All posts filed under: Main dishes

Phyllo Rolls With Sssspicy Ground Meat Filling

I love phyllo dough. Whatever you make with it comes out delicious (ok, yes, most of the time, depending on you too..). It is a very commonly used ingredient in Turkish cuisine and I grew up with all sorts of fillings and types of phyllo dough. This one has meat – not my favourite ingredient as I am not much of a fan of meat, but it reminds me of home so I like this little pastry.     About 3 years ago, I posted a Turkish dish with many memories: manti, aka dumplings. This recipe is one other version of it, some call it “high society dumplings” and I absolutely have no idea why they call it that.       There are several differences between this pastry and the other, more traditional dumplings: this one is made with phyllo dough while the other one has different dough, this one is baked and the filling is greasier and spicier. Also, these are individual, big pastries and one pastry can fill a person quite good. …

Roasted Whole Celeriac – Oh Please Love Celeriac!

Ever since I was a kid with a very picky appetite, I loved celeriac. I loved everything about it. I loved its taste, its smell, its weird shape. For years I ate it the same two ways, one as my mother cooked with onions and peas and carrots, the other as raw salad with mayonnaise. And I was happy. Just when I thought it couldn’t get any better and tastier, I ate a whole roasted celeriac dish in a quite hipster restaurant in Berlin in October 2016, and it changed my life. I knew, after that moment, that celeriac was the most amazing vegetable.

Vegan Monday: Freekeh Pilaf With Asparagus, Artichokes And Mushrooms

About a month ago I bought a vegan magazine in Stockmann Herkku. I don’t normally buy cooking magazines but this one looked interesting. In the magazine, there was a vegetable paella with basmati rice and lots of veggies. I decided to change the recipe a little and use freekeh instead of basmati rice. It turned out to be a delicious dish with a rich taste coming from all the different ingredients.

Cheese And Egg Open Sandwich – Best Teatime Snack!

Well, actually this sandwich is great for breakfast too, especially big weekend breakfast or brunches if you like them. Family and friends around the table. During weekday everyone has their own schedule and breakfasts are rarely a common occasion, and even if it is, then it is just functional, so no long chats before leaving for school or work. But when you have time on the weekend, you can make a big, rich breakfast table and one of the things you serve can be this!