About the Soufflé is a project of a Finnish-Brazilian couple based in Helsinki, passionate about food, photography and cinema. We hope in our photos and videos we can deliver even a small bit of the love we have for food and other simple things in life. All photos are owned by us unless stated otherwise.
With any questions please contact aboutthesoufflee (at) gmail.com!

Saturday, August 4

Mediterranean Turkey Burgers with Halloumi Cheese & Tomato Mint Salsa

Thank you thank you thank you everyone of you who still has kept reading and liking my posts, even I am nowadays updating new stuff so rarely! Your feedback is super important, so please stay tuned in future too.

As you might guess, the reason I haven’t been actively posting these days is that I’ve been….WORKING! I love my work, it’s not that, but I seriously haven’t even had time to properly relax while at home, not to even talk about seeing friends or, well, cooking.

I’m working quite a lot of evening shifts lately, which means I don’t have a chance to prepare dinners, and usually before going to work early afternoon I just wanna chill and not use too much time for cooking special breakfasts etc. Today is my only free day this week, so I have a blueberry mascarpone tart crust in the oven, and plans for some sinful cheeseburgers in mind for dinner.

Talking about burgers, it’s the recipe of today in this blog too. A while ago I ran into a recipe of a Turkish köfte style lamb burgers, and it sounded so delicious I had to try it. The burgers were accompanied with Greek halloumi cheese and tomato-mint-pine nut salsa. The original recipe I took here. I substituted the lamb meat with ground turkey and arugula with some crispy romaine lettuce. This time I didn’t bake my own burger buns but used store-bought.

The lack of images is because S went to shoot a short film last week, took my memory card and this one was the only one I could save before all the images were disappeared.

By the way, does anyone else think that burgers are one of the most difficult foods to photograph? Cause I do!

Turkey Burgers with Halloumi and Tomato Mint Salsa

For the burgers:

500 g ground turkey

2 teaspoons ground cumin

1 teaspoons ground coriander

bunch of fresh cilantro, chopped

2 cloves garlic, finely chopped

salt and pepper to taste

For the tomato salsa:

2 medium tomatoes, cut in small cubes

half red onion, cut into small cubes

2 tablespoons pine nuts, lightly toasted

2 teaspoons olive oil

 1 teaspoon lemon juice

salt and pepper, to taste

bunch of fresh mint, chopped


halloumi cheese, sliced in desired thickness and grilled on a skillet

romaine lettuce

burger buns, lightly grilled

Turkish yogurt mixed with 1 crushed clove of garlic + salt + black pepper

Mix all the ingredients of the burgers until properly combined. With moist hands form the mixture into 4-5 round burgers.

Preheat your oven to 225 C°. Line a baking sheet with parchment paper and place the burgers on it. Bake in the oven for 15 minutes or until almost done.

Heat a drop of olive oil in a skillet and quickly fry the ready burgers from both sides over medium-high heat, just to get some color on them.

Mix the ingredients of the salsa. Remember to toast the pine nuts on a dry skillet, no oil.

In a little olive oil over medium-high heat, lightly grill the halloumi cheese from both sides. Cut the burger buns in half and grill the cut sides lightly too.

Build your burgers and enjoy!

Tags: Food Food photography Recipe Burgers Mediterranean food American food Halloumi
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Sunday, May 6

All-American Buttermilk Banana Pancakes

Buttermilk Banana Pancakes

I’m a breakfast fan, and like I once said, aim to try new breakfast things each weekend (sometimes I’m lazy though and those mornings we have simply just eggs and toast with toppings). This Sunday we spent in a striking, self-caused nausea and slept reaaaallly late. I had promised good old all-American pancakes for breakfast, so despite my feeling I could not let my better half down.

There are probably thousands of different pancake recipes in America, and everyone has their own favorite. We in Finland have also our own type of pancakes, that are more like crepes, thin and crispy from the edges. This recipe here is actually from a Finnish magazine, so I’m not gonna say anything about its “American” authenticity. However, with it you can’t go wrong. These pancakes here are so simple to prepare, so fluffy, so delicious and they go well with all kinds of toppings. My favorites are berries with maple syrup but this time we had banana, some pecan nuts and syrup, of course. I actually have eaten these also with caramelized bananas and ice cream, so I will add the instructions here after the pancake recipe.

Happy mornings!

Buttermilk Banana Pancakes

Buttermilk and Banana Pancakes

700ml buttermilk

2 eggs

50g butter, melted

500ml all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

2 tablespoons sugar or honey

1 teaspoon salt

1 teaspoon vanilla essence/vanilla sugar

For serving:

1-2 bananas

6 pecan nuts, roughly chopped

maple syrup

In a large bowl, whisk together buttermilk and eggs. Mix flour, baking powder and soda and salt and add gradually into the buttermilk mixture. Keep stirring until smooth. Add rest of the ingredients, mix well and let rest for 5-10 minutes.

Heat a small cast iron skillet into medium low heat. Grease the skillet with a 1cmx1cmx1cm cube of butter. Once melted, scoop 100ml of the pancake batter into the skillet. Cook until bubbles start to form on top of the pancake and the bottom is golden brown. 

Flip the pancake and cook until golden from both sides. Fry all the pancake batter and keep the ready pancakes warm, wrapped in aluminium foil.

Slice the bananas and chop the pecan nuts. Gather on a serving plate the pancakes and top with bananas, nuts, maple syrup and some icing sugar.

Caramelized Bananas

2 unripe bananas

30g salted butter

2 tablespoons icing sugar

Melt the butter in a pan over medium heat. Slice bananas and add into the pan. Fry turning until they soften, around 2 minutes. Add the sugar to the pan and cook a couple of minutes more or until the bananas start caramelizing. 

Serve with pancakes or crepes and whipped cream.

Tags: Food Food photography Pancakes Breakfast American food Recipe Recipes
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