Reseptisuosikkini – ihanan raikas marinoitu fenkoli!

Kuten viime postauksessani kerroin, fenkoli jakaa paljon mielipiteitä ja useimmat kuulemani mielipiteet kyseisestä kasviksesta eivät ole kovin positiivisia. Moni vierastaa sen voimakkaan aniksista makua. Fenkoli kuuluu kuitenkin ehdottomiin suosikkivihanneksiini ja reseptivarastostani löytyy useampiakin fenkoliruokia, joilla olen onnistunut lumoamaan hyvinkin fenkolivastaisia ruokailijoita. Hitaasti uunissa paahdettu (lue viime postaus täältä) sekä tämä ohuen ohueksi suikaloitu ja marinoitu fenkoli ovat ehdottomia suosikkejani. Tämä resepti koukuttaa pahimmatkin fenkolivihaajat (sekä tietenkin ne jo entuudestaan fenkoliin ihastuneet)!

Marinoitu fenkoli

Marinoitu fenkoli

 

Marinoitu sitruuna-fenkoli

2–3 annosta
5 min + marinoituminen
vegaaninen, gluteeniton

– 1 iso fenkoli
– 3 rkl rypsiöljyä
– 2 tl sokeria
– puolikkaan sitruunan mehu
– 3 tl omenaviinietikkaa
– suolaa
Pese fenkoli ja leikkaa kanta sekä vihreät päät pois. Siivuta fenkoli mahdollisimman ohuiksi siivuiksi (itse käytän mandoliinivihannesleikkuria paperinohuiden siivujen saamiseksi). Laita fenkolisiivut kulhoon. Lisää sekaan rypsiöljy, sokeri, sitruunan mehu, omenaviinietikka ja muutama ripaus suolaa. Sekoita hyvin. Jätä marinoitumaan vähintään puoleksi tunniksi. Fenkoli on valmiina pehmeää ja helposti syötävää, eikä se siis saa jäädä koviksi paloiksi. Nauti aterialla lisukkeena tai vaikkapa leivän päällä aamiaisella!

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  • 24 hours behind as a mom for a little puppy. I haven’t slept much, I forget to eat, I don’t remember what day it is and I can’t leave her alone at all. But I still feel so happy that I could just watch her exploring this world all the time. In one day I’ve learned that she’s really brave and seems to learn things very quickly. Her teeth are sharp (and she knows how to use them). Violets seem to be her favourite flowers – I’ve found her eating them way too many times already. Another favourite thing to eat and pull is my hair. She’s full of love and curiosity and I can’t stop smiling when she looks deep into my eyes.
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As you may guess, I haven’t cooked or baked much lately but I’m planning to do some delicious things for Midsummer! This cinnamon roll pan is from my From Oven to Table (Peltiruokaa) cookbook. This is one of my favourites to make when there are a lot of people coming over - so perfect for Midsummer party or brunch!
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How’s your week going?✨
  • Potatoes on their way! This picture was taken 2 weeks ago, so I can’t wait to see what’s happening in my garden now. But luckily I get there on Wednesday again!
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Growing my own vegetables during summer is something I’ve done for a couple of years, and it’s something that makes me appreciate nature even more. There’s no feeling more amazing than picking up from the ground something you’ve grown yourself. You don’t want to waste that, you don’t want to take it for granted. And it will taste better than any vegetable you’ve ever bought.
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What are your favourite recipes with new potatoes? I like them simply boiled soft and served with butter and dill or roasted in the oven with a lot of herbs!✨
  • Hello! After a lovely trip to London, I’ve had a really nice weekend babysitting our family dog at my parents. Good time to enjoy the company of an old and wise boy before getting my wild little girl home on Tuesday (finally)!
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Next week we’re celebrating Midsummer and I’m also sharing a really easy rhubarb syrup recipe with you - perfect for summery drinks! Definitely going to try that in our Midsummer party!
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How was your weekend?
  • Asparagus is still growing in the garden, so that’s a perfect reason to have a bit more of this delicious green veggie before the season ends!
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But though it’s a shame that the asparagus season ends soon, I can’t wait to see all the other vegetables growing in the garden, and even more I can’t wait to cook with them. A lot of different herbs, a lot of chard (it became one of my favs last summer), 3 kinds of potatoes, beetroots, courgettes and many things more.
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What’s your favourite thing growing in your garden right now?
  • Wishing you a lovely Sunday evening!💜 Any plans for the coming week?
  • The garden looks so pretty now. Everything is growing so fast and I can see a big difference every morning while visiting the garden, let alone when I’ve been away for a week. After tomorrow there will be a 1.5 week break from cottage life and I can’t believe next time I’m coming here with my little puppy girl.
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This week I got a video of her biting a plastic swimming pool, so I hope she doesn’t have a thing for biting everything in my garden!🤞🏻Time to hide all my shoes at home!
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It’s not even ten o’clock but I’m so ready to go to sleep again. A morning run, long day in the garden, first swim of this summer, cooking, sauna and then dinner. How was your Saturday?✨
  • Perfect ending for a perfect day - quick and delicious dinner at the cottage. I feel so thankful after the press release of my book. I’m happy and grateful, but also proud of myself. That’s not a feeling I get really often, but today all those people made me feel it. Thank you all for coming!
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Two weeks ago I baked this delicious rhubarb orange cake and oh I love how moist it became! This is definitely going to be one of my favourites this summer, since the rhubarb seems to grow like crazy in my garden.
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RHUBARB ORANGE CAKE
200 g butter
5 dl sugar
4 eggs
1 vanilla bean
zest of 1 orange (fine grated)
10 dl flour
1 tsp baking soda
1 tap baking powder
2.5 dl sour cream
4-5 stems of rhubarb

Preheat the oven to 190C. Whisk the butter and sugar together in a bowl. Add one egg at a time and whisk to combine. Scrape the seeds from vanilla bean and add to the butter mixture with the grated orange zest.
In a separate bowl, combine flour, baking soda and baking powder. Add the flour mixture and sour cream to the butter mixture by turns, mixing continuously.
Clean/peel the stems of rhubarb and dice into small cubes. Add to the batter and mix to combine.
Grease and flour a cake tin (ø24cm). Pour the batter into the tin and bake the cake in the oven for about 45 minutes. Don’t leave the cake raw, but just a bit under so it stays moist and a bit sticky in the middle. (Remember to test the cake with a thin wooden stick, different ovens can have very different cooking times.) Enjoy!

If you want you can decorate the cake with small pieces of rhubarb before baking the cake and finish the baked cake with powdered sugar icing!

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