ENJOY COOKING!
TRA CUCINA E SOLE
Between kitchen and sun
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 an Italian island weekend—where laughter flows and every meal is a celebration of fresh, vibrant flavors. Basking in warm sunshine and open air, surrounded by great company and simple pleasures.
GOOD FOOD MAKES LOVE VISIBLE.
Cristina & Rolf Moborg
The entrepreneurs behind HEIROL
Heimo, Rolf & Alessia
Three generations of HEIROL
L’ESTATE È UN SAPORE CHE NON SI DIMENTICA.
”Summer is a flavor you never forget.”
HEIROL’S
SUMMER MENU
ANTIPASTO
Melanzane & Zucchini fritti
CONTORNO
Kale Salad with a Lemon Garlic Sauce
Whipped Feta & Ricotta Topped with Roasted Tomatoes
Charred Nectarine Salad with Prosciutto and Burrata
PRIMO
Linguine agli Scampi
SECONDO
Salmone alla Griglia
DOLCE
Lemon Posset Brûlée
APERITIVO
Negroni
Limoncello Spritz with HEIROL’s
Homemade Limoncello
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.
LA TAZZA DI CAFFÉ PERFETTA
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.
”
LA TAVOLA È IL PRIMO POSTO DOVE CI
SI INNAMORA.
”The table is the first place where one falls in love.”
MELANZANE & ZUCCHINI FRITTI
1 SMALL ZUCCHINI
1 SMALL AUBERGINE
250 ML FLOUR
500 ML SPARKLING WATER
SALT
PEPPER FRYING OIL (WE USED RAPESEED OIL)
Slice the zucchini and aubergine into 1 cm thick rounds. There’s no need to peel them just wash thoroughly before slicing. In a bowl, whisk together flour, sparkling water, salt, and pepper until you achieve a smooth, lump-free batter.
Slowly heat your oil to 180°C . We recommend using a thermometer, as the temperature may fluctuate when adding or removing vegetables. Aim to maintain a consistent 180°C throughout frying.
Dip 4–6 vegetable slices into the batter, ensuring they are evenly coated on both sides. Carefully place them into the hot oil and fry for 3–4 minutes, or until golden and crisp.
Remove the vegetables from the oil and transfer them to a plate lined with kitchen paper to absorb any excess oil.
Finish with a sprinkle of salt and some freshly chopped parsley. Serve hot and enjoy!
WHIPPED FETA & RICOTTA TOPPED WITH ROASTED TOMATOES
130 G FETA CHEESE
250 G OF RICOTTA CHEESE
THE JUICE OF HALF A LEMON
1 TBSP OF OLIVE OIL
SALT
PEPPER
CHILI
180 G CHERRY TOMATOES
BASIL FOR GARNISH
Preheat the oven to 180°C. Place the cherry tomatoes on a baking tray and roast for about 12 minutes, or until they begin to soften.
Meanwhile, in a blender or food processor, combine the feta cheese, ricotta cheese, lemon juice, a pinch of salt, freshly ground black pepper, and a pinch of chili flakes. Blend until the mixture is smooth and creamy. Spoon the whipped cheese mixture onto a serving plate and spread it evenly across the surface.
Top with the warm, roasted cherry tomatoes and finish with a few fresh basil leaves for a burst of color and flavor. Enjoy!
KALE SALAD WITH A LEMON GARLIC SAUCE
200 G OF KALE
50 G OF SLICED ALMONDS
THE JUICE OF 1 LEMON
150 ML OF OLIVE OIL
2 GARLIC CLOVES, ROUGHLY CRUSHED
50 G OF PARMESAN CHEESE, GRATED SALT PEPPER
Start by preparing the dressing: mix fresh lemon juice, olive oil, crushed garlic cloves, and a pinch of salt in a small bowl or jar. Let this sit for at least one hour to allow the garlic to infuse the mixture with its flavor.
Meanwhile, wash the kale thoroughly and remove the tough stems. Chop the leaves into bite-sized pieces and place them in a large bowl. Add the grated Parmesan cheese. In a dry pan over medium heat, toast the almond slices until they’re golden and fragrant. Add them to the kale and cheese.
Once the dressing has infused, remove the garlic cloves and pour the dressing over the salad. Using your hands, gently massage the dressing into the kale for a minute or two, ensuring every leaf is well coated—this helps to tenderize the kale and deepen the flavor.
Serve within an hour of preparing to prevent the salad from becoming soggy. Enjoy fresh!
CHARRED NECTARINE SALAD WITH PROSCIUTTO AND BURRATA
4 NECTARINES
70 G OF PROSCIUTTO CRUDO
2 BURRATA
BASIL
A DRIZZLE OF BALSAMIC VINEGAR
THE ZEST OF 1 LEMON
50 G OF PINE NUTS (YOU CAN CHOOSE TO LEAVE THIS OUT AS WELL)
Cut the nectarines into quarters and remove the pits. Heat a carbon steel or cast iron pan over medium-high heat. Without adding any oil, sear the nectarine wedges until they develop a light char on the cut sides.
Transfer the charred nectarines to a serving plate. Drape slices of prosciutto around the fruit, then nestle whole and halved burrata balls among them. Finish with a handful of fresh basil leaves, a drizzle of balsamic vinegar, and the zest of a lemon for brightness.
Optional: for extra texture and flavour, toast some pine nuts in a dry pan until golden, and sprinkle them over the top before serving. Serve immediately!
Cucinare, ridere e ballare insieme è il modo migliore per vivere. Nei piccoli momenti fatti di sapori e sorrisi si nasconde la vera felicità. Vivi il presente, lascia che il cuore danzi e assapora ogni attimo.
”Cooking, laughing, and dancing together is the best way to live. In the small moments made of flavors and smiles, true happiness is hidden. Live in the present, let your heart dance, and savor every moment.”
”
LE MIGLIORI RICETTE NON HANNO MISURE ESATTE. SI PREPARANO CON IL CUORE.
”The best recipes don’t need exact measurements. They’re made with the heart.”
3 TBSP OF OLIVE OIL
3 CLOVES OF GARLIC, CRUSHED
150 ML OF A DRY WHITE WINE
400G OF PRAWNS
1 TBSP OF CRUSHED CHILI FLAKES ZEST OF ONE LEMON JUICE OF HALF A LEMON SALT PEPPER
400 G OF LINGUINE PASTA
A HANDFUL OF FLAT LEAF PARSLEY, CHOPPED
LINGUINE AGLI SCAMPI
Start by bringing a large pot of water to a boil for the pasta. Remember to add salt only once the water is boiling. Cook the pasta until al dente, following the package instructions. While the pasta cooks, heat a generous drizzle of olive oil in a large pan—we used our 4.1L Royal Pearl casserole pan, ideal for generous, family-style meals.
Set the heat to medium. Once the oil is hot, add the crushed garlic and chili flakes, allowing them to sizzle and release their aroma. Pour in the white wine, then add the zest of one lemon and the juice of half a lemon. Let the mixture simmer for 1–2 minutes to allow the flavors to meld.
Add the prawns to the pan. Cook them for about 2–3 minutes per side, depending on their size—be careful not to overcook, as they can turn rubbery. We used large prawns, which required slightly more time. Season with salt and freshly ground pepper. Taste the sauce and adjust the lemon juice if needed for extra flavor.
Once the pasta is cooked, drain and add it directly to the pan. Toss well to coat the pasta in the flavourful sauce. Finish with a handful of freshly chopped parsley. Serve warm and enjoy!
SALMONE ALLA GRIGLIA
FRYING OIL (AS NEEDED)
100 G OF PARMESAN CHEESE, GRATED
250 ML OF FLOUR SALT PEPPER
500 G OF SALMON A HANDFUL OF PARSLEY, CHOPPED
Prepare two shallow bowls—fill one with flour and the other with grated Parmesan cheese. Season the flour with salt and pepper to taste.
Slice the salmon into thin fillets. Once all the fillets are prepped, begin the coating process: Take one fillet at a time, first dipping it into the Parmesan bowl, pressing lightly to ensure a good coating. Then transfer the fillet to the flour bowl and coat it evenly. Repeat this process for all the fillets.
Heat a pan over medium heat with a bit of oil. Once hot, fry the coated salmon fillets for about 3–4 minutes on each side, or until golden and cooked through. Finish with a sprinkle of salt and some freshly chopped parsley. Serve warm and enjoy!
LEMON POSSET BRÛLÉE
4 ORGANIC LEMONS (TO USE AS CUPS)
6 DL OF HEAVY WHIPPING CREAM
150 ML OF CANE SUGAR (+MORE CANE SUGAR FOR TORCHING)
5 TBSP OF LEMON JUICE
1 TSP OF VANILLA EXTRACT
Slice the lemons in half and, using a small knife, carefully cut around the flesh to loosen it. Scoop out the insides with a spoon, being sure not to tear the peel. Pat the empty lemon shells dry and place them on a tray or plate that will fit easily in your refrigerator.
In a saucepan, combine the heavy whipping cream, vanilla extract, and sugar. Heat over medium heat, stirring constantly. Once the mixture begins to gently boil, reduce the heat slightly and let it simmer for about 5 minutes, continuing to stir.
Remove the saucepan from the heat and stir in freshly squeezed lemon juice. Let the mixture rest and cool for 15 minutes.
Once slightly cooled, pour the posset mixture into the prepared lemon halves. Cover the tray with plastic wrap and refrigerate for at least 2–3 hours, or overnight, until set.
Before serving, sprinkle a generous layer of cane sugar over each posset and use a kitchen torch to caramelize the tops, creating a delicate brûlée crust. Serve chilled!
TUTTO È MEGLIO AL SOLE. ”
”Everything is better in the
LIMONCELLO SPRITZ
4 CL LIMONCELLO
10 CL OF PROSECCO
MINERAL WATER
LEMON SLICE
ICE
FRESH MINT
Add ice to a white wine glass. Pour in the limoncello and prosecco. Fill the glass with mineral water and mix. Garnish with a lemon slice and some fresh mint.
HEIROL’S HOMEMADE LIMONCELLO
10 ORGANIC LEMONS (UNWAXED, IF POSSIBLE)
750 ML VODKA (HIGH-PROOF, UNFLAVOURED, IDEALLY 40% ABV OR HIGHER)
500 ML WATER
300–400 G SUGAR (ADJUST TO YOUR SWEETNESS PREFERENCE)
Wash the lemons thoroughly. Using a vegetable peeler, carefully peel off just the yellow zest—avoid the white pith underneath, as it’s bitter.
Place the lemon zest into a large clean glass jar or bottle. Pour in the vodka, seal tightly, and give it a gentle shake. Let it infuse in a cool, dark place for 7–10 days, shaking the jar gently once a day. The vodka will gradually turn a vibrant yellow and absorb the lemon aroma.
After the infusion period, combine the water and sugar in a saucepan. Heat gently, stirring until the sugar is completely dissolved. Let it cool to room temperature. Strain the lemon zest from the infused vodka using a fine sieve or cheesecloth. Mix the lemon-infused vodka with the cooled sugar syrup. Pour the finished limoncello into clean bottles and seal. For the best flavor, let the limoncello rest for at least 4–7 days in the fridge or freezer before serving.
NEGRONI
2 CL OF GIN
2 CL OF VERMOUTH
2 CL OF CAMPARI ONE BIG CUBE/ROUND ICE ORANGE PEEL
Pour into a glass gin, vermouth and Campari. Mix with a cocktail spoon and add ice. With a knife, take a 6cm long peel of orange and rub it around the rim of the glass. Take the same orange peel and twist it and drop it into the glass.
This Italian classic is best enjoyed around good company.
”Ball at your feet, stories to tell.”
HEIROL SHOP
Kasarmikatu 46-48, 00130 Helsinki +358 (0)500 514 433 helsinki.shop@heirol.fi Mon-Fri 10-18, Sat 11-16
HEIROL SHOP
Kauppiaskatu 4, 20100 Turku +358 (0)40 685 5518 turku.shop@heirol.fi Mon-Fri 10-18, Sat 10-15
HEIROL - FINNISH FAMILY BUSINESS SINCE 1991
TURKU
HELSINKI