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Crema catalana with licorice

February 15, 2012 Leave a comment
Lakritsilla maustettu crema catalana © Hanna Stolt

Crema catalana with licorice

Sama annos

Same portion :)

As mentioned, I recently made some crema catalana spiced with licorice. It tasted yummy and a little bit like gingerbread cookie dough. This recipe will leave you with 4 egg whites which you can use to make some meringue if you like. I found this recipe in the Finnish magazine Glorian ruoka ja viini (1/2012) (in English: Gloria’s food and wine).

6 portions

  • 3 dl whole milk
  • 1 dl double cream
  • 80 g licorice candy
  • ¼ tsp ground clove
  • 4 egg-yolks
  • 1 ½ dl granulated sugar
  • 2 tbsp corn starch (flour)
  • 1 dl double cream

Sugar topping

  • ca ¾ dl granulated sugar
  • ca ¾ dl cane sugar

Measure the milk and 1 dl of double cream into a saucepan.

Cut the licorice into very small pieces so that they will easily melt into the milk-cream. Heat the milk-cream mixture so that it almost boils and stir it simultaneously so it doesn’t burn on the bottom. Take the saucepan off the stove and cover it with a lid. Let the licorice melt in for approximately 2 hours.

Strain the licorice milk through a sieve and pour it back into the saucepan. Season with ground clove.

Whisk the egg-yolks and sugar into a light foam. Heat the licorice milk a little. Whisk in the egg-yolk foam.

Mix the corn starch with 1 dl of double cream. Pour the mixture into the saucepan and mix it well with the licorice milk. Boil the mixture quickly on low heat, stirring constantly.

Pour the mixture into small ramekins. Lift the ramekins onyo a larger oven-proof dish and pour boiling water into the larger dish so that the water covers the ramekins half-way. Bake for about 1 hr in 135 °C.

Let the pudding cool down in room temperature for 1 hr and then refrigerate them for at least 3 hrs.

Just before serving the dessert, take out the puddings into room temperature. Sprinkle sugar on top of the pudding and toast the sugar surface quickly with a gas burner.

Ps. You don’t have to bake the crema catalana, that’ll just leave the structure more loose.

Meringue

February 15, 2012 1 comment
Marengit © Hanna Stolt

Meringue

I just made my first successful batch of meringue! I can’t believe how easy it was after so many no-so-successful attempts. I made some crema catalana earlier and was left with 4 egg whites so I decided to give this recipe a go. I’m now very thankful I did! (I’ll be posting the crema catalana with licorice a little later on, it was yummy too). I found the original recipe in a Finnish blog called Punavuori Gourmet. Punavuori is a part of town in Helsinki, Finland :) I changed the original amounts a tiny bit but the recipe’s really not all that long.

ca. 50 meringues

  • 4 egg whites
  • 2,5 dl fine granulated sugar

Whip the egg whites in a mixer so that you’ll have the time and energy to whip it into a really thick and shiny white foam. Add the sugar little by little. Then you can just use e.g. a spoon to make small round “meringue kisses” on the oven plate. Bake in 120°C for approximately 1 hour and 20 minutes. The meringues should be dry and light when they’re done.

Kovaa ja kiiltävää vaahtoa sen olla pitää © Hanna Stolt

Whip the egg whites and sugar so until it forms a very thick and shiny foam

Puristetaan haluttuun malliin pellille ja uuniin.. © Hanna Stolt

In the oven they go!

Valmiit marengit © Hanna Stolt

Meringues all ready to be eaten :)

Categories: Desserts Tags:

Seafood risotto and a delicious berry pie

February 13, 2011 Leave a comment
Äyriäisrisotto © Hanna Stolt

Seafood risotto

My sister Saara visited us this weekend and today I also invited my brother and his 8-year-old son over for lunch. In the morning we were trying to figure out what to eat for lunch and finally I found this Seafood Risotto recipe in a Swedish magazine called Elle mat & vin. Our freezer’s full of berries as Kalle’s (my boyfriend’s) parents are always giving us more when we visit them. For that we’re both very grateful of course :) In any case, with a freezer full of berries it felt like a good idea to make a berry pie for dessert.

This recipe is my own version of the original with some small changes.

Seafood Risotto

serves 4-6

  • 1 onion or 2 shallot onions
  • 2 garlic cloves
  • 8 dl vegetable broth
  • 1 tbsp olive oil
  • 3 tbsp butter
  • 4 dl avorio or arborio rice
  • 3 dl white wine
  • 2 dl grated parmesan
  • 250 g mascarpone cheese
  • 340 g crayfish tails
  • 180 g shrimps
  • 240 g mussels
  • juice of half a lemon
  • grated peel of 1 lemon
  • 1 – 1,5 tsp salt
  • 1 tsp black pepper
  • dill for garnishing

Preparation

  1. Finely chop the onion and garlic cloves.
  2. Bring the vegetable broth to boil and let simmer  lightly. It’s important to use warm broth throughout the preparation.
  3. Fry the onion and garlic cloves in a kettle with olive oil and butter. Don’t let them catch color, fry for approximately 3 mins.
  4. Add the rice and fry it with the onion and garlic cloves until it becomes translucent.
  5. Add about 2 dl’s of vegetable broth at a time while simultaneously stirring the risotto. Do the same with the white wine. Once you’ve added some liquid, stir and let the absorb it before adding more.  You can never stir a risotto too much!
  6. Cook the risotto for 20-25 mins. You can add even more vegetable broth if needed, just remember that it should be warm.
  7. Lift the kettle from the stove and add parmesan cheese. Mix well and add mascarpone cheese – mix carefully.
  8. Add the seafood and season with lemon juice, grated lemon peel, salt and pepper. Leave some of the lemon peel for garnishing.
  9. Garnish the risotto with lemon peel and fresh dill.

This risotto is rich and creamy thanks to the mascarpone and parmesan cheese. Lemon makes it fresh and gives a great little egde to the taste. Serve the risotto immediately and enjoy!

Vadelma-mansikkapiirakka © Hanna Stolt

Berry pie

As mentioned, we had berry pie for dessert. Spelt (a species of wheat) gives the crust a lovely “nutty” flavor and raw sugar makes it extra delicious.

Berry Pie with Raspberries and Strawberries

serves 4-6

  • 100 g butter
  • 2 dl (organic) wheat or spelt flour
  • 3/4 dl (organic) wheat or spelt flakes
  • 2,5 tbsp indian sugar or raw sugar
  • 1-2 tbsp maizena or potato flour
  • 1-2 dl raspberry
  • 1-2 dl strawberry

Mix butter, spelt flour and flakes and sugar in a bowl until the dough becomes even. Press the dough into a loose bottom cake tin (∅ 20 cm). Leave a little dough so you can some dough crumbles on top of the pie later on. Spread a thin layer of potato flour on the crust. The potato flour is crucial as without it, the berries (when melting in the oven) will make the crust wet. So the potato flour will soak up the juice from the berries and leave the crust nice and dry.

Add berries on top of the crust and potato flour layer. Crumble rest of the dough on top and bake the pie for 15-20 mins in 200°C.

You can serve the pie with some vanilla ice cream or vanilla sauce.

Original recipe from: Elle mat & vin 6/2010 (Dec-Jan)

Sacher cake

February 9, 2011 7 comments
Sacherkakku ©Hanna Stolt

Sacher cake

I found this lovely, lovely recipe when planning for a dinner with friends. The recipe’s again from the finnish food magazine Glorian Ruoka & Viini (Issue 19, 6/2003) and it looked delicious! The recipe was called Tiina’s  juicy Sacher cake and the writer said that it’s different from a normal Sacher cake as it’s not dry at all (as they usually are) and instead it’s juicy, moistened with rhum. Around christmas time the apricot jam can be replaced with cherry jam to make it more festive and christmassy.

This was my first (self-made) Sacher cake ever and the cake stayed in a bit of a mud-cake mode as I didn’t (as I usually don’t) look at the watch when I put it in the oven – thus, I had no idea how long I actually kept it in the oven and used a stick to test it every now and then. So, if you don’t like mud cakes, check the time! :)

The cake was easy to do and soooo delicious that I could easily see myself using the same recipe for a number of different cakes. I used Bonne Maman’s apricot jam which is the next best thing to self-made jam around here. I love their fig jam – it’s great with cheese!

Then for the recipe. This will yield 20 slices or so:

Cake

  • 250 g dark chocolate
  • 250 g butter
  • 5 eggs
  • 2,5 dl sugar
  • 3 dl wheat flour
  • 1 tl baking powder

Moistening

  • 1 dl water
  • 0,5 dl sugar
  • 0,5 dl dark rhum (Stroh / Captain Morgan)

Filling

  • apricot or cherry jam

Frosting

  • 250 g dark chocolate
  • 50g butter

Cake: Melt the chocolate and butter in a hot water bath. Mix until smooth and let cool for a little while. Froth eggs and sugar. Mix baking powder with wheat flour. Add alternately chocolate mix and flour mix into the egg froth. Mix the dough gently until it’s smooth and pour into a buttered tin. You can use breadcrumb / almond flour on the sides of the tin so the cake won’t stick on the sides.

Bake in 175 °C for approximately 60 mins. I checked the cake using a wooden stick every now and then, having forgotten to check the time in the beginning.. Turn over the tin after the cake has cooled.

Moistening: Boil water and sugar, add rhum into the sugar water. Split the cake in half and moisten the bottom half with the rhum mixture. Spread a generous amount of apricot jam on top of the bottom half and lift the upper half on top. Moisten the top half with the remaining rhum mixture.

Frosting: Melt the chocolate in a warm water bath. Lift the bowl out of the bath and add room temperature butter in small cubes. Mix until the frosting is smooth and shiny. Spread the frosting on top of the cake. I poured all of the frosting in the middle of the cake and started spreading towards the edges using a palette knife -shaped spatula. I also used the tip of the spatula to create the decorative pattern on the frosting.

Let the cake cool in a fridge or other cold place until the frosting sets.

I made the cake the evening before our dinner so the cake became really moist and juicy and the taste just gets better with time! I love cakes and food like this – it saves so much energy and hassle on the day of the event. This cake became a huge success and I even made another one for the following day when more of our friends came over. Everyone loved it and not a crumb was left on either of the days :)

FoodPress.com
This recipe was featured on FoodPress.com on February 10, 2011.

My first raw chocolate experiment

January 30, 2011 1 comment
Raw chocolate, just waiting to get eaten! © Hanna Stolt

Raw chocolate, just waiting to get eaten! © Hanna Stolt

Today I decided to start experimenting with raw chocolate and more specifically – how to make it. Last time it was my boyfriend Kalle who made the raw chocolate and so of course the recipe’s still in his head and not on paper. This time I decided to really document the whole process :)

 

Ingredients

  • 150 g cocoa butter
  • 2 tbsp rose hip powder
  • 1 tbsp lucuma powder
  • 2 tbsp maca powder
  • 5 tbsp raw chocolate powder
  • 3 tbsp crushed cashew
  • 2 tbsp goji berries
  • 2 tbsp organic honey
  • pich of salt, bourbon vanilla powder and cayenne pepper
Kaakaovoi © Hanna Stolt

Cocoa butter

Crush the cocoa butter with a knife of grate it. Pour the chopped/grated cocoa butter into a warm water bath and let it melt. Just make sure that not even a drop of water gets into the butter! A tiny drop of water can make the butter clump up so that you won’t be able to use it and will have to start all over. Keep this in mind throughout the whole process. Metal dishes are great for melting the butter as the heat spreads evenly and the butter melts faster.

Kaakaovoi vesihauteessa © Hanna Stolt

Cocoa butter melting in a warm water bath

When the butter has melted, add the rose hip powder and mix well. Use a spoon to dose a thin layer of this butter – rose hip mix at the bottom of the chocolate forms. Put the form into the freezer to chill while you continue with the rest of the mix.

Rose hip powder

Rose hip powder

Ruusunmarja-kaakaovoiseos

Cocoa butter - rose hip mix

Lift the metal tin from the warm water bath. Add the rest of the ingredients and mix well. This is a great time to taste the mix and add flavor as needed. Such a lovely task!

The mixture is rather warm at this stage and we need to temper it in order to achieve a good texture for the chocolate. As I don’t (yet) own a tempering plate (marble plate), I tempered the chocolate mix right in the bowl. The temperature was well above 30°C when I started and I needed to get it down to 27°C so I started mixing the chocolate with a spoon. Not too much, just so that it cooled a little faster. Once the mix has cooled to 27°C, you need to put the dish back into the warm water bath and reheat to 32°C.

Kuivat ainekset

Dry ingredients: goji berries, cocoa powder, lucuma and maca powder and cashew

You can now take the chocolate form(s) from the freezer and again, using a spoon, fill the forms and put it back into the freezer for another 20 – 30 mins. The first layer of chocolate should be solid before you add the rest of the chocolate mix.

Ensimmäinen kerros suklaata on jähmettynyt pakkasessa

The first layer of chocolate has become solid in the freezer

You can store the chocolate in the freezer or your fridge for a few weeks.

The ready chocolate looks great with the layers!

Valmis suklaa

Raw chocolate

A bite of the chocolate reveals a lot to chew inside the confection.

Puraistu pala raakasuklaata © Hanna Stolt

Take a look inside

Buckthorn cheesecake

January 28, 2011 Leave a comment
tyrnikakku

Buckthorn cheesecake

I’ve tested this cake with 20 of my friends and we all agreed it’s a winner. The recipe’s from a Finnish food magazine called Glorian Ruoka & Viini (issue 27, 2/2005).

(for 15-20 people)
Preparation and setting time 2h 30 min

Crust

  • 200 g Digestive cookies
  • 90 g butter

Filling

  • 50 g white chocolate
  • 1 dl natural yoghurt
  • 1 dl sugar
  • 1 tsp vanilla sugar
  • 1 tbsp lemon juice
  • 3 sheets of gelatine
  • 2 dl double cream

Make double portion if you’d like your cake a little bit higher than the one in the picture.

Surface

  • 1 dl buckthorn purée
  • 2 dl water
  • ½ dl sugar
  • 4 sheets of gelatine

(I actually used 1 dl buckthorn concentrate + 2 dl water, ½dl sugar and 5 gelatin sheets for the surface and it turned out great!)

Preparation
1) Crush the Digestive cookies and mix with butter. Press the cookie mixture on the bottom of a cake tin with loose edges.

2) Let the gelatin sheets soak in cold water for 10 minutes. Melt the white chocolate in a warm water bath.

3) Mix yoghurt, chocolate, sugar and vanilla sugar. Squeeze the gelatin sheets and melt them in a small amount of boiling water. Let cool for a while and add into the yoghurt mixture. Whip the double cream and add to the yoghurt mix. Spread over the crust in the cake tin and let cool for at least 2 hrs.

4) Prepare the surface while the cake is cooling. Mix the buckthorn purée, water and sugar. Soak the gelatin sheets in cold water for 10 minutes. Squeeze them dry and melt them in a small amount of boiling water. Let the mixture cool for a while and mix it with the buckthorn mixture. Spread on the cake and let the cake set in the fridge.

I used kumquats, carambola and cape gooseberries to decorate the cake before serving. The original recipe had blackberries and redcurrants on top so it’s really your choice :) Use your favorites!. I’d thought about decorating the edges with grated white chocolate but finally didn’t have time. In the original recipe they’d used almond chips for decorating the edges.

Finnish donuts

January 27, 2011 1 comment

Munkit

Donuts

In Finland we have a tradition of celebrating the first of May.. a lot. Everyone who’s graduated from high school wears their white graduation caps and in most cases will get absolutely hammered by noon. On the softer traditions’ side you can find things like making donuts and mead – a special drink that is only made around this time of the year.

I’ve never made donuts before so this was a fun experience and required a few calls to my mom ;) The recipe’s from my grandmother who used to make donuts at our summer cottage – they always tasted divine.

Ingredients
0,5 l milk
50 g yeast
1 egg
2 tsp salt
2 tbsp cardamom
2-2,5 dl sugar
250 g butter
wheat flour

And here’s how to make the best donuts ever:
Warm the milk until it’s hand temperature (if you’re using dry yeast the temperature will need to be higher) and add yeast. Mix carefully. Add the egg, salt, cardamom and sugar. Mix well. Add wheat flour little by little and knead the dough in between. Add more flour until the dough doesn’t stick to the bowl or your hands anymore. Add the butter soft and cubed and knead the dough for a while still. Add the rest of the flour until the dough is ready.
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Let the dough rise properly.
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Then for the best part:
Form the donuts as you like. You can make “piggie donuts” by rolling rectangles of the dough, folding it in half and adding some apple jam in between and then sealing the package with a bit of water and forming the tips into “feet”. We used coconut oil for frying the donuts. It’s great for frying. I took small balls of the dough, rolled them into round buns and pushed my thumb through the bun so that I got a donut shape.
Next, I fried the donuts in coconut oil and dipped them in sugar. Just a small tip: if you don’t want to make “turbo  donuts” like I did, it’s good to remember that the dough swells in the hot oil.. ;)