Rhubarb

Hey everyone, I hope you weekend went well! I spent mine with my friends, going out on Friday, watching movies on Saturday and just hanging out on Sunday.

Last week I got some rhubarb from my grandmother and on Saturday I made a rhubarb pie. As I did not want to eat rhubarb pie every day, I had to come up with something else to do with the left-over rhubarb. Freezing it would have been an option had it not been for my tiny freezer. Since I also had plenty of limes left over from Friday, I decided to make a small batch of rhubarb jam. I did not quite master the recipe though, a little too much sugar I think, as the end result is somewhat caramel-like. It tastes good but I am still not entirely pleased. Better luck next time.

The rhubarb pie was made using a new recipe, which I did not quite like. I suppose I should have stuck to the recipes used in my family for decades, even if this pie was okay. Okay, but most certainly not spectacular. The recipe asked for too much flour in my opinion and as a result the pie was somewhat dry despite of the rhubarb.

I will definitely have to get some more rhubarb from my grandparents' place, summer is not summer without a proper rhubarb pie. If you have a chance to bake one, you can try my grandmother's recipe:

An old picture from last year

Rhubarb pie

Ingredients:

250 grams of butter

3 dl of sugar

3 eggs

1 dl of rye flour/whole grain wheat flour

5 dl of wheat flour

3 tea spoonfuls of baking powder

1 tea spoonful of ground cardamom

1 tea spoonful of ground ginger

rhubarb finely sliced

jelly sugar

coconut flakes/rolled oats

OR

5 dl of sour cream/Turkish yoghurt

1 dl of sugar

2 eggs

vanilla sugar

OR

butter

sugar

wheat flour

rolled oats

1. Peel and slice the rhubarb

2. Pre-heat the oven to 200 degrees Celsius

3. Mix the dry ingredients with each other

4. Cream the butter and sugar

5. Add the eggs one by one while continuously mixing

6. Add the dry ingredients into the mix

7. Pour the mix into an oven plate coated with baking paper

8. Add the rhubarb slices and sprinkle some jelly sugar on the top

9. Add the topping of your choice:

a) sprinkle coconut flakes or rolled oats on the top

b) mix all the ingredients and pour over the rhubarbs

c) turn the butter, sugar, wheat flour and rolled oats into a crumble and sprinkle over the rhubarbs

10. 30-40 minutes in the oven

11. Serve with vanilla sauce or ice cream

Oatmeal cookies

Last Sunday I posted a picture of oatmeal cookies on my instagram. My cousins had made them with my aunt, and Kelly, who writes a lovely blog called 'the Dutch Dauphine' asked if I could post the recipe on my blog. In Finland these cookies are quite popular, as they are incredibly easy and quick to make. At least in my family we have been making them quite often.

This recipe isn't necessarily the one my aunt used, but my mother uses this one, as do I when I make oatmeal cookies. My aunt and cousins decorated them with chocolate icing but that's entirely optional.

Oatmeal cookies

Ingredients:

(good for 30 cookies)

50 grams (3,5 table spoonfuls) of butter (margarin works too)

2 dl (0,85 cups) of rolled oats

1 table spoonful of wheat flour

1 tea spoonful of baking powder

1 dl (0,425 cups) of sugar

1 egg

1. Pre-heat the oven to 200 degrees celsius. (392 degrees Fahrenheit)

2. Melt the butter in a pan.

3. Add the rest of the ingredients to the pan and mix them with a wooden fork.

4. With two spoons make small round dough balls and lay them on a sheet of baking paper.

Make sure to leave about 10 cm (~4 inches) in between the balls.

5. Place the baking paper on an oven plate and let the cookies stay in the upper department of the oven for about 5 minutes.

Ingrediënten:

(genoeg voor 30 koekjes)

50 gram roomboter (margarine is ook goed)

2 dl havermout

1 eetlepel tarwebloem

1 theelepel bakpoeder

1 dl suiker

1 ei

1. Verwarm de oven voor op 200 graden Celsius.

2. Smelt de boter in een pan.

3. Voeg de rest van de ingrediënten toe aan de boter en roer deze meet een houten vork.

4. Maak ronde balletjes deeg met twee lepels en leg ze op bakpapier. 

Zorg dat er ongeveer 10 cm tussen de balletjes zit.

5. Plaats het bakpapier op een ovenplaat en leg ze boven in de oven voor een minuut of 5.

Baked Alaska

Baked Alaska

Ingredients:

about 250 grams of Digestive biscuits

Vanilla ice-cream

250 grams of berries/fruits/whatever you want

3 egg whites

1,5 dl of sugar

1. Pre-heat the oven to 300 degrees celsius

2. Crumble the biscuits in a pie tray or a cake mold

3. Make the meringue

4. When the oven is heated to 300 degrees, put the ice cream on the cookies

5. Place the berries or fruits over the ice cream

6. Cover the whole thing with meringue and make sure that all the ice cream is covered, also from the edges

7. Put the pie tray in the oven for 2-3 minutes so that the meringue gets a light golden color.

8. Serve immediately

Guest post by Johanna: Citrus marinated chicken with fruit salad

Hi there, everyone!

As the lovely host of this beautiful blog is currently enjoying herself traveling, I'm here to entertain you a bit. My name is Johanna, and I write a blog called Handmade Dreams of Mine. I was asked to write a little guest post here, so I thought I'd share my love of Latin kitchen with you - by introducing a somewhat Mexican meal I cooked a while back, Citrus marinated chicken with fruity salad.

I hope you'll enjoy this post, and, let's get cooking, shall we?

Papaya-avocado-tomato salad (4-6 portions)

200 gr of different green salads

2-3 chopped scallions

3-4 tablespoons chopped fresh coriander

1 small papaya

2 tomatoes

1 avocado

1 tablespoon lime juice

3-4 tablespoons pumpkin seeds (roasted)

Salad dressing

Juice of one lime

Pinch of paprika (powder)

Pinch of ground cumin

Pinch of sugar

1 finely chopped clove of garlic

4 tablespoons olive oil

Salt

(drop of white winegar)

1. Mix salad leaves, scallions and coriander together. Mix well and place to a big bowl.

2. Split the papaya in two and scoop the seeds out with a spoon. Cut into four pieces, remove the skin and cut the fruit in small pieces. Place the pieces on top of the salad leaves. Chop the tomatoes in pieces and add to the salad.

3. Split the avocado in half, and remove the seed. Peel the fruit carefully, cut it to pieces and roll the pieces in lime juice so that they don't darken. Mix in with the rest of the ingredients.

4. Prepare the dressing: whisk the lime juice, paprika, cumin, sugar, garlic and olive oil together. Add salt if needed.

5. Pour the dressing on top of the salad and mix lightly. Add a drop of vinegar if you want a bit sharper taste. If you want, sprinkle roasted pumpkin seeds on top.

Citrus marinated chicken (4 portions)

1 whole chicken cut in four pieces (or similar amount of chicken)

1 tablespoon mild chili powder

1 tablespoon paprika powder

2 teaspoons ground cumin

Skin and juice of one orange

Juice of 3 limes

Pinch of sugar

8-10 finely chopped garlic cloves

1 roughly chopped bunch of fresh coriander

2-3 tablespoons virgin olive oil

½ dl (0,2 cup) beer, tequila or pineapple juice

Salt and pepper

1. Put the chicken into a bowl. Prepare the marinade: mix in together the rest of the ingredients in a bowl, and add salt and pepper if needed.

2. Pour the marinade over the chicken. Turn over the pieces of chicken, so that they get the marinade all over them. Leave to marinate for an hour in the room temperature, or if possible, 24 hours in the fridge.

3. Take the chicken out of the marinade, and tap dry with paper towel.

4. Grill the chicken for about 20-25 minutes, or until it's cooked thoroughly. Cook the pieces evenly on both sides, and apply marinade every once in a while. The chicken is well cooked when the fluids coming off are clear - not red.

Serve with desired side dish - I put along the salad shown in this post, but you can also make a tomato-scallion salad and serve the chicken with that, lime pieces and fresh coriander leaves.

I hope you enjoyed this post, at least I had fun writing - and cooking - it.

See ya later!

Vanilla ice-cream & crêpes

So, as I promised you, the recipes for the homemade vanilla ice cream and the crêpes! I know there are plenty of recipes online, but I think the vanilla ice cream recipe in question is so simple and easy to make (really, there's not much that can go wrong!) that many of you will benefit from it.

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Eli kuten lupasinkin, jäätelön ja lettujen reseptit! Letturesepti nyt on aika peruskamaa, löysin sen Valion sivuilta, eli en rupea sitä laittamaan suomeksi tähän. Vaniljajäätelön ohje sen sijaan on niin helppo ja yksinkertainen, toisin kuin suurin osa netistä löytyvistä resepteistä, että aion sen tässä jakaa.

--

Dus, zoals beloofd, het recept voor de zelfgemaakte pannenkoeken en het vanille ijs! Ik weet dat er heel veel recepten online te vinden zijn, maar dit recept voor vanille ijs is zo makkelijk (je kan het niet echt verkeerd doen) dat velen van jullie er wel iets mee kunnen.

Vanilla ice-cream/Vaniljajäätelö/Vanille ijs

Ingredients/Ainesosat/Ingrediënten:

3 egg yolks/3 keltuaista/3 eigelen

2 dl of cream/2 dl kuohukermaa/2 dl slagroom

about 1 dl of sugar/noin 1 dl sokeria/ca. 1 dl suiker

vanilla sugar to your own taste/vaniljasokeria maun mukaan/vanillesuiker naar eigen smaak

1. Separate the yolks from the egg whites

2. Whip the cream

3. Add the yolks

4. Add the sugar and vanilla sugar

5. Pour the mix into a freezing-proof container and let it freeze for at least 5 hours

(for a better structure, take the ice cream out of the freezer after 2-3 hours and mix it till all the ice particles are gone)

6. Eat within three days

1. Erottele keltuaiset valkuaisista

2. Vatkaa kerma vaahdoksi

3. Lisää keltuaiset

4. Lisää sokerit

5. Kaada seos pakastusrasiaan tmv ja pakasta vähintään viiden tunnin ajan

(paremman koostumuksen saamikseksi ota jäätelö pakastimesta 2-3 tunnin jälkeen ja sekoita kunnes kaikki hileiset kohdat ovat kadonneet)

6. Syö kolmen päivän sisällä

1. Scheid het eigeel van het eiwit

2. Klop de room

3. Voeg het eigeel toe

4. Voeg de suiker en vanillesuiker toe

5. Stop het in een bak die in de vriezer kan en laat het tenminste 5 uur staan

(voor een betere structuur, haal het er na 2-3 uur uit en roer het tot alle stukjes weg zijn)

6. Eet het binnen 3 dagen op

Crêpes (Finnish style)/Finse pannenkoeken

Ingredients/Ingrediënten:

3 eggs/3 eieren

6 dl of milk (or water and cream or carbonated water)/6 dl melk (of water en room)

3 dl of wheat flour/3 dl bloem

1 tablespoonful of sugar/1 eetlepel suiker

1 teaspoonful of salt/1 theelepel zout

(a little butter/een beetje boter)

1. Break the eggs into a bowl and mix them with the rest of the ingredients

2. Let the mix rest for 30 minutes

3. Fry the crêpes on a pan with butter on both sides till they get a beautiful brown color

(NOTE: the crêpes should be as thin as possible)

4. Serve with jam and whipped cream, or ice cream or pretty much anything suitable to your taste

(if you wish serve the crêpes with something salty, don't add sugar into the dough)

1. Breek de eieren in een schaal en mix het met de andere ingrediënten

2. Laat het rusten voor een half uur

3. Bak de pannenkoeken in een pan met boter tot ze mooi goudbruin zijn

(de pannenkoeken moeten zo dun mogelijk zijn)

4. Serveer met jam en slagroom, of ijs, of waar je zin in hebt

(als je het wil serveren met iets zoutigs, doe dan geen zout in het deeg)

Poffertjes

Poffertjesit ovat hollantilainen herkku, joita perinteisesti syödään voin ja tomusokerin kanssa. Pikkuiset letut ovat vähän kuin makeita blinejä, sillä taikinaan tulee myös tattarijauhoja. Alankomaissa poffertjesit paistetaan omalla erikoispannullaan, mutta ihan hyvin letut onnistuivat tavallisella pikkulettupannulla. Tämä resepti on hollantilaisesta keittokirjasta, jonka Daniel antoi minulle. Suomenkielinen käännös on siis ihan omaa käsialaani...

--

Poffertjes are a Dutch delicacy, traditionally eaten with butter and powder sugar. This recipe is from a Dutch cookbook I got from Daniel.

Poffertjes

(noin 75 kpl/about 75 poffertjes)

Ainesosat/Ingredients:

200 grammaa vehnäjauhoja/200 grams of wheat flour

50 grammaa tattarijauhoja/50 grams of buckwheat flour

3,5 grammaa kuivahiivaa/3,5 grams of dry yeast

300 ml maitoa/300 ml of milk

2 kananmunaa/2 eggs

ripaus suolaa/a pinch of salt

25 grammaa voita (paistamiseen)/25 grams of butter (for the pan)

1. Sekoita jauhot keskenään isossa kulhossa, paina keskelle kuoppa ja kaada hiiva kuoppaan. Lämmitä maito kädenlämpöiseksi ja sekoita hiivaan yksi ruokalusikallinen lämmintä maitoa. Peitä kulho liinalla ja anna hiivan herätä rauhassa noin 10 minuutin ajan.

(voit myös käyttää pelkkiä vehnäjauhoja)

2. Sekoita puolet kädenlämpöisestä maidosta ja kananmunat jauhoihin ja vatkaa taikinakoukuilla kunnes taikina irtoaa kulhon reunoista. Lisää loput maidosta ja suola. Peitä kulho liinalla ja anna taikinan nousta noin tunnin ajan.

3. Anna voin pehmetä hetki, ja kuumenna lettupannu. Lisää pannulle voita, ja paista kummaltakin puolelta kunnes molemmat puolet ovat kauniin kullanruskeita.

4. Tarjoa letut lämpiminä voin ja tomusokerin kanssa

(tai ihan vain oman maun mukaan)

1. Mix the flours in a bowl, make a small hole in the middle and pour the dry yeast in the hole. Heat up the milk to hand-temperature and mix one table-spoonful of warm milk with the yeast. Cover the bowl with a kitchen towel and let it rest for about 10 minutes.

(you can also use wheat flour only)

2. Mix the eggs and half of the warm milk with the flours. Use a mixer with dough hooks and mix till the dough no longer sticks to the bowl. Add rest of the milk and the salt. Cover the bowl with a kitchen towel and let it rest for about an hour.

3. Let the butter soften for a moment and heat up the pancake pan. Fry the poffertjes on both sides till they have a beautiful light golden brown color.

4. Serve the poffertjes warm with butter and powder sugar

(or vanilla ice cream, or whatever you feel like eating)

Foodie Thursday

Eilen leivottiin ja kokattiin kummitätini kanssa, ja pikkuiset serkkuni luonnollisesti avustivat kykyjensä mukaan. Eilisessä Hesarissa oli resepti parsarisotolle, ja kummitätini halusi sitten kokeilla reseptiä heti paikalla. Minä ja serkkuni sitten leivoimme unelmatorttua, tosin täytteenä oli vaniljarahkakermaseos. Molempien lopputulokset olivat herkullisia, ja olin niin täynnä että hyvä että pystyin liikkumaan. Hyvä ruoka on kyllä todellista arjen luksusta!

--

Yesterday my aunt and I were baking and cooking, and my little cousins were assisting as much as they could. We found the recipe for the asparagus risotto with scallops and parma ham in the morning paper, and my aunt wanted to try it out that very day. I and my cousins baked a dream roll cake, although this time we filled it with a mix of vanilla custard and whipped cream. Both the risotto and the roll cake came out wonderfully, and in the end I was so full that I practically couldn't even move. Good food is truly an every-day luxury!

Since I couldn't find an English version of the recipe, I translated it for you English readers so you can try it out as well:

Asparagus-risotto with scallops and parma ham slices

Ingredients:

For the risotto:

250 grams of white asparagus

250 grams of green asparagus

2 shallots

50 grams of butter

5 dl of risotto rice

1 dl of white wine or sparkling wine

1 - 1,5 liters of the water used to boil the asparagus/chicken broth

a pinch of salt and white pepper

50 grams of grated parmesan

3 table spoonfuls of mascarpone cheese

3 table spoonfuls of parsley in thin shreds

125 grams of parma ham

For the scallops:

12 (frozen) scallops

a pinch of salt and white pepper

oil

(do not use extra virgin olive oil!!)

Instructions:

If you're using frozen scallops, let them defrost in the fridge. 

Dry off the scallops on both sides with a paper towel and put them back to the fridge to wait.

Prepare the parma ham slices, by laying them (one by one) on a baking tray. 

(don't forget to put some baking paper on it!)

Let the ham dry in the oven (100 degrees Celsius) for a little over an hour till the ham is crispy.

Prepare the risotto:

Start by preparing the asparagus: cut the hard wooden ends off and peel the white asparagus.

Slice the asparagus to small slices of roughly 2 cm and boil them in a large amount of water with a small pinch of salt and sugar in it till the asparagus is done but still al dente.

Chop the shallots and glaze it soft in the butter.

(use a saucepan or some other pan with edges as you will be preparing the risotto in this pan)

Add the rice and keep on glazing for couple more minutes till the rice becomes slightly see-through. Add the wine and let it all be absorbed into the rice and shallots.

In a separate kettle heat up the chicken broth, or use the asparagus water if it isn't too salty.

Add the hot broth to the risotto one scoopful at a time.

Let the scoopful be absorbed into the rice before adding a new one.

Stir the risotto constantly.

The risotto will take 15-18 minutes to cook.

The rice should remain al dente and the risotto's structure should be porridge-y.

In the end add the asparagus and let it heat up.

While the risotto is cooking, spice up the scallops with a little salt and pepper.

Fry them on a hot (!) pan so that both sides get a beautiful golden brown color.

(DO NOT OVERCOOK!! Fry the scallops quickly on both sides: 

they are done once they lose their translucency and turn opaque!)

Keep the scallops warm.

Add the parmesan, mascarpone and parsley into the risotto.

Scoop some risotto on each plate, add a couple scallops and decorate it with the crispy ham slice.

Enjoy!

Sima

Myönnetään, villiinnyin vähän Photoshopin kanssa/I admit it, I did get a bit wild with Photoshop

Onhan kaikilla jo simat pullotettuina? Kaupan sima ei ole mitään verrattuna itse tehtyyn, ja siman tekeminen on oikeasti hyvin yksinkertaista ja helppoa. Kyseinen resepti on napattu fariinisokeripussin kyljestä.

--

In Finland sima is drunk during the celebrations of the May 1st, or Vappu, as we call it in Finland. It's an essential part of the festivity and in most Finnish homes sima is prepared from a scratch instead of buying the non-traditional sima from the stores. It's a lovely sparkling drink, and even though it's a result of a fermentation process, it's so low on alcohol that it's safe for children to drink. This recipe is probably the most common one (as it can be found on the side of the brown sugar package) and it's very easy to make so you can try it out at home if you wish.

Sima (mead)

Ainesosat/Ingredients:

4 litraa vettä/4 liters of water

500 grammaa fariinisokeria/500 grams of brown sugar

2 sitruunan mehu/the juice of two lemons

1/5 tl tuorehiivaa/1/5 teaspoonful of fresh yeast

rusinoita/raisins

Ohje:

1. Kiehauta puolet vedestä ja kaada sokerin päälle
(jos haluat vaaleampaa simaa, käytä 250 grammaa fariinisokeria ja 250 grammaa taloussokeria)
2. Lisää loput vedestä sekä sitruunamehu, anna jäähtyä kädenlämpöiseksi
3. Liuota hiiva nestetilkkaan ja sekoita nesteeseen
4. Anna käydä huoneenlämmössä noin 1 vrk
5. Pullota sima ja lisää rusinat
Älä käytä liian tiukkoja korkkeja, sima on valmista kun rusinat nousevat pintaan.
Huoneenlämmössä valmistumisaika on noin 3 päivää, viileässä noin viikko.
Säilytä valmis sima viileässä.
Sima säilyy noin viikon.

Instructions:

1. Boil half of the water (2 liters) and pour it over the sugar.
(if you want the sima to be lighter, use 250 grams of brown sugar, and 250 grams of normal sugar)
2. Add rest of the water (2 liters) and the lemon juice, and let it cool down to hand temperature
3. Add the yeast to the water-lemon juice-sugar mix and stir
4. Let the sima ferment in room temperature for one day
5. Bottle the sima and add raisins to each bottle
Because of the pressure that builds up inside the bottle,
you might want to make sure the cap isn't too tight.
Sima is ready when the all the raisins have surfaced,
in room temperature it will take about 3 days, in the fridge about a week.
(unless you put the bottles in the vegetable compartment, then it's 4-5 days)
Store the done sima bottles in a cool place.
Sima will be good for a week at tops, after that it's not really drinkable,
as the fermenting process will go on on its own resulting in alcohol and bad taste.

Unelmatorttu

Tässä on nyt hurja määrä kuvia leipomishetkestä ja tietenkin unelmatortun resepti. Kyseinen resepti on rosvottu helmikuun Voi Hyvin -lehdestä, tosin täytteen ohje on peräisin äidiltäni, meidän suvussamme kun unelmatorttu ei ole unelmatorttu ilman voi-tomusokerikreemitäytettä!

--

So here you have an enormous amount of pictures of my baking moment, and of course the recipe for a Scandinavian version of a Swiss roll: the "dream roll-cake." It's eaten commonly in Finland, and Sweden, as Wikipedia tells me. There are different variations on the filling, but the original filling is butter cream. Some people use jam, cream and banana slices instead of the not-so-healthy butter cream, but in my family the dream roll-cake isn't a true dream roll-cake without the butter cream! The recipe may come in hand in case you ever receive any guests with the celiac disease since the dream roll-cake is gluten-free.

Unelmatorttu (= dream roll-cake)

Pohja/Cake

Ainesosat/Ingredients:

4 kananmunaa/4 eggs

1 dl sokeria/1 dl of sugar

1 dl perunajauhoja/1 dl of potato starch

1/2 dl kaakaojauhetta/0,5 dl of cocoa powder

1 tl leivinjauhetta/1 tea-spoonful of baking powder

1. Laita uuni lämpenemään 225 asteeseen

2. Riko kananmunat kulhoon, varmista ettei sekaan tippunut kuorenpalasia!

3. Mittaa sokeri, mutta älä kaada niitä kulhoon 

(muuten sokeri liukenee kananmuniin eikä taikinasta tule yhtä kuohkeaa)

4. Mittaa ja sekoita kuivat aineet keskenään

5. Vuoraa pelti leivinpaperilla

6. Lisää sokeri kananmunien joukkoon ja vatkaa kunnes vaahto on valkeaa ja kuohkeaa

(vaahto on valmista kun voit valuttaa pinnalle kahdeksikon, joka pysyy)

7. Lisää kuivat aineet siivilän läpi ja sekoita ne vaahtoon. Älä vatkaa!

(parhaan tuloksen saa nostelemalla kuivat aineet sekaisin vaahtoon, nuolija soveltuu tehtävään hyvin)

8. Levitä taikina leivinpaperille

9. Paista pohjaa uunin keskiosassa 7 minuuttia

(testaa kypsyys puutikulla)

10. Levitä puhtaalle ja kuivalle leivinpaperille sokeria

(myös raesokeri käy, itse suosin hienoa sokeria)

11. Kumoa kypsä pohja leivinpaperille ja irrota leivinpaperi

(älä anna pohjan jäähtyä, muuten et saa leivinpaperia irti!)

1. Heat up the oven to 225 degrees Celsius

2. Break the eggs into a bowl, make sure there aren't any egg shells in it!

3. Measure the sugar, but don't add it to the bowl yet

(otherwise the sugar will diffuse into the eggs and the dough will not become as spongy)

4. Measure and mix the rest of the ingredients together

5. Put baking paper on the baking tray

6. Add the sugar into the eggs and whisk them till the eggs and sugar are completely mixed together and you have a white and airy foam

(you know you're ready when you can make an eight with the dough and it will stay)

7. Add rest of the ingredients through a colander and mix them with the egg-sugar foam. Do not whisk!

(you'll get the best result by lifting the dry mix into the foam, a kitchen scraper is the best tool for this)

8. Pour the dough to the baking tray

9. Put the baking tray into the oven for 7 minutes

(check the dough with a wooden pick, if there's no dough stuck it, the cake is done)

10. Pour sugar on top of a clean and dry piece of baking paper

(I like to use very fine sugar)

11. Knock the cake down on top of the sugar and remove the baking paper stuck to the cake

(do not let it cool down, otherwise you won't be able to get the paper off)

Kreemi/Butter cream

Ainesosat/Ingredients:

125 grammaa voita/125 grams of butter

1,5 dl tomusokeria/1,5 dl of powder sugar

1,5 tl vaniljasokeria/1,5 tea-spoonfuls of vanilla sugar

1 keltuainen/1 egg yolk

1. Anna voin pehmetä hetki huoneenlämmössä

2. Erottele keltuainen ja valkuainen

(voit käyttää valkuaisen monin eri tavoin, itse aion pestä sillä hiukseni, postaus siitä myöhemmin)

3. Lisää tomusokeri ja vaniljasokeri pehmeän voin joukkoon

4. Vatkaa voi ja sokerit vaaleaksi vaahdoksi

5. Vatkaa keltuainen joukkoon

6. Levitä kreemi pohjalle

(jätä toiseen reunaan ohut kreemitön kaistale)

7. Rullaa unelmatorttu ja laita se jääkaappiin kylmenemään pariksi tunniksi

(muista tehdä aloituksesta tiukka!)

8. Leikkaa ja tarjoile viileänä

1. Let the butter soften in room temperature

2. Separate the yolk from the egg white

(you can use the egg white for many things: I'm going to use it as shampoo and I'll make a blog post about it later)

3. Add the powder sugar, along with the vanilla sugar into the soft butter

4. Whisk the butter and sugars into a light foam

5. Whisk the yolk into the foam

6. Spread the cream on top of the cake

(leave a thin cream-less strip on the other long end of the cake)

7. Roll the cake and put it into the fridge for couple hours

(make sure to make the beginning of the roll very tight)

8. Cut and serve the cake cool

Boterkoek

D ja minä tykkäämme kovasti leipomisesta, ja viime viikolla leivoimme (tai siis D leipoi ja minä komentelin ja otin valokuvia) hollantilaista boterkoek-kakkua, eli "voikakkua." Kyseessä on erittäin makea ja rasvasta kostea herkku, vaikka meidän kakusta tuli lähinnä makea, kohtuullisen kova, mutta kuitenkin "silkkinen."

--

D and I love cooking and baking, and last week we made (or D did, I was just bossing him around and taking pictures) the Dutch boterkoek, "butter cake." It's a very sweet and fatty cake, the butter makes it a tad wet, although our cake was mostly sweet and hard, yet silky smooth.

Boterkoek

Ainesosat/Ingredients:

250 grammaa vehnäjauhoja/250 grams of wheat flour

250 grammaa voita/250 grams of butter

150 grammaa sokeria/150 grams of sugar

ripaus suolaa/a pinch of salt

 Tapa I (nk. oikea tapa)

Voitele ja korppujauhota suorakaiteen muotoinen vuoka ja laita se jääkaappiin.

Laita uuni lämpenemään 180 asteeseen.

Mittaa jauhot ja sekoita niihin sokeri ja suola. 

Sulata voi mikrossa tai kattilassa ja sekoita se jauhosokerisuolaseokseen.

Kaada taikina vuokaan ja paista uunissa n. 20 minuuttia.

Manner I (the so-called "right way")

Grease and flour the cake mold and put it into the fridge.

Heat up the oven to 180 degrees Celsius.

Measure the flour and the sugar and mix them together with the salt.

Melt the butter in the microwave oven or casserole and mix with the flour mix.

Pour the mix to the mold and let it stay in the oven for about 20 minutes.

Tapa II (eli miten ei saa autenttista kakkua)

Voitele ja korppujauhota vuoka ja jätä se työtasolle 10 minuutiksi, 

tai kunnes joku komentaa sinua laittamaan sen jääkaappiin.

Laita uuni lämpenemään 180 asteeseen.

Mittaa jauhot ja sekoita niihin suola.

Korvaa sokeri tomusokerilla, koska et huomannut taloussokerin olevan loppu.

Vatkaa voi ja tomusokeri vaahdoksi.

Sekoita jauhot sekaan.

Kaada taikina vuokaan ja paista uunissa n. 20 minuuttia.

Manner II (this way you will get something completely different than the real boterkoek)

Grease and flour the cake mold and leave it on the countertop for 10 minutes, 

or until someone tells you to put it into the fridge.

Heat up the oven to 180 degrees Celsius.

Measure the flour and mix it with salt.

Replace the sugar with powder sugar because you didn't check if there was any sugar left.

Use the mixer to mix the butter and the powder sugar.

Mix the flour with the butter-sugar mix.

Pour the mix into the cake mould and let it stay in the oven for about 20 minutes.

Joka tapauksessa kakusta tuli oikein hyvää ja suosittelen meidän versiota jäätelön ja marjojen kanssa... kakku saattaisi sopia erinomaisesti uunijäätelöön.

Anyways, the cake was really good, and I recommend you to try our version with ice cream and berries... the cake might also work in baked alaska.