tableofcolors

Simple pleasures

Tag: apples

Blini in the sunset

by tableofcolors

A couple of weeks ago my husband made his annual hunting trip to the Swedish Lapland. This time it was only three gentlemen and three dogs as the rest had conflicting schedules. In the north where they were, the foliage on the ground was starting to turn colors while the trees were quite green. I have been impressed as they do real cooking everyday. They usually make one crockpot meal and on other days they might make premium burgers that would make a fast food burger pale in comparison or roast chicken. Yes, the meals tend to be quite masculine in that they have plenty of meat but on the other hand they are trekking in the forest of the nordic fell all day and eat their main meal after they return to the cabin. The time that the ladies came along two years ago, we were served plenty of greens. So I suppose their meals are quite well balanced. That time as well, they took care of the meal planning and cooking. It was a true vacation.tunturin syksy Since I began blogging a little over two years ago, this has become a family project. So my husband took these photos of northern Sweden for me to share. Back at home we had an abundance of apples received from friends and coworkers. Our three little apple trees were just planted this summer and fall and so it will be some time before they grow to become good climbing trees full of fruit. Some of the apples were pressed for fresh apple cider and some apple sauce was made in the crockpot and a couple of apple crisps were made as well. Did you notice the apple that jumped out of the basket and rolled across the patio? This time I happened to be at the right place at the right time and snap the shot as well. It doesn’t always quite work out that way.

jumping applesWhile the men were gone we enjoyed a meal of what I thought was Blini but was actually Oladji, as one dear reader pointed out in the comments. Blini are the thin and crêpe-like and Oladji are thick and hearty. Mine were the thick and hearty version and served with savory fillings might be just the perfect meal after a hunting or fishing trip. I used only buckwheat which makes them completely gluten-free but if preferred you may subsitute some of the buckwheat flour with regular wheat flour. The dough is thick and includes yeast and must be made into a large bowl as it will rise and be full of air bubbles.

blini doughThe reason why I thought these would be a perfect part of their menu repertoire is that the dough can be mixed in the early morning and then placed into the fridge for the day to rise. Then when they make their way back to the cabin in the evening, only a hot griddle is needed with some butter and a savory topping that can be easily mixed by the others while one fries.

bliniIn Russia, these round blini symbolize the sun and are quite rich. Traditionally they are served before Lent with melted butter, sour cream, caviar, jam and really, the list could go on. I served my blini with shrimp and a dollop of sour cream that had a bit of red onion and dill in it. You could use your imagination and serve your blini with what suits your fancy.

 

Blini or more correctly Oladji    gluten-free (makes about 15)

recipe from Viljatuote buckwheat package

3 dl/ 1 and 1/3 c Greek or Turkish yoghurt
15 g/ 1/2 oz yeast (I used fresh yeast)
2 dl/ just under 1 cup buckwheat flour
1 tsp sugar
1 dl/ just under 1/2 c hot milk
1 tsp salt
1 tbsp melted butter
1 yolk
1 egg white

Warm the yoghurt until it is luke warm. Stir in the yeast until it is dissolved and then add the buckwheat flour and sugar. Allow the dough to rise for a couple of hours at room temperature or for longer in the refrigerator. Before frying the pancakes add the hot milk, salt, melted butter, egg yolk. Whip the egg white until fluffy and fold into the batter. Fry the blini in a knob of butter at low temperature in a frying pan or a blini pan. Serve hot with a topping of your choice.

Topping

2 dl/1 c sour cream
juice from a half of a lemon
1 small red onion, finely chopped
small handful of dill, finely chopped
salt
black pepper

Shrimp

Mix all of the ingredients except for the shrimp. Spoon a large spoonful of sour cream topping on the blini and serve with shrimp.

sunset in swedennordic fellswedish lapland landscape

Expat weekend

by tableofcolors

Last weekend was dedicated for the expatriates. We have all been friends for years and one of them is my sister as well. The weekend had been reserved many weeks in advance. All weekend long we spoke in English, which is a rare treat and good practice. I’m always a little nervous that my English might become rusty. We stayed up late, played board games, had some of Christine’s delicious hot apple cider, ate well, walked in beautiful Helsinki full of fall colors, went bowling, visited Fleuriste for brunch on Saturday, made a nostalgic Starbucks run to the airport (it is the only Starbucks in Finland at the moment) and just enjoyed each other’s company. We also had two little babies along.

After bowling at noon on Saturday, we headed into the center of Helsinki, walking part of the way. The sun shone bright and trees almost looked like they were on fire with their foilage of bright colors. It was the last of the bright colors, as the trees are now dropping their leaves at a rapid pace.
Helsinki
I had been wanting to visit the Fleuriste (Uudenmaankatu 13, Helsinki) ever since we had been looking for brunch places last spring when we visited Cafe Piritta. Fleuriste is a French style cafe and flower shop. And it was love at first sight. I definitely want to revisit. It is advisable to make reservations during the weekend as it is very busy, small but very charming.
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We tried our luck and went without reservations. This time luck was on our side. We found a table in the back room which was just as attractive as the front with large old windows letting in soft natural light. Our only challenge was that we were travelling with a stroller. Without friends along, it would have been fairly challenging to maneuver the narrow passage to the back. On weekends Fleuriste serves brunch all day. We all decided on the brunch menu (19,50 euros) which includes three courses, tea or coffee. Service to the table made the experience a little more personal.
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I was so impressed with the smoothie served. We chose the lingonberry smoothie that had ground flax seed. It was not too sweet, letting you taste the slight sourness of the yoghurt. It certainly was to my taste.

Lingonberry smoothies and chai tea

Lingonberry smoothies and chai tea

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The main course included a slice of tomato and roquefort quiche and salad with dates and sprinkled with a soft goat’s cheese. My chai tea was served in a little pot with steamed milk on the side, and it was enough for three cups. We were delighting in every bite after our activities and walk. And I enjoyed the relaxed pace. It seems that at the moment I look for opportunities to just slow the pace of life. We ate for an hour and a half. There was no schedule to meet and no where to be.
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For dessert there was the option of four or five different cakes. And although we had lovely table service, we all went to go see the selection that were on display. I chose a cake that had fresh fig, pear and chocolate. I think I will be trying to recreate it, possibly for Christmas. By the time we finished I was pleasantly full and the meal carried me well into the evening.
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And in the evening, we revisited our growing up years and hit Starbucks. What fun we had!

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Hot Apple Cider, inspired by Christine (non-alcoholic)

This recipe is made in the Crock Pot and really quite easy. It fits perfectly for those dark starry nights and perhaps a board game. Since I used the apple in its entirety, I used locally grown apples that have not been sprayed.

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1.8 kg/3.9 lbs locally grown apples, cut into quarters (the peels and core are not removed)
2.5 dl/ 1 c raw cane sugar (or brown sugar)
2-3 sticks of cinnamon
1.5 l/1.5 qt water

Place all of the ingredients into the Crock pot and set it on low for about eight hours. Allow to cool and strain through a mesh metal sieve pressing some of the fruit pulp through for a more hearty cider. Enjoy hot.

2013-10-15 09.03.46hot apple cider

The migration of geese and an apple treat for the occassion

by tableofcolors

This week has been gray, rainy and even a bit drab. What made it unique was that right over our house and in the fields around us gathered hundreds of Barnacle geese. There were a few White-fronted and Bean geese in the mix. It was a real cachophony of sound and when they all took off to circle in the sky and to land a few minutes later, the flutter of the wings sounded as if an airplane took off. In past years they have flown over with only a few stopping to feed. This time our address was in their navigator and we even got some residue on the windows as a souvenir.

The flight of the geese

As you can probably imagine the event raised the interest of bird watchers and hunters (the Barnacle geese are protected). We actually had a bit more traffic on our country road. They would drive by slowly, peering out of the windows with binoculars do a U-turn and creep by again. But I really can’t blame them. I did the same thing!

The following recipe is perfect for those gray days of fall and best of all there are two ways to do it depending on what your schedule demands. The first version is a Crock Pot version.

Apple treat and two ways to make it

Peel and slice 1 kg/2 lb of apples. (I prefer to use Granny smith, they keep their shape better)

Place the apple slices into your slow cooker along with 50 g/1.8 oz of butter, the juice of half a lemon and a generous 1 dl or 1/2 c of brown sugar. Sprinkle a little cinnamon to taste. Turn your cooker on low and set the timer for 2 hours. Stir once while cooking. Before serving whip 1.5 dl/0.6 c of whipping cream until fluffly. Fold in 1 dl /1/2 c of turkish youghurt and 3 tablespoons of sugar or to taste. This recipe works great for those on a gluten-free diet.

The slow cooker version is great if you are having company over. It can be prepared a couple hours in advance freeing up your time to enjoy your guests.

Version 2: This version is slightly different in texture even if the ingredients are identical. Place all of the ingredients above (except for the cream and turkish yoghurt) into a wok. Wok the apples for a few minutes until the brown sugar and butter caramelizes and the apples have slightly softened. Do not overcook. Serve with the whipped cream-turkish yoghurt mixture. Enjoy!

The evening sun and migrating geese