tableofcolors

Simple pleasures

Tag: gluten-free

Memories and the most delicious Gluten-free Pumpkin Pie

by tableofcolors

worlds-best-gluten-free-refined-sugar-free-pumpkin-pie-3I have been a bit homesick lately. I wish I could go back in time and slip on the velvet dress Gramma made. And go to Gramma’s house for Sunday or maybe Thanksgiving dinner with the whole family. Cousins would be over and we would begin our holiday season with Christmas songs around the piano. Erica might have played the violin. I might have played the violin as well in later years after practicing a bit. Lisa would play the piano.

The house was split into three levels. There was a dark wooden round railing on the staircase going upstairs that curved at the bottom of the stairs. It was smooth and shiny and I would always run my fingers along it going to the third level. I’m not sure if I remember correctly, but I believe there was the wall of frowning ancestors in the staircase going up. It has always been interesting to think of their lives and how they differed from ours. I found this photo in my album, and sure enough the frowning ancestors were in the place that I had remembered.

family-photo-91Upstairs the guest room had a bed that was so high you had to really try climbing on top of it. The mattress was rather firm and there might have been cotton crocheted lace along the edge of the spread that was turned over near the head of the bed. I remember sleeping on the bed a few times when staying overnight at Gramma’s. I felt like a princess on the bed, and I think my brother must have been sleeping on the other side of the big double bed. There was something so exciting about sleeping over at Gramma’s that sometimes it took a little while for the sandman to come. I remember watching the shadows of the tree branches swaying. Perhaps it was the street light or the light of the moon that filtered into the room. It felt cozy and safe, Gramma and Grampa were just down the hall and the next thing I knew, it was the light of the sun filtering in the window bringing the new day. Gramma and Grampa were both in the kitchen by the time we made it downstairs. I don’t remember if I woke Pekka up or did he wake me. We sat in the back of the kitchen, where the table had its own niche in the bay window. We had Rice Krispies that crackled and popped quietly in our bowls, while WCCO played softly in the background. Maybe we had a piece of toast as well or a half of a muffin from the bakery.

eating-with-cousins-at-morgan-aveThe recipes below are made to share. The pumpkin pie is gluten-free and made using no refined sugar. It is absolutely delicious and will be going on my list of favorites. My recipe for homemade pumpkin purée can be found here.

gluten-free-refined-sugar-free-pumpkin-pie

Gluten-free and refined sugar free pumpkin pie

The pie crust recipe has been created by Erika from A Little Insanity blog and you can find it from this link.

The flour I used was a mix of white and dark gluten-free flour that had ground flax seed in it giving it a darker color.

Pumpkin pie filling (Refined sugar free)

5 dl/ 2 c pumpkin purée
2 eggs
1 and 1/2 dl/ 2/3 c coconut sugar or unrefined cane sugar
1 tsp cinnamon
1 tsp ground ginger
3/4 tsp allspice
1/4 tsp cloves
1/4 tsp salt
2 dl/just under 1 c heavy cream

Follow the instructions for the pie crust as can be found in the link above. Roll out the pie crusts, place in pie tins and refrigerate for about 20-30 minutes. Prebake at 200 C/400 F for about 10-12 minutes or until the crust has gained slight color. Remove from the oven and allow to cool while preparing the filling.

Beat the eggs and coconut sugar until very thick. Mix the spices in with the pumpkin purée. Fold the pumpkin mixture into the egg batter. Using a spoon, add in the cream. Pour the filling into the pie tin and bake at 175 C/350 F for about 35-40 minutes. Test with a skewer.

Allow to cool and serve with whipped cream flavored gently with a bit of coconut sugar and cinnamon.

kurpitsalettuja-taikina

One weekend recently we had pumpkin for every meal. Pumpkin waffles, a DIY Pumpkin spice latte that was better thank Starbucks and Savory Pumpkin sauce over cooked barly. The kids did not complain and even our baby had some pumpkin purée.

Rosemary pumpkin sauce

I browsed a bit online and noticed that Martha Stewart had fried rosemary in olive oil. The rosemary gave my pumpkin sauce a beautiful flavor.

Fresh rosemary
olive or coconut oil

Heat about 2 tablespoons of olive or coconut oil on a large frying pan. Place the fresh rosemary into the pan and fry for about 1-2 minutes or until the rosemary is turning a bit brown. These crispy bits will bring the flavor of your sauce to the next level.

Cook barley according to directions on the package. Season with organic vegetable stock.

5 dl/2 cups of pumpkin purée
1 clove of garlic
1 onion, finely chopped
apple vinegar
half and half or cream cheese
salt and pepper
water or barley cooking water

Remove the rosemary and set aside on a plate. Place the minced garlic and onion into the already hot pan. Add in the the pumpkin purée and stir. Since the pumpkin purée is already cooked this sauce is very quick. Add water or barley cooking water to thin the sauce a bit. If you prefer, you may add a splash of half and half or 50 g of cream cheese to bring some creaminess to the sauce.
Add the vinegar, salt and pepper. Check flavor.

Spoon sauce over the cooked barley and garnish with the fried rosemary.

rosemary-pumpkin-sauce

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!

The Magic of Midsummers

by tableofcolors

We haven’t had any typical summer weather yet this year. We haven’t gone swimming yet once as the wind has been strong and temperature quite cool and nearly everyday we have had some showers. But the weather has been perfect for the fairies. I doubt they fly if it is too hot and the air still.

keskikesän taika keijujenmaaMidsummers is upon us and since it has rained a bit in the early evening the ground is moist. As the day comes to a close, the sky clears and a magical misty fog rolls in. It moves gently and from far away the top of it curls and then uncurls again. But it is impossible to capture on camera, because as you approach it, the details that can be seen from farther away vanish. Just like the fairies that fly on midsummers and rest occasionally on the flowers that all seem to bloom just in time for this day.

foggy landscape

As you might imagine, the children had been asking what our plans are for St. John’s or midsummers. We really didn’t have any plans and or even the energy to plan a trip somewhere as we had just got our Daddy back. Over the past 11 months, he would be gone during the weeks and sometimes a couple of weeks in a row. Maybe the kids weren’t tired, but the adults were. I thought perhaps we could think of something low-key just at home with our family. The idea originally came from a friend. I had thought many times that it would be fun to do with our family as well and so I presented the idea on Thursday. A hotel breakfast. It would give everyone something to do in spite of the rain and cool weather.

hotelli aamiainen suuret herkkusuut collageThe day before I made the florentine base. I was inspired by this BBC good food recipe but along the way it changed so much that the end product barely represented the original.

Gluten-free florentines with coconut, dried blueberry and apricot

 

120 g/4.2 oz demerara sugar
20 g/just under 1 oz brown sugar
100 g/3.5 oz clear honey
200 g/7 oz butter
150 g/5.3 oz rounghly chopped mixed nuts (some may be chopped finer and others may remain a little larger)
100 g/3.5 oz dessicated coconut
4 tbsp (35 g/1.2 oz) gluten-free flour
25 g/just under 1 oz dried blueberries
45 g/1.5 oz dried apricot finely chopped

Measure the sugars, honey and butter into a medium size sauce pan and melt until the sugar is dissolved. In a separate bowl mix coconut, gluten-free flour and dried blueberries and apricots. The original recipe used sliced glacé cherries and almonds. Mix the dry mixture into the melted sugar and butter mixture stir until combined. Spread the florentine batter on a baking sheet that is lined with grease-proof parchment paper and has small sides.

Bake at 180 C/350 F for about 10 minutes or until a rich golden brown. If I was remake these I would reduce the bake time by a minute as mine got a bit dark, so keep an eye on your batch as every oven is different.

florentine baseAfter the base is baked and cooled, flip unto another pan and remove the paper. Melt about 200 g/7 oz dark chocolate and in a separate bowl melt about 100 g/3.5 oz white chocolate. Spread the dark chocolate over the cooled florentine base. Drop dollops of white chocolate on the dark base and proceed to make a marble pattern of your choice.

strawberry goat cheese florentine collageAllow the chocolate to set. Take a cookie cutter and cut out simple shapes. Cookie cutters with small corners such as stars do not work nearly as well.

Cream and Goat Cheese filling
2 dl/ 1 c heavy whipping cream
50 g/1.8 oz soft spreadable goat cheese (cream cheese style)
sugar to taste

Whip the cream until thick. Mix in the goat cheese and mix until combined. Do not overmix. Add sugar to taste. Spoon a spoonful of goat cheese mixture on each florentine and garnish with fresh strawberries.

juhannus päivän aamiainenrieskanäkkäri ja kananmuna aioli 2Spelt and Barley thin crisps with Egg aioli with mushroom and Kale (I used a local thin bread from a bakery just down the road, Leipomo J Martin)
200 g/7 oz mushrooms, cleaned and sliced
10 free-range eggs
1/2 onion
60 g/2 oz celery, finely chopped (about two thin stalks)
rosemary
oregano
a few leaves of fresh basil and chives chopped
25 g/1 oz roughly chopped kale, fresh or frozen
salt and pepper to taste

100 g/3.5 oz- 150 g/5.3 oz aioli
mushroom egg bake kananmuna sieni paistosChop the vegetables and herbs and set aside for a minute. Whisk the eggs and combine with the vegetables and herbs. Add the salt and pepper.  Bake at 160 C/320 F for about 30-32 minutes. Allow to cool until lukewarm. Break up the baked eggs with a fork and mix in the aioli. Serve with crisp bread of your choices. Garnish with fresh herbs and leaves of baby kale.

breakfast brunch collagesuuret herkkusuut hotel breakfastjuhannus auringlasku sunset on midsummersHappy Midsummers and Happy Father’s day! ❤

Motherhood in my Kitchen

by tableofcolors

Do you ever have days when you reflect back over the past year or years. Think of whether the job you are doing is good enough. School just ended for our children. Traditionally in Finland the children and parents will sing the suvivirsi or summer hymn. In my kitchen I had children practicing the song for their last day of school last Saturday. Some schools will have a hour long spring program at the school starting in the morning and other schools have spring church which closes their school year. After the spring program or church the teachers will hand out the report cards in the church yard or classrooms. We have children in two schools and so we have a bit of both traditions. The video clip below is of the children and adults singing the suvivirsi at the Kannus church.

The song pulls on my heart strings. The children are so excited to give their teachers little gifts and start summer vacation and on the other hand I wonder where another year went. Two of our six children have severe dyslexia, and I often find that on the last day I wonder if we had done enough or if there might have been another opportunity that we might have realized or delved into. I have found that with dyslexia success needs to be found outside the standard measures of academia. Often they know how to be quite creative as thinking outside of the box is norm for them rather than the exception. It is, I believe the secret to their success. But finding that secret and the toolbox of skills is like a long treasure hunt. Every stone needs to be turned and every method tried but fortunately there is always next year and a new opportunity to try again. But carefree summer is here. We’ll put it all aside for moment and just enoy lunches eaten out on the patio and the rustle of the leaves on the trees and maybe when it warms up, we’ll go for a swim.

last day of school collageThe last day of school is also graduation day for the high schools or lukio. This year our trusted babysitter graduated and received her white cap as is the tradition here. So in my kitchen I had a gluten-free and milk-free cake that I made for her graduation party. Congratulations and best wishes Lotta!

gradution in finlandGluten-free and Milk-free chocolate cake

3 eggs
1 dl/85 g/ 1/2 c sugar
3/4 dl/ 50 g/ 1/3 c brown sugar
225 g/8 oz light naturally gluten-free flour mix (I used Viljatuote)
75 g/2.5 oz dark unsweetened cocoa
dash of salt
1 dl/ 1/2 c olive oil

20 cm/ 8 inch cake form, buttered with vegetable fat and floured with gluten-free flour

Beat the eggs and sugars until it is light in color and thick. Fold in the sifted flour, cocoa and salt. Mix in the olive oil. Pour the batter into the prepared cake form and bake in the oven at 170 C/340 F for about 22 minutes or until the test skewer comes out clean. Do not over bake, as the texure is somewhere between a cake and a brownie.

If your cake does not need to be a milk-free version, you may use dairy whipped cream. For this version, I used a soy cream.

Frosting

2 dl/ generous cup of heavy whipping cream or whippable soy cream
sugar to taste

rhubarbI can’t tell you how much joy spring and the beginning of summer bring. It is so much fun to watch as plants grow and over years become larger, fuller and produce more fruit. Our apple trees we planted last summer have a few delicate blooms on them. Another measure of time. In the very back of the yard is the new home for the rhubarb. We noticed that they did not really like the planting box that was in direct sunlight and prefers the partly shady patch under the trees in our Pikkumetsä or Little Forest as the kids call it. It truly is little. We built our house on what used to be an agricultural field and a mere fifty years ago was a lake bottom. In the back triangular corner of our lot there is a little group of trees, five in total and some shrubs and tall grasses. That is the Little Forest. And so, the other day I went to go inspect their growth and decided to make Gramma Reeni’s Rhubarb Tart, which has become a tradition in the early summer. Gramma Reeni or Irene is my Great-grandmother and lived many years outside of Rochester, Minnesota. The photo below is taken before she was married. What a pretty lady. I’m assuming that the photo would have been taken in Southern Minnesota, as travel required a bit more effort than today and was not quite as common.

gramma reeni collage This time around I served the tart with whipped cream to which I had added a carton of créme fraîche and just a touch of sugar. It got rave reviews as always with this tart, as it is a foolproof recipe and one that even those who do not like rhubarb might like. Click on the link above to go to the original recipe posted two years ago.

hobby horse

In my kitchen yesterday, I had bits and pieces of string and yarn everywhere. The situation was, that there where not enough hobby horses. And so we had to make a couple more, or rather the kids made a couple more. I happened to have a pair of my husband’s wool socks that he has not used for probably thirteen years, if ever and so they were now donated to the children to be repurposed. Erik ran to the Little Forest and hauled a couple of sticks back to the garage which I helped saw and remove the bark to reveal a smoother surface. I found some left over cotton filling and wool socks that had holes in them to be used as the filling, and although I am not really an active sewer or knitter, we did have enough wool yarn for them to make a mane. The project turned into an all-day project, and every once in a while I would leave my baking that I was doing in the kitchen to help out or be their judge for the competition complete with hurdles.

hobby horse raceshobby horse race track demoIrene and DarleneIn the photo is Great-gramma Reeni and Gramma Darlene as a baby. I suppose even then, or perhaps always, mothers have reflected on their success as mothers. Some days we are more successful than others, but truly I think we try almost harder on the days we are not.

This post is part of Celia’s In My Kitchen Series from Fig Jam and Lime Cordial. Check out her blog for links to kitchens around the world.

Blini in the sunset

by tableofcolors

A couple of weeks ago my husband made his annual hunting trip to the Swedish Lapland. This time it was only three gentlemen and three dogs as the rest had conflicting schedules. In the north where they were, the foliage on the ground was starting to turn colors while the trees were quite green. I have been impressed as they do real cooking everyday. They usually make one crockpot meal and on other days they might make premium burgers that would make a fast food burger pale in comparison or roast chicken. Yes, the meals tend to be quite masculine in that they have plenty of meat but on the other hand they are trekking in the forest of the nordic fell all day and eat their main meal after they return to the cabin. The time that the ladies came along two years ago, we were served plenty of greens. So I suppose their meals are quite well balanced. That time as well, they took care of the meal planning and cooking. It was a true vacation.tunturin syksy Since I began blogging a little over two years ago, this has become a family project. So my husband took these photos of northern Sweden for me to share. Back at home we had an abundance of apples received from friends and coworkers. Our three little apple trees were just planted this summer and fall and so it will be some time before they grow to become good climbing trees full of fruit. Some of the apples were pressed for fresh apple cider and some apple sauce was made in the crockpot and a couple of apple crisps were made as well. Did you notice the apple that jumped out of the basket and rolled across the patio? This time I happened to be at the right place at the right time and snap the shot as well. It doesn’t always quite work out that way.

jumping applesWhile the men were gone we enjoyed a meal of what I thought was Blini but was actually Oladji, as one dear reader pointed out in the comments. Blini are the thin and crêpe-like and Oladji are thick and hearty. Mine were the thick and hearty version and served with savory fillings might be just the perfect meal after a hunting or fishing trip. I used only buckwheat which makes them completely gluten-free but if preferred you may subsitute some of the buckwheat flour with regular wheat flour. The dough is thick and includes yeast and must be made into a large bowl as it will rise and be full of air bubbles.

blini doughThe reason why I thought these would be a perfect part of their menu repertoire is that the dough can be mixed in the early morning and then placed into the fridge for the day to rise. Then when they make their way back to the cabin in the evening, only a hot griddle is needed with some butter and a savory topping that can be easily mixed by the others while one fries.

bliniIn Russia, these round blini symbolize the sun and are quite rich. Traditionally they are served before Lent with melted butter, sour cream, caviar, jam and really, the list could go on. I served my blini with shrimp and a dollop of sour cream that had a bit of red onion and dill in it. You could use your imagination and serve your blini with what suits your fancy.

 

Blini or more correctly Oladji    gluten-free (makes about 15)

recipe from Viljatuote buckwheat package

3 dl/ 1 and 1/3 c Greek or Turkish yoghurt
15 g/ 1/2 oz yeast (I used fresh yeast)
2 dl/ just under 1 cup buckwheat flour
1 tsp sugar
1 dl/ just under 1/2 c hot milk
1 tsp salt
1 tbsp melted butter
1 yolk
1 egg white

Warm the yoghurt until it is luke warm. Stir in the yeast until it is dissolved and then add the buckwheat flour and sugar. Allow the dough to rise for a couple of hours at room temperature or for longer in the refrigerator. Before frying the pancakes add the hot milk, salt, melted butter, egg yolk. Whip the egg white until fluffy and fold into the batter. Fry the blini in a knob of butter at low temperature in a frying pan or a blini pan. Serve hot with a topping of your choice.

Topping

2 dl/1 c sour cream
juice from a half of a lemon
1 small red onion, finely chopped
small handful of dill, finely chopped
salt
black pepper

Shrimp

Mix all of the ingredients except for the shrimp. Spoon a large spoonful of sour cream topping on the blini and serve with shrimp.

sunset in swedennordic fellswedish lapland landscape

Tapas for Brunch

by tableofcolors

Midnight sun

Midnight sun

Brunch has become a habit in our kitchen. It happens every year. And every year I tell myself that maybe this summer we will try hold a schedule. I have been trying to get up on some mornings early to go for a run, a bikeride, a little trip to the flea market or maybe some pilates. I don’t leave the house too early as it is usually already eight o’clock. When I return an hour or two later, as I often have met a friend along the way and ended up chatting for quite some time, the house is still quiet and only a few are at breakfast. June was chilly but July has really warmed up. Maybe it is all the swimming the children do that really tires them out or perhaps it is the light evenings that stretches bedtimes hours later than in the winter.

baking tin

On Saturday morning I slipped out to the outdoor flea market. Sometimes I take some of the children with but as they were all in deep sleep I left by myself. I found this baking tin with very shallow rounded forms and it says, made in England. It was looking quite worn but I think it will still work and it only cost an euro. It is sitting on my counter in my kitchen waiting for me to do a little research. Perhaps there is a traditional pastry that the tin was used for and perhaps someone brought it from England as a souvenir. The gentleman selling it had a whole collection of antiques and old things. I’m quite sure he had not baked with it as he didn’t seem to have answers to my questions. Perhaps one of my dear readers might know the original purpose of the tin?

tapasLast April when I visited my sister in Detroit we visited a tapas restaurant called La Feria. We had grilled portobella with a sauce of parsely, lemon and garlic, mussels in a white wine sauce and a fried eggplant with honey. They were all just perfect in their simplicity with clean and fresh flavors and we both agreed that fried eggplant drizzled with honey tasted similar to French toast. And so in my kitchen this July is fried eggplant.

fried eggplantI would suggest using the graffiti eggplant or Japanese eggplant which are lighter purple in color and have a thinner skin. I used the most common variety, globe eggplant, and the skin was a bit tough chewing. I first cut them into thick sticks, spread them on paper towels and sprinkled them with salt. I let them sit for about fifteen to twenty minutes. The salt help pulls out the excess moisture and will make frying easier.

breading eggplantThe eggplant at La Feria was deep fried but since I don’t have a deep fryer and I didn’t want to have the excess of oil leftover after frying in a sauce pan, I just heavily coated the bottom of a frying pan with olive oil.

Berenjenas Fritas – Fried eggplant

1 eggplant, cut into thick sticks
salt for sprinkling on the egglplants and a dash to mix with the almond meal
1.5 dl/ generous half cup almond meal
olive oil
honey

After the eggplant has been sprinkled with salt and has rested for about fifteen to twenty minutes, gently pat dry with a paper towel. Place the almond meal in a bowl and mix in a dash of salt. Generously pour olive oil into the pan so that coats the whole bottom. Coat each piece of eggplant with the almond meal before placing in the frying pan. Allow to fry to so that it gains a bit color and then turn. You may fry several pieces of eggplant at the same time. In between batches I removed some of the almond meal that was swimming in the oil as it was starting to darken and added a bit of fresh oil. Enjoy for brunch or in the evening after a day of swimming. Serve hot with a drizzle of honey.
swimming in july collageThis post is part of Celia’s In My Kitchen series for July. Check out her blog for a great list of blogs from around the world that all invite you into their kitchens.

Baked under the Midnight Sun

by tableofcolors

Midsummer is almost here in just a week. The nights are quite light and it is so easy to loose track of time since the kids are not in school. It seems perfectly logical to start washing windows at ten o’clock in the evening as the sun is not telling us to go to bed. Even the children who usually are in bed around eight thirty during the winter are having a hard time settling down. As I write, I can hear the older ones organizing their room after the little ones had visited and turned nearly everything upside down. You probably know how it goes. First there is silence as the little ones are in bliss playing with all of the marvelous treasures that girls of ten and thirteen might have in their room. Chapstick is a favorite! Then there is a loud exclamation and a complaint as they are found out. Next of course, the little ones come to Mama for consolation as their own treasures don’t seem half as interesting! Fortunately their disappointment does not last too long.

rhubarb stalksThe other evening we went rumaging in our rhubarb patch. It was the first time that it could actually be called a patch. Last year we planted the seedlings and it had grown nicely but I hardly dared to pick any last summer. The stalks are thin and we had several flowers that I picked off as is recommended and carried the bouquet inside. It was quite pretty in an untraditional way.

rhubarb flower

I ended up making two versions of this Upside-down Rhubarb cake. The first version had rye flour in it. I didn’t quite get the proportions perfect yet and so it turned out drier than what I was looking for. Version two turned out perfect. Since our babysitter is wheat-free I tried making it so that she could also have a piece. The second version is gluten-free and I used a mix of almond flour and gluten-free flour. If you do not need to make a gluten-free version you may substitute the gluten-free flour with regular flour. I think this recipe will go on my favorite gluten-free recipe list.

chopped rhubarbIt seems as if rhubarb and my blog anniversary go hand-in-hand. Two years ago I started my blog. One of my first posts was on a rhubarb tart that had a brown sugar meringue. A year ago, my Grampa Jim shared a family recipe for a rhubarb tart from my Great-Grandma Reeni. It is still one of my favorite recipes to date. The recipe below received its inspiration last Sunday. We were visiting friends and Maija served a very delicious rhubarb tart. As we had coffee she suggested that I make a version that uses maybe some wholegrain types of flour and perhaps chopped nuts for texture and flavor. This is my version.

rhubarb upside down cakeYou might be able to tell from the lighting in the photo that it is well past ten p.m. It is more than likely closer to eleven pm and the house was finally quiet. And so we enjoyed a piece of rhubarb upside down cake with ice cream and tea. The cake is a bit of a plain-jane, but incredibly delicious!

 

Upside down Rhubarb Cake–Gluten-free

23×23 cm/9″x9″ pan or a round tart pan
50 g butter
1 dl/ 1/2 c/ 85 g brown sugar
1 tsp ground cardamom
50 g/2 oz roughly chopped walnuts
5 dl/2 c chopped rhubarb

Place the butter in the tart or cake pan and place in the heated oven for about five minutes or until melted. Remove and mix in the brown sugar, cardamom, rhubarb and walnuts. Set aside for a minute while making the cake batter.

Cake batter

125 g/4.4 oz softened butter
1 dl/ 1/2 c / 90 g sugar
1/2 dl/ 1/4 c / 50 g brown sugar
2 eggs
2 dl /1 c / 90 g almond flour
1 dl/ 1/2 c / 50 g gluten-free flour
pinch salt
2 tsp baking powder
1 dl/ slightly less than 1/2 c milk

Beat the butter and sugars until light and fluffy. I used my stand mixer with the paddle attachment. An eletric mixer will work just as well. Add in one egg at a time, mixing well after each addition. Mix the dry ingredients together. Alternating, fold in the dry ingredients and milk into the batter. Pour the batter over the rhubarb place into the oven. Bake for 30-35 minutes at 170 C/340 F. If using a fan oven, reduce the temperature to 160 C /320 F.

Serve warm with vanilla ice cream or maybe a little whipped cream.

Today is also Angie’s Fiesta Friday blogging get-together. Often I have not been able to participate as our schedules have not matched up but today it worked out. And so, I am bringing my rhubarb cake baked under the midnight sun. The people of the nordic countries do not sleep during the summer months. Come autumn, the early evenings are quite inviting. Check out her blog, The Novice Gardener, for a collection of recipes.

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Hundreds of dewdrops greet the dawn but only one Mother the wide world over

by tableofcolors

Hundreds of dewdrops to greet the dawn,
Hundreds of bees in the purple clover,
Hundreds of butterflies in the lawn,
But only one mother the wide world over.
–George Cooper

Not many days have passed when we had the chance to spend a little time together and it always pulls the heart strings to leave. But I’m happy for the opportunity that we had even if it felt like too short of a time.

Mummu and Hugo 2Special memories and hugs to treasure in the heart for those rainy days that sometimes occur in life.

Gramma and I 2To share and cherish the happy moments.

popover collagePerhaps you will be having Grampa’s popovers for breakfast on Sunday, straight from the oven.

IMG_2242Grampa’s Popovers

3.5 dl/1.5 c warm milk
3 eggs
3.5 d/ 1.5 c (170 g/6 oz) flour
3/4 tsp salt

Place the milk in the microwave for 1 and 1/2 minutes. Add eggs one at a time, whisking each time. Add flour and salt and whisk well. Pour into six sprayed and preheated popover pans. A muffin tin with twelve works just as well for smaller popovers. Bake at 200 C/400 F for 30 minutes. Serve hot.

Filling options

Just plain butter and maybe a little good quality jam, dollop of whipped cream and a drizzle of honey or maple syrup, peanut butter, sliced bananas and roughly chopped walnuts…brie cheese and sun-dried tomatoes and parsley, turkey slices and muenster cheese and arugula. The list could go on. Use your imagination.

Happy Mother’s day!

I decided to add a new little popover recipe to this post. In the comments, Carol asked about a gluten-free version and since I happened to have all the ingredients and a slower-paced day on hand I was intrigued to try. I made two versions and the second version turned out better. I must say that I really liked the flavor and texture even if they did not rise quite as high as the traditional recipe. Our first grader consumed three when she came home from school for snack, so I dare to say the experiment was a success. I divided my recipe into twelve muffin tins. So if you do not own a popover pan, no worries!

A few things to note: The gluten-free flour has more starch in it and easily becomes much thicker in consistency and so I reduced the amount of flour in ratio to milk. Lower the temperature of your oven about 20 degrees and for this recipe the bake time was reduced about ten minutes.

Gluten-Free Popovers

3.5 dl/ 1.5 c warm milk
3 eggs
2.2 dl/1 c (130g/4.6 oz) gluten-free flour
3/4 tsp salt

Place the milk in the microwave for about 1 and 1/2 minutes. Add eggs one at a time, whisking each time. Add flour and salt. Whisk. Pour into 6 sprayed popover pans or muffin pan of twelve. Bake at 175 C/375 F for about 20 minutes. Serve hot.
gluten-free popovers
mother's day cards

Goexpo Helsinki

by tableofcolors

Last weekend we visited the Helsinki Goexpo Fair at the Helsinki Messukeskus or Convention Center. It is Finland’s largest sport and outdoor event and there was something for everyone. There was bikes to try, volleyball, soccer, golf, hunting, fishing, photography, horses, rock climbing, fitness, running, nordic walking, and sailing amongst others. On the day we visited it was open from 10 am to 5 pm. We were there the whole time and probably would have been even a bit longer if it would have been possible.

goexpo helsinki 2I’m usually not such a convention or fair person but this time it exceeded my expectations. It was very reasonably priced as everything except for the rock climbing was included. For our family of eight it was 37 euros. Not bad.

goexpo helsinkirock climbing2We had packed lunches and the horse show was the perfect place to sit down and eat.

police horse show speedThe police horse show was quite impressive. They showed how they train the horses for possible protest and demonstration situations.

police horse showAfter the busy day full of noise and activity it was nice to visit some family before heading home. On the drive home, the car was silent. Just about everyone fell asleep. A calming drink was in order. My sister’s recipe was perfect for the occasion.

moomins

Tin’s Lemon and Ginger Concoction

for one cup

1/2 lemon, squeezed
1 cm/ 1/3 inch fresh ginger, roughly chopped
1-2 tsp honey or according to taste
boiling water

Place the lemon juice and roughly chopped ginger into the cup. Pour boiling water over and allow to seep for about five minutes. Remove the pieces of ginger and add honey. Stir and enjoy immediately. It is claimed that both lemon and ginger may help with digestion and helps flush out toxins. Those claims are not perhaps scientifically proven, but I did find the drink to be the perfect way to end the day. Tart and calming.
vikellysThis post is a part of Novice Gardener’s Fiesta Friday series.

Fiesta Friday Badge Button I party @

There is always a first time

by tableofcolors

first time skatingShe was so excited to go try it out for the first the time. Skating was something that the big kids do and our two year-old likes to do everything they do. And maybe because she is so independent by nature, she is usually quite successful. That day it was sunny and cold and we skated for almost an hour and so did she. She did not complain once. The baby was in the buggy and ocassionally we would skate and push him around as well. Learning to skate on ice with a bit of snow coverage is a little easier, as it is not so slippery.

the baby in the buggySome days have been sunny and some days gray during this past week, but quite often ice skating has been on the agenda. There is a skating trail made at “our” lake and another one at the Kuusaanlampi which is a nook on the Kymijoki or Kymi river. The loop is 2.5 km/1.5 miles. Four times around is a good workout and a pleasant way to start the day. There is a car track as well on the ice, but drifting the car with the hand brake is one skill I must still learn someday. Before learing that trick, I wouldn’t dare to attempt to join the ranks. It would be a first for me.

kuusanlampiThere is something about this time of year and pancakes. Maybe it is the need for a quick lunch or supper, or perhaps it is comforting after being out in the cold, but a year ago I was serving up buckwheat pancakes after our ice skating excursions. This year our go-to lunch has been banana pancakes made with almond meal or flour. They are a great way to use up the brown bananas on the counter and their ingredient list is so short and simple. I had been running across recipes for banana pancakes that used no traditional flour and the the following is my take on it. The first version has a bit more egg in proportion and the second one has less. You may choose your favorite, both work out great.

gluten free dairy free pancakesBanana pancakes, gluten-free and dairy-free

Version one:

makes 4-5 pancakes
2 ripe bananas mashed
3 eggs
1 dl/ 1/2 c almond flour
sprinkle of cinnamon

Version two:
makes 6 pancakes
4 bananas mashed
4 eggs
2 dl/1 c almond flour
sprinkle of cinnamon

Mix all of the ingredients. Fry on a griddle over medium heat and serve with a drizzle of honey and garnish with slices of banana.

gluten-free dairy-free pancakelittle angelDo you remember your first time on skates? I certainly do, and I remember falling down quite a few times at first. Our little angel seemed to fall so softly and was ready to get up right after. It brought back my childhood for a moment.