Nudge store and eating in Helsinki-Nudge Helsingissä

I have a fantastic lunch tip in Helsinki again! I have tried to discover a bit more unusual places and this is definitely it. Finnish design store combined with lunch bar. Healthy but tasty food too.

The place is called Nudge  and it is located on Yrjönkatu behind Forum shopping mall in the centre of Helsinki. As in the Nordics quite often the design is combined with sustainable approach. The clothing and interior pieces are just gorgeus! The lunch is great spice for the store. It includes soup or salad and rice paper rolls. The flavours are combined nicely and the salad was extremely delicious, portion size big! I could not finish all my lunch as much as I tried.

Nudge

They have different size lunch deals. I got the lunch deal that included three rice paper rolls and salad that on that day was a sweet potato, roasted cashew and rocket salad.

I got a king prawn roll, salmon roll and avocado cashew roll.

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The salad was yummy and tasted super fresh!

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They do coffee, wine and healthy smoothies too!

I recommend this place if you want to combine Nordic fashion with lunch.

I was admiring many clothing pieces for my little daughter (and for myself too…). The cuts are unusual and the clothes are like pieces of art. You can buy the clothes for kids also in online store called Aarrekid. The material for clothes was soft and high quality cotton.

Have a great Sunday! I just baked some cinnamon buns so I will run to eat them now whilst they are fresh from the oven!

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:

Pears

Garlic Coriander Prawns

Salad

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!

Goat cheese beetroot salad -Vuohenjuusto-punajuuri salaatti

WP_20131101_037I am sorry for not posting any recipes for a couple of days. I am going through a busy nanny hunting time! I am also starting to realise that I am going back to work and I am excited..and terrified.

Anyway..I have so many recipes to post. My pumpkin pie recipe and chicken soup and..many…they are  coming! I  have also some good news..my new oven should arrive this or next week -yay! Then the baking begins again!

This will be a quick post but the recipe is good, I promise! This goat cheese beetroot salad can be found also in Rachel Khoo’s book. I made it the other night and it was super tasty. Dill and beetroot seem to be match made in heaven  -yum! You should try this, it is quick and easy salad but very nutritious.

For two:

salad ( I had baby spinach, rucola, regular salad combination)

2 cooked beetroots ( I used pre-cooked)

1 big piece of goat cheese (depending how much you want on your plate :))

100ml of green lentils (when you cook them it will be approximately 200ml)

2-3 tbs dill

2-3 tbs olive oil

black pepper

1. Cook the lentils according to the instructions. If you don’t need to soak them I recommend to rinse them well, boil them for 10min, reduce the heat and cook for another 30min until soft.

2.  Cut the beetroots and goat cheese into cubes.

3. Set the salad on the plate, pour lentils on top and add beetroot and goat cheese cubes on the salad.

4. Either puree the dill and olive oil or just cut the dill into very small and mix it with olive oil. This will be the perfect dressing or should I say vinaigrette.

5. Serve the salad with some bread and  dry white wine.

So good and so healthy!

Butternut squash couscous

It’s been a while since I wrote a recipe in my blog. I added a review of ”Simply Scandinavian” cookibook I was asked to write and I added it into my pages. Relocating to London took some time, but now we’ve settled down and I can say from the bottom of my heart: I love London. The supermarkets are wonderful, I can find whatever I need to from Thai to Japanese. This internationality makes cooking so much easier when one doesn’t have to hunt ingredients for certain dish with cats and dogs.

For me as a Finn, using pumpkins in cooking is not familiar. To be honest it was last year when I actually tasted pumpkin served with meat. Of course I have eaten pumpkin pie at Halloween, but that’s about it. Anyway, my new beloved ingredient is butternut squash. It goes well with a risotto, couscous even with a roast too. I did vegetarian risotto using butternut squash and it was tasty. The following recipe is a couscous which can be a vegetarian or chicken one, you decide. The secret part of it is the butternut squash, which gives sweet flavour and betrays replacing the meat if needed.

1 mid size butternut squash

2dl couscous

3 tbs pesto (green)

rocket salad

cherry tomatoes

(2 chicken breatss sliced, if wanted)

black pepper

salt

olive oil

1. Peal and cut the butternut squash. mix cubes with some good quality olive oil, black pepper and salt. Cook teh cubes on a baking tray in the oven for 20min so that the cubes become soft and brownish.

2. Cook the couscous. Boil 2 dl of water add the couscous, put the lid on and let it rest for 5-10 min.

3. Half  the cherry tomatoes.

4. Add 3 tbs of pesto into couscous and mix it well. Add cooked butternut squash cubes, cherry tomatoes, rocket salad, salt and pepper into couscous. If you want to have a non-vegeterian version add the cooked chicken slices.

Enjoy, this is a healthy and fresh tasting dinner!

Fawlty Towers Walfdorf Salad

Anyone who has ever watched a lovely British TV-series called Fawlty Towers will remember the episode called Waldorf Salad. In this episode a fancy American comes to stay in the hotel and Basil seems to blow everything -like usually-. When eating in the hotel restaurant this American snob wants to have Waldorf salad, nothing else suits for him than this particular salad. He comes from New York and there ”one can find it anywhere”. But Basil is silly and not aware of this American side dish and keeps on asking: ”What is a Waldorf anyway, a walnut that’s gone off?”

Whilst being only an entertaining British sitcom this Fawlty Towers episode includes a small piece of history anyway. Waldorf salad is a legendary salad created between 1893 and 1896 at the Waldorf Hotel in New York City. The American is right, in New York you can find it anywhere since the end of 19th century. It landed a bit later in Europe.

Encouraged by this hilarious Fawlty Towers episode I had to try this famous salad. I made it last summer when our American friend was visiting us from New York. I thought it would be a funny thing to do. There are different variations of this salad, but the main ingerdients stay the same. I searched for the recipes and one that seemed to look good to me I tested. This salad is an extremely nice side dish for BBQ. We ate it at the summer cottage and liked it. It tastes quite mayonnaisy, even though it isn’t. Actually it is a very refreshing salad because of pineapples and youghurt. Maybe try it next time when having some BBQ?

Four portions:

1 celeriac ( in some recipes you find sliced celeri sticks)

2 apples

4 tbs cream

3 tbs mayonnaise

4 tbs youghurt

2 tbs lemon juice

4 tbs walnuts

1 dl pineapple slices

salt, white pepper, sugar

1. Combine cream, mayonnaise, yoghurt and lemon juice.

2. Cut the apple into small cubes and grate the celeriac.

3. Mix apple, grated celeri, pineapples and walnuts together. Add the mayonnaise mixture in it. Spice the salad with salt and pepper. Finish the taste with some sugar.

Serve it with a good steak!  You can get some variation in flavour by using celeri instead of celeriac!