MANGO COUSCOUS SALAD

2 cups Couscous
2 cups Vegetable stock
2          Mango, cut in small pieces
4          Spring onions, cut in thin slices
            Ginger, shredded
            Mint leaves, chiffonade

These for me are a must every summer, no matter where I am. So many great memories, all the way from childhood, around the Finnish pancakes, aka lettu, ohukainen, or  räiskäle. There's even songs made about these tasty treats.
They are not as thick as the American counterparts, or as paper thin as the crêpe. They can also be made without the sugar and used with savory fillings. The choice of topping is of course limitless!
Lots of smiles around the table while these are served, it's nearly impossible not to smile while eating these! I hope you enjoy
~ Cheers!

Whisk the eggs in a bowl.
Add in the eggs first the milk, and then the remaining ingredients and beat until smooth.
Allow the mixture to swell for 30 min before making the pancakes.

The Cafe uses all local produce, have their own smokehouse, and make everything fresh in the house.
"The Cafe always features fresh ingredients. Locally grown veggies and dairy products, fresh baked goods and fine meats and cheeses. Everything is prepared in our kitchen fresh daily. We are best known for our soups, homemade breads & desserts, Smoked BBQ and Trout, but have other popular items as well."

Yes, it is true, it only takes minutes to make this sweet, heavenly good treat!
And the possibilities are endless, of course, what you can mix into it. But the key element would be the chocolate. Choose the best you find, and it is guaranteed to be delicious!! I used local milk chocolate, because I know the smooth, soft taste of it will go perfectly with the peanut butter.
Hope you all have a sweet weekend!
~ Cheers!

PEANUT BUTTER FUDGE

1 can of sweet condensed milk
400g / 14 oz of chocolate
1 Tbsp of vanilla extract
1 cup of peanut butter

1. Put the condensed milk and chocolate into a Teflon pan, and let it heat up, until the chocolate starts to melt.
2. Take off the heat, and mix until smooth consistency.
3. Add the vanilla and mix well.
4. Add the peanut butter, mix as desired. I like to leave streaks of peanut butter into the fudge.
5. Set into a parchment paper lined dish (for easier cutting and removing from the dish), and into the fridge until set.
Should be ready to be cut in an hour or two.
Store in the fridge.

What is grill season without a potato salad?! I'm not a big fan of mayonnaise, so this olive oil based potato salad is something I have been making for years. It is versatile, has a great taste, and new potatoes are right now at its best. If you like, a little balsamic vinegar can be added to it, as well. I hope you enjoy it, and have a great weekend
~ Cheers!

POTATO SALAD

1 kg/1 lb  Small new potatoes
1              Paprika
1 bunch   Spring onion
1              Red onion
                Chervil
                salt+pepper
                Olive oil

1. Cook the potatoes until tender. Choose small in size for better visual quality and fast cooking. Let them cool off.
2. Cut all the vegetables into desired size.
3. Mix the in ingredients, add olive oil, salt and pepper to the taste