Food & Travel by Laura Valvanne
"In a search of the ultimate flavour combination and taste experience
one has to go out to the world and find the hidden gardens"
Tuesday 10/20/15 time 10:10 AM - Laura Valvanne
Wine, food, good music and books, all this at one go. Mostly books, books and writers and books.
I will be at the expo for 4 days this year. DeliDeli is exposing in French stand 5h31. I am excited and at the same time I have a bad cold that puts my excitement down hard...
Here is a great cure for colds
Laura’s winter wonder
Cut an organic lemon in small pieces, 2-3 dl frozen or fresh black currents, very small piece of ginger and 1-2 tbsp. of honey. Put all this in a big jam jar or jug and fill with boiling water. Let it cool down and keep in the fridge.
This is juice as it is, you can also add some water, hot or cold or it is excellent added to your tea. Enjoy and get cured
Now the expo is at this stage:
more later today!
Wednesday 9/30/15 time 7:02 PM - Laura Valvanne
I am very happy to be able to get to work again.
First I have to tell how sorry I am. It has been a long time since I last time told a story here.
I have 2 good reasons.
First: Oliver 2years
Second : Charlotte 1year
But now I am commited to writing and will do so very soon.
We just broke 100 000 visits on my page. This is wonderful news, thank you !
Tuesday 9/3/13 time 7:07 PM - Laura Valvanne
My cousin Simon, the veggie
We had a beautiful sunny evening this summer in our summer house. What made the evening even more pleasure full was that my cousin Simon promised to cook for us. We just enjoyed … and took pictures to add Simons stress…
Simon has been veggie all his life, so he knows a lot of vegetable only recipes. This evening we had the change to taste his Portobello burgers.
For 4 people you need:
2 Portobello mushrooms per person
2 tablespoons of balsamic vinegar
6 tablespoons of olive oil
2 teaspoons of Dijon mustard
½ teaspoon of fleur de sel –sea salt and some pepper
Mix the marinade well, first vinegar, mustard and spices and the add oil.
Clean the mushrooms with a wet paper towel and remove the stalks.
Put the mushrooms into a plastic bag (freezer bag) and add the marinade. Mix well until the marinade is on all the mushrooms.
Leave to marinate for at least an hour.
Then you need:
4 burger buns
mayonnaise –Stokes real mayonnaise
Barbecue the mushrooms well turning them around several times so that the excess water drips away. Portobello is a very meaty mushroom that barbecues well. Add the marinade sauce left in the bag once or twice on the mushrooms.
At the end add inside each mushroom cap a slice of mozzarella. Let it melt and then they are ready.
Prepare the buns, cut them in half, and add mayonnaise, lettuce and tomatoes. Then add the mushrooms and close the bun. Enjoy with nice beer or fruity white wine, we did! Thank you Simon!
(burgers were served with sweet potato ships)
Here is my winter vegetable stew for you:
4 big potatoes
2 tablespoons of balsamic vinegar
some thyme, rosmary, oregano, persley
as much garlic as you can handle
2 dl of tomato paste, preferably Spanish (fried) tomato sauce
olive oil, salt and water
Slice the onion and fry it in olive oil and spices in a saucepan. Add the balsamic and leave simmer for a minute or two.
Cut the zucchini in small cubes and add to the saucepan. Add 5 dl of water and let it simmer while you cut the potatoes and carrots. Use different shapes for carrots and leave potato slices big so they will keep their form during cooking.
Add them, garlic and the tomato sauce and some salt.
Leave simmer for about an hour, but not too long. The carrots can be a little hard and the potatoes have to keep their form.
This is good as it is as a stew but goes together as a side dish with a lot of things.
Friday 8/16/13 time 1:07 PM - Laura Valvanne
Chicken & porcini mushroom pasta
For 4 people:
2 large chicken breasts
1 can of Chambon&Marrel porcini mushrooms in oil (www.delideli.fi)
3 gloves of garlic
2 dl double cream
20 g butter
1 tablespoon of wheat flour
½ teaspoon of fleur de sel -salt and a bit less of pepper
good pasta of your choice for 4 persons
Slice the onion and garlic. Open the jar of mushrooms and pour the oil from the can to your frying pan. Add the onion and slowly cook soft.
Cut the chicken breasts into big pieces and add to frying pan with garlic. Add some salt and pepper and cook slowly the chicken on one side for about 3 minutes. When you turn the pieces add flower and butter. Mix well and stop cooking before they start to have color. Then add the mushrooms and some water, about 2 -3 dl. Mix and let simmer.
Cook you pasta and when pasta is getting ready add the cream to you chicken sauce. When the sauce starts to boil it is ready. Taste for salt.
Friday 8/9/13 time 4:28 PM - Laura Valvanne
So popular Borough Market
London. Always a pleasure. This time we had the chance to see the Royal Family as well but that was not the main reason for our visit. I would say one of the highlights was our lunch date at Borough Market. As a market shopkeeper myself, I always visit the market places where ever I go. I have always said it is the heart of town. If the market place is boring or dying it says a lot about the people. A vibrant market place, inside or outside, is a sign of a vibrant, colorful town. People interested in the origin of their food, restaurants using them instead of wholesale halls, social meeting place for many, the lunch place of the town…
Elliot’s is in Borough Market. Small window, small restaurant, even smaller terrace with 3 -4 tables, but seems like it’s always full, at least during lunch.
I have always liked food served simple. I often have gravy for something and at the same time for something totally different. For example I would love to have beetroot and at the same time asparagus or sausages. If I wanted to eat that for lunch in Finland, and I am sure not only Finland, I would have to make it myself. It is always a fully though plate of something with something that goes with it. A dish that feels it has already been eaten.
Finally I found what I was looking for. Elliot’s offered me this pleasure! Their menu is simple. I can choose my asparagus with egg salad then the beetroot and then the sausages and then… All these are different plates, with affordable price so that one can choose 1 or several plates to share. Kind of a meze philosophy but maybe simpler? Just perfect for me. I think this is why we spend there more time than we should have…choosing more and more plates… Good business?
Elliot’s is saying on their website that they are: “sourcing its ingredients directly from the Market and offering a menu which directly reflects the range of produce found you will find available on any particular day. “ Simple but it works and it tastes. Good for Elliot’s! I am not surprised for their Bib gourmand 2012 (Michelin)