Our bbq got just the little something with lime cream cheese dip

Yesterday’s bbq was just a success. We loved it all and we were so hungry that I did not even have the time to take a picture. On the other side, I don’t know, if I would have taken one, because I did not even think, it would taste that well.

On the grill we had: banana and ananas on the stick, meat (pork), zucchini, tomatoes and mushrooms. For the fruits I had found an interesting recipe for a dip with lime (always good) and cream cheese ( chose of course Philadelphia). The most interesting was that the dip tasted well with everything and my guests loved it very much.

Here is the recipe:
1 package of cream cheese, e.g. Philadelphia (à 200 g)
1 dl confectioner’s sugar
juice of 1 lime
(coconut flakes)

Mix and serve cold.

Just too easy! I have to say, if we had not eaten the dip completely during dinner, I would have finished the bowl afterwards, just me and the spoon.

Easy recipe also for one person, as the recipe is not too big and it fits to many different dishes, if you should have something left after one meal.

The original recipe can be found here (in Finnish).

Easy veggie dish for one

After a short bike tour I was so hungry that I had to make something fast. My darling had just eaten something, so I had the chance to make something full of “suspicious” vegetables. I decided quickly to make a dish I had just “invented” with my best friend some weeks ago. It was so delicious and I had everything I need for it.

I took two small sweet potatoes, peeled them like potatoes and cut them into pieces of the size of about my small finger. Then I threw the sweet potato wedges into a bowl and added oil, spices (salt, pepper, sweet pepper (paprika) powder) and mixed it. Then I just put them onto a baking tray with baking paper and put them into the oven. You can also add one or two potatoes and treat them in the same way as the sweet potatoes.

In the mean time I cut the other veggies: zucchini, lilac egg-fruit (aubergine) and champignons. The most difficult part, was to keep the portion small enough for one person.

After cutting I fried the vegetables in a pan in some oil and waited for them to get some nice brown colour. In the end all I needed to add was some tomato puree and herb cream cheese and after some minutes all my food was ready. It was quite salty but sooooo good.

I am really surprised I did not put the potato wedges here before. I was so sure. It’s such an easy recipe that I make it quite often. So it was about time.

And here the recipes for downloading to your recipe collection:

as word (.docx): vegetable dish for one person / vegetarisches gericht für eine person / Vegetaarinen ruoka yhdelle

as pdf: vegetable dish for one person-pdf / vegetarisches gericht für eine person-pdf / Vegetaarinen ruoka yhdelle-pdf

Chocolate raspberry cake

And here is finally the recipe. Took some days more than I expected.

It does not really take that long to make this cake but it needs some work, though. As I told I made this cake for a “handicraft evening” with my friend and for the two of us I did not want to make one big cake. I was very happy that I got exactly two small cakes. Just enough for two, of for one (one for lunch and one for dinner, right?).

The original recipe had been in my cupboard already for a few years, but I had not yet tried it out. It was once from Amica’s once-a-year-journal Rakkaudesta ruokaan.

And here the recipes you waited for:

as word (.docx):Chocolate raspberry cake / Himbeerschokoladenkuchen / Vadelma-suklaakakku

and as pdf:Chocolate raspberry cake-pdf / Himbeerschokoladenkuchen-pdf / Vadelma-suklaakakku-pdf

Carrot buns / Karottenbrötchen / Porkkanasämpylät

All you need is

  • 11 dl flour suitable for rolls, best: full corn flour consisting of different sorts of grain
  • (graham flour, if you want to mix flour types)
  • 1 carrot or several small ones (I definately prefer the small ones)
  • about 1/2 dl liquid margarine (or something alike)
  • 1 package active dry yeast (à 11g)
  • 5 dl warm water
  • 2 tablespoons of sugar or syrup (I use maple syrup)
  • salt

The basis of this easy, delicous recipe was once on my flour package and I am happy that I tried it out. I often make buns at home, nearly always according to this recipe, changing it slightly every time. One only thing I noticed is important, when making buns: take your time!

The good thing about making buns is that I can make something else in the pauses when the dough needs time to rise. This time we went for a stroll to the seaside in the meantime of the first pause and we ate lunch during the second. A perfect activity for a lazy Sunday, so to say.

Luckily the smell of fresh buns stays in the appartment for some time and lucky me, when the sun still shines to our balcony when the buns are ready. Sunshine and buns with honey – my heaven on earth! This time, though, half of the buns went into the freezer, cut in half and stored in a freezer-safe box. This way they are easy to unfreeze on top of the toaster and we have always good buns in the house. And from my own buns I know at least exactly what they are made of.

But well, you are waiting for the recipe? Here you are:

as a word document (.docx) to change it however you like:Carrot buns / Karottenbrötchen /Porkkanasämpylät

as a pdf, if you don’t have word: Carrot buns / Karottenbrötchen / Porkkanasämpylät

Rice patties / Reistaler / Riisipannukakut

recipe for 4 persons:

250g cooked rice (for example left-overs from yesterday, the exact amount is not that important)

2 tablespoons of flour

3 eggs

salt, pepper, spices

2 packages of Crème fraiche (à 150g)

2 tablespoons of oil for cooking

  • Cook the rice as described on the package.
  • Mix the boiled rice with the other ingredients except the oil
  • heaten up you pan
  • put in the oil
  • put a spoonful of your rice mix into the pan and press it gently to a patty of about 1 cm thick
  • when you see that the edges are getting brown, turn the patty with a spatula. Cook the patty like a pancake.

Serve it, for example, with some meat, veggies and some good sauce. Try also different spices. 

You can find the recipe as attachment in the end of this blog entry.

And here is the story to the receipe:

A few days ago I tried out a very interesting dish: rice patties with meat. The food was astonishing good and something completely new, although the ingredients were so common.

This is a very good dish, if you have some rice left-overs. All you need are the above mentioned ingredients.

My boyfriend came into the kitchen when I was about to put the first patty into the pan, and still, after some years of living and eating happily together, he is very sceptical about any food that is “suspect”. No, without joking, he is the best – he is just a little picky when it comes to food.

And that is the person that now looks at my pan and the white wet something in my bowl. He looks very doubtful, but he sees I am cooking meat, so it is okay.

After some ten minutes when the food is ready, he is very surprised. Not only the meat but also the rice patty gets a lot of compliments.

I forgot to take pictures, so you will have to cook them yourself to find out.

Recipes in English, Finnish and German can be found below:

in word .docx (save them on your computer and rewrite the recipe according to your preferences): Reistaler / Riisipannukakut / Rice patties

and in pdf (save a neat copy or open to print): Reistaler / Riisipannukakut / Rice patties