Peanut Butter Cups

Peanut Butter Cups

Aineet: 
1. 5 dl taatelia
1. 5 dl maapähkinävoita
2 tl hunajaa
1/2 tl vaniljaa 
200 g Fazerin tumma suklaa (sulatettu)

 

- Sekoita samanlaisella koneella kaikki muut aineet paitsi sulatettu suklaa.

- Tee 12 kpl pieniä palloja ja paina litteiksi.

- Laita 12 leivosvuokapaperia muffinssivuokaan. 

- Laita vuokiin pohjalle ensin ohut kerros suklaata ja sen jälkeen tekemäsi litteät pallot.  

- Valuta lopuksi vielä päälle suklaata jotta pähkinävoikerros peittyy. 

- Anna jähmettyä kylmässä noin 15 min.

LOHIKEITTO- SALMON SOUP

Salmon soup is a very traditional Finnish dish that I have grown to love. It is easy to make and is a perfect meal for a chilly day.

Ingredients:

- 6 potatoes
- 3 carrots
- 2 yellow onions
- 3 1/2 cups water
- 1 bay leaf
- 400 grams /0.881 lb salmon filee(raw)
- 3/4 cup cream
- 3 tsp salt
-salt and pepper to taste
- dill (garnish)

Method:

-Wash and peel the potatoes and carrots.
- Chop the carrots, potatoes, and onions into bite size chunks.
- Add the vegetables, bay leaf, 3 tsp salt, and water to a pot.
- Boil on medium heat for about 20 minutes or until carrots and potatoes are tender.
- Turn heat to low. 
- Make sure all the bones are out of your salmon filee.
- Slice the salmon filee into bite size chunks and add to pot. (It will take about 5 minutes for the salmon to cook through.)
- Add cream
- Season with salt and pepper to taste.
- Serve with fresh dill.


suomeksi


Enjoy!

VOISILMÄPULLAT- Cardamom pulla with a sugar/butter mixture in the center

 

 

Pulla Ingredients:

- 1 ½ cup warm milk
- 11g dry yeast
- 1 egg
- ½ cup sugar
- ½ tsp. salt
- 1 ½ tsp. cardamom
- 3 1/3 cup white flour
- 5 tbsp. butter (melted butter)

Butter Filling Ingredients:
- 5 tbsp. butter (soft)
- 2 tbsp. white sugar
- 2 tbsp. white flour
- 1 egg (beaten) for shine

Method:

- Add the dry yeast into the lukewarm milk. Mix with a whisk. Add the egg, sugar, cardamom, salt and some of the flour. Mix the dough until smooth.
- Gradually add the remaining flour until the dough comes off the edges of the bowl easily. Add the soft butter. Let the dough rise under a tea towel at room temperature until the dough has doubled in size.
- Gently knead the dough. On a floured surface divide the dough into 16 pieces and roll into balls. Place on a baking paper directly or into muffin papers on top of baking paper. Make sure that if you do not use muffin papers, that your pulla has enough space to spread out a bit as they bake.
- Let the formed pulla rise well under a tea towel.
- Poke your finger in the middle of each pulla a bit over half way down. Brush the top of each pulla with the beaten egg.
- Scoop a small spoonful of your filling and place into each hole you made in the pulla.
- Sprinkle some sugar on top of each pulla before putting them in the oven.
- Bake at 392°F for 12-15 min or until cooked through and golden in color.

Enjoy! ♡

 

Ruisleipä Limppu

RUISLEIPÄ LIMPPU (sour rye bread using homemade starter)

I saw this rye bread recipe in a Finnish food magazine. I have translated the recipe into English below. I had never made my own rye bread before so I was very excited to test the recipe out.

DAY 1 (MORNING)

2 dl rye flour

2 dl warm water

DAY 3 and 4 (MORNING)

1 dl rye flour

¾ dl warm water

DAY 5 : DOUGH

4 dl homemade starter

1 ½ teaspoons of sea salt

2 dl warm water

about 6 ½ dl (325 g) rye flour

Method: 

1. Mix the flour and warm water in a glass or ceramic bowl. Cover the bowl with plastic wrap in a warm area for 2 nights. I left mine near my stove.

2. On the 3rd and 4th mornings mix into your starter mixture the flour and water for those days. Cover both times again with plastic wrap and place in a warm area.

3. On the 5th day the root should be fluffy and smell sour. Take 1 dl of the starter and place in a small glass bowl and store in the fridge.  Use the remaining 4 dl of starter, add the sea salt and water. Gradually add in the rye flour. Dough should still remain soft. Sprinkle flour on top of dough. Allow dough to rise under a cloth for 1 to 2 hours or until the dough has risen well.

4. On a floured surface form 2 round loaves (limppu). Sprinkle some rye flour on top. Cover the loaves with a cloth and allow the dough to rise in a warm place for 1 to 2 hours. Dough should have cracks on top, then you know its ready to bake.

5. Bake the bread in 225°C/437°F for 10 minutes. Lower the temperature to 200°c/392°f and bake for about 50 minutes. Once out of the oven, cover the loaves with a cloth to allow the crust to soften a little. 

I have found that my second time making this bread went much better than my first. The rye starter (juuri) gets better with each time you use it. Each time you make this bread you will have 1 dl of starter that you will save. You can use the starter within a week or keep feeding the starter once a week with small amounts of rye flour and warm water. The starter can also be frozen but after freezing it may take a longer time to revive it.

If you have 1 dl of starter that is ready to be used the method is a bit shorter.

1. Place the 1 dl of starter at room temperature for an hour. Mix in 1 1/2 dl of warm water and 1 1/2 dl of rye flour. Place in a warm area, under plastic wrap overnight. 

2. In the morning mix in 2 dl of warm water and 2 dl of rye flour. Place in a warm area for 8 hours. 

3. Set aside 1 dl of the starter. With the remaining 4dl of starter, revert to steps 3, 4, and 5 on the main recipe.    

Olkaa hyvä!