The document provides recipes for a lunch including chicken and pasta casserole, salmon rolls, and orange-strawberry pudding. The chicken casserole recipe calls for whole wheat pasta, marinated chicken, vegetables, peaches, crème fraiche, and cheese. The salmon roll recipe instructs how to make sushi rolls with marinated salmon, seaweed, and a sour cream mixture. The orange-strawberry pudding is made with orange juice, sugar, potato flour, strawberries, and vanilla curd.

1. LUNCH
chicken and pasta casserole
salad
bread
milk
strawberry curd
RECIPES
Chicken and pasta casserole
whole-wheat spiral pasta 300 g
marinated chicken strips 300 g
butter 1 tablespoon
vegetable mixture 300 g
- carrots, beans, sweet pepper
salt 1 teaspoon
paprika 1 teaspoon
pepper mixture 1/2 teaspoon
peach 1 tin (250-400 g)
creme fraiche 3 dl
grated cheese 150 g
1. Cook pasta.
2. Pour the water off, rinse and drain.
3. Fry the chicken in butter.
4. Add the vegetables. Preheat
5. Stir while heating.
6. Season with salt and paprika.
7. Add cubes of peaches and crème fraiche.
8. Boil 3 minutes.
9. Spread the pasta and half of the grated cheese on a dish.
10. Pour over chicken-vegetable mixture. Stir.
11. Strew half of the grated cheese on top.
12. Bake in 225o C for about 10 minutes.
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2. Strawberry curd (for four persons)
curd 3 dl
cream 2 dl
frozen strawberries 300 g
vanilla sugar
sugar
1. Mix the curd and cream. Whisk lightly.
2. Then add vanilla and sugar.
3. Mash or slice the strawberries.
4. Add the strawberries into the mixture.
5. Serve cold.
Jonne and Emmi, class 3b
Sakari, class 3b
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3. LUNCH
salmon rolls
rice
orange-strawberry pudding
vanilla curd
RECIPES:
Salmon rolls sushi (about 60 pieces)
salmon fillet 500 g
salt 2 teaspoons
sugar 1 tablespoon
lemon juice 2 tablespoons
strong mustard (eg Dijon) 1 1/2 tablespoons
sour cream 120 g
finely chopped dill 0,5 dl
seaweed (sushi nori) 4 sheets
Topping:
wasabi paste
Serve with:
soy sauce and rice
1. Chop the fillet with a knife. Put the chopped fish in a bowl.
2. Add salt, sugar, lemon juice and mustard. Stir.
3. Let marinade in a fridge for 30 minutes.
4. Whisk sour cream with a mixer about 30 seconds until the
structure is solid.
5. Add the fish and the dill mixture. Stir.
6. Take two sheets of baking paper. Divide fish mixture in two and
put it the middle of each paper.
7. Make two bars of 3 cm diameter. Wrap inside the paper and
close the ends of the paper tightly.
8. Put the bars in a freezer for at least a couple of hours.
9. Put the seaweed on moistened baking paper.
10. Remove the salmon bars from the baking paper. Cut the bars to suitable length and put tem on
the seaweed sheets.
11. Roll the sheets tightly around the salmon mixture bars.
12. Serve immediately or store in the freezer.
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4. 13. Cut the bar into about 1 1/2 cm-thick slices with a sharp knife. Raise the cutting surface
upwards.
14 Brush the surfaces with a very thin layer wasabi paste.
15. Serve with soy sauce and rice.
Orange-strawberry pudding with vanilla curd (for six)
orange juice 7 dl
sugar 0,75 dl
potato flour 0,5 dl
strawberries 4-5 dl
curd cheese flavored with vanilla
1. Measure orange juice, sugar and potato flour and put them in a pot.
2. Preheat stirring constantly until it boils.
3. Lift the pot from the cooker.
4. Mash or slice the strawberries and add them in the pudding.
5. Let cool.
6. Put the pudding and vanilla curd in layers in a small bowl.
7. Serve as dessert.
Sara and Emma, class 3b
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