eats, Kyoto, summer eat, sweet eat

Mango-banana spring ice-cream

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working from home on saturdays has it’s perks. this is one of them. taking a break with non-cream ice-cream. and also the sunny color matched this week-end’s sunny weather. mental note to always keep frozen banana and mango at home.

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1 small banana, frozen in pieces
a handfull of frozen mango
a knifes point of vanilla bean powder

coconut flakes for topping

put the fruit on the counter for a while so that it’s not deep frozen. then, in a mixer put the banana, mango and vanilla powder. mix until smooth. top with coconut flakes. eat.

(oh and the wonderful flowers are from a couple of years ago in a blooming Kyoto)

All content by © Sofia Hellsten 2010-2014. All rights reserved.

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any day eat, eats, vegeterian eat

A stack of mini buckwheat pancakes with red chard, ricotta, pine nuts and mint

that was an incredibly long title. i couldn’t find anyway to express whats in this dish without the long title – and it’s explicit right? V is away in copenhagen for the week so i have the apartment (and kitchen!) to myself. well, not that it’s awfully crowded in the kitchen when she is at home. even though V being away for the week has it’s perks there is the tiny detail that i have to eat alone. it’s not a problem in the morning; then i love eating alone, having time to read the paper, listen to some music and whip up anything i feel like. not having to speak to anyone. or bump in to anyone. but. any other meal i prefer sharing with someone. it tastes so much better. plus eating alone makes me eat far too fast. 10 min and i’m done.

Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefully  Buckwheat pancakes with red chard and ricotta | piecefullyactually, when i first moved to stockholm, at that time living in the apartment solo, i tried to mitigate the melancholy over eating a lone. so i made it a thing to cook only really tasty dishes, taking time to arrange the food beautifully on my best plates and in my pretties bowls. just for myself. this actually works – i mean who said you don’t need to make an effort when you’re alone? make an effort for yourself. so that’s what i did today – inspired by Katie i brought out my mini-pancake iron skillet (“plättlagg”) for the second time this week. the mint flavor with the vinegar in the onion and the creamy ricotta works really well together, plus i love having so many different textures in one dish. 

river in Japan | piecefully
this is from Ise in Japan, we went there to visit the emperor family’s temples. buckwheat always make me think of japan, since my first (apart from a russian bliny or two) encounter with the cereals was there. i had cold soba noodles and fell in love. then i had them warm in a soup. and i was stuck. i’ll post a recipe or two on that as well. but for now these tiny treats.

Buckwheat pancakes with red chard and ricotta | piecefully second stack.
these measurements are perfect or one hungry gal (read: myself). or if you wish to serve it as a mini-starter/nibble this is enough for at least 6 ppl

the pancakes
1 egg
100 ml buckwheat meal
100 ml oat milk
a knife’s point of baking powder
2 pinches of sea salt
olive oil for frying

the filling
a big hand full of red chard, chopped
15 mint leaves, chopped
50 g ricotta
2 tbsp pine nuts, toasted
grated parmesan
sea salt
pepper
1/2 a red onion
honey
balsamic vinegar

start by mixing the dry ingredients for the batter. whisk in the egg followed by the oat milk. set aside.
slice the red onion in thin slices and fry briefly in olive oil. take of the heat and add a splash of balsamic vinegar, salt and honey – season to you liking. now mix the chard, mint, pine nuts together with the ricotta and season with parmesan cheese, salt and pepper. now, fry the pancakes in olive oil and arrange in layers with onion and ricotta filling.

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any day eat, baked eat, eats, Japan, Kyoto, Nara, salt eat, vegeterian eat

Popcorn bread, lemon-honey butter and temples

Nara and Kyoto has such beauty. especially at dusk. and it’s not only the beauty of the surroundings, it’s the whole atmosphere these old cities contain that has such great appeal.

tōdai-ji (東大寺) meaning the eastern great temple, is situated in central Nara and it’s main hall contains the world’s biggest bronze buddah. the building is incredible and even though it was my third time visiting the place i stood in awe when facing this open space. we managed to catch it just before closing and the lightning was magnificent.

IMG_5442  corn crisp with popcorn  lemon-honey butter  lemon-honey butter

corn crisp with popcorn and rosemary

50 ml flax seeds
50 ml unsalted sunflower seeds
50 ml unsalted pumpkin seeds
50 ml unpeeled sesame seeds
200 ml corn meal (fine-grained polenta)
1 tsp sea salt (plus some to sprinkle)
fresh rosemary, 1/2 tbsp finely chopped
40 ml olive oil
250 ml boiling water

2 tbsp popcorn kernels (popping them will give you about two handfulls)

put the popcorn in a tbsp of olive oil, in a hot pan with a lid. make sure you move the pan so that the popcorn don’t burn and when the popping stops remove from the heat and set aside. when cool press the popcorn flat with a rolling pin.

put all the dry ingredients in a bowl and mix. pour in the water and olive oil and mix until smooth. spread out the “dough” on baking paper sprinkle with sea salt and spread out the pressed popcorn on top. put another baking paper on top and roll with a rolling pin until the dough covers the paper. bake in the oven at 150 c for an hour. perfect as bread or snacks – the popcorn gives it a nice twist!

lemon-honey butter

5 tbsp butter
a pinch of sea salt
cest from 1/2 a small lemon
1/2 tsp organic honey

mix everything, season more if needed and let sit in the fridge for 10-15 min. serve with artichokes or simply on the above bread.

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drinks, Japan, morning eat, Osaka

Winter oranges in Japan and juice on a summer morning

the past couple of weeks we’ve been making freshly squeezed juice for breakfast every morning. it’s such an easy everyday treat. this got me thinking about how much i miss all the different types of oranges and mandarins you can get hold during the winter season in Japan. summer orange, hassaku, miikan… i don’t even remember half of their names. but i can assure you they are truly wonderful in both flavor and texture, with that perfect combination of sweet and sour.

Winter oranges

this winter i spent two weeks in japan again, meeting up with my former host family ( or well, more like japanese family) for christmas and new years. one morning i decided to go for a walk in the neighborhood of Kubota (久保田) where they live in the southern part of Osaka. the weather was crisp and clear without being cold. walking the tarmac among the houses i spotted this orange tree, lavished with oranges.

Orange-ginger juice

Orange-ginger juice

gingery orange-pink grapefruit juice (enough for one glass)
one orange of your liking
1/2 a grapefruit (i prefer pink)
2×2 cm knob of ginger (peeled)

squeeze the juice and grate the ginger on a fine grater. put in a glass and let sit while preparing the rest of you breakfast (it’s hard, i know, but well worth it as it gives the ginger time to flavor the juice). i assure you this is just as great on a summer day as it is a cold winters morning. all that vitamin C and ginger boosting the immune system… both japanese and korean people eat ginger (you know with the sushi?) or drink it as tea and they both live long, keep slim and have healthy skin. i’m just saying.

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