Tag Archives: recipe

Lemon cookies

100 g room-temperature butter

1 dl sugar

1 egg

2 tbsp lemon curd (Mackays lemon curd)

2,5 dl special wheat flour

0,5 tsp baking powder


Preheat oven to 200°C.

Whisk room temperature butter and sugar until light in colour. Add the egg and whisk to combine. Add the lemon paste and whisk until blended. Add the dry ingredients and gently mix the dough with a spatula until smooth.

Fill the cookie press with the dough. Insert the mold of your choice to the cookie press and secure it in place with a stopper. Hold the cookie press perpendicular to the baking tray and press the cookies onto the tray. One press is one cookie. Bake in the middle of the oven for 5-7 minutes, depending on the size of the cookies.


Thank you for the recipe @pilvilinnan_anna 🥰

Orange-flavored tiramisu

6 servings



1 dl strong coffee

2 dl whipping cream

400 g quark (orange-flavored)

1 orange, zest only

15–20 ladyfingers, depending on the size of the serving dish

50 g dark chocolate



Whip the cream and mix it with the quark. Grate the orange zest into the mixture.

Dip the ladyfingers in the coffee and place them on the bottom of the serving dishes side by side (you can also use a baking dish). Spread half of the cream-quark mixture on top. Do the same for the second layer. Let the tiramisu sit covered in the fridge for at least 1 hour.

Grate some dark chocolate on top before serving.


Thank you for the recipe Oskari Lahti😊

Pasta bake from leftovers

For this dish, you can use leftover pasta, vegetables, chicken, fish or beans for protein. You can also often find a can or two of crushed tomatoes and a piece of cheese in your kitchen.

Chop the vegetables into large pieces and sauté them in a pan with a splash of oil; you can also add garlic if you have some. Add the protein (e.g., chicken, fish or beans) and fry until cooked if the product is uncooked. Season with salt and black pepper. Add the crushed tomatoes, pour a splash of water into the cans and add it to the pan. Allow to simmer for 5–10 minutes and add the cooked pasta. Mix.

Pour the whole thing into a greased baking dish and top with grated cheese. Bake in the oven at approximately 200 °C for 20–25 minutes.

You can garnish the dish with some chopped herbs at the end.


Thank you for the recipe Oskari Lahti 🙂

Lingonberry and quark pie on Maku cake tray.

Lingonberry and quark pie

6 servings



100 g butter

½ dl sugar

1 egg

1 ½ dl wheat flour

1 dl rye flakes

1 tsp baking powder

1 tsp vanilla sugar



400 g quark

1 egg

½ dl sugar

1 ½ dl lingonberries



Beat the soft butter and sugar with an electric mixer until fluffy.

Then add the egg while beating. Mix the dry ingredients together and add to the base ingredients. Pat the dough onto the bottom and sides of a pie dish 25–26 cm in diameter.

Mix the quark, egg and sugar with a mixer. Pour the mixture onto the dough base. Sprinkle the berries over the quark mixture: more on the edges and a few in the center.

Bake at 200 °C in the bottom rack of the oven for about 25 minutes or until the pie is done.

Spicy sweet potato soup

1 chili

1 clove of garlic

3 tablespoons of oil for frying

500 g sweet potato puree

3 tablespoons of white wine

2 pieces oat cream

1 chicken stock cube

Chili salt for finishing


Cut the garlic clove and chili into small peaces. Sauté chili and garlic in oil for a few minutes. Add white wine and bring to a boil. Pour in the sweet potato puree, oat cream and chicken stock cube into the pot.  Cook slowly for 20 minutes and finish the chili with salt.


Thank you for the recipe Sirly Ylläsjärvi  @sirly.yllasjarvi


To celebrate of the  new year, we often like to make blinis. The fillings can be made by your own preferences. I personally prefer classic flavors, such as fish roe, smoked reindeer, onion, pickled cucumber and beetroot. However, if you wish, you can use for example shrimp, grey fish or even king crab! In the vegetarian version, in addition to pickles and beets, I would serve artichoke hearts, seaweed caviar and even parmesan mousse!


Approx. 20 pcs


4 dl cream cheese

4 dl of Turkish yogurt

50 g fresh yeast

4 dl buckwheat flour

1 dl rye flour

2 teaspoons of honey

3 dl red milk

3 teaspoons of salt

3 tablespoons of butter

2 eggs


Put the cream cheese and yogurt in the pot, heat the mixture to about 38 degrees. Mix in yeast, buckwheat and rye flour and honey.

Let the dough rise, covered, at room temperature for an hour. You can also leave it overnight in the refrigerator.

When the dough has risen, add heated milk, salt, melted butter and egg yolks. Beat the egg whites and mix by lifting them into the mixture.

For frying, use a blini pan or a flat pan, a regular frying pan will also work. The thickness and beautiful shape characteristic of blinis is created most easily in the blini pan, where it can rise up against the edges. Serve the blinis hot with your favorite toppings.


Thank you for the recipe Sirly Ylläsjärvi  @sirly.yllasjarvi

Chocolate mousse

200g of dark chocolate

4 dl cream

0.5 dl of sugar

2 dl blueberries

2 dl pecans

Powdered sugar for decoration

1 dl raspberry jam


Melt the chocolate in the microwave or in a water bath. However, be careful not to get a drop of water into the chocolate, it will spoil the chocolate.

Beat the cream and sugar until foamy. First add half of the cream to the melted chocolate and then the remaining half by lifting. Lightly mix the mass until smooth and put it in a piping bag. Let it set in the fridge for a couple of hours.


Roast the nuts in a pan. Cut some of the blueberries in half. Build the portion according to the picture or use your imagination. You can also use other jams, berries or even flowers in the dish.


Thank you for the recipe Sirly Ylläsjärvi  @sirly.yllasjarvi

Salmon steaks and Riced Potatoes


1 kg starchy potatoes

150 g melted butter

salt and white pepper from a grinder

parsley to garnish



  1. Peel the potatoes and boil them well in salted water.
  2. Melt the butter by gently heating it in a pan or the microwave.
  3. Drain the water out of the pan and rice the potatoes into a greased baking dish. Season with ground white pepper and check the salt. Add the melted butter and stir by gently lifting. Bake the riced potatoes in the oven at 225 degrees on the top rack for about 15 minutes.
  4. Garnish with chopped parsley and serve.



whole Atlantic salmon fillet

salt and white pepper from a grinder

oil for cooking

prawns, lemon and fresh dill to garnish



  1. Melt the butter in a pot. Let sit for a few minutes. Carefully drain the clarified butter into another dish, leaving the sediment in the pot.
  2. Measure the egg yolks, vinegar and water into a small pot. Heat the mixture slowly while constantly mixing until it is light and fluffy.
  3. Lift the pot off the stove. Add the clarified butter slowly in a thin stream while whisking. Season with lemon juice, salt and pepper.
  1. Remove any bones and the belly from the salmon and cut the ends of the fillet to make them even. Cut the salmon into pieces of about 5 cm. Make a deep cut in the middle of the piece all the way to the skin, avoiding breaking the skin. Flip the piece to make a steak. Spread oil on a griddle pan and heat the pan. First, fry the steaks on the “hinge side” for about 2–3 minutes, flip them and fry the other side as well.
  2. When the salmon steaks are ready, place them in a serving dish and garnish with prawns, lemon and dill sprigs.




2 zucchini

4 Italian sweet peppers

2–3 parsnips

1 bag of long-stem broccoli

salt and black pepper from a grinder

thyme sprigs to garnish

oil for cooking



  1. Wash and dry the vegetables carefully.
  2. Cut the zucchini and parsnips lengthwise into large slices. Cut the Italian sweet peppers in half lengthwise and remove the seeds. Cut out the ends of the long-stem broccoli. Season with salt and pepper. You can pour a little bit of oil to the vegetables before cooking.
  3. Heat a griddle and spread a light coating of oil on it. Grill the vegetables until they get a beautiful color and place them in a serving dish. Garnish with fresh thyme sprigs.




100 g butter

2 room temperature egg yolks

1 tbsp champagne vinegar or other wine vinegar

2 tbsp water

2 tbsp lemon juice

0.5 tsp salt

a few twists of white pepper from a grinder



  1. Melt the butter in a pot. Let sit for a few minutes. Carefully drain the clarified butter into another dish, leaving the sediment in the pot.
  2. Measure the egg yolks, vinegar and water into a small pot. Heat the mixture slowly while constantly mixing until it is light and fluffy.
  3. Lift the pot off the stove. Add the clarified butter slowly in a thin stream while whisking. Season with lemon juice, salt and pepper.


Thank you for the recipes Oskari Lahti

Chicken pesto pie

The recipe is for a full oven tray of pie.



250 g plain quark

2 dl liquid colza oil product

2.5 dl wheat flour

2.5 dl oat flour

2 tsp baking powder

100 g Emmental cheese



500 g chicken filet strips

a drop of oil

150 g feta cheese

400 g low-fat creme fraiche

6 eggs

190 g green pesto

150 g grated Emmental cheese

salt, black pepper



Heat the oven to 200 degrees Celsius.

Fry the chicken strips in a skillet using a drop of oil until they are done. Season with salt and black pepper. Move the chicken aside to cool down.

Prepare the pastry shell. Mix the quark and oil and add the other ingredients. Mix the pastry until it is smooth. Line an oven tray (35x30cm) with baking paper and press the pastry on the tray, also slightly pressing it on the edges.

Place the chicken strips on the pastry, along with crumbled feta cheese. Mix the creme fraiche, eggs and pesto and season with salt (about half a teaspoon). Pour the filling on the pie. Garnish with grated cheese on top.

Bake the pie in the oven for about 40 minutes. Let the pie cool down for a moment and slice it. One oven tray is about 20 pieces of pie.


Thank you for the recipe and images @pilvilinnan_anna

Raspberry mud cake with meringue


100 g butter

100 g dark chocolate

2 eggs (medium size)

1 dl sugar

1.25 dl fine wheat flour

1 tbsp cocoa powder

1 tsp baking powder

1.5 dl raspberries



1.5 dl sugar

0.5 dl water

2 egg whites

1 tbsp powdered freeze-dried raspberries



Heat oven to 200 degrees.

Melt the butter and chocolate together either in a pot or in the microwave oven. Add eggs and sugar and mix. Finally, mix the dry ingredients together and add to the mixture. Mix the batter until smooth and pour into a greased heart-shaped springform pan with a baking sheet tautened at the bottom. Sprinkle the raspberries on top. Bake the cake for approximately 10–15 minutes on the middle shelf.

Let the cake cool down. You can even cool it to refrigerator temperatures.

For the meringue, place water and sugar in a pot. Heat the mixture to 120 degrees, check with a thermometer. Just before the temperature reaches 120 degrees, start whipping the egg whites in a separate bowl with an electric mixer to make a foam. Drizzle the hot syrup slowly onto the foam while whisking. Continue whisking until the meringue is thick and shiny and has cooled down completely. Finally, add the powdered raspberries.

Spread the meringue on top of the mud cake. You can finish by browning the meringue using a kitchen torch.


Thank you for the recipe Pilvilinnan Anna.

Tofuwokki - tofu wok.

Tofu stir fry with teriyaki sauce

4–6 portions


Stir fry:

300 g unseasoned tofu

100 g cashews

240 g or 3 small packets of noodles

half a leek

1 yellow onion

2 cloves of garlic

1 mild chili pepper

2 carrots

1 bell pepper

handful of Thai basil

lemon or lime juice


Teriyaki sauce:

0.7 dl soy sauce

0.5 dl brown sugar

2 tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons mirin or sherry

2 crushed cloves of garlic

a thumb-sized piece of grated ginger


  1. Press the tofu. Wrap the tofu in a paper towel and place a heavy object on top of the tofu for at least half an hour to dry it.
  2. Prepare the vegetables while the tofu is being pressed. Cut the leek and chili pepper into rings and the carrots and the bell pepper into strips. Peel and shred the yellow onion and cloves of garlic.
  3. Cut the pressed tofu into cubes. Fry the cubes in a dry pan over high heat until golden brown. Stir a few times, but not continuously. Set the fried tofu cubes aside.
  4. Roast the nuts for a few minutes in a dry pan over high heat while stirring. Set the roasted nuts aside.
  5. Sauté the vegetables in a pan with sesame oil. While doing so, boil the noodles as well.
  6. Combine the vegetables, noodles, tofu and nuts.
  7. Mix all the teriyaki sauce ingredients in a small pot and bring to boil. Pour the sauce into the stir fry and mix. Trickle some citrus juice and Thai basil on top.