Pulla means “bun” in Finnish. And it is something that you can find everywhere from cafes to the bakery sections of the supermarkets. Having a pulla with your coffee (well, for me, with tea) is one of the most Finnish things you can do.
I love puff pastry and brie (I love CHEESE!). So yes, of course, this would be a divine combination for me, with fig jam and walnuts added. Oh my, this turned out dellllicious.
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 …