Meie Käopesa

pere- ja elustiiliblogi

Kooresed cannelloned spinatiga

~ mis täna lõunaks on?, mis täna õhtusöögiks on?, mis täna...?, retseptid

Nagu paljud teisedki imelised road, leiutasin ma selle siin olukorras, kus mitte millestki polnud süüa teha. Olime äsja kuskilt koju jõudnud, pere oli juba väga näljane, külmkapp tühjavõitu ja isegi makarone polnud kapist võtta – nende asemel vaatasid mulle vastu suured pastatorud e cannelloned, millest ma mitte kunagi varem midagi valmistanud polnud. Kuna pool minu perekonnast muutub näljasena maruvihaseks, ei olnud poodiminek, toidu tellimine või muud võimalikud alternatiivid mõeldavad – tegutseda oli vaja!

Nii leiutasin ma meie pere kõige lemmikuma pastaroa, mida sellest “õnnetust” juhusest saati veel mitu korda valmistanud oleme. Ehkki me niisuguse spinatikastmega pastat sageli ka tavaliste pennede või fusillidega sööme, tasub cannellonedega mässamine end siin siiski täiega ära. Niiviisi koorekastmes haudununa saavutavad nad täiesti taevaliku tekstuuri, täiuslikult al dente, kohati krõbeda, samas nii kreemja, koorese, juustuse…

Ühe niisuguse korraliku vormitäie sööb meie pere ära viiekesi. Kõigil ammu kõhud täis, aga võiks ju veel veidi…

Vaja läheb:

3 sibulat
1-2 porgandit (riivitud)
1-2 küünt küüslauku
1 dl valget veini
2 tl suitsusoolahelbeid
värskelt jahvatatud musta pipart
1 pk külmutatud spinatit
4-5 dl vahukoort
1/2 pk külmutatud herneid
peotäis värsket basiilikut
1 karp cannelloni pastatorusid
1 kera (basiilikuga) mozzarellat
ca 100g riivjuustu

Tee nii:

Haki sibul ja riivi porgandid. Prae sibul väheses õlis klaasjaks, lisa sellele porgandid, pressi sekka küüslauguküüned ja prae mõni minut aeg-ajalt segades. Vala pannile valge vein ning sega kuni alkohol on aurustunud. Maitsesta pannilolev suitsusoola ja värskelt jahvatatud musta pipraga ning lisa siis külmutatud spinat. Aseta pannile kaas ja lase keskmisel tulel haududa kuni spinat on sulanud. Sega ühtlaseks ja lisa pannile vahukoor ning rebi sekka basiilik. Lase veidi aega madalal tulel podiseda, et kaste maitsestuda saaks ja lisa täitsa lõpus pannile külmutatud herned. Neid ei ole vaja keeta, vaid üksnes üles sulatada – nii jäävad nad magusad ja krõmpsud, justkui oleksid täiesti värsketena pannile läinud.

Kui kaste on valmis, võtan ma poti/kausi ja sõela ning valan kastme sõelale, et tahket osa kastmest eraldada. Tavaliselt tehakse cannellonedele ju eraldi täidis ja siis kas tomatikaste või bešamellkaste, aga minu leiutatud pastatoruretseptis käib kõik siuh-vilks! ühekorraga, sest… no kujutlege näljast Virsikut jalgu trampimas ja taldrikutega kolistamas, eksole.

Ühesõnaga siis võtad torud karbist välja, haarad suure ahjuvormi ja hakkad täidist pastasse toppima. Mina kasutan selleks teelusikat – hoian toru püsti vormi peal (et täidis teisest otsas välja hüppama ei hakkaks) ja siis topin nii täis kui läheb. Siis laon täidetud torud vormi sisse ritta nii, et vorm oleks äärest ääreni täis, valan neile kastme peale ning katan juustuga. Kui on, siis on väga mõnus, kui osa juustust on basiilikuga mozzarella (Zottarella oma on värske basiilikuga, Otto omad kuivatatuga – esimene on mu täielik lemmik) – rebin selle tükkideks ja jaotan ühtlaselt pastatorude peale. Siis puistan kõik üle riivjuustuga ja asetan 175C ahju. Seal lasen vormiroal vaikselt küpseda kuni juust on pealt üleni kuldpruun. Ma arvan, et see võtab kokku umbes 25 minutit. Kahvliga torkides saab aru, kas pasta on valmis. 🙂

Kõlab võib-olla nagu tohutu mässamine, aga tegelikult käib see väga kähku ja tulemus on, nagu oleks õudset moodi vaeva näinud. Pasta tekstuur, kreemine kaste ja magusad krõmpsuvad herned… see on tõesti suurepärane kooslus. Soovitan soojalt!

Summer delight: Fresh pickles

~ retseptid

kurkWe drove to Tartu yesterday so I could celebrate a friend’s birthday and so that we could visit H’s lovely grandparents. Every single visit at their house ends with bags full of homegrown goodies. Now, mark my words – if someone gives you cucumbers, some horseradish, fresh garlic, sprigs of dill and currant leaves, you layer them into a large jar or bowl and then cover them in some saltwater (that’s just slightly too salty). Then you cross your fingers and hope to be patient enough to leave them there for a couple of days until they’re done. Because once they are, they’re the best. 🙂
// Sõitsime eile Tartusse, et ma saaksin tähistada sõbranna sünnipäeva ja et meil avaneks võimalus H imetoredatel vanavanematel külas käia. Iga külaskäik nende juurde lõppeb alati kotitäite aiasaadustega. Ja mis sa teed, kui keegi annab sulle kurke, mädarõigast, värsket küüslauku, tillioksi ja sõstralehti? Sa topid nad kihiti purki, valad (natuke liiga soolase) soolveega üle ja loodad, et sul jagub piisavalt kannatust, et neil seal paar päeva passida lasta. Ja kui nad siis valmis on… noh… teate küll. Siis pole midagi paremat. 🙂

BBQ side dish: Creamy (parisian) potato salad with pesto

~ mis seal grillil küpseb?, mis täna...?, retseptid

salatik

I can’t really claim any credit for this wonderful recipe, but I do want to share it with you guys. I got it from my mother in law who, in turn, got it from a colleague of her friend’s – great recipes travel. I’ve loved it since the day H’s mom first served it and it wasn’t hard to replicate at all. Extremely simple, full of flavor, creamy and a great side dish if you’re having a barbecue party. All you need is:

♥ 1 kg of parisian potatoes (or peeled regular ones)
♥ 2 red onions, chopped
♥ 3 dl sour cream (10%)
♥ 1 dl mayonnaise
♥ 2 tbsp of pesto
♥ a bunch of fresh basil, chopped
♥ freshly ground pepper
♥ 1 clove of garlic, pressed

Start by boiling the potatoes until soft. Then mix together all the other ingredients in a large bowl (preferably the same one you’re about to serve it in, we don’t like to wash dishes!) and, after allowing them to cool for a bit, add the potatoes and mix through. Garnish with a sprig of basil and enjoy!

Ma ei saa selle retsepti eest küll grammigi au endale võtta, aga tahaks seda teiega siiski jagada. Mina sain tema oma armsalt ämmalt, kes omakorda saanud selle oma sõbranna kolleegilt – headel retseptidel on komme nõnda levida. Mulle on see igatahes esimesest kohtumisest peale hirmsasti maitsenud ja seda polnud ka sugugi raske järgi teha. Lihtne, täis maitseid, koorene ja suurepärane grillikõrvane! Sul on tarvis:

♥ 1 kg pariisi kartuleid (või kooritud harilikke)
♥ 2 punast sibulat, hakitud
♥ 3 dl hapukoort (10%)
♥ 1 dl majoneesi
♥ 2 sl pestot
♥ peotäis värsket basiilikut, hakitud
♥ värskelt jahvatet musta pipart
♥ 1 küüslauguküüs, pressitud

Pane kartulid keema ja keeda, kuni nad on parajalt pehmed. Siis sega suures kausis (soovitavalt samas, milles plaanid serveerida, sest meile ju ei meeldi nõusid pesta!) kokku kõik ülejäänu, lisa parasjagu jahtunud kartulid ja sega kõik kokku. Kaunista basiilikulehtedega ja naudi!

 

BBQ side dish: Grilled mushrooms filled with ham and blue cheese

~ mis seal grillil küpseb?, retseptid

seenevärk

I created this recipe ages ago and it has been pretty much legendary ever since. If I had a nickle for every time someone’s asked me “what I put in those mushrooms”, I’d be a rich girl (nanananananananaaa). There are a lot of ways to stuff a shroom, and lots of them involve blue cheese. I happen to think just filling them with sticks of cheese leaves them a tad bit dry and boring. In my recipe, you create a simple filling that is easy to spoon into the mushrooms and leaves them beautifully creamy and delicious.

You need:

♥ 10-15 large mushrooms (depending entirely on size)

♥ 400g blue cheese

♥ 300g cubed ham

♥ 150g cream cheese

♥ some milk or cream

♥ freshly ground black pepper

♥ dried oregano and basil (optional)

Combine the cheeses, the pepper and the herbs in a bowl with some milk or cream (to smooth the texture) and mix it through until it has a smooth and even consistency (I use a rod mixer, speeds things up). Add the ham, mix through, spoon the filling into your shrooms and throw on the grill. Placing them on a sheet of tinfoil will prevent them from sticking to the grid. Leave them on until the filling has melted all the way through. Done!

I’ve been planning to post all sorts of barbecue recipes for several years now, but every year summer has happened and ruined my noble plan. This year is different! Expect lots of recipes! 🙂

Ma tegin selle retsepti ammu-ammu ja sellest ajast peale on see olnud iga grill-söömaaja lahutamatu osa. See on lihtsalt uskumatu, kui palju kordi mult on küsitud “mis ma sinna seente sisse panin” ja ma jagan seda imelihtsat ja lollikindlat, aga suurepärast retsepti meeleldi. Seente täitmiseks on miljon viisi ja suur hulk neist sisaldavad sinihallitusjuustu. Minu meelest on halja juustuga täidetud seened jube kuivad ja plässid. Minu retseptis saab juustust mõnusalt kreemjas täidis, mida on lihtne seentesse toppida ja mis teeb seened mõnusalt mahlasteks ja imemaitsvateks. 

Tarvis läheb:

♥ 10-15 suurt šampinjoni (neid müüakse puidust karbis, see kogus on retsepti jaoks paras)

♥ 400g sinihallitusjuustu

♥ 1 pk Nõo pitsakatet vm. singikuubikuid (300g)

♥ 150g toorjuustu

♥ pisut piima või koort

♥ värskelt jahvatatud musta pipart

♥ kuivatatud punet ja basiilikut (ei ole kohustuslik)

Sega kausis kokku juustud, pipar ja ürdid koos tilga piima või koorega ja sega kokku kuni tekstuur on ühtlane (mina kasutan saumiksrit, saab rutem). Lisa sink, sega kokku, täida seened ja lükka grillile. Kui seened ühekordsele fooliumile asetad, ei jää nad resti külge kinni. Jäta seened grillima kuni kõik seentesolev täidis on üleni sulanud. Valmis! 

Ma plaanin juba mitu aastat siia hooaja alguses grillretsepte postitada, aga igal aastal on suvi juhtunud ja kõik mu õilsad plaanid pekki keeranud. Sel aastal igatahes nii ei lähe! Võite oodata kõiksugu mõnusaid retsepte. 🙂

Our Lapland adventure, part two: Friday night dinner

~ adventures, mis täna õhtusöögiks on?, retseptid

IMG_0606We’re about to go ride the gondola up the slope to catch a view of the sunset and take some photos, but I thought I’d show you what we had for dinner tonight.:)

Romaine lettuce, boiled (chilled) potatoes, cherry tomatoes, hard-boiled eggs, Kalamata olives, chunks of tuna, haricots verts and a vinaigrette (olive oil, Dijon mustard, honey, freshly ground black pepper, salt, tarragon, freshly squeezed lemon juice, finely chopped onion) turned into a delicious Salad Niçoise. YUM!

// Enne kui me gondliga mäkke päikeseloojangut püüdma sõidame, mõtlesin näidata meie tänast õhtusööki. 🙂

Rooma salat, keedetud (jahtunud) kartulid, kirsstomatid, keedumunad, Kalamata oliivid, tuunikalafilee tükid, aedoad ja vinegrett (oliivõli, Dijoni sinep, mesi, värskelt jahvatatud must pipar, sool, estragon, värskelt pressitud sidrunimahl, imepeeneks hakitud sibul) kokku keeratud üheks suurepäraseks Nizza salatiks. NÄM!
IMG_0603

What’s for lunch? A delicious vegetarian aubergine pasta

~ mis täna lõunaks on?, mis täna...?, retseptid

aub5Ask and you shall receive – some of you told me you wanted vegetarian recipes and here I am, giving you a marvelous idea for lunch or dinner.  It’s super-easy to make and the flavors are absolutely sensational. It’s fresh and quite light, but tastes incredibly creamy and nutty. Yes-yes, you’ll thank me later, now let’s get straight to the ingredients!
aubYou will need:

♥ Tagliatelle pasta (enough to serve four, follow the instructions on the packaging)
♥ 2 aubergines (or eggplants, whatever you like to call them), diced
♥ 2-3 red onions, diced
♥ 4 garlic cloves, chopped
♥ 100g of pine seeds (They’re not actually nuts, no, they’re seeds. So we’ll call them just that.)
♥ 4-5 tablespoons of sun-dried tomato paste (I just pureed some myself, but you can buy the stuff in a jar and just wash less dishes)
♥ A dash of white wine or a teaspoonful of white wine vinegar
♥ A generous amount of chopped parsley (always go for flat leaf, it tastes much better!) for garnishing
♥ A bunch of pitted black olives (the more, the better, I say!)
♥ 1 dl olive oil for frying
♥ Salt, pepper and a pinch of sugar/spoonful of honey for seasoning

Start by taking a frying pan and dry-roasting the pine seeds until they’re nice and golden (this means you’ve got a hot pan with no liquid in it and you roast your seeds, throwing them around so they don’t burn, to crisp them up and bring out all the lovely oils and flavors hidden inside).
Once you’ve finished dicing, heat the olive oil in a large frying pan and throw in the aubergines and onions. While they’re frying to become beautifully caramelized, prepare the pasta (boil it in salty water according to the instructions on the packaging, always go for al dente). Once your aubergines and onions are done, add the pine seeds and garlic and continue frying for a couple of minutes. Add the tomato paste and the wine and cook for another couple of minutes.
By now, your pasta should be done. First, grab a ladle and add a bit of your pasta water to the sauce. Then drain the pasta and add to your sauce. Throw in the olives, some salt, pepper and the sugar/honey, give it a proper mix-through (or a toss, if you’re pro) and serve with a ton of chopped parsley.

That went fast – you’re already done. Ain’t cooking fun?

Enjoy with a lovely glass of Riesling or Pinot gris. Can you spell sensational?

aub1

What’s for dinner? Pork tenderloin in cream sauce with thyme, bell peppers and onion

~ mis täna lõunaks on?, mis täna õhtusöögiks on?, mis täna...?, retseptid

Here’s the recipe I promised to share with you – I think it may be one of my step dad’s recipes and we make it all the time at home. The amount of effort you need to put into this compared to what it tastes like is absolutely ridiculous – it’s easy to make, but really tastes like a five star dish. I strongly recommend you try it out!

The tenderloin is really exquisite as it falls apart and melts in the mouth, but it doesn’t have to be tenderloin – you can cook this with any pork cut (just trim off the fatty bits if there are any and give it a good couple of whacks with a meat tenderizer) and let it simmer long enough for the meat to become tender and delicious. If you need to minimize food costs, finding a less expensive alternative is absolutely an option.
fooodThis meal is fantastic because it incorporates meat, veggies and a sauce. You don’t need to cook all the different elements separately – you just have it all in a pot! It tastes wonderful served with oven-baked potatoes when it’s freshly made and is even better turned into a pasta dish for lunch the day after (just add some cream while you’re reheating it if it needs more moisture). This time I couldn’t be bothered to bake potatoes (shame on me for being lazy) so I went for the fast, simple alternative. 

You’re going to need:

♥ 600-700 g pork tenderloin, cut into medallions
♥ 5 bell peppers, cut into strips (pick your own colors, the more, the prettier)
♥ 4-5 onions, halved and sliced
♥ 1 large tablespoon of thyme (preferably fresh, but dried thyme works just as well)
♥ 4 dl of heavy cream (35%)
♥ Salt & pepper for seasoning
♥ Olive oil & butter for frying

Heat some olive oil and butter in a large frying pan and when it’s becoming sizzling hot, add the pork medallions, season with salt and pepper and fry on each side until they’re perfectly caramelized and golden brown.
food6Once they’re done, put the medallions in a large thick-bottomed pot and leave them there until you prepare the rest. Add your sliced onions to the pork juice left in your frying pan, mix through and fry until they start becoming translucent and caramelized (make sure your pan isn’t too hot so you burn them). Once they’re done, add your sliced bell peppers and thyme and fry them through together with the onions.
food3Add the vegetables to the pork and mix through. Add the cream and bring to a boil. Season with salt and pepper, add more thyme if necessary. Lower the heat and leave your sauce to lightly simmer. You want your sauce to thicken as it cooks so don’t put a lid on and just allow it to reduce.
food2Your meal is done when your pork is cooked through and tender – the more time you have to allow it to simmer, the better. I usually give it an hour, at least (you can do whatever you like in the meantime, a thick bottomed pot and a low heat need no babysitting). That way the sauce will have enough time to reduce and become infused with all the lovely flavors. The bell peppers should break up and almost disintegrate into the sauce.

Serve with anything you like – potatoes, pasta, why not try it with couscous or buckwheat? The sauce is very versatile and probably goes with just about anything.

I hope you guys try this one out and let me know what you think.  Bon appétit!

What’s for lunch? Lemon pasta

~ mis täna lõunaks on?, retseptid

1You know those occasions when you’re sort of hungry but can’t stand the idea of eating something heavy and really prefer a refreshing soup, a juicy salad or anything else fresh and light? This dish definitely falls under that category – it’s vibrant, healthy and all about keeping it simple.
910You’ll need:

♥ Whole grain pasta (I used pennes, but spaghetti works even better)
♥ 2 lemons
♥ 1-2 chili pods
♥ 5 cloves of garlic
♥ Cherry tomatoes
♥ Fresh basil
♥ Freshly grated parmesan
♥ A generous amount (1-1,5 dl) of olive oil
♥ Salt, pepper and a teaspoon of honey for seasoning

If you like, you can pan-fry two chicken fillets like I did for some extra nutritional value. The pasta doesn’t need it, though!

Cook the pasta al dente according to the instructions on the packaging. Take a medium-sized saucepan and heat the olive oil on medium-high heat. Once it’s hot, add your chopped garlic and chili (remove the seeds), fry off and then add the zest of your two lemons. Allow the olive oil to infuse with all the beautiful flavors (keep an eye on the heat, you don’t want the garlic to be burnt and develop a bitter taste), then add halved cherry tomatoes, toss around in the oil and allow to cook through. Then add a handful of basil (chopped) and then add the cooked pasta into the saucepan. Squeeze in a spoonful of lemon juice (you can add more depending on the sweetness of the lemons; the dish should taste beautifully lemony, but you don’t want it to be sour), season with honey, salt & pepper. Serve with a generous amount of grated parmesan, some basil and if you prefer your food hot, just slice up a chili pod and use as a garnish. I did, it was beautiful! 3Can you smell it through your computer screen? Freshly chopped garlic, chili and beautifully fragrant lemon zest. Heavenly!
6 2If cooking this pasta dish took you longer than 20 minutes, you were working too hard!
8Bon appétit, sweet cheeks!

Easy-peasy: My favorite snack

~ chit-chat, retseptid

eggYou know how people who really can’t cook usually say they can’t even fry an egg? Well, my sweet man came up with a really cool idea – he cracks the eggs into a sandwich toaster, closes the lid and leaves them there until the whites are cooked and the yolks just perfectly runny. The heat of the toaster is just enough for the eggs to cook to perfection with zero effort – not to mention they look cool! Pop them onto a slice of bread with some mayonnaise, season with salt and pepper, sprinkle some spring onion and dill on top and voilà – you’ve made yourself the tastiest snack there is. egg2

A week well spent

~ retseptid

The excuse for the massive blog-drought this time is that we had my mommy dearest over for a visit. It was the coziest family week so obviously once she left last night I couldn’t stop weeping. We spent our days mostly playing with baby & pooch, eating, drinking wine, going for walks and just having a laugh (who knew my mum and H could suck that bad at Super Mario?), really.

Now we’re back to our everyday routine and the upcoming weekend will bring a flea market to our neighborhood! I rented a spot and two clothes-racks so I’ll have the opportunity to clean out our closet and sell stuff we no longer use. What better way to earn some extra money to waste carelessly on new items of clothing? So if you live anywhere close to Nõmme, come check it out and see us this Saturday!

We’re also planning a trip to Finland to see a cool exposition at the Espoo Museum of Modern Art and visit some friends (and maybe some stores if I’m lucky). We have to get up really early to make the morning ferry but I’m guessing our little lady will be just fine and up for anything we plan for her 🙂 She’s great that way!



Pictures from when we went to dinner at H’s mom’s house.
Nice cheese plate tip: take your camembert/brie, sprinkle some nice olive oil over it, grind some black pepper (and rosé if you appreciate the taste) on top and shove it in the oven for 10-15 minutes. It’s absolutely brilliant!