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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

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Easy and delicious sweet rye bread appetizers

January 30, 2011 Leave a comment
Saaristolaisherkkuja

Delicious appetizers

Here’s an easy starter and a party snack we like to do. These small appetizers look and taste great! You can make so many different variations.

Here’s an example (the ones you see in the picture):

  • chives
  • sweet rye bread
  • trout roe
  • red onion
  • Fresh cheese (leek or herb flavoring)

Use a round mold to cut round slices of the sweet rye bread. You’ll need two slices per appetizer. Smear the slices (all of them) with fresh cheese and then pile two slices on top of one another.  Decorate with a small amount of roe and finely chopped red onion. Finally you can add one or two straws of chives for a final touch.

It’s best to make these just before serving if you want to make sure the fresh cheese looks pretty when served. The taste doesn’t change if they’re stored in the fridge but the fresh cheese gets this dryish layer on top when stored. You can e.g. make the appetizers half-ready by smearing only half of the  bread slices, piling them and then smearing the top layer + decorating just before serving. This way you can win a bit of time.

You could also use gravlax, other types of roe, dill, etc for filling or decoration to create beautiful Scandinavian appetizers.

Smoked reindeer pies

January 29, 2011 3 comments
Savuporopiiras

Smoked reindeer pies

These pies are almost too good to be true! They’re perfect as a starter, a snack, for parties and for just about any reason or occasion you can come up with. The recipe’s from my mom.

Here’s what you’ll need:

Crust:

  • 125 g butter
  • 2 dl wheat flour
  • 1 dl strained rye flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 dl grated cheese
  • 1/2 dl water

Filling:

  • 100 g smoked reindeer
  • 1 small leek
  • 2 dl grated cheese
  • 3 eggs
  • 1 jar sour cream
  • 1 tbsp wheat flour
  • 1 dl chopped parsley
  • 3/4 tsp black pepper
  • 1 garlic clove
  • 1/2 tsp salt

Cherry tomatoes and/or olive slices for decoration

Preparation:

  1. Mix the dry ingredients (of crust) with softened butter.
  2. Add water and mix just so that you get an even dough.
  3. Divide the dough in two. Roll it into a bar and divide into 12 pieces.
  4. Roll the pieces into small balls and press them into a muffin tin. You can dip your thumb in flour so the dough doesn’t stick so much. Press the dough up to 1-1,5 cm height, so not all the way up the muffin tin walls.
  5. Repeat steps 3 and 4 for the other half of the dough. You should end up with 24 pcs.
  6. Then for the filling. Cut the leek in half (longitudinally), wash the halves and cut them into three parts (again, longitudinally) and then slice the parts into thin slices. Soften in a microwave oven with full power for 1-2 mins.
  7. Mix the filling ingredients.
  8. Add the filling into the forms but only to the same height as the crust on the edges.
  9. Bake in 200°C on the lower level for approximately 20 minutes.

Enjoy.

FoodPress.com
This recipe was featured on FoodPress.com on February 9, 2011.
Categories: Party, Starters Tags: , , ,

Buckthorn cheesecake

January 28, 2011 Leave a comment
tyrnikakku

Buckthorn cheesecake

I’ve tested this cake with 20 of my friends and we all agreed it’s a winner. The recipe’s from a Finnish food magazine called Glorian Ruoka & Viini (issue 27, 2/2005).

(for 15-20 people)
Preparation and setting time 2h 30 min

Crust

  • 200 g Digestive cookies
  • 90 g butter

Filling

  • 50 g white chocolate
  • 1 dl natural yoghurt
  • 1 dl sugar
  • 1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 3 sheets of gelatine
  • 2 dl double cream

Make double portion if you’d like your cake a little bit higher than the one in the picture.

Surface

  • 1 dl buckthorn purée
  • 2 dl water
  • ½ dl sugar
  • 4 sheets of gelatine

(I actually used 1 dl buckthorn concentrate + 2 dl water, ½dl sugar and 5 gelatin sheets for the surface and it turned out great!)

Preparation
1) Crush the Digestive cookies and mix with butter. Press the cookie mixture on the bottom of a cake tin with loose edges.

2) Let the gelatin sheets soak in cold water for 10 minutes. Melt the white chocolate in a warm water bath.

3) Mix yoghurt, chocolate, sugar and vanilla sugar. Squeeze the gelatin sheets and melt them in a small amount of boiling water. Let cool for a while and add into the yoghurt mixture. Whip the double cream and add to the yoghurt mix. Spread over the crust in the cake tin and let cool for at least 2 hrs.

4) Prepare the surface while the cake is cooling. Mix the buckthorn purée, water and sugar. Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and melt them in a small amount of boiling water. Let the mixture cool for a while and mix it with the buckthorn mixture. Spread on the cake and let the cake set in the fridge.

I used kumquats, carambola and cape gooseberries to decorate the cake before serving. The original recipe had blackberries and redcurrants on top so it’s really your choice :) Use your favorites!. I’d thought about decorating the edges with grated white chocolate but finally didn’t have time. In the original recipe they’d used almond chips for decorating the edges.