PORKKANAVESIRINKELIT – Finnish Carrot Rolls

It’s time for our annual Finnish get-together. How awesome of you to join me for the fifth time and celebrate with me. I promised you dinner last year unfortunately the recipe I was going too serve needs to be in the oven for 5 hours or so. Not very ecological when cooking for 1-2 people. So instead let’s have some hot steaming porkkanavesirinkelit – Finnish for carrot rolls. Could be part of your dinner too however I enjoy them in the morning.

Finnish Carrot Rolls PORKKANAVESIRINKELIT spread

Here is what you need:

  • 100 ml of warm water
  • 50 ml of milk
  • 50 ml vegetable oil
  • 7g of yeast which equals one pack of dry yeast

  • 1/2 tsp of sugar
  • 3 spritz of agave sirup
  • 1/2 tsp of salt
  • 100g grated carrots
  • 500 g flour (I used 350 whole grain and 150 wheat)
PORKKANAVESIRINKELIT finnish carrot rolls hands

Here is how it’s done:

Dissolve yeast in warm water, milk and add sugar, salt and oil. Add too carrots and mix well. Now add flour and knead dough until it comes off your fingers. Let rise in a warm place. I prepared the dough at night and let it sit over night.

Form little balls and gently press flat. Let them rise a bit more while you start heating a pot with 2 l of water and add 2 teaspoons of salt for cooking. Preheat oven 200-degree.

Make a hole in the middle of the buns with your thumb and drop them into the water a few at a time. Allow to boil for about a minute and bring them to baking paper to dry.

Bake the rolls about 15 minutes until they have a beautiful color.
Serve with salted butter or marmalade.

Finnish Carrot Rolls –PORKKANAVESIRINKELIT

Now I would suggest you enjoy them still warm and fresh out of the oven. At least that is how I prefer homemade fresh rolls.

As you know I love a good winter hence my winter wedding. However it seems like yet another winter where Berlin is not really blessed with snow. We’ve only gotten one or two days with a tiny bit of snowflakes. Nothing stayed on the ground of course. While I haven’t given up completely on winter yet I see the signs for spring all over. And therefore I was wondering if those rolls might actually be a perfect addition to an Easter brunch. What do you think?

Well for now let’s enjoy the cold weather.
Happy Friday

Tobia
PORKKANAVESIRINKELIT – Finnish Carrot Rolls for easter brunch

Fruity Warm Breakfast Oats – 6 Variations

I like warm breakfast. It doesn’t really matter if it is winter or summer really. For me something warm to start the day is just comforting.

I discovered this recipe in a detoxing book. There it was said, that the human body was actually build to eat more soups, mashes and purees and especially in the morning. It was some argument about looking back in history that all the ancient civilizations and most all of the indigenous people up until today have done so. Just think about millet gruel, oatmeal gruel, bread soup…

Anyhow, I am not that fanatic but I found the thought interesting. And the recipe about warm oatmeal was sounding pretty good too. Of course I pimped it a bit and it is not really detox (I think you were supposed to cook with water but I think that is the most disgusting thing there is).

Here is the main recipe and then I have a few variations for you:

❤︎ 3-5 tbsp rolled oatmeal
❤︎ milk, enough so that the oatmeal is covered
❤︎ cinnamon – lots of it (it’s supposed to tame appetite… I just love it!)
❤︎ fruit of choice – my go to is apple and specifically Pink Lady as they taste the best here

Fruity Warm Breakfast Oats apple

Put oatmeal and cinnamon in pan and cover with milk. Let simmer until milk is almost gone. While it cooks prepare your fruit. I usually stir in the fruits and let sit on the hot stove for a bit as I like it semi-warm.

I sometimes swap the apple for pears. I always wonder if there is something better than cinnamon to go with pears…

Fruity Warm Breakfast Oats pears

Then of course as soon as the season of strawberries rolls around this is my go to and I sometimes add a bit of mint or basil:

Fruity Warm Breakfast Oats strawberries

Then I also love love love red currents. This needs additional sugar though. I sometimes use plain brown sugar other times fancy coconut flower sugar:

Fruity Warm Breakfast Oats red current

When I make a bowl with blueberries I usually add a bit of vanilla:

Fruity Warm Breakfast Oats vanilla

And then when fall comes around I really love plums and cinnamon.

Fruity Warm Breakfast Oats plums

Tomorrow I will try a new version with grapefruits. What is your idea? And will you give it a try?

Happy breakfast,

Tobia

 

Snack Time – The Egg Sandwich or Eierbrötchen

What do you eat when running errands or traveling and needing a snack? Are you more the sweet tooth or the sandwich girl?

I love me a muffin but I equally enjoy an egg sandwich or as we call them here “Eierbrötchen”. I never really thought much about it… But I guess it is kind of unique. Every bakery store in Germany offers those kind of sandwiches. Also every snack store in train stations and such. It is the most common one next to cheese, salami and ham.

egg sandwich eierbrötchen

They come in all sizes and shapes. Dark bread, wheat bread, baguette style or simple size. Some are made with way too much butter and others with remoulade. And they usually all have a leaf of lettuce too.

Also they are mostly the cheapest snack in the house.

It is funny. As much as I like having this snack when being out and about I would never really attempt to do that at home. Why is that? Do you have a snack that falls in this category?

egg sandwich eierbrötchen_1

I remember we used to have “Eierschnittchen” at every birthday party when we were kids. And usually they were the first to be gone. But I guess scarceness makes them more special. Or maybe I am just too lazy to boil eggs and slice them up… I think I only ever eat this at home if I have some easter eggs left over. But that’s about it.

Now happy munching,

Tobia

The Fluffiest Waffles of all Times

There are days when you just need waffles. At least I’ve got those days. It was raining, it was cold and I had a craving. In the days I somehow always go for sweet stuff: pancakes, semolina, french toast or waffles…

Those waffles were the most fluffiest waffles I have ever had. Seriously. They are fluffy yet crunchy, not too sweet and just yum. A real treat. Don’t believe me? Have a try and be convinced.

The Fluffiest Waffles – Crunchy Oatmeal Waffles Fluffiest Waffles

Ingredients:

125 g whole grain flour
25 g grape seed flour
250 ml milk
3 tbsp coco flower sugar
3 tbsp vegetable oil
4 eggs
1 pinch salt
4 tbsp oatmeal, whole grain

Directions:

  1. Mix flour, milk and sugar and let sit for 20 minutes.
  2. Separate eggs and whip up egg whites with salt.
  3. Add oil, egg yolks, oatmeal to the flour mixture.
  4. Fold in egg whites.
  5. Bake waffles.
  6. Enjoy with salty butter and powdered sugar while still warm.

Yummy fluffy waffles

Did you know that I made my very first waffles when I turned 30? I did not grow up with waffles. But for my thirties birthday party I had waffle and lemonade party. Ever since I am a bit hooked.

Do you make waffles for breakfast? Or is it more a treat in the afternoon? Would you spill your favorite recipe? And do you know of a recipe where no egg whites need to beaten? Because lets be honest its a pain in the a**.

Anyhow happy waffle baking

Tobia

Pannakakku – Finnish Pancakes

Hello you all…

It is Sunday. I like Sundays. When I am lucky the sunshine will be bright and hit my chair where I sit every morning writing my journal and drinking my coffee.

Sundays are for “me time” and “us time” and chilling and relaxing.

Pannakakku Finnish Pancakes

Sundays are for special treats. I hear a lot of people do waffles for Sundays. We never had those when I was growing up. I don’t know why. Maybe because we just knew no-one with a waffle iron… What we often did on Sundays though was having “Plinse” a very local variation of pancakes. Either we took a bike ride and stopped in one of the quaint inns in one of the villages or my mom made some. I am way too impatient to flip pancakes for eternity in the kitchen.

So good thing the Finns are not so patient either and came up with pancakes out of the oven.

And I would like my Pannakakku – Finnish Pancake Recipe

♥ 3 eggs
♥ 70 g sugar (or more if you desire)
♥ 1 pinch of salt
♥ 475 ml milk
♥ 150 g flour
♥ 60 g melted butter

Pannakakku Finnish Pancakes with berries

  1. Preheat oven to 230°C
  2. Combine sugar, flour and salt. Add eggs and milk and mix until smooth. The dough is very fluid. Cover your baking pan with melted butter and add rest to the dough. Mix again.
  3. Pour dough into your baking or casserole pan. Bake for 30 minutes. The dough will rise a lot during the baking process but will collapse as it cools down. Cut pieces and serve with powdered sugar, jams, fruits or dessert sauces.

Pannakakku oven Finnish Pancakes

I find it so interesting that about every culture has it’s own variation of pancakes. How do you do your pancakes? Is there a special family recipe or a local variation?

Happy Sunday,

Tobia