Kajo – An exceptional collection for exceptional times

First Light (Kajo) was created in exceptional times. Anu Pentik’s natural instinct was to think about what people needed now more than ever. And so a tableware collection full of warmth and affection was born – dishes you want to touch and hold close. For Anu, nature was an especially powerful source of inspiration, which she interpreted into soft, round, organic shapes and a velvety-soft matte glaze that you naturally want to feel. As Anu says, each piece in the collection feels like bringing a piece of nature home. The collection’s main colour is bone white, with hints of warm natural brown. And because each piece is hand-finished, the First light collection’s mugs, plates and bowls are as unique as this moment and as unique as you.

Design: Anu Pentik

Kajo Plate 21 cm

and 27 cm Kajo Tea Mug 0,5 l Kajo Bowl 0,3 l and 1,8 l

Elo Jar 14 x 11 cm and 19 x 16 cm

Kuksa Cup 0,14 l and Bowl 1,3 l Kivi Jar 9 x 9 cm

and 17 x 13 cm Kallio Serving Bowl,

grey 2,5 l

Arkki Serving Bowl 5 l Metsä Mug 0,35 l

(Light brown, dark grey, dark green, yellow)

2 dl vegetable stock 1 dl white wine 1/2 dl white wine vinegar 150 g butter (in cubes) sprinkle of salt 2 tbsp whipping cream

Combine the vegetable stock, white wine and white wine vinegar in a pot and boil the stock down to 1 dl. Put the pot back on the stove for a moment, but do not let the sauce boil. To finish the sauce, add the cream and season with lemon juice and salt.

Kajo Plate

21 cm and 27 cm

1 savoy cabbage 1 tsp salt Remove the bigger, top leaves and save the inner leaves for the filling. Bring the water to boil, add the salt and parboil 1–2 cabbage leaves at a time for about 1–2 minutes. Cool the leaves down in a cold-water bath. Once the leaves have cooled down, cut off the hard stem. The cooled leaves are now ready for rolling.

Boil the quinoa (according to the instructions on the box). Grate the carrots, onion, and garlic. Finely chop the shiitake mushrooms and savoy cabbage. Squeeze the juice out of the lemon. Sauté the vegetables in olive oil and season them with salt, pepper, and vegetable fond. Add the boiled quinoa and fresh spinach. Add the fresh herbs and lemon juice and mix. Place about two tablespoons of the filling in the middle of each cabbage leaf and roll. Roast the rolls in an oven (180°C for about 15 min) or steam them in a steamer (for about 10 min).

Filling: Reseptisivu 3 dl (uncooked) quinoa 1 tbsp vegetable fond 2 carrots ½ bag of fresh spinach 1 yellow onion ½ bunch of flat-leaf parsley 2 garlic gloves ½ bunch of mint 200 g shiitake mushrooms ½ bunch of spring onion savoy cabbage 1 lemon 400 g of peeled carrots 2-3 dl milk 100 g butter salt lemon

Place all ingredients in a pot and boil until they are thoroughly cooked. Sieve and store the broth. Put the boiled carrots into a blender and add liquid until the desired consistency has been reached. Season with salt and lemon juice.