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.
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 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.
It’s been sunny and warm for 2 days in a row now in Helsinki. This requires a recipe that has a lot of sun in it.
…And I think you can guess why I hate it.
First things first: I’ve always been “cheese & tomatoes in the breakfast” gal. Salty. And never porridge, muesli, something flakes or granola. But lately I’ve been trying new things.
My favourite in cold winter days is soup. A hearty soup. Yet this year I rarely had any, because the winter has been barely here. No proper snow, no proper cold. But I did remember to have soup finally last weekend.
I love new and different flavours. Their recipes are generally the most exciting ones. Like this cookie recipe.
Yes, you can use this both as a direct spread on your bread or crackers, or you can use it as a sauce, for example for your pasta.