Spring Inspiration

This week I'm inspired by spring and all things pretty! Hope you're having a lovely week!

Recently

My apologies for the unintended blog hiatus; I've been quite busy with work and visiting relatives in recent weeks. Incase you've missed them, here are some snapshots I've posted on Instagram lately.

Since we've had the most amazing spring weather so far, we've taken the opportunity to fire up the barbie a few times. I love simple veggie skewers drizzled with oil and a cob of corn brushed with olive oil and tamari.

I've found a bit of time to do sewing again. Mr Penguin is the first of many in the penguin family I'm planning to make. Pattern and instructions can be found here.

The bunny family is also growing. The smaller one is desperately trying to measure up.

I managed to save two agapanthus buds that were snapped off by the mischief playful cockatoos. They've left the rest of them alone, thankfully!

Last, but not least, I am working on (finally) launching my online store in the coming weeks. 

Stay tuned!

Blooming Wisteria

Stunningly beautiful wisteria is blooming everywhere in Sydney at the moment. 
I just love this time of the year!

Tippaleipä for Vappu

 

Next week, Finland (and many other countries, for that matter) is celebrating May Day or vappu, as we call it in Finnish. I've written about this spring carnival before, here. This year I didn't make sima (mead) or doughnuts, but another traditional vappu treat, tippaleipä ('drop bread' also known as funnel cake). These pastries are actually much like deep-fried pancakes and not very sweet at all. They are relatively quick to make and end up being quite light despite being deep fried in oil. For someone like me, who is terrified of deep-frying and only ever makes (or eats) deep-fried anything once or twice a year, tippaleipä is an easy and safe option. A word of warning, however, these are as quick and easy to eat as they are to make!

Hauskaa vappua! Happy May Day!

 Tippaleipä

(makes 10-15)

4 eggs

2 tablespoons caster sugar

200ml milk

1/2 teaspoon salt

1/4 pure ground vanilla or 1 teaspoon vanilla extract

260g plain flour

1 teaspoon baking powder

1 litre canola oil, for frying

icing sugar, for serving

1.Break the eggs in a bowl and whisk in the sugar. Add the rest of the ingredients and whisk into a smooth dough. 

2. Heat oil in a pot and place a metal ring (or you can use a deep ladle) into the oil. Scoop the dough into a piping bag (you may have to work in two batches). 

3. Once the oil is hot, pipe the dough into the ring making little figures of eight. Fry for a minute or two on each side, until golden. Transfer to a plate lined with kitchen paper to soak the extra oil. Dust with icing sugar before serving.

Easter Preparations

Easter is almost here! Even after all these years in Australia, I still associate Easter with Spring. In Finland I would always grow "rairuoho" (a type of grass) at Easter as a symbol of Spring and new beginnings. Here in Australia, I get a similar result with sprouting wheat. It only takes a few days to grow and I just love the fresh green colour of the grass.

I'm not big on Easter decorations, but I just couldn't resist this simple white bunny I saw in the shops the other day. I don't think I will tuck it away even after Easter is over.

 Wheat grass grows in a few days and the green colour is perfect for Easter!

Quick Green Bean Salad

It's a sunny Sunday here in Sydney and there is no way I'm spending it in the kitchen! This green bean salad is perfectly quick to prepare before heading out to the balcony to enjoy some lunch and sunshine. Happy Sunday all!

 Quick Green Bean Salad

(serves 2)

a few handfuls of baby spinach

a few handfuls of green beans

3 tablespoons raw buckwheat 

3 tablespoons slivered almond

a good pinch of salt

pepper, to taste

1 small orange, juiced

a few tablespoons of good olive oil

2 teaspoons apple cider vinegar

feta or parmesan, to serve (optional)

1. Bring water to a boil in a medium sized pot. Add the beans and leave for a couple of minutes. Drain and rinse with cold water. Chop the beans in half (or to bite-size pieces).

2. Toast buckwheat and almonds on a dry frying pan for a few minutes, stirring continuously. Season with salt and pepper. Remove from the heat and set aside.

3. Whisk orange juice, olive oil and ACV in a bowl. Toss all ingredients in a large bowl and serve immediately. Add feta or parmesan, if you wish.

Asparagus and Haloumi Salad

 

I cannot think another vegetable that would scream "SPRING!" more than the mighty asparagus does. As soon as I see these fleshy greens appear in the green grocers and at the markets, I know that spring has truly sprung and the warmer weather and the sunny days are finally here. I don't think there is any magic as how to best enjoy them - just look for young and green spears, and I personally prefer the thinner ones as they tend to be sweeter in flavour and not as woody as the thicker ones.

This quick lunch is such a breeze to prepare. I love haloumi for its saltiness and it really gives a lovely contrast for the mild asparagus. You could use hazelnuts, macadamias or walnuts in place of slivered almonds, and if you don't have raspberry vinegar, just replace it with some balsamic - I think that'd be just as tasty. 

  

Asparagus and Haloumi Salad

(serves 2-4)

200g haloumi, cut into slices

1 bunch of asparagus, washed and trimmed

small handful of slivered almonds

raspberry vinegar

extra-virgin olive oil

1. Bring water to a boil in a large kettle. Add the asparagus and cook for 2-3 minutes. Drain, then refresh the asparagus under running cold water. Set aside. 

2. Dry-fry the slivered almonds in a frying pan until golden brown. Set aside.

3. Heat a little bit of olive oil in a frying pan. Fry the haloumi slices on both sides until golden. 

4. To assemble, divide the haloumi slices and the asparagus on the plates. Sprinkle each portion with slivered almonds and drizzle with raspberry vinegar and extra-virgin olive oil. Serve immediately.

Seasonal Recipe Guide - Spring

Hi friends!

I thought I'd share a few links to some of my favourite spring-time recipes. Some of the produce is available almost all year around here in Australia, but there are definitely some exciting new-season greens and veggies appearing in the markets. I can't wait to cook with the spring nettles, asparagus and broad beans, see my kitchen garden grow and enjoy the warm spring weather.

Quinoa with Golden Beets and Goat Cheese
Broad Bean Burgers
Strawberry and Haloumi Salad
Dandelion Salad with Heirloom Carrots, Feta and Rye Croutons
Rhubarb Spelt Cake with Cinnamon Crunch
Stinging Nettle Soup
Beetroot Yuzu Juice

And some more recent posts

Rhubarb, Walnut and Chia Muffins
Summery Scandi Pancake Cake
Raspberry and Almond Clafoutis
Chocolate Zucchini Cake
Ponzu Dressed Beets with Quinoa

I hope you are enjoying the new season, no matter what side of the globe you're living in! 

Have a lovely week!


Maria
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