Salmon with honey and mustard

1 tbsp Lime juice
1 tsp Grainy mustard
1 tsp Honey
Salt and pepper

Mix together and paste onto the salmon fillet.

LASKIAISPULLA

LASKIAISPULLA

SOFT PULLA DOUGH

Makes: 16 buns
Time: about 90 minutes
Source: Based on recipe in The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition(note: recipe doubles well)

• 25g fresh compressed yeast
• 250ml warm whole milk (105-115F/40-46C)
• 3oz or 85g superfine granulated sugar
• 7,5g salt
• 1 tablespoon or 8g ground cardamom
• 2 eggs, room temperature
• 1lbs 5oz or 600g all-purpose or 'erikois' flour
• 7 tablespoons or 100g melted butter
• 1 egg white and a dash of milk (for egg wash)

Melt butter in the microwave. Set aside to cool. Weigh and measure out all ingredients and arrange near your workspace. Warm milk in a 2 cup measuring cup for about 1 minute in the microwave. Check the temperature with a thermometer and confirm that it is about 40C/105F. Crumble yeast into the warm milk and stir until it has fully dissolved. Stir in the sugar, salt, cardamom, eggs and a few tablespoons of flour. Stir until the mixture is smooth and the flour completely incorporated. Set aside for a couple minutes until it begins to bubble.

Pour the yeast mixture into a larger, room temperature, bowl and begin adding flour a few tablespoons at a time. Stir with a whisk or dough whisk until it begins to thicken. From this point on, knead the dough with your hands. Continue adding flour a few tablespoons at a time until the dough is soft but still slightly sticky.You may have a bit of flour remaining, but resist the temptation to add it all if the dough has the right feel. The amount of flour you need to use to reach the point of soft, yet slightly sticky, dough will vary depending on the type of flour, the age and moisture content of the flour and the humidity in the air.

Knead in the butter (it is important that the butter does not come in contact with the yeast before the yeast has had a chance to start expanding.) until it is fully incorporated. Again, resist the urge to add more flour in lieu of kneading the dough until the butter has been absorbed. Sprinkle a wee bit of flour over the dough if it is a bit too soft and tacky once the butter has soaked in, but be conservative. You want a soft, slightly sticky dough. Knead dough for a couple of minutes and place into a bowl that has been lightly greased with vegetable oil or butter, cover with a towel or plastic wrap and set in a warm spot for about 20 minutes to rest(Don't leave it for an hour thinking more is better since you don't want to over-proof the dough as this will make it tough). While the dough is resting,clean and prepare your workspace and baking sheets.

Turn the dough out of the bowl onto a silpat mat, countertop or other smooth surface. Do not flour your workspace or the dough. Knead dough lightly and divide dough into two parts. Roll each half into an 8-inch rope and cut into 8 1-inch pieces. Take each piece, place it on your workspace cupped in the palm of your hand and, with a reasonable amount of pressure, press down while moving your hand in a circular motion until the dough has formed a smooth, tight round ball. [see also diagram] If your dough isn't a little sticky or you are having trouble forming a smooth ball, rub your workspace with a wet (but not dripping) towel and try again. Arrange balls on baking sheet lined with baking paper leaving an inch or so between them. Lightly brush with egg wash (you can sprinkle the tops with pearl sugar or slivered almonds at this point, but personally I think that they don't complement the soft texture of the bun). Cover with a clean linen dishtowel or plastic wrap and leave in a warm place to rise for about 30 minutes or so.

Heat oven to 200C/390F. Bake buns for 10-12 minutes until they are a light golden brown. Place on cooling rack and allow to cool.

FILLING(S):

CREAMY ALMOND FILLING:

• 2-4 tablespoons (50-100g) pastry cream (see below)
• 150g-200g almond paste, room temperature

Grate almond paste into bowl. Beat until smooth. Add pastry cream and beat until smooth, thick and creamy.

PASTRY CREAM

Makes: about 600g
Time: about 20 minutes
Source: The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition (note: recipe doubles and halves well)

• 1 pint or 480ml whole milk
• 1 teaspoon vanilla sugar or 1/2 teaspoon vanilla extract
• 1 ounce or 30g (about 1/2 dl) cornstarch
• 4 ounces or 115g granulated sugar
• 1/4 teaspoon salt
• 2 eggs
• 1/2 stick or 55g butter

In a bowl, whisk the cornstarch, sugar and salt together. Gradually whisk in the eggs and mix until smooth.

Place milk in a saucepan or double-boiler. Bring to a boil and remove from heat.

Slowly pour about 1/3 of the hot milk into the egg mixture while whisking rapidly. Pour the tempered egg mixture back into the remaining milk.

Place saucepan on a medium heat and cook, whisking constantly, until the mixture comes to a boil and thickens. Let it bubble for a few seconds and remove from the heat. Stir in the vanilla and butter until completely incorporated.

Pour pastry cream into a bowl and allow to cool a bit. When cool, use for filling or cover with plastic wrap, pressing the wrap directly onto the surface of the cream to avoid condensation and to keep it fresh. It will keep refrigerated for up to four days.

TRADITIONAL ALMOND FILLING:

• 200g almond paste
• 1,5 dl or 3/4 cup milk
• bits of bun scooped out for filling

Grate almond paste into bowl. Beat until smooth. Blend in milk. Add pulla and beat until smooth.

WHIPPED CREAM:

• 3-5dl whipping cream, cold
• 2 teaspoons sugar
• 1 teaspoon vanilla sugar

Pour cream and sugar into a completely dry, cold bowl and whip to stiff peaks. Place cream in a pastry bag fitted with a #7/14-mm star tip.

ASSEMBLING:

1. Slice top off of buns. Take the tops of the buns and cut into heart, star or other shapes if you like. For the strictly traditional, use a pair of scissors held at a 45-degree angle to make a triangular cut on top of the bun about 2cm or 3/4-in deep. Trim excess bread from the underside of the triangular divot.
2. Spread almond mixture (or strawberry jam and/or plain pastry cream if you don't like almonds) onto the buns or into the triangular hole.
3. Pipe whipped cream generously over the tops.
4. Place top of bun over the whipped cream.
5. Sprinkle with confectioners' sugar.

From: www.axis-of-aevil.net

Red snapper with tapenade

2 tablespoons olive oil
2 leeks, trimmed, washed and julienned
4 teaspoons minced garlic
¼ cup chicken stock
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste
4 red snapper fillets (about 1 ½ lbs)
3.5 ounces enoki mushrooms or other white mushroom like white buttons or royal trumpets
4 tablespoons green olive tapenade
¼ cup white wine
4 sprigs fresh thyme

Andy's recipe