Making room for summer

It is starting to feel more and more like summer and I am instantly drawn towards lighter decor, new plants and a few new pieces to celebrate the season. After nearly six years in our apartment, I have finally convinced my husband to consider renovations, and I cannot wait to share the results (hopefully!) soon. Short term plan is to change the colour of our floorboards, and longer term we want to add an extra room in our apartment. I've pinned heaps of ideas on my Pinterest page, so if you want to have a sneaky peek, feel free to do so.

In the mean while, I'm swapping heavier throws to lighter ones, like these Turkish towels. I've also added a few new plants that are relatively easy to look after. I am getting our outdoor area ready for summer too, so I will share all that soon.

After a busy week at work I am looking forward to relaxing this weekend, have a good one! 

Juhannuksen raparperipiirakka - Midsummer's Rhubarb Tart

Finland and other Nordic countries are celebrating Juhannus (Midsummer) this weekend. Although we are in the middle of winter here in Sydney, I felt like making a special treat for the occasion. This rhubarb tart felt quite indulgent, but perfect for a rainy winter's day. Of course it wouldn't be out of place in a summery Finland either.

The recipe reminded me of 'Mamma's Berry Tart', another old favourite of mine, but the base in this rhubarb version was quite different. I used thick Greek yoghurt for the filling and that worked well. The sourness of rhubarb balances the sweet crust.

Juhlimme juhannusta täällä talvisessa Sydneyssä raparperipiirakan voimin. Takana on aika raskas työviikko sairasteluineen, joten piirakkaherkku tuli tarpeeseen. Jatkan viikonloppua viltteihin kääriytyneenä, kirjoja lueskellen ja kuumaa mehua juoden. Ihanaa juhannusta sinne Suomeen!

Midsummer's Rhubarb Tart

(Recipe adapted from Kotiliesi)

150g butter

125g caster sugar

1 egg

50ml water

200g plain flour

1 teaspoon ground cardamom

1/4 teaspoon ground vanilla

1 teaspoon baking powder

250g rhubarb pieces

40g caster sugar

2 eggs

200g thick Greek yoghurt, strained

1/4 teaspoon ground vanilla

1. Preheat the oven to 200C and grease a pie dish (25cm). 

2. Beat soft butter and sugar in a bowl. Add egg, water and flour mixture. Stir well to combine. Spread the mixture on the bottom and the sides of the dish.

3. Spread rhubarb pieces on the bottom of the base and sprinkle sugar on top. Whisk eggs and yoghurt in a bowl, flavour with vanilla. Spread this mixture evenly on top of the rhubarb. Bake for about 30 minutes or until the crust is golden and the filling has set. Leave to cool before serving. You could serve this with vanilla ice cream, but I think it was sweet enough on its own.

Other Midsummer treats : Crepe cake  

The Remaining of Summer

 

Summer is finally starting to turn into autumn here in Sydney. We enjoyed a warm and sunny weather during the Easter long weekend, but I am also looking forward to the cooler months ahead. 

Here are a few snapshots of late...

Breakfast things...

 ...and quiet afternoon cuppas

A cooling berry smoothie after a walk and swim at the beach

A bit of home-maintenance; cleaning and de-cluttering.

 

and a lovely bouquet of flowers from a friend

Barbecued Tofu and Portobello Salad

During summer, I mainly survive on salads, fruit and other cold, light meals without even craving for anything heartier. This summer we finally bought a little barbecue for our balcony and have used it a couple of times to mix things up a bit. This marinated tofu and portobello salad is one of my favourites; it's hearty enough to suffice for a proper meal, but light enough for even a hot summer's day.

Barbecued Tofu and Portobello Salad

(serves 2-4)

350g extra-firm tofu

4 tablespoons extra-virgin olive oil

1 tablespoon apple cider vinegar

1 tablespoon tamari

pepper, to taste

a few large portobello mushrooms, sliced

mixed salad leaves

cucumber, sliced

cherry tomatoes, halved

avocado, diced

1/2 red onion, thinly sliced

1-2 carrots, coarsely grated

 extra-virgin olive oil or flaxseed oil, to serve

toasted sesame seeds, to serve

 1. Cut the tofu to about 1-2 cm slices and put in a shallow bowl. Mix the marinade ingredients in a separate bowl and pour over the tofu. Leave to marinade for about half an hour.

2. Prepare the rest of salad while the tofu is marinating. Barbecue (or pan-fry) the tofu first, then use the left-over marinade to brush over the mushroom slices before barbecuing. Mix tofu and mushrooms with the rest of the ingredients, drizzle with extra oil if necessary, extra pepper and scatter with toasted sesame seeds.

French Toast

 

Weekends call for a little indulgence and there is no better time for that than summer, when berries and other fruit are abundant. I made us a special lunch of French toast (well, my version of it anyway) served with fresh fruit and cinnamon yoghurt. I soaked the bread well but didn't over do it so it was soft on the inside and crisp on the outside. Berries are perfect as they are not too sweet and using yoghurt instead of cream keeps everything light and fresh. This was a perfect lunch on a stinking hot day!

French Toast*

(serves 2)

2-4 thick slices of day-old sourdough bread

1 egg

200ml full cream milk

1/4 teaspoon pure ground vanilla

a knob of butter

fresh berries or fruit

unsweetened yoghurt

ground cinnamon

* all ingredients are organic, eggs are organic and free-range

1. Whisk egg and milk in a dish, whisk in vanilla.

2. Soak the bread slices (on both sides) in the milk mixture. Heat a knob of butter in a pan until slightly browned. Fry the bread slices on each side until golden.

3. Top with berries and other fruit and dollop with cinnamon spiced yoghurt.

Keeping it Cool with Summer Drinks

Happy Sunday!

It's been very warm couple of weeks here in Sydney, so I've been keeping my food and drinks very cool. Salads, fruit and yoghurt have sufficed for meals and these filling smoothies  make a great breakfast or an afternoon snack. I can't pick my favourite, they are all equally delicious!

Hope you have a great new week ahead!

xo

 

 Peach Matcha Latte

(serves 1)

2 shots of powered green tea (about 125ml)

a few ice cubes

a dash of milk

1 peach, stoned

Add all ingredients in a blender and churn away!

Banana-Vanilla Smoothie

(serves 1)

1 ripe banana

1/4 teaspoon ground vanilla

a dash of milk

a few ice cubes

Do as above and enjoy whilst cool.

Ice Coffee

(serves 1)

strong filtered coffee (about 125ml)

a few ice cubes

a dash of milk

sweetener of your choice, optional

Add all ingredients in a blender and churn. Enjoy cool.

A Day Out on the Boat

Hello and sorry for the silence!

Summer has really hit Sydney and we've spent a lot of time outdoors. Last weekend we enjoyed a day out on the boat with my husband's parents and it was as lovely as ever. The sun was out and it is always so relaxing to be on the water. 

Unfortunately I got sick on Sunday and woke up on Monday feeling no better. After seeing a doctor I had to be taken to the emergency room where I spent a few hours on the drip because I was getting very dehydrated. I was diagnosed with sinusitis so it'll take a few days to feel better. Today's forecast of 43C will be a challenge, but I'm planning to stay indoors and drink plenty of water to stay hydrated!

I hope your week has started on a bit more positive note and if you are in Sydney today, stay cool!

 

 

Cherry and Camembert Salad

Happy New Year!

I'm starting the New Year with this summery salad that combines some of my favourite flavours: sweet cherries and dried cranberries with creamy Camembert, toasted nuts, peppery greens and tangy balsamic vinegar. I love salads like this on a summer's day - light, but perfectly filling to get you going until the next meal.

There are no exact measurements as I like to throw in ingredients as I please. Just follow your taste buds to adjust the flavours accordingly.

Cherry and Camembert Salad

a couple of big handfuls of mixed salad leaves

a handful of fresh cherries, halved and stoned

a few sliced of Camembert or Brie (in room temperature)

a small handful of mixed nuts, toasted until fragrant

a couple of tablespoons of dried cranberries

2 tablespoons of good balsamic vinegar

2 tablespoons of good extra virgin olive oil

Mix all and enjoy!

Monet's Garden + Apricot Salad

Hello from Paris!

Just a quick post this morning as I was finally able to load some photos on my unreliable laptop! We are spending our last honeymoon days in Paris, but before I share photos from our recent days I wanted to share a few photos of the gorgeous garden of Monet we visited in Giverny and a delicious seasonal salad I made whilst visiting my brother in Provence. 

I hope to be back soon with lots more photos!

Until then,

Have a lovely weekend!

Apricot Salad with Rye Croutons

(serves 2)

5 fresh, ripe apricots

a big handful of rocket

50g walnuts, toasted

2 or 3 rye bread slices with crusts cut off and cut into pieces

1 heaped tablespoon of Herbs de Provence

pinch of salt

2 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1. Cut the apricots into wedges and toss with rocket.

2. Heat a tablespoon of olive oil in a pan and add the rye bread pieces. Season with herbs de Provence and a pinch of salt. Fry for a few minutes, until crisp.

3. Toss the salad with olive oil, balsamic, toasted walnuts and rye croutons. Serve immediately.

Provençal Tales - French Lentil Salad with Chanterelles

It wasn't hard to predict that I would fall in love with Provence. I mean, what is there not to love? Mediterranean climate with dry heat and lots of sun, peaceful country villages with a strong sense of community, friendly and polite people and of course the amazing food. This has to be the most idyllic way of life.

We are staying with my brother and truly immersing into the local way of life: we greet the locals on the streets with a quiet Bonjour, we go to the boulangerie around the corner to buy a fresh baguette, we shop for seasonal ingredients at the markets. 

 

I've swapped my morning power walks into quiet late afternoon strolls. My green smoothies have been replaced by fresh summer fruit and I create new recipes as I come across ingredients in the shops and at the markets. There is a slower pace of life in this idyllic village, and it's fitting perfectly with our holiday mood.

The view from our window

Quiet afternoon walks

Is there anything more Provencal than lavenders?

 At the markets in Aix-en-Provence

 

A lentil salad with dried chanterelle mushrooms seemed very appropriate for this atmosphere. Simple ingredients, honest flavours; peasant-like food. French puy lentils cook quickly and dried mushrooms are easy to prepare. Dinner is ready in half an hour. 

 French Lentil Salad with Chanterelles

200g puy lentils
vegetable stock
30g dried chanterelle mushrooms
2 shallots
bunch flat-leaf parsley
2 tablespoons extra-virgin olive oil
balsamic or red wine vinegar, to taste
salt and pepper, to taste

1. Cook the lentils in vegetable stock (add about 3 times stock to the amount of lentils)  until tender, about 20 minutes. Drain if needed and pour into a large bowl.

2. Cook finely chopped shallots in olive oil or water for a couple of minutes. Add the shallots in to the bowl with lentils.

3. Soak the mushrooms in warm water for 10 minutes, then drain and plunge into boiling water for about 15 minutes. Drain and chop coarsely.

4. Mix finely chopped parsley and mushrooms with lentils and season with olive oil, balsamic or red wine vinegar, salt and pepper. Serve warm or at room temperature.

Guest Post by Golubka: Peach and Raspberry Summer Tart

Bonjour de Provence!

We flew from Helsinki to Marseille on Saturday and were greeted by a hot and sunny weather. We are visiting my brother here in Southern France and then heading off to Paris before flying back home to Sydney. But before I share photos from our time here in the sunny Provence, I am truly honoured to introduce you to Anya from a blog I hope many of you are already familiar with, Golubka.

I adore Anya's creativeness in the kitchen: she is not only an incredibly talented cook, she also knows the art of styling and taking beautiful photos. Her raw food creations are beyond amazing and her recipes are always original, healthy and delicious.

I'm sure you'll enjoy this summery tart as much as I do! I am planning to try this recipe at first chance. Thank you again Anya!

Hello there! It's a true honor to be a guest here. 

Writing a food blog centered around mostly raw recipes, I am often asked about cooked alternatives for many of my raw dishes, especially those that involve a dehydrator. Recently, I've been experimenting with recipes, where both raw and cooked preparation is possible. As a result, I've become very intrigued by gluten free and vegan baking, to the point where I bake something new almost every day. It's fascinating how easy it is to avoid products like butter, eggs, refined sugar, and wheat by thinking a bit outside the box and instead making light, nourishing, and delicious goods.

I've never been able to pick a favourite fruit - whatever is ripe and in season quickly becomes my one true love. There is something especially wonderful about the combination of raspberry and peach though. Their colouring and fragrance speak uniquely of summer and the two work together beautifully. In this tart, I added fresh herbs - lemon balm, basil, and thyme - to continue the summery flavour story and to accent the peach and raspberry.

Peach and Raspberry Summer Tart

Note: I always soak and then dry my nuts, seeds, and grains prior to making flours out of them, for easier digestion and better taste. While I use a dehydrator to dry them, it is also possible to use an oven, or just air dry. I do those steps in advance and keep a bunch of dried soaked/sprouted nuts, seeds, and grains in my refrigerator and ready to be used for baking. A high speed blender makes flour out of any grain in seconds. You can also use a regular coffee grinder to grind your flours. Thankfully, sprouted grains and flours are becoming more and more available through retail. You can always use regular flour and nuts as well.   
(makes one 10", or four 4 1/2" tarts)

Crust

1/2 cup pecans or walnuts - preferably soaked and dehydrated

1/2 cup quinoa flakes

1/2 cup quinoa flour - preferably sprouted

1/2 cup plus 2 tablespoons buckwheat or millet flour - preferably sprouted

1/4 cup good quality honey

1/4 cup coconut oil - melted

1 tablespoon almond butter

1 tablespoon vanilla extract or seeds from 1 vanilla bean

1/2 teaspoon salt

zest of 1 lemon

1 tablespoon each chopped lemon balm, basil, and lemon thyme leaves (optional)

1. Preheat oven to 350 F./180C.

2. Grind nuts in a food processor to achieve small pieces. Add the quinoa flakes to the food processor and grind some more to incorporate thoroughly. Add the rest of the ingredients, with the exception of lemon zest and herbs. Mix well to get a crumbly dough. Add the zest and herbs and pulse to incorporate.

3. Put the crust dough into a lightly greased tart pan, press evenly against the bottom and sides of the pan. Prick with a fork several times. Bake for 5-7 minutes and let cool while preparing the filling.

Filling

3 cups fresh raspberries

1 tablespoon good quality honey

4 tablespoons chia seeds

3-4 ripe peaches

2 tablespoons lemon balm or lemon verbena (optional)

3 tablespoons chopped basil (optional)

4-5 sprigs of lemon thyme (optional)

coconut sugar for sprinkling

1/4 cup coconut oil - melted

1 tablespoon vanilla extract or seeds from 1 vanilla bean

1. Blend 1 1/2 cup of raspberries in a blender and run through a sieve to remove seeds.

2. Mix the honey with the raspberry puree and add the chia seeds. Mix well and leave for 15 minutes to form a gel.

3. Slice the peaches thinly. Cover the bottom of the crust with one single layer of peach slices.

4. Sprinkle with coconut sugar and approximately one third of the herbs. Add the rest of the herbs along with coconut oil and vanilla to the raspberry-chia gel, mix well. Gently fold the rest of raspberries (1 1/2 cup) in.

5. Spoon the mixture on top of peach layer into the crust. Arrange the reserved peach slices on top of the raspberry mixture, slightly inserting them into the raspberry gel. Sprinkle with coconut sugar.

6. Bake for 30 minutes. Let cool slightly, decorate with herbs and serve.