Blueberry dessert

I wanted to make a very easy Scandinavian type of a dessert from blueberries. It was the last course served this sunday at our dinner evening. I think it turned out really well, it isnt very sweet for a dessert. It does have alot of different kinds of flavours tho. This recipe serves 8 people.

Ingredients:

• 1l Frozen Blueberries
• 3dl Vanilla Cream
• Digestive cookies

Whip up a nice solid foam out of the vanilla cream. Blend the blueberries. Get a 2dl glass and crumble a cookie at the bottom. Add 3 tablespoonfuls of blended blueberries and top up the glass with the vanilla cream foam. Mix the contents of the glass very carefully few turns with a tablespoon is enough. Decorate with cookies.

Black Salsify Soup

I made this soup for our dinner this sunday. It is a very simple soup to make and serves as a nice starter or part of bigger dinner. This recipe serves 4 people.

Ingredients:

• 500g Black Salsify
• 2 Onions
• Salt
• Pepper
• 2dl Milk
• Vanilla
• Sugar

I peeled the black salsify before boiling them, they need to be placed into cold water immediatelly to prevent discolouring. You can also peel the root after you have boiled them for about 20-25 minutes. After the black salsify is completely soft I blended them into puree and added some water to get a proper soupy consistency. Season with some salt and pepper. Heat up the milk and add some sugar and vanilla, the milk should be quite sweet and have a clear vanilla taste to it. When the milk starts boiling use an electric mixer to get a nice foam out of it. Serve the soup in bowls and place some milk foam on top.

Lindström's steak

This is a traditional Finnish or Swedish dish. It is fairly easy to make and a delicious when served with some mashed potatoes.

Ingredients:

• 500g Minced Beef
• 50g Anchovis
• 30g Capers
• 1 Large Potato
• 3 Beetroot
• 4 Egg yolks
• Salt
• Black Pepper

Peel the potato and beetroots and boil them. Grate them both after cooked. Mix the grated beetroot, potato and minced beef. Chop the anchovis and capers and mix them in. Season the mix and pour in the egg yolks, mix well. Dont use too much salt as the capers and the anchovis add quite abit of saltiness to the food already. Make about tennis ball sized pieces out of the mix and flatten them a bit. Melt some butter on a pan and fry the steaks on low heat till completely cooked.

Pork filets filled with apple and honey

Made this today with my mum! Easy to cook, but takes abit of time to prepare. This recipe servers 4 people.

Ingredients

• 600g Pork sirloin
• 2 Apples
• Fresh Sage
• Honey
• Salt
• Pepper

Slice the apple without peeling it, but remove the core. Cut about 150g filets from the sirloin and hammer them really thin. Season each filet with salt and pepper. Place few apple slices, fresh sage and honey on each and make rolls from them. Close the roll with a cocktail pick. Heat up a pan and melt some butter, fry the pork filets on a pan till nicely brown from both sides. Place the filets on a tray. Mix a bit of water and honey and sprinkle it on top of the filets. Bake in oven for about 15mins at 200C.
I made a sauce from some onion and grated apple and the liquid left in the tray after it has been in the oven. Just sautee the onions and apple in oil and add the liquid. Season with salt and pepper and use maize flour to thicken it. The sauce should be quite sweet for this food.
Serve with cream potatoes.

Mexicanish or Texmex Dinner

This was our sunday dinner, a 3 course meal. We had some margaritas as aperatives with salted rim and everything. The starter is a simple and light Mexican vegetarian dish. The main course is more of a texmex-style dish. The dessert was a simple Mexican style dish with bit of vanilla cream.

The Starter: Vegetarian Tortillas

Tortilla ingredients

• 4 Garlic Cloves
• 3 Tomatoes
• 2 Onions
• 3 Medium Chilies
• 1 Bell Pepper
• 6 Vegetarian Tortillas

Sour cream sauce

• 1dl Sour Cream
• 1 Garlic Clove
• 0,2dl Lime Juice

This recipe serves 6 people. Chop the garlic clove for the sauce and mix the lime juice, chopped garlic and sour cream. Place the sauce into the fridge till serving it. Slice the tomatoes, onions, chilies, garlic and bell pepper. Heat up a pan really hot and melt some butter on it. Fry all the ingredients on the pan. Warm the tortillas in a pan or in a microwave. Spread the vegetables on the tortilla and place the sauce on top.

The main dish: Chicken filets filled with cheddar cheese and jalapenos served with lime and coriander sauce.

Chicken ingredients:

• 6 Chicken filets
• Jalapenos
• 100g Cheddar cheese

Hammer the chicken filets thin. Fold in jalapenos and about 15g of cheese to each file and close them with cocktail picks. Fry the chicken filets on each side with some butter. After browning place them into oven at 200C for about 10-15mins.

Sauce ingredients:

• 1,5l Lime Juice
• Lime zest
• 2 tsp Sour Cream
• Sugar
• Bunch of fresh coriander
• Bunch of fresh parsley
• Cumin seeds
• Maize flour

Fry the cumin seeds slightly in oil, pour in the lime juice and the lime zest. Add a bit of water to the sauce and mix in enough maize flour to thicken it. Mix in the sour cream and add enough sugar to cover the bitterness of lime. Let the sauce simmer for about 10mins and add the fresh herbs just before serving.
This dish is best served with some rice. Fry a bit of cumin seeds and turmeric in oil. Add chicken stock or water and stock cubes. Boil the rice in this mix.

The dessert: Fried bananas and vanilla sauce

Dessert ingredients

• 3 Bananas
• 1 Orange
• Brown Sugar
• 4cl Tequila
• Vanilla cream

Press the juice from the orange and grade the zest. Slice the bananas to 12 pieces. Melt some butter on a pan and mix in the brown sugar. Let it heat up for a while. Fry the bananas slightly from both sides and pour in the orange juice and add in the zest. Let the juice simmer till there is almost no liquid. Pour in the tequila and let it heat it up. Flambee the bananas. Serve with whipped vanilla cream.

Beer and Beef Stew

This one will take you some time to cook, but the end result is worth it.(If you like the taste of beer) I made this on sunday and it was really good.

Ingredients

• 0,5kg Beef, joint or something but not sirloin or tenderloin
• 200g Onions
• 0,5dl Beer
• 150g Carrots
• 100g Bell Pepper
• Butter
• Bay Leaves
• Black Pepper
• Tarragon
• Beef Stock Cube
• Flour

Cut the meat to medium sized cubes. Heat a frying pan very hot and put some butter on it. Fry the meat small portion at a time to make sure the pan stays really hot all the time. After you are done frying the meat, slightly sautee the onions. When the onions have lost the bitter smell put the meat back on the pan. Pour in the beer and add the carrots and the spices. Let the stew simmer for an hour and add in the bell pepper. Let it simmer for about 30mins more. Boil some potatoes with the food at this point. Mix some flour with water and start pouring it slowly to the stew till the sauce turns thick.

Serve with some potatoes or rice!

Potato Hash

As promised earlier I will write abit about the food I use my meat balls on. You can already find couple of recipes from this blog for them.

Potato Hash is very traditional Finnish or Swedish food depends how you want to see it. It is simple to make and when done right it is a really delicious dinner.
This recipe serves 1 very hungry Finn.

Ingredients:

• 2 Large Potatoes
• 1 Onion
• 4-5 Meat balls
• 50g Bacon
• Butter
• 1 Egg
• Salt

Chop the potatoes to small cubes and do the same to the onion. Heat up 2 frying pans and melt some butter on both. Fry the potato cubes on one pan and start frying the onion on the other. Once the onion takes a bit of color throw in sliced bacon and the meat balls. Fry both of them till nicely brown. Season the potatoes with bit of salt. Mix them together and serve on a plate.

The egg in this dish can be served in several ways. The traditional way is to separate the egg yolk and pour the yolk on top of the dish. The other way is to fry the egg till the egg white is tough, but the yolk should mostly stay liquid. Serve this fried egg on top of the dish.

Enjoy with cold lager.

Quiche Lorraine aka Ham Pie

You need a pie tray for this one.

The base

• 100g Butter
• 1dl Grated Cheese
• 3dl Wheat Flour
• 4 tbsp Water

Mix the butter, cheese and flour. They should form a rough quite dry dough. Start adding water till you can get the a nice ball from this dough. Roll the dough into a thin base and spread it in the pie tray. You can fold the edges bit over the tray to make sure they dont sink while cooking. Poke holes with a fork to the base. Prebake the base at 200C in oven till it gets a bit of colour.

Filling

• 120g Ham
• 200g Grated Cheese
• Black Pepper
• 3 Eggs
• 3dl Milk or 1dl Cream or 2dl Unripened Cheese like Philadelphia
• 1 Bell Pepper

Spread the ham and the cheese on top of the prebaked base. Season with pepper. Mix the eggs and whatever filling you want. Pour this mix on the pie. Cut thin slices of the bell pepper and spread them over the pie. Bake the pie in the oven for 20 minutes at 200 degrees.

Meat balls with granny's recipe

One of my favourite dishes of all time has been my grandmother's meat balls. This is a variation of my own. And I hate it when meat balls like this and those rubber balls they sell at shops fall under the same category (="meat balls"). It's like day and night, really. Just read ahead.

The amounts of everything except minced meet and eggs are just approximations so feel free to vary them as you wish! Let me just say that the secret is the garlic.

Serves four

The meat balls
600 grams of minced meat (pork-beef)
4 cloves of garlic
2 eggs
1 dl white flour
fresh parsley
black pepper
white pepper
salt
chilli powder
nutmeg

The sauce
4 tbsp of butter
6 tbsp of white flour
5 dl water
1 meat stock cube
soy sauce
white pepper
black pepper
salt
a bit of spicy cumin

With the meat balls, chop the garlic and mix with the rest of the stuff in a bowl. The amounts of spices can vary to your liking. Whenever it's possible, use fresh herbs like parsley in this recipe. If you want the meat balls to be a little bit more easier to shape, add more flour. Then take a small amount of meat paste and rub it in between your hands. Try to form a small cute nest for the meat ball in your hands so it will end up being like a ball instead of tube.

At this point, I'd start making the sauce. Take a large sauce pan or a kettle and drop the butter there and start browning it. Add the flour and be sure to whisk all the time. When the flour gets a bit of colour, add the water. Add the meat stock cube and just spice it up to your liking! I found the spicy cumin giving an elegant addition to the taste.

After preparing the meat balls, fry them in a fry pan with butter. Yamm, grease! This is a surefire way to get better meat balls than baking them in the oven. Just be sure to fry the meat balls on every side and long enough so the core will get cooked as well.

After one set of meat balls is done, take them off and put them into the sauce. Just continue till all the meat balls are done and swimming in the sauce.

Serve with (mashed!) potatoes!

Meat Balls

This is my basic recipe for meat balls. I will be refering to this one later on alot. I personally like to cook quite alot of meat balls at once, so I can do several dishes out of them.

Meat Balls Ingredients:

• 400g Minced Meat
• 1/2 Onion
• 2x Garlic glove
• 0,7dl Water
• Breadcrumbs
• 1,5 tsp Salt
• 1 tsp Pepper
• 2 tsp Mustard

Heat the oven to 200C. Mix all the ingredients in a bowl. Knead the dough a bit to make it smooth. Dont add all the water at once, but keep pouring in more as you mix it. The amount of breadcrumbs to use is up to you. Sometimes I dont use any, sometimes I put enough to get a bit thicker paste. The breadcrumbs help if you want to make really round and nicely shaped meat balls, but if you add too much the meatballs will taste like bread.

Bake the meat balls in the oven for about 15 minutes. You can check if the meatballs are ready by cutting one of them in half and if there is any redness, it isnt done yet.

Bacio ice cream

Bacio (a kiss in Italian) is probably the sweetest of all ice creams! Rich chocolate with smooth hazelnut praline and whole hazelnuts. Yumm. A real classic Italian gelato. Here's my home made recipe for it.

The Ingredients:

Pâte à bombe base (by Gordon Ramsay):
1 dl water
1,8 dl sugar
6 large egg yolks

Bacio ice cream:
1 portion of Pâte à bombe
2,5 dl whole milk
2,5 dl whole cream
100 g dark chocolate
100 g Nutella paste
50 g whole hazelnuts

Pâte à bombe
1. For the Pâte à bombe base, mix the sugar with the water in a thick-based kettle. Warm it up on low heat and let the sugar dissolve. Use wooden spoon to stir.
2. At the same time, put the egg yolks in a good old heavy stationary mixer (or whip with hand (electric) mixer) and work on it to achive a creamy, thick foam.
3. When the sugar has been dissolved in the kettle, turn up the heat and let it boil for about 5-7 minutes. When it's just about to start to get yellow on the sides, take it off from the stove! (Also, if you drop a small amount of this syrup into a glass of water, it should immediately form a hard transparent ball.)
4. Mix the syrup with the egg yolk foam and keep whipping! The foam should get quite thick and form soft peaks.
5. Set Pâte à bombe mixture aside and let it cool to room temperature.

Bacio Ice Cream
1. Break up the chocolate in a heat proof bowl. Add Nutella and the hazelnuts.
2. Heat up the milk and the cream in a kettle to boiling point. Pour onto the chocolate-Nutella-nuts-in-a-bowl.
3. Stir with a wooden spoon as long as it takes for the chocolate and Nutella to melt. The mixture should be smooth, only bumps being the hazelnuts.
4. Let the mixture cool off to room temperature. You can achive this quicker by placing the bowl in icy water.
5. Fold the Pâte à bombe to the chocolate mixture. Now, it is very important that these two mixtures have the same temperature when mixing together! Even if the Pâte à bombe looses a bit of its air pockets, do not be afraid: it shall be allright (at least with an ice cream maker ;-)
6. Churn the mixture in an ice cream maker for about 45 minutes (depending on the machine. Check out my review of Philips' ice cream machine). After churning the mixture should be very smooth and like soft ice. A little more freezing is required so place it into a container and into your freezer. Wait a couple of hours or overnight.
(7.) If you do not have an ice cream maker, put the mixture in a wide container (with a lid!) and stuff it in your freezer. You have to check the freezing process every hour or so and whip the mixture to break the ice crystals until the ice cream gets too hard to whip. The goal is to get smooth ice cream, not a block of ice.

The result should be really taste, chocolaty gelato with hazelnut flavour and whole nuts in it. The texture is like velvet and the ice cream melts quite quickly (think Mövenpick's chocolate ice cream)

Enjoy!

Spicy Korean Miso Raamen in 5 minutes

I know the reader base constructs mostly of people with student income and student timelimits. Of course I include myself into this poor bunch of losers struggling through everyday life with miniscule monetary feasability options and even less time. Hence, I had to come up with some sort of refreshing, easy to cook and CHEAP dish to keep me going on all-nighters and while procrastinating vigorously.

I present to you, Spicy Korean Miso Raamen.

The Incredients:

-1 pack of unflavored raamen-noodles
-1 raw egg
-Chili (the hotter the better (read:Blair's))
-Miso (soup stock or paste)
-Bean stalks

The Works

Measure the water to a kettle and bring it to boil. I usually use water scarcely, since I prefer my noodles somewhat dry. As the water becomes to a boil add the miso stock / paste. If you are able to get the paste I recommend using that. The amount depends on your preferences, but I tend to use it unsparingly (1-2 tbps). The miso soup stock is a trickier one, but one pack should suffice. Add the chili.

Add the noodles in the soup and rince the bean stalks. When the noodles are about done, cut the heat or take the kettle of the stove. Break the egg on the noodles and mix. The egg stiffens guite nicely, but remains unsolid. Lastly, add the beanstalks on top and give it a little mix. You can let the noodles stay for a couple of minutes for the bean stalks to heat up a bit.

Enjoy with an energy drink.

Tomato-Mascarpone-Gnocchi -pasta

Well my friends, I don't know how to call this stuff, but my best guess is that it indeed is pasta. Following the code of the Pastafarian this stuff is extremely unhealthy (read: delicious) and relatively easy to prepare. The story goes as follows.

It was Friday I believe. I wanted to prepare some strange-ass cousine for me and my relatives so I turned to my semi-pro cook-slash-architect friend to provide me some decent recipe for a late sunday night brunch. As it happens, I had to modify the monstrosity a bit, but believe me this stuff will blow your head off.

The Incredients

-400g of gnocchi. You can either use the fresh, original version or the more pasta-like version. Just be carefull with the pre-cooking.
-1 onion
-3 garlic cloves
-Tarragon
-1 can of minced tomatoes
-250g Mascarpone cheese (or similar)
-100g of cheddar cheese
-Parma ham (the more the merrier)
-1 handful of sundried tomatoes
-raspings / breadcrumps
-Olives
-Olive oil
-Salt
-Pepper

The Works

Pre-heat your oven to 180-degrees. Put a frypan to a heat. Chop the onion into rings and fry with olive oil untill they are slightly transparent. Mash the garlic and throw them in the frypan. Add a pinch of tarragon, mix, cut the heat and let the mixture rest.

Put the gnocchis in a kettle, add water, olive oil and salt. Depending on what kind of gnocchis you are using boil them 2 to 10 minutes. If you chose the pasta-type hard gnocchis 10 minutes should be fine. The gnocchis should be al'dente at this point, so boil them a few minutes less than the inscription on the package says...

Mix the minced tomatoes, Mascarpone-cheese, sundried tomatoes, salt and pepper in a bowl. When the mixture is smooth put the heat on the frypan again and pour the mixture on the onion-garlic-tarragon hash. Do not let the mixture boil!

As the gnocchis and the sauce are heating up, grate the cheddar cheese and mix it with bredcrumbs/raspings. Cut the Parma ham in to bitesize helpings. For the meat you can basically use salami as an addative, but stay away from the breakfast-type meat slices.

When the gnocchis are al'dente, pour them in to a baking tin. Mix the cheese-onion -sauce with the gnocchis. Sprinkle the cheddar-breadcrump -mix on the gnocchis and add some olives. Lay the Parma ham (or the meat of choice) -slices on top and add color with some chopped tarragon.

Put the baking tin into the 180-degree oven for 25 minutes.

Enjoy, preferably with red wine or a dark lager.

Philips HR 2304 ice cream maker - a review

Since I returned from Australia I've been longing for good home made ice cream. In Melbourne I worked as an ice cream salesperson under Ottorino Pace's command in his family-run-business Casa Del Gelato selling real home made Italian gelato. While Ottorino was being a crazy lil' fuck having immigrated from Sicily and now, at the age of 70, still flirting to female customers, he made pretty much the best ice cream I have ever tasted. It was truly inspiring. 48 flavours on display and some bonus stuff in the huge freezer you could stash one small sized mafia family into..

An ice cream machine of your own is great not just to produce your own superior-quality chocolate dreams but also to make light, smooth sorbets or ice creams containing, say, coconut milk instead of cream. People on low carb diet seem to find home made ice cream a good addition to their silly diet.


This summer I bought Philips' HR2304 for producing my own ice cream. It seems that all the easily-available (read: at Stockmann or Gigantti) machines fall in the same price range, 60-80 EUR. HR 2304 costed like 65 EUR at Stockmann. I would've wanted to get one with a big, removable bucket you could actually put into a freezer, but those kind of machines seem to cost at least a couple of hundred euros (on the internet).

picture: Philips

The basic idea of ice cream machine is to chill out the mixture while churning it at the same time. Churning the stuff while it freezes breaks up the ice crystals thus producing the fine texture of ice cream. The machines at this price range don't actually use electricity to cool off the mixture, but just to churn it. The freezing effect is achieved by ice bricks (kylmäkalle). In HR2304 there is a round-shaped ice brick which you freeze in your freezer and then place it on the bottom of the bowl/machine. Then you put on the lid, which has the motor and the turning spatulas in it, turn the machine on (before applying the ice cream mixture, since you don't want it to freeze stuck in the bowl) and apply the mixture from a hole in the lid. Simple and effective. The machine needs to operate 40-60 minutes depending on the mixture.

When purchasing the ice cream machine, my biggest question was if this machine could really chill the mixture enough with just an ice brick. The answer is, sadly, no. But wait! There's a solution! While you can only achieve the texture of soft ice (pehmis) with the machine, it is enough for further treatment in your actual freezer. You simply pour out the porridge-looking ice cream mixture into a container and freeze that. No more churning is needed during the freezing, contrary to not using a machine at all (when you have to churn the mixture manually every 1h of freezing or so to break the crystals). This after-freezing takes a couple of hours, but I usually enjoy my gelato the next day.

HR2304's bucket size is about one liter and the bowl is pretty tough and looks durable. The spatulas are probably the weakest part being only plastic, but following the instructions and not abusing the machine will probably ensure their long life as well.


I find Philips HR2304 good value for money. The package also includes a quite comprehensive recipe booklet.

Coming up next: make your own Bacio Gelato!

Hautis' Healthy Breakfast Rolls, 2 servings/4 rolls

If you seriously want to skip lunch, this is what you do:

- 4 English Muffins
- 1 big tomato
- lettuce, free choice
- 4 boiled eggs
- 8 slices of bacon
- 4 slices of cheese (mozzarella or cheddar)
- 4 tbsp of mayonnaise
- 1 garlic clove
- 1 tsp of chili sauce (I used Blair's Sudden Death)
- mustard
- salt
- black pepper

The Works

First, boil the eggs and fry the bacon. Cut the tomato in four slices. Wash the lettuce and cut in small pieces. Cut the boiled eggs into 5 slices.

Measure the mayonnaise in a cup. Add the chopped garlic clove and the chili. If you like your stuff hot, use the Sudden Death, but avoid fake chile sauces like Tabasco. Mix the incredients and throw in the fridge for a while. You can make the mayo the night before so the sauce gets some flavor out of the garlic clove.

Cut the English Muffins in half, spread a slice of cheese on top and throw them in a toaster (or oven if you have the European model) until the cheese has the texture you prefer.

Build the sandwiches like so:

Cheese muffin
Chili-Garlic Mayo
Egg slices
Bacon
Mustard
Tomato slice
Salt and Pepper
Lettuce
The hat part with Chili-Garlic Mayo spread

Enjoy with dark roasted coffee and some grape juice.

Chicken Thyme Baguette with Honey Mustard Sauce

Again one easy to cook food, that doesnt require any special appliances. This recipe servers 2 people.

Honey Mustard Sauce Ingredients:

• 70g Mayonnaise
• 2tbsp Honey
• 1tsp Mustard

Mix all the ingredients and put the sauce into a fridge to chill.

Baguette Ingredients:

• 150g Chicken breast or cutlets
• 2x Baguette or Baton
• Dried Thyme
• An onion
• 75g Mozarella cheese

The chicken needs to be sliced very thinly, fry the chicken with the onions. Slice the baguette in halves, and add in the chicken and onion. Sprinkle alot of thyme on the top and add the cheese. Bake the baguettes in an oven at full heat, depending on the setting this takes from 45s to 2min.

After baking I add some fresh vegetables like bell pepper, lettuce and cucumber. Add the sauce on the baguetter after all the rest of the stuff.

Poached Salmon Salad

This is a warm salad that is really easy to make. You need a pot to steam vegetables for this dish.

Ingredients:

• 3x Potatoes
• 1x Fennel
• 50ml Capers
• 1 Small Onion
• 1tsp Black Peppercorn
• 200g Salmon or Rainbow Trout
• Half a bell pepper
• 3tbsp Mayonnaise

Fill a pot with water and add peppercorns and fennel tops, bring the water almost to boiling point, but dont let it boil. Once the water is hot drop the fish into it and let it poach till the fish is solid(about 10-15mins).
Peel the potatoes and slice potatoes and fennel. Steam fennel with potatoes for about 10mins. Slice the onion and bell pepper and throw it into a bowl. Once the fennel and potatoes are done, mix them into the bowl. Add the poached fish. Mix in the mayonnaise and capers.

Katsu-don (カツ丼） with easy access ingredients, four servings

I first stumbled across the delicacy by the name of katsu-don on my first excursion to Japan. Fortunately this little piece of heaven has about as many variations as there are variators. Once I touched down to the Finnish soil again I almost immediately made the effort to scout suitable incrediends for a homeland katsu-don. Here's how the story goes.

Incredients used in this recipe can all be found in Stockmann shopping center complex all around Finland. They are as follows:

-400g (or 4 pieces) of breaded pork (can be replaced with just about any meat, although I don't personally recommend beef)
-4 eggs
-1 large onion
-~8 servings of Basmati/Jasmin/Sushi -rice (just about any sticky rice will do, I prefer basmati for the flavour)
-Vegetable oil

The Sauce
-75ml of Mirin (or mild rice vinegar for cooking, label could read Blue Dragon but what ever you'll find)
-35ml soy-sauce of choice. Kikkoman is fine, but I prefer chinese soy-sauce for this.
-1 tee spoon of sugar
-1-2 table spoons of strong fish broth, or 1/2 tea spoon of Dashi

The Works

Fry the pork steaks in vegetable oil, and cut them in 5-4 pieces for easy consuming. Cook the rice according to instructions, and add some salt to to the water.

Mix the ingredients for The Sauce in a bowl and let the sugar dissolve. If you're using fish broth add gradually in order to keep the sauce relatively fish-free. The sauce should taste sweet-ish, and the soy sauce should hit you're taste buds first. The sauce is good only after the next stage, trust me, I'm an expert. Consequently, slice the onion in to little finger sized portions and divide in to four piles.

When the rice is done, break out four deep bowls or plates. Divide the rice into the bowls, and mold it into a "bed". Whip the eggs. Don't add any ingredients.

Choose a frying pan, preferably about the same size as the rice bowls for optimum texture. Pre-heat, and add some vegetable oil and fourth of The Sauce. Wait a moment and add fourth of the sliced onions and fourth of the scrambled eggs. Let the eggs congeal a bit, but not all the way. In the end the eggs should be "half-done". Add the sliced pork on top of the eggs, wait a moment again and then pour the whole thing on top of the rice.

Repeat as long as there are steaks left.

For added flavor springle green onions on top. Enjoy with beer.

Chicken Katsu Curry

These is a japanese style sweet curry. I ate it the first time in Wakamamas in Manchester and loved it. After that I kept searching for good recipes in internet and found this one. This is the recipe for the Chicken Katsu Curry and it servers 4 people.

Sauce ingredients:

• 1x Onion
• 4x Granny Smith Apples
• 2x Garlic gloves
• 1x Banana
• 300ml Water and chicken stock cube or 300ml Chicken stock
• 2tbsp Honey
• 1tbsp Turmeric
• 1tbsp Hot Madras Curry Powder
• 2tbsp Tomato puree
• Cornflour

Chop the onion, garlic and apples and throw them into a pot with a piece of butter. Sauté them till they are soft and transclucent. Add enough water to cover them, bring to boil and throw in the sliced banana, tomate puree and spices. Simmer the sauce atleast 30 minutes.

Strain the sauce into sieve and remove all solids. Put the sauce in a pot and leave it on a stove to simmer while you finish the rest of the food. Season with salt and pepper.

Mix enough cornflour in cold water and mix with the sauce. The sauce should be quite thick.

Chicken ingredients:

• 4x Thin Chicken breasts
• Plain flour
• 2 eggs beaten
• Breadcrumbs
• 500ml peanut oil or rape-seed oil.

If you cant find thin chicken breasts, you can hammer the chicken slices bit thinner inside a foil with a meat hammer.

Do a small cuts on the breasts to make sure they cook evenly. Coat the chicken breast with flour and dip them into the beaten egg, roll the chicken breast in the breadcrumbs. Ideally you want to deep fry the chicken in the oil, but if that isnt possible just pour some oil on a pan, so that it covers atleast half of the breast. Fry the chicken from both sides till completely cooked.

Japanese small grained rice cooked in a rice cooker is best served with this dish.

Habanero-sauce

I made this Habanero-sauce for our Möhvötti BBQ party. It turned out brilliantly and it can be used to coat pork, beef or chicken before BBQing.

• 1x Habanero
• 1x Chili
• 1tbsp Chili Powder
• 1tbsp Cumin seeds
• 4x Shallots
• 2x Stalks of lemon grass
• 4x Garlic glove
• Ginger, thumb sized piece 
• Coconut milk

Put all of these into a blender and add some coconut milk to get the consistency paste like.