Jarkko Tiainen.

 

Asparagus salad, Hollandaise sauce and oven tomatoes.

(For two)

1 bunch of asparagus

8 slices of ham or bacon

Small tomatoes

Base salad ingredients

2 egg yolks

Juice of 1/2 liime

Juice of 1/2 orange

Olive oil

salt

pepper

50 g butter

 

Heat oven to 250C. Halve the tomatoes and season with olive oil, salt, pepper and herbs. Place into oven for roughly 30 minutes or until nicely dried. Cook prepped asparagus for two minutes in salted water and put a side for a moment. Separate two egg  yolks and mix it with lime and orange juice and season with salt and pepper. Carefully heat the sauce ingredients over boiling or hot water while whipping but do not let it boil. Slowly add butter while constantly whipping. When sauce starts to thicken remove from heat and taste and adjust the flavors. Roll ham around the asparagus and fry on a pan. Build the salad and serve immediately.

 

Mascarpone tower

 

Mascarpone filling

3 table spoons of mascarpone cheese

2 table spoons of creme fraiche

2 table spoons of chocolate chips

1 tea spoon of icing sugar

2 table spoons of chocolate chips

Mix all ingredients together and let it sit for a moment in fridge.

 

Rum oranges

Few slices of pealed orange

Dash of rum

Pinch of vanilla sugar

Mix ingredients and let it season for a while.

 

Chocolate muffins

(8 pieces)

2 eggs

3/4 dl sugar

1/2 dl potato flour

1/4 dl cacao flour

1/2 tea spoon baking powder

 

Heat oven to 225 C. Whip eggs and sugar into spongy foam. Mix dry ingredients together and gently whip into the foam. Fill 8 muffin cups into 2/3 and bake in mid level in oven.

 

Combine all elements into one tower and top with maple syrup.