tableofcolors

Simple pleasures

Cabana de Empanadas

by tableofcolors

These past few months have been busy. And there is exciting news to be told regarding many different areas of life. I have been working hard with a couple of colleagues to open a new coffee shop concept right in the heart of Helsinki. Cabana de Empanadas will bring a ray of sunshine and color into the Nordic. Our empanadas include classics as well as flavors inspired by nature that surrounds us in the Nordic. But that is really is the essence of an empanada. It is a little handpie that has traveled across the globe beginning in the Arab region and Persia. Then they were called Sanbusak. With time they made their way to the Iberian Peninsula, Galicia and Portugal. From there they traveled with the Conquistadores to South America. With each stop, new flavors were introduced. And now as they make their way into the Nordic, we are leaving our handprint on the recipes as well.

jauheliha chorizo ja vesimeloni feta salaatti mintulla 2

Argentina Classic empanada and a watermelon feta salad

kirsikka ja dulce de leche 2

Cherry sage and Dulce de Leche Empanadas

And as often happens with new ventures, schedules are sometimes a bit delayed for various reasons. But sometimes it pays to wait.

cabana opening in april

 

lautaset

cabana de empandas interior design ester visua

Interior design by Elisa Ahonen from  Ester Visual

Big changes in life tend to happen in clusters, and often it is not because it has been planned this way. But rather it is a conglomeration of events, all stringed together.

9 monthsAnyday now little one, as it’s past due. “Sometimes you have to wait a long time for something good to happen, the longer the wait the better the benefit. ” -Unknown

Easter mummus FinlandHope your Easter time was spent with your close ones! This is all that is left of our snow fort, the sun has been shining in full force and the roads are just about thawed. Spring is on its way!

Follow the story of Cabana de Empanadas as it unfolds on Instagram and Facebookwww.cabanaempanada.com

cabana de empanadas logo

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!

Snow castle hot chocolate

by tableofcolors

Valentine’s day always surprises a bit in Finland as it is not such a commercial happening here and so I all of a sudden realize that it is the middle of February and the day has arrived. The children do remember it though, and usually wish for a little something special. This past week it had been raining and all along the driveway and on many of the smaller roads there was a thick layer of ice under a layer of water. It was slippery.

lumilinnakaakao collageBut today it snowed almost all day. It was heavy, wet snow perfect for building snow castles, snow dogs, snowmen and having snowball fights. And it was a perfect day for having hot chocolate in the snow castle.

Our Erik did complain in the car the other day that no one had given him a Valentine’s day card. Some of the girls had gotten a card or two from a friend, but as it is not such a notable holiday here there are no class parties where everyone exchanges cards. He did seem quite sad. So today my husband told some of the kids to make him a card, and soon they were all making cards for each other. And that is what our Valentine’s day or Friendship day, as it is called in Finnish, was made of: play in the snow, hot chocolate and homemade cards made from the heart that brought smiles to the recipients.

valentine's day cards

vintage chocolate chip cookies spelttijauhoilla edit

Vintage Chocolate Chip cookies with Spelt

 

The original recipe is from BBC’s good food site. I substituted some of the white flour with wholegrain spelt flour to give it an added dimension of flavor.

150 g/5.3 oz softened butter
80 g/2.8 oz light brown sugra
80 g/2.8 oz sugar
2 tsp vanilla extract
1 egg
150 g/5.3 oz flour
75 g/2.6 oz wholegrain spelt flour
1/2 tsp baking soda
1/4 tsp salt
200 g/7 oz dark or semisweet chocolate (I used only 100 g/3.5 oz for this batch)

sunspelt jauhojaFor our family I made a triple batch. For a smaller cookie I make 30 g/1 oz cookie dough balls that I froze and then bake off. For a larger cookie I have made a 56-58 g/ 2 oz ball of dough. Line a freezer safe container with parchment paper and place the balls of cookie dough in rows and freeze. Between each layer place a piece of parchment paper. Plastic bags work just as well but then I suggest to not layer the cookies. Bake the frozen cookies at 180 C/350 F. For small cookies the bake time is 8-9 minutes and for the larger cookies it is about 10-11 minutes. Do not overbake.

lumilinnaleikitHappy Valentine’s to all my dear readers! “Let us be grateful to people who make us happy, they are the charming gardeners who make our souls blossom.” Marcel Proust

Runeberg day and tarts

by tableofcolors

Yesterday was a day when flags were flown here in Finland. It was the day when Johan Ludvig Runeberg(1804-1877), a national renowned poet and writer, is remembered. He is seen as someone who helped shape and build the Finnish identity along with Elias Lönnrot who is known for his work collecting the epic poetry of the Kalevala. Often, we recognize the greatness in people after they have passed. Runeberg was an exception as Runeberg day was celebrated already during his lifetime. Runeberg wrote the words to the Finnish national anthem, Maamme or Our Land. The video below has the lyrics in both Finnish and English.

According to the legend, Runeberg had a sweet tooth and often requested his wife Fredrika to make something sweet to go with his breakfast along with punsch made from Arrack. The story tells that Fredrika would have made up the recipe for the Runeberg Tart, made with all of the things that could easily be found on hand. While the recipe for the tart has been found in her collection of recipes, it most likely is a version of the recipe created by baker Lars Astenius.

runebergintorttuTo tell you the truth, I have always had a bit of a prejudice towards the tarts as I have often found them a bit dry. My oldest daughter brought home samples from school that they had made in their cooking class. They had the perfect amount of moisture. And so I encouraged her to make a batch and so she did with just the tiniest bit of help from me. Whenever she cooks or bakes at home, she is able to write the cooking or baking project on a sheet in the back of her notebook along with a signature from a parent. This encourages the kids to try out the recipes at home, that they have first learned at school.

The following recipe is from her school book, with a few minor changes. In order to make the tarts more moist, I added to the recipe the traditional syrup that is used in most recipes. We ended up not using the syrup as we didn’t have all the ingredients on hand, but felt that for the perfect tart it needs a bit of moisture.

Runeberg tarts (Erityisen hyvä kotitalous, Kukkola, Linjalahti & Seppänen)

1 dl/ 1/2 c flour
1/2 dl/ 1/4 c bread crumbs or cookie crumbs
1/2 dl/ 1/4 c chopped almonds
1/2 tsp cardamom
1 t baking powder
100 g/3.5 oz butter, softened
1 tsp almond extract
1 egg
1 dl/ 1/2 c single cream or milk

Cream the softened butter and sugar together until a light fluffy mixture. Add in the egg and beat well. Add in the almond extract and mix. Mix all of the dry ingredients together. Fold in the dry ingredients with the butter mixture. Mix in the cream or milk. Grease and flour a muffin tin. Traditionally the tarts have straight sides, but a regular muffin tin will work as well. Spoon the batter into a tin of twelve. Bake at 200 C/390 F for about 8-10 minutes.

Syrup
1/2 dl/ 1/4 c rum or punsch
1/2 dl/ 1/4 c water
2 tbsp brown sugar

Place the water and sugar into a small sauce pan and bring to a boil. Simmer until the sugar has dissolved. Remove from the heat. Add in the rum. Spoon the syrup over the baked tarts.

Icing

2 tsp lemon juice or water
icing sugar

Raspberry or apple jam

Mix the icing ingredients and fill a plastic bag or parchment paper icing tube. Using the icing, make small circles on all of the tarts. Place a teaspoon of jam in the middle of each tart.

runeberg tartssnowman Collage

runeberg tarts 2resources: https://fi.wikipedia.org/wiki/Runebergintorttu

https://fi.wikipedia.org/wiki/Johan_Ludvig_Runeberg

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

The day Christmas left

by tableofcolors

Today Christmas left the house. Well, not quite all of the way. The Christmas stars are still in the windows bringing light into the dark evenings and the Christmas decorations that the children made are still on the wall. But the Christmas tree, which was quite large, nearly 4 meters(13 feet) in height was carried out and burned in a bonfire. All of a sudden it seemed as if the living room and dining area had become more spacious.IMG_2778 This past week has been cold. So cold that I have even given rides to kids on some of the school mornings (-29 C/-20F). Usually they always bike whether it is snows, rains or shines. It has been beautiful during the days, but when you open the door in the evenings you can literally see the cold roll into the house. Today it was only -15/5 F and it felt quite balmy. In spite of the cold weather, the scenery from the kitchen window has given a promise of spring as the sun has been shining so bright.

Christmas leaving and january lightIt has been our tradition to celebrate a birthday that happens to land right in the days in between Christmas and New Year’s on New Year’s Eve. Later we will have a party for friends after all of the excitement of the holidays has died down.

happy birthday kotivinkki joulukakkuI used Jamie Oliver’s simple sponge for the cake and filled it with a mixture of quark and cream and a thin layer of cloudberry preserves. The idea for the decoration of the cake came from the December cover of the Finnish women’s magazine Kotivinkki.

sponge cake with cloudberry

Wintery Cloudberry cake

The recipe for the sponge cake can be found here. Since it is such a versatile recipe, it has been often used for different cakes. This time, I doubled the recipe and baked it on a sheet pan from which I cut three circles. One of the circles was a bit of piecemeal, but after filling the cake, I wrapped it tight with cling film and allowed to rest in the refrigerator.

Filling
3 dl/ 1 and 1/3 c whipping cream
500 g/16 oz quark
1 dl/ 1/2 c of sugar
1 tbsp vanilla sugar or exract

Whip the cream until thick. Fold in the quark. Flavor with sugar and vanilla sugar or extract.

Good quality cloudberry jam or preserves (I like to use Meritalo brand)

generous 1 dl/ 3/4 c milk for moistening the cake

Topping
3 dl/ 1 and 1/3 c whipping cream
sugar to taste

Make the filling and set aside for a bit. Take the three circles of cake and place one circle on a cake stand or dish of your preference. Lightly moisten with milk. Spread a thin layer of cloudberry jam on the cake. For a stronger flavor of cloudberry, apply a bit of a thicker layer. Spoon a generous layer of the cream mixture on top of the cloudberry jam and place the next circle of cake on top. Repeat process until the last layer of cake is placed on top. Remember to moisten the top layer of cake with milk and a thin layer of cloudberry jam to act as a crumb sealer before the cake is frosted with whipped cream. The cake is at its best if allowed to rest in the refrigerator for several hours or even overnight. Decorate right before serving with crushed candy canes and pine trees made from paper and glued onto wooden sticks. If you have kids, they will be happy to help with part of the project.

ice blossoms

january afternoon

This post is part of the In My Kitchen series that is now hosted by Maureen at the Orgasmic Chef. Celia from Fig Jam and Lime Cordial is taking a break from hosting. Stop by Maureen’s blog for links to kitchens all around the world.

The sparkle in the eyes of children

by tableofcolors

Christmas at home

Photo by LAAVU, Kaija E. Wuollet

Can’t you just feel the anticipation in the faces of the children in the photo above? It was finally the day that they had been waiting for months and a mark that spring would arrive after the darkness as the Winter Solstice, which was on December 22nd this year had been passed. I’m not sure if they had actually been called to the table yet, but they couldn’t really help themselves. Afterall, Joulupukki or Santa Claus magically knows when we have eaten our dinner, and will not arrive before that time. Little did they know, that Joulupukki was actually sitting at the table with us, eating dinner.

Hugo waiting for dinnerSitting on santa's lap joulupukkiThe days before Christmas are often so full of things to do that it seems to me, that the Mother’s Christmas begins after the presents are unwrapped and everyone is playing or admiring their new things. But without the waiting and the anticipation, the pleasure of Christmas or the relaxation that can be almost felt in the air, be so great.

ruispipareitaBefore Christmas I promised a recipe for rye gingerbread cookies that I tried for the first time this year. Their flavor was delicious, and the cookie was a bit softer than the traditional gingerbread and chewy. The dough is bit more tricky than the traditional version and it needed quite a bit of flour when rolling out. This year I also made a traditional batch of dough, as gingerbread cookie baking is something that the children always enjoy, and the regular version of the dough is easier for little hands to handle.

gingerbread cookie baking
Rye Gingerbread Cookies

200 g/ 7 oz butter
2 dl/ 1 c molasses or cane sugar syrup
3 dl/ 1 and 1/3 c brown sugar
2 tbsp cinnamon
2 tbsp ground coriander
1 1/2 tbsp cloves
1 tbsp ground ginger
1 tbsp allspice
1/2 tbsp nutmeg
2 eggs
3 1/2 dl/ 1 and 1/2 c rye flour
1 1/2 tsp baking soda
2 dl/1 c almond flour/meal
5 dl/just over 2 c flour
dash salt

This recipe is originally from the Finnish food blog Kaikki äitini reseptit. I have changed it a bit to make it easier on the baker.

Put the molasses, sugar and spices into a pot and bring to a boil. Allow to bubble for a few minutes so that the sugar begins to melt. Remove from heat and add in the cold butter, stirring it every once in while until completely melted and combined. Add in the eggs one by one and stir until incorporated. Add the baking soda and salt to the rye flour and combine with the molasses mixture. Next add in the almond meal and finally the flour. Mix until it forms an even cookie dough. It will be very sticky at this time. Cover with cling film and refrigerate overnight.

When rolling out the cookie dough, I recommend that the dough is rolled out twice. It allows for more wheat flour to be absorbed into the dough and that way the cookies do not spread too much on the cookie sheet. These cookies will spread a bit more than traditional gingerbread, but only a bit more if rolled out twice.

Bake for about 4-6 minutes at 200 C/390 F.

rye gingerbread

Hoping your Christmas season was peaceful and a Happy New Year 2016!

Christmas is coming in my Kitchen

by tableofcolors

On top of our wood buring oven is a pile of chocolate advent calendars and each morning the children open another window in the calendar and savor their piece of chocolate. Our two-year old had shaken his calendar at the store with so much vigor that most of his chocolates have dropped out of their allocated spots and are sitting at the bottom of the calendar causing it to bulge. He just wouldn’t give it up and insisted on holding it all the way to the register. I didn’t feel like arguing over such a minor detail. In the end, it probably does not really matter to him if the chocolates are not all in their places as long as he gets one everyday. It is countdown to Christmas, and everyday the children ask if we will be putting up a new decoration or Christmas light or perhaps do a little Christmas baking.

making christmas ornamentsThis year we decide to make ornaments out of salt dough for the teachers. First of all, almost all kids love playing with dough and so this was the perfect way to let them become involved. Our two-year old sat at the table perfectly entertained for probably an hour shaping his own piece of dough. Other than a bit of effort, these ornaments are easy on the pocketbook and you can let your imagination run.

Salt dough

3 dl/1 and 1/3 c flour
1 dl/ 1/2 c salt
1.5 dl/ 3/4 c water

Mix all the ingredients and allow to rest for a bit wrapped under cling film. Gently sprinkle the counter top with flour and using a rolling pin an cookie cutters make different shapes. We used clean letter stamps for the words and a dinner knife to cut around them. Remember to make a hole through which a piece of string or twine may be later pulled through for hanging.

Bake at 100 C/210 F for a couple of hours. A couple of days later we painted ours white with acrylic paint that had been thinned with a bit of water. Spray paint might be even easier for an even and thin coat of paint.

The idea for these came from a Finnish women’s magazine Kotivinkki, but the original Finnish recipe that I used can be found here. The internet is full of salt dough recipes, some that have a bit of oil and some that do not. I noticed that best results are had when the oven is not too hot.

christmas ornaments made with salt dough

christmas ornaments made with salt dough 2During the past few months we have had a facebook group in the Kouvola area that organizes that local food producers are able to sell their products directly to the consumer, similar to a farmer’s market. It takes place about twice a month. So far we have tried out an ostrich egg, which really peaked the interest of the children. The past time I bought different kinds of flour from a local mill with the intention to do a bit of holiday baking.

raussilan myllyn jauhotpiparitalkoot making gingerbreadHere is the recipe for my classic gingerbread cookies. Next time I will share a recipe for rye gingerbread cookies that have a bit of almond flour in them. Definitely delicious!

I would like to share a bit of the sounds of my kitchen. Yesterday was the 150th birthday of the Finnish composer, Jean Sibelius. The other week we visited a Jean Sibelius recital put on by young music students. The children and youth were all dressed in the time period and represented children of Jean Sibelius and their various cousins. Their teacher played the part of Aino Sibelius, wife of Jean and told little historical stories along with photos and between each bit one of the children would perform a short piece by Sibelius.

 

terveisiä ainolasta

And what was even better was that the children have started recognizing the music of Sibelius when it is played on the radio. They might come up and say, “I think this is Sibelius.” The following piece is one of their favorites.

This post is a part of Celia’s In My Kitchen series that she hosts every month. Be sure to drop by her blog for a reference list of bloggers all around the world and their kitchens.

 

November Light

by tableofcolors

The day before yesterday, the kitchen was full of little people. Everyone wanted to participate in some way and I was needing to use my imagination in creating cake-making jobs of equal importance. Equality was the theme of the day. One of the kids remembered who had made most of the Mother’s day cake and in her opinion it would be unfair if this wrong was to be repeated again. Diplomacy skills were in need and of course a bit of organization. And I wouldn’t be surprised if she became a human right’s lawyer.

father's day breakfastIn November my kitchen is full of soft light that quickly disappears in the afternoons and yesterday we had a Father’s day breakfast that supposed to be prepared quietly but in fact, but due to the excitement the children didn’t always remember to be so quiet. Erik asked at one point if he could go wake up Bella, as she would prefer to sleep in every morning, just pulling the blanket a little higher and requesting for just another little cat nap before getting up for the day. He crept upstairs, and climbed to the top bunk to wake her up. She must have not protested this particular morning as soon I heard a giant thump and a scramble as they were probably racing to see who reached the stairs first. But they did creep down the stairs again, to try not wake up Isi this morning.

isänpäiväHe probably was awake when we finally made our way upstairs with our tray of breakfast and a song, but he did his best to pretend to be asleep so that the children could wake him up. Happy Father’s day! You are so very important to us ❤

making no-bake mango cheesecake

Lemon-Mango No-bake Cheesecake (to be made the day before serving)

Crust
about 14-16 digestive cookies or 12-13 graham crackers, crushed
50 g/1.8 oz butter, melted
3 tbsp sugar

Filling

2 dl/1 generous cup of heavy whipping cream
400 g/14 oz marscapone cheese
500 g/17.5 oz quark
1 dl/ 1/2 c sugar
Juice of 1 large lemon
2-3 tbsp lemon curd
zest of one lemon
five gelatin leaves

(boiling water to dissolve the gelatin leaves with)

mango topping
250 g/9 oz puréed mango
1 gelatin leaf

mango no-bake cheesecakeThe Father’s day cake had to be simple enough for the kid’s to make by themselves with a little help and guidance. This cake is easy.

Place the gelatin leaves into a bowl full of cold water to soak for about 10 minutes. Meanwhile crush the graham crackers or cookies and line a 10 inch spring-form with baking paper on the bottom. Place the cookie crumbs in the lined form along with the sugar and melted butter, stir to combine and them pat down using the bottom of a glass to form a crust. Next whip the heavy whipping cream until thick and fold in the marscapone cheese, quark, sugar, lemon juice and zest and lemon curd. Taste and add sugar if you prefer a sweeter tart.

Boil water in a teapot or saucepan and while it is coming to boil, remove five of the gelatin leaves from the cold water. Squeeze the gelatin leaves to remove excess water and place in a very small dish. Pour in just enough boiling water to dissolve the leaves and fold in the hot gelatin mixture with the filling. Pour the cake filling on the prepared cookie crumb crust and smooth the top.

Take the last gelatin leaf and squeeze it free of excess water. Repeat as done above with the boiling water, making sure not to use too much water. Mix the gelatin mix with the puréed mango and spread over the cheesecake filling. Refrigerate.

father's day breakfast 2Father’s day breakfast menu: Popovers, one filled with a dab of butter, Maasdam cheese, lettuce and tomato and other filled with a dab of butter and cloudberry preserves. Blueberry smoothie with kale, mango cheesecake and the coffee was freshly ground Kaffa Roastery’s Indian Monsoon Malabar Barista Blend.

While the children where making the no-bake cheesecake, I decided to roast my two pumpkins I had on hand. One was of the Hokkaido variety, which I tried out for the first time. The pulp was much more denser in comparison to my other pumpkin. The other pumpkin had served double duty as a decoration waiting to be oven-roasted, drained and then puréed. They will become our Thanksgiving and Christmas pumpkin pies.

I noticed that the one pumpkin was filled with little holes made with pen or pencil one morning. I asked the kids, who might have made little holes into my pumpkin? Our two-year old Hugo heard the question, walked over and proudly showed me with swinging motions of his arms of how he had made the holes into the pumpkin. He doesn’t speak much yet, but he understands everything and manages quite swell with a few words, expressions and impressive sign language that he has made up himself. His smile was so wide and his bright blue eyes shone. How could I be mad. Afterall they were going to be roasted and the outer skin was going to be discarded anyways. Recipe for making homemade pumpkin purée can be found here.

roasting pumpkinsroasted pumpkinMy kitchen in November is full of yellows and oranges, candlelight to light the dark mornings and evenings and the soft light from outside. Sometimes the outside light is a shade of gray as it was today and sometimes it too, has golden hues and bright blues.

morning sunNovember morning sun from our dining room window. Happy November!

 

This In My Kitchen post is part of Celia’s monthly series hosted on Fig Jam Lime Cordial, providing links to kitchens around the world.

Little Angel

by tableofcolors

little angel

This weekend Halloween is here, but in many cultures in different areas of the world, All Saints’ Day and the Day of the Dead is celebrated. It is a day of remembrance of our loved ones who have passed before us. Even in Finland, traditional Halloween as known in the United States, has made its way into mainstream culture. Schools host Halloween parties and yesterday I had meeting in Helsinki and I had to quick come up with a costume plan for the party-goers, long-distance. We happened to have some cheap, white curtain fabric from Ikea that had sat in my cupboard for about 11 years, never serving the purpose they had been intended for. And so my husband used it to make the kids into mummies. Cheap, effiencient and I got another space in my cupboard cleaned out.

 

syysusva

They shall grow not old, as we that are left grow old:
Age shall not weary them, nor the years condemn.
At the going down of the sun and in the morning
We will remember them.

excerpt from the poem, For the Fallen by Robert Laurence Binyon (1869-1943)

Tomorrow the stores will all be closed and so I just returned home from a quick last minute run to the grocery. The lines were long. I suppose everyone else had the same idea as well. As I drove to the grocery store that is close by, I drove by the large white church surrounded by cemetary. It was already dark and so the whole church yard twinkled with the lights of hundreds of candles. Such a calming sight.

As I was driving, the news was playing on the radio. We have had a very different October weather-wise. Traditionally in Finland, October and November are quite dreary and it might rain and the sky might be gray for weeks on end. Or that is how it feels. We have had more sunshine this month than ever has been previously recorded. Of course in between the sunny days there have been a few misty ones as well. Along with the coming of fall, it has felt good to eat and drink things that hold a bit of sunshine and are full of vitamins to help make it through the darkest time of year.

green smoothiesGreen smoothies for two

juice of two oranges
juice of one lemon
3 cm/1 inch piece of ginger, peeled and cut into smaller pieces
1 or 2 leaves of kale, with the stems removed and ripped into bunches
1 banana
ice

(for a change in color, add some blueberries (frozen or fresh) to the mix above)

Place all of the ingredients into a blender and blend until smooth. Enjoy immediately.
kale smoothieenjoying green smoothies

little angel 2May your weekend be peaceful and may the angels accompany you.

I Heard your Voice in the Wind today -unkown

I heard your voice in the wind today
and I turned to see your face;
The warmth of the wind caressed me
as I stood silently in place.

I felt your touch in the sun today
as its warmth filled the sky;
I closed my eyes for your embrace
and my spirit soared high.

I saw your eyes in the window pane
as I watched the falling rain;
It seemed as each raindrop fell
it quietly said your name.

I held you close in my heart today
it made me feel complete;
You may have died…but you are not gone
you will always be a part of me.

As long as the sun shines…
the wind blows…
the rain falls…
You will live on inside of me forever
for that is all my heart knows.

little angels 3