Preheat the oven to 375° F. Lightly butter a 28 cm (10″) tart pan with removable bottom.
Cream together the butter and sugar until fluffy and light.
Add in the egg, and mix.
Stir in the flours, pinch of cardamom, and baking powder just until combined into a pliable ball.
Turn the soft dough into your greased pan and use your hands to spread it into an even layer across the bottom and up the sides of the pan.
Prick the bottom with a fork and bake the empty crust for 10 mins. Remove from the oven and let cool slightly.
While your crust bakes, in a bowl whisk together the sour cream, egg, sugar, vanilla, and cardamom. The filling will have a thin, pourable consistency.
Spread the blueberries evenly across the par-baked crust. Carefully pour the filling over and around the berries and spread gently with a spatula until the crust is filled evenly.
Carefully return to the oven and bake for 25-30 minutes, or until the edges are golden brown and the filling around the edges is set. The center should not look like uncooked liquid, but neither too dry and firm.
Remove from the oven and cool at room temperature for at least 40 mins.
Serve warm or at room temperature, with ice cream or whipped cream if you like, maybe with a few extra berries on top.
1½ pounds pork sliced into strips like bacon but about 1/4 to 1/2 inch thick
3 tablespoons salt
1 pinch of allspice (optional)
Ingredients for the dough
2½ cups water
3¼ cups rye flour sifted
1¾ cups whole-wheat flour sifted
4 teaspoons salt
½ ounce yeast, active dry
Clean the fish, removing fins, large scales and entrails. You may leave the heads if you dare to eat them.
Mix the flours and salt. Add the yeast to the water. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.
Set aside about 4 tablespoon of dough to be used later. Roll out the remaining dough into a circular shape about ¾ inch thick.
Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.
Preheat oven to 500 degrees F. Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with about ¾ inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.
Put the kalakukko in a 500 degree F. oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about 250 degrees F. and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.
J'ai goûté ça il y a bien longtemps lors d'un voyage en Finlande. J'avais beaucoup aimé.
Il faudrait que j'essaye d'en faire pour voir.
Ingredients for dough
2 cups (coarse) rye flour
3/4 cup whole wheat or spelt flour
1 cup water
1 tsp salt
Ingredients for rice porridge
2 cups uncooked short grain brown rice
1 litre of whole milk
1 tsp salt
2 tbsp butter
Combine flour and salt and then add water, stir until it looks like the above mixture. My mom usually grinds the flour herself because it’s better when it’s grainy and course. And let it sit for a few hours, that always makes it better as well.
Cover brown rice with water, bring to a boil and simmer for five minutes. Then add milk and while stirring to make sure the milk doesn’t burn, bring to a boil and then simmer for 45 minutes. Stir occasionally. Then add salt and butter. If the whole mixture is too thick add more milk. Then let it cool down before you make the rice boats.
Take some dough and shape into a roll about two inches thick. Then cut about a one inch piece to make each individual crust.
Pat it out first using lots of flour (because the dough is very sticky)
Use a rolling pin adding flour each time you turn it to make it into an oval shape.
Spread a thin, even layer of rice porridge leaving an inch in the perimeter.
Fold over in the center and pinch along to each end.
These are what they should look like and trust me, this takes experience. Mine would not look like this if I tried this at home alone.
Bake at 375 degrees for 45 minutes to 1 hour.
Make sure they are brown, crispy and well done before you pull them out of the oven.
Final step, take 1/2 cup butter and 1 cup water and bring to a boil so that it’s completely melted (then you can turn off the heat). Dip each individually into the butter mixture immediately upon taking out of the oven.
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