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White set of dishes for everyday and festive occasions

With timelessly beautiful and elegant porcelain dishes, it is easy to build a wide variety of table setting and therefore they are well suited for both everyday and festive occasions. The dishes are decorated with a delicate and elegant stripe and their design language is well suited to the Nordic taste. The dishes are oven, microwave and machine washable and have a maximum temperature of 180 degrees.

 

 

Click on the product image to open more information about the product.

Vacuum sealer

Vacuum sealer is an easy-to-use device for cooking and minimizing food waste. Vacuum packing will extend the shelf life of food products. The device can be used to vacuum pack food products that need to be preserved or frozen and cook foods that need to be marinated or prepared Sous Vide. The compact vacuum sealer is easy to use, clean and store. You can create a vacuum at the push of a button. Two nozzles included. Suitable for use with vacuum containers and bags, e.g., the Maku Vacuum food container 614530 and the Maku Vacuum bags S–L 614531, 614532, 614533. Uses 2 x AA batteries (not included) or a USB cable (1 m). Signal lights indicate when the vacuum process is complete. Voltage: DC 3–5 V. Power: 2–6 W

Spiralizer Mini

Using spiralizer to turn many vegetables into a very appealing side, and the mouth-watering and colourful dishes always make people’s mood and appetite become good! Suitable for multiple hard vegetables: courgettes, beetroot, butternut squash, cucumber, pumpkin, carrot, onion etc. Spiralizer Mini is easy and comfortable to use and for it’s compact size, it’s convenient to store.

Porcini mushroom pizza on the table.

Porcini mushroom pizza

This Neapolitan pizza dough is my quick and easy go-to recipe that can be made on short notice whenever you get that craving for some pizza. Allowing the dough to rise for a few hours will guarantee a delicious pizza that you can serve for surprise guests or at a get-together with friends. I recommend the use of Tipo 00 flour, which is intended for pizza dough, but bread flour with a high protein content (approx. 12–14 grams) will also do. As the dough will rise quickly, the flour does not need to be particularly strong. A mixer, kitchen scales and large bowls for raising the dough in will make things easier, but you can also knead the dough by hand on a counter top.

Slicemonger’s easy and reliable dough

Makes four pizzas roughly 30 cm in diameter (240 g per ball of dough)

  • 350 g (350 ml) lukewarm water
  • 4 g (1 tsp) dry yeast
  • 18 g (1 tbsp) fine sea salt
  • 600 g (900 ml) Tipo 00 flour
  • Extra flour for dusting the work surfaces

Mix the yeast and salt in with the water. Add the flour and knead for about three minutes until the dough no longer has any noticeably floury spots left.

Cover the dough with a damp cloth and let it rest for about 10 minutes.

Continue to knead the dough for another 10 minutes until it comes off the bowl easily.

Shape the dough into a ball and cover the bowl with clingfilm or an airtight lid. A damp cloth over the bowl will also work. Let the dough rest for approximately three hours in room temperature.

Once the dough has risen, divide it into four pieces. Roll the dough into balls and let them rise again in a bowl, covered with an airtight lid or clingfilm, or a proofing box for an hour.

Porcini mushroom pizza

  • 1 ball of Slicemonger’s trusty dough
  • 1 tbsp olive oil
  • 50 g mature Emmental cheese
  • 50 ml parmesan flakes
  • 1 tbsp chopped parsley
  • 1 medium-sized, thinly sliced porcini mushroom
  • 3 tbsp crème fraîche
  • 1/2 tsp ground black pepper

(If you want a meatier pizza, you can add thin slices of cold-smoked reindeer on top after the baking.)

 

Place a ball of dough onto a pizza peel, dusted with flour. Alternatively, you can shape your pizza and add the toppings on a wooden cutting board or an oven tray. Press out the air in the dough, from the center toward the edges. Stretch the base to make it round (Ø approx. 30 cm). Leave about 1 cm of crust around the pizza. Remember to use enough flour under the dough to stop it from sticking.

Coat the base evenly with the crème fraîche, followed by the grated Emmental. Arrange the parsley and mushrooms and pour the olive oil in a thin stream on top of the pizza.

Slide the pizza onto a hot pizza stone or tray by using a peel. Bake for 3–5 minutes at the top of the oven under the grill or until the pizza has a beautiful golden color.

Add some ground pepper, parmesan flakes and, if you want, a few slices of cold-smoked reindeer as a finishing touch.

 

     

 

A pizza stone or a baking steel

The important thing when baking a pizza is to get the base and the toppings to cook through simultaneously. Achieving a crispy base is often difficult, but a pizza stone or a baking steel will help. Both work the same way: the stone or the steel is heated up in an oven where it stores the heat. As steel conducts heat better, it will give your pizza that crispy base quicker. Baking steels are more expensive than pizza stones, but they are also more durable and will not crack like pizza stones, which are often quite sensitive to impacts.

Place your pizza stone (or baking steel) at the bottom of the oven and heat up the oven to its maximum temperature. This will take around half an hour. If you have an infrared thermometer, measure the stone’s internal temperature – it should be at least 250 °C. Place an oven rack at the top of the oven. Place the stone with the pizza on top at the bottom of the oven and turn on the grill. Bake the pizza for roughly 3–4 minutes at the bottom, until the base has got some color. Then, use the peel to lift the pizza onto the rack and continue baking it until the toppings are properly browned.

 

Jukka Salminen / @Slicemonger

Jukka “Slicemonger” Salminen is a Tampere-based photographer, musician and pizza maker who has been working on pizza for years. The sociability is also important to Jukka – cooking and eating together is the best thing a person can do.

Read what Jukka says about pizza in Finnish food culture. The article can be found here.

Raspberry mud cake with meringue

Base

100 g butter

100 g dark chocolate

2 eggs (medium size)

1 dl sugar

1.25 dl fine wheat flour

1 tbsp cocoa powder

1 tsp baking powder

1.5 dl raspberries

 

Meringue

1.5 dl sugar

0.5 dl water

2 egg whites

1 tbsp powdered freeze-dried raspberries

 

Instruction

Heat oven to 200 degrees.

Melt the butter and chocolate together either in a pot or in the microwave oven. Add eggs and sugar and mix. Finally, mix the dry ingredients together and add to the mixture. Mix the batter until smooth and pour into a greased heart-shaped springform pan with a baking sheet tautened at the bottom. Sprinkle the raspberries on top. Bake the cake for approximately 10–15 minutes on the middle shelf.

Let the cake cool down. You can even cool it to refrigerator temperatures.

For the meringue, place water and sugar in a pot. Heat the mixture to 120 degrees, check with a thermometer. Just before the temperature reaches 120 degrees, start whipping the egg whites in a separate bowl with an electric mixer to make a foam. Drizzle the hot syrup slowly onto the foam while whisking. Continue whisking until the meringue is thick and shiny and has cooled down completely. Finally, add the powdered raspberries.

Spread the meringue on top of the mud cake. You can finish by browning the meringue using a kitchen torch.

 

Thank you for the recipe Pilvilinnan Anna.

USING A STEAMER BASKET IS EASY

 

Steaming has many benefits. You’ll avoid carcinogens that are often generated when frying and grilling, and you don’t have to use any fats or oils for cooking. When steamed, food retains nutrients that can easily dissolve into the water when boiled. Cooking with steam is also fast, saving time and energy.

If you’re not yet familiar with using a steamer basket, see how easy it is.

  1. Bring water to a boil in a pot or frying pan.
  2. Place a sheet of parchment paper with holes in it onto the bottom of the steamer basket and load the food to be cooked into the basket. Place the lid onto the basket.
  3. Place the steamer basket into the water. The water level should be so low that it does not touch the food in the steamer basket. Steam the food on the boiling water in accordance with your recipe. Keep an eye on things to make sure that the water does not evaporate completely.