ohandfood.blogspot.com
oh, and food: oyster coaster
http://ohandfood.blogspot.com/2009/10/oyster-coaster.html
Tuesday, 6 October 2009 at 11:59. So, on the way back home, I decided to go through a small hill just to see if I will find any mushrooms there. It was the same area I had found my very first wild (edible) mushroom, a parasol. Some three weeks ago. Unfortunately it was too old to eat, but right next to it was what looked like honey mushrooms (which turned out to be something completely different. And as I keep walking down I see the most delightful thing - two oyster mushrooms. Tastes absolutely deliciou...
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oh, and food: stuffed women's parasols!
http://ohandfood.blogspot.com/2009/10/stuffed-womens-parasols.html
Wednesday, 21 October 2009 at 14:30. A few days a go, I spotted a couple of mushrooms that looked like a brown wood mushroom. On my way back home. I took one home to take a closer look and a spore print, and it was one. So today I thought I'd go back to the same place and see if there are any more (because these things are tasteh! But I didn't. What I found instead was about 30. Initially I thought they were normal parasols. 4-5 medium-sized parasol mushrooms. And some more butter to baste. Fill the para...
ohandfood.blogspot.com
oh, and food: toast francais, mit cinnamon (und vanilla)
http://ohandfood.blogspot.com/2009/10/toast-francais-mit-cinnamon-und-vanilla.html
Toast francais, mit cinnamon (und vanilla). Saturday, 3 October 2009 at 14:39. So this is how french toast. Look like. Not that it is any more French than it is Slovakian. Nor is it a toast. It's just bread. With egg. Slices of bread (not toast bread, preferably! Sugar (or vanilla sugar, if available). Less than ½ tsp. Cinnamon (or more - to taste). Mix everything together in a bowl. Soak the slices of bread in the mixture, and then fry in the butter. And guess what - you can use ANY ingredients you want!
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oh, and food: sautéed wood blewit(s)
http://ohandfood.blogspot.com/2009/10/wood-blewit.html
Friday, 2 October 2009 at 10:22. These are some wood blewits. I picked today on my way back home. They look beautiful, and they have a very pleasant fragrance (when you slice them, they smell like frozen orange juice! Important that you cook these mushrooms. They can cause indigestion. If eaten raw, but if you cook them they turn into mMMmm-ly delicious mushrooms. Butter (maybe a bit more). Honey (yes, honey). Dried yarrow leaves (or dill, if not available) (or thyme.). Salt and pepper to taste. Sprinkle...
ohandfood.blogspot.com
oh, and food: rawwWWrr roast potatoes
http://ohandfood.blogspot.com/2009/10/rawwwwrr-roast-potatoes.html
Sunday, 4 October 2009 at 13:17. Are good on their own, or as a side for other dishes. In Greece, for example, we serve roast potatoes with roast chicken, although the recipe is slightly different than this. This is more like roast potatoes on their own; if you'd like to use them as a side/accompaniment to other dishes, it'd be better to tone-down the taste of the roast potatoes by using less spices and/or ingredients. A little bit of white wine (maybe ½ cup? Honey (yes, honey). Salt and pepper to taste.
ohandfood.blogspot.com
oh, and food: wood blewits, part 2
http://ohandfood.blogspot.com/2009/10/wood-blewits-part-2.html
Wood blewits, part 2. Sunday, 11 October 2009 at 14:22. So, my little wood blewits grew BIG! And what do you do when you know a place where about 23 blewits are growing? You take 'em 'n' cook'em! I decided to try a new recipe. Richard Mabey (in his book " Food for Free. Says you can cook blewits like tripe and has some rough guidelines how to cook them so, which I tried and which I am giving you here. Big wood blewits (or field blewits) (I used 5 for me). Milk, to cover (depends on your blewits and pan).
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oh, and food: October 2009
http://ohandfood.blogspot.com/2009_10_01_archive.html
Wednesday, 21 October 2009 at 14:30. A few days a go, I spotted a couple of mushrooms that looked like a brown wood mushroom. On my way back home. I took one home to take a closer look and a spore print, and it was one. So today I thought I'd go back to the same place and see if there are any more (because these things are tasteh! But I didn't. What I found instead was about 30. Initially I thought they were normal parasols. 4-5 medium-sized parasol mushrooms. And some more butter to baste. Fill the para...
ohandfood.blogspot.com
oh, and food: Lombardialainen pastat
http://ohandfood.blogspot.com/2009/10/lombardialainen-pastat.html
Friday, 9 October 2009 at 15:44. This is a recipe for a traditional Italian dish from Lombardy. With a Finnish touch. I made pasta yesterday and after letting it dry overnight, I decided to try it out tonight. So, after a walk at the Hakaniemi market hall. Finnish blue cheese and freshly-picked funnel chanterelles. Were just shouting at me to get them, so I had to succumb to their cries and buy them and cook them. Pasta (home made pasta always tastes better! Parsley (to cook and to serve). Once the mixtu...
ohandfood.blogspot.com
oh, and food: korvapuusti (oder "pulla")
http://ohandfood.blogspot.com/2009/10/korvapuusti-oder-pulla.html
Saturday, 3 October 2009 at 15:42. Is a kind of pulla. Which is basically cardamom-flavoured bread with stuff. This particular one is with a lot of cinnamon, and shaped like a weird thing. In fact, the original name means "slapped ear", which is very, very. Descriptive. Not about the taste, though. Not that I would know how a slapped ear would taste. They are eaten in abundance in Finland, but also in Sweden and Norway, where they are known as Kanelbulle. 1 cup ( 250ml). Warm, melted butter. Knead on a l...