Strawberry kiisseli

Strawberry kiisseliKiisseli is a popular Finnish dessert. It’s probably best described as a cross between a fruit soup and a fruit jelly.

Since I’ve had an abundance of strawberries this year, I’ve used fresh strawberries to make kiisseli. You can also use frozen ones if you prefer.

See the recipe


Wheat flour substitutes

A field of wheatBaking without wheat and gluten poses some challenges, but fortunately there are a number of gluten-free flours and other substitutes that can be used instead of wheat flour. I regularly use these:

Gluten-free flour blends by Doves Farm
Some people like to make their own gluten-free flour blends, but I prefer using ready-made ones. This takes away the hassle of having to buy lots of different kinds of flour and then doing the mixing yourself. Continue reading


A photo of some custard in a ramekin with some slices of strawberryI love custard. I could eat it on its own, hot or cold, for breakfast, lunch and dinner.

You can determine the thickness of your custard by how much corn flour you use: 2 tsp will be fairly runny when hot, but it will thicken as it cools. Use more corn flour when you want your custard thicker. Continue reading