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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

Portobello mushroom starter

January 25, 2011 Leave a comment
Portobellosieni alkupala

Filled portobello mushroom

For many many years I didn’t like mushrooms at all. And I mean it. Then one day I ordered this dish in a restaurant that had a portobello mushroom in it. My world changed that night. – Or at least I got over my mushroom trauma. I absolutely loved the portobello mushroom! Needless to say, I really like this starter:

  • 4 big portobello mushrooms
  • 3 spring onion stems OR
  • 4 spring onions
  • 1 pot of basil
  • 2-3 tbsp olive oil
  • 0,5 tsp salt
  • pinch of black pepper
  • 1 tbsp white balsamic vinegar
  • 4 slices of parma ham
  • 1 ball of mozzarella

Chop the spring onions and basil. Heat the olive oil on a frying pan and sauté the chopped onions. Season with chopped basil, salt, black pepper and balsam vinegar. Set the onion filling onto the mushrooms (remove the mushroom stems)  and rip some mozzarella cheese on top of the onion filling. Do use a ball of real mozzarella and not the ready ground mozzarella that’s sold in bags. They’re two different cheeses :) Bake in 250°C, until the cheese melts. Decorate with parma ham and basil leaves.

Original recipe from:
Viides Glorian ruokakirja (a Finnish food magazine)
Categories: Starters Tags: , , , ,