HEIROL Summer Magazine 2024

COTTAGE WEEKEND ON THE COAST

The perfect menu designed just for you

Healthy cooking has never been this beautiful Royal Pearl

IL CLASSICO ITALIANO The renewed Italian classic

THE MOST DELICIOUS DESSERTS, EASILY MADE FOR WARM SUMMER DAYS

This is us...

…a happily “mixed” family whose everyday life is made up of Italian, Swedish and Finnish customs and food culture.

We’ve never had time, or even want, to seek perfection – we laugh at mistakes and go with the flow, especially in the kitchen! For us, family and good food have always been the foundation of a happy life.

Cooking at home is so much fun and a lot easier than people often think.

We at HEIROL want to inspire people to cook more at home – and spend time around the table with loved ones.

This Summer we’re heading for a weekend at the coast. A weekend filled with laughter, good food and amazing company. That’s what we’re here for, after all.

Good food makes love visible. Cristina & Rolf Moborg The entrepreneurs behind HEIROL

TheSummer breeze

THE MORNING RITUAL Il Caffé Italiano

STEP BY STEP GUIDE FOR THE PERFECT COFFEE MADE WITH A CLASSIC MOKA POT

The new Bialetti Exclusive collection celebrates the style of the 1960s and the original design of the Moka Express. A journey back in time, to rediscover the roots of a tradition and an icon.

Fill the bottom portion of the pot with water, all the way up to the valve located on the side.

Place the funnel in its place and fill it evenly with ground espresso coffee. Do not pack the ground espresso coffee too tight, as the coffee rises into the pot portion due to pressure, and won’t be able to do so if the coffee is packed too tightly.

Place the pot on the stovetop and turn on the power.

When the water starts boiling and coffee starts to rise into the top portion, you may lower the power a bit. When the coffee has risen to the top, remove the pot from the stovetop, and you’re done!

Pour yourself a cup of coffee and leave the pot to cool off. After you’ve enjoyed a perfect cup of proper coffee, rinse all the parts of the pot with warm water, no soap, and leave the separated parts to dry.

SOME NICE TIPS:

1. The ground coffee should not be pressed, but evenly distributed in the filter. 2. Make sure you have the pieces properly screwed together. Do not hold the handle when twisting. 3. To avoid damaging the pot, do not assemble the pot if the parts are still wet. 4. Replace the filter regularly for the best result. An old filter will become brittle and hard over time.

MORNING MENU

HOMEMADE BREADBUNS BUTTER & CHEESE

STRAWBERRY MILK WITH LEMON ZEST

BIALETTI COFFEE

€

Colander 13,90 € 6,90 €

Steely fine grater 17,90 €

La Rochère stackable bowl 11,90

Cutting board, Oak wood 79,00 €

Steely cheese slicer 13,50 €

Bialetti Moka Express 6 cups Cream 94,90 €

Albera bread knife 69,90 €

Nosse Ceramics for HEIROL coffee cup, Smooth 14,00 €

THE DAYS ARE SLOW, THE AIR IS CLEAN. THERE’S LAUGHTER, PRESENCE, AND NOWHERE ELSE TO BE.

Nosse Ceramics for HEIROL is available in:

4 series: Svelte, Smooth, Edge & Twist

5 colours: stone, terracotta, olive, rose and ivory gold

NOSSE CERAMICS FOR HEIROL

THE GORGEOUS NEW TWIST SERIES MAKES FOR THE PERFECT SCANDI COTTAGE TABLESCAPE.

Handmade in Portugal

Zero waste

Dishwasher, oven, microwave & freezer safe

“FOOD IS AT THE CENTREPIECE OF THEIR WAY OF LIFE”

for

series bowls and plates 14,50 € - 16,90 €

Nosse Ceramics

HEIROL Twist

Steely soup ladle 32 cm 28,90 €

Pot with strainer lid 5 L 79,90 €

ITALIAN FISH SOUP

Soup base:

500 g potatoes (whole, washed)

150 g cold smoked salmon

400 g salmon

1 bulb of dill

30 g butter

10 black peppers

2 dl cream

8 dl mild fish stock

Fried seafood:

30 g butter

2 tbsp olive oil

1 garlic glove

250 g seafood

1/2 dl white wine zest of 1 lemon parsley

salt and pepper

Wash the potatoes, peel and dice. Chop the onion. Remove the skin from the salmon and dice. Cut the cold-smoked salmon into strips. Chop the dill. Rinse the potato cubes in cold water. Melt the butter in a saucepan and sauté the onion and potatoes for about 3 minutes. Add the fish stock and the chopped cold-smoked salmon. Season with salt and pepper. Cook over a low heat for about 10 minutes. Add the cream and simmer for a minute. Add the salmon cubes, turn off the heat and leave to simmer for 2 minutes.

Heat butter and oil in a pan. When the pan is hot, add 250 g of seafood to the pan and add a splash of white wine, lemon zest, 1 garlic glove finely chopped and salt and pepper to taste. Cook for a couple of minutes or until the seafood is slightly coloured and add to the pan! Lift out onto a plate and season with fresh parsley if you like.

Tip: serve with some crispy bruschetta! Recipe on next page.

AUTHENTIC ITALIAN BRUSCHETTA

Rustic bread loaf

Garlic cloves

Olive oil

Sea salt

Cut your bread into slices. Put olive oil in a pan and fry the slices of bread until golden brown and crispy. Cut a clove of garlic in half and use the other half to rub into the bread slices. Top with sea salt.

Tip: Use good quality olive oil to get the best tasting bruschetta!

FENNEL & FETA CHEESE SALAD

1 medium-sized fennel

150 g feta

40 g arugula

50 g pine nuts

Salad dressing

1/2 dl apple cider vinegar

2 tbsp honey

1 1/2 dl olive oil

fresh thyme

a pinch of nutmeg (add to taste) a pinch of cinnamon (add to taste)

Prepare the mandolin by setting it at a setting of 2-4 mm. Slice the fennel on the mandoline. Place the fennel slices on a tray and top with arugula, crumbled feta and pine nuts. Prepare the dressing by mixing all the ingredients together and pour it over the salad.

Tip:You can also add radishes, oranges or even apple to the salad!

Serving Dish 39x29 cm Etnico, Dove Grey 25,10 € 17,40 €

No seasoning required

Non-stick qualities improve over time with use

For all stoves, oven, grill & open fire

Can be used with steel utensils

NEW ERA OF CARBON STEEL PANS IS HERE.

HEIROL Blacksteel is a professional grade black carbon steel pan where thoughtful design, trustworthy quality and features that take home cooking to another level collide.

The new black carbon steel doesn’t require seasoning, which makes it an easy pan to use at home.

PFAS-FREE FOR HEALTHY COOKING.

FAMILY, FRIENDS, FOOD & LEISURE

Wine cooler 49,90 €

Salad servers, olive wood 36,90 €

Did you know that most nonstick cookware can leach toxins, like PFAS aka forever chemicals into our food during cooking? Especially if they have even the smallest scratches. A way to spoil the appetite, right?

These ceramic-coated beauties are 100% toxin-free, from the manufacturing process to your kitchen. And the stunning pearly white hue with matte golden details adds elegance to cooking & serving. They heat up evenly and quickly, they are not heavy, the food doesn’t stick, and they are easy to clean. Like… What’s not to love?

HEIROL is the first and this far the only Finnish company that is supporting the EU wide ban of all harmful PFAS-chemicals.

Royal Pearl

Cooking healthy has never been this beautiful! ...and environmentally friendly!

Royal Pearl cookware 63,90 € - 109 €

People and food are the spice of life. Especially when served together. Because nothing beats breaking bread with your gang, your tribe, your family. So roll up your sleeves, cook your heart out and set the table. Then gather up your darlings and sweeties, rakkaat ja murut, de käraste och älskade, tesori e pomodori and enjoy being a human.

NOW THAT’S AMORE.

DEI DOLCI Paradiso

BASE:

125 g butter

1 dl sugar

2 egg yolks

1,5 dl flour

2 tsp baking soda

1 dl milk

MERINGUE:

2 egg whites

1,5 dl sugar

1 tsp vanilla sugar

1 dl almond flakes

strawberries

2 dl whipping cream

1 teaspoon vanilla sugar

340g lemon curd

BRITA CAKE

Preheat the oven to 180 °C.

Mix room temperature butter and sugar until light and fluffy. Add the egg yolks one at a time, stirring all the time. In small batches, add the dry ingredients and milk in turns.

Pour the batter onto the baking tray. Bake for 10 minutes.

Meringue:

Beat the egg whites until stiff. Add the sugar in small batches. Whisk until the mixture sticks to the bowl even if you turn it upside down. Spoon the meringue mixture over the cake base. Sprinkle almond flakes on top and bake in the oven for 15 minutes until the cake is golden. Allow to cool.

Prepare the filling just before serving. Cut the strawberries and whip the cream. Cut the cake in half. Add the whipped cream and lemon curd and lift the other half on top. Add the rest of the whipped cream and lemon curd and garnish with a generous amount of strawberries.

Tip: Decorate the cake with beautiful colourful edible flowers to make it extra summery.

Serving Dish 39x29 cm

Etnico, Handpainted 25,10 € 17,40 €

CAKE BASE:

2 eggs

2 dl sugar

2 dl cream milk (1 dl cream and 1 dl milk or 2 dl light cream)

125 g melted butter

4 dl flour

2 tsp vanilla sugar

2 tsp baking powder (1½ tsp ground cardamom)

3-4 dl fresh blueberries

FROSTING:

100 g cream cheese

1 dl whipped cream

1 dl caster sugar

1 tsp vanilla sugar

2 tbsp lemon juice

3/4 dl applesauce

BLUEBERRY JAM (ABOUT 2 DL):

200 g blueberries

1 dl jam sugar

2 tsp lemon juice

BLUEBERRY CAKE

Grease and crumb coat a loose-bottomed pan (about 24 cm in diameter). Cover the bottom with baking paper.

Beat the eggs and sugar until frothy. Add the cream milk, the cooled butter and the dry ingredients mixed together. Gently mix the blueberries into the batter and pour the batter into the baking dish. Bake the cake in a medium oven at 175 °C for about 35 minutes. Cover the top of the cake with baking paper towards the end of the baking process, in case the top of the cake browns too much.

In the meantime, make the jam. Add the blueberries and lemon juice to a saucepan and heat until the berries frost. Add the jam sugar and stir well. Cook over a low heat, bubbling a little, without the lid, for ten minutes.

Remove the cake from the oven. Remove the cake from the pan when it has cooled slightly. Allow the cake to cool completely, then divide it into two thinner but even layers. Gently mix the whipped cream and icing sugar into the cream cheese. Flavour the icing with vanilla and lemon juice. Top the first cake layer with apple sauce, blueberry jam and whipped cream. Place the second cake layer on top. Decorate by adding whipped cream, fresh blueberries and daisies.

Tip: Don’t be afraid to make a mess with this cake, it’s not meant to be perfect!

Nosse Ceramics for HEIROL cake stand

17 cm, 23 cm, 28 cm, 32 cm 20,70 € - 38,60 €

RHUBARB NECTARINE CRUMBLE

About 3-4 stems of rhubarb

About 4-5 nectarines

1,5 dl oat flour

1 dl oat flakes

1,5 dl sugar

1 tsp vanilla sugar

a pinch of cardamom

50 g butter

Preheat the oven to 180 c. Grease the baking tray. Cut the rhubarb and nectarines into small pieces and add to the bottom of the greased baking dish. Sprinkle with a little sugar and stir.

Melt the butter. Mix the dry ingredients together, then add the butter. Mix the crumble thoroughly, then sprinkle the crumble over the fruit and berries in the baking dish. You can add nectarines on top of the crumble for decoration. Bake in the oven for about 30 minutes or until the surface is golden.

Tip: Enjoy with custard or vanilla ice cream.

Nosse Ceramics for HEIROL pie dish 36,90 €

Steely cake cutter 15,80 €

DOLCE FAR NIENTE...

BLUEBERRY CAKE

HEIROL - FINNISH FAMILY BUSINESS SINCE 1991

HEIROL SHOP

Kasarmikatu 46-48, 00130 Helsinki

Tel. +358 (0)500 514 433

Email: helsinki.shop@heirol.fi

Mon-Fri 10-18, Sat 11-16

HEIROL SHOP

Kauppiaskatu 4, 20100 Turku

Tel. +358 (0)40 685 5518

Email: turku.shop@heirol.fi

Mon-Fri 10-18, Sat 10-15

TURKU

HELSINKI