Sunnuntaina oli vuorossa helmikana. Nopean pannulla paistamisen jälkeen helmikanan rinnat laitettiin uunivuokaan perunalohkojen, porkkanan, paprikan, salottisipulien, sitruunalohkojen ja valkosipulin seuraksi. Päälle valutettiin valkoviinistä, tuoreesta timjamista ja rosmariinista kiehautettu liemi. Tunti uunissa ja voi sitä nautintoa. Mielessä on kuitenkin oma tarkistettu resepti josta lisää myöhemmin. Jälkiruokana tuoretta ananasta rommihippusen ja marengin kanssa.
WELCOME TO ALL OUR INTERNATIONAL READERS
Due to the increased number of foreign readers we are now also writing a synopsis on our texts also in english.
Our menu for this weekend was compelled by the need to make some space in our freezer. On SATURDAY we tried out another version of a mediterranean fish soup. The consommé consisted of white wine, crushed tomatoes and a fish stock. We then added onions, garlic, carrots and fresh fennel. Having simmered for quite some time we then added fish, calamari, giant shrimps and scallops. The soup was by taste and composition very close to what we try to achieve.
on SUNDAY we prepared guinea fowl. After a quick turn in the saucepan the guinea fowl breasts were placed in a casserole together with potato wedges, carrot, red pepper, shallots, lemon wedges and garlic. On top of this we poured a consommé of white whine, fresh thyme and rosemary. One hour in the owen and what a delight! Nevertheless we have in our minds our own adjusted recipe, but more on this later. As dessert fresh pineapple with a hint of rhum and sprinkled meringue.
Välimeren kalakeitto ja ciabatta valkoviinin kera. A mediterranean fish soup with ciabatta bread and white wine.
Helmikana matkalla uuniin. The guinea fowl on its way to the owen.
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