LA FOI GRASSE



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No foie gras in sight.



About food.
And some things completely unrelated.



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Korea House

Apropå hej och ursäkta försvinnandet. Gradugalenskap ännu några veckor framöver. Meanwhile: Bibimbap på Korea house i Kronohagen. Gott för en rätt liten peng!

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Had some bibimbap at Korea House in Helsinki a while back.

01:17 pm, by onygogo Comments

Reindeer moussaka with sweet potato

Ett till renrecept varsågoda!

Denna gång en variant av den grekiska moussakan, en slags lager-på-lager rätt som traditionellt tillreds med aubergine, lamm och en béchamelsås. Malen ren smakar förstås annorlunda än motsvarigheten gjord på lamm, och tillsammans med varma kryddor så som kanel och nejlika fick jag känslan av att batat också skulle sitta väl. Vilket det gjorde!

Du kan förstås använda potatis istället, beroende på dagens humör. 

Receptet nedan fyller en stor ugnsform upp till kanterna.

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REINDEER MOUSSAKA WITH SWEET POTATO

2 big aubergines, thinly sliced, lengthwise
2 sweet potatoes, quartered and parboiled (5-10 minutes)

For the reindeer ragù:

500g minced reindeer/-calf ( or use lamb for a traditional moussaka)
6 tomatoes, cubed
3 tbsp tomato pure
1 dl water
3 garlic loves, crushed
1 onion, thinly sliced

1 chili
dried herbs
2 cloves
1/2 tsp cinnamom (or a small cinnamon stick)
1 tsp sugar
salt & pepper

For the bechamel:
5 tbsp butter
5 tbsp flour
6 dl milk
2 egg yolks
nutmeg
salt & pepper
1-1,5 dl parmesan, grated

  • Start off by quartering sweet potatoes and parboil them for 5-10 minutes. Allow to cool down completely.
  • Cover the aubergine slices with salt on both sides. Rinse with water after 30 minutes. Pat dry with paper towels. 
  • Now fry the aubergine in some oil.

  • For the reindeer: Heat some oil in a pan. Fry the onions for 10 minutes on a low heat. 
  • Turn up the heat and add the reindeer. Once thoroughly cooked, add the tomatoes, the pure, spices and water.
  • Let simmer for 30 minutes
  • While the reindeer ragù is simmering, prepare the béchamel.

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  • For the béchamel: Melt the butter. Add the flour and cook for 5 minutes, stirring constantly. Gradually add the milk, whisking to avoid lumps.
  • Simmer until thickened - this takes about 20 minutes.
  • Now, take the sauce off the stove. Place the egg yolks in a bowl. Add a few tablespoons of the sauce into the bowl and mix thoroughly. Then pour in the mixture to the sauce. Finally, add the salt, pepper, nutmeg and parmesan. Keep warm.
  • Hurray, best part ahead: the layering of the moussaka!
  • Place the aubergine layer on the bottom of an ovenproof dish. Add half of the meat sauce.
  • Cover with a layer of sweet potatoes. Add 1/3 of the cheese sauce. Place rest of aubergines on the sauce and start over: Pour the rest of the meat sauce over the aubergines, top with the sweet potato.
  • Finally, pour the béchamel over everything. Cook in the oven (at 200C) for 45 minutes. Cover and let stand for 15-20 minutes and serve - definitely worth the trouble!

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10:24 pm, by onygogo Comments

Masala and palm sugar chicken curry

Ett ord:

GOTT.

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MASALA AND PALM SUGAR CHICKEN CURRY

3 chicken breasts, cut in chunks
3 cm ginger, grated
3 garlic cloves, minced
2 red chillies, finely sliced
coriander stalks, chopped
2 red onions, sliced

3 tbsp masala paste
1 tbsp palm sugar paste

1 tsp fenugreek seeds
2 tsp turmenic
4 cloves
1 cinnamon stick

oil

1 can (400g) tomatoes
3 tbsp tomato pure
2 dl yoghurt
1 dl cream 

coriander leaves 

basmati rice

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  • Cook the onions slowly on a low heat, for 15 minutes. Add the garlic, ginger, chillies and coriander stalks and cook for another 5 minutes. Then tip in the masala paste and the ground spices. Take off the heat after a few minutes. Set aside.
  • Now cook the chicken in a pan until browned all over. Set aside.
  • Next, return the onion mixture to the pan along with the whole spices, the tomatoes, the tomato pure and 4 dl water. Bring to the boil and simmer for 45 minutes.  
  • In a separate saucepan, prepare the rise according to the instructions on the package. 
  • Add the chicken to the masala and cook for 10 minutes. Finally, add the yoghurt and the cream. Garnish with coriander leaves. Serve with some rice.

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11:53 am, by onygogo Comments

Paris dinners.

Det var en gång en resa till Paris! Igen!

Tidigare Paris-relaterade inslag hittar du här.

Nedan en överblick på vad jag blev serverad denna gång.

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Fondant, förstås.

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Seine.

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Olika röror på judisk restaurang i Marais: rödbeta, gehackte leber, baba ganoush, hoummus, kål och paprika i mitten.

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Soufflé på La Cigale Récamier (igen) - denna gång med bläckfisk.

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Och så svamp och tryffel i filodeg och pocherade ägg i vitvinssås.

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A few things I was served, while in Paris.

11:08 am, by onygogo Comments

En matsked ricotta.

Nu börjar vi försiktigt. Riktigt smått och enkelt.

När tiden är knapp, kylen står tom kan man vända sig till denna mjuka, krämiga snabbpasta. En öppnad burk ricotta, en liten bit parmesan, några körsbärstomater, några gröna skruttiga örter och en vitlöksklyfta. 

Och så valfri pasta förstås.

TEN MINUTE PASTA WITH RICOTTA AND CHERRY TOMATOES

a handful of cherry tomatoes/serving
ricotta, 1 tablespoon/serving
parmesan (or other cheese waiting in the fridge), grated

1 garlic clove, crushed
oil
fresh herbs 

pasta

  1. Bring water to the boil, cook the pasta.
  2. Meanwhile, heat some oil in a saucepan, add the garlic. Halve the cherry tomatoes and toss them in the pan. Taste with salt and pepper.
  3. Arrange the pasta on a plate. Top with the tomatoes, fresh herbs, ricotta and parmesan. Serve immediately. 

11:28 am, by onygogo2 notes Comments

Jewish bazaar.

Några smakprover från den judiska basaren i helgen.

Challah - det fantastiskt goda brödet. Vinner bagels 10-0.

Och två fantastiska pastejer. En med spenat (t.v.) och en annan fylld med svamp (t.h).

Kakor. Gudars.

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A visit to the annual Jewish bazaar - always as rewarding. 

11:26 am, by onygogo Comments

New beginnings.

Hej.

Miljoner recept på lager. En hel renkalv på posten. Aubergineskulpturer.

Världens tomatsoppa. Svart princesstårta. Mandelpannacotta.

Och så röror! Judisk mat!

Den som väntar på något gått, ni. Den som orkar - snart blir bloggen livslevande igen!

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The rebirth of an old blog!

11:51 am, by onygogo Comments

Endiver, färska örter och aprikos.

Endive, aprikos, parmesan och mynta bildar en liten himmel i en skål. Snälla, blanda ihop denna.

SALAD WITH ENDIVES, APRICOTS, PARMESAN AND MINT

2 endives, sliced
4 apricots, cut in chunks
3 tomatoes
1 small outdoor cucumber (or 1/3 of a normal one)
fresh mint, tarragon and flat-leaf parsley
shaved parmesan

olive oil
balsamic vinegar
salt & pepper

  1. Mix ingredients in a bowl. 
  2. Mix the dressing. Drizzle over the salad and serve!

02:35 pm, by onygogo3 notes Comments

Garlic.

Egen vitlök på ön.

12:53 pm, by onygogo Comments

Breakfast.

Avokado på bröd (igen!). Alltså. 

09:35 pm, by onygogo1 note Comments