Finding Light & Joy – Smoked Fish Spread

kesäkuu 10, 2015 Sini│My Blue&White Kitchen

Smoked Fish Spread | My Blue&White Kitchen

One night a couple of months ago, I sat down and "wrote down" a (mental) list of things I would like to start doing, do more, or do again. I was searching for more happy moments, for ways to bring more light and joy into my life. I quickly realised that I would love to have a veggie garden this summer. I'm still working on it but hope to harvest things like radishes, peas, and herbs later this summer. I wanted to knit more both by myself and in company. Since then, I've spent many days knitting while drinking coffee and chatting with lovely people. I also knew that it was finally time to start taking riding lessons again. I spent a great deal of my childhood and adolescence at the stables but had since neglected this passion of mine. Last Monday, I finally sat in the sattle again! My muscles are still hurting (like seriously HURTING!) but I had so much fun. It felt good and familiar. I had found my happy place; well, one of them.

Daily hassles, work, and chores... It's so easy to start neglecting ourselves. What do you want? What brightens up your day? Stop for a while and listen to yourself; to your body and mind. Life can be so very short, so why wait?

Because this is a food blog, I also have a recipe for you. This smoked fish spread is one of those recipes that I originally didn't even plan to share with you. I just knew that it wouldn't be the most beautiful dish to look at and that it would be especially hard to do its deliciousness justice in a pic. But as I had my first sporkful of this spread, I just knew that if I wanted to do justice to you, my readers, I would need to share it on the blog. So I did my best to make it look like a thing that you would like to make.

This smoked fish spread is wonderful served on hearty, Nordic style rye bread or with boiled new potatoes. You could also use it as sandwich stuffing! It's really quick and easy to make; the only step that needs a bit of accuracy and time is boning the fish. The spread can be prepared in advance and stored in the fridge until ready to use. Are you celebrating Midsummer next week? Well, I'm definitely going to serve this next Friday and am sure that it will be a total crowd-pleaser.

Smoked Fish Spread

makes about 4 dl / 1 ⅔ cups

You can use any smoked fish. I recommend a nice mix of 2 or 3 types of fish – I used smoked rainbow trout and Atlantic mackerel. The spread can be made ahead and stored in the fridge until ready to use. Serve with hearty rye bread or boiled new potatoes.

300 g smoked fish, skin and bones removed
200 g sour cream
½ red onion, finely chopped
a small bunch of dill, finely chopped
juice of about ¼ lemon
pinch of fine sea salt
freshly ground black pepper

more dill, for garnish

Put the smoked fish into a food processor and pulse briefly - we want to have the fish slightly puréed. In a small bowl, mix together sour cream and onion. Add smoked fish and dill. Season with lemon juice, salt, and pepper. Mix until well combined.

Place in the fridge until ready to use.

To Keep "In Shape" – Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers

helmikuu 18, 2015 Sini│My Blue&White Kitchen

Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers | My Blue&White Kitchen

Quite often I get asked how I keep "in shape" while I cook, bake, and eat so much. Moderation is of course one thing which I've also talked about here on the blog. It's something I actually don't have to do very consciously as it comes quite naturally to me. The other thing I usually mention is that I hardly ever eat any processed food and don't buy sweets and baked stuff (except croissants and ice cream). I make them at home. Craving pizza? I make it from scratch. Chocolate? Homemade chocolate cake it is. Partly this has to do with the fact that I just freakin' love standing in the kitchen. At least most of the time. Furthermore, we haven't a takeout culture here in Finland and, hence, there aren't that many places that offer great takeout food. And what about processed food? Well, it's primarily a question of personal preference. It doesn't taste good. Not to me at least. And because I live to eat rather than eat to live and because I basically belong to that range of people who rather skip a meal than eat something that's crap (not entirely sure how good a thing that is), I very rarely buy or eat any convenience food.

So yes, I eat butter, sugar, and meat. And yes, I love a good loaf of bread. I'm not following a special diet. I don't have a list of forbidden food. I eat. A lot. Occasionally, such as last week, I go and get a burger. But still, I'm eating (to my standards) pretty healthy and consciously and, thus, manage to stay "in shape". I know that eating this way doesn't come naturally to all of us. Many of us struggle. I struggle sometimes too.

So how to find balance? I'm afraid I don't have an answer to this question. I only have a couple of thoughts. Listen to your body. Listen to your mind. What do they, and ultimately you, crave? What makes them, and ultimately you, feel good? Be interested in what you put in your mouth. Think seasonally. Think locally. Discover. How does a fresh tomato that has grown in soil taste like? How does a simple soup made from scratch differ from a canned one? Trial and error. Get connected. Share. Gather in the kitchen and around the table. Create memories around food. Get back to the roots. Think simpler.

So what has this all to do with chocolate muffins? Well, they too were created because I 1) craved chocolate (the ultimate way to beat winter blues) and 2) knew that a chocolate bar or a bought chocolate muffin wouldn't do. Originally, I didn't plan to sprinkle dried flowers on top. But as I pulled the muffins out of the oven and saw the sun shining through the windows, I felt like dried flower petals would be perfect. A layer of white snow is still covering the fields and hills, but spring lingers in the air. There's light. There's hope.

Double Chocolate Muffins with Flaked Sea Salt & Dried Flowers

makes 16–18 medium-sized muffins

This recipe can easily be halved. You can use whatever dried flowers you have on hand. I used a mix of hibiscus, elderflower, cornflower, lavender, orange blossom, thyme flower, viola, erica, and yarrow. The recipe calls for buttermilk. Should buttermilk not be easy to come by where you live, you can make your own: stir 1 tbsp lemon juice into 1 cup milk and let the mixture sit in room temperature for 5 to 10 minutes. The milk should now have thickened slightly and have small curdled bits in it. If you live in Scandinavia, you can use filmjölk.

2 tbsp cocoa powder
250 g (4 ½ dl; 2 cups minus 1 ½ tbsp) all-purpose flour
1 tbsp baking powder
½ tsp baking soda
¼ tsp fine sea salt
2 eggs
175 g (2 dl; ¾ cup plus 2 tbsp) granulated sugar
2 ½ dl (1 cup) buttermilk
180 g bittersweet chocolate (70 % cocoa), melted & cooled
90 g bittersweet chocolate (70 % cocoa), roughly chopped
115 g (1 stick) unsalted butter, melted & cooled to room temperature

flaked sea salt, to sprinkle on top
optional: dried flowers, to sprinkle on top

Preheat oven to 175°C (350°C).

In a medium bowl, combine cocoa powder, flour, baking powder, baking soda, and salt. Set aside. Line the inside of 16 to 18 muffin cups with muffin liners.

In a stand mixer at high speed, beat the eggs and sugar until light and fluffy. Turn the speed to low, and gradually add buttermilk, melted butter, and melted chocolate. At this point, the batter may look curdled. Don't worry, it's normal. Add the flour mixture and mix until just combined.

Divide batter among muffin liners, filling each ¾ full. Top with coarsely chopped chocolate. Bake for 15–18 minutes or until a cake tester inserted near the center comes out clean.

Sprinkle with flaked sea salt and dried flowers of your choice.

Whipped Cranberry Porridge (The Prettiest Porridge Ever) & A Guest Post For A Cup Of Jo

helmikuu 5, 2015 Sini│My Blue&White Kitchen

Whipped Cranberry Porridge | My Blue&White Kitchen

Maybe you have followed me for long enough that you remember my post about Whipped Lingonberry Porridge almost a year ago as a "this-is-not-a-Valentine's-Day-recipe-although-it's-pink" thing. This time, I'm following my traditions with not being into Valentine's Day and blaming coincidence (or faith?) for me sharing a pink dish only a week before that said lovers' day. But here I am. And here it is. Whipped berry porridge - one of my most favorite breakfasts/midday snacks/Nordic fairs/berry power bowls.

As I realize that lingonberries are a Nordic (hello there Ikea!) or at least European thing, I recreated this old favorite with cranberries. Both the taste and color are almost identical to the more traditional version, so this porridge could still be seen as being highly authentic. Well, at least sans the toppings. The toppings are a modern twist on the dish. I love toppings, so I really like to add some texture and flavor to this pink breakfast bowl.

I'm also on A Cup of Jo this week sharing this porridge as part of the weekly food series. I discovered Joanna's site a couple of years ago and have been a regular reader ever since. There are always so many exciting links and reads, and I always leave feeling inspired. I especially remember this hair tutorial post (when I still had long enough hair to do awesome things like that... now all I do is this), these cute faces, and how Molly's egg-in-a-hole was a life-changing discovery. So yeah, I'm pretty excited to contribute and maybe inspire others in the same way as I have been inspired.

Hop on over to A Cup of Jo to read more about the porridge!

Whipped Cranberry Porridge

serves 4 to 6

As I don't like to start my day with a breakfast loaded with sugar and as I want to keep some of that lovely tartness cranberries are known for, this porridge isn't very sweet. Feel free to add more sugar to taste. However, remember that the milk will balance out some of the tartness. Chilling the porridge is crucial – you won't be able to whip it probably if it's still warm.

8 dl (3 ¼ cups) water
250 g (4 ½ dl; 2 cups) frozen (or fresh) cranberries
pinch of fine sea salt
100–150 g (1 ¼–1 ¾ dl; ½–¾ cup) granulated sugar, depending on your taste
120 g (1 ½ dl; ⅔ cup) farina (Cream of Wheat)

milk of your choice, to serve
optional: toppings of your choice

In a medium pot, combine the water and cranberries. Bring to a boil and boil for 10 to 15 minutes.

Add the salt and sugar. Gradually whisk in the farina. Depending on how long your farina needs to be cooked, let simmer for 5 to 10 minutes stirring constantly. Taste and add more sugar if desired. Remove the pot from the heat and let the porridge cool to room temperature.

When the porridge has cooled to room temperature, whisk until light and fluffy. The color will turn from magenta to light pink.

Serve at room temperature or cold with milk and toppings of your choice.

The porridge can be stored in the fridge for a couple of days. For the perfect texture, whisk it again before serving.

Morning Glory – Oeufs en Cocotte with Spinach & Sun-Dried Tomatoes

tammikuu 27, 2015 Sini│My Blue&White Kitchen

Oeufs en Cocotte with Spinach & Sun-Dried Tomatoes | My Blue&White Kitchen

For a couple of months now, I've bought most of the eggs I use in my kitchen from a farmer for whom his chickens' health and what they eat are the number-one priority. The chickens can roam freely and have the option to go outdoors 365 days a year. These chickens can smell the first greens of spring, feel the warm summer sun on their skin, watch the days get shorter in fall, and experience the beauty of the white Nordic winters. And you can taste all of that in the eggs. The yolks are deep yellow in color and the texture is creamy; they're the best eggs I've eaten.

I'm happy that I've found a product that matches my idea of ethical and sustainable living and consumption, tastes delicious, and is an excellent example of the farm-to-table movement. My money goes directly to the farmer which is, as I believe, the best scenario for both the consumer and the producer. And you know, happy chickens.

For over a decade, I've only bought organic eggs or, better still, eggs from a local, small farmer where I can be sure that the chickens are being ethically raised and held. Standards of how chickens must be held to be called "organic" or "free-range" vary from one country to another, and I encourage you to do some research on what those terms really mean should you be interested in where your eggs come from. Naturally, the same applies to all animal products and, well, to produce in general.

Be interested, care, ask.

If you live in Southern Finland and are interested in ethically raised, fresh eggs, join the Facebook group and check out the dates. The farmer drives around Southern Finland on a regular basis selling his products.

After my love letter to eggs, I should come up with a dish that puts them into good use, right? So today, I'm sharing a recipe for Oeufs en cocotte, one of the fanciest sounding yet easy and quick to prepare dishes for breakfast or brunch. I mean, we could talk about baked eggs but who wants to call them by that name, especially when they have such a fancy sounding French name? This is a dish that makes your guests look at you in awe, sing an ode to the beauty of eggs, and ask for the recipe. You think I'm exaggerating? Try it yourself.

I first stumbled upon this French breakfast classic on either Béa's or Aran's blog and have been an avid fan of this luscious dish ever since. Oeufs en cocotte can be adapted to one's liking and the season. The possibilities are endless! Look what's in your fridge and get inspired by the produce of the season. Last week, I had spinach which I wanted to use up. The idea of tomatoes crossed my mind, so I grabbed a glass of sun-dried tomatoes for a dose of sunshine (cause fresh tomatoes are obviously not in season). Créme fraîche works really nice, especially during the colder months as it makes the dish extra creamy and comforting, so I decided to use some.

The result was a lovely breakfast; one that I couldn't wait to share with you.

Oeufs en Cocotte with Spinach & Sun-Dried Tomatoes

serves 2

1 tbsp olive oil
1 garlic clove, crushed
1 large handful (1 lightly packed cup) spinach, washed
4 sun-dried tomatoes, diced
2 tbsp crème fraîche
2 eggs
4 tsp heavy cream
fine sea salt
freshly ground black pepper
nutmeg
a bit of finely sliced scallions

Preheat the oven to 200°C (400°F). Butter or oil two ovenproof ramekins.

In a skillet over medium-high heat, sauté the crushed garlic and spinach until spinach starts to wilt. Add a pinch of salt and the sun-dried tomatoes. Remove skillet from heat. Discard the garlic glove.

Put a layer of crème fraîche in each ramekin and top with the spinach mixture. Crack an egg in each ramekin. Pour 2 tsp of heavy cream over each egg white avoiding the egg yolks. Season with salt, pepper, and nutmeg. Finish with finely sliced scallions.

To make a water bath, put the ramekins in a baking dish. Place the baking dish on the middle rack of the oven. Pour steaming hot water (hot tap water works fine!) into the baking dish to reach halfway up the sides of the ramekins. Bake for 12 to 15 minutes, or until the egg whites are set but the yolks are still runny. Serve warm.

A Rustic, Nordic Pea Soup or How We Scandis Survive the Winter Months

tammikuu 14, 2015 Sini│My Blue&White Kitchen

Rustic Nordic Pea Soup | My Blue&White Kitchen

Is it winter where you live? Cold? Do you have snow? Do you crave the sun? Oh the sun!

Well if you live in a dark place that occasionally feels hopeless (I blame the lack of serotonin), then you've come to the right place. My Blue&White Kitchen presents: Rustic, Nordic Pea Soup aka how we Scandis (try to) survive the long winter months.

This is a true Nordic favorite. There are few things better than pea soup on a cold winter day when you worry that your nose might fall off because of the Arctic temperatures. In both Finland and Sweden, pea soup is traditionally served on Thursdays. Actually, I doubt that you can find pea soup on any restaurant's or school's menu on any other day of the week. Speaking of traditions, it's always followed by Dutch baby pancake, whipped cream, and jam. The dessert is obligatory. Note to self: post a Dutch baby recipe.

You can still make and serve this on another day. After all, no one is going to find out, right? Unless you blog about it, that is... I made this soup last Saturday and ate it on Monday. And Tuesday. And probably today as well. Make a big serving and eat it throughout the week; it tastes much more better on the second or third day. Actually, I rarely eat it on the day I make it. Patience, friends, patience. That said, this soup is just perfect for a busy week when leftovers are more than welcome.

This may not be the sexiest soup in culinary history but it sure is delicious and makes the winter so much more bearable.

Cheers to a better 2015. Vive la France!

Rustic Nordic Pea Soup

serves 6 to 8

Pea soup is popular all over Scandinavia. In Finland, green peas are used, but to make a Swedish/Norwegian/Danish version, use yellow peas instead. If you can't find smoked pork shank, substitute it with (smoked) bacon. This soup can be made vegetarian by simply leaving the meat out. To still get a wonderful smoky flavor, you could add a pinch of smoked salt. Some people prefer to add one or two diced carrots to the soup; it's really up to you. If you do, just add it to the pot with the onion. The cooking times listed below are minimum cooking times; the longer you cook it on low heat, the better it gets. Many like to add mustard to their soup. The mustard is always being served on the side so everyone can stir it in to ones taste.

500 g dried whole green peas, picked over, rinsed, & soaked for 10 hours
olive oil
1 onion, diced
2,5 l (10 ½ cups) water
2 tsp fine sea salt
2 tsp dried marjoram
~ 400 g smoked pork shank with bone

optional: mustard, for serving

In a big pot, heat the olive oil on medium heat. Add the onion and cook until soft. Add the water, salt, marjoram, peas, and pork shank. Bring to a boil and let simmer for at least an hour. At this point, the soup won't look that tasty as the pea husks float on top. Believe me, it will get better.

Remove the shank. Shred meat and discard skin and fat. Return the meat and bone back to the pot. Cook for at least another hour. Add more liquid if necessary. Should the soup look too thin, cook it without a lid for a while.

Taste and season. Discard the bone before serving.

Serve with mustard if preferred and rye bread or crispbread.