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Hungry in Helsinki

@hungryinhelsinki

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Food photographer 📸
Recipes developer 🥘
Personal chef 👨‍🍳
Cooking workshops
Privet dinners 🍽️
DM for orders & collaborations📭

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Over the years, my sister has always spoiled us with amazing pastries made by her own delicate hands.
Here, I’m sharing the apple pie she baked for us yesterday, which we enjoyed as a dessert along with vanilla ice cream. by @hungryinhelsinki

The traditional Finnish summer cottage lifestyle flavors☀️ by @hungryinhelsinki

The shapes and textures of yesterday’s party pavlova base, followed with the passion fruit topping video. by @hungryinhelsinki

My midsummer grill spot was behind this shawarma skewer.
I like the whole process of building it up, grilling and serving the people.
It is also a great social way of interacting with the guests. by @hungryinhelsinki

Italian cuisine cooking workshop by chef Mattia, last Tuesday at my studio.
The ideal of minimal but quality ingredients to get maximum heavenly taste.
Dm for bookings.
@mammamia.fi by @hungryinhelsinki

What kind or size of chickpeas would you prefer and for what use?
Here I cooked two kinds of chickpeas.

On pic 1 and 4 are the cooked bigger chickpeas.
I like the fact that they soft and don’t break easily.
You can even overcook them to get them softer.

On pic 2 are the cooked small organic chickpeas.
Obviously, the cooking time is a bit shorter.
No foam appears while cooking.
You need to be more careful from over cooking because they can easily break.

Personally, I would rather use the small organic for salads(around 45-50 min cooking time).
They mix well with the rest and don’t take too much “space”.
And the bigger chickpeas I would rather use for preparing hummus paste.

Pic 3 small peas are up, big on the bottom. by @hungryinhelsinki

The ultimate combination: Traditional hummus plates, my new pita bread’s version, spicy chili paste and beautiful spring Finnish countryside☀️🫶 by @hungryinhelsinki

Here’s a new kind of pita bread I have been creating for my private chef dinners.
Softer, testier and more colorful.
I baked it last Sunday and took it over to my friend’s country house, to hear their comments.
I’ll share it on my next post. by @hungryinhelsinki

Happy enjoyable Mother’s Day🫶
Styling @piaharriet
For @saltandsweetlehti by @hungryinhelsinki

Some images from our culinary/visual experience at @akariizakaya_hel , the new Japanese/Korean fusion restaurant in Helsinki that opened last week.
1. GRILLED WATERMELON “TUNA”
The texture & look is amazingly as tuna, mixed with the sauce creates a superb flavor harmony.
2. CREAM CHEESE GARLIC BREAD
Both their own made.
3. TENDERLOIN BEEF TATAKI
Absolutely heavenly.
4. COLD FISH DISH
A great 3 fish mix.
5. MACHA COC ICE CREAM
Just the right level of sweetness.
6. MISO CREAM BURLEE
Creamy and crusty. by @hungryinhelsinki

Meringue cream cake that I recently photographed for the first issue of the new wedding magazine @wowweddings_mag
Styling by @piaharriet
Have an enjoyable Vappu weekend 🫶 by @hungryinhelsinki

Some photos of the buffet dishes made by Maria & me for last week’s Bd party event for 60 guests at my studio.

Whipped feta cheese with za’atar
Pickled eggplants
Hummus with champignons
Own smoked salmon with dill
Beetroot salad with roasted almonds
Quinoa salad with pomegranate
Maria’s creamed mascarpone cheese cake
Apricots in sweet sauce
@mariastalter by @hungryinhelsinki