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.
My favourite in cold winter days is soup. A hearty soup. Yet this year I rarely had any, because the winter has been barely here. No proper snow, no proper cold. But I did remember to have soup finally last weekend.
When you first hold these cookies in your hand, you think that they will be hard. However, that is only the texture outside. Inside they are really soft, but also grainy.
I love new and different flavours. Their recipes are generally the most exciting ones. Like this cookie recipe.
I baked these brownies several times. Because I had to adjust the ginger well. Finally I found a good amount!