Today my girls and I went out the feed some ducks and geese at the local duck feeding areagosling. I had to dig out the old bread from the rubbish bin that I threw out this morning when I was reminded that we were “meant to go feed the ducks” today “Mum”. While feeding the ducks my daughter spotted a few baby goslings to which she shouted out “Mum! Look! How cute! It’s some goslings, how cute are those goslings??”.  Which made me giggle a little because little does she know in her innocent mind that women have been screaming the cuteness of a Gosling since the movie The Notebook came out. Maybe if we don’t get through all the falafel’s I’ve cooked we can take them down to the ducks, if I don’t accidently throw them out. Thanks to the marvelous complexity of Paintshop pro I’ve put together a little example of the gosling imagery that ran through mt head today. Anyway here’s the recipes I used for the falafels.


Falafel Ingredients 

  • Two tins of chickpeas (drained and rinsed)
  • 1 medium sized brown onion (diced)
  • 1/2 cup of chopped flat leaf parsley
  • 1/2 cup of chopped fresh coriander
  • 1 heaped tablespoon of ground cumin
  • 1 heaped teaspoon of ground coriander
  • 1 tablespoon of saltfalafel3
  • a sprinkle of pepper
  • 2 tablespoons of minced garlic or 5 fresh garlic cloves
  • 20ml of vegetable oil
  • 1/4 cup of gluten-free wholemeal flower
  • a dash of water for moisture
  • FOR COOKING – 1 cup of vegetable oil

Let’s Cook!

  • Place the chickpeas in an electronic mixer and pulse until they are coarsely chopped
  • Next add the onion, herbs, spices, oil and garlic, and mix
  • Then add the flour and water and pulse until well mixed
  • Check the firmness of the mixture, whether you can form patties, it doesn’t need to be too dense.
  • Heat cup of vegetable oil in a medium sized fry pan
  • Lastly, scoop up a small portion of mixture in your hands and form the mixture into small round patties
  • Shallow fry the patties till they are golden on each side (turning when needed)

Done! Serve! I had mine atop a mixed salad and smash avocado. Even the kids loved them. falafel1

Health and Happiness

Katri x


Strawberry and Rhubarb Kiisseli

University has gone back this week and as a mother and a student I find myself playing catch up most semesters, because I can’t seem to get organised.  It might also be an addiction to deadlines, I’m not sure.  But this semester I am planning to do all my readings, get started on assignments early, all while pretending to be super mum and working on my business.  People only know what you tell them right??  Anyway while My studies are back on, my chipmunks are still on school holidays and buzzing with boredom and energy.  I’ve decided to add fuel to fire by mixing up a quick, sweet and sugary desert from the motherland.  Taking advantage of the hearty rhubarb bush growing at the back of the garden.  While Strawberries aren’t traditionally a winter fruit, rhubarb seems to be hearty enough to source locally in the winter time.  My strawberries are from Queensland so the food mileage isn’t too detrimental.  However do try to cook in season when using fresh fruits and vegetables where you can. Minimize your foot print.  Kiisseli is a popular dessert in Finland.kiisseli top

Here’s how I make mine,

Strawberry and Rhubarb Kiisseli ingredients

  •  6 rhubarb stalks (chopped)
  • 250g of whole strawberries (quartered)
  • 2 cups of sugar
  • 5 cups of water
  • 4 tablespoons of corn flour
  • the juice of 1 orangekiisseli ingrediants

Let’s Cook!

  • Pour the sugar and 4 cups of water into a large saucepan, bring to the boil and simmer till the sugar dissolves
  • Add the rhubarb and simmer for 5 mins
  • Next add the strawberries and orange juice, simmer on low for 8 mins
  • Now in a separate cup mix 1 cup of cold water with the corn flour
  • Then slowly pour the cornflour mixture into the saucepan, mixing it through, the sauce should begin to thicken
  • Remove from heat and and allow to cool (or you can enjoy it warm)kiiseli side

Serve with dairy free/lactose free ice cream or rice porridge

I sprinkled mine with a few sultanas and ate as is!

Health and Happiness

Katri x