ETHNIC COOK -BOOK FOR PRIMITIVE TASTES

QUICK MARINATED CUCUMBER SLICES

2017-09-09T08:17:00.002-07:00

CHEF THOR'S FRESH MARINATED CUCUMBER SLICES.

Ingredients:

Fresh long cucumber , fresh fennel flowers, white wine vinegar, sugar and salt.

Slice so much cucumber you need for the occasion. Split between the slices fresh fennel flowers or still soft and green seeds. Add first salt , only so much that it tastes only a little bit salty. Then mix so much sugar that it will give a sweet and sour taste together with white wine vinegar.

When adding vinegar, look carefully that the liquid level in the beginning covers only the bottom of the pot. Now let the slices "sweat" in the fridge two hours while the juices from the cucumber marinates the pickle.

HERB SPREAD

2016-05-02T04:16:00.001-07:00

I made this vegetarian spread to show that you can make a tasty and low fat mix using only vegetables and green, fresh herbs. All herbs were alive and direct from our garden.

Chickpeas was cooked using dried beans and was the only ingredient that was boiled . The green olives was only marinated in salt and water without additives.

Other ingredients like olive oil was Spanish Virgin Extra from nearby village called "Culebron" pressed using ancient mechanical "Almazara" method.

INGREDIENTS: CHICKPEAS
GREEN OLIVES WITHOUT STONES
RECENTLY PRESSED VIRGIN EXTRA OLIVE OIL
FRESH PARSLEY LEAVES, AT LEAST HALF A LITER
OTHER HERBS: DILL, MINT AND CELERY.

Chop the herbs into small pieces. Put this mix in a pot and grind well using "Bamix" and adding same time olive oil in small amounts .

Last add the chickpeas and the olives and mix the paste till it is creamy spread.

This spread contains 60% live green herb ingredients, rest is only marinated green olives and boiled chickpeas softened with Spanish additive free Virgin Extra Olive Oil.

CHEF THOR'S BOREAL FUNGUS CONCEPT.

2013-09-01T02:09:00.001-07:00

The Finnish forest hide over 2000 types different fungi and of them over 500 species are edible. To manage only the wild mushrooms which have culinary values and can be used in modern cooking is enormous.
Here is our selection of the most common species from Finnish nature.

Cep, (Boletus edulis) The most popular way to use "Cep" in Finland is the soup called "Herkkutattikeitto"

Chantarelle (Cantharellus cibarius) When you have fresh silky Chantarelles , only you need to do is clean them from trash, put on the pan and fry with churned butter and finish with cream. Season only with salt (optional pepper). Of course you need to have new under the midsummer sun matured quail egg sized boiled potatoes to experience the taste of Aroma Aurora Borealis.

Funnel chantarelle (Chantarellus tubaeformis) Same cooking method as with the average chantarelle.

False morel (Gyromitra esculenta), Finnish name "Korvasieni"is considerd poisonous fungus and it is widely used in Finnish kitchen. Drying and cooking destroys the poison.Very delicious when it has been handled and used right way. The traditional famous mushroom sauce is called "Korvasienikastike".

Matsutake (Tricholoma matsutake), Finnish name is "Männyntuoksuvalmuska".Mystique ,shamanism and traditions.

CHEF THOR, the Sovereign of Finnish Kingdom of Fungi.

DRIED REINDEER MEAT "KUIVALIHA" FROM LAPLAND

2013-07-21T11:33:00.000-07:00

Dried reindeer meat is a rare delicacy in Finland. You must travel to Lapland and try to find a local producer or a retail dealer who still have it in stock.
To make "kuivaliha" or "puukkoliha" as it is also called ,you need boneless long shaped reindeer meat pieces , smaller than 1 kg .Then let them stay some days in salt and later dry them well and hang up outside under the eaves of the house.The weather must be cold and the temperature vary between -7 C - + 5 C. Better to avoid direct sun shine and protect the meat against birds and other animals.In Lapland the insects and flies are not a problem earlier than in May. The "puukkoliha" is ready when the meat is stiff and doesn't droop when pressed. "Puukkoliha" is an excellent "tapa" cut in thin slices and served together with Finnish Black Label Emmental cheese.

CHEF THOR

EXOTIC SPICES AND BALTIC SKIPPERS MAKES "MAUSTEKALA".

2013-07-15T11:48:00.000-07:00

"Maustekala" is a Finnish marinated delicacy made from small Skippers (Sprattus sprattus). Also you can use Baltic herring (Clupea harengus membras). Here in Spain I have used Sardelles (Engraulis encrasicolus) also called Anchovy and making them from fresh and small fish fillets to avoid Anisakis.

When you have available small Baltic Skippers, you only wash them and dry.

Ingredients for thousand's flavor's "Maustekala" marinated delicacy from Gulf of Bothnia Finland.

-1 kg fresh small Skippers

-80 g sugar

-100 g sea salt

-20 g "Maustekala" spice mix

-2 g dried bay leaves

Blend well the spice mix, sugar and salt. Make the first layer in a ceramic pot with Skippers , strew above it bay leaves and spice mix, next layer with Skippers, bay leaves and spice mix and repeating each step same way with all fish. Cover the fish pot with a load and let it mature two (2) weeks in a refrigerator.

When the "Maustekala" is ready, there is a reddish liquid above the fish, which comes from the Indian sandalwood (Santalum album).

"Maustekala" spice mix:

Indian sandalwood,Allspice , White pepper, Nut-meg tree mace,Cinnamon, Cloves and Ginger.

The perfumed, sweet and salty fillets are a basic ingredient for many surprising "tapa"-style snacks.

CHEF THOR

THE FLAT BREAD CHEESE ," LEIPÄJUUSTO" FROM LAPLAND

2013-06-26T01:31:00.000-07:00

" Leipäjuusto" is a typical ethnic cheese from Lapland and Northern Finland. People used to eat it with coffee or as a dessert with arctic cloudberry jam.
Leipäjuusto ingredients:
-whole milk 3 l
-liquid rennet (liquor seriparus) 2 teaspoonfuls
-salt 1.5 teaspoonful
Mix the rennet with tepid milk and stir about 15 minutes.
Break the thin cheese mass and heat it till the mass settles in the bottom.
Collect the cheese mass and press it in a gauze.
Make from the mass a ball and shape it to a round and 2 cm thick cake.
Frye the cake on a birch wood board in front of a hot open fire, and on both sides, till the cheese has a yellow brownish color.
Serve cold with arctic cloudberry jam.

"Leipäjuusto " slices

FROM AROMA AURORA BOREALIS AND CHEF THOR.

LAPP AND BOLIVIAN ETHNIC COOKING MEETS IN AROMA AURORA BOREALIS!

2013-06-13T03:40:00.000-07:00

With my recent connection in internet with this proud country, I decided to make an effort to try combine, if it is possible, Bolivian and Lapp food traditions.The origin of our foodstuffs like potato is the Andean area, maize and tomato comes from more north, from Mexico.So if we think our daily European cooking without these plants,it sounds very poor?
Cheers! Vamos a tomar un Bolivian Mocochinchi!
PS. Mocochinchi is a traditional drink in Bolivia.

CHEF THOR

PINTXO BOREAL

2013-06-05T00:35:00.000-07:00

In Spanish language snacks and small portions of food is called "tapa".This expression comes from Andalusia, where small pieces of bread were used as a cover above the wine glasses to prevent flies going in the drink.
In Northern Spain, especially in Basque Country, where this culinary tradition is famous, these small snacks are called "pintxos".In my Ethnic Cook Book, I will combine Nordic and Andalusian products under my culinary trend called: Aroma Aurora Borealis.
Ingredients:
-Finnish cold smoked reindeer meat in slices
-almond paste, made from toasted fresh almonds
-Finnish Aura blue cheese
-yolks from two boiled eggs
-vendice roe from Lapland
Mix well almond paste,blue cheese and egg yolks.Make cones from the meat slices and fill them with the paste. Decorate the tops with roe.

CHEF THOR

FINNISH MEAT PIE, LIHAPIIRAKKA

2013-04-25T05:45:00.000-07:00

Finnish LIHAPIIRAKKA , is a pie filled with meat and rice. The dough is made of durum wheat and the fillings vary in different part of Finland. In this receipt I will use also chopped onion and black pepper with the boiled rice.
INGREDIENTS FOR THE DOUGH:
-wheat flour (durum), two eggs
-milk,cardamom, salt and sugar.
Make oblong pies using enough dough so they cover the filling.
INGREDIENTS FOR THE FILLING:
-rice
-minced meat
-water
-chopped onion
-salt and pepper
Boil the rice, fry first the chopped onion and add last minced meat. Season with salt and pepper.
Mix all the ingredients and start to fill the raw dough.
Use enough filling like in the picture, close the pies and fry in hot oil.
For cooking, use tasteless sunflower oil.

On the right one opened Lihapiirakka waiting for sausage (nakki).

Lihapiirakka is normally served with one fried Frankfurt sausage(nakki) inside and added with mustard,ketchup and pickled cucumber.

CHEF THOR

CHEF THOR'S HOT HORN TAPA

2013-04-15T04:24:00.000-07:00

The cloudberry relates the name with the arctic tundra and reindeer horns which an occasionally wanderer can find when collecting cloudberries in Lapland .
Ingredients:
-fried crispy bacon slices
-big solid strawberries
-Thor's Thunder Chili Sauce
-(Thor's) Arctic cloudberry jam
-Spanish Virgin Extra Olive Oil and Italian Aceto Balsamico di Modena.
Cook and vaporize the vinegar till it is like syrup .Add a little bit olive oil and fry the strawberry slices quickly on both sides. Top them on a small piece of bacon.Add some Thunder Chili Sauce and above all this some Nordic cloudberry jam.
CLOUDBERRY (Rubus chamaemorus) synonyms: bakeapple,knotberry,knoutberry,averin,evron.
Finnish name: Suomuurain, synonyms:lakka, hilla,valokki,lintti

In this picture the Tapa is made with strawberry jam.

CHEF THOR

PRAWN- TAIL HOT POT

2013-04-09T10:13:00.001-07:00

In this dish we use always North Atlantic shrimps (Pandalus borealis) and their tails .

Ingredients for three portions:

4 dl Icelandic prawn tails .

2 table-spoonfull Thor's Thunder Chili Sauce.

1 dl Thor's Brain Dance Sauce.

3 table-spoonfull Virgin Extra Olive oil , milk (goat),water q.s.

0.5 dl wheat flour .

salt, dill chopped , parsley chopped , lemon juice, grated Emmental cheese.( 2 parts fresh dill and 1 part fresh parsley= 0.5 dl)

Prepare first roux blanc (white sauce), then add in it Thor's Thunder Chili Sauce,Brain Dance Sauce,dill, parsley,salt and pour over the shrimp tails together with some drops of lemon juice.Cover with grated Emmental cheese and put in hot oven for 10 minutes.
Enjoy with basmati rice and Spanish semi dulce white wine.

CHEF THOR

FUNGI À LA TAPIO

2013-04-05T02:16:00.000-07:00

Tapio is the old popular god of forest in Finnish mythology. To day you can find his footprint in Finnish men's names.
Here is a short selection how to prepare dried wild forest fungi.

Forest fungi omelette (Cep)

Grilled rye cracker with black chantarelle.

Pasta (La dispensa Toscana) filled with yellow foot (chantarelle)

Soup made of soaking water and chantarelle (Cantharellus tubaeformis)

Finnish delicacy False morel sause with potatoes, chantarelles and berberechos.

FUNGUS, MUSHROOM , NORDIC DELICACY FOR ARID EUROPE

2013-04-01T08:11:00.000-07:00

I have selected some well known fungus species which Finnish forest yield every year for gourmands all over the world.The diversity of fungus in Scandinavian clean forest is something incredible. Knowing nature and it's plants was surviving also in Nordic woods.In the winter time all was frozen , but surprise , under the snow cover you could find frozen berries and mushrooms, and with some simple tools after breaking the ice which covered the lakes during the dark and hostile period of the hard winter ,you could catch and have fish which taste was something pure,clean and primitive. Without more superlatives here are my samples for Mediterranean fungus kitchen:
These mushrooms which I use to demonstrate are slow dried with knowledge and the types represents maybe 5% of the edible mushrooms of the Nordic fungus species.
Cep. (Boletus edulis). Yellow foot (Cantharellus lutescens). Chantarelle (Cantharellus cibarius).Funnel Chantarelle (Cantharellus tubaeformis).Black Chantarelle (Craterellus cornucopoides) and the last TERRBLE ONE, FALSE MOREL (Gyromitra esculenta) Forbidden to collect and sell in Spain. Poisonous and harmful for your health south from Kattegat(North Sea), EU fungus regulation. My opinion is that Vikings was eating it, and it was part of their healthy DIET , whilst The Roman Empire used fungus to reduce people.But never the less in FINLAND you can still enjoy it fresh but cooked, in high quality restaurants.To give my guarantee try it! I am now 65, my father was 90 when he died and all my friends who have used it for decades,are still living and enjoying their Morel fresh but cooked. Only remembering , BOIL AND RINSE IT!!

The pink pot:Black Chantarelle, the green pot: Cep, the dark blue pot False Morel, the light blue pot:Yellow foot,the yellow pot Chantarellus.

CHEF THOR.

THOR'S HOT WINGS

2013-03-26T11:06:00.003-07:00

I give you some tips to make crispy, hot and spicy chicken wings.
Chef Thor's Hot Wings ingredients:
Serrano chili peppers
Jalopena chili peppers
Fresh water, sun flower oil and salt.

Fresh chicken wings and a pot with Serrano chili pepper decoction.

CHEF THOR

SOFIA'S BIRTHDAY TAPA

2013-02-10T00:52:00.001-08:00

This tapa I have designed to celebrate my daughter's Sofia's birthday.There is dried kangoroo meat in it
to transmit the happiness and joy of the epoch which she is living at the moment.So HAPPY BIRTHDAY SOFIA, and here are the ingredients:

-kangaroo jerky (Macropus rufus) from Australia
After tasting the kangaroo meat, we decided not to use it in this snack.So this time the kangaroo jumped out from the receipt.!
-bacon slices
-jamon serrano slices (dried and salted ham)
-squat lobster, gambon (Pleoticus muelleri)
-Parmaggiano cheese and mayonnaise
Serve with Spanish sparkling wine ,Rondel Oro, semi-seco

Thanks to family Rasanen that i have kangaroo meat from Australia.

ps.The image of the tapa will be placed later.
CHEF THOR

CARELIAN RICE PIE

2013-01-17T08:39:00.000-08:00

The old Finnish Carelia which now belongs to Russia, had once a rich gastronomical tradition in baking pies, based on rye flour. Till to day the ability has survived among the Carelian World War II refugees and the local cuisine is very popular all over the Finland. Here I will introduce to my readers one of the most successful pie from their cooking book.
THE AUTHENTIC CARELIAN RICE PIE (size when closed 10cmx15cm, weight 35g)

Ingredients for the filling: rice, cow milk (I use always goat milk),water,salt and churned butter.

Ingredients for the wrapper: rye flour,some wheat flour ,salt and water.

Ingredients for the unction: melted salty churned butter.

Make a thin porridge from the rice and and season it with salt and butter.
Make thin oval wrappers from the tough rye dough .Normally done with "pulikka" but you can do it with pasta machine using position 5 as last number. The wrappers must be so thin, that you can see some light through them.
Spread a thin layer of cooled porridge in the middle of the oval wrapper and close them so that the porridge emerges from the middle of the pie, and gives a white contrast to the brown rye.
Bake the pies in a very hot oven about 10-15 minutes.
Oil the pies with melted butter and serve with minced eggs mixed with butter.

Drinking proposal: Beer, ale or lager.

CHEF THOR

CULINARY TREND CALLED AROMA AURORA BOREALIS

2012-11-25T10:51:00.002-08:00

This is the new LOGO for Nordic Culinary Trend called Aroma Aurora Borealis.

CHEF THOR

CARPACCIO LAPON

2012-11-19T10:12:00.000-08:00

With this simple delicacy ,with four ingredients, every three star Michelin restaurant can earn one more. The only thing is to have clean ,pollution and hormone free reindeer sirloin from Lapland .When you have it, you don't need Gordon Ramsey to "fuck it" with fox ,Jamie Oliver to berry it with coriander and Ferran Adria to freeze it with liquid nitrogen.
This is Aroma Aurora Borealis. Enjoying food for me is not fucking,berrying or quick-freezing (QF), it is history,traditions,atmosphere,myth, mystic and tender love with all your senses.

Ingredients:
-frozen reindeer sirloin (Lapland)
-sesame oil
-lemon juice
-pepper and salt
No additives, no colorants,no preservatives, no stabilizers no US or EU in cattle feeding accepted additives ,only pure sensation that this was your first time when you have been tasting something natural, unspoiled from the ancient human history.
First step is to leave the rubber and motor culture to the pit lanes and cut the meat in 3-4 mm thick slices .
Second step, spray some lemon juice over the slices and sprinkle pepper and salt for your taste.
Third step,forget motor oils and use only pure neutral virgin oils like sesame oil to cover all the slices and put them in the fridge for 4 hours..
Fourth step, close the TV and open a bottle of Spanish Cava. After three hours, boil some very small and young Puikula Lap origin potatoes and serve them with melted churned butter and add on the plate so many slices of reindeer carpaccio that suits for your wallet . (I hope you have enough Cava for four hours or go to some Gordon Ramsey's restaurants and order if they can do it faster)

CHEF THOR

VIKING CLUB SANDWICH

2012-10-22T05:59:00.000-07:00

This sandwich has been created in Fincasofia's kitchen to support Chef Thor's gastronomical trend Aroma Aurora Borealis. Most of ingredients comes from Nordic Countries and north of the Polar Circle.
INDREDIENTS:
-cold smoked reindeer tenderloin slices 200G (Poronliha Heinoset Oy, Finland)
-soft matured Emmental- type Koskenlaskija Black Label cheese (Valio Oy, Finland)
-cold smoked mutton(lamb) in slices 200G (Iceland)
-light smoked ham , saunapalvi in slices 200G (Makuliha Ky, Tammela, Finland)
-light salted vendace roe 200G ( muikku=salmon family small fish in Northern Finland)
-small green lettuce ( small green and soft leaves)
-Icelandic dark and sweet bread (braud) cooked in hot geyser water
Cut two thin slices from the bread. Spread Koskenlaskija cheese on both slices. Place a fresh lettuce leave on both slices.Now add on the other peace of bread,2 slices of reindeer meat,then a little bit vendace roe,then 2 slices of ham,again a little bit roe and last cold smoked mutton and a tablespoonful of roe seasoned with black pepper. Close the club sandwich with the other sweet bread slice. Cut in two peaces starting from one corner. Serve with dark sweet beer.

CHEF THOR
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THOR'S HOT JOL SAUCE

2012-10-07T13:22:00.000-07:00

The sauce Jol-name comes from ancient Viking winter feast, that lasted 3 days and 3 nights. The selected ingredients are not so "hot" as in Thor's Thunder sauce.
Thor's Hot Jol sauce ingredients:
3 parts peeled and chopped tomato
2 parts peeled paprika
5 pcs Jalopeno red chili peppers,Virgin Extra Olive oil with garlic,brown sugar,Lyles Golden Syrup and salt.
Cook slowly the vegetables with olive oil 'till they become soft jam. Blend all ingredients in a turbo mixer.

CHEF THOR

THOR'S THUNDER CHILI SAUCE

2012-10-07T13:03:00.000-07:00

This sauce and it's ingredients have been selected to produce the best sensations for hot food loving people. I don't give exact quantities only about amounts.
Thor's Thunder chili sauce ingredients:
2 parts peeled and chopped tomato
1 part peeled sweet red paprika
10 pcs Habanera red chili peppers
Virgin Extra Olive oil ,brown sugar, honey, mustard powder and salt.Cook the vegetables slowly with olive oil till they become soft jam.Blend the jam with the spices in a turbo mixer.
Taste with a tooth pick the strength before using.

CHEF THOR

SHAMAN SALAD

2012-09-12T10:48:00.001-07:00

You are in Finland in Kainuu, and you here the" Shaman drums".The snow has recently disappeared from the forests and the first plants and flowers emerge from the ground.You see white flowered Wood Sorrels, crispy leaved green Sorrels, a big stack of forest ants and in wet places white trunk birches carrying inside valuable sap.Now we have seen the places where to collect our ingredients for the ethnic food peculiarity.
Ingredients:
White Wood Sorrel flowers 100ml (Oxalis acetosella) ,contains oxalic acid.
Fresh young Sorrel leaves 200ml (Rumex acetosella), contains oxalic acid.Rich in vitamin-C.
1 fresh, thin , peeled birch stick (Betula pendula) for to collect ant secretion.
Fresh birch sap direct from the tree (Betula pendula) 50ml.Rich in potassium.
Secretion from the stack ants (Formica rufa), contains formic acid.
Some drops wild flower honey..
Wet well the birch stick with sap and put it in an ant stack.After 5 minutes clean the stick from biting ants and squeeze with a hard tool the secretion out of the stick in a mortar . Add the honey and sap and blend well.
Tear the Sorrel leaves and mix with the flowers.Sprinkle the the sap juice over the leaves and shake.
Serve with Kainuu flat bread cheese and fresh sap.
Warning! Wood Sorrel and Sorrel, if eaten often affects in calcium metabolism.

CHEF THOR

ECCE HOMO, RESTORED OBLATES WITH SALSA CECILIA

2012-09-06T02:17:00.000-07:00

I designed this food, to advertise Spain and it's rural areas.There are lot of things for tourists to experience and taste in the countryside. This pay tribute to one nowadays famous location called Borja in Spain.
Some explanation for the words in the text. Ecce Homo (Latin :behold the man). Oblea, oblate ( small thin bread in Christian Religion, known also with name Host).Salsa; Spanish word for sauce.
ECCE HOMO HOSTS
Ingredients:
Oblea, oblates 16 pieces (La Cocinera)
Boiled rice 400g
Tuna in oil 1 tin 85ml
fresh basil ,chopped 50ml
fresh lettuce leaf 1, chopped, virgin olive oil, salt and pepper
Mix all these ingredients well and fill the hosts and fold them. Fry the obleas on both sides slowly with virgin olive oil on a big pan.
SALSA CECILIA
Ingredients:
home made mayonnaise 1 dl
fresh chopped basil 20ml
virgin extra olive oil 20ml
5 big crystals of sea salt
Chafe well in a mortar the chopped basil with 5big crystals of salt.Add the olive oil and mix with mayonnaise.
Spread some sauce on the hosts and enjoy with cool Spanish white wine.

CHEF THOR

CHEF THOR'S HOT SPY SAUCE

2012-09-03T12:14:00.000-07:00

This is a superb hot chilly pepper sauce for persons ,who has a boring day waiting for something to happen.
I recommend it for retired secret agents, to have more excitement in their daily after spying life.
INGREDIENTS:
1/2 big red sweet paprika (Almeria)
8 red jalopenas (Mexican)
2 tablespoonful dark cane sugar (Ecuador)
1 cup of water
1 teaspoonful salt
1 tablespoonful Spanish Sherry vinegar
Cook these ingredients with low temperature about 10 minutes and grind them well with a power mixer till they become creamy and add slowly 2 tablespoonful Spanish Virgin Olive Oil. Use as additive to make hot sauces, or if you you are a HOT SPY use straight.

CHEF THOR

ZIMBABWE CHICKEN EGGS,FRIED

2012-08-21T03:41:00.000-07:00

To have very good fried eggs, you need ethnic hens, the nearer the genetic is the original wild bird, the better. So I have here in Spain some Zimbabwe chickens laying eggs for my culinary purposes.
To feed them I have an avant-garde menu and to keep them happy,some non violent cocks separated from them.(love from distance)
Avant-garde menu for Zimbabwe chickens:
1.crushed corn 2. alive vegetarian ants, 50-100/bird 3.chopped common mallow(malva silvestris) and salad plant 4. water 5. "daily ground mix",insects,sand etc.
The fresh egg has a big dark yellow yolk,no smell when boiled,full of vitamin B,iron and omega acids, and the most delicious crystalline protein section.
To fry an egg, use enough Spanish Virgin Olive Oil, recently pressed in a small rural company, and a tip of churned butter(English,Finnish).Take a big and juicy garlic glove and rub the pan well with it and heat it then with oil and butter.Empty slowly the egg in the pan and fry it till the edges are brown.Season with pepper and salt.Its aroma from aurora borealis.

CHEF THOR