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Köögiviljakrõpsud / Vegetable chips

Suupisted veisehakklihast
Leivakooruke või rukkipadi
Veisehakkliha
Riivitud juust
Rohelisi ürte

Pane leivapoolikutele peale praetud ja maitsestatud hakkliha, rohelisi lehekesi ja riivitud juustu.
Küpseta ahjus  225 kraadi juures 5 minutit või kuni juust on sulanud.  Serveeri kohe kuumade suupistetena.

Päikseline porgandi-sibula-apelsinisupp juustuga

Puljong 1,5l
Porgand 8 tk
Sibul 4 tk
Apelsinimahl pressi apelsinist
Sulatatud juust 400g

Puhasta ja tükelda porgand, sibul. Prae võis kergelt läbi. Pane puljongisse keema. Pehmeks keenud aedviljadele lisa sulatatud juust, apelsinimahl ning püreesta saumikseriga. Maitsesta soola ja pipraga.
Serveerimisel kaunista ja  joonista hapukoorega peale meelepärane kujund. Sõbrapäeval süda vm.
 
Smuuti
Mis on smuuti?
 (nimi tuleneb inglisekeelsest sõnast smoothie, millele eesti keele uuendajad leiutasid hiljuti ka omapärase vaste – "mahedik")

Smuuti on kreemja konsistentsiga puu- või juurviljamahl on jahutatud jook purustatud puuviljadest, juurviljadest, mahlast, jogurtist ja jääst.

Talupiim
Mustikad
Banaan
jäätis
Pane toorained blenderisse või köögikombaini ning püreesta.
Kaunista joogiklaasi serv.
1. Niisuta klaasi serva siirupigai.
2. Seejärel kasta klaasi äär garneeringusse, milleks võib olla näiteks , suhkur, kookoshelbed. Raputa ülejääk maha.

Pulgakoogid/-kommid
küpsiseid
võid
hapukoort
kakaod
Pudista küpsised peeneks.  Lisa sulatatud või, hapukoor, šokolaad, kakao. Sega seni, kuni mass püsib koos. Veereta saadud massist käte vahel ümmargused pallid. Pane pallid külmkappi tahenema.
Sulata veevannil hakitud šokolaad. Pista pulk sinna sisse ja siis kommi sisse. Pane ka komm glasuuri sisse.  Kaunista kohe.
Kata kommid meelepärase kattega:
Kaerahelbesegu: kaerahelbeid, suhkrut
Pähklisegu
Šokolaad
Kookoshelbed
Marjajahud
Mooniseemned
Mandlilaastud 

Kiire jogurtijäätis
300 ml jogurtit
kondentspiim*
3 tk sügavkülmutatud banaan
2 dl sügavkülmutatud mustikad ja maasikad (sügavkülmutatud astelpajumarjad)
Pane natuke jogurtit, kondentspiim, ja külmutatud marjad köögikombaini. Püreesta ühtlaseks.
Lõpuks lisa veel jogurtit, maitse ja sega ühtlaseks.
*Isetehtud kondentspiim
1 l piima
300 g suhkrut
1 tl vanillisuhkrut
Lase piim koos suhkrutega keema. Nüüd kuumuta segu keskmisel kuumusel ca 1 tund, kuni kondenspiima
paksenemiseni. Kui tahad karamellisemat siis keeda kauem.
 

Kihiline kohupiima magustoit Hiiumaa leivaga
kohupiim
vahukoor
jõhvika-pohlatoormoos
riivleiva-kaneeli segu
Vahusta vahukoor suhkruga. Lisa kohupiim. Sega läbi.
Valmista riivleivasegu (kuumuta pannil riivleib, suhkur või mesi ja kaneel. Jahuta. Jaga
magustoidukaussidesse või suurde kaussi kihiti: kohupiimkreem, riivleivasegu, moos, jne.
 

Isetehtud kohukesed
200 g kohupiima (rasvavaba ei sobi)
2 sl suhkrut
1 tl vaniljesuhkur
50 g võid
100 g tumedat šokolaadi
Sega kohupiim, pehme või, suhkru ja vaniljesuhkruga. Segu panna vormi ja sügavkülma.
Kohupiima eelnev sügavkülmutamine lihtsustab šokolaadi sisse kastmist.
Šokolaad sulatada veevannil, lisada veidi 35%-list koort, võid, jahutada pisut ning kasta külmunud
kohupiimatükid šokolaadi sisse.
Tõsta veel külmkappi tahenema.

Menu:

• Welcome smoothie (spruce needle and kiwi)
• Herbal teas
• Potato salad with weeds
• Green salad with Hiiumaa goat cheese
• Meatballs made from Hiiumaa eco-beef and served with yogurt sauce
• Tortillas with forest pesto and cheese
• Scon with seeds
• Flavoured butter
• Waffle dessert with juniper and spruce needles

Spruce needle and kiwi smoothie

(The winner of smoothie grand prix)

5 small spruce branches (half of the blender)

A glass of water

3 kiwis

2 bananas

2 glasses of pineapple juice

2 branches of lemon balm

Half a small lime

Put the small spruce branches (if you wish you can only use needles or shoots) and lime pulp into the blender. Add water and blend it as smooth as possible. Pass it through a sieve.

Slice bananas and kiwis, put them in the blender with lemon balm and pineapple juice. Blend smooth, add the spruce needle extract and blend it again. Kiwi seeds will not break and make the drink taste special.

Potato-radish-cucumber salad with various weeds

A potato

A pickle

A radish

Leek

Mayo

Sour cream

Various forest herbs, yellow blossoms of dandelions and coltsfoot

salt

Boil potatoes. Cut all ingredients into pieces of desirable size. Mix ingredients, add dressing and seasoning.

Green salad with Hiiumaa goat cheese

Various green salad leaves

Forest herbs (ground elders, dandelion leaves, coeslip leaves, etc.)

Cherry tomatoes

Fresh cucumber

Radish

Red onion

Salad dressing:

Oil, salt, pepper, sugar or honey, vinegar (apple or white wine) or lemon juice

Tortillas with pesto and cheese

Tortilla

Pesto made of fresh weeds (ground elders, dandelions)

Different kinds of cheese

Pesto

Bright green spruce shoots

Ground elders, dandelions, lady's mantle, etc

Hazelnuts

Garlic

Grated parmesan

Olive oil

salt, if necessary

Crush spruce shoots and other weeds, nuts and garlic with a bit of olive oil. Add grated cheese and more oil to turn it into a paste. If necessary, add salt.

Smear pesto on each tortilla, grate cheese on top of it and bake it in a 210 C oven for 10 minutes until the top turns crispy.

Meatballs

1 kg minced meat (beef or lamb)

2 eggs

1 onion

2 dl bread crumbs

2 dl heavy cream

2 dl milk

3 tsp salt

Fresh chopped herbs

Black pepper

Flour for battering

Mix of oil and butter for frying

Mix minced meat, eggs, bread crumbs, cream and milk into a mass. Add chopped onion, season with salt, herbs and pepper. You can heat the onion before adding it. Use your hands to make balls with a diameter of 3-4 cm. Batter the balls in flour and bake in the oven. Place the meatballs on a baking pan, that has been greased or covered with baking paper. Bake for 20 minutes in a 200 C oven.

Prepare yogurt dressing.

Butter

To make homemade butter, take a jar and fill half of it with double cream. Close the lid and shake jar. When whipped cream has formed in the jar, the shaking becomes harder. Keep shaking, even though it seems as if nothing is moving in the jar. Soon you'll have a chunk of butter and buttermilk in the jar.

Drain out the buttermilk through a sieve. Stir the butter in a bowl to separate the buttermilk. Next, pour some ice cold water on the butter and mix. Change the water until it remains clear. Pour out the rest of the water.

If you wish, you can add salt and chopped dill, thyme or chives. It is advised to use only one at a time.

Eat with fresh bread or scon. Drink the buttermilk or use it to make pancakes. (See the video for visual instructions)

Scon made from barley flour

1l kefir or any other sour milk product

3 eggs

45 g sugar

450 g barley flour

200 g wheat flour

3 tsp baking soda

as much salt as you like

butter for spreading

Combine kefir, eggs, sugar and previously mixed dry ingredients. Add salt. Dough needs to be slightly liquid. Pour the mix on a buttered pan.

Bake it in a 200 C oven for about 30 minutes. Scon is the best when it's fresh from the oven and eaten with flavoured butter.

Dessert with juniper and spruce needles

900 ml yogurt

condensed milk

9 frozen bananas

6 dl frozen spruce or juniper needle extract

Put some yogurt, condensed milk and frozen spruce or juniper needle extract into a blender. Blend it smooth. Add more yogurt, taste it and stir.

Waffles (about 40)

400 g butter

6 eggs

5 dl sugar

2 tsp vanilla sugar

5 dl flour

3 dl starch

3 dl water or milk

Melt the butter and let it cool. Add eggs, sugar, vanilla sugar, flour, starch and water. Heat up the waffle maker and bake thin crispy waffles. Serve it with ice cream or some sweet cream.

Mercedes Merimaa's nettle cutlets

2 handfuls of dried nettles or half a bucket of fresh ones

4 large boiled potatoes

2 medium size onions

a clove of garlic

4 eggs

wholemeal flour or brans for battering

seasoning (salt, pepper, oregano, nutmeg)

oil for frying

Crush the dried nettles in a bowl with a wooden spoon. If you are using fresh nettles, place them in hot water for a minute and then chop. Smash boiled potatoes with a fork. Chop onions and garlic, add seasoning. Mix all ingredients. Use the dough the same way as you would normal cutlet dough: shape the cutlets between your hands, batter them and fry from both sides.

The Chef for the Gastronauts is Heli Hahndorf