Reindeer tortilla

 We had some salted reindeer meat and one day we decided to make some reindeer tortilla. I chopped the reindeer and added some sour cream, herbs and onion. Then we wrapped it in corn tortillas.

It was quite salty but it tasted absolutely delicious. I’ll make some tortilla again if we happen to get some reindeer meat somewhere.

Opening the barbeque season

 We started our barbeque season yesterday by grilling some corn chicken and pork. As you might see, there's still some snow on the ground. But I didn't let it matter. I made the dish in the middle of the plate (under) by putting some soft goat cheese, red onion and some devil's jam on the grilled pork pieces.

Devil's Jam

800g Crushed tomatoes
400g Red peppers
1 Onion
2-4 Red chilis
6-8 Garlic cloves
1 tspn Salt
1 tspn Ground black pepper
1 tspn Oregano
1/2 dl Vinegar
1 packet Jamsugar

Chop peppers and onion and crush the garlic. Add all ingredients except the sugar in a pan. I made two batches of this; other one was hotter, other milder. Stir and let it pour for 30-40 minutes. After that add the sugar, stir and let it pour for 5 more minutes. Let it chill for a minute and bottle. I sterilised the jars by putting them in the oven for about half an hour. I like to serve it with this pig, goat cheese and red onion dish.

Pizza

Hello, I made some pizza today with my sister. I made the base and my sister made the filling. If you want the dough to be great remember to knead well. These amounts are for two pizzas. Here's the recipe.

Pizza base:

2dl         Warm water
1            Piece of yeast
2tbsps    Oil
              A touch of salt
5dl         Flour

 Mix the ingredients and knead until
doesn't stick to the hands and the table.
Roll on a greaseproof paper.

You can add whatever you like but we put this.

 Pizza Filling:

1500g            Minced meat
7.5dl             Flora ruokakerma   (I don't know it in English)
               


           Cornflour to thicken
           Pepper
           Ketchup
           Pepper 
           Paprika powder

Sautee the minced meat and add 
the other ingredients.


We put also some sun-dried tomato, olives and some cheese on it.

Cook in a lower level of an oven in 250C degrees for 12 minutes. 

Fidget pie

Hello, I made a week ago a fidget pie. It tasted a bit weird to me, but it wasnt bad. Here's the recipe:

For the shortcrust pastry:

300g plain flour

200g butter

2 eggs

Beaten egg, to glaze

For the filling:

650g sliced potatoes

Salt

25g butter

1 onion

2 tbsp plain flour

200ml perry or cider

1 tbsp grainy mustard

2 tbsps chopped tarragon

3 tbsps double cream

3 ripe pears

300g thickly sliced ham

1. First the pastry. Put the flour in a bowl. Add the butter and stir it into the flour. Add the egg yolks and 100ml cold water, and mix them in with a round-bladed knife, pushing the mixture together into a firm ball of dough with your hands. Add a little more water, if the dough is too dry and crumbly. Wrap in clingfilm and chill for at least 30 minutes. 

2. Preheat oven to 180 C degrees. Reserve 200g of the pastry. Roll out the remainder on a floured surface and use to line the base and right up the sides of a 20cm springform tin. Let the edges overhang the top of the tin and mould the pastry to fit the sides.

3. Line the pastry case wirh greaseproof paper and baking beans, or beans reserved for baking blind, and bake for 20 minutes. Leave to stand for a few minute before removing the paper and beans.

4. For the filling, put the potatoes into a pan of boiling salted water, return them to the boil and cook for 3 minutes. Drain.

5. Melt the butter in a saucepan and fry the onion for 3 minutes. Blend in the flour and cook, stirring, for 1 minute. Remove from the heat and blend in the perry or cider, mustard, tarragon and cream. Return the mixture to the heat and cook, stirring until thickened and bubbling.

6. Quarter, core and slice the pears. Layer a third of the potatoes, ham and pears in the pastry case and spoon over a third of the sauce. Repeat twice more, making three layers.

7. Brush the pastry edge with beaten egg. Roll out the remainder pastry and position it to form the lid, pressing it firmly around the sides. Press the tines of a fork around the rim. Carefully trim the excess pastry and use to make leaves to decorate, then cut a cross in the top. Brush with beaten egg and bake for 1 to 1 and a quarter hours, or until deep golden, re-glazing the top halfway through cooking. Leave to cool in the tin for 15 minutes before serving the pie.

This recipe was taken from Country Homes and Interiors September 2013 issue.

Lamb stew

Hi, I made today this lovely lamb stew. It took some time, but it was definitely worth it. Meat was tender and vegetables tasted awesome. You should try. Recipe is from here: http://www.jamieshomecookingskills.com/recipe.php?title=lamb-stew