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American shrimp salad

April 24, 2011 Leave a comment
Amerikkalainen salaatti avocadosta, katkaravuista ja greipistä

American shrimp salad

My mother has been making this salad for years. She’s found the original recipe in a Finnish cook book by Aura Liimatainen and the book’s called Parasta kotiruokaa (the best home made dishes). The recipe’s called American shrimp salad but I don’t think the name does this salad justice. It’s a fresh salad with some unexpected taste combinations and one day I’ll come up with a decent name for it :)

We made this salad again a couple of weeks ago when we were on a family holiday in the Finnish Lapland. This is such an easy salad to make and great as a starter, great looking dish for a party and also low carb with some good fats from the avocado. The salad is served with a strawberry sauce with no added sugar. This sauce really brings the salad to life and is a nice, colorful splash on the salad.

Salad

  • 150 g frozen shrimp
  • 1 grapefruit
  • 2 avocados
  • 1 ball of iceberg lettuce
Strawberry sauce
  • 3 dl strawberries
  • 1 tbsp lemon juice
  • 2 tbsp oil
  • a touch of salt and black pepper
Preparation
  1. Melt and drain the shrimp in a sieve. Peel the grapefruit and remove the film of the fruit flesh. This way the grapefruit will taste better and it’s a lot easier to eat and looks nicer.
  2. Cut the avocados in half and remove the stones. Use a teaspoon to remove the fruit flesh from the shells. Slice the avocados or cut them in cubes.
  3. Slice the salad and spread evenly on a shallow serving dish.  Add the shrimp, grapefruit and avocado on top of the salad in separate sections.
  4. Mix the sauce ingredients and use a blender to create an even sauce. Serve the sauce from a separate serving dish.
Valmis salaattiannos

Ready salad

Chicken pie with sun dried tomatos

April 23, 2011 6 comments
Kanapiiras aurinkokuivatuilla tomaateilla © Hanna Stolt

Chicken pie with sun dried tomatos

I’ve found another fantastic cook book! The writers are my old favorites: Ola Lauritzson and Ulrika Davidsson from Sweden and the book is called 6 kilo på 6 veckor (6 kilos in 6 weeks). Yes, it’s kind of a diet book but then again not. You can eat low carb if you want to fix your diet and lose weight or just to maintain a healthy diet and your current weight. In either case you get to enjoy good food :)

The recipe then? This recipe here is a sightly altered version of the one in the book. I actually made it a little easier. In the book, Ola and Ulrika are using grilled chicken, but I’m always bummed about the sauces they use in the stores when grilling the chicken so I prefer natural chicken breast that I can season as I like.

This pie is just delicious! The first one I made didn’t last long – we ate the whole thing in a matter of minutes with my boyfriend and my good friend. It’s a lovely pie to serve as part of a brunch or as a salty pie for a party. It’ll also make for a nice lunch with a bit of salad on the side.

Crust

  • 100 g butter
  • 2,5 dl spelt flour

Filling

  • 4 chicken breasts
  • teriyaki-seasoning (Santa Maria)
  • Chili powder
  • Paprika powder
  • 10-12 slices of chorizo sausage
  • 1 small onion / 2 shallot onions / 0,5 red onion (you can pick your favorite!)
  • 6-8 cherry tomatos
  • 4 sun dried tomatos
  • 0,5 pot of fresh basil
  • ca 1 dl grated cheese (in the original recipe: 2 dl grated parmesan, which also sounds delicious)
  • 3 eggs
  • 2 dl cream
  • salt and black pepper
  • 0,5 dl pine seeds

Preparation

Mix butter and spelt flour into an even dough. Press it into an oven proof tin and bake in  200°C for 10 min.

Slice the chicken breasts. Fry them in a dash of olive oil until they’re done. Season with teriyaki seasoning, chili powder, paprika powder according to your liking. Add the chicken on top of the pre-baked crust. Chop the onion and sprinkle on top of the chicken slices. Press chorizo slices around the pie, between chicken slices. Wash and cut the cherry tomatos in half. Set the tomato halves on top of the pie, the cut side facing up. Slice the sun dried tomatos and sprinkle on top of the pie. Last but not least, sprinkle the grated cheese on top.

Whip the eggs lightly using a fork and add cream. Season the mixture with black pepper and salt. Carefully pour the egg mixture on top of the pie so that it’s evenly spread. Decorate with pine seeds. It’s best to add the pine seeds last so that they roast a little in the oven and taste even better.

Bake the pie in 200°C for 25-30 min. Let the pie rest for a moment before serving. Serve with e.g. arugula or fresh salad.

Piiras ennen paistamista

Fresh colors before baking the pie!

Pala piirasta © Hanna Stolt

Piece of pie