Roasted Beetroot Spread With Feta, Walnut And Seeds
Here is an easy spread recipe that will add bright colours to your table! It’s effortless, and the only thing that takes a little bit of time is the roasting of beetroots and garlic.
Year: 2021
Interview With Bettina Lindfors On The New Nordic Food Manifesto And Sustainability Transitions – Episode 19
My guest on the podcast today is Bettina Lindfors, a project manager for the New Nordic Food Programme. In this episode, Bettina and I talked about the New Nordic Food Manifesto, published in 2004 and signed by chefs from all the Nordic countries and the problems of the food system in general and Finland.
Gluten-Free Thursday: Cheese-stuffed Colourful Baby Peppers
A few weeks ago, we had a lovely raki and mezze night with my boyfriend and two of my closest friends. Raki is the national drink of Turkey, and it is my favourite alcoholic beverage. But I don’t love just the taste of it; I love the whole “socialisation, eating long and drinking long with people you love” aspects of it. And of course, the mezze that comes together with it is equally important!
Gluten-Free Thursday: Warm Millet Salad With Garlicky Veggies
Millet is an interesting grain. It is one of the oldest cultivated grains in the world, and it is naturally gluten-free, but not many of my friends who are following a gluten-free diet like it. I started trying it in different recipes only recently, and I quite like it.
Roasted Potato And Beets Salad With Miso Dressing
I like the beet family. They are tasty and nutritious. But the biggest reason why I love them, and I use them in recipes, is the wide variety of colours they bring! Just like this colourful salad!
Gluten-Free Thursday: Chewy Vegan Ginger And Molasses Cookies With Crystallised Ginger Pieces
The corona restrictions are being lifted, and the catering gigs are slowly coming back. I have a big birthday catering in December. My customers wanted cookies with lots of ginger for the sweet option. So I worked on this one. Yes, they are veeeery gingery.
Vegan Monday: Flatbread With Two Different Toppings
This bread is actually my version of Levantine flatbread called “manakeesh”. The dough has yeast, and different toppings are added before baking. The most typical topping has za’atar spice mix. I have two other toppings today.
Gluten-Free Thursday: Bread Buns With Dried Apricots
I love dried apricots, just like I love many other dried fruits. But oh boy, I wish it wouldn’t fill me with nuclear level gas. I would then probably eat it in several kilos per week!
Interview With Piia Jallinoja About Veganism And Vegetarianism In Finland And Beyond – Episode 18
My guest on the podcast today is Piia Jallinoja, professor of health sociology at the University of Tampere.
Vegan Monday: Burma Baklava
So many people have asked me about baklava all these years. Well, too many. When somebody heard that I came from Turkey, most of the time they said, “oh baklavaaaa, do you know how to make baklavaaa?”. Frankly, I’m tired of it as I don’t like baklava myself, and there are so many more delicious dishes in Turkish cuisine. But well, here I am, writing this recipe.
My Dear Kitchen in Helsinki 