Katheryn Kangas

I have a dislike for liver since childhood and it's never been a favourite of mine. Of course, here in Finland, one can not escape liver because it's one of main dish special meals during Christmas. I always avoid liver when it's on the menu but as passionate food lover and chef-to-be, I decided to try and overcome my "fears". To try eating some liver, I  made it with my Ghanaian influence. This liver was a from a reindeer so it honestly didn't smell repulsive which it encouraged me most. I spiced it with some ginger, chili and aroma salt; then fried it for some colour (about 2 minutes on medium heat and carefully, not to over cook). Then I prepared my Ghanaian salsa like pepper sauce, MEKO   with an extra kick of habenero, ginger and herbs. I fried the sauce in a bit of oil, added some vegetables and allowed it to boil for about 5 minutes with some veggies also. I then tossed my pre-fried livers into the sauce, covered and took off the heat to avoid over ...

In Finland, we have father's day celebrations every second Sunday of November and we take pride in making the good daddy's feel very SPECIAL. Personally, I'm all about simple and delicious meals, so when our daddy requested for some delicious seafood; frozen octopus came to the rescue. I always go for frozen octopus simply to save cleaning time and avoid encountering the deadly* ink delima 😉. Octopus is a very sticky seafood to begin with. If not cooked well, you will end up with a tough and gummy meat. And you that's is not a nice thing to have in your mouth. The secret to the perfect octopus, is to tenderize carefully. There so many way of rendering the meat of an octopus and mine is to cook it in a simmering water/stock for at least 1 and1/2 hours. Then you allow it to cool down, oil it slightly and then grill them for some those crispy bits. For a little spicy twist, I took inspiration from my Ghanaian pepper sauce, Meko and created a delicious sauce which I...

Like myself, hubby is crazy for sea foods. On the eve of father's day here in Finland, he wanted some mussels badly. Luckily we found a great bargain for these in our shop and dinner was just perfect with hubby's freshly baked bread also. For this delicious and easy dish all you'll be needing are; fresh mussels, grated garlic and ginger, a dash of cheap white wine , olive oil, salted butter and parsley for garnishing. Simple and delicious . I  absence of expensive mussels(at least here in Finland), you can use frozen mussels instead. But add them straight from the freezer. Do not thaw them as the shell may open before You cook them, leading to overcooked and though mussels. You simply can not go wrong with this recipe. Hope you enjoy it and do let me know how it goes . Recipe: All you Need 20g butter 3 tablespoon of olive oil 1 garlic clove 2 inch size fresh ginger 1kg of fresh or frozen mussels 1/2 cup of white wine 1 handful of fresh parsley Salt(option...