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!
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.
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.
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.
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.
Yellow is my favourite colour. And so today I’m giving you the recipe for yellow bread! Since February this year, I’ve been working with Oma Maa food co-op here in Helsinki. I work in their farm kitchen in Tuusula, Finland, about 25-30 minutes distance from Helsinki, and once a month, I make a product for their weekly food bags, using their products. I also go there to help them with their bags on other weeks. This flatbread was a product I made for their food bag last week. Well, it’s not entirely the same bread; there are a couple of ingredients missing or added in this one. But it’s more or less the same type of bread. I also made this for my weekly food bags yesterday. I think the bread is relatively easy to make, but I will still mark this as medium difficulty since some of you may need a bit more practice with, for instance, rolling the dough. I got the inspiration for this recipe from a youtube video, but I changed …
When you are not forced to eat gluten-free bread, you may not want even to taste it. Why try a gluten-free baked good when you can have all the gluten in the world? I’m like this most of the time too. But this bread is so good that even gluten eaters will love it! I love poppy seeds a lot, and there are a few recipes on this blog with poppy seeds, such as buns with poppy seeds or a lemon poppy seed cake. This time, I am using these cute seeds on a loaf of bread. I got the inspiration for this recipe from a Swedish gluten-free baking cookbook. I changed a few things, such as some of the measurements and instructions, to better fit my baking methods and ingredients. The resulting bread is soft, delicious and stays in good shape for many days, as long as you keep it in an airtight container. You can put the leftover bread slices in a toaster, and they will taste as good as new. The warm …
I absolutely love working with phyllo – and eating pastries made with phyllo – and this easy peasy recipe turned out to be another fantastic pastry feast. First of all, I made these using regular cheese, but you can replace that with dairy-free grated cheese. The butter I used was vegan anyway, and you can use that too. Phyllo sheets are vegan themselves, so in the end, you can easily make a vegan version of these pastries. The only thing you might struggle with is the pesto; however, there are many recipes online if you want to make vegan pesto. Unfortunately, I have never seen a gluten-free phyllo pastry, and I’m too lazy to try to do it by myself, so I can’t give you any clues on making this pastry gluten-free. I used phyllo sheets that I bought from the Turkish market here in Helsinki, in Itäkeskus. These sheets are not frozen, but they must be kept in the fridge. Before using them, you must leave them at room temperature for a while to …
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