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.

IMG_20141009_124622

The salad was yummy and tasted super fresh!

IMG_20141009_124615

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!

Sweet potato chocolate cake -Bataattisuklaakakku

WP_20130921_010Something unbelievable happened on Sunday night. Our amazing cooker -oven, grill, dinner plate warmer and gas hobs in one combination-  just stopped working. I was cooking tasty home made chips in the grill with full heat when suddenly the cooker caused a short and the wall switch started melting! Oh no! Many people would first react by thinking of all the safety risks but not me. My first thought was literally ”oh no how am I supposed to bake next week”. Our cooker is still broken, the electrician arrives today to fix the wall switch and then we will see what is cooker’s destiny whether it still works or if we need a new one. My dear Aussie husband comforted me by saying ”darling just think that you either get a perfectly functioning new cooker or the old one is even better than before ”. I wish I could think such an optimistic way. Being so, you may need to wait for some new recipes. I thought in the meanwhile I would post the cake I managed to bake just before the cooker broke down. This cake is my own recipe. I wanted to use sweet potato in a chocolate cake so I thought I would give it a try and in fact it worked pretty well.  It gives the moisture and the sweet flavour compliments the chocolate cake. This is again a fully vegan recipe, so totally egg and dairy free and gluten free too. Of course you can use butter and milk where ever I have used the replacement products.

2 dl (1 cup) sweet potato puree

1/2 dl (1/4 cup) rice milk

1 1/2 dl (3/4 cup) dark brown sugar

1/2 dl (1/4 cup) vegetable oil

1/2tsp vanilla powder

a few drops of vanilla extract

1/2 tsp vanilla sugar

3/4 dl (almost 1/2 cup) coco powder

1/2dl (1/4 cup) sugar

3 tbs golden syrup

2dl (1 cup) gluten free self raising flour

1 tsp baking powder

50g grated dark dairy free chocolate

1. Preheat the oven to 190 celsius degrees.

2. Cook sweet potato cubes and puree them.

3. Mix together sweet potato puree, oil, rice milk, sugars, vanilla powder, coco powder, golden syrup and flour. In the end add the grated chocolate.

4. Bake for 40min. Test with a fork to make sure the cake is fully cooked.

Filling:

1/2 dl (1/4 cup) oat cream

1/2dl (1/4 cup) raspberries

1 tsp vanilla sugar

1-2 tbs caster sugar

1. Mash the raspberries with the fork. Mix the oat cream and raspberries together and add sugars.

Icing:

30-50g  dairy free margarin (butter goes perfectly too, in fact probably better due to the salty nature!)

1/2 dl (1/4 cup) oat cream

1dl (1/2 cup) icing cugar

3-4 tbsp coco powder

1. Whisk together the dairy free margarin and oat cream.

2. Whisk in the icing sugar and finish with adding the coco powder.

Build the cake. After cooking it, let it cool down first, cut it into halves, fill with the raspberry oat cream mix and coat with the delicious chocolaty icing.

ENJOY!

Sweet Potato Apple Purée

We had a girls’ night. We cooked 4 course dinner together and we had  a great wine selection for every dish. That dinner including drink suggestions is found in the section of Menu Suggestions. This Sweet Potato-Apple purée was one of the best discoveries of that night. My friend had heard about it somewhere and we decided to give it a try. AMAZING!

This is an absolutely delicious side dish for any meat, but especially for duck.  Simple, but tremendously tasty!

4 servings

1 sweet potato

1-2 apples

salt and butter

Cut the sweet potato and apples into cubes. Cook them in the water until soft. Purée the swedish potatos and apples together in the blender so that the purée becomes smooth and velvety. Season it with a pinch of salt and small amount of butter. The sunny colour is enjoyable view on a plate and the taste won’t let you down!!!