Beef tenderloin marinated in molasses with baked sweet potato puree

Today is Finnish Independence Day. In spite of being an expat, it is somewhat natural for me to celebrate 6th of December anyway, as it is a St. Nicholas day in Poland. As much as I would prefer to enjoy the Polish festivity (oh don’t blame me, we get presents on that day), it’s always uplifting to take part in independence merriment. This year, the national celebrations took place in the city of Kuopio and you can have a look at several photos from the army parade in my previous post.  We’ve also decided to have some fun at home with a bit more fancy dinner and so here it is – a succulent beef tenderloin marinated in molasses and ginger and served on baked sweet potato mash. YUM!!!


beef tenderloin
170 ml molasses
2 tbsp balsamic vinegar
5cm piece of ginger, grated
1 tsp chili flakes
3-4 garlic cloves, grated
2-3 tbsp finely chopped fresh thyme
2-3 tbsp pepper

1. Mix everything well and marinade for 24h. Turn the meat around occasionally.
2. Heat the pan and seal the fillet all over until brown.
3. Place in the oven preheated to 125C and roast till inner temperature of the meat will reach 56C (for medium) or till your liking.
4. Wrap the meat tightly in aluminium foil and let it rest for 15min before you serve.

* The recipe for beef tenderloin comes from the book STEAK by Paul Gayler


1,5kg sweet potatoes
1,5 tbsp of runny honey or golden sirup
1,5 tsp cinnamon
1/2-3/4 tsp ginger
1/2-3/4 tsp cardamom
1 egg
heaped tbsp butter

bread crumbles – preferably from rye bread

1. Pierce the potatoes with a fork, grease with butter or olive oil, bake in 200C till soft and peal the skin.
2. Blend the sweet potatoes, spices, egg and butter.
3. Transfer the mixture to greased oven-proof dish. Sprinkle generously with bread crumbles and put thin slices of butter on top.
4. Bake for 30min in 180C.


Sweet potato “ravioli”

We have a really tiny kitchen and so to buy whatever kind of gadget is always a fight with my other half. I know we “need to have it”, he knows the kitchen cabinets won’t handle it anymore. Therefore, we are missing quite some of “essential” equipment and so it happens that one  is a pasta machine. I’ve been so jealous reading recipes of how to make ravioli with various amazing fillings, seeing those on the blogs. I wanted to finally make my own, but obviously I won’t attempt making pasta just like that. I must say now, once I’ve found the solution I feel pretty silly that I haven’t ever thought about it before. It’s SO simple! One day I was looking through new arrivals in one of the bookstores, where I found “Vegie food” book. Apart from several nice recipes for soups and salads it had the answer for my ravioli problem! If you can’t make your own pasta just use WON TON WRAPPERS! Why didn’t I figure out that before! Of course I know it’s not the same, but its ideal substitute if you’re just like me – craving to get your home made “ravioli”. Now I have a half a kg pack of won ton wrappers in my freezer and will be finally realising my dream 😉 The first recipe was from the book itself. I kept to the recipe very loosely and decided to make a nice addition of browned butter, bacon and fried sage that fits here perfectly. It was an instant hit even with my carnivorous boyfriend. If you want to make it vegetarian just use nuts instead of pancetta for some nice crunch factor.


500g orange sweet potatoes, peeled and chopped

heaped spoon of butter

handful of grated parmesan

juice from half of lemon

1/2 a bunch of finely chopped sage (I’m a sage freak, you may want to decrease the amount)

salt, pepper, spicy paprika or chilli

1 egg, lightly beaten

won ton wrappers

50g butter


handful of sage leaves

1. Boil sweet potatoes till soft, pat the cubes dry. Throw them into the food processor and blend together with butter, parmesan, lemon juice and sage. Add spices to your taste, once ready add the half of beaten egg and blend till smooth. Let it cool down.

2. Put a teaspoon of filling on the center of won ton wrapper. Brush the edges with remaining egg. Bend them in half to form triangle shape and press the edges firmly to seal.

3. Prepare the sauce. Fry pancetta in a tbsp of oil. Set aside. Melt the butter in a saucepan. Put it on high heat till you notice it starts to become brownish, then decrease the heat and throw sage leaves. Let them fry for 30 sec-1 min and fish them out. Take the butter off the heat.

4. Boil “ravioli”. Throw them onto boiling water and mix delicately so that they won’t stick to each other. Take them out 1 min after they start floating on the surface.

5. Pour a bit of butter on each plate. Plate the “ravioli” and sprinkle with pancetta and fried sage.

Sweet potato and peanut soup

A new post and…. back to Asian flavours again 😀 What a surprise 😉 Today I’d like to present you a delicious Thai style batat and peanut soup. We’ve enjoyed it really much. I’ve found the recipe in an online issue of Men’s health magazine and changed it a bit. You can see the original version here. Bon Appetit!


– 3 garlic cloves, finely chopped
– finger-long piece of ginger, finely chopped
– 2 big batats (0,8-1kg), cubed
– 1 tbsp curry (I gave Madras blend)
– 1 tbsp red curry paste (be careful if you don’t like spicy food)
– 0,7-1l water or vegetable broth
– 1 tbsp fish sauce (nam pla)
– 2 heaped tbsp peanut butter
– juice from 2 limes
– coconut milk – I stirred in 400ml, can be more depending how dense you want the soup to be
– sesame oil
– coriander and peanuts to garnish

1. Fry garlic and ginger in a drop of oil till golden. Add batat cubes, curry and curry paste and saute for several minutes. Stir in water, bring to the boil, decrease the heat and simmer till batats will soften.

2. Add fish sauce, peanut butter and lime juice. Cook  for 2-3 min more. Take of the heat and blend it. Return to the heat and add coconut milk till the soup will reach the consistency you like. Simmer still for 2-3 min. When serving drizzle with sesame oil and garnish with coriander and peanuts.