Mini Mudcakes and a Touch of Kitchen Psychology

Being a single cook is sometimes challenging. Everything comes in family size, and even one mudcake can be slightly too big sometimes. I like Frödinge mudcake (in Finnish and Swedish). You can buy it straight to the freezer, cut a wedge when you want and eat it one piece at a time. But it feels so obligating. There you have it, an opened cake in the freezer, it's so hard to resist at times. Surely it will get that horrible freezer taste if it's there too long...

So how about mini mudcakes? Do they rest better in the freezer? After all, when you eat a small cake from start to finish, there's no unfinished cakes whispering to you from the freezer. Let's make a batch of them and watch the effect. Actually, it's a kitchen psychology experiment! Does cake size affect the speed of demolishing a certain weight of mudcake? Or the fact that it's already opened? Oh well, I'll find out soon enough :D In addition to kitchen psychology testing material, mini mudcakes are good for parties (serve with a selection of jams), picnics (you can munch it from a napkin, no spoon needed) and serving an elegant but not too big dessert to a fine meal.

Here's one instruction to mini mudcakes, basically the difference to a regular one is using small cake forms or a muffin tray. Instead of rum you can use raspberry, apricot or cherry liquor, or maybe whiskey, or some strongish juice. Baking time will depend on the size of your cake forms and oven. My muffin tray pits are 5cm wide at the bottom, and baking time is approx. 15 mins in lower middle part of  the oven. I prefer to have mudcake with raspberry jam and cream, apricot jam is a good choice too. With a nice glass of madeira, it's absolutely bliss.

• 70gr dark chocolate (60-70% cacao)
• 100gr butter
• 1 dl coffee
• 1,25 dl sugar
• 0,3 dl rum
• 1 egg
• 1,5 dl wheat flour
• 3 tsp unsweetened, milk free, pure cocoa powder 
• 0,5 tl baking powder

1. Butter the forms if you are using metal cake forms.

2. Measure butter, chocolate, sugar and coffee in a kettle and mix and let melt on a very low heat (on a scale to 1-6, I use 1). Do not allow to boil or bubble, as the chocolate will get bitter if heated too much.







3. Pour the chocolate mix in a bowl. Whisk egg in a separate bowl. Whisk the egg then into the chocolate mix.








4. Mix cocoa powder, flour and baking powder. Put a sieve over the chocolate bowl and mix the dry stuffs in through sieve. Mix until even.








5. Pour the dough in forms and bake in 170C for 15-20 minutes depending on your form size.








6. Take cakes out of the oven. Let cool properly as they are soft from the inside. If you are using a muffin tray, put the tray upside down on a baking parchment and a cold wet (squeeze excess water out) towel on the bottom side, it helps with cooling and loosening the cakes.

7. Serve with cream and jam!

How to Feed your Cat and Make Chicken Stock on the Same Go

Making your own stock is essential if you are serious about taste. The difference is equal to coffee made of home ground beans compared to coffee made of pre-ground beans. When I got my first cup of coffee made from home ground beans, there was only one option: to buy a coffee grinder and begin to use whole coffee beans. With stock, it's basically the same, especially when it comes to foods that set great emphasis on the stock, consommé, in other words the liquid component of soups, risottos and ramen, to mention a few. Granted, you can get away with pre-made stock in some situations but the taste just doesnt compare.

Now, my cat has got a relatively sensible tummy. I will not go into graphic detail but it's been enough to make me start thinking about replacing the industrial cat foods with more natural ones. So, to introduce him to actual, bona fide meat, I've come up with the idea to get two flies with one swat. I usually buy chicken wings or drumsticks for making stock, and obviously the meat left over is perfectly good for human food (but I forget to use it), but the meat can be used to feet your feline friend too. Of course, as some may be keen to note, cats don't really need their meat cooked: when have you seen a cat roasting mouse over a fire?

You can make stock from meats, bones or vegetables.  Here's a great tip from Greenthyme's blog how to make your vegetable stock in an easy and cheap way. To make rich beef stock, you can try this, for instance. Also boiling tongue makes a nice stock, instructions here. Anyways, here's one way to make chicken stock. Have a nice weekend everyone!

Chicken Stock

Obviously, you can vary this according to your needs. For more oriental taste, add for instance fresh ginger and rice wine and leave out carrots, celery and bay leaves. If you intend to use it for risotto, be sparing with salt. You can add more salt afterwards but taking it off is a bit harder ;)

Chicken meat you can use as such for cat food, or mix it to wet food, drop of lactose free sour milk product, egg yolk etc. For us bipeds, you can also use it with couscous, pasta sauce or pizza, for example. Just give it proper seasoning, as it is quite plain as such, or let simmer a little bit longer in the stock with spices and vegetables before removing meat.

• 1,2 kg chicken wings or drumsticks
• 2 onions
• 2 garlic gloves
• 1 celery stalk
• 2 smallish carrots
• 2 bay leaves
• 1 tbsp whole black peppers
• Salt

1. Put the chicken in a big kettle, cover with water and bring to boil.

2. Meanwhile, peel and chop vegetables. Rougish chopping is enough.

3. When it begins to foam, peel the foam off to acquire clear stock.

4. When the meat is done, remove it from the kettle, and let cool for a moment.

5. Put vegetables and spices into the kettle, and let simmer. When the meat has cooled a bit, remove skins and bones. Set the meat aside to cool for storing, dip the skin and bone back to the kettle. Simmer for a few hours, add cold water if the bones begin to stick out.

6. Put a sieve over a bowl, drain and set to cool. Discard bones and soggy veggies. You can initially cool it by placing the kettle/bowl in cold water, then put it in the fridge overnight.

7. Peel the excess fat off the surface

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8.  Now the stock is ready! You can freeze  it for future use. I suggest measuring in practical portions, for instance, I make the portions about 3,5 dl. That's how much I use for my risotto. It's easier to combine smaller portions than thaw just a bit from a big lump.

And that's the cat napping after his meal

More Risotto: Asparagus, Saffron and Basic

I just love risotto and how versatile it is. Admittedly, it's not a health food with all the cheese and butter that goes in, not to mention white rice full with carbohydrates. But it's good. And easy. And forgiving to some extent. It's a fantastic dish for cooks like me who aren't too particular with measuring; you can play around with it and it turns out good every time when you just keep in mind the basic principles.

1. Stock and rice ratio - rice should be not too soft (and not too hard)
2. Dont let boil too long or vigorously
3. Good quality, low-salt stock
4. Not too much other ingredients as vegetables, meat etc.

My Basic Risotto 

This makes for one person if the risotto is meant for main course. If it's used as a side dish, 0,75dl rice should be enough, then adjust other ingredients accordingly. You can leave out celery and/or peas, or replace them with your preferred vegetables. Feel free to add garlic. If you don't want to use wine or sherry, just replace it with stock.

• 1 dl arborio rice
• 0,5 dl dry sherry
• 3,5 dl chicken stock
• 2 small onions or 1 medium
• 10-12 cm piece of celery stalk
• 3 tbsp frozen peas
• Black pepper
• 0,5-0,75 dl grated parmesan
• Butter or oil for sauteing

1. Dice onions, slice celery and put stock to simmer.

2. Saute onions and celery on a pan, then add rice. Saute until the rice gains a slightly glassy appearance (1 min).

3. Add wine and let lightly boil. Stir occasionally.









4. Let the rice absorb the wine.









5. Pour in a ladle of stock and let the rice absorb it, stirring occasionally.  When the liquid is absorbed, add the next ladle.








6. Repeat 5 until the rice is almost done. Add the last laddle with the frozen peas. Stir, let absorb.








7. When the rice is done, remove from heat and add parmesan. Mix and let melt. Grind some black pepper over.

Saffron Risotto

Follow the basic risotto recipe but add saffron with the last scoop of stock. Use no-salt or low-salt stock to avoid too salty combination with prosciutto. Shred some of the prosciutto and mix it to the risotto when it's ready.

• 1/3 tsp saffron
• 3-5 slices of prosciutto

Asparagus Risotto

• 1 dl arborio rice
• 0,75 dl dry sherry
• 3,5 dl low-salt chicken stock (or even salt-free with prosciutto)
• 2 small onions or 1 medium
• 7-8 cm piece of celery stalk
• 3-5 asparagus stalks cooked and cut in pieces
• Black pepper
• 0,5-0,75 dl grated parmesan
• Prosciutto (optional) 
• 1 tbsp lemon juice (optional)

1. Put water to boil in a wide based pan. Snap the hard bit off asparagus (discard) and peel, leaving the tip intact. Put salt in the water (and a spoonful of lemon juice). When the water boils, add the asparagus. Let the asparagus simmer until a fork sinks in. Drain and cut the asparagus in 2 cm pieces. Set aside.
2. Prepare risotto as the basic recipe but instead of peas, add asparagus.
3. When the risotto is ready stir in some prosciutto shreddings (optional).

Winter Chanterelle and Vegetable Solyanka

Finally had the time to make a post. There are so many twists and turns in my life at the moment I haven't had the time plan and do food blog cooking. Here's one though. This mushroom-vegetable soup makes a nice, light summer day meal. Serve bread with it, to make it a sturdier meal. Solyanka can also contain meat or fish, so if you want to make it more filling, just add them.
 
I actually got the idea for this soup from my sister-in-law. It's originally from a magnificient book, which every Finnish food lover should have. In the book this recipe is under the name "Valamo's mushroom-vegetable solyanka". I consider the book the contemporary Finnish food bible and will be introducing recipes (twisted or not) from it. The book I am gabbing about is Ruokatorstai (in Finnish), and it nicely reflects the mixed influences on Finnish home cooking - italian, russian, french, swedish and especially lately, oriental.

This soup is of russian origin. The original recipe uses penny buns, also known as ceps, or salted milk-caps, which have been soaked to remove excess salt. As I still have winter chanterelles from my huge catch from last autumn (and new season is approaching) I decided to use them. These soups are traditinonally served with smetana but also creme fraiche will do.

Ingredients:

• 1 onion
• 1/2 dl vegetable oil
• 300gr root vegetables sliced into matchsticks (carrot, celeriac, swede etc.) I used carrot, celeriac and amandine.
• 70gr tomato purée
• 1 L vegetable stock
• 250 gr mushrooms, fresh or soaked
• 2 bay leaves
• 1/2 tsp ground black pepper
• 1 dl pickled cucumber sliced into matchsticks
• Juice from sauerkraut or vinegar
• Parsley, tarragon, chervil

1. Finely chop onion and mushrooms, cut vegetables and pickled cucumber.










2. Saute onion and vegetables in oil.











3. Add tomato purée, mix and saute for a little while more.










3. Add stock, mushroom, spices (not the herbs) and pickled cucumber. Simmer until ready.

4. Add vinegar to taste, I suggest beginning with 1 tbsp and then adding more after tasting if needed. Chop and add herbs.








5. Serve with smetana.