I love tomatoes. Every single day I must eat tomatoes. Every morning I eat tomatoes. I ate sauce made with tomatoes. I like it in my salad, I love it with cheese, I eat it with yogurt. And it turns out, that I also love bread that is made with it! When I first saw a tomato bread recipe in a gluten free baking book I have, I said to myself that I HAD TO make it. But how? Because I like making my own changes to recipes I find. So it took me a while to find my own twists. First off, I used a pack of tomato puree with basil instead of the tomato juice in the original recipe. And I added water in the recipe instead. The reason why I did that was, firstly, to adjust the salt amount myself. Commercial tomato juices are really tasty but there is always salt added to them. But tomato puree is, well, just tomato puree. Second, I added sun-dried tomatoes – and at another time …
When covid-19 came, everyone started to bake – cakes, cookies, but especially their own bread. In the first few weeks it was hard to find yeast in the supermarkets. I don’t know if the initial baking frenzy died down or not, but I baked before and I will continue still. So let me present you this easy peasy bread recipe in case you’re still on baking.
I’m not exactly the biggest fan of sweet muffins. Savoury muffins though, are yumm.
A few weeks ago, I was trying to find something different to make with green beans. Everything was boring – meaning, I knew what the taste would be like. Finally, on BBC Good Food website, I saw a Sri Lankan bean curry recipe. The ingredients were all familiar but I was intrigued by the flavours. Inspired by that recipe, I decided to make my own version with my own twists.
Well, I’m not really publishing a hearty soup recipe because the weather has been awfully autumn-like in the past few days. No no no, not at all. Or maybe just a bit.
I’ve been waiting for Heinon Tukku wholesale market to bring yellow zucchini for weeks, just to be able to make this recipe. Why yellow zucchini? Purely visual reasons. I could have easily done it with another veggie. And so can you, in case you wonder.
Finally! My camera broke for good a few weeks ago in the middle of preparing this recipe. It was fighting for dear life for a long time and finally, it gave in. It took me many weeks to get a new one as I waited for a long time for delivery!
I always liked veggie balls, even before I became a vegetarian. You can use an endless variety of ingredients to make them. This one has cauliflowers as the vegetable base, accompanied by couscous and spices.
I’m writing this blog post in my apartment which has been also serving as a sauna these days. I made these pastries yesterday evening when it was a 24C summer evening and I could almost bake them without an oven.
I know what you’re thinking. A soup recipe? On 1st of June? With root vegetables, not even a cold one? Yupp. Because for me, any season is soup season. It feeds my soul above everything else.