tableofcolors

Simple pleasures

Tag: cabana de empanadas

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

 

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All my seven lovelies

by tableofcolors

The last time I posted was just a few days before our little Jasmin Yvonne arrived. She has been the most perfect baby, making eye contact and smiling at us those real baby smiles at day four. A week before she turned two months, she rolled over on her belly and now is trying hard to swim forward on the floor. She has slept perfectly every night. We haven’t had to walk with her at night, retracing our footsteps and hoping for sleep like with some of the others. Really feels like there has been a higher power that has steered the coarse for us. This spring has been so full, I don’t know how we could have managed if the baby would have been collicky.seven lovelies6

seven lovelies4

The traditional pose was just not happening that day…so I decided that a photo of my seven lovelies showing their personalities was perhaps more accurate and maybe even more memorable.

Just a few weeks after Jasmin was born we opened the new coffee shop concept store, Cabana de Empanadas, right in the heart of Helsinki in the Forum shopping mall(2nd floor). The original plan was that it would have opened already a couple of months earlier. But life often does not follow our plans and big happenings often are all heaped in a cluster.

cabana de empanadas avajaiset

Grand opening. Guitarist Oliver Palm entertained us with melodies from Spain and South America.

omppu17

Help us reach our goal of 500 followers on our Cabana de Empanadas facebook page! We will be drawing one lucky winner to win an Empanada picnic basket for 4 after we reach the goal and deliver it straight to your picnic blanket (Helsinki area only)

empanadas for sale

cabana de empanadas punajuuri watermelon salad kombucha

All winter we had stayed healthy. Nobody had more than a runny nose. Maybe it was the superfood smoothies I had been feeding them all winter, or just basic hand washing with soap or just good luck. When we arrived home from the hospital with little Jasmin, most of the kids were coughing and some were running temps. Within a few days Jasmin started showing signs that she might have caught something. When she was eleven days old, I noticed that I was following her every move, checking to see if she was breathing fine and debating whether I should take her in to get checked. In the afternoon she took a long nap and seemed to be breathing peacefully. I thought, perhaps we had gotten over the worst of it. In the evening as clock inched closer to midnight and I was trying to get her asleep, she seemed to have a hard time finding a comfortable position. It felt like her breathing was getting more labored and that was when I decided to take her in. Why is it that until the very end, one wonders if a trip to the doctor is a waste and if I’m acting like a Newbie Mom bringing their kid in for every little scratch or scrape.

I was reassured that it was very good that I brought little Jasmin in, as we were whisked away to another hospital that has a children’s ward. On the first day, the doctor informed us that we must be prepared for a stay of an undefinite amount of days. I was supposed to have been baking at the bakery that morning, doing our second run through with the product. In the end, it all went as it was supposed to, as I probably had RSV as well and felt quite crummy. We spent a week in that hospital room getting better together.

hospital stay2

I am by no means complaining. Afterall, I have always wanted to have a business, to work through the challenges and maybe even experience the rewards at some point. I have wanted to be a businesswoman since I was…like five. And this past spring has been life at its best and most challenging. It has been genuine life, with sometimes round the clock work. But fortunately our baby has been the perfect baby.

butternut squash avocado brownies

Avocado Sweet potato Brownies sweetened with maple syrup

Yes, I have been baking all sorts of sweet and savory empanadas and perhaps someday I will be able to share a recipe with you. But here is a recipe to a brownie made with butternut squash and avocado and sweetended with maple syrup. The texture was just what like a brownie should be, moist and rich. The brownie is not very sweet like they traditionally are and so if you are craving a bit of sweetness, they could be served with a scoop of vanilla ice cream.

Avocado Sweet potato brownies (Gluten-free and dairy-free)

The original recipe was found her from the Satokausi kalenteri blogi.

 

For the brownie:

300g/10.5 oz sweet potato
1 large avocado
1.2 dl/1/2 c maple syrup
1 tsp vanilla sugar or vanilla extract or the seeds from a half of a vanilla bean.
4 eggs
1 dl/ 1/2 c coconut flour
1 tbsp almond flour
1.2 dl/ 1/2 c quality cocoa powder
dash of sea salt
1 tsp baking soda

Frosting:

1 avocado
0.5 dl/ 1/4 c maple syrup
0.5 dl/ 1/4 cocoa powder
1 generous tablespoon coconut oil
0.5 tsp vanilla sugar or extract or the seeds from a half of a vanilla bean.

Variety of nuts for garnish

Peel and cut the sweet potato into cubes. Cook in boiling water until tender(about 20 minutes). Remove from water and drain and purée with a fork. Allow to cool.
Preheat the oven to 175 C/350 F.

Mix the avocado, maple syrup, sweet potato and vanilla until smooth in a blender or food processor. Blend in the eggs. Mix the dry ingredients and fold into the batter.
Line a 18×25 cm or 7×10 inch pan with parchment paper and pour the batter into the pan. Smooth the surface of the batter and bake for about 20 minutes or so that a toothpick comes out clean and bottom of the brownie is just barely done. Allow to completely cool.

Make the frosting by blending all the ingredients either in a blender or with an imersion wand. Spread over the brownies and allow to chill in the refrigerator. These brownies freeze well and so can be made well in advance.

hugo

summer field finlandThis summer has been filled with family celebration, a baptism and a wedding and family visiting from America. But that all shall wait for another post. Happy Midsummer’s!

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