4 ingredient black sesame ice cream I spotted that the Muji restaurant in Helsinki is now serving black sesame ice cream and I knew I had to try it. If you haven’t tasted black sesame ice cream, you need to! It has a delicious nutty flavour that is simply delicious. Best of all, this recipe only has 4 ingredients and doesn’t require an ice cream machine. On a side note, I am obsessed with Oatly’s whippable creamy oat, it whips really thick and worked perfectly in this recipe. Black sesame ice cream  6 tbsp black sesame seeds 1 can condensed coconut milk 2 tsp vanilla extract  5 dl ve ..read more

Whipped vegan feta I have been wanting to make a vegan version of whipped feta for a long time. When I was finally able to get my hands on Mö’s oat based feta, I had to test it. It is a great product, it crumbles well and has a delicious tangy flavour. Best of all it worked perfectly when whipped! Whipped feta and whipped ricotta having seem to be fashionable at the moment. I love how easy they are to make and how they serve as an almost blank canvas for a whole variety of flavours. I topped mine with spicy harissa, mint, pistachios and extra lemon zest. Whipped Vegan Feta 1 x block Mö kreikka ..read more

Earl grey, orange, white chocolate cake I am a huge fan of Benjamina Ebuehi, she has a great way of adding unusual flavours to her bakes.  She often makes use of savoury ingredients like tahini and miso,  and her latest book A good day to bake,  also has chapters using interesting teas and herbs.  This is my veganised version of her earl grey and white chocolate traybake.  The cake is delicious, soft and moist.  The earl grey adds a lovely floral note that works perfectly with citrusy orange.  Earl grey orange cake – served 6 ..read more

Moroccan style meatballs I spent last week at Gastro Helsinki with Meeat and Redefine meat cooking up some tasty bites with some new plant based meat alternatives. I was gifted a pack of Meeat’s Muu Jauhis and came up with this easy and tasty meatball recipe! Moroccan style meatballs serves 2 – 3 For the meatballs  1 dl fresh breadcrumbs  0,75 dl plant based milk  1 tbsp cumin seeds  1/2 tbsp coriander seeds 1 x 280g pack of Muu jauhis  zest of half a lemon  2 tbsp lemon juice  a small bunch of mint,  finely chopped  salt and pepper  ..read more

Parsnip Tosca Cake This is a recipe adapted from Tara Junker´s beautiful cook book Veggies, every day of the week. I Lovell this Tosca, there is something so delicious about the sticky toffee like almond topping. I actual used my Spiced Parsnip Cake recipe as the base for the cake. Parsnipadds a delicious, slightly floral flavour and helps keep the cake moist. Parsnip Tosca Cake- serves 6 to 8 3 tbsp chia seeds 7.5 tbsp water 220 g grated parsnip (around 2 parsnips) 250 g plain flour 2 and 1/2 tsp baking powder 2 tsp ground cardamom  1 tsp cinnamon  a good pinch of salt 1 tsp cider v ..read more

Parsnip and celeriac pasta bake When it is minus eight outside, I crave comfort food. This is a recipe I have adapted from my favourite supermarket, Waitrose. I have added a few extra flavours and also used celeriac alongside parsnip. Celeriac is one of my favourite winter vegetables and works so well in this dish. Parsnip and Celeriac Pasta Bake – serves 4 2 leeks, finely sliced  1 parsnip, peeled and but into 1 cm pieces 1 small celeriac, peeled and cut into 2 cm cubes  2 tbsp oil  Good handful of sage leaves, roughly chopped  1 tsp fennel seeds  1 vegetable stock cu ..read more

Spring is in the air and I am craving lighter fresher food.  This Pea and Spinach risotto fits the bill perfectly.  Risottos can be a little heavy and dense, however I used Planti Natural cooking fresh which has a delicious soft tang that complements the rich risotto perfectly.  It elevates and lightens the dish, making it the ideal spring lunch or dinner.  I love the vibrant green colour that comes from adding the pea and spinach puree in the final stages, so none of their hue is lost.  The spring herbs add a further spring floral note, I used basil, tarragon, dill a ..read more

4 ingredient white chocolate and biscuit cake 4:n raaka-aineen valkosuklaa-keksikakku Traditionally in the Uk Easter desserts revolve around simnel cake and hot cross buns.  Whilst here in Finland, pasha and the dreaded mämmi are consumed in vast quantities.  While hot cross buns will always hold a special place in my childhood, and I have grown to at least tolerate, if not occasionally enjoy, mämmi, I love to try out new delicious recipe ideas for the Easter season.   This four ingredient white chocolate and biscuit cake is incredibly simple and has only four ingredients.  ..read more

Almond cake with white chocolate and tahini ganache Mantelikakku ja valkosuklaa-tahiniganache No long explanation today, just a simple veganised version of Benjamina Ebuehi’s amazing recipe for almond cake topped with a salty sweet, slightly nutty white chocolate and tahini ganache. Find her original recipe here. Almond Cake with White Chocolate and Tahini Ganache – serves 6 to 8 3 dl/ 300 ml plant based milk 1 tbsp cider vinegar 100 g sugar 0.5 dl/ 50 ml plant based yoghurt 0.8 dl/ 80 m oil 2 tsp vanilla extract 1 tsp baking powder 1 tsp baking soda 185g flour 85 g ground almonds a good pinch ..read more

Black Bean and Tortilla Salad Mustapapu-tortillasalaatti, paprika chili fraiche ja paahdettu tomaattisalsa It finally feels like winter is coming to an end and Spring is in the air. The days are getting longer, the snow melting and I am craving lighter, healthier food. This is a perfect Spring salad, fresh and crunchy, but still filling and satisfying. I baked the tortilla in the oven, rather than frying, to reduce the fat content, then layered with avocado, colourful cherry tomatoes, and mixed salad leaves. This was topped with chipotle spiced black beans and a rich roasted tomato salsa. Fina ..read more