A great sauce for your hot or cold noodles, as a dip sauce or with some spring rolls. And it’s great to have some in the fridge, because it’s really yummy. My daughter want to drink the sauce.. It is also great to marinate the meat in the sauce, and then fry it in some oil.Continue reading “NUOC CHAM, VIETNAMESE CHILI SAUCE”
I love these all year around, bur they are a must during Christmas! The recipe makes about 25 mint kisses. Enjoy!
Easy to do, and most people like it! Serve with potatoes or rice, and a nice salad on the side!
INGREDIENTS 4 persons
- 4 cod fillets, if frozen defrost them in the fridge first. I usually take them out the night before. You can use any white fish.
- Butter, about 100 gram (1 cup) or as much as you like. There should be enough to drizzle on top of your fish and potatoes / rice!
- 1 onion, cut in slices
- 1/2 lemon (optional)
- Heat up the oven to 175 C (350 F)
- Add some butter in your baking dish, and put the cod fillet on top.
- Sprinkle some salt on top, the sliced onion and the rest of the butter.
- Leave in oven for about 15 minutes, make sure it is totally cooked but don’t let it overcook as is gets all mushy and falls apart.
- Drizzle some lemon juice on top of you want before serving!
By Malin Nordblom
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Just a short boat ride from Helsinki and you end up at this peaceful beautiful island. The island used to keep all the ammunition for the army in the old days. The island has always played an important role for the Finnish, Russian and Swedish naval defence in the old days. The island is full of old buildings, and this summer the buildings will be filled with music and art during the Helsinki Biennale. And sustainable food of course! Continue reading “Vallisaari Island”
Sayan Isaksson is creating food that is bursting of Thai flavours with as much local ingredients as possible. And this is just how food should be created today, we all have to use what we have around us as much as possible. Most of the inspiration at the restaurant is taken from the Isaan region in Thailand where both Sayan and some of the others chefs originate from.
Sometimes I have cream in the fridge that is about to expire. Then I make some ice cream. And for this recipe you don’t need an ice cream machine. (But it works as well if you do have one) Enjoy, and do try some before it is totally frozen!