Sunday, 6 June 2010

I've Moved!

Dear Friends,

I have finally decided to make Scandi Foodie my primary blog. I'm sure you'll find this name easier to pronounce and remember than the Finnish name :)

Please update your links and continue to follow my cooking and eating adventures at

http://scandifoodie.blogspot.com/

You might notice that all of my posts prior to February 2010 are in Finnish. Please let me know if you stumble across anything you might be interested in and I'll translate the recipe for you.

Hope to see you all there!

Rakkaat ystävät,

Olen vihdoin päättänyt ottaa Scandi Foodie blogin pääblogikseni. Tämä siitä syystä, että suomenkielisen bloginimen ääntäminen ja muistaminen on ollut täällä monille liian vaikeaa.

Päivittäkää siis ystävällisesti linkkinne osoitteeseen


Toivottavasti siellä Suomessakin vielä joku seuraa blogiani!

Saturday, 5 June 2010

Finnish Blueberry Pie

Every Finn would know this blueberry pie and I must admit it's my favourite as well. In Finland the blueberries grow in the wild in abundance and they taste much sweeter than the farmed berries you get here in Australia. My parents would always have the freezer full of berries that they picked (for free of course) from the forest. So you can probably understand why I can't quite get my head around paying so much for them in here. I couldn't help myself this time though, I was really craving for this pie and I'm so glad I made it!

Finnish Blueberry Pie

Dough
500ml milk
140g sugar

1tbsp cardamom

pinch of salt

4tsp dry yeast

about 600-800g plain flour

150g melted butter


Filling
600g blueberries fresh or defrosted if using frozen
1dl sugar

3tbsp potato flour


1 egg, lightly beaten

For the dough: Warm up the milk to hand hot, and stir in sugar, salt and cardamom. Mix the yeast with a small amount flour and stir in to the milk. Start adding the flour, stirring until the dough becomes thick. Mix in butter and more flour and knead until the dough is smooth and soft. Place the dough in a bowl, cover with cling and leave to double in size.

Roll out 2/3 of the dough in to a large square sheet about 2cm thick and place on a large baking tray lined with baking paper. Mix together sugar and potato flour and sprinkle half of the mixture on the sheet. Spread blueberries evenly on to the sheet and sprinkle rest of the sugar mixture on top. Fold the edges on top. Use the rest of the dough to roll out a lattice pattern on the pie. Brush sides and the lattice with the egg. Bake in 175C oven for about 30 minutes or until golden brown.

Thursday, 3 June 2010

Sardine fillets with caper & vodka butter

This is another ingenious recipe from "The Food and Cooking of Finland" (by Anja Hill). I must agree with her though: Finns would have traditionally never considered "wasting" precious vodka for cooking (some might still argue that), but we are not talking about litres here, only a mere tablespoon or two, plus maybe some for the chef. Sardines are yet again playing the role of Baltic herring.

Sardine fillets with caper & vodka butter

50g fresh breadcrumbs

600g sardine fillets

salt


100g butter, softened

15ml vodka (Finlandia or Absolut for the "authentic" taste)

1 tbsp capers

crushed black pepper


Preheat oven to 200C. Sprinkle 1 tbsp of the breadcrumbs over the base of an ovenproof dish. Put the softened butter in a bowl and beat until light and fluffy. Then whisk in the vodka, capers and black pepper.

Season the fish with salt and fold each fillet in half so that the skin sides are on the outside. Arrange the fillets in the prepared dish.

Spread the butter over the fish, then sprinkle over the remaining breadcrumbs. Bake the fish in the oven for 20 minutes or until the top is crisp and golden.

Wednesday, 2 June 2010

Ichiban Boshi, Sydney CBD

I've been to Ichiban Boshi a few times now and as much as I love their noodles and know their
excellent value, I need to make sure I have enough time for the long queues. We had to wait one hour to get in on a Saturday evening, but it was worth it :) And you can always spend some time at the next door Kinokuniya bookstore!

Sweet Teas

Green tea cappuccino - Interesting and lovely with a little bit of brown sugar

Gyoza - I'm a big fan of gyoza and these were really quite nice!

Okonomiyaki - I love these Japanese pancakes, this one was definitely full of taste and very filling!

Tantanmen - Spicy ramen topped with minced pork, boiled egg and vegetables with additional sweet corn on top

Aburi chashu ramen - Ramen with roast pork

Tuesday, 1 June 2010

Spinach Pancake

This is one of those light and easy entrees you might want to consider serving at your next dinner party. There is surprisingly much taste in these little rolls and they are just so simple and quick to prepare!

Recipe from "The Food and Cooking of Finland" by Anja Hill

Spinach pancake

2 eggs
100ml milk
50g plain flour, sifted
1 tsp baking powder
30g butter
500g frozen or fresh spinach
1/4 tsp grated nutmeg
pinch of salt and ground black pepper

Preheat oven to 180C. Beat the eggs and milk together. Combine the flour, salt and baking powder in another bowl, add the egg mixture and whisk until smooth. Leave to stand for 30 minutes.

Grease a 20cm x 25cm tin and line with baking paper. Pour in the mixture and bake in the oven for 20 minutes or until set.

Meanwhile, cook the spinach until wilted, drain well and squeeze out all water. (Chop the spinach if using fresh leaves). Melt the butter in a pan, then add to the spinach. Season with nutmeg, salt and pepper. Spread the spinach across the baked pancake. Roll up like a Swiss roll and cut into thick slices.