Try to cook this traditional unsweetened pastries of Karelian cuisine. These are small open pies made of unleavened rye dough with various fillings. Today we will prepare wickets with potato stuffing. The wickets are prepared very quickly and simply. Karelian wickets made of rye flour with potatoes are very tasty both hot and warm! They can be served with milk, coffee or with first courses.
: 60 minutes.
For the dough:
- kefir – 100 g;
- rye flour – 120-150 g;
- salt is a pinch.
- potatoes – 400 g;
- milk – 60 ml;
- butter – 30 g;
You will also need:
- butter – 30 g;
- milk – 50 ml.
1. We prepare the necessary products.
2. We pre-wash the potatoes, peel and rinse under running water. Cut the peeled tubers into large pieces, pour cold water and put on fire. Cook potatoes until soft, about 20 minutes. 5 minutes before cooking, add salt.
3. Drain the water from the finished potato. Immediately add the butter to the hot potatoes, lightly knead together with a potato masher. While kneading, pour in hot milk. We make the puree not thick so that it is easy to lay out and level it in the blanks in an even layer. Then cool the puree to room temperature.
4. After the puree has completely cooled down, we do the dough. The dough made from rye flour dries quickly, it must be kneaded immediately before preparing the wickets. We send the flour into a bowl. Do not immediately pour all the flour into the bowl, then we will mix it in a little. Add salt to the bowl with flour and pour in kefir, knead the dough.
5. We do not knead the dough for a long time, it is enough that it becomes pliable and does not stick to your hands. Cover the bowl with the dough with a towel.
6. Divide the dough into 4 parts and roll each part into a ball. We take one ball, and the remaining balls of dough lie in a bowl covered with a towel. On a table dusted with flour, roll out the ball into an oval-shaped layer and 2-3 mm thick. The dough rolls out very easily.
7. We spread about 1.5 tbsp on the workpiece. spoons of mashed potatoes. We level the potatoes so that there is about 1 cm of free space around the edges.
8. Raise the free edges of the dough around the entire perimeter.
9. We form a flat miniature ellipse by pinching the sides with two fingers in several places. In this way we form all the blanks.
10. We cover the baking sheet with parchment paper and lay out all the formed blanks on it. Grease the potatoes in blanks on top with softened butter.
11. We heat the oven to a temperature of 200 degrees, top-bottom mode. We bake the wickets for about 20 minutes. During this time, they should lightly brown on top.
12. While the gates are baking, melt the butter. We take out the finished wickets from the oven, pour the potatoes on top with melted butter.
13. Mix the remaining butter with warm milk. Alternately place in a plate with a milk-cream mixture and with the help of a culinary brush, grease the sides of the hot gates with this mixture.
14. Karelian rye flour gates are ready.
Enjoy your meal!
Winter gives us a lot of holidays, and with them – an opportunity to prepare a traditional drink. Imagine: Along with the shtolens, the panettone is also the Ukrainian traditional drink, which was forgotten during the Soviet occupation.
On the eve of the holiday of Andrew I learned that in Ukraine on Andrew baked a wicket.
Kalyta is a big round corzhjk with a hole in the middle. Special on white flour, butter, milk, eggs, with addition of honey and soda. This is a drink, although they bake it in the sand – all because the rites on Andrew had a pre-Christian roots. The gate was decorated with poppy, nuts and honey, and was tied with a red tape. This ritual drink symbolized the sun, as it called him, because the holiday of Andrew is on the most challenging days of the year.
I prepared my variant of potassium on yeast. It is as sweet as the original, even more decorated, beautiful and, of course, tied with red tape.
- 150 g milk
- 70 g sugar
- 70 g melted and cooled butter
- 400-450 g flour
- 8 g fresh yeast
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Method of cooking
In slightly warm milk, dissolve yeast, add flour and 20 g sugar, stir, cover and give 10 minutes to the yeast began to work.
Add eggs, rest of sugar, butter, stir and flour. Knead a soft dough that is not sticky to your hands. Cover, put approach in a warm place for 1,5 hours.
- 1 cans of boiled condensed milk or, if you want more traditionally, a glass of home poppy filling
- 100 g raisins or dried cherries, standing in Mandarin juice
- 150 g milk chocolate in the crates
- of orange zest
Roll the dough into a layer of 30×60 cm. Lubricate with condensed milk or poppy filling. Sprinkle with raisins, chocolate, grate the zest.
Wrap in a strong roll. Cut along, put one part on another, to turn the mower and wrap in the wreath, the edges to fix.
Place the wreath on the parchment, place the 14 cm cup or the cup inside. Covered with a towel and give rise to 40 min.
Lubricate with a mixture of egg yolk and crust milk, bake at 170 degrees to a dry skewer. The approximate baking time is 30 minutes.
Having missed the excitement of the fast falling wickets of India on the first day of the first Test match (of the 2011 series) between them and the West Indies, due to my momentary lapse of sanity, there was no way I was going to be sensible and continue writing at home for the rest of the week! After all, Digicel had set up an Internet cafe on The Mound!
Needless to say, Sabina Park was somewhat dead, which facilitated slightly more sleep for me, as no one would be rushing to ‘steal’ our regular spots on the beach! That being said, the Mound’s Event Manager Danielle Stiebel, her Appleton Mound girls, the main man at the gate, Barry Thomas, ZJ Bambino and Renaissance Disco all managed to keep the party going straight through the week.
Each passing day brought fewer locals (again, everyone sensibly going to their jobs), but more foreigners! There were the English Jamaicans from London and Bristol, who reunite on The Mound with their mates, from St Thomas and Kingston, to watch every cricket match they can. These friends met on The Mound some 15 years ago, and formed a bond that surely wouldn’t be made anywhere other than Sabina Park!
Then, imagine! I came across a group of Venezuelan engineers, all working for the oil company Petroleos de Venezeula Sociedad Anonima, who are in Jamaica for three months learning English at UHWI. Thanks to their Jamaican social tutor and stalwart cricket fan, Alexis Nunes, they had nearly mastered the game, and the art of drinking rum, by the close of play on Wednesday.
Lastly, and certainly not least, the British Airways cabin crew, having started off in the George Headley stand on Tuesday morning, swiftly bought tickets for The Mound when they saw a crazy flag girl (thanks for the name, Bambino!) dancing between each over! They were so impressed with the entire set-up, that they brought along their colleagues, and the Virgin Atlantic crowd, the next day (Wednesday)! None of these Mound Raiders appeared to notice that Sammy had dropped a crucial catch off Dravid the day before, and that the West Indies only had to make 195 more runs, without losing all seven remaining wickets, in the next two days. Which is why I raced home at lunchtime on Wednesday to fetch a delicious homemade chocolate cake, with butter icing to honour the colours of India and the West Indies, at least to save them from drowning in alcohol! After all, rum goes well with cake, no?!
On the fourth day of the Test, with much anticipation and hope for a repeated brilliant display of West Indian cricket, as we saw in the ODI (One Day International) exactly one week before, I arrived with Earl Grey tea and freshly baked English scones with chocolate chips. The Windies would do it. They would beat India, and if not, they’d at least give five interesting days of test cricket, as was intended by the game’s inventors! So what better way for me to celebrate the ancestry of the sport than to bring the ultimate English ‘Elevensies’ snack, with a touch more decadence?!
Chocolate Cake with Butter Icing to honour the Windies & India
Mini Decadent English Scones with Chocolate Chips
Dairy-Free Chocolate Cake: Makes 2 layers
1 3/4 cups brown sugar
6 fl oz vegetable oil
2 cups plain flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup Roma cocoa powder
10 fl oz strong freshly made High Mountain Coffee, cooled
2 teaspoons vanilla essence.
1. Preheat the oven to 350oF. Grease two 9-inch square pans and line with wax paper.
2. Beat the oil with the sugar, add the eggs, one at a time, and beat well between each addition. If the mixture starts to curdle, add 1-2 tablespoons of the plain flour.
3. Add 1 cup of the flour, beat well.
4. Pour in 1/3 of the coffee and beat again.
5. Add the baking powder and baking soda, and the remaining flour, and continue beating on low speed.
6. Pour in another 1/3 of the coffee and the cocoa powder – continue beating the mixture.
7. Gently stir in the remaining coffee and the vanilla essence.
8. Divide between the two pans and bake in the oven for about 25 minutes. A skewer should come out clean when poked into the middle of each cake.
9. Remove from the oven and cool for 5-10 minutes.
10. Spread sheets of wax paper on two wire racks and turn the cakes out of the pans onto the wax paper. Leave to cool completely, and then ice (see below).
11. You may wrap the cakes in the wax paper, and then foil, and freeze for later use.
Butter Icing for the West Indies & India:
8 oz butter, soft
12 oz icing sugar
1 tablespoon vanilla essence
Pink food colouring
Orange food colouring
1. Beat the butter until light and fluffy.
2. Sift the icing sugar and add to the butter. Beat again until well mixed.
3. Beat in the vanilla essence.
4. Divide into two bowls.
5. Add drops of the pink colouring into one bowl, to get the burgundy colour of the West Indies cricket team, and drops of the orange into the other for the Indian team (orange is one colour in their flag).
6. Ice one-half of the cakes with burgundy and the other with orange. Decorate with whatever you like. I used homemade Dutch syrup waffles (like a soft cookie) which I had made a month before and had kept in the freezer.
1 lb self-raising flour (plus a little extra)
1/4 teaspoon salt
4 oz butter, cut into 1/2 inch cubes
1 tablespoon brown sugar
10 fl oz milk
4 oz semisweet chocolate chips
1. Preheat the oven to 425F.
2. Place the flour, salt and butter in a food processor and whiz to form a crumbly mixture.
3. Add the sugar and whiz again.
4. Pour into a large bowl, along with the chocolate chips, and gently mix in the milk with a knife.
5. Turn out on to a lightly floured surface and bring the ‘dough’ together.
6. Lightly flour the dough and carefully roll out with a rolling pin to 3/4 inch thickness.
7. Using a 1 1/2 inch round cutter, stamp out scones and place on a lightly floured baking sheet, about 2 inches apart.
8. Gather the remaining dough and roll out again, repeating the stamping out and placing on a second baking sheet. Make sure you use up all the mixture!
9. Bake one batch at a time in the oven for 8 minutes. Remove and place scones on a cooling rack.
10. Repeat with the second batch.
11. Enjoy these warm scones now, or freeze and defrost when ready to use.
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