I ate flan, Spanish flan to be exact, for the first time over 3 years ago in a tiny wine & tapas restaurant here in Helsinki, called Kombo Winebar & Kitchen. I went there with my friends Minni and Alli, they were going to celebrate the birthday of one of their friends and I tagged along. I didn’t eat any of the tapas as I was there already with full stomach but I ate the flan and it was a life changing experience. So tasty, so beautiful, so light it was. After that, I got obsessed with flan…
When I saw this recipe in “Anatolia – Adventures in Turkish Cooking” book, I immediately knew that I had to try it. After all, the soup combines two of my favourite ingredients, garlic and almond, in my favourite food form!
The smell of butter inside a warm and cosy bakery in the middle of winter.. It reminds me so much of my childhood. When I was a kid, I didn’t like having breakfast at home before the school. So my mother would buy me one “pogaca”, a kind of flaky pastry that is similar brioche and I would eat that as breakfast, accompanied by that lovely butter smell all around me. Later on when I was a teenager, during high school years, we would go to the bakery behind the school building every morning with my friends sharing the same school bus. The bus would leave us outside the building, so we would first go to the bakery and eat a pogaca fresh out of the oven and then go inside the building..
I know, I know… My blog is turning into a “50 shades of hummus” book.. But as I wrote in last week’s gluten free thursday recipe when I published “black-eyed pea hummus”, nowadays I like trying new ingredients for hummus, other than traditional chickpeas. Well, this week’s hummus is made with edamame beans, and it is spread on a loaf of delicious, yellowish chickpea bread.
I have a new obsession: overnight oats. I have never been a porridge or cereal person – not in the mornings, not ever. I only had regular oat bran at home to make pancakes when I was on a Dukan diet a few years ago. Other than that, anything oat related in my kitchen was to be used for baking. Until recently…
I love beetroot. I love any way it is cooked, I love any dish that has it. I also love pancakes. You know where I’m going with this, right? Yes well, of course then I love the combination of these two! That’s why I made beetroot cakes because pancakes can only get better when their colour becomes magenta!
Throughout 2016, I made kilos and kilos of different kinds of hummus for my catering gigs. I don’t think I had seen so many chickpeas in my whole life prior to that. Finns love hummus! But since I am tired of chickpeas now, I started to search for different options when it comes to hummus – and I started experimentations starting with 2017. The first experiment, I made with black-eyed peas (nope, not the band, I’m talking about the legume!) and I must say that I liked it much more than chickpea hummus!