Berry kissel

Ingredients:

½ l home-made juice concentrate (e.g. blackcurrant)

½ l water

7 – 9 tbsp potato flour

3 dl frozen berries

  1. Boil the juice concentrate and water in a regular kettle.
  2. Mix the potato flours with 1 dl of cold water until the mixture is smooth.
  3. Take the kettle off the hot-plate.
  4. Combine the potato flour mixture with the hot juice:
    • pour the potato flour mixture into the juice slowly and steadily
    • whisk furiously while pouring
    • you may not need all the potato flour mixture you prepared; stop once the kissel is a tad thick (not liquid, not jam)
  5. Once you’re satisfied with the thickness, hit the kissel with heat: put the kettle back on the hot-plate, and heat until the very first bubble appears. Then take the kettle immediately off the hot-plate (otherwise the kissel will curdle).
  6. Mix the frozen berries in the hot kissel.
  7. Sprinkle the kissel lightly with sugar to avoid stiffening the surface, if you’re not going to serve it immediately.
  8. Serve hot kissel with vanilla ice cream and cooled kissel with whipped cream.

Notice! It is not necessary to put any sugar on the kissel while cooking. Everyone can add sugar according to their own taste in their own bowl.

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Tea bread (Teeleipä)

Baking tray

Bake for 15 minutes in 225 C temperature

Ingredients (for 2 persons):

  • 1 dl oatmeal (rolled oats)
  • 1 dl oat bran
  • 2 dl wheat flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 2 dl milk
  • 2 tbsp extra virgin canola oil
  1. Combine the dry ingredients.
  2. Add milk and oil mixing only until intermingled.
  3. Divide the dough into four heaps on a baking tray covered with baking paper.
  4. Flatten the heaps by patting them gently with wet hand.
  5. Bake for 15 minutes in 200 C temperature.
  6. Eat immediately with tea of your choice and butter (Oivariini 60 % will also do).

Chocolate-Mocca pieces (Mokkapalat)

Baking tray with a 3 cm lip

Bake for 15 minutes in 200 C temperature

Ingredients for the cake:

  • 200 g butter
  • 4 eggs
  • 3 dl sugar
  • 5 dl wheat flour
  • 3 tbsp dark cocoa powder
  • 3 tsp baking powder
  • 2 tl vanilla sugar
  • 2 dl milk

Ingredients for the icing:

  • 50 g butter
  • 500 g powdered sugar
  • 2 tspb dark cocoa powder
  • 2 tsp vanilla sugar
  • 1 dl strong coffee

Decorating:

  • Nonpareils, sugar crystals, miniature marshmallows or anything you like

Baking the cake:

  1. Melt the butter in the microwave owen and let it cool.
  2. Mix the eggs and sugar into thick foam.
  3. Combine the dry ingredients and add the mixture into the egg foam alternately with milk.
  4. Add the melted butter into the dough.
  5. Cover a baking tray with a sheet of baking paper and pour the dough on it. Spread it over the baking tray smoothly, e.g. with a silicone scraper.
  6. Bake for 15 minutes in 200 C temperature.
  7. Let the cake cool.

Preparing the icing:

  1. Melt the butter in the microwave owen.
  2. Brew one cup of strong coffee (2 spoons of ground coffee for one cup of coffee)
  3. Combine powdered sugar, cocoa powder and vanilla sugar.
  4. Stir the coffee into the sugar mixture little by little – add coffee only so much that the mixture is smooth. If the mixture is too stiff, very carefully add more coffee. (If you add too much coffee, the mixture turns into liquid-like, and it can only be saved by adding more powdered sugar which you naturally don’t have any left.)
  5. Mix the melted butter into the sugar mixture.
  6. Spread the icing quickly over the cake – it stiffens fast!
  7. Decorate with nonpareils, sugar crystals, miniature marshmallows or anything you like.

Tip: if you don’t care for the icing so much, make only a half portion of it.

Opinion Piece published in Karjalainen newspaper on the 7th of August, 2015

Se on Karhunmäki, ei Karhumäki

Karhunmäen ylpeänä asukkaana olen valitettavasti saanut kohdata toistuvaa huolimattomuutta kaupunginosamme nimen oikeinkirjoituksessa. Esimerkiksi sunnuntain 2.8.2015 Karjalaisen Ajassa-palstalla oli Karhunmäkeen toistuvasti viitattu “Karhumäkenä”. Myös erään Joensuun alakoulun rehtori käyttää Karhunmäestä johdonmukaisesti virheellistä “Karhumäki”-nimitystä. Lisäksi asuntojen myynti-ilmoituksissa mainostetaan luvattoman usein “Karhumäen” kaupunginosaa.

Karhunmäki on kaupunginosa Joensuussa. Karhumäki on kaupunki Karjalan tasavallassa Venäjällä. Joensuun Karhunmäen kaupunginosasta on siis syytä käyttää sen oikeaa kirjoitusasua Karhunmäki väärinkäsitysten välttämiseksi.

Marko Tuononen