Yllättävä iltapala

Ruisleipää, tofua ja sipulirouhetta, kevyesti voissa paistettuna. Nam nam.

Minestrone soup

My first ever minestrone soup, yummy! Not at all like I remembered from school. And very easy to make.
Recipe will follow soon.

Emmi's Brownies

All Brownie and Chocolate Cakes always have egg. Why is that? Even Mudcakes, even though they are supposed to be sticky anyway, with now air or fluffyness in them. So I set on a hunt for an egg-free recipe and found some examples and then ventured on my own. 

1 dl flour

2 dl water

100 g butter

150 g dark chocolate

2 dl sugar

2 dl dark muscavado sugar

4 dl flour

1 tsp baking powder

1/2 tsp salt

2 tbs cocoa

1 tsp vanilla sugar

chopped cashew nuts

Put 1 dl of flour and 2 dl of water in a pan and slowly heat up, constantly mixing until it becomes a gooey mixture. Set aside to cool down. 

Melt chocolate and butter, and mix in the sugars. Combine the two mixtures. 

Then mix together all the rest of the ingredients and add the add to the dough. 

Place in cake dish as a thin layer and cook in 200C for 20 minutes. 

Be sure to let the Brownie cool down completely before eating...

Ginger & Aubergine

My long time favourite, quick and simple but oh so delicious Ginger and Aubergine stew. Perfect as a side dish, but good on it's own as well, served with some salad and humous. 

Ginger & Aubergine Stew

3cm Ginger

1 Aubergine

100g Feta cheese

Olive oil

Peel and chop the ginger. Chop the aubergine into cubes (the smaller cubes, the quicker it is ready). 

Warm up a pan, and cook olive oil, ginger and aubergine until aubergine is soft. You might need to add some oil. Then add the feta cheese and mix until feta cheese is slightly melted. Serve and enjoy!

Rainbow tunic

This has been a long term project, on hold for a few times (for a number of reasons, like running out of yarn and not being happy about it). Now I finally finished it, and am extremely happy with it! Nearly perfect (I added holes for a ribbon on the waist, but now I don't think it needs the ribbon at all)...

in Ravelry

Wool: Estonian wool, Evilla Artyarn

Pattern: Margot

Needles: 3,5 & 4mm

The best cookbook in the world - another success!

I've praised the Year at Avoca cookbook earlier as well, but I have to do it again, with even more praise... Our Easter dinner combined 3 items from the book, and they were all fabulous! The book is a fail-proof source of original ideas and traditional favourites with a new twist.

This time we tried three recipes from the spring section of the book; Sweet Ball Pepper Stew, Boulangere Potatoes with fennel and onion and Baby Spinach Salad with bloog orange dressing and soft goat's curd. With some lamb/salmon on the side. Everything had such deepness in the flavours; with relatively simple steps to produce them. I'm not gonna write down the recipes though, you'll have to get the book!

Boulangere Potatoes were a new concept for me. But the softness of the potatoes and fennel and the mixed flavours convinced me at once!

Mediterranean cooking is so easy - bit of garlic and white wine to dress up the vegetables - yummie!

Finally a recipe for pomegranate that does not rely on them. Superb colours and splendour of tastes...

Topped with some well-marinated salmon and white wine... Food cannot get better than this!

Asian oven cooked white fish

Asian oven cooked white fish

2-4 small filets of white fish

75g butter

4 tbsp soya sauce

3 tbsp of lemon juice

grated lemon zest

grated ginger (2-4 cm)

1 tsp of dark sugar

onion

mushrooms or other suited veggies

Melt the butter and cook until light brown. Add soya sauce, lemon juice, grated lemon and ginger and sugar. Bring to boil. Lay the fish on a small dish and salt. Spread the chopped onion and mushrooms around the fish and pour the butter mix over the fish. Cook in 200C for 25 minutes. 

I served this with cooked broccoli (low carb meal), but I think it would work well with for example couscous!