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.
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!