Delicious tomato soup is made from whole peeled cherry tomatoes.

Chili sin carne is made from crushed tomatoes and canned beans. Lemon tuna is the perfect fast food.

Lemon Tuna Pasta

  • about 300 g of pasta

  • 4 cloves of garlic

  • 1 lemon

  • ½ Pot of parsley, parsley or chives

  • 1 jar of tuna in oil

  • 150 g creme fraichea

  • 0.25 teaspoon salt

  • black pepper

  • big capers

Bring plenty of salted pasta to a boil. Cook the pasta according to the instructions on the package.

Chop the garlic cloves. Grate ¼ lemon zest. Chop the leaf parsley.

Pour the tuna and oil into the pan and heat until the oil hisses. Add the garlic and grated lemon zest.

Sauté for a moment to soften the garlic. Add créme fraîche and half a lemon juice and bring to a boil.

Stir the drained pasta into the sauce. Finish the portions with capers and parsley.

Preparation time: 15 minutes

Servings: 2-3

Chili sin carne Chili sin carne is worth making a lot at once. It can be eaten between tortillas, with rice or on top of a nachopell. It can also be used to thin the soup.

Photo: Ulla-Maija Lähteenmäki

Chili sin carne

  • 2 onions

  • 2 peppers

  • 2 cloves of garlic

  • 1 red chili or 1 teaspoon chili powder or to taste

  • olive oil

  • 2 prk kidney beans

  • 2 tbsp tomato paste

  • ½ a can of water

  • 2.5 teaspoons salt

  • black pepper

  • 3 teaspoons hot pepper powder

  • 2 teaspoons cheese cumin

  • 1 tablespoon oregano

  • 1 pot of coriander

  • rice or tortillas

  • créme fraîche

Cut the onion and peppers into cubes. Chop the garlic cloves. Chop the chili. Sauté the peppers and onion in olive oil in a spacious pan.

Rinse the beans. Add the garlic and chili to the pan and pour over the tomato paste and water. Season with dry spices, bring to a boil and add the beans. Boil without the lid for at least another 20 minutes.

Finish with chopped coriander. Serve with rice or tortillas and créme fraîche.

Preparation time: 40 minutes

Servings: 6-8

Tomato soup Tomato soup tastes like canned tomatoes when you can hear it with a delicious flavor base.

Photo: Ulla-Maija Lähteenmäki

tomato soup

  • 1 onion

  • 4 cloves of garlic

  • 1 stalk of celery stalk (20 cm)

  • 0.5 dl olive oil

  • 1 tablespoon tomato puree

  • 2 teaspoons basil or oregano

  • 1 tablespoon honey

  • 2 tablespoons whole cherry tomatoes

  • or tomatoes

  • 1 can of water

  • 2 teaspoons salt

  • black pepper

  • cottage cheese or grated cheese

Chop the onion and garlic, cut the celery stalk into thin slices.

Measure the olive oil into a thick-bottomed saucepan and saute the vegetables over medium heat in the oil until soft and translucent. Add tomato puree and basil and honey.

Pour canned tomatoes into the pot. If you use large whole tomatoes, first chop them slightly with scissors in a jar.

Pour in the water, season with salt and pepper and cook under the lid for a quiet 20 minutes.

Serve soup with cottage cheese or grated cheese.

Preparation time: 30 minutes

Servings: 4

IS-Plus chef Prisca Leclerc is French on her father's side. He was born in Paris but attended school in Finland.

Prisca has trained as a food producer and worked in food stuff for ten years. He has written two cookbooks, Tarte tatin (2015) and Mokkapala (2017).

Prisca wants to make varied, effortless and tasty food from seasonal ingredients.