For the last few weeks my mood got worse and worse. The anxiety and depression I feel because of the situation in the world got extremely unbearable at times. So I didn’t want to feel like doing anything new – for the blog I mean. I didn’t want to do anything. But today I found some fresh energy again. So.. voila!
It’s been sunny and warm for 2 days in a row now in Helsinki. This requires a recipe that has a lot of sun in it.
I love potatoes. And so do Finns. Seriously, I think potato can be the national vegetable of Finland and people will gladly accept it.
OMG, I’ve been trying to publish this recipe for ages. It’s a delicious recipe, but for some reason I never felt the energy to write about it. Finally, here it is.
In times like this, when we are all feeling weird, uncertain, scared, it’s good to bake and eat comfort food. Salty cake is a good one to try.
…And I think you can guess why I hate it.
My adventures with fava bean continues. And so does my adventure with Finnish language.
Gluten free baking is almost always a science project. I keep trying to have silkiest, most moist gluten free cake(s). This is a pretty good attempt.
I love mushrooms. I can eat them all day, every day. But until I came to Finland, I didn’t know how vast the world of mushrooms was!
First things first: I’ve always been “cheese & tomatoes in the breakfast” gal. Salty. And never porridge, muesli, something flakes or granola. But lately I’ve been trying new things.