Lemon curd tart

Garnish with berries for example. My baby girl made the
finger marks on the top :)

I have made lemon curd tarts before and I have also published a recipe in November 2014 in this blog. Here is a new recipe with small variation compared to the old one.

Tart base:
170 g butter
1 1/4 dl sugar
1/2 tsp vanilla sugar
4 1/4 dl flour
(salt if you are using non-salted butter)

Lemon curd:

grated zest of 4 lemons
1 1/4 dl lemon juice
3,5 dl sugar
115 g butter
4 eggs
pinch of salt

Mix the butter and sugar together. Add the vanilla sugar. Mix the flour with the butter mix. Press the dough in to a pie pan and put it to the fridge for about an hour to cool down.

Set the oven to 175 °C.

Put a tin foil on the dough and fill it for instance with rice. This will prevent the edges of the pie to fall down when in the oven. Put the dough in the oven for 20 minutes. Remove the rice and tin foil and let the tart be in the oven for another 20 minutes or until golden brown. Cool down the tart after taking it out from the oven.

Tin foil and rice will help you
to keep the edges of the tart
up.

For the lemon curd you need to grate the zest of the lemons. Avoid the white part because this will only give bitter taste to the curd. Take the lemon juice you squeezed from the lemons aside. Mix the lemon zest and sugar together. Add the butter that is at room temperatue and mix well together with the sugar mix. Add the eggs to the mix. Finally, add the lemon juice and salt. Mix well.

Mix the lemon zest and sugar together.

Heat up the curd on a low fire until it starts to thicken. Mix the curd all the time. Remove the thickened curd from the stove and pour it on top of the tart.

On a low fire cook the curd until it thickens. Do not let the
curd to boil!

Let the tart to cool down, place it in the fridge after this and serve it on the next day.

Just amazing yellow colour!

Kimchi fried rice

Serve with a fried egg.

Here is another recipe I have used the wonderful chili paste called gochujang. All you need basically is rice and kimchi.

You will need:

3 dl rice (it will be around 6-7 dl when cooked)
2 dl kimchi
1 dl kimchi juice
1 tbsp gochujang
0,5 tbsp soy sauce
2 tsp sesame oil
spring onion
fried eggs

Cook the rice and sprinkle heated sesame oil on it. Mix the rice.

Squeeze the juice from kimchi, this will be the kimchi juice. Mix gochujang and soy sauce with with kimchi juice until completely dissolved.

Kimchi juice you will get by squeezing it out from kimchi.

Chop the kimchi and fry it on a pan until it gets brown. Mix the cooked rice with fried kimchi.

After stir-frying the kimchi and rice pour the kimchi juice
and mix well.

Now pour the kimchi juice mixture over the the rice and mix well. Cook until the color is brown.



Garnish with spring onion and place a fried egg on top. You may also season the kimchi fried rice with soy sauce if you need some more saltiness.

Gochujang marinated pork

Serve on rice and green salad and garnish with
chilantro and mint.

I saw on TV one cooking show where they used a Korean chili paste called gochujang. I had no idea how it would taste like but I had to buy some. The end result with gochujang marinated pork was excellent!

You will need:

400 g pork loin
0,8 dl gochujang chili paste
3 garlic cloves, minced
1 tbsp grated ginger
1,5 tsp rice vinegar
1 tbsp soy sauce
0,5 tsp sugar
salt
pepper

2 dl rice
half an iceberg lettuce
1-2 tomatoes
half a cucumber
1 spring onion
chilantro
mint

Mince the garlic and grate the ginger and mix them together with gochujang, rice vinegar, soy sauce, sugar, salt and pepper. Mix the marinate with thinly sliced pork loins and let the meat to marinate about 2-3 hours or more.

Marinate minimum of 2 hours.

Cook the meat on a pan with some oil until the meat gets caramelized and is thoroughly cooked.

Cook until the meat is caramelized.

Cook the rice according to the instructions in the package. I used jasmine rice in this recipe.

The green salad you can do how ever you like but I used iceberg lettuce here. Chop the lettuce, slice the tomatoes, cucumber and spring onion.

Chop the chilantro and mint. Don't mix these with salad.

Place first the rice on the plate, then the green salad and finally the pork. Garnish with chilantro and mint.

So hot and spicy, but still so good.

Bon app!

Donughts

Cover the donughts with sugar.

Finnish donughts or whatever donughts may not be healthy but they are good :) I usually make donughts only once a year because cooking them takes so long time.

You should get around 30-40 donughts with this recipe:

50 g yeast
5 dl milk
2 eggs
2 dl sugar
2 tsp salt
1 tbsp cardamom
14-16 dl flour
1,5 dl oil or softened butter

Warm up the milk to your hand temperature and mix the yeast in it. Then mix the eggs, sugar, salt and cardamom in the milk. Finally start adding the flour until you get the desired consistency. Then add the oil or softened butter and mix well.

Let the dough to double its size.

Let the dough to rest until it has doubled its size. Bake small balls from the dough and make a hole in the middle. Let them rize again.

Make small balls from the dough.

Heat up the cooking oil and cook the donughts in the oil until they are golden brown.

After you have made a hole in the middle you can
cook them in oil.

Place the donughts on a paper so the oil soaks in the paper.

Cover with sugar and enjoy :)

Bread with linseeds

Bake the bread in the oven for about an hour.

I have made bread rolls before but not a whole bread. I thought the bread would rise a bit more but maybe next time :)

Anyways, here is the recipe for two loafs:

500 g rye flour
500 g flour
1 dl linseeds
2 tbsp oil
2 tsp salt
50 g yeast
5 dl sour milk
3 dl water

Mix the yeast to the water that is you hand temperature. Add the sour milk, salt and linseeds. Mix well. Mix the rye flour and flour together and start adding the flour mix to the liquid. Finally add the oil.

Mix the dough for 5-7 minutes and let it rest for 30 minutes.

Mix the dough about 5-7 minutes and let it rest about 30 minutes.

The dough should double its size.

After this put the dough in two loaf casseroles. Sprinkle some water on top and cover with plastic. Let the dough pieces to rest about an hour.

Let the dough to rest in the loaf casseroles under plastic foil.

After 1 hour the dough should double its size again.

Bake the bread in 200 °C for 45-60 minutes.

Tagliatelle with scampi and lemon

Tagliatelle with scampi and lemon.

A good pasta can be with a tomato-based sauce but why not with sour cream. This recipe is one of my favorite pasta recipes because it is tasty and fast to cook.

For 2-3 persons:

7 rolls of whole wheat tagliatelle
10-15 scampis (peeled and clensed)
2-3 dl crème fraîche
2 garlic cloves
1 shallot
half a red chili pepper
0,5 lemon
parsley
salt
pepper

Cook the pasta according to the instructions in the package.

Peel the scampis, mince the garlic, slice the chili and shallot. Put everything on a pan and let them simmer until scampi is orange on both sides.

Cook the scampi on both sides until orange.

Pour the crème fraîche on scampi and mix well. Grate some lemon zest in the mix and add some lemon juice. Mix again and season with salt and pepper.

Mix the sauce with pasta and then add generously some parsley.

Stewed berries

Stewed berries or as I would say berry soup is my favorite from my childhood. You can use what kind or berries you wish. I don't cook the berries because I want to preserve the vitamins. Heating destroys the vitamin C.

Here is the recipe:

mixed berries
2-3 l water
1-2 tbsp potato flour
0,5-1 dl sugar

Add the sugar in water and cook the water to boil. Mix the potato flour in a glass of cold water. Pour the potato water in the boiling water and mix all the time. Take the casserole from the stove when the first bubble appears on the surface.

Add the berries to the base. I used frozen berries for this recipe.