Wednesday, August 12, 2009

kokeilu

haluaisin tehdä linkin uutta linkkiä

Tuesday, December 16, 2008

Rentierquiche*

Rentierquiche*

Boden:
150g Butter/Margarine
krümeln
3dl Weizenmehl

3\4 dl kaltes Wasser hinzugeben und mischen

Den Teig in einer gefetteten runden Form verteilen

Den Boden im Backofen 10 Minuten bei 225°C backen lassen

Belag:
1. Etwas Öl und zwei kleine Zwiebeln in der Bratpfanne glasieren und abkühlen lassen.
2. 100g geräucherter Renntierschinken* in kleine Stücke schneiden
3. Zwei Eier , ein Eigelb, 2dl Sahne, 1dl Milch, 1 Tl Thymian, etwas schwarzer Pfeffer mischen
4. 50g geriebener Käse (z.B. Emmentaler)

Den Belag auf den vorgebackenen Boden geben: zuerst die Zwiebeln und Rentierschinken dann Eier-Milch-Mischung. Den geriebenen Käse darüber verteilen und den Quiche noch im Ofen eine halbe Stunde bei 225°C backen lassen.



*Falls es keinen Rentierschinken gibt, kann man als Alternative auch anderen Schinken nehmen.

Reindeer (or ham*) pie

Reindeer (or ham*) pie

The base:
150 g butter
3 dl wheat flour → mix by hand with butter,
¾ dl cold water → add to the butter flour mix

Bake in the oven for 10 min 225 C°

The filling:

little vegetable oil
2 cut onions → sauté on a frying pan and let cool down
100 g smoked reindeer meat (or ham*) in pieces
2 eggs + 1 egg yolk + 2 dl cream + 1 dl milk + 1 tsp thyme + black pepper → mix all
50g grated cheese

1. First put onion and the meat on the baked base
2. Then add egg-milk mix on top
3. Then add cheese
4. Bake in the oven for 30 minutes in 225 C°

Christmas plum stars

Christmas plum stars christmas pastry/plum pastry
Quark butter dough: ** or use ready made butter dough
125 g butter or margarine
2dl wheat flour
1 teaspoon baking powder
125 g quark

1. Mix byhand soft butter or margarine, flour and baking powder.
2. Add quark and mix.
3. Let the dough cool in a cold place at least 30 minutes.

Plum filling: **or use ready made plum jam**
½ kg seedless plums
100 g sugar ( 1 ¼dl)
½ liter water

1. Boil plums, water and sugar for 30 minutes. Blend till smooth.

Instructions:
1. Roll the dough into even layer about ½ cm thick.
2. Cut 10 x 10 cm squares and cut the corners as shown in the picture.
3. Put some plum filling in the center of each square, attach every other corner so that
you get a star shape.
4. Oil the stars with egg.
5. Bake in oven 225-250°C.

QUICHE AU RENNE *

QUICHE AU RENNE *

LA BASE:

150 gr de beurre On travaille au bout des doigts

3 dl de farine

¾ dl d’eau froid On ajoute et on mélange

On fait cuire la base à 225 degrès pendant 10 minutes.

LA FARCE:

1. Un peu d’huile et deux oignons On fait blondir et on laisse refroidir

2. 100gr de renne fumée On découpe

3. On mélange 2 oeufs, 1 jeune d’oeuf, 2 désilitres de crème, 1 dl de lait, 1 petite

cuillère de thym, de poivre.

4. 50gr de frômage râpé

On met la farce sur la base cuite: d’abord l’oignon et le renne, ensuite le mélange d’oeuf et de lait. On ajoute le frômage râpé et on continue à faire cuire pendant une demi-heure à 225 degrès.

* à la place de la viande de renne on peut utiliser du jambon

Thursday, December 4, 2008

The French recipe : Galette des Rois

Preparation: 15 min
Cooking time: 40 min

Ingredients (for 4 to 6 people) :


- 2 rolls of puff pastry
- 100 grams of powdered almonds
- 75 g sugar
- 1 whole egg
- 50 g of soft butter
- A few drops of bitter almond extract
- 1 egg yolk to gild
- 1 bean!

Preparation :

-Put a roll of dough on a plate to go in the oven or in a pie; prick dough with a fork so that it rises evenly.

-Mix in a bowl all the ingredients: almond powder, sugar, egg, butter soft, and bitter almond extract.
Spread this mixture on the dough, and put a bean rather on the edge (to avoid cutting off the top of the cake shares).

-Place the second roll of dough on top, and paste the edges well (in wetting with water the edges of two rolls).

You can make designs on top with the tip of a knife (be careful not to be pierce the dough) brush and spread a mixture of egg yolk and water so that the cake is golden brown. Drill top of the cake of small holes so that air escapes, or it may swell and become dry.

-put on the oven to 210 ° C (HT 7) for 20 minutes. Watch cooking 15 minutes, but feel free to cook up to 30 minutes or more if necessary.


History of “Galette des Rois”

The Magi, Balthazar, Gaspar and Melchior, came to bring gifts to Jesus Christ for his birth: that's where the tradition comes from the “Galette des Rois” in France.
In this cake on a bean cache, which is a gold coin, a button or porcelain today as a small porcelain figurine (there are even people who collect these small objects). The youngest is around the table cutting the shares of the cake and distributes; one who finds the bean becomes king and wins the crown (careful not to choke or break a tooth: you must eat slowly to appreciate this cake). The king (or queen) then selects his queen (or king).
It is a tradition widespread in France for the feast of the Kings, the Epiphany, Jan. 6. We often sing the "march of kings", which is an old song of the eighteenth century, and that comes from Provence. In the nineteenth century, a famous composer, Georges Bizet, introduced this song in his opera "The Arlésienne" .... Moreover, it is also a famous writer who wrote the lyrics of this musical work: Alphonse Daudet. You can read his "Letters from my mill," and especially "Goat Mr. Seguin, a very sad story that all small French know!


The Brave Little Goat of Monsieur Seguin

by Alphonse Daudet

M. Seguin never had much luck with goats. He always lost them the same way - they chewed their cord, ran up into the mountains, and were eaten there by the big bad wolf. Neither the loving care of the master nor fear of the wolf ever stopped them. It seemed to him that the goats would pay any price to prance in the fresh air, free. M. Seguin, who couldn't understand this nature in his goats, was completely stumped. "I've had it!" - he cried, "Goats get restless on my farm, I'll never be able to keep them!"

This didn't stop him from trying, however. One after the next they dissapeared the same way, and after losing six goats he got a seventh - only this time, he took the care to buy a really young one, in hopes that it would get used to him and his farm before it wanted to get away.

And oh what a beauty this kid was! With her beard like a petty officer, her eyes big and green, shiny black boot-like hooves, her striped horns and pretty white fur that curled up around the edges! Such a lovely little kid!

M. Seguin had a little patch surrounded by delicious hawthorn which is where he put his new goat. He attached her by a chord to a post, making sure to leave lots of rope to let her wander just so far, and from time to time, he checked on her to make sure she was alright. The little goat seemed so content to graze on the herbs in her little patch that M. Seguin was simply delighted. "At last!" he exclaimed, "I've got one that isn't bored here!" Unfortunately he was wrong, the goat was getting restless.

One day, the little goat, while gazing up to the mountain, said "Oh it must be so very nice up there in the mountains! How I long to have the chance to prance around freely in the fog without this scratchy rope so tight around my neck! It's fine for a cow or a donkey to be all closed up in a pen, but goats, they need to be free."

From that moment on, the goat was clutched with ennui. She lost interest in the herbs, she lost weight, she didn't give any milk. It was pitiful to see her all the day long laying as far as she could from the post, the rope stretched taut, her muzzle stretched out toward the mountain, sadly bleating.

M. Seguin knew that something was wrong, but he couldn't say what. One day as he came to take care of the goat, she bleated to him in his language: "Look at me, Mr. Seguin. I am languishing here at the end of this rope. Won't you let me go up into the mountain?"

"My God!" cried M. Seguin. "Not again!" This time he tried to talk some sense into the goat, and sat down next to her. "What? You want to leave me, Blanquette?"

"Yes, M. Seguin" she replied.

"Are you missing certain greens, my dear?"

"Oh no, M. Seguin!"

"Can I lengthen your rope?"

"No, it's not that."

"Then what can I do? What do you want?"

"I want to go into the mountain, M. Seguin."

"But my sad one, you don't know that there is a ferocious wolf up there. What will you do when he comes?"

"I'll pierce him with my horns, Mr. Seguin."

"The wolf doesn't care about your horns, my Blanquette. He's devoured creatures with much bigger horns than yours, my dear. Do you remember poor old Renaude, the massive mother of all goats that was here last year? She battled with the wolf all night long, and in the morning, he ate her."

"Oh poor Renaude!" Blanquette paused. "That doesn't mean anything, M. Seguin. Please let me go up to the mountain!"

M. Seguin was at a loss for words. Yet another one of his cherished goats was going to be devoured by the wolf. He put some thought into the love he felt for his dear Blanquette and said - "Good, now I know and I am determined to save you, despite that terrible force that's pulling you to the mountain. I know you'll try and chew your chord, so I'm closing you up into a pen, so you will stay with me forever!"

With that, M. Seguin put the litle goat into a pen in the dark stable, and closed the door with two turns of the key. Unfortunately, he forgot the little window, through which the little goat squirmed through and escaped.

What? You're laughing, Grignoire? You think this is funny? You know very well that you too are a goat, against good M. Seguin. We'll see if you're laughing in a little while!

The little goat felt like she was walking into paradise once she got to the mountain. Never had the old pines looked so beautiful. The forest gave her a royal welcome as well, with ancient chestnut trees stopping to caress her gently all along her procession into the woods. The yellow flowers joyously swayed in the wind to make a welcoming path as she marched into the sunny fields, in fact the whole mountain celebrated her arrival.

Think about her joy, Grignoire! No more prickly rope, nothing more to prevent her from running free! It's there that the herbs were growing right up to her horns. And what glorious herb it was! Delicious, fine, lacy and made from a thousand plants. This was a far cry from the stumpy Hawthorn at the end of her rope at the farm. The flowers! Bulbous blossoms with violet stems, all kinds, brimming with sweet nectar.

She was giddy with happiness and leapt high in the air, among the scrub and the brush, one moment looking out from a glorious peak, the next lolling in a rocky canyon, here, there, everywhere! You might have said that M. Seguin had ten goats running through the mountains instead of one.

Pretty Blanquette was afraid of nothing! She leapt over torrential currents spraying clouds of watery mist. Completely soaked, she spread out on a sunny rock to dry. At a certain moment she saw through a break in the rocks, the farm of M. Seguin far down below, with a faint image of the dark circle of trampled sorry ground surrounding the post that once imprisoned her. Tears streamed down her delicate muzzle as she laughed with joy. "but it's so small." she wondered. "How could that place have held me?"

The poor thing. High up on her perch, she thought she was bigger than the world. In all, it was a grand day for our little Blanquette. In hopping from left to right, she ran across a herd of chamois deer chewing in a patch of wild vine, and made quite a sensation. She was given a place of honor among the vines to chew, and all of the males were gallant with her. In fact, this will rest between us, Grignoire, but one of the chamois had the luck for a turn in the vine with our lovely Blanquette. The two amoureux spent a heavenly hour or two in the forest, and if you really want to know what happened, you'll have to check with those sources unseen that dwell in the moss there.

Suddenly, a cold wind blew over the mountains. The vista turned a rosy purple - and then, it was night. "Already!" said the little goat, a little bit suprised. Down below, the fields were drowned in heavy fog, and all she could see of M. Seguin's farm was the roof of his farmhouse with a wisp of smoke rising from the chimney. She heard the bells of a troop returning to bed down for the night and felt a little sad in her heart. A swallow returning home made a flapping with his wings. She began to shiver.

Then there was a terrible howl echoing in the mountain! She thought of the wolf. All day long she didn't think of him but now... At the same time a horn sounded from way down in the valley. It was M. Seguin making one last effort to save her!

The wolf howled, owiooo!

The trumpet called: Come back my little Blanquette!

Blanquette wanted to return but she remembered that lonely post, the rope, the horrible darkness of the pen. Even though she was afraid she felt that it would be better to stay where she was. The horn finally ceased.

Suddenly she froze in fear as she heard footsteps behind her in the leaves. She made out in the darkness two straight ears, and two glittering eyes. Huge, still, crouching on his haunches, he watched the delicate little goat. He could already taste his dinner. Knowing that he was going to eat her, he took his time, and just watched her. When she turned to see him he let out a horrible laugh. "Ah, M. Seguin has sent me another little goat", he growled, licking his chops.

Little Blanquette didn't know what to do. She remembered the story of the poor old goat Renaude, who battled all night long just to be eaten in the morning, and she thought that perhaps it would be better after all to be eaten right away. Then she lowered her horns to protect herself, like the brave little kid she was. She could never hope to kill the wolf. Goats don't kill wolves. But only to see if she could hold him off until dawn as her dear friend Renaude had done.

The beast advanced, and engaged in a dance with the little goat's horns. Oh the poor little Blanquette, she fought with a clean and brave heart. More than ten times, and I'm telling the truth, the wolf was forced to retreat and take his breath. Each time she fell back into the herb and the little gourmande recharged with some fresh greens and then went right back into battle. This went on all night, and from time to time the little kid glanced up at the twinkling stars and said "Oh if only I can last 'till daylight!" One by one the stars extinguished in the sky and she kept returning with her horns, and the wolf with his teeth.

A gleam appeared in the horizon, and the rooster's call rose from the farmland below. "Finally!" called Blanquette, having lasted all the night. She streched out on a patch of grass, her pretty white fur stained with blood. With that, the wolf pounced and ate her.



Monday, December 1, 2008

Christmas in Finland

Finnish traditional Rice Porridge
(for 4 persons)
3 dl water1
5 dl porridge rice
7 dl milk
salt
Boil the water.Add the rice and let cook for about 5 minutes.Mix all between. Add milk, cook in the mild heat for about40 minutes. Finally season with salt.
Finnish Christmas Nisses are hard workers...
This elf is a friend of all animals.In the winter he feeds all hungry birds.At nights it watches the stars with owls.
Christmas Nisse rests his tired feet at Christmas Eve.
The porridge tastes good even outdoors.
Lantern is an exellent tool in the dark woods.
The present of last Christmas,wool socks,arereally varm and comfortable.

The children`s joy at Christmas Eve and the spirit of Christmas spreds out to all of us.