Blinis

Blinis are delicious and now it’s the time of the year they’re traditionally eaten. Though there’s many little things to do, they’re actually quite simple. Blinis are a perfect get-together dish since when there’s several pairs of hands at work, they will be ready in no time. On top of the traditional toppings – smetana, pickled cucumber and red onion – we had mushroom-smetana sauce and seasoned red lentils.

You can also use other kinds of mushrooms, eg. frozen chanterelles or fresh champignon mushrooms. If you use frozen ones, squeeze the extra water out, if you use fresh ones, cut them to little pieces and quickly fry them in oil.

If you want to do blinis but aren’t the kind of type who likes preparing well in advance, you can also let the dough leaven for few hours in room temperature instead of whole night in the fridge. The best pan to make blinis is a cast iron one. I used a pan that makes several little blinis at a time but a bigger one will do as well.

Blinis (~25 little ones)
4 dl natural yogurt
20 g fresh yeast
2 ½ dl buckwheat flour
1 tsp sugar
1 ½ dl warm milk
1 tsp salt
1 tbs melted butter (+some hard butter for frying)
1 yolk
1 egg white

 

Stuffing ingredients:

4 dl smetana
2 dl dry lentils
2 tbs rapeseed oil
salt, pepper, parsley and paprika
2 dl dried yellowfoot chanterelles
1 small red onion
1 large pickled cucumber

Mix yogurt, yeast and sugar, then add buckwheat. Leaven it over night.

The next day, prepare the stuffings before blinis so you’ll get to enjoy them freshly baked. Rinse the lentils and boil on low heat for 8-10 minutes (be careful not to over do them since then they’ll break down), pour them onto a strainer. Once they’re drained, mix them in a bowl with 2 tbs of rapeseed oil and salt, pepper, paprika and parsley. .

Crush the yellowfoot chanterelles and add little water, tbs at a time. Mix the mushrooms every time you’ve added water in order to make them absorb it better. The aim is to add only that amount of water the mushrooms absorb, not to soak them. Once the mushrooms are soft and a bit moist, mix in 2 dl smetana and some salt. The rest of the smetana is served on its own.

Chop the red onion and pickled cucumber. You should buy SUOLAkurkku instead of MAUSTEkurkku since the latter ones can be quite sweet.

Then you can get to the main point, blinis. Heat the milk and butter to room temperature and add them to the dough along with salt and yolk. Whip the egg white to a hard batter (picture on top) and gently mix it in with the rest of the ingredients.

Pour the dough on to a hot pan and use lots of butter for frying, especially if you have an iron cast pan. Fry them on each side until they’re nicely brown.

Enjoy the blinis fresh in good company!

Vegan Runeberg cakes

Anyone else struggling to leave their apartment this dreary February? This month Kasviskeskiviikko highlights four recipes best made with companions in an effort to remind our Vitamin D-deficient selves of the importance of coming together during these dark days. A surefire way to motivate the winter sloth out of their pajamas and into the cold? The promise of a sweet treat paired with a warm cup of joe. With Runebergin päivä coming up next week, a vegan spin on the classic Runeberg cake seemed most appropriate.

Now make that new WhatsApp group, invite the people you haven’t seen since the pikkujoulu days, and come together! This recipe was adapted from the incredible Chocochili and technically serves 8, but who are we kidding- double the recipe like we did.

The cake:

  • 1,5 dl (2/3 cup) oil
  • 1,5 dl (2/3 cup) brown sugar
  • 1,5 dl (2/3 cup) apple sauce purée
  • 1/4 tsp salt
  • 2 dl (0.85 cup) wheat flour
  • 1 dl (0.4 cup) almond flour
  • 1 dl (0.4 cup) breadcrumbs
  • 1 tsp cardamom
  • 1,5 tsp baking powder

The topping:

  • 1 dl (0.4 cup) raspberry jam
  • 1 tsp water
  • ca 1 dl (0.4 cup) confectioners’ sugar
  1. Preheat the oven to 175 C.
  2. Mix oil, brown sugar, apple sauce purée and salt in a bowl.
  3. In another bowl, mix wheat flour, almond flour, breadcrumbs, cardamom and baking powder. Combine all the dry ingredients and add them to the wet ingredients. Mix well.
  4. Scoop dough mixture into cupcake molds or greased muffin tray.
  5. Bake for 20 minutes or until an inserted toothpick comes out clean.
  6. Let them cool completely before decorating.
  7. Cut small holes on top of the cakes and fill them with raspberry jam. Mix confectioners’s sugar and water into a paste, then pour through a cornet around the jam.

Recipe adapted from Chocochili and Kamomillan konditoria -blogs!

Recipes from the Night of Lights

It’s been a while since the Night of the Lights but we are still so happy about it. We have never seen Alina-sali look so beautiful as it did that evening. The atmosphere was magical thanks to the lighting and the oh-so-lovely jazzband MEJ-trio. Some people wanted to know the recipes of the food we made so we thought why not share some of them with you! Here’s what we had on the menu: green salad, vegetable soup with croûtons, smoked tofu pie with broccoli, oatmeal cookies and carrot cake. All food was vegan and very easy to make. In this post we’re sharing the recipes of the pie, cookies and cake.

Smoked tofu pie with broccoli
(adapted from https://chocochili.net/2009/01/parsakaali-savutofupiirakka/)
This delicious vegan pie is both healthy and a delight to the eyes.

For the crust

  • 3 dl (1 ¼ cups) all purpose flour / vehnäjauhoja
  • ½ teaspoon baking powder / leivinjauhetta
  • 75 g vegan margarine / margariinia
  • 1 dl (½ cup) unseasoned and unsweetened soygurt / soijajogurttia
  • 2 tablespoons water / vettä
  1. Mix flour and baking powder together. Add pats of margarine, soygurt and water. Mix ingredients into a soft dough.
  2. Lightly flour the working surface. Turn dough out onto the baking tray (on a floured piece of parchment paper) and press to shape into a 1 cm thick disk. Pre-bake the crust for 5 minutes in 225°C, before adding the filling.

For the filling

    • 100 g broccoli florets / parsakaalin nuppuja
    • ½ a package (150g) of smoked tofu / savutofua
    • 1 onion / sipuli
    • 2 dl (1 cup) unseasoned and unsweetened soygurt / soijajogurttia
    • ½  teaspoon table salt / suolaa
    • ¼ teaspoon pepper / pippuria
    • ½ teaspoon basil / basilikaa
    • olive oil / oliiviöljyä
  1. Steam or boil the broccoli florets in salted water for a couple of minutes, until crisp-tender.
  2. Chop the onion and crumble or cut tofu. Heat some olive oil in a large skillet over medium heat. Add onion, tofu and broccoli; sauté until onion is translucent. Set aside and add soygurt with spices.
  3. Pour into pre-baked crust. Bake in the oven in 200°C, on the bottom rack of the oven for 25 minutes. Let sit for about 5 minutes before serving.

Oatmeal cookies

(adapted from http://www.kamomillankonditoria.com/2014/03/kauralastut.html)

This recipe makes about 30 crispy chewy oatmeal cookies!

  • 3 dl (1 1/4 cups) sugar / sokeria
  • 1/2 dl (1/5 cup) water / vettä
  • 1/4 teaspoon table salt / suolaa
  • 2 teaspoons vanilla sugar /vaniljasokeria
  • 150 g vegan margarine / margariinia
  • 1 teaspoon baking powder / leivinjauhetta
  • 2 dl (1 cup) all purpose flour / vehnäjauhoja
  • 2 dl (1 cup) rolled oats / kaurahiutaleita

 

  1. Preheat the oven to 175°C. Take out three baking trays and parchment papers.
  2. Add sugar, water, salt, vanilla sugar and baking powder in a mixing bowl and mix together.
  3. Add margarine and stir until the mixture is smooth.
  4. Then add flours and rolled oats. Stir until smooth, slightly crumbly.
  5. Pick up tablespoon-sized dough balls and place them onto a parchment lined baking tray. Leave enough space for each of them to spread, approximately 10 cookies per tray.
  6. Bake for 10-12 minutes in preheated oven. The edges should be firm and lightly browned. These cookies will spread a lot, since sugar and fat are exposed to high temperature and they will boil and caramelize. If they have spreaded too much, it’s best to cut them apart while still warm.
  7. Remove from the oven and allow to cool well for a few minutes before moving them around.

Carrot cake

(adapted from https://chocochili.net/2010/09/sadepaivan-porkkanakakku/)

For the cake

  • 4 1/2  dl (2 cups) grated carrot / raastettua porkkanaa
  • 3 ½ dl (1 ½ cups) brown sugar / fariinisokeria
  • 2 dl (¾ cup) oil / öljyä
  • 1 ½ dl (⅔ cup) soymilk or water / soijamaitoa tai vettä
  • 5 ½ dl (2 ⅔ cup) all purpose flour / vehnäjauhoja
  • ½ dl (⅕ cup) starch / perunajauhoja
  • 1 ½ teaspoon baking powder / leivinjauhetta
  • ½ teaspoon baking soda / soodaa
  • ½ teaspoon salt / suolaa
  • 1 teaspoon cinnamon / kanelia
  • 1 teaspoon cloves / neilikkaa

For the frosting

  • 100 g vegan margarine / margariinia
  • 225 g unseasoned soy cream cheese / soijatuorejuustoa
  • 2 dl (¾ cup) confectioners’ sugar / tomusokeria
  • 2 teaspoons vanilla sugar / vaniljasokeria
  • (crushed almonds / mantelirouhetta)
  1. Preheat the oven to 175°C.
  2. Grease a baking pan and add sprinkle over some flour.
  3. In a large bowl, whisk together brown sugar, oil and soy milk.
  4. In a separate bowl, whisk together all the dry ingredients. Mix the dry ingredients into the bowl with the wet ingredients. Fold in the grated carrots and stir until just combined.
  5. Pour into floured baking pan. Bake for appr. 45 minutes or until a toothpick inserted comes out clean.
  6. Let cake cool completely before frosting.
  7. Combine all frosting ingredients and spread it on top of the cake. Finally, decorate the cake with crushed almonds.

Enjoy!

Marika and Suvi