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.

January Love&Inspiration

tammikuu 31, 2015 Sini│My Blue&White Kitchen

It's still winter and yet I can feel spring in the air. The light is changing which at this latitude mainly means that we're finally getting to see the sun more often. This week, I was totally amazed to notice that it wasn't dark outside at 2:30pm! I may or may not have danced a happy dance. Anyway, I'm looking forward to those sunny February days and walks on frozen lakes. After that, I'm ready to welcome spring.

I'm wishing you all a great weekend and to all my pals in North America a fun Super Sunday!

What has inspired me lately...

» Glorious, Green Minestrone with Kale Pistachio Pesto

» So glad I stumbled upon Renée Kemps' gorgeous blog! (Thanks to the interview she did on Food Bandits!)

» This Smokey Shrimp Chowder must be cooked asap. And this Oxtail Macaroni Gratin.

» Sarah of The Vanilla Bean Blog is working on her first cookbook! It's about baking. Obviously. *crazyexcited*

» Two takes on winter citrus: ricotta crêpes and an upside down cake + I have to make this blood orange marmelade (thanks, Suvi of Suvi Sur Le Vif!)

» Pure Green Magazine isn't only a really fabulous magazine about thoughtful, green, and sustainable living but they also have an inspiring podcast! So far, I've especially enjoyed the episodes with Huckle&Goose (they offer curated seasonal meal plans and I've been honored to work with; they're featuring my Nordic Pea Soup this week!), Lindsey Love of Dolly and Oatmeal and Laura Wright of The First Mess.

» Lindsey, one of the ladies in this food blogging community who inspires me the most, is also working on her debut cookbook! I'm 100% sure that I'm gonna madly fall in love with it. (no pressure, friend!)

» Awesomeness in a bowl vol. 1 by Reclaiming Provencial and vol. 2 by Fairing Well

» Please tell me you've already discovered From The Kitchen, a gorgeous NZ-based food blog

» Some recipes from the web that I've tried this month and that are worth mentioning: Turmeric-Miso Soup, Spicy Red Lentil Stuffed Bell Peppers, shakshuka (recipe can also be found in David Lebovitz's My Paris Kitchen), naan, and chocolate granola (that's what I'm having in the pics!).

» I'm a sucker for Irish Coffee, so this would be perfect for summer: Dublin Iced Coffee

» I want something like this

» GRANOLA!! Cranberry Orange Granola from Cookie & Kate & Granola with Earl Grey (!!) Flavor from What Should I Eat For Breakfast Today

» Love the feel of Ordinary Daze, a new, inspiring blog

» Are you trying to nail down the perfect sourdough bread loaf? I think this guide on The Clever Carrot is fabulous!

» Savoy Cabbage Strudel + a video to get lost in

» I love Belén's work and I'm beyond excited to see her on Freunde von Freunden sharing her gorgeous meals with us.

» Oy, Finnish followers! Be sure to listen to Helsingin Ruokaradio every Tuesday at 5pm on Radio Helsinki. This far, I've really enjoyed the show!

» Also mainly for my Finnish followers, check out the Finnish band ELE (the singer is Eva Louhivuori, better known from the duo Eva&Manu), who are bringing out their debut album this February, and their song Kun Kello Seisoo. I love it and am looking forward to seeing them live on stage.

And here follows the obligatory & most exciting question of all: what are you cooking/baking this weekend? I'm making pizza with Jim Lahey's no-knead pizza dough! Toppings? At least a variation of the following: prosciutto, chorizo, mozzarella, ricotta, and arugula. Maybe some caramelized fennel too?

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.

December Love&Inspiration

tammikuu 2, 2015 Sini│My Blue&White Kitchen

Traditional Finnish Christmas Date Bundt Cake | My Blue&White Kitchen

Happy New Year, folks!

As I thought no one would bother reading a blog post on New Year's Eve, I decided to post my regular link love post a few days later than usual. Without further words from your's truly, I'll let you have fun with these links that made me so very excited in December!

P.S. Let's make this year worth a toast (not bread, booze), shall we?

P.P.S. Thanks for being there, saying "hi", making my recipes, and encouraging me in what I'm doing. Thank you, thank you, thank you. 2015 will be a year of changes and challenges, and, therefore, this space will occasionally take a slower pace. In this whirlwind called life, I aim for balance and hope to get better at it. A challenge for sure!

Okay, let's enjoy some links now!

» Ginger Sweet Potato Dal with Coconut Leeks – the perfect dish to welcome a new year

» I didn't manage to make Lindsey's chocolate barks this year but will totally make them another time! I mean, how could one resist a pairing of pomegranates and pistachios?

» For me, Sprouted Kitchen has always been one of the most inspiring blogs. Their first cookbook, The Sprouted Kitchen: A Tastier Take on Whole Foods, has been on a heavy rotation in my kitchen, and especially after this post (with a killer recipe!), I can't wait for their second book, The Sprouted Kitchen: Bowl + Spoon: Simple and Inspired Whole Foods Recipes to Savor and Share, to come out.

» Man, what a post!

» The ultimate podcast list by Sara of Cake Over Steak

» PICKLED GRAPES!!!

» I've never heard of this before but I definitely need pistachio aillade in my life

» So many hearts

» And another stunning cake (Naked Champagne Orange Cake!) to welcome 2015

» ...and another one

» Move over burrito, bibimbap and biriani, it's all about creamed cod roe. Oh and to love or to hate creamed cod roe? For me, there's only one answer: LOVE IT!

» What a beautifully styled and photographed shakshuka

» I'm really excited for Pure Green Magazine's round two of their inspiring #PGMinseason project which will be launched later this year. So happy to see Sanda of Little Upside Down Cake (her work is stunning!) being one of the community leaders!

» The most amazing cocktail of 2014...and probably 2015 as well: Passioned Green Tea Whiskey

» A day that starts with a breakfast like this one can only be a good one. [By the way, have I ever told you that Suvi of Suvi Sur Le Vif is one of my most favorite photographers? Just feel the mood in her pics!]

» For all my German-speaking followers: I was honored to be featured on NORR – Das Skandinavische Magazine last month. They even translated the Finnish Cinnamon Roll recipe into German!

Above, you see a traditional Finnish Christmas date bundt cake. No worries, I've marked in my calendar, in capital letters, BLOG ABOUT DATE BUNDT CAKE, so it will make a reappearance on the blog in late 2015.