Celia at Fig Jam and Lime Cordial hosts a series every month called “In My Kitchen”. I thought I would participate this month and give you a little peek into my kitchen. Since it is October, it really is the end of the berry season. Lingonberries are the last of the berries, bright red and tart. My husband picked close to fifty liters of the little round berries this year.
Some of them we freeze. We collected empty milk cartons, washed them and dried them and reused them for freezing the berries. The cartons fit neatly in a row and are easy to stack in a chest freezer.
The berries that are not frozen end up in juice. It was the perfect thing to do when the weather was rainy.
In my kitchen can by found my favorite appliance. It was my graduation gift when I graduated with my Master’s and so it has some sentimental value as well. It is in use nearly everyday. In addition to being a trusty workhorse it is a design classic that never goes out of style. In my opinion.
In my kitchen I have plenty of fingerprints.
Of these little monkeys.
As I bake and cook, I can see the living room room from the kitchen since it is an open area, the heart of the house.
In my kitchen is a collection of recipes. The following is from my Mother-in-law and it was my husband’s favorite as a child and as he grew up. It is called Pyhäpiirakka. Pyhä in Finnish means holy or in this case sabbath and piirakka could be translated as tart or pie. So this tart could be called “Sunday tart”. Possibly meant to be enjoyed on Sunday afternoon with coffee or tea.
300 g/10.5 oz softened butter
3 dl/1.3 c sugar
3 dl/1.3 c flour
3 dl/1.3 c whole wheat flour
lingonberries, blueberries or berry of choice.
6 dl/2.6 c kermaviili(sour milk product) or Greek yoghurt
1.5 dl/0.6 c sugar
1 tbsp vanilla
Place the softened butter and sugar in your stand mixer and use the paddle attachment. Whip until light and fluffy. You may alternatively use an electric hand mixer. Add in one egg at a time, beating vigorously. Fold in the flours and salt. Scrape the batter onto a baking sheet lined with parchment paper. Flouring your hands, pat the batter evenly. Sprinkle the berries over the crust.
Using a whisk, mix the ingredient for the filling just until it is smooth and pour over the berries. Bake in the oven for about 30 minutes at 200 C/390 F. Allow to cool before cutting into squares.
From my kitchen I am able to observe the passing of seasons of the birch forest across the road.