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Books & Spoons Recipe for THE OAT ROLLS

31/1/2018

Dear followers, we have nearly survived January. Like my old teacher used to say 'you survive January then rest of the year is a piece of cake'. Well, it is the last day of January, the daylight hours are getting longer, the spring is closer, the temperatures will soon rise again, and summer will come... I am trying to convince myself here, sorry. To celebrate, I decided to bake, not quite a cake, but delicious homemade rolls, that brings to my mind home, childhood, and all the warm and fuzzy feels.
The recipe is simple and even forming the rolls is easier when you finish the dough with the oil instead of adding it to the water. Instead of using sugar to feed the yeast, I used the acacia-honey. I also used steel-cut oats, because that is what I have at home for the porridge. There is a wide difference between the amounts of flour to add. This is because in different altitudes you might need more or less flour. The important point is to leave the dough soft before rising it. Add the flour carefully with a little bit at the time.
The dough makes 16 pieces. This bread is tasty for breakfast, for a snack, for a lunchbox, with a soup or a stew... Here is the recipe for the vegetable soup I made for dinner with the rolls.
I hope you enjoy the recipe and the hope that arrives with the beginning of February...
'Till next time
~ Cheers!

FINNISH OAT ROLLS

0.5 l (2 cups) water
1ps (11g / 0,4 oz) dry yeast
4 dl (1,75 cups) oat flakes
2 tbsp liquid honey
1 teaspoon salt
6 -11dl (2,5 - 4,5 cups) bread flour
1/2 dl (1/5 cup) cold pressed rapeseed oil (Canola oil in the US)

Heat the water to ~ 42 degrees
Mix dry yeast into oat flakes and add the mix to water
Add honey and salt to the mix
Add flour gradually into the dough (the dough should be soft)
Add oil to the dough mixing it well
Raise the dough in a bowl (covered with a cloth) for about 20 - 30 minutes.
Form the rolls and set the rolls on baking paper covered baking sheet.
Raise well (approximately 30 - 45 minutes)
Bake 225C / 435F degrees for about 10 - 20 minutes depending on your oven.

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Books & Spoons Recipe for HASSELBACK POTATOES

21/1/2018

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I think potatoes have been given a bad rep for no reason because as they are, with the skin on them, they actually have several health benefits we can take advantage of. It is what we put on it that is often the problem, not the delightful veggie in itself.

One medium-sized (150 g / 5.3oz) skin-on potato has:

Just 110 calories.
No fat, sodium or cholesterol.
Nearly half your daily value of vitamin C.
More potassium than a banana.
A good source of vitamin B6.
Fiber, magnesium, and antioxidants.
Resistant starch.

Up here in Northern Europe, we have some best-tasting potatoes in the world. The small, long, oval-shaped potato has so much taste if you ever get a chance to sample them, jump right in! Thomas Keller in his master class says the following about the delightful treats growing in Lapland:

Almond potatoes are a special northern variety of potatoes grown in the Nordic countries. The Finnish variety, called Lapin Puikula, has been cultivated for centuries in Lapland, northern Finland. Almond potatoes are harvested late in the autumn.

Along with the Italian Parma ham, the French Camembert cheese, the Greek Kalamata olives, etc, the product name Lapin Puikula has been granted the Protected Designation of Origin-label, the "PDO", which is given by the European Union to regional foods in order to protect them from any usurpation or imitation.

The Lapin Puikula is a floury potato variety. Its tubers are small, long-oval, curved and pointed, with a beautiful yellow-colored flesh. It has a delicious buttery taste. Lapin Puikula is much used in traditional Lapland cooking, for example, served along with reindeer stew.

Outside Scandinavia, the Lapin Puikula may be available under the name "Yellow Finn". If this potato is not available, you can instead use the "Yukon gold" potatoes or other similar varieties, although they are not quite the same thing . . .

Hasselback potatoes or Hasselbackspotatis is the Swedish way of roasting potatoes. Its name comes from the Hasselbacken Restaurant, now attached to a hotel in central Stockholm.
Hasselbackspotatis were first served in the 1940s or 1950s and were an instant hit because not only do they taste really good, but they also look so stylish.
Since they first appeared in Sweden they have become popular all over the world. They go especially well with roast meats or poultry.

Originally they peeled the potatoes, and yes, they might look a prettier if they are peeled, but you would lose most of the benefits of a potato by taking the skin off. I just washed the potatoes well and left the skin on.

I served the Hasselback potatoes with herb crusted pork loin and some carrots, a retro dish for sure, but so tasty and delightfully handy to make when you can just prepare everything ahead of time, put them in the oven all at the same time and in about hours time you have a great meal ready to be served.
I hope you enjoy them! Till next time
~ Cheers!

HASSELBACK POTATOES

8-12 medium-sized oval-shaped potatoes
2 tbsp melted butter
½ tsp salt
ground white pepper, optional
3 tbsp grated Parmesan cheese

1. Preheat the oven to 220°C (425°F).

2. Peel the potatoes and place in a bowl of cold water to prevent browning.

3. Place a potato in a large wooden spoon. Using a sharp knife make slices widthways across the potato about 5 mm (¼”) apart (some people making them even closer), making sure to cut down to the lip of the spoon but not all way through the potato. Return the potato to the bowl of water. Repeat with the remaining potatoes.

4. Brush the bottom of a shallow roasting tray with the melted butter.

5. Dry the potatoes and place them cut side up in a roasting tin. Drizzle with half of the butter then season with salt and pepper.

6. Bake for 25 minutes. Remove from the oven and drizzle with the remaining butter. Sprinkle with Parmesan. Return to the oven and bake for another 25 to 35 minutes, or until nicely browned. (They may need basting with the melted butter a couple more times.)

If you are cooking them with a joint of meat at a lower temperature then increase the cooking time. They will be a little crispier, but still nice.

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Books & Spoons Recipe for the SPICY ROASTED CHICKPEAS

12/1/2018

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For those flavor loving readers, the recipe for spicy roasted chickpeas (aka Garbanzo beans) should fit the bill. I tried these for the first time recently and absolutely loved them. They can be served as a perfectly healthy snack, just cooled off a bit, as they a crunchy, spicy, and so so good and easy to make.

Or you can serve them as the side, the carb of the meal, as I did with tangerine roasted turkey breast and raw shredded carrots. The carrots were a delightful, fresh tasting addition to the meal, balancing the hotness of the beans, making it all around a well balanced and healthy meal. I had added some spices to the turkey breast as well, cinnamon, coriander spice, paprika, and chili, with salt and pepper of course, and the slices of the tangerine on the top of the turkey breast, into a roasting bag, and in the oven.

The beans I put on a separate dish next to the turkey, and they were done at the same time, ready to serve, in about 40 - 60 minutes depending on the side of the turkey breast and your oven.
A definitely a healthy and tasty meal. For the leftovers the next day, I made not so healthy seconds, with a white cheese sauce where I added the diced leftover turkey and the beans, served it with pasta. Might not be healthy but oh, it was so good.

The leftover cheesy pasta sauce

Hope you enjoy these meal ideas and get to roast some beans this weekend. The fun part of it is, there really isn't any fancy ingredients, most of the spices are in your cupboards, or are easy to find in a grocery store.
Til next time
~ Cheers!

SPICY ROASTED CHICKPEAS

2 14-15oz cans/tetras of chickpeas (also known as garbanzo beans)
(2 TBL olive oil)
½ tsp turmeric spice
½ tsp cayenne pepper
½ tsp paprika powder
½ tsp sea salt

Preheat oven to 200C / 400F.
Line a cookie sheet or a baking dish with either foil or parchment paper.
Drain and rinse your chickpeas.
With a paper towel dry out the beans
Evenly spread your dried beans on cookie sheet
Then spread the seasonings and mix well.
Bake for 40-60 minutes depending on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist then cook a little longer but watch so they don't burn.

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Books & Spoons Recipe for THE TRADITIONAL FINNISH PANCAKE

4/1/2018

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The Finnish pancake, the one big whole deep baking tray of it at once, brings back sweet childhood memories by just having the scent of it baking in the oven in my kitchen. In Finland, it is used as a dessert or an evening snack. The special tradition of serving pea-soup for lunch on Tuesdays and having a slice of pancake with strawberry jam as a dessert is in the memory of most of the Finnish school kids.
But not only as a dessert, this can be used as a breakfast as well. You can make the mix a night before and have it in the fridge overnight, and then just pour it into a pan and bake in the morning while getting ready for the day. The mix is a bit thicker in consistency than a waffle dough, and the results will melt in your mouth.
Traditionally the pancake slices are served with strawberry jam, but my personal favorite is very cinnamony applesauce on top of it. And on a special occasion, a spoon of whipped cream to accompany it.
I have cut the amount of sugar to half from the original, traditional recipe. I don't think it is necessary to put that much sugar into it if you serve it with sweet jam on top.
I hope you'll enjoy this childhood treat of ours.
Till next time
~ Cheers!

THE FINNISH PANCAKE

4 dl (1,5 cups) of all-purpose flour
1/2 dl (0,25 cups) of sugar
1/2 teaspoon baking powder
1/2 teaspoon of salt
1 tsp of vanilla (sugar)
1 liter (4 cups) of milk
4 eggs
50 g (2 oz) of melted margarine

Mix dry ingredients.
Wisk milk, eggs and melted, cooled margarine together
Add the dry ingredients and whisk until well incorporated
Pour dough on baking paper on a deep baking sheet Bake at about 225C / 425F for about 1/2 hour or until golden brown.
Serve with jam or applesauce

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Books & Spoons Recipe for THE OAT ROLLS

FINNISH OAT ROLLS

Books & Spoons Recipe for HASSELBACK POTATOES

HASSELBACK POTATOES

Books & Spoons Recipe for the SPICY ROASTED CHICKPEAS

SPICY ROASTED CHICKPEAS

Books & Spoons Recipe for THE TRADITIONAL FINNISH PANCAKE

THE FINNISH PANCAKE

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