Hello from Istanbul! I came here last Friday for a mini break to be with my family on my birthday and New Year’s Eve! And today is my birthday! This is why I wanted to publish this simple yet very delicious cake recipe, for all those who were born today and want to celebrate with a quick cake!
Last May I published my first Finnish “laatikko” aka casserole recipe with cabbage as the leading star. This time, this second casserole, features rutabaga, a very strange vegetable for me as I had never eaten before I moved to Finland. And I specifically chose this one because it is one of the most loved Christmas dishes in Finnish cuisine.
December! It is ginger time of the year. Gingerbread cake, gingerbread cookies.. if you are suffering from flu or cold, a bit of ginger tea maybe. I’ve had my share of ginger recipes in the blog so far, but this recipe today is a vegan and gluten free version.
I have been planning to make these buns for almost 3 months. I made poppy paste buns before with this shape (recipe is here) and I loved it (this is generally Swedish cardamom bun’s shape). So I wanted to try something different this time, using the same shape.
A couple of weeks ago, we celebrated the birthday of one of my close friends here, Zeynep, together with many other friends and family. I made the sweets for this gathering, while Zeynep’s parents-in-law prepared the salty snacks. It was this event where I got to taste this incredibly delicious bread!! I fell in love with it immediately, and I asked David and Tiina for its name and recipe. And so here comes one of the most delicious bread recipes from Finnish cuisine!
Before I moved to Finland, my relationship with berries was restricted to summer holidays in Sinop.
Well, actually this sandwich is great for breakfast too, especially big weekend breakfast or brunches if you like them. Family and friends around the table. During weekday everyone has their own schedule and breakfasts are rarely a common occasion, and even if it is, then it is just functional, so no long chats before leaving for school or work. But when you have time on the weekend, you can make a big, rich breakfast table and one of the things you serve can be this!
I didn’t know lingonberry until I came to Finland. I didn’t even know its existence. I ate it for the first time on my second day in Helsinki, as a sauce for a savoury dish (can’t remember what the dish was hmm…). After that my relationship with lingonbery has been quite formal with mutual respect!
People who know me well also know very well that I love hazelnuts. And yes I do. But the truth is, I also love all the other nuts, almost as much as hazelnuts. Especially pistachios. I can eat a whole bag of pistachios in one setting. Or I can turn them into an nice flour and make a gorgeous cake.
Here is a salad that has always been one of the staple food in my mother’s feasts. Or how I remember it. Because apparently she also puts tomatoes, but this very much green and yellow colours were always the only version I remembered, so I made it like that, providing a little hint of red with chili pepper flakes.
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