18 Aug 2015

5 (tai 6) aineksen maapähkinävoikeksit




Pitkästä aikaa huvittaa postata suomeksi! Maapähkinävoipikkuleivät, joissa maapähkinävoin osuus on maksimoitu lähes huippuunsa :) Kunhan varoo paistamasta näitä liikaa, niin pikkuleipiin jää keskelle sellainen sitkeäntahmea koostumus reunojen paistuessa rapeiksi. Ja nämähän ovat siis jauhottomia :) Ja sisältävät vain 5 ainesta (okei, jos haluat laskea maapähkinät ja maapähkinävoin omiksi aineksikseen, niin sitten 6 :)

To my non-Finnish readers: the recipe I used as a base for my cookies is in English and can be found here. I didn't add salt (my peanut butter was salty  enough by itself), used only white sugar and sort of halved and then again halved (quartered?) the original recipe. Oh, and I added whole peanuts! The cookies are chewy in the middle and crispy around the edges. They will give a lovely peanut buttery aroma while baking^^ And did I mention, they are flour-free!

Maapähkinävoikeksit

n. 9 isoa keksiä

1 dl maapähkinävoita (suolattua&sokeroimatonta)
1 dl sokeria
1/2 tl ruokasoodaa
1/2 iso kananmuna (tai 1 pieni)
1/2 tl vaniljauutetta
20 g maapähkinöitä

Lämmitä uuni 175°C. Vaahdota maapähkinävoi ja sokeri, kunnes seos on kuohkeaa. Lisää kananmuna vatkaten. Sekoita joukkoon vielä vaniljauute ja osa maapähkinöistä (jätä osa keksien pintaan painettavaksi). Lusikoi pellille nokareita ja taputtele niistä paksuja kolikoita (jätä niiden ympärille riittävästi tilaa, sillä ne leviävät uunissa). Voit painella pintaan tässä vaiheessa loput maapähkinät.

Paista n. 10-12 minuuttia (siten, että reunat ovat juuri ja juuri kullanruskeat: keskiosa vaikuttaa tässä vaiheessa melko raa'alta ja keksi on vielä aivan pehmeä, mutta ne kovettuvat huomattavasti jäähtyessään). Irrota keksit leivinpaperilta vasta, kun ne ovat jäähtyneet jonkin aikaa (=kovettuneet). Nauti uunituoreina maitolasillisen kanssa.

Muokattu Real Simplestä löytyneestä ohjeesta.


14 Aug 2015

Kesäkeitto - Summer (Vegetable) Soup



During the summer markets are loaded with the season's best: small carrots with their stems, peas (in pods), cute little cauliflowers as well as sweet Finnish strawberries, forest blueberries (or bilberries if you prefer that term) and the best of the best: new potatoes *heart*. Kesäkeitto (meaning summer soup) is a tribute to fresh vegetables. It's a Finnish summer vegetable soup with milky broth. I recommend buying the vegetables for this soup in the farmer's market as all the flavours will be coming from the vegetables themselves. At this time of year you shouldn't have to peel the potatoes or carrots, just wash them with a brush.


Kesäkeitto - Finnish Summer Vegetable Soup (for 3-4)


3 summer onions with stalks (the onion part being like normal onion but with the green stalk as spring onions)
a small cauliflower
5 summer carrots
6-10 new potatoes (depending on size)
200 ml fresh green peas, shelled
400-500 ml milk
2 heaping Tbsp wheat flour mixed with 1 Tbsp butter into an even paste
(herb) salt
white pepper

Dice the onions (slice the green part). Wash the potatoes well and dice them to appr. 1.5-2 cm pieces. Divide the cauliflower into florets. Cut the carrots into "coins".

Boil appr. 1/2 liter water (or vegetable broth). Add the onion (except the green part), cauliflower and carrots (if needed, add more water to cover the vegetables) so that all the vegetables are covered. Add some salt at this stage, if you are not using vegetable broth. Let cook for 5 minutes before adding the potatoes. Then continue cooking for 5-10 minutes (or until the vegetables are cooked) on mild to medium heat (the water should be mildly bubbling).

Add the green part of the onion and peas, milk and flour+butter mix. Bring the soup to boil and let cook for a couple of minutes so that the broth thickens a bit. If needed, add more water or milk. Season with salt and pepper.



7 Aug 2015

Mustikka-rahkapiirakka - Blueberry Quark Pie


Blueberry madness has landed on me again... Despite the ticks I want to go hunting those purple berries yet again (I've been bitten twice, gosh! but I did get at least enough berries to get me through the long dark winter). The best way in my opinion is to serve the berries with quark or viili, but if I'm to bake something blueberry-ish, it's either this pie/cake, these (in Finnish, sorry...) or this (the English recipe lacks the blueberries, but you can fold 150 ml blueberries in the batter as in the Finnish version).

The best ever pie crust recipe is from Julia Child's Mastering the Art of French Cooking. It's my go-to recipe whenever I'm making a pie. So many other recipes have left me disappointed. 

N.B. I don't always put margarine as in the recipe (I replace it with butter), as I think the purpose of it here is to add hydrogenated fats to make the crust flakier. Nowadays margarines are trans-fat reduced and quite soft, so if I don't have margarine for baking or then shortening, I'd use only butter).

Now I'm headed to the most southern town of Finland - Hanko! The forecast has promised a warm and sunny weather - which is actually superb after all these cold weeks. Sea, sand and beautiful wooden villas, here I come! Happy weekend everyone!

Blueberry Quark Pie


Pâte brisée sucrée (for a 25-27 cm crust)
220 g all-purpose or cake flour, sieved
35 g sugar
1 tsp baking powder
70 g butter
2 Tbsp (~25 g) margarine (for baking)/ shortening/vegetable fat/butter (read N.B. above)
1 egg + 1 Tbsp cold water, beaten
1/2 tsp vanilla extract

Filling:
350 g quark (lowfat)
100 g crème fraîche
2 eggs
45-65 g sugar
1 tsp vanilla extract
300 ml wild blueberries  (save 2 Tbsp if you want to marble the surface)

Prepare the crust: mix the flour, sugar and baking powder with cold butter+margarine by pinching with fingertips until it resembles wet sand. Add the egg+water and mix it quickly together (I'm using the technique described in the cookbook to finish the mixing of the dough, fraisage). Place the dough in plastic wrap and let it cool in the freezer for 15-30 minutes (don't overchill it as then the dough will tear apart while rolling it).

While the dough is chilling, mix all the ingredients for the filling except for blueberries.
Preheat the oven to 190°C. Roll the dough into a round (appr. 3 mm in thickness) and put it into a prepared pie tin. Put a baking paper and your "baking beans" on top of it and prebake the crust for 5-6 minutes. Remove the beans and the paper and continue to bake for 2-3 minutes.

Pour the blueberries and then the quark filling on the prebaked crust. (Optional: If you want to marble the surface, take a couple of tablespoons of the filling aside, and blend it with some blueberries to give it a nice purple colour. Sieve the mixture (which I didn't do... as you can see from the marbling...). Dot the surface with the mixture and marble it by running a knife or a toothpick through the dots.)

Bake in 190°C for 30 minutes, turn off the heat and leave for 10 minutes in the oven. Best served chilled.

The recipe for the filling adapted from http://sekasoppa.vuodatus.net/lue/2006/02/rahkainen-marjapiirakka
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