tableofcolors

Simple pleasures

Category: Snacks

Last rays of Summer

by tableofcolors

Where to start. Life is going by faster than I can write. A few days ago the announcer on the radio said that Wednesday would be the last day of summery-like weather. It wasn’t really summer anymore and hasn’t been so for some time. The air had the chill of autumn. In the sun, the air feels warm but in the shade, it feels like a jacket would be in place. I decided that I would take the day off from work related things and try to catch the last rays of summer sun with the kids. A cold front was arriving.

bella-and-the-september-beachI asked the little ones, that are not at school during the day, if we should make one last trip to the beach. Bella became all excited. She wanted to play mermaid one last time. She took off on her bike without shoes. I asked if she might need shoes. “No, then I don’t have to wait for my feet to dry after swimming.” I had to agree. It is rather uncomfortable to put on shoes when they are covered in partially wet sand.

When we arrived at the beach, it was empty. The sand was filled with rings made with light motorcycles, most likely in the evening time by a group of teenagers. No one had walked on these circles yet, and the wind had not shifted the sand erasing their existence. Perhaps it had been the night before. Bella left her bike under the tree that has become our designated bike park. It is the spot where the hard ground turns into the sandy beach. I continued to push the stroller through the sand to the other side of the reeds. It is the side we always go to and usually spread our blanket under the shade of a group of trees that stand right in the middle of the beach. The sand is smoother on this side of the reeds and there are not as many rocks. But now it was fall and the sun was in a different position and all along the beach there were long shadows. So we sat in the sun this time to warm us up and Bella played Mermaid.

last-rays-of-summer-collage

She was completely immersed in her own world of make-believe play. There is something so satisfactory about playing. I felt like I almost got to participate through the lens of my camera. Perhaps it is my play, photography that is. Completely de-stressing.

baby-and-the-beachMy husband and I have a little goal that we started in the beginning of August. To eat as little refined sugar as possible. The original goal was to have no sugar until Christmas. Five exceptions were allowed. I haven’t quite kept with the goal, having a little taste of something sweet a few times and on special occasions. I see it as a lifestyle and so I don’t dare to lay down too strict rules of what can and cannot be eaten. But in the end I have been pleased that we have had very little refined sugar and if the sweet tooth seems to get the better of me, I have tried making things sweetened with maple syrup or honey. Afterall, I see this as something will continue after Christmas and not just a crash course to try suffer through.

giant-zucchini

One day when I came home, I found a bag by the door with some giant zucchini. At first they sat on our counter as a decoration showing off their vibrant summer greens. We spent almost two weeks eating them. We were having some young people over one evening and I felt like having something sweet, so I searched the web for a recipe that would not contain refined sugar. I found the following recipe for zucchini and applesauce muffins from the Ambitious Kitchen. First I tried the recipe as is, the second batch I gently tweeked by adding in a bit more olive oil to give the muffin a softer crumb. Here is my version.

Zucchini Applesauce muffins without refined sugar

3.5 dl/1.5 c whole wheat flour (I used a half and half mix of white and whole-grain spelt flour)
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
generous 2 dl/1 c shredded zucchini
generous 1 dl/ 1/2 c pure maple syrup or honey
1 tsp vanilla extract
1/4 tsp almond extract
0.7 dl/ 1/3 c olive oil
1dl/1/2 c unsweetened applesauce
1 egg
1/2 dl/ 1/4 c milk (any milk will work including nondairy options)

Preheat your oven to 175 C/350 C. Spray the muffin tin with a non-stick cooking spray. In a large bowl mix all of the dry ingredients including the flour, baking soda, cinnamon and salt. In a medium sized bowl mix all of the wet ingredients. Start by gently whisking the egg, olive oil, applesauce, milk, vanilla extract and almond extract. Add in the shredded zucchini. Combine with the dry ingredients and stir until just mixed. Spoon muffin batter in the muffin tin and bake for about 19-20 minutes or until a toothpick comes out clean.

zucchini-and-applesauce-muffinsIf you have a special occasion and want to take the muffins up a notch. This frosting brings a delightful twist. (It contains just a bit sugar.)

2 dl/1 c whipping cream
250 g/9 oz quark
100 g/3.5 oz cream cheese
juice of 1/2 lemon
2 tbsp sugar

Whip the cream until fluffy. Fold in the quark and cream cheese and mix until smooth. Add in the lemon juice and sugar. Spoon into a piping bag and pipe dollops onto eat muffin. In the picture about I have cut the muffins into halves and then garnished with the frosting. Enjoy!

We opened our second Cabana de Empanadas coffee shop this past August in the Iso Omena shopping center in Espoo (15 minutes from downtown Helsinki). It has been busy and delightful! Opening weekend was wonderfully busy!

iso-omena cabana de empanadas

 

March, the best days of winter

by tableofcolors

The kids are on ski break this week and the weather has been treating us great! The best days of winter have arrived. This week we have taken the kitchen outside and on Monday the whole family went on a skiing and sledding trek to a laavu, or a classic Finnish lean-to that can be found in the wilderness all over the country. They can be resting spots on a hiking or a berry picking trip and are usually open for public use. In front of the laavu, there usually is a fire pit and so we roasted sausages for lunch with the children.

laavu and finnish winter

laavuretki finnish winter

The children were also hoping for a special snack, something out of the ordinary. I decided to give the vegan avocado-chocolate pudding a try. I found a recipe on the kitchn ‘s website.

It was a simple recipe and quick to make although I ended up having a little mishap in the process. As I was whipping the coconut cream for the topping, my phone rang. I left the immersion wand standing upright in the bowl and the second I turned around, the bowl fell on the floor and into two pieces and I had coconut cream all over the kitchen. Amateur mistake, I know. And I spent the next half hour with one of my daughters cleaning the kitchen. In the end, I did not have any more coconut cream left and but did have some regular heavy cream in the fridge. And so our pudding was only partly vegan. For our crowd, I doubled the recipe.

vegan chocolate pudding 3

Vegan Chocolate pudding cups with Coconut Cream recipe created by Gina Eykemans

pudding cups:

15 Medjool dates, soaked in warm water for an hour
1 ripe Hass avocado
1/4 raw cacao or semisweet cocoa powder
1 c full-fat coconut milk
pinch of sea salt

Coconut cream:
395 g/ 1 (14 oz) can of chilled coconut cream
2 tbsp maple syrup

Soak the dates for an hour in warm water. Drain the dates and remove the pits and place into a blender. Peel the avocado and remove pit. Cut into big chunks and place into the blender along with the cacao, coconut milk and sea salt. Blend until a smooth consistency. I was pleasantly surprised how pudding like the consistency was. Spoon into cups. I made fairly small portions as kids sometimes have a hard time finishing large servings and I hate when food goes to waste. I prefer to start with small servings and give seconds, plus the serving does not look as overwhelming to them and they have an easier time finishing it. This is one thing I learned from my Mom!

For the coconut cream, make sure it has been chilled. Whip with a hand mixer until thick and creamy and swirl in the maple syrup. Top each pudding with a spoonful of coconut cream. Serve immediately or chill and serve later.

vegan chocolate puddingThe kids had their comments. They thought it looked like something that just makes your mouth water, but they would have liked it a bit sweeter and came for another spoonful of cream after they were half way through their puddings. So perhaps next time I’ll add just a bit of sugar.

vegan chocolate pudding2This post is a part of the In My Kitchen series now hosted by Maureen from the Orgasmic Chef. Stop by her blog to find links to kitchens all around the world!

Sun dogs and squeaky cheese

by tableofcolors

The real winter has arrived. None of this sort-of-cold-weather, but a cold front had arrived from Siberia making our eyelashes all frosty white after being outside. It has been just beautiful and the sun has been almost blinding. In spite of the cold, the kids have been skiing in the yard, even the two-year old. But I have been concerned at times for our school children as they leave for school around 7.30 or 8.30 am, depending on their schedule that day and the temperature has at times been close to -30 C/-22 F. We try to drive them whenever possible in this weather, but sometimes that is not an option. So they bike and walk when the car is not available.

sun dogs haloilmiöWe had an incident last week, where our little Professor who is first grade had had skating in gym class right during his last period. He tends to get cold easier, unlike his older sister who didn’t start wearing gloves to school until right before Christmas. Older kids often help the little ones with tying their skates and his were in double knots. The teacher had another class scheduled in a different school and left these little ones on their own to take their skates off outside and leave for home. I know that my feet often get cold when I go skating and so I’m pretty sure his were a bit chilly, not to mention his hands as he was trying to undo the laces. Finally a bigger kid had noticed him and helped him out. Time had passed and I kept looking out of the window to see if he was coming home. I generally do give him an hour to come home from school, since he is the type of kid who stops and watches the swans as they feed on the field or swim in the river. Or once he told me after he had been late to school and I was interviewing him to see if he had taken some sort of a long-cut, “But, Mom. It is much slower to ride my bike on the grass than it is on the bike path.” He never did tell me if he had ridden his bike in the ditches the whole way to school. It may perhaps remain always a mystery as he seemed completelyand innocently surprised when the teacher told him that he has been late once again. I do believe though that he has made it to school on time recently as we haven’t received quite as many notes, but I suppose we will find out tomorrow at conferences.

But back to last week. An hour had passed. It just happened to be a day that I did not have a car to use and I was home with just the little ones. I was just at the point that perhaps I should go look for him as it was really windy day even though the temperatures where not quite so cold , when a pedestrian on a walk called me. He asked me if I was expecting a first-grader home. I certainly was. Our little one was cold and had been crying. It just so happened that a police car was driving by and as we were on the phone, he flagged it down. And so in the end our little Professor  got a ride home with the police. This was a first in our family.

ice crystals

So this week, I have been trying to walk to school at the end of the day to meet him and help him come home a bit quicker. Today I pulled our little one in a sled and Bella ran along side hopping on the sled every once in a while. We had made it almost to the school and I was beginning to wonder where he might be. Well, there he was not far from the school standing on the sidewalk, thinking about something someone had said at school that day, and school had ended an hour ago. Not that this would really matter, but the temperature was below -20C/-4F and there was a little over a mile to walk.

valokeidas metsässäWith a little encouragement, we made it home and had hot chocolate to warm our cold fingers.hot chocolateI thought I would share a recipe that has long traditions in Finland and will warm up any winter day. Leipäjuusto or Finnish squeaky cheese was traditionally made in the summer and fall when milk was available and the English name for it comes from the sound it makes when one eats it. The old way of enjoying leipäjuusto is with coffee. The dessert I will suggest is newer way of serving it and is perfect for these cold winter days.

My childhood piano teacher, Susan, grew up on a farm and with the tradition of squeaky cheese. I think her recipe on the video below is clear and my husband gave it a try before Christmas. It turned out perfect. If you don’t have farm fresh milk available, skim milk works as well. Low-fat or whole milk are not suggested. Click on the link below to see the whole process.

In Finland the cloudberry is very prized as it not the easiest berry to pick. It grows in the marshes, and one may need to cover a lot of ground when picking them. The marsh is a springy surface so it feels like walking on a wet mattress as your foot sinks in a bit with each step. Last summer when we were in northern Sweden and Norway, I was hoping to find some berries to photograph and to eat, of course. But the summer was late in coming and all I found was few late blooms and a few raw berries. The photo below is from wikipedia. According to Wikipedia, the cloudberry grows in all of the northern regions across Russia, the Nordic countries across Canada and Alaska.

cloudberry dessert

Cloudberry dessert with Finnish Leipäjuusto

 

Finnish leipäjuusto, cut into traditional diamond shapes or triangles
good quality cloudberry jam or preserves
100 g/3.5 oz white chocolate, melted
cinnamon

Heat a cast iron skillet so that it reaches a medium heat. Add the triangles to the heated pan and allow the pieces of cheese cook until the bottom is a golden brown and the top is slightly melted. Remove the pieces of cheese and place them on dessert plates or alternatively on pieces of thin crisp bread. Drizzle with white chocolate and add a teaspoon of cloudberry preserves on each serving. Garnish with a dash of cinnamon. Enjoy immediately.

spelttinäkkäri ja itsetehty leipäjuusto

spelttinäkkäri ja leipäjuustoa lakkahillolla

Harry Potters all three

by tableofcolors

I don’t quite remember when we have had such a fickle summer. In 2004, it was perhaps the most rainy, but now if the sun shines and it warms up even a bit, the children start to plan a swimming trip. And there is reason to their logic. In two hours it may be that the sun is gone and we might have a shower before the sky clears up and the gives us a dramatic sunset.

dramatic sunsetBut I must say that even without the warmth that is traditionally associated with summer, it has been a good summer. The children have had time off from school and time for free play. Harry Potter is what they have been playing lately at our house as our soon to be nine-year-old has read them all and is reading them now for the second time and is directing the play. I overheard our six-year-old saying “…I don’t want to start from the beginning as it is so long…can we start from part three?” I wonder it he meant book three? The game can go on for days, taking a natural break at times and then continuing on the next day with new inspiration. This type of role-playing was my favorite way to play as well as a kid.

Harry Potter all three...

Harry Potters all three…

This afternoon I made the kids a homemade chocolate pudding for snack. I thought I had some extra milk that needed to be used up, in fact I didn’t as they had guzzled it up while I had been at the store. I thought they might like it and in the end, the homemade version has a lot less sugar than the store-bought versions.
Homemade chocolate pudding (gluten-free)

makes 9 servings

1.5 liters/3 pints of whole milk (farm fresh if you can get it)
2 dl/1 c sugar
1 tbsp vanilla sugar or one vanilla pod
1 dl/ 1/2 c cocoa poweder
about 12-15 tbsp cornstarch
3 egg yolks
little water

Place the milk, sugar and vanilla pod or vanilla sugar into a pot and bring to a simmer. Make sure it does not boil over. It does not need stirring at this point. Meanwhile in a separate combine the cornstarch and cocoa with a little water to make a paste and whisk in the egg yolks. As the milk starts to simmer, let it simmer for a few minutes. Remove a cup or two of the hot milk and mix with the cornstarch mixture. Whisk until smooth. Make sure the milk is on low at this point. Pour the cocoa mixture in a stream into the simmering milk and sugar mixture and whisk constantly. Cook until the first bubbles have formed and then remove from heat. Spoon into glasses or small serving bowls and sprinkle with sugar to prevent a “skin” from forming. Chill and serve…maybe with a dollop of cream.

homemade chocolate pudding collageI have a few butterflies in my tummy. I’m kind of a city-slicker and we will be going with my husband, just the two of us, into the wilderness of northern Sweden and northern Norway. We will climb the nordic fells and cross the border to go see the fjords. Exciting and definitely a little bit out of my comfort zone. But I’m sure it will definitely be an unforgettable trip. Welcome back in a little over a week or so for pictures from our trip or follow my instagram #tableofcolors and #jenkkimutsimaalla for on-the-spot photo updates. Wish me luck!

Grampa’s Blueberry Sour Cream Muffins

by tableofcolors

In Finland the winter is supposed to be snowy and cold. Summers are supposed to full of summer scents (mosquitoes) and birch trees swaying in the wind. It may not always be so hot but it usually is warm. It seems as if the weather is a bit confused. Last winter the American Midwest got an abundance of snow and it seemed that it got all of ours as well. Yesterday I had to pull on my wool socks. Last week it rained sleet here and snowed in northern Finland. Although it didn’t quite match the weather, my first peony bloomed last week in the sleet.

jumping hurdles with hobby horses

The good thing when the weather turns sour is that gives an opportunity to do all of the chores waiting around the house. There is one thing I have learned while in Finland. When the sun shines drop everything else and run outside. It might shine for the next day or perhaps for three weeks if we’re lucky, but one can never know ahead of time! But now the sun had decided on my behalf that the house needed to be cleaned. I definitely agreed that it was in dire need of attention. I had been feeling a bit under the weather and it showed. The windows were full of fingerprints and the walls full of smudges. There were dust bunnies in the corners and laundry all over the place. And so I started.

The children would ocassionally complain that there is nothing to do! To which I would reply that it is completely normal that life is boring at times. I had recently read an article of a well-known Finnish psychologist Jari Sinkkonen, who stated that it is healthy that children experience boredom at times. It is those times that induce them to become creative and practice creative and unstructured play. As a result of their boredom, the kids came up with the most interesting obstacle course of hurdles for hobby horses using kitchen string and soft drink bottles.

Grampa's blueberry muffins 3

In the midst of these partially gray days, I found a surprise in my inbox. I received an email from my Grampa and his Blueberry Sourcream Muffins. They were wonderfully delicious and easy. Our Isabella had two and started helping herself to a third while she still had just little bite left of the second. I think she was rather intrigued with the tulip-shaped paper forms. I used a full-fat sour cream, as the batter has no other source of fat. With a little fat, the muffins store really quite well for a couple of days, if you haven’t eaten them before then.

muffin batter

Grampa’s Blueberry Sour Cream Muffins

1 egg, beaten
2.2 dl/1 c (225 g/ 8 oz)sour cream
2 dl/just under 1 c sugar (160 g/5.5 oz)
4 dl/1 and 3/4 c flour (200g /7 oz) flour
1 scant teaspoon baking soda
1/2 tsp salt
2.2 dl/1 c (90 g/ 3 oz) roughly chopped walnuts
4.5 dl/2 c (200 g/7.5 oz)blueberries, fresh or frozen

Combine egg, sour cream and sugar. Mix the dry ingredients and combine with the flour mixture. Fold in the berries and nuts. Drop into well sprayed muffin tin or paper forms. Bakes at 200 C/ 400 F for 20 minutes or until a golden brown and a test skewer comes out clean.

The batter may be stored in the fridge.
making muffins collage Some of the windows have been washed, walls wiped, floors mopped and laundry gathered. Today as I look out the sun came out and warmed the air a bit and the birches are in their summer glory just across the gravel road and the flower seeds and bulbs I planted this spring are coming up.

Perhaps summer is on its way afterall!

Grampa Jim’s other recipes: Almond Braid, Fresh Fruit Tart , Steam Pudding, Gramma Reeni’s Rhubarb Tart, Cranberry Cake, Cranberry Scones and Banana Cream Pie

The Smell of Flowers in my Kitchen

by tableofcolors

Gone are the dark November days and the bitter cold of winter, summer has arrived. Everywhere I go there is the perfume of wild flowers that line the roads. The purple or pink Lupine are now in full bloom making the roadside ditches vibrant with color. This is the time to pick a bouquet of flowers; everyday if you wish.

gathering lupine

Soon we will celebrate birthdays as my oldest and my youngest are born when the Lupine blooms. And so in my kitchen is a bouquet of flowers and their smiling faces.

Silvia and Hugowildflowers 2On Mother’s Day I received a foodie gift from my husband. It was a little package that included all of the ingredients to make a batch of raw chocolate. Now that school is out and bedtimes are a bit more vague and mornings are a little more relaxed, I decided to try out my kit. making raw chocolateThe kit included goji berries, a little bottle of agave syrup, some cold-pressed coconut oil, and a package that included cold-pressed cocoa butter, lucuma powder, raw cocoa powder, maca powder, and Kalahari salt from South Africa. The Lucuma powder is a new ingredient for me and after doing a little research I found out it contains beta-carotene, iron, zinc, vitamin B3, calcium and protein. The Lucuma powder is also used as a natural sweetener as its flavor is similar to Maple. Maca powder is made from the Maca root and is also considered a super food and contains a complex of vitamin B, Calcium, Magnesium and vitamin C.

tasting raw chocolateWhenever I make something, especially if it involves chocolate, there is a line of eager taste-testers. Sometimes I try to show the “shhh” sign to the first one to realize the opportunity so that it does not become a mass occasion. Usually the effort is futile and so we take out the spoons and give everyone one scrape from the bowl to be fair. But today the line did not form as most of the kids were outside playing and Isabella was able to have the bowl to herself.

lazy summer daysBasically the process was simple. Without opening the jar of coconut oil, melt the oil in a hot water bath. Pour the melted coconut oil into a metal bowl and mix in the agave syrup. Next mix in the package with the cocoa powder and butter. Mix with a whisk over the hot water bath until melted and smooth. Add in the goji berries if desired. Pour into small forms and place into the refrigerator to set until firm. They have a slightly grainy texture that is typical to raw chocolate. Delicious with an afternoon cup of coffee.

raw chocolate with goji berryIn my kitchen and in my heart are memories from my recent trip. I brought back some of my Dad’s dried sour dough starter and have been making his bread. It tastes just like home.

bread collage2USA 2014 collageThis post is part of Celia’s In My Kitchen series for June. Check out her blog for a collection of posts from kitchens around the world.

The best days of winter

by tableofcolors

The best days of winter have arrived. The day is noticeably longer and in the morning when I come downstairs into my kitchen it is not quite as dark as it was just a month ago. The children are able to leave for school in the soft morning light and after they arrive home there is still some light to be outside. And in my kitchen there is a bouquet of yellow tulips reminding me that spring is on it’s way.

tulips 2

We have been skating quite often on the lake; just across the road and through the little patch of woods that line the shore. With the abundance of fresh air and exercise comes healthy appetites to match it. This month in my kitchen I have food that will hopefully satisfy the appetites. Not too long ago I made a discovery at the grocery store. I bought a package of crisp bread made by a local bakery, Leipomo J. Martin. I have a personal connection to the bakery as I worked there for a summer a few years back. After making the initial discovery of the crisp bread I have bought several packages. The flavor is wonderful as it is full of toasted seeds and whole grain bran. In fact, every year the Finnish food union hosts a contest for the most innovative and best tasting new product on the market. Five finalists are chosen from which the winner is selected. This crisp bread was one of the finalists for the Tähtituote award last year. In addition it was selected as the best crisp bread of the year by the Gloria Ruoka ja Viini magazine. Congratulations to the bakers!

skarppi näkkäriWe have been exploring the Suomen lasten leivontakirja cook book with my kids. They suggested the following Mimmi’s meat pie for supper and had intended to help, but something more interesting came up and so I found myself left alone in the kitchen. Jumping hurdles over the sofa pillows actually does sound like fun.

2014-02-03 18.15.20-2

I actually did not mind that I was left alone. The benefit of the kids disappearing from the kitchen at the critical moment was that I was free to adapt the recipe and add a generous amount of vegetables and seasonings. When baking or cooking with the kids, we usually follow the recipe quite closely so that it is easy for the kids to follow. Maybe it is a mother’s instinct but I do secretly try to add nutrients that the picky eaters might not so easily notice. Grated carrots is one that works in many recipes.

venison meat pie

Mimmi’s Meat Pie with Minced Venison

One of the benefits of having a hunter in the family is that we are able to enjoy truly organic meat. I used minced venison for the meat pie but you may subsitute with a ground meat of your choice. For a lighter version, make only half of the dough for the crust for a single crust pie. Place the filling in a lasagne pan lined with parchment paper and covering with the pastry. The recipe below is the traditional version.

Pie crust

250 g/8.8 oz butter, softened
1 dl/slightly under 1/2 c milk
1 egg
2 tsp baking powder
1/2 dl/1/4 c oat bran
5 dl/generous 2 c wheat flour

Filling
300 g/10.5 oz minced venison or meat of your choice
1 onion, chopped fine
two cloves of garlic, minced
2 stalks of celery, chopped finely
2 carrots, grated
1 tsp roasted pepper
freshly ground black pepper to taste
salt
1-2 tsp NoMU smokey peri-peri, contains a mixture of chili, paprika, garlic, coriander, black pepper, mustard, parsely, cumin, oregano, ginger and natural smoke flavor
3 hard boiled eggs, chopped
8 dl/3 and 1/3 c cooked rice of your choice, I used a mixture of rice, barley, whole grain wheat, rye and oat kernels (or 3 and 1/2 dl/1.5 c uncooked rice)
meat pie fillingThis meat pie would be the perfect thing to make if you happened to have some left over rice from the day before. Feel free to add to the recipe those ingredients that you might have on hand. The filling can be seasoned quitely strongly since it loses some of its strength when put in between the pie crust.

If you do not have cooked rice on hand, start by cooking the rice and boiling the eggs. While they are cooking on the stove, start the pie crust. Beat the softened butter until it is fluffy. Next add the egg and milk. I used the paddle attachment on my stand mixer. In a separate bowl mix the dry ingredients. Fold the dry ingredients in with the butter mixture. Do not over mix. Place into the refrigerator while the filling is completed.

For the filling, chop the vegetables. Place the onions, garlic and celery and minced meat of choice on a large frying pan. Cook at medium heat until the meat is browned. Add the seasonings and other vegetables and continue cooking for a few minutes.

In my kitchen I have a collection of seasonings that work great with this recipe. The NoMU seasonings are among my favorites as they don’t contain any additives. Their flavor could be described as East meets West in the culinary world.

nomu seasoningCombine the cooked rice, chopped eggs, and meat and vegetable mixture. Remove the pie crust dough from the refrigerator and roll out 2/3 of it on a floured surface. Place it on a baking sheet lined with parchment paper. Add the filling and roll out the rest for the top crust. I cut mine into strips. Lay the top crust on the filling and seal the edges. Prick holes to let the steam out if the top crust is made from one piece. Brush with an egg wash. Bake in the oven for thirty minutes at 200 C/390 F.

hockey playersSoon the little hockey players will be arriving in the kitchen. And they will have a large appetite.

This post is a part of Celia’s In My Kitchen Series that she host every month. Visit her blog to see links to other  kitchens from around the world.

Colors and Flavors of Late Summer

by tableofcolors

Strawberry season

by tableofcolors

IMG_3029
The strawberry season came quickly upon on, almost too quickly! They are predicting a short and sweet season with an abundance of berries ripening in a very short time span. In some ways this is fortunate for us since they dropped the price per kilo making self-picked a very economical option this year! My husband and the kids headed to the strawberry farm and came back with 22 kg/48.5 lbs. of fresh strawberries. We have been eating strawberries at nearly every meal these past couple of days.
strawberries

shot of strawberry
One morning we had these little shots of strawberry smoothies for breakfast. The small size is perfect for the small folk. Click HERE for the recipe.

Most of the strawberries we froze, and as we made an inventory of the freezer we noticed that we still have an abundance of blueberries from last year as well as some home-pressed apple juice. The apple juice works wonderful with homemade hamburgers and salad for a Fourth-of-July dinner. It won’t be long before the new berries and apples are ripe. It is time to start truly emptying the freezer!
hamburgers

Grilled Vegetable Salad

Chop up vegetables of your choice. I used paprika, onions, mushrooms, tomatoes and garlic. I marinated them in a little olive oil, balsamic vinegar, black pepper, sea salt and fresh tarragon from the garden. Grill or sautè in a pan for a few minutes and serve over a fresh bed of mixed lettuce. Summer is all about easy foods using fresh ingredients. This salad is quick, easy and versatile. Just use the ingredients and herbs you happen to have on hand!
burgers
lettuce 2
For all of those that celebrate the American Independence Day, Happy Fourth of July!

Rocky Road Party Treats

by tableofcolors

These Rocky Road treats have become a regular at our birthday parties. The first reason is that they taste good, the second reason is that they are so simple to make and the third reason is that they store well up to week so they can made a few days in advance if preferred. I’m always on the look-out for great ideas and recipes that are not too complicated to make. It’s a way to cut down on everyday stress.
rocky road 2

This recipe is from a Finnish women’s magazine, Kotivinkki. Click here for the orginal recipe in Finnish.

200 g/7 oz milk chocolate, broken into chunks
250 g/8.8 oz dark chocolate, broken into chunks
1 can (400g/14 oz) of condensed milk
50 g/1.7 oz butter
200g g/7 oz soft black liquorice cut into small bits
100g/3.5 oz mini marshmallows or large ones cut into four
3 dl/1.3 c salted peanuts
bits
Melt the chopped chocolate, condensed milk and butter in heavy bottomed saucepan at medium heat. Stir constantly.

Cut the the liquorice into smaller bits and marshmallows as well if using large ones.

Mix the liquorice, marshmallows and peanuts into the melted chocolate mixture and pour into a parchment paper lined lasagna pan (23x33cm or 9×13”). Place in the fridge and allow the Rocky Road toffee to harden for 4-6 hours.

Store in an airtight container at room temperature up to week or in the summer I have stored it in the refrigerator.
rocky roadThese would make the perfect little gift to bring along to a party wrapped up pretty in some cellophane and a bow.