Leek Soup à la Finland

Serve for lunch with a sandwich if you like. 

Leeks (purjosipuli) are a popular kitchen staple best known for lohikeitto, a traditional and creamy Finnish salmon soup.

Purjokeitto (Finnish)

Serves 4

5 organic leeks, peeled and cut into fourths

2 organic potatoes, diced

3 cups (720 ml) organic beef broth

1 organic egg yolk

1/2 cup (120 ml) (dairy-free) cream, milk, or yogurt

chopped chives

yksi 1. In a pot, add the leeks and potatoes with a cup (240 ml) of beef broth.

kaksi 2. Simmer over medium heat for about 30 minutes.

kolme 3. Process in a blender.

neljä 4. Return to the pot and add the rest of the broth. 

viisi 5. Bring to a boil.

kuusi 6. Stir the egg yolk with the cream/milk/yogurt.

seitsemän 7. Pour into the boiling water, stir quickly.

kahdeksan 8. Cook until almost thickened.

yhdeksän 9. Server hot with the chives on top.

Do you like more leek recipes? 

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Asparagus with Shrimp

Garlic hollandaise sauce adds flavor to this German shrimp dinner. Now, if y0u can find wild garlic and white asparagus, it truly will be a German dinner.  

It takes three years of an asparagus plant to produce its first tip. It is grown surrounded by earth,  which pretexts the stalks from sunlight, hence it is white and not green. It also affects a different flavor from a green asparagus. 

Spargel mit Garnelen (German)

Serves 4

1 small baguette, cut into slices or gluten-free bread

1/2 tsp. (2,5 ml) rapeseed or olive oil

1 Tbs. (15 ml) organic lemon juice

1 cup (150 ml) white wine

2 organic egg yolks

7 Tbs. (100 g) (dairy-free) organic butter

1 pound (455 g) organic shrimp, (fresh peel and de-vein and clean or thaw frozen)

2 organic tomatoes, cut into wedges

bunch of (wild) garlic leaves, cut into strips 

3 pounds (white or green) orangic asparagus, peel, cut off the ends

eins 1. Melt the butter.

zwei 2. Cook the asapargus al dente in salt water with a pinch of sugar and a teaspoon (5 ml) of melted butter.

drie 3. Sauté the tomato wedges and shrimp in hot rapeseed/olive oil over medium heat.

vier 4. Whisk the egg yolks in a double boiler with the white wine until it froths.

fünf 5. Gradually add the rest of the melted butter.

sechs 6. Fold in some of the garlic and lemon juice.

sieben 7. Toast the baguette slices or GF bread.

acht 8. Arrange the asparagus on plates.

neun 9. Drizzle with the garlic hollandaise sauce.

zehn 10. Add the tomatoes and shrimp and sprinkle with the garlic mixture.

Try other asparagus dishes.

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Grilled German Vegetable Salad

A nice, fall selection of vegetables for an enjoyable grilled salad with a sprinkle of goat cheese is a wonderful afternoon gathering. 

Salat mit gegrilltem Gemüse (German)

Serves 4

~Use organic ingredients as much as possible.~

1 each: zucchini, yellow squash, bell pepper, red onion, and eggplant; sliced into rounds (or vegetables you enjoy)

3 Tbs. (45 ml) extra. virgin olive oil 

minced garlic

purred tomato

goat cheese

pesto

chopped walnuts 

spices:

grassy base: parsley, basil, and chives

earthy: thyme or marjoram

Central European bite: caraway seeds

sharp, tangy depth: mustard seed or Dijon mustard

natural sweetness: salt and black pepper

• 
  

eins 1. Grill the eggplant, zucchini, pepper, and squash.

zwei 2. Remove from the heat and place in a mixing bowl.

drie 3. Sauté the onion in the oil about 2 minutes.

vier 4. Add the garlic and tomato puree for a minute.

fünf 5. Add the spice(s).

sechs 6. Pour over the vegetables and mix in the pesto.

sieben 7. Sprinkle with goat cheese and walnuts.

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Lime-coconut Shrimp with Rice

Shrimp is high in protein with rich minerals. But only buy wild-caught from the U.S. Pacific or U.S. Gulf of Mexico with chemical-free, flash-frozen shrimp with certifications like Monterey Bay Aquarium Seafood Watch, ASC, or MSC and only contains shrimp (or water/salt) without additives like sodium.

Now, are you ready to enjoy a tasty dinner?

Serves 2

Start with the rice...

1 cup (130 g) organic jasmine rice

1/4 cup (30 g) cilantro or parsley

1 Tbs. (15 ml) organic lime juce

1. Cook the rice as directed on the package.

2. Fluff and stir in the lime juice and either cilantro or parsley.

Next, the shrimp...

1 Tbs. (15 ml) olive oil

1 Tbs. (15 ml) organic lime juice

2-4 organic lime wedges

2 chopped organic garlic cloves

1 pound (455 g) wild-caught, frozen shrimp

1/2 cup (120 ml) organic coconut milk

organic cilantro or parsley

3. Sauté the garlic in oil over medium heat for about a minute.

4. Add the shrimp and cook 2-3 minutes on each side, until pink and just opaque through.

5. Stir in the coconut milk and lime juice.

6. Simmer for 2 minutres.

'Ready to serve?

7. Add rice to bowls, spoon some shrimp on top, garnish with cilantro or parsley, with a few lime wedges,

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Sourdough Toast with Roasted Apricots

Sourdough is one of the most ancient (date from around +5000 BCE in the Fertile Crescent and 

Egypt) and popular form of leavening bread (process of generating and trapping gases in dough to make it rise, hence a light, airy, and porous texture). 

Many cultures have their own home-made recipes. The fermentation process gives its sour taste. It has excellent source of: calcium, potassium, magnesium, floret, and niacin. But it is not gluten-free, because it made of wheat, rye, or barley flour. 

'Care for a different breakfast or add to a brunch?

Serves 2

Preheat the oven to 375ºF (185ºC)

4 organic apricots, cut in half

1 Tbs. (15 g) organic honey

1 tsp. (5 ml) each: extra-virgin olive oil and organic lemon zest

2 springs of thyme

1/2 cup (65 g) organic ricotta cheese

2 slices of toasted organic sourdough bread

~Ancient Egyptian~

l   /wa/ 1. Place the apricots, cut-side up, on a backing sheet.

l l /sen/ 2. Drizzle with honey and olive oil, and thyme springs on top.

l l l /khemet/ 3. Roast about 15-18 minutes, until softened and lightly caramelized.

l l l l /feden/ 4. Remove and strip the thyme leaves off  (set aside) and discard the stems.

 l l l /dje/ 5. In a bowl, stir the lemon zest, honey, and ricotta cheese.

  l l 

l l l /sejes/ 6. Spread the mixture onto the toast, top with roasted apricots, and their juice.

l l l 

 l l l l /sefekh/ 7. Garnish with the thyme leaves.

  l l l 

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