23 Mar 2014

Ruisvispipuuro - Whipped Rye Porridge



You might remember my post on "whipped porridge" a while ago. This time I'm posting a recipe for a similar porridge but instead of wheat semolina, I'm using rye flour. I also substituted blackcurrants for lingonberries, though you could use any berries. As the spring (and so forth summer and new berries) is approaching, so I need to start emptying my freezer. I don't know about you, but my freezer is still loaded with berries from last year. I always tend to rationing those berries in the middle of winter so as to save some for spring too but then the spring comes with such a haste, I always end up having my freezer still half-full at the start of June... And boy how it sucks eating frozen berries when you could be eating fresh ones... So better start eating them now :P

Whipped Rye Porridge

serves 2-3

200 ml water
100 g blackcurrants
2 Tbsp sugar
45 g rye flour

Bring the water to boil. Add blackcurrants (frozen is ok) and sugar. Simmer a couple minutes or so. (If you don't want to have berry skins in the porridge, sieve the mixture now or blend it to smooth.) Add rye flour while stirring vigorously. Leave on low heat for 5 minutes, while stirring as to prevent it from sticking to the bottom. Transfer to a bowl and put it in cold water bath. Whip with a hand mixer until fluffy (probably takes at least 5 min). If you don't have a hand mixer, just skip the water bath and use a stand mixer. Leave to cool before serving. Enjoy with milk. You can sprinkle some sugar on top too, if you want it sweeter. I decorated mine with frozen blackcurrants.

adapted from Yhteishyvä.

16 Mar 2014

Vihreä riisipuuro




Olen vallan ihastunut näihin suolaisiin puuroihin. Suomessahan puuro on oikeastaan makea ruoka tietyssä mielessä (vaikka itse puurossa ei sokeria olisikaan), mutta lisukkeet tekevät siitä kuitenkin makean kaltaisen: marjoja, hilloa yms... puhumattakaan vispipuurosta ja riisipuurosta. Tässä puurossa vihersmoothie kohtasi riisipuuron. Se sopii vallan hyvin itsellään kevyeksi lounaaksi tai sitten lisukkeeksi (jolloin määrästä riittää ainakin neljälle). Jos olet ihastunut suolaisiin puuroihin,  suosittelen kokeilemaan myös misokaurapuuroa, joka on samasta blogista kuin tämä.

Alkuperäisessä ohjeessa oli myös chiliä, mutta koska en niinkään pidä tulisista mauista ainakaan puuromaisessa muodossa, jätin sen pois. Lisäksi puuroriisi (nimensä mukaisesti) sakeutuu enemmän kuin tavallinen tumma riisi, joten jos haluaa tavallisen puuroisan koostumuksen, kannattaa laittaa enemmän vettä tai sitten käyttää tavallista tummaa riisiä. Tällä ohjeella saa nimittäin puikoilla syötävän kiinteää "puuroa" (mutta en oikein keksi millä nimellä tätä sitten kutsuisi).

Huomenna on (väriin sopien) St Patrick's Day, joten tällä voi varsin hyvin aloitella ja sitten vain jotain vihreää ylle ja johonkin irkkupubiin maistelemaan vihreitä juomia. Tampereella asuessa oli perinne käydä O'Connelsissa, mutta Helsingin irkkupubeista ei ole oikein kokemuksia. Olisiko kenelläkään suositusta jostain hyvästä paikasta?

Vihreä riisipuuro

(2-3:lle tai lisukkeena noin 4:lle)

1 rkl öljyä
1 rkl sitruunaruohoa, hienonnettuna (sitruunaruohon tuoksussa on jokin sellainen aromi, joka tuo mieleeni ihan jonkun sitruunakarkin :P )
1 valkosipulinkynsi
1/2 rkl jauhettua korianteria
2 dl tummaa (puuro)riisiä
6-7 dl kylmää vettä
1,5 tl hiutalesuolaa (tai 1/2-1 tl ruokasuolaa)
200 ml kookosmaitoa
1/2 rkl tuoretta inkivääriä
1 dl tuoretta korianteria
5 cm purjosipulin vihreää osaa
1-2 dl tuoreita pinaatin lehtiä
1 rkl sitruunanmenua
(myskikurpitsaa paloina, esikypsennä mikrossa kelmun alla 1-2 minuuttia)

Kuullota sitruunaruohoa, valkosipulia ja korianteria öljyssä keskilämmöllä noin minuutti. Lisää riisi ja paahda koko ajan sekoitellen, kunnes riisistä nousee paahtunut tuoksu (älä anna riisin palaa). Minulla tähän on mennyt 3-5 minuuttia. Lisää vesi muutamassa erässä ja sekoittele vieläkin koko ajan (ei kuitenkaan tarvitse odottaa että vesi imeytyisi lisäyksien välissä, kuten risotossa, mutta odota että vesi kiehahtaa ennen kuin lisäät uuden erän). Lisää puolet suolasta ja anna riisin kypsyä pienellä lämmöllä kannen alla, välillä sekoitellen, noin 25 minuuttia tai kunnes riisi on kypsää.

Yhdistä kookosmaito, inkivääri (laitoin kokonaisena palana), puolet korianterista (etenkin varsiosat), purjo, pinaatti ja sitruunanmenu ja blendaa (mitä sanaa tässä kohtaa pitäisi käyttää?) "smoothieksi" joko teho- tai sauvasekoittimella (siitä tulee ihanan vihreää!). Lisää puuroon kurpitsanpalat ja puolet "vihersmoothiesta"ja anna kypsyä kannen alla n. 15-20 min tai kunnes kurpitsa on pehmeää. Lisää tarvittaessa myös vettä, jos puurosi vaikuttaa kuivalta. Muutama minuutti ennen puuron valmistumista lisää loput vihermixistä (vihreä väri säilyy näin paremmin). Lisää tarvittaessa vielä loput suolasta /tai maun mukaan.

Tarjoa silputun korianterin kanssa. Voit myös lisätä sitruunan tai limen lohkon annoksen kylkeen, niin jokainen voi maustaa tarvittaessa oman annoksensa.

Mukailtu 101 CookBooks:n ohjeesta.

10 Mar 2014

蕎麦がき ・ Sobagaki




I've got a new favorite: sobagaki. They are like Japanese buckwheat "gnocchi" or thick buckwheat porridge and so full of buckwheaty taste (resembling very much soba noodles, but so much easier to do. Well... in case you'd want to make the noodles from scratch...). Sobagaki are so versatile: you can eat it with diluted mentsuyu, with butter and shoyu/(or salt) (my new breakfast favorite), as gnocchi in a soup, as dessert with zenzai (sweet red bean soup) or with kinako (toasted soybean flour). You can also grill or fry them and eat with nori (like grilled mochi). And it's so easy to prepare:

Sobagaki

serves two (though heavily depending on a dish)

100 g buckwheat flour
220 ml water

Mix until even. Warm up in a casserole and stir constantly. The paste will very soon thicken, keep stirring vigorously until a ball is formed. Take away from heat. You can shape the sobagaki with wet hands into a more nice shape (the traditional form seems to be a leaf-shape, I didn't bother). Make either small gnocchi, divide to two plates or flatten to "mochi" and grill them... you name it.

adapted from Nihonsoba

8 Mar 2014

Japonaise



I've got no clue why this cake is called "Japonaise" (meaning Japanese in French) as to my knowledge it's a French cake, so nothing to do with Japan (sob ;). Anyhow it really is a great cake. It tastes like a Finnish Easter chocolate egg called Mignon (which is chocolate nougat in a real eggshell). I made this cake for my father's birthday which we celebrated two weeks ago.

I had problems with the original recipe and didn't want to post that so it took some time to make the recipe work with me. The critical step for me was making the praline, as the original recipe said "keep stirring vigorously after adding the nuts". So I ended up having white "sugar mash" and not golden praline. I used that for the cake but I think it was one of the reasons my praline crème didn't become so smooth as I had hoped (the other reason being my blender). Anyhow the cake was delicious (but it would have been smoother had I trusted my instinct). Do you know the feeling when you're about to try a new recipe and there's something that you are sure it's not going to work. But as it's the first time so you want to follow the recipe to a T. And then when it doesn't work as it should (as your instinct told you) you feel utterly disappointed with the recipe (but most of all with yourself). In this case I knew that you are not supposed to stir the caramelizing sugar in order to avoid the chrystallization.



Japonaise Cake


adapted from Jan Hedh: Chokladpassion

Japonaise Meringue

30 g hazelnuts
30 g sugar
105 g eggwhites (eggwhites from exactly 3 large eggs this time)
1/2 tsp lemon juice
45 g sugar

Praliné Crème

100 g almonds
100 g hazelnuts
1/2 vanilla bean
200 g sugar
50 g (50 ml) water
75 g dark chocolate
150 g unsalted butter, at room temperature

To decorate: 25 g dark chocolate
toasted almond flakes

Meringue:
Heat the oven to 110 C. Grind the hazelnuts and sugar (30 g) into fine powder. Whip the eggwhites and lemon juice until big bubbles are formed. Add sugar gradually and whip until glossy and "soft peaks" form. Fold in the hazelnut-sugar powder. Spread (or pipe) the meringue into 3 discs (diameter of 16 cm) on baking paper. Bake in the oven for 2 hours or until dry. (I don't have a convection oven, so I left the oven door slightly open during the baking).

Praline Crème:
Heat the oven to 200 C. Blanche the almonds and then toast them. Toast also the hazelnuts and toss them onto a towel: massage to remove the brown inner peel. Split the vanilla pod, remove seeds (and keep them). Put the pod into a casserole. Add the water and sugar. Bring to boil and let cook on low heat for 5 minutes. Remove the vanilla pod. Cook on high heat until the sugar starts to get slightly golden brown (be careful not to burn it). Remove from heat and stir in the almonds and hazelnuts. Pour the mixture on baking paper and let it harden and cool slightly. Blend until enough smooth (my blender is not powerful enough so the filling ended up a bit grainy, but it was still ok). Check the temperature (it should be slightly warm, not burning hot at this point). Add chopped chocolate and vanilla seeds. Stir until the chocolate has melted. (It should be creamy at this point so add a couple teaspoons water, if it's too dry.) Let cool down for at least an hour. Whip with butter until it's light and fluffy.

Spread the crème on three meringue discs and stack them on top of each other. Cover with the remaining creme. If you end up having leftover crème, you can try piping it as decoration (but it might be too thick... like in my case...).

Decoration: Melt the chocolate and spread thinly on a plastic sheet. Put into freezer to harden. Once it's semisolid, cut it into desired shapes and put to freezer to harden more. Once it's solidified, the pieces should be easily removed from the plastic. Decorate as you like. I pressed toasted almond flakes on the sides and decorated the top with triangular(ish) chocolate sheets  (I cut the chocolate when it was too soft and when I took it from the freezer the soft chocolate had melted the previously cut lines partially...)

4 Mar 2014

Sweet Coconut Buns



It's Shrove Tuesday! Last year I made traditional "Shrove Buns", so this time I wanted to make something different (but only mildly different, as I need to have my yearly dose of almond paste filled buns). The buns have a very smooth texture (maybe because of coconut fat/oil?). The taste is only mildly 'coconutty' in the baked product so you can enjoy them as Shrove Buns, too, in which case fill them with the traditional almond paste and whipped cream. You could also substitute coconut jam for almond paste.

Sweet Coconut Buns 


makes 8-10

200 ml coconut milk (16% fat), warmed to 37 C
20 g fresh yeast (or appr. 9 g dry yeast)
80 g sugar
1/2 tsp salt
1 tsp ground cardamom
1/2 egg, lightly beaten (save the other half for brushing)
appr. 350 g wheat flour (high protein)
50 g butter, cubed, at room-temperature

To decorate:
almond or coconut flakes

Filling, optional:
almond paste (softened with milk) / coconut jam
whipped cream

Crumble the fresh yeast to a bowl and mix with the warm coconut milk. Add salt, sugar, cardamom and egg and mix. Add the flour in batches and knead for a couple minutes. Don't put too much flour, the dough should still be soft and slightly sticking to your hands. Add the cubed butter and knead until well incorporated. Add more flour if needed. When the dough starts to form a ball and feels firm, it's ready. Leave to a warm place covered with cling-film for 45-60 minutes. When the dough is risen, fold it down on a floured surface and divide to 8-10 pieces. Roll them to buns and leave to rise on a baking tray (20-30 min). Meanwhile, heat the oven to 225 C. Brush with egg and sprinkle some almond/coconut flakes on top. Bake for 10-12 min.

For Shrove Tuesday: Check here for traditional fillings or fill them with coconut jam and whipped cream.

Recipe adapted from Yhteishyvä.

2 Mar 2014

Finland Food: Hernekeitto - Pea Soup


This traditional pea soup is made from dried peas and pork (it's not very photogenic, I'm afraid...). It's traditionally eaten on Shrove Tuesday. It takes quite a long to finish, but the preparation is easy and doesn't take much effort. It's a very filling soup and also quite cheap to prepare. Pea soup is on Thursday's menu in many canteens and lunch cafeterias and then usually accompanied with a dessert of pancakes. As today is "Shrove Sunday" here in Finland, you could also have these for dessert or later with coffee. (Yes, we have Shrove Sunday and Tuesday =) ).



Pea soup 

serves 6-8


500 g dried peas
300-400 g (smoked) pork shank/shoulder (with bones preferably) or ham or sauteed ground meat
1-2 onions
2 tsp salt (or according to taste)

Start by rinsing the peas in a colander. Put them in 2 L water and let them soak for 10-12 h. If you have trouble getting the peas soft, you can try adding a teaspoonful of baking powder to the soaking water (but then you will have to remember to toss the soaking liquid away and rinse the peas again to remove the baking powder before cooking them. Either measure the water which you pour out or remember how full your pot was, so that you won't add too much fresh water to the soaked peas).

If you are using uncooked meat*, put it also to the pot with the peas and then turn the heat on. Cook the peas on low/medium heat for 1 hour. Remove the foam and pea skins, if they end up floating to the surface. After 1 hour, remove the meat and let cool a bit before cutting to small pieces. Add chopped onion and cook for another hour or until the peas are soft and mushy. Add the previously cooked meat and let it warm up.Season with salt. Add some water, if it's too thick (the soup should be thick rather than watery, but of course that's a matter of taste.)

You can serve the soup with some mustard so that everyone can mix it into their soup if they want. It accompanies the taste of pork very well.

*If you are using already cooked meat such as ham or sauteed ground meat, add it about 1/2 hour before the soup is ready.
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