When I started this blog there was a regular post series called “Soup Sunday“. Pretty soon I realized I can’t post soup every Sunday. Still my love for soup has not diminished. I love soup and eat it often – specially during winter time. So when I started cooking today my hot tomato soup with rice I had left over, I figured why not share a recipe.
When I cook soup I usually don’t do anything fancy but whip up something with ingredients I can find in the fridge and the pantry. Often times it is made of left-overs.
Soups with added rice are a childhood favorite. When I used to be sick and my mom would ask me what I’d like to eat I would always say rice soup. It was basically just some chicken broth with a few carrots and rice. I loved it.
So today I got a bit more adventures – or choose the quicker recipe.
Ingredients you need:
250 ml Tomate passata (sieved tomatoes)
250 ml water
2 tsp pesto
1/2 tps chilli flakes
1/2-1 cup of cooked rice
1/2-1 cup cubed feta cheese
Pour tomato and water into a pot and start heating.
Add pesto, salt and chili flakes. Let simmer for a bit.
When close to being done add rice for three minutes.
Do you have the luxury of an own garden? If so you are probably in high BBQ season. We only BBQ with friends in their garden or when in the country home. So I hardly have the chance to enjoy the delicious food. But we did bbq this year and while I’m usually in charge of dessert this time around that was already covered. So I decided to make some homemade bbq dips. And let me tell you it was yum.
Some days call for soul food. Like really you need it to take another breath on this damaged world we live in. Please tell me I am not the only one. While I am often drawn towards hot semolina for breakfast. I recently remembered “Quarkkeulchen”. Something my mom made only every once in a while. It’s a Saxonian dish, very regional in Germany. Not a lot of people know about it. It’s a shame because souldfood coming out of a pan is always a good idea. And Saxonian Quarkkeulchen are pretty much the best there are.
As so many great dishes it is actually a meal made of left overs. Here you traditionally use boiled potatoes. But let’s be honest there is no such thing as left over potatoes. At least not in this house. Maybe the reason why it’s not often made.
It’s this time of year again where we celebrate together and I serve up some Finnish delicacies. Once again I’ve some baked goodies for you. Omenakakku – this Finnish Apple Cake is more like a breakfast cake. It’s dense, it’s rich and with the addition of the rolled oats and herbs it has an interesting flavor. I haven’t come across anything like it yet.
I know you also want to have some dinner choices and I promise one of those days I will get around to it. But not today. Since I am planning of staying married we have a couple more celebrations ahead of us. But let’s not procrastinate any further.
Here is what you need for omenakakku – Finnish Apple Cake.
250g butter, room temperature
200 g sugar (I used 150g regular and 50g brown sugar)
150g rolled oats
2 tsp baking powder
2 tsp ground ginger powder
1 tsp cinnamon
1 tsp vanilla
300 g finely chopped apples
1 handful cinnamon-basil leaves, chopped
1 handful mint leaves, chopped
1. Preheat oven to 180°C. 2. Mix butter and sugar until slightly foamy. 3. Add in eggs and beat. 4. Now add in flour, baking powder, rolled oats and spices. Mix well. 5. Grate apples, chop herbs and combine with dough mixture. 6. Pour dough into baking tin. 7. Bake approx. 30-40 min – it depends on the size of your tin. Make sure to test the dough. I personally like a cake slightly underbaked.
You can serve the omenakakku the true Finnish way with whipped cream and cranberry jam. I had it with a bit of butter. As I said before it feels a bit like a baked breakfast choice. It fills you up pretty good and sustains for quite some while too. You might actually be able to leave out the sugar altogether to make it a bit more healthy. I will give that a shot next time.
I will leave you to your weekend for now. While you read this I will roam the city of Oslo and have a short vacation. If you like of hop over to Instagram to follow along.
In all my time blogging I have never shared a muffin recipe here. Not because I don’t like them. Not because I don’t bake them. No I didn’t share because I am very protective of my recipes. Some at least. Today I feel like sharing tough. Not any muffin recipe no. Pumpkin Muffins – perfect fall dessert and my all time favorites. I’ve used to make them quite often but it’s been almost 10 years I last made them. Ingredients were hard to come by back then. Nowadays it’s a bit easier though.
I can not even say why those muffins are something special. They are sweet but not too sweet, they are always moist and soft even when days old – in case they last that long. I used to bake them for my host family and it’s actually a recipe from my host mom from back in the day.
But without further ado here are the ingredients to make Pumpkin Muffins:
If you want to make the pumpkin pie filling from scratch: cut up a pumpkin. I have used the regular halloween pumpkin as well as Hokkaido. Put in oven on low temperature until soft. That’s it. I have not done cooking it because I feared the taste will diffuse in the cooking water.
How to whip up your pumpkin muffins:
In a large bowl beat eggs, sugar, pumpkin and oil until everything is smooth.
Combine flour, baking soda and baking powder, cinnamon and salt.
Add to pumpkin mixture and mix well.
Fold in chocolate chips
Fill greased muffin pan.
Bake at 200°C/400°F for about 16-20 minutes.
This makes about 12 muffins. Hope you enjoy them as much as I do.