Food and fashion exquisitely linked by Taste !!
MARIMEKKO 1st Cooking party was held at Corner Kitchen, Sheung Wan. There’s a saying in Finland – “we don’t leave our buddies behind” – and this spirit is needed more widely in the world. We cook and dine the Finnish dishes together to experience MARIMEKKO’s core value- “Get things done – together” and be joyful.
It was more then a joyful experience , it was a Fruitful experience too , by seeing all the beautiful Classic prints tableware includes Unikko (Poppy)、Räsymatto (Rag)、Siirtolapuutarha (Garden) and Socks rolled down glassware collection were showcased in the event. Oiva tableware also gets a new look for spring: the cornucopia of fruit from Aino-Maija Metsola’s Kompotti fabric seduce on the dishes designed by Sami Ruotsalainen. The cheery dish theme continues in the Kippo fabric designed by Ville Silvennoinen, in which jaunty stacks of dishes rise in blocs of peppy colour.
Vatruska and Kompotti
The Vatruska (vatrushka pie) and Kompotti (compote) patterns, designed by Aino-Maija Metsola in 2012, are jolly mixes of various fruits – and an onion has managed to slip along, too. The patterns have been inspired by the designer’s own garden, where she grows vegetables and fruits of many sorts together with her sister.
the fruitful experience doesn’t stop there , here is the recipe of the finnish dishes
• 500g ground beef (or substitute half of the beef with ground pork and/or veal)
• 50-75 ml dry bread crumbs • 1 tsp salt • 1/4 tsp white pepper • 1/8 tsp allspice
• 150-200 ml cream • 1 small onion, grated fine • 1 egg
Basic cream sauce
• 2 tbsp onion, minced • 1 tbsp flour • 2 tbsp of butter • about 500 ml of beef stock, kept at
a hot temperature • salt and pepper to taste • about 50-75 ml cream
Add the cream to the breadcrumbs and stir to form a soft paste and let the mixture stand for a few minutes until the cream is absorbed in the breadcrumbs, making them thoroughly soft.
Add the meat and pureed onion in the breadcrumb paste and knead until ingredients are thoroughly mixed. Break in the egg and continue kneading until the mixture is firm, smooth and homogenous. Form the mixture into small meatballs (21⁄2-3 cm) with clean, moistened hands. You can place the balls on a parchment paper covered tray or cutting board to wait for frying.
Melt some butter in a hot frying pan. Add enough meatballs in the pan to cover half of its bottom surface at the most, and lower the heat to medium-high. If your meatballs are firm enough, gently shake the pan so that the meatballs roll around, acquiring a round shape, and brown evenly. However, if the meatballs are fairly soft, use a wooden spatula or cooking tongs or tweezers to gently turn them over, until they are lightly browned from all over and hold their round shape.
Continue cooking them by shaking the pan every now and then so that they roll around and brown evenly. Continue to fry them in the pan until thoroughly cooked. If you are not sure whether they are done, split one in half to check it is no longer pink inside. Keep the meatballs warm while you prepare the sauce.
Saute the onion till soft and slightly browned. Add the flour and sauté until browned and toasted. Start pouring the hot stock in the skillet a little at a time, stirring continually to make the mixture completely smooth. Watch out for the hot steam rising from the skillet. You may not need to use all of the stock. Mix well and simmer until smooth and thickened. Season with salt and pepper. Add the cream, stir it smooth, bring to the boil and let simmer until thickened, stirring every now and then. Serve the sauce with meatballs. *You can serve the meatballs and cream sauce with some boiled pasta tossed in salt, pepper and melted butter.
Seared Scallops with Lemon & Dill Sauce, Toasted Hazelnut
Serves: 4 as an appetizer
• 2 tbsp canola oil • 800g of scallops or 12 Diver Scallops • salt and pepper Sauce • 100 ml chopped fresh dill • 1 tsp honey Dijon • 1 tbsp Dijon mustard • 1 tbsp white wine vinegar • 100 ml canola oil • pinch of salt • pinch of white pepper • juice from 1/2 lemon
• 2 tbsp extra virgin olive oil, for making croutons
• 1 tbsp of parsley leaves, minced • A few slices of toasted Baguettes • pinch of cayenne pepper or black
pepper • 200g or four large handfuls of
Mesclun salad greens • 2 tbsp of toasted hazelnuts
To make the sauce, take about two tablespoons of the chopped dill and rub or pound together with a pinch of salt in a bowl or a mortar, until a green paste is formed. Stir in the mustards and the vinegar and mix until smooth. Beating the mixture with a wire whisk, slowly start adding the oil, first a drop at a time, like in making mayonnaise. When the mixture begins to thicken and emulsify, you can start adding the remaining oil in a thin stream, whisking continually. Season the sauce with salt and white pepper and lemon juice.
To make the croutons, brush the baguette slices generously on both sides with olive oil. Season with salt and cayenne pepper and a pinch of the minced herbs. Toast in a 160°C oven till golden brown. Crumble the toasts into little 1/4 inch pieces and you have your croutons.
Wash and pat the scallops very dry with paper towels.
Heat oil in a large sauté pan over high heat until the oil smokes. Add the scallops in batches of 2 or 3, making sure that the pan is not overcrowded. The earlier batches will brown before the later ones, so turn them over accordingly. It should take about 2-3 minutes depending on the size of the scallops. Turning them in batches makes sure that your pan stays hot and the scallops won’t release too much liquid. Cook the other side for an additional 2-3 minutes, until the scallops have a brown crust on both sides. Remove from the pan and drain on paper towels. Season both sides with salt and pepper.
Sprinkle the croutons over the scallops. Serve with the salad greens and sauce. Garnish with breadcrumbs and toasted hazelnuts.
Fruit and Cookie Tower
Makes: 4 towers
• 2 cups of all purpose flour • 1 tsp baking soda • 1 tsp salt • 200 g butter
• 1 cups sugar • 1 tbsp vanilla • 1 eggs • 1 yolk
• 450g or 1 tub of Mascarpone Cheese • 3 tbsp sugar • 1/2 cup whipped cream Fruits
• 4 cups chopped fruits (strawberries, kiwi, grapes)
Sift all purpose flour, baking soda and salt together.
Cream butter and sugar until light and fluffy. Add the eggs gradually. Add the flourand mix on low speed to combine. Using about 2 level tbsp per cookie, shape dough into balls. Arrange the cookies on the baking sheet, leaving about 2 inches between them, because the dough will spread. Bake for 12-15 minutes or until the tops are no longer shiny. Rotate the baking sheet halfway through baking. Cool the cookies on a cooling rack.
To make the cream, whip sugar, mascarpone cheese and whipped cream until light and fluffy.
To assemble, you place a cookie at the bottom and spread some of the cream on top. Arrange some chopped fruits on top of the cream. Place another layer on top and repeat with the cream with the fruits. Repeat with another layer of cookie. You will have three layers of cookies in total and the top layer will be a layer of cream and fruits.
To mark the Hong Kong MARIMEKKO shop 1st Anniversary! Capture a special moment at their Unikko setting in-store between April 20 – May 5 and share the joy with all Marimekko’s friends on Facebook! The picture which gets the most “LIKE” will be announced on facebook on and the lucky winner will win an unique photographic experience with Venture Photography, valued at $2500. (The voting will close on May 14)
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