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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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.

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.

Frikadeller, 185 pcs

  • 2000 g minced steak meat from a cow named Asteri
  • 10 eggs
  • 5 onions (2 yellow onions and 3 red onions)
  • 2,5 dl breadcrumbs
  • 1,25 tl capsicum powder
  • 2,5 tl peppers (50% black pepper, 50% white pepper)
  • 5 tl salt
  • (canola oil for forming the balls)
  1. Mix first the other ingredients (except meat) in order to get “a paste”. Then mix the paste with the meat from a cow named Asteri.
  2. Form smalls balls from the dough (see previous step) with well-oiled hands. Lay the balls to a baking tray. Roast the balls in the oven in the temperature of 200 Celcius degrees for 20 minutes per tray.