31 Dec 2015

Eggs with Salmon Roe



To congratulate the coming year I feel a proper cocktail party is needed. Today was my last day at my former work place, so I didn't have enough energy nor time to plan a party so it will be just a home party instead ;) These eggs are an easy and festive dish to serve and make. You can serve them with other cocktail party appetizers or with e.g. asparagus and hollandaise or remoulade sauce.

Eggs with Salmon Roe aka Fish Egg Eggs

makes 6 pieces

3 hard-boiled eggs
about 30 g salmon roe
100 g sour cream (smetana)
chive or dill

Halve the eggs and cut a small piece away from the "bottom" to make it even. Whip the sour cream for 30-60 seconds to make it more firm (you probably won't be needing all the sour cream, but it is difficult to whip smaller quantities. 100 g should be enough for at least 10 egg halves or even more). Using a small star piping tip pipe it around the edges. Spoon some salmon roe in the middle and decorate with chive or dill.


Happy New Year 2016!!!

29 Dec 2015

떡볶이 - Tteokbokki





After all the traditional Christmas foods I always start to crave for Asian foods with their clear tastes and crunchy textures (well, this dish I'm posting now doesn't have a crunchy texture though :D).

I encountered this yummy Korean dish first time in Japan at a school festival (in Japan they call it topokki). Luckily I've been able to find Korean rice cakes at local oriental grocery stores here in Helsinki, too. This dish is very easy and quick to make. This version is without meat, but you could add either some fish cakes (for example surimi sticks) or sausages, too.

The main ingredient, tubular rice cakes, are resembling Japanese mochi. One could call them also a VERY thick rice pasta. They are chewy and soft and I love the spicy sauce as long as it's not too hot (in a chili kind of way).



떡볶이 - Tteokbokki (Korean rice cakes in a spicy tomato sauce, yummy :P)


serves 2

300 g Korean tubular rice cakes
1/2 onion, diced
1 clove of garlic, grated
1 tsp vegetable oil
1 Tbsp ketchup
1 tsp sugar
1/2-1 tsp gochujang (Korean red chili paste), according to taste (beware, it's very spicy)
~300 ml water
green or Welsh onion, for garnish

Heat up the oil in a small pot. Saute onion and garlic until translucent. Add tomato paste and mix well. Cook for a minute or two (I find it takes away the acidity of tomato quite quickly this way). Add water, ketchup, sugar and chili paste. Let cook for at least 5-10 minutes.

Run some cold water through the rice cakes and add them to the bubbling tomato sauce. Let simmer under a lid for 5 minutes, remove the lid and cook until the liquid transforms into a sauce. Garnish with green or Welsh onion and enjoy (unfortunately I didin't have those at hand when I took the photos...)

떡볶이 - Tteokbokki (Korealaisia riisikakkuja/pötköjä tulisessa tomaattikastikkeessa)


kahdelle

300 g korealaisia putkenmuotoisia riisikakkuja
1/2 sipuli, kuutioituna
1 valkosipulinkynsi, raastettuna
1 tl rypsiöljyä
2 rkl tomaattipyreetä
1 rkl ketsuppia
1 tl sokeria
1/2-1 tl gochujang (korealaista chilitahnaa), tai maun mukaan
~3 dl vettä 
ruoho- tai purjosipulia, koristeeksi

Lämmitä öljy pienessä kattilassa ja freesaa sipulit. Lisää tomaattipuree ja sekoita. Anna lämmetä hetki, jotta tomaatin happamuus taittuisi. Lisää ketsuppi, vesi, sokeri ja chilitahna. Keitä miedolla lämmöllä kannen alla ainakin 5-10 minuuttia.

Huuhtele riisikakut kylmän veden alla ja lisää kuplivankuumaan kastikkeeseen. Kypsennä kannen alla 5 minuuttia, poista kansi ja keitä, kunnes kastike on sopivan paksua. Koristele ruoho- tai purjosipulilla (miyä minulla ei ollut kuvaushetkellä :D

20 Dec 2015

Joululimppu - Spicy Finnish Christmas bread





Christmas bread here in Finland is spiced and sweet bread, usually having more or less rye flour in the dough. The sweetness comes from malt syrup or malted rye flour. I'm very precise about my Christmas bread. It has to be soft, but dense, slightly sweet and moist in my opinion. I find the right kind of bread rarely in the shops or bakeries: they are either too crumbly and dry or if dense enough then they are not moist nor soft. I found this recipe last year and forgot to write it down and actually forgot where I got it. I had a hunch it was from Heléne Johansson's (who's an amazing Swedish baker) book Bröd från Brunkebergs Bageri. When I tasted the baked product I just knew it was the one I had made earlier. Perfect! I love it with Christmas ham and mustard, though it's excellent with just butter, too.

The bestest Christmas bread I've found is from Ravioli (maybe I should try to figure out its recipe, too) but as one can buy it only once per year, so... I've tasted some other Christmas breads too, and while I haven't made a proper test, I'll try to write down some of my thoughts on them here, so I don't make the same mistake next year ;)

Quite OK ones:
-Vaasan Leipomo's both Christmas breads (Tumma & Vaalea joululimppu) are soft, not crumbly, and quite dense
-Fazer's Christmas bread with rice crocant

I haven't tasted Stockmann's Juhlaleipä in a while, so my recollection might be wrong, but I remember it being quite ok, sweet and dense, but maybe lacking some softness. The spices might also be a bit different although the level of spiciness is ok.

Kannisto's was too crumbly and not enough dense. And it didn't taste at fennel or aniseed at all, but had a taste of cardamom???

Primula's was also too crumbly and "höttöinen" (fluffy in a dry kind of manner...).

I can't remember which one of the Tampere bakeries made better Christmas breads, Linkosuo or Leivo...

Year 2016 edit: Leivo's lighter Christmas bread (Vaalea joululimppu) is very good! 041216

Joululimppu - Christmas Bread

adapted from Heléne Johansson: Bröd från Brunkebergs Bageri

Stage 1:
165 g boiling water
60 g finely ground rye flour
20-25 g malted rye (depending how strong malt flavour you're after)
5 g fennel seeds

Stage 2:
50 g water
1/4 packet fresh yeast (=12,5 g)
~220 g high-protein wheat flour
40 g dark syrup
1-2 g aniseed (optional)
13 g butter, soft
3-4 g seasalt

beaten egg for brushing

Stage 1: Pour boiling water on top of rye flour, malted rye and fennel seeds. Stir and leave to cool. Once it's at room-temperature, you can continue (or leave the predough in fridge for 3-4 days, covered by a cling-film).

Mix predough with the ingredients from Stage 2 list except butter and salt. Knead it properly, about 10 min with a mixer, or at least twice the time if you're kneading by hands). Add the butter and salt. Continue kneading for 5 minutes. Leave the dough to rest for 30 min.

Form into a round bread and leave to rise on a baking tray under an oiled cling-film or a kitchen cloth for 2 hours. Brush with beaten egg and bake for 35 min in 180 C or until the bread's inner temperature reaches 98 C. Let cool. Enjoy with butter, gravlax or Christmas ham and mustard.

16 Dec 2015

Sahramiglögi - Saffron Mulled Wine


My Advent Sunday post is a bit late but anyway... (it was already third Advent! I can't believe how fast Christmas is approaching!) In addition to being the third Advent Sunday, it was also Saint Lucia's Day. She is celebrated at least in the Swedish speaking parts of Finland. [Could it be that my dislike to saffron comes from the fact that I'm brunette?? lol    As one might have some bitter feelings towards Lucia's Day as traditionally a blonde girl is chosen to wear the candle crown to represent Lucia and to lead the procession].

The traditional food on Saint Lucia's Day are Lucia-pullat (or Lussebullar in Swedish), meaning Lucia Buns. Basically they are sweet buns with saffron (the dough will get a bright yellow colour from saffron). As much as I love food traditions specific to certain dates, I'm actually not sure if I like the taste of saffron there... but it suites well in other dishes... like in mulled wine :)

Btw, (in addition to other pros) blogging can be quite informative as I just figured why Lucia Buns are called LUSSEbullar or LUSSEkatter in Swedish. I've always found it "Lusse" a weird term to refer to SAINT Lucia. The day has actually paganic roots: Lussi, a female demon/witch/what-so-ever, riding the dark night... The celebration is to give protection to people against her and other evil spirits on the shortest day of the year (but I won't be getting into that [one word: Julian]). But now to the point...






Saffron Mulled Wine 

4-6 portions

1 bottle of white wine

The spice syrup
200 ml apple juice
the zest of 1 small orange (not the white part)
1 star anise
 a small piece of vanilla pod
1 pod of cardamom
a pinch of saffron
(sugar)


Start by making the syrup: Bring everything (except the wine) to a boil and take the heat off. Let them simmer for at least 30 minutes. Sieve the spices away and store in cool, if you don't use it at once. When you want to enjoy the mulled wine, warm up the spice syrup first, then add the white wine and warm until hot (do not boil!).



6 Dec 2015

Happy Independence Day, Finland!


It's Finland's Independence Day. To congratulate my home country I created yet another "Suomi" Cake. I got the idea ages ago from the Youtube channel Nerdy Nummies (it has a Super Mario tune!!! And you should definitely check the channel).

I divided the cake batter in equal portions, added some finely ground black sesame seeds to the other half and baked two cakes. Then after cutting the parts (I have made a tutorial how to cut the parts, but can't find it anywhere... typical...) I soaked the black sesame seed cake with lemonade I had dyed with blue food colouring. The frosting is made from a basic cream cheese frosting. Finally I decorated the cake with coconut flakes, star sprinkles and a flag ribbon.

Gosh, you can see from the pictures how dark it is (they were taken at quite an early coffee time, around three o'clock and I still had to use my bestest (=not so great) skills to make them look even slightly presentable...




Happy Independence  Day, Finland!!!



29 Nov 2015

Finland Food: Rice porridge



It's the first advent Sunday, so for me it means the start of the Christmas time. Shops have long been selling Christmas stuff, but somehow I try to avoid it during November. Rice porridge is a traditional Christmas dish in Finland. In my family we eat it around noon on Christmas Eve when the old capital of Finland, Turku, announces "Christmas peace". It's an old tradition: if a crime was made during it, the offender was given a harsher punishment.

I love rice porridge and usually eat it also on other times than just Christmas. But what makes a rice porridge a Christmas porridge, is the almond. A blanched almond is hidden in the porridge and whoever gets it, is granted to make a wish while biting the almond. I remember that somehow it was usually my father who got it (maybe he just ate the porridge more than the rest of us...) If you get the almond, don't tell anyone what you wished for as then your wish won't become true ;)

If you have some left-over porridge, you can make rice pudding from it by adding some sugar and whipped cream once it's cooled.


Riisipuuro - Rice porridge (serves 3-4)

300 ml water
130 g (~1.5 dl) "porridge rice" (puuroriisi) (or risotto rice or Japanese rice)
700 ml milk (preferably full-fat, semi-skimmed is acceptable, though it will stick more)
0.5-1 tsp salt
1 blanched almond, optional

to serve:
cinnamon and sugar
(or butter, if you like it my way)


(Optional: Warm up the milk). Bring the water to boil, add the rice and let cook on medium high heat until water is absorbed to the rice. Add the milk (if you warmed it up, the porridge will cook quicker). Stir the porridge constantly until it starts to bubble (be careful: it sticks very easily to the bottom of the pot. Teflon-coated would be best.) Lower the heat to low medium and continue stirring. I've noticed that the sticking happens mostly within the first few minutes, when the boiling starts. Once the situation is "stabilized" you don't have to stir all the time (but probably you need to "burn" a couple batches before you learn when you can stop the constant stirring).

Simmer for about 40 minutes stirring first quite often or until the milk has absorbed to the rice and the grains are soft. Add salt (and don't forget the almond!) when the porridge is done.

If the porridge sticks to the bottom, the best thing to do is to NOT scrape it as then the burned brown parts will dot the beautiful white porridge. You can either change the pot leaving the burned bottom out or then just carefully stir "on top" of the burned part.

Or, if you have a double boiler, you could skip almost the whole stirring part: after the porridge starts to boil, move it to the double boiler. It takes extra time but on the other hand you'll have to stir it only occasionally. You could also use a rice cooker, but it will probably need some experimenting. I used okayu -setting when I had a rice cooker and it was the easiest way I've experimented to make rice porridge.

Peaceful and nostalgic advent time for everyone 🌟


11 Nov 2015

おにぎり ・ Onigiri



Onigiri are rice balls (or triangles) either with a filling or then the rice itself has been flavoured with something. They are very often eaten as a snack in Japan, quite similar to sandwiches here in Finland. My favorite onigiri is ”tsuna mayo”, ie. with a tuna mayonnaise filling. Even better if it’s wafuu tsuna mayo (seasoned in Japanese way, with shoyu and wasabi) onigiri which is sold only at a certain konbini chain (does someone remember which one it is? Not "sebun ireben" I think but some other...).

They are a perfect take-away lunch. Depending on the filling, they keep in room-temperature until lunch (actually I wouldn't refrigerate them, as the rice will start to harden), are handy to carry around and can be eaten without any utensils. And did I mention, they are so delicious (onigiri is about the rice most of all and you know me, I'm a rice addict...). At first it might seem intimidating shaping them, but it's quite easy, if you've prepared the rice correctly.

Some advice for easier shaping (and eating) (for the English recipe scroll below)
-My recommendation is to use tuna in brine (not in oil) as the seeping oil will make the rice to break apart more easily 
-use wet hands to handle the cooked rice to avoid it sticking to your hands
-use the cling-film+cup -method (described below)
-use Japanese rice ("sushi" rice) and cook it the way Japanese do it

Neuvoja muotoiluun (ja syömiseen) (suomenkielinen resepti löytyy postauksen lopusta)
-käytä mieluummin tonnikalaa, joka on säilötty veteen (tai purista öljy hyvin pois, sillä riisipallo hajoaa helposti viimeistään syödessä, jos öljyä on imeytynyt riisiin)
-käytä kostutettuja käsiä (ja välineitä) riisin käsittelyyn, niin se ei tartu
-käytä tuorekelmu+kuppi-metodia (ks. alla)
-käytä japanilaista riisiä ("sushi" riisi tms) ja keitä se japanilaiseen tapaan

 

Onigiri (makes 4 medium-sized onigiri)


(adapted from Just Hungry)

-Freshly cooked, hot Japanese rice made from 180 ml uncooked rice (see instructions to cook perfect rice here)
80 g tuna (preferably in brine, drained weight)
2-3 tsp mayonnaise, preferrably Japanese e.g. Kewpie
optional: a dash of Japanese soy sauce, a tiny knob of wasabi, or to taste
To wrap: nori sheet, I usually cut it in 10 cm wide strips, but you could wrap a whole nori sheet per one rice ball (= konbini style)

You can make it with your bare hands, but I prefer using either a small cup (for round onigiri) or my onigiri case (for triangular ones) and the plastic wrap method.

Drain the tuna (very carefully esp. if using tuna in oil). Combine it with mayonnaise (and soy sauce and wasabi, if using). Line a cup with a piece of plastic wrap, so that it comes well over the edges. Sprinkle some water on it and then some salt (very little). Spread the salt on the surface of the plastic wrap with wet hands, so as to dissolve it. (It will give taste to the rice, as it’s cooked without any salt). Divide the cooked rice roughly in 4 parts (to make 4 onigiri), usually I just draw lines with a spatula on the rice. Put some rice on the mold (about 2/3 of the planned portion/onigiri). Make a shallow hole in the middle by pressing with a finger (about halfway, not to the bottom). Fill the hole with the tuna-mayo filling. Add on top of it enough rice to cover the filling. Press the rice LIGHTLY. Gather the edges of the plastic wrap and by lightly twisting and squeezing, remove the extra air, Shape the rice into a round or triangular shape by squeezing LIGHTLY. (If you squeeze too hard, the resulting onigiri will be hard, too. And if you don't squeeze enough, the rice won't cling together properly and it will be difficult to eat it. You will discover the optimal force only by making them...).

If you're not eating it straight away, leave the rice ball into the plastic wrap. When you're about eat it, take away the plastic wrap and wrap the onigiri in nori seaweed just before eating it (that way nori will not get soft: I love it crispy!)





Onigiri 

4 keskikokoista onigiria

Vastakeitettyä, kuumaa japanilaista riisiä (180 ml kypsentämätöntä riisiä) (ks. ohjeet täydellisen riisin keittämiseen)
80 g tonnikalaa (mielellään vedessä), valutettu paino
2-3 rkl majoneesia, mieluiten japanilaista (esim. Kewpie tai muuta miedon makuista)
maun mukaan: tilkka japanilaista soijakastiketta, pieni nokare wasabia

Käärimiseen: nori-leväarkki, leikattuna 10 cm levyisiksi paloiksi tai voit myös kääriä onigirin kokonaiseen arkkiin "kombini"-tyyliin

muut tarvikkeet: tuorekelmua ja pieni kuppi tai kolmiomainen muotti

Valuta tonnikala (huolellisesti, etenkin jos käytät öljyyn säilöttyä). Sekoita tonnikala ja majoneesi (sekä soijakastike ja wasabi). Vuoraa kuppi tai muotti kelmulla niin, että sen reunat tulevat reilusti muotin reunojen yli. Kostuta kelmun pinta. Ripottele siihen vähän suolaa ja hiero se tasaisesti kelmun pintaan kostein sormin (suolaus antaa riisille makua, sillä riisiin ei kypsennysvaiheessa laiteta suolaa).

Jaa keitetty riisi neljään osaan (yleensä jaan riisin melko karkeasti: piirrän lastalla ristikkäiset viivat riisin pintaan. Laita kelmulla vuorattuun muottiin/kuppiin noin 2/3 yhteen onigiriin tarkoitetusta riisistä. Paina keskelle kuoppa noin puoleenväliin asti ja täytä se tonnikalalla. Peitä tonnikala riisillä ja paina riisiä KEVYESTI (jos käytät liikaa voimaa, onigiristä tulee kivikova). Kerää kelmun nurkat ja kierrä se kevyesti umpeen, jotta ylimääräinen ilma poistuisi sisältä. Muotoile riisi haluttuun muotoon KEVYESTI puristamalla (mutta kuitenkin riittävää voimaa käyttäen, jotta onigiri pystyy kasassa).

Jos et syö onigiria heti, jätä se tuorekelmuun. Juuri ennen syömistä poista kelmu ja kääri onigiri leväarkkiin (jotta se olisi rapeaa vielä syömishetkellä).

Mukailtu lähteestä: Just Hungry


5 Nov 2015

Finland Food: Piimähyytelö - Buttermilk Pudding





Despite my (seasonal) complaints about hospital canteens, sometimes the canteen at Meilahti Hospital takes me by surprise - in a positive way :D This time it introduced me to a completely new dessert. I've never before even heard about buttermilk pudding (piimähyytelö). I saw it printed on the weekly menu and started wondering how it would taste. Some days later I could finally taste it and it was really good actually! Though I had to change lanes as it was nearly finished on two lanes and the new batch they brought from the kitchen hadn't had enough time to set so it wasn't  really a pudding but more like a watery custard... Luckily there was a lane where the pudding had had time to set, so I went to queue there.

It was served with raspberry compote, which was so yummy too :) As it's a hospital canteen, all ingredients are listed (and the calory contents too), so I memorized them (quark, buttermilk, sugar, vanilla sugar, lemon juice and gelatine). After some googling I found a recipe which didn't have any quark, but what I liked about it, was the whipping part :D I've previously done some puddings which are whipped after adding the gelatine and letting it set a while, and liked the results. 

And on the next day I sadly discovered it wasn't exactly similar to the canteen's: It tasted more strongly of buttermilk, and the consistency was different (because of the whisking, I'd guess). So I went to the canteen to kindly ask for the recipe. But they said they can't give it!!! (Of course I understand some restaurant recipes are secret, but those of canteens...). Couldn't believe it... Maybe I'll enroll their buttermilk pudding in those food magazine "ask a restaurant for a recipe" series :D And how come they didn't want their 15 seconds' fame via my blog (lol). But anyway they were kind enough to give me the ingredients list (which I had already memorized the previous day, (essence of) vanilla sugar and lemon juice being vice versa). And this is what I created from it:


Buttermilk Pudding

for 2

100 g low-fat quark (maitorahka)
100 ml buttermilk (you can play a little with the relations: next time I'll try 70 g quark and 130 ml buttermilk)
20 g sugar, or to taste
1/2 tsp vanilla extract
scant 1 tsp powdered gelatine
0,5-1 Tbsp lemon juice
1 Tbsp water


to serve with:
berries / compote

Put 1 Tbsp cold water and the lemon juice to a small pot. Sprinkle the gelatin over. Let stand for 5-10 minutes. Meanwhile, mix quark, buttermilk, sugar and vanilla. Heat the gelatine gently, stirring until dissolved. Add it to the buttermilk mixture while whisking(*). Pour into individual cups or serving dish and refrigerate for a minimum of 1-2 hours. Serve with berries or compote.

Inspired by Ravioli Meilahti.

A fluffier version with buttermilk only

200 ml fat-free buttermilk
1-2 Tbsp sugar
scant 1 tsp gelatine
0,5-1 Tbsp lemon juice
1 Tbsp water
1/2 tsp vanilla extract

Proceed as above until *. Refrigerate for 10-15 minutes to let it thicken slightly. Whisk with an electric mixer for 5-10 minutes until the mixture starts to get fluffy. Before it sets completely, move it to individual serving cups and let set for about 1 hour in the fridge. Serve with berries or compote.

 Adapted from http://ruoka.fi/reseptit/puolukka-piimahyytelo

15 Oct 2015

Everyday Cooking: Tuna Salad




This recipe has been waiting for so long... Usually I'm making this salad when I'm extra hungry and just need quickly something to eat (so I never have time to take a photo). This time I was being extra careful to start making my lunch early enough as I had decided to have both the time and the daylight to take the photos.

This is a dish I make, if not weekly, then at least twice a month. It's quick to assemble and I've usually got  everything for it in the fridge. The only ingredients required (in my opinion) are tuna (in brine, though if you like it more in oil, go ahead), Dijon mustard, something crunchy (salad, cucumber, julienned zucchini, lightly steamed broccoli...) and oil. All else is just optional :D This time I had some kale, so I tore it small pieces, seasoned it with salt and drizzled some extra-virgin rapeseed oil on and then massaged it until the leaves were soft and wilted. Extra-virgin rapeseed oil is the oil I'm using if the recipe asks for extra-virgin oil. It has a lovely nutty taste and lots of omega-3 fatty acids and besides, it's domestic product :)

The mustard really takes away the "fishy" taste of tuna, I recommend trying it for other tuna dishes too. How I came to discover it was just my laziness to not make a French salad dressing separately, but just to combine the ingredients straight on the plate.


Tuna Salad

(serves one hungry girl)

Tuna chunks (in brine) (sometimes I use the whole can (140 g tuna, drained), but normally 1/2-3/4 can is sufficient: I save the rest for making tsuna-mayo onigiri, yum!)
Salad vegetables: e.g. iceberg salad, julienned zucchini, cubed cucumber, tomato, marinated kale,...
2-3 tsp Dijon mustard, or to taste
cold-pressed rapeseed oil (or olive oil)
a dash of vinegar
(salt and pepper)

optional: capers, olives...

Wash the salad and dry it properly (use either a salad spinner or a dish cloth (you can make a salad spinner out of it easily: put washed salad leaves onto the dish cloth, gather the corners and spin! But be prepared that there will be drops of water everywhere, so you'd better do it outside or in a bath room...).

Shred the salad leaves to smaller pieces, add your selection of other vegetables and season the salad with vinegar, oil, salt and pepper. Season the tuna with the mustard and arrange on the salad bed. Garnish with capers or olives.

10 Oct 2015

Purridge aka Pumpkin Porridge



I just discovered that it's World Porridge Day today! Apparently its aim is to raise money for charities who provide nutritious daily meals and education to starving children in developing countries which seems a bit similar to Nälkäpäivä (Hunger Day) in Finland. I had a post just to the spot, awaiting in the drafts' section. While it might seem improper to link starving children to what to cook today (as we have the luxury to eat what tickles our fancy at the moment), but this is a very affordable dish so you could give the rest of your meal budget to charity then.

I just love pumpkins/winter squash <3 My favorite one is the Japanese kabocha, but since I can't get it
here, Hokkaido or butternut sqaush is a good substitute. Last spring I published a recipe for Cinnamon (Bun) Oatmeal, so now I'll continue with the "making-a-pastry-into-a-porridge" theme to Pumpkin (Pie) Porridge.



Purridge aka Pumpkin Porridge


serves 1

200 ml water
80 ml rolled oats
80 ml pure pumpkin puree
1 Tbsp (brown) sugar
1/2 tsp cinnamon, or to taste
a pinch of salt
a few drops vanilla extract
optional: ground nutmeg, ground cloves
To garnish: (black) sesame seeds (totally optional)

Cook your oatmeal according to the instructions of the package, or do it my way: combine water and rolled oats in a pot, let sit for 5 minutes, bring to boil and lower the heat to minimum, even turn it off, if you're using non-induction stove (or other not-so-very-quick to react stove). Leave to simmer under a lid (the time varies according to the type of the oats).

Once the porridge is silky soft and ready to eat, add the pumpkin, sugar, cinnamon, salt, vanilla and optional spices. Stir it even and let everything warm up under a lid for a minute or so. Transfer to a bowl and add more cinnamon on top or garnish with sesame seeds.

6 Oct 2015

Kaali-makaronilaatikko - Cabbage Macaroni Casserole




Sometimes my greatest innovations (in the kitchen at least) are born out of necessity. I'm quite often substituting ingredients I already have for something I would have to buy (I'm always trying to minimize my staples collection). I'd guess thisalso  represents me leaning the processes... Last autumn I was just starting to make one of my favorite foods, cabbage casserole, when I noticed I didn't have enough rice (how come!!!). But what I did have, was risoni, RICE shaped pasta left from some previous cooking experiment (maybe orzo salad?). And this time I was actually impressed by my "innovation" as the finished dish was even more delicious than the original. Since then I've tried it with normal macaroni too, but somehow that didn't work. I'm planning to try this dish yet with spaghetti (so that I don't need to buy risoni, as again I'm trying to minimize my staples).



Which term do you prefer: risoni or orzo? To me, orzo means barley, so I don't like to call them that, so for me, it's (they're) risoni, or then just rice shaped macaroni if I'm talking to kitchen muggles.

Another example where I'm leaning the processes in cooking, is questioning: It seems to me that quite a lot is done in recipes just because it has always been done. I've pondered many times, why rice (or macaroni :D) need to be precooked for cabbage casserole as it will surely cook in the oven too. After realizing it I've never troubled precooking them since. I just add the uncooked rice (and risoni) with the other ingredients and cook it in the oven (I just add a bit more liquid to compensate for the absorbing liquid).

Foxtail, too, loves Cabbage Casserole!


Cabbage Macaroni Casserole aka Cabbage Risoni Casserole

serves 4-5

1 kg cabbage
2 onions
butter or vegetable oil
250-300 g ground beef or pork
150 g (~200 ml) risoni (rice-shaped pasta, also called orzo. If you can't find it, I suggest trying with cut spaghetti)
appr. 600-700 ml beef stock (from a cube is fine)
white pepper
salt

Cut the cabbage into thin strips. Dice the onion. Saute the ground meat, add the onion and let it saute until translucent. Season with white pepper and salt. Saute the cabbage lightly in butter, in 2-3 batches depending on the size of your pan. Mix the sauteed ingredients with uncooked rice in an oven-proof dish and add beef stock so that it almost levels the drier ingredients. Bake at 175-200 °C for 1 hour. If the cabbage starts to turn dark brown on the surface, mix the bits in the casserole or cover the dish with a foil to prevent it from burning. If the dish seems to dry out, add more stock/hot water. If you can (to be not eating it yet), leave the casserole to in the warm oven which has been turned off. Eat it as is or with lightly mashed lingonberries (can substitute cranberries).



Olosuhteiden pakosta syntyy (joskus) loistavia keksintöjä. Usein sävellän ohjeita lähinnä kaapista löytyvien ainesten mukaan tai mikäli teen kahta eri ruokaa, yritän yhdistellä aineksia, jotten joudu ostamaan kahta eri tuotetta, joilla voisi korvata toinen toisensa (esim. hapatetut maitotuotteet tms), joista sitten molemmista jäisi yli. Olen pyrkinyt minimoimaan myös kuiva-ainekaappiani säilytystilan puutteessa ja viime syksynä tehdessäni kaalilaatikkoa huomasinkin, että riisini olivat lähes lopussa(!) eikä niistä riittäisi kaalilaatikkoon. Siinä sitten mietiskelin, millä korvata riisi, kun minulla välähti: kaapissahan oli puolisen pussia riisinmuotoista makaronia (eli risonia tai orzoa), joka oli jäänyt yli jostain reseptikokeilusta. Tästä kokeilusta tulikin onnistunut, sillä mielestäni lopputulos on jopa herkullisempi kuin alkuperäinen. Kokeilin myöhemmin samaa ihan tavallisilla makaroneilla, mutta siitä ei tullut ainakaan yhtä hyvää. Mikäli et löydä risonia (monista etnisistä (turkkilaisista ym.) kaupoista löytyy), voit kokeilla korvata sen esim. rakettispagetilla tai katkotulla spagetilla (tosin en ole itse kokeillut vielä noita vaihtoehtoja, joten kerrothan lopputuloksesta minullekin :).


Kaali-makaronilaatikko tai oikeastaanhan tämä on makaroni-kaalilaatikko

4-5 annosta

1 kg kaalia
2 sipulia
voita tai kasviöljyä paistamiseen
250-300 g jauhelihaa
150 g (~2 dl) risonia (riisinmuotoista makaronia, orzo)
1 lihaliemikuutio (+6-7 dl vettä)
valkopippuria
suolaa

Pilko kaali ohuiksi suikaleiksi ja kuutioi sipulit. Paista jauheliha kypsäksi ja kuullota sipuli sen joukossa. Mausta pippurilla. Kaada uunivuokaan ja sekoita joukkoon makaroni. Kuullota kaali 2-3 erässä voissa (tai voi-rypsiöljyseoksessa). Valmista laimea lihaliemi yhdestä kuutiosta (käytä n. 6-7 dl vettä). Sekoita kaali jauheliha-makaroniseokseen ja kaada päälle lihalientä, kunnes nesteen taso yltää lähes pinnalle. Mausta suolalla. Kypsennä 175-200 °C uunissa noin 1 h. Lisää laatikon päälle tarvittaessa vettä (tai lihalientä, jos sitä jää yli alkuvaiheessa), jos laatikko uhkaa kuivua. Mikäli pinta tummuu liikaa, laske lämpöä ja sekoittele laatikkoa hieman. Jos voit, jätä mieluusti hautumaan sammutettuun uuniin vielä jopa tunniksi. Syö sellaisenaan tai puolukkasurvoksen kanssa. NAM! Ketunhäntä tykkää myös :P


2 Oct 2015

Ketunhäntä tutkii: Korvapuustitutkimuksen tuloksia


Kansallinen korvapuustipäivä lähenee, ainakin Ruotsissa (tai on se kai jo jonkinlainen instituutio Suomessakin). Jos muistat vielä, päätin kesäkuussa ryhtyä tutkimaan Helsingin korvapuusteja. Nyt olen testannut lukuisia ja pääsen vihdoin julkaisemaan tuloksia.

Tästä mahdollisesti hieman vinkkiä, mistä hakea korvapuustinsa 4.10... Minä ainakin aion vierailla kahvila Maroccossa ^^

Olen testannut lähinnä Nyt-liitteen testiin valikoituneita korvapuusteja, joten siinä mielessä en voi sanoa, että esim. viidentenä listalla oleva olisi 5. paras koko Helsingissä. (Minulle saa sitten vinkata hyvistä korvapuusteista, niin jahka tämänhetkiseltä kaneliähkyltä selviän, jatkan testailua). Oman testini voittajan, kahvila Maroccon, lisäksi voin suositella ainakin Avikaista ja Bon Temps Cafea. (Huomaa, että jos haluat nauttia kanelisen herkun nimenomaan korvapuustipäivänä, harva mainitsemistani paikoista on auki silloin, sillä 4.10. sattuu osumaan sunnuntaille tänä vuonna).

Joiltain osin omat mittaustulokseni eroavat melko lailla alkuperäisen testin mittaustuloksista (tai niistä lasketuista arvoista). Joko tässä on jotain mittaamiseen liittyviä virheitä, tai olen tehnyt jonkin virhearvion tai sitten leipomolla on ongelmaa tasalaatuisuuden kanssa. Tarkemmista mittaustuloksista voit lukea aivan jutun lopusta. Alla taulukko, johon olen koonnut tuloksia. Sijoitus tulee suoraan mausta annetun arvosanan perusteella.




 

 

 

 

 

 

 

  Marocco: lyhyestä virsi kaunis...

Ensivaikutelma: melko iso; hyvä väri, hieman toispuolinen (ks. yo. kuvat eri suunnista), tiiviit kierteet, mutta ehkä liikaa raesokeria (onneksi sitä voi rapistella pois).
Arvio: "kotitekoisen" makuinen :) paljon kardemummaa, kanelia riittävästi, pehmeä taikina. Ihan paras! Muutenkin ihana kahvila. Suosittelen!!!


Avikainen: kyllä mummot vaan osaa

Ensivaikutelma: kanelia näyttää olevan vähän.
Arvio: Hyvänmakuinen taikina, pehmeä ja maukas, silti kanelinen.

Testin yllättäjä! Ei pärjännyt Nyt-liitteen testissä, eikä omissa ennakkotarkasteluissakaan. Salainen helmi keskellä Torkkelinmäkeä, suosittelen myös piimälimppua.




Bon Temps: oma ennakkosuosikki


Ensivaikutelma: oliko puusti aiemmin pienempi? Hyvä paistoväri, "kunnon" korvapuustin näköinen.
Arvio: Liikaa raesokeria, liian kovaa painettu keskeltä (jäänyt reikä keskelle puustia, mutta toisaalta pysynyt hyvässä muodossa). Päällimmäiset kierteet hieman kuivahkot, mutta sisältä täydellisen "kypsänraaka". Jos jotain korjaisin, niin laittaisin lisää kanelia (ja täytettä ylipäänsä). Liian paksujen kierteiden perusteella mietin, että onko taikina nyt vain jäänyt kaulimatta tarpeeksi ohueksi?


Kaisan Cafe: musta hevonen...

Ensivaikutelma: Nätti ulkomuoto, väri voisi olla tummempi.
Arvio: Melko hyvä puusti! Kanelia tosin voisi olla enemmän ja kierteet ohuemmat. Jokin outo sivumaku häiritsee hieman (ei kai tähän ole laitettu inkivääriä??

Hauskaa: "mysteeripuusti", en itse käynyt hakemassa puustia (ilm. pikkupuusti?), vaan sain sen ystävältäni, joka ei itsekään alunperin tiennyt mistä puusti oli ostettu... Työnimenä oli siis mysteeripuusti.



Cafe Succès: 

Päätin antaa uuden mahdollisuuden Succes'lle, koska ekalla kerralla isot "varsinaiset" olivat loppuneet.
Ensivaikutelma: Vaaleampi paistoväri kuin Espalla, kuivannäköinen.
Arvio: ei niin kuiva kuin miltä näyttää, mutta silti kuivahko., Parempi kuin pikkupuusti, ei niin kuiva sentään. LIIAN iso! Liian kauan noussut, paistoväriltään melko vaalea. Kaipaa kanelia!!! (Kuitenkin parempi, mehevämpi kuin Esplanadin, vaikka kanelia olikin vielä vähemmän kuin Espan puustissa).

Hauskaa: näyttää ihan sammakolta (etenkin ylhäältä, ks. kollaasin vasen alanurkka).

(Succès'n pikkupuusti, jaettu häntäsija Esplanadin kanssa):
Ensivaikutelma: Vaalea, "kaatunut", kuivan ja ylinousseen oloinen.
Arvio: liian miedossa lämmössä, liian pitkään paistettu, KUIVA! liian kauan kohonnut?)



Gottland Deli: odotusten pettäjä 

Ensivaikutelma: paistoväri hyvä, mutta kuivannäköinen: liian kylmä uuni ja pitkä paistoaika?
Arvio: Pinnalta kuiva, mutta sisältä mehevä, paljon kanelia. Taikinassa voisi olla kardemummaa enemmän,
Tuomio: "kaunis mutta kuivannäköinen"

Petyin nyt. Olen aina luottanut toimittaja Hanna Jenseniin makuun makuasioissa. Hänen mukaansa Gottlandin puustit ovat koko Helsingin parhaat. Voisikohan kyseessä olla laadunvaihtelu...



Kanniston Leipomo: Nyt-liitteen testivoittaja... not mine

Ensivaikutelma: hieman liian vaalea, pinta kiiltää muovisesti, sopivasti raesokeria (ei siis liikaa)
Arvio: Nyt oli leipurilla ilmeisesti muita aatoksia. Nyt pulla oli paistunut liian kuivaksi (liian kylmä uuni ja pitkä paistoaika?). Kaneliakin voisi olla enemmän. Ihan harmittaa Kanniston puolesta, sillä aiemmin maistamani Kanniston korvapuustit ovat olleet parempia (muistaakseni).

Plussaa: söpö myymälä (hain puustin Munkkiniemen pisteestä), söpö ruissydän ja söpö japanilainen nuoripari siellä kahvilla. Ensi kerralla nautin kyllä itsekin siellä kahvit :)



Konditoria Hopia: Moni kakku päältä kaunis... 

Ensivaikutelma: kaunis, mutta kuivanoloinen; mutta paljon kierteitä ja hyvin kanelia.
Arvio: KUIVA! maunmukainen ulkonäkö 7, selvästikin "liian kaunis" (myös Nyt-testin perusteella laskennallisesti, eli testihypoteesi osoittautui oikeaksi).

Plussaa: paikka herttainen, samalla ostettu karjalanpiirakka <3


Cafe Esplanad: Paljon melua tyhjästä...


Ensivaikutelma: hyvä paistoväri (tosin sain testiini sellaisen vaaleamman, huonommin paistuneen näköisen, koska en valinnut/(saanut valita). Hieman ylikohonneen näköinen.

Arvio: Kuivahko. Liikaa taikinaa vs. täyte. Puusti on kauniimpi kuin Succes'n serkkunsa (jonka testasin samana päivänä), mutta kuivaksipaistunut, ei juuri lainkaan täytettä. Ylikohonnut. Lisäksi kierteiden reuna jännällä tavalla "terävä": ehtiikö taikina kuivahtaa niin pahasti jo ennen paistoa (nostatus ilman liinaa?) vai onko pullataikinaan laitettu liikaa jauhoa?

Tiskillä oli kahdenlaisia puusteja kahdessa eri laatikossa. En ole sallinut itseni valikoida puusteja testiä varten (koska siitä voi aiheutua tutkimusharha), mutta tässä tapauksessa olisin halunnut sanoa, että anna siitä vasemmanpuoleisesta laatikosta, jonka puustit olivat paistoväriltään tummempia, eivätkä todennäköisesti ihan niin ylikohonneita kuin ne toiset). Mutta myyjä vaan kääntyy eikä kuuntele sanottavaani loppuun ja työntää vääränpuoleisen puustin pussiin.

Ei testissä: Cafe Aquamarine - kuollut ja kuopattu...?


Harmitukseksi en päässyt testaamaan Aquamarinen puustia, joka oli itse asiassa tilastojen valossa ennakkosuosikki. Aquamarine oli nimittäin juuri ehtinyt lopettaa toimintansa, ennen kuin ehdin sinne (etsin kahvilaa viikko sen lopettamisen jälkeen...). Erään tuttavani mukaan siellä oli Helsingin parhaat korvapuustit. Uusi omistaja (?) on luvannut jatkaa korvapuustien tekemistä vanhalla reseptillä. Onkohan paikka jo avattu...?

Vielä hieman lisäanalyysia...


Selvästikin tykkään tiheämmistä korvapuusteista (eli siinä mielessä tutkimushypoteesini nro 1 pätee itseeni: mitä tiheämpi sen parempi.) Sijoitus ei tosin aivan täysin riipu siitä, vaan todennäköisesti myös kanelin määrä on minulle tärkeää (vrt. Avikaisen ei-niin-tiheä puusti sijalla 2). Virhelähteenä täytyy tosin mainita, että pullan tilavuus oli hankala mitata, sillä upotusmenetelmässä oli omat haasteensa: mittasin aluksi pienemmällä mitta-astialla, johon testin loppupuun suuret puustit eivät mahtuneetkaan. Approksimoin puustien tilavuutta niiden mittojen perusteella, ja kun tätä vertaa mitattuun tilavuuteen, verrannoksi tulee noin 0,68-0,77 aluksi mittaamilleni puusteille, mutta muilla menetelmillä mitatuille 0,87. Tosin kaikki nämä poikkean mittaustulokseet saaneet ovat jollain lailla linkkiytyneet toisiinsa (Café Succès'n "virallinen" ja pikkupuusti sekä Esplanadin puusti), joten saattaahan poikkeavuus johtua siitäkin. Mahdollisesti kuitenkin näiden mitattuun tilavuuteen kannattaa suhtautua varauksella: se saattaa olla virheellisen matala (jolloin ne olisivat vieläkin suurempia tilavuudeltaan, eli tiheydeltään pienempiä). Mikäli näiden kolmen puustin tilavuuksia ja tiheyksiä haluaa verrata testin muihin puusteihin, kannattaakin se tehdä käyttäen niiden laskennallisia arvoja.

Harmillisesti kahvilan lopettamisen takia en nyt päässyt testaamaan lainkaan Aquamarinen puustia, joka olisi hypoteesini mukaan sijoittunut ykköseksi. Hopian puustin mitat eivät lainkaan vastanneet Nyt-liitteestä otettuja arvoja...? Ja Ekbergin puustia en nyt testannut lainkaan, koska kiinnostukseni sitä kohtaan ei ollut alunpitäenkään suurensuuri ja olen pienoisessa kaneliähkyssä tällä hetkellä.

Sitten rumuushypoteesiin, jonka speksit taisivat HIEMAN unohtua tutkijalta tutkimuksen kuluessa. Arviooni ulkonäöstä on selvästi vaikuttanut osassa tapauksia vaikutelma mausta, kun oikeastaan testihypoteesiani varten olisi pitänyt arvioida puhtaasti ulkonäköä. Kuvat siis puhukoot puolestaan ja ulkonäköarvosanaani voi osittain suhtautua varauksella :D Selvästikin olen pääosin antanut huonoja ulkonäköarvosanoja kuivannäköisille puusteille, vaikka kierteet yms. olisivatkin täydelliset.

P.S. Hyvää korvapuustipäivää! Maukkaita hetkiä korvapuustien rakastajille ^_^
P.P.S. Kävin viime sunnuntaina Café Adjutantissa (Tamminiemen museon kahvila). Alunperin olin ajatellut ottaa pelkän kahvin. Ovelta tulvi vastaan niin ihana pullantuoksu. että minun oli pakko ottaa myös korvapuusti (päällä mantelilastuja, nam!), vaikka olin ajatellut hetkeä aiemmin, että minulla saattaa vieläkin olla pienoinen kaneliähky aiemmista testauksista. Ja olipa hyvä, että kokeilin, sillä se oli ihanan kanelinen, vastaleivottu ja pehmeä. Suosittelen! Meni varmasti top 3:een. Sisustukseltaan paikka oli kivan moderni, suomihenkinen ja aurinko paistoi syyskuun lopullakin vielä lämpimästi meren äärellä olevalle terassille. Tosin palvelu oli hieman neuvostohenkistä, ehkä juuri kekkosmaisuuteen sopivaakin lol

28 Sep 2015

Avocado Chocolate Pudding



Avocado is such a versatile vegetable/fruit. If you've been browsing the internet/Pinterest/Instagram at all lately, you already know about these avocado chocolate puddings/mousses, so let jump to something I didn't quite know about.


I've been using non-alkalized cocoa powder (e.g. Fazer's) ever since I realized there are two types of cocoa powders. I got to know about it a couple of years ago when I read about Red Velvet Cake: that the origin of the cake came from the fact that non-alkalized cocoa shifts the cake's colour to reddish brown in certain pH. I then tried it (didn't quite succeed in it, so had to revert to plan B: red food colouring...), but what I did discover then was that the taste in non-alkalized cocoa is much sweeter and moister, compared to that of alkalized (=Dutch processed).


Then I happily forgot about the two types, and this week I just took the one the shop had (they were selling only one kind of cocoa powder there). When I was making this pudding I had maybe 1 teaspoon left of Fazer's and when I opened the Dutch processed cocoa package, I saw immediately what a difference in colour there was. And the taste of the resulting pudding was somehow more deeper but also somehow more aggressive compared to the puuding made with non-alkalized cocoa. Of course it's good if the chocolate taste is strong, but... I still prefer the taste of Fazer's, at least on this kind of a pudding. Here it affcts only taste, but in baking it really matters which cocoa powder you choose. Have you ever even considered this?!

 

Avocado Chocolate Pudding

2 portions

1 avocado, chilled
1/2 big banana (or 1 small), frozen
1 tsp lemon or orange juice
2-4 Tbsp cocoa powder
1-2 Tbsp milk (I've used regular and almond milk)
~1 tsp birch sugar/maple syrup/other sweetener, to taste
grated orange peel (optional)

Blend everything together. Add more cocoa if you want a stronger chocolate taste and more milk if the pudding is too thick to blend easily. Decorate with cocoa powder, almonds or berries.


Avokado-suklaavanukas


kahdelle

1 avokado
1/2 iso banaani (tai 1 pieni), pakastettu
1 tl sitruuna- tai appelsiinimehua
2-4 rkl kaakaojauhetta
1-2 rkl (manteli)maitoa
~1 tl koivusokeria, vaahterasiirappia tai muuta makeutusta, maun mukaan
(raastettua appelsiinin kuorta)

Soseuta kaikki ainekset esim. sauvasekoittimella. Lisää tarvittaessa kaakaota jos haluat voimakkaamman suklaan maun ja maitoa, jos seos tuntuu liian paksulta. Koristele esim. kaakaojauheella, manteleilla tai marjoilla.


9 Sep 2015

抹茶ティラミス ・ Matcha Tiramisù




I love tiramisù and matcha, so when I bumped into a recipe combining these two, I just had to give it a try!! Matcha tiramisù (or matchamisu) is more suited to the warm summer months than the traditional take on tiramisù with coffee and cocoa with the more refreshing taste of the green tea. Actually this summer wasn't so warm in Finland (still waiting for Indian summer...), but I made this last year when it was so hot. So now you get to know that this post has been waiting for my photo-editing the whole year in the drafts section...*^^* Well, better late than never, right?

Matcha can be substituted for coffee in many recipes, as they both have a bitter intense taste and are high in caffeine. I used my go-to recipe for the tiramisu as a base for this. I don't even remember where I got the original tiramisù recipe many years ago (and of course I've made some minor adjustments to it). To make a proper tiramisù one needs real mascarpone cheese, egg yolks(!), real cream and liqueur. In the case of the traditional tiramisu, I'd use either marsala or amaretto, but for this I wanted to try Japanese sweet plum wine, umeshu. (Now I started craving for 梅酒ロック (umeshu rokku)... yum... :P )



Matcha Tiramisù

serves 2

8 Savoiardi biscuits (lady-fingers)

For soaking:
2-3 tsp matcha (+ more for dusting on top)
2 Tbsp hot water
2 Tbsp umeshu (or other sweet wine)
(1 Tbsp sugar)

Mascarpone cream:
2 egg yolks
2 Tbsp caster sugar
125 g mascarpone
2 Tbsp umeshu (or other sweet wine)
50 ml whipping cream


Whisk matcha with hot (but not boiling) water until it is dissolved. (Optional, to sweeten, add 1 Tbsp sugar if you're not so used to the bitter taste of matcha).

Beat the egg yolks with sugar until thick and pale in color. Stir the mascarpone even and add it and umeshu to the beaten egg yolk mixture. Whisk the whipping cream until medium peaks are formed. Gently fold the whipped cream into the matcha mascarpone mixture.

Add umeshu to the cooled soaking liquid. Dip the lady fingers into the liquid very quickly, one at a time, just to soak them all over (don't let them get soggy). Drain off any excess liquid and arrange 2 biscuits on the bottom of each individual serving dish. Spread some mascarpone cream on top of the biscuits. Make another layer similarly. Smooth the surface. Refrigerate for at least 2 hours. Right before serving, dust the top with matcha powder.

Inspired by: http://blog.wagashi-net.de/2010/03/matcha-tiramisu/

If you want to try my other matcha recipes...
Matcha Truffles
Matcha Cookies
Matcha Yogurt Minibundts
Matcha Mochi Minicakes
Matcha-pehmis (in Finnish)

5 Sep 2015

Talkkunahyve - Blueberry Quark Dessert



As the berry picking season is still on (though not anymore for blueberries) I wanted to share this old-time favorite. Already quite early this summer I had a feeling this year would be a good blueberry year and so it was ^^). Though partly my happiness was shaded by the fact that blueberry forests are usually swarming with ticks here in coastal Finland. I've lost count how many ticks I've already taken from Foxtail's fur (luckily only five or so have been attached; this morning I found one on the floor :/ ). Maybe it's not very appetizing to talk about ticks here but just a warning...

A few words on talkkuna: it's roasted flour of usually mixed grains: oat, barley, rye, sometimes even  pea... The mixture depends on the area: in my home region the most traditional one is made of only oats (my choice too). Talkkuna gives this dish a nice nutty, roasted flavour and makes the texture more robust. You can find talkkuna e.g. in Finnish supermarkets. In addition to this dish, you can eat talkkuna in a variety of ways: mixed with yoghurt, milk, sourmilk, ice cream even... You could also make an instant porridge using a hot juice as talkkuna is precooked and roasted so it doesn't need any cooking time.


Mustikkahyve aka talkkunahyve - Blueberry Quark Dessert with Talkkuna Flour

Serves 3-4.

100 g blueberries, fresh or thawed
250 g quark
1-2 Tbsp sugar (or according to taste)
(1-2 Tbsp milk)
100 ml whipping cream
0,75-1 dl (35-50 g) talkkuna flour (roasted oat/barley/rye flour mix, sometimes with pea flour too. As I'm from Tavastia area, I'm using talkkuna made from pure oat)

Mix the berries with quark, sugar and talkkuna. (Add some milk, if the mixture seems too thick to be folded into the whipped cream.) Whip the cream to soft peaks and fold in the quark mixture. Add more sugar if needed.

P.S. Despite the ticks, Foxtail is OK :)
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