1,5 l chopper rhubarb
1,2 l water
1,5 dl sugar
12 tbsp potato flour
3 dl strawberries (frozen or fresh)
- Peel and chop the rhubarbs, then put them in a regular kettle.
- Measure the water and sugar on top of rhubarbs and stir.
- Heat the mixture and let it boil for 10 minutes.
- Mix the potato flours with 1 – 1,5 dl of cold water until the mixture is smooth.
- Take the kettle off the hot-plate.
- Combine the potato flour mixture with the boiled rhubarbs:
- pour the potato flour mixture into the rhubarb coctail 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)
- 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).
- Mix the strawberries in the hot kissel.
- Sprinkle the kissel lightly with sugar to avoid stiffening the surface and let it cool.
- Serve the kissel with vanilla ice cream or whipped cream.
Notice! The kissel is delicious even without the strawberries.
75 g butter or margarine
1 – 1,5 dl sugar
3 dl flour
1 tl baking powder
2 dl Nordic kind of sour cream
3 – 4 apples
sugar and cinnamon for seasoning
- Mix the margarine and sugar in a bowl with fingers.
- Mix the flour and baking powder together.
- Add the flour mix and sour cream into the dough and mix until smooth.
- Butter a pie tin and spread the dough in it. Dab dough also on the tin edges.
- Slice the apples (no need to peel) and set them on top of the pie base. Sprinkle with sugar and cinnamon.
- Bake in 225 C for 20 minutes.
- Serve with vanilla sauce.
Notice! You can use this pie base also to make berry pies. Swap the apples with 5 dl of berries and season with a little bit of sugar. Try also a pie with rhubarbs!
(6 – 8 Karhunmäki-size portions)
Small iceberg lettuce or half of a big one (250 g)
1 big cucumber
3 spring onions with stalks
1 big sweet red pepper
250 g fresh mozzarella cheese
1 chicken breast for each diner
- Chop the vegetables and cheese.
- Mix in a large bowl (at least 4 liters).
- Cook the chicken breasts in a frying pan. Season with salt and 5-pepper mix (crushed). Slice into bites and put directly on each diner’s plate.
- Serve the salad with pepper-curry sauce or pineapple-curry sauce. Or some other dressing of your choice.
Notice! Without the chicken breasts this serves as a good side salad to any grilled meat.
14 ice cubes
1 dl clear tequila
4 cl lime juice (or the juice of one lime)
3 dl sliced, frozen strawberries*
4 tsp sugar
- Crunch the ice cubes in a Nordic blender.
- Squeeze the juice from the orange in the crushed ice.
- Add the rest of the ingredients into the mixture.
- Blend softly – not too much! The Margarita should be a bit “al dente”.
- Pour into tall, large glasses. Serve with a straw. Add an umbrella if you must.
*) Put in 5 dl of strawberries, if they have been frozen whole.