I must admit that I was slightly suspicious about the idea of “hot hummus” when I first saw a recipe in the mezze cookbook I bought in Istanbul last summer. I am not a big fan of hummus anyway, but when it’s hot, I thought it might feel too heavy. Oh boy, was I wrong.. Not only it is light, but also it is so delicious that I could probably eat the whole pot when I first made it.
My mother was always amazed that I’ve loved okra so much. She could hardly make me eat many other things that most people love. But with okra, she didn’t need to force me at all – which was odd because nobody in the family except for her and me liked this beautiful vegetable. Oh wait. No it is a fruit, because it has seeds.
I have to admit: I don’t always like recipes with tons and tons of ingredients. It is good to keep things simple most of the time. However, there are moments when you want a perfect flavour festival going on inside your mouth and stomach, and this soup is just the one for that purpose.
My fresh and fun relationship with overnight oats continues. This time, I am giving you the recipe for my – yet favourite – overnight oats recipe and this time, I used gluten free rolled oats. Of course, you can do it with regular rolled oats too, if you want.
I ate flan, Spanish flan to be exact, for the first time over 3 years ago in a tiny wine & tapas restaurant here in Helsinki, called Kombo Winebar & Kitchen. I went there with my friends Minni and Alli, they were going to celebrate the birthday of one of their friends and I tagged along. I didn’t eat any of the tapas as I was there already with full stomach but I ate the flan and it was a life changing experience. So tasty, so beautiful, so light it was. After that, I got obsessed with flan…
I know, I know… My blog is turning into a “50 shades of hummus” book.. But as I wrote in last week’s gluten free thursday recipe when I published “black-eyed pea hummus”, nowadays I like trying new ingredients for hummus, other than traditional chickpeas. Well, this week’s hummus is made with edamame beans, and it is spread on a loaf of delicious, yellowish chickpea bread.
Throughout 2016, I made kilos and kilos of different kinds of hummus for my catering gigs. I don’t think I had seen so many chickpeas in my whole life prior to that. Finns love hummus! But since I am tired of chickpeas now, I started to search for different options when it comes to hummus – and I started experimentations starting with 2017. The first experiment, I made with black-eyed peas (nope, not the band, I’m talking about the legume!) and I must say that I liked it much more than chickpea hummus!
It’s December 26th, and it’s my 37th birthday. So what can be better than sharing with you the recipe of the most festive dish ever for me – vine leaf rolls?? These rolls have always been there: on birthday table, in new year’s eve, in big family gatherings! If I ever have a family of my own (which I am beginning to doubt that it will happen…) then I will continue the tradition.
I had some polenta left from a previous recipe for a while and I was thinking hard how to use it. So when I received a catering order for a pikkujoulu (pre-Christmas) party last week, I decided to put the polenta into good use and make a gluten free cake with it! Result: the sticky, orange-y, syrupy cake finished in seconds!
In Turkish cuisine, there is a series of dishes cooked specifically with olive oil, called “zeytinyağlı yemekler” (in English: dishes with olive oil). These dishes are vegetarian and are mostly eaten cold, some of them can also fall into the category of “mezzes”. I say that they are “mostly” eaten cold because even a little asking around friends brought various answers, some people prefer to eat them warm or even hot. I personally prefer eating them cold. What I mean by this is not almost frozen. It means that I let those dishes cool down to at least room temperature before eating – but I actually love them even more when they stay in refrigerator for a while.
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