I’m at home enjoying my most awaited holiday. I had been missing blog world, but somehow work trips, paper works had kept me occupied before i started from Finland. The day i arrived to home land, my mum and sis gave a super warm welcome, that i felt like a celebrity. When i saw my one year old nephew for the first time and my niece all grown tall, almost reaching my height, happiness new no bounds. We are creating havoc at home playing day in day out, that roof is about fall. Sometime to my niece i’m a beautician, event manger if she feels like its dolls birthday, or a watchman for water guns and indeed a photographer too! All we play is with her kitchen set where she cooks endlessly and i have to eat endlessly, hitting each other with water guns, papers drawings and colors, and to watch whole lot cartoon channels. Little one is a happy boy, never complains and growing fast. He has just started to walk by trying hard to lift his little bum, diapers are heavy i say, poor lil ones. He like to eat anything on floor and bits everything available at home. Its a beautiful phase, we are making the best use of their summer holidays, soon we are flying to our native place to meet our extended family. Before I get drown with family and endless parties waiting for me, here is simple and very special porridge from Finland. I can say Finland has spoiled me so much that India’s sun isn’t treating me well and i’m trying my best to hide from him.
Lingonberries are very typical Finnish berries which are handpicked during Autumn. My friend took me to pick mushroom and these berries, i came back home with one bucket of these berries. Not knowing what to do, she taught me how to make this porridge and jam (hope to post the recipe sometime). This serves as light breakfast or meal with cold or warm milk, i prefer warm milk. Marjut thank you so much for this recipe, can’t tell how much i miss you all and your food. My niece is obsessed with pink as me, soon we will trying with strawberries. So people if you don’t get lingonberries, you could very well try with strawberries or cranberries! Shall try to update during my trip if not shall catch soon after my travels, till then happy summer time, though i’m not happy with sun i’m making the best of summer fruits naam naam!
In a heavy bottom sauce pan, warm the water, add lingonberries, sugar and salt and mash the half of the berries with ladle as water starts to boil. ( I don’t mash all berries as lingonberries are bit bitter).
Let them boil for 10 mintues. Stain the juice. Pour the juice back to saucepan. On low heat very slowly add semolina, take care else they will form lumps. Let them cook for about 15 mins.
Let the porridge cool and whisk with electric beater, till it is light and fluffy. Serve with warm or cold milk.
I finally started to go through my hard drive. These pictures are from summer 2010 (couldn’t skip though it is old) when I visited a friend’s baby girl’s first birthday party. A doll house was exclusively built for her, in their garden beside the lake. The doll house was extremely adorable, with little bed, dinning table, kitchen utensils, toys and chairs. Party was filled candies, chocolate, desserts and kids high on sugar. Those were the days when I was learning portraits, still learning, it is tough with kids, so it was a fun evening. The b’day girl was center of attraction, a social baby and she enjoyed her day completely. I had this cake at the party, I couldn’t come out without asking for the recipe simply because it was delicious, later I paid back her mum with party pictures. Today is writers block day for me, it took more than one hour to write this (in state of shock to see pic untouched from 2009). I tweaked this recipe to my own choice, but unfortunately didn’t note down the changes. So i’m giving you the original recipe, this makes a large portion, coffee table at work saved me, feel free to half it or just go by this! Happy baking!
she wasn’t happy when so many were entering her territory
She had great fun seeing what everyone gave her
(It is according to finnish conversion in a day or two will give the measurement in gram)
Mix everything together, pour the mixture in a prepared large rectangular cake pan or any cake pan. Bake for 45 min till the knife inserted comes out clean. Could be served with whipped cream or vanilla sauce.
The date I will be defending my thesis is on Dec 16th. Join me and send me all your wishes. You all have been a part of my PhD journey. Without all your good wishes the day wouldn’t be complete. Thesis is ready, this is the copy of pre-print version (today i’m correcting printing errors). Presentation is ready, wardrobe is ready, venue, menu all set and organised. I’m excited equally nervous…. Sigh!!….all I dream of is my opponent whipping and baking me as a cake!
Here goes my invitation and copy of my thesis to you all will get back pretty soon!
After three months of hearty time with mum, present state snoozing alarm, trans-mind, minced words and silence. My lil Ms Sunshine (mum) is back to India and I’m kicked from riches to rags, good time flies fast sigh! Changes and breaks are vital in life, during the time off, experimented quite a lot on food and photography this post is one of those. I heart Finnish salmon soup, the first time I heard about fish in soup, was skeptical how it would be like? it took two years to me to give it a try and no looking back since then.
Am excited to express that Google has started to recognize my blog “happy dance”. I celebrated by doing some shopping (ofcourse, indeed) at an antique shop (to be honest it was more or less an old market). I managed to pick those cutie little stuffs
Have decided to introduce names of my friends or people I encounter in my day to day life instead of me saying, my “this” and “that” friend. As a bond between me and novel world has started to form through my blog. So why not?
Today’s recipe, yes the color says it all, it’s basically Easter bread. I relished this extra soft “moist” pulla at Marjut (my department’s office secretary, very warm and friendly person) house during Easter. Fell in love with white chocolate apricot combination. Immediately got the recipe from her, but it took more than a year for me to bake. Soon you will see many white chocolate based desserts, yes lately am drifting towards white chocolates.
Pulla is basically a sweet/dessert bread/bun. There are many different varieties of pulla. One that anyone would drool on is cinnamon pulla. I do have the recipe, hopefully it doesn’t take another one year for me to bake
I binged on couple of slices soon after photo session, when it was still warm. It tastes great with milk. Tea and coffee can be other options. Hope you all will enjoy the wonderful combination of apricot and white chocolate, don’t forget to mix a pinch of love.
These are the one I picked from so called antique shop