Millet is an interesting grain. It is one of the oldest cultivated grains in the world, and it is naturally gluten-free, but not many of my friends who are following a gluten-free diet like it. I started trying it in different recipes only recently, and I quite like it.
I like the beet family. They are tasty and nutritious. But the biggest reason why I love them, and I use them in recipes, is the wide variety of colours they bring! Just like this colourful salad!
This bread is actually my version of Levantine flatbread called “manakeesh”. The dough has yeast, and different toppings are added before baking. The most typical topping has za’atar spice mix. I have two other toppings today.
I love dried apricots, just like I love many other dried fruits. But oh boy, I wish it wouldn’t fill me with nuclear level gas. I would then probably eat it in several kilos per week!
The first time I heard about this dish was a few years ago when I did the graphic design of a cookbook for an amateur chef in Turkey. I loved it a lot back then, but I don’t cook it often.
These broccoli balls are delicious!!! And that’s all you need to know before making them!
The scorching weather that I wrote about in my previous blog post continues, and I’m working on my computer now, with my electric fan fixed towards my face. I don’t want to eat anything heavy on these sweltering days, but I still need filling and nutritious food. These balls are an example of such food.
I’m currently melting into my bed while writing this blog post. Even though the window is open and my tiny electric fan is blowing right towards me at full speed, I’m still melting. Yes, the summer is in Helsinki! And if you’re going to eat a pie right now, it should be crispy and delicious, not heavy.
I’ve been a vegetarian officially for more than two years. But even before making it “official”, I wasn’t eating meat so much. Instead, I liked and ate vegetarian “meatballs”. The recipe here is of one such kind of balls, and it’s one of my favourites.
Yellow is my favourite colour. And so today I’m giving you the recipe for yellow bread! Since February this year, I’ve been working with Oma Maa food co-op here in Helsinki. I work in their farm kitchen in Tuusula, Finland, about 25-30 minutes distance from Helsinki, and once a month, I make a product for their weekly food bags, using their products. I also go there to help them with their bags on other weeks. This flatbread was a product I made for their food bag last week. Well, it’s not entirely the same bread; there are a couple of ingredients missing or added in this one. But it’s more or less the same type of bread. I also made this for my weekly food bags yesterday. I think the bread is relatively easy to make, but I will still mark this as medium difficulty since some of you may need a bit more practice with, for instance, rolling the dough. I got the inspiration for this recipe from a youtube video, but I changed …