I love phyllo dough. Whatever you make with it comes out delicious (ok, yes, most of the time, depending on you too..). It is a very commonly used ingredient in Turkish cuisine and I grew up with all sorts of fillings and types of phyllo dough. This one has meat – not my favourite ingredient as I am not much of a fan of meat, but it reminds me of home so I like this little pastry. About 3 years ago, I posted a Turkish dish with many memories: manti, aka dumplings. This recipe is one other version of it, some call it “high society dumplings” and I absolutely have no idea why they call it that. There are several differences between this pastry and the other, more traditional dumplings: this one is made with phyllo dough while the other one has different dough, this one is baked and the filling is greasier and spicier. Also, these are individual, big pastries and one pastry can fill a person quite good. …
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.
I lost my older uncle Sulhi when I was 12 years old. I loved him dearly. I can barely remember him now though, it’s been 26 years since he passed away. He loved me too. We used to visit him on Sundays and stay for dinner (or was it lunch? maybe sometimes..). He and my younger uncle Lemi would sit at two heads of the table. I would always sit closest to uncle Sulhi. I remember being slightly frightened by him too, to be honest. Probably because he was the oldest person in the family and he had an authority. Also, at that time respect meant a bit of fear..
I have been planning to make these buns for almost 3 months. I made poppy paste buns before with this shape (recipe is here) and I loved it (this is generally Swedish cardamom bun’s shape). So I wanted to try something different this time, using the same shape.
A couple of weeks ago, we celebrated the birthday of one of my close friends here, Zeynep, together with many other friends and family. I made the sweets for this gathering, while Zeynep’s parents-in-law prepared the salty snacks. It was this event where I got to taste this incredibly delicious bread!! I fell in love with it immediately, and I asked David and Tiina for its name and recipe. And so here comes one of the most delicious bread recipes from Finnish cuisine!
I know I know. I’ve been silent for far too long. It’s only because I’ve been exhausted from work. Last week I had the biggest catering ever – I fed 70 people 3 meals a day between 27-29 October, for Legal Design Summit’s side event Brainfactory. Preparing for it was a week long journey. And right after that, I had another catering gig for Aalto Studios. So yes, by Wednesday this week, I was feeling like a few massive trucks ran over me.
Finnish cuisine is full of different kinds of delicious “pulla”s. These are basically buttery buns with cardamom, which is the most Nordic ingredient ever. Some also have cinnamon, some have more butter than the others, some have extra sugar on top, some have cream in between… Their common characteristic is that they are all extremely delicious and they all look very elegant.
The first time I encountered and tasted chocolate with chili was a muffin in Stockmann bakery in Helsinki. It was 7 years ago. I didn’t even think of the combination before. I liked it when I tasted that time but I wasn’t in love with it. Over the years, I grew to like it more.
There is one word I want to use to describe these sticks: NOM! Ok, I’m not sure if it’s a real word, but it surely describes how delicious these breadsticks are.