Monday, 16 April 2012
Thursday, 12 April 2012
Sometimes a will to go somewhere very far, to a distant, exotic and warm place really hits me. I feel a desperate urge to take the first plane to Mumbai or other suitable destination. But then the reality comes..there's no way to travel. So what do I do? I cook.
My way to go on an imaginary trip is to choose a recipe that fits my travelling desires. India has been my favourite for a long time - I find it very intriguing. I love Indian food and Indian spices, I love the colourful way of preparing it. It's made for all our senses. It's amazing how spices can turn very simple ingredients into most luxurious combinations of flavours. I think it's almost impossible to go wrong with Indian food.
I found a great food blog called "Chef In You". It's specialised in vegan and vegetarian recipes and contains a lot of Indian recipes too. I was excited to find so many different versions of this pan bread, which I guess is called "Paratha". It's so lovely...The original recipe that was my inspiration is found here: http://chefinyou.com/2010/07/hara-bhara-paratha/. My version is different of course but with the same basic idea.
When it comes to my travel today it was perfect :) Having an idea or a theme is a wonderfully efficient way to indulge into cooking - time went really fast and I really could feel the atmosphere of the Indian kitchen. Maybe on a street somewhere, with a huge frying pan to bake the breads...Oh dear, someday I wish to experience it for real.
But for all the dreamers, this helps. We must allow some pre-enjoyment for ourselves, while our dreams are waiting to come true. So, I suggest let's travel!
Hara Bara Paratha with a zucchini, leek, cottage cheese and onion filling
For the dough
2 cups freezed spinach
3-4 cups flour ( about 8 dl)
(I mixed hemp flour, spelt flour, rye flour and wholewheat flour -> more vital!)
1 tsp salt
2 tbsp natural yogurt or quark (I used quark, turned out great!)
For the filling
5 cm piece of leek
1 red onion
3 garlic cloves
3-4 tbsp sunflower seeds
1 cup cottage cheese
fresh coriander and parsley, a handful or more of both
freshly grounded pepper
spices: coriander, cumin, kurkuma, garam masala, curry, paprika, mint, ginger, just a little bit of cinnamon and nutmeg - amounts according to your taste :)
1. To make the dough, boil the freezed spinach until it softens. Pour the water out and put into a blender with the quark or yogurt to make it a smooth mixture. Mix together salt and flour, add the spinach mixture. Knead into a dough, add flour until it's not sticky anymore. Let it rest covered for five minutes.
2. To make the filling grate the zucchini, cut the leek and wash it well (it might have some mudd in between the layers), cut the onion into small pieces, crush the garlic. Sauté onion, garlic and leek in olive oil, add sunflower seeds and fry for a couple of minutes, on a lower heat. Mix together all the ingredients in a big bowl. When you add the spices use them carefully but do not be afraid to use many different spices together, because they aren't hot. Indian food is ought to be spicy. Just taste the mixture until you're satisfied :) But use only half a teaspoon of cinnamon and nutmeg.
3. Flour a table and knead the dough for a while to make it firm.
4. Deal it in two, then deal the halves into five or six pieces. Use a rolling pin to make a round, then put two spoonfuls of the filling in the middle. Gather the sides together into the middle, press them down with your hand put some flour on top and again use the rolling pin to make a round bread.
5. When you've prepared all the breads, heat a pan on quite a high temperature (in my stove the highest is 9 so I used 7 for baking these). Bake the breads in olive oil from both sides. Once the pan is hot it goes quite fast, so be careful not to burn them but to let them get a beautiful brown surface with spots.
6. Serve Parathas hot with some butter or Indian yogurt sauce called Raita.
7. Then eat. Close your eyes, take a deep breath and have a bite - can you feel the warm Indian wind that brings to you the smell of spices, flowers, dust from the road and the dampness of the river flowing somewhere near you...Can you hear the music that is played on the streets, ot the laughter of the children playing? I'm sure you can. ;)
Tuesday, 3 April 2012
I love quark. Who wouldn't? Ok maybe there are some people who don't, but I must declare that these quark buns (or pies, whatever you want to call them) are irresistable. It was truely a touching moment when we tasted them with my family, fresh from the oven...it brought us memories from those days when my grandmother used to bake this kind of buns. These tasted just as authentic, so soft, fluffy with a perfect texture.
And then the filling...the combination of lemon, raisins and quark is like a dream come true. The buns are made by a classic Finnish recipe and usually we bake them at Easter, even though it's possible to find them any time of the year in the bakeries. Still I think the best ones you get if you bake them yourself :)
I know this exalting description of buns might seem a bit too much, but for any food lover it's ordinary, every day analysis of the things you eat. Because when we eat, don't we quite logically want to have the best? At least I do. It's not selfish - we all have a permission to enjoy our lives and to take care of ourselves. Eating well and balanced brings us energy and joy, not to forget to enjoy some treats time to time. And, actually Easter is coming so it truely is a massive reason to celebrate! So. Go to your nearest grocery store, buy all the ingredients you need and start baking. You don't want to miss these.
Quark buns - "Rahkapulla" in Finnish
1/2 tbsp cardamom
2 1/2 dl milk
25 g fresh yeast
1 dl brown sugar
1/2 tsp himalaya salt
about 8 dl wheat flour (550g)
1 egg and a pinch of salt
For the filling
3/4 dl sugar
1/2 tbsp vanilla sugar
1/2 dl cream (can be double cream)
the peel and juice of one lemon
1/2 dl raisins
1. Melt the butter in a kettle (make sure it doesn't get too hot) and add the cardamom, so you get a lovely flavour from it. Add the milk and mix together, warm to the temperature of your hand.
2. Crumble the yeast in a big bowl and add the milk-butter mixture, mix well until the yeast has "disappeared".
3. Add sugar, salt and one egg mixing well. Add flour little by little mixing all the time. It's the best option to use a kneading machine with a kneading hook, it makes it a lot easier. You can also knead with your hands. Knead until the dough is "bouncy" and doesn't get stuck to the sides of the bowl anymore. But it's good not to make it too thick, so leave it a bit soft if possible.
4. Let the dough rise for half an hour so it doubles. When it has doubled, knead the air bubbles away.
The dough. Quite lovely indeed.
5. Make small buns from the dough, knead them well into round balls with an even surface. Let them rise on a baking sheet for half an hour.
6. Meanwhile prepare the filling. Wash the lemon well, grate the peel away and then press the juice out from the lemon. Mix all the ingredients of the filling together.
7. Warm the oven into 225°C degrees. Mix one egg with salt for the buttering. Press a dimple to the small buns using the bottom of a drinking glass.
8. Butter the buns and then fill the dimple with the quarkmixture. Bake the quark pies in the oven for about 10 minutes. Let them cool down and enjoy fresh...mmm lovely.