16 Feb 2014

Hobak Hotteok - Korealaiset kurpitsapannukakut


Hotteok on korealaista katuruokaa. Pannukakku on ihan väärä sana näille, mutta se ei onneksi muuta onneksi näiden herkullisuutta. Ennemminkin nämä ovat mielestäni täytettyjä pannupullia, sillä taikina muistuttaa pullataikinaa. Ne kypsennetään paistamalla ja litistämällä pullaa. Pähkinä-sokeritäyte sulaa siirappiseksi, joten jos syöt omasi suoraan pannulta, varo, ettet polta suutasi! Pannukakut voi tehdä myös ilman kurpitsaa, mutta silloin nestettä kannattanee lisätä enemmän. Tein tällä kertaa ohjeesta 4, mutta mikäli koet pullien täyttämisen helpoksi, kannattaa tästä määrästä tehdä 5-6 kpl.



Hobak Hotteok

(mukaillen Korean Bapsangia )

 4-5 kpl

10 g tuorehiivaa
1 dl maitoa
60 ml (4 tasaista rkl) kurpitsasosetta
2 rkl sokeria
1/2 rkl öljyä
2 dl (+ 1-2 rkl) vehnäjauhoa
90 ml (6 tasaista rkl) mochiriisijauhoa (=glutinous rice powder, vihreä pussi)
1/2 tl suolaa

Täyte
2 rkl tummaa sokeria
1 rkl sokeria
1/2 tl kanelia
2 rkl pähkinärouhetta (käytin nyt manteleita, mutta hasselpähkinät oli parempia, perinteinen on kai maapähkinä)

Liuota hiiva lämpimään maitoon, lisää vähintään huoneenlämpöinen kurpitsasose, sokeri, suola ja jauhot ja vaivaa hetki. Vaivaa öljy taikinaan. Anna nousta kelmun alla n. 45 min. Sekoita täytteen ainekset yhteen. Muovaa taikinasta 4-5 palloa, litistä ne ja jaa täyte niille tasan. Kerää reunat yhteen ja purista ne umpeen. (Jos taikina tarttuu käsiin, kannattaa kämmenelle tipauttaa muutama tippa öljyä ja hieroa se kämmenpuolelle.)

Lämmitä öljytty paistinpannu. Nosta muutama pallo paistumaan, kun pannu on lämmennyt keskilämpöiseksi. Litistä pallot lastalla ja paista n. 1-2 min ja käännä ympäri. Litistä uudestaan. Paista kunnes molemmat puolet ovat kullanruskeat. Nauti lämpimänä.

10 Feb 2014

Mustikkarahka - Blueberry Quark



If I had to choose three ingredients to eat for the rest of my life, they would probably be (not necessarily in this order) bread, apples and quark. I love quark! It's a sour milk product and used throughout Eastern Europe (correct me if I'm wrong). It's hard to describe but maybe the most accurate one would be: like fat-free slightly sour cream cheese (but then again not any farther than Estonia they have quark that's not fat-free). Check Wikipedia if you're interested.

I love quark with berries, in baking, in pancakes... It is such a versatile food and high on protein. I'm not saying this might evolve into mini-series on how I eat my quark, but as it's something I regularly eat, it might. Though most often I'm boring and eat it with berries and a dash of sugar and if I have cream on hand...

This time I ate it with... BLUEBERRIES (what a surprise considering the picture above...)



Blueberry Quark 

(recipe of a sort, please feel free to change anything apart from the quark ;) )

250 g (fat-free or lowfat) quark
whipping cream (any amount from 0-100 ml), whipped to soft peaks
blueberries or bilberries (or any other)
sugar to taste

Mix everything together. (If I use cream, I first mix that with the quark and then add the berries and sugar to taste). Can be served as a breakfast, snack, dessert etc...

9 Feb 2014

Butternut Squash Risotto



This is my new favorite!


Butternut Squash Risotto


adapted from Trissalicious

serves 2 (or 4 as a starter)
1 Tbsp vegetable  oil
1 banana shallot (or 2 round shallots), finely chopped
a splash of white wine
150 grams risotto rice (I used arborio)
500-600 ml vegetable stock
120 g butternut squash, kabocha or Hokkaido squash, steamed and pureed
1-2 Tbsp heavy cream
(2 tablespoons freshly grated pecorino cheese)*
(salt)
Heat the oil in a small saucepan and saute the shallot to soften. Add the rice and stir for a minute or so, letting it get slightly glossy. Add the wine and let the alcohol bubble away. Add the stock, about a ladleful at a time,  adding more stock once the rice has absorbed the liquid. Cook until the rice is cooked. This will take around 20-25 minutes. If you run out of (the ;) ) stock, add hot water (or use more stock, but mine was kind of salty, so I didn't want to add it more. I think I used liquid 650 ml in total, but it will depend upon your saucepan etc.)

Stir in the squash puree and cook for a minute or so, that the excess moisture is absorbed to the rice (if your puree is watery). Add the cream (and grated cheese). (Season with salt to taste.) Scatter with toasted walnuts and parsley.

*the butternut squash has a very buttery taste, so I think the risotto is better without any cheese, but if you want to add the cheese, go ahead :)

5 Feb 2014

Runebergintorttu - Runeberg's Torte


February 5th is the day of our national poet, J.L. Runeberg. It is told that his wife, Fredrika, a writer herself, baked these cakes for him. They are a highly seasonal product, you can buy them only from January until Runeberg's Day. Usually Finnish people like them either dry and crumbly or moist and dense. I myself prefer the dense type (any other type is simply blasphemous!). Traditionally the cakes are baked in cylidrical molds, but muffin tins are perfectly acceptable in my opinion. This time I made also small ones, but you can bake all the batter in ordinary-sized muffin tins, in which case you'll end up with about 5 cakes.


Runeberg's Torte (makes about 5 muffins/cakes)


55 g butter, melted
50 g sugar
1 small egg
30 g almond flour
40 g gingerbread cookies, ground/crushed (or any cookies or even breadcrumbs, but then I would add ground ginger and increase the amount of sugar)
1/4 tsp cardamom
35 ml cream (or milk)
40 g all-purpose flour
1/3 tsp baking powder
(a couple drops almond extract or 1 bitter almond, ground)

Syrup
60 ml (= 4 Tbsp) water
20 g sugar
30 ml (= 2 Tbsp) punsch (or rum a little less) (or according to taste: I used 45 ml *^^*)

To decorate:
raspberry jam (actually this time I used blackberry jam)
sugar icing (icing sugar+a couple drops lemon juice or water mixed to a smooth, thick paste)

Mix butter and sugar. Add egg while beating vigorously. Add almond flour, cookie crush, cardamom (and almond extract or ground bitter almond) and mix. Add cream or milk. Mix baking powder to all-purpose flour and add to the batter. Spoon into muffin tins. Bake at 200 C for 10-20 min (depending on the size of the tins).

Meanwhile make the syrup: Bring water and sugar to boil. When the sugar is dissolved, take away from the heat and let it cool a bit. Add the alcohol of your choice.

When the cakes are still warm (but not straight after taking from the oven), poke small holes with a toothpick on top of them and brush with the syrup (the top will be covered eventually, so don't mind about the holes). Let the cakes seep the syrup (preferably overnight). Decorate with raspberry jam and pipe the sugar icing around the jam. Enjoy with a cup of coffee!





And here is Ekberg's, a famous bakery/café in Helsinki, version of Runeberg's Torte (as it should be: cylindrical shape, raspberry jam) :


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