium rare, 15 for pink. Then let rest wrapped in tin foil for 10 minutes before slicing.
Plate up the butternut squash and duck on a bed of arugula, drizzle over the vinaegrette and toasted sunflower seeds. Voilà!
This post will also start with an appology for awful pictures, sometimes I’m just so inpatient.
Okay, yesterday we made some chicken nuggets, which didn’t turn out to be as easy as we tought. I wanted to pan fry them, but they just got burned, but fortunately I corrected my mistake and put the rest of the batch in the oven.
What you need:
-500g of skinless chicken filets
– 4dl of corn flakes
– 1 dl of bread crumbs
– 2 tsp of paprica powder
– 2 tsp of salt
– 1 tsp of garlic powder
– freshly ground pepper
– 1-2 dl of plain flour
– 2 eggs, beaten
You can add other spices such as cumin and dried coriander if you like.
Put the oven on 220 degrees. Start with blending the corn flakes in a food processor until course. Mix them in a bowl with bread crumbs and spices. In an other bowl beat the egg and in a third put the flour. Slice the chicken breast into smaller pieces.
When coating the chicken, start with egg, then flour, then egg again and last but not least the corn flakes. Yes, this is as messy as it sounds, but trust me it will make a difference. Then repeat with the rest of the chicken, put on a parchement paper and bake for 10-15 minutes in the oven.
They got extremely crispy and juicy on the inside, and we were supposed serve them with home made paprica mayo, which was a total mess and failure. Well, better luck next time right?
You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.
This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.
– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar
Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.
When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.
When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.
– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of
Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.
I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!