When I’m having a day off, I like to spoil myself with some unhealthy (herr herr) breakfast. So, I found some blueberries in the fridge so I though immediately – PANCAKES! It is easy to improvise a pancake batter, the key components are flour, milk, egg and some raising agent, just get a slightly thick batter. In this batter I used;
– 2,5 dl flour
– 1 tbsp of baking powder
– 2,5 dl of milk
– 1 egg
– 1 tbsp of melted butter
– pinch of salt
– 100g of blueberries
Just combine all the dry ingredients in a bowl, add gradually milk to the mix and stirr with a balloon whisp to avoid lumbs, then add the egg and butter. Let the batter rest for about 15 min. When frying the pancakes, I used a large blinipan to make small ones, but you can make big pancakes if you like. Fry the batter in a bit of unsalted butter and add blueberries. Serve with ice cream or whipped cream or maple syrup!
Last week I went together with Mia for a late lunch to Cholo (Lönnrotinkatu). Cholo is a small mexican streetfood joint, serving build-your-own tacos and burritos. The food was fresh and tasty, and perfectly paired with a cold Corona on a sunny day. 🙂
Even though it is nice to be back in Finland, I really miss Tallinn. In Finland it is more business than pleasure, but fortunately only a couple more weeks and then I’ll have a couple weeks off before uni starts again! 🙂 Can’t wait to get home to our appartment and try out all the new restaurants ( such as Pegasus, V and the ones in Telliskivi).
My absolute favorite meal of the day is either breakfast or brunch! I can’t function correctly without fuel in the morning. Some breakfast/brunch inspiration for you, yum yum!
Today I decided to pickle some cucumber! I made garlic&chili and traditional mustardseed&dill pickles. Can’t wait to try them!
For the pickle brine I used:
-1 liter of water
– 5 tablespoons of vinegar (10%)
-2 tablespoons of sugar
-1 tablespoon of salt
– 10 whole whitepepper corns
Just put all brine ingredientd in a saucepan, and let it come up to a boil so that the sugar disolves, then let it cool before adding to the jars.
I made two 0,5l jars of pickles, and you need nice and firm Avomaa cucumbers, wash them carefully and slice. To one jar I added mustardseeds (0,5 tbsp) and about 7-10 stalks of dill and to the other I put 2 garlic cloves and 1,5 chopped chili. When putting the spice, remember to put some on the bottom, some in the middle of cucumbers and on top to get the taste through. Then let the pickles sit in the fridge for atleast 24h!:-)
On Valentines day, we went to Lusikas for dinner. I ordered for appertizer scallops with peapuré and chorizo, which blew my mind! The sweetness of the puré and scallops together with the spicyness of the chorizo, YUM! As it seemed like a easy dish to cook, I decided to try it at home, and this might be the easiest and fastest appertizer ever! Takes about 15 minutes seriously!
So what you need is;
-scallops (would say 3-4 medium sized per eater)
-frozen peas (about 2-3 dl)
-chorizo (for two 1/4 of a 200g sausage is more than plenty)
-freshly ground black pepper
First, start with chopping up the chorizo into some fun shape, I usually do some sticks, fry it on a dry pan until crisp, then set aside. Put on some water for the peas and wait for it to boil. Add peas to the boiling water and let boil for about 2-3 minutes, then take it of the heat and strain. Heat up a large pan for the scallops, make sure it is really hot when putting in the scallops and don’t overcrowd the pan. Fry the scallops in a nob of butter for 1-2 min per side (depending on size, do not overcook them!!!). While the scallops are frying, add peas and a tablespoon of butter to a blender or food processor, mix it to a smooth paste while slowly adding about 0,5-1dl cream. It should be a smooth and silky puré, not a porridge. Season both scallops and peapuré with salt and pepper. Then plate up, serve with a wedge of lemon and voilá!
Not my best plating but, haha.