It is warm in Finland, some might even say too hot. Finnish people at least, although I am quite sure some of them are enjoying living at the sea side and being able to swim without freezing one or two toes off! When it’s a bit too warm I never know what to eat and I am certainly not in the mood of standing in the kitchen for hours while cooking. Perfect reason to leave the house and get some food elsewhere!
Teatteri is located in the building of the Swedish Theater at Esplanadi. During lunch time there is often a queue for their salads. That made me curious and I decided it would be time to try it out.
A big plate with lettuce, tomatoes and watermelon plus two toppings of your choice is 10€. They usually have lots of ingredients to choose from and also lots of vegetarian options. The price also Includes a piece of bread and a salad dressing. For a few cents more you can also get a Caesar salad with either chicken or shrimps.
They have a big terrace if you want to enjoy the sun but also a lot of seats inside with comfy chairs and couches. Definitely worth trying and we will come back too!
Yes, something salty for once! I admit that I could bake (or eat) cake all day but I also enjoy a nice salad. We make this one quite often since it’s so delicious and fast to prepare. Quinoa became one of my favourite ingredients for a lot of dishes like lentil dhal or veggie patties. Unfortunately it’s quite expensive in here.
But have a look at the recipe or lets say at the ingredients since I rarely measure things.
farfalle or other pasta
a fresh chili
lettuce of your choice
Boil the pasta al dente and rinse under cold water. You can boil the quinoa at the same time in a second pot. It will take around 10 minutes. Also rinse the quinoa with cold water afterwards. Fry some sunflower seeds in a pan without oil until they get some colour. Let them cool down a bit on a plate. If you leave them in the hot pan they will burn easily.
Wash and chop the lettuce. Take the seeds out of the chili and either chop it really small or leave it in rings. You might want to taste it before. If you got a mild one you can put the whole chili in but it really depends on how hot you like it and what kind of salad dressing you will use. I like to put a chili-lemon dressing over it and therefore leave the chili out of the salad.
Cut the grapes into halves and crumble the feta with your hands. Add the pasta, the quinoa and the sunflower seeds and mix everything up. You can use any kind of dressing you like. I usually use one of the following. They both will stay good for a while if you want to make a larger portion.
juice of one lemon
salt & pepper
It’s best to prepare this dressing in a jar or something you can close, so it can be shaken before serving. Add olive oil to the juice according to taste. I always use a bit more oil than juice. Crush 2 garlic gloves into the jar and add chopped chili to it. Spice with salt, pepper and a little bit of sugar.
You can also fry the chili and the garlic in a little bit of oil before adding it to the dressing.
Stef’s cocktail dressing
Add a little bit of tomato paste (or ketchup) to the mayo and mix it up. It should be a light red. Then add some crushed garlic, soy sauce and pepper. Since the dressing will be quite thick, add some water until it’s thin enough and add more soy/pepper to taste.