I was hungry for lunch today and raided the fridge for all it had. Combine with the finest from the booze & spice cabinets and you get perfectly good lunch in less than 15 minutes! Who needs burgers?
Bacon & salami pasta
100g bacon cubes
200g raw pasta
50g sliced salami
4dl cream
1 tbsp ketchup
1 tsp strong mustard
2 tbsp whole rose peppers
15ml cognac
Black pepper and salt to taste
1. Heat up a deepish pan without oil when pasta water boils. Add bacon to the hot pan and stir until it catches a bit of colour.
2. Add cream and stir for a while. Then add sliced salami.
3. When cream starts boiling, lower the heat and add mustard and ketchup.
4. Add cognac and rose peppers. Flavour with black pepper and salt.
5. Combine pasta and sauce in bowl, toss arpund and serve ASAP with salad or whatever comes to mind.
sunnuntai 20. maaliskuuta 2011
keskiviikko 5. tammikuuta 2011
Penne arrabbiata
Quite a few people liked this recipe, so I guess I have to publish it here. Classic Italian food - beautiful and simple!
Penne Arrabbiata
Ingredients
3 garlic cloves
Olive oil
2 tbsp tomato paste
2 packs (450g each) chopped tomatoes
1 bay leaf
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1-3 tsp chilli paste or similar spicy product, amount to taste (1 makes it a little spicy, 3 makes it genuinely fiery)
60 ml white wine
Salt
1 medium-size (400-500g) bag of penne pasta
Directions
1. Chop one garlic clove while heating 1 tsp oil in a wok
2. Add garlic, cook 30 seconds. Add tomato paste, cook and stir 2 minutes. Then add chopped tomatoes and the bay leaf. Heat on medium heat for 30 minutes, but don't let it boil too much. It also makes sense to put a good amount of water on the stove now, dependent on your stove and it's speed in boiling water. At the 25-minute mark, start cooking the pasta.
3. Now slice the rest of the garlic and heat oil in a small pan. Also, chop basil and parsley now, unless you have done it already. When the oil's hot, first throw in the garlic, cook 30 sec, add herbs and chilli, cook 30 sec and then add te wine. Again, 30 seconds does it. Throw this mix in the tomato sauce.
4. Boil it for 5 minutes, add a little salt. Then throw in the al dente-cooked pasta and mix about. Serve decorated with parsley, basil and/or parmesan cheese.
Originally this is a vegetarian recipe, however, if you want to add meat, throw in some bacon or salami!
Penne Arrabbiata
Ingredients
3 garlic cloves
Olive oil
2 tbsp tomato paste
2 packs (450g each) chopped tomatoes
1 bay leaf
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1-3 tsp chilli paste or similar spicy product, amount to taste (1 makes it a little spicy, 3 makes it genuinely fiery)
60 ml white wine
Salt
1 medium-size (400-500g) bag of penne pasta
Directions
1. Chop one garlic clove while heating 1 tsp oil in a wok
2. Add garlic, cook 30 seconds. Add tomato paste, cook and stir 2 minutes. Then add chopped tomatoes and the bay leaf. Heat on medium heat for 30 minutes, but don't let it boil too much. It also makes sense to put a good amount of water on the stove now, dependent on your stove and it's speed in boiling water. At the 25-minute mark, start cooking the pasta.
3. Now slice the rest of the garlic and heat oil in a small pan. Also, chop basil and parsley now, unless you have done it already. When the oil's hot, first throw in the garlic, cook 30 sec, add herbs and chilli, cook 30 sec and then add te wine. Again, 30 seconds does it. Throw this mix in the tomato sauce.
4. Boil it for 5 minutes, add a little salt. Then throw in the al dente-cooked pasta and mix about. Serve decorated with parsley, basil and/or parmesan cheese.
Originally this is a vegetarian recipe, however, if you want to add meat, throw in some bacon or salami!
torstai 23. joulukuuta 2010
Tomato tantrum
I cooked a little menu to celebrate the holidays the other day:
Tomato soup
Tomato and onion salad
Pork kassler with sweet pepper sauce
Blueberry waffles
My original intention was to just do the salad and the pork, but because I happened to have some stuff around that could make a tomato soup, I prepared one for a starter, and it happened to come out quite good.
Originally, I just did it from what I had around, but I tried to make an usable recipe for it. I haven't tried it though, but it's quite close to what I used and that turned out good. The tomato and onion salad is an old favourite of mine.
I might try writing up some recipes for the sweet pepper sauce and the blueberry waffles as well, but I don't have any now :( Unfortunately, I didn't take any photos of them, I'll try to take some the next time I cook these recipes. So, here go the tomato recipes:
Tomato soup
1 tomato
200 grams of chopped tomatoes (half pack)
1 small tin of tomato purée
Half bag sun-ripened tomatoes
3 tsp red and green pesto
1 tsp chilli (or spicy tomato sauce)
30 ml white wine
250 ml water
Black pepper
Salt
15g corn starch
Olive oil
1. Put the water in a medium-sized kettle and heat to relatively warm (steaming, not boiling). Meanwhile, cut up the tomato and the sun-ripened tomatoes to slim strips.
2. Add chopped tomatoes, the cut tomato and purée. Heat more.
3. Heat the oil in a small pan until it's quite hot. Then quickly fry the sun-ripened tomatoes and add one tsp of both pestos, stir and add a little white wine. Boil the tomatoes in the wine until the wine can't be seen and add the tomatoes into the kettle.
4. Add the rest of the white wine, the pestos and the chilli. Allow to boil a few minutes while mixing the corn starch into a bit of water. Add the solution into the soup while stirring and let boil for a while. If your soup seems too watery, add more starch solution or if it seems thick, a little water.
5. Either pour the soup into a mixer or use a hand mixer to obtain desired level of chunkiness.
6. Add salt and pepper to taste.
Tip! The soup should be decorated with fresh basil when served! And by altering the thickness with corn starch, it can also be used as pasta sauce!
Tomato and onion salad
3 tomatoes
1 sweet onion
3 sundried tomatoes (preferably in oil, tastes better)
Black pepper
Salt
Sugar
Olive oil
1. Slice the tomatoes to either to quarter or half a circle and the onion to slim strips.
2. Put the veg to a medium-size bowl (one that you can shake the salad in)
3. Flavour the salad, shaking between the incredients: First, olive oil, then, pepper, then salt and then sugar. The correct amount of pepper is so that you can see some pepper everywhere, the same goes for olive oil, sugar and salt should be added gradually to taste.
4. Evenly divide the salad on three small plates and decorate each plate with a sundried tomato.
Tomato soup
Tomato and onion salad
Pork kassler with sweet pepper sauce
Blueberry waffles
My original intention was to just do the salad and the pork, but because I happened to have some stuff around that could make a tomato soup, I prepared one for a starter, and it happened to come out quite good.
Originally, I just did it from what I had around, but I tried to make an usable recipe for it. I haven't tried it though, but it's quite close to what I used and that turned out good. The tomato and onion salad is an old favourite of mine.
I might try writing up some recipes for the sweet pepper sauce and the blueberry waffles as well, but I don't have any now :( Unfortunately, I didn't take any photos of them, I'll try to take some the next time I cook these recipes. So, here go the tomato recipes:
1 tomato
200 grams of chopped tomatoes (half pack)
1 small tin of tomato purée
Half bag sun-ripened tomatoes
3 tsp red and green pesto
1 tsp chilli (or spicy tomato sauce)
30 ml white wine
250 ml water
Black pepper
Salt
15g corn starch
Olive oil
1. Put the water in a medium-sized kettle and heat to relatively warm (steaming, not boiling). Meanwhile, cut up the tomato and the sun-ripened tomatoes to slim strips.
2. Add chopped tomatoes, the cut tomato and purée. Heat more.
3. Heat the oil in a small pan until it's quite hot. Then quickly fry the sun-ripened tomatoes and add one tsp of both pestos, stir and add a little white wine. Boil the tomatoes in the wine until the wine can't be seen and add the tomatoes into the kettle.
4. Add the rest of the white wine, the pestos and the chilli. Allow to boil a few minutes while mixing the corn starch into a bit of water. Add the solution into the soup while stirring and let boil for a while. If your soup seems too watery, add more starch solution or if it seems thick, a little water.
5. Either pour the soup into a mixer or use a hand mixer to obtain desired level of chunkiness.
6. Add salt and pepper to taste.
Tip! The soup should be decorated with fresh basil when served! And by altering the thickness with corn starch, it can also be used as pasta sauce!
Tomato and onion salad
3 tomatoes
1 sweet onion
3 sundried tomatoes (preferably in oil, tastes better)
Black pepper
Salt
Sugar
Olive oil
1. Slice the tomatoes to either to quarter or half a circle and the onion to slim strips.
2. Put the veg to a medium-size bowl (one that you can shake the salad in)
3. Flavour the salad, shaking between the incredients: First, olive oil, then, pepper, then salt and then sugar. The correct amount of pepper is so that you can see some pepper everywhere, the same goes for olive oil, sugar and salt should be added gradually to taste.
4. Evenly divide the salad on three small plates and decorate each plate with a sundried tomato.
Who am I then?
Welcome!
When putting up a blog, I reckon the proper way to start is to introduce oneself, so that's what I'm going to do. So, let me get started. I'm a sixteen-year old lad from Turku, Finland, currently studying in the IB upper secondary here in Turku.
Now you're probably wondering where the hell did i come up with that name, given that i'm a sixteen-year old bloke, so let me tell you - I'm a bit of a cook, and one of the reasons I decided to start a blog is that I wanted a medium to publish some of the better inventions I come up with in the kitchen... What comes to the salesman bit, it comes from my other hobbies and also my work. My family owns a private reservations restaurant/conference room, located here in central Turku. I often sell bakery products to customers and also handle the billing and bookkeeping for the business..
I do quite a lot of stock exchange trading as a hobby as well, so business and trading is quite a familiar subject to me. I also like photography, and it's quite possible that I'll also show some of the shots I've taken here, should I manage some good ones, especially when the motorcycling season begins and I'll start travelling around more.
Originally, I thought of doing a pure cooking blog, but I realised that I don't do enough cooking to actually run one, nor do I do news commentaries (and I don't think they'd be found too interesting by anyone), and I'm certainly not a good enough photographer to manage a photography blog. So I thought, what the hell, I'll pour all my ideas in one blog, and see what comes out. Let this experiment begin.
When putting up a blog, I reckon the proper way to start is to introduce oneself, so that's what I'm going to do. So, let me get started. I'm a sixteen-year old lad from Turku, Finland, currently studying in the IB upper secondary here in Turku.
Now you're probably wondering where the hell did i come up with that name, given that i'm a sixteen-year old bloke, so let me tell you - I'm a bit of a cook, and one of the reasons I decided to start a blog is that I wanted a medium to publish some of the better inventions I come up with in the kitchen... What comes to the salesman bit, it comes from my other hobbies and also my work. My family owns a private reservations restaurant/conference room, located here in central Turku. I often sell bakery products to customers and also handle the billing and bookkeeping for the business..
I do quite a lot of stock exchange trading as a hobby as well, so business and trading is quite a familiar subject to me. I also like photography, and it's quite possible that I'll also show some of the shots I've taken here, should I manage some good ones, especially when the motorcycling season begins and I'll start travelling around more.
Originally, I thought of doing a pure cooking blog, but I realised that I don't do enough cooking to actually run one, nor do I do news commentaries (and I don't think they'd be found too interesting by anyone), and I'm certainly not a good enough photographer to manage a photography blog. So I thought, what the hell, I'll pour all my ideas in one blog, and see what comes out. Let this experiment begin.
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