This is a surprisingly easy and so fresh summer drink recipe. I got this from my cousin’s wife and since I made it first time in June it has been our family’s favorite. I’m going to freeze some leafs to be able to make this wintertime, too.
8 liters of black current leafs
8 liters of water
100 gr citric acid
500 gr sugar
Rinse leafs and put them into a big bucket. Cook water and pour on top of leafs. Add citric acid and stir until it is mixed properly. Let it stay in room temperature for about 24 hours. Add sugar and stir until it is mixed properly. Drain, bottle and refrigerate. Serve cold with ice.
I wish everyone beautiful August days
Our winter has been long and cold. We have so much snow that the whole city looks like a winter wonderland. Today we celebrated Shrove Tuesday.
The origin of the day comes from Catholic Easter traditions. The next day, Ash Wednesday, is the beginning of the 40 weekday Lent for Easter. Maybe that is the reason why traditional Shrove Tuesday treats are extra fatty.
Nowadays, the most common tradition for Shrove Tuesday is to go sledging with the whole family, and then return home to eat hot pea soup followed by delicious (and fatty) Shrove Buns.
This year we did it all and had great family fun together!
20 Shrove Buns (Laskiaispulla in Finnish)
For the Dough:
5 dl (2 cups) milk,
50g yeast (one packet),
1.5-2dl (3/4 cups) sugar,
1 tsp salt,
2 tsp cardamom,
150-200g margarine or butter,
about 1kg (2 lb) flour
For the filling:
Almond paste or raspberry jam, 2.5dl (1 cup) whipped cream
For the Topping:
1 egg, flaked almonds and coarse sugar
- Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together.
- Add half of the flour and stir into a soft dough. Mix soft margarine or butter into a dough and add as much from the rest of the flour as needed. The dough is ready when it no longer sticks to the bowl or to your fingers.
- Cover the mixing bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes.
- Pour the dough onto a floured baking board, knead and cut it into 20 pieces. Roll pieces into buns and place on baking sheet which is covered with greaseproof paper.
- Leave the buns to rise and brush them after with beaten egg. Sprinkle the buns with flaked almonds and coarse sugar.
- Bake at 200 C (390 F) for 15 minutes. Cool the buns and cut off the tops. Fill with almond paste or raspberry jam and whipped cream. Serve with milk, hot chocolate, tea or coffee.
Photos: Laura and Pinterest (buns)
January is a blini month. I don’t know the real reason why, but I think because blinis are comfort food at its best. January is the darkest and coldest month of the year in Finland and some comfort is definitely needed.
Last Saturday I invited my good friends for some blinis. They were so good, that I want to share the recipe with you.
Easy blini recipe
- Mix 25 gr of yeast with 4 dl of lukewarm milk
- Add 1 tsp of salt and 2 egg yolks
- Add 2 dl of spelt flour and 2 dl of wheat flour and mix
- Let the dough rest in room temperature for at least an hour but preferably for several hours
- Whisk 2 egg whites into hard foam and add delicately to the dough
- Fry on a pancake pan with a pretty generous amount of butter
Serve with vendace roe, sour cream and chopped red onion and of course with some cool Riesling white wine.
By the way, this is perfect apres sauna food, too
Finally we got some snow to lighten up our dark days. The temperature fell below zero (Celsius) and we actually got a real snowstorm. Just right timing, as now is the beginning of the holiday season.
My holiday season starts on November 25, when I invite some friends to our home to enjoy some Christmas pastries, ginger bread and glögg, a sweet, spicy and hot holiday season drink. For adults I add some port wine to intensify the fruity taste of it but the kids love it just the way it is.
Here is a glögg recipe to spice your Holiday season:
4 dl water
1 dl sugar
1 dl black current juice
1-2 cinnamon sticks
10 whole cloves
1 tsp. whole cardamom seeds
a small piece of ginger
for adults, some port wine
- cook water, sugar and spices for 10-15 minutes
- remove spices and add black currant juice and port wine
- reheat the glögg but do not boil it anymore
- put some raisins and almonds on the bottom of cups and pour hot glögg on top of them
Glögg warms you up and comforts in the winter nights and is especially good after sauna.
I wish you a sweet start for a Holiday season.
I have always enjoyed autumn and especially the harvest time. When we lived in the US, my favorite thing was to take my family apple picking.
There were many family friendly orchards around our area. We were able to pick our own apples, but also ride a horse wagon, get lost in a corn maze and taste delicious apple donuts and apple cider. It was so much fun!
This fall I did harvesting in our own garden. Our one and only small apple tree produced hundreds of apples. There was no need to visit orchards this year.
Author and photos: Laura