Batatinha calabresa

Before mixing... the oil and vinegar need to be mixed manually every now and then. And the potatoes could be smaller as well.












Yet another Italian recipe which this time comes from Finland :)

1kg small potatoes
2rkl soy sauce
2dl vinegar (white wine, red wine or apple...)
2dl oil (Ive used either rape or olive)
1teasp Tabasco
1tbsp oregano
salt
5 garlic feds
parsley
crushed big onion


Boil potatoes with peels on, make then small holes with a fork. Mix everything else but potatoes, and pour this spicy marinade on them. Leave for a few days to gather taste, turn the jar every now and then or mix, to get evenly spiced result. I used a whole little chili instead of tabasco, but depending on the chili and your taste it might get very strong...

Omenapudokaskakku = Apple cake of fallen apples

cakesSo, the original idea of this cake is that the apples used are collected under a tree. The first ripe ones of the summer, the ones that fall down themselves... But it is good with any apples :)

Mix:
250g wheat flour
1 tl baking powder
dash of salt


Add:
175g butter is mixed in with fingers

Mix in:
100g sugar
100g raisins
350g apple cubes (ca 1 cubic cm type of)

Mix in:
2 eggs

Put in a cake form, some sugar on top. Fry in 180 C for ~50min.

Italian tomatoe-soup from Finland

Ingredients:
five or more tomatoes
quite a lot olive oil
a few garlic feds
1 leek
dry white bread
a handful of basil

Fry garlic and leek in oil. Add tomatoes and basil, let boil for a moment. Add about 1/2 liter of water (and a dash of salt), cook until the tomatoes are a bit softer. Add dry bread cubes and more oil. Eat with parmesan.

Cabbage pie

Dough:
use the recipe for pie dough

Filling:
precook the cabbage and then put it in a frying pan with olive oil and onion or garlic. Add curry or cumin or fennel seeds (or a mixture of these). Add some seeds or chopped nuts of any kind and rosins. Dress with salt and pepper. Fry it untill it has taken up all the tastes.
Cool down the filling and add some kind of fresh cheese (f.ex. half a package of rømme) and one or two eggs.
Roll out the dough in the shape of the baking form (0.5 cm thick). You can make one big or a lot of small ones in a muffin plate.
Fill the pie/s with the filling and graind some parmigiano on top or put some butter to make a crusty layer on top.
Bake in the oven at 180 deg about 30-45 min (for one big pie) or about 20 min for the small pies.

Brown-Cheese Muffins

3 eggs
0.5dl sugar
1 tea sp. baking powder
150g Brunost (Brown-Cheese)
175g yogurt
75g butter
175g flour

Whip the eggs and the sugar together, add the melted butter and the yogurt. Mix the baking powder to the flower and add the mix to the liquid dough. Add the grainded cheese and mix well.
Distribute the dough in 12 muffin shapes (fill almost to the top to get the typical mushroom shape if you have a muffin plate, otherwise fill 3/4 or it will spill). Bake them at 200 C for 15 min.

Ostekake - Norwegian Cheese cake

For the bottom:
1 pack 'bixit' (bisquits)
125g butter

For the creamy part:
1 pack 'kremost naturell'
1 pack 'kremfløte' (25dl cream)
1 pack 'rømme'
lemon juice
6 gelly plates

For the gelly top:
3 gelly plates
0.5dl hot liquid (can be juice, berries mixed with water, herbs infusion), if you put more liquid add gelly plates

Crush the bisquits and mix them with butter, display the dough on the bottom of a cake plate and bake for 10-15 min at 200C. Cool down.

Put the gelly plates in cold water for 5 minutes. Mix all other ingredients well. Take the smooth gelly plates and dissolve them in as little as possible boiling water. Add the water to the chees mix and incorporate well. Distribute the mixture on top of the cold bisquit bottom (do not wait too long after incorporating the gelly otherwise it starts to harden).
Put in the fridge untill the cream has hardened (at least 30 min or more, check with the finger if the top is hard).

Put the rest of the gelly plates in cold water for 5 min. Dissolve them in a hot liquid with taste... For example: Cook some berries and a little water up. Add the gelly to this while hot.
Pour the liquid while warm on top of the cake to make an even top layer. Pay attention: if the liquid is too hot and the cream not hard enough you can make holes in the cake; if the liquid is too cold it will start to solidify; pour the liquid on a spoon that you hold one cm over the cake surface, so you will avoid to make holes by pouring from too high and the liquid will cool down a bit on the spoon.
Keep in the fridge until the gelly is hard.
All in all the most important ingredient in this cake is time, you need at least 2 hours to have it ready, you can use the freezer if you want to cool down the cake faster, but with potential problems and bad results. Suggested to do half a day or one day before... with calm.

A non-creamy potato salad

To make use of the fresh non-imported things that area available in the north during the winter.

2 onions
3 apples
5-10 potatoes
3 large pickled cucumbers - try to find as little sweet as possible, "polish style"; the ones made without vinegar but with salt and Lactobacillus are the best
alternatively, 15-20 small salty cornichon

Boil the potatoes with the peels on, they stay more solid this way, peel them after.
Chop everything into small pieces, about 1x1cm, but small if you bother.
Mix it all.

Make a sauce of oil, vinegar, mustard (french type, not sweet), and spice with herbs and peppers, as you prefer. Mix the sauce into the salad.