I’m sitting in my quiet apartment with my blanket on, writing this blog post, while it’s snowing quietly outside. The white winter is here in Helsinki. I don’t complain much, except for this lovely puffy snow turning into ice and becoming a health hazard overnight (unless it continues to snow). If I didn’t write this blog post, I would be doing what, can you guess? Yes, bake! Because baking is cosy and intimate. But instead of baking, I’m writing about it. And I decided to publish this recipe as the first one for 2021. Let’s hope it brings, ehm, luck! So, lingonberries, hmm… This is one of the berries I got to know after I moved to Finland. They are very sour, so they go well with savoury dishes, but sometimes with sweet ones too. It also goes excellent hand-in-hand in a bread dough like this. I saw this recipe in a gluten-free cookbook I’ve had for many years. I finally decided to give it a try, but of course, I had to make my …
This has been a tough year. Not just for me, but so many people around the world. Some people were already in hardship, be it hunger, be it war, be it effects of climate change. They got hit even harder with the pandemic. So today’s post starts with hoping things will get better for everyone in 2021. I don’t believe in god. So I don’t pray for anything. Instead, I wish with all my heart a better future. But of course, we have to work hard for that better future, and we must keep this in mind. I also got some bad news from my family today, so I’m feeling so down. Had to fight an anxiety attack during the day with the news I got. But I am lucky to have amazing friends who are always ready to help and a lovely, sweet man who listened to my anger/sadness on the phone for half an hour, so I calmed down. As I am writing this blog post, I am feeling quite tired mentally. But …
I love tomatoes. Every single day I must eat tomatoes. Every morning I eat tomatoes. I ate sauce made with tomatoes. I like it in my salad, I love it with cheese, I eat it with yogurt. And it turns out, that I also love bread that is made with it! When I first saw a tomato bread recipe in a gluten free baking book I have, I said to myself that I HAD TO make it. But how? Because I like making my own changes to recipes I find. So it took me a while to find my own twists. First off, I used a pack of tomato puree with basil instead of the tomato juice in the original recipe. And I added water in the recipe instead. The reason why I did that was, firstly, to adjust the salt amount myself. Commercial tomato juices are really tasty but there is always salt added to them. But tomato puree is, well, just tomato puree. Second, I added sun-dried tomatoes – and at another time …
When covid-19 came, everyone started to bake – cakes, cookies, but especially their own bread. In the first few weeks it was hard to find yeast in the supermarkets. I don’t know if the initial baking frenzy died down or not, but I baked before and I will continue still. So let me present you this easy peasy bread recipe in case you’re still on baking.
I’m not exactly the biggest fan of sweet muffins. Savoury muffins though, are yumm.
Finally! My camera broke for good a few weeks ago in the middle of preparing this recipe. It was fighting for dear life for a long time and finally, it gave in. It took me many weeks to get a new one as I waited for a long time for delivery!
For the last few weeks my mood got worse and worse. The anxiety and depression I feel because of the situation in the world got extremely unbearable at times. So I didn’t want to feel like doing anything new – for the blog I mean. I didn’t want to do anything. But today I found some fresh energy again. So.. voila!
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.
Yes, you can use this both as a direct spread on your bread or crackers, or you can use it as a sauce, for example for your pasta.
As the title indicates, I am not sure if there is a real name for these cuties. We always called them “cirikta”. But some call a similar recipe “cilikta”. Some call it “pisi” but I’m pretty sure it’s not pisi because pisi is rather yeasted dough. I just like calling them cute little monsters because of the shape of fried dough!