Spicy honey roasted parsnip soup

One of the great things about this time of the year is it’s the season for root vegetables. I’ve not been that experimental with parsnips in the past though, so I thought I need to explore this ingredient outside the normal roast vegetables on Sundays. I’ve decided to use parsnips for my soup of the week. This recipe will make quite a thick soup, you could always add more stock if you’d like it less so. Also, if you’re not a fan of spicy, I would suggest you go with one chilli rather than the two I’ve used. This soup is actually packed with the best medicines nature has for fighting off colds, so fantastic dinner option for these cold autumn days.

750g parsnips
2 medium onions
2 medium potatoes
3 garlic cloves
2 fresh green chillies
thumb size piece of fresh root ginger
3 tbsp olive oil
3 tbsp clear honey
2 tsp ground turmeric
1.2 l beef or vegetable stock
2 dl cream
salt
pepper

1. Heat oven to 190°C.

2. Peel the potatoes, rinse and cut into smaller pieces. Wash the parsnips, and cut the end off. Cut in half, then half the thinner pieces, and quarter the thicker pieces. Cut peeled onions into wedges, and finely chop the garlic, chillies and ginger. Add all these to a roasting tin, coat with the oil and honey, as well as the turmeric. Mix all together, and roast for 45 minutes.

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3. Once cooked, transfer to a pan, and add the stock. I’m using my homemade beef stock as I think it goes well with parsnips, but you can use vegetable stock too. Let simmer for 5 minutes, and move aside to cool.

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4. Add cream and purée in a blender until smooth. Reheat and check the taste, adding salt and pepper as required.

Grilled mackerel with wasabi potato mash, cooked beetroot and pickled cucumber and radish

As I was driving home this evening I was contemplating what to serve with the star of today’s show, mackerel. Beetroot is always a good friend with this oily fish, as well as pickled cucumber. As I hadn’t planned for the pickle in advance, mine didn’t have enough time to work it’s magic, however I still wanted to go for it. You would normally give the pickling process several hours, or even a day.

Pickle
250ml apple cider vinegar
250ml water
150g sugar
1 tsp salt
4 juniper berries
2 bay leaves
fresh dill

1. Add all ingredients into a pan, and heat, stirring, until all sugar and salt have dissolved. Take off the heat.

2. Thinly slice the radishes, and cut cucumber into small cubes. Pour over the cooled liquid, and put in a fridge.

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Beetroot
1 medium beetroot

This versatile vegetable can be cooked in many ways. Today I used boiling as the cooking  method of my choice. Boil in water for about an hour, with the skin on. Once cooked, pour hot water away, and cover with cold water. Whilst in the water, you can rub the beetroot with your hands, and the skin will fall off very easily.

Wasabi potato mash
5 medium potatoes
wasabi powder
50g butter
milk
salt

1. Peel and half the potatoes.

2. Boil until soft.

3. Prepare the wasabi, by mixing the wasabi powder with a small amount of water.

4. Once the potatoes are cooked, drain and mash. Add butter, salt and milk, as well as the wasabi mixture.

Mackerel
4 mackerel fillets
salt
black pepper

I used frozen mackerel fillets today. Cook under high temperature grill, first flesh side up, seasoning with salt and black pepper. Cook for 10 minutes each side. Cook skin side up last, to end up with a nice crispy skin.

Tosca cake

I was going to say this cake is from my native Finland, but like with many things, it’s very difficult to say whether something originated from Finland, Sweden or Norway (each country would always like to claim the ownership, take sauna for example), so I’ll expand a little bit and say this is Nordic baking.

200g butter
2 dl sugar
3 eggs (large)
4 dl flour (I use half plain, half self raising)
2 tsp baking powder
2 tsp vanilla sugar
1/2 lemon skin, grated
~~~~~
75g butter
3/4 dl sugar
1 1/2 tbsp flour
2 tbsp milk
70g almond flakes

1. Heat oven to 175°C / 345°F.

2. Whisk butter and sugar together, until light fluffy texture. You may find this easier if the butter has been sitting in the room temperature for a while prior to this, and is soft.  Add eggs one at a time, whisking as you go. If you find it difficult to incorporate the eggs to the butter/sugar mixture, you might want to add a small spoonful of  the flour as you go.

3. Mix all dry ingredients of flour, baking powder, vanilla sugar and lemon skin together. Add to the butter, sugar and egg mixture, and mix together. Keep in mind that you should not be mixing it vigorously or for a long time after adding the flour, as this will make your cake to fail.

4. Pour the mixture to your cake tin. I these days use silicon ones, so I don’t need to butter them, but if you are using the older style tins, you would like to butter them, and then add some fine breadcrumbs until all of the inside of the tin is covered. This will prevent the cake from sticking to the tin. Bake on the lowest shelf of the oven for 20 minutes.

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5. Whilst the cake is cooking, add all remaining ingredients of butter, sugar, flour, milk and almond flakes to a pan, to make the topping. Heat, and stir everything together until sugar has melted and all ingredients are mixed together.

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6. After the cake has been cooking for 20 minutes, pour the topping over it, and bake in the oven for another 20 minutes.

Homemade hummus

I think homemade dips and sauces are always so much tastier than shop bought ones, not to mention they are missing the preservatives present in ready made foods. You can also always add or reduce the amount of certain ingredients, to make it exactly to your taste. I think I have now perfected my hummus recipe to how I like it, I hope you do too. And as a bonus, this is very simple and quick to make. Originally from the Middle East, before spreading to the Mediterranean region,  this dip is now enjoyed world wide.

1 can of cooked chickpeas
2 tbsp of the liquid from the chickpeas
4 tbsp lemon juice
3 cloves of garlic
1/2 tsp salt
1 tbsp toasted sesame oil
1 tbsp olive oil

1. When draining the chickpeas, reserve the liquid in a bowl.

2. Put all ingredients in a blender, and whizz until smooth.

Serving tip

I normally have this with pitta bread. I’m actually currently making it, however we’ve already eaten most of the hummus with the below accompaniments, as it was so tasty!

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Roast loin of pork and Dauphinoise potatoes

The beauty of this kind of food is that the prep is quick, and while the food is cooking you can get on with other things, hence why I would cook something like this even mid week. If you’re not a garlic lover, you can always just leave the garlic out and make normal creamed potatoes without it. Also, today I’ve had to improvise with my pork dish a little bit, as something that’s completely unheard of in my kitchen happened: I had run out of not even one, but two ingredients without replacing them! The recipe below is for how I normally make it. This should be enough for 3-4 portions. I served mine with fried black trumpet mushrooms and fresh tomato and cucumber salad, covered with a splash of balsamic vinegar.

Dauphinoise potatoes
5-6 medium potatoes, sliced (I have a beautiful, brand new blender so this was done within 30 seconds)
2 -3 cloves of garlic
2-3dl double cream
salt
black pepper

1. Layer sliced potatoes, garlic, salt and pepper, then pour over the cream.

2. Cook in preheated oven 180°C for 1,5 hours, until potato is soft.

Roast loin of pork
500g loin fillet of pork
mustard
salt
black pepper
ground ginger
dried rosemary

1. Massage the mustard all over the pork fillet.

2. Sprinkle with salt, pepper, ginger and rosemary.

3. Roast in the oven 180°C /355°F for about 40 minutes. Juices coming out of the pork should be clear.

4. Take out of the oven, cover with foil and let rest for 10 minutes before cutting.

5. I also use the cooking juices as the jus for the dish.

 

Beetroot risotto

This dish is one of my husband’s all time favourite dishes. I actually never used to like risotto, until I started making my own.

500g fresh, raw beetroots, peeled, trimmed and cut into wedges
splash of olive oil
knob of butter
1 onion, finely chopped
1-2 garlic cloves, chopped
250g risotto rice (I use Arborio)
150ml dry white wine (I use Sauvignon Blanc)
700ml hot vegetable stock (for this I mix Bouillon powder with water)
handful of grated parmesan cheese
dill
crème fraiche

1. Heat oven to 160°C (fan).

2. Put chopped beetroot in an oven proof dish. Sprinkle with olive oil, season and cook for about an hour, until soft.

3. Heat the olive oil and butter in a pan, and cook the onion and garlic for about 3-5 minutes, until the onion is translucent. Stir in the rice and white wine, and let bubble on medium heat until the wine has disappeared (about 3 minutes).

4. Little by little, add the vegetable stock, stirring in between, letting most of it be absorbed before adding more liquid. This whole stage should take around 20 minutes. Once the rice is desired texture, move on to the next stage.

5. Remove the cooked beetroot from the oven and take about a 1/4 aside, to blend into a puree. Chop the remaining 3/4 into small cubes. Then add the pureed and chopped pieces to the risotto.

6. Stir in some parmesan cheese and chopped dill. To serve, add a dollop of crème fraiche on top, and sprinkle some more parmesan cheese and dill.

 

Rack of lamb with roasted baby potatoes and pumpkin

For Sunday dinner this week I made perfectly pink rack of lamb, and as it’s Halloween I accompanied it with roasted baby potatoes and pumpkin. One rack of 8 bones should be enough for two people.

Lamb marinade
2 cloves of garlic
leaves from 3 rosemary sprigs
leaves from 4 thyme sprigs
6 black peppercorns
couple of pinches of sea salt
splash of olive oil, until desired consistency is achieved

Clean the bones with a sharp knife. Blend all ingredients together, and rub all over the rack of lamb. Ideal marinade time is at least four hours, or overnight.

Roast baby potatoes and pumpkin
500g baby potatoes
small pumpkin
leaves from couple of rosemary sprigs
leaves from few thyme sprigs
olive oil
pinch of sea salt
pinch of freshly ground black pepper
black olives, quantity to taste

Preheat the oven to 220°C (fan). Boil the potatoes for 10 minutes. Strain, and mix all ingredients together. Roast for 40 minutes.

Pan seared, oven roasted rack of lamb

Heat oil in an oven proof frying pan. Brown the rack on all sides, including the ends. Cover the bones with foil, and roast in preheated oven 200°C(fan) / 430°F  fat side up for 15 minutes. Rest for 3-5 minutes before cutting.