I am certain, that we all have some precious memories from our childhood.
I am also certain, that at least some of those memories includes food and family.
And so is the case with me.
My dear mom would have turned 71 yrs this week, unfortunately we lost her nearly 14 years ago.
So, I wanted to make a very popular dish that day - well, popular here in Finland at least.
We call it " puolukkapuuro" aka lingonberry porrage.
It is something, that mom used to make a lot, while we were kids.
So making it on her birthday certainly brought back fond memories, and made my eyes leak.
Mom was a good cook, working single mom, but we never were hungry, that was taken care of.
It was very typical finnish home-cooking, with affordable and common ingredients.
Mom also did some baking, mouth-watering cinnamon buns etc..
Simple, yet good. That's how it was, and how it still is, what comes to my food philosophy and way of cooking.
I don't like to cook food, that requires many gadgets, goggles and tweezers - molecule gastronomy is definetely not for me.
I used to live 12 years in a camper van, so there wasn't room for anything excessive.
I didn't mind it, still prefer to keep it simple - less is more.
Recipes, that have 2 pages of ingredients required, 7 pages of instructions, those gadgets and tons of different techniques, I fluently skip and focus on the dishes, that all have one thing in common:
they are packed with flavour!!
Not too complicated to prepare, and won't require too difficult to purchase ingredients - yes please!
Comfort food, soul food, like a giant hug on a plate.
Casseroles, stews, soups etc....so simple, hearty, made with love - in a cold winter day that sort of meal is a kiss to a cheek saying: " you matter to me, I care for you".
I like to bake too, but for that inspiration to hit me, all the moon and the stars need to be at a right position.
Again, as with cooking savoury, my baking and desserts follow the same golden rule: simple, yet delicious!
it lacks the finesse , the platings are done with " childlike innocence and enthusiasm", probably not Master Chef quality on appearance - but it has what it needs - the substance!!
Now, that the Covid-19 has really crippled the world on so many ways, this modern nomad has stayed put and wait for the better times - I know things will get better at some point.
While waiting, I travel around the globe on my plates and on my glass.
That is fun too, but I need bigger pants soon, lol...
It is an interesting journey to learn the flavours from different countries and cultures.
I enjoy watching those food-travel documents, MC Australia, reading magazines and articles and so forth.
I am priviledged , I am full aware of that and I never take anything for granted.
I am painfully aware, that while I am stuffing myself with Chicken Tikka masala, naan bread, mango chutney etc, not even that far from me are children, whose last warm meal might have been quite a while ago 😢 this is an unfair world.
If I would be a chef and had a restaurant, it would be something simple.
There would be an open fire, smoked fish, season's products from local farmers and producers....there would NOT be avocado nor fish and meat from thousands of miles away...
The dining area would have a fireplace, and it seats maximum 50 people.
Beers from local small breweries, wines that matches the superb ingredients.
No molecule chemistry is needed for bringing the magic, because the flavours of carefully picked products grown with love, is magic in itself already.
Until then, welcome to Bistro Annie - come as you are, and you will leave with a full tummy and a smile on your face!!
I am also certain, that at least some of those memories includes food and family.
And so is the case with me.
My dear mom would have turned 71 yrs this week, unfortunately we lost her nearly 14 years ago.
So, I wanted to make a very popular dish that day - well, popular here in Finland at least.
We call it " puolukkapuuro" aka lingonberry porrage.
It is something, that mom used to make a lot, while we were kids.
So making it on her birthday certainly brought back fond memories, and made my eyes leak.
Mom was a good cook, working single mom, but we never were hungry, that was taken care of.
It was very typical finnish home-cooking, with affordable and common ingredients.
Mom also did some baking, mouth-watering cinnamon buns etc..
Simple, yet good. That's how it was, and how it still is, what comes to my food philosophy and way of cooking.
I don't like to cook food, that requires many gadgets, goggles and tweezers - molecule gastronomy is definetely not for me.
I used to live 12 years in a camper van, so there wasn't room for anything excessive.
I didn't mind it, still prefer to keep it simple - less is more.
Recipes, that have 2 pages of ingredients required, 7 pages of instructions, those gadgets and tons of different techniques, I fluently skip and focus on the dishes, that all have one thing in common:
they are packed with flavour!!
Not too complicated to prepare, and won't require too difficult to purchase ingredients - yes please!
Comfort food, soul food, like a giant hug on a plate.
Casseroles, stews, soups etc....so simple, hearty, made with love - in a cold winter day that sort of meal is a kiss to a cheek saying: " you matter to me, I care for you".
I like to bake too, but for that inspiration to hit me, all the moon and the stars need to be at a right position.
Again, as with cooking savoury, my baking and desserts follow the same golden rule: simple, yet delicious!
it lacks the finesse , the platings are done with " childlike innocence and enthusiasm", probably not Master Chef quality on appearance - but it has what it needs - the substance!!
Now, that the Covid-19 has really crippled the world on so many ways, this modern nomad has stayed put and wait for the better times - I know things will get better at some point.
While waiting, I travel around the globe on my plates and on my glass.
That is fun too, but I need bigger pants soon, lol...
It is an interesting journey to learn the flavours from different countries and cultures.
I enjoy watching those food-travel documents, MC Australia, reading magazines and articles and so forth.
I am priviledged , I am full aware of that and I never take anything for granted.
I am painfully aware, that while I am stuffing myself with Chicken Tikka masala, naan bread, mango chutney etc, not even that far from me are children, whose last warm meal might have been quite a while ago 😢 this is an unfair world.
If I would be a chef and had a restaurant, it would be something simple.
There would be an open fire, smoked fish, season's products from local farmers and producers....there would NOT be avocado nor fish and meat from thousands of miles away...
The dining area would have a fireplace, and it seats maximum 50 people.
Beers from local small breweries, wines that matches the superb ingredients.
No molecule chemistry is needed for bringing the magic, because the flavours of carefully picked products grown with love, is magic in itself already.
Until then, welcome to Bistro Annie - come as you are, and you will leave with a full tummy and a smile on your face!!
