“Here’s everything you need for a real pie”

Curd pie belongs to Easter. Roni Lehti

Chef Risto Mikkolan favorite curd pie is straight from his childhood. And by the way: it’s made with grandma’s recipe.

– When I was young, my father and mother always went on an adult trip to Saariselka for Easter. Me and my sister stayed at home with my paternal grandmother. It was a tradition that we received marks from our parents to buy candy. Another tradition was that the grandmother who came to take care of us always baked a curd pie – pretty much with this recipe, says Mikkola.

He continues that the pie has everything a real curd pie needs: cream cheese, curds, eggs, lemon, vanilla and raisins.

– By the way, you can eat a surprisingly large piece of curd pie, because the curd makes it fresh. Pie is not so filling, Mikkola encourages.

Curd pie

Base:

100 g of butter

80 g cane sugar

1 egg

3 dl wheat flour

1 teaspoon of baking powder

Filling:

500 g of curd

400 g of fresh cheese

Juice and zest of 1 lemon

2.5 dl of sugar

1 dl raisins

The seeds of 1 vanilla pod

1 dl potato flour

5 eggs

powdered sugar

1. Whip the butter and sugar until pale, add the egg and mix until smooth.

2. Combine the dry ingredients together and mix into the butter-sugar-egg mixture. Mix until smooth, wrap in cling film and put in the fridge for 15 minutes.

3. Put baking paper on the bottom of a springform pan (24 cm) and pat the dough on the bottom and the edge of the pan to a height of 5 cm.

4. Remove the seeds from the vanilla bean. Put all the ingredients in a bowl and mix together until the mass is smooth.

5. Pour the dough over the pie base and cook at 160 degrees for 45 minutes or until the filling has congealed and the surface is wonderfully golden brown.

6. Let the pie cool, remove from the pan and decorate with powdered sugar.

Mango macadamia nut salsa

1 large mango

50 g of salted macadamia nuts

1. Dice the mango into pieces about 0.5 X 0.5 cm in size.

2. Grind the nuts and mix with the mango cubes.