Soba noodles with aubergine and mango

This is one recipe I've been meaning to try for two months, but didn't get around to until now because I wanted to get fresh mango from Kallio on a mango day, that is, Thursday, when the imported mangos are delivered fresh into the shops. I was finally passing through the area on a Thursday, got my juicy mango and made soba noodles with aubergine and mango for dinner. Despite the alluring list of ingredients (including for example garlic, lime, chili, sesame oil, mango, basil, coriander) I didn't really know what expect. Ottolenghi writes that this recipe is his mother's "cook-to-impress fare". Now I understand. What you get from this are wonderfully aromatic and smooth-textured mouthfuls of freshness. As Ottolenghi himself writes, for lack of a better description, it's the "sweet sharpness of the dressing and the muskiness of mango that make it so pleasing". An instant favourite.

Plenty: Sweet potato cakes

I put off making these for a while since the photo of these sweet potato cakes in Plenty has them swimming in butter on a frying pan. In the end I decided what the heck, who cares. The end result was great - very heart and wholesome sweet potato patties spiced up with spring onion and red chilli. I served it with the accompanying yogurt-soured cream, lemon juice, coriander sauce and a fresh, crispy green salad. The ultimate comfort food!

Plenty: Green couscous

I had a go at Ottolenghi's green couscous last week. I can only be boring and say yet again that Ottolenghi never disappoints. This was delicious. Simple as that. Healthy, hearty, green as a garden patch. I don't think this recipe featured in the Guardian, but you can find a version of it from Ottolenghi's September 15th 2011 blog entry.

Plenty: Caramelised garlic tart

I've been putting off Ottolenghi's caramelised garlic tart for a while, mainly because it looks so deliciously succlent and fatty that if I make it, I'd eat it all myself in one go. Luckily I had company for this one... and we finished it all almost in one go, though it is supposed to be for 4-6 people. It's an easy one to prepare, but it takes time (took me a couple of hours), as all tarts, pies and quiches can, owing to the amout of time it takes to bake the pastry, on top of peeling, chopping and preparing the insides, including caramelising the garlic cloves. If you are a garlic lover, though, this is a piece of heaven. The garlic is caramelised in a mix of water, sugar, balsamic vinegar and herbs, the soft, warm, pungent yet sweet flavour of which is only enhanced by not one but two types of goat's cheeses. I enjoyed it with a side salad to lighten the meal, which worked well, but didn't stop me from taking seconds... and thirds.

Plenty: Crunchy pappardelle

I'm finally back from my travels and back in the kitchen. Hurrah! I'm still keeping Ottolenghi's Plenty close by. Last week I had a go at the crunchy pappardelle, made crispily crunchy with Japanese Panko breadcrumbs. Delish. How I missed this book of spells!!

Gingerbread biscuits (piparit)

My friend Nina came over tonight and we made lentil soup and baked gingerbread biscuits (or pipareita, as they are called in Finnish). I confess, we cheated and used the ready-made pastry! But give me a break. It's a tough week and I'm short for time. I'll make it my mission to make gingerbread dough from scratch next Christmas.

Tähtitorttu - Finnish Christmas plum pastries

Christmas is only a few days away, but I've been so busy with other things this year that I haven't had time to get into the Christmas mood at all. No presents bought, twinkle lights remain hidden away in some closet, and so on. Tonight, however, I got a glimpse of that feeling. My friend Maria and I made Finnish Christmas star-shaped plum pastries. I wonder how we managed to eat them, considering they were preceded by double portions of risotto!

More Christmas spirit in store tomorrow: My friends Nina and Tina are coming over to make gingerbread cookies. Time to go cookie mould shopping...

PS. I am travelling soon to China for two weeks, where I won't be doing much cooking, but I'm hoping to post some culinary tidbits during the journey. When I get back in mid-January, it's back to Plenty and the daily delight of cooking!