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Salmon casserole

When you crave for comfort food, the Finnish salmon casserole is what you need to make. I confess that I had forgotten all about it for the longest time but now that I’ve re-discovered it, it will be frequently on our table. This is too good to count calories!

Prep time 35 min     Cook time  1h 15 min

INGREDIENTS FOR 6-8
  • 1 big fillet of fresh salmon (600-700 gr)
  • 2 kg of potatoes
  • 3 yellow onions
  • 1-2  bunches of fresh dill
  • 1 dl of fish stock
  • sea salt and black pepper
  • 3 eggs
  • 2 dl milk
  • 2 dl heavy cream
  • breadcrumbs
  • butter
  • extra vergin olive oil

1. Butter a big oven pan and cut the salmon fillet in 2 cm (1 inch) slices.

2. Peel and slice the potatoes. Good slices, not paper thin. Put the slices in cold water until you start layering the casserole.

3. Slice the onions and sautée them in olive oil. At the end add the fish stock and let the sauce brew .

4. Layer first 1/3 of the potato slices in the pan, add salt and pepper. Add half of the onions and cut a good handful of fresh dill on top.

5. Make one whole layer of salmon, add salt and pepper. Place another handful of dill on top. Add a layer of potatoes, the rest of the onions, salt and pepper. One more layer of potatoes + a pinch of salt and pepper.

6. Whisk the eggs, milk and heavy cream together adding salt and pepper. It seems like a lot of salt but the potatoes absorb lots of it.

7. Pour the cream in the pan, add a few dabs of butter and sprinkle bread crumbs on top.

8. Place in a preheated oven at 200°C  for 1 hour and 15 minutes until the casserole is golden brown and the potatoes are properly done. Not al dente.

9. Don’t count the calories! This is too good!

BUON APPETITO!

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Lentil soup with kale

When I went to the farmer’s market this morning, I didn’t have a clear idea of what I wanted to make for lunch. I opted for Tuscan kale also called Lacinato kale or black kale or Nero Toscana and decided to make a soup.

To trim the kale take each leaf of kale and run a sharp knife down both sides of rib, starting at fat end and sliding the knife down. Repeat for the entire bunch and discard ribs. Or do as I do and grab the stem with one hand and run your index finger and thumb of the other hand along the rib and pull from the fat end to the top tearing the leaves. Quicker.

prep time 10 min     cook time 45-50 min
ingredients for 6
  • 350g lentils
  • 2 l of water or vegetable broth
  • 1 bunch of Tuscan kale
  • 1 celery stick, cut into rounds
  • 1 carrot, cut into rounds
  • 1 onion, diced
  • 1-2 garlic cloves, minced
  • mix of aromatic herbs minced: oregano, marjoram, loose leaf parsley
  • 1 tablespoon tomato paste
  • 2 tablespoons extra vergin olive oil
  • salt and pepper
  • slices of crusty bread

1. Destem and chop the kale and rinse the lentils.

2. Heat the oil in a large pot. Add in the onion, garlic and herbs and cook for 3-5 minutes until translucent.

3. Add in the celery and carrot and cook for 2 more minutes.

4. Stir in the lentils and add salt and pepper.

5. Top with vegetable broth and tomato paste.

6. Lower heat and let simmer for about 30 minutes. The cooking time depends on the variety of lentils you use.

7. Stir in kale and cook for 5-8 minutes until kale has wilted.

8. Serve warm with bread.

Tip: For your carbs instead of bread you can use soup pasta like ditalini or conchigliette.

Tip: A little bit of peperoncino will give this soup some kick 🙂

FOR GLUTEN FREE ALTERNATIVE use appropriate bread or pasta

BUON APPETITO!

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Fusilli pasta with ricotta and tomatoes

Here’s another quick and easy pasta recipe. I make this with fusilli or farfalle or any kind of short pasta. It never seizes to amaze me how delicious meal you’ll get with just a few good ingredients.

prep time 5 min     cook time 10-12 min
ingredients for 4
  • 350g pasta
  • 3-4 tablespoons extra virgin olive oil
  • 2 garlic cloves
  • 300 g cherry tomatoes, halved
  • 250 g ricotta
  • salt
  • basil
  • grated Parmesan

1. Cook the pasta according to the package instructions. Save a glass of the pasta water.

2. Meanwhile warm the oil in a medium size skillet over medium-high heat with the garlic cloves. Add the tomatoes, stir to coat and sprinkle with  1/2 teaspoon of salt. Let cook for about 5 minutes. Flatten the tomatoes carefully with a spatula.

3. Add the ricotta and stir to coat. Let cook for 1 minute. Add a few basil leaves.

4. Drain the pasta 1 minute before it’s cooked al dente and pour it in the skillet, stir to coat and add a little bit of the pasta water that you have previously saved and finish cooking. Serve with grated Parmesan cheese.

BUON APPETITO!

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Fasolakia

The traditional Greek green beans recipe (Fasolakia giaxni) is hearty, healthy and bursting with fresh and vibrant colors and flavors. You can find many variations of this traditional Greek dish, with the most popular being the classic version with green beans only and others with broad beans with potatoes or sweet potatoes and sometimes with zucchini. Feel free to experiment by adding different types of vegetables.

The traditional fasolakia recipe falls under the category of Greek dishes called “Ladera”, meaning Greek dishes prepared only with olive oil, with no addition of other fat. So make sure to use some good quality extra virgin olive oil, which will give its own, unique taste to this dish! Enjoy this delicious fasolakia as a hearty vegetarian meal or as a delicious side dish. 
prep time 10 min     cook time 40 min
ingredients for 4
  • 50-70 ml (1/4 cup) extra virgin olive oil
  • 1 onion finely diced
  • 2 cloves garlic, minced
  • 1 can (400ml) crushed tomatoes
  • 500 g green beans or Romano pole beans or flat beans
  • 1 carrot, cut into rounds
  • 500g potatoes or sweet potatoes, in chunks
  • 1 bunch flat leaf parsley, finely chopped
  • 4-5 tablespoons fresh mint, dill, oregano finely chopped
  • 0,5 l water
  • salt and pepper to season
  • 200 g feta

1. Trim, wash and drain the beans.

2. Heat oil in a large sauce pan over medium-high heat, add onion and garlic and cook till soft, about 2-3 min. Add the tomatoes and cook for another 5 min. The traditional recipe for Greek green beans calls for fresh ripe tomatoes, but you can substitute them with canned chopped tomatoes.

3. Add the potatoes and stir thoroughly to combine. Add some salt and pepper. Add the beans ON TOP of the potatoes but do not stir.

4. Add herbs and enough water to just cover the beans. Allow to cook for 15 min, stir all the ingredients, season with more salt and pepper and lower the heat to a low setting. Cook for further 30 min (45 min total) till the beans are tender.

5. Serve it with a block of feta cheese and good crusty bread. It’s mandatory to use the bread to wipe up all that beautiful sauce.

BUON APPETITO!

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Spicy pork and sausage stew with chickpeas

This is one of those dishes that leaves you begging for more. That’s what happened with my son and godson who both told me beforehand that they do not eat chickpeas. Well, they did and helped themselves to another portion and maybe even to a third one.

prep time 20 min     cook time 3 hrs

ingredients for 8-10
  • 1.2 kg pork neck (or shoulder) cut into 3-4cm chunks
  • 400 g Italian sausage, cut into chunks
  • 4 tablespoons extra virgin olive oil
  • 2 onions, quartered
  • 5 carrots, chopped
  • 6-8  garlic cloves, minced
  • 1 can (400g) crushed tomatoes
  • 1 l water (2-3 cans)
  • peperoncino
  • 2 tablespoons sweet paprika
  • 1-2 teaspoon hot paprika
  • 1-2 teaspoons smoked paprika
  • salt
  • 2 (400g) cans chickpeas
  • 1 bunch loose leaf parsley, chopped

1. Heat the olive oil in a Dutch oven or a large pot over medium-high heat and brown the pieces of pork shoulder and the sausages in batches. If there is a fatty side, put that side down on the pan to help render out the fat. Sprinkle some salt over the pork while it cooks. Once cooked, set the pieces aside.

2. Sauté onions and carrots in the pan making sure to scrape up any bits from the bottom of the pan. Cook over medium-high heat until the onions start to brown. Add the garlic and peperoncino seeds and skin and cook for another minute. The quantity of peperoncino is up to you, start with a few seeds and add more to your taste.  If you prefer, you can use hot Italian sausage and leave out the peperoncino.

3. Add the pork, sausage, crushed tomatoes and water, then stir to combine. Stir in the various paprikas. Add salt to taste. Bring to a simmer and cook at low for at least 2 hrs or until the pork is melt-in-your-mouth tender.

4. Add the chickpeas and parsley, stir well and adjust the salt. Cook for 5 more minutes. Excellent served with crusty bread and red wine. This dish also freezes well.

BUON APPETITO!

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Helena’s Italian truffles

These sweet and creamy no-bake mascarpone truffles are my go-to dessert for a special occasion like Christmas or New Year or Valentine’s Day or when I just want a bite size lusciousness to make my day special. One note of advice, make sure you get mascarpone. Don’t substitute with regular cream cheese which is a bit tangier than mascarpone. It would not taste right.

prep time 15 min    Freezing time 10 min
ingredients for 36 truffles
  • 450 g (1 lb) mascarpone
  • 1 package Gentilini biscotti (butter cookies, maybe lady fingers…)
  • 1 tablespoon cocoa powder
  • 2 bottles/packets of sprinkles (3.5 oz) of your choice

1. Crush cookies with a rolling pin or food processor.

2. Mix mascarpone, cocoa and cookies by hand.

3. Form quickly into balls and roll in sprinkles.

4.Put in the freezer for 10 minutes and keep in the fridge until 10 minutes before serving.

BUON APPETITO!

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Hot aperol

During the cold and snowy winter months it is a tradition in Finland to prepare glögi, similar to mulled wine or gluhwein, with red wine and spices such as cloves, ginger, cinnamon and cardamom. I wanted to try a twist on the traditional glögi for my family who are not too keen on it, so I opted for a hot aperol. And it was a success!

prep time 15 min
ingredients for 6
  • 2 oranges
  • 5 dl semi sweet or sweet white wine
  • 5 dl aperol
  • 1 bag (25 g) of mixed spices for glögi (or use cloves, cardamom, cinnamon stick and ginger)

1. Wash the oranges. Peel only the outer portion of one orange (avoid the pith) and put the peels in a small pot. Halve the orange and add also the juice to the pot. Slice the other orange.

2. Measure the wine and aperol to the pot and add the spices. Warm slowly on low heat for about 15 min.

3. Pour into cups or glasses and garnish with orange slices and a few cloves.

CIN CIN!

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Roman style puntarelle

Puntarelle is the name given in Italy to tender sprouts of Catalogna chicory (or asparagus chicory). They can be eaten boiled, sautéed or raw. Puntarelle alla Romana is crunchy, curly chicory salad dressed with anchovy vinaigrette.
photo from the internet
On the left the Catalogna chicory plant, on the right it is trimmed and cleaned, which is the way I prefer to buy it 🙂 If you want, you can find instructions on the internet on how to clean and trim the chicory. Puntarelle is a lovely side dish and especially good with lamb or pork.
prep time 10 min
ingredients for 4
  • 500g cleaned puntarelle
  • 1-2 garlic cloves
  • 4 oil-packed anchovy fillets (drained)
  • 3-4 tablespoons red wine vinegar
  • 4-5 tablespoons extra virgin olive oil
  • salt

1. Dry the ribbons and place in a large bowl.

2. Combine the anchovies, crushed garlic, red wine vinegar and emulsify with oil to make the vinaigrette. Or just mix the cloves and anchovies to the salad and add the oil and vinegar like I do. Some people use lemon instead of vinegar. I am not one of those even though I love me a good lemon or two almost anywhere. Here I think the slightly tangy taste of puntarelle calls for red wine vinegar. Adjust salt – you probably don’t need it at all depending on your anchovies.

BUON APPETITO!

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Pineapple upside-down cake

This is a recipe that I got from a friend at least 25 years ago. It is truly a retro cake! We usually make it at Christmas time but it is a cake for every season since it doesn’t have any particular Christmas spices such as ginger, cinnamon, cardamom or cloves.

prep time 15 min     cook time 35 min
ingredients
for the topping
  • 7 pineapple rings in syrup, drained and syrup reserved
  • 50 g sugar
  • 50 g butter, melted
  • 7 glacé cherries
  • handful of almonds, finely chopped

for the cake

  • 100 g butter, melted
  • 100 g sugar
  • 200 g flour
  • 2 eggs
  • 1 teaspoon baking powder (1 bustina lievito Bertolini)
  • 50 g sambuca
  • 50 g pineapple syrup

1.  Preheat the oven to 170-180C

2.  For the topping, beat 50g melted butter and 50g sugar together until creamy. Spread over the base and a quarter of the way up the sides of a 22cm round cake tin. Arrange 7 pineapple rings on top (reserving the syrup for later), then fill in the spaces with finely chopped almonds. Place the glacé cherries in the centres of the rings.

3. Using an electric whisk beat sugar and eggs until light and creamy. Add flour with the baking powder mixed in, then sambuca, pineapple juice and finally the melted butter. Mix gently with a spatula.

4. Pour the batter over the fruit and smooth it out with a spatula so it’s level.

5. Bake for 30-35 min until a toothpick or a cake tester comes out clean.

6. Let cool for 10 min. Invert a serving plate over the cake pan and, using kitchen towels or oven mitts to grasp onto both the plate and the cake pan, flip both the pan and the plate over so the pan now sits on top of the plate. Slowly lift the cake pan away.

7. Serve the cake warm or cool with a scoop of vanilla ice cream.

8. Leftovers can be stored in an airtight container at room temperature for up to 3 days.

here the cherries are placed after baking the cake

BUON APPETITO!

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Two winter salads with spinach and fruit

Today I have two variations of the same winter salad to present. Just changing the legumes and a few other ingredients you obtain another salad. In the first one I’ve used cannellini beans and in the second chickpeas as protein.

prep time 10 min
ingredients for 2
  • 1 bag (125g) baby spinach or 1/2 baby spinach and 1/2 mixed lettuce
  • 1 can (400g) cannellini beans
  • 1 grapefruit
  • 1 avocado
  • 4-5 sun-dried tomatoes
  • handful of almonds
  • 4-5 tablespoons pomegranate seeds
  • 3-4 tablespoons extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • salt

1. Rinse the beans, peel and cut the grapefruit into mouth size bites, cut tomatoes into stripes, deseed the pomegranate unless you have done it previously and slice and peel the avocado.

2. Place all the ingredients apart from the dressing on a bed of baby spinach and toss them together with the dressing.

variation

Substitute the cannellini beans with chickpeas and the almonds with sunflower seeds. Omit the sun dried tomatoes.

BUON APPETITO!