Pinaattipäivät – Spinach Days

It has been a long time since I last wrote. I always promise to myself to write at least one post per week but oh well. I guess this is the reality when you are working 5 days a week in a busy job and have a toddler. Not much of your own time and when you do, you just want to be and breath. I love my job and that keeps me going when I am tired or sick as today when having a day off from work.

My daughter and I had a very spinachy week last week, we did spinach pancakes and spinach soup and she loved the both. I felt like a huge victory when I got her to eat something green, she is one of those kids who prefer pasta&chicken, pasta&sausages, rice&chicken , white bread and all of these with loads of ketchup. No vegetable have I managed to get her to eat for 3 years! Spinach victory, that what it was. I was also excited to be able to do both spinach soup and pancakes without dairy or eggs (my soup I served with one boiled egg as it is traditional to do so). My husband did not recognise the oat milk base in the spinach soup when he did blind tasting, that is how good and authentic it tasted like! Here you are these simple recipes, perfect for toddlers. My daughter loved dipping bread in different kind of soups.

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Spinach Soup (Dairy free):

1 litre of oat milk
1dl (1/2 a cup) white flour
150g of frozen spinach
1tsp salt
hint of white pepper
hint of nutmeg

1. Mix cold oat milk and white flour together and whisk it a bit to make sure no flour lumps appear.
2. Heat it up to the boil and then keep in heat (without boil) and mix all the time until gets thick (takes 10-15min).
3. Add spices.
4. Serve with bread and boiled eggs if you prefer.
This is super tasty and so traditionally Finnish! The same thick soup tastes great with boiled potatoes too when used as a sauce.

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Spinach pancakes (Dairy free): Makes 8-10 small pancakes

 2 1/2 dl (1 1/4 cup) oat milk
a bit under  1/2 dl (1/4 cup) canola oil
1 1/2-2dl (3/4-1 cup) white flour
1/2tsp salt
2-3 cubes of defrosted frozen spinach

1.Mix together oat milk, canola oil, then add flour and salt.
2. In the end add the defrosted spinach cubes and mix well.
3. Fry in the frying pan in canola oil and serve with sugar or jam.

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View from my office building. Pretty amazing!

Beetroot patties

Like my husband noted last night I have not been very innovative in the kitchen after the baby arrived. As every mother knows this is only due to the busy days with the toddler. After an active day I usually just prefer something quick and easy for dinner, those three hour cooking sessions that we used to have are past, at least for a little while. Last night I felt innovative for some reason, I guess it is this moving. I am so excited about our move, new life in Australia and everything related to that so I feel like I suddenly have a lot more energy than before.

When I was in Finland my mum cooked beetroot patties/burgers, however you prefer to call them and I got inspired. I absolutely love beetroot and particularly with horseradish they are the best friends if you ask me.  My mum used buckwheat flour in her patties but I thought I’d try something new. I created beetroot rice patties…and they were amazing! Juicy, delicious, they had that lovely sweet beetroot flavour, crispy on top and yummy! I served them with salad and horseradish cream but they would go perfectly inside of the vegetarian hamburger too. They are dairy and egg free as I tend to cook these days so suitable for vegans too.

beetroot patties

Makes 8-10 patties:

2dl (1 cup) cooked long grain rice

3 beetroots (grated but not cooked)

2 tbsp white flour

2 tbsp corn starch like Maizena (this replaces the eggs and ties the dough together)

1 tsp salt

hint of black pepper, white pepper and paprika

1/2 tsp thyme

1. Grate uncooked peeled beetroots.

2. Mix the grated beetroot with cooked rice.

3. Add the white flour and Maizena.

4. Add the spices.

5. Heat up the pan and pour vegetable oil on it (don’t be shy, oil is good for you!)

6. Mould the patties in your hand and put them on the frying pan. Cook them on both sides so that they become crispy on top.

7. Heat up the oven to 200 celsius degrees.

8. Place the cooked patties on the baking tray and bake them for 15 minutes in 200 celsius degrees to finish them and to make sure beetroot is soft and cooked.

Enjoy with salad and horseradish cream!

Allergy friendly gingerbread recipe

Despite our daughter’s allergies I want her to experience all the things that other children do including baking. Of course this means we need to be extra cautious and she can only bake with the ingredients that suit for her so regular cookies which include butter and eggs just won’t work, her hands would get just swollen and itchy plus the risk she would eat the mix scares us as we do not want to use the adrenaline pen unless necessary.

Last week I felt like Finnish Christmas cookies which are gingerbread biscuits. I googled a lot to get the best recipe, the most allergy friendly one but I could not find a good one so I decided to try my own. It worked super well, so here you go. If you want to do some dairy and egg free gingerbread biscuits for allergic kids this recipe is great. If you want to bake them just for some other reasons preferring vegan/dairy free diet this works perfectly then too! You cannot tell they are dairy and egg free!

My little daughter absolutely loved baking the biscuits!

gingerbread

Makes three oven trays of biscuits:

3/4dl (a bit less than 1 cup) dark syrup (treacle syrup in the UK and in OZ)

1 dl (1/2 cup) sugar

Gingerbread spice: 2 tsp cinnamon, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp ground ginger

125g dairy free margarin (I used sunflower margarin in the UK, in Finland you can use Keiju dairy free margarin.)

4 1/2 dl (2 1/4 cup) white flour

1 tsp no-egg powder mixed with 2 tsp water (You get this from Waitrose or Ocado in the UK and from Punnitse ja Saasta store in Finland. This is ORGRAN Australian product so available anywhere in OZ.)

2 tsp baking soda

1. Prepare the gingerbread spice

2. Cook syrup, sugar and dairy free margarin with gingerbread spice in the sauce pan until nice and shiny brown.

3. When the liquid is nice and brown take it away from the heat and mix in the no-egg.

4. Mix flour and baking soda together and add into the syrup mix.

5. Knead well.

6. Use flour when baking if needed.

7. Bake for 6-9 minutes in 175 celsius degrees.

ENJOY! Works well with blue cheese like Stilton on top -this is a Finnish style to eat them 🙂

Berryfull breakfast mousse -Marjainen aamiaismousse

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One of my favourite bloggers Deliciously Ella posted a while ago the recipe of a berry breakfast puree. I made a lot more simple version of it and I totally fell in love with it. It is super healthy but incredibly tasty. My baby was munching it with the smile on her face too.

One portion:

1/2 banana

1/2 avocado

Blueberries and/or raspberries depending on your taste. I used couple of tablespoons of blueberry puree as  it is hard to find fresh blueberries this time of the year.

Put the ingredients to the blender and mix well and you will have the silkiest mousse for breakfast. I eat it with fresh raspberries and raw oat porridge (oats soaked in rice milk and sweetened by Acasia honey).

Try and enjoy!

Dairy free pizza – Maidoton pizza

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I love cheese but sometimes I feel that pizza is a bit too heavy with a huge layer of cheese in it. My dear Aussie husband loves my pizzas, for some reason he thinks they are one of the best things I cook. Being so, we never order take away pizza. Due to the dairy free diet this year I guess both my husband and I noticed that we feel slightly better without dairy. We won’t give up from it altogether but we have definitely cut down our dairy consumption. Other reason why I try to keep this household still reasonably dairy free is that soon our baby girl will be one year old and if her milk allergy continues but we want to eat same food I have no other option than prepare dairy free meals. Last weekend I made this tasty dairy free -in other words cheeseless- pizza.

Pizza dough:

1dl (1/2 cup) warm water

2 tsp dry yeast

2 1/2 dl(1 1/4 cup) white flour (can use gluten free if needed)

2 tbsp olive oil

1/2 tsp salt

1. Mix yeast in a small amount of flour and mix it with warm water.

2. Add all the other ingredients and mix well.

3. Let rise for 15-30minutes.

4. Knead the dough and make the pizza base.

Toppings that get cooked with pizza dough:

half a tube of tomato puree

ham

olives

1. Add the cut topping son the pizza base and cook in 250 celsius degrees for 10-15minutes. Check the pizza regularly so that it does not burn.

Toppings after the pizza has been taken out from the oven:

rocket salad

sun dried tomato pieces

crushed walnuts

1. Add the rest of the toppings on the cooked pizza.

YUMMY! So good and healthier! If you want to make a vegan version just replace the ham with anything you fancy.

Rakastan pizzaa, mutta joskus paksu kerros juustoa pizzan päällä on liian tuhtia illalliseksi (ainakin minulle!). Tämänvuotisen maidottoman imetysdieetin aikana niin minä kuin rakas aussimieheni huomasimme, että maidoton dieetti on vatsaystävällisempi ja kaiken kaikkiaan koimme voivamme kokonaisvaltaisesti paremmin. Aussiemieheni rakastaa pizzojani ja jostain syystä hänen mielestään pizza on yksi parhaita kokkailusaavutuksiani. Näin ollen emme juuri koskaan tilaa take away pizzaa. Koska suloinen tyttäremme lähestyy yksivuotissyntymäpäiväänsä ja mikäli maitoallergia jatkuu sen jälkeenkin yritän vielä pitää taloutemme suhteellisen maidottomana, jotta voimma mutkattomasti syödä samaa ruokaa. Alla siis maidoton -toisin sanoen juustoton- pizzareseptini.

Pizzatakina:

1dl lämmin vesi

2 tl kuivahiivaa

2 1/2 dl vehnäjauhoja (tai gluteiiniton jauhoseos)

2 rkl oliiviöljy

1/2 tl suola

1. Sekoita hiiva pieneen määrään jauhoja ja sitten sekoita tämä desilitraan lämmintä vettä .

2. Lisää muut aineet aj sekoita hyvin.

3. Anna kohota 15-30 minuuttia.

4. Vaivaa taikinaa ja muovaile pizzapohja.

Täytteet ennen uuniin menoa:

puoli tuubia tomaattopyrettä

kinkkua

oliiveja

1. Pilko täyteainekset, levitä tomaattopyre pohjan päälle ja ripottele täytteet pizzan päälle. Paista 250 asteessa 10-15 minuuttia. Valvo koko ajan, ettei pizza pala.

Täytteet pizzan paiston jälkeen:

rucolasalaattia

aurinkokuivattuja tomaatinpaloja

murskattua saksanpähkinää

1. Lisää muut täytteet paistetun pizzan päälle.

NAUTI! Mikäli haluat vegaanipizzan korvaa kinkku mieleiselläsi täytteellä 🙂

Gluten, dairy and egg free berry tart – Gluteiiniton, munaton ja maidoton marjatorttu

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Even though I quit breastfeeding and my crazy diet one month ago I have so much gluten free flour -different kind-  in my cupboards so I decided to keep on baking with those flours. I have to admit after being without dairy for so long I don’t really fancy milk, cream or hard cheese. Soft fresh cheese is the only one I feel like eating. Weird isn’t it. I feel so much better without dairy. So our household is still dairy free, I use soy though. I also realised when starting to eat normal flour or pasta again that I feel very bloated hours and hours after. I don’t know if it is gluten, probably. As I don’t notice any difference I have been using corn pasta. Yesterday I made this lovely berry tart. It is made of buckwheat flour. I know buckwheat has a very distinctive flavour and not all the people like it, I do. This tart as being egg, gluten and dairy free my baby girl can eat it too. I know it has loads of sugar for a baby but I don’t care, my poor baby girl could not have enjoyed her food at all due to her allergies so if she likes this I will give her some! My doctor friend in Finland made this tart for me last summer when I was on the crazy breastfeeding diet, she got the recipe somewhere on the internet. I changed it slightly but the main measurements are the same.

Berry tart:

1 1/2 dl (3/4 cup) caster sugar

4 dl (2 cup) buckwheat flour

2 1/2 tsp baking powder

2 tsp vanilla sugar

1 1/2dl (3/4 cup) rice milk

1dl melted dairy free margarin

1/2dl (1/4 cup) redcurrants

1/2dl (1/4 cup) raspberries

1. Mix the dry ingredients together.

2. Melt the margarin.

3. Add the margarin and rice milk into the dry mix.

4. Pour mix to the baking tin and sprinkle redcurrants and raspberries on top.

5. Bake in the oven in 200 celsius degrees for 35-40 minutes until baked through and looking golden brown.

Vaikka hullu imetysdiettini loppui samalla kun lopetin imetyksen, minulla on yhä valtava kasa erilaisia gluteiinittomia jauhoja kaapissa, joten päätin jatkaa niillä leipomista. Tässä yksi ohje. Lääkäriystäväni tarjosi tätä torttua minulle viime kesänä kun minulla oli uskomaton määrä ruokarajoituksia. Ohje on jostain internetistä. Muutin sitä hieman, mutta ainesosien määrä ja mittasuhteet ovat suht samat. Tattarissa on pistävä maku, kaikki eivät siitä tykkää, minä kylläkin. Toivottavasti nautitte ohjeesta. Se on nopea kuin mikä ja torttuseos 10 minuutissa valmis.

Marjatorttu:

1 1/2 dl sokeria

4 dl tattarijauhoja

2 1/2 tl leivinjauhe

2 tl vanilja sokeri

1 1/2dl riisimaito

1dl sulatettu maidoton margariini

1/2dl punaviinimarjoja

1/2dl vadelmia

1. Sekoita kuivat aineet.

2. Sulata margariini.

3. Lisää margariini ja riisimaito kuiviin aineisiin.

4. Kaada torttuseos voideltuun vuokaan, ripottele marjat päälle ja paista 200 asteessa 35-40 minuuttia kunnes torttu on kypsä ja kullanruskea väriltään.

Easy Minestrone soup- Helppo Minestrone keitto

WP_20131101_005This is one of Rachel Khoo’s recipes. As usual I did not follow the recipe religiously but decided to add something and leave something out, but I would say this minestrone soup was inspired by Rachel’s Khoo’s soup that can be found in her book ”The Little Paris Kitchen”.  This soup belongs to the Provençal cuisine and is perfect now when the winter is approaching and houses are cooler (at least here in England). The secret of this delicious soup is the ”pistou”, it gives such a wonderful touch for it and of course you need  a proper loaf of French country style bread on side! My dear Aussie husband almost licked her soup bowl last night as the soup was so tasty, so you should try to make it too! By the way I love the small Creuset soup bowls that you can see in the picture. They are fantastic. The soup stays warm for ages and also you can put them to the oven and cook small portions of soup like onion soup in them. They are visually gorgeous too, don’t you think?

Soup:

1 onion

2 garlic cloves

500ml chicken stock

500ml vegetable stock

3 tbs tomato puree

1-2 tbs sugar

sprig of thyme

1 bay leaf

1 red capsicum

1 carrot

1 zucchini

1 can of Green giant beans in tomato sauce (or white beans in tomato sauce)

1 portion of pasta (1cm bunch of dry pasta) -I used corn and rice pasta to keep it gluten free.

50ml dry white wine

1. Cut the onions and garlic. Fry them until golden brown.

2. Add chicken and vegetable stock.

3. Add tomato puree, sugar, thyme and bay leaf.

4. Add the cut carrot, capsicum and zucchini and let it simmer.

5. Add gigantic beans and their sauce. Add the wine.

6. Finally add the pasta (fold the long ones to smaller pieces) and cook until Al dente.

Pistou:

bunch of basil

3 tbs olive oil

2 garlic cloves

1. Puree until it is pesto like consistency.

Serve the soup with the small bit of ”pistou” on top -yum! Bon Appétit!

Tämä resepti on Rachel Khoon. Kuten yleensä, en seurannut ohjetta orjallisesti vaan sovelsin lisäämällä jotakin ja jättämällä jotakin pois. Toisin sanoen, tämä resepti on Rachel Khoon innoittama ja antoi minulle inspiraation luovasti soveltaa hänen mainiota minestrone keiton ohjettaan. Koko ohjeen salaisuus piilee mielestäni ”pistou” pureessa (hieman kuten pesto), joka tarjoillaan keiton silmänä ja antaa viimeisen silauksen herkulliseen reseptiin. Ohje on helppo ja nopea, juuri sopiva työpäivän jälkeiseen kiireiseen kokkailuun tai kotiäidin minuuttiaikatauluun. Tämä ihanainen keitto tulee luonnollisesti tarjoilla ranskalaisen maalaisleivän kanssa! Kuvassa näkyvät Creuset keittokulhot ovat ehdottomia suosikkejani. Keitto pysyy niissä lämpimänä pitkään ja  kulhot voi myös laittaa uuniin ja niissä voi kypsentää esimerkiksi yksittäisiä sipulikeittoannoksia.  Kulhot ovat visuaalisesti myös kauniita, eikö?

Keitto:

1 sipuli

2 valkosipulin kynttä

500ml kanalientä

500ml kasvislientä

3 rkl tomaattipuretta

1-2 rkl sokeria

muutama oksa timjamia

1 laakerinlehti

1 punainen paprika

1 porkkana

1 kesäkurpitsa

1 purkki kreikkalaisia giganttipapuja (voipapuja) tomaattikastikkeessa tai sitten vaaleita papuja tomaattikastikkeessa

1 annos pastaa (1cm nippu kuivaa spagettia) Voit käyttää maissi tai riisipastaa gluteiinittomaan ohjeeseen.

50ml kuivaa valkoviiniä

1. Pilko sipuli ja valkosipuli. Ruskista sipulit pannulla.

2. Lisää kana- ja kasvisliemet.

3. Lisää tomaattipure, sokeri, timjami ja laakerinlehti.

4. Lisää pilkotut porkkanan, paprikan ja kesäkurpitsan palat.

5. Lisää pavut ja viini.

6. Viimeiseksi lisää pasta ja keitä siten, että pasta on juuri al dente.

Pistou:

nippu basilikaa

3 rkl oliiviöljyä

2 valkosipulin kynttä

1. Soseuta kunnes on sileää sosetta.

Tarjoile keitto pienen pistou silmäkkeen kanssa -herkullista! Bon Appétit

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