15 Sep 2016

Blueberry Yogurt Semifreddo



Have you yet been foraging this autumn? (For autumn has already arrived here in the North). I love wandering in a forest, especially on these warm autumn days we've been enjoying lately. Forests are still full of blueberries which unfortunately are out of the season by now, overripe and watery. If you have access to blueberries, you should try this semifreddo. Semifreddo is an easy version of homemade icecream: you don't need to make any custards and most importantly you don't need an icecream maker. I've made it twice this summer, first for a family meeting and then to our German guests. On both occasions it took quite a long time for the semifreddo to thaw enough (it was hard, but really worth the wait: the texture and taste are so much better once it has softened enough).

Rowans are so full of berries this autumn! I love how they look, especially the orange variety, against the still green leaves. On the second time I served this, I had decorated it frozen rowan berries and the German guests were astonished if those really were "Vogelbeere" which they considered poisonous. I didn't expect anyone to eat them (as the taste is very bitter and tart), they were just for decoration. I also promised them they are not poisonous lol (actually they can be made into a jam/jelly).



Blueberry Yogurt Semifreddo


100 g blueberries + 25 g sugar or 100 ml blueberry jam

2 eggs
80 g powdered sugar

250 g Turkish yogurt (10 % fat)
2 tsp vanilla sugar (or 1/2 tsp vanilla extract)
50 g blueberries, pureed
200 ml whipping cream

To decorate: berries, blueberry twigs etc.

Cook 100 g blueberries and 25 g sugar into pourable jam (about 5-10 minutes) and let cool. Whisk eggs and sugar together until ribbon stage. Mix 50 g of pureed blueberries with 100 g yogurt and add 1 tsp vanilla sugar. Add half of the whisked eggs. Mix the remaining yogurt with 1 tsp vanilla sugar and the rest of the whisked eggs. Whip the cream and divide between the two mixtures. Pour first the purple mixture to a dish, pour the blueberry jam on and finish with the white mousse. Freeze for 3-4 hours. Let thaw some time in room temperature before serving. Decorate with berries etc.

Inspired by Fräulein Klein ja k-ruoka.fi



Mustikka-jogurttijäädyke


100 g mustikoita + 25 g sokeria, tai 1 dl mustikkahilloa

2 kananmunaa
80 g tomusokeria

250 g turkkilaista jogurttia
2 tl vaniljasokeria
50 g mustikoita, soseutettuna
2 dl kermaa

koristeluun: esim. marjoja, mustikanvarpuja...

Keitä 100 g mustikoita ja 25 g sokeria  hilloksi (tai käytä valmista hilloa). Vatkaa munat ja sokeri vaaleaksi vaahdoksi nauha-asteelle. Sekoita 100 g jogurttia, 1 tl vaniljasokeria ja 50 g mustikkasosetta yhteen ja toisessa kulhossa 150 g jogurttia ja 1 tl vaniljasokeria. Jaa muna-sokerivaahto tasan näihin ja sekoita varovasti tasaiseksi (vaahto kannattaa lisätä muutamassa erässä). Vatkaa kerma vaahdoksi ja jaa myös tasan seoksiin. Kääntele tasaiseksi.

Kaada seokset jäädykemuottiin niin että hillo tulee väliin. Voit halutessasi myös marmoroida jäädykkeen upottamalla veitsen seokseen ja kääntelemällä muutamaan kertaan varovasti.

Pakasta 3-4 tuntia tai kunnes se on jäätynyt. Ota pehmenemään joksikin aikaa ennen tarjoilua ja koristele haluamillasi aineksilla.


2 Sep 2016

Kale Salad


Autumn is coming <3 I like all seasons but that's my favorite. Those crisp, hazy mornings with the low, yellow-ish light. Leaves have already started getting their autumn tones and in the morning the grass is all wet from dew. Have you noted that autumnal scent already?

As much as I love seasonality in cooking, and in everything basically, I still feel pain when I have to say goodbye to some ingredients, be it pumpkins, kale or nectarines. They taste right only when it's their season. I'm preparing to say goodbye to nectarines, my favorite summer fruit. Lately they haven't tasted as sweet and seem a bit dry and mealy. But to comfort me, there are those delicious small Finnish apples that have all these imaginative names like Valkea Kuulas (White Transparent), Huvitus ("Amusement") or Punakaneli ("Red Cinnamon"). I've also spotted some delicious looking Hokkaido pumpkins (I made this soup already last week) and fresh kale. Last spring I made this salad almost until summer as I love it so, although kale is really a winter vegetable and can get too "woody" in the spring. Let the season of kale salad start ^^


This is really not a recipe at all but rather a way to serve it: The best way is just  to rub it with salt, vinegar and oil and when the slightly woody leaves are wilted, that's it: so yummy :)


Kale Salad

serves 3-4 as a side dish

200 g kale
salt
~1-2 tsp vinegar (any, I like apple vinegar and red wine vinegar)
~2-3 Tbsp vegetable oil (I prefer extra virgin rapeseed oil, as it has nutty flavour)
(pepper)

Wash the kale leaves properly. Tear them into bite-size pieces taking off the thickest stems. Dry the leaves using a salad spinner or a kitchen towel. Rub then with salt, vinegar and oil until wilted. Check the favour and add salt, vinegar and oil if needed. (Season with pepper).

Lehtikaalisalaatti


3-4:lle 

200 g lehtikaalia
suolaa
n. 1-2 tl viinietikkaa (mitä vain, mutta itse pidän omena- ja punaviinietikasta)
n. 2-3 rkl öljyä (pidän kylmäpuristetusta rypsiöljystä, siinä on ihanan pähkinäinen maku)
(pippuria)

Pese lehdet ja revi ne suupalan kokoisiksi poistaen samalla paksuimmat lehtiruodit. Kuivaa salaattilingossa tai keittiopyyhkeellä. Ripottele päälle suola, kaada hieman etikkaa ja öljyä ja hiero lehtiä, kunnes ne ovat pehmentyneet (niitä saa hieroa ja puristella ihan kunnolla, jotta ne pehmentyvät riittävästi). Lisää tarvittaessa vielä suolaa, etikkaa ja öljyä sekä halutessasi voit maustaa vielä mustapippurilla.





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