Today´s food - lemon baked salmon and salad

Fish....

Today is a fish day, you should eat fish twice a week...hmmm I wonder if once every other week is enough?

There are lots of different kinds of fish at the markets. You got pike-perch, salmon, herring, pike, bass and many, many more. But if salmon is the only that goes, picky picky.....

So salmon it is! This time with lemon.

You need 2-3 lemons, salmon, salt and pepper. Prepare the salmon, pick the bones away. Put it skin down on baking tray. Add salt and pepper on top, slice the lemons and cover the fish with lemon slices.

Put the tray in to a preheated oven 180 degrees celsius and let it bake for 20-30 min.

In the oven

Enjoy with salad of choice.

Very simple but what a taste!!!

Easy, quick and perfect for summer!

I enjoy making cheese, yummy

suomenkielinen resepti

Homemade cheese

Things you will need when making cheese.

8 egg

3 liter whole milk

1 liter buttermilk or sourcream

1-2 tsp salt

(a pinch of sugar)

Butter muslin or fine cheesecloth

perforated skimmer

thermometer

cheesemould or strainer
saucepan 5 liters minimum

1. Put 3 liters whole milk into to saucepan. Bring the milk almost to the boil in a saucepan about, 80 degrees C, stirring continuously to prevent the milk from burning to the bottom.

2. Break 8 eggs in a bowl and put the 1 liter of buttermilk or sourcream with the eggs.

3. Beat the eggs slightly until the yolks and whites are blended, and mix with buttermilk. Add the salt and sugar. Pour the mixture into the hot milk in the saucepan. Now let the mixture heat up to 90 degrees, remember to stir. Do not let it boil.

4. When it hits 90 switch off the stove and let the cheese mixture stay over the warm stove for about half an hour, until the curd and whey are separated.

5. Cover a wooden/aluminium cheese mould or a strainer with a dampened cheesecloth. Place the curds with a skimmer onto the mould.

6. Cover the curds with a cheesecloth and set a light weight on top of it ex. a small plate. (The heavier the weight the firmer the cheese.) Make sure you put something under the mould because it will be dropping whey in the fridge. Place the cheese in a cool place, let the whey drip overnight until the following day.

Unmould the cheese to serve it.

The excess whey can be used for bread or roll dough.

ENJOY YOUR CHEESE!