Carrot Bread -Porkkanakakku

carrotcake-2

I found this recipe from one of my favourite vegan blogs called Chocochili. It is such a good blog so I happily advertise it here too (Finnish blog).  Most of the recipes are suitable for my daughter but tasty enough such as I don’t think the flavour suffers from the allergy friendly cooking. The original recipe is for cupcakes but I used the same dough for carrot bread. It is definitely more of a bread than a cake. The only thing I really changed in the recipe was that I replaced almond milk with oat milk. I was surprised how moist the cake turned out. It is not very sweet either so it can be eaten both at breakfast or brunch time. I love it as I prefer sweet continental style breakfast, eggs and bacon are just not my cup of tea! Hope you enjoy this bread!

100ml grated carrot

150 ml (2/3 cup) dark brown sugar

250ml oat milk

100 ml vegetable oil

350ml (1 2/3 cup) white flour

2 tbs potato starch

1,5 tsp baking powder

1 tsp vanilla sugar

1 tsp cinnamon

1/4 tsp cloves

1. Mix dark brown sugar, oat milk and oil in the bowl.

2. Mix all dry ingredients together.

3. Combine dry ingredients with the brown sugar-vegetable oil-oat milk mix.

4. Add grated carrot and mix.

5. Bake in 175 centigrades for 30-40min until fully cooked. Do a ”fork test” and if the dough does not get stuck to the fork it is ready.

PS. I tested the banana version too. You can make it simply by replacing the grated carrot with 1-2 mashed bananas -tasty!

——-

Löysin tämän ihanan kakkuohjeen lempi vegaaniblogistani Chocochili.  Voin lämpimästi suositella kyseistä blogia kaikille, jotka suosivat maidotonta ruokavaliota. On kyseinen blogi toki muutenkin mainio! Tämä kakku on todella herkullinen ja nopea.  Englantilaisessa maailmassa tämänkaltaisia kakkuja usein kutsutaan leiviksi pikemminkin kuin kakuiksi, sillä ne eivät ole niin makeita. Alkuperäinen ohje oli muffineille ja niissä oli mantelimaitoa. Korvasin mantelimaidon kauramaidolla ja tämä maittava kakku oli valmista uuniin. Suosittelen! Kakku ei ole liian makeva ja sopii jopa aamiaiaselle tai brunssille!

1 dl hienoksi raastettua porkkanaa

1dl fariinisokeria tiiviiksi painettuna

2,5 dl kauramaito

1 dl rypsiöljyä

3,5 dl vehnäjauhoja

2 rkl perunajauhoja

1,5 tl leivinjauhetta

1 tl vaniljasokeria

1 tl kanelia

1/4 tl neilikkaa

1.Laita uuni kuumenemaan 175 asteeseen. Kuori ja raasta porkkanat.

2. Mittaa kulhoon fariinisokeri, mantelimaito ja öljy. Sekoita tasaiseksi.

3. Yhdistä toisessa kulhossa kuivat aineet. Kaada neste kuivien aineiden joukkoon ja kääntele tasaiseksi. Lisää lopuksi sekaan porkkanaraaste.

4. Paista n. 30-40minuuttia kunnes kypsä.

PS. Testasin baananilla myös. Voit tehdä banaaniversion korvaamalla porkkanaraasteen 1-2 banaanilla -herkullista!

Mainokset

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

812d3852-8118-4370-a76e-04e3f8544826_jpeg

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!

Mustard-Honey Chicken

This is the recipe I originally found on BBC food website, but I change it a bit to get it more flavoursome. The sauce tastes heavenly and the best way to use leftover sauce is to cook chicken pies with this sauce as a filling. I bought Le Creuset here in London a few weeks after we moved here and now I have been testing all the different casserole recipes one can do. This recipe is best made in the oven in the casserole. All the flavours get stronger and softer.

4 servings

7-8 chicken thighs (skin removed) or 3 big chicken breasts bones in them

2 onions

500g parsnips

2 carrots

300ml vegetable stock

3/4 dl whole grain mustard

3 tbs honey

fresh thyme

1 ts salt

1. Set the oven in 180 celsius degrees. Cook the chicken thighs in a frying pan to make them golden brown. Then remove them on a plate to wait.

2. Cook the onions so that they become brown and sweet. Whilst onions are getting cooked cut the parsnips and carrots into the long sticks.

3. Mix the vegetable stock, mustard and honey together.

4. Take your casserole. Mix the chicken thighs, onions, carrots and parsnips. Add the vegetable-mustard-honey sauce. Bring it to simmer. Add fresh thyme according to your taste. I like thyme so I add  1/2 dl of fresh cut thyme. Salt the sauce.

5. Set the lid on and put the casserole into the oven of 180 celsius degrees for 20-40 min.

6. Serve the dish with the salad.

HOMESICKNESS KILLER CARROT CAKE

I know Finnish winter can be tough..not just for poor foreigners but also for Finns..especially this winter when it has been snowing over 65 cm in the south and the temperature just keeps on staying under -10 degrees…Well my poor Aussieman was missing home so badly…feeling so homesick that the only comfort he was able to find was a real tasty carrot cake!

This recipe is from Good Food magazine. I tested it and it is unbelievable!!! Its amazing taste won’t let you down. It is moist, carroty and not too sweet! This recipe is devoted for all the women whose boyfriends or husbands are feeling homesick and they want to have something that tastes like home. And for the Finns, this is ”try to love your cold below zero home country” comfort cake!

CARROT CAKE

  • 300g plain flour
  • 2 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 200g soft brown sugar
  • 4 eggs
  • 250ml oil
  • 1 orange, zested
  • 1 lemon , zested
  • 200g carrots , finely grated
  • 150g walnuts, chopped, I RECOMMEND ALMONDS, CHOPPED
  • 227g tin pineapple pieces, well drained and chopped (optional)

FOR THE CREAM CHEESE FROSTING

  • 125g unsalted butter at room temperature
  • 50g icing sugar
  • 250g cream cheese
  1. Heat the oven to 150C/fan 130C/gas 2. Line a 20cm, 10cm deep cake tin. Sift the flour, cinnamon, baking powder and bicarbonate of soda together and stir in the sugar. Beat the eggs with the oil and citrus zests. Stir in the carrots and fold everything into the flour mixture. Fold in the walnuts and pineapple if using. Spoon the mixture into the tin and bake for 1 hour 20 minutes or until a skewer comes out clean. Cool.
  2. For the frosting, beat the butter and icing sugar together until soft and then beat in the cream cheese. Chill the mixture until it’s thick but spreadable. Spread a thick layer on top of the cake, making sure the side of the icing is flat and continues upwards from the side of the cake.

Uncle Tet’s Tonkatsu Curry

Japanese kitchen is not just the commercial world of sushi! In Finland Japanese kitchen is too often considered so.

When my aussie man wanted to surprise me with some Japanese Tonkatsu Curry, I had no idea what to expect. I had only heard some stories about his auntie’s japanese husband and his tonkatsu curry, but that was all. After finishing the dinner, I hardly found any adjectives to decribe how enjoyable flavours I just experienced. Surprisingly, this dish consists of the most common and simple ingredients and still its taste is addictive and incredibly delicious. Douzo meshiagare!

For steaks:

4 pork fillets

eggs

flour, breadcrumbs

For sauce:

3 onions

3 garlic cloves

1 big sweet potato

3-4 carrots

1 curry cube ( 75-100g Golden Curry or House Vermont Curry, medium or medium hot)

1 apple (cruhed)

1 tbsp yellow curry powder

Cut the veggies into uneven cubes. Cook the onions and crushed garlic cloves in a sauce pan. Place the veggies in a sauce pan and add some water to cover them. Start cooking them. Let it boil in a low temperature. Add some curry powder. When the veggies are softer, add the curry cube, mix so that the cube melts and incorporates into water. Let it cook for a while. Add the cruhed apple in the end.

Take few egg yolks and mix them in a plate. Roll the fillets in it so that the flours and breadcrumbs stick on them. Cook them on a frying pan. Add so much vegetable oil that they are almost fried but not totally under the oil. Cut the fillets into small slices before serving so that one is able to enjoy the meal by using chopsticks.

Serve fillets, with jasmin rice and home-made tonkatsu sauce.

This dish is perfect when you wanna serve something special for your guests!