Prawns in garlic butter sauce

Yesterday I read in the news, that we are enjoying righ now the most beautiful summer for the last 23 years! That was quite a shock for me. True, the summer is really lovely this year, with few occasional showers and temperature often in it’s mid 20s, but still for me it’s a kind of “average” summer, the one I was used to enjoy as a kid in Poland. Though the weather is definitely better in my homecountry, I much prefere the summer time here in Finland. I really adore how much it is able to transform throughout the year. While in the winter time it looks as if everything has frozen and died for good, now the land is thriving with vibrant green colour, spotted with blue lakes all around. Summer means for me lot’s of dishes with seasonal fruits, vegetables, fish and seafood. This lovely, fast, slightly changed recipe comes from Bajaderka. I’ve made a small mistake and was close to burn the garlic, fortunately nothing really happened apart from the colour change 😉 I’ve figured out I’ll fry the garlic first and once it is ready I’ll fish it out and throw the prawns in. Unfortunately the butter started to foam and I couldn’t do that, I just quickly threw the prawns in. Phew. No more modifications, next time I’ll follow the recipe straight 😀

INGREDIENTS

25 large prawns
3 tbsp good quality virgin olive oil
4 tbsp unsalted butter
1 tsp chilli flakes
6 garlic cloves, very finely chopped
50 ml white wine
2 tbsp provencal herbs
salt and pepper
lemon juice

1. Wash and clean your prawns. Rub them with a bit of salt.

2. Heat up oil and butter on the pan. Add pepper flakes and garlic, fry for 1-2 minutes.

3. Add the prawns, saute for 2 minutes. Add the wine and provencal herbs, turn the prawns on the other side and saute for 1-2  minutes more.

4. Remove the prawns from the pan. Heat up the sauce till it boils. Season with pepper, salt and lemon juice. Serve with baguette.

Flammkuchen and Luxembourg trip

I guess you already know we love to travel. I wish I would also love to write about it and share the amazing places we’ve been with you, but I’m kind of lazy, and since I’m making thousands of pictures on holidays (yes you read that correct, I go into THOUSANDS and it annoys even me a lot 😉 ) it’s pretty difficult to choose what I would actually like to show you in a tiny space of a blog post.  Fortunately, that’s not always the case. At the end of  June we went for a long weekend to visit our friends in Luxembourg. Short trip + lot’s of time spend on chatting = few photos 😉 Yes, finally manageable enough for me to finally write a post 😉 Luxembourg welcomed us with rain. Fortunately, we were unlucky with the weather just for a single day and enjoyed hot sunny days for the rest of our trip. I must say I was quite surprised how tiny yet international is the City of Luxembourg. It has only 80 000 of citizens yet it bursts with energy.

Somehow, I had an image of Luxembourg as a country that looks just like Netherlands, and I have never even thought that we will see charming villages hidden in the valleys surrounded by forests. I was really enchanted with tiny old towns full of cafeterias and craft shops – that’s the thing I really miss in Finland. And another reason to visit Luxembourg are lovely vineyards  spreading along picturesque Mosel river scenery, a true lifelong memory for me. I must say I’m really positively surprised how much this petite land has to offer! Sadly, I guess at the same time, it is the least traveled country among Benelux area.

Luxembourg is a really tiny country. I guess it’s a bit difficult to talk about the traditional cuisine there as all the German, French and Belgian culinary influences pretty much mingle together. Thanks to our trip, I have fallen in love with a traditional dish from this region – the Flammkuchen, a kind of  crispy peasant pizza that is topped with fresh cheese or cream instead of tomato sauce (it is also called tarte flambee on the French side). The traditional Flammkuchen is made with onion and bacon cubes, but since I have Mr. No Onion Please at home, I made a bit more modern and lighter version of it. From the amounts given below, you’ll get 2 Flammkuchen. The recipe  for dough comes from  Linda Collister’s and Anthony Blake’s “The bread book” and I found it on CinCin forum. The dough is absolutely fantastic! Comes out crispy and it’s so easy to work with – a must try!

INGREDIENTS

455 g flour (about 12% protein content)
1,5 tsp salt
15 g fresh yeasts
1 tbsp olive oil
280 ml luke warm water

200g creme fraiche
4-5 tomatoes, thinly sliced
salt & pepper
2 handfuls of rocket
10-12 slices of dried ham

1. Dissolve the yeasts in luke warm water and leave them aside for 5-10 min.

2. Combine flour, salt, yeasts and oil and knead a ball of dough. Let it rest under cover for 1,5-2h until it doubles it’s volume.

3. Hit the dough with the fist to release the air and divide it in half. Roll the dough very! thinly (I additionally stretch it in the air, to make it super thin), you should get 2 pieces roughly of the size of your baking tray.

4. Spread the creme on top, leaving some free space on the sides. Put tomato slices on top and sprinkle with salt and pepper. Bake in 275C till golden brown (remember to preheat not only the oven but also the tray you’ll put the Flammkuchen on!)

5. Spread rocket and dried ham on top. Serve with well chilled white wine 🙂

ENJOY!

Refreshing rhubarb kompot

Summer is now in full swing, the temperatures going over 20C mean that the hottest season of the year has finally arrived to the Northern latitudes! Nothing complements the lovely weather like a light, refreshing drink made from seasonal fruits or veggies. I have spotted this lovely rhubarb kompot on Around the kitchen table blog. Kompot (that has not much to do with a French compote) is a simple central European drink made most commonly from fresh seasonal fruits boiled with sugar. When I was a kid, my grandmum was serving all kinds of kompots luke warm, but I prefere it much more when they are icy cold. Yumm!

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INGREDIENTS

500g of rhubarb
1.5 l water
4-5 tbsp Demerara sugar
a bunch of fresh mint
zest and juice of a big lemon
2 zest and juice of 2 limes
1 small piece of cinnamon bark
3-4 cloves
2 green cardamom seeds cracked
optionally 8-10 tbsp of pink wine
ice cubes
***
1.  Boil the water in a big pot, add a bunch of mint, spices and zest of 2 limes and a lemon.
2.  Boil for 5 min. Meanwhile prepare the rhubarb. Wash it thoroughly and cut into 2-3 cm pieces (leave the skin on, the more red it is, the more vibrant colour you’ll get).
3. Add rhubarb and sugar to the boiling water and simmer for 10 more minutes. Add the juice of lemon and limes, set aside to cool down. Transfer to the fridge and let it stay there overnight.
4. Drain the kompot through a fine sieve, pressing the rhubarb against the grid, to squeeze as much of the juice as possible. You may add a bit of pink wine if you wish.
5. Serve with ice cubes, garnish with mint and lime slices.