Warm breads were popular, especially in the 1970s and 80s.
Roasted bread, clip and mushroom sauce are a delicious combination. Pink bröijer
The mere idea of warm bread gets the chef Risto Mikkola to smile.
-It evokes extremely nice memories, Mikkola says, and continues that when born in the 1960s, he often ate warm breads.
Mikkola laughs that she has an image of a weekly warm sandwich meal. It is not certain whether it is true. However, there is no doubt that Mikkola is not the only child of the 60s and 70s who remembers having eaten warm breads often.
In Mikkolo’s home in Oulu, Mom often made Little Risto’s favorite bread, which had butter, mustard, ham, pineapple ring and grated cheese.
Mikkola is not surprised that the sandwiches were popular, as they are quite easy and quick to do-at least according to the 1970s. Warm sandwiches responded to the cry and saved from food panic.
In addition to childhood food, Mikkola combines sandwiches with its first kitchen pest in Restaurant Nallikari. The restaurant’s menu had a lot of clips, steaks and warm sandwiches.
All the warm breads in the restaurant are built on the roasted bread slice. The quality of the dose will increase if the bread is baked in the pan instead of roasting and the bread is served from well -heated plates.
– The hunter bread in particular has come to my mind. On top of the bull fillet was a thick ear mushroom stew and a fair handful of gratinated emmental grater. There were a lot of them, as well as Nallikari’s sunset, Mikkola recalls.
As the name implies, the bread was sunset: a choron sauce, a bearnaise sauce flavored and dyed with tomato paste and half a pair of cans.
Nowadays, if you want to eat a warm sandwich at a restaurant, you have to look for it, because you can’t find it on the list of many restaurants. Mikkola advises that at least in Helsinki, the Finnish Club’s restaurant serves classic breads.
– Maybe a hamburger has eaten this traditional bread culture, after all, there are burger in many places, Mikkola ponders.
Product Information: E.Ahlström
The forest mushroom salad crowns bread. Pink bröijer
Frosted hunter bread
Steak/clip
600 g of beef minced meat
2 teaspoons of salt
2 tbsp rapeseed oil
1. Knead minced meat by hand or with a wooden bucket for one minute. Divide the minced meat into four 250 grams of parts.
2. Carefully shape or gently grad the minced meat between the foil four thin clips of about 3 millimeters thick.
3. Bake in a hot oiled frying pan with a beautiful color and season with salt.
Mushroom sauce:
200 g of mushrooms in slices
1 onion as a chips
20 g butter
0.5 dl of white wine
3 dl whipped cream
1 dl of emmental cheese grater
1 teaspoon of salt
black pepper
1. Freeses mushrooms and onions in butter in a frying pan.
2. Add the white wine and boil.
3. Add the whipped cream and cook for a minute.
4. Finally add the grated cheese and spices, bring to a boil. Check the taste.
Mushroom salad:
3 dl salt mushrooms in cubes
1 red onion as chips
1 prk (120 g) sour cream
0.5 dl of chives in thin rings
a touch of black pepper
2 teaspoons of vinegar
Salt when needed
1. Soak the mushrooms in cold water for a couple of hours. Replace the water sometimes if the mushrooms are very salty. Test the appropriate salinity by tasting.
2. Sweat the mushrooms dry.
3. Combine all mushroom salad raw materials and mix together. Check the taste.
Fried bread:
4 big slices of sour root bread/toast
30 g butter
1. Melt butter in a frying pan and roast the bread in both caves beautiful golden browns.
Compilation of bread
1. Place the roasted bread slices on the baking sheet, clips on top of them and mushroom cheese sauce on top of the clips.
2. Cover the oven under the lightning of the oven for about two minutes, until there is a beautiful color on the surface of the sauce. Make the sponge salad a beautiful genetic and place it on the top of the bread. Serve immediately.
Drink recommendation
Full -bodied and rotten Portuguese Pinha Ribeiro Santo Reserve (€ 14.02) has been matured in French oak barrels for 9 months. The rough berry and delicate roasted taste have a hint of herb, good acidity and ripe, soft tannins.