Cauliflower soup – Kukkakaalikeitto

photo (54)Autumn is arriving in the UK. Evenings are getting darker, houses colder and days rainier. It is time to dig out candles and soft woollen jumpers, have some afternoon tea and eat soup for lunch and dinner. Last weekend on Saturday I felt so relaxed after my pampering massage that I could not even think about doing any chores. I don’t consider cooking as a chore but rather a pleasure, I still was not able to invest much time in cooking up a storm for lunch.  Here you are a busy mother’s quick and easy cauliflower soup.  It was so tasty that my dear Aussie husband had to take his words back when claiming he did not like cauliflower!

Bye the way I have lately been reflecting if I should write my posts also in Finnish. If you have any feedback regarding this you can email me your thoughts (finnaussity@gmail.com) or comment on this post.

2 people:

6-7dl chicken stock

1 cauliflower

1/2-1dl Oatly oat cream (regular cream is great too!)

1/2 tsp paprika

1/2 tsp black pepper

pinch of salt

fresh parsley

1. Heat up the water and prepare the chicken stock.

2. Cook the cauliflower in the chicken stock.

3. Puree the cauliflower in the stock. Add the oat cream and spices. Taste the flavour!

Serve with a nice loaf of bread. Enjoy!

Mainokset

Banana tea loaf -Banaaninen teekakku

photo (51)I got an inspiration for this recipe in the book called The Busy Mum’s Vegetarian Cook Book. I came across with it in our local library, started to glimpse it through and the book gave an impression of being super good. The recipes are rather quick and easy. The pictures look delicious and ingredients seem to go well together. It has a big range of recipes from cooking to baking.

Regarding the British libraries by the way, I have to tell you something. They are fantastic. I praise them as they do offer a wide range of amazing cook and baking books, surroundings are nice, staff friendly and what is even better, they have this one amazing invention from which we could benefit in Finland too. In addition to the library card you get the key ring that has the same bar code as you library card so in case you forget the library card at home you can always pop into the library and borrow books if you just have your keys with you. I think it is a great invention and we should adopt it in Finland too! Libraries here offer story times for babies and toddlers  and in general I think the facilities are great. The council area we belong to seem to be exceptionally good. You can even return to books to any library within the council area and you can also get so called baby library card which gives you free delay policy regarding children books. This means that despite the week overdue you don’t have to pay for the delay. How amazing is this? As a new and young mother I do appreciate this, my brain seems to have deteriorated during the pregnancy and I am so absent minded that I hardly remember to put clothes or make up on in the morning :)! This free delay policy helps significantly otherwise I would be paying the overdue charges almost every week! Anyway from libraries back to the tea loaf I baked. Here below you find my own adaptation of the recipe.

One loaf:

150ml rice milk (or regular milk)

1/2dl (1/4 cup) cranberries

1/2 dl (1/4 cup) raisins

3dl (1 1/2 cup) gluten free self-raising white flour (regular self-raising white flour suits too of course, if you use non-self raising flour add extra teaspoons of baking powder)

1dl (1/2 cup) oat flour (you can of course use regular flour too, I just wanted to get more oaty flavour)

3/4dl (almost 1/2 cup) rolled oats

1 tsp baking powder

2 tsp ground fine cardamom

50g dairy free margarin (of course regular butter works as well)

3/4 dl (almost 1/2 cup) dark soft sugar

3 tbsp dark rum

2 tbsp pear puree

1tsp no-egg+2tsp water mixed or 1 regular egg beaten

2 ripe bananas mashed

1. Preheat the oven to 180 celsius degrees. Oil the loaf tin.

2. Put raisins and cranberries to soak in rice milk.

3. Mix the flours, baking powder and cardamom.

4. Add margarin and rub it such as it starts reminding bread crumbs.

5. Add the rolled oats.

6. Stir in the sugar, rum and pear puree.

7. Add the rice milk mixture with raisins and cranberries.

8. Stir in the no-egg mix or beaten egg.

9. Add the mashed bananas.

10. Bake in 180 degrees for 50-60 minutes.

Rice Patties -Paprikaiset riisipihvit

wild riceI was going through all kind of vegan recipe blogs and the mushroom rice patty recipe caught my eye. As usual I didn’t follow the recipe but I used the idea and technique mentioned in the blog post. The rice patties were so nice and tasty that my carnivore dear Aussie husband ate them with the smile on his face and told me that he would happily eat those again even instead of beef patty in a hamburger. Wow! That is a win! Personally I was  surprised how delicious they were. I served them on the side of our salad dinner but they would go perfectly on the plate replacing the meat. If you don’t fry them on the pan but cook them in the oven they would be healthier and ideal toddler food too.

Oh and one thing…a small clarification for Finns..patty means a mince meat type of ”steak”. It is very confusing in Finland when everyone talks about mince meat steaks. Steak is a steak and patty is a patty. This has confused my dear Aussie husband multiple times in Finnish restaurants when on the menu it reads ”mince meat steak” . For native English speakers a steak means full meat, juicy deliciousness and patty is something more processed usually a mince meat or veggie patty.

10 patties:

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

3-4 dl (300-400ml) water

1 onion

1 garlic clove

1 small red capsicum

2 tbsp maizena (corn flour)

1/2 tsp onion granules

1/2 tsp ground black pepper

1 tsp paprika

1 tbsp chopped fresh parsley

1tbsp chopped fresh thyme

1 tsp dried oregano

1 tsp salt

1/4 tsp smoked paprika

1. Cook the rice in water until soft.

2. Fry the chopped onions, garlic clove and capsicum in the pan.

3. In a bowl mix the fried onion-capsicum mix with the rice.

4. Add the spices.

5. Puree the mix with the stick or in a blender.

6. Mould the patties and fry them in nice quality olive oil ( a lot of oil!!!) in a frying pan.

YUM!

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!

Zucchini vegan cupcakes -Kesäkurpitsa kuppikakut

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Oh my dear! These are one of the best cupcakes I have ever baked!!! Ok, prepare yourself for the cupcake extravaganza as these are heavenly, I am not talking them up, they are just phenomenal. Literally I am on my second one now and cannot stop eating more..so I thought I’d post the recipe now until I have no cupcakes left! These are vegan and gluten free too!

For six cupcakes:

1/2dl rice milk

1dl vegetable oil

1 1/2 dl sugar

1/2 tsp vanilla powder

1/2 tsp salt

a few drops of vanilla extract

1 tsp ground cardamom

1 tsp baking soda

1 tsp baking powder

3 tbs pear puree

3 dl gluten free white self-raising flour (regular white flour)

2dl grated zucchini

1. Mix oil and rice milk together.

2. Add all the dry ingredients except the grated zucchini.

3. Add the grated zucchini last.

4. Mix well and pour into the cupcake tins.

5. Bake in 180 celsius degrees for 20 minutes.

Icing:

50g dairy free margarin

1/2 dl rice milk

approximately 3 dl icing sugar

a few drops of vanilla extract

1/2 tsp vanilla powder

1. Mix all well together and decorate the cooled down cupcakes.

Enjoy! Zucchini works just perfectly!

Paella à la Pia -Paellaa Pian tapaan

ImageI was so excited to try some home made Paella after our summer holidays in Spain.  I knew it would be challenging as I had never tried to make it before and I couldn’t decide which recipe to follow so I thought I would create my own…and believe it or not it was amazing! I read many recipes to get an idea of the best ingredients and spices but in the end I just threw stuff from my head and created this dream Paella! It was actually really easy but took a long time to get perfect. The secret of Paella is to cook the base before seafood for a long time such as the rice gets all the flavours. I started cooking around 5.30pm and Paella was ready in 2h. I think that is the estimate, although most of that time you just let the rice simmer in the liquid.

Try this, I can guarantee it is tasty! My father-in-law loved it and my dear Aussie man was hunting thirds to his plate!

1 onion

2 garlic cloves

30 ml olive oil

3dl (300ml) Arborio rice

185ml (small bottle) dry white wine

1 red pepper

1 small zucchini

600-700ml chicken stock (Knorr jelly one is really good!!!)

3-4 tbs tomato paste

1 tsp paprika

hint of black and white pepper and salt

3-4 tbs sugar (to get tomato flavour sweet)

1/2 lemon

1 pack of seafood mix (squid, mussels and king prawns)

1 pack of prawns in shell (this is not necessary if you don’t want to have prawns to peal you can use another pack of king prawns)

1/2  teaspoon of mixed herbs spice (it has rosemary, thyme, marjoram, basil and parsley in it)

1. Cook the onions and garlic until golden brown.

2. Add the rice and cook for a little while.

3. Add the white wine and bring it to boil and let it simmer until the liquid is gone.

4. Add peppers and zucchini and paprika, black and white pepper and salt and mixed herbs.

5. Add some chicken stock and let it simmer.

6. Add tomato paste and sugar and let it simmer.

7. Slowly add all the chicken stock whilst the rice and other ingredients are simmering. Squeeze the lemon in.

8. When the rice has absorbed all the liquid and is soft mix it and let it cook in a Paella pan (you can use a big wok if you don’t have a paella pan).

9. Just before serving add the seafood and heat it through.

Serve Paella with some nice dry white wine. I had a really tasty French Chardonnay to go with it! A tip for you who live in the UK. Morrison has this amazing Chardonnay in offer at the moment. The normal price is £13.99 reduced to £8.99. This wine is super good. It is Montagny 1er Cru, Cave des Vignerons de Buxy.

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