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celery

Waldorf salad

Waldorf salad

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The Waldorf salad was first prepared in 1896 at the Waldorf-Astoria Hotel by Oscar Tschirky, who was the manager of the hotel at the time. As I understood, this salad is still served there today, with a slightly adapted recipe. The salad is very simple, it contains an apple, a fresh stalk of celery, grapes or raisins, and a walnut, The sauce is made from either mayonnaise or a mixture of mayonnaise and yogurt.
I made my version of this classic salad. I was dubious about using such a large amount of stalk celery in a salad, but this combination turned out to be surprisingly tasty. The original recipe did not include nuts, but they certainly make a nice addition to the meal.

Preparation time: 15-20 minutes
Level: Easy
Serves: two

Ingredients:
Two celery stalks were cut in half and sliced
Two medium apples cored and sliced
A large handful of grapes cut in half
Handful of walnuts, very lightly crushed
2 tablespoons of heavy cream
2 tablespoons thicker mayonnaise (Hellmans)
Sea salt and black pepper to taste
Add 1-2 teaspoons of fresh lemon juice to the sauce
Finely grated zest of about a quarter of a lemon

Preparation:

  1. Cut celery stalks in half lengthwise and slice into slices about 3 mm thick. Be sure to use young, tender stems.
  2. Cut the apples into quarters, remove the core, and slice them into desired pieces.
  3. Cut the grapes in half.
  4. Crush the walnuts very lightly or leave them whole.
  5. Mix heavy cream with mayonnaise, grate the juice of a quarter of a lemon, and squeeze a few teaspoons of lemon juice. Season the sauce lightly with salt and pepper.
  6. Mix all the chopped ingredients together, add the sauce, mix, and serve immediately.
    Ready!!
Grilled Chicken Soup

Grilled Chicken Soup

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This is a pure inspirational dish, where the method of preparation was aimed at making the food taste delicious. The only component in the whole soup that should not be changed is the chicken, which has been cooked on high heat on the grill and then allowed to sit and stew for a long time as the temperature decreases. Other components are up to personal preference.

Preparation time: approximately 3 hours total
Difficulty level: Easy
Servings: 4 to 6

Ingredients:
400g chicken thighs
400g chicken breasts
Black pepper and sea salt for seasoning
About 1 tsp ground sweet paprika for seasoning
3 tbsp cooking oil
3 medium carrots, chopped
1 large onion, finely chopped
3 medium garlic cloves, minced
1 stalk of celery, chopped
6-7 medium mushrooms, sliced
1 small red bell pepper, diced
1 small green bell pepper, diced
1 medium leek, diced
1 small hot chili pepper, diced
About 500ml chicken broth
1 tbsp miso paste (optional)
3 tbsp soy sauce
1 tbsp cornflour for slightly thickening the soup
2 medium potatoes, diced
50g butter for browning the vegetables
A handful of fresh parsley, chopped
1 tsp vegetable seasoning blend

Instructions:

  1. Season the chicken pieces with black pepper, sea salt, and paprika. Pour oil over the chicken and mix well.
  2. Place the chicken in a thick-bottomed pan or baking dish and put it in the oven. Heat the oven to the maximum temperature with the grill element and let the meat grill until it browns nicely, but the liquid dripping from the meat has not yet evaporated. This liquid will be a tasty addition to the soup.
  3. Cover the meat cooking pan with a lid and keep the meat covered until it cools. Ideally, it should be kept overnight, allowing the meat to rest and absorb moisture, making it tender and flavorful.
  4. Chop all the vegetables into suitable pieces: carrots, potatoes, onions, garlic, celery, leek, red chili, mushrooms, and bell peppers.
  5. Brown the vegetables in a pot with 50g of butter, where the soup will be cooked.
  6. Once the vegetables are browned, cut the chicken into preferred pieces and add it to the vegetables.
  7. Add chicken broth, miso paste if using, soy sauce, and vegetable seasoning blend to the ingredients.
  8. Bring the soup to a boil. Add water if desired until the soup reaches the desired thickness.
  9. To make the soup thicker, add 1 tbsp of cornstarch and a handful of chopped parsley.
  10. Simmer the soup over very low heat until the vegetables are completely tender. Season the soup with sea salt and black pepper if desired.
  11. Serve the soup with chopped herbs and green onions.
    Ready!!
Blanquette de Veau

Blanquette de Veau

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Veal Blanquette is a classic recipe from French cuisine. It originated sometime in the 18th century. It is prepared in various ways, using different vegetables and mushrooms in the cooking process. The general idea of this dish is veal stewed in a broth for a long time, then a nice white sauce is prepared from the cooking liquid, cream, flour, and egg yolks.
I prepared this dish by adding flavor with onion, celery, bay leaf, a bit of nutmeg, thyme, and a small amount of cloves. Like all classic French dishes, achieving a good result requires a bit of effort and time, but the result is definitely worth it.

Preparation time: about 2.5 hours
Difficulty: Medium
Servings: Four

Ingredients:
Approximately 700 g of boneless veal, such as neck or breast.
1 stalk of celery, cut into pieces
About 200 g of young carrots, halved
1 medium onion, cut into wedges
About 20 canned pearl onions
About 20-25 small button mushrooms
50 g of butter for frying the mushrooms
1.5 tbsp of flour
200 ml of heavy cream
1/5 grated nutmeg
Two to three sprigs of thyme
2 bay leaves
1 clove 2 egg yolks
A handful of chopped parsley
For browning, a couple of tablespoons of vegetable oil
Sea salt and black pepper to taste
To serve: basmati rice or baked potatoes

Instructions:

  1. Cut the meat into 2-3 cm pieces and lightly brown them in a heavy-bottomed pan.
  2. Meanwhile, prepare the onion, celery, and carrots. Add the vegetables to the meat and brown for a couple of minutes together.
  3. Add a cup of water and bring to a boil. Season with sea salt and black pepper, add bay leaves and cloves. Reduce the heat to low and simmer the meat for a long time, at least 1.5 hours.
  4. When the meat has been simmering for about 30 minutes, add the pearl onions and finely chopped parsley.
  5. Continue simmering until the meat is tender.
  6. Transfer the meat, carrots, and pearl onions to another plate. Strain the liquid through a sieve or remove the celery pieces and onion wedges with a slotted spoon and discard them.
  7. Dissolve the flour in the heavy cream and add the egg yolks.
  8. Pour the meat broth back into the pan and raise the heat to medium. Gradually add the heavy cream, flour, and egg mixture while stirring constantly. Once it lightly boils, the sauce is ready. Grate some nutmeg into the sauce.
  9. If the sauce is too thick, you can add a little water.
  10. Quickly fry the mushrooms in 50g of butter over high heat. This takes a couple of minutes.
  11. Return the meat, carrots, and pearl onions to the sauce, add the mushrooms.
  12. Sprinkle chopped parsley over the dish and serve with basmati rice or baked potatoes.
    Ready!!
Red minestrone

Red minestrone

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Minestrones are roughly divided into two groups – green and red minestrones. This is one of my favorite soups. I try to make it at least once every summer when the vegetables are cheap, fresh, and tasty.
It is easier to list the vegetables that should not be added to this soup, basically anything that grows in the bed is suitable for making this soup.
High-quality parmesan and olive oil as a side dish and there is nothing better for a summer lunch.
It should be taken into account that the pure minestrone contains tomatoes and tomato paste, so this soup is slightly more acidic and it takes a little longer to boil the vegetables and potatoes until soft. This soup is worth making in larger quantities and storing – it gets better and better as it stands.

Preparation time: About 2 hours
Level: Easy
Quantity: About 7L of soup

Ingredients:
100 g of tomato paste
Three 400ml tins of crushed tomatoes
About 25-30 cherry tomatoes, whole, thrown into the soup
One medium zucchini, chopped
3 sprigs of stalk celery, chopped
A large handful of small fresh potatoes, halved or chopped
A large handful of cauliflower, chopped
A large handful of chopped broccoli
2 cans of butter beans
200 g of frozen green peas
200 g of cannellini beans, split
4 medium carrots, cut in half and sliced
4 tbsp vegetable stock powder
A large handful of fresh parsley chopped
1 large onion finely chopped
5 large cloves of garlic, sliced
Half a smaller fresh cabbage
50 g of pasta of your choice
3 tbsp olive oil for frying
1 tablespoon of dried oregano
1 tbsp pizza seasoning, it’s perfect for Italian food
Black pepper and sea salt to taste
3 bay leaves
Grated parmesan for sprinkling on soup
Olive oil for drizzling over the soup
Fresh basil, dill, parsley, or other herbs of your choice to add to the soup

Preparation:

  1. Chop the onion, slice the garlic, and fry in olive oil for a few minutes.
  2. Add tomato paste and fry for a few more minutes,
  3. Add canned tomatoes, rinse the cans with water, and pour the water into the soup
  4. Chop and chop all the vegetables listed in the recipe and add to the soup in the order of preparation.
    Celery stalks, carrots, and potatoes first, then everything else.
  5. Add water to the soup so that it covers the vegetables. The soup should be very thick in the end and you can always add more water. Add vegetable broth, season with black pepper and sea salt.
  6. Add the bay leaves and let the soup come to a boil, lower the heat and let it simmer for a while. When the carrot and potato are soft, the soup is ready.
  7. Serve with greens, when serving, give a plate with grated parmesan, black pepper grinder, and olive oil on the table so that everyone can add these components if needed.
    Ready!!
Pasta alla Bolognese

Pasta alla Bolognese

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Bolognese sauce is definitely an Italian food classic. This dish has been known since the end of the 18th century when it was first prepared without tomato sauce, but over time this sauce is known as red tomato sauce and it still contains good quality meat and often cubes of pancetta and finely chopped or grated vegetables. Making this sauce, unlike packaged Italian food, is neither very quick nor too easy, but it is worth doing because the result is excellent. It is also an interesting fact that this food is not usually eaten with spaghetti but with linguine or tagliatelle pasta. I love spaghetti and that’s why spaghetti alla bolognese is made here.

Preparation time: about 4.5 hours
Level: Not too difficult
Quantity: About 3-4L bolognese sauce

Ingredients:
1 kg of high-quality minced pork and beef mixture
Four 400 g tins of canned plum tomatoes or chopped tomatoes
150 g of tomato paste
4 medium carrots, grated
3 medium onions, grated
3 stalks of celery, chopped
6 medium cloves of garlic, crushed
300 g pancetta cut into cubes
4-5 sprigs of fresh thyme, chopped
1 sprig of fresh rosemary, chopped
0.5 teaspoon of crushed black pepper
Sea salt for seasoning
150 ml of red wine
25 g of butter for frying vegetables

100 g of pasta (spaghette, tagliatelle, linguine) per person
Grated parmesan for sprinkling on top of the food

Preparation:

  1. Grate the carrot and onion with a coarser grater, crush the celeriac, and chop the garlic.
  2. Melt the butter in a large, thick-bottomed pot and add the grated and crushed garden fruit, heat until the liquid evaporates and the garden fruit browns slightly. Stir to prevent the vegetables from burning.
  3. Cut the pancetta into cubes, heat a large pan over medium heat, and start frying the pancetta. When the ham is slightly browned, add the minced meat, chop the minced meat with a fork, and heat until the liquid that drips out of the minced meat evaporates.
  4. Brown the minced meat and pancetta mixture until it is nicely browned and smells good.
  5. Season both the vegetable and minced meat mixture with salt and black pepper.
  6. Pour the minced meat mixture into the vegetables, mix, and add the tomato paste. Then add the canned tomatoes and vine.
  7. Season the mixture with fresh chopped thyme and rosemary, rinse the cans of tomatoes with water, and add a total of 800 ml of the liquid to the food.
  8. Let the mixture boil, reduce the heat to low and simmer the sauce for at least 4 hours.
  9. In between stewing, taste the sauce and add salt and pepper if necessary.
  10. When the sauce starts to cook, cook the pasta according to the instructions. There are a few simple rules for cooking pasta that should be followed to get a good result. Use more water rather than less. Be sure to add salt to the pasta cooking water, then the pasta will be much tastier.
  11. When the pasta is ready, add the freshly prepared Bolognese sauce to the bowl and the pasta directly from the pasta cooking water. Mix and serve nicely on another plate.
  12. If desired, sprinkle grated parmesan and freshly ground black pepper over the served pasta.
    Ready!!
Reindeer osso bucco

Reindeer osso bucco

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If you have good friends who kindly made a gift and brought beautiful reindeer meat from the Lapland trip, then it is possible to prepare a delicious dish. I got some nice pieces suitable for making osso bucco and decided to deviate a little from the usual Italian classic style and made osso bucco in a more Nordic style, serving it not with the traditional gremolata sauce but with a homemade cognac-lingonberry sauce. I also served turnip-celeriac mash on the side of the meal instead of the traditional polenta or risotto. The result was good and it is also worth trying if you don’t have reindeer meat but beef instead of that.

Preparation time: 15 – 20 min preparation, 1.5-2 hours baking
Level: Medium
Serves: two to four

Ingredients:
Meat:
About 1 kg of reindeer osso bucco pieces
2-3 tablespoons of olive oil
25 g of butter
2 tbsp flour for breading
1 medium onion finely chopped
1.5 stalks of celery cut into 0.5 cm pieces
3-4 small carrots, cut into rounds
400 ml can of crushed tomatoes
200 ml of white wine
Salt, black pepper, and 0.25 tsp of rosemary for seasoning

Cranberry Sauce:
About 250 g of frozen or fresh lingonberries
2 medium cloves of garlic, finely chopped
25 ml of cognac
50 g of sugar
0.25 teaspoons of sea salt

Turnip-celery porridge:
1 smaller celery root
2-3 smaller turnips
Salt for seasoning
Butter for mixing into porridge

Preparation:

  1. Bread the pieces of meat in flour, heat butter in a heavy-bottomed pot, and brown the meat on both sides, then set aside.
  2. Chop the onion and garlic, and cut the celeriac and carrot into suitable pieces. Add a little olive oil to the pot where you browned the meat and lightly fry the vegetables for a few minutes. Add the crushed tomatoes, mix, and add the meat pieces,
  3. Pour in the wine and place the food in the roasting oven with the stew pot and simmer for about 1.5 to 2 hours until the meat is tender.
  4. While the meat is simmering, prepare the lingonberry sauce, for this, chop the garlic, pour the lingonberries into the cooking pot, add about 50 g of sugar and 0.25 teaspoons of sea salt and simmer on medium heat until the sauce starts to thicken. About 5 minutes before the sauce is ready, add cognac to the sauce and evaporate the alcohol.
  5. To make turnip-celeriac mash, peel the vegetables and boil them in lightly salted water until soft, pour off most of the water, leave about 50-100 ml of water at the bottom of the pot, and mash the vegetables with a hand blender.
  6. Add about 25 g of butter and, if desired, season with sea salt. Stir and serve alongside the osso bucco.
    Ready!!
Creamy champignon soup

Creamy champignon soup

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Creamy mushroom soup has been made in both Italy and France for hundreds of years. I made this soup by pureeing some of the mushrooms and slicing and sauteing some and then adding them to the soup. A nice tasty bite. I have realized that if this soup is left over, it is also not bad to use as a pasta sauce or as a sauce for meat dishes.

Preparation time: about 45 minutes
Level: Easy
Quantity: for four

Ingredients:
400 g of champignons roughly chopped and 150 g of small, beautiful champignons for frying and later adding to the soup
2 celery stalks, cut into pieces
40 g of butter
2 medium onions, chopped
5 medium garlic cloves, chopped
40 g wheat flour
500 ml of milk
250 ml of whipped cream
A few tablespoons of oil for frying mushrooms
3 tablespoons of cognac
3 tbsp Worcestershire sauce
1 tbsp soy sauce
Sea salt and black pepper
0.25 tsp thyme
If desired, 0.25 teaspoons of boletus powder

A couple of slices of good quality toasted bread is a good addition to the meal

Preparation:

  1. Melt the butter in a heavy-bottomed pot, chop the onions and garlic, and brown on medium heat for about 5 minutes
  2. Roughly cut 400 g of champignons into pieces and add to the onions and garlic, stir and fry for about 5 minutes.
  3. Cut the celeriac into pieces and add to the mixture, stir and simmer for another 5 minutes.
  4. Add cognac and let it steam for a few minutes.
  5. Add flour and mix well with mushrooms, add milk and mix until smooth. Let the honey rise.
  6. When the soup has boiled, season and puree with a hand blender until smooth.
  7. When the soup is smooth, bring it to a boil, and add whipped cream, Worchester sauce, and soy sauce. Cook on very low heat for a few minutes.
  8. Cut the remaining champignons into slices and fry them in a pan with cooking oil until nicely brown. Add a small amount of soy sauce, then the mushrooms will turn especially nicely brown.
  9. Mix the fried mushroom slices into the soup, and save a few slices for garnish.
  10. Put the soup in bowls, place fried mushroom slices on the surface of the soup, and decorate with herbs.
    Serve with bread that has been nicely browned on both sides in a dry pan. If desired, the bread can be rubbed with a clove of garlic for a good garlic flavor.
    Ready!!
Minestrone

Minestrone

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This is one of the most classic vegetable soups in Italian cuisine. There is no specific recipe for its preparation. There are a few features that are always used, such as the use of Italian spices such as basil, thyme, and other herbs. This soup can be made with meat and ham or just using vegetables. Vegetables used in this soup are very variable. Basically, all of the vegetables can be added to this soup at once. Carrots, tomatoes, watercress, celery stalks, beans, onions, garlic, butter beans, parsley, peas, and so on are used to make this soup. Pasta or rice, and often both, are also added to the soup.
Minestrone soups are also divided by color, it can be green or red, or something in between. More tomato puree is added to red minestrone, less to the red-green variant.
Historically, references to the preparation of minestrone-like soup have also been found since ancient Rome.
The official soup of the 2022 Andresjärve Family Day.

Preparation time: 1.5 hours. In addition, time to prepare the broth if you use it
Level: Easy
Quantity: about 5L of soup

Ingredients:
1 medium onion
2 stalks of celery
1 medium zucchini
200 g of green peas (you can also use frozen peas)
200 g garden peas (you can also use frozen peas)
15-20 cherry tomatoes
200 g of broccoli
200 g of cauliflower
400 g canned butter beans
400 g of cannellini beans
2-3 medium potatoes
250 g of carrots
200 g of fresh cabbage
5-6 medium cloves of garlic
50 g of pasta as desired
A handful of parsley with stems
A handful of chopped basil
A handful of fresh basil for serving
A handful of grated Parmesan cheese
dried basil and thyme, black pepper, and salt to taste
If you don’t want to cook a strong vegetable broth, you can use different seasonings for vegetable broth. Stock powders or stock cubes can also be used, but without a doubt, this soup comes with a couple of fresh, homemade stock.
4-5 tablespoons of cooking oil

Preparation:

  1. Cut the potatoes, carrots, cabbage, zucchini, onion and stalk celery, cauliflower, and broccoli into suitable pieces and add them to the cooking pot with the oil.
  2. Add peas and broad beans. Cut the parsley with the stems into suitable pieces and add to the soup. Heat and stir constantly and let the mixture brown very lightly for better flavor
  3. Add water and vegetable broth seasoning or add vegetable broth. Add the tomatoes.
  4. Lightly crush the garlic and add to the soup. Let the soup boil and cook until the vegetable is semi-soft, add beans and pasta. Season the soup with dried basil and, if desired, thyme, black pepper, and salt
  5. Cook the soup until the pasta is soft and the flavors are combined.
  6. When serving, add fresh basil and a little grated parmesan, and a little olive oil.
    The soup is flavored overnight and gets better over time.
    Ready!!
Solyanka

Solyanka

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Solyanka is a soup belonging to the classic cuisine of Russia and Ukraine, the original variants of which have been known since the 15th century. During the Soviet era, solyanka was a very well-known canteen in the countries of the former Eastern Bloc.
It is a soup having a strong flavor and is a very nutritious and delicious addition to the lunch table. This soup can also be made with mushrooms or fish, but I made this soup rich in meat, using loin in the soup, boiled sausage, smoked sausage, and smoked ham.

I recommend it for those who want to prepare a nutritious and delicious lunch and remember the tastes of the past.

Preparation time: 2 hours of broth preparation, 45 to 60 minutes of soup cooking
Level: easy
Quantity: 5-6 L of soup

Ingredients:

Meat and broth:
1 kg pork bones with meat or ribs
4-5L of water
1 larger onion
1 medium carrot
1 celery stalk
3-4 bay leaves
10 black peppercorns
for seasoning seal salt
1 teaspoon mixture of herbs (e.g. parsley, leek, dill)

Soup:
Cut 500 g of cooked meat into pleasant pieces
300 g of cooked sausage cut into strips
150 g of smoked sausage with a stronger taste
150 g of smoked ham
400 g jar of pickled cucumbers
3 medium carrots coarsely grated
3 medium garlic cloves chopped
200 g of tomato paste
3-4L of meat broth
Salt and black pepper for seasoning
cooking oil for frying
for garnish parsley, green onions, or other herbs
sour cream for serving

Preparation:

1. Boil the broth. Pour 4-5L of water into a large pot, add the meat, cut the onion with the peel in half, cut the carrot and celery stalk into 5-6 cm long pieces and add to the pot. Bring the water to a boil, remove any foam on the surface.
2. Adjust the heat to low, add the bay leaves, pepper and salt, and herbs and cook for about 2h until the meat is tender and the broth is firm and fragrant.
3. Remove the meat from the broth and allow to cool, strain the broth through a thicker sieve to remove peppercorns and larger pieces. Discard the onions, carrots, and celery stalks or eat them.
4. Clean the meat from the bones and cut it into suitable pieces.
5. Coarsely grate the carrots, chop the onion and garlic and fry them in a pan for about 10 minutes until the carrots are lightly browned and the mixture starts to smell good.
6. Cut the boiled sausage, ham, pickle, and smoked sausage into pieces and add to the drained broth with the meat.
7. When the carrots are fried with the onion and garlic, add them to the soup.
8. Add about 200g or more of tomato paste to taste and mix
9. Season with black pepper and salt if necessary and simmer for about 45 minutes
Serve with herbs and sour cream.
Ready !!

Osso Bucco

Osso Bucco

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In 2007, it was approved as the official food of the Lombardy region, and Milan officially claims to be the city where this food was probably firstly prepared in the 18th or 19th century. It is an extremely tasty food that is definitely worth making. It is prepared from the slice about 3 cm thick of the veal shank. The bone is also cut, therefore the name of the food is a hole in the bone or a bone hole. The marrow in the bone is a very important part of this food. When stewed for a long time, the marrow becomes pleasantly light even caramelizes and it is good to eat with meat. In Italy, Osso Bucco is rarely available without gremolata sauce, which essentially consists of lemon juice, oil, parsley, and garlic.
The classic way to offer Osso Bucco is with risotto Milanese, but it is often served also with fresh polenta, fresh salad, or mashed potato.
Initially, the so-called White Osso Bucco was made and served with gremolata sauce, nowadays it is a classic dish with tomato, carrot, and celery.
This dish is easy to prepare, it can also be prepared on the oven pan in larger quantities, which means that it is also suitable for surprising guests.

Preparation time: 15 – 20 minutes preparation, 1.5-2 hours baking
Level: average
Serves: two

Ingredients:

2 pieces of Osso Bucco beef
2-3 tablespoons olive oil
25 g butter
2 tablespoons flour for breading
1 medium onion finely chopped
1 celery stalk cut into 0.5 cm pieces
4-5 small carrots, cut into wheels
Canned 400 ml canned tomatoes
0.25 teaspoon grated lemon peel
3-4 cloves of garlic finely chopped
200 ml of white wine
200 ml of broth or in its absence just water

For Gremolata sauce
Finely grated peel of one lemon
1 larger clove of garlic very finely chopped
2 tablespoons of olive oil
A handful of smooth-leafed parsley leaves, finely chopped
Salt and black pepper for seasoning

Preparation:
1. Dust the pieces of meat with flour, Melt the butter in a large skillet over medium-high heat, brown the meat, and set aside.
2. Chop onion and garlic, grate the lemon zest. Pour a little olive oil into the pot and fry the onion, garlic, and lemon zest lightly for a few minutes.
3. Add the meat, cut carrots into wheels and celery stalk into pieces, add to food. Pour in wine. Simmer for about 10 minutes.
4. Add crushed tomatoes, season the food with salt and pepper. Place the food in the oven and simmer for about 1-1.5 hours until the meat is nicely tender
5. Until the meat is simmering, prepare the Gremolata sauce by chopping the parsley, grate the lemon zest, add a small amount of oil mix the ingredients together, season with salt and pepper, and serve with Osso Bucco
6. You can serve either mashed potatoes, risotto or polenta or just a salad.
Ready !!!

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