Salmiakki: Finnish sweet'n'salty chocolates

Since going on my diet a week ago (all I'm doing is not eating sugar or processed foods really), I have had to deal with temptation in many guises. First, Petey tempts me with a Snickers late at night because I may be tired of dieting (thanks Petey), then my friend at work waves Nordic chocolates about in front of me (I actually took one, then gave it back)... but the worst by far was the charity bake sale yesterday. Everywhere I went, the bake sale followed me, finally settling right in my field of vision for the rest of the day, the multi-coloured cakes all winking at me, free now. Still, I resisted. Before going over to my friend, Astrid's, house for dinner, I actually texted and asked her to please not offer me any pudding. She very kindly made a delicious sugar-free semi-fredo instead. Yet when it came to these, I could resist no longer.

They are Finnish chocolates with salty liquorish on the inside. Salty liquorish is one of my favourite things in the world by the way. And since eating this incredible pecan pie, closely followed by salty caramel frozen yoghurt in New York, I can't get enough of those two flavours together: salty'n'sweet, sweet'n'salty: it's just the best combination and I can't believe I only truly discovered my love of it a couple of months ago. So the moral of today's blog is this: Sometimes it's worth breaking your own rules for a taste of the unknown, and if you ever go past a Finnish shop, go inside and ask for Salmiakki

Scandinavian cinnamon rolls and creamy mulled beer

The Cinnamon rolls were meant to be easy. Just a bit of dough, rolled up with some butter and cinnamon inside, only a few ingredients. Well, let me tell you the life lesson I learnt today: don't expect things to be easy. Apparently, the Dalei Lama himself says this quite a lot, and it's become my mantra of late. If life was nice and easy the whole time, then none of us would ever evolve. And yet, and yet... sometimes I do wish things were just a bit easier - those cinnamon rolls took a lot out of me. I was making them for a Secret Santa party and by the time I got there I was worn out from pummeling that bloody dough. Also, I stupidly added an extra egg when I should have just added some water to soften to dough, so here I will give you the correct amounts, that make the perfect cinnamon roll. If, like me, you find the dough too dry just add some milk or water, not another egg, which makes the rolls slightly harder than they should be once cooked. As the ingredients are simple and the recipe straight-forward, I used really good quality stuff, which made my cinnamon rolls tasty regardless - this is my trick when making something for the first time, don't skimp on the quality and you will always come out on top, even if your hands may be cramped and your wrists aching

Ingredients

700g plain flour

1 teaspoon baking powder

1/2 teaspoon baking ammonia

225g sugar

200g cold butter

2 eggs

50g softened butter

1 tablespoon cinnamon

Splash of water or milk

Sieve the flour, baker's ammonia and baking powder into a bowl, and mix together. Add 150g of the sugar. The rest of the sugar you mix with the cinnamon in a separate bowl. Cut the cold butter into small cubes and blend into the mixture with your fingertips, until it resembles fine breadcrumbs, then make a well in the middle. Break the eggs into the well, mix it together and make the dough, which should be stiff but not dry. If it is dry (like mine was), then add some milk or water until everything sticks together as it should. Knead the dough for a looong time. Perhaps if you have warmer hands than me, this will be easier for you. Finally, wrap it in cling film and refrigerate for about 20min. Roll it out into a rectangle on a dry surface with some flour and trim the edges, so that it's a neat one. Spread the soft butter over the top and sprinkle the cinnamon mix over the top of that. Now roll it up into a log and cut into pieces about 1cm thick. Place on a baking tray lined with baking paper and bake for about 25min on 180 degrees C

We spent Christmas with my cousin in his family in Zakopane in Poland. We spent the days skiing and snowboarding, stopping of for mulled wines and beers, and grilled "Oscypek" with cranberry sauce. The "Oscypek" is a decorative, smoked cheese, typical of this area



The warm, earthy and spicey beers were my favourite, yet I also missed my dad's own recipe, which I begged him to make as soon as we arrived back in Warsaw. I can't get enough of this now, so I will share it with you while you've still got that Christmas feeling, yet are probably getting to the stage of being ever-so-slightly bored of all the stuff you've been eating and drinking for the past week. Separate the egg yolks and whites. Beat the whites with a pinch of salt until they form peeks. Better yet, get someone else to do this, while you blend the yolks with the sugar. Once the yolk mixture is reasonably smooth, add the honey. Now, gently heat the beer with the cinnamon and cloves, stirring all the time. Blend the yolks with the whites and start to slowly pour the mixture into the warming beer. Again, four hands are better than two for this, as you need to stir constantly. Whatever you do, do not let the mixture boil, or you will end up with sweet scrambled eggs in your beer. No one needs that. Once all the eggs are in the beer, stir for a couple of minutes or so while heating. Add the vanilla essence and stir some more. Try it to check the temperature. Once it's very warm - but nowhere near boiling - cover the pan and leave for a few more minutes to infuse, before serving in front of the fire. You're welcome. The measurement below serve four

Ingredients

4 beers

3 eggs

Pinch salt

1 tablespoon sugar

1 tablespoon honey

1 tablespoon cinnamon

1 teaspoon cloves

1 teaspoon vanilla essence



Norwegian Brown Cheese

This caramelly, brown, sweet-tangy goat's cheese won't be to everyone's taste, but I rather liked it on brown bread with butter

I imagine it's good toasted too, perhaps with some honey... and my friend Lana who brought it back from Norway said that they often eat it on waffles over there. It's weird, I won't pretend it isn't, but then I like weird things

Icelandic Mashed Fish

Having been working in a Scandi department for 6 months now, I am finding myself under the influence. My style is getting a little bit more cool and paired down, I find myself visiting the Nordic Bakery every time I am near Regents Street, I've even found myself reading an Icelandic cookbook. And this is how mashed fish came into my life

It's like an Icelandic, mashed up, unbaked version of a fish pie really. You boil the potatoes in salted water until soft but still firm (not falling apart), then leave to cool while you cook the white fish, also in salted water - the fish takes about 15min. Take the fish out and flake once it stops burning your fingers. Now, peel the potatoes and chop roughly. Melt the butter in a frying pan and add the onion, fry until soft but do not brown. Gently heat the milk in a separate pan. Add the flour to the onions and fry for a minute, before slowly adding the milk and stirring continuously. Finally, add the onions and fish and heat through, season and serve with chives on top and a boiled egg on the side. I added a few tiny particles of a scotch bonnet pepper. I actually wanted to add a cauliflower to the party, but my colleague, Helga, affirmed that this would indeed be a travesty. It's an Icelandic national dish after all -  good job I asked

Ingredients (serves 4)

500g white fish
500g potatoes
1 onion, chopped finely
350ml milk (I used goat's milk)
50g butter
3Tblsp flour
Salt and pepper
Chopped chives and hard-boiled egg to serve