Vegan Apples with Beans 🌱

When the farmers‘ market gives you wonderful purple beans and you get homegrown apples from your dear neighbors, this culinary creation in complementary colors is born. Bean purée: Blend boiled kidney beans. Taste with fleur de sel and a couple of drops liquid smoke. Apple sauce deluxe: Peel and seed apples. Simmer them in some…

Vegan Marshmallows Fluff with Raspberries and Dark Chocolate 🌱

Sweet and airy, bitter and crunchy, acid and juicy – this sweet temptation is everything your taste buds desire. Marshmallow fluff: Combine equal parts of aquafaba and powdered sugar by beating the aquafaba until peaks form and gradually adding the sugar until the batter turns stiff and shiny. Taste with vanilla extract to your liking….

Color My Food White 🌱

Leek, black salsify, parsley root, Jerusalem artichoke, beer radish, black radish, Japanese artichoke and fennel. So different and yet – so similar. The pulp of all these wonderful winter veggies is white. And that’s the theme of this plant-based dish: White. Sous vide leek: Cut the white part of the leek into pieces of 2…

Scallop carpaccio with oca and mashua

Today, Finland celebrates 102 years of independence. For me as a Finn, December 6 is correspondingly special. I try to pay homage to Finland’s war veterans and reflect on the luck of peacetime. Culinary-wise, we enjoy traditional Finnish dishes, sometimes with a twist. Seafood and potatoes are typical to the Finnish cuisine. This year, clams…

Pumpkin • Apple • Cabbage • Hazelnut • Leek • Brussels sprout 🌱

A couple of weeks ago, I attended a plating class organized by amazing Sabrina Cipolla. Her elevated and elegant, yet light and playful plates are simply awe-inspiring. When I saw this month’s food basket for the November challenge by Foodblogs Schweiz, I couldn’t resist trying to capture all the ingredients in a way she taught…

Chilled beetroot soup with dill pesto

My mother makes the most wonderful borscht. I love the marriage between sweet beetroot and sour vinegar. The smetana topping echos the acidity and caters for a pleasantly contrasting softness. This chilled summer version is my take on the Ukrainian classic. For the soup, boil 500 g washed beetroots until tender. Peel them and blend…

Raw strawberry and lemon balm soup with mascarpone cream

Fruit and berry soups have a strong tradition in the Nordic countries. As a child, at least once a week, I enjoyed rhubarb, red currant or gooseberry soup. And bilberry soup, of course. And rose hip soup. These soups are based on homemade fruit or berry juice thickened with potato starch. Some weeks ago, I…

Mother’s Day Pavlova

Mother’s Day is around the corner. Show your appreciation with a luscious pavlova topped with soft vanilla custard, sweet lemon balm pesto, sun-kissed strawberries and raspberries as well as spectacular spring blossom. I should work in copywriting, shouldn’t I? Pavlova: Whisk 2 egg whites and 30 g caster sugar until white. Add 70 g caster…

Smoked and grilled trout on bean salad

A fresh and crunchy bean salad filled with protein, high in fiber and rich in essential nutrition is not only super healthy. It’s super tasty, as well. A great dish to get in shape for the bikini season. Yes, I’m that vain. Chop green beans and blanch them for a couple of minutes. Simultaneously, prepare…

Pimientos de Padrón • Halloumi • Raspberries • Herbs 💚

This is another simple dish where different tastes come together nicely: a sweet sourness of the raspberries, a gentle saltiness of the halloumi and an earthy bitterness of the green peppers. Plated elegantly, this dish could even be mistaken for haute cuisine. Pimientos de Padrón: Drizzle the small green peppers with olive oil and roast…

Wild garlic flower pie 🌱

Integrating flowers into your plating will turn your dishes into the most lovely works of art. Just like this super simple vegan, low-carb wild garlic pie. Start with the dough: Mix 100 g rye flour, 1 tsp salt, 1 tbsp olive oil and some water. Knead to a firm dough and let it rest. For…