Food Projects Recipes

FREJA collaboration

Yksi uusimmista projekteistani on yhteistyö kuljetus-ja logistiikkafirma Frejan kanssa. Rakennan heille kuukausittain maistuvaa reseptiikkaa ja reseptit tullaan julkaisemaan Frejan uutiskirjeessä sekä sosiaalisessa mediassa.

Freja on iso kansainvälinen brändi, jonka tärkeimpänä arvona on vastuullisuus, mutta myös muiden tärkeiden arvojen vaaliminen, esimerkiksi erilaisten sponsoriyhteistöiden kautta. Freja tarjoaa kuljetuspalveluja maalla, merellä ja ilmassa. Yritykselle on tärkeää hoitaa osansa yhteiskunnallisesta vastuusta, mikä tulee esille esimerkiksi erilaisten tapahtumien järjestämisen muodossa.

Freja sponsoroi ja on mukana myös Suomen purjehdusmaajoukkueen toiminnassa ja vastaa heidän kalustonsa kuljetuksesta kisapaikoille ja harjoituksiin. FREJA on myös alusta asti toiminut aktiivisesti lasten ja nuorten hyvinvoinnin eteen tekemällä yhteistyötä esimerkiksi SOS lapsikylän sekä HOPE ry:n lasten ja nuorten kanssa. On ihana tehdä yhteistyötä firman kanssa, jonka kanssa omaamme samankaltaisen arvomaailman.

Odotan innolla tulevia reseptejä ja mitä kaikkea pystymme rakentamaan yhdessä. Julkaisemme seuraavan puolen vuoden aikana kuukausittain herkullisia ja ajankohtaan hyvin sopivia respetejä. Joukossa on myös hieman vaativampia reseptejä, joista voi oppia lisää gastronomisesta maailmasta. Kannattaa siis ehdottomasti pysyä kuulolla!

http://www.freja.com/fi/

I would like to introduce you one of my newest project – cooperation with transportation and logistics company Freja. I will be making every month tasty recipes, which will be published in Freja’s newsletters and social media.

Freja is a big multinational brand which key value is responsibility. But Freja also wants to treasure other values for example through sponsor cooperation. Freja offers transportation services on land, by the sea and up in the sky. It is very important for the company to take care of its societal responsibility which comes out in organizing different kinds of events.

Freja sponsors and is with Finland’s sailing national teams action and is responsible for carrying the teams stock to the racecourse and rehearsals. From the early days Freja has also actively worked for children’s and youth’s welfare cooperating with SOS Lapsikylä’s and HOPE registered association’s children and youth. It is always wonderful to cooperate with a company which shares the same values as I do.

I’m really looking forward the new recipes and all the great things we can build together.
During the forthcoming six months we will be publishing delicious recipes every month. This will include also some challenging recipes so you can learn more about the gastronomic world. I definitely encourage you to stay tuned!

http://www.freja.com/

Paahdettua parsaa Hollandaisekastikkeella

Parsa on yksi suurimmista herkuista, ja täyteläinen hollandaisekastike kruunaa nautinnon. Paras tapa valmistaa parsaa on paahtaa se uunissa käärittynä leivinpaperikääröön. Näin kaikki parsan aromit säilyvät, eivätkä valu keitinveteen. Tätä kannattaa kokeilla, sillä maku on fantastinen. Loppusilauksen aterialle antaa graavilohi.

4 hengelle

1 nippu parsaa, kuorittuna, 1,5–2 cm kannoista poistettuna
150 g graavilohta, siivuina
2–3 rkl voita, ohueksi leikattuna
1–2 oksaa rosmariinia
suolaa
mustapippuria

Hollandaisekastike:

5 keltuaista
250 g voita (pehmeää, pieninä kuutioina)
½ dl viinietikkaa
1,5 dl valkoviiniä
1 salottisipuli
1 laakerinlehti
4– 5 kpl maustepippuria
1 rkl sitruunanmehua
Tabascoa
suolaa
mustapippuria

Koristeeksi:

1 nippu ruohosipulia, silputtuna

Tee ensin hollandaisekastike. Laita kattilaan etikka, viini, sipuli, laakerinlehti ja maustepippurit. Anna seoksen kiehua kasaan niin, että jäljelle jää puolet viinietikkaseoksesta. Siivilöi seos. Erottele keltuaiset kulhoon, lisää jäähtynyt seos keltuaisten joukkoon ja sekoita tasaiseksi. Kuumenna keltuaisseosta vesihauteessa koko ajan pohjasta ja reunoilta sekoittaen. Kypsennä seosta kunnes se on kuohkeaa ja paksua.

Lisää kypsään massaan pehmeää voita pieninä erinä koko ajan sekoittaen. Mausta suolalla, sokerilla, Tabascolla, pippurilla ja ruohosipulilla.

Seuraavaksi tee paahdetut parsat. Laita uuni 200 asteeseen. Asettele parsat leivinpaperin päälle ja mausta suolalla, pippurilla sekä rosmariinilla. Levitä parsojen päälle voi ja taittele leivinpaperi tiukaksi paketiksi. Voit laittaa vaikka lusikan tai veitsen paketin painoksi, että se pysyy tiiviinä pakettina. Kypsennä parsoja uunissa noin 10 minuuttia niin, että ne ovat silti napakoita.

Tarjoile kypsät parsat graavilohen ja hollandaisekastikkeen kera.

 

Roasted asparagus with Hollandaise sauce

Asparagus is one of the biggest delicacies and rich hollandaise sauce makes the gastronomic pleasure even more tasty. The best way to cook asparagus is to roast it in the oven wrapped up in greaseproof paper. This way you can maintain all of the asparagus’ flavors and it wont drain into the boiled water. You really must try it, because the taste is just fantastic! Use gravlax to make it even better.

Serving 4 persons

1 bunch of asparagus peeled, cut away 1,5–2 cm off the strain
150g sliced gravlax
2–3 tbl butter, thin slices
1–2 springs of rosemary
salt
black pepper

Hollandaise sauce:
5 egg yolks
250g butter (soft, small cubes)
1/2dl vinegar
1,5dl white wine
1 shallot
1 bay leaf
4–5 allspice
1 tbl lemon juice
tabasco
salt
black pepper

For decoration:
1 bunch of shredded chives

First make the Hollandaise sauce. Pour vinegar, wine, bay leaf and allspice to a saucepan. Let mixture boil so that the remaining half of mixture is left. Sift the mixture. Separate egg yolks into a bowl, add cooled mixture and blend smooth. Heat up the egg yolk mixture in a water bath blending it from the bottom and edges of the bowl. Cook the mixture until it is light and thick. Add soft butter in small amounts to the mixture constantly blending. Season with salt, sugar, tabasco, black pepper and chives. Make then roasted asparagus. Heat oven to 200 degrees. Set asparagus on baking paper and season with salt, black pepper and rosemary. Spread butter on asparagus and fold baking paper as a tight pack. You can put a spoon of knife on top of it to keep the package tight. Cook asparagus in the oven for 10 minutes so that they are still tight. Serve done asparagus with gravlax and Hollandaise sauce.

Käännös: Hanna Kärppä

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