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

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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

Custard

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