Carrots in the oven (Porkkana Laatikko)

Ingredients: 1kg of carrots
water and salt
3 dl of milk
2 eggs
about 1 tsp of salt
1 1/2 tblsp of sugar
1/2 - 1 tsp of nutmeg grated
1-2 dl cooked risotto rice

On Top: 1 tblsp of breadcrumbs
25 g of butter

I use foil dishes for baking. Grease the dishes with little butter.

Cook the carrots with their skins on in salted boiling water until just soft. Drain the water into another saucepan and cook the rice in it.
When the carrots are cold, peel the skin off and mash them with a masher. Add all other ingredients into the mash and put the mixture into the foil dishes. Put some breadcrumbs on top and a few bits of butter. Bake in pre-heated oven (175 C) about an hour.

Delicious hot or cold. Can be reheated or frozen.

Garlic Potatoes

Utensils: Frying pan
Ovenproof dish

Oven: Gas 4-5; electric 150 - 180 C

You need: 5-6 medium potatoes
285ml single cream
3-5 garlic cloves
salt & black pepper
oil or butter for frying

Turn the oven on.

1) Peel and thinly slice the potatoes. Fry them either individually or all together to give
give them a little colour.

2) Put the potatoes in the oven dish. Crush the garlic into the potatoes and add the
cream. Mix well together.

3) Cover with a lid and bake in the oven for about 1 - 11/2 hrs until soft.

Ilona's Cookbook

28.07.2006


Birthday Cake

You need: Loose bottom cake tin (21cm)
electric whisk
bowl

And : glassfull of eggs
glassfull of caster sugar
glassfull of self raising flour
some fruit juice
500ml carton of double cream
strawberries or any soft fruit of your choice

1) switch the oven on at gas 5 or equivalent
2) whisk the eggs and sugar together until creamy and pale in colour
3) sieve and flod the flour gently into the egg mix
4) pour the mixture into the prepared cake tin and bake until firm to touch and brown
colour (35 - 40 min)
5) Let it cool and turn into a wire rack
6) Cut the cake in two round halves. Whip the cream until soft peaks.
Prepare the fruit.
7) moisten the two halves of the cake with the fruit juice but not soggy.
8) put a layer of fruit and cream on the bottom half. Put the other half on top. Cover
the cake with whipped cream and decorate with the rest of the fruit

Thiscake will be enough for 8 to 10 people. For a smaller cake use half of the ingredients and
a smaller tin. I use strawberries, raspberries, blueberries and kiwi fruit which have been very successfull.