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Books & Spoons Recipe: ZUCCHINI PASTA

26/6/2015

Zucchini pasta, is my new favorite.
Marvelous as a side dish for any meat coming out of the grill, but lovely as a main course as well.
I saute the julienne zucchini on a little olive oil, I also had a clove of garlic in the oil.
I have heard some saute just a minute and add a half a cup of water and cook the zucchini rest of the way. I'm sure that works as well, but it really takes minutes to saute it till al dente, and in my opinion, to perfection.
At the end, I just added a little pesto and Parmesan cheese on the top, salt and pepper as needed, of course. I really enjoy this as a lunch, just as is. While lighter than pasta, it is filling, and of course, gluten free. I use a mandolin to julienne the zucchini, if you don't have one ready at hand, you can certainly do the job with a knife, though it will take a bit longer.
For one person as a meal, I would use 500 g/ 1,1 lb julienne vegetable (before cooking weight), that equals to a one good size zucchini, as a side dish, half of that amount should be enough for the most
I hope you enjoy it!
~ Cheers

ZUCCHINI PASTA
(For 4 as a side dish)

1 kg / 2,2 lb   Zucchini
2 TBSP         Olive oil
2                   Cloves of garlic
2 TBSP         Pesto
Parmesan cheese, shredded
salt+Pepper

1. Wash and julienne the zucchini
2. Saute in a hot pan with olive oil and whole garlic cloves until done to desired tenderness, takes just minutes. Salt and pepper as needed (if using Parmesan cheese, remember, it has a bit salty taste)
3. Remove the zucchini from the pan. Toss it with pesto, add shredded Parmesan on the top. Serve.

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Books & Spoons Recipe: COLORFUL BEAN SALAD

19/6/2015

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Sometimes it can be just as easy and quick as a bean salad! It's a great side dish with your grilled goods, and as it is, a lunch that will fill you up! There are as many ways to make a salad as there are cooks in the kitchen, everyone has their own ways and tweaks, I don't think I have made a salad twice the exact same way, but this is what came from my kitchen today. And I have to say, the softness of the beans, the crunch of the peppers, the sharpness of the onions, the depth of balsamic vinegar and Parmesan together, are just lovely!
I hope you enjoy it!
~Cheers!

BEAN SALAD

2 cups of assorted beans
1 Bell pepper, cut in small pieces
1 small red onion, cut in small pieces
1/2 cup of cut spring onions
Salt + pepper
Shaved Parmesan
Balsamic vinegar

I used organic beans, where half the amount was black beans.
Remember to rinse the beans well in a cold water before using them in a salad.
The Bell pepper can be replaced with sun-dried tomatoes and add some basil.

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Books & Spoons Recipe: VEGGIES ON THE GRILL

12/6/2015

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Most of us have had eggplant, zucchini, bell peppers, and onions on the grill. If you add some garlic, fresh ginger, orange peel, orange juice and a bay leaf, put them all in a pouch, and grill them together, you get a lovely, refreshing flavors into the vegetables!
It is perfect as it is for a meal, or can be served with just about any kind of meat you want to put on the grill, as well.
I hope you are enjoying the grill season
~ Cheers!

VEGGIES ON THE GRILL
(for 4)

1           Eggplant
1           Zucchini
2           Red Bell peppers
2           Red Onions
4           Cloves of Garlic
1           Spring of Rosemary
4           Bay leaves
1           Orange, zest & juice
2 TBSP Shredded fresh ginger
4 TBSP Olive oil
             Salt + Pepper

1. Cut the vegetables into slices
2. Put them on a two aluminum foil sheets
3. Add the herbs, orange zest, orange juice, ginger, and olive oil, salt+pepper
4. Seal the pouches well, make sure the pouches are flat and well sealed so the juices don't run out of them.
5. Carefully set the pouches on a hot grill for about 15-20 minutes. Turn them around while grilling to make sure all the veggies gets done inside.

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Books & Spoons Restaurant Visit: STREET GASTRO in Helsinki

4/6/2015

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I love that there are more and more alternatives for the chain burger places, when it comes to 'street food' and fast food, also here in Europe. As summer is making its way over here, more food trucks have come to the street, but also these kiosk type places, where you can get tasty, appetizing, yummy food, either to-go or a sit down meal.
Street Gastro is located in Helsinki, and there you find BBQ sandwiches, with lovely side dishes, and some other alternatives, for a quick lunch or dinner.

The atmosphere in the restaurant is very much 'street' and hip, with minimum decorations, even though, I loved the herbs in a paper bag idea! The owners used to work in some of the best restaurants in Helsinki, and are now bringing 'premium street food' to the vastly growing choices of food trucks/kiosks in Helsinki.

I admit, the girl in me, who used to live in North Carolina, did a few cartwheels in my mind, when I looked at the menu - BBQ on this side of the Atlantic is not that common, if you don't make it yourself, folks.
My pork sandwich had apple mustard, coleslaw, cucumber, lettuce, apple, horseradish mayonnaise, cumin yogurt, flat leaf parsley in it, also chili oil was on the table, if I wanted to add to it. The cost is under €10, and it is a full meal, wrapped in a paper. Also, my friend was having the ribs, and loved them.

If you find a pearl of a place in your hometown, or while traveling, where you get a good meal, prepared with the local ingredients, in an affordable price, give it a shout out, cause we need more places like these as a choice to eat out!
~ Cheers!

http://streetgastro.fi/en

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