Minttusuklaa fudge -Mint Chocolate Fudge recipe

Lupailin herkullista fudge (toffee) reseptiä. Töissä eräs kollegoistani toi töihin mitä ihaninta fudgea joten kysyin reseptiä ja tein fudgea, kun kaverit tulivat kylään muutama viikonloppu sitten. Oli kyllä herkullista ja päätin, että teen toistekin. Vaikka taloutemme on melkoisen maidoton ja munaton nykyään, teen aina ajoittain poikkeuksia ja tässä yksi niistä. Lisäksi resepti on niin helppo ja nopea, että se sopii juuri täydellisesti tällaisen kiireisen äidin elämään. Ennen reseptiä halusin postata muutaman kuvan aivan ihanasta mekosta jonka ostin. Mekko on 100% silkkiä ja niin mukava päällä. Se on yhdestä lempikaupostani täällä nimeltä Trenery.




100g voita

395g (1 purkki) kondensoitua maitoa

2 1/2dl ruskeaa sokeria (ei fariinia vaan ruskeaa sokeria)

2rkl vaalea leivontasiirappia

180g tummaa suklaata

1 tl piparminttuesanssia

1.Laita voi, kondensoitu maito, sokeri ja vaalea siirappi kattilaan. Kuumenna (ei kiehuta) ja keitä noin 10-15min kunnes seos sakenee toffeeksi.

2. Kun seos on paksua, lisää nopeasti suklaa ja piparminttu seokseen. Sekoita tasaisksi ja laita leivinpaperilla vuorattuun astiaan.

3. Anna jäähtyä ja kovettua jääkaapissa n. 2h.

4. Tarjoile! On herkullista kahvin kanssa pienenä herkullisena jälkiruokana.

I promised a recipe of the amazing mint chocolate fudge. It is super simple and quick but tastes heavenly. In fact the perfect dessert after the BBQ when people are not very hungry but carve for something small for dessert. I served this when we had the Footy Grand Final party. Everyone loved it! Above a couple of photos of my recent purchase from Trenery, a maxi dress, 100% silk and feels fantastic. Perfect for hot Melbourne summer days.

100 butter

2tbs golden syrup

395g condensed milk

1 1/3 brown sugar

180g dark chocolate

1tsp peppermint essence

1.Put butter, condensed milk, golden syrup and brown sugar into the sauce pan and cook (do not boil) for 10-15min until the mixture thickens.

2. When the mixture is thick add chocolate and peppermint essence and mix until smooth.

3. When the mixture is thick and smooth pour it into the tray covered in baking paper. Put the tray into the fridge and let it sit for 2h until ready for serving.

4. Yum!

Devilish chocolate caramel popcorn cake -Jumalainen toffeepopcorn suklaakakku

I found this amazing recipe in Prima magazine and thought I should make it. Only because these days I eat so healthily that I cannot even remember when I had a slice of cake last. My colleagues laugh at my lunches at work as they are always some funny super food -but I like it! I feel so rejuvenated when I don’t eat any dairy or eggs and to be honest I do not miss them even for a bit. When people come for a visit like last weekend for a BBQ I just feel I need to cook something ordinary and not too ”alternative” so I went for this super mainstream British style sweetness extravaganza!
This cake is a winner have to say. It is like everything devilish in a same package. The cake is more like a huge soft cookie and with caramel sauce, whipped cream and chocolate popcorns it cannot go wrong. This is not for health freaks but people who enjoy super sweet things -my dear husband had two slices in one go. I recommend to try this, it is so good!
Cake for 8-10 people:
100ml water

175g plain chocolate

200g butter

200g self-raisin flour (or flour with baking powder)

300 light muscovado sugar

25g cocoa powder

1 tbsp baking powder

4 eggs ( I used Orgran egg replacer powder)

Whipped cream and caramel chocolate popcorns to decorate the cake.
1. Heat the oven to 180 celsius degrees.
2. Place hot water in a small pan with chocolate and butter and heat up until melted.
3. Mix flour, sugar, cocoa powder and baking powder in a mixing bowl. Beat the eggs in and pour chocolate mixture and mix until smooth.
4. Pour in to the baking tin or if you want to have a layer cake place the mixture in two separate cake tins.
5. Bake for 30 minutes.
6. Add caramel sauce and whipped cream on top and decorate with chocolate caramel popcorns.

Lingonberry Caramel Dessert – Puolukkainen karamelliherkku

photo (52)I thought I would give you the recipe that is one of my guaranteed desserts when guests arrive! I love to introduce Finnish tastiness particularly the flavours from Finnish forests to anyone visiting our household. Usually this means forest blueberries, lingonberries or cloudberries. Lingonberry is a difficult one as it is so bitter that it needs something extremely sweet to go with it! It is also an interesting berry as it can be stored in its own bitterness for a long time and it does not go off. Lingonberries stay well for weeks in the pot in the fridge!

This lingonberry dessert is easy and quick but very delicious. When we had my dear Aussie husband’s friends over they just ate more and more of this heavenly combination. If you cannot get lingonberries to your hands you can prepare the same kind of dessert with fresh cranberries (or even with sea buckthorn) as they have the same kind of bitterness in them.

The picture above has been taken whenI served this lovely dessert with home made Anzac biscuits but my absolutely favourite combination with it is gingerbread biscuits. The christmas biscuits give a nice winter touch so I recommend to use those instead of oat biscuits.

4-5 portions:

1 can of condensed milk

1 pot ( 2dl =1 cup) of double cream (or soy cream)

1dl (1/2 cup) greek yoghurt (or soy yoghurt). You can use more depending how yoghurty you want the result to be.

1 tsp vanilla sugar

3-4 tbsp sugar

gingerbread biscuits


1. Preparation well beforehand (can be done on the previous day): Boil the sealed can of condensed milk for 2h under the water in a big saucepan. Add water if needed. Open the can carefully, pour the sauce to a bowl and let the caramel cool down.

2. Whip the cream and mix it with greek yoghurt, vanilla sugar and sugar.

3.  Build the desserts: Crush the biscuits and add them to the bottom of the bowl, pour caramel sauce on top, add some lingonberries and cream mix on top and sprinkle some extra biscuits on top. You can also crush some dark chocolate for variation.

Yum! Healthy and good!

Banoffee Pie -Magical Touch of Kangarooland

This is the pie that my dear aussie man missed about Australia and asked me to make on one springlike day. In Finnish we have a saying ”Kukaan ei ole seppä syntyessään” that is ”No one is a blacksmith from birth”. The saying tries to decribe that no one is a master in anything before practicing. I realized that when I tried to make this easy pie, which turned out to be not easy at all.

Here are my list of dos and don’ts!

FIRST TIP: First step I did wrong was that I opened the cans of condensed milk, poured the liquid into a sauce pan. I heated it up and I cooked it for hours and I wondered why on earth it doesn’t turn into caramel sauce.

I should have read the instructions better: ”Remove label from can. Place UNOPEN can in the bottom of a large sauce pan. Cover with water, so that water is 2-3cm above the can. Bring the water a boil and boil steadily for 2 hours. Make sure that the can is all that time covered by water!” AN UNOPEN CAN! So DO NOT open the cans, BOIL THE CANS! If you don’t, you’re gonna be like a witch in front of a big saucepan trying to boil some magical soup without succes!

SECOND TIP: The second step I did wrong was that I decided not to use biscuits but I baked a large home-made oatbiscuit bottom by myself. I really don’t know how I exactly got this master idea to bake a massive oatcookie and set it in the pie plate as a cake base. Well, usually the layers of whipped cream and caramel sauce make the cake base soggy when it rests in the fringe for a while, but sooner than I knew I found out it didn’t happen if the cake base is a large homemade oatcookie!

This reality jumped towards my face and I became even more desperate when me and my aussieman came home from the bar in the middle of the night and I felt like a slice of banoffee pie. There I was hammering the bottom of the pie in the middle of the night trying to cut even a small slice of my homemade pie for a nightsnack..probably waking up the whole floor. And if you ask, no I wasn’t banging paintings onto walls at nighttime, I just wanted to have a snack!

So DO NOT try to bake the cookiebase. Stick to the basic and simple method which includes melted butter and crushed oatbiscuits (bought from the supermarket!).

Well my first banoffee pie wasn’t a succes as you may imagine. The second one was better. I managed to make the caramel sauce properly and when I gave up baking a massive home-made oatbiscuit for a cake base, it showed already the signs of magical Australian touch! My third banoffee pie was absolutely delicious.

From now on it’s one of my  favourite desserts and a speciality we serve for non-Australian friends and guests where ever they are from!

8 servings

For the base:

125 g Digestive biscuits (Graham crackers, oat biscuits)

150-200g melted butter

For the filling:

2 dl of cream (light cream is good as well)

4-6 bananas

1 can of condensed milk

50g chocolate

In a sauce pan, boil an unopened can of sweetened condensed milk for 2 hours. Make sure that it doesn’t run off the water.

Melt the butter and mix it with the cruched crackers. Press mixture into a pie plate. Whip the cream. Cut the bananas into small slices.

Build the Banoffee Pie on the top of the base. At first a layer of bananas, then some caramel sauce, then some whipped cream on the top of that. Build as many layers as you want. The more layers, the more delicious. Refrigerate before serving. Let it rest in the fringe for 4 hours to guarantee the result!

Enjoy. And I’d bet you’re gonna cook it again..and again…and again!