Do you Cook/Bake?

[Becky]

@Urmas I've made the dough, and I'm just waiting for it to rise. It's taking its time! My kitchen isn't very warm today, so I imagine that is the reason why. They say that a long cool rise is better than a short warm one, so let's hope that's true!

 

[Taffycat]

They say that a long cool rise is better than a short warm one, so let's hope that's true!

Well I can vouch for that being the case with bread dough, which I have sometimes left in the fridge to rise overnight. (No, I'm not April fooling, I promise.) I have done that when time has been short and the resulting loaves have been extremely good.

 

[Becky]

They're done! They are not the most beauteous creations, but they taste yummy and that's what counts!!

Om nom nom

Thanks again to @Urmas for the tips. I love the cardamom flavour, it's delicious. Now, I must freeze these or I'll be tempted to eat them all at once!!

 

[Taffycat]

Oh wow! Very good job Becky! Those look absolutely delicious! Ooh the cruelty of seeing them without being able to taste.

 

[Urmas]

... and I'm just waiting for it to rise. It's taking its time!

It takes a while... considerably longer than a "normal" yeast bread dough would. But patience is a virtue in baking. And a long rise is indeed better. Some folks make the dough, throw it into the fridge and bake it the next day.

P.S. They're looking just fine for "the first batch". And if the taste is "OMG omnomnom"... well... you've nailed it! I'm proud of ya!




Next challenge (same dough): a simple (four strains) braid with vanilla creme/ plum marmelade filling:

 

[Urmas]

"Strains"??? Ungh. Strands. Strands.

http://www.dlc.fi/~marianna/gourmet/15_42.htm

 

[Becky]

Mmmm they look wonderful! Once we've eaten our way through all the pulla I'll take a look

(I froze most of them - there's only two of us, and I don't want to share!!)

 

[Anon_F]

If your feeling lazy try @ http://www.cookfood.net
A bit expensive but some meals are really good and on par with eating out!
Oh and my mum uses them, not me!

 

[Urmas]

(I froze most of them - there's only two of us, and I don't want to share!!)

Thawing... either in room temperature overnight or throw frozen pullas to cold oven and set the thermostat to 150 °C. When the temperature reaches 150 degrees, buns are delish and warm.

I made THESE yesterday — again, same dough. Too easy, really... but I was feeling lazy. (Quark... fromage frais is a decent approximation.) Yummy. I also baked buttermilk (oat-ish) rolls, but that's another story.

(EDIT: the recipe above... a "2-and-½-deciliter-dough" yields to 16 buns. So there.)

Here's a vid... never mind the language, just watch.

 

[TriplexDread]

Oh my lord what have I started? What a thread I'm proud of the talent I have revealed

 

[Urmas]

Oh my lord what have I started?

Dr. T. D. Frankenbaker, I presume.

 

[Becky]

I made THESE yesterday — again, same dough. Too easy, really... but I was feeling lazy. (Quark... fromage frais is a decent approximation.) Yummy. I also baked buttermilk (oat-ish) rolls, but that's another story.

YUM!

They look really good - I'm guessing the filling tastes like cheesecake? I can get hold of quark easily, so I may have to give those a try sometime

 

[Urmas]

I'm guessing the filling tastes like cheesecake?

Close enough. Quark is a bit — just a teenie bit — tart, so...

My granny wouldn't have laced the quark with vanilla and/or lemon whilst making these buns. Sugar and egg only. But nowadays...

Finnish milk products

 

[Becky]

Plums are in season at the moment so I made some Plum Cake recently

Never did get around to making those quark buns I'm afraid, @Urmas. Still hoping to do them one day though

 

[Taffycat]

Oooh Becky! That looks deliciously yummy. Um... don't suppose there is any left perchance...?

 

[Becky]

I'm afraid not! Went pretty quickly. Here's the recipe though if you're interested:

http://www.ibreatheimhungry.com/2015/09/vienna-plum-cake-low-carb-and-gluten-free.html

 

[Taffycat]

Here's the recipe though if you're interested:

Lol, I can imagine that the cake would disappear pretty quickly. Thank you for the recipe link Becky, much appreciated

 

[muckshifter]

note to self ... don't browse this thread past 10pm.

 

[Urmas]

Never did get around to making those quark buns I'm afraid, @Urmas. Still hoping to do them one day though

I bet that plum cake is yummy! Looks properly moist and all!

In case of emergency: Kanelbullar

Just (slightly) kidding... but they are not that awful... just that if you bake 'em from the scratch, they'll be five times cheaper and ten times better.

That said, IKEA's (there is one in Manchester — I checked) food courts are life savers for many a Nordic ex-pat around the world.

ABSOLUTE must-haves:

Bread toppings / with new potatoes, butter & fresh dill:
LAX GRAVAD
SILL INLAGD
SILL MATJES

"Marinated salmon", my donkey... tropical folks (such as Britons) sometimes think that cured fish is "raw" and thus potentially dangerous. Hence, "marinated". Also, tropical folks sometimes find pickled/soused/brined herring too... something? Dunno. The thing to remember is that (salty & spiced) pickled fish was/is to be used as a "relish" — potatoes and/or (rye) bread being the staple.

Plus:
KNÄCKEBRÖD RÅG
Affectionately known as "plywood". Butter + Edam cheese + sliced cucumber = Hygge meets lagom

SKORPOR KARDEMUMMA
Dunk in coffee. Enjoy. Rinse & repeat.

SYLT LINGON
How does one eat cabbage rolls without lingonberry jam? Huh? Or liver casserole for that matter? Or spinach pancakes? Defies comprehension.

DRYCK LINGON
DRYCK BLÅBÄR
And a bottle of vodka... or two.

SENAP GROV
A grainy, Scanian style "all-purpose" mustard.


Speaking of gravlax, herrings & lingonberries (and the Helsinki Baltic Herring Market) : If anyone happens to be interested in THIS TYPE of bread, I have tinkered together a (methinks) perfect variation of the theme. I might be persuaded to post it here.

 

[Becky]

tropical folks (such as Britons)

This made me chuckle! Don't think I have ever been referred to as Tropical before

Yum, you're making me hungry I've probably tried more than half of the things on that list - never tried marinated herring though, so I'll see if I can pick some up next time we're at Ikea and give it a go.

If anyone happens to be interested in THIS TYPE of bread, I have tinkered together a (methinks) perfect variation of the theme. I might be persuaded to post it here.

Yes please!