Filed under: Cooking, summer seasonal food | Tags: dill, guerilla garden, lemon, mangold, potato salad, radish, spelt, zucchini
This is a light dinner I made for my cousin Vappu and my friend Aino who were coming over for sauna some time ago. Some of the ingredients came from this gorgeous guerilla garden project that I’ve been doing with the environmental organisation Dodo. Our garden is on a piece of unused land, between new and old railroad tracks, only a couple of kilometres from the city center of Helsinki. We have made two big containers for the soil out of recycled wood and used old coffee bean bags and car tyres to grow veggies in. So far our piece of reclaimed land has not been disturbed
by any authorities and the veggies are growing beautifully. A week and a half ago there was a lot of lettuce, dill, mint, mangold and the first big zucchini ready to be harvested! I used the dill for a potato salad, the mangold and mint for mangold leaf rolls and made a nice lemony marinade for my half of the zucchini. There is some more information on our project in Globaali Piknik (in Finnish though).
Potato Salad with Dill and Radishes
2 litres new potatoes
1/2 dl capers
1 dl green peas
a handful of fresh dill
1 dl olive oil
2 tbsp white balsamico vinegar
2 tbsp mustard
salt, sugar and black pepper
First I scrubbed the potatoes and cooked them in lightly salted water about ten minutes, until they were done. With new potatoes you should really use them fresh from the ground, because then you can actully scrub off all the peels, which didn’t happen now since my potatoes had been standing too long in the fridge. Then I allowed the potatoes to cool, chopped the other ingredients and made the dressing by whisking the oil, vinegar, mustard and spices together. Then I chopped the potatoes and assembled the salad. With potato salad it’s quite important to let it wait for a while before serving. I think potato salad is always good, but I this combination with salty capers, crunchy radishes and sweet apple is definetely my favourite at the moment.
Mangold Leaf Rolls
3,5 dl whole spelt kernels
2 dl tomato paste
1 dl olive oil
1 red onion
a handful of mint
about 12 mangold leaves
Mangold or chard is spinach – like vegetable, with big leaves ideal for making rolls.This time I used in the filling whole spelt kernels, but actually risotto spelt or any other “sticky” grain would be better, since it is easier to assemble the rolls if the filling sticks together.
First I soaked the spelt kernels a few hours, and then cooked them in water about an hour, until they were done. Then I added the rest of the ingredients, the onion and the mint finely chopped and blended the filling well.
The mangold leaves I prepared by cutting off the extra stem and flattening the rest of it with the edge of big knife, beacuse then it is easier to bend the leaf.
Then I placed about a tablespoon of the filling at the other end of the leaf, folded over the sides and rolled a nice tight roll of it. The ready rolls I put on an oven plate and drizzled them with olive oil. I baked them in the oven in 200 °C about 20 minutes, until they were brownish.
Marinated Zucchini with Lemon
Half a zucchini (or one smaller one)
2 tbsp olive oil
1 lemon, juice and zest
1 tsp brown sugar
I cut the zucchini first into half moon shaped pieces, then I fried it quickly on a really hot frying pan in a generous amount of oil, until it was a bit speckled with brown. Then I squeezed the lemon and grated the zest, and mixed it with a bit of salt and sugar, and poured it together with the zucchini pieces. Then I let it cool down for about an hour before serving. The idea with this dish is that it should be extremely tangy, so use enough lemon!
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