Tag Archives: berries

Frozen Yoghurt with Raspberry

My first ever home-made ice cream was a success and I had to try to make another flavour.

This time it was a lighter version, ice cream of yoghurt and raspberries. The yoghurt is Greek and raspberries from my garden, one-third of yoghurt and two-thirds of raspberries. Added just a dash of agave syrup to sweeten it up. Mixed in a kitchen aid until smooth and froze for half a day.



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#Gluten-free Coconut-berry-chocolate Cake

imageIt was my big sister’s birthday last week and I had promised to bake her a cake. A gluten-free one. I started planning and browsing the net for different recipes because I don’t have any gluten-free ones.

First, I settled for a lovely picture of what I thought would be a cherry cake and started baking. In the making of the cake, I realised that it was a French pancake recipe. Then I turned to Pinterest and found these lovely layer cakes @callmecupcake my Linda Lomelino. The recipe sounded good and certainly I can bake a ‘roll cake’, I thought. The chocolate-Nutella cake turned out delicious but it looked like a cake for two and took a lop-sided shape of the Pisa tower! What was wrong? Was the thought of my niece who is to be a bakery chef too much of a challenge that made my cakes flop? Still in the morning of the birthday I did not have a cake ready and it would be humiliating to take her a bakery cake.

It was a Thursday morning, the birthday, and the day for the food section in the paper (Helsingin Sanomat). This time the story would be on cakes! This coconut cake is the recipe from the supplement and by Suvi Ruster. It was a success and the following day I baked another one (with ordinary flows and no chocolate topping).

Coconut cake bottom: 100 g butter, 2 eggs, 1 dl milk, 2 dl sugar, 2 tsp psyllium husk, 4.5 dl gluten-free flour, 2 tsp baking powder, 2 dl coconut flakes, 1 tsp vanilla, butter for the form.

Berry filling: 5 dl mixed berries, 1/2 dl sugar, zest of a lime, 2 tbsp potato flour.

Chocolate topping: 100 g butter, 100 g dark chocolate and 1 dl cream

Topping: mixed berries and fruit

Turn the oven on to 200 C. Melt the sugar and let cool for a while. Whisk in the milk and eggs, and the psyllium. Let the mixture stand for 10 minutes. Mix all the dry ingredients together and whisk them into the butter-milk mixture.

Grease a cake thin with removable bottom and pour in the batter. Pour on the berry mixture and press the berries into the batter. Bake for 30-40 minutes until done.

Let the cake cool and decorate with berries. Pour on the chocolate topping and finish with chocolate candy.

The cake was a success, and actually the “Pisa cake” too. We enjoyed them both with ice cream.

I baked another one the following day for another sister. I replaced the psyllium with oats and used ordinary flour. The filling and topping in both the cakes were black, red and white currants,  raspberries, goose berries and cherries, all from my garden.


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#28 Chocolate Cake from Black Forest


It is Midsummer and time for celebration. The summer is at its best, it’s holiday time and midsummer!

I baked this fabulous cake to celebrate my hubby and the summer. The inspiration and the recipe come from my favourite magazine ELLE mat & vin.

I baked the cake bottom one day ahead of the b-day, and filled the cake just before serving it. It turned out fabulous but I need to work on the chocolate ganache for the topping.

Cake batter: 4 dl sugar, 5 dl flour, 3 tsp baking powder, 2 dl cacao, 1 tbsp salt, 3 eggs, 2,5 dl milk, 150 g melted butter, 1 dl espresso coffee

Filling: 3 dl cream and 1 dl cherry jam

Decoration: cherries and blackberries

Chocolate ganache: 200 g dark chocolate, 200 g butter, 1 dl confectioner’s sugar
Turn the oven on to 175 C. Grease two cake tins and dust them with cacao. Mix together all the dry ingredients. Melt the butter and let it cool. Beat the eggs and the milk. Turn in with the dry ingredients together with the butter and coffee.

Pour the batter in the cake tins and bake for about 30 min until done. Let cool and remove from the tins.

Whip the cream and mix in the cherry jam. Spread the mixture on the first cake layer.

Make the ganache. Place the butter and the chopped chocolate in a pan, and melt on medium heat. Add the sugar. Let the ganache cool and top the cake with it. Decorate with berries.

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Breakfast Bars #2


These breakfast bars are  porridge and muesli in a new form. I guess they could be made without cooking too. I use the same recipe as in the other breakfast bars in my blog, and changed the raspberries to dried cranberries and frozen black currants. They both go well with the banana-coconut-cinnamon flavour of the bars. I have also baked this with cherries.

This is what you need for 12 small bars:

2 bananas, 2 tbsp agave syrup and 1/4 cup coconut sugar

1 tbs crossed flax and 2,5 tbsp warm water

1 tsp cinnamon,  1 tsp baking powder, 1 tsp baking soda, 1 tsp vanilla sugar/extract, 1 cup oatmeal, 1/4 cup coconut flakes, oat flour

1 cup frozen black currants, handful of dried cranberries, handful of coconut flakes on the top

Pre-heat the oven to 175 C/350 F. Mix the flax and water and let stay for five minutes. Mix the banana, syrup and sugar in a food processor. Add the flax mixture that is the ‘egg’ of the bars. Add the rest of the dry ingredients.

Spread half of the dough in a small pan. Put the berries on and cover with the rest of the dough. Sprinkle with coconut. Bake for 15-20 minutes until the surface becomes golden brown.


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Mud Cake III with Vegan Meringue and Berries

imageExperiments with new ingredients and combinations are continuing in my kitchen.

This mud cake recipe is slightly different because I’ve replaced the caster sugar with coconut sugar and added the amount of Cocoa. Also, the cake has vanilla powder and Italian mix of yeast and vanilja (lievito vanigliato). The first cake I baked was not really muddy but if you cut the cooking time with a couple of minutes, you get a gooyer cake. Recipes of vegan meringue have been circulating in magazines and on the Internet for quite some time and I just had to try baking them. I did not believe it until trying both baking and tasting. They turned out really delicious and taste like ones of egg white. They say that the water in which much chick peas are canned in is full of protein. The protein rich water has the same effect as the egg white in meringues.


Liquid of one can/package of pre cooked chick peas, 1 dl caster sugar

Save the liquid of chick peas and sieve it. Add the sugar and best until hard. Do not get upseeri if the mixture smells bad (like chick peas), the smell will vanish in the oven.

Place the batter in a pastic bag and cut a small hole into one corner. Make small meringues and a baking sheet covered with baking paper. This will make two sheets of small meringues. Bake them in 110 C for 45-60 minutes.



Mud cake

100 g butter, 1,5 dl coconut sugar, 2 eggs, 1 dl flour, 1 dl Cocoa, 1 tsp vanilla and 1,5 tsp vanilla-dry yeast mix, coconut flakes for the baking tin

Pre-heat the oven to 175 C.

Melt the butter and let it cool.

Beat the eggs and sugar. Mix together the dry ingredients and turn carefully in with the beaten eggs. Add the butter last. Save a bit of the butter and grease a baking tin with a removable bottom (ca. 24 cm in diameter). Sprinkle the tin with coconut.

Bake for 15-20 minutes.

Let cool and decorate with fresh berries and crushed meringue. Sprinkle with confectioner’s sugar. Serve as such or with pureed raspberries, ice cream or whipped cream.




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Berries with Mascarpone

haikko 2015 028

My Saturday evening dessert, here you are!  A lighter version of Mascarpone cream balanced with raspberry and black currant, spiced with vanilla and Cointreau, and sweetened with meringue.

haikko 2015 039

Two portions:
1 dl raspberries, 1 dl black currant, zest of half of orange, 1 tbsp Cointreau
80 g Mascarpone, 80 g natural yoghurt, 1/3 vanilla pod
4 small meringues, crushed

Put the berries in a small bowl, add the orange zest and the liqueur. Mix together the Mascarpone cheese and yoghurt. Cut the vanilla pod and scrape the seeds into the mixture. Put the scraped pod into the bowl with the berries. Let both the mixtures settle in room temperature.

Build the portions into small glass bowls. Spoon in the cheese-youghurt mixture first. Then put in the crushed meringue and top with berries.






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Banana Pancakes with Berries – Sunday Morning

It is ages since I made pancakes for breakfast! These are healthy ones. I do not know how light they are but certainly low carb. Only one tablespoon of flour, wheat flour or rice if you need gluten-free.

The credit for these lovely pancakes go to Cassandra, a blogger at ELLE mat & vin. I like the recipe with a thicker batter making fluffy American style pancakes. I managed better with this batter than other banana pancake recipes but still am not content with the outlook. The taste is delicious.

See Cassandras blog for the recipe in Swedish, and her lovely pictures.

In case yo do dot read Swedish, this is what you need for two persons:

2 eggs, 1 banana, 1 tbsp rice flour, 2 tbsp almond flour, 1 tsp baking powder, 1 tsp vanilla, 2 tbsp cottage cheese and coconut oil for baking.

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Crema al Mascarpone con Mirtilli – Blueberry Mascarpone

Desserts with fresh berries are the best and now there is an abundance of them – blueberries, currants, goose berries, raspberries and so on. This dessert comes with Mascarpone, cream, blueberry and Nocciolini di Chivasso, hazelnut cookies from Piedmont, but is made without eggs.


This makes two large portions.

100 g Mascarpone
1 dl double cream
1 tsp vanilla sugar or 1/2 tsp vanilla extract
1 tbsp Limoncello or 1 dl sugar
2 dl blueberries
Small handful of nocciolini or other cookies

Whip the cream and mix together with the Mascarpone cheese. Add the vanilla and the Limoncello or sugar.
Build the dessert into small bowls or glasses starting with the Mascarpone mixture. The add some berries and cookies. Top with noccolini and blueberries.
Enjoy instantly. If you refrigerate the dessert take it out the fridge 10 minutes before serving (or according to the temperature). It tastes better if not ice-cold.



We got acquainted with nocciolini through our Italian exchange student last summer when she brought us a package. The nocciolini are a piemontese speciality, tiny tiny merengue like cookies with hazelnut, egg white and sugar that melt in the mouth. The very nocciolini I used are by Bonfante Patisserie – a bar-café, bakery and catering business. The Bonfante in Chivasso dates back to 180 but the nocciolini started to become better know after Luigi Bonfante started driving the business. The café is popular and something of a sight too.They have a wonderful selection of products and lovely pictures both on their homepage and on Facebook.

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Super-Fresh Green Start for the Day


This smoothie is super-good for breakfast and it’s delighting that I can make it with 80% own produce.

This is what you need for two smoothies:
1/2 cup white currants, 1/2 cup gooseberries, 4 ice cubes, a dash of maple syrup, 1/2 banana, 1 cup water.

Put all the ingredients in a blender and mix untold smooth. Enjoy!


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Belated Valentine’s with Yummy Chocolate Brownies

brownies 1

It was Valentine’s yesterday. No fancy romantic dinner, no flowers or cakes. It was a pizza evening and today it is time for the sweetest cake ever. My favourite girl’s favourite mud cake is good – this might be even better. The ingredients are mostly the same with an additional chunk of chocolate, raspberries and hazelnuts. Tons of calories!

I’m all right with no great Valentine’s and make do without romancing. Still, I have to say that anonymous cards and presents on my very first (and only) American Valentine’s were special. Our Valentine’s is much mellower than the American one and more of day to remember friends. We even call it friend day (ystävänpäivä in Finnish and vändag in Swedish). The Swedes are a bit more romantic as they have the Day of all hearts (alla hjärtans dag). We have the card sending tradition but we send cards to friends. According to the news the post services delivered 3 million cards. The population of Finland is 5 million, which gives you some perspective. We have the Hallmark cards with sweet text – some jingles and rhymes quite good – but nothing like my favourite line “lettuce be Valentines”.

I had in mind a cake with chocolate, nuts and berries and after googling for a bit I ended up in the Yummly.com. This recipe is Alexandra at Yummly.com and it originates with Donna Hay.

200 g dark chocolate
250 g butter
4 eggs
1,5 cup flour, 1/2 tsp baking powder, 1/3 cup cocoa powder
1 1/2 cups raspberries, 1 cup chopped hazelnuts
a handful of blueberries or raspberries, confectioner’s  sugar

Melt the chocolate and butter. Mix in the eggs. Mix together the dry ingredients and mix in little by little with the chocolate-butter-egg mixture. Pour in the raspberries and hazelnuts. Bake in 180 C for 40 – 45 minutes.

Let the cake cool and cut it into small pieces. Sprinkle with confectioner’s sugar and berries. I rolled frozen blueberries in the sugar to make them look frosty.

brownies 2

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