Overnigt breadrolls

Crispy crust is the best here.

This recipe belongs to Joonas Hämäläinen & Serko Rantanen: Isät kokkaa, Cozy publishing 2016. The breadrolls are so tasty and the crust is crispy as it should be for the perfect breakfast.


5 dl cold water
15 g yeast
7 dl flour
1,5 dl rye flour
1,5 dl oat flakes
1 tbsp salt


Mix the yeast with water and then mix the rest of the ingrediense. The dough should be like thick porridge.


Cover the dough with a plastic foil and let it be in a fridge for 12-36 hours.


Take flour to your hands and then take a piece of dough. Form them gently into breadrolls and place them on an oven sheet.


Bake in the oven for 25-35 minutes at 220 °C.

Don't cover the breadrolls while cooling.
This gives them a crispy crust.

Potato salad

Home-made is always the best.

Potato salad, especially when home-made, is really good. This recipe I found has become one of my favorites.




6-9 potatoes


2 apples
2 pickled cucumber
0,5 red onion
1,5 dl mayonnaise
2 dl sour cream
1 dl crème fraîche
2 tbsp mustard
1 tbsp white wine vinager
white pepper
black pepper
sugar
salg




Cook the potatoes and peal them after they are cool. Dice the potatoes.




Dice the apples, pickled cucumbers and red onion. Mix the mayo, sour cream and crème fraîche with them. Add the rest of the ingredients.




Add the potatoes and serve for instance with corn dogs after couple of hours in the fridge.

A good side for instance with corn dogs.

Bánh mi - Vietnamese baguettes

Enjoy while the meat is still warm.

Vietnames baguettes are street food in Vietnam and they are so good. You can fill them with pork, chicken, beef or have them as vegetarian alternative.

In this recipe I used chicken. For 2 persons you need:

1-2 baguettes (depending on the size of them)
250-300 g chicken meat
pickled Chinese white raddish and carrots
1 tbsp light soy sauce
2 tbsp hoisin sauce
2 minced garlic cloves
2 tsp minced ginger
mayonnaise
lettuce
half a cucumber, thinly sliced
bunt of cilantro
sriracha chili sauce

For the pickled raddish and carrot you need to grate 1 carrot and about a same amount of raddish. You can either mix the vegetables or have them in separate bowls.  Mix the 1 dl rice vinegar with 3 tbsp of sugar and half a tsp salt. Pour the mixture on the carrots and raddish. Let it pickle in a fridge at least 30 minutes.

Mix the soy sauce, hoisin sauce, garlic and ginger together. Slice the chicken and fry on a frying pan golden brown. Mix the sauce on the meat and cook on a low fire for 2 more minutes.

Cut the baguettes and smear mayonnaise on them. Put some lettuce, fried chicken, sliced cucumber and cilantro on the bread. Pour some sriracha sauce on the top and enjoy the baguette.

Grated carrot steaks

Cook each side until golden brown.

I should do more often vegetarian food beucase some studies say that you should eat maximum of 500 g of red meat a week.

So here is a recipe for carrot steaks:

100 g grated carrots
1 dl corn flour
200 g grated cheese
Salt
Pepper
Cajun spice

Mix all the ingredients and season with salt, pepper and if you have, cajun spice.

Mold the mixture to steaks and cook on a pan until golden brown. Turn side and cook again until golden brown. Enjoy for instance with gold yoghurt sauce on the side.

Tiger bundt cake

Finnish tiger cake is really tasty.

Tiger cake, or tiikerikakku in Finnish, is a bundt cake that most likely gets its name from the chocoloate stripes that mimics the ones to a tiger.

This recipe is good for a bundt pan size of 1,5l:

250 g butter
2 dl sugar
3 eggs
3,5 dl flour
2 tsp vanilla sugar
2 tsp baking powder

For the stripes:

1/3 of the dough
3 tbsp raw cocoa powder
3 tbsp cream or milk

Mix the butter and sugar until it becomes foam. Mix the eggs and continue mixing. Mix the flour, vanilla sugar and baking powder together and then mix it to the butter-egg foam.

Take 1/3 of the dough and mix some raw cocoa powder and cream or milk to it. Mix well.

Take a bundt pan and smear butter inside it. Then sprinkle finely grounded bread crumbs on the butter. Spread some white dough on the pan and on it some chocolate dough. Finish with white dough and cook about an hour at 175 ºC.

Smear butter inside of the pan and then
bread crumbs on the butter. This prevents
the dough sticking to the pan.

Cook for about 1 hour at 175 ºC.

Tiger cake gets its name from the beautiful
chocolate stripes.

Bolussen - dutch cinnamon rolls

The stickier, the better.

I was introduced these sweet Dutch sweet buns called bolussen by my dear Dutch friend. No wonder they are popular in the Netherlands.

For the dough you need:

8-9 dl flour
1,5 tbsp sugar
1 tsp salt
50 g yeast
2 dl water
0,5 dl milk
1 egg
25 g butter

Mix the water and milk together and warm the liquid to 37 ºC and mix the sugar to it. Then mix the yeast to the liquid. Add the salt, egg and flour. Knead the dough for 2 minutes. Add the butter and knead for 4 more minutes.

Let the dough to rise in a warm place under a plastic foil for about 20 minutes or when it has doubled its size. Then divide the dough to pieces of 80-100 g each and roll the balls of a strand of 30 cm long.

Roll each dough piece to a 30 cm long strand.

Now you can prepare the sugar mix where you roll the buns. For the sugar mix you need:

250 g brown sugar
4 tbsp cinnamon powder

Mix the brown sugar with cinnamon powder in a bowl. Dip each strand of dough quickly in cold water and then to the sugar and cinnamon mix. Roll them up into a tightly coiled rounds.

Quickly dip the strands in cold water and
then in the brown sugar and cinnamon mix.

Roll the sticky strands to tightly coiled rounds.

Let them rise for 5 more minutes and then cook the buns in the oven for 7 minutes at 225 ºC. After removing the bolussen from the oven, immediately flip them upside down. After they have cooled down, these sticky sweets are ready to be enjoyed.

Serve with coffee!

Malt bread

Enjoy the bread fresh with butter, cheese and
ham for instance.

I recently bought a kitchen machine to me and I don't know how did I survive without it before I had one. It is just amazing and of course I am baking and baking all the time with it. This recipe is for a malt bread.

For two large breads you need:

1 liter butter milk (also water or milk are fine)
50 g yeast
2 tsp salt
1 dl dark syrup
2 dl malt flour
3 dl rye flour
18 dl flour
100 g melted butter

Mix the yeast with 37 ºC warm butter milk. Mix then the syrup, salt, malt flour, rye flour and flour.
 Knead the dough with kitchen machine for 5-10 minutes. In the end of the kneading, add the melted butter.

Let the dough to rise to double its size under a plastic foil in a warm place with no draft. Then divide the dough and place the dough in bread tins. Let the dough to rise again under a plastic foil.

Bake the bread on the lower level of the oven for 30 minutes at 220 ºC degrees. Take the bread out and brush the bread with a mixture of syrup and water (ratio 50/50). Place the bread back in the oven and bake 10 more minutes.

Take the bread out from the bread tin and place the bread on an oven grate to cool down. This allows the bread to dry a bit and does not leave the bottom moist.

Let the bread to cool down on an oven grate.