I love corn bread. I think one of the reasons is that it connects me to my Black Sea roots – we love eating flat corn bread made on pan and on stove, together with fried or poached European anchovy. It is a very delicious type of corn bread indeed. This one in this recipe is yet another delicious corn bread, and this time we have a lot more ingredients in it than just corn flour.
February is ending. It is minus something every day outside, so cold that I want to cuddle inside my bed until April. It is that time of the year when even the weather is tired of winter. What is the best comfort food for such days? SOUP, of course!
Ahh, poor cabbage. I find that many people do not like this lovely vegetable because of its smell while cooking and because of the flatulence it causes. Ok, I admit that most of the time after eating cabbage it is very much possible to feel like a nuclear bomb, but this does not always stop me from eating delicious cabbage dishes!
The first time I made this cake, I did it as a very regular cake, with normal (cow) milk. As I was making it, I thought how easy it would actually be to convert it to a vegan cake. So the next time, I used almond milk and it was the same delicious cake really! Therefore, here you are, for this monday, I am presenting you the vegan cake!
My previous apartment was a quite big one unlike my tiny (but big in Helsinki standards) studio apartment. At some point, my roommate was my classmate Anja. We threw quite many big parties at our apartment when we lived together. And we also went to many picnics together. She would often bake this one bread roll with herbs for these occasions and we all loved it. This savoury cake is the cakey version of this bread – similar at least, with a few changes from me.
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.
I lost my older uncle Sulhi when I was 12 years old. I loved him dearly. I can barely remember him now though, it’s been 26 years since he passed away. He loved me too. We used to visit him on Sundays and stay for dinner (or was it lunch? maybe sometimes..). He and my younger uncle Lemi would sit at two heads of the table. I would always sit closest to uncle Sulhi. I remember being slightly frightened by him too, to be honest. Probably because he was the oldest person in the family and he had an authority. Also, at that time respect meant a bit of fear..
I don’t make muffins often. In fact, I very, VERY rarely make them, even though I’ve known the song Muffin Man for 25 years. I actually have no idea if that song is really related to the muffins we know today, but I just didn’t know how to start writing today, hmm.. Anyway, muffins.
I don’t know where I saw this cake first, probably in one of my endless recipe surfing on the internet. The real version of this cake is called “Tarta de Santiago” meaning cake of St. James and it always has imprint of the Cross of Saint James (cruz de Santiago) on top. This one I made here is quite close to this cake.
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.
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