Crayfish and wild mushroom bruschetta

Foraging for wild mushrooms and celebrating crayfish parties are two dear Finnish traditions of mine. This dish pays homage to both. Start by (sending your better half) collecting mushrooms. Mine brought me chanterelle, penny bun and birch bolete, but you can use any edible fungi you find. Then separate the tails and tomalley from the…

Blue cheese • Sweet potato • Pomegranate • Rocket

When in Finland, eat Aura. Aura is Finland’s very own blue cheese – semi-soft texture wise and earthily tangy taste wise. It combines perfectly with sweet batatas, acidic pomegranate and fragrant herbs. And creates a fusion of tastes originating from the Nordics, Central America as well as Middle East, South Asia and the Mediterranean region….

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…

Perch • Orange • Blueberry • Lemon thyme

I associate fish with the Finnish archipelago, which – who’d’ve thought – is my favorite place on earth. So my passion for fish is quite natural. Fish makes me feel at home. When I grew up, there used to be a lot of perch in the brackish water surrounding our summer cottage. Perch is a…

Goat cheese • Nectarine • Honey • Rosemary

There’s a lot of varieties of goat cheese and a lot of ways to enjoy it. I like mine on a piece of bread instead of butter or hot on my salad. Or as a flan with fruit compote. Goat cheese flan: Bring 2.5 dl goat milk, 1 branch of rosemary, 5 branches of lemon…