Summer and Archipelago Food Photography

The summers before last one my holiday started with a drive and a boat trip to my dear and talented friend Marina's family island. We loaded the car and then the boat with a lot of photography gear and lots of food and wine.

The island is amazing and the guest house is even more amazing. It feels like you are in the French countryside even thought you are at the Finnish archipelago.

We dedicated three days for cooking, styling, photography, sipping wine, eating and going to sauna. We were so obsessed with the food photography that one day we had two lunches. I think I gained weight at least one kilogram.

More pictures on Instagram under #archipelagofoodphotography. Also read Marina's blog post here.

From Aglio & Olio to Spaghetti con Piselli

Aglio & Oliosta spaghetti con piselliin - Suomenkielinen tiivistelmä löytyy alta.

Saku Tuominen has made some good books but I only had one of them called Hyvä elämä (translation: A Good Life). For some reason I didn't own any of his cookbooks. I was lucky and got Aglio & Olio cookbook as a present from Saku. Aglio & Olio is an encyclopedia of dried pasta with over 200 recipes.

Marina and I got a wild idea how to style and photograph a recipe from this cookbook. We choose to cook Spaghetti con Piselli. Marina happened to have really long bucatini pasta so we replaced the spaghetti with that one.

The idea of this book is not to give exact amount of ingredients. The idea is to learn how to get a touch to do it. Use your common sense.

Spaghetti con Piselli - Spaghetti with Peas

• spaghetti or bucatini, 100-125 g per person
• spring onions
• garlic
• parsley
• peas
• parmesan
• olive oil
• sea salt
• black pepper

Chop and sauté the onions, garlic and parsley. Add the peas in and sauté for a while. Add some water and let it boil until the peas are almost done. Take half amount of the peas and puree with a blender. Put the purée back to the pan and mix. Mix the sauce with the boiled pasta and season with sea salt, black pepper and olive oil. Garnish the portions with grated parmesan cheese.

Enjoy in fabulous company with a glass of Zenato's Soave Classico white wine.

Photography and Food Styling by Marina Ekroos. Cooking, Food Styling and text by Anna Keski-Kohtamäki.

The cook book was a gift from Saku Tuominen. The wine was a gift from Zenato's importer Fine Brands.

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Aglio & Oliosta spaghetti con piselliin

Saku Tuominen on tehnyt monta mielenkiintoista kirjaa ja keittokirjoja. Olin onnekas ja sain Sakulta lahjaksi Aglio & Olio -kirjan eli yksinkertaisen pastan A&O - Yli 200 yksinkertaista pastaohjetta. Saimme Marinan kanssa villin kuvaidean ja päätimme toteuttaa sen kirjasta löytyvän spaghetti con piselli -reseptin kera.

Spaghetti con Piselli - Hernepasta

• spaghettia tai bucatinia, 100-125 g per ruokailija
• kevätsipulia
• valkosipulia
• persiljaa
• herneitä
• parmesania
• oliiviöljyä
• merisuolaa
• mustapippuria

Pilko ja freesaa sipuli, valkosipuli ja persilja. Lisää herneet pannuun ja jatka freesaamista. Kaada pannuun hieman vettä ja anna kiehua, kunnes herneet ovat melko pehmeitä. Soseuta puolet herneistä tehosekoittimella (ei haittaa, jos mukaan tulee hieman sipulia ja valkosipulia) ja pane sose takaisin pannuun. Sekoita kastike pastan kanssa. Lisää suolaa, pippuria ja hieman oliiviöljyä. Tarjoile parmesaanin kera.

Nautitaan upeassa seurassa Zenaton Soave Classico -valkoviinin kera.

Valokuvauksen teki Marina Ekroos. Kokkailun ja tekstipuolen hoiti Anna Keski-Kohtamäki. Ruokastailaus tehtiin yksissä tuumin.

Kirja saatu lahjaksi Saku Tuomiselta. Viini saatu Zenaton maahantuojalta Fine Brandsiltä.

Tofu Kale Noodles - Vegan & Gluten Free

Tofu-lehtikaalinuudelit - Suomenkielinen käännös löytyy alta.

I workout 3-5 times a week. My workout week consists of 2-4 sessions at Helsinki Core Trainers with coach Kanerva Ahonala and once a week I do pilates with instructor Sanna Yrjänheikki at Pihasali.

Usually my training session is at the evening so Pete cooks for us during my training. But occasionally I cook by myself something quick and tasty like Asian style noodle. This style "fast food" is good for home cooked lunch as well. Just make sure you get enough protein and vegetables after workout. In this recipe the protein is cold-smoked tofu.

This recipe is vegan and gluten free as I wanted to make a recipe for people who attend the Vegan Challenge this January.

Tofu Kale Noodles (serves 2)

• 150 g tofu
• 100 g Edamame & Mung Bean Fettuccine or gluten free noodles
• 1-2 kale leaves (instead you can use for example white cabbage)
• 1 small garlic clove
• 1 cm piece of fresh ginger
• ½-1 fresh red chili
• 1 tbsp cold-pressed coconut oil
• 1 tsp hoi sin sauce
• 1 tbsp mushroom or soy sauce (You can get mushroom sauce from Asian markets.)
• 1 tbsp rice vinegar
• ½ lime
• 1 tbsp sesame seeds
• chopped fresh coriander leaves and / or chives

Put water in a cattle to boil. Dice the tofu. Remove the core of the kale leave and chop the leave. Mince the garlic, ginger and chili. Put the pan over a medium heat. Put the fettuccine (or noodles) into the boiling water. Add the garlic, ginger and chili into the oil and fry with hoi sin sauce, mushroom sauce and rice vinegar for few minutes. Add the tofu and the kale. Fry for 5 minutes and squeeze in the lime juice and grate some zest of the lime and add it. Add the sesame seeds. Drain the fettuccine and add to the tofu and kale mixture. Garnish your portion with fresh herbs.

The tofu that I used in this recipe contains soy sauce that contains wheat. I have understood that celiacs can use soy sauce. Correct me if I am wrong.

Jalotofu and Explore Asian products were given to me from Sugar Helsinki.

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Tofu-lehtikaalinuudelit

Urheilen 3-5 kertaa viikossa ja treenin jälkeen kaipaan nopeaa, mutta terveellistä ja maukasta ruokaa. Usein kokkaan aasialaistyyppisiä nuudeleita. Tähän reseptiin valitsin proteiininlähteeksi kylmäsavu-tofun.

Tämä resepti on vegaaninen ja gluteeniton. En osallistunut tammikuun Vegaanihaasteeseen, mutta halusin tehdä reseptin heille, jotka ottivat haasteen vastaan.

Tofu-lehtikaalinuudelit (kahdelle)

• 150 g tofua
• 100 g Edamame & Mung Bean Fettuccine tai gluteenittomia nuudeleita
• 1-2 lehtikaalin lehteä (vaihtoehtoisesti voit käyttää esim. valkokaalia)
• 1 pieni valkosipulinkynsi
• 1 cm pala tuoretta inkivääriä
• ½-1 tuore punainen chili
• 1 rkl kylmäpuristettua kookosöljyä
• 1 tl hoi sin -kastiketta
• 1 rkl sieni- tai soijakastiketta (Sienikastiketta myy Aasialaiset ruokakaupat.)
• 1 rkl riisietikkaa
• ½ limetti
• 1 rkl seesamin siemenä
• hienonnettua tuoretta korianteria ja / tai ruohosipulia

Laita vesi kattilaan kiehumaan. Kuutioi tofu. Poista lehtikaalin "ruoto" ja pilko pieneksi. Hienonna valkosipuli, inkivääri ja chili. Lämmitä pannu hieman yli keskilämmöllä. Laita fettuccine (tai nuudelit) kiehuvaan suolattuun veteen. Lisää valkosipuli, inkivääri ja chili pannulle ja paista hoi sinin, sienikastikkeen ja riisietikan kanssa muutama minuutti. Lisää tofu ja lehtikaali. Paista 5 minuuttia ja purista sekaan limetin mehu, raasta myös joukkoon hieman limetinkuorta. Lisää seesaminsiemenet. Valuta fettucine ja lisää se tofu-lehtikaaliseokseen, sekoita. Koristele annoksesi tuoreilla yrteillä.

Käyttämässäni tofussa on soijakastiketta, missä on vehnää, mutta olen ymmärtänyt, että keliaakikot voivat käyttää soijaa. Korjatkaa, jos olen väärässä.

Jalotofu- ja Explore Asian -tuotteet saatu Sugar Helsingiltä.

Tallinn & The Food Scene

Tallinnan ruokaskene - Suomenkielinen tiivistelmä löytyy lopusta.

Twice I have had an honor to join the evaluation of The 50 Best Restaurants in Tallinn. First time was in Septermber 2013 and the second in Septermber 2014. As I have also traveled to Tallinn many times I have visited many restaurants.

There are many interesting restaurants with great value for the money. Many of the restaurant have a different style from the restaurants in Finland. I have noticed that the tradition of cooking with game meat and the season vegetables among the home made style is more obvious in Estonia. You will find delicious home made ice cream and bread from most of the nice restaurants.

Here are some of my recommendations in totally random order.

Horisont

Fine dining with amazing views up in the 30th floor. If you want to skip the dinner enjoy a drink with a view at the Horisont Bar. Eaten here once in September 2014.

Photo © Marina Ekroos

Photo © Marina Ekroos

Kolm Sibulat

Easy going stylish atmosphere with inspiring food and pleasant service. One of my favorites and I love their scallops! Great value for your money. Eaten here twice in September and November 2013.

This one and the main photo are taken in Kolm Sibulat.

Kohvik Moon

Same owners with Kolm Sibulat. Same style but a hint more fancier. Try the home made schnapps. Located quite close to the harbor so eat here just before taking the ferry. Great value for your money. Eaten here three times in February, September and November 2013.

Mekk

Savoy Boutique Hotel's restaurant. Quality food thought the milieu is ok, but nothing special. Worth going for the food! Eaten here once in September 2013.

Gianni

Classically beautiful Italian with chatty service and white table linen. Try the risotto. Eaten here once in September 2014.

Photo © Marina Ekroos

Photo © Marina Ekroos

Photo © Marina Ekroos

Platz

Weird building, ugly menu card, but cozy atmosphere with surprisingly good food. Recommended for vegetarians as well. Service was pleasant. Great value for your money. Eaten here once in September 2014.

Delicious mushroom pie at Platz. Photo © Marina Ekroos

Klaus *

Comfortable inner yard terrace. Lovely place for a breakfast close to Kohvik Moon. Eaten here once in June 2014.

Diip *

A cozy restaurant in Kalamaja neighbourhood. A possibility to dine on the terrace. In case you are traveling with children choose this one. They have a play corner for kids. The food was delicious. Eaten here once in June 2014.

Chedi *

Fine dining Chinese. I was expecting a lot more and got a little disappointed. The milieu is beautiful but the food was too basic if you look at the price tag. Or then I just didn't know what to order. Eaten here once in November 2013.

Instagram photo from Chedi.

Bocca

Modern Italian. Beautiful milieu. Service a little bit distant. Would expect something more. Most of the portions were delicious. Eaten here once in September 2014.

Photo © Marina Ekroos

Photo © Marina Ekroos

Photo © Marina Ekroos

Photo © Marina Ekroos

Neh *

Location is weird next to a gas station but the building is really beautiful. Everything was quite good. Eaten here once in February 2013.

Dominic

This one has the best wine cellar in Tallinn. Food was ok, but they could do better with the service. Eaten here once in September 2013.

Among these I have also eaten once at Wicca, La Bottega & Nero and twice at Lucca. Wicca and Lucca are outside the Tallinn city center.

Wicca is located in Laulasmaa.

La Bottega. Photo © Marina Ekroos

La bottega. Photo © Marina Ekroos

Me Instagramming at Lucca. Photo © Marina Ekroos

Restoran Lucca sells some wine. Photo © Marina Ekroos

Cherry jam with the chocolate cake was delicious. Photo © Marina Ekroos

I will write more about my favorites Kohvik Moon, Kolm Sibulat, Platz & Gianni. Stay tuned!

On my next trip to Tallinn I will make reservations for Salt, Frank and Vegan Restoran V.

Photo © Marina Ekroos

Read also my previous posts about Tallinn:
Tallinn Traveller
Tallinn, Estonia - Where to Stay and How to Travel.

In cooperation with The 50 Best Restaurants & Visit Estonia (but the ones with the *).

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Tallinnan ruokaskene

Olen kahdesti saanut kunnian olla mukana arvioimassa Tallinnan ravintoloita The 50 Best Restaurants -sivustolle. Lisäksi olen käynyt Tallinnassa useaan otteeseen eri ravintoloissa, joten osaan antaa useita ravintolavinkkejä. Jos englanninkieli ei taivu, niin ota toki yhteyttä meilitse tai Facebookissa, niin saat vinkkini myös suomenkielellä.

Yhteistyössä The 50 Best Restaurants & Visit Estonia (paitsi ravintolat, joiden nimien perässä on *).

Food Culture Lunch Break with Timo Santala

Ruokakulttuurilounas Timo Santalan kanssa - Suomenkielinen tiivistelmä löytyy lopusta.

Everybody knows Timo Santala, right? He is one of the Restaurant Day organizers. At the moment he works as the Head of the Food Culture Strategy for the City of Helsinki.

Few weeks ago Timo invented this Food Culture Lunch Break. He enjoys a lunch with someone and makes a short interview to be published on his Instagram account and on the Facebook wall. So I had an honor to lunch with him last Thursday and he made a short interview with me. I wanted to interview him as well so here it is.

Who: Timo Santala
Where: Peninsula 1899
Dish of the day: A full Szechuan menu with dim sum, dumblings, tofu and spicy eggplant.

Talk of the day: DSLR cameras. Smart phone vs. oldschool mobile phone. Work. Asian food. Traveling. News headlines. The way of discussion in social media. The food scene in Helsinki. Hidden restaurant treasures. Restaurant Day. City of Helsinki. Blogs and bloggers.

Restaurant recommendation: If you want to get value for your money I recommend you to enjoy a lunch at Restaurant Kokki that is a teaching restaurant at the Helsinki Vocational College in Roihuvuori. They serve a salad buffet, main course and coffee or tea for 8,70 euros.

Food related tip: If you love to cook Vietnamese pho soup but do not have the time to make the broth go to Vii Voan or another Asian shop and buy these pho or pho ga stock cubes. Remember to use a lot of fresh herbs for better experience. You can also add the pho stock cubes into the boiling water when cooking rice. It makes the taste richer.

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This photo is from @timosantala's Instagram. Photo © Timo Santala

This is what Timo wrote:

Food Culture Lunch Break 12

Who: Anna Keski-Kohtamäki
Where: Peninsula 1899
Dish of the day: A full Szechuan menu with dim sum, dumplings, tofu and spicy eggplant.

Talk of the day: How to justify yourself buying a better camera and if you really need it or not. The special taste and numbing effect of the Szechuan peppers. The importance and power of a correct or untrue headline in a news article in the modern feed and social based news reading. The world, work and daily routines of bloggers. Vietnamese food in Helsinki. Sharing secret restaurant tips.

Restaurant recommendation: Casa Italia on Bulevardi is like travelling to Roma – Often full of foreigners, italian dudes and loud talking. I specially like the atmosphere and the cheese selection.

Food related tip: Instead of preparing traditional Christmas dishes I recommend doing a dinner with dishes you love. The only traditional one on my Christmas Eve is the rice porridge, but otherwise we’ll enjoy a french dinner with crème ninon green pea soup and a turkey breast with port wine sauce instead of ham.

- Timo Santala

From Instagram you can search for all the Food Culture Lunch Break interviews with the hashtag #foodculturelunchbreak.

WOULD YOU LIKE TO LUNCH WITH TIMO? Don't be shy, just go ahead and contact him via Facebook.

PS I studied some cookery at the Helsinki Vocational College in Roihuvuori in the late 90's. So I used to work at the Restaurant Kokki where Timo likes to lunch.

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Ruokakulttuurilounas Timo Santalan kanssa

Helsingin kaupungin ruokakulttuuristrategi Timo Santala haastatteli minua Ruokakulttuurilounaan merkeissä viime torstaina. Minä puolestani haastattelin häntä. Jos haluat Timon kanssa lounaalle ja keskustelemaan päivän polttavista aiheista tai ruokakulttuurista ota häneen yhteyttä Facebookin kautta. Muut Ruokakulttuurilounaan osat löydät Instagramista hashtagillä #ruokakulttuurilounas.

Helsinki Christmas Market - Tuomaan markkinat

Tuomaan markkinat - Suomenkielinen käännös löytyy alta.

Every December at the Senate square next to the Torikorttelit there is a Christmas market called Tuomaan markkinat. This year it is even better than earlier. Reason for that is designer Linda Bergroth and Torikorttelit who took over the production.

This year you will not find any boring food you will usually find from basic market stalls. At Tuomaan markkinat you will have difficulties to choose what to eat. You will find at least these stalls:

• MAT Xmas Canteen
• Café Köket's Christmas Café
• Twisted Street Kitchen
• Sandro
• Texas BBQ
• Street Gastro
• Ravintola Sunn
• B-Smokery
• Social Food
• Harjun makkaratehdas
• Soi Soi
• Hymy Raw Food Café.

I attended the blogger's event last Monday at the Tuomaan markkinat and had an opportunity to try some food. I ended up tasting Curry Tofu with Christmas Flavors from Twisted Street Kitchen and also some delicious Lamb Meatballs from MAT. It was all really good.

Among the food and gift stalls you will find a free carousel and a real Santa Claus. I am definitely going to take my niece Sohvi there really soon. She loves the carousel. At the Torikorttelit you will also find a Christmas Yard. There you can go to the sauna (free of charge) and enjoy some food and drinks. During the weekends you can attend the events, check out the timetable from here.

The Senate square is decorated with beautiful PEFC certificated Christmas trees. You will soon have an opportunity to win one of these Christmas trees. So stay tuned for the giveaway!

Tuomaan markkinat
8. - 21.12.2014
Senate Square, Helsinki
www.tuomaanmarkkinat.fi

CLICK HERE TO ATTEND THE GIVEAWAY OF A CHRISTMAS TREE!

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Tuomaan markkinat

Senaatintorilla järjestettävät Tuomaan markkinat on uudistettu. Uudistuksen takana on Linda Bergroth ja Torikorttelit. Uudistuneilla joulumarkkinoilla tarjotaan maukasta katuruokaa ja lapset pääsevät ilmaiseksi karuselliin. Tutustu myös Torikortteleiden Joulupihaan Bockin talon sisäpihalla.

Senaatintori on koristeltu kauniilla PEFC-sertifioiduilla joulukuusilla. Nämä kuuset etsivät pian uuttaa kotia, ja pääset osallistumaan arvontaan, josta voit voittaa yhden kuusen joulusi iloksi. Joten pysy kanavalla!

Tuomaan markkinat
8. - 21.12.2014
Senaatintori, Helsinki

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