You may also call this a cake. I’d say it’s something between a cake and a bread, actually. It’s not very sweet, I mean as much as a cake, so you can perfectly use it as a bread.
Wow, how truly creative I am… Put almost all the ingredients in the title. Splendid writing, Asli!
My guests on the podcast today is Roosa Heinilä and Annika Hannus, founders of Mettä Nordic brand. Roosa and Annika is introducing flavours from Finnish forest and the Nordic diet globally and in Finland through their brand.
The scorching weather that I wrote about in my previous blog post continues, and I’m working on my computer now, with my electric fan fixed towards my face. I don’t want to eat anything heavy on these sweltering days, but I still need filling and nutritious food. These balls are an example of such food.
I’m currently melting into my bed while writing this blog post. Even though the window is open and my tiny electric fan is blowing right towards me at full speed, I’m still melting. Yes, the summer is in Helsinki! And if you’re going to eat a pie right now, it should be crispy and delicious, not heavy.
My guest on the podcast today is Anna Nyman, a wild food foraging enthusiast who shares her knowledge on foraging through workshops, webinars and books. I met Anna when I joined her wild herb foraging walk in Mustikkamaa (Helsinki) about a month ago.
My Dear Kitchen In Helsinki is a blog where I share recipes, interviews, food-related events and many other things since 2013. And now, since August 2020, it is the name of my podcast, which is a series of interviews with researchers, practitioners, activists, local producers and anyone else who are working on food-related issues.
I’ve been a vegetarian officially for more than two years. But even before making it “official”, I wasn’t eating meat so much. Instead, I liked and ate vegetarian “meatballs”. The recipe here is of one such kind of balls, and it’s one of my favourites.
Yellow is my favourite colour. And so today I’m giving you the recipe for yellow bread! Since February this year, I’ve been working with Oma Maa food co-op here in Helsinki. I work in their farm kitchen in Tuusula, Finland, about 25-30 minutes distance from Helsinki, and once a month, I make a product for their weekly food bags, using their products. I also go there to help them with their bags on other weeks. This flatbread was a product I made for their food bag last week. Well, it’s not entirely the same bread; there are a couple of ingredients missing or added in this one. But it’s more or less the same type of bread. I also made this for my weekly food bags yesterday. I think the bread is relatively easy to make, but I will still mark this as medium difficulty since some of you may need a bit more practice with, for instance, rolling the dough. I got the inspiration for this recipe from a youtube video, but I changed …
When you are not forced to eat gluten-free bread, you may not want even to taste it. Why try a gluten-free baked good when you can have all the gluten in the world? I’m like this most of the time too. But this bread is so good that even gluten eaters will love it! I love poppy seeds a lot, and there are a few recipes on this blog with poppy seeds, such as buns with poppy seeds or a lemon poppy seed cake. This time, I am using these cute seeds on a loaf of bread. I got the inspiration for this recipe from a Swedish gluten-free baking cookbook. I changed a few things, such as some of the measurements and instructions, to better fit my baking methods and ingredients. The resulting bread is soft, delicious and stays in good shape for many days, as long as you keep it in an airtight container. You can put the leftover bread slices in a toaster, and they will taste as good as new. The warm …