I’m writing this blog post in my sick bed right now. Or ok, more like recovering bed because the peak of flu passed and I am indeed on the path of recovery. And I can breathe again. And I feel like eating again, dreaming of pastries like this one.
I admit. I haven’t felt inspired to write for a while. I’ve been baking & cooking as usual, so it’s not about food. But I just felt like doing other things, like reading – I purchased many books lately about food justice, feminism and seed sovereignty. So I’ve been reading them. And I also went to a 2-weeks holiday in Istanbul during new year so yes, excuses excuses, but this blog post was long overdue..
Ok, this is it. I finally know what my favourite vegetable in the world is: celeriac. Yes, I decided that last week. Because I love everything about it (and I am probably also feeling a bit sad that it is not well known or much loved vegetable). But do not listen to any of those people, my dear celeriac, you are the BEST!
Last week I had my close friends from school for dinner. It was very refreshing to cook for friends in between all the catering gigs! I made a nice little menu from baba ganoush to stuffed peppers, but I also wanted to try something new. And as the absolute lover of phyllo dough, of course I baked something with it instead of many other options!
I was in desperate need of some comfort food today. I was craving for carbs. I woke up in a bit of a down mood because of a dream last night. So tell me, what is better than pasta when you are craving for carbs?
I usually don’t like posting same kind of recipes one after another. And I just posted another soup recipe on Monday. But this soup is too good not to share immediately. Besides, the other recipe I was planning to post turned out to be not so good yet, so here we are.
Last Sunday I needed 1 stalk of celery for a sauce. So I bought a package of celery because you cannot buy just one stalk and ended up having lots of celery in my hands. What did I do? I made lots of soup with each and every celery stalk. This chunky and herby one is one of them.
It’s September! Which means, officially it’s autumn. Yet judging by the weather, it’s unofficially still summer! I mean really, it’s quite warm today in Helsinki. But most members of pumpkin family are out in the markets so to give a start to autumn, here is a delicious pumpkin soup.
Well ok this salad is not exactly tabbouleh, it is just inspired by it to a great extent. And it is delicious!
I think, out of all kinds of gluten free flour, corn flour is my favourite. It has the colour, it has the taste and it makes everything richer. Add some extra flavour like leek and carrot in this recipe, and you almost have one full and very satisfying meal in one slice!