Walking around (part 5)

Hello you,

I hope your sunday was lovely and you did something fun.

I went to the market today. They have one located in boulevard Richard Lenoir (near Bastille, if you happen to come to Paris) every sunday.

And oh boy… I ended up buying a few things like green beans and Brussels sprouts and strawberries and avocados. Which were all quite a bit cheaper than in a super market.

The list of things I could’ve bought is much easier to show than write…


Next sunday, I’ll be wiser and have a shopping list with me.

Good night, thank you for stopping by.


Walking around (part 4)

Hello you,

I hope your sunday has been lovely.

Mine was. I had brunch. (These two things have clear a connection.)

The weather how ever was not that lovely. I love snow but sleet… No thank you.

So considering the weather today I was pretty pleased that I had gone on a walk with my camera on saturday. The sun shined on saturday and though it was a bit colder than on most days the sunshine made up for that.

This time I strolled around in Jardin du Luxembourg. And though I eagerly wait the arrival of spring I gotta say the still bare trees in the park were pretty too.

When I had walked around for some time I started to hear singing. And there a group of french people, enjoying their saturday in the park too had gathered around a gazebo to sing chansons.

There was a contrabass and an accordion accompanying the singing too.

Unfortunately the battery of my camera had died already at that point.. but luckily I got at least a few Vine videos (to watch those you unfortunately need to be on Vine too though as I did not sent them to Twitter).

Well, enough with words. Let’s go walking.


P.S Did you find three Paris landmarks from these photos?

Rolls with garlic butter or pesto

Hello you,

I hope there’s cake where you are. And that you’re already finished with everything important you needed to do this week so you’re already eating that piece of cake with a nice cup of coffee.

Me, I still have a few things to do before I can do the same.

I also hope you don’t think I don’t like sweet things like cake anymore because the last few posts have been the savory kind. I do and I have a few things I’ve been testing. So, it won’t be too long until I’ll share those but let’s make rolls with garlic butter and pesto first. Ok?

If you read the carrot roll post you might already guess I like rolls.

These rolls are made with practically the same kind of dough. The only difference is you’ll probably have to add a bit more flour now that you’re not adding the grated carrots.

Rolls with Garlic Butter or Pesto

0,5 l water

2 teaspoons honey

1 teaspoon salt

11 g dry yeast

3-4 dl oats

About 10-12 dl flour

About 0,5 dl vegetable oil

From here you’ll find what to do. It really isn’t hard. Well, it requires a bit effort when made by hand but it’s still not hard.


When you leave the dough to rise you can do the garlic butter and the pesto (here’s a recipe for a coriander and ginger kind). I used store bought pesto this time.

Garlic butter

About soft 120 g butter

5 cloves of garlic

1 dl chopped parsley

Some salt

First I made the rolls with pesto.


I rolled out the dough. Making savory rolls is just like making cinnamon buns.


I used both red and green pesto because I wanted to see which one would taste better.

(They were both good but I maybe liked the ones with green pesto more. Maybe.)

Then you roll the rolled out dough and cut same size pieces of it.


And if you’d happen to be baking these for a certain, soon approaching pink and red themed day… You could shape the rolls into hearts.


And what does the garlic butter version look like?


Not bad I think.


But it was easier to not try to make these heart shaped. I suspect the amount of garlic butter used made that challenging. But I did not want to compromise with the amount of garlic butter used. So I stuck with the basic cut-out shape.


Just like rolls these are better if you let them rise a bit before baking.

Before baking them in 200 Celsius/ 390 Fahrenheit I gave them a milk wash.

Then baked them for 10-12 minutes.


These are good on their own.


Or with a salad. Or with soup.


They don’t mind the freezer so you could easily make a patch beforehand. If you’d be in example planning a pique-nique and would not want to make everything the same day.



Empanadas (with two different fillings)

Hi you,

I hope your week has started nicely.

Me, I’m waiting the spring more and more each day and, each day it’s getting closer. So the odds are I don’t have to wait long anymore. And the end of waiting would almost instantly mean pique-niqueing.

I love pique-niqueing. Would you have guessed?

These empanadas that I made while still in Finland would be perfect for a pique-nique. The filling options are pretty much endless but like in most cases I think simplicity worked well. This means I chose to fill mine with red onions, tomatoes, cream cheese and grated cheese and with grated cheese and ham.

Both worked well warm and cold. Though I did prefer them a bit warm because I like warm cheese.

You can also fry empanadas but I wanted to bake mine so this dough is for baking the empanadas in an oven.

Also, I wanted to make mine sort of bite size so I used a coffee mug for cutting the circles from the rolled out dough.

Empanadas (makes about 18) Adapted from here.

1 cup flour

0,5 cups wholegrain flour

0,5 teaspoon salt

1 teaspoon baking powder

1 tablespoon sugar

250 g cream cheese

About 8 tablespoons butter

(And one egg for the egg-wash)

Filling option 1:

1 red onion

2 tomatoes

A few tablespoons cream cheese

100-150 g grated cheese (I used emmental)

Filling option 2:

150 g cold cut ham (that I cut to tiny pieces)

100-150 g grated cheese

1 tablespoon tomato puree

Sift the flour and other dry ingredients. Then in another bowl mix soft butter and cream cheese until well blended.

Then add the sifted flour and other dry ingredients and mix until smooth.

Put into the fridge for at least 30 minutes.

Don’t take the whole dough of the fridge because it’s much easier to handle when cold.


Roll out a piece of dough. Using any circle shaped thing cut circles off the rolled out dough. (Like I said I used a coffee mug.)


Then you fill these circles with the filling of your choosing and fold the circle into half. Don’t over fill them.


Then using a fork you’ll crimp the edges together.


This step you’ll naturally have to repeat a few times.

Give the empanadas an egg-wash before baking them in 175 Celsius/ 350 Fahrenheit for 15-20 minutes.




Walking around (part 3)

Hi there,

did you notice how fast the week went by? Or did that only happen here…

Sometimes, all of a sudden it’s sunday again.

Well, as I like sundays nowadays I don’t mind. Since I’d been eating out since wednesday it was good to go walking. And then have lunch. You know, to keep everything in balance.

This time I was walking around in Père Lachaise. It’s the most famous of the parisian cemeteries. I didn’t buy a map so I did not see where Frédéric Chopin, Isadora Duncan or Marcel Proust (and many others) were buried.

Believe me, Père Lachaise is plenty beautiful without finding the graves of the well-known.

Oh, and the spring is really coming to Paris. It’s so close already. It’s amazing.














Bonne nuit.

Blueberry Cupcakes

Oh hi,

how was you week? Mine, surprisingly busy but in a good way.

I gotta confess that yesterday I missed baking a lot. And I can assure you that here in Paris is very easy to get your sweet tooth ache cured so it wasn’t about that but about baking itself.

While still in Finland I made these blueberry cupcakes.

To make the cupcakes I used frozen blueberries which means that the blueberries were quite “wet”. After adding the blueberries to the batter I remembered that I read somewhere once that it is a good idea to coat the frozen blueberries with little bit of potato flour.

The flour kind of seals the moistness of frozen blueberries and if you mix the blueberries carefully to the dough they might not brake. For this to work the blueberries still have to be at least some what frozen.

The next time I bake with frozen blueberries, I’ll try to remember.

Blueberry Cupcakes

1,5 cups flour

2 teaspoons baking powder

2 teaspoons vanilla sugar

2 eggs

2 dl sugar

60 g butter

0,5 dl milk

2 cups blueberries


Beat the eggs, butter and sugar for a few minutes.

In another bowl mix together the dry ingredients that you then add to to the batter.

Then add milk and blueberries but don’t mix the batter too much at this point.

Bake in 175 Celsius/ 350 Fahrenheit for 13-15 minutes.


These were good on their own and I bet that vanilla ice cream would accompany them well.


But I frosted some of these with whipped cream that I added some quark to. Thick greek yoghurt would work as well I assume.


And with that kind of frosting they are almost breakfast, right?