Wednesday, June 03, 2009

Finnish recipes vol. 1

These were my biggest hit at the Carnival on Monday.

I wanted to translate the names for you, but I already tried it at the market the other day for a German lady, and as I realized that Korvapuustit would be something like 'a slap on the ear', I gave up. Kukkoset has something to do with a small rooster, but the image of that is not that delicious either, so I'll just call them...

Rice pasties (Kukkoset) - 12 pieces

Kukkoset are not to be confused with Karelian pasties, that have a thin hard crust. Kukkoset have a soft bread dough as a base, filled with rice porridge.

Bread dough:
2,5 dl water
25 g yeast
2 dl multi-grain (or wheat) flour

1 tsp salt
3-4 dl wheat flour
2 tbsp oil

Rice porridge:
5-8 dl milk
100 g round grain rice (suitable for risotto and porridge)
dash of salt
lump of butter

I usually use a multi-grain bread mix (which would make my grandma turn in her grave, but is actually really delicious in my experience, and much harder to fuck-up). But if you choose to do the 'real thing', go for it! Mix the yeast with lukewarm water and add the first part of flour. Put it aside to rise for 15 minutes.

Meanwhile, boil the rice in 5 dl salted milk for atleast 30 minutes, in simmering heat, until soft and creamy. Add more milk, when needed. Be careful that it doesn't overcook or burn, 'cos milk somehow just loves doing that, and it smells BAD. Add butter and check the taste to be rich and lovely.

While the porridge is cooking, add salt and flour gradually to the dough. Knead the dough with your other hand when adding more flour. It's ready when it doesn't stick to the bowl anymore. Finally massage the oil in. Feels great, right? Heat up the oven in 225 Celcius. Divide the dough into 12 parts and roll them to small flat buns. Let them rise another while, until they are soft.

Press the buns with a glass (see picture) to create a pit for the rice. Fill them with rice porridge and let bake for about 12 minutes in the oven until they look golden. They taste best eaten with cheese and a glass of cold milk. The leftover porridge is great with some cinnamon and sugar on top.

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