Kohlrabi is a quite foreign vegetable for me. I’ve only just used it once, when I did a catering gig 2 years ago, for a friend’s Karonkka (PhD defense dinner). He was a friend originally from South India and I wanted to cook something authentic for him, so I made Bisi Bele Bath – a vegetarian warm dish. That was when I used kohlrabi one and only time.
Here is a salad that has always been one of the staple food in my mother’s feasts. Or how I remember it. Because apparently she also puts tomatoes, but this very much green and yellow colours were always the only version I remembered, so I made it like that, providing a little hint of red with chili pepper flakes.
I am absolutely, utterly, fantastically, magnificently, with all my heart, in love with eggplant. Period.
A few months ago I was watching a BBC documentary about most famous spices in the world. In the third episode, while I was watching vanilla cultivation, I had an idea: how does vanilla taste in savoury dishes? I mean, I love, many people love using vanilla in delicious cakes, cookies, desserts, but what about the other side of the coin? After a bit of research, I got inspired by a chef and started to work on this olive oil infusion.
I recently made a big confession to myself. I don’t like quinoa as much as I convinced myself. I don’t hate it either. It’s just that quinoa has a slightly weird taste by itself and you generally need to use a lot of other ingredients to give anything with quinoa a pleasant flavour. And these balls are exactly like that, with lots and lots of other ingredients!
I love eggplant. It is one of the most amazing and versatile vegetables out there. There are so many dishes you can make and so many ways of cooking with it that you can eat eggplants every day for a long time and still would not get bored!
I’m thinking and I’m thinking hard, but I don’t remember eating cauliflower before 2003. That was the year that I studied design in Paris as an exchange student. No seriously, I don’t think I ate it, I don’t remember my mother cooking it or even forcing me to eat it. But then suddenly in Paris I started eating it in big amounts. Why? Because I was trying to live in Paris with a small student budget most of which went to rent and cauliflower was cheap!
As I am writing this blogpost, my windows are wide open, I have just a shirt and shorts on me and I’m drinking a cold glass of water with mint. It is, as the last I checked, 21 degrees in Helsinki right now, which means SUMMER! I’m not sure how long this lovely weather will last, so I will make use of it as much as possible.
Last week on Saturday I had a huge catering gig: a birthday dinner for 76 people. It was a big success and people loved the food, but I was utterly exhausted afterwards. So I spent this week giving myself time to rest and lunching out for the first couple of days. Thanks to this, I discovered a very nice little cafe in my neighbourhood and the delicious salad I ate there inspired me to make this one.
I feel very happy that some fruits and vegetables do not grow in Finland. This way, we can enjoy them all year round, importing from other parts of the world! Take figs for example. At the moment, we have Brazilian figs in the stores. In late summer, early autumn there are Turkish figs and sometimes Israeli figs. Yes, we cover the whole world of figs!