Sparkling Ink

{ two-pea ricotta pasta }

Peas are at their sweetest now. In addition to the peas themselves, I like to use the pods as well. Sugar snap peas are so good! This simple weeknight pasta is completed with a big scoop of ricotta cheese. Mixed with hot pasta, the ricotta transfers into a rich but mild sauce giving the spotlight to the fresh peas.

Ingredients (serves 4)

- 2 cups (4.8 dl) pasta

- handful of sugar snap peas

- handful of fresh peas

- 1 cup (2.4 dl) ricotta cheese

- 2 tablespoons butter

- a few leaves of fresh basil

Cook the pasta as directed on the box, and add the pea pods and peas in two minutes before the pasta is done. Drain the water, and mix in the ricotta and butter. Chop some basil leaves finely and add in. In less than 20 minutes, the meal is already to serve.

{ blog love - decor8 }

I was able to share one of my favorite blogs, Decor8 with some Finnish magazine readers. I write for Kodin Kuvalehti magazine at the moment, and wrote a little piece about Holly Becker's lovely blog.

Holly was happy about the mention abroad, and linked her readers back to me and Sparkling Ink in her post. Sharing inspiration, networks and blog love is the best thing about blogging. Thank you, Holly!

{ crepes outdoors }

We have the funnest summer tradition of cooking crepes outside at the cottage. On the dock last Saturday, it was almost sunset when we lit up the fire and heated up the pan.

You can prepare this simple batter in no time to make great crepes on the stove inside or with a view outside. On warm summer nights, cooking with real fire is a wonderful alternative to a stove top.

Ingredients (makes 12)

- 2 eggs
- 2 cups (4.8 dl) milk
- 1 cup (2.4 dl) flour
- 1/2 teaspoon salt
- 3 tablespoons sugar
- 2 tablespoons melted butter

Whip up the eggs to break the structure. Mix all the ingredients in, and let rest for half an hour before frying.

Heat up the pan to medium or medium high. Quickly fry the crepes on both sides to make a lace patterned golden surface. It might take a few crepes before the heat of the pan is just right. Serve with a generous layer of jam and a scoop ice cream. My sister had made banana rhubarb jam - a perfect match.

When we were flipping the last crepes, the sun was almost down.

{ crunchy chicken & corn relish }

This meal is a nice alternative to a traditional barbecue to enjoy with friends in the backyard. I like to use the ready mixture for breading chicken. We added a bit of chili powder into it to kick it up a notch. The star of this meal is the corn relish though. The surprising combination of sweet corn and lime tastes so good.

Crunchy chicken (serves 4)

- 8 small chicken breasts
- breading mixture
- a touch of chili powder

Corn relish with lime (serves 4)

- 2  1/2 cups (6 dl) corn (frozen or kernels off the cobs)
- 1 onion
- 1 red pepper
- juice of 1 lime
- 1 tablespoons sugar
- 2 tablespoons white wine vinegar
- 1 teaspoons salt

Tenderize the chicken by beating them. Roll them in the breading mixture until covered well. Bake in 400 F (200 C) for around 45 minutes or until completely cooked.

While the chicken is cooking, chop the onion and the red pepper. Soften the chopped onion and corn in a pan with a bit of oil for a few minutes. Transfer the mixture into a bowl, and add in the red pepper. Mix lime juice, sugar, vinegar and salt in a mug, and pour the liquid in with the veggies. Let sit in the fridge until the chicken is ready. Serve with an ice cold drink such as Corona or Margarita in good company. Happy weekend!

{ fruit salad }

Eating fruit everyday is a good habit but an apple a day can get boring. Fruit salad has as many variations as there are fruits. Try this simple mix of fruit for a quick dessert or snack.

Ingredients (serves 6)

- 4 nectarines
- 1/2 pineapple
- 3 apples
- 1 can mandarin slices

Cube all the fruit and mix in a bowl. Drain the mandarins and add in. The little a bit of syrup left adds moisture and touch of extra sweetness. Eat and enjoy. It's good for you!

{ blogs and coffee }

A good cup of coffee and fuss free time to blog is one of my favorite moments of the day. The lovely designer and blogger behind Made by Girl, Jennifer Ramos concentrates the idea on paper and makes me really want this print!

{ image }
made by girl

{ cinnamon swirl buns }

Baking is relaxing, and is always a guaranteed stress reducer for me. This is why it shouldn't be done only on the weekends; it's the best Monday night activity after the first day back to work. And these cinnamon swirl buns make you extra happy to wake early the next day. The left-overs are perfect with morning coffee.

Ingredients (makes 16)

- 1 cup (2.4 dl) milk
- 3 tablespoons unsalted butter, melted
- 3  1/2 cups (8.3 dl) flour
- 1/2 cup (1.2 dl) sugar
- 1 egg
- 2  1/2 teaspoons dry yeast
- 1 teaspoon salt

Filling

- 3/4 cup (1.8 dl) brown sugar
- 2 tablespoons cinnamon
- 1/4 cup (0.6 dl) unsalted butter, room temperature

Frosting

- 4 ounces (115 g) cream cheese
- 1 cup confectioner's sugar
- 1/4 cup (0.6 dl) unsalted butter, room temperature
- 1/2 teaspoons vanilla extract

First, prepare the dough. You can use a mixer or do it by hand. Combine melted butter and milk. Add 1 cup flour, sugar, egg, yeast and salt. Fresh yeast works great as well, just follow the package instructions to use the right amount for the flour and the liquid.

Beat for a few minutes, and add the rest of the flour. Reduce the speed in the mixer, and beat until the dough is moist and sticky. Add more flour if the dough is too moist until it comes off the sides easy. Knead for 5 minutes on floured surface. Transfer the dough into an oiled bowl, cover and let rise for 2 hours.

For the filling, mix brown sugar and cinnamon in a separate bowl. Roll out the dough on well floured surface. Spread butter on the dough and sprinkle with the cinnamon sugar mix. Roll and cut the bar of dough into 16 pieces.

Place the buns into a buttered square oven dish (deep, around 10 x 13 inches/25 cm x 33 cm). Cover and let rise for 40 minutes. The buns should double in size.

Bake at 375 F (190 C) for 25 minutes until golden. Remove from the pan, and place on a rack to cool down while you make the frosting. Using an electric mixer, beat the frosting ingredients together until even. Spoon frosting on top the buns.

Serve the buns when still a bit warm with a glass of milk at night, and with that super needed cup of coffee in the morning. What a stress eliminator!

{ recipe }
adapted from smitten kitchen

{ market place fun }

After work today, I stopped by at the market place. I did some gorgeous finds of fresh vegetables. They even sold plants like tomato and herbs. Grocery shopping doesn't get better than this.

{ happy fourth of july }

I hope you all have a chance to relax and spend time with family and friends this weekend. To all of  my American readers, have a fun Independence Day!

{ image }
martha stewart

{ red, white and blue }

A dessert can't get any easier than this. A luscious foam and fresh berries, of course red, white and blue!

Ingredients (serves 6)

- 1 cup (2.4 dl) whipping cream
- 6 ounces (170 g) cream cheese
- 2 tablespoons sugar
- 1/2 teaspoon lemon zest
- 2 cups (4.8 dl) blueberries
- 3 cups (7.2 dl) strawberries

Whip the cream, and mix in the cream cheese. Add sugar and taste. Finely grate a touch of lemon zest and add it in the cream. Cut fresh strawberries and lay them in the bottom of the glasses. Next layer is the cream. Top with blueberries.