Time for apple cake!

Fall here in Finland is the time of apples. I looked for my dear apple cook book already in the beginning of the season and have spent many delicious moments looking at the pictures. And not only the pictures but also tasting the cakes I have baked. This recipe is something I want to share. It is definitely the best apple cake ever! You can of course suggest yours! 🙂 Chunky apple slices cover the dough and then you add the coconut-caramel coating. When the whole thing has cooled down, you can decorate it with dark chocolate. As a chocolate lover I almost covered it with chocolate. But you moderate people, just follow the recipe (below the picture) instead! 🙂 


Coconut coated apple cake 1 egg 1 cup sugar 2 cups wheat flour 2 tea spoons baking powder 0,75 cup milk (full fat) 100 gr melted butter (let it cool down a bit!) 3 apples Coating 50 gr melted butter 1 cup coconut flakes 4 table spoons cream (38%) 1 cup sugar (I put half of it regular and the other half coconut sugar) 1/2 cup brown syrup For decoration bittersweet chocolate Heat the oven to 200 degrees C. Coat a 22 cm x 28 cm square baking pan (preferably aluminium) with a baking sheet (I used a spring form baking pan). Whip the egg and sugar until fluffy. Mix the baking powder with the wheat flour. Add gradually into the egg-sugar mixture with milk and butter. Peel and cut the apples into slices. Pour half of the dough in the baking pan. Add the apples and the rest of the dough on it. Bake the cake for approx. 15 min. Meanwhile make the coating. Cook all the ingredients for a couple of minutes in a frying pan. Take the cake out and spread the coating on it. Continue to bake for additional 15 min. Cut the cake after it has cooled down. Melt chocolate and decorate the cake with chocolate stripes. Enjoy!

On the road to Sitia


We stopped for lunch on a road side Taverna. Waiting for our order Ninarose kept herself busy with online production matters and I found myself wandering through the restaurant and into the kitchen to see the preparations. The owner and the ladies in the kitchen did not mind at all my sneaking in and were happy to pose. The bread was as tasty as it looks, freshly baked. The salad and the dessert cheese pancake with honey were good too. The Escargot is a season dish they eat all over Crete in October, as the snails appear after the first rain to be collected by all. To be honest, this is not my thing, though they look nice when cooked in olive oil and rosemary and served mixed with rice.

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Last days of mercy

October is a remarkable part of the year for me. Back in my native country it marked the end of a long hot season and the beginning of revival of nature. The sea (the Mediterranean) is at its best, and the cooler nights bring comfort after the long sweaty nights of summer.
In my present home land October means the end of the blessed season and the beginning of a long, dark and cold period on which one should be equipped with lots of stored energy and a healthy attitude. Yet just before the first snow and all that comes with it, shine these last days of mercy when nature gives one final crescendo. It fills me with its flaming colours, and the delicate wild mushrooms that I pick with my beloved and friends will find their way to another year of culinary fiestas.
autumn orijarvi

autumn 4

autumn 3

autumn 2

dog in autumn

wild mushrooms

wild mushrooms 2

wild mushroom