Chef's Seasons - Spring and Summer.
The last set of seasonal gourmet recipes by Michelin-star
chef Pekka Terävä.


During his long career, Pekka Terävä has cooked and managed the best restaurants in Finland, cooked on domestic and international stages, published books and hosted TV shows. His restaurant OLO in Helsinki received its first Michelin Star in March 2011.


        

                               Photos by Jukka Pekka Laakio


These recipes represent the modern Nordic cuisine, where traditional raw materials of the North are well-respected.

Our selection follows the yearly cycle of the Nordic nature, bringing to the table only what is at best at a given time.

This is the third set of recipes for all the four seasons - now for the Spring and Summer.

The following recipes are included in this collection:








Baby leek terrine and morel salad







Baked peaches







Bell pepper salad







Black salsify stuffed tomatoes and tomato salad







Braised rhubarb and orange foam







Cold smoked salmon and crawfish salad







Grilled perch and summer soup







Halibut and white wine sauce







Herring omelet and baby potatoes







Humpty dumpty egg







Oven pancake and rosemary sorbet







Pea and arugula salad with pecorino cheese







Perch kebab







Raspberry mousse and savarin







Raspberry soufflé and white chocolate sorbet







Rib steak and bone marrow sauce







Salmon soup







Snail hash and spinach crepe







Vanilla panna cotta and summer berries







Vegetable ragout


The recipes were originally published in Finnish book "Keittiömestarin vuodenajat".
Feel free to substitute ingredients if you cannot get your hands on some of them. Use ready-made stocks and demi-glace if you cannot find the time to prepare them yourself.
Also, note that these recipes are written in English.


Bon Appétit!


 

 

 

 

 

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