Friday, 27 March 2015
I have neither as I have some of Dag's dinner on my sleeve and red wine in my glass.
But what I do have is a terrible nostalgia for the harbour, summer nights in the city, beer and jukebox playlists, running along the shore in Merihaka (my old jogging route) to some Marko Haavisto, driving my old Taunus to the same playlist. (Which I can't do because Eddi has lost he keys to the Taunus and it has now been parked for xx years under an apple tree at the farm. This summer it will happen though. Locksmith. Clean up. Roadtrip, if only just a small one around the corner.)
We have this this Finnish music- challenge going on on Facebook and listening trough my favourite Finnish songs (which all tend to lean to the rautalanka sound) I got an itch for all of the above and some more. I was sure I had posted this song by Marko Haavisto & Poutahaukat here before (as seen in The Man Without a Memory by Kaurismäki) but apparently I hadn't. Well, here you go - it does not get more Finnish than this.
Now I'll have another glass of wine and play some rautalanka and then watch some more Kaurismäki clips.
Wednesday, 25 March 2015
They go well with the vintage deadstock knit top that I got from Style me Betty a few years back.
Monday, 23 March 2015
Some plants I've managed to keep alive and even grow for years*, but the ones I try to treat like they should be treaten over winter (like my geraniums) always die. So I've just stop doing that, and the ones that are by the window all-year round instead of being put in winter-mode make it.
(*btw, someone was worried that the large plants in the living room would not make it as they were not by the window but I can let you know that they are doing just fine ;)
Thursday, 19 March 2015
Spring is here, Easter around the corner, pretty much all food featured anywhere is yellow.
So I am not going to be any worse - here's a yellow cake suitable for the season! (Or at any other time of the year, of course.)
You will need:
A couple of mangoes, cashews, pecan nuts and almonds, lemon juice, dried dates, dried pricots and cocoa butter.
This recipe makes for a rather small cake, 20-25cm in diameter.
Let the apricots and dates soak for about 10-15minutes in water so that they soften up.
I used six (small) apricots and 2 dates.
Make the crust first. Mix almonds and pecans in a mixer; I used 1,5dl of both. You can use just pecans too if you so like (and perhaps live somewhere where pecans are not ridiculously expensive). You don't need to mix them all smooth, leave a little crunch. Add the apricots and dates plus a pinch of salt and mix.
Press the crust out in a baking mold. Add a baking paper or plastic film if the mold does not have detachable edges. I usually put a bit of baking paper in the bottom anyway.
Put the crust the fridge while you make the filling.
First start by puttig the cocoa butter, 1-2 tbs, to melt in a cup or glass placed in a bowl with hot water.
Mix 200g cashews along with some squeezed lemon juice in the mixer (about half a lemon). You can add a few drops of lemon more after a while to make the mixing easier. Use a spatula to push down any cashew crumbs that rise along the edges of the mixing bowl. The mixture has to be very, very smooth. It has to be all smooth before you add anything else; you can not "go back a step with this one". The mix will start forming a ball when it is ready.
Slice one mango and add it in pieces. Mix smooth.
If you want you can add in a spoon of honey or agave (or some sweetener of your choice), but it will be fine without.
When the cocoa butter has become liquid (add some more hot water to the bowl if it has not yet melted), pour it in a thin string while mixing. Mix for a while so the cocoa butter blends in well.
The cocoa butter is used for firming the filling. You could also do this with coconut oil.
Take a couple of slices of the other mango and put it in the mixer with the filling. Mix for a while so the mango gets a bit chopped up and mixed in, but it does not need to dissolve completely.
(Use the rest of the mango for decoration on the cake or just go ahead and eat it while you wait for the cake to be ready.)
Take out the crust and pour the fill on. Put in the fridge for a couple of hours or in the freezer for about half an hour before serving.
Next time I think I will take some bits of dried mango and grate in on top of the cake for some extra mango-ness!
The cake will stay fresh some 3-4 days when kept cool.