I really love spinach crepes and, without really intending to, keep perfecting my recipe for them. For a long time I've also wanted to come up with a savory filling. Here's number one!

And ahoy, I'm flying to Berlin in a few hours! Happy days!

SPINACH CREPES WITH SWEET POTATO FILLING

(serves 3-4)

300g frozen spinach, melted
200ml milk (I use oat/rice/almond)
3 eggs
200ml light spelt flour
1,5tsp salt
a good glob of oil
butter for frying


1 large or 2 small sweet potatoes
olive oil
salt
pepper
a good handful almond flakes
a handful coriander, roughly chopped
a handful basil, roughly chopped
50-100g goat cheese feta or spreadable goat cheese


Cut the sweet potatoes in half lengthwise. Drizzle olive oil and salt and pepper on top and fry them in 200 decrees for 45-60min till they are soft. Fry the almond flakes on a dry pan, carefully mixing all the time so they won't burn, till they get a little color and smell toasted. When the sweet potatoes are ready, scoop the insides on to a plate, discarding the peels. Mash with a fork and fold the almond flakes and the herbs in and add salt, if needed.

Mix everything for the crepes together. Fry thin, large pancakes in lots of butter (butter makes the edges nice and crisp), tilting the pan to spread the batter. Fill each crepe with the sweet potato mix, either spreading goat cheese on the crepe first or sprinkling feta on top, and roll.

Meet my new love: beetroot pesto. It works both on bread and as a dip. And also I finally got around to making this life-changing bread. So tasty, nutritious and supereasy to make! Happy Sunday folks!

BEETROOT PESTO

(from Glorian ruoka&viini)


400g beetroots (you can use beetroots in vinegar or boil fresh beetroots and let them cool)
2 cloves of garlic
100g grated parmesan
100g cashewnuts
1 bunch of basil
about 100ml extra virgin olive oil
salt
black pepper


Throw everything (but salt and pepper) in a food processor and mix until smooth. Season to taste.

This salad is a new hit in my kitchen.

We drove up north with mom and my sister yesterday. I'll be spending July here. It's quieter and smaller and I love how people actually walk slower here than in Helsinki, no one's in a hurry. It's calming.

On my last night in Helsinki I made pizza, and pesto for it, for me and the girls. I knew that once I'd made my own pesto there'd be no going back, and I picked a very good recipe for a first one. I don't think I'm changing.

JAMIE OLIVER'S PESTO

half a clove garlic
sea salt
freshly ground black pepper
3 good handfuls basil leaves
a handful walnuts (Jamie uses pine nuts)
a good handful freshly grated parmesan
extra virgin olive oil
(a small squeeze lemon juice)


Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar or pulse in a food processor. Add the pine nuts/walnuts to the mixture and pound again. Turn out into a bowl and add half the parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency. Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. (You may like to add a squeeze of lemon juice at the end to give it a little twang, but it's not essential.)

(I've made my pesto so far with a food processor because I've only had a tiny pestle and mortar, but today I bought myself a proper big one!)

Happy independence day America!