Quick pasta sauce with herbs
A quick and tasty pasta sauce
- 150 g Pepperoni salami
- 1 can of crushed tomatoes with herbs
- 3 garlic cloves
- 0.25 dl olive oil
- Black pepper
- Fresh rosemary
- Fresh thyme
- 500 g tortelloni
Cut the salami slices in half and fry in a pan. Add the garlic and the fresh herbs to the pan. Fry for a minute to release the flavour from the herbs and the garlic. Add the crushed tomatoes and olive oil. Gently simmer for approximately 10 minutes. Season with black pepper and salt. You can also add more fresh herbs if you like.
Serve the sauce with cooked tortelloni.
A delicious pie for lunch, dinner or special occasions.
- Ready pie dough (e.g. Myllyn Paras Pyöreä dough for savoury pies, 380 g)
- 1 egg
- 1 container of crème fraîche
- 100 g 100 g chopped Garlic Russian salami
- 100 g chopped red paprika
- 50 g grated Emmental cheese
Thaw the pie dough and press it evenly on bottom and sides of a pie pan. Mix the rest of the ingredients and spread on top of the dough. Bake in the lowest part of the oven at 200 degrees for 25–30 minutes.
Oven omelette with salami
- 120 g Organic Salami (1 package)
- 10-12 eggs
- 2.5–3 dl cooking cream or crème fraîche
- Black pepper
- 100 g feta cheese
- Mini plum tomatoes
Whisk the eggs and the cream until evenly mixed. Shred the Organic Salami with scissors and add to the mixture. Season with black pepper. Pour the mixture into a baking pan and crumble the feta cheese on top. Bake in the oven at 200 degrees for about 20 minutes. Garnish with mini plum tomatoes and rocket.
Festive cold-smoked reindeer salad
- 100 g ice lettuce
- 100 g oakleaf lettuce
- 1 bunch of rocket
- Piece of cucumber
- 1 container of mini plum tomatoes
- 100 g thinly sliced cold-smoked reindeer (1 package)
- 250 g bread cheese
- 1/2 dl dried cranberries
- 2 tbsp. oil
- 2 tbsp. white vinegar
- 1 tsp runny honey
- Black pepper
Rinse and dry the salad. Tear and place on a wide flat plate. Cut the cucumber into tiny cubes, cut the mini plum tomatoes in half and cut the bread cheese into pieces. Place all the ingredients on a bed of lettuce. Cut the cold-smoked reindeer slices into halves with scissors, roll them up and place on top of the salad. Garnish the salad with dried cranberries. Pour the sauce on the salad.
Fresh pea soup
- 400 g frozen peas
- 200 g floury potatoes
- 2 shallots
- 8 dl water
- 2 kpl vegetable bouillon cubes
- 1/2 tsp lemon pepper
- 1 1 tbsp. dried rosemary
- 1,5 rkl tbsp. lemon juice
- 50 g Kotivara’s sliced cold-smoked ham
- 1 dl whipping cream or Turkish yoghurt
Peel the potatoes and cut into small pieces. Place in a pan. Add water and the vegetable bouillon cubes. Boil for approximately 10 minutes.
Peel the onions and chop them into small pieces. Add the onions and frozen peas in the pan. Add lemon pepper and dried rosemary. Let boil for another 10 minutes.
While the soup is boiling, spread the slices of cold-smoked ham onto a baking pan lined with a baking sheet. Bake at 200 degrees for about 5–7 minutes until crisp. Whip the cream. You can also use Turkish yoghurt if you prefer a lighter version.
Blend the soup until smooth with a hand blender. You can also press the soup through a sieve to make it completely smooth. Season with salt and lemon juice. Heat to steaming hot.
Serve the soup with whipped cream or Turkish yoghurt and crisp ham slices.
- 1 kg potato puree
- 2 egg yolks
- 150 g butter
- 7 g salt
- 100 g Russian Salami
Boil the potatoes with the skin on. Skin the potatoes and pass them through a sieve. Cut the salami into very small pieces with scissors and fry the pieces on a pan.
Add butter, salt, fried salami and egg yolks to the pureed potatoes. Mix the ingredients into a smooth mass. Line a baking pan with a baking sheet and spread the mass tightly into the pan.
Bake the potato cake in the oven at 175 degrees for 20–25 minutes. Place a weight on top of the cake when cooling to achieve a dense texture.
You can warm the cake in the oven or a pan.