There are some dishes which have such big sentimental values for us that they sometimes feel heavy to cook, to eat, or even to serve for others. This soup is one of those dishes for me, and perhaps, the heaviest in my heart of all. It’s really delicious and whoever I served loved it. But for me, sometimes the memories pass beyond its great taste and turn it into something else, other than food… I hope you take the time and read the whole story..
I normally do not mix vegetables, any kind of meat, seafood etc. unless I feel that the combination will be absolutely fabulous. I don’t know why, it’s just my thing. Did I feel that this broccoli soup would be fab with scallops? Actually, no. But I was in my scallop phase those days, spending all my money on scallops (as they are sold €55 per kilo) and I wanted to try something different after roasting, frying and boiling scallops again and again for days!
A long long time ago, almost like an ancient history, I used to eat these little biscuits quite a lot because my mother loved them. But we would always buy them from the pastry shop. About a month ago, while I was going through some photos on Instagram, I saw someone posted a biscotti photo and that’s when I remembered those biscotti times. So the next day I baked them!
It is a cloudy autumn day in the middle of the week and I am at Johan & Nyström now, in Katajanokka. My new favourite place. My new favourite neighbourhood. One day when I have tons of money, I will move my kitchen here. I am actually having a rather down day, it might be the cloudy Helsinki or it might be because I didn’t sleep much last night. But then right before I left home to come here, I received a postcard from one of my dearest friends living in the UK and I smiled again. Hold on to your friends, always. They will take you up to the surface when you hit the bottom.
Do you want some deliciously chocolate-y, a bit of cake-y and a bit of chewy cookies with a rich addition of white chocolate taste? Then these babies are the right ones for you! They are so delicious and irresistible that once you start eating them, there is hardly any stopping unless you have a pretty good excuse!!!
As I am writing this blog post I am suffering from a bronchitis attack. Autumn comes and I get sick, that’s a usual story. This is why I chose a very easy recipe to cook and to write – even my fingers hurt while writing..
‘Weird enough, there are some very traditional food from Turkish cuisine that I heard all my life but never tried until I moved away from Turkey. No, that is not about feeling homesick, no not at all. I am not really feeling homesick. But sometimes my friends expect me to introduce new tastes to them, preferably from Turkish cuisine, so I try my hands on these traditional recipes that I had never tried before. This pudding, called Keşkül, is one of those. Essentially, it is a very easy and fast milk pudding with almond and coconut, generally served with coconut flakes or pistachios. Some recipes call for coconuts in the pudding itself (such as my recipe), whereas some only use it for serving on top. But here is the little story behind the name of this dish…
As most of you know, I am not so crazy about raw food – I am not against it but I am not also trying to eat everything raw. I actually saw the photo of these brownies on instagram one day and they looked so good that I had to try it. I googled the recipe, it is a recipe by Panaceas Pantry published on shesaid.com, and I wanted to do it right away. I even searched for the matching sweet dessert wine in local Alko shop. The brownies turned out incredibly delicious and sweet but looked much more different than the photo on the recipe. Mine turned out heavy avocado colour on the upper layer, but well, who cares, it was deadly delicious in any case.
This recipe is really easy and fast. I will not even give measurements, as it is meant to be sort of “inspirational” – meaning, you can put as much as you like from all the ingredients, and you can add/take away other ingredients. If you make a twist, tell me about it!
Fyrstekake…frystekake..fsyrtekake… Ok. I love Norwegian cuisine, especially the sweets, but I will be happier once I can spell and pronounce them in the blink of an eye. This one means “prince cake” (Fyrste: prince) or as my Norwegian friend said, “crown cake”. And the best thing about it is that it has very rich taste coming from almond, from crust, from the extensive use of cardamom, and it is sweet but it is not overwhelming.