Easter brunch at Hanni’s

The Lokal team visited Hanni Koroma for an early Easter brunch. With some beautiful objects from Lokal, we set up a feast for both your body and mind.

Our brunch serving included tableware by Nathalie L. Ceramics, Anna Kantanen, Erin Turkoglu, Church Square Ceramics, Saija Halko, Renata Jakowleff, Maaria Wirkkala and Raaka/Rå.

Treat yourself with a few of our simple dishes for Easter, too!

We also enjoyed a taste of local traditional Easter delicacies, such as Pasha and Mämmi (also pictured).

Tricolour Sandwiches

Sourdough spelt bread topped with avocado / beetroot & goat cheese topping / soft-boiled egg with parsley. 

Sprinkled with black salt flakes and finely chopped spring onion.

Beetroot & goat cheese topping:

Soft goat cheese mixed into boiled beetroots cut into small cubes. Add salt and pepper to taste.

Green pea soup

600g Frozen peas

7dl Water

1tsp Salt

2tsp Thyme

Pepper to taste

Butter (or oil)

Spring onion, finely chopped

Boil the peas in water and seasoning. Mix in the onion and butter. Blend until smooth, and serve with a green garnish, such as a few mint leaves.

Ricotta, lemon and olive oil cake

recipe by Rachel Roddy

Makes 12 slices

Butter or oil, for greasing

250g plain flour

150g sugar

2 tsp baking powder

250g ricotta

200ml extra virgin olive oil

4 large eggs

Zest of two organic lemons

1 Set your oven to 180C/350F/gas 4 and butter/oil and flour a ring tin (about 23cm) or 2lb loaf tin.

2 Sift the flour, sugar and baking powder together in a large bowl, then mix well. In another bowl, use a fork to mix/mash the ricotta with the olive oil, then add the eggs, one by one, beating between each addition.

3 Scrape the wet ingredients into the dry and beat with a spoon until you have a smooth batter. Grate in the lemon zest and beat again. Scape the mixture into the ring tin.

4 Bake for 35–45 minutes – this will vary depending on tin size – or until the top is golden and springy and the inside cooked through (test with a strand of spaghetti, which should come out clean.) Allow to cool in the tin for 20 minutes before turning on to a cooling rack.