October 30, 2013

A day can't be so bad that pannari wouldn't save it (Jamie's new Food Escapes in the mail also helped).


(finnish oven pancake)

500ml whole milk
2tbsp sugar
1tsp salt
2 organic eggs
200ml flour (sometimes I use about one fourth coarse spelt flour but really, plain wheat flour gives the best result here)
2tbsp melted butter

Whisk everything but cardamom together and let swell for 10 minutes. Cover an oven pan (mine was about 20x30cm and I love how thick the pancake gets) with baking paper. Pour the dough in and sprinkle cardamom on top. Bake in 225 celsius for about 40 minutes. The pancake will rise and swell alot in the oven but don't worry, it'll come down again. Pannari is best eaten a little chilled but still warm. I absolutely recommend homemade blueberry jam with this!

October 29, 2013


1) having friends you can be vulnerable with, sharing lives on deep levels
2) good coffee (and all there is to learn about it!)
3) that we never have to make it on our own as we have such a loving God fully for us
4) organic sundried bananas
5) Oceans (boy, she can sing)

October 28, 2013

I finally got around to trying this bread that is basicly just nuts and seeds. (Here's a slightly different version of the same thing.) I was quite pleased with the bread! It is especially good toasted and it holds together better if you store it in the fridge. (The lace patterned plate in the picture, my absolutely most beautiful plate, is from Valkoinen Puu. I am so incredibly inspired by the lovely couple who makes these!)

In this season I love the rustling of leaves, lots of hot chocolate (recipe coming soon) and listening to autumn music. The nights are dark but snuggling on the couch is good.

October 26, 2013


October 17, 2013

Yesterday I went stationery shopping, and discovered an inspiring blog. This morning I made omelet rolls with ham, spinach and mushrooms. Yums!

October 10, 2013

I love spreads on bread and this is the one I make most often. I had something similar in Berlin years back but I make mine a lot more spinachy; you can use more feta to make it thicker and saltier and for a creamier touch you can try adding some cream cheese as well. This is how I like mine:


250g fresh spinach
100g feta cheese (I prefer goat's milk feta)

Blanch the spinach in boiling water for about a minute until it wilts. Rinse the spinach under cold water in a colander and squeeze excess water out with your hands. Puree the cold spinach and feta with a hand blender. Keep in the fridge for about a week.

October 8, 2013

What an awfully long silence here (due to new work swallowing most of my energy), I'm so sorry. These photos are from a couple of weeks back from my friend's new home and her housewarming brunch. It was lovely. (And made me long for a home in Kallio all the more again!)