International cooking

Transcription

1 International cooking Recipes from Finland STARTER - Traditional Salmon soup 200 g Onions 100 g Butter 800 g Potatoes 2 l Fish stock 6 dl Cream Sea salt 12 pc. Allspice 5 pc. Bay leaves 2 slice Rye bread 500 g Salmon 20 g Dill Simmer chopped onions in a butter. Add peeled and diced potatoes and continued simmering. Add fish stock and cream. Wrapped spices and rye bread to a food cloth and add it to a soup base. When potatoes are almost ready, add diced salmons. Let it simmer until potatoes and salmon is cooked. Remove food cloth. Add salt and chopped dill. DESSERT - Tiger cake TIIKERIKAKKU 200g Butter or margarine 2 dl Sugar 3 Eggs 3 dl Wheat flour 2 tsp Baking powder 2 tsp Vanilla sugar (or vanilla powder, or extract) 2-3 tbsp Cocoa powder 3 tbsp Milk Grease a cake mould and dust it with breadcrumbs. Whisk the butter and sugar together until creamy. Add the eggs one at a time whilst whisking well. Mix the baking powder with the flour and add to the mixture. Put ⅓ of the dough into another bowl and sift the cocoa powder over it. Add the milk and mix well. Place the light and dark dough in the cake mould in layers - start with half of the light dough, then pour all of the dark dough over it and finish with the rest of the light dough. Bake at 175 C for minutes. To check whether the cake is ready, you can stick a toothpick into it. If the dough doesn t stick, the cake is ready. 1

2 MAIN COURSE - Potato Salad 16 boiled potatoes 2 apples 2-3 big pickled cucumbers 2 red onions 4 tbsp capers Dressing: 400 g sour cream 4 dl mayonnaise 4-6 garlic cloves 1 tsp salt 1 tsp black pepper Cut the peeled potatoes, the apple and the cucumbers into small cubes. Peel and chop the onion. Mix all the ingredients together in a bowl. Mix the dressing ingredients together and combine with the salad. Allow to settle in a cool place before serving. 2

3 Recipes from Estonia - (Island Hiiumaa) Starter - Sudden 500g Salmon 2 Oniens Sea salt Pepper 3-5 tblsp Lemon juice frech Dill Fillet whitefish or salmon, chop finely. Chop onion finely, mix with fish. Season with sea salt, lemon juice and pepper. Chill in the refrigeraator. Eat with black or white bread, a sip of cold vodka is appropriate. Cheese curds 200 g Curds 2 tbls Sugar Vanilla 50 g Butter 100 g Dark chocolate 50 g Whipping cream Mix curds, soft butter, sugar and vanilla. Put the mixture into cupcake forms and freeze. Melt the chocolate with cream and butter. Dip the frozen curds into the mixture, cool in fridge. DESSERT - Snowball soup 1 l Milk 5 Eggs 4 tblsp Sugar Vanilla Whisk the egg whites, add 1 tbls of sugar, whisk until stiff. Slip egg white dumplings into boiling milk, heat a moment from both sides, remove and put aside. Whisk the remaining egg yolks with sugar, add a litte hot milk and vanilla, and pour the yolks into the hot milk. Stir and heat until it thickens. Serve milk with dumplings in dessert bowls. 3

4 Recipes from Iceland STARTER - Simple gravlax sauce with salmon: 250 g mayonnaise 1 tbs mustard 1 tbs honey 1 tsp dill Salt and ground pepper to taste Mix together mayonnaise, mustard and honey. Add dill, salt and pepper, or pickle mix from the gravlax. If using dried dill, allow the sauce to stand for at least 10 minutes before serving. DESSERT - Vanilla Skyr Cake Bottom: 1 packet of cinnamon biscuits Butter as needed Filling 1 large (500 ml) can of Vanilla Skyr ¼ liter of cream (whipped) 200 ml of sour cream Fruit: strawberry, blueberry or kiwi Crush the biscuits into a baking tin (30 cm wide). Mix melted butter together press it down into a form. Put sour cream into a bowl. Stir a bit. Mix whipped cream together with it and finally add Skyr. Spread Skyr cream over biscuits. Cool it. You can keep it a fridge for some day. You can serve it with fresh fruit : strawberry, blueberry, kiwi. 4

5 MAIN COURSE - Traditional Icelandic Meat Soup This is traditional Icelandic Meat Soup, made with lamb and vegetables a life saver when food was scarce and energy was needed to battle the elements.the soup is conventionally made with potatoes, rutabagas and carrots. It can also contain leeks, onions, and dried herbs. Here is our quick and simple twist on this classic swapping the dry herbs for some fresh ones and adding fresh leek and cabbage in place of oatmeal or rice, the traditional thickening agents. Large Yellow Onion Green Cabbage Large Potatoes Large Carrots Large Rutabagas Large Leek Lamb Shanks (You can use shoulder if you are making your own stock) Handfuls of fresh herbs Tablespoon of butter and enough lamb bouillon to handle three litres of water In a large pot, sear the bottom of the lamb shanks. Chop the large yellow onion, add butter t the pot, and toss in the chopped onion. Cook until the onion is soft and just starting to brown. Dice the leek. Add 3 litres of water to the pot and toss in the leeks. Peel and chop the rutabagas and potatoes and toss them in the pot. Chop the carrots and add them to the pot. Finally chop the cabbage and add it to the pot. Mix in the bouillon. Chop your fresh herbs and add them to the pot. Let simmer for about an hour. Use a large fork to shred the lamb off the bone into the soup. Serve with a garnish of fresh herbs and sour milk (lactic acid is a traditional flavouring in Iceland). 5

6 Recipes from Norway STARTERS - Flattbrød med smør og brunost (Flat bread with butter and brown cheese) - Fenalår (Norwegian salted and dried meat, also served with flatbread) - Kaldrøkt laks med sennepssaus og rugbrød (Cold smoked salmon served on rye-bread with mustard sauce) DESSERT - Multekrem (Cloudberry cream) 1 liter Whipping cream 1 big jar of Cloudberry 8 table spoons Sugar (could be brown sugar) 8 tea spoons Vanilla sugar Whip the cream lightly, then carefully fold in the preserves. For additional sweetness, add additional sugar. Refrigerate for 30 minutes. Spoon into small bowls or stem glasses and sprinkle lightly with nutmeg. Serve ice cold with a vanilla cookie if desired. 6

7 MAIN COURSE - Finnbiff (Reindeer Stew) g Reindeer shavings 200g Bacon 300g Fresh mushroom (or more to taste) 300g Butter for browning 2dl Water 3 dl Sour cream 0,5l Milk 6 Slices of brown cheese (with goats milk) 10 Cruched juniper berries 2 Teaspoon of dried thyme Salt and pepper to taste 2 kg potatoes, Garlic, A big jar of lingonberries (Jam), 2 kg potatoes, Garlic, Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables. 7

8 Recipes from Germany STARTERS - Cold cucumber soup 4 Cucumbers 1500 ml Natural yoghurt 4 cloves of Garlic (if you like) 4 ts (table spoons) Chopped mint 6 ts Olive oil 500 ml Icy water white Pepper Ice cubes for serving Fresh mint leaves for decoration Grate the cucumbers into a sieve, add one teaspoon of salt, stir and let them drain. Put the drained cucumbers into a large serving bowl and add yoghurt (garlic), mint and olive oil. Cover the boil and allow for 2 hours to cool down in the fridge. Just before serving add icy water in order to obtain a creamy texture. Season with salt and pepper. Serve with ice cubes and some mint twigs as decoration. and - Bread filled with cheese with wild garlic butter 1 loaf of Bread! 1 package of cheese! 4 garlic cloves! 5 spoons of olive oil! herbs! salt! pepper!! Cut the bread crossways. Put cheese in the cuts.! Press the garlic cloves, cut the herbs and mix it with the olive oil.! Put the mixed oil above the bread and flavor it with salt and pepper. Put it into the warm oven (200 C) für 25 minut Wild garlic butter 1 kg Butter (4 lumps) 100 g Wild garlic (frozen) 100 ml Olive oil Salt and (white) pepper A handful of fresh garden herbs (according to personal taste) such as basil, thyme, sage, parsley, mint, etc. 8

9 Mix the butter one lump at a time with the chopped up frozen garlic in a food processor or with the help of a blender, add the olive oil tea spoon by tea spoon to achieve a smooth buttery texture. Add some more fresh garden herbs according to personal taste and season with salt and (white) pepper. Store the butter in a fridge. Taking the butter out of the fridge approximately 30 minutes before serving will make spreading easier. Decorate with wild garlic leaves and blossoms DESSERT - Quick raspberry dessert 750 g Quark (curd cheese) 600 ml cream 600 g fresh cheese 200 g sugar 6 packets Vanilla sugar 750g raspberries (frozen) For the covering 6 ts (table spoons) butter 4 ts sugar 300 g almond slices Whip the cream. Mix curd, fresh cheese, sugar and vanilla sugar. And fold in with the whipped cream. Put in layers: Cream raspberries (frozen) cream For the covering: Melt the butter in a pan, add almonds and sprinkle sugar on top Caramelize at moderate heat and allow to cool. Add the almonds on the top and decorate with another frozen raspberry. Serve immediately. 9

10 MAIN COURSE - Rosmary potatoes with wild garlic yoghurt and vegetable stir-fry 1600 g potatoes (of the mealy kind) 10 ts (table spoons) olive oil 2 pinches of salt 1 ½ teaspoons pepper 3 teaspoons dried rosemary Baking parchment Wash the potatoes and cut them into wedges. In the meantime pre-heat the oven to 200 C. Sprinkle the olive oil over the wedges to work on the potatoes for appr 7 minutes. Spread the wedges on a baking tray which is laid out with baking parchment. Spread the seasoning evenly on the potato wedges. Bake for 25 to 30 minutes. Check the texture of the wedges before serving. Important hint: Pre-boiling of the potatoes will reduce the baking time to appr. 15 minutes. Wild garlic yoghurt 1 l Greek Yoghurt Frozen wild garlic or Pesto 1 Lime or Lemon Salt and pepper Oil Season the yoghurt with lime/lemon and oil, add salt and pepper according to taste. Chop the wild garlic and add to the mixture. Stir or blend well for a smooth texture. Vegetarian vegetable stir-fry (gluten-free) appr. 6 Peppers (red, yellow, green) 250 g Cherry-tomatoes 200 g Tofu (marinated) 200 g Feta cheese Olive oil Salt and pepper Rosemary (garlic acc. to taste) Chop the rosemary and mix with olive oil, salt and pepper. Wash the peppers, remove the seeds and cut in stripes. Wash the tomatoes. Cube the Feta cheese and tofu. Mix the vegetables, tofu and Feta with the herbal oil and spread evenly on a baking tray. Bake for 20 to 25 min at appr. 180 C. The vegetables should be firm to bite. 10

11 Strawberry cake For one cake base: 6 Eggs 180 g Sugar 120 g Flour 80 g Starch (cornstarch) Grease the bottom of a baking tray and dust it with flour. Separate the eggs. Mix the eggyolk and half of the sugar to obtain a frothy texture. Beat the egg-white adding the sugar gently. Then gently fold in the egg-white mixture with the egg-yolk mixture. Mix flour and starch and gently sieve and fold into the mixture. Put the mixture onto a baking tray and bake for approximately min in the middle of the oven. (Don t open the oven door within the first fifteen minutes, otherwise the cake will collapse.) Allow the cake to cool down in the tray for ten minutes. With the help of a knife separate the cake from the margin, turn upside down on a cake grid and allow to cool down thoroughly. For the vanilla custard: 1 bag of instant Bourbon vanilla custard ½ l Milk 40 g Sugar Mix 6 ts milk and 2 ts (40 g) sugar with the custard powder. Bring the rest of the milk to the boil, take away from the heat and add the above prepared mixture stirring constantly, then bring it to the boil again. Take it from the heat again and after cooling down a bit (before it gets solid) spread it onto the cake base evenly. Then put the strawberries onto the custard layer. For the red cake glaze: 1 bag of instant Red cake glaze with strawberry taste 250 ml Water 3 ts (table spoons) Sugar Mix the content of the bag with 3 TS sugar in a small cooking dish and add the water step by step and mix thoroughly. Bring the mixture to the boil while constantly stirring. Take away from the heat and quickly spread it onto the strawberries with a table spoon starting from the centre of the cake. Allow to cool down to get solid. Serve well-chilled. Further options: Decorate the top with whipped cream or some fresh mint leaves. 11