Why We Love Super Food Salad (And You Should, Too!)

In Dubai we are surrounded with superlatives or super everything, Super Food Salad is just that, it makes super impact to health. The trendy healthy eating encourages us to make better choices and that’s not bad at all. Most super foods happen to be low in calories and are naturally gluten free, they are very easy to add into many diets. Recipe included below. I have re-created the salad and replaced broad beans with snap peas, I did not find miso paste from my supermarket, but found Japanese miso dressing and used that instead, worked perfectly. TheSuperFoodSalad_Nakedplateblog

‘What’s cooking at The Beach’ was the theme for bunch of food lovers invited for the food tour at The Beach in Dubai Marina opposite of Jumeirah Beach Residence towers just on the shore. Honestly I haven’t visited Dubai Marina neighborhood because of terrible traffic jams or lack of parking space at Marina. It was really surprise for me that there is underground parking at the basement of The Beach. Well okey, there is also a metro and a tram nowadays to avoid traffic. I will be going again just because it’s so easy to park and you have over 40 restaurants to choose on beautiful contemporary stylish beach side go-to destination. It seems I am liking many of the Meraas project in Dubai, think Boxpark and Citywalk at Jumeirah.

We started at Big Chefs for scrumptious breakfast, they bake and prepare everything in house, we had chance to bake with their chef. Next stop at DriDri gelato parlor for wonderful Italian churned ice creams and gelatos and Fratelli La Bufala, mamma mia what juicy Neapolitan pizzas, I mastered one of my own. Multo bene! The Counter, custom made burgers, where you can ask them to make your burger from hundreds of ingredients, just like you want it. Stylish Joe’s Café, elegant but relaxed café for fresh-pressed juices and formal dining. Keep reading or scroll down, watch few photos I snapped with my iPhone at The Beach.

Chef Melad Joe's Cafe The Beach

Chef Melad Kattouf of Joe’s Cafe The Beach

Oh yes, back to The Super Food Salad. I got Joe’s Café’s chef Melad Kattouf’s guidance and recipe of soba noodle salad with plenty of green super foods. Chef Melad has worked his way up from managing the kitchens of Michelin star restaurants to developing and planning food concepts. “There is nothing better than having a home cocked healthy meal, that looks great and taste excellent” is one of Melad’s beliefs… and mine too.

Superfoods are multi-taskers, here’s reasons why we love Super Food Salad:

  • Beans are a good plant-based source of iron (up to 13 mg per 3/4 cup), a mineral that transports oxygen from lungs to the cells in your body
  • Sprouted foods are high in B vitamins, high in minerals like potassium, iron and calcium and the protein
  • Broccoli has a high source of vitamins A, C, K and B-6 and folate. To preserve as many nutrients as possible and avoid turning it too bitter steam broccoli for three to five minutes. Broccoli can enhance detoxification and is believed to reduce inflammation
  • Pumpkin seeds, are one of the best sources of plant-based omega-3s
  • Fermented foods are good for digestion. Enzyme rich miso is the elegant Japanese term for fermented soybean paste. It’s rich of antioxidants that protect against free radicals


Joe’s Café’s Super Food Salad recipe

French beans
Soba noodles cooked al dente
Broad beans
Bean sprouts
Pumpkin seeds slightly roasted
Mixed green leaves

Miso dressing:
1-2 table spoons miso paste or ready miso salad dressing
Lemon juice
Extra Virgin Olive oil

1. Steam the broccoli and French beans 3-5 minutes and cool in ice cold water to stop cooking and keep color nice and green.
2. Roast the pumpkin seeds on dry hot pan, watch out they burn easily.
3. Clean the broad beans and remove the skin.
4. Boil the soba noodles according package instructions or until it become al dente.

Put the soba noodles on mountain formation on the plate first. Mix all the ingredients with the miso dressing and put it on the top of the soba noodles. Garnish with roasted pumpkin seeds.

Joe's Cafe's Super Food Salad

The Super Food Salad – Joe’s Cafe, The Beach, Dubai Marina JBR

Super good super food salad is ready for serving!

Keep on scrolling here are my snap shots….

The Beach at Dubai MarinaThe Beach at Dubai Marina JBRBig Chefs Breakfast The Beach MarinaBig Chefs breakfast The Beach DubaiBloggers at Big Chefs at The Beach DubaiBaking Focaccia bread at Big Chefs at The BeachDri Dri GelatoDri Dri Gelato Dubai MarinaRaspberry Gelato from DriDri  Dubai Marina
Namrata and Chef Melad of Joe's Cafe DubaiFood shooters in action at Joe's Cafe Dubai MarinaFratelli La Bufala DubaiWelcome drinks at Fratelli La BufalaPrepatring dough at Fratelli La Bufala Dubai
Woodfire oven at Fratelli La BufalaThe Pizza - Neapolitan real tomato mozarella pizza at Fratelli La BufalaAndrea from Fratelli La Bufala team
EVOO pizza baking at Fratelli La Bufala - Naked Plate BlogNamrata of SheSaiSheSaid, Carla of Memoir of a Taste Bud, Minna of Naked PlateComposing of burger at The Counter100's ingredients for burgers at The Counter, The Beach Dubai MarinaJuicy Burger at The Counter, The Beach Dubai MarinaMango lassi at The House of Curry Dubai MarinaIndian Spices The House of Curry The Beach Dubai MarinaIndian menu - Curry  at The House of CurryIndian Curries and naan at The House of CurryTuc-tuc ride at The Beach Dubai Marina

Thank you you reached the end …….big smiley emoticon here !!!

Namrata with Chef Melad in some images, Check out Namrata’s and Nancy’s beautiful blog ‘SheSaidSheSaid
Carla with me and Namrata in foodie selfie, check her amazing blog ‘Memoirs of a Taste Bud

@Minnahe Instagram

Multigrain Bread – Shaken Not Kneaded

Do you want to bake a real rye bread but have no time and next to zero of baking confidence. I found you a perfect recipe and success is guaranteed. You will shine as star-baker, this is a big cheat, but you get extra healthy bread. If you are not fan of baking mixes, I am sure this the exception, Ikea multigrain bread mix. It comes in 700 grams tetra-pac. Your magic touch is needed only to add 600 ml water, shake and pour the dough in greased baking pan and bake. It passed all the taste tests in my Nordic kitchen.

I am heavy user of sourdough rye bread, you know they give piece of rye bread for babies before pacifier in Finland, hence eternal love for dark rye bread. When I found the multigrain bread mix from Ikea food store and by looking at ingredients I knew this is a good buy. Wheat Flour 21%, wheat flakes 20%, rye flakes 17%, coarse rye flour 13%, sunflower kernels 8%, linseed 6%, barley malt 4%, rye sourdough powder, salt and dry yeast. It is healthy bread!
Multigrain Rye Bread
Healthy multigrain rye loaf:

1. Pre-heat the oven to 200 C degrees
2. Grease the small bread loaf tin (23 x 13 x 5 cm)
3. Shake the bread mix packet to loosen the flours
4. Add 600 ml lukewarm water (to allow yeast to work) and shake well
5. Pour into greased baking tin and let stand 45 minutes
6. Bake 50-60 minutes in 200 C

Notes from baker, cover is hardish, do not mind, if you let it cool and cover with tea towel it will soften.

Simply enjoy with your favorite spread, mine is salted butter, works always with freshly baked bread.

Korean Barbecue Bulgogi

Looking for healthy, easy and fast Ramadan recipes?

It’s been Korean food trend for a while in Dubai. Having tasted Korean barbecue bulgogi in few Korean restaurants, I was sure this is the beef dish I can re-create in my home kitchen.

This barbecue cooks quickly without having barbeque grill, just normal frying pan works best.  It takes max 15 minutes to prepare a healthy Korean style meal.  Slice the beef and dip into marinade for half an hour or more.


Bulgogi Korean Barbecue recipe

    600 g beef (sirloin or tenderloin or any cut you prefer)

    1 onion

    For the marinade:

    1 apple or peer, peeled and finely grated

    4 tbs soy sauce

    2 tbs sesame oil

    1 ts tahini sauce

    1-2 tbs sugar

    1 tbs honey

    1 tbs crushed garlic

    1 tabs sesame seeds

    black pepper for your liking



  1. Cut beef in slices (or strips)
  2. Cut onion in about 1/2 cm thick
  3. Mix all marinade ingredients in bowl
  4. Add beef and onion strips to marinade and let meat marinate for 30 minutes
  5. Heat the frying pan and grill beef on high heat

Sprinkle with toasted sesame seed and serve on lettuce leaves

#healthyRamadan Korean Barbecue Bulgogi

I have been partnering with OBE Organic, an organic beef company from the Outback of Australia that’s available right here in the UAE.

Follow hashtag #healthyRamadan on Facebook, Instagram and Twitter to get cooking inspirations for your daily menu planning.

DID YOU KNOW: OBE Organic’s beef is certified organic, 100% grass-fed and halal?  Find Bbe Organic halal beef in the meat section at select Carrefour stores in Dubai and Abu Dhabi.  Where to buy OBE organic

Sailors Beefsteak – Finnish recipe (Merimiespihvi)

In Finland this dish is called Sailors Steak; it’s said to be old favorite in sailorman galley. Browned meat, non alcoholic malt drink or beer, potatoes and onion is cooked in casserole in oven, or on top of the stove. I make it always in oven, that’s the beauty of it, Sailors beef steak cooks without attention. Preparation takes 15 minutes and cooking by itself 2 hours. This is fool proof recipe with the unique flavor.


600 g organic beef tenderloin (or any meat cuts for your liking)

8 potatoes (abt. 1 kg)

4 small onions sliced (two sautéed and two raw)

25 g butter or cooking oil

Salt and pepper

1 sprig of thyme

2 bay leaves

1 1/2 cups of beer or malt drink

For serving: pickled cucumber or beetroot and sprinkle of chopped fresh parsley


  1. Pre-heat the oven to 180 °C
  2. Cut the meat into slices across the grain. If you use other cuts than tenderloin, pound the meat cuts with a mallet to tenderize.
  3. Brown the meat in a hot skillet quickly on both sides using only half the butter or oil. Remove to a plate.
  4. Lower the heat and sauté 2 of sliced onions in skillet slowly in the rest of the butter until they are soft and golden.
  5. Peel and slice the potatoes as thinly as possible.
  6. In a 1liter (1 quart) casserole dish, layer the potatoes with the browned meat and onions, sprinkling each meat layer with dash of the salt and pepper. I start with a layer of potatoes, meat and sautéed and raw onions. Repeat and make the last layer one of potatoes.
  7. Rinse the skillet with the beer. Pour into the casserole. Add the bay leaves.
  8. Cover with lid. Bake for 2 hours in 180 °C oven or until the meat is tender and potatoes are soft.

Sprinkle with chopped fresh parsley. Sailors Steak is traditionally served with pickled beetroots or cucumbers.

SailorsBeefsteak ingredients


I have used OBE Organic beef tenderloin which I bought as a part of Ramadan collaboration with the good folks at @OBEOrganicHalal, an organic beef company from the Outback of Australia that’s available right here in the UAE. This Sailors Beefsteak – Finnish recipe (in Finnish ‘Merimiespihvi’) is one of my favorite because of the effortless cooking, practically it takes 15 minutes to prepare, plus cooking time in oven without no stress and standing by stove. I did not want to share this as part of Ramadan recipes because it has beer, nevertheless it’s non-alcoholic malt drink available here in UAE in every supermarket, but it can be easily associated to it’s boozy version.

DID YOU KNOW: OBE Organic’s beef is certified organic, 100% grass-fed and halal? Find @obeorganichalal beef in the meat section at select Carrefour stores in Dubai and Abu Dhabi. And while you’re at it, “like” their page here on Facebook: www.facebook.com/obeorganichalal.


Baked Finnish Cottage Cheese

You can make ricotta cheese at home! Yes I did it, but I am not sure if it’s really worth of all that dairy produce I used. It’s easy and rather effortless to make but wow that amount of milk you need for so small quantity of cheese. No wonder this was popular traditional food to make at home before 70’s in Finland. At the time when we still had small dairy farmers, like my grandparents. I would be stirring this cheese mixture more so often would I have couple of milking cows with me.


For making two 15 x 15 cm squares of baked ricotta style cottage cheese (about 600 grams), you have to carry home 5 liters of milk and 1 liter of buttermilk or Laban as it’s called in Emirates. The Italian ricotta recipe does not call for eggs, but adding eggs makes the texture to form easier and taste is similar to ricotta cheese bought from market. We call this kind of cheese in Finland “Kotijuusto” which means “Cottage cheese” or “Munajuusto” meaning “Egg cheese”.
After liters of dairy stuff is purchased then next challenge is to have big enough pan where to cook the milky cheese. I have used 8 liter saucepan.

Baked Finnish Cottage Cheese recipe

5 liter full fat milk
1 liter buttermilk (laban)
200 g sour cream (optional)
4 eggs
1 ts salt

Whisk 4 eggs together with buttermilk and sour cream, keep aside.
Heat the milk to boiling point and add buttermilk-sour cream-egg mixture.
Heat the milk mixture to the boil again, keep stirring but don’t let mixture to boil.
Curds will separate from whey (liquid) and float to top.
Just when milk starts to raise remove from the heat. Let stand for half an hour.
Collect the cheese mass with skimmer into strainer or special cheese mold lined with cheesecloth.
Press lightly the cheese mass to get off the whey. Stir the salt in the mass evenly.
Fold the cheesecloth over the cheese mass and put the light weight on the top.

Don’t forget to set the cheese mold over the empty large bowl to collect the whey liquid.
Allow the cheese to solidify in the fridge overnight.

On the next day turn the cheese over on baking tray and remove the cheesecloth gently.
Brush with egg and bake in oven in 250°C until beautifully browned.


Tips from cheese master:
– Use the cheese whey for liquid ingredient for baking bread, whey is full of protein.
– It’s not necessary to bake the cheese, it tastes gorgeous as is.
– Use your favorite flavors to make sweet or savory ricotta.
– Add herbs or pesto to cheese mass before putting it to cheese mold/strainer eat fresh without baking.
– This recipe can be made without eggs.
– Serve sliced on open sandwich or with fresh berries or jam on brunch or breakfast.

NakedPlateBlog_Finnish_Cottage_Cheese_ready for baking

Traditionally cottage cheese is made from colostrum, milk for calves on calving time. In Finland it was food eaten at feast. My grandmother made the cheese and baked it at wood-fired oven, my mom made it at home when I was child. Finally I have made traditional Finnish ricotta aka cottage cheese first time only this summer, after I visited in Finland and brought with me the special wooden cheese mold. It was not easy to find the wooden mold, seems that most of us like to buy ricotta and cottage cheese from market. Fair enough, making cheese at home requires lots of milk and it’s hard to consume all the excess whey liquid. I could not throw it away. It’s protein rich food. It took me several batches of bread and pancakes to clear the strained milk whey.

I mastered the Finnish baked cottage cheese aka ricotta, but am not convinced to repeat the cheese factory until I have cow farm on my own.


In one of the images you can see the wooden cheese mold square 16 x 16 cm. Round shape cheese is made in colander and have za’atar (Arabic: زَعْتَر‎) spice mixed in.

Say Cheese!

Pasha – Finnish Easter custard dessert with dates

Springtime and nearing Easter brings food memories from childhood to my mind. One of my favorite was and still is pasha. Exact name of this Finnish version of sweet custard dessert is Pashka, it originates from Russia. Don’t say Pashka to Finn though, it means totally something unrelated to food and is bad word. I guess for that reason we call it friendly Pasha. In Finland it’s made of a fresh cheese called rahka, quark in English, butter, eggs, spices and dry fruits.
Naked Plate Finnish Easter Dessert Pasha

I have been is UAE almost ten years and it took until last year to learn that quark is called here fromage frais!!!. I have ton of favorite recipes calling for quark and while asking at supermarkets quark they look at me as I am not from same planet. Anyways better late than never.

Pasha is traditionally prepared in a special wooden mold, but in our household we used normal strainer lined with cheese cloth. Since the traditional shape is highrise peak I got colander which resembles that mold. Coffee filter works perfect, any thing where there is holes to drain the excess liquid works well, even clean flower pot.

Needles too say this recipe is super easy and needs next to zero skills or time, hence my favorite. I tweaked the ingredients list to include Emirati touch, dates of course. I guess Levant chef would add few drops of rose water and decorate with rose pedals and pistachio nuts. In Finland it is raisins and almonds for sure, easily available and don’t cost the fortune.
Naked Plate | Jomara Dates

Pasha Finnish Easter Dessert Recipe


250 g fromage frais (quark)
100 g unsalted or slightly salted butter
1 egg yolk
100 g sugar
200 ml whipping cream
2 ts vanilla sugar
1-2 tbs lemon juice
5 tbs crushed almond flakes
5 tbs dates cut to small pieces

Strainer (or coffee filter) and cheese cloth for lining
Marachino cherries, dates and almond flakes for decoration


1. Beat the butter and sugar up to light yellow creamy texture add egg yolk and beat well.
2. Mix butter mixture with fromage frais in cooking pan
3. Heat the mixture in low heat stirring all times until mixture starts to release streaks of steam. Do not cook the mixture.
4. Lift the pan from heat and put it over ice cold water for about 20 minutes stirring time to time to cool the mixture.
5. Whip the cream and add sugar and vanilla.
6. Mix whipped cream to cooled fromage frais mixture, add almonds and chopped dates.
7. Line strainer, or any mold you use, with damp cheese cloth.
8. Pour the mixture in mold/strainer and lift edges of cheese cloth over.
9. Put the mold/strainer over the bowl to strain excess liquid off and keep in fridge over night or 12 hours.
10. Turn over on a serving plate and remove the cheese cloth gently.

Easy 3 step preparation:
1. Whip the cream and in cooking pan mix all other ingredients together and add whipped cream.
2. Heat until streaks of steam starts to raise from mixture, do not cook. Cool it down.
3. Pour in strainer lined with cheese cloth and keep in fridge min. 12 hours. Turn over and move the cloth. Eat!

Finnish Easter Pasha ready to be turned over

Finnish Easter Pasha ready to be turned over

Get idea what you can use to make creamy Finnish springtime custard dessert Pasha

Get idea what you can use to make creamy Finnish springtime custard dessert Pasha

Decorate with yellow, red and light green ingredients for springtime atmosphere. We use candied orange and lemon peels, candied cherries, fresh citrus fruit wedges, jelly bean candies and nuts. And in Emirates dates is a must, works better than raisins in my opinion.

In Finland, in my family we enjoy Pasha as is, as Easter dessert. It could be served with sweet raisin bun called kulicha like they do in Russia.

Hyvää Pääsiäistä! Happy Easter!

Naked Plate | Karelian Pasty – traditional Finnish food with Emirati twist

The perfect arranged marriage of three ingredients rye flour, rice and milk makes very traditional pastry from Eastern-Finland called Karelian Pasty or Karjalanpiirakka in Finnish. I am certain Asians and Arabians will approve the marriage as well. Keep on reading… Surely I always find the link of my culture to the culture of Emirians or any other culture we can experience here in Dubai. The taste of these crumpy looking little Finn pasties is like freshly baked crepes yet so different of any other pastry you can get here in Dubai. And hey I made these first time in my life thanks to my sister in law Tuula, who shared top tips to succeed. Tuula is from Nothern Karelia, eastern part of Finland, from the land of Karjalanpiirakka. She is our family chef for Karelian pasties, and that title is difficult to take from her. She has made thousands of these little savoury buttery rice pies.
NakedPlate Carelian Pasties from Finland

Karelian Pasty – Karjalanpiirakka Recipe

Makes ax 30 small pies
200 g rye flour
60 g wheat flour
200 ml cold water
1 ts salt
1 tbs sunflower or other cooking oil

Mix all ingredients together to make dough and leave it rest for a while. Dough can be frozen for later use and it lasts well in fridge few days.

200 g Egyptian rice (or any sticky rice like Calrose), for EMIRATI version use Harees
1 litre milk, for EMIRATI version use Camel milk
1 ts salt
1 tbs oil

Melted butter for brushing ready baked pasties

Cook rice (or harees or barley if you use) together with milk to texture and consistency of porridge. In heavy bottom pot combine milk, oil and salt bring to boil and add rice (harees or barley). Stir constantly to prevent sticking and burning. Continue cooking and stirring at low heat for 30-45 minutes or until rice (harees or barley) is done.

Now assemble the Karelian (Emirian) pasties like this:
1. Preheat oven to very hot 250-300°C.
2. Roll rye pasty crust dough into 4 equal size, 10 cm long rolls.
3. Cut ax 1,5 cm button like pieces dip each in flour (half rye and half wheat).
4. With rolling pin roll each piece into a thin oval.

I used pasta machine to make thin crusts. First use your fingers to flatten the dough button, then pass it through the machine to make it thinner, the knob on the machine on mark 3.
Repeat once again dusting the dough with flour if needed on both sides before passing it through the machine, the knob on the machine on mark 7.

5. Spoon 2 to 3 tablespoons of the rice (harees or barley) porridge on the middle of each pasty crust.
6. Pull the sides of the pastries up and crimp them up to close the sides around the filling (watch one minute how to video clip).
7. Bake the pastries on parchment lined baking sheet in the very hot oven for 10 minutes. Until slightly golden brownish.
8. Brush with melted butter straight after taking them from the oven.

***And now eat at least one when still hot ***

8. Cover with parchment paper and tea towel to allow pasties to soften

Karelian pasty dough rolls cut in small buttons or squares

Karelian pasty dough rolls cut in small buttons or squares

Filling Karelian pasties with rice porridge

Filling Karelian pasties with rice porridge

Traditionally we eat Karelian pasties with egg-butter spread (just mash together soft butter and boiled eggs with fifty-fifty ratio, can substitute part of the butter with cottage cheese to lighten up the eggy-spread.

Pasties keep days in fridge and are so good and crispy when toasted. Eat as open sandwich topped with all your favorite sandwich fillings. Mine is warm smoked salmon with the sprinkle of dill and spoon of cottage cheese.

TIPS from novice first time Karelian pasty baker:
* Traditionally Finns used barley to make porridge for filling
* or Talkkuna which is cooked and roasted barley flour or a mixture of roasted barley, rye, oat and pea flour.
* Dip the spoon to cold water to get porridge sliding off easily.
* When folding the dough use tips of your index fingers to fold finely edges of pasties over the filling.
* Gently push crust even to avoid burning, any pointy edge of delicate crust dough will easily burn in oven.
* Make sure rice (harees or barley) porridge is evenly layered on top of the crust (again to avoid burning, see I’ve learned my lesson).

Traditional Finnish Karelian Pasty ready to be brushed with butter

Traditional Finnish Karelian Pasty with butter

Waspish Finnish Meat Pie

It happens to me again and again, that somewhere from my memory I get reminder of simple comfort food I had in my childhood. Now it’s Finnish version of empanadas, small hand pies. My mom made these meat pies for outdoor trips in summer and in winter. Already that time it was more affordable to bake at home, although Finnish food markets and street food stalls sell meat pies, it became fancy to buy it outside rather than make it at home.
Naked Plate Finnish Meat Pie
With all respect, the original Finnish food is quite straight forward and simple, not too spicy and having fewer ingredients, somebody could say bland.
The original meat pie recipe is easy, it calls for white bread dough filled with fried minced meat and onion mixed with cooked rice, and finally fried in hot vegetable oil, that’s it.

I tuned my take of it little tiny bit with additional chili and some everyday sauces. Chili and garlic are part of modern Finnish cooking already so we can consider these spicy hot mince meat pies all Finnish pies.

Naked Plate Finnish Meat Pie ready for oilbath

Waspish Chili Meat Pie recipe

(makes 12 small hand pies)
I cup of milk
1 ts dry yeast (or 25g fresh yeast)
1 ts sugar
1 ts salt
1 tbs vegetable oil
2 3/4 cup of all purpose flour
(sesame seeds)

250 g minced meat (any kind you prefer)
1 small onion minced
1-3 garlic cloves minced
1 ts salt
1 ts ground black pepper
1 ts chili flakes or I fresh chili with seeds minced
splash of Tabasco sauce
1 tbs Worcestershire sauce
1 tbs tomato ketchup
1 cup of cooked rice

2 cups of vegetable oil for deep frying

Make the dough:
Mix yeast in warm milk, add sugar and let it stand until mixture bubbles, just to prove yeast works.
Add flour and salt to yeast-milk mixture, then add oil, mix until dough like consistency. Using hands work the dough about 5-10 minutes until dough looses easily from hands. Cover the dough and let it rise in warm place until double, takes ax. 60 minutes.

Make the filling:
Cook the rice and let it cool for a while.
Mince the onion and garlic and cook on frying pan with oil until translucent.
Add minced meat to frying pan and brown it to crumbly looking
Add salt, pepper and chili and sauces and mix with cooked rice.

Prepare mince pies.
Roll the one time raised dough on floured tabletop till ax. 0, 5 cm thick.
Use round 12 cm diameter bowl or pie mold to make round shapes from rolled pie dough
Spoon 2 tbs of meat-rice filling and brush edges with water turn to half moon shape and seal the edge with fork of pie mold.
Let filled pies rise again ax. 10 minutes in warm place before frying.

Heat vegetable oil ax. 10 minutes and deep fry pies from each side ax. 2 minutes or when golden brown. Use slotted spoon to lift pies from hot oil on to kitchen paper towel to drain excess oil.

Light version: give ready filled pies egg wash and bake pies in 190 Celsius degree oven on baking paper ax 10 minutes or until golden brown

Super easy version: for “not-made from scratch”-cooks, use store bought pie dough. It works!

Now say “lihapiirakka”! :-) …..it means meat pie in Finnish

Polvorón – Filipino no-bake shortbread cookie

Let me introduce my first Filipino food love, Polvorón. I got to taste these powdery and buttery, tablet looking cookies, when my Pinoy sister May brought some from her homeland couple of years back.
Heart shape Polvoron

Although we have huge Pinoy community in Dubai and loads of Filipino food available, I had somehow managed to pass the traditional pinoy sweets Polvoróns. Shame on me. I took first bite and there we go, it was mouthful of milky, buttery flavour complemented with taste of roasted flour and rice flakes, pinipig.

I needed to know how those could be re-created at home kitchen and got the recipe. Less than five ingredients recipes are my all time favorites. Basic Polvoróns have exactly five ingredients, easily available in any supermarket. I am sure you would enjoy making these Spanish origin no-bake shortbread cookies better known as polboron in Cebuano and pulburón in Tagalog.

Polvorón shortbread cookie recipe

1 cup all purpose flour
1 1/2 cup milk powder (full fat is preferred)
1/2 cup sugar, fine granulated
1 cup butter, smelted
(pinch of salt, max 1/4 ts, if unsalted butter is used)
1/4 cup pinipig, roasted rice flakes
(1 ts vanilla, optional)

1. Roast all purpose flour on dry frying pan without any fat or oil with mild heat. About 20-30 minutes. Take care not to burn flours it happens easily. Stir all times until light golden brown and move to big baking bowl.

2. If you use pinipig, there’s no need to roast, just add pinipig, rice flakes, to baking bowl with roasted flour and give a swirl with blender. You would like to have rather fine ground mix. If you have normal flat rice flakes, roast them first about 15 minutes, same way as flours and add to bowl with roasted flour.

3. Add milk powder and sugar (and vanilla if you use it) to flour mixture. Mix very well, add smelted butter and pinch of salt in case you use unsalted butter. Mix until crumbly looking mixture.

4. Press tight the Polvorón shortbread mixture into small silicone molds. Ikeas ice cube trays are perfect, they are not too soft like baking silicone molds. If you have special Polvorón press to make single tablets, it might be useful. Ikeas ice cube plate worked well for me. Put filled trays in to the fridge to cool and to let Polvoróns harden for at least one hour. Move carefully from mold.

5. Wrap to cellophane or sandwich paper. Polvoróns keeps in fridge few weeks…well if you can keep your hands out of them. Enjoy!

Polvoron preparation

If Polvorón mixture is too dry to form a tight pressed tablet, add some more smelted butter.

Polvoron mold - icecube tray

Best Polvoron


Enjoy! Tamasahin!


Welcome to my kitchen – Mama’s Redcurrant Berry Pie

I am going to reveal my best kept secret, my moms recipe, but you have to come to visit my kitchen to get it. Check videolink below.

We Finns drink lots of coffee, traditionally friends are welcome to pop in anytime for coffee. The moment you step in a Finnish home coffee will be brewing and soon you have freshly baked goodies beside your cup.

My favorite berry pie recipe is really current. Red currants are right now ready to be picked in Finland. Most of the households who have red and black currant bushes in garden, steam juice concentrate out of them to keep it for winter. If you are not into juice there’s one recipe which is stable in any Finnish kitchen, berry pie. In Dubai all sort of berries are available whole year around. Red currants are bit tart, but this Finnish berry pie recipe never fails.

Welcome to my kitchen – Tervetuloa Keittiööni
This is my kitchen by My Dubai My City

Mama’s redcurrant berry pie

150 gr butter
100 gr sugar
1 egg
180 g flour
1 ts baking powder

200 ml creme fraiche
1 egg
3 tbs sugar (or more if you like sweet)
1 ts vanilla

1 1/2 – 2 cups red currants and blueberries (any berries for your liking, comes lovely with mango or canned peaches and pears as well)

Mix together soft butter and sugar until creamy
Add one egg and few spoon of flour
Add rest of the flour mixed with 1 teaspoon of baking powder
mix and lay on 20 cm (9 inch) creased pie pan

Mix the filling: creme fraiche, vanilla, sugar and egg. Pour over the pie batter.

Sprinkle last the berries over the pie covered with creme fraiche mixture.

Bake in 180-200 °C about 30-40 minutes. It will be little wobbly in the middle, but it settles after cooling.
Best served when still warm or room temperature. Freezes well for the next surprise visitors.


Hyvää ruokahalua! bon appétit!

You may like Kitchen Parade’s Finnish Fruit Tart and other Finnish recipes CLICK HERE

P.S In background of the video you hear one of my favorite Finnish singer, actor, comic Vesa-Matti Loiri’s Lapin Kesä. Lyrics from famous Finnish Poet Eino Leino (who has huge impact to Finnish language development). Lapin Kesä- Finnish poem Summer in Lapland at Youtube.