Lingonberry goes Christmas

I'm a Christmas person. I start waiting for it in September. When I was a kid I drove my parents mad when I insisted listening to Christmas songs at June! So little bit of Christmas in baking is okay now.

In this recipe I combined the traditional gingerbread taste with winter´s best berry: lingonberry. It's like sweet and sour mixed with Christmas. Wonderful!








Lingonberry-yogurt pie with a taste of Christmas

1 egg
0,5 dl brown sugar
2 tablespoon dark syrup
100 g melted butter
1 dl wheat flour
1,5 dl spelt flour
1 teaspoon baking powder
1 teaspoon vanilla sugar
1 teaspoon ground ginger
1 teaspoon ground clove
1 teaspoon ground cardamom
1 teaspoon ground cinnamon

Filling:

4 dl greek yogurt
2 teaspoons vanilla sugar
0,5-1 dl sugar
2 eggs
1 tablespoon corn starch
3-4 dl lingonberries

Preheat the oven to 200 Celsius degrees. First let's make the base. Mix together wheat and spelt flour, spices, baking powder and vanilla sugar. Whisk the egg with brown sugar to make a fluffy foam. Add syrup and mix. Add the melted butter and flour mixture by turns. Take a pie plate, butter and flour it and press the dough evenly into the plate.

Then the filling: Just mix everything but the lingonberries together and add on the dough. Sprinkle the lingonberries on top. And then to the oven for 30 minutes to 50 minutes, test when the yogurt is set.

Funnel chanterelle soup

I'm so disappointed that we didn't have the time to go funnel chanterelle hunting to the Eastern Finland this year. That's usually our tradition. But I had to have those beautiful mushrooms so the local market place was the place to go.

This soup is perfect for rainy, cold, almost winter evenings. Don't add butter if you want it vegan.

Music for the food

Funnel chanterelle soup

1 l fresh funnel chanterelle
2 little onions
1 big potato (the kind that you would use for mash)
oil
(1 tblsp butter)
7 dl vegetable stock
2 dl oat cream (Oatly)
salt
black pepper

Put some oil (and the butter) to melt on a kettle. Add the chopped onions and let them simmer in the kettle until soft. Add the chopped mushrooms. Fry them for a while. Add the vegetable stock with diced potato. Let the mixture simmer for about 20 minutes and then add the oat cream. Puree the mixture and spice it with salt and pepper. Yummy!