Fat Ramen


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!

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Thing I miss (eating) about Tallinn

Tallinn is THE perfect city for a student. Apartment prices are low, food is cheap and eating out is ridiculously affordable if you know where to go. Even though I’ve settled in Helsinki after living here for about 6 months, I long for some particular dishes from my favorite restaurants in Tallinn.

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The pizzas from Pulccinella in the old town. This hidden gem is in the middle of the tourist mayhem, yet you can go and eat a GREAT buffalo mozzarella pizza without getting annoyed by drunken Finns. I mean, LOOK AT THAT PIZZA! It is the best pizza I’ve eaten outside Italy and only for about 10€.

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Lendav Taldrik in the hip area of Telliskivi was one of my favorite places to go to eat a family styled meal with my friends. The restaurant offers Indian and Asian fusion dishes to an affordable price(5-10€), and the palak paneer is simply divine. The interior in the restaurant is interesting and industrial, but yet a place where you want to spend the evening and stuff your face with curry’s.

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CARPACCIO! WHY CAN’T YOU FIND carpaccio in any restaurant in Helsinki? One of my favorite was from Kolm Sibulat (great place) or a scaled down version for 7€ could be found at Hetk (which is no longer open). Simple, three good ingredients, slob it with evoo and yes, food haven.

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Last but definitely not least, Gotsu Koyuho’s Kitchens crispy, sticky, delicious, garlic and chili fried chicken. This is lethal, you WILL be addicted to this. And the kimchi. Sooo good! This gem is a short walk from the old town and only open on weekdays as it is more of a lunch restaurant, but it is always packed. They serve also bibimbap and other authentic Korean dishes. You will get the lunch of your life for 7€.

 

Clean out the fridge salad

 

I enjoy almost the most cooking with leftovers. Then you need to think about what to use and what goes along with each other. Yesterday I made a quick and tasty salad with spinach and ricotta tortellini, pesto, lettuce, yellow and red cherry tomatoes, a little red onion, crispy bacon, avocado, feta and pine seeds. Throw everything together and enjoy!

 

An other dish that consisted of leftovers from a dinner party was cauliflower puré, coriander meatballs and fried pak choi and zucchini. 

 

 

For the meatballs I used 400g of beef mince, 1 egg, 1 spring onion, a large hand full of chopped coriander, 2 tbsp of Sriracha and salt. Then just mix together and form into balls and bake in the oven (200 degrees) for 10-15 minutes.

 

The pak choi I cut into strips, and sliced the zucchini with a cheese slicer. Then I fried them together with spring onion in a little olive oil and seasoned with lemon, salt and pepper.  

Sunday hamburger



Hamburger patty(4):

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! 

Chrispy chicken nuggets

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? 

Hash brown with crayfish and avocado

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Crayfish and avocado topping:
– 150g of crayfish
– 1 big avocado or 2 smaller
– 1/2 red onion
– 1 chili
– juice of 1/2 lemon
– 1 tbsp of mayo
– 2 tbsp of sour cream

Slice avocado into cubes, chop chili and red onion. Mix in the rest of the ingredients and let sit in the fridge for 30 minutes.

For the hash browns, peel 4 mid sized potatoes, shred the potatoes with the smallest blade in the food processor, add a pinch of salt and pepper. Form the shredded potato into four patties, fry in butter on a hot pan and press them flat. Fry until crisp and golden! Serve with crayfish or avocado topping or fish roe and smetana.