Mustard chicken with red onion and tomato salad

Use tinfoil to keep the
grill clean

It is a barbeque season so why not to put something nice to the grill. When cooking chicken I usually take it on the safe side, but today I found a recipe that sounded exciting – chicken with mustard.

1 lemon

2 garlic cloves

4 tablespoons of mustard

2 whisks of rosemary

Olive oil

1 whole chicken or 2 large chicken legs

After 45-60 minutes the
chicken is ready

Squeeze the juice from the lemon and mix together with mustard, 2 tablespoons of olive oil, chopped rosemary and pressed garlic. Season the chicken with some salt and pepper. Rub the mustard mixture carefully on the chicken. Grill the chicken in a very low temperature about 45-60 minutes or until the bones separate from the meat. A hint: if you want to keep you grill clean put some tinfoil on the grill and place the chicken on the foil.

Serve the chicken with
lovely tomatosalad

Serve the chicken with some new potatoes and red onion & tomato salad. For the salad you need 4 cut tomatoes, ½ sliced red onion, ½ teaspoon of vinegar and a bit of olive oil. Season with salt and pepper.

Rhubarb soup (Stewed rhubarb)

Sliced rhubarb

Another of my favorite summer desserts is rhubarb soup or stewed rhubarb like someone would call it. The recipe is really easy and this time I don’t have measurements for water and so on.

For this soup I used two rhubarbs that I cut in pieces. You cook them in water for few minutes until the structure of the rhubarb breaks. Mix 1-2 tablespoons of potato flour in a glass of cold water and mix it together with the boiled rhubarb. When you see the first bubble in the soup take the cattle away from the stove. After adding the potato flour do not let the soup to boil anymore. Add sugar according to your own taste. If you like the soup a bit sour don’t use that much of sugar. I used about 0,5 – 1 dl of sugar for a sweet soup.

Rhubarb soup with vanilla ice
cream

Serve it with vanilla sauce or vanilla ice cream.

Cream of shrimp soup

Frozen shrimps

On the last day of June a nice Sunday lunch is a summery creamy soup with shrimps. This time of the year you can get fresh shrimps, but also frozen ones suit well. I once saw on TV how they made this soup and it looked like that anyone could make it. This recipe is for 3-4 persons.

 

I used a bit bigger pieces
of vegetables.

1 kg shrimps
2 tablespoons of tomatopuré
Olive oil
4 dl white wine
2 carrots
½ fennel
2 celeries
2 shallots
3 dl cream
Salt
Pepper
2 tablespoons of corn starch (Maizena)

Decor with chive and serve with some white
bread.

Peel the shrimps and cook the scales for a few minutes in olive oil. Add the tomatepuré and wine. If you prefer not to use wine just use water in stead. Pour water until the covers are under water and cook on a low fire for 20 minutes. Sieve the stock and the cut vegetables in it. Cook for some 10 more minutes. After that you can add the cream and taste the soup with salt and pepper. Mix the corn starch with cold water and pour it to the soup. Do not let the soup to boil in this point anymore. Now you can add the peeled shrimps to the soup. It’s important that you don’t cook the shrimps because otherwise they will become like gum.

 
Enjoy!

Rhubarb pie (Rhubarb crumble)

Every summer it is a big joy when you can get rhubarb either from your local store or from your own garden. Here is one version of this classic summer dessert.

Springle the sugar on rhubarb.

2-4 long rhubarbs
Sugar
Brown sugar
150 g butter
2 dl flour
1 dl oat flakes

Put the dough on rhubarb.

Don’t forget to set the oven to 200 ˚C. Slice the rhubarbs to thin slices and place them on casserole that has bit of oil on it. Sprinkle sugar and brown sugar on rhubarb slices. You can also put a hint of vanilla sugar on them, too.

Serve the pie warm with vanilla custard
or vanilla ice cream.

Blend the flour, oat flakes and some sugar (according to your taste) with the butter. Put the dough on the sliced rhubarb in the casserole. Place the pie in to oven and let it be there 20-30 minutes or until it is golden brown. Serve it, for instance, with vanilla custard.

Bon app!

My new and first blog ever opened!

Wontons filled with chicken and vegetables served
with bok choy and sweet chili sauce.

I have been wondering for a long time what is my passion and during the past few years I realised that it is food. My love for different tastes from all over the world has grown bigger by the years. Not only that I like going out to eat, but I love to try different recipies for different dishes. Facebook became my channel to show my friends my new creations and experiments I have done in my kitchen. With this blog I want to share the tastes I love and hope you will have new ideas for basic dinner with family, secret sweet pleasures or taste combinations that impress your friends.

Soon, very soon I will share my first favorite summer recipe with you.