I loved the delicious pre-xmas lunch what a friend of mine Andi had prepared the other day - btw, she is the mother of the super cute Daniel click click. Hadn't had Mexican food for ages - sorry, no pics of that, too hungry :D

Andi suggested that we should make the dessert together and she had chocolate souffle in her mind. Googled for recipes on internet and found out that there're plenty of them. Decided to try this one.

Chocolate souffle

110g dark & milk chocolate

10g butter

3 egg whites

2 tbs powdered (icing) sugar

1 egg yolk

1. Beat the egg yolk and powdered sugar until stiff. Melt the chocolate and mix with butter. Beat the egg whites until stiff. Add the egg yolk and sugar mixture to the melted chocolate and the beaten egg whites as well.

2. Pour the mousse into small greased ceramic souffle dishes. Bake at 220C degrees for app. 12 minutes. Don't make the dishes too full to avoid them not to pour over during the baking.

Serve it immediately with ice-cream & berries.

We had some frozen raspberries, but for some reason didn't want to wait them melt...

Unfortunately it doesn't look so good in pics but the taste was absolutely marvellous! Very easy to prepare, and it's totally gluten-free.

I think I will try to make these again for Xmas.

(FI) Ystäväni Andi oli kokannut tässä pari päivää sitten niin herkullisen joululounaan. Andi on muuten suloisen pikku-Danielin äiti klik klik. Siitä olikin aikaa kun olin viimeksi olin syönyt meksikolaista. Sori, ei kuvia. Oli niin kova nälkä ettei ehtinyt kuvata :D

Andi ehdotti että tehtäisiin jälkkäri yhdessä. Hänellä oli mielessä suklaakohokas, jota meistä kumpikaan ei ollut aikaisemmin valmistanut. Googlattiin reseptejä netistä. Sieltähän löytyi vaikka mitä versioita. Lopulta tämä ohje valikoitui lukuisten koukosta.

Suklaakohokas

110g tummaa- sekä maitosuklaata

10g voita

3 kananmunan valkuaista

2 rkl tomusokeria 

1 kananmunan keltuainen

1. Vatkaa keltuainen ja tomusokeri vaahdoksi. Sulata suklaa ja voi ja sekoita ne keskenään. Lisää keltuaisvaahto suklaaseokseen ja lisää lopuksi vaahdotetut valkuaiset.

2. Laita vaahto voideltuihin keraamisiin kohokasvuokiin. Paista 220C asteessa noin 12 minuuttia. Älä laita vuokia aivan täyteen, ettei kohokkaat paisu uunissa yli äyräittensä.

Tarjoile välittömästi jäätelön ja marjojen kera. Meillä oli pakastevadelmia, mutta jostain syystä emme jaksaneet odottaa niiden sulamista...

Vaitettavasti kohokkaat eivät näytä niin hyviltä näissä kuvissa, mutta maku oli taivaallinen! Todella helppo valmistaa ja nämä ovat täysin gluteenittomia. Taidan kokeilla reseptiä uudelleen ja valmistaa kohokkaita myös joulupöytään.

Have you ever tried to make souffle?

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Oletko koskaan tehnyt kohokasta?

Traditional Hungarian Dessert - Madártej

Had a chance to have some home-made madártej, which is a traditional Hungarian dessert. Sometimes it's also eaten as a snack. If you translate 'madártej' into Finnish it's 'linnunmaito' and into English something like 'bird's milk' but it's called 'Floating Islands' in English. This is how Ildikó made it:

Ingredients:
1 litre milk
200g sugar & vanilla sugar
6 eggs

1. Seperate the egg and first whisk the eggyolks - add the sugar and whisk them until thick.

2. Beat the egg whites until it is so thick that does not come out of the bowl.

3. Heat the milk and put in 1 spoonfull vanilla sugar. Do not let it boil, just wait for the first bubbles and then turn down the heat to medium and add spoon by spoon the whipped egg white into the heated milk for app. 30 seconds - turn them around (they are floating) take out those and put into a separate bowl. 

4. When all the "islands" - in Hungarian they are called "birds" are ready, put a bit of milk(cold) into the already whisked eggyolks, keep on whisking and add it to the heated milk and heat it a bit more - wait for the first bubbles - when it becomes a bit thicker take it off the heat. let it cool down, put it into fridge and serve it cold.

"A direct descendant of the French floating island, madártej isa deceptively simple looking dessert of fluffy meringue on a sea of vanilla custard that has become a staple of the Hungarian culinary lexicon."

The Hungarian version is made with fatty milk and slightly less sugar than the others. The name 'bird's milk' also sets it apart from its european counterparts and it is believed to hail from the latin translation of 'lac gallinaceum', or chicken's milk, which referred to a meal which was so unbelievably delicious, such as a make-believe bird's milk.

 Here's my bowl!

ps. one bowl was not enough for me!

'Desszert neked' In Budapest

Found the other day a nice place for macarons and cakes in Budapest. Worth paying visit if you happen to be somewhere near Paulay Ede utca. Desszert neked ('dessert for you') also organizes dessert courses - great idea!

Paulay Ede utca 17, 6th district.

Finnish Christmas Pastries

Traditional Finnish Christmas pastries

For the pastry you will need:

200g (7 oz) soft butter or margarine

2,5dl (1 cup) flour

1dl (1/3 cup) cold water

1 teaspoon vinergar

Filling:

Plum jam

• Put all the pastry ingredients into a bowl and mix quickly by hand into a dough. Don't nead too much.
• Put the dough to a cold place to harden.
• Roll out on a floured board, folding a few times to make a puff pastry, and finally make a 1/2 cm thick sheet.
• Cut the shett into 7x7cm squares. Split the corners of easch square. 
• Place a bit of plum jam in the middle of each square. Fold over every other split end onto the center to form a windmill-like pastry.
• Brush with beaten egg and bake at 250C (450F) until light brown.

ps. quite often we Finns use a ready-made dough for these pastries!

Does anyone know a gluten-free option???