I was looking forward to a nice spring weekend but this is what I saw when I woke up in the morning. We already had such nice weather with flowers starting to bloom. Now we’re expecting 10 cm of snow.
Time for some comfort breakfast! These buns don’t take much time and most importantly: they don’t leave a huge mess in the kitchen. Nothing worse than having to clean up the whole place at 8 in the morning.
Ingredients (makes 8 buns)
500 g flour (I used normal white flour)
300 ml lukewarm water
1 package of dry yeast
1 tbsp honey
1 tbsp salt
seeds for the topping
Line a tray with parchment paper.
Mix the honey with the yeast and mix into the lukewarm water. Add it with the salt to the flour and make a dough. It should not be sticky once everything is mixed well. Cut the dough into 8 pieces, roll out buns and let them sit on the tray for 30 minutes. If you want to you can cut a cross into the top before you let them rest. Preheat the oven to 200°C.
Brush the buns with milk and sprinkle sesame, sunflower or pumpkin seeds on top. Bake them for around 20-25 minutes.
Enjoy sweet or salty. We still had some self made marmalade and onion jam.
I enjoy a good chili from time to time but was craving for something a bit different. I came along this recipe and decided to play around with some of the ingredients. It turned out really well and tasted delicious. It will definitely be made more often!
1 bell pepper
1/2 butternut squash or hokkaido pumpkin (around 500 -600 g should be fine)
340 g pre-cooked black beans
1 can diced tomatoes
3 big tomatoes
minced soy (optional)
1 – 1 1/5 cups vegetable broth
2 – 3 garlic gloves
salt, pepper, chili powder, cumin, liquid smoke, 1 bay leaf, cinnamon
Peel the butternut squash and cut it into pieces. If you use hokkaido you don’t have to peel it. Fry the pumpkin in a big pan or wok with the chopped onion, bell pepper and the crushed garlic on medium heat. Sauté the vegetables a few minutes until the onions get glossy. Add the canned tomatoes, chopped fresh tomatoes and broth. If you want soy in your chili you can add it now. It will soak up some liquid, so you might have to add a bit more broth. Add the spices to your taste. The liquid smoke goes really well with it but you can also use smoked paprika spice.
When the chili starts boiling, turn the heat down until it’s simmering. Put the lid on and leave it on the heat for around 30 minutes. Then add the beans and let it cook for another 30 minutes. Check if the chili is seasoned enough and add some more spices if needed.
Cut the tortillas into strips and fry them with a little bit of oil in a pan until they’re golden. I like to add a bit of coconut oil at the end, it gives the tortillas a really nice taste.
Toss them around so they can fry evenly. Let them dry on a piece of paper when you take them out so they’ll get nice and crispy. Serve the tortilla strips on the chili and enjoy!
We love to have picnics in the summertime, hence we got this great book called The Picnic Cookbook by Annie Bell as a Christmas present. Unfortunately in Finland you can’t really have outdoor picnics in the wintertime, unless you enjoy eating in a meter of snow with -17°C. We decided to be rebels and make some interesting food from the book and have a nice picnic in the middle of our small living room.
Some candles around, a bedspread serving as a picnic blanket and a makeshift table out of some sofa cushions and the setting was perfect. I can imagine this would be a nice idea for Valentine’s Day for those who want to celebrate it.
There were some delicious ideas in the book, including gorgeous pictures and general tips. I have a feeling we’re going to read it through many times before the summer is even here.
The cherry tomato and parmesan galettes were from the book, as was the lavender shortbread and the cheat’s aioli dip. The recipes were easy to follow and turned out really tasty. I recommend the book for other picnic enthusiasts!
Stef also made onion jam for crackers with cheese and I made Pastéis de Belém, Spanish puff pastries with pudding. The tarts were delicious and really easy, I have to make them again, at least when I have left over egg yolk from making macarons or meringue.
It was amazing to relax like this after a work week, I deeply recommend it. Let me know in the comments if you ever do something like this indoors and what are your favourite picnic recipes!
Yes, something salty for once! I admit that I could bake (or eat) cake all day but I also enjoy a nice salad. We make this one quite often since it’s so delicious and fast to prepare. Quinoa became one of my favourite ingredients for a lot of dishes like lentil dhal or veggie patties. Unfortunately it’s quite expensive in here.
But have a look at the recipe or lets say at the ingredients since I rarely measure things.
farfalle or other pasta
a fresh chili
lettuce of your choice
Boil the pasta al dente and rinse under cold water. You can boil the quinoa at the same time in a second pot. It will take around 10 minutes. Also rinse the quinoa with cold water afterwards. Fry some sunflower seeds in a pan without oil until they get some colour. Let them cool down a bit on a plate. If you leave them in the hot pan they will burn easily.
Wash and chop the lettuce. Take the seeds out of the chili and either chop it really small or leave it in rings. You might want to taste it before. If you got a mild one you can put the whole chili in but it really depends on how hot you like it and what kind of salad dressing you will use. I like to put a chili-lemon dressing over it and therefore leave the chili out of the salad.
Cut the grapes into halves and crumble the feta with your hands. Add the pasta, the quinoa and the sunflower seeds and mix everything up. You can use any kind of dressing you like. I usually use one of the following. They both will stay good for a while if you want to make a larger portion.
juice of one lemon
salt & pepper
It’s best to prepare this dressing in a jar or something you can close, so it can be shaken before serving. Add olive oil to the juice according to taste. I always use a bit more oil than juice. Crush 2 garlic gloves into the jar and add chopped chili to it. Spice with salt, pepper and a little bit of sugar.
You can also fry the chili and the garlic in a little bit of oil before adding it to the dressing.
Stef’s cocktail dressing
Add a little bit of tomato paste (or ketchup) to the mayo and mix it up. It should be a light red. Then add some crushed garlic, soy sauce and pepper. Since the dressing will be quite thick, add some water until it’s thin enough and add more soy/pepper to taste.