25 Feb 2017

Crispy Shrove Waffles - Rapeat laskiaisvohvelit



Consider yourself warned - if you love your waffles crispy, you will never again use any other recipe. Though if you are accustomed to sweet ones, then you might find them quite different. As there isn't any sugar in the batter, you can serve them either with a savoury or a sweet filling, just as you like. I usually serve mine with ice cream. The recipe is from Rutiga kokboken, which was my first cookbook. I got it as a Christmas present from my father when I was living on my own for the first year.

The recipe is quite straight-forward: just a couple ingredients (no eggs!) and just mixing it all up and then the waffling! I have made these using different waffle irons and they have always gotten crispy. I think the secret to the crispiness is the mineral water and not using eggs. I put a few in the oven (100 C with convection) on the metal racks and they stayed crispy while I made the other waffles (but I think they start to dry out quite soon, so don't leave them too long there).

This time I served these crispy waffles like Shrove buns (or this version): I crossbred the Shrove Tuesday with Pancake Tuesday and came with the idea of a Shrove waffle, yummy!  I added 1/2 tsp ground cardamom and 1 Tbsp sugar to the batter and served the crispy waffles with almond paste thinned with milk and whipped cream.



We had a lovely Saturday: the sun was shining on the recently fallen snow, we went skiing on the nearby bay (on ice) and then later with Foxtail for a walk. It starts to feel like spring is in the air.


Crispy Waffles (makes appr. six five-heart waffles)


100 g all-purpose flour
100 ml milk
40 g butter, melted
1 tsp baking powder
125 ml sparkling water

optional (for Shrove waffles):
Add to the batter:1/2 tsp ground cardamom and 1 Tbsp sugar

100 g almond paste / marzipan + 50 ml milk
200 ml whipping cream+ 1 tsp vanilla sugar + 2 tsp sugar
toasted almond flakes
confectioner's sugar


Mix the flour with milk, half of the sparkling water and melted, slightly cooled butter (and cardamom and sugar). Let the batter rest at least half an hour. Add the baking powder and the rest of the sparkling water just when you're about to start baking the waffles.

Bake the waffles and eat them straight up after they come from the waffle iron. Serve with ice cream, maple syrup, apple sauce, jam... or with a savoury filling.

For Shrove waffles: grate the almold paste and mix it with milk to create an even, spreadable paste. Whip the cream and flavour it with the sugars. Serve the waffles with almond paste, cream and toasted almond flakes and dust the waffles with confectioner's sugar.


Erityisen rapeat laskiaisvohvelit


100 g vehnäjauhoja (n. 1,75 dl)
1 dl maitoa
40 g voita, sulatettuna
1 tl leivinjauhetta
1,25 dl kivennäisvettä

Laskiaisvohveleihin:
Lisää taikinaan 1/2 tl kardemummaa ja 1 rkl sokeria

100 g mantelimassaa + 0,5 dl maitoa
2 dl kuohukermaa + 1 tl vaniljasokeria ja 2 tl sokeria
paahdettuja mantelilastuja
tomusokeria


Sekoita jauhoihin maito, puolet kivennäisvedestä ja jäähtynyt voisula (laskiaisvohveleihin lisäksi myös sokeri ja kardemumma. Anna turvota jääkaapissa ainakin 30 min. Lisää leivinjauhe ja loput kivennäisvedestä juuri ennen kuin alat paistaa vohveleita.

Lämmitä vohvelirauta ja paista vohvelit. Nauti heti paiston jälkeen. Tarjoile jäätelön, vaahterasiirapin, omenasoseen, hillon tai vaikka suolaisen täytteen kanssa.

Tai laskiaisvohvelina: raasta mantelimassa ja sekoita se maidon kanssa levitettäväksi tahnaksi. Vatkaa kerma vaahdoksi ja mausta sokereilla. Tarjoile vohvelien seurana lisäksi paahdettuja mantelilastuja ja koristele tomusokerilla.



19 Feb 2017

One-Pot Sukiyaki Noodles - Sukiyaki-nuudelit


Sukiyaki is this awesome Japanese hotpot with thinly sliced beef cooked in broth. While I would absolutely love to make it always, thinly sliced beef is hardly not available in Finland and it's quite difficult to cut it oneself (You can freeze the meat for a couple of hours and then try to slice it once it's semi-frozen. Another difficulty is not having a table burner (or a hotplate). That's why I usually make mine in a deep pan and then just carry the pan to the table and once all the meat has been eaten carry it back to the stove and cook more meat. This time I decided to make a portion food. It still has the same taste despite not having the dipping the meat into the broth etc. Think of it as the everyday version of sukiyaki. Normally sukiyaki contains more meat per person, but since it's an everyday version, I reduced the amount. It still tastes just as good!

P.S. I had forgotten that only those with a Blogger account could make comments. I got a request from a reader via a mutual friend, so now it should be easier to make comments :) I'd love to hear from you!


One-pot Sukiyaki-style Noodles

for 3-4

100 g minced beef
2-3 Tbsp Japanese soy sauce
2 Tbsp sake (or white wine)
600+ ml water (if you have unsalted or low-salt broth, it would be a good option too)
2 heaped tsp brown sugar
a piece of konbu (or replace with dashi granules)

1 big onion
1/2-1 small leek
4-8 shiitake mushroom (or other, dried and soaked porcini works well too)
1/2 small Chinese cabbage
1 big leaf kale, shredded
150 g wholewheat noodles
200 g firm tofu

1-2 spring onions, to serve

Soak konbu piece in cold water about 10 minutes. Wrap tofu in kitchen paper and put it under a weight to remove extra liquid while you are making preparations (this step will make it firmer and let it soak flavours from the broth while cooking). Cut all the ingredients: slice the onion (I prefer to slice them longitudinally), cut the leek in 1-inch pieces (remember to wash it properly to remove any sand between the layers), remove the stems of shiitake and cut a cross pattern on the top (or slice them). Cut the leafy part of Chinese cabbage in 1-inch pieces and the white part in 1/2-inch pieces. Shred kale into bite-size pieces, removing any hard stems. Cut tofu into 1/3-1/2-inch cubes.

Heat a deep saucepan over medium heat. Saute the ground beef. Add konbu, its soaking water (and additional water so that it totals at least 600 ml), soy sauce and sugar. Let cook for a couple of minutes and remove konbu.

Arrange onion, leek, mushroom and white part of Chinese cabbage on the pan and let cook for about 5 minutes. Add the noodles, tofu, leafy part of Chinese cabbage and kale. Add more water if the noodles are not covered properly (they don't need to be swimming in the liquid but still covered. You'll want to have some of the delicious broth to serve the noodles with). Turn the heat to high until it begins to simmer. Cover with a lid and cook according to the noodle package instructions (mine said 4 minutes).

Once the noodles are ready, check the liquid situation and add more water if needed (and maybe a dash of soy sauce). Top with sliced spring onion.


Sukiyaki-nuudelipannu

3-4:lle

100 g naudan jauhelihaa (valitsisin 20 % rasvaa sisältävän)
2-3 rkl japanilaista soijakastiketta
2 rkl sakea (tai valkoviiniä)
6 dl vettä (tai vähäsuolaista/suolatonta lihalientä)
2 kukkurallista tl ruskeaa ruokosokeria
1 noin 5x5 cm pala konbu-levää (tai korvaa dashi-jauheella)

1 iso sipuli (tai kaksi pientä)
1/2-1 purjo
4-8 shiitakesientä (tai vastaava määrä jotain muuta, olen käyttänyt myös kuivattuja, liotettuja herkkutattiviipaleita)
1/2 pienehkö kiinankaali
1 iso lehti lehtikaalia
150 g täysjyvänuudelia
200 g kiinteää tofua

1-2 kevätsipulia

Liota konbun palaa kylmässä vedessä n. 10 min (huom! Säästä vesi). Kääri tofu talouspaperiin ja laita se painon alle sillä välin, kun teet muita valmisteluja (siitä irtoaa ylimääräistä nestettä ja rakenne tulee paremmaksi ja tofu myös imee liemestä hyvää makua).

Leikkaa ainekset valmiiksi: viipaloi sipuli (teen sen pitkittäin), leikkaa purjo n. 2-3 cm paloiksi (halkaise se ja pese kunnolla etukäteen!). Poista shiitakeista jalat ja leikkaa ristikuvio pintaan (halutessasi) (tai viipaloi sienet). Leikkaa kiinankaalin vihreämpi osa n. 2-3 cm paksuiksi viipaleiksi ja valkoisempi osa n. 1 cm mittaisiksi. Revi lehtikaalista suupalan kokoisia lehdenkappaleita poistamalla suurimmat lehtiruodit samalla. Leikkaa tofu n. 1 cm kuutioiksi.

Lämmitä paistokasari ja paista jauheliha kypsäksi. Lisää konbu, sen liotusvesi ja mahd. lisää vettä (yht. ainakin 6 dl), soijakastike ja sokeri. Anna kiehua miedosti poreillen muutama minuutti ja poista konbu.

Järjestele sipuli, purjo, sienet ja kiinankaalin valkoisempi osa pannulle nesteeseen ja anna kypsyä n. 5 minuuttia kannen alla. Lisää nuudelit (voit siirrellä muita aineksia pannusivuille, jos nuudelit eivät muuten peity), tofu, loput kiinankaalista ja lehtikaali (lisää myös vettä, jos nuudelit eivät peity kunnolla; liemeä on hyvä olla hieman tarjoiluvaiheessa, koska se on todella hyvää :P). Peitä kannella ja keitä n. 4 minuuttia tai kunnes nuudelit ovat kypsiä.

Tarkista vielä nestetilanne ja lisää tarvittaessa vettä (ja soijakastiketta). Viimeistele viipaloidulla kevätsipulilla.

1 Feb 2017

恵方巻 - Ehomaki



Ehomaki, the uncut version of futomaki (thick nori wrapped sushi rolls) are a bit like sushi burritos. Ehomaki are eaten in Japan on Setsubun which marks the end of winter. It is celebrated on 3 February (yeah, so not marking the end of winter here in Finland... ). Eating ehomaki on Setsubun will bring good fortune for the year, but only if you do it by following certain rules.


Luckily January is over now. To me January is probably the worst month of all: it's so very dark still, usually not very snowy here by the sea, Christmas is past and so long until spring. And it always feels to last forever. I usually never plan anything for January, maybe I should, so I would have something to wait for then. February is already filled with plans and March and April too...


Back to ehomaki, thick sushi rolls or sushi burritos, whatever you want to call them... You could put inside anything you fancied: I filled mine with pickled carrots and onions, salmon, avocado, lettuce, and seasoned with coriander, sesame seeds and wasabi.


Ehomaki

for 2

150 ml Japanese rice
165 ml water

Sushi vinegar:
1.5 Tbsp rice vinegar
2 tsp sugar
1/2 - 3/4 tsp salt

2 nori wraps
salmon, cut in strips
avokado, sliced
thinly cut carrot sticks (or pickled carrots)
lettuce
sesame seeds, toasted

pickled carrots and onions (make beforehand, scroll down for recipe).

Wash the rice thoroughly and drain it. Let it soak for 15-30 min in cooking water. Cook it: (Just Hungry has superb instructions, I use the "frying pan" -method). Bring the rice to boil on high heat (the lid on). Then turn the heat off (or to lowest setting) and let the rice cook under the lid (don't open it!). If it starts to boil over, remove the pan from heat for some minutes. 10 minutes after the boiling started, put the heat back on high for 30 sec to 1 min, (you will hear soon some cooking noise) then turn off the heat. Leave to steam for 10-15 minutes. Once again, do not open the lid at any point! (If you have a rice cooker, you can just omit this part and use your cooker ^^ )

Meanwhile, prepare the sushi vinegar (mix all together) and the fillings.

When the rice is ready, sprinkle the sushi vinegar on it and with "cutting movements" mix it to the rice while fanning with a fan, newspaper etc... (you can ask someone to help, it's quite difficult at first by yourself). The rice will be better if cooled down quickly. Don't refrigerate it. If you have to store it for some time, put a wet tea towel on the bowl and leave it on room-temperature.

Assemble the rolls: put a sushi mat or a towel on the counter and place a clingfilm or baking paper on it. Put a nori wrap on and cover with seasoned rice. Leave a 1-cm in one border uncovered. Arrange your fillings in one row. Wet the one border uncovered by rice and roll ehomaki up with the help of the clingfilm and sushi mat. Cut in two if you're serving them burrito style or leave whole if you want to do the lucky charm (see the link above).


Express-pickled onions


1 (red) onion
2 Tbsp red wine vinegar
1 tsp sugar
1/4 tsp salt

Slice the onion thinly. Mix all together in a bowl or jar and let the onion soften at least 30 minutes.

Related Posts Plugin for WordPress, Blogger...