Syllabub

Found this from my old blog site, and thought you might wanna try.

Inspired by Nigellas Syllabub, I tried making the same with the liqueur I could find in my alc. cabinet. I found a cranberry and cherry liqueurs. And it was a huge success! So here it goes. I hope you enjoy this too.

1. Juice 1 lemon and strain the pulps and seeds, place the juice in the mixing bowl and add
3/4 cups of sugar.

2. Whisk in a 250 ml tub of Mascarpone cheese.

3. Add 1/4 cup (well... go nuts!) of cranberry or cherry liqueur and a 250 ml whipping cream. Continue to whisk until thick. Set aside.

 

5. Arrange 6 pcs. of dessert glasses. Crumble about 1 pc. of a vanilla biscuit to the bottom of each glass. Digestive will also do.

 

6. Layer it with the cream mixture about 1/2 inch thick.

7. Add a layer of raspberry sauce.

I used a small bag of frozen raspberry (if using fresh, you need about 1 ½ cups) run it in a food processor with about 1/4 cup sugar. Strain to get rid of the seeds. 

 

8. Add a thin layer of crumbled biscuit and almond flakes. (for texture)

9. Add another layer of cream.

10. Cover with cling wrap and refrigerate for about 2 hours before serving. Preparing this a day before, works well.

 

11. Top with some cherries and some more almond flakes. Enjoy!!

 

 

Mallas Limppu

 

Malt Loaf
(Mallas Limppu)

This is one of the easiest loaf bread. I would actually bake this on a whim. This recipe is in deciliter, as this is what they normally use here in Finland. If you don't have a dl measuring cup, just use your ml.

I hope you enjoy it as much as I do.

To make 1 big loaf:

500 ml warm milk or piima (buttermilk)

25 gms. fresh yeast (or half of the usual cube)

50 ml  dark syrup 

50 gms. melted butter

100 ml malt flour (1 dl)

150 ml rye flour (1.5 dl)

700 ml to 1000 ml of wheat flour (7 to 10 dl)
1 tsp. salt

* In the mixer bowl with hook attachments, dissolve the yeast in the warm milk/piima.

* In medium speed, slowly add syrup, melted butter, malt and rye flours.

* Continue to mix adding wheat flour 1 dl at a time, plus the salt. 

* No need to finish all the wheat flour (after the 7th), if the dough is already elastic, or when finger is pressed, it bounces back. 

* Mold the dough into one or two loaves depending on your tray.

I don't use the loaf tin for this. I like the way it looks as a free shaped loaf. It is quite compact, so it holds its shape quite well. Be warned though, it swells twice its size. :)

Bake in a pre heated oven at 210 degs C. for 30 to 40 mins. lowest rack.

When done, brush the outer covering with butter then cover with aluminum foil for about 10 mins. before serving. 

 

Tips: 

~ serve with butter

~ with garlic infused olive oil and Spanish ham

~ salsa of tomato, onion, garlic and coriander

~ whatever your heart desires!   

 

Baked eggs with Chorizo

Breakfast haven!

Been craving for this the past 3 mornings already. So today, I gathered up the ingredients and started cooking!

I have those medium sized flat ramekins I got from Ikea which are perfect for single servings. I brushed it all over with garlic infused 1.) olive oil. Then I placed a few thin slices of 2.) Spanish Chorizo before I cracked 3.) 2 eggs on top of it. I then added a few more slices of 4.) Spanish Chorizo on top of the eggs. Sprinkled some 5.) salt and pepper. Then off to broil (highest possible - and the top most rack) settings of the preheated oven for about 10 mins.





Once the eggs are set to your liking, take it our of the oven, top it with 6.) 1 tsp. of Creme fraiche (sour cream). Sprinkle a few finely chopped 7.) fresh rosemary (you can use parsley or dill, for as long as it is fresh). And some 8.) arugula leaves (for that nutty flavor).




Serve this with toast.

Trumpet Chanterelle Soup

I LIVE IN THE BEST NEIGHBORHOOD, EVER!

Yeah, you heard it right. In Finland, where most people don't even get to know the first names of their neighbours, I got lucky to own a place here.
Not all neighbours would drive with his own car, to take your bridesmaid friends to a wedding. Or drive you to pick up woods, put air in your tires, etc. Or put down your tent while you're away coz there's a storm coming.
Over the years, I have received from my lovely neighbours, kilos of rhubarbs, free-range eggs, freshly baked breads, expensive meats, champagnes, and today, Suppilovahvero mushrooms that I made into a wonderful soup, just in time for this rainy weather and while I am coming down with flu.

Here's how:
1. Pan dry about 4 cups of the cleaned mushrooms. Chop them in small pieces. Set aside. (it will yield about 1½ cups)
2. In a pot, melt 50 grams of butter in medium heat.
3. Saute 2 cloves chopped garlic and one medium chopped white onion. (2 mins)
4. Add the mushrooms. (2 mins)
5. Add in 1/3 cup of regular flour and 1 tsp. salt (2 mins)
6. Pour 1 cup of milk, keep stirring until free of lumps.
7. Add 2 cups of hot water and let boil until you reach the creamy soup consistency.
8. Add 1/4 tsp. nutmeg and ½ tsp. black pepper.
9. When serving, add a small dallop of creme fraiche and croutons. I added fresh chili leaves here, but you can use basil as well. Or crispy bacon bits! Enjoy...

Mississipi Mud pie

Mississipi Mud Pie (taken from Everyday Chocolate - A collection of essential recipes)

To make the pastry:
1. Sift 225 gms of plain flour and 2 tbsp. each of cocoa powder and caster sugar.
2. Rub in 150 gms. of cold butter (cut into small cubes) with fingers until the mixture is more like bread crumbs.
3. Incorporate this together using 2 tbsp. cold water until it becomes one ball of pastry. Wrap this in cling film and let rest in the fridge for about 15 mins.
4. When ready, roll the down to a 9 inch pastry dish. Use your baking beans placed in a baking paper to weigh down the pastry and bake in pre heated oven at 190 degs C, for about 15 mins.
5. Take out the baking beans and bake the pastry for a further 10 mins.
6. Melt on a double boiler, 150 gms. of 70% cocoa baking chocolate bar.
7. While you wait, beat with electric mixer, 175 gms of soft butter and 300 gms of brown sugar.
8. Gradually add 4 eggs (slightly beaten) and 2 tbsp. cocoa powder.
9. Add the melted chocolate to the mixture. Then add 300 ml of cold single cream.
10. Lastly, add 1 tsp. of vanilla essence.
11. Pour the mixture into the pastry, lower down the oven temp to 160 degs C then bake the pie for another 45 mins.

Note: The mixture will start to melt. Don't be alarmed. It will set right back.

12. When done, let the pie cool completely before transfering to a serving dish. Cover with whipped cream and decorate with chocolate flakes or curls. Chill, then serve.

Chicken and Chicken Liver adobo in yogurt

1. Clean 500 gms of chicken drumsticks/wings and marinate together with 500 gms. chicken liver in juice of 1 lemon, 1/2 cup soy sauce, 1 tsp. salt, 1 tbsp. sugar, 1 tsp. dried oregano and ½ tsp. ground black pepper for a minimum of 1 hour. (score the chicken meat if using drumstick.
2. Heat up a wok and add 1/4 cup oil. Fry 1/4 cup of chopped garlic until golden brown. Set aside.
3. In the same oil, fry the chicken pcs until caramel in color. Even if its not cooked yet in the inside. Set aside.(To cook faster, you can leave the chicken in a hot oven while cooking the liver)
4. In the same wok add 2 tbsp. butter. Fry the liver on both sides. (do not over cook ) then set aside.
5. In the same wok, fry 2 medium onions, sliced, until texture becomes soft
6. Add the rest of the marinade and simmer until bubbling. Add 1 cup of plain yogurt plus 1 tbsp. sugar and stir.
7. Put back the chicken pieces, add a couple pcs of dried bay leaves and a few pieces of cloves. Let simmer for 10 mins.
8. Add the fried liver, simmer until its cooked inside (about 5 to 10 mins). Garnish with fried garlic. Serve with steamed rice.  Enjoy!

Sizzling Sisig

Another Filipino favourite is the Sisig! Toni first tasted this in 2001 and really enjoyed it until I told him that they usually add the pigs brain in it. Now a days, they use the mayonnaise to have the same consistency as what the brains would do. So Toni still eats it, I just don't say if its mayo or brains...  ;)

One of the ways to serve this for the added crunch on the skins, is to put it in a very hot cast iron. But if you don't have one, just put it in a nice oven heated baking pan.

Here it is:
1. Clean 1 kilo of pigs ears and boil it in water with 1/4 cup of vinegar and 1 tsp. of salt for 30 mins.
2. Drop in 200 gms. of pork belly (with a bit of skins and fats would be nice) and let boil for another 10 mins. Chop.
3. While they boil, prepare the rest of the ingredients:
     1 cup of chopped onions
     1 clove of garlic, chopped
     1 thumb sized ginger, finely chopped
     2 tsp. chili (or as much as you want)
     100 gms. fresh chicken liver, minced
     1/4 cup butter
     3 tbsp. soy sauce
     Mayo (optional)
     salt and pepper
     Lemon or calamansi
4. Heat up your cast iron in one of the burners.
5. Heat up a wok or big frying pan. Add butter. Sautee garlic, onion and ginger.
6. Add liver and chili.
7. Add the pork. Cook for 5 mins.
8. Add  soy sauce and continue to cook for another 3 mins.
9. Place in the hot cast iron.
10. Squeeze out lemon, add salt and pepper and crack an egg on top of it. Enjoy!

Waffles delight!

The success of waffle making may depend on the griddle you use. So before you buy your waffle maker, ask the dealer as to what kind/size of waffle it will produce. There are those who like their waffles thick. And those who like 'em thin. I want mine thin!

Here's a tried and tested recipe for my thin waffles:
Pax: 2 to 3
Sift together in one bowl:
1 cup fine all purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/4 tsp salt
1 ½ tbsp. sugar
Start heating up the griddle.

Beat in another bowl:
1 egg
3/4 cup milk
1/4 cup melted butter
1 tsp. vanilla

Mix this two together and start cooking!

Recently, I saw in the market that they were selling chocolate flavoured whipping cream from Valio. I make it a point to pick up at least one new product every week to try at home. So this was the best opportunity for that. I used the cream together with Hersheys chocolate sauce. And it was fantastic!
But of course, you can always use the normal whipped cream or mascarpone with fruit jams.
Enjoy!

Pecan Brownie

Another craving, satisfied!
 This one is from Hersheys Kitchen.

1. Heat oven to 175 degs C. Grease 9-inch square baking pan.
2. Stir together 1 stick melted butter, 3/4 cup sugar and 1 tsp. vanilla in bowl. Add 2 large eggs; beat well with spoon. Stir together ½ cup flour, 1/3 cup cocoa powder, 1/4 tsp. baking powder and 1/4 tsp. salt; gradually add to egg mixture, beating until well blended. Stir in ½ cup chopped pecan nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack. Prepare frosting; spread over cooled brownies. Cut into squares. About 16 brownies.
   
   
   FROSTING
   
   3 tablespoons butter, softened
   3 tablespoons Cocoa powder
   1 tablespoon light corn syrup or honey
   1/2 teaspoon vanilla extract
   1 cup powdered sugar
   1 to 2 tablespoons milk
   
   Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk;
   beat to spreading consistency. About 1 cup frosting.

This is just absolutely delicious! Enjoy...

Salmon Crisp on a bed of lettuce salad with wasabi salad dressing

* Wasabi  dressing:
2 tbsp. sour cream
2 tbsp. mayo
1/4 tsp each of salt, pepper, garlic powder and sugar
wasabi paste as much as you want.
squirt of lemon or lime.
* Prepare all the salad ingredients like olives, tomatoes, cucumber, radish, and whatever you like, and let it rest in the fridge.
* For the lettuce salad, the trick is to drizzle a bit of dressing on it, mix it, and put this in the freezer while you fry the fish.

1. Marinate your fish with lemon, garlic, chopped parsley, salt and pepper for at least 20 mins.
2. Mix flour and garlic powder 7:1 ratio.
3. Beat an egg.
4. heat up the pan with oil good for frying.
5. Dip the fish in flour-egg-flour. Fry for at least 7 mins on each side, depending on the thickness of the fish.
6. Drain in paper towels.

* Assemble the salad. Drizzle more salad dressing and add some croutons and crispy onion bits if you have.
* Top it with the fish. Enjoy...

SansRival

Craving for this for a long time now, until Mama Bear Antunes brought a similar dish to our 'Ladies Birthday Celebrants Only' dinner. Checked a lot of different recipes, and thought I'd wing it.  :P)

 

Sans Rival

Make a Meringue:
5 egg whites
3 tbsp. caster sugar
½ tsp. cream of tartar.

Spread out flat on a greased baking paper lined oven tray. Bake in 150 degs C for 45 mins. Don't burn. Cool.

Dough: Beat in mixer (high)
5 egg yolks
4 tbsp sugar
(until fluffy)
Slowly add 60 ml veggie oil
add 1/4 to ½ cup buttermilk (or plain yougurt)
1 tsp. Vanilla flavouring
add ½ cup sifted cake flour.
Chopped almond is optional. (1/4 cup)

Put in another oven tray (same size of what was used in egg whites), lined with greased baking paper.

Bake in 185 degs C for 20 mins.
While cooling: Make the buttercream
* Beat 500 gms. room temp butter
* Add in batches : 1½ to 2 cups of icing sugar. (according to your taste)
* Alternating the icing sugar with 250 ml of warm whipping cream. (double cream)

* Add 1 tsp. Vanilla flavouring.
 Don't make this super sweet.

Layering:
1. Cut meringue and cake dough into 3, lengthwise.
2. First layer: cake dough
3. 2nd layer: thin spread of buttercream
4. 3rd layer: Meringue
5. 4th layer: thin spread of buttercream
6. 5th layer: sliced almonds (chips) You can use chopped almonds if thats whats available.
7. Reapeat the layers until all the meringue and cake dough are used.
8. Cover the sides with the rest of the buttercream.
9. Then sprinkle the rest of your almonds on the sides.

Refrigerate at least 30 minutes before serving.

Enjoy!

My beautiful ladies! Thank you so much for tolerating my mischievous ways... Love you.

Turning Japanese

Choosing everyday meals for the family is turning out to be a job! Especially when you have made a couple of good meals in a row, members of the family, big and small, expects that you will top the previous meals. 

Having said that, I strongly believe that Japanese food is the simplest way of wowing anyone who would sit at your dining table. Clean flavours, uncomplicated processes, fresh and its up to you if you want to get filled or not.

So one night, I made Chicken katsu. It basically means 'cutlets'. This is an original Portuguese dish, brought to Japan, and twisted (in this case pounded) to cater to the Japanese palate.

* Chicken breasts, sliced thinly, wrapped in cling film, pounded.
* Dabbed with cornstarch (I added garlic powder in mine), dipped in whisked egg, then breaded with panko and sesame seeds mixture.
* Pan fried, no need to deep fry.

Served with heated soy sauce, mirin and teriyaki sauce mixture.

Eaten with steamed rice and a bowl of miso soup.

On another night, as I was busy working from home, I didn't really have time to cook. So I asked my lovely husband to grab fresh salmon (caught the same day) and chicken pieces.
Salmon was served as sashimi. 

* Sliced thinly, dipped in Japanese soy sauce with wasabi and a squirt of lemon. - from Wikipedia:  A reputed motivation for serving wasabi with sashimi (and also gari, pickled ginger), besides its flavor, is killing harmful bacteria and parasites that could be present in raw seafood.^[1]


Chicken pieces, marinated in yakitori soy sauce and and then fried in oil.

 

Result? A happy girl!

Christmas 2011

I guess I have been very good this year that Santa gave me this:

I'll be able to take better foody pics! yey...  Happy New Year!!!

Swim, swim in the deepest of seas... while baking on the side.: Another Cupcake craving

Swim, swim in the deepest of seas... while baking on the side.: Another Cupcake craving:

Another Cupcake craving

Since a despedida party will be held for another dear friend at my place, I thought I'd serve the cupcakes I have been craving for, for the last few days. And it ain't easy I tell yah, coz it comes with the baggages that stays on the belly!!! So I think it would be nice to share them with Paloma's (and my - ) friends. ööö)

And if I can't share these Banana Cupcakes to you,  (Nanette P.), then I'll share the recipe instead and hope that you like it.

First up, turn the oven to 175 degs C and prepare 16 to 18 cupcake liners. Depends how big the liners are, you can yield just 12 if you have the American sized papers.

In a bowl, sift together 260 gms. of cake flour, 1 tsp baking powder, 3/4 tsp. baking soda and a pinch of salt. Set this aside.

In the bowl of your electric mixer, weigh about 113 grams of butter at room temperature. Use medium speed of the mixer and slowly add 200 gms. of caster sugar (the most refined one), until its creamy and sugar has dissolved, about 2 mins. To this, add 2 large eggs or 3 small ones, one at a time, add 1 tsp. of very good vanilla extract. Once incorporated, add 3 large bananas that has been mashed up. (I used the bananas that has been sitting in my freezer-thawed. I usually keep the ones that are over riped in the freezer for times like this. If you see your bananas in the fruit basket with blotches of brown spots, its time to chuck them in a bag and freeze them). Mix this in high speed for about 1 min. then turn it back to medium speed and add 1/4 cup of plain youghurt.

Tablespoon by tablespoon, gradually add the flour to the mixture. Once incorporated, spoon up to 2/3 full to the cupcake liners. Bake from 15 to 20 mins. or until its springy to the touch. Or you know, when you insert that toothpick and it comes out clean?   ;P

Let it cool in a wire rack. I suggest you take the cupcakes out of the pan so it will not become soggy. Meanwhile, make your frosting.

Mix 50 grams of butter, room temp with 150 grms of icing sugar (sifted). Add 1 tsp. of vanilla extract or better yet, if you can find banana flavoring. Mc Cormick sells them in small bottles. If you think its not spreadable, you can adjust this by adding drops of hot milk or icing sugar. For more yellow effect, you can add a tinge of yellow food coloring. Enjoy!!!!

Blueberry cupcakes....

Made these today as well... Yummy. Though I used a very good blueberry jam instead, and doubled the recipe, to make a dozen.

Frosting is to die for!!!! just make sure you sieve the blueberry puree before using, so it will not get stuck to your piping bag.

Thanks to catesworldkitchen.com for this recipe! Love, love, love it!

Cupcake craving....

... SATISFIED!!!!

One day, my man left for a two-week work in Russia. So, called the masseuse,
got a massage and I baked cupcakes!!! And these bad girls were well received by my number one fan. My 7 yr old girl.

This is probably the best ever chocolate cupcakes I've baked for the last 18 years I have been baking. Yes! people.... I have been baking and cooking since I can reach the stove top.

Not to get too far from it, these cupcakes are moist and the frosting, heavenly. See recipe below:

Pre-heat the oven to 175 degs C and prepare cupcake tins for 24 pcs. of small ones or about 16 of large ones.

Boil 1 cup of milk in a small saucepan. Turn off heat, and add 50 grams of really good cocoa powder and stir until smooth. Leave to cool.

In a separate bowl, sift together 175 grams of flour (I used triple A cake flour), 2 tsp. baking powder, and 1/4 teaspoon salt. Set aside.

In your mixer, beat 113 grams of room temp butter until creamy. Gradually add 200 grams of caster sugar. Then add 2 large eggs, one at a time. Once fluffy cream, add 2 teaspoons of vanilla extract. Add ½ of the flour mixture, then scrape down the sides of the bowl. Add the other ½ then slowly add the chocolate mixture.

Fill each muffin cup about two-thirds full with batter and bake for about 16 - 20 minutes until a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool.

For butter icing, melt 120 grams of unsweetened chocolate in a heatproof bowl placed over a saucepan of simmering water. Remove from heat and let cool to room temperature.

In your mixer, beat 150 grams of room temp, unsalted butter until smooth and creamy. Add 160 grams of confectioners sugar and beat until it is light and fluffy (about 2 minutes). Beat in 1 ½ tsp. vanilla extract. Add the chocolate and beat on low speed until incorporated. Increase the speed to medium-high and beat until frosting is smooth and glossy (about 2 -3 minutes).

Frost those wonderful cupcakes with the delicious frosting!!! Enjoy....

Olen Suomalainen!!!

February 14th is a massive propaganda induced, money earner kind of holiday celebrated around the world. Well, at least in most country. So, I did my part to get a bit of a share from that money earning scheme using my passion for baking and one of the best tools in the world: the blog!!! ( http://partyfairiesandkamoteques.blogspot.com/2011/01/valentines-day-give-aways.html)

But as I woke up on that day, (after spending the whole night baking and wrapping...) it wasn't the way I expected it would be. There was no breakfast in bed, no roses, no hugs and kisses that morning. Instead, I was greeted by a grumpy husband and a "känkäränkä" (cranky) child.

As the day progressed, I was able to keep up the smiles as people compliment the goodies I baked and carefully wrapped in girly boxes. Though the harsh, cold weather didn't help (-20 degs C) at least it was quite busy at work that I didn't notice, it was time to go home. Little did I know, something big is waiting for me. Maybe this is what my horoscope said: "A big news will come your way"!!! haha. I admit, I do read those. Oh well, maybe.

The paper was from the immigration. The letter was in a government stationary. The note was in Finnish. "Must apply for a Finnish passport".

A day that ended on a definite high note! My Finnish citizenship was granted on the 10th of February, 2011. So lets see whats in store for me. :P

Pretending to be summer!!!

I really think that summer has forgotten Finland!
Although today, it was quite warm that it actually made me take my bike once again. I enjoyed it a lot. Checking out what the market square has to offer. Its not about the shopping, but the fact that everyone is out and about, havin a beer or two at the terraces, lunches with friends, or just merely enjoying the sun, reading a book by the park.

Met Toni and Ria in the center and had a Mexican dinner at Gringos locos. And what do you know??? Ria couldn't ride her bike home, seeing as she was so full and going back home, it is actually uphill.


At Gringos Locos

So, we parked by the Esplanadi park, and got her to buy ice cream by herself for the first time. She got what she wants, so thats a good sign. I know. She's almost seven, and she never really had the chance to have cash on hand and buy something for herself. We don't have "Aling Doning's sari-sari" store on every street corner here. And I think that its better she didn't learn the concept of "trading" very early on in life.

So tomorrow, I might be able to take some pics of the market square, or even just the stands that sells berries and veggies. If its not raining... gotta check the weather news now. :)

Plan B!!! This shouldn't be too hard...

Yes! I am finally sitting down and getting most of the papers and websites done, and up and running. Well, not the website part, but at least the fan page for Party Fairies and Kamote Ques. This week, Toni and I will be attending a seminar on how to create a business name, how to get the start up money and so on. Him with his wood works and me with my catering/custom-made cakes!

Am excited of course. I wanna kick start this to get everything in legal perspective.