,,See kook" / "That Cake"

Meie peres on nii, et ilma igasuguse kokkuleppe ega seletuseta tähendab ,,See Kook" Vilma, kas Juubeli või Eerika, pulbriga tehtud kohupiima-purukooki. Retsept on endine, imelihtne ja pähekulunud. See kord kasutasin Juubelitordipulbrit, pohli ja panin purukattesse supilusikatäie kaneeli. Tulem oli üle ootuste hea.

In our family "That Cake" stands for this fromage frais and crumble cake and no more explanation is needed. This time I used plain, yellow cake mixture (Juubelitordipulber), lingonberries and put a tablespoonful of cinnamon into the crumble topping. The result was surprisingly good. The recipe is the same as always.

Pohla-toorjuustukook / Lingonberry Cheesecake

Juba augusti lõpus sai ristiisa külaskäigu puhul tuliuuest Nami-Nami kokaraamatust tehtud pohla-toorjuustukooki. Algul võõrana näiv kombinatsioon toorjuustust, pohladest ja liivatainast osutus üle ootuste maitsvaks, järgmisel pohlauputusel teen kooki kindlasti veel.

Retsepti leiab nii Nami-Nami kokaraamatust kui kodulehelt. Mina asendasin poole nisujahust täisteranisujahuga ja toorjuustu vahustasin enne teiste ainete lisamist üksinda kohevaks.

I made this cake already at the end of August when my godfather and his wife payed us a visit on the countryside. I was slightly suspicious of the possible outcomes of lingonberries, cream cheese and pate sablée in a cheese cake but the result was surprisingly good. I will definitely make this cake again on the next lingonberry overload.

You'll need:

Base:
100 g butter, at room temperature
85 g sugar (1 dl)
1 large egg
175 g all-purpose flour (about 3 dl) (I substituted 1.5 dl with whole wheat)
0.5 tsp baking powder
pinch of salt

Filling:
600 g cream cheese
100 g sugar (just over 1 dl)
3 large eggs
1 tsp vanilla extract
peel of 1/2 orange

Topping:
100 g lingonberries

For the base whisk the butter and sugar, add the egg. Incorporate the dry ingredients and add to the sugar-egg mixture. Cover the sides and base of a prepared 26 cm springform (about 3 cm high on the sides). Place the springform in a fridge while making the filling.

Whisk the cream cheese by itself, then incorporate with the rest of the ingredients. Pour the filling on top of the base and cover with the lingonberries. Bake at 180 degrees for about 45 minutes, until the filling is almost solid. Let cool completely before serving.

Source: Nami-Nami.

Maasika toorjuustukoogid iirisega / Strawberry Cheesecakes with Toffee

Vabaduse väljaku servas asuvas kohvik-restoran-lounge'is Mosaiik pakutakse suussulavat laimi toorjuustukooki just sellistes purkides. Kui kaval! Ja nunnu! Kohe kui ma neid nägin teadsin, et ka mina pean sellised endale soetama. Need 200 ml purgid on ideaalsed üheinimseportsud ja kui kook söödud, saab nendes ju kõiksuguseid kuivaineid eksponeerida.

Nendel väikestel purgikestel on ka see eelis, et neisse saab teha kõiki želatiini nõudvaid kooke, ilma seda kasutamata. Võibolla ei ole see kõigi jaoks nii oluline, kuid peale seda, kui ma teada sain, kuidas želatiini saadakse, ei ole olnud tahtmist seda kasutada. Veel saab nendes purkides kooke lihtsalt säilitada ja piknikule või külla mugavalt kaasa võtta.

Maitsest ka. Iirisesed küpsised olid nii head, et nende kogus vähenes kookide meisterdamise ajal märgatavalt. Kindlasti teen nii mõnelegi teisele koogile sellise põhja. Kook oli mõnusalt kreemine, kuigi mina ootasin midagi enamat. Kõigile teistele meeldis aga väga, väikevend käib ja nurub, et ma sinna purgi sisse veel kooki teeksin :)

Vaja läheb:
5 x 200 ml purke või klaase

70 g pehmeid iiriseid
3 spl piima
umbes 100 g muredaid küpsiseid
150 ml rõõska koort (35%)
250 g toorjuustu (tunnistan, et kasutasin lahjat)
5 spl tuhksuhkrut
1/2 spl vanillisuhkrut
umbes 250 g maasikaid

Sulata iirised potis pidevalt segades piimaga. Purusta küpsised ja sega 2/3 iirisekastmega. Vahusta koor, lisa sellele toorjuust ning suhkrud, sega. Lõika maasikad tükkideks. Aseta klaasidesse või purkidesse vaheldumisi küpsisepuru, toorjuustukreem ning maasikad. Kõige peale nirista iirisekastet (kui viimane on selle aja peale ära hangunud, siis sulata see sörtsu piimaga jälle üles). Serveeri hapude marjadega.

Inspiratsioon: juuni 2011 Oma Maitse, mis kadus mul ära, seega võtsin retsepti Kokkamine blogist.

There is a cafe-restaurant-lounge in the center of Tallinn called Mosaiik. There they serve a delicious lime cheesecake in cute jars like these and the moment I saw them I knew I had to purchase them. They are so cute! As well as practical, as 200 ml is just the right amount of cheesecake for one. Meanwhile, when these jars are not filled with cake (don't worry they wont be for long) you can use them to store and exhibit various seeds and nuts.

Another positive thing about these jars is that you can make all the cheesecakes that require gelatin without using the stuff. Maybe this is not as important to everyone as it is to me, but after I found out where gelatin comes from I have tried to ignore it. And well, I haven't bothered looking into agar-agar.

This is enough reasons to buy these jars, right? Convinced myself at least. I bought mine from Prisma in Kristiine keskus in Tallinn.

Oh, about the strawberries. Do try to get real stuff, the Spanish ones are nothing compared to home grown ones. About the cakes too. The fudgy biscuits were so good, they passed the "quality test" with major casualties. I am definitely going to use that idea for other cheesecakes too. The cream cheese layer was nice and creamy, although I expected something a little more spectacular from the cake. But everyone else loved them and now my little brother keeps asking for cake in "those jars".

You'll need:
5 x 200 ml jars or glasses

70 g soft plain toffee or fudge (cut into cubes)
3 tbsp milk
about 100 g biscuits (such as Digestives)
150 ml double cream (35%)
250 g cream cheese (I confess, I used light)
5 tbsp confectioner's sugar
1/2 tbsp vanilla sugar
about 250 g strawberries

Stirring vigorously, melt the fudge with milk on medium-high heat. Crush the biscuits and mix with 2/3 of the melted fudge. Whisk the double cream and integrate with the cream cheese and sugars. Cut the strawberries into pieces. Layer the biscuits, cream cheese and strawberries one after another in the jars. Top with the remaining melted fudge. If it has solidified by that time, just add a tablespoonful of milk and melt it. Serve with sour berries.

Inspired by June 2011 Oma Maitse that I lost, so I took the recipe from here.

Mustika ja valge šokolaadi muffinid / Blueberry and White Chocolate Muffins

Kõik algas Tassikeses asuvate ,,Maailma parimate rabarbrimuffinitega". Neid oli nii seal kui nami-namis ohtralt kiidetud. Ühes kommentaaris mainis Merit, et tema lemmikmuffinid on küll mustika ja valge šokolaadi omad, kuid kindlasti proovib need ka järgi. Oot-oot-oot, neid mustika ja valge šokolaadi omi olin ma näinud küll. Millegipärast vaatasin neist algul mööda. Lähemal uurimisel selgus, et koostisainete järgi võiksid need muffinid head olla küll. Valget šokolaadi olin kasutanud ka kodu- ja toorjuustuga koogis, mis oli üks õnnestunud leid. Otsustavaks sai aga sidrunikoor, mis eelnevast kogemusest sobis mustikatega ülihästi. Ja nii paningi poenimekirja nii maailma parimate rabarberimuffinite, kui ka mustika ja valge šokolaadi koogikeste koostisained. Nüüdseks olen viimaseid mitu korda teinud.

Ma küll ei taha võistlusmomenti tekitada, kuid mulle meeldisid mustikamuffinid rabarbri omadest rohkem. Aga võibolla ei ole ma õige inimene otsustama, kuna ma olen suhteliselt nadi martsipanisööja.

Muffinid on hästi mahlased ja pehmed, minu omad jäid pealt kergelt krõbedad. Nii tekkis see pehme ja krõmpsu kontrast, millest ma vist kunagi ei väsi. Valge šokolaadi tekstuur muutub tainaga koos mõnusalt siidjaks. Mulle maitsesid muffinid kõige rohkem leigena, sest siis ei olnud šokolaad veel hangunud ja see sulas suus. Ja sidrunikoor ning mustikad on endiselt üllatavalt hea kooslus.

Allikas: Hea toit, parem elu. Nagu seal märgitud, võib mustikad asendada jõhvikatega ja sel juhul sidruni koor apelsini omaga. Siis tasub kasutada ka 200 g šokolaadi.

Vaja läheb (12 tk):
100 g sulavõid
200 ml petti
1 sidruni riivitud koor (soovi korral, aga soovitan soojalt)
250 g jahu
1,5 tl küpsetuspulbrit
noaotsatäis (1/4 tl) soola
noaotsatäis (1/4 tl) söögisoodat
2 suurt muna
150 g peeneteralist suhkrut (caster sugar) (120 g on ka täitsa piisav, eriti kui kasutada kultuurmustikaid)
250 g (külmutatud) mustikaid või jõhvikaid
100-200 g valget šokolaadi, hakitud šokolaadi chippide suurusteks tükkideks

Sega omavahel või, pett ja riivitud sidrunikoor. Tõsta kõrvale. Sega omavahel jahu, küpsetuspulber, sool ja sooda. Mikserda munad ja suhkur kohevaks. Lisa või ja peti segule ning mikserda ühtlaseks. Lisa õrnalt segades jahusegu. Sega tainast nii palju kui vaja, kuid nii vähe kui võimalik. Sega sisse mustikad ja hakitud šokolaad (mina kasutasin 100 g). Kui kasutad külmutatud mustikaid, siis ära neid enne tainale lisamist sulata. Täida pabervormidega vooderdatud muffinivormid tainaga ja küpseta 190 kraadises ahjus 20-25 minutit kuni muffinid on pealt kuldsed.

On the site where I found the recipe for "the World's Best Rhubarb Muffins" I also found a link to these. I had seen the recipe before but not given it much thought. At a second inspection at the ingredients I decided to try them out. I had used white chocolate in a cottage and cream cheese cake and that had turned out a success. And I knew from before that lemon peel and blueberries work really well together.

As I expected, these were delicious, moist and soft. Mine were slightly crispy on top, which gave them the soft and crunchy contrast, something I don't seem to grow tired of. The white chocolate is alluring, combined with the batter, it turns the texture almost silky. I personally liked the muffins best when they were still a little warm as the white chocolate hadn't solidified yet.

Source: Hea toit, parem elu. As suggested there, these can also be made with cranberries. In that case substitute the lemon peel for orange peel and use 200 g of white chocolate.

You'll need (for 12):
100 g melted butter
200 ml buttermilk
peel of one lemon (optional, but I strongly recommend)
250 g all-purpose flour
1.5 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
2 large eggs
150 g caster sugar (120 g was fine too, perhaps even better if using sweet blueberries)
250 g (frozen) blueberries or cranberries
100-200 g white chocolate, chopped into chocolate chip size pieces

Incorporate the butter, buttermilk and lemon peel. In a separate bowl whisk the flour, baking powder, salt and baking soda. In another separate bowl whisk the eggs and sugar. Add the egg mixture to the buttermilk one and whisk. Gently stir in the flour mixture, just until combined. Stir in the blueberries and white chocolate (I used 100 g). If you are using frozen berries, don't melt them before, as they'll colour the batter blue. Divide the batter between 12 lined muffin tins and bake at 190 degrees C for 20-25 minutes until the muffins are golden brown.

Source: Hea toit, parem elu.

Hommikumüsli siidriga / Muesli with Cider

Jõudsin täna hommikul arusaamani, et mulle meeldivad toidud, millel on tugev maitse, nagu näiteks kitsejuust, sinep, suitsulõhe, feta jne. Ja veidrad koostisained lähevad ka mulle peale. Seepärast köitis mind ka see retsept. Nimelt on kaerahelbeid öö läbi siidris leotatud. Õnneks ei ole hommikuks alkoholist muidugi kippu ega kõppu. Tulemuseks oli väga lihtne, uudne, maitsev ja tervislik hommikusöök. Ideaalne vaheldus pudrule.

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This morning I came to a conclusion that I enjoy foods that have a strong, such as goat cheese, mustard, smoked salmon and feta. And strange ingredients are almost a must. This is why this muesli allured me. The oat flakes are soaked in cider for the night. Thankfully, one can't taste any alcohol in the morning. The result was a quick and easy breakfast with a twist, an ideal alternative to porridge.

Küpsisekook maasikate ja šokolaadiga / Biscuit Cake with Strawberries and Chocolate

See kook meenutas mulle oma maitselt Eesti suve, on ju küpsised just need, millega saab kerge vaevaga suvel mõnusa koogi teha. Siinses on ka piparmündimaitseline karamellisegu Marianne Crush, mis andis koogile huvitava varjundi.

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The simplicity and taste of this cake reminded me of Estonian summers, as biscuits and cream are often used to make effortless but tasty cakes. This one contains a minty caramel mix Marianne Crush, that gave the cake an interesting tinge.

Grillitud maasikad Pimm'si ja vanillijäätisega / Grilled Strawberries with Pimm's and Vanilla Ice Cream

Nagu Jamie oma kokaraamatus kirjutab on tegu suvise magustoiduga, mille teevad oivaliseks krõbe küpsis, külm vanillijäätis ja kuumad maasikad. Vunki lisavad ka ingver ja kurikuulus gin'nil põhinev Inglise suvejook Pimm's.
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As Jamie writes, this is a summertime dessert with a great combination of crunchy from the biscuits, cold from the vanilla ice cream and hot from the strawberries. The ginger and famous British summerdrink Pimm’s give an extra twist.

Tartelettes aux Fraises

Tartelettes aux Fraises ehk maasikakoogikesed on üks Prantsuse klassika. Need muretaignakorvikesed on täidetud paksu crème Anglaise'iga ja kaetud maasikatega. Nii lihtne see ongi! Kuid maitse on suurepärane.

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Tartelettes aux Fraises are a true French classic. The pate sablée bases are filled with thick crème Anglaise and covered with strawberreis. And that's how easy it is! But the taste is delish.

Purukattega kirsi-kohupiimakook / Cherry and Fromage Frais Cake

Olen tähele pannud, et nendest toitudest, mis mulle kõige enam meeldivad, on väga raske kirjutada. Tegu on mu isa ja mõlema venna lemmikkoogiga ja kõigile, kes seda proovinud on, on meeldinud. Mina teen seda tihti külla kaasa võtmiseks, nagu seegi kord, kuna see on kiire ja vähenõudlik ja alati võib kindel olla, et kukub hästi välja.

Kasutada võib ükskõik mis käepäraseid marju. Tasub vaid meeles pidada, et hapud sobivad paremini. Mina olen kasutanud hapukaid õunu ja pirne, vaarikaid, kirsse ja kõiki sõstraid. Kui Vilma koogipulbreid saada pole, siis võib teistegagi katsetada. Mina olen kasutanud näiteks Dr.Oetker'i keeksipulbrit. Tulemus on täpselt samasugune, kui sinna just šokolaaditükke pole pandud. Ka kohupiimaga võib mängida, ehk selle võib vahetada ricotta või mascarpone vastu või hapukoorega pooleks teha.

Seekord tegi pildid Kristiana.

Vaja läheb:
Üks pakk (450 g) Kalevi Vilma Eerika kakaotordipulbrit VÕI Kalevi Vilma Juubelitordipulbrit (ka 450 g)
100 g võid
400-500 g kohupiima
2 muna
1 tl vanillisuhkrut
50-100 g suhkrut
300-400 g marju 

Pane ahi 180 kraadi peale sooja. Sulata 50 g võid ja mudi see 300 g koogipulbriga ühtlaseks. Suru küpsetuspaberiga kaetud koogivormi põhja (28 cm). Sulata ülejäänud 50 g võid ja näpi järele jäänud 150 g koogipulbriga ühtlaseks. Vahusta munad kohupiimaga, lisa suhkrud ja viimaks marjad. Sega ja vala põhjale. Pudista peale ülejäänud puru, kuid ära suru ühtlaseks. Küpseta tund aega, kui kook pealt kõrbema hakkab, pane foolium peale. Jahuta.

Algretsepti sain ema sõbrannalt Kadrilt.



I notice that writing about foods I enjoy the most is quite a difficult task. The name and picture say almost all, except that this is my father's and both brothers' favourite cake and that everyone who's tried it had liked it. I make it quite often, especially to take along to dinner-parties, as it's quick and easy and I can always be sure it will turn out great.

This cake is made with a store bought cake mix. Such as this. I have used both plain and chocolate ones by Dr.Oetker. Those that contain no glaze, chocolate chips or any other pieces are the best.

You can use any berries, but a thing to remember is that sour ones are the best. I have used sour apples and pears, raspberries, cherries and all currants. And the fromage frais can be replaced by quark, ricotta or mascarpone or mixed with sour cream.

I have seen the recipe in various cookbooks and sites, so I can't name a source. Also, this is the only cake-recipe I know off by heart. And this time it was Kristiana who took the photos.

You'll need:
450 g of cake mix
100 g of butter
400-500 g of fromage frais
2 eggs
50-100 g of sugar
1 tsp of vanilla sugar
300-400 g of berries

Turn the oven on to 180 degrees. Melt 50 g of butter and with you fingers rub it into 300 g of the cake mix. Line a springform (28 cm) with cooking paper and press the buttered cake mix into the bottom. Melt the remaining 50 g of butter and rub that into the remaining 150 g of cake mix. Whisk the fromage frais with the eggs, add the sugars and then the berries. Pour into the cake tin and cover with the buttered cake mixture but don't pat it flat. Bake for 1 hour. If the cake tends to turn brown on top cover it with aluminium foil. Serve cooled.

The original recipe is from my mother's friend Kadri.

Eton mess

Eton mess on traditsiooniline inglise magustoit, maasikatest, koorest ja besee tükkidest. Imelihtne, kuid nii hea, et tõesti, seekord viis keele alla. Sobib ideaalselt suviseks magustoiduks, eriti kui maasikad on oma aiast võtta. Seda pakuti meile sel samal kuninglike pulmade lõunal magustoiduks ja ma olin nii vaimustatud, et pidin ise kohe järgi tegema.

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Eton mess is a traditional English dessert, made of strawberries, cream and pieces of meringue. "It's ridiculously easy and tastes like a million bucks." We ate it as dessert at our so called Tea Party/ royal wedding watching and it was so good we were all asking for more. I loved the crunchy-chewy meringue and the freshness and slight sourness of the strawberries with the sweet cream. I was so impressed I had to make some too.

Mustikamuffinid sidruniga / Blueberry Muffins with Lemon

Advanced ehk "edasijõudnute" inglise keele klassis on meil tore traditsioon pakkuda ige reede, korda-mööda, erinevaid maiustusi. Ja just enne USAsse sõitu oli minu kord. Kuna meid on päris palju siis otsustasin minna mööda lihtsat, läbiproovitud teed ja teha mustikamuffineid.

Sidrunikoor annab koogikestele värske ja erilise maitse, mida teistest mustikamuffinitest ei leia.

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We have a lovely tradition in advanced English to take turns in bringing something to snack for the whole class every Friday. And before I left for the states it was my turn to bake something. Muffins are super easy to make, especially when you have a whole bunch of people, so I took the easy route and chose a recipe I had tried out numerous times.

From the taste of these muffins one could never tell they contain lemon peel, but that is exactly what gives them the fresh taste one wont find in all blueberry muffins. Probably thanks to that these are the best ones I have had so far.

Rabarbri-beseekorvikesed / Rhubarb- Meringue Tartlets

Selle hooaja esimese rabarbrikoogi tegin ma tegelikult juba ammu ära. Enam pole mul õrna aimugi, kust need rabarbrid pärit olid, kuid tosca kook sai väga hea. See-eest mäletan ma väga täpselt, et need maksid 7 eurot kilo! Kahjuks ma seda kooki üles ei pildistanud nii, et sellest räägime kunagi hiljem edasi.

Kuigi rabarbri-hooaeg on veel kauges tulevikus olen ma juba päris mitu kooki sellega teinud ja seda tänu poes müüdavale külmutatud rabarbrile. Kunagi suhtusin ma külmutatud puu-ja juurviljadesse skeptiliselt, kuid tuleb välja, et need on vitamiinirohkemad kui kuskilt teisest maailma otsast kohale loksunud "värsked tooted". Seda selle pärast, et kuskil Lõuna-Ameerikas kasvatatud viljad korjatakse ammu enne valmimst ära, et nad pahaks ei läheks ja nii nad siis "küpsevad" transportides, samal ajal kui nad oma maitset, värvi ja vitamiine, mida neil juba algusest peale tegelikult ei olnud, kaotavad. Külmutatud marjad, aga korjatakse ära just siis kui nad valmis on ja külmutatakse kohe, seega säilitavad need tooted oma värskuse, kui nii öelda saab. Ja neid transporditakse oluliselt vähem, mis säästab ka loodust. Kuid otseloomulikult on kodumaine toit ikka hulka parem kui mistahes külmutatud versioon. Siiski, Saksamaalt toodud on usaldusväärsem, kui teiselt poolt maakera, eriti kui sa elad kõigest mõnikümmend kilomeetrit üle piiri.



Ah, ja seda ka, et hapukad koogikesed läksid vabariigi aastapäeval külalistele peale nagu soojad saiad.

Tegelikult lubasin ma endale nii pikka pläkutamist tänu sellele, et retsepti leidsin ma siit. Seega ei pea ma seda ümber kirjutama. Mina kasutasin neid samu fabrikaat-korvikesi (mida mul kulus selle koguse peale 7), mida eelmises retseptiski nii, et koogikesed valmisid hõlpsasti. Kel aga soovi need ise meisterdada siis järgmine retsept, millega tegin ka sidrunikoogikestele põhja, peaks sobima.

Põhi:
100 grammi võid
2 dl jahu
3 supilusikatäit suhkrut
näpuotsatäis soola

Sega kõik ained kokku. Lisa vajadusel veel jahu. Suru tainas lahtikäiva koogivormi (26 cm) või muffinivormide põhja ja äärtesse, tee sellesse kahvliga mõned augud. Küpseta 160 kraadises ahjus mitte rohkem kui kümme minutit.



Just like the previous desserts, I made these sour rhubarb tartlets for the Estonian independence day. The rhubarb season is just starting and the prices are still ridiculously high - 6 euro a kilogram(!) compared to the 7 about two months ago. However, I noticed some cut up frozen ones in the supermarket and only had to mention them to my mother when they miraculously appeared in the deep fridge.

And a short lecture on why deep frozen is better than what you'll find in the "fresh" fruit area. A lot of the "fresh" fruit and vegetables are grown south of the equator as it stays warm there for longer than here, in Europe. However, to save them from going off during transportation they are picked way before they are ready as they are supposed to ripen while being transported. They are also covered with various things like wax to keep them from going off. This is why all the bananas sold here are absolutely green when they arrive. However, while transported the fruit loose their taste, smell, colour and vitamins, that they anyways lacked at first place.
On the other hand, the frozen fruit you can buy here, is usually grown in Europe. As it doesn't have to be transported for thousands of kilometers  it can be picked when ripe and frozen right away. This way the taste, colour, smell and vitamins are preserved and the amount of money spent on transport is reduced, making the prices of these goods considerably smaller (the frozen rhubarb was half the price). However, if given the opportunity to buy fresh local foods then they are better than anything frozen.

These tartlets were easy to make and the guests liked them, even though not as much as the lemon ones, so they were a success.

I used the same store bought tartlets as in the previous recipe, however, if you want to make your own, the pastry used in the lemon meringues should do.



Pastry base:
100 grams butter
2 decilitres flour
3 tablespoons sugar
a pinch of salt

Mix everything together and add more flour if needed. Cover the base of a greased round springform cake tin (26 cm, removable bottom) with the pastry dough and make a few holes with a fork. Bake for less than 10 min in a 160 degree oven.

For the filling you'll need:
300 g of chopped rhubarb
150 g of chopped strawberries
80 g of sugar
3 spoonfuls of amaretto

1 egg white
3 spoonfuls of sugar
almond slices

Mix the chopped rhubarb, strawberries, sugar and amaretto in a saucepan and heat at a low temperature for 10 minutes. To save the structure of the fruits, don't stir a lot. Pour out the liquid (I didn't have anything to pour out though), you can use it as sirup and mix it with water for some "juice". Divide the jam between you tartlets (I got 7).

For the meringue whisk the egg white with the sugar and place on top of the rhubarb jam. Sprinkle some almond slices on top and bake at 180 degrees for 10 minutes.


Source: Siit nurgast ja sealt nurgast.

Maasika-juustukoogimuffinid / Strawberry Cheesecake-Muffins

Need muffinid on juba pikemat aega mu peas lemmikute nimerkirjas. Umbes viis aastat tagasi tegin ma neid väga tihti, ega saanud aru, miks pagana pärast nad nii head on. Nüüd ma tean - toorjuust on see, mis neile nii imelise maitse annab. Ja peale seda avastust hakkasin ma ohtrasti toorjuustukooke tegema. Eureka, ma ütlen.

Vaja läheb:

3,5 dl nisujahu

1,5 tl küpsetuspulbrit

125 g toasooja võid

2 dl suhkrut

2 muna

1,25 dl piima

300 g maasikaid

1,5 sl maisitärklist

Juustutäidis:

200 g maitsestamata toorjuustu

1 dl suhkrut

1 muna

1 tl vanillsuhkrut

Täidise tegemiseks vahusta toasoe toorjuust suhkru, muna ja vanillsuhkruga õhuliseks. Tõsta kuus maasikat kaunistamiseks kõrvale (ma pole seda kunagi teinud). Vahusta toasoe või 1,5 dl suhkruga. Lisa ükshaaval munad ja piim. Sega jahu suures kausis küpsetuspulbriga. Lisa muna-võisegu kuivainetele ja sega vaid nii palju, et kõik ained segunevad. Täida muffinipanni pesad paberist muffinivormidega. Tõsta pool tainast vormidesse (osa tainast jäta alles). Viiluta maasikad, sega 0,5 dl suhkru ja maisitärklisega ning jaga vormidesse. Tõsta maasikate peale ühele poolele juustutäidist ja teisele järelejäänud tainast. Lõika kõrvalepandud kuus maasikat pooleks ja suru muffinitesse (minul ei ole selleks kunagi ruumi). Küpseta 180-kraadises ahjus 30 minutit. 

These muffins have been in my unwritten favourites list for a long time. I used to make them quite often about 5 years ago. But then I didn't understand why they were so tasty, now I do - it's the cream-cheese that make them special. And ever since that discovery I have been making alot of cheesecakes. Eureka, I'd say.

You'll need:

3.5 dl of all purpose flour

1 1/2 teaspoonfuls of baking powder

125 g of butter, room temperature

2 dl of sugar

2 eggs

1 1/4 dl of milk

300 g of strawberries

1 1/2 tablespoonfuls of starch

Cream-cheese filling:

200 g of cream cheese

1 dl of sugar

1 egg

1 teaspoonful of vanilla sugar

Turn the oven on to 180 degrees Celsius. For the cream-cheese filling whisk all it's ingredients together. Pick out 6 strawberries for decoration (which I never do). Whisk the butter with 1 1/2 dl of sugar. One by one add the eggs and milk. In a big bowl, mix the flour with baking powder and add the egg-butter mixture. Stir only in one direction and no longer than it takes for all the ingredients to integrate. Fill the muffin pan with silicone or paper cups. Half-fill the cups with the batter so that you'll still have some left. Cut the strawberries smaller, mix with 1/2 dl of sugar and the starch, divide into the muffin pan. Place the rest of the dough on top of the muffins and then cover with the cream cheese filling. Cut up the six strawberries you put on the side and push them into the muffins as decoration (it's unlikely you'll have space for this, I know). Bake at 180 degrees for 30 minutes. 

Riisipuder vaarika ja kookospiimaga / Raspberry porridge with coconut milk

Kuigi ma olen suur pudrufänn, ei suudaks ma iga päev sama putru küll süüa. Seega eksperimenteerin koostisosadega tihti. Selles riisipudrus on kookospiim, mis annab pudrule mõnusa sametise meki. Banaan lisab magusust ja vaarikas hapusust. Koguseid ma täpselt ei tea, kuna viskasin kõik potti kokku. Pudru valmisetamisel on minu meelest kogustega mängimiseks ruumi küll.

Ühe väikese kausitäie jaoks peaks aga sobima sellised kogused:

0.5 dl pudruriisi (minu oma on täistera)

2 supilusiktäit kookospiima

väike peotäis vaarikaid (kasutasin külmutatuid)

1/4 banaani

teelusikatäis mett

Keeda riis. Nõruta, kuid jäta poti põhja natuke vett, et puder ära ei kõrbeks. Pane pott pliidile tagasi ja lisa kookospiim ning vaarikaid, sega. Purusta banaan kahvliga ja lisa pudrule koos meega. Vala kaussi ja naudi.

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Porridge is a very old food that peasants used to eat. Today, it has been forgotten about in the western world and a lot of languages don't even have a word for it. However, it is still common in eastern and northern Europe and a lot of Estonian families eat it every morning, as it is healthy and will keep you full for a long time. Contrary to common belief, porridge can also be tasty, it really depends on what you put into it. Most people make their porridge with oat flakes and this is as far as their minds will stretch in this subject. However, it can also be made with barley, rye and wheat flakes as well as flour, buckwheat, rice and bran.

This one is with rice and coconut which gives a very silky taste. The banana adds sweetness and the raspberries colour and sourness. I didn't measure out all the ingredients so this list is quite rough.

A note about porridge rice: it is usually more round and sticks together when boiled.

Your will need:

0.5 dl of porridge rice, but any rice white will do, I used whole-grain.

2 tablespoonfuls of coconut milk

a small handful of raspberries (frozen will do)

1/4 of a banana

teaspoonful of honey

Boil the rice and pour out most of the water but do leave some to the bottom so it wont burn. Place the saucepan back onto the stove. While heating add the coconut milk and raspberries, stir until they are broken and the porridge is nice and pink. Smash the banana and add to the porridge with the honey. Mix and pour into a bowl. Enjoy!