Simmering food on low temperature is an old tradition to which electrical slow cooker pots have brought a new dimension.
All kinds of half-used foods not to mention leftovers are generally found in the depths of anyone’s fridge, but there is no point to throw them away on the spot.
Coconut oil has been around for quite some time, but has never really been extensively used. My mother used to bake doughnuts in coconut oil and I have used it when making truffles but that’s all.
On the advice of my eldest daughter I include a particular drink in my daily routines – a drink, which I first called “Poison”, owing to its bad taste. I could hardly swallow it at first, but nowadays I even enjoy the taste.
Back in 2011 my daughter and her family built a house on the other side of our property. One of the very first things she did after moving in was setting a small vegetable garden on their yard.
Karelian and Russian people have always used mushrooms as a part of their diet, and the evacuees brought this delicacy to the Finnish kitchens – although they were met with quite a lot of prejudice.
Today was finally the big day when my very own food blog was published…