Esta semana se ha celebrado en Helsinki la feria “Viini, ruoka ja hyvä elämä” (Vino, comida y buena vida) y claro, con ese nombre, os podéis imaginar que no me la quería perder. Así que ayer por la mañana nos dirigimos a Pasila con la intención de perdernos entre la marabunta y descubrir qué se cuece por el mundo de la gastronomía finlandesa.
Y se cuece bastante, pero no solamente en la finlandesa, ya que había stands de empresas importadoras de productos de diferentes países, incluído España. Para mi sorpresa, aquello estaba de bote en bote… ¡en mi vida había visto tanto finlandés junto!
Después de dar un par de vueltas y comprobar, muy a mi pesar, que definitivamente en Finlandia prefieren el parmesano al manchego, por fin llegamos al stand de Alambique, una empresa que está empezando a importar productos españoles de altísima calidad, entre los cuales se encuentran las tortas de aceite de Inés Rosales (a las que soy adicta legítima y acreditadamente). Pude probar las de sésamo, nunca las había visto en España y fueron una grata sorpresa para mí, pero cuando fui a agenciarme un cargamento de las dulces de toda la vida… no quedaban (suspiro).
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| Stand de Alambique |
Entre mis planes recetiles pendientes estaba esta pequeña creación utilizando tortas de aceite, así que me he tenido que apañar con tres que tenía en la recámara, guardadas como oro en paño para afrontar el kaamos con dignidad.
Espero que sepáis valorar mi sacrificio.
Aclaración: Inés Rosales no me tiene en nómina ni me soborna con tortas ni polvorones. Si digo que soy adicta, es porque es verdad verdadera.
Milhojas de tortas de aceite con kiwi y espuma de plátano y canela
Ingredientes (para 2 personas):
2 ó 3 tortas de aceite
1 kiwi
Para la espuma:
200 ml de nata 35%
100 ml de yogur griego
1 plátano
½ cucharadita de canela
Para la lámina de caramelo y almendras:
100 grs. de azúcar
2 ó 3 cucharadas de almendra en granillo
4 cucharadas de agua
Aceite de girasol
(además necesitamos un sifón de ½ l y una cápsula de N2O)
Modus operandi:
1. Comenzamos con la espuma. Pela y pica el plátano y tritúralo junto con el yogur y la canela utilizando una batidora de mano. Cuando esté bien batido añade la nata y da un par de golpes de batidora, para que se integren los ingredientes pero no monte la nata.
2. Pasa la mezcla por un colador de malla fina para que no quede ningún pedacito de plátano que pueda atascar el sifón. Una vez colado tendrás unos 400 ml. de mezcla. Viértelos en el sifón, ciérralo, colócalo boca abajo e introduce la cápsula de N2O. Agítalo bien y déjalo reposar en el frigorífico una media hora en posición horizotal.
3. Para el caramelo, pon a tostar la almendra en granillo en una sartén, con cuidado de que no se queme. Cuando esté lista, retírala de la sartén y reserva.
4. Vierte el azúcar y el agua en un cazo y llévalo a fuego fuerte para hacer el caramelo (no muevas el caramelo con espátula o cuchara y mucho ojo, ¡el caramelo quema muchísimo!). Cuando empiece a amarillear retíralo del fuego. Si te gusta más oscuro puedes dejarlo un poquito más pero ten cuidado, el caramelo se quema rápido, incluso después de retirarlo del fuego. Es mejor que quede rubio a negro como el carbón (incomible).
5. Pinta una lámina de papel vegetal con aceite de girasol y vierte rápidamente el caramelo caliente sobre él. Con una cuchara untada en aceite de girasol, estira el caramelo todo lo que puedas. Hará aguas, pero no te preocupes, esa es la gracia del invento. Rápidamente esparce las almendras sobre el caramelo y déjalo endurecer. Cuando esté frío, sepáralo de la lámina y pártelo en trozos irregulares con las manos.
6. Pela el kiwi y córtalo en láminas muy finas. Trocea las tortas en varios trozos más o menos regulares. Monta la milhoja poniendo en la base un poco de espuma para que no se mueva y ve haciendo capas con las tortas, kiwi, espuma… finalizando con un poquito de espuma y la lámina de caramelo.
No quedó en la foto tan puturrú como yo quería... pero no tenía más tortas. Para colmo de males no me la pude comer porque soy alérgica al kiwi. Definitivamente hoy no es mi día. Snif.
*****
“Viini, ruoka ja hyvä elämä” (Wine, food and good living) fair has been held in Helsinki this week. As you can imagine I didn’t want to miss it. So yesterday morning we went to Pasila with the intention of getting a bit lost in the crowd and discover what’s going on in the world of Finnish gastronomy.
And a lot is going, but not only about Finnish gastronomy, there were also a lot of importer stands from other countries, Spain included. Surprisingly the event was crowded… I’ve never seen so many Finns together!
After walking through the masses and the sad discovery that Finns definitely prefer parmesan to manchego, we finally reached the stand of Alambique, a company that is starting to import very high quality Spanish products. One of the products is something I have been addicted to since I was a child, Inés Rosales olive oil tortas. I tried the sesame version, totally new for me, but when I was ready to buy loads of classic sweet tortas… surprise! They were sold out (sigh).
I have wanted to cook this little creation with olive oil tortas long ago, so I had to use the 3 tortas I had left. I was keeping them as a little treasure to fight back my probable kaamos depression.
I hope you consider this huge sacrifice.
Note: I’m not a worker of Inés Rosales and they don’t bribe me with tortas. If I say I’m an addict it is because I really am.
Olive oil tortas millefeuille with banana cinnamon mousse and kiwi
Ingredients (serves 2):
2 - 3 olive oil tortas
1 kiwi
For the mousse:
200 ml whipping cream 35%
100 ml Greek yogurt
1 banana
½ tsp cinnamon
For the caramel almond layer:
100 g sugar
2 – 3 tbsp almond sprinkles
4 tbsp water
Sunflower oil
(You also need a ½ l syphon and a N2O capsule)
Modus operandi:
1. Let’s start with the mousse. Peel and chop the banana and puree it with the yogurt and the cinnamon using a hand blender. Then add the whipping cream and whisk a little bit, taking care not to whip the cream.
2. Use a strainer to remove every little piece of banana (those could obstruct the syphon). After this you will get around 400 ml of mixture. Pour it into the syphon, close it, put it upside down and insert the N2O capsule. Shake it vigorously and let it set in the fridge about 30 minutes (horizontal position).
3. To make the caramel layer, toast the almond sprinkles in a pan, taking care you don’t burn them. When ready, take them out and reserve.
4. Pour the sugar and the water in a small saucepan and heat it to make the caramel (don’t stir the caramel with a spoon or spatula and be careful, caramel burns badly!). When it starts to look yellow, take it away from the cooker. If you like it darker, you can let it on the cooker a bit more but be careful, caramel burns quickly, even away from the cooker. It’s better to keep it yellow than black as coal (inedible).
5. Paint a sheet of baking paper with sunflower oil and quickly pour the hot caramel over it. Grease a spoon with sunflower oil and make the layer as thin as possible. It will look broken, don’t worry, that’s the point. Spread the almond sprinkles on the caramel and let it cool down. Then take it away from the baking paper and break it into uneven pieces with your hands.
6. Peel and slice the kiwi. Break the tortas into regular pieces. Make the millefeuille starting with some mousse (it keeps it steady) and make layers: tortas, kiwi, mousse… ending with a bit of mousse and the caramel layer.
It didn’t look exactly as I wanted in the picture but unfortunately I didn’t have more tortas left. And I couldn’t eat it because I’m allergic to kiwis. Today is not my day. Snif.
And a lot is going, but not only about Finnish gastronomy, there were also a lot of importer stands from other countries, Spain included. Surprisingly the event was crowded… I’ve never seen so many Finns together!
After walking through the masses and the sad discovery that Finns definitely prefer parmesan to manchego, we finally reached the stand of Alambique, a company that is starting to import very high quality Spanish products. One of the products is something I have been addicted to since I was a child, Inés Rosales olive oil tortas. I tried the sesame version, totally new for me, but when I was ready to buy loads of classic sweet tortas… surprise! They were sold out (sigh).
I have wanted to cook this little creation with olive oil tortas long ago, so I had to use the 3 tortas I had left. I was keeping them as a little treasure to fight back my probable kaamos depression.
I hope you consider this huge sacrifice.
Note: I’m not a worker of Inés Rosales and they don’t bribe me with tortas. If I say I’m an addict it is because I really am.
Olive oil tortas millefeuille with banana cinnamon mousse and kiwi
Ingredients (serves 2):
2 - 3 olive oil tortas
1 kiwi
For the mousse:
200 ml whipping cream 35%
100 ml Greek yogurt
1 banana
½ tsp cinnamon
For the caramel almond layer:
100 g sugar
2 – 3 tbsp almond sprinkles
4 tbsp water
Sunflower oil
(You also need a ½ l syphon and a N2O capsule)
Modus operandi:
1. Let’s start with the mousse. Peel and chop the banana and puree it with the yogurt and the cinnamon using a hand blender. Then add the whipping cream and whisk a little bit, taking care not to whip the cream.
2. Use a strainer to remove every little piece of banana (those could obstruct the syphon). After this you will get around 400 ml of mixture. Pour it into the syphon, close it, put it upside down and insert the N2O capsule. Shake it vigorously and let it set in the fridge about 30 minutes (horizontal position).
3. To make the caramel layer, toast the almond sprinkles in a pan, taking care you don’t burn them. When ready, take them out and reserve.
4. Pour the sugar and the water in a small saucepan and heat it to make the caramel (don’t stir the caramel with a spoon or spatula and be careful, caramel burns badly!). When it starts to look yellow, take it away from the cooker. If you like it darker, you can let it on the cooker a bit more but be careful, caramel burns quickly, even away from the cooker. It’s better to keep it yellow than black as coal (inedible).
5. Paint a sheet of baking paper with sunflower oil and quickly pour the hot caramel over it. Grease a spoon with sunflower oil and make the layer as thin as possible. It will look broken, don’t worry, that’s the point. Spread the almond sprinkles on the caramel and let it cool down. Then take it away from the baking paper and break it into uneven pieces with your hands.
6. Peel and slice the kiwi. Break the tortas into regular pieces. Make the millefeuille starting with some mousse (it keeps it steady) and make layers: tortas, kiwi, mousse… ending with a bit of mousse and the caramel layer.
It didn’t look exactly as I wanted in the picture but unfortunately I didn’t have more tortas left. And I couldn’t eat it because I’m allergic to kiwis. Today is not my day. Snif.
