Interview With Christian Tikkanen On The Food Culture of Swedish-Speaking Population in Finland – Episode 24
My Dear Kitchen in Helsinki
by Asli
1y ago
My guest today is Swedish-speaking Finnish chef Christian Tikkanen, the founder and secretary of Finlands Svenska Måltidsakademi aka Finlands Swedish Food Academy. Christian and I talked about the food culture of Swedish speaking population in Finland and the factors that affect it. We also talked about signature dishes and recipes and discussed whether the culture of the Swedish-speaking population in Finland is in danger of being lost. Christian also introduced Finlands Svenska Måltidsakademi and their activities. At the end of the episode, Christian has a question for you, and we hope to se ..read more
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Interview With Jenni Lares on History And Meaning Of Drinking in Finland in the 17th Century – Episode 23
My Dear Kitchen in Helsinki
by Asli
2y ago
My guest on the podcast today is Jenni Lares, a historian currently based at Tampere University. Jenni and I talked about the history and meaning of drinking in Finland in the 17th century, which was her doctoral research topic. We talked about drinking and its relationship with different aspects of life and society at that time: criminal acts, social gatherings and joyful occasions, the effect of religion and the health aspect of the drinks at the time. We also discussed what records about drinking show us about society in general in 17th century Finland and finalized with the similarities an ..read more
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A Hearty Yoghurt And Orzo Soup With Dried Mint
My Dear Kitchen in Helsinki
by Asli
2y ago
Whenever I feel sick or depressed, all I want to eat is soup. When I got (a mild) covid two weeks ago, I wanted to eat soup too. And this was one of the two soups that I ate (the other was “ezogelin” soup). This soup is so easy and fast to make that you’ll be amazed. And there is really not much trick to it either – just a couple of tips in the recipe section below. This is a very traditional Turkish recipe. I saw the original recipe on a Turkish Youtube channel, but I changed it a little to use orzo. Orzo is a type of rice-shaped small size pasta. I’m not sure if you can use other types of pa ..read more
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Interview With Mariana Núñez Sánchez On Cooking With Ink: Analogies Between Cooking And Making – Episode 22
My Dear Kitchen in Helsinki
by Asli
2y ago
My guest on the podcast today is Mariana Núñez Sánchez, a designer who works with and on food. Mariana graduated from Aalto University with a Master of Arts degree in late 2020. Her thesis titled “Cooking Through Illustration” was about analogies between cooking and making, and she designed tools using this analogy to help people get more comfortable in the kitchen without being in the kitchen. In this episode, Mariana and I talked about her personal relationship with food and cooking, and how this led to her thesis topic. We also talked about her thesis and the wooden tools that she design ..read more
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Interview With Carlos Henriques on Restaurant Nolla, Finland’s First Zero-Waste Restaurant – Episode 21
My Dear Kitchen in Helsinki
by Asli
2y ago
My guest on the podcast today is Carlos Henriques, one of the three founders of Restaurant Nolla, Finland’s first zero-waste restaurant. In this episode, Carlos and I talked about the story of Nolla, where Nolla is today and what the future holds for them. We also talked about food sustainability, food waste, using local and seasonal food products and personal relationships food brings in Nolla and more broadly. For me, this interview is fascinating because what Nolla is doing is not a project on food waste for a certain period. It is a business based on a zero-waste principle and sustainabili ..read more
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Eggplant Katsu And Brioche Burger With Spicy Hot Sauce
My Dear Kitchen in Helsinki
by Asli
2y ago
A few weeks ago, I was scrolling down Instagram’s “explore” section, and I saw a photo of eggplant katsu. I had never heard of “katsu”. As I LOVE eggplant, I had to try this ASAP. But how? As this was something that I had never heard or eaten before, I had to learn it from somewhere. After a long search, I decided to try “The Foodie Takes Flight”s recipe. I also decided to use it in a burger since I was also craving a burger. I applied The Foodie Takes Flight’s recipe to my eggplant slices, which were slightly different. But the measurements are the same, so please check that recipe first to g ..read more
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Fried Broccoli – Main, Side Or Fun Dish!
My Dear Kitchen in Helsinki
by Asli
2y ago
This versatile dish will be the highlight of your meals. And it will make your kids eat that broccoli that they don’t want to eat! :) I love broccoli, and I can eat it in many forms. But this one takes the cake for making broccoli a really fun veggie. And it is so easy that you can put it together in a very short time. All you need to do is to cook the broccoli just a little. You can even do that the night before and take it out of the fridge when you want to fry. Just don’t forget to cook it for a really short time, only until it gets a bit tender, that’s it. If you boil for too long and make ..read more
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Chocolate, Pistachio And Pear Cake And Chocolate Fest
My Dear Kitchen in Helsinki
by Asli
2y ago
Any nuts together with chocolate is a win. And so is this cake. But it’s not the nut and chocolate combo that makes this cake divine – there is also the moisture that comes with pear! I’m genuinely tired right now and very sleepy. So I’m going to cut the story part of this post short. I adopted this recipe from Gourmet Traveller magazine, but put my own twists and especially changed the measurements a little. Anyway, just a few tips for the recipe below. The cake requires 70% dark chocolate, so the higher the quality of your chocolate, the richer flavour your cake will be. I highly recommend r ..read more
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Vegan Monday: Pasta Salad With Tomatoes, Onions, Walnuts, Pomegranate And More
My Dear Kitchen in Helsinki
by Asli
2y ago
I love pasta, but try not to eat too much to keep me from a carb bombarding (I can really overeat pasta!). So this is a good way to eat pasta. There are a lot of other things in it, and you can still get a bit of pasta to overcome the craving. The recipe cannot be easier. All you need to do is to cook the pasta and do some chopping. And yes, of course, you also need to deseed the pomegranate without turning your kitchen into a slaughterhouse. I had the idea for this salad in my mind for a long time and made various versions for my customers. Recently I saw a similar pasta in a Turkish Youtube ..read more
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Interview With Minna Kaljonen On The Just Transition Of The Food System – Episode 20
My Dear Kitchen in Helsinki
by Asli
2y ago
My guest on the podcast today is Minna Kaljonen, a research professor at the Finnish Environment Institute. She also works with the “Just Food” project carried out in Finland. In this episode, Minna and I talked about the just sustainability transition of the food system, and we discussed the problems in the current food system in the world and Finland. We also discussed sustainable diets and sustainable eating and the communities marginalised by the food system in Finland. The problems of the food systems and the actors in them are diverse and complex. Thinkingabout this complexity, we also t ..read more
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