Sweet potato chickpea hummus

ImageThis recipe is worth trying. It is a bit more exciting version of hummus and so tasty too!!! It is more colourful than the original version as it is bright orange and it is suitable for toddlers as well when you leave salt out or use it a bit less. I use this spreading now as I cannot use butter. It is awesome on sandwiches or rice or corn cakes 🙂

1 sweet potato (cooked as cubes)

1  tin (400g) chickpeas

half an lemon

1 -2 tsp paprika

1tsp salt

1 tbs tahini or alternatively cashew butter ( I use cashew butter as my baby girl is allergic to sesame seeds)

1. Cook sweet potato until soft.

2. In a blender or with the hand blender puree sweet potatoes and chickpeas.

3. Squeeze half a lemon in.

4. Add the spices.


Bill Granger’s breakfast loaf -gluten, dairy and egg free

photo (23)I bought an amazing cook book yesterday. It has all the recipes of my favourite chef Bill Granger. The book was only four pounds in our local second hand book store and I didn’t even have to glimpse it through as I knew I would want it. I have been watching Bill Granger’s TV show where he is touring around UK and I absolutely love his recipes. He is so health conscious but recipes whilst being healthy are always mouthwatering. So if you need a good cookbook I warmly recommend Bill Granger’s Every Day. I am planning to cook it through and will drop some of the recipes to this blog.

I baked the breakfast loaf yesterday following Bill Granger..Well..I almost followed the recipe but not quite so here is my version of it.

50g rolled oats (1/2 cup = 1dl)

300 ml oat milk (Granger uses regular milk)

240g (2 cups =4 dl) plain white gluten free flour (Granger used regular self raising flour or wholemeal)

2 tsp baking powder

150ml (approximately 175g) dried fruits and nuts (crushed walnuts and hazelnuts, small pieces or dried apricot, raisins and dried cranberries, Granger used 125 dried cherries and 50g dried apple, 3 tbs crushed almonds)

75g (1/3 cup+3/4dl) soft brown sugar

2 tsp cinnamon

3 tbs honey (I used Acasia)

1 tsp Orgran No Egg + 2 tsp water (Granger used 1 egg  lightly beaten)

on the top some rolled oats

1. Soak the rolled oats with the oat milk for 30minutes.

2. Preheat the oven in 180 celsius degrees. Grease and line the bread tin.

3. Mix the flour and baking powder in a bowl.

4. Stir in rolled oats with oat milk, dried fruit, sugar, cinnamon, honey, No Egg mix and mix together well.

5. Pour it to the bread tin and bake for 35-45 minutes.

I can guarantee this is tasty!!! Bear in mind that when not using regular wheat flour the dough does not raise a lot but the flavour is amazing!

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Balsamic red onion mix – Balsamico punasipuliherkku

KuvaI love to add some small side dishes or gourmet to every meal to make an everyday food a bit different. I enjoy eating salads and my latest favourite has been smoked salmon salad -of course-I am in the land of salmon after all. You probably cannot even believe it but for example at the moment salmon is only 7.99e/kg!!! My signature salad includes smoked salmon (bbq smoked salmon I mean), avocado, rock melon, salad, salted cashews (occasionally dry cranberries) and this lovely balsamic red onion mix on top. My mum made this absolutely gorgeous red onion mix and I had to ask the recipe as it was so tasty. I have made it myself before but I have not let it rest for a day in the fridge. By letting the onions sit in the fridge makes them softer and sweeter. You can find the easy recipe below.

In general I have to say I have enjoyed my holiday in Finland fully. In the beginning of the holiday I was eating forest blueberries, raspberries and strawberries, now the season of black and red currants has started. This week every morning I have gone to my parents’ backyard and eaten blackcurrants straight from the bush. Oh how lovely and sweet they taste when being freshly picked and they are so healthy too only a handful of them contains the required amount of vitamin C for the day!!!!

Anyway enjoy this easy, quick and tasty red onion mix in your own summer salads.

2 red onions

2 tsp salt

2 tsp sugar

1/2tsp black pepper

1-2 tbs red balsamic

1 tbs olive oil

1. Mix together thinly sliced red onions, salt, sugar, black pepper and red balsamic, wait for 5 min.

2. Add the olive oil into the mix and put it to the fridge to sit for 24h.

3. Enjoy in salads or in sandwiches!

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Eggplant dip -Munakoiso dippi

ImageYesterday I prepared some very tasty eggplant dip to go on top of the bread..or should I say on top of the ricecakes and buckwheat crispy breads that I am eating these days. For you I, however, recommend to eat this dip with freshly baked baguette or pita bread, It is slightly middle eastern style and that is why I like it. This dip would be perfect an ideal small nibble with friends before the actual dinner. It is super simple and quick to make too.

1 eggplant

1 onion

1 red capsicum

2 garlic cloves

50ml (1/2dl) olive oil

salt (I added half a teaspoon)

1. Cut the greenies to small cubes and cook them in the oven in 200 celsius degrees until nicely soft and brown.

2. Let them cool. Puree the vegetables and add olive oil and salt.

3. Store in the fridge to make the dip cold before serving.

Super tasty!!!

Kalamata Olive Focaccia

WP_000111We had a house warming BBQ last weekend to celebrate our new home. It was rather crazy as this point almost everyone has a kid or two so it was probably the same number of adults and kids, some newborns some toddlers. The funniest thing was that in the middle of the BBQ cooking it started suddenly rain rather heavily. As a result some of the meat burnt and some was uncooked -well bad luck! I made so many things for this BBQ  party and I will post the recipes here one after another. I baked home made focaccia, prepared some couscous salad, feta butternut squash salad and French strawberry tart. All of the recipes will be available soon. The first one I wanted to share with you was this home made focaccia. It was really tasty and in fact the first focaccia I have ever made. It turned out to be very tasty though.

4dl water (400ml)

50g fresh yeast or 1 pack of dry yeast (you need 1 1/2 pack of English dry yeast as it is only 7g per pack)

2 tsp salt

1 tsp sugar

7.5dl plain flour (750ml)

4 tbs olive oil


handful of kalamata olived (pitted) chopped

4 tbs olive oil

rock salt

fresh thyme chopped

1. Heat up the water (37 celsius degrees if fresh yeast, 40 celsius degrees if dry yeast). Mix sugar and salt and a bit flour (approximately tablespoon).

2. Add half of the flour and olive oil. Mix well and add rest of the flour. The dough is supposed to be quite runny. Cover the bowl and let it rise for half an hour.

3. Oil the baking dish 20cm x 30cm. Pour the dough into the baking dish and rise half an hour. Drizzle olive oil on top.

4. After the dough has risen add the kalamata olives and rock salt.

5. Cook in the oven in 225 celsius degrees for 25-30min.

Bacon or Vege quiche

ImageI arranged a baby clothing party at our new house a while ago. I prepared something sweet and something savoury. These were the two quiches I made. They turned out to be very delicious so I thought I’d share the recipe with you. The vegetarian one was particularly good.

1 1/2 dl milk

1 egg

1/2 tsp salt

4 1/4dl plain flour

1 1/2 tsp baking powder

50g butter

1. Mix milk and egg.

2. Combine dry ingredients.

3. Combine milk-egg mixture with dry ingredients.

4. Add melted butter. Form the base in the quiche tin.

Filling 1:

1 pack of bacon (rashers)

1 onion

1 capsicum

3 eggs

150g grated cheese (nice British Cheddar)

3dl (300ml) cream

black pepper, pepper, fresh thyme

1. Cook bacon and onions so that they turn to golden brown.

2.  Mix filling ingredients all together and pour on the base.

Filling 2:

1 pack of small cherry or plum tomatoes

big bunch of basil chopped

150g cheese (nice British cheddar)

3 eggs

3dl (300ml) cream

black pepper, dry basil

1. Lay cherry tomato halves on the base.

2. Combine all cheese, eggs, cream, basil and spices and pour on the tomatoes.

Both of the quiches are cooked in the oven in 200 celsius degrees for 30-40min.


Kisir -Tabouleh’s Friend

My Aussie husband and I went to an amazing Lebanese restaurant called Haz during our lunch break. They had a great lunch deal on so we ordered that. I had Kisir and vegetable moussaka and my husband ordered hummus and lamb tagine. Both dishes were tasty, in fact Kisir was so tasty that I got an inspiration to find a recipe and try to make one of my own. I made it last night and it turned out to be pretty nice and refreshing. Next time I would add mint in the recipe as I am a big fan of mint. I would also add some olive oil and garlic to the original recipe so below you find the tweaked version of the recipe.

4dl (2 cups) bulghur wheat (fine or medium grade)
1/2 bunch spring onions, chopped
1/2 cucumber chopped
1 tbs fresh dill chopped
2 tbs parsley chopped
(1 tbs mint finely chopped)
1/2 clove of garlic pressed
juice from 1 lemon
2 tomatoes, chopped
1 red capsicum/pepper
3 tbs tomato paste
1/2 tsp salt
1/2 tsp black pepper
1/2tsp paprika

1. Cook the bulghur in a boiling water until soft.
2. Chop all the greenies, combine the ingredients together and mix well. In the end add the bulghur.
3. Try the flavour and add some spices if needed.
4. Put it to the fridge to cool and serve when nice and chilled.