Porkkanaraaste muistuttaa monia varmaankin lähinnä kouluruokasalaatista. Vaikka perinteinen porkkanaraaste on itsessäänkin ihan hyvää, nousee se pienellä parantelulla aivan uudelle tasolle. Simppeleillä mausteilla ja yrteillä tästä juuresraasteesta tulee oikea makupommi ja se sopii lisukkeeksi monenlaisille aterioille tai jopa leivän päälle!

Paranneltu porkkanasalaatti

2 annosta lisukkeena
5 min
vegaaninen, gluteeniton

– n.250 g porkkanoita
– pieni nippu tilliä
– pieni nippu persiljaa
– 2 rkl omenaviinietikkaa
– 3 tl hunajaa
– 2 tl sokeria
– 1 pienen sitruunan mehu
– suolaa

Kuori porkkanat ja raasta raastimen pieniteräisellä puolella pieneksi raasteeksi. Silppua raasteen joukkoon mahdollisimman pieneksi tilli ja persilja. Sekoita joukkoon myös etikka, hunaja, sokeri, sitruunanmehu ja reilu ripaus suolaa. Anna maustua hetken ennen tarjoilua. Nauti lisukkeena aterialla tai vaikkapa leivän päällä!

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  • After a long day, no matter if it’s full of work or relaxing, the dinner is something I’m waiting for. It’s a break from everything, a moment spared just for enjoying food. During summer we grill most of our food: vegetables, fish, fruits, cheese – everything. And I love the mouthwatering smell floating in the air when the food is cooking on the fire and you can almost taste it in your mouth. Grilling makes even some simplest and most boring ingredients taste delicious. Just some good olive oil, salt and maybe some lemon juice and the taste turns out heavenly.
🥘
What’s on your dinner table today?
  • When guests are arriving, I love to bake something simple, with a little twist. I’ve baked this pie twice now, and I have to say that this might be one of my new summer favourites. Rhubarb is from my own garden and strawberries from @hastonmaatila . I was inspired to use the condensed milk as filling by @emmaivane and her 3-ingredient key lime pie. This turned out so delicious!
🍓🍓🍓
STRAWBERRY RHUBARB PIE

Crust:
• 100 g butter
• 200 g digestive biscuits

Filling:
• about 3-4 dl rhubarb cut into cubes
• 2 tbsp sugar
• 250-300 g strawberries
• 1 tin of condensed milk (about 395g)
• 1 dl of lemon juice (about 2 lemons)

Preheat the oven to 175C.
Start with the filling. Add sugar and rhubarb cubes into a bowl, mix and set aside for at least 10 minutes.

Make the crust. Melt the butter. Crush the biscuits in a bowl and add the melted butter. Press onto the bottom and sides of a greased pie pan. Bake in the oven for 5 minutes.

Heat the sugar and rhubarb mixture in a small saucepan at medium heat, stirring occasionally, until the rhubarb is soft. In a separate bowl, mix together condensed milk and lemon juice. Spread the soft rhubarb onto the baked crust. Pour over the condensed milk mixture. Slice the strawberries and arrange on top of the pie the way you want. Bake in the oven for 15 minutes. Allow to cool and refrigerate for at least 3 hours. (For a faster result – when the guests are already arriving – I kept it in the freezer for a moment). I decorated my pie with fresh and wild strawberries! 🍓
  • Dreamy gathering in the garden. A perfect Saturday night is here with a delicious layered zucchini strawberry cream cake.
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I think I had my first proper day off from work today. Though everyone who knows me, knows that it doesn’t mean laying on the couch without doing anything. I’m bad at doing nothing. I love to have little projects and now past two summers I’ve renovated our cottage little by little. Today I finally painted the ugly dark brown bedroom door and now the colour is lighter and closer to the original one (see my stories). I can’t wait to see my gorgeous William Morris wallpaper on the wall!
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How’s your Saturday evening?
(Would you like to have the recipe for this zucchini summer layer cake?)
  • I love homemade burgers. And I think that the best kind of burgers are made from scratch. Also the buns. And guess what, I have a delicious recipe to share with you! These honey and buttermilk buns which are perfect for both brunch table and for burgers.
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How would you fill these buttermilk buns?
🥯
HONEY AND BUTTERMILK BUNS
• ¾ dl water
• 3 tbsp honey
• 11 g (1 sachet) dry yeast
• 50 g butter
• 0.75 dl sesame seeds (or other seeds of your choice)
• 5 dl all-purpose flour (+ for flouring the surface)
• salt
• 2,5 dl buttermilk
• olive oil
• 1 egg yolk

Pour the warm water into a small bowl and mix in the honey and dry yeast. Set aside. Melt the butter in a small saucepan.
Mix the flour and a few pinches of salt in a large mixing bowl, and press a hole in the middle. Pour the yeast mixture, buttermilk and melted butter in the middle. Stir into a smooth dough with a wooden fork. Add about 2-3 tbsp of seeds and mix until smooth.

Turn the dough onto a floured surface and knead for 8–10 minutes until the dough is silky soft and malleable. Avoid adding more flour so the dough doesn’t end up heavy. Roll into a ball in your hands. Drizzle some oil on the bottom of a clean bowl and place the dough into the bowl. Cover with a clean tea towel or clingfilm and leave to rise in a warm place for 1.5 hours until doubled in size.
Once risen, turn the dough onto the surface and knead for a few minutes. Divide into small pieces. Roll the pieces into small balls and place onto a parchment lined baking sheet. Cover with a tea towel and leave to rise for about 30 minutes.
Preheat the oven to 180°C. In a glass, beat the egg yolk until smooth and add a little drop of water. Brush the rolls with the egg yolk and water mixture. Sprinkle some sesame seeds over. Place in the oven for 25–35 minutes until golden brown and baked inside. Enjoy!
  • After a hot sunny day, there’s a thunderstorm coming. It’s rumbling in the horizon and the first drops of water are washing the ground already. I love these dark rainy summer nights. The dinner can be eaten next to dozens of lighting candles and the fire is dancing in the fireplace, ready to warm the night for us.
🌘
Our dinner will be Mediterranean tonight. Fresh grilled tuna with olive oil, herb and apple vinegar sauce and delicious potatoes from the garden. No boring green salad, just local tomatoes and buffalo mozzarella topped with fresh basil.
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What’s your dinner tonight?
  • I love different kind of sauces and pastes, they make any meal better! My new recipe favourite is this creamy butter bean and goat cheese sauce which is perfect for snacks or to the dinner table. I could have a bowl of this right now!
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BUTTER BEAN & GOAT CHEESE SAUCE
• 1 can of butter beans (~ 270 G beans)
• 150 G soft goat cheese
• 1 tbsp of olive oil
• juice of half a lemon
(For garnish: black pepper and chives)

Mix all the ingredients together in a blender. Enjoy the sauce with vegetables, fish or chicken. Or dip some snacks like crackers in it! Can be stored in the fridge for 1-2 days.
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What’s your sauce favourite right now?
  • One of my favourite parts in my garden is the herb section. Especially the perennial herbs growing strong from the ground every spring are incredible. They get bigger year by year. I think I have enough mint and chives for the whole village! And hey look at these chive blossoms – the colour is stunning and they taste really good. Have you ever tried using chive blossoms?
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Now I’m trying to come up with as many chives recipes as possible. What’s your favourite way to use it? 🌱🌱🌱

violaminerva

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