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!

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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!

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Toast Skågen

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Tippaleipää – Funnel Cake

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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!

Mainokset

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

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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