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!

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!

Pia’s Mediterranean Sandwiches

My boss took me to this amazing pub in Islington London called ”The Elk in the Woods”. It was a funny small cosy pub, didn’t look anything special, but when I saw the menu I was happily surprised -it looked fantastic! In fact, everything on the menu looked delicious. I ended up ordering the halloumi-hummus-carrot-beetrot-olive sandwich and to be honest it was probably one of the best sandiwiches I have ever eaten. A few days later I had to test and cook that kind of sandwich at home. It was excellent and my sweet Aussie man loved it too (we had it again for breakfast on the following day!). Here you can find the recipe, it asks a bit of work but is worth every minute spent in the kitchen!

Buns or baguette

1/2 onion

1 can of black olive slices

bunch of basil

2 carrots

1 cooked beetroot

1/2 packet of halloumi

1 packet hummus

salt and black pepper

good quality olive oil

1. Grate the carrot and beetroot and mix them together. Cook them in olive oil in the frying pan. (do not be careful with oil for it gives an amazing flavour, so use heaps), add salt and black pepper. After the mixture has been cooked, put it on a plate to wait.

2. Cut the onion, cook it slowly in the frying pan until golden, then add the olive slices, cook for a while (5min).  Add salt and pepper. Whilst cookin this, finely chop the basil. Take the onion-olive mixture away from the pan and mix it together with the chopped basil in the bowl and leave it wait for the sandwich building.

3. Cut the halloumi into small slices (3x3cm slices) and cook it in olive oil in the frying pan. After they have been cooked put them on a plate to wait.

4. Cut the baguette or buns  into halves (2 per person). Cook them in the olive oil in the frying pan.

5. Build sandwiches: First put hummus on the top of the cooked bread (on both of the halves). Then on the other half put the carrot-beetroot mixture, then halloumi slices on the top of that and then olive-onion-basil mixture on the top of that. On the other half put only hummus and a bit of the olive-onion-basil mixure.

6. Serve with wine or beer -these sandwiches are heavenly!