I just realised that I've been posting nothing but dessert recipes in November. That's no good, is it? Hence this creamy-cheesy fish soup recipe today. A similar recipe has appeared in several Finnish food magazines and at least one local magazine. With a few tweaks here and there, I ended up with this lovely, creamy fish soup. Feel free to experiment with differently seasoned cream cheese. I used trout, as it's lighter, but salmon would work well, too..A lovely weeknight dinner, and it should appeal to small picky eaters, too.Creamy Fish Soup(Juustune forellisupp)Serves 41.5 litres fish stock5 potatoes, peeled and cubed200 g tub cheese spread (something like this), I imagine)170 g tub flavoured cream cheese (I used tomato & pesto)300 g fish filet, cubed (salmon, trout)To serve:fresh...
I went on a Stockholm day cruise last week with my friend Melissa and her daughter Natali. Melissa is a friend from my Edinburgh-days, who is now based in Toronto. She spent 9 days in Tallinn, and to give her a small break from my hometown, we popped over to the capital of Sweden for a day. It was lovely, if a bit chilly and wet, and luckily the ferry ride wasn't too bumpy.On a way back to the ferry terminal I picked up two Swedish food magazines, and this Chocolate and Lingonberry Cake in the August issue of Allt of Mat immediately caught my eye. K's mum provides us with lots of lingonberries these days, you see, and although I liked the last week cardamom-scented Swedish lingonberry cake, it's fun to try new recipes. This one was a great hit with K (he had 3 slices on Saturday night...
Remember my recipe for Canadian Apple Pie? Well, it's been one of my most popular recipes - and for a good reason, as it's incredibly tasty. BUT. None of my Canadian friends could recognise the cake, that is to say, they loved the cake, but couldn't confirm its Canadian origin.I'm a bit afraid this Swedish Lingonberry Cake recipe is the same. You see, the recipe is from a Finnish women's weekly magazine, Me Naiset, where it was published in September 2005 and called "Ruotsalainen puolukkakakku" (that's "Swedish lingonberry cake"). But I've got no particular reason to believe it's Swedish, so I apologise beforehand to all my Swedish readers :)As I'm off to a Stockholm day cruise next Monday, I thought it's appropriate to share the recipe with you. It's a bit drier than my usual forest...
Happy Easter, everyone!We had some friends over for dinner on Thursday night, watching a video and slide show of the photos taken during our Austrian skiing trip last month. The buffet table contained some dishes that were Austrian (Wiener Schnitzel a la Johanna), some that were appropriate for Easter table (my Pashka, for example; as well as Marbled Beetroot Eggs), as well as some random favourites (Alanna's Spicy Carrots). But I also wanted to try something new and savoury, and these smoked salmon and wasabi rolls from the Swedish Arla site (Laxrullar med wasabiröra) hit the spot perfectly.Try them, they're lovely. The Arla-people describe these as Swedish sushi :)Smoked Salmon and Wasabi Rolls(Suitsulõhe-wasabirullid)Serves 10 as a nibble200 g thinly sliced cold-smoked salmon50 g...
K. playing around with gingerbread. See another example of his food styling here. The cookie cutter (do you recognise the Moomin character?) is a gift from Dagmar.I baked a lot of cookies this Christmas - gingerbread cookies, matcha madeleines, sweet mayonnaise cookies, coconut macaroons, and these lovely pale cardamom cookies - to give away as gifts. The recipe is from a Finnish site, and they were called white gingebread cookies, if I remember correctly. The naughty bit is that they don't look like gingerbread cookies - which are supposed to be, of course, dark brown (see the colour contrast on the top photo?) - but they contain a generous doze of cardamom, which gives them a very Christmassy feel. Sneaky, eh?Oh, if you don't have ground cardamom, then seeds from about 20 pods give you...
I've been making lots of Christmas tiramisu recently (post coming soon), and therefore end up with lots of eggwhites. I've already made meringues, but one can only eat so many airy-crispy egg white cookies. Here's another way to use up those egg whites - Danish coconut macaroons. I must admit that I don't really know what makes these so Danish - it's just I learnt to like these while exchange student in Denmark back in 1992, they're very popular among the Danes (especially during the festive season), and this particular recipe I've been using for years is from the Danish Karolines Køkken site.Note that the bases of these coconut cookies can be dipped into melted dark chocolate - I've never bothered, however. They're exquisite the way they are..Kokosmakroner - Danish Coconut...
When you move to a new country and learn a new language, the locals inevitably present you with various tongue-twisters. Something difficult and tricky, so they could have a laugh when you say that. In Estonia, foreigners are often asked to say 'Jüriöö ülestõus' - scarily confusing when you look at the words (what's with all those dots and tildes and long wovels and diphtongs?), but not so difficult to pronounce, actually, as long as you know how each of the letters is to sound. Jüriöö ülestõus, by the way, means St George's night uprising - something that happened way back in 1343 here in Estonia.In Denmark, they've got a much trickier tongue twister: rødgrød med fløde - a name of a lovely Danish red berry pudding with cream. That, let me tell you, is much more difficult to...
