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kareinaIt is 09:00 the morning of Christmas Eve. And we are driving down to David's parent's place. It has recently started snowing, the tiny, wet flakes that are not so very removed from rain, so it is kinda sticking to the road, but there isn't much of it yet.
I am not surprised that we are getting this sort of snow given the weather this week. It warmed up to just above freezing for a couple of days, causing melting which, of course, re-froze at night. I miss proper winters with nice, light, dry fluffy snow (and plenty of it), and no melting till spring. But this on-again, off-again winter weather seems to have become normal.
In just over a half an hour we three will be sitting down to the Swedish traditional Julafton breakfast of rice porridge (slow cooked in the oven, till the grains absorb more milk than one thinks they can) with David's parents, two of his brothers, their wives, and children.
Later in the day we will eat the traditional Julafton dinner (most of which I won't touch, being a fussy eater), followed by the food of the gods, risalamalta (a blend of leftover rice porridge mixed with whipped cream), and Tomten (Santa Claus) will hand-deliver the wrapped prezzies to the kids.
We "adults", as usual won't get or exchange any gifts--we have plenty of stuff already.
We will stay over till tomorrow at least Christmas itself is just a low-key relaxed day that will likely involve a walk or playing with the kids. We will decide tomorrow if we will sleep there again or just head home. Either way the plan is to also join the family Monday for an early dinner.
Since we have plans for Monday I couldn't say yes to helping my friend V. move to O's apartment that day, so instead last night, aftet dropping O. at the airport to fly south to see his parents, I gave V. the keys to Styx and the parking permit for the lot at David's office, which is located a short walk from both V' s old and new apartments.
I also fed him some of the lovely spinach-kale pastries I made yesterday, and he enjoyed them so much he asked for the recipe:
Finnish puff pastry
(Normally used for Joulutorttu)
2 c flour
1/3 c water
1 c soft butter
Mix 1 c flour with water and set in fridge to chill.
Cream butter with other c flour to make dough and set in fridge to chill.
At least 1 hr later roll out both doughs into rectangles (12" x 16") and put butter dough on top. Fold in 1/3s and roll out to 1/2" thick. Rotate 90 degrees and repeat enough times to get lots of layers.
Then roll out to 20" square, cut into squares and fill.
Let rest 10 min before baking at 400F (200C) for 7 to 10 min. Makes ~2 dozen 3" squares.
Green sauce
(good on pasta or as filling in tarts)
325 g fresh spinach (5 bags)
400 g fresh kale (1.5 bags)
~1/2 c sunflower seeds
~1\2 c almonds
~1\2 c yoghurt
~ 1 bulb roasted garlic
2 T melted butter
1 T parmesan cheese
Pepper, onion powder, garlic powder, coriander leaves, basil, marjoram, tyme, rosemary
Put garlic in oven. While it roasts steam greens in batches. Grind seeds in food processor then add half of greens, yoghurt and spices, set asside and grind almods and add other half of ingredients. And stir together in large bowl, adding steaming water, lemon juice and butter as needed
By the the garlic should be ready. Blend it in batches with the rest of the sauce, heat it (microwave) and stir the batches together to combine.
Serve on homemade noodles.
Makes enough for dinner for two, plus fill 14 silicone muffin cups for the freezer. I thawed 4 of these to fill the pastry.
I am not surprised that we are getting this sort of snow given the weather this week. It warmed up to just above freezing for a couple of days, causing melting which, of course, re-froze at night. I miss proper winters with nice, light, dry fluffy snow (and plenty of it), and no melting till spring. But this on-again, off-again winter weather seems to have become normal.
In just over a half an hour we three will be sitting down to the Swedish traditional Julafton breakfast of rice porridge (slow cooked in the oven, till the grains absorb more milk than one thinks they can) with David's parents, two of his brothers, their wives, and children.
Later in the day we will eat the traditional Julafton dinner (most of which I won't touch, being a fussy eater), followed by the food of the gods, risalamalta (a blend of leftover rice porridge mixed with whipped cream), and Tomten (Santa Claus) will hand-deliver the wrapped prezzies to the kids.
We "adults", as usual won't get or exchange any gifts--we have plenty of stuff already.
We will stay over till tomorrow at least Christmas itself is just a low-key relaxed day that will likely involve a walk or playing with the kids. We will decide tomorrow if we will sleep there again or just head home. Either way the plan is to also join the family Monday for an early dinner.
Since we have plans for Monday I couldn't say yes to helping my friend V. move to O's apartment that day, so instead last night, aftet dropping O. at the airport to fly south to see his parents, I gave V. the keys to Styx and the parking permit for the lot at David's office, which is located a short walk from both V' s old and new apartments.
I also fed him some of the lovely spinach-kale pastries I made yesterday, and he enjoyed them so much he asked for the recipe:
Finnish puff pastry
(Normally used for Joulutorttu)
2 c flour
1/3 c water
1 c soft butter
Mix 1 c flour with water and set in fridge to chill.
Cream butter with other c flour to make dough and set in fridge to chill.
At least 1 hr later roll out both doughs into rectangles (12" x 16") and put butter dough on top. Fold in 1/3s and roll out to 1/2" thick. Rotate 90 degrees and repeat enough times to get lots of layers.
Then roll out to 20" square, cut into squares and fill.
Let rest 10 min before baking at 400F (200C) for 7 to 10 min. Makes ~2 dozen 3" squares.
Green sauce
(good on pasta or as filling in tarts)
325 g fresh spinach (5 bags)
400 g fresh kale (1.5 bags)
~1/2 c sunflower seeds
~1\2 c almonds
~1\2 c yoghurt
~ 1 bulb roasted garlic
2 T melted butter
1 T parmesan cheese
Pepper, onion powder, garlic powder, coriander leaves, basil, marjoram, tyme, rosemary
Put garlic in oven. While it roasts steam greens in batches. Grind seeds in food processor then add half of greens, yoghurt and spices, set asside and grind almods and add other half of ingredients. And stir together in large bowl, adding steaming water, lemon juice and butter as needed
By the the garlic should be ready. Blend it in batches with the rest of the sauce, heat it (microwave) and stir the batches together to combine.
Serve on homemade noodles.
Makes enough for dinner for two, plus fill 14 silicone muffin cups for the freezer. I thawed 4 of these to fill the pastry.
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(no subject)
Date: 2016-12-25 06:54 am (UTC)But I come from French & Welsh grandparents on the side that makes this 'traditional'.
(no subject)
Date: 2016-12-28 10:52 am (UTC)