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
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.
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
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