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.
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!
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.
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.
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!
My guest on the podcast today is Piia Jallinoja, professor of health sociology at the University of Tampere.
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 guest on the podcast today is Amanda Hajnal representing Slow Food Helsinki, one of the five local chapters of Slow Food International in Finland.
These muffins are moist, not too sweet, and easy to make with relatively healthy ingredients. One of these ingredients is millet, and this is the first time I have ever used it.
My Dear Kitchen in Helsinki podcast is one year old today! On 17.8.2020, I shared the news and the first episode on Youtube and later published on Itunes and Spotify.