Ever since I saw Rachel Khoo’s Little Paris Kitchen program and her salty cake recipe in there, I’ve been in love with salty cakes – a type of cake that I’ve never known before which existed. I’ve made many salty cake recipes after that myself, but this one is one of the most scrumptious salty cakes I’ve baked yet.
I’ve been working on gluten free baking lately. A lot. I’ve baked many gluten free cakes before, but this time I’m working on bread. Or bröd as we say in Swedish (who are “we”??!). This bread is one of those new trials.
I think, out of all kinds of gluten free flour, corn flour is my favourite. It has the colour, it has the taste and it makes everything richer. Add some extra flavour like leek and carrot in this recipe, and you almost have one full and very satisfying meal in one slice!
I know, I know… I look like I am obsessed with focaccia as I’ve been publishing many focaccia recipes lately (at least sharing many focaccia photos on instagram story..). Well that is because I guess I am a bit obsessed really!
A few months ago I posted a focaccia recipe with lots of basil and olive oil on top. Since then, I’ve been baking focaccia with different toppings for many occasions, from caterings to friends dinners. This topping is yet slightly traditional, but there is one special ingredient in it – a Slovenian herbal salt that my friend Helena brought as a gift from home.
I love the taste of cornbread, whether it is made only with corn flour or with a mixture of corn and other kind(s) of flour. This bread has even more interesting combination in its batter: there is also pumpkin puree in it!
When you think of Greek (or Mediterranean) salad, what kind of ingredients come to your mind? I guess mostly olives, tomatoes, feta.. maybe some herbs… onions? Yes, so imagine these muffins like a salad bundled up in a muffin form!
The smell of basil has to be one of the best things in the world. It brings a fresh, soft taste to anything it is added to. It even goes well in a sweet cake as I used in one of my recipes a few weeks ago (blogpost here). This focaccia bread is full of fresh basil and olive oil – there’s a lot of both, but it’s not overwhelming.
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.
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.