Bake more

This recipe is conceptual only, i.e. I made it up based on other bits and bobs and have no idea if it works yet.

Due formaggi cannoli

Ingredients
Parmesan scorze, or cannolo shells:
2 cups grated Parmesan cheese
4 teaspoons all-purpose flour

Filling:
250g of the freshest ricotta, put through a wire mesh sieve
2 tablespoons of grated Parmigiano
1 beaten egg
25g capers
50g of pancetta, diced
1/4 teaspoon fresh-ground pepper
1/4 teaspoon nutmeg
Salt to taste

Equipment:
A pastry bag, with an open end rather than a nozzle

Method:
Make the crisps: Preheat oven to 250° C. Line a baking sheet with parchment paper, lightly oil the paper, and set aside. Combine the ingredients in a small bowl. Sprinkle the mixture by 2-tablespoon rounds - each round approximately 2 to 3 inches in diameter - onto the prepared pan. Bake until crisp and golden—about 10 minutes. Roll onto a connolo form then transfer crisps to a wire rack to cool. Squeeze the filling into the cannolo shells and serve.

Crumble the ricotta in a bowl with a fork, then add the parmigiano and the eggs and work the mixture until it’s a uniform paste. taste and correct seasoning. Cover the filling and let it rest a half hour or more in a cool place.

Brown the pancetta in a frypan, then set aside on some paper.

Combine the ricotta, pancetta and capers and then squeeze into the parmesan shells, using a pastry bag.

Aevil’s recipe for korvapuustit

Aevil’s recipe for carrot cake

Aevil’s recipe for piparkakut:

Ingredients
250g or 2.5 sticks salted butter
2 dl or 1 cup sugar
1.5 dl or 3/4 cup dark corn syrup
2 eggs
3 teaspoons cinnamon
3 teaspoons ground ginger
1 1/2 teaspoons ground cloves
1/2 teaspoon allspice
3 teaspoons orange peel zest*
2 teaspoons baking soda
8 dl or 5 cups all-purpose white flour

Method:
In a saucepan, bring the corn syrup, sugar, butter and spices to a boil. [ The text in the original recipe doesn’t say anything more than boil. This likely doesn’t mean the same as a sugar boil for candy. I’d suggest a slow heat, while stirring constantly, until it looks close to boiling. ] Remove from heat and let cool to room temperature. Add in eggs, slightly beaten.

Mix flour and baking soda and sift into bowl containing wet ingredients. Mix well and roll into a ball. Cover bowl and place in refrigerator for 8-12 hours or overnight.

Split the dough into two parts. Roll dough to about 1/4-inch or 2-3mm thickness. Cut into shapes and bake at 175C/350F until golden brown, the cookies feel firm to the touch or about 10-15 minutes, whichever comes first. :)

Recipe from the Australian War Memorial Encyclopedia:

ANZAC Biscuit Popular Version
(From a original recipe provided by Mr Bob Lawson, an ANZAC present at the Gallipoli landing)

Ingredients
1 cup each of plain flour, sugar, rolled oats and coconut
4 oz butter
1 tablespoon treacle (golden syrup)
2 tablespoons boiling water
1 teaspoon carbonate soda (add a little more water if mixture is too dry)

Method
1. Grease biscuit tray and pre heat oven to 180C
2. Combine dry ingredients
3. Melt together butter and golden syrup. Combine water and soda add to butter mixture.
4. Mix butter mixture and dry ingredients.
5. Drop teaspoons of mixture onto tray allowing room for spreading.
6. Bake for 10-15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks

A photoset on Flickr