Archive for the ‘Salty bakings’ Category

It’s funny how such a delicious thing as a meat doughnut is barely known outside Finland. In Germany people can hardly imagine what these things might taste like (“Doughnut filled with mince meat – you guys crazy?”), whereas in Finland they can be found in every grocery store. And for many years did our family buy them from the store, but about a year ago my mother decided to test this recipe. And it worked magic!

Well, as I visited Finland she showed me how to make these and since on the First of May we are anyway frying normal sweet doughnuts, it’s not that much of a difference making a few meat doughnuts as well. Makes good use of the frying oil and it’s definitely worth the trouble. So, feel encouraged to making them:

Meat doughnuts (about 15 pieces)

about 1 dl pudding rice
1 big onion
400g mincemeat
salt or stock cube, allspice, paprika-powder, black pepper, big garlic clove

1. Cook the pudding rice in water.
2. Dice the onion, fry the meat, add the onion dices and cook ’till softened.
3. Spice to your liking. I’d say rather a bit too much flavor than too few, since the crust makes it milder.
4. Let the filling cool down properly while preparing the crust.

4dl milk
30g fresh yeast
2-3 tbs oil
1 tbs sugar
1,5 ts salt
about 9,5 dl flour

1. Warm the milk ’till lukewarm.
2. Dissolve the yeast, sugar and salt into it.
3. Add the flour, kneading as you do so. When the dough is nice and firm, mix in the oil. Knead ’till smooth.
4. Let the dough rest for about 30 minutes.

Making the meat doughnuts:
some flour
1-1 1/2 l oil

1. Once your dough has rested and your filling has cooled down, you can start forming the pies.
2. Pour the dough onto a floured working surface and roll out the edge towards you. It’s nice to work like this, rolling out the dough as you go. Saves space.
3. Having rolled out a part of the dough, place nice big spoonfuls of the filling in the middle of it, leaving about a 5cm gap between each.
4. Fold the other half of the dough over the filling and shape gently around, so that you can see where the filling is.
5. Then cut the doughnuts out using a little plate. The edge seals the seam as it cuts, and there won’t be any doughnuts opening during the frying.
6. Once finished, heat up the oil. You can test, if it’s warm enough with little pieces of white bread. If the bread browns nicely in about a minute, the oil is ready for cooking.
7. Fry the meat doughnuts. Gently place them onto the oil (watch your fingers!), about 2-3 at a time. Turn around once brown, and fry the other side. Don’t let your oil get too hot either, or the doughnuts will be undercooked.
8. Place the fried doughnuts on top of some kitchen paper, for it will suck the excess oil. Then move them into a nice mold or box for serving.
9. Serve with ketchup, cucumber relish, little sausages or sausage slices… or eat them just like that. Best when warm, but not bad cold either.

And yeah, made some doughnuts, too. Here’s one with caramel icing for Carlos. And my mead turned out good, too, though mother still makes the best one.



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Being inspired by Yakitate!! Japan -anime, I decided to prepare a luxus Sunday breakfast for me and Carlos. In other words, make croissants for the first time in my life. And they turned out pretty good, so here’s the recipe! Got some tips from here.

Note! Croissant baking is quite time taking process, so if you wish to have some right now, support the nearest bakery.

Dough, makes about 10+10 croissants

600g          All-purpose white flour (at least 10% protein)

8g               Salt

30g            Cold milk

36g            Fresh yeast

360g          Cold water

250g          Unsalted butter


1. Place the butter between two sheets of cling film and roll out into a regtangular shape, about 5mm thick. Wrap the cling film around it and place into the fridge.

2. Measure the flour and salt into a bowl, and the milk and water to another. Dissolve the fresh yeast into the liquid. Knead everything together into a smooth, elastic dough. Cover and place into the fridge for 30 minutes, ’till proofed and chilled.

3. Roll out the dough into a regtangular, about 5-8mm thick. When processing, you might want to use flour to help you. It’s quite ok, just remember to whipe of the excess flour before folding.

4. Cut the cool sheet of butter into to two equal halves. Place the other half  in the middle of the rolled out dough, and fold one end of the dough on top. Then place the other sheet of butter on top of this, and then fold the other end of the dough on top. Incase you have more than 2 cm of excess dough on the edges, cut it away and turn it into a bread.

5. Make sure your dough has remained cool. If not, place it into the fridge for minimum of 30 minutes. It’s very important that the butter doesn’t melt in the process, or your croissants will loose their leafy structure. Otherwise, you can proceed right after step 4.

6. Roll out the dough again into a regtangular. This time fold both edges into the middle, creating a seam. Press it down gently. Cling film, and place into the fridge for minimum of 30 minutes in order to keep the butter cool.

7. Repeat the step 6 twice more. When rolling the dough out, make sure the seam if vertically towards you. Always let the dough rest in the fridge at least 30 minutes in between the foldings.

8. Roll out the dough out once more. Then cut it in half and fold both pieces separately like you did earlier with the whole dough. Cling film them and place the other half into the fridge and the other into the freezer.  If you want to make many croissants, you can place both halves in the fridge. I’d still recommend to cut the dough in half so that you can work in smaller batches. Let the dough rest for 6 hours.

9. After prooding, roll out the dough like before, ’till 5mm thick. Smooth the edges, and cut the dough into triangles. The bigger triangles, the bigger croissants. I made first too small ones, and only the last ones were the size of a regular croissant. One piece of dough should make about 10 croissants.

10. Roll the croissants starting from the wider end. Make sure that they are compact and the tip goes under. If you want puffier croissants, you can make a 1,5-2 cm deep cut in the middle of the wider end before rolling. As proceeding, place the croissants on an oven tray or other suitable board covered with baking paper. Then put it into a clean plastic bag and let the croissants proof in the fridge for overnight.

11. Having waken up, go to the fridge and take the croissants out. Let them rest in the room temperature for further 30-45 minutes, depending on the temperature in you room.

12. Turn your oven on to 230 °C. Do this on time, ’cause you want it to be properly heated up for the croissants.

13. Brush the croissants with egg and place in the middle of the oven. Bake ’till golden brown. Let ’em cool down a bit and enjoy. Now you should have fluffy and crunchy croissants! Enjoy!

14. If you didn’t get fluffy croissant, eat away whatever they turned out and keep practising!

So, for me it worked. We ate some strawberries with them, which Carlos got from work  as they wouldn’t have made it over the weekend. We had just earlier bought some ourselves, too so in the end we had 4 liters of berries to eat. Yum! I also made a random cheesecake today – here’s a pic of it, too. Used some honey cream cheese they provide here in Germany. Worked out delicious!


Ps. I’m all healthy! Or? Maybe I shouldn’t celebrate yet, it might return. Been rainy after all.

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Yay, a recipe! And this one’s from Carlos and Colombia – and it’s yummy. So here we go:

Dough, makes nine nice pan de yucas

125g        Mozzarella cheese (also feta cheese works, then leave the salt away)

1dl            Tapioca flour (Can be found from Asiatic stores, make sure it’s not sandy)

1ts             Baking powder

1/4ts        Salt

1/4ts        Sugar

1                Egg

1. Put the oven to heat up to 220°C.

2. Grate the mozzarella, e.g. with the help of an egg slicer.

3. Measure and mix the dry ingredients, add the mozzarella and the egg.

4. Mix ’till smooth, with hand, spoon or mixer. Don’t mind if it’s sticky.

5. Divide the dough into nine equal balls on a baking sheet. Leave some space in between, ’cause they spread in the oven.

5. Place the pan de yucas into the oven on the mid-level.

6. Bake ’till nice golden brown, also about 10-15 minutes. Let ’em cool a bit and enjoy with something yummy to drink!

– Marika

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I seem to keep baking these all the time, so why not sharing the recipe!

Note! More pictures of the process are displayed on the Gallery-page

For making about 40 smaller (or 30 bigger) karelian pasties

Rice pudding for filling

6dl         Water

2,5dl     Rice pudding rice (Short grain white rice)

1l            Milk

1ts           Salt

Bring the water to boil. Add the rice and let it keep boiling ’till the water has absorved – don’t let it burn. Then add the milk and bring to boil again. Once boiling leave it to simmer on a low heat for about 30-35 minutes ’till it’s stiffer. Make sure it doesn’t stick to the bottom – so stir occasionally. Once done, mix in the salt and leave to cool.


4,5 dl      Fine rye flour (in Finnish: sihtiruisjauho)

1dl           Wheat flour

1ts           Salt

2dl          Cold water

1tbs         Soft margarine

+ some milk and butter/margarine for coating

1. One the pudding has cooled, put the oven to heat up into 275°C.

2. Then measure the flours and salt into a bowl. Add the water and margarine and mix into a smooth dough.

3. Cut the dough into two halves and wrap the other one into cling film to avoid it from drying.

4. With the help of your palms roll the other half into a “snake” (about 3cm thick). Cut it into 15-20 pieces.

5. Having a pasta maker the next part is very easy – just flatten the pieces and roll them out with the machine. First on the size nro 3, then again on the nro 5. Always the longer edge first in to get them rounder.

Not having a pasta maker, use rolling pin. Roll each piece into a nice round/oval shaped figure (about 10-15cm Ø). Which ever method you use, be sure to use enough of the fine rye flour to avoid the pieces from sticking.

6. Once having rolled out the first batch, spread the rice pudding on the pieces (about 1tbs per each should do).  Then give them their shape by folding the edges on top of the filling. Use your thumb and middle finger to do this (e.g. the pic on top).

7. Having shaped the first round, bake them in the mid level for about 15 minutes, ’till the filling has caught a bit of color.

8. On the meantime heat up the milk and butter in a saucepan. Leave the pan on a low heat for it to stay warm. Prepare a bowl with a baking paper on in.

9. Once the pasties are ready, take them out and place close to your saucepan. With the help of a spatula soak the karelian pasties  immediately well into the milk-butter mixture and place into the bowl on top of one another. Once they all are coated, wrap the baking paper edges around them and place a couple of kitchen towels on top. Thus so that they won’t even get a chance to dry up.

10. And then enjoy.. But hey! There was still another batch of dough. Well, practice practice I said. So you get to repeat it all over again!

11. The good thing is that at least you got lot of yummines now to enjoy!


Ps. Do serve some munavoi to go with them, to make it worth the trouble.

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