Mozzarella

I do have too much time in my hands. I stumbled across some cheesemaking websites and was sure I had seen rennet in some shop. Well, only one shop, Minimani, sells it and I had trouble finding it and citric acid. Then I bought the wrong kind of milk, UHT doesn't work. But finally I had my red (whole) milk, rennet and acid, and could try it out.

C'est la premier fois que je essaie faire fromage à la maison. La recette pour Mozzarella était très simple, mais j'ai beaucoup des problèmes pour avoir tous les ingrédients. Mais finalement j'ai eu ma lait correct (pas de UHT), acide citron et le fromage matière.

Il y a le recette:
Here is the recipe:
http://www.cheesemaking.com/store/pg/21.html

J'ai bouilli tous les instruments. I boiled all the instruments before starting.

Fishy Fishy Fish!

C'est été ici et tout les friandises estivales! J'aime les poissons et fraises et bien sûr les petits pois. Nous avons un petit marché et je le vois dans ma fenêtre.

The summer is finally properly here and all the summer foods! I love fish and strawberries and fresh peas. Jyväskylä has a small marketplace which I can see from our window. I buy my ingredients there when I have the money, they are much more expensive there.

"Muikut"

I don't know the name of this small fish, but they are a Finnish specialty. They come in few small sizes and you can get them in every festival and street fair. I had bit bigger ones and took the heads and bones out myself. The smallest you can eat with the heads. They are rolled in rye flour and fried in butter.

Je ne connais pas le nom de le poisson, mais c'est un favorit finlandais. Ils sont petits et das les festivals et évènements il y a toujours vendeurs qui les rôtir. Je les éventre en personne. Ils sont roules dans farine seigle et rôtis avec beurre.

Salad

Coleslaw, rhubarb pie and casseroll of ham and potatoes. No time to write, more later.

Salad Coleslaw, tarte de rhubarbe avec creme fraiche et casseroll de jambon pour mange dans le travaille.

Le jeux, c'est fini!

Lazy homefood

C'est pas facile de faire bon les petit bains pour hamburgers á maison. J'ai trouvé une bonne recette qui faire les pains trés moux et delicieux. Vous avez besoin de temps, parce que le pain se lever nombreux des heures.

It's hard to make good hamburger sandwiches at home, because they usually end up too small or hard. I've found a good recipe, which makes the most fluffy and delicious burgers. But it takes time, the more the better.

Start by mixing 2dl warm water and 4tbsp warm milk with a small piece of yeast. The original recipe uses 2tsp of dried yeast, but I never use it, so I just put maybe a fifth part of a yeast cube. Add two tbsp sugar and let sit for few minutes.

Melange 2dl de l'eau chaud et 4 cuillers de lait. Ajoute un petit morceau de levure (peut-etre 1/5 de paquet) et 2 cuillers de sucre.


Dans un autre bol, melange 8dl farine avec 5 cuillers de beurre molle. Utilise votre bout des doigts pour crée petits morceaux. Battre deux oeufs un peu avec une fourcette. Battre les oeufs et le mixture de levure avec les farines. Derange le pâte pour faire ténacité, 8-10 min. Ajoute les farines si c'est trop difficile. Mou est bon!
 Laisse le pâte pour 1-2 heures.

 Mix 4dl flour and 5tbsp of soft butter with your fingertips in another bowl. Beat two eggs gently by hand. Add the eggs and fluid to the flours and knead the dough until it is nice and firm. It is really sticky and you probably have to add flour. But the stickier it is the better, because the less you use flour, the lighter the result is. Remember that flours get less sticky when the dough rests! Kneading should take about 8-10 minutes. You can use a machine if you want to. Cover the bowl and let rest for 1-2 hours.
 

I made my patties this time. I used my left over cream like my mother does and mixed that with a ready onion soup mixture and a bit of korppujauho, basically bread crumbs. I added seasonings, mainly grill mixture and peppers and a bit of liquid smoke. Then the ground beef and one egg. I let it rest in the fridge until buns were ready from the oven. I know it's not gourmet, but works still!

Pour les biftecks j'ai ajouté un mixture de soup d'oignons, créme et chapelure avec d'épices. J'ai ajouté les avec le hachis et une oeuf. J'ai laissé le pâte dans le frigo pour attendre les pains. 

Aprés 1-2 héures, faconne les pains, 8 piéces, et laisse les encore pour 1-2 héures. Enduire les pains avec oeuf et l'eau, mettre petit bol de l'eau dans le four et roti á 225 degrées.

After 1-2 hours when the dough has risen, make it to eight buns and let rise for another 1-2 hours. Beat an egg with a bit of water and spread it over the buns. Put a small bowl of water in the oven and bake in 225 degrees until nice and golden. Don't overbake!

Pie!

Summer is early this year. I had the strangest urge to plant millions of herbs, but I think our apartment is too hot for them. Basil is the only one which looks promising. The chillies have dropped most of their leaves, but make lots of fruit, so I'm not complaining.
 

L'été est en avance cette année et j'ai planté beaucoup des hérbs. Notre appartement est peut-étre trés haut,  seulement basilic et chili vivent.

Ma grand-mere a me donnée rhubarbe fraise, qui est ma favorite. J'aime tout cousine piquant et la tarte rhubarbe est trés bonne. Mais cette fois j'ai eu petit problems... Le nouvelle recette ne fonctionne pas comme j'ai souhaité.

I got some fresh rhubarb from my grandma how has nice garden. She still lives on her own in a small house even though she is almost 80. At home I realized I didn't have enough for a pie to fit the hole baking sheet, so i had to change plans. I used an old recipe which I hadn't used before from one of my books. It didn't have any pictures or anything but it seemed easy enough. Well the pie was edible... It was supposed to be an up-side-down pie with the rhubarb in the bottom, but the dough became way too heavy to be spread over it nicely and the rhubarb lost most of its sourness. I know I won't be doing this again, I'll just use the recipes I have tested. Maybe the best one is with sour cream, mmm....

Start by washing and peeling the rhubarb. Young ones don't have to be peeled so thoroughly, but the older it gets, the tougher the skin gets.
Put it in a sauce pan, add 50g of butter and 1dl of brown sugar (fariinisokeri, I have no idea what it is in other languages). Warm until the butter melts. I had way too much liquid in this point.

Pele et lavé le rhubarb. Mettre le dans une cocotte, ajoute 50g beurre et 1dl sucré brun et chauffe. 

Beat 200g butter and 1dl of sugar until soft. Add two eggs one in a time. Make sure all your ingredients are room temperature! The butter won't mix if it's too cold. Add 3dl of flour, 1tbls of baking powder and vanilla sugar. Original recipe had the juice of one lemon, but I put some extra juice from the sauce pan.

Battre 200g beurre et 1dl sucre. Ajoute deux oeufs une per fois et 3dl farine, 1cuillère de café de levure chimique et sucre vanille. Je n'ai pas eu de citron donc j'ai ajouté jus de rhubarbe j'ai eu dans la cocotte.

Mettre le rhubarbe dans une boîte et étendre la pâte. Ma pâte etait trop gros et confrondrait avec le fruits. Rôti dans le four quelques 30min á 175 degrée. Mange avec sauce vanille!

Bake the pie in 175 degrees for maybe 30 minutes. My pan has edges that can be taken of, but it's too old and tends to leak. I have to clean my oven again.
The pie didn't rise at all, but was nice and crumby. Adding vanilla sauce made it much better. Ice cream would have worked also.
 
It was an OK evening treat. I ate with my new shoes and ear rings on!
Le tart était OK, peut-étre parce que je le a mangé avec ma nouvelle chaussures et bijoux!