Marinated pan fried tuna steak with salsa verde

I can’t remember exactly when I had fresh tuna steak for the first time, but what a magnificent find it was. It’s now a regular visitor on our table, and so different from the tinned version, it’s like they are just distant relatives. It is usually served very pink, but even if you want it cooked through, it should still be lovely and juicy. To bring out all the glory it can offer, I would recommend marinating it. I also make salsa verde to accompay it, and it works beautifully with the tuna. I can’t wait until the next time!

Marinade
1 small green chilli
1 garlic clove
1 shallot
1 tbsp capers (in water, drained)
2 tbsp lemon juice
3 tbsp olive oil
handful of parsley
salt
black pepper

1. Finely chop chilli, garlic, shallot, capers and parsley. Mix all marinade ingredients together.

2. Place the tuna steaks in a re-sealable bag, and pur the marinade in. Make sure fish is coated with the marinade all over. Close the bag, and place in the fridge for 1/2 – 1 hour. Half way through, turn the bag with the fish inside upside down, so that it’s marinating more evenly.

Salsa verde
1 small green chilli
2 garlic cloves
1 shallot
1 tbsp capers (in water, drained)
large handful of parsley
large handful of basil leaves
tarragon leaves ( from 3-4 stalks)
2 tbsp lemon juice
4 tbsp olive oil
pinch of sea salt
pinch of black pepper

1. Mix all ingredients in a blender.

Tuna steak

1. I don’t add any oil onto my griddle pan for frying the tuna steaks, as the marinade have oil in it.

2. My steaks were quite thick. If you want them pink I would recommend frying them 4-5 minutes on each side on medium to high temperature. Alternatively, if you would like them cooked through about 6 minutes on each side should be enough.

Cinnamon buns

This very Finnish bake (some might say Nordic) brings back many memories of cold winter days, steaming cup of hot chocolate with a big cinnamon bun. I don’t make them very often, but have been thinking about them for a while now. I’m so glad I decided to make them, this batch is the best I’ve ever made!

5 dl milk
2 saches of quick action dried yeast or 50g fresh yeast (I used dried)
1 egg
1 1/2 tsp salt
2 dl caster sugar
1 tbsp coarsely ground cardamom
1 kg wheat flour (400g plain flour / 400g strong white bread flour / 200g self-raising flour)
200g butter, melted
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soft butter
cinnamon
caster sugar
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egg

1. Measure 900g of the flour in your mixing bowl. I use food processor for mixing the dough, but if you’re mixing by hand use a large wooden fork, as it’s important to get air in the dough mixture. Save the remaining flour until later. I have to confess I found the perfect mix of flours by accident. I have normally mixed plain and strong white flour half and half, but run out just a little bit, so had to finish with self raising, which turned out to be the best situation.

2. Heat the milk until lukewarm. Add the yeast, salt, sugar and cardamom, and stir until sugar has dissolved. Add slightly beaten egg.

3. Pour the liquid mixture to the mixing bowl with the flour in, whilst mixing.

4. Knead for 5 minutes, then start pouring in, little by little, the melted butter. At this stage, it’s a good idea to add spoons of the remaining flour, to help the butter to be incorporated with the rest of the dough. Knead for another 5 minutes. During this time, if the dough keeps sticking to the bowl, add some more flour until it doesn’t stick anymore.

5. Cover the bowl with cling film and a cloth,  and place the bowl in a sink with hot water in. Leave to rise for an hour.

6. I then knead the dough again in the food processor for 30 seconds (or alternatively, you can of course do this by hand too).

7. As this is quite a big dough, I then cut it in half, and do the following steps in each half. With a rolling pin, roll the dough onto a flat plate. About 5-10 mm thickness should be good.

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8. Spread on soft butter, followed by ground cinnamon, and then sugar.

9. Let rest for 15 minutes, then roll the dough, and cut into desired size pieces with a knife.

10. At the top part of the bun, using your fingers bring the edges of the outer layer of dough to the middle part of top of the bun and press down, so that they stick. Let rise for 30 minutes, covered.

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11. Heat oven to 200°C (fan) / 400°F. Just before baking the buns, brush them with slightly beaten egg. Bake for 15 minutes. Depending on your oven, keep on eye on them whether you need to turn your tray half way.

Meatballs and tomato sauce

I’m a kind of cook who usually just throws ingredients together, without exact measures (unless required by the recipe). I’ve sometimes made my recipes by just checking which ingredients certain food requires, and just come up with a perfect result through trial and error. Sometimes I swap ingredients depending on what I have in my cupboard or fridge. This is why writing this blog may be a challenge at times, however one I embrace and enjoy at the same time. Below you can find a recipe for my meatballs and tomato sauce.

Meatballs
500g mince beef (you can also replace half by mince pork)
3 eggs
1 dl breadcrumbs
1 onion
2 cloves of garlic
1 tsp salt
1 tbsp black pepper
1 tbsp paprika
1 tbsp allspice
2 tbsp fresh parsley
olive oil
butter
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2 tbsp grainy Dijon mustard or
1 chilli

1. Finely chop onion and garlic, and fry in olive oil. Let cool.

2. Add all ingredients together, and either mix in a blender (for finer texture) or by hand. If mixture is too hard/dense, you can add some water (or cream), or if it’s too soft add more breadcrumbs. Sometimes, I add a finely chopped chilli for a bit of a kick. This time, for the balls in the picture I added grainy Dijon mustard instead.

3. Shape into even size balls, and fry in butter in a frying pan.

Tomato sauce

This is my basic tomato sauce I use for everything, from bolognaise to pizza. I don’t usually use cream with tomato sauce, but I wanted to try how it would work this time, and it worked well.

1 celery stick
1-2 carrots
1 medium onion
2-3 garlic cloves
handful of fresh basil leaves
handful of fresh parsley
1 tin of chopped tomatoes
4 tbsp tomato purée
dried oregano
dried herbs de provence
olive oil
salt
black pepper
(splash of cream – optional)

1. In a blender, finely chop onion, garlic, carrot, celery and fresh herbs,  and fry in olive oil in  pan.

2. Blend the chopped tomatoes, and add to the pan. Add dried herbs and tomato purée, and season with salt and pepper.

3. Put back in the blender, to make extra smooth texture, otherwise it’ll be somewhat coarse.

4. If using cream, add a splash.

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
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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.

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 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 for rare result. Rest for 5-10 minutes before cutting.

Homemade guacamole

For breakfast this weekend I had ham, homemade guacamole and poached eggs on sourdough toast. Below you can find my guacamole recipe, which truly is much better that the ones you buy from the shop. And it’s really easy to make too!

2 ripe avocados
2 small tomatoes (cherry or plum)
1 small green chilli
1 clove of garlic
handful of fresh coriander
1/2 lemon juice (or 1 tbsp bottled)
splash of cream, until desired consistency is achieved

Blend all ingredients together, adding cream until desired consistency is achieved.