Lakritsimantelit – Finnish Liquorice Almonds

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Osa teistä varmaan huomasikin jonkin aika sitte Helsingin Sanomissa lakritsimanteleiden ohjeen. Äitini ihastui niihin ikihyvikseen ja sai minutkin koukutettua kyseiseen herkkuun. Ne ovat nopeatekoisia ja mitä ihanin terveellinen herkkupala. Ne ovat myös oivallinen lahja laitettuna pieneen pussiin. Halusin jakaa kyseisen ohjeen kanssanne, sillä se on mielestäni erikoinen, mutta uskomattoman herkullinen. Itse koukutuin niin pahasti, että pyysin äitiäni lähettämään lakritsijauhetta Suomesta tänne Australiaan. Jännitin jäisikö jauhe tullissa jumiin ja palautettaisiinko se Suomeen. Tännehän ei saisi lähettää mitään ruokatuotteita, mausteita yms. Ei jäänyt ja nyt olen saanut nautiskella laktrisimanteleista oikein sydämeni kyllyydestä!

1 1/2 tl vettä
1/2 tl suolaa
1tl sokeria
3 tl laktritsijauhetta
100g kuorellisia manteleita

1.Kuumenna uuni 200 asteiseksi.
2.Mittaa kulhoon vesi, suola, sokeri ja puolet lakritsijauheesta.
3.Sekoita mantelit joukkoon.
4. Levitä leivinpaperin päälle (ei päällekkäin vaan yhteen kerrokseen).
5.Paista uunissa n. 7 minuuttia.
6. Ota mantelit pois uunista ja kierittele lopussa lakritsijauheessa (1 1/2tl).
7. Anna manteleiden jäähtyä ja muuttua rapsakoiksi. Säilytä ilmatiiviissä purkissa, jotta mantelit säilyvät rapeina.

Nautiskelkaa! Itse suuntaan kohti pääsiäismarkkinoita, jos vaikka löytyisi mignon -munia…ja salmiakkia.. Hyvää pääsiäistä!

Mainokset

Butternut squash soup -Myskikurpitsa keitto

squashMy oven is still broken so I am cooking everything on hobs. Have to say that British Gas is the worst service provider I have ever faced and am not surprised why everything is always broken here. As a tip if you are planning to move to the UK consider all the other service providers before signing a contract with them! Anyway, my life has been a bit of roller coaster lately and I know some of you may think that it is normal when you have a baby and see me being just a complete whinger. I think only a person who has gone through this craziness will understand how stressful it is when you cannot eat anything, you fear to introduce new foods as you are afraid of severe allergic reaction, your baby has woken up every hour for months and months to scratch herself or to comfort herself by eating and during the daytime she has hardly slept. No downtime at all. I guess there will be a turning point but we haven’t reached it yet. My dinners have become quicker and quicker as the only thing I can think about after putting my baby to sleep is to go to bed. Here you are my quick butternut squash soup. Very tasty but ideal for a busy life!

For four people:

1 butternut squash

4 tbs olive oil

hint of blackpepper, salt and sage

2 onions

1 tsp sage (or 1 tbs of finely chopped fresh sage)

1 tsp salt

1/2 tsp black pepper

500ml chicken stock

1. Roast the butternut squash cubes and sliced onions in the oven in 200 celsius degrees for 30-35min after mixing them with olive oil and the hint of salt, blackpepper and sage .

2. Bring the chicken stock into boil, add the squash and onions and let it simmer for 5min.

3. Puree with the stick or in a food processor.

Enjoy!

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Päätin kaiken pohdinnan jälkeen kirjoittaa blogiini myös suomeksi. Onhan se rakas äidinkieleni. Puhun tyttärelleni suomea, mutta viime aikoina on tuntunut, että suomenkieleni on ruosteessa, etenkin kirjallinen ilmaisukykyni. Blogini kirjoittaminen ja kirjallisesti suomen tuottaminen toivottavasti parantaa tilanteen. En voi luvata jokaista postausta suomeksi, mutta yritän parhaani!

Uunimme, joka reilu viikko sitten rikkoi sopimuksensa irti on yhä hajalla. British Gas, joka täällä Britanniassa hallinnoi lämmitysjärjestelmien ja kodinkoneiden huoltoa on ollut aivan mahdoton. Insinöörit tekivät sovituista ajankohdista huolimatta kolmesti oharit. Toiminta on ollut niin hidasta ja leväperäistä, että selittää miksi tässä maassa niin usein kaikki hajoilee. Se, ettei kyseinen korjaaja saapunut paikalle, vaikka istuin neljän seinän sisällä odottamassa vauvan kanssa (kaikkea muuta kuin ideaalia!), ei ole parantanut tätä hullunmyllyä. Viimeiset neljä kuukautta ovat olleet todella rankkoja. Täytyy rehellisyyden nimissä myöntää, että vaikka kuinka yritän psyykata itseäni positiiviseen ajatteluun, masentaa tämä äärimmäisyyksiin viety tiukka imetysdieetti, jonka vuoksi en voi syödä lähestulkoon mitäään. Sen lisäksi huolettaa jokaisen uuden ruoka-aineen antaminen vauvalleni pahan allergisen reaktion pelossa. Han ei hyväksy pulloa eikä ole kiinnostunut mistään ruoista (rajoitettu valikoima, ei kiinostaisi minuakaan!), joten olen täysin häneen sidottuna kohta kahdeksannetta kuukautta.. Rakas tyttäreni on myös ollut hyvin itkuinen, vaativa, heräillyt joka tunti öisin jo kuukausia, joten univajeeni on jo huolestuttavissa mittasuhteissa. On suorastaan ihme että muistan laittaa housut jalkaan aamuisin. Lohduttaudun sillä, että jossain vaiheessa käänne tapahtuu. Vielä ei sitä olen näkynyt. Odotan ensi helmikuuta, jolloin toivottavasti saan lopettaa tämän dieetin. Kokkaus, leivonta ja blogin pitäminen piristävät minua tällä hetkellä enemmän kuin koskaan -jotain omaa tuttua vanhaa minua!

Hullumyllyn vuoksi koetan kokkailla illalliset nopeasti, jotta pääsen aikaisin nukkumaan. Tässä varsin mainion, yksinkertaisen, mutta huippuherkullisen myskikurpitsakeiton ohje. Kokeile!

Neljälle:

1 myskikurpitsa

4rkl oliiviöljyä

ripaus mustapippuria, suolaa ja kuivaa salviaa

2 sipulia

500ml kanalientä

1tl salviaa (kuiva käy, jos tuoretta voi laittaa 2rkl silputtuna)

1tl suolaa

1/2 tl mustapippuria

1. Kuutioi myskikurpitsa  ja sekoita olliviöljy sekä ripaus mustapippuria, suolaa ja salviaa. Paista 200 asteessa n. 30-35 minuuttia.

2. Kiehauta kanaliemi, lisää kesäkurpitsa ja sipulit. Keitä miedolla lämmöllä n. 5 minuuttia. Mausta.

3. Soseuta ja nauti!

Raspberry oatmeal breakfast – Vadelmakaura-aamiainen

Gooday everyone. This raspberry oatmeal brekkie is going to rock your morning!!! It is healthy, nutritional and just perfect. It suits for old and young, men and women, adults and kids. I think it has that something I am always looking for in breakfasts: sweetness, fullness in addition to the round and balanced flavour. This oatmeal tart is also very simple and gets baked quickly in the oven whilst you are making your coffee or feeding your baby (as I did!!).

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For two people you need:

2dl (1 cup) rolled oats (jumbo oats, they are crunchier)

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

3 fresh dates chopped

1-2 tbs raisins

8 raspberries

2 tbs honey (if you are looking for a low GI -glycemic index- go for agave syrup)

8 sun dried banana slices or fresh banana slices

1. Preheat the oven to 180-190 celsius degrees.

2. Mix the oats, raisins, dates and rice milk. Pour milk over the oats such as it just covers the oats and is likely to get absorbed into oats. Let the mix soak for 5-10 minutes in the fridge.

3. When the oat mix looks like it has been absorbed into the rice milk, mix it with raspberries and honey. Pour the mix into two small tartlet baking tins (10cm diameter). Decorate oatmeal tarts with sun dried bananas.

4. Bake them for 20minutes.

Serve with fresh berries! Heavenly start for your morning!

Have a great weekend!!!

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Caribbean feast- Karibialainen ruokafesti

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Last weekend I had an amazing Caribbean influenced meal for lunch. I got so excited about those flavours that yesterday I decided to make my own version of this delicious meal. I was amazed how good our local supermarket was when I went to hunt some Caribbean ingredients, they had everything I needed for the jerk sauce and even a ready Jamaican jerk spice too. The supermarket had fresh pawpaws and mangoes and even plantains (cooking bananas!!!). Unbelievable!  Have to give points to English supermarkets after that! By the way, don’t get too worried if you cannot find cooking bananas, use regular ones.

My mum always keeps on telling me how different my taste buds are from hers as I love sweet meals and particularly I love mixing sweet and savoury flavours together. I know this is the case. If my dear Aussie husband goes and orders an English breakfast I choose always sweet continental breakfast for myself. I rather pass the savoury English breakfast and drink only coffee instead if I cannot get my muesli or croissant with some jam.

Caribbean cuisine is something I highly admire and adore. The flavours are fresh, sweet and unusual for Western palate. I have been quite hesitant to try to cook any Caribbean at home as I am not very  familiar with cooking it, only eating it. After last night’s feast I realised that in fact it is not hard at all. Some research online needs to be carried out but after that you can combine your own Caribbean meal. Here is mine: Jerk chicken, fried plantains, mango pawpaw salsa and chunky chips. I hope you enjoy it. My dear Aussie husband certainly did as I got requested to cook another one tonight!

Serving for two:

2 chicken thighs

Jerk Sauce:

3 spring onions roughly chopped

1cm size of fresh ginger

1 garlic clove

1/2 onion

1 red chilli deseeded

1/2 lime (juice)

2-3 tbs vegetable oil

1-2 tbs BBQ sauce

1 tbs dark sugar

1 tbs fresh thyme chopped

1/2 tsp all spice mix

1. Put all the chopped sauce ingredients into the food processor or blender and mix well.

2. Rub the sauce on chicken thighs and let marinade for 1-2 hours.

3. Cook in the oven in 180 celsius degrees in a baking dish on the top of the foil for 30min or less if cooked through. The last 5min raise the baking dish higher so that the skin gets crispier.

Mango Pawpaw Salsa:

1/2 pawpaw cut into tiny cubes

1 small mango cut into small cubes

1 red onion chopped

2-3 tbs balsamico

1 tbs sugar

1. Chop the ingredients and mix well together. Let sit in the fridge for 1 hour or so. The salsa gets sweeter!

Chunky chips:

3-4 big potatoes sliced to chip shape with skin on

4 tbs vegetable oil

1 tbs paprika

1 tsp salt

1/2 tsp white pepper

1 tsp black pepper

2 tsp onion granules

1. Mix together in a bowl and bake on a baking tray in 180 celsius degrees in grill section for 15-20min. The last 5min raise the temperature to the highest available degree (for me 240 celsius degrees) and cook for an extra 3-5 min to get really crunchy chips.

Plantains:

1 plantain

1. Slice the plantain and fry in oil on frying pan.

See the difference between ripe and unripe plantain. The darker the plantain and the more you see black spots the better and sweeter it will be!

plaintain ripeness

Serve the Caribbean feast by setting chicken thighs, chips, salsa and plantains on the plate.

ENJOY!

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!

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!