The Basics

This is my English version of my original food blog I´ve been writing since 2012. My basic food philosophy is very simple and I always try to use all natural ingredients from the Nordic countries. As I am a Finn, I´ll do my very best in trying to offer the best of the Nordic cuisine and the wild grown ingredients, that everyone can pick in our vast forests all over the country. We have in all the Nordic countries a common practise, written in the law, giving everyone the right to pick flowers, berries, mushrooms, herbs and whatever you can find in the forests nearby for your own use or even for commercial use, unless you violate someone else´s private property near the housing. Otherwise the nature is open for everyone.

I am an eager fisherman, mushroom picker and a crayfish catcher (at least trying). I love the TV cooking shows and my MAJOR international favourites are Jamie Oliver and Gordon Ramsay, although I love many more of them, like Chef Anthony Bourdain. I am not a chef, nor a restaurant professional. I´ve worked it the food industry since 1988 and got familiar with most of the pro´s and con´s regarding food. I have experienced the worst food scandals in Europe and survived them all without no problem whatsoever. My favorite quote originates from an interview with Paul Bocuse. As a journalist asked him whether his creamy and buttery food is unhealthy: "I am a chef, not a doctor". 

I promise to give you my best of the Finnish and Nordic cooking at your disposal.

Quinoa salad with pomme granate, roasted seeds and spring onion

 

Cook the quinoa as instructed on the package. Chill it all. Mix with roasted seed mix, chopped spring onion and pomme graate seeds. Finish it all with some good olive oil, salt and pepper.

Pomme granate deseeding can be quite messy. Do it in  a plastic bag. Put halve of the fruite in a plastic bag and hammer the seeds out in the bag. After this it´s really easy to spoon out the seeds and the kitchen stays clean.

Beetroot risotto

For some strange reason I got an inspiration for this dish in the early morning. Luckily before the shopping tour, so I got everything needed for this delicious dish.

All you need for two persons is:

1 large red beet
1 dl arborio/carnarolirice
1 onion
1 garlic clove
2 dl white wine (dry)
salt and pepper
butter
grated parmesan
fresh thime

Peel and grate the beetroot. Make the risotto the traditional way, but start with the beetroots to make sure they`ll be fully cooked. Finish with butter, thyme and grated parmiggiano reggiano.