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 ( 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.

Zucchini dip -Kesäkurpitsadippi

photo (48)
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


1 garlic clove


2-3 tbsp olive oil


Raw Food Chocolate Cake -Raakaruoka suklaa kakku

KuvaI promised to share the raw food chocolate cake recipe with you. This recipe is from the book called Raw Food Delights. I guess it is originally a Swedish book or at least the writer is Swedish based on what I have heard. You would not know that this cake is raw food and never ever even seen an oven. Like I mentioned in my previous post this dairy, egg and gluten (wheat, rye, barley) free diet is a totally new world for me. I, however, have decided to make most of it. The interesting thing is that for the past few weeks when I have not eaten any dairy I have felt much better physically. My whole body feels somehow cleaner and my tummy is happier. I will not become a vegan as I love my steak but I have to say that other animal’s milk that is actually meant for its calf does not make sense to me anymore. The more I think about it the more unlikely it is that I will go back using milk as such again. Butter and cheese are very processed so I don’t mind them but milk as a milk, strange. Like one of my friend noted the whole Finnish culture and cuisine is around milk. Grown up men drink milk from the can, at the grill in the middle of the night a Finnish man buys  sausages and chips with the can of milk. We drink milk, piimä (buttermilk), quark, smetana, cream, yoghurt…all the time every day.  A trip to Spain was also very eye opening as Spanish don’t use that much milk but the cuisine is fantastic. I guess we have made ourselves dependent on milk even though there are many other things we could eat and cook. The recipe below is probably the best demonstration about this. After eating this delicious coco dream you will ask where do we even need milk and eggs!? Also, this recipe is perfect if you have a toddler and don’t want to pump them full of sugar or E code preservatives and colourings! I have also another raw food cake recipe for you that is a white chocolate strawberry cake alternative and will share it with you soon. For all these amazing recipes I have to thank my dear cousin who has been baking these treats for me during the summer holidays here in Finland! Like I said this is  a new world for me but worth trying and I will master it in the end, I have decided so.


5dl (500ml) walnuts

5-6 tbs coco powder

hint of salt

2 tbs coconut oil

2 tbs honey

15 fresh dates

1 1/2 dl (150ml) cashew cream (2dl cashew nuts, 2dl water and 1 tsp vanilla powder -not sugar! Just mix these all together in a blender.)

Avocado chocolate mousse icing:

I have given you this recipe in my previous post but here it is in case you need it.

1dl (100ml) dates

1 dl water

4 tbs honey

1 tsp vanilla powder (from organic stores)

2 avocados

1 dl coco powder

1. Crush walnuts in a blender.

2. Add coco powder and salt, blend well.

3. Add all the other base ingredients and blend more.

4. Tap the base in teh bottom of the serving plate or cake tin.

5. Prepare the chocolate mousse by mixing dates, water, honey and vanilla in a blender. Add avocado and coco powder and blend well.

6. Pour the mousse on the top of the base. Let the tart set in a fridge and serve it as any dessert with coffee or dessert wine. Sprinke some fresh strawberries and mint leaves on top. Yummy!

PS. I have also thought about adding stories in both Finnish and English in future, I would love to hear your opinion about it. Should I write also in Finnish like many other Finnish bloggers seem to do?

Raw food chocolate mousse and sunny summer Finland

KuvaHow amazing it is to pick strawberries and blueberries from your own forest and eat them for breakfast. This is what you can do at the Finnish summer cottage! My little baby girl also enjoyed eating these blueberries after 5 months of milk ! 🙂 I have to say it is great to be back in summer Finland it is so beautiful, sunny, light, fresh and clean.


Due to my daughter’s milk allergy I have left all the dairy, eggs, wheat, barley and rye away from my diet. At first I was shocked but now it seems to be very exciting as I have to cook and bake different things than I am used to. Of course I have to admit that I am in the dream land of all the alternative product. In Finland they sell oat ice cream, rice ice cream, all sort of oat youghurts and it is not difficult to find for example egg and dairy free breakfast biscuits. Now when I have been thinking of this more I have started to feel like I may not go back to full on dairy. Maybe I will use butter and cheese but I mean drinking milk or using cream in everything. I guess this whole breastfeeding has made me realise that my milk is what I eat and so is cows’. What if they get fed some crappy dog food like artificial thing every day, what will the milk be then? Am I supposed to eat that in my every day diet? Maybe some organic milk is fine but I won’t go back to regular milk, that is for sure.I must have been dumping myself full of chemicals during the past decade or so! Don’t worry, I won’t become a grass eater but I think it has been eyes opening to think of these things a bit more.

My cousin who has read a lot about raw food made me a delicious raw food chocolate cake the other day. I will share the whole cake recipe with you later but now I will only add the mousse that was used as an icing. The whole idea to combine dates, avocado and coco powder sounds strange but it is super tasty and super healthy too! It can be also served for kids as it contains zero percent sugar only natural sweetness from the dates and honey!!! Try this, I have been eating this delicious mousse for the past few days!

1dl (100ml=half a cup) fresh dates

1dl water

4 tbs honey or Agave syrop

1 tsp vanilla powder (from organic stores, not the sugar but the real bourbon powder)

2 avocados

1dl coco powder

1. In the blender, mix dates, water, honey and vanilla powder.

2. Add the avocado flesh. Blend well.

3. Add the coco powder. Blend well.

Enjoy as such or with vanilla ice cream! This is super tasty!!!!


Tempting Tabbouleh

4 dl cooked coucous/bulgar

5 tomatos

1 red onion

1 dl fresh parsley

2 tbs fresh mint

2 tbs fresh coriander

1 red capsicum

1 red chili/chilipowder/chili sauce

1 tbs olive oil

1/2 pressed lemon

salt and blackpepper

1. Cook the couscous.

2.Cut all the ingredients into small fine cubes. Chop all the fresh spices.

3. Mix everything together and spice it in the end.

4. Tzatziki goes extremely well with this tempting tabbouleh and falafels!

Dainty Falafels

I haven’t add many ethnic recipes on my blog, so it’s time correct this hole. Turkish kitchen is more than kebabs. Falafels are one of my favourites. They are easy to make, vegetarian and still so dainty. After cooking these even my Aussie man who is a devout carnivore thought that a life of vegetarian is not too bad. Falafels contain those special Eastern flaovours which are hard to get fed up with. Lots of spices and lots of chickpeas that’s what THE DREAM FALAFELS ARE MADE OF.

1 can of chickpeas

1-2 cloves of garlic

1 onion

1 tsp coriander

1/2 tsp tamarind (curcuma)

3 tbs fresh parsley

2 tbs white flour

1. Mash the chickpeas. The electric mixer is the easiest way to do it.

2. Add parsley and white flour.

3. Roll the falafels in breadcrumbs

4. Deep fry the Falafels in canola oil (in 180 degrees).

5. Enjoy with some savoury tabbouleh!