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.
Last Monday I came home from a business meeting late afternoon, around 16:00. I was quite hungry, tired and I just wanted to get inside and eat – when I opened the door, I saw the mail inside: a postcard! As soon as I opened it, I realised who sent it: “Hello Aslihan, thank you for baking the best cake ever for our son’s naming party….” I had baked a massive Kvaefjordkake for my friend Juuso’s little baby about a month ago, and that card was sent as a “thank you”. I loved it.
I ate by far the most delicious fish that I have ever eaten in this city during this fair 3 years ago! Funny, it was my first time in the fair and I could not go again because every time I wanted to go again, something else came up. But this year I am going to be there my friend, I-will-be-there: Baltic Herring Fair 2015, or Silakkamarkkinat in Finnish, or if you prefer Swedish, Strömmingsmarknad – in Kauppatori! This year’s fair will be held in 4-10 October 2015. (Photo above by Jenni Pulli, taken from Flickr).
I admit, I wanted to make another type of cornbread – the flat type that my mother makes on the frying pan, on the stove. I had a long phone conversation with her just for that but I gave up on her when she could only give me eyeball estimates for the measurements. Then I tried my aunt, she was better with measurements but she had a vital information (something my mother also emphasised): you can’t do that flat cornbread with regular corn flour, it has to be roasted flour. Well well, they were right, that flat cornbread turned out horrible.
I have a BIG advice to you mothers out there: never discourage your child about cooking a certain dish! Your child, whatever age s/he may be, can react to this by not even “trying” to cook that dish for years and years. Ok, she might be also looking for excuses not to cook this or that, but still, don’t do that, it’s not nice. My mother scared the shit out of me when I wanted to cook rice the first time, so I did not even attempt for many years. Until one day, she, herself, told me; “why don’t you cook rice, it’s the easiest thing in the world!”. Come again??
If there are two things that go so well together in bread, they are rosemary and olives – especially kalamata olives! I am crazy about olives anyway and the slightly sour taste it brings into the bread is priceless!
There is a chickpea snack in Turkey which is known by every single Turkish person, and most of them also love that snack. It is called “leblebi” and I wrote about it in one of my previous posts back in April 2015. When I roasted chickpeas in the method I used for this recipe, I did not think that they would resemble the taste of “leblebi”! Yummm indeed!
If there is one thing that reminds me of Turkish cuisine, even if I like it or not (and I usually do not), it is this rice pudding. I do not like this, no, as I do not like any rice pudding or porridge or anything else that resembles these.. All those things feel like baby food. But well, I still enjoyed eating this one I made for the blog, because I felt like a little girl eating mama’s rice pudding again.
Yes, I admit: I am absolutely crazy about Lord of The Rings. I’ve seen the movies hundreds of times (no exaggeration here..) and I am now also reading the book. So naturally, when I baked this bread, I immediately thought of Lembas bread!