On May Day, they are treated with monks, herring and potato salad.
Now is the time to prepare the delicacies of Vapu. Freshly baked monks if what are part of the May Day atmosphere. Similarly, herring, potato salad and cakes play a big role at the May Day table or picnic.
There are more options in monk dough. Here’s a recipe for fast curd monks. They are made without yeast, as the baking powder will take care of the lift instantly.
The end result is guaranteed to be as delicious and airy as in traditional monks. The curd gives the monks a wonderful juiciness and moisture.
In addition to the monks, drip breads and rosettes are drowned on May Day. Falling bread and monk have previously been partying all year round.
Drop breads were eaten at the funeral, for example, because they were great party pastries. Many May Day treats have a long history. Drip breads, monks and sima were already known in the Middle Ages. However, it is unclear at what point they began to be eaten on May Day. The enjoyment of Sima and the drip bread together became more common in the 19th century, when they were served in bourgeois houses.
Good drip bread is airy, suitably crumbling and crunchy, and does not leave a greasy feel after eating the palate. Even a good drip bread is usually a little dry.
If you want, you can dip drip breads in different pastes. Slice crunchy drip bread and dip it into a lemon dip made from Lemon Curd, for example. Voilà, you have a whole new treat.
With the same curd recipe, you can make your own dip as you want, for example, blueberry or orange. The paste goes on top of the bun, between the filling cake, for dipping, for all treats.
Herring is definitely part of the May Day, especially for the May Day brunch. The herring cavity is suitable for potatoes. Try marinating potatoes. This way you get a great tint in the potatoes. Lemon potatoes, if any, are suitable for herring.
Chef Risto Mikkola recommends matjessill. According to him, it is easy to use, and most importantly, the taste is in this herring in its tiki.
The word Matjes (eg Dutch word from Maatjeshaaring and German word Madikeshering) means a virgin. The name suggests that herring will be requested early in the fall.
However, in the Nordic countries, maths mean the way and the world of mature. Matjes is always a barrel -ripened herring that has both spicy and sweet taste.
The best herring is cooked like wine: in barrels and for a long time.
The cooked herring actually has two basic lines: sugar salted and spiced salted. In both cases, the herring is stored in the barrel. In the sugar salt herring, the taste of the salt is softened by the sugar, with spices in addition to spices.
Herring can also be marinated in vinegar broth. In this case, the result is the raw material for clear or thick bridge, such as “where the sauce is food”. The herring marinated with taste is milder, sweeter and less salty.
Fast curd monks
1 prk of curd
0.5 dl of melted butter
3 dl wheat flour
1 egg
1 dl of sugar
1 teaspoon of cardamom
1 teaspoon baking powder
1/2 teaspoon of salt
For sinking
1 pll rapeseed oil
For sugaring
sugar
1. In a bowl, mix the milk, melted butter and egg.
2. In another bowl, mix the dry ingredients.
3. Combine the dry ingredients with the curd mixture and mix the dough quickly until smooth.
4. Pour the oil into a saucepan and heat to 175-180 degrees.
5. Make the monk clips by rotating the ball from the dough and pressing a hole in the middle of it. Boldly use wheat flour if the dough sticks to the fingers. Carefully lift a couple of rins at a time.
6. Allow to bake and turn when the monk has got a beautiful gold surface. Allow to bake on the other side as well.
7. Raise the ripe monks over the plate lined with kitchen paper and allow the excess fat to be absorbed into the kitchen paper for a while. Then wrap the hot monks in sugar.
Recipe: Tuuli Lindgren
Tip!
Use special delicious sugar to sugare the monks.
With the help of a frying thermometer, the submerge of the monks is stressful.
Potato salad
Feta gives the potato salad a good taste. Tuuli Lindgren
Feta potato salad
500 g of potatoes
Salt for potato boiling water
200 g of feta
2 summer onions
3 tbsp high quality olive oil
a handful of fresh mint
a handful of fresh basil
Loraus lemon juice
black pepper
1. Wash the potatoes thoroughly and cook them in salted water. Allow to cool.
2. Chop the cooled potatoes into smaller blocks and place in a salad bowl.
3. Add the crushed feta, chopped onion and chopped herbs.
4. Add the olive oil, a small looping lemon juice and black pepper over. Stir well.
Recipe: Tuuli Lindgren
Drip bread
Drips can also be dip. Roni
Drip bread
3 eggs
1 teaspoon of salt
2 tbsp sugar
1 ½ dl of milk
2 ½ dl wheat flour
½ lemon peel
oil for baking
old canned jar (opened at both ends and leveled the edges)
powdered sugar
1. Mix all ingredients and place in a extruder bag or plastic bottle. Put about 5 cm of oil in a saucepan and heat it to 170 degrees. Use the thermometer to help.
2. Put the canned jar in a saucepan and extrude inside the jar as a drip dough. Allow to bake for a moment and remove the jar. Turn the drip bread in oil and bake until golden brown throughout.
3
4. Decorate the drip bread with powdered sugar. Do not allow the oil temperature to rise above 190 degrees. Then take the pan off the gentle.
Tip!
An old canned can is a handy help for dripping a drip bread. Drain the drip dough into a canned can in the oil boiler. It keeps the drip bread together and does not spread.
Lemon cream
3 eggs
2 dl of sugar
1 ½ dl lemon juice
100 g butter
a touch of salt
1. Put eggs, sugar and lemon juice in the metal bowl. Cook in a water bath until the mass temperature is 83 degrees.
2. Allow the mass to cool for an hour at room temperature and whisk in the butter. Put the lemon cream in the refrigerator.
Blackcurrant
3 eggs
2 dl of sugar
1 ½ dl blackcurrant juice
100 g butter
a touch of salt
1. Put eggs, sugar and blueberry juice in the metal bowl. Cook in a water bath until the mass temperature is 83 degrees.
2. Allow the mass to cool for an hour at room temperature and whisk in the butter. Put the black currant cream in the refrigerator.
Recipe: Risto Mikkola
Herringbone
Sprinkle bread crumbs and marinated potatoes over herring cavalry. Roni
Herringbone
450 g math fillets, chopped
2 medium -sized apples, peeled and chopped
1 big red onion, peeled and chopped
1 bunch of dill chopped
3 eggs, cooked and grated
100 g of sour cream
100 g mayonnaise
pepper
For decoration:
1 pkt whitefish
¼ pnt dill
1. Mix all ingredients, season with pepper, allow to season for a few hours, check the taste, decorate the dose with whitefish and dill stalk, serve.
Bread crumb
100 g of archipelago bread
50 g butter
¼ pnt chopped chopped
1. Grate the archipelago bread. Put the butter in the pan, add the archipelago bread and bake over low heat until the bread is collapsed.
2. Put on the hand paper to settle. Once the bread has cooled down, stir in the chives.
Marinated potato
100 g boiled potatoes
½ lemon juice
1 dl rapeseed oil
salt
sugar
black pepper
1. Mix the oil, vinegar and spices properly.
2. Cut the discs of 0.5 cm thick from the potato and pour the marinade over.
3. Allow to season for at least 2 hours, preferably overnight.
Recipe: Risto Mikkola