Summer kissel (rhubarb & strawberry)

Ingredients:

1,5 l chopper rhubarb

1,2 l water

1,5 dl sugar

12 tbsp potato flour

3 dl strawberries (frozen or fresh)

  1. Peel and chop the rhubarbs, then put them in a regular kettle.
  2. Measure the water and sugar on top of rhubarbs and stir.
  3. Heat the mixture and let it boil for 10 minutes.
  4. Mix the potato flours with 1 – 1,5 dl of cold water until the mixture is smooth.
  5. Take the kettle off the hot-plate.
  6. 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)
  7. 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).
  8. Mix the strawberries in the hot kissel.
  9. Sprinkle the kissel lightly with sugar to avoid stiffening the surface and let it cool.
  10. Serve the kissel with vanilla ice cream or whipped cream.

Notice! The kissel is delicious even without the strawberries.

 

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Hefty pancake in Karhunmäki style

1 l milk

4 eggs

1 tsp salt

3 – 4 tbsp sugar

5 dl flour

50 g butter, melted

  1. Whisk the eggs heavily to break the structure.
  2. Add 0,5 l of milk, sugar, salt and melted butter and mix well.
  3. Add the flour and whisk heavily, until the dough is smooth.
  4. Add the rest of the milk and mix until smooth.
  5. Butter a large baking tray and pour the dough in it.
  6. Bake in 200 C for 40 min.
  7. Serve with plenty of whipped cream and strawberry jam.

 

Grandma’s apple pie

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

  1. Mix the margarine and sugar in a bowl with fingers.
  2. Mix the flour and baking powder together.
  3. Add the flour mix and sour cream into the dough and mix until smooth.
  4. Butter a pie tin and spread the dough in it. Dab dough also on the tin edges.
  5. Slice the apples (no need to peel) and set them on top of the pie base. Sprinkle with sugar and cinnamon.
  6. Bake in 225 C for 20 minutes.
  7. 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!

Summertime chicken salad

(6 – 8 Karhunmäki-size portions)

Small iceberg lettuce or half of a big one (250 g)

1 big cucumber

5 tomatoes

3 nectarines

3 spring onions with stalks

1 big sweet red pepper

250 g fresh mozzarella cheese

1 chicken breast for each diner

  1. Chop the vegetables and cheese.
  2. Mix in a large bowl (at least 4 liters).
  3. 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.
  4. 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.

The Female Bear’s Strawberry Margarita

(2 portions)

14 ice cubes

1 dl clear tequila

1 orange

4 cl lime juice (or the juice of one lime)

3 dl sliced, frozen strawberries*

4 tsp sugar

  1. Crunch the ice cubes in a Nordic blender.
  2. Squeeze the juice from the orange in the crushed ice.
  3. Add the rest of the ingredients into the mixture.
  4. Blend softly – not too much! The Margarita should be a bit “al dente”.
  5. 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.

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.

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).