Who would have thought last year that we are still in lockdown mode and that another Easter will be celebrated in the smallest circle possible – Mr. ♡ and I. Well it is what it is. So I will continue with my own little traditions. For many many years I have been making a braided easter bread for breakfast on Easter Sunday. Hot steaming fresh from the oven. It is one of the things I am looking forward to all year. Of course this braided yeast bread could be done any time but for me it is an Easter Bread.
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.
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)
4 eggs
350g flour
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.
