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Books & Spoons Recipe: CAULIFLOWER & APPLE SALAD

29/5/2015

Here's another tasty side salad for the grilling season, and why not otherwise as well.
Just a twist to the everyday salad. The strong flavors of the arugula, cauliflower, and apples play well with each other. It comes together just in minutes, and if you serve the dressing on the side, the salad keeps its textures crisp longer.
I served it here with some Parmesan crusted chicken breasts. I hope you enjoy it
~ Cheers

CAULIFLOWER & APPLE SALAD

1/2              Cauliflower Head
2                 Granny Smith apples
                   Your choice of salad leaves

Vinaigrette
1 1/2 TBSP Applesauce
2 TBSP       Olive Oil
1/2 TBSP    Dijon mustard
1/2 ea         Juice of a lemon

Cut the slices of cauliflower and apple as thin as possible, with mandolin cutter if you have one. Mix with the washed and dried salad leaves.

Mix all the ingredients for the apple salad dressing well together. Serve on the side to keep the textures of the salad well as long as possible.

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Books & Spoons Recipe: ASPARAGUS & AVOCADO SALAD

22/5/2015

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What a fresh and crisp taste in this asparagus salad, that is perfect next, or under, your grill product! It goes well with pork, chicken, and fish. And if you are not into eating meat, with a smaller pieces cut, it is lovely as it is for the vegetarians as well.
No, you don't have to be a grapefruit or avocado lover, I'm not, but together with everything else in this salad, the taste is rather harmonic, and delightful.
I served it here with a garlic and ginger marinated pork file, and fresh focaccia, that warms up nicely on your grill while slicing the meat. I hope you enjoy it
~ Cheers!

ASPARAGUS & AVOCADO SALAD

1 bunch          Asparagus
1                        Grapefruit
2                        Avocados
1 bunch             Chives
1                        Lime
1 Tbsp grated   Ginger
3 Tbsp              Olive oil
                         Pepper

1. Blanch the asparagus in a boiling water. Cool them off and cut them in pieces.
2. Peel the grapefruit, and cut it into thin slices
3. Peel and cut the avocado into thin boats.
4. Finely chop the chives
5. Grate the ginger
6. Put the avocado, asparagus, grapefruit into the serving tray, drizzle over with the lime juice, add ginger and chive. Drizzle olive oil over the salad, freshly grated black pepper on the top.

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Books & Spoons Recipe: Lemon & Rosemary cooked Parsley Roots

15/5/2015

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As the temperature rises, and summer is just about here, it is time to start the grill season! Cause who wants to cook in the hot kitchen, when the sun is out, and grass is green?!
There's so many different ways and things that can be grilled, and during this summer, I am going to give some ideas for side dishes, that are great to pair with different proteins on the grill.
I love the parsley roots cooked with lemon, rosemary, and the air dried ham. The flavors are strong, they complimented the salmon greatly, but surely can be paired with other fish or meats as well. There's a little preparation beforehand, but trust me, it is worth it..
Now, if you don't have the opportunity to use a grill, these parsley roots can be finished in the oven as well. Hate rosemary? Try some other herbs, like thyme.
I served the parsley roots with chili marinated salmon, dill-mustard sauce, and lemonade with frozen strawberries in place of an ice cube. I hope you enjoy it
~ Cheers!

LEMON & ROSEMARY COOKED PARSLEY ROOTS

8              Parsley roots
1              Lemon
2 TBSP    Olive oil
                Fresh rosemary
                Salt + pepper
16 slices Air dried ham (Serrano, Coppa)

1. Peel the parsley roots and set them in a pot
2. Press over the juice from the lemon
3. Add the olive oil and some springs of rosemary
4. Add water until just covered. Cook until tender, depending on the size of the parsley root, but on average for about 8 minutes
5. Set the cooked parsley root on a paper towel, to dry off a bit.
6. Put one spring of rosemary for each root, and wrap them carefully into the ham. Use toothpicks to hold them together, if necessary.
7. Grill them for about 4-5 minutes for each side until crispy (or in the oven for about 10-15 minutes)

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Books & Spoons Recipe: Lime Pork with Rice

8/5/2015

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A couple of rainy days, and the cravings for spicy comfort food come fast. Here you have the sweet from the sugar and veggies, the sour of lime, the heat of chili peppers, and together a lovely dinner, that comes together in about 35 minutes, and the leftovers are great for lunch the next day, if you so desire.
Hope you enjoy.
~ Cheers!

Lime Pork with Rice

2 dl / 1 cup        Rice

400g / 1 lb         Pork tenderloin, in strips
2                        Shallots, finely chopped
2                        Cloves of garlic, finely chopped
1 TBSP              Oil
1/2 tsp               Salt
1 TBSP              Sugar
1                        Lime, juiced

1                        Red bell pepper, cut in big chunks
1                        Squash, cut in big chunks
1                        Red chili pepper, cut in tiny rings
1 TBSP              Oil

Cook the rice as directed on the package

Fry the meat, shallots, and garlic in the pan until the meat is done.
Add sugar and salt, mixing them well into the meat.

Add the bell pepper, squash, and chili pepper rings in the pan, and cook them for several minutes until the veggies are tender.
Add some soy sauce if so desired.
Served with the rice.

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Books & Spoons MAYDAY, MAY DAY, MUNKKI DAY

1/5/2015

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Happy May Day!!
Can't believe it is May already, it felt like just yesterday when I was having that waffle-brownie mess in my kitchen over New Year!
Well, there's no mess now, but just a whole lot of sugar. One of the traditions in Finland, where I'm originally from, is to make these 'munkki' over the May Day celebration. Ah, I still remember watching from the distance with fascination as my mom made these when I was a kid. There was just something about the deep fried pastry that pulled me. Maybe it was just that mom told us to stay away - hot oil and five kids don't mix - but I loved these as a kid, and they still make me smile. So here is the recipe for the MUNKKI, a perfect mix of doughnut and sweet yeast roll deep fried and rolled in sugar.
Hope you have a great May Day, and have some bubbly with the munkki
~ Cheers!

MUNKKI

50g / 1.7 oz     yeast
5 dl / 17 oz      milk
2                     eggs
2 tsp               salt
1 tbsp             cardamom
~ 1 kg / 2,2 lb flour
1,5 dl / 5 oz     liquid or very soft butter

1 liter / 4 cups canola oil
sugar for coating

1 Mix the yeast with lukewarm milk.
2 Add the eggs, sugar, spices, and some of the flour.
3 Mix the dough until smooth.
4 Add gradually the rest of the flour to the dough until the dough comes off the edges of the bowl.
5 Add the soft butter.

6 Let the dough rise under a cloth in a draft-free place until doubled.
7 Form the dough into small balls.
8 Set buns on a baking tray with baking paper. Raise under a towel for about 30 min.

9 Heat the oil in a thick-bottomed steel saucepan.
The oil is hot enough (170 - 180 C / 340 F degrees), if a piece of white bread becomes golden brown 1 to 2 minutes. Be careful not to overheat the oil.
10 Fry a few at a time.
11 Turn halfway through cooking.
12 Set the pastries on a paper towel to crease drip
13 Roll the pastries in the sugar while still warm.

The amount of oil used for cooking depends on the size of the pot / boiler.

* Have a cover/lid close to the stove in the event that the oil gets too hot or water gets into the hot oil

You can make a hole with your finger into the dough ball before frying, stretch the hole a little bigger. This will make the pastry to cook more evenly and faster

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Books & Spoons Recipe: CAULIFLOWER & APPLE SALAD

Books & Spoons Recipe: ASPARAGUS & AVOCADO SALAD

Books & Spoons Recipe: Lemon & Rosemary cooked Parsley Roots

Books & Spoons Recipe: Lime Pork with Rice

Books & Spoons MAYDAY, MAY DAY, MUNKKI DAY

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