Kotitekoisia Munkkeja -Home Made Donuts

Minulla on aina ollut ristiriitainen suhde munkkeihin. Olen aina rakastanut kotitekoisia munkkeja, mutta inhokkilistalleni ovat aina kuuluneet valmiit munkit ja donitsit. Krispy Kreme tai vastaavat donitsiketjut ovat hirvitykseni ja aina Briteissä inhosin, kun ihmiset toivat noita rasvalta haisevia palleroita työpaikalle. Kotitekoiset munkit ovat niin toista, raikkaita ja tuoreen makuisia. Tänä vappuna kuten viime vappuna tein munkkeja kotona. Kuten yleensäkin tein vegaaniversion ja maitoa tai kananmunaahan ei munkkeihin tarvitse lainkaan!

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Munkit – Donuts

12-15klp  munkkeja:
2.5dl vettä
1dl sokeria
1/2rkl kardemummaa
3/4tl suolaa
1 pussi kuivahiivaa (11g), Ausseissa tarvitset puolitoista pussia, sillä yksittäinen kuivahiivapussi on vain 7g.
7.5dl vehnäjauhoja
1dl öljyä
uppopaistamiseen runsaasti öljyä (rypsiöljyä Suomessa, Ausseissa Canola Oil, Briteissä Vegetable oil)

1.Lämmitä vesi 42 asteeseen ja lisää kuivahiiva pieneen määrään jauhoja sekoitettuna.
2. Lisää sokeri, kardemumma ja suola.
3. Lisää puolet jauhoista.
4. Lisää öljy ja hitaasti loput jauhoista. Vaivaa kunnolla ja peitä liinalla 30 minuutiksi kohoamaan.
5. Uppopaistamiseen runsaasti öljyä.
6. Muovaile pieniä palleroita ja tee reikä keskelle. Uppopaista, kuivaa talouspaperin päällä ja kääntele sokerissa.
Nautiskele kahvin, siman tai shampanjan kanssa!

Tässä myös lisää meidän muita Vappuherkkuja!

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Toast Skågen

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Tippaleipää – Funnel Cake

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Perunasalaatti – Potato Salad

I have always had a controversial relationship with donuts. I cannot stand donuts from Krispy Kreme or any horrible pre-made donuts but I absolutely love the home made ones. Those who think donuts require milk or egg, the answer is no, they will not. You can make perfectly vegan donuts that taste just perfect without any animal products. I made donuts this May Day on last Sunday and they were delightful, in fact only one was left, all of them got eaten. Here you go the simple but delicious recipe. I hope you also noticed above some awesome photos of other tasty traditional treats we ate on May Day -Vappu!

12-15 donuts:
1 1/4 cup warm water
1/2 cup sugar
1/2tbs ground cardamom
3/4tsp salt
1 1/2 sachet of dry yeast (you will need 11g, 7g per pack so 1.5 sachets)
3 3/4 cup white flour (not self raising!)
1/2 cup Canola Oil
For deep frying Canola oil

1.Heat up water to 42 degrees (warmer than your hand) and add dry yeast mixed in little bit fo flour.
2. Add sugar, salt and cardamom.
3. Add half of the flour.
4. Add Canola oil and rest of the flour slowly kneading in.
5. For deep frying lots of Canola Oil and make sure the oil is hot enough ( approximately 180 degrees)
6. Make small balls out of dough and make small hole in them. Deep fry them both sides until beautifully brown. Roll on both sides on the kitchen towel to get the oil away and then dip in sugar and roll them in sugar.
Enjoy with coffee or sparkling!

Mainokset

Tippaleivät Resepti Vapuksi -Finnish Funnel Cakes for May Day

Lapsuudesta muistan elävästi tippaleivät. Ne olivat niin suurta herkkua, että toivoin Vapun olevan joka päivä. En lapsena enkä niin nuorenakaan osannut arvostaa Suomessa niin erityistä vuodenaikojen ja juhlapyhien mukaan kokkaamista. Se oli jotenkin itsestäänselvyys. Nyt kun olen yli puoli vuosikymmentä viettänyt ulkomailla maissa, joissa ei ole niin suurta juhlapyhien mukaan kokkaustraditiota, arvostan tätä Suomalaiselle keittiölle ominaista piirrettä enemmän kuin koskaan aiemmin. Täällä maailman toisella puolella haluan pitää suomalaisista perinteistä kiinni ja siirtää niitä tyttärelleni. Niinpä sima on nyt tuloillaan, tippaleivät koeajettu ja ensi viikonloppuna on luvassa simaa, tippaleipää, munkkeja sekä nakkeja perunsalaatilla ehkä muutama toast skågenkin eksyy mukaan! Hassuinta on, että sää täällä Melbournessa on talven lähestyessä silti mitä luultavimmin lämpimämpi kuin vappusää Suomessa! Täällä on kuukausi keskitalveen, Suomessa kuukausi kesän alkuun. On maapallo ihmeellinen.

Viikoloppuna siis testasin tippleivät. Olin itse asiassa valmistautunut pettymykseen..mutta kuinka ollakaan ne onnistuivat täydellisesti. Blogiani pidempään seuranneet tietävät tyttäreni vaikeista ruoka-allergioista (maito, muna, pähkinät, kala, merenelävät, seesami), joiden vuoksi vegaaniset ruoka/leivontaohjeet useimmiten sopivat parhaiten. Minulle suurin haaste onkin tarjota tyttärelleni samat makukokemukset allergioista riippumatta. Niinpä tänä vuonna otin vegaanisen tippaleipähaasteen vastaan. Seuraan ahkerasti Choccochilli  ja Kamomillan Konditoria vegaaniruokablogeja ja sieltä löytyikin loistava ohje tippaleiville, tosin muunsin sitä hiukan lisäämällä No Egg jauhetta taikinaan ja käyttämällä vaniljajauhetta vaniljasokerin sijaan. Prosessi eteni kuten kuvista huomaatte.

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Tippaleivät (n.10kpl):
2,5 dl kauramaitoa
2 tl Orgran No Egg jauhetta + 4tl vettä
1/4 tl suolaa
1/2 dl  sokeria
1/2 tl vaniljajauhetta
3 dl vehnäjauhoja
1 tl leivinjauhetta
Paistamiseen rypsiöljyä

Koristelemiseen tomusokeria.

Tippaleivän muotiksi käy tyhjä pesty metallinen säilykepurkki. Itse käytin suurempaa hedelmäsäilykepurkkia, josta leikkasin niin kannen kuin pohjan pois. Taikinaa pursotin muovipussista, jonka kulmaan leikkasin pienen reiän. Parempi olisi tyhjä ketsuppipullo. Tarvitset myös pihdit ja reikäkauhan.

1.Sekoita kauramaito, suola, sokeri ja vaniljasokeri. Lisää sekaan vehnäjauhot, leivinjauhe ja No Egg sekoitus. Sekoita tasaiseksi.
2. Kuumenna öljy kattilassa 180-asteiseksi. Tiputa pieni pala taikinaa öljyyn. Jos se ruskistuu alle minuutissa kauniin väriseksi, öljy on tarpeeksi kuumaa.
3. Aseta rengasmuotti öljyyn. Laita taikina muovipussiin, josta leikkaat kulman auki. Pursota ohutta taikinanauhaa rengasmuotin sisälle sikin sokin noin kahden ruokalusikallisen verran. Ympyrän muotoiset liikkeet ovat parhaita. Anna taikinan ruskistua hieman, nosta hetken kuluttua muotti pihtien avulla. Käännä tippaleipä, kun se on paistunut  ja paista vielä toiselta puolen lisää.  Tärkeää on, ettet ruskista ensimmäistä puolta liikaa, sillä muuten tippaleivän kääntämisen jälkeen se tulee liian ruskeaksi. Ensimmäisen muutaman jälkeen opit parhaiten mikä ajoitus on paras. Tippaleipä on valmis, kun se on kauniin vaalean ruskea.
4.Nosta valmis tippaleipä reikäkauhalla kuivumaan talouspaperin päälle. Siivilöi sen pinnalle tomusokeria juuri ennen tarjoilua.
Jam!

Olin ylpeä lopputuloksesta, sillä tippaleivät näyttivät kuin leipomosta ostetuilta ja maussa ei ollut lainkaan eroa lapsuudessani nauttimiini ei-vegaanisiin tippaleipiin. Oikeastaan ihmetyttääkin mihin sitä munaa tai maitoa reseptissä edes tarvitaan!!!

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In Finland May Day is a big celebration. People gather in the centre of Helsinki wearing their high school graduation hats to party and have picnic -it is wonderful-some of my fondest memories are related to May Day ”Vappu” parties!

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Picture from Helsingin Sanomat.

Finns eat traditional treats every May Day. These are home made donuts and funnel cakes. For the drink in addition to all the alcohol (hah!) Finns drink home made lemonade type of brew called ”sima”. I love Finnish seasonal cooking and the different treats we have for various public holidays. I try to keep traditions alive here overseas as I want to transfer them to my daughter as those traditions are a big part of being a Finn. Luckily she loves cooking and has been helping me with all my Finnish baking and cooking throughout her life. To respect the tradition again this year my ”sima” drink is brewing in the fridge -it takes a week- and I trialled Finnish funnel cakes last weekend just to make sure I can actually make them (it was my first time as in Finland it is too easy to buy them from the bakery). At the upcoming weekend I will prepare it all donuts, funnel cakes and potato salad with frank sausages. We will drink ”sima” together and eat these home baked treats with our small little Finnish-Australian family.
PS. I gave a sample of funnel cakes for our Aussie friends at the weekend and they loved the cakes! So here you go the Finnish funnel cake recipe.

Finnish Funnel Cakes (approximately 10 cakes):
1 1/2 cup Oat milk

2 tsp Orgran No Egg powder + 4 tsp water
1/4 tsp salt
1/4 cup  caster sugar
1/2 tsp vanilla powder
1 1/2 cup white flour (not self raising)
1 tsp baking powder
canola oil for frying

In addition to this you will need:
Icing sugar for decoration.
For the funnel cake mould you can use a big fruit tin, you just cut both the lid and the bottom off to make funnel. Remove the glue well. For squeezing the dough you can either use plastic bag and cut small hole in the corner or alternatively an empty ketchup bottle. You will also need tongs and a straining ladle.
1. Mix oat milk, salt, sugar and vanilla powder. Add white flour and baking powder and No Egg mixture. Mix well.
2. Pour oil into the saucepan (approximately 10cm high) and heat up until  180 degrees.  you can test the temperature by dropping a small drop of dough in. If it raises to the top and becomes nice golden brown in less than a minute the temperature is good.
3. Place the mould into the oil. Put the dough to the plastic bag and cut the small hole into the corner. Squeeze the dough inside the mould making round circle moves. Let the dough get a bit golden brown, then lift the mould with the tongs and turn the funnel cake around and place the mould back. Fry the other side until beautifully golden brown. Make sure you do not fry the first side too much, otherwise the funnel cake will become too dark in colour after turning it around. 
4. Lift the ready funnel cake on the kitchen towel and let it cool down. 
5. Decorate with the icing sugar.
Enjoy!

Pinaattipäivät – Spinach Days

It has been a long time since I last wrote. I always promise to myself to write at least one post per week but oh well. I guess this is the reality when you are working 5 days a week in a busy job and have a toddler. Not much of your own time and when you do, you just want to be and breath. I love my job and that keeps me going when I am tired or sick as today when having a day off from work.

My daughter and I had a very spinachy week last week, we did spinach pancakes and spinach soup and she loved the both. I felt like a huge victory when I got her to eat something green, she is one of those kids who prefer pasta&chicken, pasta&sausages, rice&chicken , white bread and all of these with loads of ketchup. No vegetable have I managed to get her to eat for 3 years! Spinach victory, that what it was. I was also excited to be able to do both spinach soup and pancakes without dairy or eggs (my soup I served with one boiled egg as it is traditional to do so). My husband did not recognise the oat milk base in the spinach soup when he did blind tasting, that is how good and authentic it tasted like! Here you are these simple recipes, perfect for toddlers. My daughter loved dipping bread in different kind of soups.

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Spinach Soup (Dairy free):

1 litre of oat milk
1dl (1/2 a cup) white flour
150g of frozen spinach
1tsp salt
hint of white pepper
hint of nutmeg

1. Mix cold oat milk and white flour together and whisk it a bit to make sure no flour lumps appear.
2. Heat it up to the boil and then keep in heat (without boil) and mix all the time until gets thick (takes 10-15min).
3. Add spices.
4. Serve with bread and boiled eggs if you prefer.
This is super tasty and so traditionally Finnish! The same thick soup tastes great with boiled potatoes too when used as a sauce.

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Spinach pancakes (Dairy free): Makes 8-10 small pancakes

 2 1/2 dl (1 1/4 cup) oat milk
a bit under  1/2 dl (1/4 cup) canola oil
1 1/2-2dl (3/4-1 cup) white flour
1/2tsp salt
2-3 cubes of defrosted frozen spinach

1.Mix together oat milk, canola oil, then add flour and salt.
2. In the end add the defrosted spinach cubes and mix well.
3. Fry in the frying pan in canola oil and serve with sugar or jam.

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View from my office building. Pretty amazing!

Beetroot patties

Like my husband noted last night I have not been very innovative in the kitchen after the baby arrived. As every mother knows this is only due to the busy days with the toddler. After an active day I usually just prefer something quick and easy for dinner, those three hour cooking sessions that we used to have are past, at least for a little while. Last night I felt innovative for some reason, I guess it is this moving. I am so excited about our move, new life in Australia and everything related to that so I feel like I suddenly have a lot more energy than before.

When I was in Finland my mum cooked beetroot patties/burgers, however you prefer to call them and I got inspired. I absolutely love beetroot and particularly with horseradish they are the best friends if you ask me.  My mum used buckwheat flour in her patties but I thought I’d try something new. I created beetroot rice patties…and they were amazing! Juicy, delicious, they had that lovely sweet beetroot flavour, crispy on top and yummy! I served them with salad and horseradish cream but they would go perfectly inside of the vegetarian hamburger too. They are dairy and egg free as I tend to cook these days so suitable for vegans too.

beetroot patties

Makes 8-10 patties:

2dl (1 cup) cooked long grain rice

3 beetroots (grated but not cooked)

2 tbsp white flour

2 tbsp corn starch like Maizena (this replaces the eggs and ties the dough together)

1 tsp salt

hint of black pepper, white pepper and paprika

1/2 tsp thyme

1. Grate uncooked peeled beetroots.

2. Mix the grated beetroot with cooked rice.

3. Add the white flour and Maizena.

4. Add the spices.

5. Heat up the pan and pour vegetable oil on it (don’t be shy, oil is good for you!)

6. Mould the patties in your hand and put them on the frying pan. Cook them on both sides so that they become crispy on top.

7. Heat up the oven to 200 celsius degrees.

8. Place the cooked patties on the baking tray and bake them for 15 minutes in 200 celsius degrees to finish them and to make sure beetroot is soft and cooked.

Enjoy with salad and horseradish cream!

Allergy friendly gingerbread recipe

Despite our daughter’s allergies I want her to experience all the things that other children do including baking. Of course this means we need to be extra cautious and she can only bake with the ingredients that suit for her so regular cookies which include butter and eggs just won’t work, her hands would get just swollen and itchy plus the risk she would eat the mix scares us as we do not want to use the adrenaline pen unless necessary.

Last week I felt like Finnish Christmas cookies which are gingerbread biscuits. I googled a lot to get the best recipe, the most allergy friendly one but I could not find a good one so I decided to try my own. It worked super well, so here you go. If you want to do some dairy and egg free gingerbread biscuits for allergic kids this recipe is great. If you want to bake them just for some other reasons preferring vegan/dairy free diet this works perfectly then too! You cannot tell they are dairy and egg free!

My little daughter absolutely loved baking the biscuits!

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Makes three oven trays of biscuits:

3/4dl (a bit less than 1 cup) dark syrup (treacle syrup in the UK and in OZ)

1 dl (1/2 cup) sugar

Gingerbread spice: 2 tsp cinnamon, 1 tsp ground cardamom, 1 tsp ground cloves, 1 tsp ground ginger

125g dairy free margarin (I used sunflower margarin in the UK, in Finland you can use Keiju dairy free margarin.)

4 1/2 dl (2 1/4 cup) white flour

1 tsp no-egg powder mixed with 2 tsp water (You get this from Waitrose or Ocado in the UK and from Punnitse ja Saasta store in Finland. This is ORGRAN Australian product so available anywhere in OZ.)

2 tsp baking soda

1. Prepare the gingerbread spice

2. Cook syrup, sugar and dairy free margarin with gingerbread spice in the sauce pan until nice and shiny brown.

3. When the liquid is nice and brown take it away from the heat and mix in the no-egg.

4. Mix flour and baking soda together and add into the syrup mix.

5. Knead well.

6. Use flour when baking if needed.

7. Bake for 6-9 minutes in 175 celsius degrees.

ENJOY! Works well with blue cheese like Stilton on top -this is a Finnish style to eat them 🙂

Banana oatmeal -Banaanikaurakakkunen

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Banana oatmeal -Banaanikaurakakkunen

This morning my baby girl was a rooster, she woke up at 5.30am. Wow. Early start. I have been awake for so long now that when it approaches 10am I feel like it is a lunch time. I guess my dear Aussie husband likes when I wake up so early as it means he has breakfast waiting for him and we can enjoy our early morning moments together. Today I thought I would try my morning oatmeal but instead of raspberries I used bananas and yummy, it was tasty! I felt I needed something super sweet and energy rich to go on as the morning wake up was so early. Try this, it is a perfect sweet breakfast!

Two portions:

2 dl (1 cup) jumbo oats

1/2 dl (1/4 cup) rice milk or regular milk

1 tbsp date pieces

1 tbsp raisins

1 tbsp dried cranberries

2 tbsp honey

1 banana

1. Mix rice milk, oats, raisins, dates and dried cranberries. Let it soak for 5-10 minutes.

2. Add in the honey.

3. Mash half of the banana, mix it in. Slice the other half of the banana, mix half of the slices into the oats and pour the mix into small tart tins. Put rest of the banana slices on the top of oat meals for decoration.

4. Bake in 190 degrees for 20-25 minutes.

Tänä aamuna tyttäreni heräsi kukonlaulunaikaan klo 5.30. Wow. Aikainen aloitus aamulle. Olen siis ollut jo hereillä niin pitkään, että kellon lähetessä kymmentä tuntuu kuin olisi jo lounasaika. Rakas aussimieheni ei pistä pahakseen aikaisia aamyherätyksiäni, sillä se tarkoittaa yleensä sitä, että tuore leivottu aamiainen kahveineen odottaa häntä ennen töihin lähtöä.  Voimme aikaisina aamun tunteina nauttia yhdessä pitkän aamiaisen ja rentoutua. Olen ehkä hitusen epätavallinen suomalaisnainen siitä syystä, että rakastan hemmotella miestäni. Mikään ei ole mielestäni niin ihanaa kuin leipoa hänelle aamiaista, laittaa ruokaa, yllättää leivonnaisilla tai vaikka vain tehdä voileivät valmiiksi lautaselle. Joku voisi kommentoida minun olevan desperate housewife kandidaatti, mutta koska teen sen täysin vapaaehtoisesti rakkaudesta en näe toiminnassani mitään paheksuttavaa eikä sisäinen feministini koe arvojansa loukatuksi. Hemmottelu on rakkauden ele ja pieni lisämauste jokapäiväiseen arkeen. Tänä aamuna valmistin vadelma kaurakakkusten sijaan vastaavia banaanisia. Tarvitsin jotain super energistä ja makeaa, jotta pysyn liikkeessä aikaisen aamuherätyksen jälkeen. Banaanikakkuset olivat onnistuneita, jam. Kokeilehan, ne olivat täydellisen makoisia aamiaiskakkusia.

Kaksi annosta:

2 dl jumbo kaurahiutaleita

1/2 dl riisimaitoa tai maitoa

1 rkl taatelinpaloja

1 rkl rusinoita

1 rkl kuivattuja karpaloita

2 rkl hunajaa

1 banaani

1. Sekoita kaurahiutaleet, rusinat, karpalot, taatelit ja riisimaito. Anna imeytyä 5-10 minuuttia.

2. Lisää hunaja.

3. Muussaa puoli banaania ja sekoita kaurasekoituksen sekaan. Viipaloi toinen puolikas banaanista ja sekoita puolet viipaleista kauraseokseen. Kaada seos pieniin torttuvuokiin ja koristele banaaninpaloilla.

4. Paista 190 asteessa 20-25 minuuttia.

Raspberry oatmeal breakfast – Vadelmakaura-aamiainen

Gooday everyone. This raspberry oatmeal brekkie is going to rock your morning!!! It is healthy, nutritional and just perfect. It suits for old and young, men and women, adults and kids. I think it has that something I am always looking for in breakfasts: sweetness, fullness in addition to the round and balanced flavour. This oatmeal tart is also very simple and gets baked quickly in the oven whilst you are making your coffee or feeding your baby (as I did!!).

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For two people you need:

2dl (1 cup) rolled oats (jumbo oats, they are crunchier)

3/4 dl (almost 1/2 cup) rice milk (or milk)

3 fresh dates chopped

1-2 tbs raisins

8 raspberries

2 tbs honey (if you are looking for a low GI -glycemic index- go for agave syrup)

8 sun dried banana slices or fresh banana slices

1. Preheat the oven to 180-190 celsius degrees.

2. Mix the oats, raisins, dates and rice milk. Pour milk over the oats such as it just covers the oats and is likely to get absorbed into oats. Let the mix soak for 5-10 minutes in the fridge.

3. When the oat mix looks like it has been absorbed into the rice milk, mix it with raspberries and honey. Pour the mix into two small tartlet baking tins (10cm diameter). Decorate oatmeal tarts with sun dried bananas.

4. Bake them for 20minutes.

Serve with fresh berries! Heavenly start for your morning!

Have a great weekend!!!

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