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.
The first time I heard about this dish was a few years ago when I did the graphic design of a cookbook for an amateur chef in Turkey. I loved it a lot back then, but I don’t cook it often.
These broccoli balls are delicious!!! And that’s all you need to know before making them!
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.