It’s been sunny and warm for 2 days in a row now in Helsinki. This requires a recipe that has a lot of sun in it.
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.
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.
I baked these brownies several times. Because I had to adjust the ginger well. Finally I found a good amount!
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!
First things first: happy new year! I chose this delicious recipe as the first one in 2020 because as author Dean Koontz said, “where there is cake, there is hope”.
So, you may or may not know that muhammara is a delicious spread normally made with roasted red peppers. This time, though, I am making it with beetroots, because, why not?
This easy-to-make dip benefits greatly from the sweet flavour of roasted onions being caramelised.
Many years ago I posted the recipe for a chocolate beetroot cake. Since then I’ve known what a match made in heaven it is, beetroot and dark chocolate. But I seem to have forgotten that for a long time! Luckily, I remembered it again and tried it on a brownie recipe this time.