Kotitekoisia Munkkeja -Home Made Donuts

Minulla on aina ollut ristiriitainen suhde munkkeihin. Olen aina rakastanut kotitekoisia munkkeja, mutta inhokkilistalleni ovat aina kuuluneet valmiit munkit ja donitsit. Krispy Kreme tai vastaavat donitsiketjut ovat hirvitykseni ja aina Briteissä inhosin, kun ihmiset toivat noita rasvalta haisevia palleroita työpaikalle. Kotitekoiset munkit ovat niin toista, raikkaita ja tuoreen makuisia. Tänä vappuna kuten viime vappuna tein munkkeja kotona. Kuten yleensäkin tein vegaaniversion ja maitoa tai kananmunaahan ei munkkeihin tarvitse lainkaan!

IMG_20160501_120428

Munkit – Donuts

12-15klp  munkkeja:
2.5dl vettä
1dl sokeria
1/2rkl kardemummaa
3/4tl suolaa
1 pussi kuivahiivaa (11g), Ausseissa tarvitset puolitoista pussia, sillä yksittäinen kuivahiivapussi on vain 7g.
7.5dl vehnäjauhoja
1dl öljyä
uppopaistamiseen runsaasti öljyä (rypsiöljyä Suomessa, Ausseissa Canola Oil, Briteissä Vegetable oil)

1.Lämmitä vesi 42 asteeseen ja lisää kuivahiiva pieneen määrään jauhoja sekoitettuna.
2. Lisää sokeri, kardemumma ja suola.
3. Lisää puolet jauhoista.
4. Lisää öljy ja hitaasti loput jauhoista. Vaivaa kunnolla ja peitä liinalla 30 minuutiksi kohoamaan.
5. Uppopaistamiseen runsaasti öljyä.
6. Muovaile pieniä palleroita ja tee reikä keskelle. Uppopaista, kuivaa talouspaperin päällä ja kääntele sokerissa.
Nautiskele kahvin, siman tai shampanjan kanssa!

Tässä myös lisää meidän muita Vappuherkkuja!

IMG_20160501_120358

Toast Skågen

IMG_20160501_120456

Tippaleipää – Funnel Cake

IMG_20160501_120413

Perunasalaatti – Potato Salad

I have always had a controversial relationship with donuts. I cannot stand donuts from Krispy Kreme or any horrible pre-made donuts but I absolutely love the home made ones. Those who think donuts require milk or egg, the answer is no, they will not. You can make perfectly vegan donuts that taste just perfect without any animal products. I made donuts this May Day on last Sunday and they were delightful, in fact only one was left, all of them got eaten. Here you go the simple but delicious recipe. I hope you also noticed above some awesome photos of other tasty traditional treats we ate on May Day -Vappu!

12-15 donuts:
1 1/4 cup warm water
1/2 cup sugar
1/2tbs ground cardamom
3/4tsp salt
1 1/2 sachet of dry yeast (you will need 11g, 7g per pack so 1.5 sachets)
3 3/4 cup white flour (not self raising!)
1/2 cup Canola Oil
For deep frying Canola oil

1.Heat up water to 42 degrees (warmer than your hand) and add dry yeast mixed in little bit fo flour.
2. Add sugar, salt and cardamom.
3. Add half of the flour.
4. Add Canola oil and rest of the flour slowly kneading in.
5. For deep frying lots of Canola Oil and make sure the oil is hot enough ( approximately 180 degrees)
6. Make small balls out of dough and make small hole in them. Deep fry them both sides until beautifully brown. Roll on both sides on the kitchen towel to get the oil away and then dip in sugar and roll them in sugar.
Enjoy with coffee or sparkling!

Fennel radish salad -Fenkoli-retiisi salaatti

ImageNanny hunt is still going and we have been extremely busy reading CVs and interviewing people. Today I ended up make fennel radish salad for dinner. I got the inspiration in one amazing coffee house Maison Blanc in Musewell Hill where I enjoyed an extraordinary salad which had fennel and radish in it. When we got home I could not resist myself and wanted to try my own version of it. The flavour combination was extremely good. I warmly recommend to try this.

2 chicken breasts fried and cut into cubes

salad ( rocket, spinach and regular salad combination)

4 radishes

half a fennel

100 ml red quinoa (when cooked it will be almost 200 ml)

3 spring onions

1 avocado

olive oil

black pepper

1. Cook the quinoa and fry the chicken.

2. Cut all the other ingredients and add into the bowl. Pour good quality olive oil in and add some black pepper. Mix it well. Add the chicken and quinoa and mix well again.

This is a superfood salad but so tasty, fennel and radish together are amazing! Serve it with fresh bread and olive oil!

Olemme olleet todella kiireisiä viime päivinä lukien nannyjen Cv:itä ja pitäen haastatteluja. Tänä iltana tein illalliseksi fenkoli-retiisisalaattia. Inspiraation sain eräästä ihanasta kahvilasta Maison Blancista Muswell Hillissä. Kun tulimme kotiin halusin koettaa omaa versiotani tästä ihanaisesta salaatista. Fenkoli ja retiisi ovat unelmainen yhdistelmä! Suosittelen siis lämpimästi kokeilemaan tätä salaattia!

2 kanan rintaa paistettu ja kuutioitu

salaattia (rucola, pinaatti, salaatti sekoitus)

4 retiisiä

puolikas fenkoli

1 dl punaista quinoaa (keitettyna tulee n. 2dl)

 3 kevätsipulia

1 avokado

oliiviöljyä

mustapippuria

1. Keitä quinoa ja paista kananrinnat.

2. Kuutioi kaikki ainekset ja sekoita yhteen. Kaada hyvälaatuista oliiviöljyä runsaasti sekaan, lisää mustapippuria ja sekoita. Tarjoile tuoreen leivän ja oliiviöljyn kanssa. Jam!

Salad of the day: Pear and prawn salad -Päivän salaatti: Päärynäkatkarapusalaatti

WP_20131101_012Oh I am still so busy with the nanny hunt. It is so difficult, there are so many amazing candidates in their own way. I am looking for a Mary Poppins. The one that dances and sings. I know, she does not exist. It is like a dream mother does not exist. I wanted to be the happy, always smiling, stimulating, understanding cupcake mum and I realised it is impossible, sometimes I am grumpy and have no extra power to understand my baby girl’s tantrums. Anyway, this is a fantastic learning experience for me to try to find the nanny. It truly tests my personality type reading skills. Whilst going through everything I can get to my hands about hiring a nanny I have been munching salad.

This is my salad of the day:

Pears

Garlic Coriander Prawns

Salad

Goji berries

Roasted and salted cashew nuts

Honey-mustard dressing (1 tbs wholegrain mustard, 1 tbs olive oil, 1 tbs honey)

Very tasty! Even my baby girl who hates all the food was looking at my plate enviously! Win!

Goat cheese beetroot salad -Vuohenjuusto-punajuuri salaatti

WP_20131101_037I am sorry for not posting any recipes for a couple of days. I am going through a busy nanny hunting time! I am also starting to realise that I am going back to work and I am excited..and terrified.

Anyway..I have so many recipes to post. My pumpkin pie recipe and chicken soup and..many…they are  coming! I  have also some good news..my new oven should arrive this or next week -yay! Then the baking begins again!

This will be a quick post but the recipe is good, I promise! This goat cheese beetroot salad can be found also in Rachel Khoo’s book. I made it the other night and it was super tasty. Dill and beetroot seem to be match made in heaven  -yum! You should try this, it is quick and easy salad but very nutritious.

For two:

salad ( I had baby spinach, rucola, regular salad combination)

2 cooked beetroots ( I used pre-cooked)

1 big piece of goat cheese (depending how much you want on your plate :))

100ml of green lentils (when you cook them it will be approximately 200ml)

2-3 tbs dill

2-3 tbs olive oil

black pepper

1. Cook the lentils according to the instructions. If you don’t need to soak them I recommend to rinse them well, boil them for 10min, reduce the heat and cook for another 30min until soft.

2.  Cut the beetroots and goat cheese into cubes.

3. Set the salad on the plate, pour lentils on top and add beetroot and goat cheese cubes on the salad.

4. Either puree the dill and olive oil or just cut the dill into very small and mix it with olive oil. This will be the perfect dressing or should I say vinaigrette.

5. Serve the salad with some bread and  dry white wine.

So good and so healthy!

Zucchini dip -Kesäkurpitsadippi

photo (48)
I made a new tasty dip. This is a lovely spread on bread, rice cake or any cracker. Roast the vegetable cubes in the oven and after that puree them with the stick or in a blender.

1 zucchini

1 red pepper

1/2 orange pepper

1/2 sweet potato

1onion

1 garlic clove

salt

2-3 tbsp olive oil

ENJOY!

Quick oven baked basil seabass -Nopea basilikainen meriantura

photo (32)As all the new mums know, time is not something you have too much, in fact you feel like there is always too few hours in a day. My meals these days cannot take more than 30 minutes to cook otherwise there is no way I will eat the dinner whilst it is still warm.  Alternatively they can be slow cooked ones that take up for three hours to cook such as I can do something else whilst waiting.

Lately I have been craving for fish. I have probably noted it before that I have been just eating salmon like never seen before. I have explained it to myself that my body tries to tell me that I need omega oils and fish fat as I miss all the fat from meat and dairy due to this new diet. I love eating fish and I have discovered my inner fish chef -finally. It wasn’t easy to start cooking fish as I have earlier only eaten fish at the restaurants and been too lazy to cook it at home myself. Times have changed and now this family eats fish almost 5 days a week which I am proud of! I know someone could say ”watch out those bad heavy metal pollutants” but I still think it is better for me now to eat fish as much as possible to get enough oils.

For my oven baked basil seabass you need only a few ingredients.

Fresh basil ( a big bunch of it)

4-5  tbs good quality extra virgin olive oil (or more!!)

Black pepper

Mixed pepper (red, green, white and black in the same grinder)

1 tsp Rock salt

1. Puree basil and olive oil.

2. Spice the basil with black and mixed peppers.

3. Put the seabass filets inside of the foil and sprinkle rock salt on the top of the filets. Use quite a bit!

4. Pour basil puree on the top of the filets. Wrap them in foil and cook in 180 celsius degrees for 15 minutes.

Last night I served this lovely seabass with salad that had quinoa, pear, cucumber and goji berries in it to add some carbs and more nutritional value.

My power food salads

salad

I love salads.

My current power food salads contain the following ingredients mixed and matched depending on the mood of the day:

Salad

Cucumber

Avocado

Capsicum

Goji berries

Dried cranberries

Salted and roasted cashew nuts

Pomegranate seeds

Red onion in balsamico

Smoked salmon or mackerel

Mustard-olive oil-honey dressing

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!

photo (22)

Avocado Cottage Cheese Salad

Image

My small baby girl and I travelled to Finland over the weekend for five days. The trip was fantastic, she slept well in the clean and fresh Nordic air and I believe she also loved cute cats and dog that are running around my parents’ house. Older one of the dogs worked as a perfect baby monitor as when the baby cried the older poodle lady ran as fast as she could to see if everything was ok!

Anyway, during the Finland trip my mum introduced this tasty and strange sounding salad to me. You mix mashed avocado, cottage cheese and black pepper together and it is ready to be served. Yummy! This recipe is very typical of my mum. It has been always very important for her to make healthy food. I remember that during my childhood we didn’t really eat lollies mainly home cooked desserts  and those were usually Finnish pulla, fruit salad or some fruit tarts..sometimes a home made chocolate cake, but that was for some real occasion. We never ate ready meals, everything was home made from scratch. Mum didn’t even use any pre-made sauces or flavourings. We didn’t eat hamburgers or pizzas -only when dad was in babysitting turn :)- and that is why I probably ended up being a 28-year old and never ever having tasted KFC or Burger King until last year!

Of course as a child I was often disappointed that other kids were eating lots of ice cream and lollies and we hardly ever had ice cream in the freezer or lollies in the cupboards. These days I am, however, so thankful that my mum passed these healthy eating habits to me. I think she taught me to appreciate good food, fresh ingredients and seasonal cooking. I hope I managed to pass these important things to my own daughter too.

So here is the avocado cottage cheese salad recipe. It is too simple to be so tasty and it works perfectly as a quick lunch (as I happen to have these days). It is also good for people who do running or jogging as cottage cheese has a high protein content. This will be my sporty lunch when I start running again 🙂

1 avocado (mashed), make sure it is nicely ripe

1dl cottage cheese (can put less if you prefer more avocado flavour)

sprinkle of blackpepper

If you prepare this in England I would suggest to add a tiny bit of salt as English cottage cheese is mainly sour but not salty. If you prepare this in Finland I recommend to use Arla’s cottage cheese it is amazing and so far creates the best combination of flavours together with avocado!!!!!

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.