Chrispy chicken nuggets

This post will also start with an appology for awful pictures, sometimes I’m just so inpatient. 

Okay, yesterday we made some chicken nuggets, which didn’t turn out to be as easy  as we tought. I wanted to pan fry them, but they just got burned, but fortunately I corrected my mistake and put the rest of the batch in the oven. 

What you need:

-500g of skinless chicken filets

– 4dl of corn flakes

– 1 dl of bread crumbs

– 2 tsp of paprica powder

– 2 tsp of salt

– 1 tsp of garlic powder

– freshly ground pepper

– 1-2 dl of plain flour

– 2 eggs, beaten

You can add other spices such as cumin and dried coriander if you like.

Put the oven on 220 degrees. Start with blending the corn flakes in a food processor until course. Mix them in a bowl with bread crumbs and spices. In an other bowl beat the egg and in a third put the flour. Slice the chicken breast into smaller pieces. 

When coating the chicken, start with egg, then flour, then egg again and last but not least the corn flakes. Yes, this is as messy as it sounds, but trust me it will make a difference. Then repeat with the rest of the chicken, put on a parchement paper and bake for 10-15 minutes in the oven. 

They got extremely crispy and juicy on the inside, and we were supposed serve them with home made paprica mayo, which was a total mess and failure. Well, better luck next time right? 


Heavenly frozen cheesecake

Well, my boyfriend don’t like sweet desserts. I love baking. It is not an ideal situation, but occationally he craves something sweet. Yesterday he particulary craved whipped cream, but I made instead his favorite dessert, frozen cheesecake! A frozen cheesecake is lighter than a normal cheesecake and it is a little bit like a ice cream cake. Yum!

What you need:
– 2 x 200g Philadelphia cheese
– 3dl of whipping cream
– 2dl caster sugar
– 125g Digestive cookies
– 60g butter
– 1 vanillapod
– cest of 1 lime

1. Start with crushing the cookies in a food blender or smash them finely. Melt butter and stirr in with the cookie crumble. Press down into a spring pan (with parchement paper on the bottom).


2. In a large bowl, add Philadelphia, sugar and lime cest. Cut the vanillapod in half and scrape out all the seeds. Work the cream cheese until it gets a bit more lose.


3. Whip the cream until firm. Then start with adding one scoop of whipped cream to the cream cheese, fold it through, and then add the rest. Try not to beat out the air.


4. Add the cream cheese filling on top of the crust, wipe edges clean and cover with tin foil. Let sit in the freezer over night.


5. Before serving, take the cake out of the freezer and let sit in room temperature for about 15 minutes. Serve with passionfruit, raspberries or a coulis!



The best roast beef


You know, sometimes you eat something that you can’t get out of your mind – for several years! So about 6-7 years ago, in upper secondary school, Linn made this double marinated roast beef. Last week I found myself craving this particular dish, so I asked her for the recipe. I made some small modifications to it.

This is a two-day recipe, which is easy to prepare in advance for e.g. a dinner party.

1st marinade:

– 800g beef fillet (rump or sirloin)
– 2 tbsp of soy sauce
– 2 tbsp of hoisin sauce
– 0,5 tsp of salt
– 2 tbsp of oil
– 1 tsp of sugar

Combine all ingredients for the marinade in a small bowl, put the meat (clean if theres excess tendons) into a plastic bag and pour over the marinade. Press out any excess air and tie. Let sit over night in the fridge, turn the meat every once in a while.


When cooking the meat, take it out from the marinade, tap it dry with paper. The meat gets a nice dark color from the marinade. Then fry quickly in a hot pan to get color, put in a 150 degree oven for about 30 minutes until the inside temperature of the meat is 55 degrees. If you want it more cooked, let it get to 65 degrees. But I think that roast beef is more tender and juicier when left a bit more red.

When the beef is cooked, let it rest wrapped in tin foil for at least 15-20 minutes before slicing it into thin strips.


2nd marinade:

– 0,5 dl water
– 0,5 dl white wine vinegar ( I added a squeeze of lemon for freshness)
– 2 dl of oil
– 1 tsp salt
– 1 tsp of ground pepper
– 2 garlic cloves (grated or pressed)
– 0,5 dl of chopped parsely
– 2 tbsp of chopped capers
– I had some fresh oregano in the fridge which I added a handfull of

Add all ingredients to a bowl and stirr well. Then dress the meat with the marinade, let sit for 1-2 hours in the fridge before serving.



I served the meat with oven roasted veggies (red onion, squash, carrot and paprica, chili, garlic, fresh oregano, olive oil, salt and pepper)! This was super yummy!



Slow cooked bolognese sauce

Hi there! Long time no see, I’ve been trying to read for my exams (emphasis on trying). Yesterday I cooked something that most people are familiar with, bolognese. A bolognese sauce means to most people minced meat and crushed canned tomatoes, which is fast and comforting (and cheap). But a real bolognese is slow cooked, includes bacon, vegetables and wine and most often small pieces of meat instead of minced meat.

So what you need:


– 2 x 500g of crushed canned tomatoes
– 2 dl of water
– 2 small carrots
– 2 small onions (or 1 big)
– 2-3 cloves of garlic
– 1 large chili
– 1 vegetable stock cube
– 100g of bacon or pancetta
– 2 celery stalks (I forgot)
– 500-600g of beef, I used roast beef cut, I recommend to use a fattier cut
– pinch of sugar
– 2 bay leaves
– 1 tsp of dried oregano
– 1 tsp of dried thyme
– 1 tsp of smoked paprica
– 2 dl of red or white wine
– salt & pepper

Begin with chopping the onions, chili, celery and garlic into small pieces. Grate the carrot. Then slice the bacon or pancetta into thin strips, then the meat into small cubes. Heat up the skillet, add a nob of butter and olive oil and first fry the meat quickly so it gets some color (I did it in two batches as there was so much of it) and remove it from the pan.


Then add the bacon and let it get a bit of color, then add all vegetables and turn down the heat. You don’t want the vegetables to get color, just soften them slightly, fry for about 3-4 minutes.


When the vegetables are soft, add spices and vegetable stock cube, pour in the red wine, and let the alcohol cook away for 2 minutes. Then add the beef and all its juices and the tomatoes and water. Season with a pinch of sugar, salt and pepper. Let it come up to a simmer, then turn down the heat (it should not be boiling, gentle simmer) and put on a lid and let cook for 4-5 hours. Stirr every once in a while. If you’d like, you can cook it in a 120 degree oven aswell.


After 4-5 hours, if the liquid has reduced too much, add a little water. Check seasoning and serve with pasta and grated parmiggiano cheese!









Hotokas is a hot dog café at Toompuiestee 16 (behind the old town) that have been serving gourmet dogs to hungry Tallinners for now two months. I’ve only read good reviews about this place and it didn’t disappoint! We ate the “todays offer”, which was the guacamole dog, yum! And home cut french fries… Nice place, nice atmosphere and nice service! Go there or be square!

Home made hamburgers

As my weekend already begun on Wednesday afternoon, today feels like sunday. There was an offer on lamb-beef mince in Stockmann, so I thought that let’s make burgers.


What you need;

For the burgers;
– 350g of lamb-beef mince (or pork-beef)
– 1/2 small red onion
– 1 clove of garlic
– 1 egg
– 1 tablespoon of smoked paprika
– herbamare & pepper

As garnish, I fried some bacon, tomatoes, pickles, red onion, american cheese/gorgonzola and lettuce leaves. I found some kind of Turkish bread that resembled pita bread, which was good when heated in a 200 degree oven for about 5 minutes. (Hate store bought burger buns)

Okay, to do the burger batter, chop the onion and chili really small, then grate the garlic and add to a bowl. Add the beef and the egg and add the smoked paprica powder. Season with salt and pepper and mix thouroghly. I used strong smoked pimento powder which I bought in Spain. HOLY SHIT it is sooosoo good, it is spicy and smoky, it’s like a chili/bacon powder, it is simply amazing and gives such an amazing flavour, you have to try it! Let the batter sit for 20-30 min in room temperature (you should always fry mince as room temperatured because the meat juices stay better in the meat = meat is juicier).

While waiting, fry the bacon, chop the other garnishes and put the oven to 200 degrees.


Form 2 huge burgers or 4 small of the batter and heat up an pan and add olive oil, wait until the pan is really hot until adding the burger patties. Fry on each side for 2-4 min depending on size on medium heat. I usually put the cheese ontop of the burger about 2 min before it is done so it melts real nicely, and if you want it really melty and nice, pop on a lid on the pan for just a couple of seconds.


Then you should just start assembling your burgers!