Strawberry breakfast -Mansikkainen aamiainen

As you have probably noticed I am a rather health conscious person. I  love healthy food, it makes me feel better and it is like the whole body is thanking me for giving nutritious meals. My current favourite breakfast is something very simple, quick but tasty. It is dairy free but has lots of nuts in it to get good fats and enough energy to take me to the lunch time.


I use my favourite muesli AXA’s Glorious in my breakfast bowl. Glorious is a Swedish muesli, so tasty, so healthy and so good. I am so addicted to it that I carry it in my suitcases from Finland. If Brits knew this muesli they would die for it, it is super amazing! I don’t know what I will do in Australia without it, I probably will need to start mixing my own muesli to imitate this Glorious morning muesli I am so used to.

AXA_Glorious_Premium muesliI simply pour 100ml of oat milk  into the bottom of the bowl, then I add lots of Glorious muesli on top and I decorate it with lots of thinly sliced strawberry pieces. Yummy!

I warmly recommend. Healthy, nutritious and filling.


I hope you all have had a great Friday!

Salad of the day: Pear and prawn salad -Päivän salaatti: Päärynäkatkarapusalaatti

WP_20131101_012Oh I am still so busy with the nanny hunt. It is so difficult, there are so many amazing candidates in their own way. I am looking for a Mary Poppins. The one that dances and sings. I know, she does not exist. It is like a dream mother does not exist. I wanted to be the happy, always smiling, stimulating, understanding cupcake mum and I realised it is impossible, sometimes I am grumpy and have no extra power to understand my baby girl’s tantrums. Anyway, this is a fantastic learning experience for me to try to find the nanny. It truly tests my personality type reading skills. Whilst going through everything I can get to my hands about hiring a nanny I have been munching salad.

This is my salad of the day:


Garlic Coriander Prawns


Goji berries

Roasted and salted cashew nuts

Honey-mustard dressing (1 tbs wholegrain mustard, 1 tbs olive oil, 1 tbs honey)

Very tasty! Even my baby girl who hates all the food was looking at my plate enviously! Win!

Peanutty Satay Skewers

My dear Aussie man loves peanut butter. His speciality is satay sauce based Thai dishes. I have always found it a bit difficult to add half a cup of peanut BUTTER into the sauce. I love to eat it, but the idea of cooking this massively fatty sauce creates a challenge for me. A few months ago I decided that our home cooking needs new ideas , new satay ideas!

We got a lovely book called ’Jamie’s 30 minute meals’ for Christmas present the other Christmas from my mother-in-law. I don’t like fast cooking as it is an enjoyment for me to cook and taste and have a glass of wine to speed up my cooking so I was suspicious whether one can cook a delicious meal in 30 minutes. After testing some of those recipes I realised that they are fantastica and that it is Jamie only who takes 30 minutes to cook these meals. For a normal human being it is a lot longer process! One of my favourite recipe in this book is the Satay Chicken Skewers.The skewer recipe below is sligthly moderated from the original recipe. I hope you find it tasty. I think it is heavenly. We have had some great moments with my Aussie man’s friends eating these skewers and watching Aussie rules football with cans of beer.


small bunch of fresh coriander

1 fresh red chilli (remember to remove the seeds otherwise your meal is burning hot!!!!!)

1/2 clove garlic

4-5 tbs crunchy peanut butter

3-4 tbs soy sauce

2cm piece of fresh peeled ginger

1/2 dl cold water

1 lime squeezed (not necessary, but it gives  an exotic flavour)

2-3 chiken breats cut into cubes


1. Heat up the oven to 180 celsius degrees. Soak the skewer sticks in the cold water. Cut the red chilli  and ginger into small pieces.

2. Smooth coriander, chilli, garlic, ginger and peanut butter in the food processor.

3. Add soy sauce (and lime juice).

4. Add some water to make the sauce running enough. Cut chicken breasts into small cubes. Mix the cubes into the sauce and let it sit for 15-20 min to get the flavours in.

5. Take the skewer sticks from the water. Put the satay saucy chicken cubes into the skewers. Place them nicely into a baking dish.

6. Cook them until they turn to nicely brown (15min). Squeese some honey on the top of the skewers and cook them for five more minutes.

Serve with salad. It is delightful!

Catherine Berwick’s Parsnip and maple syrup cake

I am currently living in a land of ale and fish&chips. Everything that is served has to go with the beer. Sometimes I have been wondering what is the common denominator when a Finn marries an Aussie and lives in England. Well, easy, it has to be the beer. In other words, a good beer. Finns like Aussies are proud of their own beers, the labels no-one else has even heard about and still they call them the real beer. In England I think their love of pints is something the same. A pint or two is always welcome.

This is only an introduction to the quote that came up when I served this heavenly parsnip cake. It is evidently very important that a cake goes with the beer.

One of our friends had a birthday last weekend. I wanted to surprise him so I decided to bake a cake, but I had a big dilemma ahead of me. What to serve so that it would go with a beer? I thought through the recipes in my chocolate based, that wouldn’t go well, neither a cheesecake -too much dairy product…then I remembered this wonderful cake that won the competition in Good Food magazine last year. Fantastic. I tried it as it was said to be ”the new carrot cake”. I ran to the store early in the morning to get the ingredients and voila the cake was ready in two hours. It was time to serve it for the demanding audience..half of them Aussie men requiring something that goes with a beer, half of them women who are very into good food. I was a bit nervous.  When our friends had eaten their first pieces of cake and were running to get another ones, I realised the cake was a success. Boys absolutely loved it. The legendary comment was ”this is not too sweet and it goes so well with the beer”! Great! So, if you fancy a cake recipe that would go even with a beer whilst you’re having your summer picnic in the park this is it! Try it. The parsnip cake is a brilliant invention, it has a carrot cake texture, but it is not that sweet. It is moist and mouthwatering. Bake it and enjoy.


  • 175g butter , plus extra for greasing
  • 250g demerara sugar
  • 100ml maple syrup
  • 3 large eggs
  • 250g self-raising flour (or flour mixed with baking powder)
  • 2 tsp baking powder
  • 2 tsp mixed spice
  • 250g parsnips , peeled and grated
  • 1 medium apple peeled, cored and grated
  • 50g pecans, roughly chopped
  • zest and juice 1 small orange
  • icing sugar , to serve


  • 250g tub mascarpone
  • 3-4 tbsp maple syrup
  1. Heat oven to 180C/160C fan/gas 4. Line the base of the 20cm cake dish with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Bake for 45-55 mins until the tops spring back when pressed lightly.
  2. Cool the cake. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.


I have been terribly lazy to add any new recipes. I felt embarrassed to check out my own blog and notice that my last recipe was added in February! Then I looked at my site stats and I realised that you all have been anyway reading my blog all that time probably hoping to get some new delicious recipes!

Well, I have a good excuse (at least I keep on telling that to myself). I have a new job that has taken most of my time lately and second of all I just got married so all the wedding arrangements have taken that other part of my time. Anyway enough of excuses. All I can say is that I guarantee and I promise that I will add more recipes and be more active.

The UK is great, London is great. I feel like I see the whole city with the new eyes as I have a fantastic job that I am excited about. The down side of it is that I have less time to cook, in fact less to do experimental cooking. After a long working day one does not want to try out something new that may not please the taste nerves.

I had the most perfect hen’s night. It was a total surprise. I landed in Helsinki airport, I was supposed to have a quiet BBQ party with a few of my closest friends. At least I thought so until we arrived to her place and we opened the door. There they were, all my best and closest friends together. The table was full of the most tempting looking salads and cakes, and all this was made for me. I was touched. I could tell you all the smallest details about this amazing night, but I guess you would get bored of it in the end. It was a traditional Finnish hen’s night with bridal saunas, spells, beer etc. I feel so thankful that my dearest friends devoted two full days only for me….as  I finally relised if not before that I WAS GETTING MARRIED!

Well, Päivi, one of my dearest friends, my cake master friend was resposible for the sweet side of the dishes for my hen’s night dinner. Here I want to share her Rocky Road Brownie recipe with you. It was mouthwatering! They were the best brownies I have ever eaten and I am saying this as a person who does not even like brownies. They were superb!


3 dl            flour

2 tl             baking powder

2 tl            salt

2 dl            coco powder

3,5 dl            caster sugar

2 dl            brown sugar (farin)

2 dl            white chocolate crushed

2 dl            melted butter (200 g)

4            eggs

1 dl            coffee


2 dl           dark chocolate crushed

2 dl            marshmallows (small pieces)

(2 dl            walnuts crushed)

1. Whisk butter, eggs and coffee. Add all the dry ingredients.

2. Pour this base on a baking dish or tray and bake it in 170 degrees for 20-25 minutes or a little bit longer.

3. Mix all the filling ingredients together and pour the filling on the top of the base after taking it out from the oven.

4. Bake the brownies for additional 5-7 minutes so that chocolate melts and the marshmallows turn to brown.

5. Serve either warm with vanilla ice cream or cold with some coffee.


Pine Nuts hidden under the Goat Cheese

This salad is a sure appetizer if you don’t wanna serve anything too experimental.It is a little bit sweet because of balsamico syrup dressing, but goes well as an entrée before the main course.

4 servings

different kind of salads

1/2 cantaloupe melon

few big slices of goat cheese (300g) (cut into four slices)

70-100g pine nuts

Balsamico syrup:

1/2 red balsamico

1/2 sugar

Preheat the oven to 180° c degrees. Roast the pine nuts on a frying pan. Cook four goat cheese slices in the oven so that they melt a bit and turn brown. Cut the cantaloup into small cubes. Make dressing. Combine sugar and balsamico and heat it up and bring the mixture to boil and cook for few minutes, until it looks like a syrup. Place tha salad on plates, then the cubes of cantaloupe, then roasted pine nuts, then the cooked goat cheese. Pour the balsamicosyrup on top. Bon appétit!

Apple Pork in Orange Sauce

Apple Pork in Orange Sauce

This Apple Pork in Orange Sauce proved to be one of the best dishes for a long time. It’s fast to cook, but tastes like one had spent hours cooking it. The sweet asian flavoured sauce, soft apples and a nice piquancy of cashew nuts made my hungry man smile, and he posed a question one always wants to hear after dinner: when are you serving this again? This dish became one of my absolutely favourites, immediately. PS. the orange-soy sauce is an excellent for baked veggies as well. You can just cut veggies and bake them in this delicious sauce in the oven. The outcome will be a succes!

(4 sevings)

1/2 dl flour

4 pork fillets

1 tbsp olive oil

15 g butter

3 dl orange juice

6 tsp soy sauce

3 tbsp brown sugar

1 1/2 tsp ginger paste

6 apples sliced into rounds

1 dl cashews or peanuts (not nesessary)

salt and black pepper

Preheat oven to 180°C. Toss the fillets until coated in flour. Heat oil and butter in a frying pan and cook the fillets (approximately 3 minutes per side). Remove them to a plate for wait. Mix juice, soy, sugar, ginger, salt and pepper in a frying pan. Bring to the boil, then remove from heat. Pour the mixture in a baking dish. Place the fillets into dish. Top them with apples and sprinkle with cashews/peanuts.

Cover the dish. Bake for at least 35 minutes. Remove lid and cook for 20 minutes until apples are soft and the sauce thick. Serve with rice and veggies. Heavenly good.