Saying Thank You & Having Ice Cream For Breakfast...Well, Kind Of

Frozen Bilberry Cardamom Yogurt | my blue&white kitchen

You may have noticed that badge on the sidebar. Maybe you also saw my updated March Love&Inspiration post. Or you stumbled upon my euphoric/totally perplexed tweets (poor you) or my instagram pic...oh and I surely mentioned it on Facebook as well. It was a truly surreal Monday night. I'm still pinching myself just to check I'm not sleeping. If this is a dream, it's a pretty realistic director's cut...

I'm extremely honored to be nominated for a Best Food Blog Award from Saveur Magazine, in the category Best New Blog. 'OMG'  has been my mantra for the last couple of days. I'm truly over the moon about the nomination. For you who don't know what the Saveur Best Food Blog Awards are about, well, the music industry has the Grammys, the film industry the Oscars, and we food bloggers, we have the Saveur BFBAs. I still don't know how I ended up being nominated with all those super talented people; people I look up to. But there I am. BOOM!

I want to thank you for all your support, cheers, and congrats. For making my recipes. For reading this humble space of mine, for leaving comments, and for being such a constant source of inspiration. It's truly special to be honored for something you have created yourself. For something you have not only invested time in but that you've done with a big heart.

Thank you.

If you would like to vote and send me to Vegas for the Best Food Blog Awards party (Saveur will fly the winners to Vegas for free. I know, totally crazy.), please click the badge on top or on the sidebar. You'll need to register to Saveur, but it's straight forward, and there won't be any spam emails or anything. You can vote until April 9th which is next Wednesday.

But let's move on to today's recipe, shall we? I have a huge crush on it. It makes my pupils dilate, and my heart flutters like hummingbird wings when I have a spoon of it. There's berries in it which does not only turn it into a bright, cheerful color but makes it a vitamin bomb too.

As some of you already know, I often have yogurt with homemade granola, berries, and a drizzle of maple syrup or honey for breakfast. Nothing special there, but at least it's delicious. However, after I stumbled upon this recipe, all I saw in my morning bowl were the ingredients for something so much more fun. I mean, who doesn't want to have ice cream for breakfast, right? Well, maybe not real ice cream but something that totally feels like ice cream but isn't. Does this make any sense to you? [I'm sure the BFBAs are messing up with my brain...]

Frozen Bilberry Cardamom Yogurt | my blue&white kitchen

However, I didn't want any bananas in my wannabe ice cream. Those are reserved for milkshakes only (right, dad?). Adding bananas would yield in a firmer consistency, but I've always preferred my ice cream half frozen anyway. So all berries. I chose bilberries cause I still needed to clean my freezer from last summer's berries. Some of you may wonder "How much berries does this girl have in her freezer?". The answer is: way too much. It was a good summer with lots of berry picking trips. I felt the urge to spice it up with cardamom cause bilberries and cardamom are such a wonderful flavor pairing. And then maple syrup. Yesss.

Because we're talking about breakfast here and granola is such a staple on my breakfast table, we'll of course sprinkle some on top. The granola you see in the pictures is this one. It's one of the best granolas I've ever made. I like to add millet and some extra seeds to my batch.

Ooooh, heaven!

Frozen Bilberry Cardamom Yogurt

serves one hungry soul or two as a side (eat that croissant!)

I encourage you to use bilberries rather than 'regular' blueberries both for their vibrant color and for their taste. If you, however, can't find bilberries, blueberries will be just fine.

Side note: You may or may not have blue lips and a blue tongue after enjoying a bowl of this goddess of breakfast. I  strongly encourage you to have a look in the mirror before leaving the house, and to wash your teeth after rather than before breakfast. Just sayin'...

200 g (7 oz; 2 dl; ½ +  cups) Greek yogurt
200 g (7 oz; 3 dl; 1 cups) + 35 g (1.2 oz; ½ dl; ¼ cup) frozen bilberries
¼ tsp ground cardamom (preferably freshly ground)
2 tbsp maple syrup

homemade granola, to serve

Blend yogurt, 200 g / 7 oz bilberries, cardamom, and maple syrup in a blender until smooth. Add the remaining blueberries and mix with a spoon (we want these berries to remain whole for some additional texture). Serve with granola on top. Cheers!

March Love&Inspiration

Helsinki Cathedral | my blue&white kitchen

I took this shot yesterday; The Helsinki Cathedral shining in the spring sun. Still one of the most majestic sights I've ever seen.

» Some of my favorite posts I've stumbled upon.

» Music for the soul.

» This is almost too awesome to handle. Stamp yo face!

» This two ingredient chocolate mousse from Oh, Ladycakes blew my mind.

» Can't wait to get my hands on the new book, My Paris Kitchen: Recipes and Stories, from the one and only David Lebovitz...Actually, I just pre-ordered it. Oops.

» I also have a huuuge crush on Emma Galloway's first cookbook, My Darling Lemon Thyme – Recipes from My Real Food Kitchen. Emma is the kind soul behind the Perth-based blog My Darling Lemon Thyme. I'm sure her book is as lovely as her blog.

» I totally need this cat cookie rolling pin in my life.

» Pasta in all its glory. I can't even tell you how much I adore Valentina's work both on Hortus and Modern Pop Cooking. Rock it, girl!

» And then there was this absolutely gorgeous post from Kelsey. Her words & the agnolotti recipe – this lady amazes me every single time.

» This French ad is beyond gorgeous.

» Made this rye soda bread from Dagmar's Kitchen – it was superb. Next time, I'll try the gluten-free version.

» Cute, cuter, mini princess cakes.


A miracle has happened - I'm on Instagram.

Have you already seen my interview on PAPER/PLATES? I talk about food, books, and watching a stormy sea. Hope you have as much fun reading the interview as I had doing it!

Aaaand... Last but not least. My Salmon Salad with Wasabi Dressing was featured on Food52's 8 Food Blog Links We Love last Friday. Such a happy surprise! I'm honored.


Have a great week, friends!




EDIT (9.45 pm): I'm totally honored/baffled/over the moon/can't feel my legs right now/excited to be a Saveur Best Food Blog Awards finalist among all those other talented people in the category "Best New Blog".

Thank you, thank you, thank you. Seriosly.

In Search of Exciting Breakfasts – Baked Blackcurrant Ryemeal

baked blackcurrant ryemeal | my blue&white kitchen

"I only want to live in peace and plant potatoes and dream!"

– Tove Jansson, Moomin: The Complete Tove Jansson Comic Strip, Vol. 1


The past couple of weeks have been a mess. I find it hard to blame life cause, after all, this is the life I've chosen. I don't want to bother you too much with my every day breakdowns but I can pretty much sum it all up in one single word: thesis. If you have done yours or are in the midst of it, like I am, you probably know what I'm talking about. I'm like one awkward crazy brain. I feel like there's always more to do than what I actually manage to accomplish, and there are always new obstacles in the way. "I only want to live in peace and plant potatoes and dream!" has been my personal mantra lately. But deep inside I know this won't last forever. Everything will eventually come to an end. And then there will be a new thing to stress about. It's called life, and it's good as it is.

baked blackcurrant ryemeal | my blue&white kitchen

Today, I want to talk about breakfast. Breakfasts are a rather boring affair in this home. Not bad but boring. Usually it's a slice of rustic country bread, or a bowl of homemade granola with plain yogurt and a drizzle of honey. There's always coffee with milk; usually two cups (at least). On weekends, I may make some eggs or enjoy a croissant and freshly squeezed orange juice, but, to be honest, that happens way too seldom. I'm not the one making pancakes or waffles early in the morning, neither do I make breakfast frittatas. Like I said, boooooring. If there's one thing I want to change about my eating routine, it would be making more exciting and satisfying breakfasts.

Today's recipe is a result of cravings. First, I saw this breakfast post from Yossy Arefi at A Cup of Jo. The moment I saw it, I knew I had to make it. An exciting breakfast! I started to wonder if rolled rye would work in this dish. You know, this is the first time I've used them. Would it be too "heavy"? I decided to give it a go. I still had a lot of blackcurrants from last summer in my freezer waiting for their destiny, and I felt like this would be a dish that would do them justice. Furthermore, I used cardamom instead of cinnamon cause, well, I'm a cardamom girl. Cardamom also felt like the perfect pairing with the deep flavors of rye and blackcurrants. "Plain yogurt would be great too", I thought. So I made it last Friday. I knew, I did everything right the moment I had the first mouthful of it. Comforting, delicious, nutritious, exciting. Everything I asked for, really. I found a new breakfast favorite. One to break my boring morning routines.

Baked Blackcurrant Ryemeal | my blue&white kitchen

More breakfast inspiration:

More breakfast inspiration can be found on my Breakfast Board on Pinterest! And for more berry breakfast love, don't forget my Whipped Lingonberry Porridge. It's not only damn beautiful but also a luscious way to start your day.

What do you have for breakfast? I would love to hear about your mornings!

    baked blackcurrant rye meal | my blue&white kitchen

    Baked Blackcurrant Ryemeal

    adapted from this recipe from Yossy Arefi (who adapted hers from Super Natural Every Day by Heidi Swanson, p. 44)
    serves 3–4 

    I think, this also makes a comforting dessert if served with vanilla ice cream! Feel free to play around with different berries, sweeteners, and grains. Furthermore, the recipe can easily be doubled, tripled, or even quadrupled. In other words, perfect to serve a big crowd!

    75 g (2.6 oz; 2 ½ dl; 1 cup) rolled rye
    ½ tsp ground cardamom (preferably freshly ground)
    ½ tsp baking powder
    2 pinches of fine sea salt
    2 ⅔ dl (1 1/8 cups; 9 fl. oz) whole milk
    1 egg (S)
    2 ½ tbsp maple syrup
    60 g (2 oz; 1  dl; ½ cup) pecans, toasted & roughly chopped
    140 g (5 oz; 2 ½ dl; 1 cup) frozen blackcurrants (you can use fresh ones too)
    30 g (1 oz) butter, melted + more to butter the baking dish

    plain yogurt, to serve


    Preheat the oven to 190°C (375°F). Butter a 16 cm (6") round baking dish.

    In a medium-sized bowl, combine the rolled rye, cardamom, baking powder, and salt. In another, small bowl, whisk together the milk, egg, and maple syrup.

    Spread half of the rye mixture in the buttered baking dish. Sprinkle with half of the pecans and blackcurrants, then cover with the remaining rye mixture. Slowly pour the milk mixture over the rye. Top with the remaining pecans and blackcurrants, and drizzle with the melted butter.

    Bake on the middle rack for 35–45 minutes, until the top is golden brown and the ryemeal has set. Serve warm with plain yogurt, and drizzle with maple syrup if you feel like it.

    baked blackcurrant ryemeal | my blue&white kitchen

    I also wanted to thank you for all the support you're giving. I was amazed by all the positive feedback on my last post. Your words mean the world to me. I feel blessed to be able to share my heart and passion with you all and to do something that others really love as well. So thank you. A thousand times thank you.