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Wpisany przez sirkka
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Piątek, 30 Marzec 2007 13:00 |
W Tłusty Czwartek Finowie obowiązkowo jedzą zupę z groszku - hernekeitto, blinit oraz pochodzącej ze Szwecji słodkiej, drożdżowej bułeczki wypełnionej pastą migdałową i bitą śmietaną - laskiaispulla.
Hernekeitto - zupa z zielonego groszku
2.5 l wody – ½ kg suszonego grochu – ½ kg wędzonki lub golonki – Ew. 2 dl śmietany – 2 cebule – 3 marchewki – 2 liście laurowe – ½ łyżeczki czarnego pieprzu – 1 łyżeczka majeranku – 1 łyżeczka soli
300 ml dried green peas
1 - 1¼ l water
half a small smoked pork shank (about 500 - 700 g)
4 medium carrots
2 - 3 medium onions
1 - 2 bay leaves
black peppercorns
Suszony groch namocz w wodzie przez całą noc. Rano groch razem z wodą wlej do garnka, dodaj wędzonkę, obrane marchewki i cebule oraz przyprawy (bez soli!) i gotuj na małym ogniu przez 2,5 - 3 godziny. Wędzonkę wyjmij z garnka, oddziel mięso od kości, pokrój na małe kawałki i wrzuć z powrotem do zupy. Zupę podgrzej, dopraw solą i podawaj gorąca (ew. z niewielką ilością śmietany dla złagodzenia smaku). Dla uzyskania bardziej klarownej zupy można z niej wyjąć marchewkę i cebulę.
2. opcja - groch gotuj tylko z wędzonką i po 2,5 - 3h dodaj do zupy przyprawy, marchew i cebulę.
Po tym czasie wyjmij z garnka wędzonkę i pokrój je na małe kawałki. Obierz i posiekaj cebulę i marchewki i dodaj je do zupy razem z kawałkami mięsa, śmietanką (jeśli ktoś woli delikatniejszy smak zupy,'), czarnym pieprzem majerankiem i solą i gotuj na małym ogniu przez ½ godziny (zupę można Ew. doprawić odrobiną musztardy; dodatkowo możesz doprawić większą ilością pieprzu, majeranku i soli).
Zupę podawaj na gorąco. W Finlandii jest ona podawana tradycyjnie w Shrovetide (zapusty) z ciepłym ponczem i kromkami żytniego chleba z masłem.
RUSSIAN BLINS
750 ml whole milk
450 ml wheat flour
1 tbsp fresh yeast
1 tbsp melted butter
2 eggs
100 ml cream
½ tsp salt
serve with:
clarified butter
smetana
finely chopped onion
diced Russian-type gherkins
chopped hard-boiled eggs
roe of rainbow trout, salmon, whitefish, vendace, burbot etc, or caviar
gravlax or/and cold-smoked salmon in thin slices
herring in mustard, dill or sour cream sauce
smoked Baltic herring
smoked reindeer roast
(fresh chopped dill and lemon wedges)
Start with dissolving the yeast in the warm milk. Add the flour and the melted butter. Mix until smooth, cover and set to rise in a warm place for several hours or until the batter becomes bubbly. Add the egg yolks and salt and allow to rise for a few hours more.
Finally fold the hard-beaten egg whites and whipped cream into the batter. Immediately fry the pancakes in plenty of clarified butter on both sides either in a special blin-pan (see picture below) or an ordinary small pan until dark golden brown. Serve hot with the toppings mentioned above.
When eating, first pour melted or clarified butter on the blin and cover it with different combinations of the ingredients mentioned above, or with whatever topping you may like. A classic combination is to use salmon or vendace roe, chopped onion and smetana or chopped hard-boiled eggs, chopped onion and smetana.
Note:
Blins or bliny (= plural in Russian) are usually served as appetizers before the main course. Bliny must be eaten piping hot straight from the pan. Bliny can never be made ahead: the rule is that blins never wait for the eater but the eater waits for the blins.
SHROVE BUNS
dough:
1 portion of basic sweet yeast dough
1 egg for glazing
chopped or flaked almonds for garnish
sanding sugar for garnish
filling:
almond paste
(dash of milk)
vanilla-flavoured whipped cream
icing sugar for garnish
Prepare and bake 8 large basic sweet yeast dough buns according to the instructions given here. Garnish buns with flaked almonds and sanding sugar before baking. Cover buns with towel after baking and let cool down.
Cut off about 1/3 of the top of the buns, see figure 1 below. Scrape out a bit of the inside of the bottom part of the buns and replace with a flattened disk of soft almond paste (figure 2). The almond paste should be very soft and moist — in fact it is usually mixed with the fine crumbs scraped out of the buns and a dash of milk, to make it lighter. If the paste is a bit hard and/or dry, it is grated finely before mixing with the crumbs and the milk.
Spoon or pipe a thick ring of whipped cream around the almond paste filling (figure 3). Gently position the cut off "caps" back on top of the buns and dust the tops with icing sugar (figure 4).
Additional information:
Shrove buns can be served as a pastry with coffee or tea, but the traditional way is to serve them on a deep plate filled with hot milk, the bun soaking up part of the milk (right). In this case, the bun is eaten with a spoon.
In Finland, Shrove buns are traditionally sold in bakeries or made at home and eaten at Shrovetide. The Shrove bun tradition originates from Sweden.
FINNISH OVEN-BAKED PANCAKE
500 ml whole milk
3 eggs
2 - 4 tbsp sugar
pinch of salt
200 ml flour
In a bowl, whisk together the milk and eggs. Add the sugar and mix. Add the flour into the mixture little at a time, whisking thoroughly to avoid the forming of lumps. Cover the bowl with plastic wrap and let the batter stand refrigerated or in cool room temperature for at least 1 hour before baking.
Pour the batter in a 40 × 40 cm wide deep oven pan lined with a sheet of parchment paper. Bake at 225 - 250 °C for 20 - 25 minutes or until the pancake is puffed and golden brown.
Cut the pancake in squares and serve immediately with homemade raspberry or strawberry jam and whipped cream or ice cream.
You can also make an apple pancake by distributing thin apple slices on top of the batter. Dust the top with cinnamon and bake following the instructions given above.
Serve the pancake warm with a scoop of vanilla ice cream, drizzled with maple syrup (see the picture on right).
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Zmieniony: Środa, 30 Styczeń 2008 15:17 |
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