Mommy essentially belongs to Easter, but traditionally it is not forced to be eaten. We put together five recipes from the home cook, which are based on mum, but the end result is quite far from the typical way to enjoy an opinion-giving treat.
Mämi ice cream, for example, has also charmed the most skeptical home chefs.
– Amazingly good and I was really skeptical at first!
You can also find more on the home cook’s website Easter recipes.
Ice cream
ice cream
mommy
Turkish yogurt
sugar
mint for decoration
1. Let the ice cream soften a little and mix one third of the Turkish yoghurt, calculated on the amount of ice cream. Add mum to your taste. Garnish with mint leaves. Sprinkle sugar on top to suit your taste.
Prescription: Home cook / maitzo
Mum ice cream
2 dl frothy vanilla sauce
toadstool (approx. 700 g)
(sugar)
1. Whisk the custard to a froth. Whisk the mummy with a spoon and add the vanilla foam to the mixture in small batches, stirring gently. For tastes; put the mummy to your liking. Add sugar if necessary.
2. Pour the mixture into a silicone pan or cake tin lined with foil. Cover with foil or foil. Freeze for at least 4 hours.
3. Set aside on a serving plate about an hour before serving
Prescription: Home cook
Cream mummy muffins
Muffins:
100 g of butter
1.5 dl of sugar
0.5 dl of syrup
2 eggs
200 g of mummy
4 dl wheat flour
2 teaspoons baking powder
2 dl milk or cream
Cream:
1 dl of water
3/4 dl sugar
1 egg
2 teaspoons lemon juice
75 g butter
2 teaspoons vanilla sugar
2 tablespoons potato flour
1. Whisk the eggs and sugars. Add mommy. Mix the wheat flour and baking powder together and add the mixture to the foam alternately with the milk. Stir in the soft butter as the last dough.
2. Raise the dough to the sides of the muffin tins. Bake for about 15-20 minutes at 200 degrees.
3. For the cream, measure the water and sugar in a saucepan and break the egg. Allow to precipitate over low heat, but do not boil. Add butter, vanilla sugar and lemon juice to the cooled mixture. Beat the mixture and pour the cream over the muffins.
4. Decorate.
Prescription: Home cook / freesia
Cheesecake
Sugar cake base:
2 eggs
1 dl sugar
1 dl wheat flour
½ teaspoon baking powder
Filling:
2 dl cream
1 packet of mascarpone cheese
4 tablespoons mommy
4 gelatin leaves
Mica:
2 dl lingonberries
2 gelatin leaves
1. Whisk the eggs and sugar to a froth. Combine the wheat flour and baking powder in a separate container and mix in the foam. Pour the batter into a greased loose-bottomed pan and bake in a 200-degree oven for about 5-10 minutes.
2. Prepare the filling by whipping the cream into a foam. In a separate bowl, mix the mascarpone cheese and the mum together. Soak the gelatin leaves in water, squeeze out the larger waters and soak them in a drop of boiling water. Pour the melted gelatin into the filling as a thin string.
3. Spoon the filling over the cooled base and place the pan in the refrigerator to solidify.
4. Prepare the mica by pureing the lingonberries and mix the gelatin into the mixture with two leaves of gelatin. Take the cake out of the fridge and pour the mica over the filling. The cake is ready to eat after it has coagulated in the refrigerator for at least a few hours, preferably overnight.
Prescription: Home cook / mic
Mummy bread
5 dl of water
350 g of mummy
2 teaspoons salt
½ dl of oil
1 bag of dry yeast
1 teaspoon fresh yeast
7 dl rye flour
3-4 dl of wheat flour
1. Heat the water and mix in the mummy and fresh yeast.
2. Mix the dry yeast with the rye flour, add the flour to the liquid and finally add more salt and oil.
3. Start with a soft dough. Stay loose. Pour the batter onto a baking paper baking sheet, smooth out the wheat flour using it. Divide into portions, prick and lift under a cloth for about 30-40 minutes.
4. Bake at 225 degrees for 30-45 minutes, depending on the oven.
Prescription: Home cook / Paula-Ilona
Recipe service Kotikokki and Iltalehti both belong to the Alma Media Group.
The story was originally published on April 13, 2020.