24 Oct 2016

Pumpkin Pie Yogurt Parfait

Have I told you how much I love pumpkin <3 And oats. And yogurt. This recipe combines them all with layers of overnight oats, yogurt and pumpkin butter. YUMMY! Btw, pumpkin butter is a funny name, at least to a non-native speaker -  it's more like a jam and doesn't have any butter. Despite (or because of?) the name it's yet very delicious.

Oh, and I have to tell you that I've been brought up thinking that parfaits mean frozen, ice-cream kind of desserts (something like semifreddo). At least such is the case here in Finland. Apparently not in English-speaking world. (Recipe below in English and Finnish).

Pumpkin Pie Yogurt Parfait 

Overnight Oats
20 g rolled oats (not instant, I like to use BIG flakes here)
1 tsp chia seeds
100 ml soy milk

100 ml yogurt
2 Tbsp pumpkin butter (recipe below) 

Stir the ingredients for the overnight oats together. Place in fridge for a minimum of 4 hours (preferably overnight).

In the morning (or after that 4 hours) spoon half of the oat mixture to a jar or bowl, add half of the yogurt and 1 Tbsp pumpkin butter and repeat with the rest of the oats, yogurt and pumpkin butter.

Pumpkin Butter (makes more than enough, so you can make many parfaits with this amount)
200 g pureed pumpkin
1 Tbsp maple syrup
1 Tbsp brown sugar
1-2 Tbsp lemon juice
1/2 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg

Cook everything on medium-high heat until it starts to bubble. Reduce heat to low and simmer for 20-30 min. Add water, more sugar or spices if needed. Store in a sterilized jar in fridge, enjoy within 2 weeks. You can use it on pancakes, waffles, toast or with your overnight oats, porridge etc.

Adapted from: Minimalist Baker


20 g (n. 2/3 dl) ISOJA kaurahiutaleita (esim. Myllyn paras
1 tl chiansiemeniä
1 dl soijamaitoa

1 dl jogurttia
2 rkl kurpitsahilloketta (resepti alla)

Sekoita tuorepuuroainekset. Anna turvota jääkaapissa yön yli (tai vähintään 4 tuntia).

Aamulla lusikoi puolet tuorepuurosta lasipurkkiin tms., lisää puolet jogurtista ja 1 rkl kurpitsahilloketta. Toista lopuilla aineksilla.

Kurpitsahilloke (tästä riittää useampaan maljaan)
200 g kurpitsahilloketta
1 rkl vaahterasiirappia
1 rkl tummaa sokeria
1-2 rkl sitruunasta puristettua mehua
1/2 tl kanelia
1/4 tl jauhettua inkivääriä
1/4 tl muskottipähkinää

Yhdistä kaikki ainekset kattilaan ja keitä keskilämmöllä, kunnes seos alkaa kuplia (lisää tarvittaessa hieman vettä, jos seos on liian paksua). Vähennä lämpöä ja hauduta kannen alla n. 20-30 min. Lisää sokeria tai mausteita, jos tarpeen. Säilytä steriloidussa purkissa jääkaapissa, missä säilyy pari viikkoa. Näiden maljojen lisäksi sitä voi syödä mm. paahtoleivän tai vohvelien päällä, puuron tai jogurtin kanssa.

mukaillen Minimalist Bakerin ohjetta.

20 Oct 2016

Moroccan Chickpea and Lentil Soup

Do you ever have a feeling you can't get anything done even though having a massive to do list. And it's not even about boring chores but they might be hobbies which I enjoy doing but still I end up just procrastinating. Now I'm feeling exactly like that. Today I didn't go to my ballet lesson but ended up staying home doing... nothing. It's quite rare for me to have a whole afternoon free so it feels even more stupid: I missed my lesson and ended up wasting a free afternoon. I have so many foods I'd like to cook and blog about, so many books and articles I'd love to read but still I didn't manage to any of it.

I always have a hard time leaving from home after work. The easiest for me is to go straight from work and not to think about if I have energy. After having walked with Foxtail I immediately start feeling too tired to leave anywhere. And then at the same time I have a bad conscience skipping my plans, which leads to not enjoying my freetime, which leads to not getting anything done at home even though I'd like to use my few spare moments at home for blogging or tending Foxtail etc. (The following post wasn't done on an occasion like that, I just used this draft to write my annoyance out).

I've cooked this soup many, many times and it tastes always so great. You can try adding different spices, the original recipe used cinnamon, ginger and turmeric. On my trip to Morocco some years ago I bought there ras el hanout -spice mix and I love it (I can distinguish at least paprika and peppermint in the aroma). (And was totally ripped!!! It was a typical serve you some tea and talk nice -scam, then sell you something and make you pay at least a 10-fold price. And even though you know you are being hooked, you just do nothing about it (and feel even more stupid...). It was a lesson learned though. Now it's just a travel story but boy did I feel humiliated at the time!

(Scroll down for the recipe (in English and Finnish)).

Moroccan Chickpea and Lentil Soup (serves 4-6)

2 onions, diced
2 Tbsp vegetable oil
1 tsp cinnamon
1 tsp turmeric
1 tsp ras el hanout (or paprika powder)
2 cans (in total 800 g) chopped tomatoes
1 tsp sugar
1,2 l meat/vegetable broth or water
240 g (around 300 ml) red lentils
200 g (around 300 ml) dried chickpeas or 400 g in cooked weight
(dried) parsley
a bunch of fresh cilantro
salt, pepper

Heat some vegetable oil in a pot and saute onions. Add turmeric, cinnamon and ras el hanout and saute until fragrant (don't let the spices burn). Add the tomatoes, sugar and broth/water. Don't worry, if the soup seems too thin at this point. (lentils will thicken it up later). Bring the soup to boil and then reduce heat to simmer. Let cook for at least 10 minutes (but the longer you cook, the better the taste gets). Bring to boil again and add lentils (and dried parsley) and cook according to package's instructions (I cooked them for 10 minutes before adding the rest ingredients). Stir carefully after adding the lentils, as they will easily sink to the bottom and burn (the boiling also helps). Add the cooked chickpeas and fresh herbs and bring to boil. Season with salt and pepper.

Marokkolainen kikherne-linssikeitto


2 sipulia, kuutioituna
2 rkl ruokaöljyä
1 tl kanelia
1 tl kurkumaa (tai currya)
1 tl ras el hanout'a (tai esim. paprikaa)
2 tölkkiä (yht. 800 g) tomaattimurskaa
1 tl sokeria
1,2 l liha- tai kasvislientä tai vettä
3 dl punaisia linssejä
200 g kuivia kikherneitä (tai 400 g säilöttyjä, valutettu paino)
(kuivattua) persiljaa
nippu tuoretta korianteria
suolaa, pippuria

Lämmitä öljy kattilassa ja kuullota sipulit. Lisää kaneli, kurkuma ja ras el hanout ja paahda mausteita hetki (varo etteivät ne pala). Lisää tomaattimurska, sokeri ja neste. (Keitto saattaa vaikuttaa vetiseltä, mutta linssit sitovat osan nesteestä). Kiehauta ja anna hautua ainakin 10 minuuttia. Kiehauta uudestaan ja lisää linssit. Sekoita hetken aikaa, kunnes linssit eivät enää vajoa pohjalle: ne muuten palavat herkästi pohjaan kiinni (kiehauttaminen ja sekoittaminen auttaa). Keitä kunnes linssit ovat kypsiä (keitin n. 10 minuuttia). Lisää keitetyt kikherneet ja tuoreet yrtit ja kiehauta. Mausta tarvittaessa suolalla ja pippurilla.

16 Oct 2016

きのこおこわ・Mushroom Okowa

Okowa is one of the (many) Japanese foods I absolutely love. It has rice, is slightly sweet and has a peculiar texture: like bouncy, chewy rice. If made with mushroom, it's also a wonderful seasonal food for autumn (because mushroom, carbs). Many Finnish mushroom recipes involve the use of lots of cream or butter. (I do love cream and butter, but after eating creamy sauces for a couple of days, it doesn't taste so good anymore). So mushroom okowa is a perfect mushroom dish after all the creamy sauces. It's also my autumn staple. The traditional mushroom would be shiitake but funnel chanterelle makes a good substitute also. This time I decided to use chanterelles I had at hand. Okowa can't be made with not the "ordinary" Japanese rice but with a sticky variety called mochigome. It's the rice variety that is used for making mochi.

My okowa has always ginger, that seems to be an essential spice (and don't forget sesame oil). (Scroll down for the recipe (in English and Finnish).

Mushroom Okowa

serves 2

200 ml mochigome rice or short-grain glutinous rice
1+1 tsp dark sesame oil
170 ml dashi stock (or 170 ml water and a pinch of dashi stock granules)
1 Tbsp mirin (sweet rice wine)
scant 1 Tbsp soy sauce
Pinch of salt
1/2 tsp brown sugar (optional)
2-3 small carrots, cut in pieces (I like to cut them into sticks)
a small piece of ginger (about 2 euro coin size with the thickness of about 5 mm)
1 cup mushroom, sliced (shiitake or funnel chanterelles are good)

Variations: You could add also some cooked chicken, sausage or other sorts of meat in which case I would reduce the amount of mushroom accordingly.

Wash and drain the mochi rice. Put the rice to a pot (or your rice cooker pot). Mix with 1 tsp sesame oil (save the other tsp for later). Add dashi, mirin, soy sauce, salt, (sugar) and leave them to steep for 20-30 minutes.
Cut the carrots and mushroom into desired pieces. Peel the ginger. Cut the ginger into max. 3-4 pieces (so you can take hem easily out, once you've cooked the dish). Put everything on top of the rice. Cover the pot with a tight lid. Bring to boil, reduce the heat to a minimum and let cook for 10-12 minutes. Turn the heat off and leave the pot to the hot plate for 15 minutes. Don't open the lid while cooking it.

Once it's ready, fluff it with a spatula and add the rest of the sesame oil. It can be served hot or room-temperature or you could also mould it into onigiri.

Adapted from: Just Bento



200 ml mochigome riisiä(tai muuta lyhytjyväistä glutinous /tahmeaa/makeaa riisiä)
1+1 tl tummaa seesamiöljyä
170 ml dashi-lientä (tai 170 ml vettä ja ripaus pikadashi-jauhetta)
1 rkl miriniä (makeaa riisiviiniä)
vajaa 1 rkl soijakastiketta
ripaus suolaa
(1/2 tl tummaa sokeria)
2-3 pientä porkkanaa, leikattuna esim. tikuiksi
pieni pala inkivääriä (noin 2 euron kolikon kokoinen, paksuus n. 5 mm)
2-3 dl pilkottuja kantarelleja (tai suppilovahveroita tai siitakesieniä)

Variaatioita: voit lisätä myös kanaa, makkaraa tai mujita lihoja, mutta siinä tapauksessa vähentäisin sienten määrää.

Pese ja valuta riisi ja laita se kattilaan/riisinkeittimeen. Sekoita siihen 1 tl seesamiöljyä (säästä toinen lusikallinen myöhemmäksi). Lisää dashi, mirin, soijakastike, suola, (sokeri, etenkin jos sinulla ei ole miriniä), ja anna veden imeytyä riisiin 20-30 minuutin ajan.

Leikkaa porkkanat ja sienet. Kuori inkivääri ja leikkaa se enintään 3-4 palaan (jotta palat voi poistaa helposti ennen tarjoilua). Laita ainekset riisin päälle (niitä ei tarvitse vielä sekoittaa). Sulje kattila hyvin istuvalla kannella. Kiehauta, vähenn lämpö minimiin ja anna kypsyä n. 10-12 minuuttia. Sammuta lämpö ja anna kattilan olla vielä lämpimällä levyllä n. 15 minuuttia. Älä avaa kantta, ennen kuin riisi on valmista.

Pöyhi riisiä lastalla ja lisää 1 tl seesamiöljyä. Tarjoile lämpimänä tai huoneenlämpöisenä. Voit myös muotoilla sen onigireiksi.

Mukailtu Just Benton ohjeesta.


2 Oct 2016

Vegetarian Chili

What a lovely weekend it has been: full of sunshine, beautiful autumn colours and nice happenings - we visited Turku (and also Salo, actually three times during this weekend). There was a fair in Salo on Friday and I bought there a very sour candy ribbon which was at least 1 meter long! It brought back some childhood memories of candy ribbons which were sold at a near-by kiosk for 1 mark each: we sometimes made them into tight rolls and put the whole ribbon roll on the tongue. It was so sour that one couldn't keep her eyes open :D

This food is always first on my to-do list if I manage to get yellow zucchinis. This time I got them from a colleague who had brought us also polka beets (they are so pretty!). But back to yellow zucchinis... They are firmer and dryer than their green counterparts, so they work especially well in stews etc. They always stay quite crunchy despite the simmering which is why I love them so. Please feel free to adjust the amount of chili powder to your liking (I usually put under 1 Tbsp, as I don't like very spicy foods). Scroll for the recipe (both in English and Finnish)

Vegetarian Chili / Spicy Ratatouille

1 medium-sized eggplant, cut into 1 cm cubes
1 Tbsp salt
2-3 Tbsp olive oil
1-2 yellow onions, finely diced (about a bit over 100 ml)
1-2 cloves garlic, finely chopped
1 green zucchini, cut into coins and then each coin into 4 sectors
1 yellow zucchini, cut into coins and then each coin into 4 sectors
(1 green bell pepper, cored, seeded, and cut into 0,5 cm dice)
one 400 g can crushed tomatoes
1-2 Tbsp chili powder
1 Tbsp ground cumin
1 tsp dried oregano
1 tsp dried basil
1 tsp sugar
1 cup canned black beans, drained
2 Tbsp fresh lemon juice
1 Tbsp French mustard
(freshly ground black pepper)
1 tsp salt
1/2 cup chopped fresh parsley
1/2 cup chopped fresh dill

Place the eggplant in a bowl and sprinkle with salt. Cover with cold water and let stand for 20-30 min. Drain and pat dry with paper towels. Heat the oil in a large skillet over medium heat. Add the eggplant and saute until starts to soften. Add onions, garlic (and bell pepper) and saute until translucent. Add the zucchinis and saute quickly. Add crushed tomatoes, chili powder, cumin, oregano, basil and sugar. Cook for 10 minutes, stirring every now and then. Stir in the beans and cook for about 5 minutes. Add lemon juice and mustard, salt and pepper. Stir well and adjust the seasonings. Serve with brown rice/spelt.

Adapted from Amerikas bästa soppor och sallader (Weiland A. et al).


1 keskikokoinen munakoiso, leikattuna 1 cm kuutioiksi
1 rkl suolaa(älä säikähdä, tämä suola valutetaan suurimmaksi osaksi pois)
2-3 rkl oliiviöljyä
1-2 sipulia, pieneksi kuutioituna (n. 1 dl)
1-2 valkosipulinkynttä, hienoksi silputtuna
1 pienehkö-keskikokoinen vihreä kesäkurpitsa, leikattuna hieman alle 1 cm viipaleiksi (kolikoiksi) ja sitten 4 sektoriksi
1 keltainen kesäkurpitsa, leikattuna samaan tapaan kuin vihreä serkkunsa
(1 vihreä paprika, leikattuna 0,5 cm kuutioiksi)
yksi 400 g purkki tomaattimurskaa tai paseerattua tomaattia
1-2 rkl chilijauhetta (tai maun mukaan, itse laitan n. 2 tl)
1 rkl jauhettua juustokuminaa
1 tl kuivattua oreganoa
1 tl kuivattua basilikaa
1 tl sokeria
1 tölkki mustia papuja (n.2-3 dl)
2 rkl tuoretta sitruunamehua
1 rkl ranskalaista sinappia
(mustapippuria rouhittuna)
1 tl suolaa
reilu 1 dl hienonnettua tuoretta persiljaa

reilu 1 dl tuoretta hienonnettua tilliä

Laita munakoisokuutiot astiaan, sirottele päälle suola ja kaada päälle vettä, kunnes palat peittyvät. Anna seistä n. 20-30 min. Valuta vesi pois ja painele kuutiot kuiviksi talouspaperilla. Kuullota munakoisoja öljyssä, kunnes ne pehmenevät. Lisää sipulit (ja paprika) ja kuullota kunnes sipuli muuttuu läpikuultavaksi. Lisää kesäkurpitsat ja kuullota hetki. Lisää tomaattimurska, chilijauhe, juustokumina, oregano, basilika ja sokeri. Kypsennä 10 minuuttia miedolla lämmöllä, sekoittaen vain harvaan. Lisää pavut ja kypsennä vielä n. 5 minuuttia. Lisää sitruunamehu ja sinappia, suola ja pippuri. Sekoita ja tarkista maut. Tarjoa tumman riisin tai speltin kanssa.

Muokattu Agneta Weilandin (et al) kirjasta Parhaat sopat ja salaatit.

15 Sep 2016

Blueberry Yogurt Semifreddo

Have you yet been foraging this autumn? (For autumn has already arrived here in the North). I love wandering in a forest, especially on these warm autumn days we've been enjoying lately. Forests are still full of blueberries which unfortunately are out of the season by now, overripe and watery. If you have access to blueberries, you should try this semifreddo. Semifreddo is an easy version of homemade icecream: you don't need to make any custards and most importantly you don't need an icecream maker. I've made it twice this summer, first for a family meeting and then to our German guests. On both occasions it took quite a long time for the semifreddo to thaw enough (it was hard, but really worth the wait: the texture and taste are so much better once it has softened enough).

Rowans are so full of berries this autumn! I love how they look, especially the orange variety, against the still green leaves. On the second time I served this, I had decorated it frozen rowan berries and the German guests were astonished if those really were "Vogelbeere" which they considered poisonous. I didn't expect anyone to eat them (as the taste is very bitter and tart), they were just for decoration. I also promised them they are not poisonous lol (actually they can be made into a jam/jelly).

Blueberry Yogurt Semifreddo

100 g blueberries + 25 g sugar or 100 ml blueberry jam

2 eggs
80 g powdered sugar

250 g Turkish yogurt (10 % fat)
2 tsp vanilla sugar (or 1/2 tsp vanilla extract)
50 g blueberries, pureed
200 ml whipping cream

To decorate: berries, blueberry twigs etc.

Cook 100 g blueberries and 25 g sugar into pourable jam (about 5-10 minutes) and let cool. Whisk eggs and sugar together until ribbon stage. Mix 50 g of pureed blueberries with 100 g yogurt and add 1 tsp vanilla sugar. Add half of the whisked eggs. Mix the remaining yogurt with 1 tsp vanilla sugar and the rest of the whisked eggs. Whip the cream and divide between the two mixtures. Pour first the purple mixture to a dish, pour the blueberry jam on and finish with the white mousse. Freeze for 3-4 hours. Let thaw some time in room temperature before serving. Decorate with berries etc.

Inspired by Fräulein Klein ja k-ruoka.fi


100 g mustikoita + 25 g sokeria, tai 1 dl mustikkahilloa

2 kananmunaa
80 g tomusokeria

250 g turkkilaista jogurttia
2 tl vaniljasokeria
50 g mustikoita, soseutettuna
2 dl kermaa

koristeluun: esim. marjoja, mustikanvarpuja...

Keitä 100 g mustikoita ja 25 g sokeria  hilloksi (tai käytä valmista hilloa). Vatkaa munat ja sokeri vaaleaksi vaahdoksi nauha-asteelle. Sekoita 100 g jogurttia, 1 tl vaniljasokeria ja 50 g mustikkasosetta yhteen ja toisessa kulhossa 150 g jogurttia ja 1 tl vaniljasokeria. Jaa muna-sokerivaahto tasan näihin ja sekoita varovasti tasaiseksi (vaahto kannattaa lisätä muutamassa erässä). Vatkaa kerma vaahdoksi ja jaa myös tasan seoksiin. Kääntele tasaiseksi.

Kaada seokset jäädykemuottiin niin että hillo tulee väliin. Voit halutessasi myös marmoroida jäädykkeen upottamalla veitsen seokseen ja kääntelemällä muutamaan kertaan varovasti.

Pakasta 3-4 tuntia tai kunnes se on jäätynyt. Ota pehmenemään joksikin aikaa ennen tarjoilua ja koristele haluamillasi aineksilla.

2 Sep 2016

Kale Salad

Autumn is coming <3 I like all seasons but that's my favorite. Those crisp, hazy mornings with the low, yellow-ish light. Leaves have already started getting their autumn tones and in the morning the grass is all wet from dew. Have you noted that autumnal scent already?

As much as I love seasonality in cooking, and in everything basically, I still feel pain when I have to say goodbye to some ingredients, be it pumpkins, kale or nectarines. They taste right only when it's their season. I'm preparing to say goodbye to nectarines, my favorite summer fruit. Lately they haven't tasted as sweet and seem a bit dry and mealy. But to comfort me, there are those delicious small Finnish apples that have all these imaginative names like Valkea Kuulas (White Transparent), Huvitus ("Amusement") or Punakaneli ("Red Cinnamon"). I've also spotted some delicious looking Hokkaido pumpkins (I made this soup already last week) and fresh kale. Last spring I made this salad almost until summer as I love it so, although kale is really a winter vegetable and can get too "woody" in the spring. Let the season of kale salad start ^^

This is really not a recipe at all but rather a way to serve it: The best way is just  to rub it with salt, vinegar and oil and when the slightly woody leaves are wilted, that's it: so yummy :)

Kale Salad

serves 3-4 as a side dish

200 g kale
~1-2 tsp vinegar (any, I like apple vinegar and red wine vinegar)
~2-3 Tbsp vegetable oil (I prefer extra virgin rapeseed oil, as it has nutty flavour)

Wash the kale leaves properly. Tear them into bite-size pieces taking off the thickest stems. Dry the leaves using a salad spinner or a kitchen towel. Rub then with salt, vinegar and oil until wilted. Check the favour and add salt, vinegar and oil if needed. (Season with pepper).



200 g lehtikaalia
n. 1-2 tl viinietikkaa (mitä vain, mutta itse pidän omena- ja punaviinietikasta)
n. 2-3 rkl öljyä (pidän kylmäpuristetusta rypsiöljystä, siinä on ihanan pähkinäinen maku)

Pese lehdet ja revi ne suupalan kokoisiksi poistaen samalla paksuimmat lehtiruodit. Kuivaa salaattilingossa tai keittiopyyhkeellä. Ripottele päälle suola, kaada hieman etikkaa ja öljyä ja hiero lehtiä, kunnes ne ovat pehmentyneet (niitä saa hieroa ja puristella ihan kunnolla, jotta ne pehmentyvät riittävästi). Lisää tarvittaessa vielä suolaa, etikkaa ja öljyä sekä halutessasi voit maustaa vielä mustapippurilla.

30 Jul 2016

Salmon Poke

A couple weeks ago I tasted salmon poke at a local restaurant. It was love straight away. The soy sauce and toasted sesame oil, yummy. And it was served on rice (I do love my rice). It had some macadamias sprinkled on and despite my previous experiences with them I still ended up tasting them. I thought I didn't like macadamias, I've found their taste quite bland and even a bit soapy at times but this time I got addicted. I still don't find their taste very intriguing but their magical crunchy yet chewy texture is so addicting. Immediately the next weekend I recreated the poke bowl and had to have macadamias in it.

(Btw, when I cooked this, it wouldn't have occurred to anyone, but now it seems funny to be posting a poke recipe as everyone is madly enthusiastic about pokémons haha)

Salmon Poke Bowl

serves 2

200 g fresh salmon
1 spring onion
1/2 sweet onion (or silver onion)
2 Tbsp light soy sauce (usukuchishoyu)
   or: 1 Tbsp Japanese soy sauce + 1 Tbsp water + 1/2 tsp salt
1 tsp toasted sesame oil
toasted sesame seeds
a few macadamia nuts
hot rice, to serve

(If you’re serving the bowl with rice, start by washing and preparing it. Otherwise this is a quick dish to prepare). Put soy sauce (and water and salt), sesame oil and cut onions into a bowl. Leave to macerate while you prepare the other stuff. Cut the salmon into cubes (appr. size of a normal dice; D6 to elaborate). Toast sesame seeds. Mix everything together and let marinate for about 5-10 minutes (not too long).

*Usukuchishoyu is a light soy sauce variety. It’s more salty than regular soy sauce (despite the name). It's lighter in soy flavour and colour.

Recipe adapted from Glorian Ruoka&Viini.

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