Hello barcelona!


YES! Just in a few hours I’m gonna get on a plane to one of my favourite cities. I will take loads of pictures, and hopefully return much more inspired and rested (to make it through the last year of school)! Wihii


Actual vacation


So, today was the actual last day of work for this summer! God, it feels good, yesyesyes! Tomorrow I’ll be selling some of my old clothes in Vanha Kirkkopuisto in Helsinki from 10-16! Come and stop by, there will be a few of my friends selling aswell! Happy weekend!


Trendi Magazine shopping evening with Vero Moda and Jack&Jones







So, yesterday me and my mom went to the Vero Moda and Jack&Jones store re-opening in Kamppi. The lines were long, but because the ninja I am, we happened somehow manage to cut the line hehe.. But yes, the Vero Moda store offered some discounts and goodiebags and champagne, but the “new” interior looked pretty much the same to me. And I must say the clothes doesn’t catch my attention either, but there was a nice section with some leather skirts and shorts, plain white tees and shirts and stripes. The Jack&Jones store had gotten a bigger face-lift and it looked great, also the clothes looked more mature and down scaled with less prints, which I liked! (Plus they had better snacks haha)


After a glass of champagne with mom, I went to the café boat Nikolai II (great place for lunch) in Hietalahdenranta to celebrate my sunshine Tessa’s birthday.


3 course dinner

This is a simple and tasty menue for a three course summer dinner. The key is to do the most mise en place before in order to get the food out quickly. Count that one person eats maybe 2-3 perch filés depending on size.


Garlic and chili marinated prawns with avocado sallad and lime aioli


Prep: peel the prawns, and place in a bowl. Chop one chili and 2 cloves of garlic and add to the prawns, drizzle some olive oil and salt the prawns. Put on foil and let chill in the fridge. Just before serving, chop the salad, slice the avocado and then fry the prawns for 1min per side until pink.

Lime aioli: in a blender, add one egg yolk, 1 teaspoon of mustard and some salt, put on blender and slowly drizzle in about 1dl of oil (olive or other). Add in the end some lime cest and 1/2 lime juice.

Main course:

Butter fried perch with new potatoes and pea puré


Prep: wash the potatoes.
(5min)Pea puré: put on a small scillet with water and wait until it boils. Add 200g of frozen peas to the boiling water and let boil for 2-3 minutes. Drain and add peas to a blender, add 1 tbsp of butter and 2dl of cooking cream, season with salt and freshly ground black pepper. Mix until it’s a smooth puré.

Boil the potatoes until soft, then add a bit of butter, salt, pepper and parsely to the potatoes and stirr.
In a pan, warm up a nob of butter and a little olive oil, and when the pan is really hot, put in the perch filés and fry for 1min per side, season with salt and pepper.


Daim cookies



What you need:

200g soft room temperatured butter
2 dl sugar
4 tablespoons of light syrup (molasses)
1,5 teaspoons of baking powder
1 teaspoon of vanillasugar
4 dl of flour
Two 85g Daim bars

Put the oven on 200 degrees. In a bowl, mix the sugar and butter, then add syrup and mix well. Mix all the dry ingredients, and add gradually to the bowl. When the dough is even, chop some Daim into small chunks and add. Divide the dough into two long pieces and flat it out slightly (it spreads in the oven)on a baking tray. Bake for about 10 min(they are supposed to be a bit doughy in the middle), let cool slightly and then cut into pieces. Serve with coffee or vanilla bean ice cream yum!



When I want to spoil my man, I make some nachos. It is super easy to pimp your traditional nachos, I like to add some chorizo, coriander, peppers, jalapeños, feta cheese, red onion, corn, olives…You name it! This is the retro version though.





So what you need is; minced meat (you can use some store bought taco/fajita spice, I put some Worcestershire sauce, dried paprica, cumin, tabasco, cayenne pepper and herbamare), taco sauce, queso, some grated cheese and nachos. Line the nachos on a baking tray, try to get them evenly, then drop on the queso and taco sauce. Do not put too much sauce because the nachos gets soggy. Then spread the minced meat evenly, then some cheese and put in an 250 degree oven for about 5-10 minutes. The cheese should have a bit of color and the nachos should be stuck together. Top it off with a sallad of lettuce, tomatoes, cucumber and avocado. Yum!

This is a luxury version of nachos, minced meat with spicy chorizo, topped with lettuce, tomatoes, avocado, coriander, red onion, sour cream, olives and jalapenos! You know it’s good.