I almost didn’t post anything this week either (sorry for not writing a blogpost last week), as nothing much out of the ordinary happened neither last nor this week. Last weekend we kind of just chilled out and didn’t do much in terms of settling, sewing or cooking. Which doesn’t mean at all that it’s boring around here, far from it in fact. Last Saturday we had some friends over with their kids to watch Mary Poppins (in Finnish with Finnish subtitles), which was a lot of fun!
We also had a visitor from Switzerland! Unfortunately she only stayed two nights. Fortunately we will have visitors from all over Europe almost every week this semester, as PB is organising a research seminar, and most of his academic guests are staying with us. This weeks guest already arrived last Friday, so we tried to do something nice with him during the weekend. Not to be too braggy, but I think we succeeded.
This is greatly thanks to our Finnish friends (mentioned above) who helped us getting a car for the weekend. We then took our lovely guets and PB’s PhD student to the natural reserve I wrote about in the last post. We found the same kind of mushrooms as the last time, but unfortunately the funghi porcini were too old. The winter mushrooms (as luimupupu told me they’re called), however, were delicious. Here are some pictures of the reserve:
That was pretty much what we did on Saturday. On Sunday we picked some berries in the backyard, and heres what we did with some of them:
The recipe is a modification of the blueberry muffin recipe from “Muffins: Just Great Recipes” by Carla Bardi (Amazone link), easily the most used book in my library. So here’s my variation:
2 teaspoons baking powder
1/4 teaspoon salt
100g white chocolate, broken into pieces
2 large eggs
Preheat oven to 180°C. Prepare a 12-cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl. Melt the chocolate with the milk. Beat the eggs, sugar, butter, and melted chocolate mixture in a large bowl until smooth. Gradually beat in the dry ingredients. Carefully stir in the blackcurrants. Spoon the batter into the prepared pan. Bake until well risen and springy to the touch, about 20 minutes. Muffins taste best when still warm.