October 26, 2012

Friday Craft

Hi friends!

Sorry for the quick photos-only posts recently. I've been flat out with work and work-related projects and have not spent much time in the kitchen. You may also have noticed the name change which reflects the changes here on the blog. I am moving away from just recipes to more and more crafts, design and interior, but plan to post recipes too when time allows.

Today's crafts are inspired by different materials; wool (felt pom poms), paper (3D stars and rain drops) and ceramics.

Hope you have a lovely weekend!


October 10, 2012

Suklaaviipaleet - Chocolate Biscuit Slice

The festive season is moving in and I'm making the most of the cooler weather to bake treats for later. These chocolate biscuit slices are a childhood favourite and I am excited to share the recipe with you!

Pikkujoulukausi lähestyy, joten käytän viileämmät ilmat hyväksi leipomalla herkkuja valmiiksi pakastimeen. Suklaaviipaleet ovat lapsuusajan herkku joita ei ole tullut leivottua pitkään aikaan. Vihdoin sai herkutella näilläkin!

Chocolate Biscuit Slice
(recipe adapted from pirkka.fi)

150g (unsalted, organic) butter
75g raw caster sugar
35g raw vanilla sugar
2 tablespoons treacle or dark syrup
1 egg + 1 egg for brushing
210g plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 tablespoons unsweetened, dark cacao
pearl sugar, for topping

1. Preheat the oven to 175C and line two baking trays with baking paper.

2. Beat soft butter, sugar and syrup until light and creamy. Beat in one egg, then add the mixed dry ingredients. Mix well to combine into a smooth dough. 

3. Divide the dough into four portions. Roll each portion into a long bar, then press slightly to flatten. Place the bars on baking trays (2 on each), brush with egg and sprinkle with pearl sugar. 

4. Bake for 15 minutes. Remove from the oven and immediately cut the bars into slices (diagonal shape is traditional for these biscuits), then leave to cool completely. Store in an airtight container, preferably in the freezer.

October 06, 2012

Strawberry and Goat Cheese Salad


After yesterday's scorcher, today's cooler change feels very refreshing. I am still working on my crafts but returned to the kitchen to put together a quick salad for lunch. This strawberry and goat cheese salad is genius in its simplicity and makes most of the best quality ingredients available. I used a slightly sharp and matured goat cheese that balances the sweetness of strawberries and the peppery Asian greens. Drizzled with balsamic and good extra virgin olive oil, this salad is a real winner.

Strawberry and Goat Cheese Salad
(inspired by Ruokatieto)

mixed greens
fresh strawberries
goat cheese
balsamic vinegar
olive oil
freshly ground black pepper
walnuts, optional

1. Mix greens and sliced strawberries. Add goat cheese and drizzle with balsamic vinegar and olive oil. Season with black pepper. Serve with crusty sourdough.

October 05, 2012

Friday Craft

It is too hot to do anything in the kitchen today. I'm getting my craft on instead.

Happy weekend!

Kuuma päivä ajaa askartelujen äärelle. Palaan keittiöön taas myöhemmin.

Iloista viikonloppua!

October 01, 2012

Mustikkakukko - Blueberry Rooster (Rye-Crusted Blueberry Pie)

There is something so comforting about familiar flavours. I cannot think anything more Finnish than rye and blueberries and this special treat combines the two in such a clever, delicious way. Blueberry Rooster, a rye-crusted blueberry pie, is quintessentially Finnish and takes me straight back to my home country.

Tutuista mauista syntyy parhainta lohturuokaa. Mustikkakukossa yhdistyvät kotoisat raaka-aineet mitä herkullisimmalla tavalla.


120g rye flour
50g raw sugar
1/2 teaspoon baking powder
100g unsalted (organic) butter

350g blueberries (fresh or frozen)
2 tablespoons raw sugar
2 tablespoons potato flour (potato starch) 

1. Preheat oven to 200C and grease two small/medium size (or one bigger) oven dish.

2. Combine flour, sugar and baking powder in a bowl. Add soft butter and rub it in to the flour-sugar mixture. Mix into a smooth dough.

3. Take 3/4 of the dough and press the dough on the bottom and the sides of the oven dish. Top with blueberries and sprinkle sugar and potato flour on top. Roll the rest of the dough into a round disk and place on top of the blueberries. Pinch the edges to seal the "lid". 

4. Bake for 45-60 minutes. Cool on a wire rack, serve warm with ice cream or yoghurt.