Chickpea Flour Does it All – Clumpy Granola with Stewed Rhubarb

huhtikuu 20, 2016 Sini│My Blue&White Kitchen

Clumpy Granola with Stewed Rhubarb | My Blue&White Kitchen

Although I consider myself a serious food enthusiast and a passionate cook and baker, there certainly are ingredients that I don't use that often or that I'm rather unfamiliar with. Similarly, there are dishes, even classics, that I've never made either because they somehow scare me to death, because I have never really been in the mood to make them, or because it just has never happened. I've never made a tarte tatin or a summery granita. Pulled pork is still on my recipes-to-tackle list. Brownies? Oh well... I've made filled pasta shells numerous times but have never made canneloni at home. And although I love Asian flavors, I don't cook Asian that often. I haven't grown up using the ingredients and have learned Asian cooking methods and techniques simply by reading online articles, books, or magazines and by watching tv shows or clips on YouTube. This means that every time I cook Asian I have to get out of my comfort zone. Sometimes it works out perfectly; other times I'm left confused, as I can't get the flavors or textures right or because the dish looks monumentally different than what it's supposed to.

For a long time, chickpea flour was an ingredient that just never found its way into my kitchen. It just never happened.

Lindsey is one of the first food bloggers I got online friends with. I still remember how fascinated I was by her cooking back in 2013 when I stumbled upon her blog, dolly and oatmeal, for the very first time. Her space was different from others, I could really feel her spirit in her photography, writing, and recipes. I've always felt that one of the best compliments one can get as a creative is that others recognize your style, that they can say "hey, that recipe/photo/piece of writing is from person x". And yes, Lindsey truly has a unique style and a special, fresh take on seasons' best produce. In her recipes she highlights how food can make us fell good and healthy without making you feel bad just because you may or may not have eaten that burger with extra fries and mayo last night. She manages to be authentic, inspiring, and encouraging both on her blog and in her debut cookbook Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season.

Chickpea Flour Does it All is a collection of 96 delicious recipes organized by season and month. I must admit that I hardly ever like books that focus on one ingredient only (the exception is chocolate, obviously), but Chickpea Flour Does it All makes an exception. And I'm really not saying this because I love Lindsey's work anyway. The book's recipes use chickpea flour in such a clever and versatile way that you'll actually forget that chickpea flour is mentioned in the book's title. Primarily, Lindsey's book is about seasonal, fresh ingredients that are tasty not only for people who have to avoid gluten and dairy or just choose to live a specific lifestyle but for everyone. Chickpea flour is an ingredient that I, as I already mentioned, was pretty unfamiliar with prior to this book. Yes, I had made socca (according to Lindsey's recipe) before but that was about it. After testing a couple of the book's recipes, such as the divine Chocolate Banana Loaf that I started to bake after 9pm one Sunday night, I was amazed by what an amazing ingredient I had previously ignored. Chickpea Flour Does it All is a beautiful book for any food lover who wants to discover the world of seasonal, fresh cooking with big flavors and ingredients that make you feel good.

Some of the recipes that are high on my to-make list: Ginger-Shiitake Miso Broth with Chickpea Tofu, Hearty Morning Glory Loaf, Almond Butter Brownies, Chickpea Polenta with Sautéed Spring Vegetables, Sweet Flatbread with Grilled Berries, Quinoa Falafel with Romanesco Sauce, Baked Buttermilk Onion Rings, and Baby Kale Caesar Salad. I'm already drooling here, what about you?

When Lindsey asked me whether I was interested in sharing one of her book's recipes on my blog, I knew that the Clumpy Granola with Stewed Rhubarb would be the one. As some of you probably know, I'm a huge fan of granola and rhubarb is one of my all-time favorite ingredients. The thought of combining these two favorite things sounded perfect. In this recipe, chickpea flour is used to create a wonderfully clumpy granola without the need to add egg whites. I ended up baking this granola numerous times because one batch didn't last very long. The first time I made the recipe, I used extra virgin olive oil instead of coconut oil and it worked out perfectly. You may want to add some dried fruit or berries to your granola once baked and cooled. For example, I added candied ginger to the batch I photographed for this post and loved it. For a spring and summer version you can add dried flowers to the baked granola to make it look extra pretty. As a final note, the stewed rhubarb tastes equally great with a scoop of vanilla ice cream and cacao nibs sprinkled on top. Just sayin'...

Clumpy Granola with Stewed Rhubarb

Recipe from Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season by Lindsey S. Love

makes 3 cups of granola

Oats are naturally gluten-free. However, they're often processed in facilities that also process wheat or other products containing gluten, so that oats often get contaminated. If you want to make sure that your oats are gluten-free always make sure to buy oats that are labeled as such.
For a dairy-free version, Lindsey suggests to serve this granola with coconut yogurt.

for the granola:
210 g (2 cups) old-fashioned rolled oats
85 g (½ cup) almonds, chopped
15 g (½ cup) puffed brown rice
60 g (½ cup) chickpea flour
33 g (¼ cup) pumpkin seeds
35 g (¼ cup) sunflower seeds
1 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
½ tsp fine sea salt
80 ml (⅓ cup) maple syrup
60 ml (¼ cup) coconut oil, melted

for the stewed rhubarb:
1 rhubarb stalk, trimmed & cut into 1-inch pieces (if using young, thin stalks, use 2)
1 tbsp maple syrup
1 tsp lemon juice
½ vanilla bean pod, split lengthwise and seeds scraped out or ½ tsp pure vanilla extract or vanilla paste

plain yogurt, to serve

Preheat oven to 150°C (300°F) and line a baking sheet with parchment paper. Set aside.

In a large bowl, whisk together all the dry ingredients until thoroughly combined. In a small bowl, whisk together the syrup and oil, and then fold into the dry mix with a wooden spoon or rubber spatula. Mix for 2 to 3 minutes, until the granola is wet and clumpy.

Transfer the granola to the prepared baking sheet and use the back of your spoon or spatula to spread it out in an even layer.

Baake for 40 to 45 minutes, rotating halfway through, until lightly browned and fragrant. Remove from the oven; let cool completely. Gently break up the granola into clumps and store in an airtight container at room temperature for up to 2 weeks.

To make the stewed rhubarb, heat a small saucepan over medium-low heat; add the rhubarb, syrup, lemon juice, and vanilla bean, and stir. Cook for 6 to 8 minutes, until bubbling and the rhubarb is tender and loses a bit of its color. Remove from the heat and set aside.

Enjoy the granola and stewed rhubarb with yogurt.

Recipe from Chickpea Flour Does it All: Gluten-Free, Dairy-Free, Vegetarian Recipes for Every Taste and Season. ©Lindsey S. Love, 2016. Reprinted by permission of the publisher, The Experiment. Available wherever books are sold. theexperimentpublishing.com

Disclaimer: I was sent a copy of Chickpea Flour Does it All from the publisher, the Experiment, free of charge. However, I wasn't compensated for this review. As always, all opinions are my own.

Nordic Winter Mornings – Nordic Rice Porridge with Caramelized Cinnamon Plums

tammikuu 20, 2016 Sini│My Blue&White Kitchen

Rice Porridge with Caramelized Cinnamon Plums | My Blue&White Kitchen

It's cold. And by cold I mean temperatures as low as -25°C during the day. Add some wind and it feels more like -40°C. The last two weeks or so have been challenging. For example, keeping your face (and especially your nose!) warm is the no. 1 problem when it comes to leaving the house. Your eyelashes will basically freeze. That may even look cute but it doesn't feel very nice. You'll also find yourself entering a fancy department store in not-so-approriate clothes but end up thinking "Oh whatever! It's freakin' cold outside. Deal with it." Busses and trains won't work as they're supposed to (I'm talking about calcelled trains and bus doors that won't open unless the driver gives them a good kick). You can't use your mobile phone either because it just stops working in a matter of minutes and finally the battery dies. Oh, and let's not forget that your fingers will fall off if you try to use your touch screen. On the other hand, it's never as gorgeous outside as on bitter cold winter days when the sky is blue, the sun shines, and snow covered trees turn the forests into magical winter wonderlands.

I guess many of you agree that there's a special kind of comfortness in bowl foods. Maybe it's because they're so easy to eat on the sofa, wrapped up in a huge woolen blanket. Or maybe because they're often pretty flavorful yet simple dishes.

When winter hits hard, it's nice to enjoy a warm breakfast. Porridge is a popular breakfast item in the Nordic countries and many of us enjoy a bowl of oatmeal every single morning. I'm not that kind of a person but I still enjoy having porridge for breakfast every now and then. I especially love rice porridge. Sometimes I serve it with sugar, cinnamon, and milk only but sometimes I top it with caramelized fruit. In today's recipe I've made caramelized cinnamon plums but you could substitute the plums with whatever fruit you like the most, such as apples, pears, or peaches.

Comfort in a bowl. I hope you like it.

Nordic Rice Porridge with Caramelized Plums

serves 2

As I mentioned above, you can substitute the plums with whatever fruit fits your taste or the season the best. The porridge itself isn't sweetened at all but you can of course add some sugar if you want to.

for the porridge:
a knob of butter
1 dl (½ cup) water
85 g (1 dl; ½ cup) short-grain white rice
500 ml (2 ¼ cups) whole milk
¼ tsp fine sea salt

for the plums:
2 tbsp butter
2 plums, pitted & sliced into wedges
2 tbsp (demerera) sugar
¼ tsp cinnamon

to serve:
sugar & cinnamon
milk, optional

In a small heavy-bottomed pot, melt the knob of butter. Add the water and bring to a boil. Add the rice. Boil for a couple of minutes, or until the water is completely absorbed. Stir every now and then. Add the milk and cook over low heat for about 40 minutes, or until the rice grains are tender and the porridge is creamy. Remember to stir the porridge regularly to avoid burning and sticking to the bottom.

While the porridge is cooking, make the caramelized cinnamon plums. In a medium-sized frying pan, melt the butter over medium heat. Add the plum wedges, sugar, and cinnamon. Cook for around 2 minutes on each side, or until soft and caramelized. Set aside.

When the porridge is ready, add the salt. If you like your porridge sweet, you can add sugar to taste. Serve with the caramelized cinnamon plums.

Honey Granola with Summer Berries

kesäkuu 23, 2015 Sini│My Blue&White Kitchen

Midsummer is all about light and flowers. That said, how perfect is this recipe to share around this time of the year? I had the honour of being a guest at Suus' Morning Rituals series on her fabulous food blog Food Bandits. Morning Rituals is one of those food blog series I look most forward to, so it was a real joy to become a part of that international blog and breakfast love. I talked about my breakfast favorites, how I would like to be a morning person, although I'm not, coffee, and shared the recipe for honey granola. You can read the talk I had with Suus here.

This granola recipe was created out of a longing for a simple yet tasty granola that would be lovely with summer's most wonderful berries and fruit. I wanted a granola that would let the summer produce be the star of the bowl. During the colder months, I like to add all kind of spices, nuts, seeds, and dried berries to my granola, so that the granola can easily stand on its own. In summer, however, I look for more delicate flavors.

Honey works great as a sweetener and is a nice alternative to maple syrup that I use often when sweetening homemade granola. Elderflowers are the essence of summer and I just can't believe that elderflower trees are so very hard to find here in Finland. It's not fair, folks! Out of frustration, I've used elderflower syrup a lot lately. I've marinated strawberries in it, made drinks with elderflower syrup and prosecco, and decided to use it in this granola as well. Should you not be able to find elderflower syrup at your local grocery store, look for it at Ikea. I opted for almonds only but you could certainly use whatever nuts you like the most. I'm a sucker for millet in my granola, as I like its texture when toasted; it adds something exciting to the granola mix. Should you not be into millet or don't have it at hand, leave it out or substitute it with seeds of your choice.

Honey Granola with Summer Berries

makes 1 sheet

This granola is naturally gluten-free. However, look for certified gluten-free oats, as oats are often contaminated with gluten, for example during harvesting, milling, or packaging.

200 g (5 dl; 2 cups) rolled oats
150 g (2 ½ dl; 1 cup) almonds, roughly chopped
55 g (4 tbsp) millet
¾ tsp fine sea salt
4 tbsp extra virgin olive oil
4 tbsp elderflower syrup
1 ½ dl (2/3 cup) honey

plain yogurt, to serve
summer berries or fruit, to serve
optional: honey or agave nectar, to serve

Preheat oven to 150°C (300°F). Line a baking sheet with parchment paper.

In a medium-sized bowl, combine the oats, almonds, millet, and salt. In another, small bowl, whisk together the olive oil, elderflower syrup, and honey until throughly combined. Add the wet ingredients to the dry ingredients and mix.

Spread the granola mixture evenly onto the lined baking sheet. Bake for 25 to 30 minutes, or until lightly golden. The granola will get crispy as it cools. Stir the granola mixture and flip the sheet half way through. Keep a close look at the granola, as honey tends to brown quickly. Mix the granola mixture several times during the last 10 minutes of baking, as the granola at the edges tends to brown quicker than in the middle.

Let the granola cool completely before storing in an airtight container, such as a mason jar.

Enjoy with plain yogurt and top with your favorite summer berries.

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.