@@ Line 1: / Line 1: @@
+=== Roast kale salad ===
+-09-01
+[[File:Garden-communal-kale.jpg|thumb|right|360px|Communal garden of the neighbourhood got some flowers and also some edibles.]]
+I harvested some nice fresh kale from the neighbourhood communal garden and decided to try to make my mom's roast kale salad and it turned out fine. This recipe '''serves 4'''.
+*[[Class]]: salad
+*[[Preparation]]: under half an hour
+*[[Skill requirements]]: low
+*[[Hardware]]: [[oven]], [[frying pan]]
+*[[Clean up]]: low
+*[[Cost]]: medium
+*[[Groups]]: [[vegan]], [[vegetarian]], [[Halal]], [[Kosher]]
+*[[Main season]]: End of summer
+*[[Performance]]: Really nice
+[[File:Food-toasted-kale-salad.jpg|thumb|left|360px|The roast kale salad is best served immediately so the kale is crunchy and warm.]]
+* Take approximately 700g of kale, two big red onions, one big garlic and 5 plums
+* Tear the kale to small pieces leaving the leaf stems out
+* Mix the kale with a little bit of oil and press most of the garlic with a garlic press and toss the ingredients in the bowl
+* Heat the oven to 200C and the frying pan hot.
+* Dice the red onions and chop the rest of the garlic.
+* Slice up the plums removing the pits.
+* Roast the kale in the 200C preheated oven for 9 minutes while sautéing the red onions on the frying pan. Add in the chopped garlic when the red onions are half sautéed.
+* Build the salad with the roast kale on bottom, then the fried red onions and the plums on top
+Credits: I got this recipe from my mum who got it from the Helsinki community college cooking class.
+=== Salmon and horseradish rye sushi bread ===
+-06-01
+*[[Class]]: sandwich
+*[[Preparation]]: couple of minutes
+*[[Skill requirements]]: low
+*[[Hardware]]: toaster
+*[[Clean up]]: very easy
+*[[Cost]]: medium
+*[[Groups]]: [[Halal]], [[Kosher]]
+*[[Main season]]: Any
+*[[Performance]]: Yes.
+* Take couple of [[rye bread]] halves and stick 'em in the toaster.
+* Butter them.
+* Put plenty of [[gravad lax]] ( salted salmon kept in a fridge under wraps and weigh for a 1 - 1.5 days or more if you didn't put much salt on it )
+* Put plenty of [[horseradish]] paste
+* Enjoy while warm.
+Had this yesterday.. It's very much like salmon nigiri sushi with wasabi. --[[User:Juboxi|Juboxi]] ([[User talk:Juboxi|talk]]) 16:47, 1 June 2014 (EEST)
+===Juboxi's Petit Maman's sour lactarius Xmas salad===
+*[[Class]]: dish
+*[[Preparation]]: about half an hour
+*[[Skill requirements]]: low
+*[[Hardware]]: [[glass dish]], [[spatula]]
+*[[Clean up]]: medium
+*[[Cost]]: medium
+*[[Groups]]: [[non-vegan]], [[vegetarian]], [[Halal]], [[Kosher]]
+*[[Main season]]: any time since it's made from brine conserved salt mushrooms
+*[[Performance]]: Zupa-yummy
+* 5 dl of [[salt mushrooms]] ( [[w:Lactarius]] ) in brine. Drain and chop. Brine may be useful.
+* 1-2 [[onion]]s chop finely
+* 120g [[smetana]]
+* 200g ( low-fat ) [[sour cream]]
+* 2 spoons of [[lemon juice]]
+* 2 tbs [[sugar]]
+* salt 'n pepper to taste
+* Mix and serve cool
+===Salmon and broccoli boiled in cream and stock===
+*[[Class]]: main course
+*[[Preparation]]: about 1 hour
+*[[Skill requirements]]: low
+*[[Hardware]]: [[knife]], [[oven]], [[oven pan]]
+*[[Clean up]]: long
+*[[Cost]]: low to medium
+*[[Groups]]: [[non-vegan]], [[non-vegetarian]]
+*[[Main season]]: Cheap broccoli
+*[[Performance]]: One who thinks that the best broccoli can be is a mere "'k" hasnt tried this
+*Put the [[salmon]] fillet(s) in the oven pan
+*Cut the [[broccoli]] into small, mouth-sized or bigger buds and place around ( and on top ) of the salmon
+*Cut [[onion]]s into 1/8ths ( halve, halve, halve ) and place in oven pan
+*Add high-fat [[cream]] ( I used 30% ) and [[vegetable stock]] 1:1 untill broccoli buds are submerged
+*[[Salt]] & [[black pepper]] to taste
+*Pan goes into 200C oven. In about 25-30 minutes or so the cream&stock will be boiling.. 20-25 minutes after this and it's ready
+*The lovely salmon fat and the fat of the cream makes the broccoli buds irresistible
+*Serve with rice or pasta or potato mash
+*This recipe is dedicated to all who've contributed their time and effort to development of FOSS
 ===Consu-stew===
 '''Note:''' This is the only word begining with "Consu" recognized around here.
@@ Line 31: / Line 133: @@
 .10.2004
-===Mushrooms in cream & dijon sauce===
+=== Mushrooms in dijon cream ===
+[[File:Food-chantarelles-in-dijon-cream-and-stock-served.jpeg|thumb|right|480px|Chantarelles in dijon cream with pasta and cheese. This particular one was with smoked turkey in place of the bacon cubers in the recipe. Could try to explore a vegan version of this sometime.]]
 *[[Class]]: main course
@@ Line 158: / Line 261: @@
 I just had breakfast:
-===Brie-Apple hot sandwich===
+=== Apple-onion brie hot sandwiches ===
+[[File:Apple-onion-brie-ryebread-hot-sandwiches.jpg|thumb|right|400px|The apple-onion-brie sandwiches ready to go into the oven]]
 *[[Class]]: Hot sandwich
-*[[Preparation]]: 2 minutes
+*[[Preparation]]: 3-5 minutes
 *[[Skill requirements]]: Low
 *[[Hardware]]: Heating (conduction or radiation)
@@ Line 170: / Line 274: @@
 *Bread, any bread should do, though i used rye
-*Toast the bread, to make it a little cruchy
+*Toast the bread, to make it a little crunchy
 *Butter it
 *Chop half of a small apple into slices of any size
 *Slice some onions as fine as possible
 *Apples go to the bottom, put the onion slices atop the apples
-*Plenty of Brie cheese to top it off. I used danish [[organic]] low fat version
+*And to keep you healthy and vampire free, you really should try throwing in some crushed or chopped garlic gloves.
-*And to keep you healthy and vamipire free, you really should try trowing in some crushed or chopped garlic glowes.
+*A pinch of white pepper before you put the brie on top
-*Also a pinch of white pepper isn't such a bad idea
+*Plenty of brie cheese to top it off. I used danish [[organic]] low fat version
-*Microwaveving will do just great, but you can ofcourse use whatever heating equipment you like
+*Microwaving will do just great, but you can of course use whatever heating equipment you like
 *Keep in mind that Brie will turn quite liquid quite quickly, so keep an aye on things
 *If any brie gets to touch the plate, you should know it's quite sticky, so wash up soon
-Enjoy.
+----
+=== Asparagus with melted butter and grated cheese===
+[[File:Food-parsa-voisula-juusto.jpg|thumb|right|400px|Cook asparagus halfway in a pan, add molten butter and powder cheese into the hot pan after straining the water out.]]
+*[[Class]]: Starter
+*[[Preparation]]: 10 minutes
+*[[Skill requirements]]: Low
+*[[Hardware]]: Heating (conduction or radiation)
+*[[Clean up]]: 2 minutes
+*[[Cost]]: medium
+*[[Groups]]: [[Halal]], [[Kosher]], [[Vegetarian]]
+*[[Performance]]: totally yummy, beats asparagus with hollandiase imo
+Asparagus with melted butter and grated cheese
+g asparagus
+/2 teaspoon salt
+g butter
+g parmesan-type finely shred cheese
+Pinch of salt
+Touch of lemon juice
+* Boil the asparagus normally in slightly salted water for 3-4 minutes
+* Drain water
+* Add melted butter to asparagus in hot pan and roll around
+* Add salt to taste
+* Add finely grated cheese to hot pan, stir and serve with a touch of lemon immediately
+* Enjoy
 ----
-===Salmon and broccoli boiled in cream and stock===
+=== Hawaian cheezybreads ===
+*[[Class]]: sandwich
+*[[Preparation]]: 15 minutes for 9 breads
+*[[Skill requirements]]: low
+*[[Hardware]]: Oven
+*[[Clean up]]: ridiculously easy due to using cooking sheet
+*[[Cost]]: low
+*[[Groups]]: [[Non-halal]], [[Non-kosher]]
+*[[Main season]]: Any
+*[[Performance]]: Totally
+* Take 9 slices of big toast, place on cooking sheet on an oven plate.
+* Butter them.
+* Put 2-3 slices of ham depending on thickness of ham
+* Put a ring of mustard in the shape of an pineapple ring
+* Slice of pineapple on top
+* Top off with plenty of shredded cheese
+* 225C oven 11-13 minutes and let cool down to eating temperature for approx 10 minutes after removing from oven
+Enjoy. Some would say that these are better cold from the fridge the next morning. Certainly work as cold cheezybreads as well.
+----
+=== Tomato-mozzarella salad ===
+[[File:Food-tomato-mozzarella-salad.jpg|thumb|right|500px|Tomato-mozzarella salad with basil, oil, vinegar and a pinch of salt.]]
-*[[Class]]: main course
+*[[Class]]: starter
-*[[Preparation]]: about 1 hour
+*[[Preparation]]: 5 minutes
 *[[Skill requirements]]: low
-*[[Hardware]]: [[knife]], [[oven]], [[oven pan]]
+*[[Hardware]]: not really
-*[[Clean up]]: long
+*[[Clean up]]: very easy
-*[[Cost]]: low to medium
+*[[Cost]]: low
-*[[Groups]]: [[non-vegan]], [[non-vegetarian]]
+*[[Groups]]: [[Halal]], [[kosher]], [[lacto-ovo vegetarian]]
-*[[Main season]]: Cheap broccoli
+*[[Main season]]: Any
-*[[Performance]]: One who thinks that the best broccoli can be is a mere "'k" hasnt tried this
+*[[Performance]]: Very nice
-*Put the [[salmon]] fillet(s) in the oven pan
+* Get 125g of mozzarella, slice
-*Cut the [[broccoli]] into small, mouth-sized or bigger buds and place around ( and on top ) of the salmon
+* Get 2 tomatoes, slice
-*Cut [[onion]]s into 1/8ths ( halve, halve, halve ) and place in oven pan
+* Sprinkle olive oil, a pinch of salt and nice dose of balsamic vinegar
-*Add high-fat [[cream]] ( I used 30% ) and [[vegetable stock]] 1:1 untill broccoli buds are submerged
+* Put lots of fresh basil leaves on top
-*[[Salt]] & [[black pepper]] to taste
+* Taste is enhanced if you let it sit in the fridge for couple of hours but is totally devourable immediately.
-*Pan goes into 200C oven. In about 25-30 minutes or so the cream&stock will be boiling.. 20-25 minutes after this and it's ready
-*The lovely salmon fat and the fat of the cream makes the broccoli buds irresistible

User:Jukeboksi/Kitchenblog: Difference between revisions