array(81) { [0]=> object(WP_Post)#3500 (24) { ["ID"]=> int(5449) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2020-03-05 10:54:11" ["post_date_gmt"]=> string(19) "2020-03-05 10:54:11" ["post_content"]=> string(896) "Dutch Baby Pancake is excellent for weekend breakfast and brunches. Dutch Baby pancakes 4 portion (blini pan/single serve grill pan) 3 eggs 2 dl whole milk 2 rkl butter (melted) 1 ½ dl all-purpose flour 2 rkl cornstarch ½ tl salt 2 rkl butter (to pan to melt) Preheat the oven to 200˚C. Place a (5-6-inch) cast iron skillet in the oven. While pan heats, whisk eggs in a large bowl until very light and fluffy. Add milk, flours, melted butter, salt and gently whisk until smooth. Carefully remove hot cast iron pan from oven and place butter in the pan to melt. Pour the batter into the hot pan. Immediately return the pan to the oven and bake for 20-25 mins until the pancake has risen and become golden.   Topping ideas: Berries, whipped cream, icing sugar Smoked salmon, crème fraiche, avocado" ["post_title"]=> string(19) "Dutch Baby Pancakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "dutch-baby-pancakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2020-03-05 10:54:11" ["post_modified_gmt"]=> string(19) "2020-03-05 10:54:11" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5449" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [1]=> object(WP_Post)#3499 (24) { ["ID"]=> int(5350) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2020-02-13 12:16:11" ["post_date_gmt"]=> string(19) "2020-02-13 12:16:11" ["post_content"]=> string(2317) "Soufflé is a perfect dessert to impress that special someone on Valentine's Day. Cheese Soufflé 3 eggs 1 tbsp butter, plus extra for greasing 1 tbsp corn starch, plus extra for dusting 50 g sharp emmental cheese 150 ml milk Fresh thyme Salt and pepper   Preheat the oven to 175 °C. Grease a 550 ml souffle dish well with butter and dust with corn starch. Separate the yolks from the whites into two separate bowls. Grate the cheese. Place the butter in a saucepan and melt. Stir in the corn starch and bring up to the bubble. Take off the heat and stir in the milk. Place the saucepan back on the stove and heat until thickened. Take back off the heat and whisk in the yolks, cheese and seasonings. Pour the mixture into a bowl and let cool. Beat the egg whites until stiff peaks form. Fold the yolk into the mixture, a little at a time, making sure not to overmix, keeping in as much air as possible. Pour the mixture into the soufflé dish and bake on the lower rack for approximately 25 minutes. Serve immediately.   Blood Orange Soufflé (makes 4) 3 eggs 1 tbsp butter, plus extra for greasing 2 tbsp corn starch, plus extra for dusting 150 ml milk 2 blood orange (skin and segments) 2 tbsp Siro caster sugar   Preheat the oven to 175 °C. Grease the soufflé dishes well with butter and dust with corn starch. Separate the yolks from the whites into two separate bowls. Zest the blood orange then peel and segment the fruit with a knife. Chop up the segments and place them at the bottom of the soufflé dishes. Place the butter in a saucepan and melt. Stir in the corn starch and bring up to the bubble. Take off the heat and stir in the milk. Place the saucepan back on the stove and heat until thickened. Take back off the heat and whisk in the yolks, the blood orange zest and the sugar. Pour the mixture into a bowl and let cool. Beat the egg whites until stiff peaks form. Fold the yolk into the mixture, a little at a time, making sure not to overmix, keeping in as much air as possible. Spoon the mixture into the soufflé dishes and bake on the lower rack for approximately 15 minutes. Serve immediately.  " ["post_title"]=> string(25) "Valentine's day Soufflés" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(23) "valentines-day-souffles" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2020-02-13 12:16:11" ["post_modified_gmt"]=> string(19) "2020-02-13 12:16:11" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5350" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [2]=> object(WP_Post)#3498 (24) { ["ID"]=> int(5332) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2020-02-04 07:34:34" ["post_date_gmt"]=> string(19) "2020-02-04 07:34:34" ["post_content"]=> string(2429) "These cupcakes are a makeover of the classic Runeberg torte, made with the trendy, bitter flavour of the amber Italian apéritif Aperol. What’s in store is a February treat that is full of orange flavour. • 200 g butter • 170 g caster sugar • 2 eggs • 195 g plain four • 1 dl gingerbread or other cookie crumbs • 45 g ground almonds • 50 g breadcrumbs, plus extra for dusting • 2 tsp baking powder • 100 ml cream • 2 tbsp Aperol • 50 ml orange juice • 1 tsp cardamom • Finely grated zest of 1 orange For drenching • 100 ml orange juice • 50 ml Aperol For topping • 2 dl blood orange and Aperol jam (see recipe below) For icing • 1 egg white • 90 g powdered sugar 1. Preheat the oven to 175 °C. Cream together the butter and the sugar until light and fluffy. 2. Beat the eggs into the butter and sugar mixture one at a time. 3. In a separate bowl, mix together the flour, cookie crumbs, almonds, breadcrumbs and baking powder, then add to the egg mixture. Stir in the remaining ingredients. 4. Grease the inside of a muffin tin (12) cup and dust with breadcrumbs. Pour in the batter and bake on the middle rack for about 50 minutes. 5. Let the cupcakes cool slightly, then turn out onto a serving plate. After it is completely cooled, mix together the orange juice and Aperol and pour over. The cupcakes can then be left to sit for a couple of hours or overnight in the fridge to let the flavours develop. 6. Spread the blood orange and Aperol jam in a circle on top of the cupcakes, but not all the way to the edge. 7. Mix together the egg white and powdered sugar to make a thick paste. Fill a Maku piping bag with the icing and pipe as much as you like around the perimeter of the jam circle. Blood orange and Aperol jam 4 medium to large blood oranges 200 ml water 340 g jam sugar 1 tsp vanilla sugar 2 tbsp Aperol Method Peel the oranges and chop the segments. Place in a saucepan with the water and let simmer for about 5 minutes. Take off the heat and use a stick blender to purée the mixture. Place the saucepan back on low heat and stir in the jam sugar thoroughly. Last add the vanilla sugar and the Aperol and let simmer for 10 minutes. Pour into heated, sterile glass jars and immediately seal. Let cool, then refrigerate." ["post_title"]=> string(14) "Runeberg tarts" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "runeberg-tarts" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2020-02-04 07:34:34" ["post_modified_gmt"]=> string(19) "2020-02-04 07:34:34" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5332" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [3]=> object(WP_Post)#3497 (24) { ["ID"]=> int(5316) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2020-01-31 09:50:34" ["post_date_gmt"]=> string(19) "2020-01-31 09:50:34" ["post_content"]=> string(1517) "Have you ever tried fermenting food? Kimchi is a trendy Korean salad dish made by fermenting shredded napa cabbage, which is why it is said to be one of the world’s healthiest foods. In addition to being healthful, spicy and sour kimchi is addictively delicious. It can be eaten, for example, alongside a bowl of rice or in a burger or a sandwich. Ingredients 1 l water 4 tbsp sea salt 1 kg napa (Chinese) cabbage 1 bunch spring onions For the spice paste 2 tbsp minced garlic 3 tbsp grated ginger 3 tbsp fish sauce 2 tbsp red (Korean) chilli powder (1 tbsp powdered chilli) ⅓ tsp smoked paprika 1 tsp sugar Method 1. Pour the water and the salt into a pot and bring up to the boil. Take off the heat and let cool to room temperature. Cut the cabbage in half and rinse the leaves. Cut into strips about 1 cm wide. Slice the spring onions and place in a bowl with the cabbage. Pour over the brine and mix well. Place a plate on top to weight the cabbage and onions down and let stand at room temperature overnight to brine. 2. Make the spice paste by stirring together all the ingredients in a bowl. Pour off the brining liquid, then rinse the cabbage and onions with cold water and drain. Gently stir the vegetables into the spice paste. Pack into a clean glass jar that will hold all the ingredients and close the lid. Leave the kimchi to marinate in the refrigerator for at least 72 hours." ["post_title"]=> string(6) "Kimchi" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(6) "kimchi" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2020-01-31 09:50:34" ["post_modified_gmt"]=> string(19) "2020-01-31 09:50:34" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5316" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [4]=> object(WP_Post)#3496 (24) { ["ID"]=> int(5097) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-10-04 04:50:38" ["post_date_gmt"]=> string(19) "2019-10-04 04:50:38" ["post_content"]=> string(2406) "Have a delicious day with a cinnamon roll! A combination of two classics, carrot cake and cinnamon rolls, is the perfect baked good for the autumn harvest. The recipe by Anna from Pilvilinna has the flavours of carrot cake baked in a cinnamon roll. Grated carrot keeps it moist, and the wonderful cinnamon, cardamom and clove spice of cinnamon rolls makes it a scrumptious treat. The rolls are placed right next to each other in a pie dish and then drizzled all over with a cream cheese icing. What a double delight for autumn!   Carrot Cake Cinnamon Rolls For the dough: 390 g plain flour 1 packet (11 g) dry yeast 70 g brown sugar 1 tsp ground cinnamon 1 tsp ground ginger 1 tsp ground cardamom ¼ tsp ground clove 2,5 ml lukewarm milk (42 °C) 100 ml liquid margarine 1 large carrot, finely grated   For the filling: 100 g butter, softened to room temperature 70 g brown sugar 1 tbsp ground cinnamon 1 tbsp plain flour   For the egg wash: 1 egg, beaten   For the icing: 50 g butter, softened to room temperature 100 g icing sugar 100 g plain cream cheese Method Mix together all the dry ingredients in a bowl. Stir in the milk. Add the margarine and grated carrot. Knead the dough by hand or in a machine for a few minutes, then place a cloth over and let rise for at least an hour. After proofing, knead the dough for a few minutes on a floured surface, then roll out into a rectangle. Mix together all the filling ingredients to make a paste, then spread all over the dough. Roll up the rectangle from the longer edge and cut into about 2 cm slices. Put the rolls cut side up in a pie dish (27 cm in diameter), leaving some room between each one to let rise. There should be room for about 11 rolls in the dish. You can bake the rest individually. Let rise for about 30 minutes. Heat the oven to 200 °C. Brush the rolls with the egg, then bake for about 20 minutes (individual rolls should take about 12 to 15 minutes). You can protect the tops with parchment paper if you feel they may get too brown. Let cool completely after baking. For the icing, beat together the butter and icing sugar until light and creamy, then beat in the cream cheese. Make sure not to overbeat so that the icing does not separate. Spread over all the rolls." ["post_title"]=> string(26) "Carrot Cake Cinnamon Rolls" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "carrot-cake-cinnamon-rolls" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-10-04 04:50:38" ["post_modified_gmt"]=> string(19) "2019-10-04 04:50:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5097" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [5]=> object(WP_Post)#3495 (24) { ["ID"]=> int(5084) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-10-01 04:49:17" ["post_date_gmt"]=> string(19) "2019-10-01 04:49:17" ["post_content"]=> string(1359) "A full-bodied coffee with plenty of aroma is a true pleasure. In addition to the quality of the coffee grounds and water, the taste of coffee is affected by the preparation method and correct serving. Good coffee can be made by filtering, or also by using a stovetop espresso maker or a French press pot. Select your favourite coffee type and store the coffee tightly sealed in its own package, at room temperature and away from direct light. To ensure fresh coffee rich in vibrancy, grind whole coffee beans just before preparing the coffee. Using a French press pot First, warm the press pot using hot water. In the bottom of the pot, measure a spoonful (7 grams) of ground coffee per cup. Pour hot water into the pot and stir.  Place the filter-mesh plunger on top of the press and allow the coffee to brew for 3–5 minutes. Slowly press down the filter plunger. The coffee is now ready to enjoy. Using a stovetop espresso maker Fill the lower container of the coffeemaker with cold water up to the valve. Lightly fill the sieve with ground coffee to the top, but do not press down. For best results, use a mediumcoarse grind. Screw the sieve and the pot section in place and set the pot on to a hot hub. Take the pot off  as soon as it starts bubbling, and serve the coffee immediately." ["post_title"]=> string(14) "PERFECT COFFEE" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "perfect-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-10-01 04:49:17" ["post_modified_gmt"]=> string(19) "2019-10-01 04:49:17" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5084" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [6]=> object(WP_Post)#3494 (24) { ["ID"]=> int(5062) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-09-12 06:23:44" ["post_date_gmt"]=> string(19) "2019-09-12 06:23:44" ["post_content"]=> string(1278) "We are having Bread Week from 9 to 15 September 2019. The theme this year is #syönkauraa (I’m eating oats). Oats and oat bread have quickly become a consumer favourite due to their excellent flavour and healthfulness. Anna from the Pilvilinna bakery baked the perfect pumpkin focaccia for this theme. Focaccia made in an oven tray or sheet pan is fast and easy to do. You can eat this bread by itself or with soup or a cup of tea.   Pumpkin Focaccia   200 ml pumpkin purée 300 ml lukewarm water (about 42 °C) 2 tbsp molasses 50 ml rapeseed oil 105 g porridge oats 150 g oat flour 130 g plain flour 1 packet (11 g) dry yeast 1 tsp salt Pumpkin seeds   Method Mix together in a bowl the pumpkin purée, water, molasses and oil. In a separate bowl, mix together all the dry ingredients, then thoroughly stir into the wet. Flour your hands and spread the dough evenly into an oven tray or sheet pan with your fingertips. Place a cloth over and let rise for at least 30 minutes. Heat the oven to 250 °C. Brush the dough with water and scatter over the pumpkin seeds. Bake on the middle rack for about 10 minutes." ["post_title"]=> string(16) "Pumpkin Focaccia" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "pumpkin-focaccia" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-09-12 06:23:44" ["post_modified_gmt"]=> string(19) "2019-09-12 06:23:44" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5062" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [7]=> object(WP_Post)#3493 (24) { ["ID"]=> int(5029) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-05-28 06:46:35" ["post_date_gmt"]=> string(19) "2019-05-28 06:46:35" ["post_content"]=> string(2486) "A soft layer cake with tangy rhubarb and a sweet crispy meringue topping, the perfect summer cake.   For the cake: 50 g butter 4 eggs 125 g caster sugar 130 g plain flour 1 tsp baking powder Zest of 1 lemon 150 ml lemon-flavoured soft drink for moistening   Rhubarb ginger jam: 400 g rhubarb 100 g light jam sugar (minihillosokeri in Finland) 2 tbsp lemon juice 1 tbsp freshly grated ginger   For the filling: 200 ml whipping cream 200 g vanilla quark 1 tbsp icing sugar Rhubarb ginger jam (recipe above)   For the frosting: 210 g caster sugar 100 ml water 3 egg whites   Method:
  1. Pre-heat the oven to 175 °C.
  2. Melt the butter in a saucepan and let brown. Remove from the heat and cool.
  3. Beat the eggs and sugar until light and foamy. In a separate bowl, mix together the flour and baking powder. With a rubber scrapper, fold half into the eggs. Fold in the browned butter and the rest of the flour mixture. Stir in the lemon zest.
  4. Place parchment paper between the bottom of a springform pan (18 cm) and its ring and grease well with butter. Pour the batter into the pan and bake on the lower rack for about 35 minutes. Take the cake out of the oven and let cool a bit in the pan, then turn out onto a rack to cool.
  5. In the meantime, make the rhubarb ginger jam. Peel the rhubarb and cut into chunks, then place in a saucepan with the jam sugar and lemon juice. Boil for 5 to 10 minutes until the rhubarb is soft. Lastly, add the grated ginger. Transfer the jam to a clean dish and let cool in the refrigerator.
  6. For the rest of the filling, whip the cream until stiff, then stir in the quark and the icing sugar.
  7. After cooled, cut the cake into thirds. Place the bottom on a cake stand and moisten with half of the soft drink, spread on half of the jam and half of the cream mixture. Place the second layer on top and repeat. Then top with the last layer.
  8. For the frosting, place the sugar and water in a saucepan and, using a thermometer, heat up to 120 °C. A bit before it comes to temperature, begin whipping the egg whites until foamy. Pour the syrup in a thin stream into the egg whites. Continue beating until the meringue is thick and shiny, and thoroughly cooled.
  9. Spread the meringue all over the cake and brown with a torch.
" ["post_title"]=> string(21) "Rhubarb Meringue Cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "rhubarb-meringue-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-05-28 06:51:20" ["post_modified_gmt"]=> string(19) "2019-05-28 06:51:20" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5029" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [8]=> object(WP_Post)#3492 (24) { ["ID"]=> int(5010) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-04-26 11:15:34" ["post_date_gmt"]=> string(19) "2019-04-26 11:15:34" ["post_content"]=> string(1472) "Limoncello Donuts Limoncello Donuts Makes 12   For the batter 105 g all-purpose flour (in Finland erikoisvehnäjauho) 40 g caster sugar 2 tsp poppy seeds 1 tsp baking powder Dash of salt 1 egg 50 ml buttermilk 2 tbsp rapeseed oil 2 tbsp lemon juice Zest of one lemon   For the glaze 20 g butter 1 tbsp limoncello 1 drop yellow food colouring 90 g icing sugar 1 to 2 tsp water   Nonpareils Preheat the oven to 200 °C. Liberally butter the wells of a donut pan. In a bowl, mix together all the dry ingredients. In a separate bowl, mix together the egg, buttermilk, oil and lemon juice, then stir into the dry ingredients. Use a scraper to mix everything together well. Lastly, fold in the lemon zest. Scrape the batter into a piping bag fit with a round tip and squeeze out halfway up the wells in the pan. Bake on the centre rack for 6 to 8 minutes. Let the donuts cool in the pan for a few minutes, then turn out onto a rack. For the glaze, melt the butter in a saucepan. Add the limoncello and bring to the boil. Remove from the heat and stir in the food colouring. Place the sugar in a small bowl, then pour in the butter and limoncello mixture. Add the water and mix well. Dip the donuts into the icing and finish with a sprinkling of nonpareils." ["post_title"]=> string(17) "Limoncello Donuts" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(17) "limoncello-donuts" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-26 11:16:12" ["post_modified_gmt"]=> string(19) "2019-04-26 11:16:12" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=5010" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [9]=> object(WP_Post)#3491 (24) { ["ID"]=> int(4997) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-04-15 12:39:28" ["post_date_gmt"]=> string(19) "2019-04-15 12:39:28" ["post_content"]=> string(2079) "A rack of lamb is an impressive and delicious cut of meat. When making a rack of lamb by sous vide, you will get a succulent piece of meat cooked to perfection. 600 g rack of lamb (there should be 4 to 6 chops per person) ¼ tsp salt Freshly ground black pepper A few sprigs of rosemary/thyme/mint 2 tbsp olive oil 2 tbsp butter A few cloves of garlic, chopped   French trim the rib bones by removing the membranes and excess fat. Season with salt and pepper. Place each rack in a vacuum bag along with the herbs and olive oil. Vacuum seal the bags. Set the immersion circulator to 55 ˚C and the timer for two hours. Place the bags into the water, then mount the immersion circulator on the rim of the pot. When the two hours are done, take the bags out of the water and take the meat out of the bags. Dry the meat. Heat the butter in a pan and brown the garlic. Add the meat and quickly sear the surface. Asparagus risotto makes an excellent accompaniment to this dish.   Asparagus Risotto 500 g green asparagus 2 shallots 2 cloves garlic 800 to 900 ml water Vegetable stock concentrate Olive oil Butter 255 g arborio rice Approx. 200 ml dry white wine Salt 80 g grated parmesan Snap off about 3 cm of the hard part of the asparagus stalks. Cut the asparagus into about 2 cm pieces and cook in lightly salted boiling water for around 5 minutes. Peel and mince the shallots and garlic. Bring the water up to the boil and add the stock concentrate. Place some olive oil and a knob of butter in a deep sauté pan and cook the shallots and garlic on low heat. Add the rice and continue sautéing. Add small amounts of stock, about 100 ml at a time, letting it boil away, stirring constantly, after which you will pour in another addition of stock. After the rice has absorbed all the stock, stir in the wine and let simmer on low heat for about 10 minutes. Stir in the asparagus and the parmesan, then season with salt" ["post_title"]=> string(42) "Sous Vide Rack of Lamb & Asparagus Risotto" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(40) "sous-vide-rack-of-lamb-asparagus-risotto" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-15 12:50:23" ["post_modified_gmt"]=> string(19) "2019-04-15 12:50:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4997" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [10]=> object(WP_Post)#3490 (24) { ["ID"]=> int(4976) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-04-09 11:40:07" ["post_date_gmt"]=> string(19) "2019-04-09 11:40:07" ["post_content"]=> string(1142) "The most gorgeous and delicious salad from the asparagus season is served with a maple syrup dressing.   SPRINGTIME ASPARAGUS SALAD:   1 bunch green asparagus 3 hardboiled eggs 2 avocados 100 g radishes 1 cucumber (200 g) About 150 g feta cheese cubes   For the dressing: 50 ml olive oil 2 tsp lemon juice 2 tsp maple syrup ¼ tsp salt Dash of sugar and black pepper  
  1. You do not need to peel young, green asparagus. Snap off about 3 cm of the hard part of the stalk. Bring 2 litres of water to the boil and add 1 tablespoon of salt. Cook the asparagus until al dente, which should take about 5 minutes. Plunge the stalks into cold water to retain their greenness, then cut into bite-sized pieces.
  2. Cut the eggs into wedges once they are cooled.
  3. Cut the avocado into chunks, slice the radishes and dice the cucumber.
  4. Mix together the dressing ingredients.
  5. Arrange the asparagus, avocado, radishes, cucumber, eggs and feta on a serving platter and pour over the dressing.
" ["post_title"]=> string(26) "SPRINGTIME ASPARAGUS SALAD" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "springtime-asparagus-salad" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-09 11:40:07" ["post_modified_gmt"]=> string(19) "2019-04-09 11:40:07" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4976" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [11]=> object(WP_Post)#3489 (24) { ["ID"]=> int(4949) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-04-04 04:36:52" ["post_date_gmt"]=> string(19) "2019-04-04 04:36:52" ["post_content"]=> string(1625) "Check out our tips for cooking asparagus and the basics of making delicious hollandaise sauce. You do not need to peel young, green asparagus, just snap off the dry part of the stalk. Remove around 3 cm of the hard part of the asparagus stalk.   Boiling: Cook the asparagus until al dente. For 500 g, bring 2 litres of water up to the boil, add 1 tablespoon of salt and 1 to 2 sugar cubes. A dribble of lemon juice or oil or a knob of butter works very nicely in the water too. Place the asparagus into the water and simmer. The basic rule is that it takes around 5 minutes of cooking for green asparagus and 10 minutes for white asparagus, which is thicker. Enjoy with hollandaise sauce! Sautéing: Heat some rapeseed oil and butter in a pan and sauté the asparagus, turning occasionally, for 8 to 10 minutes, depending on how thick they are. Transfer the asparagus to a serving platter. Give the asparagus a spritz of lemon juice and season with salt and pepper. Serve immediately.   THE BASICS OF HOLLANDAISE SAUCE:
  1. Separate eggs and place the yolks in a saucepan.
  2. Melt butter in another saucepan and let it cool.
  3. Place the yolks over a larger pot with simmering water and add lemon juice and black pepper. Begin whipping. Vigorously beat the yolks until thick and voluminous.
  4. Remove the saucepan from the other pot and gradually add the butter in a thin stream, beating constantly.
  5. Add some white wine vinegar if the sauce has become too thick.
" ["post_title"]=> string(26) "Tips for cooking asparagus" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "tips-for-cooking-asparagus" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-04-04 04:36:52" ["post_modified_gmt"]=> string(19) "2019-04-04 04:36:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4949" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [12]=> object(WP_Post)#3488 (24) { ["ID"]=> int(4915) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-03-29 11:48:11" ["post_date_gmt"]=> string(19) "2019-03-29 11:48:11" ["post_content"]=> string(1952) "The Earth Hour dinner will feature a delicious and silky smooth burbot stew. Earth Hour is the world’s largest candlelight dinner, with a goal of promoting discussion on the effect food has on the climate. The easiest way to reduce the effect a diet has on the environment is to replace a percentage of meat with vegetables and sustainably caught fish. You should eat Finnish burbot. The burbot population in Finland is alive and well. It is not threatened by the current rate of fishing yields, as burbot is the most widespread species of fish in Finland. Burbot Stew 800 g burbot 1 onion 1 tbsp butter 200 ml water 200 ml dry white wine 1 tsp salt 5 allspice berries 5 white peppercorns 3 tbsp plain flour 100 ml cream 2 tbsp lemon juice 2 tbsp finely chopped dill   Skin the burbot and remove the head. Remove the innards and set aside the liver. You can also ask your fishmonger to do this for you. Give the fish a quick rinse in cold water, then dry and cut it, along with its bones, into about 6 cm wide pieces. Dice the onion and place in a pot with the butter. Sauté the onion until golden. Add the fish, then pour in the water and the wine. Season with salt and add the allspice and white peppercorns. Cover the pot and cook on low heat for 10 minutes. Remove the fish and place on a cutting board to let cool. Add the liver to the liquid and cook for 3 to 5 minutes, then remove and slice. Strain the liquid, then pour back into the pot. Make a slurry by mixing together the flour and the cream and, in a thin stream, stir into the burbot liquid. Let simmer on low heat for about 5 minutes. Finish the sauce by stirring in the lemon juice and dill. Remove the bones from the burbot pieces and chop up the liver. Add the fish and liver back into the pot. Heat through and check for seasoning. Add more salt to taste. Serve the stew with boiled or mashed potatoes." ["post_title"]=> string(11) "Burbot Stew" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(11) "burbot-stew" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-29 12:07:23" ["post_modified_gmt"]=> string(19) "2019-03-29 12:07:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4915" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [13]=> object(WP_Post)#3487 (24) { ["ID"]=> int(4891) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-03-01 12:24:13" ["post_date_gmt"]=> string(19) "2019-03-01 12:24:13" ["post_content"]=> string(1336) "Crème Ninon (Fresh Pea Soup) Crème Ninon (Fresh Pea Soup) 1 shallot 1 garlic glove 1 starchy potato 1 small carrot 1 tbsp butter Approx. 600 ml water 1 vegetable stock cube or quantity stock concentrate 500 g fresh or frozen peas 1 tbsp lemon juice Leaves of 1 sprig of mint, finely chopped Salt White pepper 200 ml heavy cream Approx. 200 ml brut champagne or other sparkling wine  
  1. Peel and mince the shallot and garlic. Peel and dice the potato and carrot.
  2. Melt the butter in a pot and lightly sauté the shallot and garlic. Add the potato and carrot and cook for a few minutes more.
  3. Stir in the water along with the stock cube or concentrate and then add the peas. Let simmer for 10 to 15 minutes or until the peas are tender.
  4. Blitz with a stick blender. You can strain the soup if you like for a smoother texture.
  5. Bring the soup back to the bubble.
  6. Add the lemon juice and mint and season with the salt and white pepper.
  7. Whip the cream to soft peaks. A Maku cream whipper will make it the perfect consistency. Mix the cream into the soup with the champagne right before serving. Garnish with a few mint leaves and serve immediately.
" ["post_title"]=> string(29) "Crème Ninon (Fresh Pea Soup)" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "creme-ninon-fresh-pea-soup" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-03-01 12:24:13" ["post_modified_gmt"]=> string(19) "2019-03-01 12:24:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4891" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [14]=> object(WP_Post)#3486 (24) { ["ID"]=> int(4874) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-02-28 07:41:26" ["post_date_gmt"]=> string(19) "2019-02-28 07:41:26" ["post_content"]=> string(1588) "Fish Pot Pies is a traditional food made from fish baked inside a loaf of bread.   Finnish Fish Pot Pies (2 servings)   For the crust: 100 ml cold water 1 tbsp oil Salt 110 g rye flour   For the filling: 700 g small perch or vendace Approx. 250 g sliced bacon or pork belly 1 tsp salt  
  1. Preheat the oven to 200 °C.
  2. First prepare the dough for the crust. Mix together the water, oil and a dash of salt, then gradually add in the rye flour. Knead the dough on a wooden board until firm and elastic. Roll out the dough to a square about 1 cm thick, using the flour to prevent sticking.
  3. Cut the dough into rounds. These will be the lids for the pot pies. The lid can be a bit larger than the circumference of the casserole dishes.
  4. Clean the fish by removing the head and the insides. Place the fish in the mini casserole dishes snugly, layering it with the bacon and sprinkling salt between each layer. Finish with a top layer of bacon.
  5. Place the lids on top of the dishes and press tightly around the rims. Brush the tops with water and sprinkle over some rye flour.
  6. Bake for 30 minutes first, then lower the oven to 125 °C and continue baking for about 2 hours more, depending on the size of the fish (it will take longer for the perch). This long baking will soften the bones. After taking the pot pies out of the oven, you can brush the tops with melted butter if you like.
" ["post_title"]=> string(21) "Finnish Fish Pot Pies" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "finnish-fish-pot-pies" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-02-28 07:41:26" ["post_modified_gmt"]=> string(19) "2019-02-28 07:41:26" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4874" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [15]=> object(WP_Post)#3485 (24) { ["ID"]=> int(4855) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-02-14 06:15:28" ["post_date_gmt"]=> string(19) "2019-02-14 06:15:28" ["post_content"]=> string(2135) "Spoil Your Loved Ones this Valentine's Day with Raw Raspberry Cakes. Mini Valentine’s Day Raw Cakes Makes 12   For the base: 60 g almonds 30 g cashews About 7 pitted dates ½ tsp salt (Maku fine Himalayan salt)   For the filling: 1 vanilla bean 180 g cashews 1 banana 50 ml maple syrup 50 ml lemon juice 100 ml coconut milk ½ tsp salt (Maku fine Himalayan salt) 100 ml coconut oil, melted 100 g raspberries   For the topping (optional): 200 ml vegan whipping cream 1 tsp vanilla sugar Reserved raspberries  
  1. Soak the almonds and cashews for the base and, separately, the cashews for the filling in water for at least 4 hours or overnight. Rinse the nuts and drain.
  2. For the base, coarsely chop the soaked nuts in a blender with the dates. Season the mixture with salt.
  3. Press the mixture into the cups of a Maku muffin tin and place in the refrigerator.
  4. In the meantime, prepare the filling. Split the vanilla bean in half lengthwise and scrape out the seeds with the tip of the knife. Place the vanilla seeds, the soaked cashews, banana, maple syrup, lemon juice, coconut milk and salt in the blender and purée until smooth and creamy. Stir in the coconut oil. 5. Pour about 2/3 of the filling into the cups, leaving room for a layer of raspberry cream, which is made by blending the raspberries into the remaining filling until smooth and pink. Spoon the cream into the cups. Place the tin into the refrigerator or freezer to set. 6. The mini cakes should be chilled for at least 4 hours. If taking the tin out of the freezer, let the cakes thaw at room temperature for at least 30 minutes before serving. 7. You can garnish the cakes any way you like. For the optional topping, whip the cream and stir in the vanilla sugar. Pipe over the cakes and garnish with a few raspberries.
" ["post_title"]=> string(37) "Valentine’s Day Raw Raspberry Cakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(34) "valentines-day-raw-raspberry-cakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-02-14 06:17:33" ["post_modified_gmt"]=> string(19) "2019-02-14 06:17:33" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4855" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [16]=> object(WP_Post)#3484 (24) { ["ID"]=> int(4826) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-02-08 12:30:13" ["post_date_gmt"]=> string(19) "2019-02-08 12:30:13" ["post_content"]=> string(2272) "BEETROOT PIZZA Makes 2 For the crust:   For the pesto:   For the toppings:  
  1. For the crust, peel and dice the beetroots, then purée in a food processor or mini chopper.
  2. In a bowl, stir the yeast and sugar into the water. Add the salt, the beetroot purée and the flour. Knead into a smooth, elastic dough. Cover with a cloth and place the bowl in a warm place and let rise for 90 minutes.
  3. While waiting for the dough to rise, make the pesto. Finely chop together the basil leaves, pine nuts, parmesan and garlic in a blender. Mix in the oil and season with salt and pepper, adjusting to taste as needed.
  4. Prepare the toppings. Cut up the broccoli and blanch in a bit of salted water. Peel the beetroots and slice thing chips using a Maku mandoline. Slice the goat cheese. Peel, halve and slice the onion. Halve the cherry tomatoes.
  5. Divide the dough in two and roll or spread out into two circles on a baking sheet lined with parchment paper.
  6. Spread the pesto over the circles.
  7. Spread the prepared vegetables, cheese and olives over the pizzas, then drizzle over some olive oil. Sprinkle over salt and pepper.
  8. Bake at 200 °C for about 20 minutes. Garnish the finished pizzas with the rucola and pine nuts.
" ["post_title"]=> string(14) "Beetroot pizza" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "beetroot-pizza" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-02-08 12:54:21" ["post_modified_gmt"]=> string(19) "2019-02-08 12:54:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4826" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [17]=> object(WP_Post)#3483 (24) { ["ID"]=> int(4814) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2019-02-01 11:27:09" ["post_date_gmt"]=> string(19) "2019-02-01 11:27:09" ["post_content"]=> string(2423) "This cake is a makeover of the classic Runeberg torte, made with the trendy, bitter flavour of the amber Italian apéritif Aperol. What’s in store is a February treat that is full of orange flavour. • 200 g butter • 170 g caster sugar • 2 eggs • 195 g plain four • 1 dl gingerbread or other cookie crumbs • 45 g ground almonds • 50 g breadcrumbs, plus extra for dusting • 2 tsp baking powder • 100 ml cream • 2 tbsp Aperol • 50 ml orange juice • 1 tsp cardamom • Finely grated zest of 1 orange For drenching • 100 ml orange juice • 50 ml Aperol For topping • 2 dl blood orange and Aperol jam (see recipe below) For icing • 1 egg white • 90 g powdered sugar 1. Preheat the oven to 175 °C. Cream together the butter and the sugar until light and fluffy. 2. Beat the eggs into the butter and sugar mixture one at a time. 3. In a separate bowl, mix together the flour, cookie crumbs, almonds, breadcrumbs and baking powder, then add to the egg mixture. Stir in the remaining ingredients. 4. Grease the inside of a 13 cm Maku springform pan and dust with breadcrumbs. Pour in the batter and bake on the middle rack for about 50 minutes. 5. Let the cake cool slightly, then turn out onto a serving plate. After it is completely cooled, mix together the orange juice and Aperol and pour over. The cake can then be left to sit for a couple of hours or overnight in the fridge to let the flavours develop. 6. Spread the blood orange and Aperol jam in a large circle on top of the cake, but not all the way to the edge. 7. Mix together the egg white and powdered sugar to make a thick paste. Fill a Maku piping bag with the icing and pipe as much as you like around the perimeter of the jam circle. Blood orange and Aperol jam 4 medium to large blood oranges 200 ml water 340 g jam sugar 1 tsp vanilla sugar 2 tbsp Aperol Method Peel the oranges and chop the segments. Place in a saucepan with the water and let simmer for about 5 minutes. Take off the heat and use a stick blender to purée the mixture. Place the saucepan back on low heat and stir in the jam sugar thoroughly. Last add the vanilla sugar and the Aperol and let simmer for 10 minutes. Pour into heated, sterile glass jars and immediately seal. Let cool, then refrigerate." ["post_title"]=> string(19) "Sunny Runeberg cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "sunny-runeberg-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2019-02-01 11:27:09" ["post_modified_gmt"]=> string(19) "2019-02-01 11:27:09" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4814" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [18]=> object(WP_Post)#3482 (24) { ["ID"]=> int(4757) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 11:08:40" ["post_date_gmt"]=> string(19) "2018-12-03 11:08:40" ["post_content"]=> string(702) "This sweetly spiced bread is a perfect accompaniment to any Christmas dish.   Christmas Bread                      300 ml buttermilk 50 ml molasses 1 tsp aniseed 195 g plain flour 100 g flour blend (in Finland sämpyläjauho) 2 tsp baking soda 1 tsp ground bitter orange peel ½ tsp salt   Preheat the oven to 175 °C. In a bowl, mix together the buttermilk and molasses. Grind the aniseed with a mortar and pestle. Mix together the rest of the ingredients in another bowl, then stir into the wet. Pour the batter in a loaf tin (about 2 l) and bake on the bottom rack for 45 minutes.  " ["post_title"]=> string(15) "Christmas bread" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(15) "christmas-bread" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 11:08:40" ["post_modified_gmt"]=> string(19) "2018-12-03 11:08:40" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4757" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [19]=> object(WP_Post)#3481 (24) { ["ID"]=> int(4755) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 11:06:56" ["post_date_gmt"]=> string(19) "2018-12-03 11:06:56" ["post_content"]=> string(669) "French toast gets a delightful Yuletide makeover with Christmas bread and a dash of cinnamon.   Yuletide French Toast 25 g butter, melted 1 tbsp brown sugar 1 egg 150 ml milk ½ tsp cinnamon 5 to 6 slices of Christmas bread   Preheat the oven to 200 °C. Mix together the butter and sugar. In a shallow dish, such as a soup plate, mix together the egg, milk and cinnamon, then stir in the butter mixture. Dip the bread in the mixture, then place in a 1.7 l oven dish. Bake on the bottom rack for 15 minutes. Let cool a bit and then serve with jam and whipped cream or vanilla ice cream.  " ["post_title"]=> string(21) "Yuletide french toast" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(21) "yuletide-french-toast" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 11:06:56" ["post_modified_gmt"]=> string(19) "2018-12-03 11:06:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4755" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [20]=> object(WP_Post)#3480 (24) { ["ID"]=> int(4753) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 11:02:20" ["post_date_gmt"]=> string(19) "2018-12-03 11:02:20" ["post_content"]=> string(1390) "Rum raisin cake is a classic. Add a cloud of meringue for festive look.   Rum Raisin Cake  For the batter: 90 g raisins 50 ml dark rum 162,5 g plain flour 20 g cocoa powder 127,5 g caster sugar 1 tsp vanilla sugar 1 tsp baking powder 1 tsp baking soda 150 g butter, melted 2 eggs 100 ml buttermilk   For the meringue topping: 85 g caster sugar 50 ml molasses 2 tbsp water 2 egg whites Preheat the oven to 175 °C.   Place the raisins in a bowl and add the rum. Let macerate while you make the batter. Mix together the dry ingredients. In another bowl, mix together the remaining ingredients. Sift the dry ingredients into the wet and mix thoroughly. Add the raisins along with the rum. Line an 18 cm springform cake tin with parchment paper and grease the sides. Pour in the batter and bake for about one hour. You can insert a toothpick, and if it comes out clean, the cake is done. Let the cake cool. For the meringue, mix together the sugar, molasses and water in a saucepan and heat to 120 °C. Before the sugar is completely melted, start whipping the egg whites until stiff peaks form. Slowly pour in the sugar syrup, beating the whole time until stiff and glossy, and continue whisking until the meringue is cooled. Top the cake with plenty of meringue.  " ["post_title"]=> string(15) "Rum raisin cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(15) "rum-raisin-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 11:02:20" ["post_modified_gmt"]=> string(19) "2018-12-03 11:02:20" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4753" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [21]=> object(WP_Post)#3479 (24) { ["ID"]=> int(4751) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 10:56:57" ["post_date_gmt"]=> string(19) "2018-12-03 10:56:57" ["post_content"]=> string(1416) "Who wouldn`t love pancakes! These can be dipped in cinnamon whiskey caramel and is great for parties and evenings at home.   Aebleskiver (Danish pancake balls) with Cinnamon Whiskey Caramel For the batter: 3 eggs, separated 1 tbsp caster sugar 400 ml buttermilk 100 g butter, melted 260 g plain flour 1 tsp vanilla sugar ½ tsp baking soda   For the caramel: 200 ml heavy cream 140 g brown sugar 1 tbsp whiskey 1 tsp cinnamon   Whisk the egg whites until stiff peaks form, then beat in the sugar. Mix together the yolks, the buttermilk and the butter. In a separate bowl, mix together the remaining ingredients, then stir into the wet. Gently fold the egg whites into the yolk mixture. Place an aebleskiver pan on medium heat and put a knob of butter in each hole. Spoon the batter in the holes and cook until you can turn them over. Continue until cooked through. You should not fill the centre hole, as it will get the hottest and can easily burn your pancake. After all the aebleskiver are cooked, you can make the caramel. In a saucepan, bring the cream and brown sugar up to a boil. Let the caramel bubble on medium heat for about 8 minutes, stirring occasionally. Stir in the whiskey and cinnamon and let the alcohol burn off, then pour into a bowl. You can dip the aebleskiver in the caramel.  " ["post_title"]=> string(50) "Danish pancake balls with cinnamon whiskey caramel" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(50) "danish-pancake-balls-with-cinnamon-whiskey-caramel" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 10:56:57" ["post_modified_gmt"]=> string(19) "2018-12-03 10:56:57" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4751" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [22]=> object(WP_Post)#3478 (24) { ["ID"]=> int(4747) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 10:44:23" ["post_date_gmt"]=> string(19) "2018-12-03 10:44:23" ["post_content"]=> string(806) "Gingerbread cookies are a part of Christmas, but what if you surprise everyone this year with a taste of liquorice!   Liquorice gingerbread cookies 100 ml molasses 40/45 g caster sugar 125 g butter 290/295 g plain flour 1 tbsp liquorice powder 1 tsp baking soda Pinch of salt 1 egg   In a saucepan, bring the molasses and the sugar to a boil. Add the butter, stirring it in as it melts, then let cool. In a separate bowl, mix together the flour, liquorice powder, baking soda and salt. Mix the egg in the molasses mixture, then stir in the dry ingredients. Let the dough rest in the refrigerator overnight. The next day, roll the dough out thin, then cut out shapes and bake in a 175 °C oven for about 7 minutes.  " ["post_title"]=> string(29) "Liquorice gingerbread cookies" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(29) "liquorice-gingerbread-cookies" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 10:44:23" ["post_modified_gmt"]=> string(19) "2018-12-03 10:44:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4747" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [23]=> object(WP_Post)#3477 (24) { ["ID"]=> int(4745) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-12-03 10:37:11" ["post_date_gmt"]=> string(19) "2018-12-03 10:37:11" ["post_content"]=> string(1419) "This silky cheesecake is brightened up with crisp cranberries.   Cranberry cheesecake For the base: 175 g ginger snaps 75 g butter or margarine, melted   For the filling: 4 gelatine leaves 250 ml whipping cream 400 g cream cheese 85 g caster sugar 90 g cranberries, reserving some for garnish 50 ml cranberry juice   For the gelatine topping: 300 ml cranberry juice 4 gelatine leaves   Crush the ginger snaps finely and stir in the butter or margarine. Line a 25 cm springform cake tin with parchment paper and press the crumbs on the bottom. Place in the refrigerator to firm up. Soak four gelatine leaves in cold water. Whip the cream until stiff. Beat the cream cheese until soft, then thoroughly mix in the cream and sugar. Gently fold in the cranberries. Heat the cranberry juice and stir in the drained gelatine leaves to dissolve, then thoroughly fold into the cream cheese mixture. Pour onto the base and let set in the refrigerator for at least 5 hours, preferably overnight. To make the topping, heat up a bit of the cranberry juice, place in four soaked gelatine leaves to dissolve, then pour into the remaining juice. Pour over the set cake and put back into the refrigerator for about 3 hours for the gelatine to set.   Garnish with whole cranberries and enjoy with good company!" ["post_title"]=> string(20) "Cranberry cheesecake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "cranberry-cheesecake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-12-03 10:45:46" ["post_modified_gmt"]=> string(19) "2018-12-03 10:45:46" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4745" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [24]=> object(WP_Post)#3476 (24) { ["ID"]=> int(4688) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-11-08 10:15:28" ["post_date_gmt"]=> string(19) "2018-11-08 10:15:28" ["post_content"]=> string(1526) "Pork roast is a classic. The secret lies within in a tasty and juicy stuffing. We fell in love with apple stuffing. Give it a go!   Ingredients For the stuffing 1 onion, finely diced 1 clove garlic, finely diced 2 apples, peeled and diced 1 tbsp oil 1 tsp salt Pinch of pepper 1 tsp dried rosemary 1 tsp caster sugar 1 slice white bread, made into fine crumbs   For the pork 1 kg pork loin 3 tbsp mustard 1 tsp salt Pinch of pepper 300 ml meat stock, heated 100 ml white wine   Other items Cotton kitchen twine Oil for frying   First make the stuffing. Sauté the onion and garlic in oil. Add the apples along with the seasonings and sugar. Mix in the bread, then let the stuffing cool and rest.   Lightly pound the pork into a rectangular shape. Spread over the mustard and season with salt and pepper. Place the stuffing on one half of the pork lengthwise and tightly roll up. Tie the pork with moistened kitchen twine. Brown the meat in a hot pan, then season with salt and pepper. Place the pork in an oven dish, stick a meat thermometer in the thickest part and pour in the stock and the wine. Place in a 150 °C oven and roast for about an hour, until the thermometer reaches 78 °C, basting the meat a few times with the pan juices. Let the pork rest for a few minutes before serving." ["post_title"]=> string(30) "Pork Roast with Apple Stuffing" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "pork-roast-with-apple-stuffing" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-11-08 10:17:28" ["post_modified_gmt"]=> string(19) "2018-11-08 10:17:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4688" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [25]=> object(WP_Post)#3475 (24) { ["ID"]=> int(4515) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-10-23 07:14:10" ["post_date_gmt"]=> string(19) "2018-10-23 07:14:10" ["post_content"]=> string(2621) "Arancini, Italian risotto balls, are an absolute favourite to many people when it comes to fried foods. Arancini is also an excellent leftover dish, because you can make them from risotto made the day before. Chef Henry Lepist made us arancini from delicious black trumpet risotto. Tomato sauce and fried kale are excellent complements to the dish.   ARANCINI – RISOTTO BALLS 100 g shallots, finely diced 50 g fennel, finely diced 50 g celery, finely diced 15 g garlic, finely diced 100 g black trumpet mushrooms, finely diced 100 ml rapeseed oil 500 g Arborio (risotto) rice 200 ml white wine 1.5 l vegetable stock, heated 100 g parmesan cheese, grated 10 g chives, finely chopped 100 g cream cheese Salt and pepper   In a pot, sauté the shallot, fennel, celery, garlic and mushrooms in the oil on low heat. Add the rice and continue sautéing for 5 more minutes. Pour in the wine and let bubble for a few minutes. Add the hot stock in batches. Cook on low heat until all the stock has been added and the rice is al dente. Let the risotto cool, then add the parmesan, chives and cream cheese and season with salt and pepper. Mix thoroughly and place in the refrigerator for a few hours to allow the flavours to develop.   For breading and frying 3 eggs 65 g plain flour 100 g breadcrumbs 1 l oil for deep fat frying Take golf ball-sized portions of the risotto and roll into balls. Place in the freezer for an hour (they are easier to bread when firmed up). Beat the eggs in one dish, put the flour in another and the breadcrumbs in a third. Roll the balls first in the flour, then the egg and the breadcrumbs last. Heat up the oil to 170 °C and fry the balls until they are golden brown all over. Using a slotted spoon, transfer the risotto balls onto paper towels to drain a bit, then serve right away.   TOMATO SAUCE 50 g celery, finely diced 150 g onion, finely diced 20 g garlic, finely diced 1 chilli, finely diced 100 ml olive oil 100 ml tomato purée 200 ml white wine 1,000 g crushed tomatoes 500 ml vegetable stock Sugar Salt and pepper   Sauté the celery, onion, garlic and chilli in the oil for 5 minutes. Add the tomato purée and cook for a few more minutes on low heat. Pour in the wine and let bubble for a couple of minutes. Add the crushed tomatoes and stock and simmer on low heat for 30 minutes. Finish the sauce by adding sugar to taste and seasoning with salt and pepper.  " ["post_title"]=> string(26) "ARANCINI – RISOTTO BALLS" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(22) "arancini-risotto-balls" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-11-20 12:57:31" ["post_modified_gmt"]=> string(19) "2018-11-20 12:57:31" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4515" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [26]=> object(WP_Post)#3474 (24) { ["ID"]=> int(4148) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-08-20 10:46:07" ["post_date_gmt"]=> string(19) "2018-08-20 10:46:07" ["post_content"]=> string(941) "This quick-to-mix batter is perfect for baking a blueberry crumb cake. The secret is in its delicious crumb topping, sprinkled over the berries. Frozen blueberries work wonderfully for this recipe, too. Ingredients: 8 dl / 520 g plain flour 4 dl / 340 g caster sugar 2 tsp vanilla sugar 1 tbsp baking powder 250 g butter, melted 200 ml buttermilk 2 eggs blueberries In a bowl, mix together the flour, sugars and baking powder. Stir in the melted butter with a wooden cooking fork until the mixture is crumbly in texture. Put aside a cupful of the crumb mixture. To the remaining mixture, add the buttermilk and eggs and mix thoroughly. Spread the batter in an oven tray lined with parchment paper. Scatter over the blueberries and then sprinkle over the reserved crumb mixture. Bake in a 200 °C oven for about 30 to 40 minutes or until cooked through.  " ["post_title"]=> string(20) "Blueberry Crumb Cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "blueberry-crumb-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-09-06 10:56:26" ["post_modified_gmt"]=> string(19) "2018-09-06 10:56:26" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4148" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [27]=> object(WP_Post)#3473 (24) { ["ID"]=> int(4105) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-08-01 12:03:26" ["post_date_gmt"]=> string(19) "2018-08-01 12:03:26" ["post_content"]=> string(552) "An airily whipped velvet-smooth porridge can also be made from raspberries. This retro delicacy is suitable both for breakfast and as a snack. With ice-cold milk of course! Ingredients: 1 l water 200 g raspberries 1.5 dl sugar 1.5 dl semolina ½ tsp salt Boil the water then whisk in the raspberries, sugar, salt and semolina. Boil for about 10 minutes, stirring occasionally. Beat the cold porridge into an airy state with an electric mixer. Enjoy with fresh raspberries and milk." ["post_title"]=> string(26) "Whipped raspberry porridge" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(26) "whipped-raspberry-porridge" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-08-01 12:03:26" ["post_modified_gmt"]=> string(19) "2018-08-01 12:03:26" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4105" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [28]=> object(WP_Post)#3472 (24) { ["ID"]=> int(4101) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-08-01 11:52:41" ["post_date_gmt"]=> string(19) "2018-08-01 11:52:41" ["post_content"]=> string(826) "Perhaps the easiest barbecue food of the summer is grilled cauliflower. This simple, quickly prepared and healthy summer delight is delicious for everybody including meat lovers. As a practical hint, the easiest way is to grill it directly on the barbecue’s grilling plate but, if you don’t have one, use a disposable foil tray. The simple recipe is as follows: Remove the leaves from the cauliflower and break off bite-size pieces by hand or with a knife. Cover the pieces with oil and season with salt and pepper. Grill them quickly on the barbecue, turning regularly, for 3-5 minutes depending on how hot the barbecue is (the cauliflower should remain crisp). Enjoy on its own or with butter. If necessary, this delicacy can also be made in the oven with the help of the grill." ["post_title"]=> string(19) "Grilled cauliflower" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "grilled-cauliflower" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-08-01 11:52:41" ["post_modified_gmt"]=> string(19) "2018-08-01 11:52:41" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4101" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [29]=> object(WP_Post)#3471 (24) { ["ID"]=> int(4095) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-07-23 11:40:04" ["post_date_gmt"]=> string(19) "2018-07-23 11:40:04" ["post_content"]=> string(888) "Pike is a mild-tasting fish, which people often (needlessly) turn their nose up at because of its boniness. Pike balls are a wonderful way to offer this lake fish without bones. Light and delicious pike balls really have a summer taste. Try them! Ingredients: 800 g pike (or some other white fish) 1 onion 1 dl breadcrumbs 1 dl cream 2 eggs 2 tsp salt (or according to taste) dill white pepper butter for frying Chop the fish into cubes and blend them into a smooth mixture in a food processor together with the chopped onion. Add the seasoning, eggs and cream in a thin strip while the machine is running. Make round balls out of the dough with wet hands. Fry the balls in a pan in plenty of butter until they are brown. Alternatively you can cook the pike balls in the oven at 200° for 20 to 25 minutes." ["post_title"]=> string(10) "Pike balls" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(10) "pike-balls" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-08-01 12:05:39" ["post_modified_gmt"]=> string(19) "2018-08-01 12:05:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4095" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [30]=> object(WP_Post)#3470 (24) { ["ID"]=> int(4033) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-06-25 04:54:06" ["post_date_gmt"]=> string(19) "2018-06-25 04:54:06" ["post_content"]=> string(1093) "[vc_row][vc_column][vc_column_text]Stinging nettle is an herb that can be found wild, such as on the side of a ditch, and despite its prickle, it makes for a delicious pesto. Nettle pesto is a flavourful condiment that can be enjoyed on, for example, pasta or summer-harvested new potatoes. Nettle Pesto 300 g stinging nettles 2 dl pine nuts 2 garlic cloves, peeled 2 dl parmesan 200 ml olive oil 2 tbsp lemon juice 1 bunch basil Salt and pepper Boil the nettle in plenty of water for about 5 minutes, then pour into a colander and let drain. Place the nettle, pine nuts, garlic, parmesan, lemon juice and basil in a food processor and blitz to a fine paste. Mix in the olive oil, then season with salt and pepper to taste. You can serve the pesto in, for example, the sugar bowl from the Simple collection or in a ceramic ramekin . [/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(12) "Nettle Pesto" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(12) "nettle-pesto" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-06-25 04:55:51" ["post_modified_gmt"]=> string(19) "2018-06-25 04:55:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4033" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [31]=> object(WP_Post)#3469 (24) { ["ID"]=> int(4039) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-05-25 12:18:20" ["post_date_gmt"]=> string(19) "2018-05-25 12:18:20" ["post_content"]=> string(2240) "Summer is without doubt a time for family gatherings and graduation parties. Starting in May, there are many reasons to celebrate: graduations, confirmations and glorious summer weddings. And people may still be celebrating with all kinds of ambient end-of-summer festivities in August and September. Everyone loves a good party, but preparations and serving can often be a headache. However, here’s one delicious suggestion: a salmon cheesecake! It works wonderfully at a summertime spread with other coffee or teatime treats. This cheesecake has been made possible through our partnership with Anna Jaatinen from Pilvilinna, whose creative kitchen previously brought us her paskha cake. For the base                       125 g sourdough rye crispbread 50 g butter For the filling                                          400 g plain cream cheese 75 g crème fraîche 2 eggs 2 tbsp plain flour 200 g hot-smoked salmon Zest of 1 lemon 1 tbsp lemon juice 1 bunch dill Salt Lemon pepper For topping Various shoots and sprouts Preheat the oven to 150 °C. Grind the crispbread in a food processor into fine crumbs or use a grater. Melt the butter in the microwave and thoroughly stir into the crumbs. Press the mixture onto the bottom of an 18 cm dish. In a bowl, thoroughly mix together the cream cheese, crème fraîche, eggs and flour with an electric mixer or a whisk. Stir in the remaining ingredients. Pour over the base. Bake for 50 minutes, then open the oven door for a few minutes and shut the oven off. Close the door and let the cake continue to bake in the residual heat for another hour. Let the cake cool completely or you can place it in the refrigerator and not worry about it until the next day. Arrange a salad of various shoots and sprouts on top of the cake and garnish with edible flowers. Anna from Pilvilinna can also be found on Instagram." ["post_title"]=> string(41) "Salmon Cheesecake by Anna from Pilvilinna" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(41) "salmon-cheesecake-by-anna-from-pilvilinna" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-06-27 12:26:51" ["post_modified_gmt"]=> string(19) "2018-06-27 12:26:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=4039" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [32]=> object(WP_Post)#3468 (24) { ["ID"]=> int(3998) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-05-24 09:18:37" ["post_date_gmt"]=> string(19) "2018-05-24 09:18:37" ["post_content"]=> string(1078) "[vc_row][vc_column][vc_column_text]Early summer is the perfect time for the most delicious pie, made from young, sweet rhubarb. Since all you do is mix the ingredients together, you can easily whip up this treat anywhere, even in a rustic, country cabin.   Rhubarb Pie   For the base: 130 g plain flour 70 g porridge oats 85 g caster sugar 2 tsp baking powder 2 tsp vanilla sugar 2 tsp cinnamon 100 ml melted butter, cooled 1 egg   For the filling: About 250g chopped rhubarb 1 egg 250 ml plain yogurt Sugar, to taste   Mix together the dry ingredients, then stir in the butter. Mix in the egg. Flour your hands and press the mixture into the bottom of a pie dish. Scatter the rhubarb evenly over the base and sprinkle with a little sugar if you like. Mix together the yogurt, egg and sugar to taste, then pour over the rhubarb. Bake in a 200 °C oven for about 30 minutes, depending on the strength of your oven.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(11) "Rhubarb Pie" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(11) "rhubarb-pie" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-05-28 12:41:40" ["post_modified_gmt"]=> string(19) "2018-05-28 12:41:40" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3998" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [33]=> object(WP_Post)#3467 (24) { ["ID"]=> int(3979) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-05-21 10:22:58" ["post_date_gmt"]=> string(19) "2018-05-21 10:22:58" ["post_content"]=> string(771) "[vc_row][vc_column][vc_column_text] Strawberry and Brie Salad 100 g strawberries 1 bunch rucola Pea shoots Fresh basil leaves, torn into pieces Brie Pumpkin seeds   For the dressing: 3 tbsp balsamic vinegar 3 tbsp olive oil 1 tsp clear honey Salt Pepper   Hull and halve the strawberries. Wash and dry the rucola and scatter over a large platter. Add the pea shoots and basil leaves. Place the strawberries and pieces of brie on top, then sprinkle over the pumpkin seeds. Mix together the dressing ingredients and season with salt and pepper to taste. You can have the dressing on the side or pour over the salad right before serving.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(25) "Strawberry and Brie Salad" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(25) "strawberry-and-brie-salad" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-05-21 10:27:13" ["post_modified_gmt"]=> string(19) "2018-05-21 10:27:13" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3979" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [34]=> object(WP_Post)#3466 (24) { ["ID"]=> int(3975) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-05-10 06:28:36" ["post_date_gmt"]=> string(19) "2018-05-10 06:28:36" ["post_content"]=> string(689) "[vc_row][vc_column][vc_column_text]5 egg whites, room temperature 255 g caster sugar 1 tsp potato starch ½ tsp baking powder  For drizzling: Melted chocolate   Beat the egg whites until soft peaks form. In a separate bowl, mix together the dry ingredients, then in gradual additions fold into the egg whites. Using two spoons, drop large dollops of the mixture onto a baking sheet lined with parchment paper. Bake the meringues in a 140 °C oven for about 1 to 1.5 hours. After baking, let the meringues cool and then dry for a few hours or overnight. Drizzle over the melted chocolate.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(15) "Giant Meringues" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(15) "giant-meringues" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-05-15 06:31:40" ["post_modified_gmt"]=> string(19) "2018-05-15 06:31:40" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3975" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [35]=> object(WP_Post)#3465 (24) { ["ID"]=> int(3909) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-04-23 12:40:12" ["post_date_gmt"]=> string(19) "2018-04-23 12:40:12" ["post_content"]=> string(1026) "Waffle Sticks: 150 g butter 195 g plain flour 85 g caster sugar 2 tsp baking powder 2 tsp vanilla sugar Scant ½ tsp salt 3 eggs 200 ml whole milk For dipping: Melted milk or dark chocolate Sprinkles   Melt the butter, then let cool down. Mix together the dry ingredients. In a separate bowl, mix together the eggs and milk. Combine with the dry ingredients, then mix in the butter thoroughly. The batter should be rather thick. Lightly brush a waffle iron with butter, pour in the batter and cook. Take out the cooked waffles and let cool on a plate or a board, but do not stack them on top of each other, otherwise they will become soggy. Cut the waffles into sticks (or alternatively, divide into segments, depending on the pattern of your waffle iron), then first dip into the melted chocolate and after that into the sprinkles. Place the sticks on parchment paper, and in the refrigerator if necessary, until the chocolate has completely set." ["post_title"]=> string(13) "Waffle Sticks" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(13) "waffle-sticks" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:44:34" ["post_modified_gmt"]=> string(19) "2018-04-23 12:44:34" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3909" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [36]=> object(WP_Post)#3464 (24) { ["ID"]=> int(3900) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-04-23 10:48:04" ["post_date_gmt"]=> string(19) "2018-04-23 10:48:04" ["post_content"]=> string(1433) "Everyone knows that sima is a part of Vappu, Finnish labour day, but it is also a wonderful, refreshing drink for raising a glass at other spring and summertime celebrations. It’s easy and fun to play around with the classic recipe for homemade sima. If you add, for example, ginger, grapefruit or, like here, pomegranate, you’ll get a lively beverage that has taken on a whole new colour. Sima is best when you make it yourself, so go ahead and dive right in! It only takes a few days at room temperature to make.   Pomegranate Sima 1 large pomegranate 2 lemons 4 l water 280 g brown sugar 340 g caster sugar Scant ½ tsp active dry yeast Raisins   Start by cutting cut the pomegranate in half, then remove the seeds and catch all the juice in a bowl. Wash the lemons thoroughly and squeeze the juice in with the pomegranate seeds and juice. Bring the water up to the boil, then pour into the bowl with the juice and seeds. Stir in both sugars until dissolved and let cool. Dissolve the yeast in a small amount of water, then stir in. Let the mixture stand at room temperature for about 24 hours to allow the flavours to develop. Strain the liquid into impeccably clean bottles. Add a few raisins, then cap off. Let stand at room temperature for about 3 to 5 days to ferment. When the raisins have risen to the top, the sima is ready to drink." ["post_title"]=> string(16) "Pomegranate Sima" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "pomegranate-sima" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:50:27" ["post_modified_gmt"]=> string(19) "2018-04-23 12:50:27" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3900" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [37]=> object(WP_Post)#3463 (24) { ["ID"]=> int(3880) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-04-03 09:12:34" ["post_date_gmt"]=> string(19) "2018-04-03 09:12:34" ["post_content"]=> string(467) "This light and airy, fruity dessert classic will entice diners with the freshness of spring. Orange rice pudding is easy to make and an excellent choice for serving after Easter festivities. 150 ml heavy cream 1 tbsp powdered sugar 3 dl cooked rice pudding 1 tsp vanilla sugar 2 oranges   Whip the cream. Peel the oranges, remove the pith and chop. Mix together with the remaining ingredients. Serve chilled!" ["post_title"]=> string(19) "Orange Rice Pudding" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "orange-rice-pudding" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:51:38" ["post_modified_gmt"]=> string(19) "2018-04-23 12:51:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3880" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [38]=> object(WP_Post)#3462 (24) { ["ID"]=> int(3883) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-03-29 09:11:53" ["post_date_gmt"]=> string(19) "2018-03-29 09:11:53" ["post_content"]=> string(1001) "This creamy mousse is the easiest dessert to make for Easter. Cubes of mango will brighten up the rich flavour of the dish beautifully. For a more adult version, a splash of Cointreau will add a lively and citrusy note. You won’t need any gelatine for making this dessert, as mascarpone will make the mousse just firm enough. 200 ml cream 250 g mascarpone 2 tsp vanilla sugar 1 tbsp powdered sugar 1 large mango Splash of Cointreau (optional, for a more adult flavour) Lemon balm leaves   Peel and cube the mango. Whip the cream with the sugars until stiff peaks form. Stir in the mascarpone, then add the mango. Add the Cointreau, if desired. Garnish with lemon balm leaves. If you like, you can layer the cream mixture and the mango cubes in a glass for a spectacular looking dessert. P.S. Click here for the gorgeous willow bowl pictured on this page." ["post_title"]=> string(12) "Mango Mousse" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(12) "mango-mousse" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:52:41" ["post_modified_gmt"]=> string(19) "2018-04-23 12:52:41" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3883" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [39]=> object(WP_Post)#3461 (24) { ["ID"]=> int(3847) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-03-27 07:06:32" ["post_date_gmt"]=> string(19) "2018-03-27 07:06:32" ["post_content"]=> string(891) "[vc_row][vc_column][vc_column_text]The beauty of this Lemon pasta is its simplicity. So quick, easy and delicious! 500 g pasta 2 lemons 50 g butter 200 ml white wine 1 sprig thyme 200 ml whipping cream 125 g mascarpone 80 g grated parmesan, or more to taste Salt Pepper   Start by bringing a pot of water to the boil for the pasta. Wash the lemons thoroughly and zest. Squeeze the juice from half of one and set aside. Melt the butter in a pan, then add the lemon zest and juice. Bring to a bubble, then add the wine. Add the thyme sprig and stir in the whipping cream and mascarpone well. Let the sauce simmer on low heat for about 5 minutes. Season with salt and pepper, then stir in the parmesan. Cook the pasta, then drain. Remove the thyme sprig and combine the pasta with the sauce.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(21) "Delicious Lemon Pasta" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(11) "lemon-pasta" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-27 07:08:30" ["post_modified_gmt"]=> string(19) "2018-03-27 07:08:30" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3847" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [40]=> object(WP_Post)#3460 (24) { ["ID"]=> int(3885) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-03-26 09:10:58" ["post_date_gmt"]=> string(19) "2018-03-26 09:10:58" ["post_content"]=> string(1459) "Roasted in the oven until sweet, beetroot makes for a delicious risotto. Ingredients 200–250 g beetroot (will yield about 150 g roasted cubes) Butter Olive oil 2 shallots 2 cloves of garlic 1 celery stick (about 10 cm) 250 g Arborio rice 800–900 ml vegetable stock (made from a cube or granules) Splash (about 200 ml) of white wine Fresh thyme leaves Fresh rosemary, finely chopped (or 1/2 tsp dried) Salt Pepper Grated parmesan, to taste   Method Cut the beetroot into small cubes (do not peel, just remove the straggly ends), drizzle over the olive oil and season with salt and pepper, then roast in a 200 °C oven for about 45 minutes until tender and nicely coloured. Peel and finely chop the shallots and garlic. Rinse the celery stick and thinly slice. Put water on to boil, then make the stock. Sauté the onion and garlic in olive oil and a knob of butter on low heat. Add the celery and rice and continue sautéing. Gradually pour in the vegetable stock, about 100 ml at a time. Stir continuously and let it slowly come to the bubble which is when you add each addition of liquid. When the rice has absorbed all of the stock, add the white wine. Stir in the salt, pepper, thyme and rosemary. Add the roasted beetroot and let simmer for about 10 minutes on low heat. Stir in (plenty of) parmesan and check for seasoning." ["post_title"]=> string(16) "Beetroot Risotto" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "beetroot-risotto" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:53:49" ["post_modified_gmt"]=> string(19) "2018-04-23 12:53:49" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3885" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [41]=> object(WP_Post)#3459 (24) { ["ID"]=> int(3887) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-03-16 09:09:45" ["post_date_gmt"]=> string(19) "2018-03-16 09:09:45" ["post_content"]=> string(1604) "The finishing touch for an Easter meal is a delectable paskha cake. Its rich yet mild flavour is brightened up by the tangingly sweet aroma from the juice of roasted lemons. This cake is from the Pilvilinna home bakery of pastry chef Anna Jaatinen and made possible through our partnership with her. Paskha cake for 4 to 6 For the base: 75 g oatmeal cookies 35 g butter, melted For the filling: 1 lemon 2 gelatine leaves 100 ml whipping cream 100 g quark 30 g powdered sugar ½ dl citron 23 g coarsely ground almonds 30 g raisins   Preheat the oven to 200 °C. Cut the lemon in half lengthwise. Place the halves in a small oven dish and roast for 25 minutes. Make the base afterward by grinding the cookies in a food processer or by hand, then mixing in the melted butter. Press the crumbs on the bottom of a 13 cm springform pan lined with parchment paper. Soak the gelatine leaves in cold water for at least 5 minutes. Whip the cream into stiff peaks and add the quark and powdered sugar. Juice the lemon halves and scrape out the pulp into a small bowl, then add the soaked gelatine leaves. Add the lemon juice mixture to the filling and whip quickly so there are no lumps. Stir in the citron, ground almonds and raisins and pour onto the base. Place the cake in the refrigerator to set, preferably overnight. Garnish the cake with lemon, ground almonds and raisins. Anna from Pilvilinna on Instagram" ["post_title"]=> string(35) "Paskha Cake by Anna from Pilvilinna" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(35) "paskha-cake-by-anna-from-pilvilinna" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:55:01" ["post_modified_gmt"]=> string(19) "2018-04-23 12:55:01" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3887" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [42]=> object(WP_Post)#3458 (24) { ["ID"]=> int(3814) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-03-15 15:14:14" ["post_date_gmt"]=> string(19) "2018-03-15 15:14:14" ["post_content"]=> string(673) "Ingredients 1 pineapple (1 kg) 2 limes 2 tbsp granulated cane sugar 1 bunch mint leavesmint leaves 600 ml pineapple juice Approx. 400 ml mineral water Chopped fruit, such as orange, pineapple, lime Sprigs of mint     Stand the pineapple up and cut into quarters. Cut off the rind and chop up the flesh. Wash the limes and cut into slices. Put the pineapple and lime in the freezer for at least four hours. Place the frozen fruit into glasses. Sprinkle over the sugar and mint leaves. Pour over the pineapple juice and top off with mineral water. Scatter over the chopped fruit and garnish with mint sprigs." ["post_title"]=> string(18) "Pineapple Mocktail" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "pineapple-mocktail" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-03-27 06:57:52" ["post_modified_gmt"]=> string(19) "2018-03-27 06:57:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3814" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [43]=> object(WP_Post)#3457 (24) { ["ID"]=> int(3766) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-02-26 08:25:45" ["post_date_gmt"]=> string(19) "2018-02-26 08:25:45" ["post_content"]=> string(861) "Baltic herring is an excellent and affordable fish with amazing nutritional value. You can make many dishes with it: pickled herring, herring casserole, smoked herring or the classic Scandinavian pan-fried herring. You will be surprised when you keep an open mind and give it a try! Pan-Fried Baltic Herring 600 g Baltic herring filets 55 g rye flour Salt White pepper Fresh dill, chopped Fresh lemon   Butter for frying Rinse off and dry the herring fillets. Season the rye flour with salt, white pepper and dill. Arrange half the fillets on a baking mat skin side down and season with salt and white pepper and sprinkle with dill. Place the rest of the fillets on top, skin side up, then dredge the parcels in the seasoned flour. Fry in plenty of butter, about 3 minutes per side. Serve with lemon wedges." ["post_title"]=> string(45) "Pan-fried Baltic herring, Scandinavian style!" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(43) "pan-fried-baltic-herring-scandinavian-style" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-26 08:27:21" ["post_modified_gmt"]=> string(19) "2018-02-26 08:27:21" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3766" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [44]=> object(WP_Post)#3456 (24) { ["ID"]=> int(3763) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-02-26 08:21:13" ["post_date_gmt"]=> string(19) "2018-02-26 08:21:13" ["post_content"]=> string(654) "These thick and spongy pancakes are traditionally eaten for breakfast, but you can also have them for dessert or whenever you have a craving for them. And serve them with maple syrup! 300 ml milk 3 tbsp melted butter 1 egg 1 tbsp caster sugar 160 g plain flour 1 tbsp baking powder 2 tsp vanilla sugar Butter for frying Maple syrup Mix together the milk, butter and egg. In a separate bowl, mix together the dry ingredients, then stir into the wet. Heat a crepe or blini pan with butter and pour in the batter. Turn the pancakes over when bubbles appear on the surface. Pour over maple syrup after plating." ["post_title"]=> string(17) "American Pancakes" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(17) "american-pancakes" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-26 08:22:19" ["post_modified_gmt"]=> string(19) "2018-02-26 08:22:19" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3763" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [45]=> object(WP_Post)#3455 (24) { ["ID"]=> int(3436) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-02-02 08:12:09" ["post_date_gmt"]=> string(19) "2018-02-02 08:12:09" ["post_content"]=> string(728) "Blood orange is a tangy and sweet favourite for winter. It gives colour and brightens up any salad. You can experiment with this easy blood orange salad to find the flavours you like best. Go ahead and give it a try! Blood orange salad 1 dl pomegranate seeds 3 small blood oranges 1/2 dl roasted salted cashews (or more, if desired) Various lettuces of your choice About 100 g feta cheese, crumbled Seed a pomegranate with a spoon. Peel the blood oranges. Cut away the pith and membrane from the blood oranges and slice crosswise into rounds. Rinse the lettuce leaves and scatter on a serving platter. Arrange the orange slices, cashews, pomegranate seeds and feta on top." ["post_title"]=> string(18) "Blood orange salad" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "blood-orange-salad" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-02 08:16:23" ["post_modified_gmt"]=> string(19) "2018-02-02 08:16:23" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3436" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [46]=> object(WP_Post)#3454 (24) { ["ID"]=> int(3432) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-02-02 08:03:26" ["post_date_gmt"]=> string(19) "2018-02-02 08:03:26" ["post_content"]=> string(869) "These quick and zesty lemon muffins will fill the home kitchen with the anticipation of the first buds of spring. They are simple treat that are a perfect companion to evening tea or to have for a surprise visitor. Go ahead and give them a try! 1 lemon 227 g plain flour 170 g caster sugar 1 tsp vanilla sugar 2 tsp baking powder 150 g butter 200 g lemon quark 3 eggs   Thoroughly wash the lemon, then zest and cut it in half. Squeeze the juice from one half and set aside. Mix together the dry ingredients. Melt the butter and add the quark, lemon zest and juice. Beat in the eggs, one at a time. Gently but thoroughly stir into the dry ingredients. Fill the cups in a muffin tin with the batter, then bake in a 200 °C oven for about 15 to 20 minutes, depending on the strength of your oven.  " ["post_title"]=> string(19) "Zesty Lemon Muffins" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(19) "zesty-lemon-muffins" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-02 08:14:31" ["post_modified_gmt"]=> string(19) "2018-02-02 08:14:31" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3432" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [47]=> object(WP_Post)#3453 (24) { ["ID"]=> int(3891) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-02-01 09:03:59" ["post_date_gmt"]=> string(19) "2018-02-01 09:03:59" ["post_content"]=> string(1567) "February celebrates Runeberg Day. This moist and sweet, almondy treat is an amazing fusion of two well-known baked goods, taking the topping from a tosca cake and having the batter in ramekins rather than the familiar cylindrical shape of a traditional Runeberg torte. Try this delightful combination in honour of the Finnish national poet, J. L. Runeberg, and enjoy! 150 g butter 130 g caster sugar 3 eggs 195 g plain flour 1 dl crushed gingersnaps (regular or orange-flavoured) 2 tsp baking powder 2 tsp cardamom 100 ml orange juice 100 ml cream   For the topping 100 g butter 150 g slivered almonds 85 g caster sugar 3 tbsp plain flour Splash of almond liqueur   Grease ramekins or a springform pan with butter and sprinkle over the crushed gingersnaps. Cream the butter and sugar until light and airy, then beat in the eggs, one at a time. In a separate bowl, mix together the dry ingredients, then add to the wet. Stir in the orange juice and cream. Pour the batter into the ramekins or springform pan, then bake in a 180 °C oven for about 20 minutes (a whole cake will take a bit longer). Meanwhile, make the topping by putting all the ingredients into a saucepan and bring to the bubble, stirring all the time. Spoon the topping over the baked cakes and place back in the oven until golden brown." ["post_title"]=> string(22) "Runeberg Tosca Delight" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(22) "runeberg-tosca-delight" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-04-23 12:55:47" ["post_modified_gmt"]=> string(19) "2018-04-23 12:55:47" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3891" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [48]=> object(WP_Post)#3452 (24) { ["ID"]=> int(3442) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-01-22 09:08:39" ["post_date_gmt"]=> string(19) "2018-01-22 09:08:39" ["post_content"]=> string(973) "This refreshing barley salad is excellent superfood for the start of the year. Barley curbs hunger for a long span of time, and it tastes great. You can serve this salad just as is for a light lunch or as a side for a main course. For the salad: 2.5 dl quick cooking barley 1/2 yellow pepper 3 tomatoes 1 bunch radishes 1 red onion 2 garlic cloves For the dressing: 50 ml good olive oil Juice of half a lemon Salt and pepper Pea shoots Cook the barley in boiling salted water until tender, then drain and let cool. Dice the tomatoes, pepper and onion. Chop the garlic. Wash the radishes and slice thinly. Combine together with the barley. To make the dressing, mix together the olive oil and lemon juice and season to taste. Pour over the salad. Put in the refrigerator for about an hour to let the flavours develop before serving. Garnish with pea shoots.  " ["post_title"]=> string(25) "A refreshing barley salad" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(25) "a-refreshing-barley-salad" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-02 09:14:50" ["post_modified_gmt"]=> string(19) "2018-02-02 09:14:50" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3442" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [49]=> object(WP_Post)#3451 (24) { ["ID"]=> int(3434) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2018-01-02 08:07:24" ["post_date_gmt"]=> string(19) "2018-01-02 08:07:24" ["post_content"]=> string(1117) "It takes 15 minutes to make delectable escargots, and you don’t have to waste too much in prep time either. This classic dish has a reputation of being a sensational starter, but it can also be enjoyed as a fantastic supper on a winter’s night at home. The Maku Kitchen Life escargot dish allows for six snails at a time. Ingredients: 1 can snails (escargots) 150 g salted butter 4 garlic cloves, crushed Fresh parsley, chopped 1 to 2 tsp lemon juice Parmesan cheese Black pepper Serve with: Baguette or crusty country bread Preheat the oven to 250 °C. Rinse the snails under cold water in a sieve. Make a compound butter by mixing the butter together with the garlic, parsley and lemon juice. Season with pepper. Grate the parmesan. Place the snails in the holes of an escargot dish and top each one with the compound butter. Sprinkle a generous amount of parmesan over each morsel. Bake in the oven until it is a bubbly golden brown. Serve with a baguette or crusty country bread." ["post_title"]=> string(26) "Classic recipe: Escargots!" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(24) "classic-recipe-escargots" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-02-02 08:15:24" ["post_modified_gmt"]=> string(19) "2018-02-02 08:15:24" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3434" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [50]=> object(WP_Post)#3450 (24) { ["ID"]=> int(3041) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-13 06:40:57" ["post_date_gmt"]=> string(19) "2017-12-13 06:40:57" ["post_content"]=> string(830) "[vc_row][vc_column][vc_column_text]It’s easy to roast whole whitefish in the oven. This white, fresh fish has a mild and delicate flavour and only needs to be lightly seasoned to enjoy. 3 whole whitefish (about 500 g each) Salt and pepper Lemon Garlic Herbs, such as thyme or rosemary Butter Plenty of good olive oil Rinse and dry the fish. Salt and pepper the cavity and skin. Peel the garlic, chop it and slice the lemon. With a sharp knife, make slits through the skin and insert the lemon slices and herbs. Place knobs of butter, the garlic and herbs inside the cavities of the fish. Place them in an oven dish or baking tray and drizzle with olive oil. Roast in a 175 °C oven for about 30 minutes. Do not overcook, otherwise the fish will dry out.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(22) "Oven-roasted whitefish" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(22) "oven-roasted-whitefish" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-13 13:09:25" ["post_modified_gmt"]=> string(19) "2017-12-13 13:09:25" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3041" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [51]=> object(WP_Post)#3449 (24) { ["ID"]=> int(3037) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-13 06:26:48" ["post_date_gmt"]=> string(19) "2017-12-13 06:26:48" ["post_content"]=> string(1038) "[vc_row][vc_column][vc_column_text]The slightly nutty, sweet flavour of parsnip imparts a new note to a root vegetable purée, a companion to traditional potato in this recipe. Parsnip is a member of the carrot family. It is just as diverse as any root vegetable for all dishes. It’s known as a vegetable for making stock for soups, but it also works wonderfully in stews, veggie burgers, pastries and even just on its own. You can read more about the parsnip on the Satokausikalenteri (Seasonal Produce Calendar) website. Parsnip potato purée 3 parsnips 3 potatoes 35 g butter 250–300 ml whole milk 1tsp salt Peel and dice the parsnips and potatoes. Cook the vegetables in boiling water until tender. Pour off the cooking liquid. First mash with a potato masher, then add the butter, milk and salt, and then whip with an electric beater to a light purée[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(21) "Parsnip potato purée" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "parsnip-potato-puree" ["to_ping"]=> string(0) "" ["pinged"]=> string(50) " https://blogi.satokausikalenteri.fi/palsternakka/" ["post_modified"]=> string(19) "2017-12-13 06:28:07" ["post_modified_gmt"]=> string(19) "2017-12-13 06:28:07" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3037" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [52]=> object(WP_Post)#3448 (24) { ["ID"]=> int(3029) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-12 13:58:37" ["post_date_gmt"]=> string(19) "2017-12-12 13:58:37" ["post_content"]=> string(544) "[vc_row][vc_column][vc_column_text]This simple and impressive-looking starter is easily made by combining everything in a drinking glass. You can certainly set everything out on a tray or some other flat serving dish for a larger group of diners. Leipäjuusto (Finnish squeaky cheese) Readymade cold-smoked reindeer crumbles Cranberries (frozen)   Cube the leipäjuusto. Layer the reindeer crumbles, cheese and slightly thawed cranberries in individual glasses. Enjoy![/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(42) "Leipäjuusto, reindeer and icy cranberries" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(40) "leipajuusto-reindeer-and-icy-cranberries" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-12 14:02:38" ["post_modified_gmt"]=> string(19) "2017-12-12 14:02:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3029" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [53]=> object(WP_Post)#3447 (24) { ["ID"]=> int(3019) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-12 13:38:56" ["post_date_gmt"]=> string(19) "2017-12-12 13:38:56" ["post_content"]=> string(742) "[vc_row][vc_column][vc_column_text]This delectable salmon mousse gets its aroma from plank-grilled salmon. It’s a snap to prepare and is an excellent match with Finnish archipelago bread or some other sweet black bread.   Salmon mousse 200 g boneless plank-grilled salmon 200 g salmon cream cheese 50 g sour cream Juice of half a lemon, to taste Black pepper Dill Flake the salmon and mix together with the cream cheese and sour cream. Squeeze in the lemon juice and season with pepper and dill. Put in the refrigerator for a few hours to let the flavours develop and meld. Serve with black archipelago bread.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(13) "Salmon mousse" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(13) "salmon-mousse" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-12 14:01:02" ["post_modified_gmt"]=> string(19) "2017-12-12 14:01:02" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3019" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [54]=> object(WP_Post)#3446 (24) { ["ID"]=> int(3016) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-12 13:35:32" ["post_date_gmt"]=> string(19) "2017-12-12 13:35:32" ["post_content"]=> string(1135) "[vc_row][vc_column][vc_column_text]These heavenly cake squares are crowned with an icing made from white chocolate and cream. It’s an irresistible taste sensation when you place an icy, slightly sharp raspberry on top.   For the cake: 200 g butter 400 ml whole milk 3 eggs 325 g wheat flour 170 g caster sugar 3 tsp baking powder 1tsp vanilla sugar For the icing: 30 g white chocolate 100 ml cream 120 g icing sugar In a saucepan, melt the butter in the milk, then take off the heat and let cool. Beat in the eggs. In a separate bowl, mix together the dry ingredients and then stir into the wet. Pour the batter into an oven tray lined with parchment paper or a square baking tin and bake in a 175 °C oven for about 30 minutes. For the icing, melt the white chocolate in the cream in a saucepan over low heat. Thoroughly mix in the icing sugar. Let it cool before pouring over the cake. Then, after the icing has set, cut into individual squares. Garnish with icy raspberries or blueberries.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(28) "White chocolate cake squares" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "white-chocolate-cake-squares" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-12 13:36:50" ["post_modified_gmt"]=> string(19) "2017-12-12 13:36:50" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3016" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [55]=> object(WP_Post)#3445 (24) { ["ID"]=> int(3011) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-12-12 13:21:46" ["post_date_gmt"]=> string(19) "2017-12-12 13:21:46" ["post_content"]=> string(1021) "[vc_row][vc_column][vc_column_text]This velvety and delicate soup will dazzle diners with the refined flavour of Jerusalem artichoke. It works as either a starter or a light meal for any day of the week. This dish is the crème de la crème of puréed soups, and it is worth all the effort put into peeling the ingredients! PS: When preparing them, you should place the peeled Jerusalem artichokes in cold water with a bit of lemon so they do not oxidise and turn brown.   Jerusalem artichoke soup 1 kg Jerusalem artichokes 2 potatoes 250 ml cream Salt and pepper Peel and dice the Jerusalem artichokes and potatoes in same-sized pieces, then cook in boiling water until tender. Pour off the cooking liquid, but save a cupful for later use. Add the cream and use a stick blender to purée the vegetables into a soup. Add some of the cooking liquid if needed. Season with salt and pepper to taste.  [/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(33) "Delicate Jerusalem artichoke soup" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "delicate-jerusalem-artichoke-soup" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-12-12 13:32:15" ["post_modified_gmt"]=> string(19) "2017-12-12 13:32:15" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3011" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [56]=> object(WP_Post)#3444 (24) { ["ID"]=> int(3007) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-10-10 13:16:27" ["post_date_gmt"]=> string(19) "2017-10-10 13:16:27" ["post_content"]=> string(1482) "[vc_row][vc_column][vc_column_text]This quick and easy pie, made with readymade puff pastry, will make an ordinary evening extraordinary. We’re sure this delicious, retro childhood dish will please the whole family! Try it!   Minced meat pie for a weekday supper                                                                                               Ingredients: Readymade puff pastry (frozen) 1 onion, minced 400 g minced meat 150 g cooked rice 2 hard boiled eggs, diced About 150 g cream cheese, any flavour of your choice, e.g. with black pepper or herbs Salt 1 beaten egg, for the egg wash Sesame seeds Take the puff pastry out of the freezer and let thaw out at room temperature. Sauté the onions, then add and brown the meat. Mix together with the rice and diced eggs. Stir in the cream cheese and add salt to taste. You can add a little bit of milk if the mixture is too stiff. Roll out the puff pastry into a square and place the filling on one side. Fold the other side over like closing a book, and press the edges together with a little bit of water to seal. Brush the top of the pie with the egg wash and then sprinkle over sesame seeds. Bake in a 200 °C oven for about 30 minutes, depending on the strength of your oven.[/vc_column_text][/vc_column][/vc_row]" ["post_title"]=> string(15) "Minced meat pie" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(56) "minced-meat-pie-making-an-ordinary-evening-extraordinary" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2018-10-19 06:25:05" ["post_modified_gmt"]=> string(19) "2018-10-19 06:25:05" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=3007" ["menu_order"]=> int(0) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [57]=> object(WP_Post)#3443 (24) { ["ID"]=> int(2297) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-05-19 09:50:38" ["post_date_gmt"]=> string(19) "2017-05-19 09:50:38" ["post_content"]=> string(627) "This dreamy-soft and fluffy sand cake is best paired with sweet jam. The trick is to use boiling-hot butter.   Ingredients 2 coffee cups of sugar 4 eggs 3 coffee cups of potato flour 1tsp. baking powder 1 coffee cup of boiling, melted butter ½ dl (5 cl) vodka Whisk the eggs and sugar until fluffy. Sift in the potato flour and baking powder, then add the boiling-hot melted butter and vodka. Bake at approximately 170 degrees Celsius for around 50 minutes, depending on your oven, until the cake comes away from the edges of the pan. Serve with sweet berry jam.  " ["post_title"]=> string(9) "Sand cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(9) "sand-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-19 09:50:38" ["post_modified_gmt"]=> string(19) "2017-05-19 09:50:38" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=2297" ["menu_order"]=> int(7) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [58]=> object(WP_Post)#3442 (24) { ["ID"]=> int(2295) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-05-19 09:49:43" ["post_date_gmt"]=> string(19) "2017-05-19 09:49:43" ["post_content"]=> string(1468) "A chocolate fondant is an indulgent chocolatey treat with a molten chocolate centre. The fondant can either be turned out onto a plate and garnished with ice cream and berries, or simply enjoyed still in its little ramekin dish. Maku Kitchen Life’s mini casserole dishes are perfect for cooking and serving chocolate fondants in.   Ingredients 150 g 70% chocolate 100 g butter 3 whole eggs 2 egg yolks 1 dl (90 g/0.2 lb) sugar 3 tbs. wheat flour butter and cocoa powder   Melt the chocolate in a bain-marie. Add the butter to the melted chocolate and mix until even. Add the eggs one by one, stirring constantly. Whisk the egg yolks and sugar until fluffy. Add the egg yolks and sugar gradually to the chocolate and butter mixture, folding carefully. Sift the flour into the batter. Fold the mixture so that the batter retains its airiness. Grease the dishes with butter and sprinkle the cocoa powder over the dishes. Divide the batter into the dishes, leaving around 1/4 space for the fondants to rise. Cover with plastic wrap and let rest in the refrigerator overnight for around eight hours. Heat the oven to 200 degrees Celsius and bake for around 13 minutes, depending on your oven. The fondant is ready when the batter begins to pull away from the edges of the dish. Serve the fondant warm with whipped cream or ice cream and raspberries, or simply as it is with coffee.  " ["post_title"]=> string(17) "Chocolate fondant" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(17) "chocolate-fondant" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-19 09:49:43" ["post_modified_gmt"]=> string(19) "2017-05-19 09:49:43" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=2295" ["menu_order"]=> int(8) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [59]=> object(WP_Post)#3441 (24) { ["ID"]=> int(2293) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-05-19 09:48:32" ["post_date_gmt"]=> string(19) "2017-05-19 09:48:32" ["post_content"]=> string(1423) "Hit spring flavours lemon and liquorice have found their way into the same jar. The sourness of the lemon perfectly complements the sweetness of the liquorice to form an excellent flavour combination.   Recipe: base 100 g crushed Savoiardi biscuits   liquorice filling 6 Liquorice Fudges 2 dl (200 ml) cream 150 g mascarpone 2 sheets of gelatine Soak the gelatine sheets in plenty of cold water. Chop the fudges and warm them in a saucepan with the cream over a low heat until the fudges have melted. In another saucepan, dissolve the soaked gelatine sheets in a little water and slowly pour the cream and fudge mixture over in a thin stream. Mix the mascarpone into the slightly cooled mixture. Place the filling in the refrigerator for around two to three hours to set while you prepare the lemon filling.   lemon filling 3 dl (300 ml) cream 4 tbs. lemon curd 1 tsp. vanilla sugar 150 g mascarpone Whip the cream until stiff peaks form, then add the mascarpone and lemon curd. Flavour with vanilla sugar. Place the filling in the refrigerator for around two to three hours to set.   Once the fillings have set, spoon the dessert into the jar in layers, starting with the crushed biscuits. To end, decorate the dessert with pieces of fudge.  " ["post_title"]=> string(28) "Liquorice and lemon in a jar" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "liquorice-and-lemon-in-a-jar" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-19 09:48:32" ["post_modified_gmt"]=> string(19) "2017-05-19 09:48:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=2293" ["menu_order"]=> int(4) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [60]=> object(WP_Post)#3440 (24) { ["ID"]=> int(2291) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-05-19 09:47:26" ["post_date_gmt"]=> string(19) "2017-05-19 09:47:26" ["post_content"]=> string(632) "This traditional strawberry juice will remind you of summer at grandma’s – and is an excellent match for pancakes! Ingredients 3 l (1.8 kg/4 lb) strawberries 1 l of water 1.5 tsp. citric acid sugar   Mash the strawberries into a purée. Boil the water and let cool. Dissolve the citric acid in a small amount of water. Pour the cooled water and citric acid over the strawberry purée and let it juice in a cool place for twenty-four hours. Sieve the mixture and add sugar to taste. If the juice is too strong, you can dilute it using water or mineral water.  " ["post_title"]=> string(16) "Strawberry juice" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "strawberry-juice" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-19 09:47:26" ["post_modified_gmt"]=> string(19) "2017-05-19 09:47:26" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=2291" ["menu_order"]=> int(2) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [61]=> object(WP_Post)#3439 (24) { ["ID"]=> int(2288) ["post_author"]=> string(1) "2" ["post_date"]=> string(19) "2017-05-19 09:14:52" ["post_date_gmt"]=> string(19) "2017-05-19 09:14:52" ["post_content"]=> string(722) "Fall in love with these light and refreshing flavoured waters! Try homemade flavoured water in place of juices, soft drinks and punches. When it comes to flavour combinations, your imagination is the only limit.   Choose fresh fruits, berries, herbs and vegetables for the bottom of the jug. Add a dash of sugar or honey if you want to sweeten the water. Fill the jug with fresh water and let rest for a few hours. Add ice if you plan to serve the jug at the table.   Try different flavour combinations strawberry and lemon raspberry and lime cucumber, mint and lime raspberry, mint and kiwi fruit lemon, lime and orange watermelon and rosemary  " ["post_title"]=> string(15) "Flavoured water" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(15) "flavoured-water" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-19 09:14:52" ["post_modified_gmt"]=> string(19) "2017-05-19 09:14:52" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=2288" ["menu_order"]=> int(1) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [62]=> object(WP_Post)#3438 (24) { ["ID"]=> int(1796) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2017-01-11 13:00:49" ["post_date_gmt"]=> string(19) "2017-01-11 13:00:49" ["post_content"]=> string(609) "Delicious roasted root vegetables make an excellent side dish, especially for meat or chicken. Take your favourite root vegetables, season them and roast in the oven to make a tasty dish.   Ingredients root vegetables, such as beetroots, red onions, carrots, parsnips and swedes a dash of cooking oil honey Herbes de Provence spice mix   Peel and chop the root vegetables into suitable chunks and put them in a roasting tin. Add a dash of oil and season with honey and herbs. Mix well. Cook in the oven at 175°C for approx 45 minutes.  " ["post_title"]=> string(28) "Oven-Roasted Root Vegetables" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "oven-roasted-root-vegetables" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:46:36" ["post_modified_gmt"]=> string(19) "2017-05-03 12:46:36" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1796" ["menu_order"]=> int(2) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [63]=> object(WP_Post)#3437 (24) { ["ID"]=> int(1779) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-12-28 12:51:04" ["post_date_gmt"]=> string(19) "2016-12-28 12:51:04" ["post_content"]=> string(1083) "Everybody likes crunchy chips. Try using delicious sweet potatoes instead of potatoes. Cut the sweet potatoes into evenly sized chips. Deep fry at 150°C until crispy. Season with salt and smoked paprika. maku-kitchen-keittiovalineet-friteerauskeitin         The Maku Kitchen Life Deep Fat Fryer We recommend the Maku Kitchen Life deep fat fryer for deep frying. With the deep fat fryer you can cook as much as 1.2kg of chips at a time! The adjustable temperature control function and removable basket make it easy to use. You can also try deep frying chicken, onions, stuffed jalapeño peppers, bananas, shrimp and other new taste sensations in addition to your old favourites!      " ["post_title"]=> string(18) "Sweet Potato Chips" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "sweet-potato-chips" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2016-12-28 12:52:03" ["post_modified_gmt"]=> string(19) "2016-12-28 12:52:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1779" ["menu_order"]=> int(52) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [64]=> object(WP_Post)#3436 (24) { ["ID"]=> int(1763) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-29 12:38:36" ["post_date_gmt"]=> string(19) "2016-11-29 12:38:36" ["post_content"]=> string(1084) "In this delicious cake the flavours are in perfect balance! Charm your guests with this white chocolate cake, which has cranberries to tone down the sweetness of the chocolate.   Ingredients 150g butter 200g Turkish-style yoghurt (10% fat) or crème fraîche 3 eggs 150g (or more) white chocolate 500ml white flour 200ml sugar 1 tbsp vanilla sugar 2 1/2 tsp baking powder 200g cranberries (frozen or fresh)   Melt and cool the butter. Mix the yoghurt and eggs with the melted butter. Mix the white flour, sugar, chopped white chocolate, vanilla sugar and baking powder together. Pour the butter-yoghurt-egg-mixture into the dry ingredients and stir. Add the cranberries. Pour the dough into a buttered spring form cake tin. Bake on the lowest level of the oven at 175°C for approx 1 hour 10 minutes, until the cake is cooked through (test with a wooden skewer). Turn the slightly cooled cake onto a serving platter. Allow the cake to cool completely before icing it with melted white chocolate.  " ["post_title"]=> string(30) "White Chocolate Cranberry Cake" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(30) "white-chocolate-cranberry-cake" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:44:56" ["post_modified_gmt"]=> string(19) "2017-05-03 12:44:56" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1763" ["menu_order"]=> int(7) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [65]=> object(WP_Post)#3435 (24) { ["ID"]=> int(1758) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-29 12:30:39" ["post_date_gmt"]=> string(19) "2016-11-29 12:30:39" ["post_content"]=> string(1675) "Perhaps this Christmas you could give homemade delicacies that smell wonderful and are packaged in beautiful jars?Perhaps this Christmas you could give homemade delicacies that smell wonderful and are packaged in beautiful jars? Gifts in a jar are easy, quick and inexpensive to make. Layer in all the dry ingredients, decorate and attach the recipe. Try the chocolate spice cake or nutty bread. You could also try a spice mix for mulled wine or berry juice.   Bread in a Jar Ingredients 225ml rye flour 200ml white flour 200ml porridge oats 100ml ground nuts 1/2 tsp salt 100ml brown sugar 1 ½ tbsp baking powder 400g Turkish-style yoghurt (10% fat) 100ml milk   Mix the dry ingredients and add the yoghurt and milk while stirring quickly. Bake in a greased tin at 175°C for approx 40 minutes.   Chocolate Spice Cake Ingredients 300ml buttermilk 150ml sugar 500ml white flour 2 tsp baking powder 1 tsp baking soda 1 tsp cinnamon 2 tsp vanilla sugar 1 tsp clove 2 tsp cardamom 100ml melted butter or margarine 150g dark chocolate   Mix the dry ingredients. Mix the buttermilk and sugar. Add the dry ingredients and chopped chocolate. Add the melted butter or margarine. Pour the batter into a buttered and floured spring form cake tin. Bake at 175°C for approx 1 hour, test with a wooden skewer before taking out.   Mulled Wine Spice Mix 4 tbsp brown sugar 1 tbsp cloves a few star anise 2 cinnamon sticks a few slightly dried orange slices" ["post_title"]=> string(24) "Christmas Gifts in a Jar" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(24) "christmas-gifts-in-a-jar" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2016-12-28 13:17:19" ["post_modified_gmt"]=> string(19) "2016-12-28 13:17:19" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1758" ["menu_order"]=> int(5) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [66]=> object(WP_Post)#3434 (24) { ["ID"]=> int(1767) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-16 12:41:23" ["post_date_gmt"]=> string(19) "2016-11-16 12:41:23" ["post_content"]=> string(1501) "Now the traditional Finnish potato, swede and carrot casseroles have new challengers! Surprise your friends and loved ones by trying out something different this Christmas.   Sweetened Sweet Potato and Potato Casserole Ingredients 1kg sweet potatoes 1kg potatoes 100g butter 100ml white flour 500ml whole milk 200ml cream 1 tbsp salt 2 tbsp syrup Peel and dice the sweet potatoes and potatoes. Cook in unsalted water until tender. Drain and purée. Mix the butter and half of the white flour with the purée. Let rest at room temperature for an hour; this allows the starches in the potatoes to start converting to sugars, resulting in a subtly sweet flavor. Mix in the rest of the white flour and the syrup. Let rest for approx 3 more hours. Stir in the milk and cream. Distribute the mixture into casserole dishes and cook at 150°C for approx two and a half hours.   Beetroot and Quinoa Casserole with Blue Cheese Ingredients 400g beetroots 300ml cream 300ml organic vegetable stock or water 400ml quinoa 3 tsp fine sea salt ground black pepper 2 tsp thyme Zest of one lemon (the yellow part grated) 200g crumbled blue cheese   Mix all the ingredients carefully in a bowl and distribute the mixture into casserole dishes. Cook at 180°C for approx an hour and a half, depending on the size of the casserole dishes.  " ["post_title"]=> string(24) "New Christmas Casseroles" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(24) "new-christmas-casseroles" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:43:51" ["post_modified_gmt"]=> string(19) "2017-05-03 12:43:51" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1767" ["menu_order"]=> int(9) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [67]=> object(WP_Post)#3433 (24) { ["ID"]=> int(1765) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-16 12:39:57" ["post_date_gmt"]=> string(19) "2016-11-16 12:39:57" ["post_content"]=> string(830) "The smoked beer gives the tender meat an aromatic taste. Try it and see for yourself!   Ingredients 1 whole pork neck salt glaze: 400ml smoked beer 100ml syrup   Bring the meat to room temperature at least an hour before roasting. Generously sprinkle the surface with salt. Cook at 160°C for approx 2 hours. Prepare the glaze while the meat is in the oven. Rapidly boil down the smoked beer. When approx 100ml remains, take the saucepan off the stove and stir in the syrup. Take the meat from the oven and increase the temperature to 250°C. Glaze the meat generously and roast in the hot oven for a moment. If you wish, you can glaze the meat a second time. Roast until the meat is nice and brown. Let the meat settle for 15 minutes before serving.  " ["post_title"]=> string(33) "Pork Neck Glazed with Smoked Beer" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(33) "pork-neck-glazed-with-smoked-beer" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:43:07" ["post_modified_gmt"]=> string(19) "2017-05-03 12:43:07" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1765" ["menu_order"]=> int(8) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [68]=> object(WP_Post)#3432 (24) { ["ID"]=> int(1771) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-07 12:44:07" ["post_date_gmt"]=> string(19) "2016-11-07 12:44:07" ["post_content"]=> string(758) "A tasty homemade bread belongs on the Christmas table, and makes a good gift as well.   Traditional Finnish Christmas Bread 1l water 500ml rye flour 500ml malt flour 500ml warm buttermilk 300–400ml syrup 100g yeast 2 tbsp salt 1.5kg white flour syrup water for glazing   Mix the water, rye flour and malt together. Let the mixture stand at room temperature for approx 3 hours. Stir in the warm buttermilk, syrup, yeast (dissolved in warm water), salt and white flour. Distribute the dough into bread tins and allow to rise for an hour. Bake the loaves at 220°C for approx 1 hour. Allow the loaves to cool for 10 minutes, and then glaze them with water-diluted syrup.  " ["post_title"]=> string(35) "Traditional Finnish Christmas Bread" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(35) "traditional-finnish-christmas-bread" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:42:28" ["post_modified_gmt"]=> string(19) "2017-05-03 12:42:28" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1771" ["menu_order"]=> int(42) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [69]=> object(WP_Post)#3431 (24) { ["ID"]=> int(1769) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-07 12:43:00" ["post_date_gmt"]=> string(19) "2016-11-07 12:43:00" ["post_content"]=> string(887) "How about a cup of hot, steaming and spicy mulled wine? The best mulled wine is homemade, and to give it that something extra, use spices that are perhaps a bit unusual, or try replacing the wine with berry juice. Try for instance our black pepper and cranberry mulled juice!   Black Pepper and Cranberry Mulled Wine 300ml unsweetened cranberry juice from concentrate 300ml high-quality apple juice 300ml water 1 cinnamon stick 2 Star anise 1 vanilla pod (halved) 2 tbsp whole black peppers maple syrup to taste   Measure the ingredients into a pot. Heat and let simmer for approx 5 minutes. Sweeten to taste with maple syrup. Allow the mixture to cool and let it season for at least an hour or two, but preferably overnight. Strain and heat before serving. Serve as is, or fortified with good vodka.  " ["post_title"]=> string(38) "Black Pepper and Cranberry Mulled Wine" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(38) "black-pepper-and-cranberry-mulled-wine" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:41:39" ["post_modified_gmt"]=> string(19) "2017-05-03 12:41:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1769" ["menu_order"]=> int(10) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [70]=> object(WP_Post)#3430 (24) { ["ID"]=> int(1775) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-03 12:47:48" ["post_date_gmt"]=> string(19) "2016-11-03 12:47:48" ["post_content"]=> string(2137) "Almost everybody likes street food, and it is also quite easy to make. Street food is all about authentic flavours, the quickness of preparation and ease of eating. Almost any food can be prepared as a street food, so put your creativity to use and test your favourite recipes in street food style. You should also try our burger seasoned with tasty bacon jam!   Street Burger with Bacon Jam, Blue Cheese and Lime Sauce You can prepare the different elements of the burger the day before serving. When it is time to serve this delicacy, fry the patty, heat the buns and put the burgers together. Spoon the lime sauce on the bun, then add the patty and a generous slice of blue cheese. Dress with bacon jam. We recommend serving crunchy sweet potato chips with the burgers.   Burger Patties 150–200g minced meat per burger salt ground black pepper   Shape the minced meat into patties. Do not press the meat too much, but rather use only enough force so that the patties barely hold together. This way your patties will stay juicy. Season the patties on both sides with salt and pepper. Fry the patties in a pan or grill until they are cooked medium.   Lime Sauce 150g crème fraîche Juice of 1–2 limes a pinch of salt and sugar   Mix the lime juice with the crème fraîche and let season in the refrigerator for a few hours, or overnight. Season with a pinch of salt and sugar.   Bacon Jam 200g bacon butter 2 onions 2 cloves of garlic 200ml beer 100ml syrup salt ground black pepper   Slice the bacon and put in a cold frying pan. Turn the stove on and fry the bacon until crispy. Place the bacon on a sheet of kitchen roll to settle. Add a generous knob of butter to the bacon grease left on the pan. Finely chop the onions and garlic and fry them in the grease until cooked. Add the beer and syrup and allow to reduce until thickened. Add the bacon and season. Check the taste. Serve the bacon jam slightly heated.  " ["post_title"]=> string(28) "Street Burger with Bacon Jam" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(28) "street-burger-with-bacon-jam" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:40:00" ["post_modified_gmt"]=> string(19) "2017-05-03 12:40:00" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1775" ["menu_order"]=> int(47) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [71]=> object(WP_Post)#3429 (24) { ["ID"]=> int(1773) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-11-03 12:45:55" ["post_date_gmt"]=> string(19) "2016-11-03 12:45:55" ["post_content"]=> string(1524) "The combination of mustard, apple and ham gives this warm and filling savoury pie a new twist. This pie will melt in your mouth; you will be singing its praises for a long time!   Apple and Smoked Ham Pie with Mustard Crust: 150g room temperature butter 300ml white flour 0.5 tsp salt 1 egg Filling: 2 large onions 2 cloves of garlic butter 300g smoked ham 3 tbsp coarse Dijon mustard 200 g crème fraîche 100ml cream 4 egg yolks 150g grated Emmental cheese 2 tsp salt ground black pepper 2–3 sour apples   Mix the soft butter and flour together. Add the salt and egg. Roll the dough evenly and press into the roasting tin. Bake in the middle of the oven at 200°C for approx 10 minutes. Slice the onions. Crush the garlic. Melt a good knob of butter in a frying pan and sauté the onions by stirring them until they are brown and cooked. Take the frying pan off the stove. Slice the smoked ham and add to the onions. Add the crème fraîche, cream, mustard, egg yolks, grated cheese, some salt and pepper and stir. Allow the filling to cool for a moment, and then spread it onto the pre-baked pie crust. Peel the apples and remove the cores. Use an apple peeling machine to cut the apples into thin spirals. Press pieces of the spirals on top of the filling. Bake the pie at 200 °C for 20–30 minutes, until the filling has set and the surface has turned nice and brown. Allow to cool and settle for a moment before serving.  " ["post_title"]=> string(37) "Apple and Smoked Ham Pie with Mustard" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(37) "apple-and-smoked-ham-pie-with-mustard" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:40:39" ["post_modified_gmt"]=> string(19) "2017-05-03 12:40:39" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1773" ["menu_order"]=> int(45) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [72]=> object(WP_Post)#3428 (24) { ["ID"]=> int(1777) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-10-18 12:49:24" ["post_date_gmt"]=> string(19) "2016-10-18 12:49:24" ["post_content"]=> string(1188) "A juicy, perfect steak. Is there anything better? Try using a sous vide cooker! A sous vide cooker cooks food evenly at a temperature that is just right, so that you can always be sure that the meat will retain optimal juiciness. The cooker preserves the essential nutrients and seals in all the flavours. Try for instance this delicious tenderloin with grilled peppers!   Ingredients beef tenderloin steaks fresh rosemary salt pepper   Heat the sous vide cooker to 53°C degrees. Season the steaks with salt and pepper on both sides. Put the steaks in a plastic bag and add a sprig of rosemary for more flavour. Place the steaks in the cooker in the sealed plastic bags. A suitable cooking time for a three-centimetre-thick steak is 3 hours. The steaks can also stay in the cooker while they wait to be fried. When it is time to serve the steaks, fry them quickly in a very hot frying pan or grill pan. You can also grill the steaks. Cover the steaks with tin foil and allow them to settle for a moment after frying. In the meantime, you can grill some peppers seasoned with herbs and olive oil to accompany the steaks." ["post_title"]=> string(20) "Sous Vide Tenderloin" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(20) "sous-vide-tenderloin" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2016-12-28 13:18:53" ["post_modified_gmt"]=> string(19) "2016-12-28 13:18:53" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1777" ["menu_order"]=> int(4) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [73]=> object(WP_Post)#3427 (24) { ["ID"]=> int(1786) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-09-06 12:55:16" ["post_date_gmt"]=> string(19) "2016-09-06 12:55:16" ["post_content"]=> string(468) "So beautiful and so refreshing! The mojito is a classic drink which should definitely be enjoyed with friends in cheerful company or by yourself while sunbathing.   8 mint leaves 2.5 tsp cane sugar 1 lime 6cl green tea 3cl soda water   Place the lime wedges, sugar and mint leaves in a glass. Crush gently. Fill the glass with crushed ice. Pour the green tea over the ice and stir well. Add soda water to taste.  " ["post_title"]=> string(13) "Virgin Mojito" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(13) "virgin-mojito" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:37:22" ["post_modified_gmt"]=> string(19) "2017-05-03 12:37:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1786" ["menu_order"]=> int(59) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [74]=> object(WP_Post)#3426 (24) { ["ID"]=> int(1784) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-09-06 12:54:14" ["post_date_gmt"]=> string(19) "2016-09-06 12:54:14" ["post_content"]=> string(824) "Appetising finger food will charm your guests! These recipes will also charm the cook with their quickness and easiness.   Smoked Salmon Mousse 100g hot-smoked rainbow trout 400g smetana (heavy sour cream) 100ml cream 1 lemon, juice and zest 1/4 bundle of dill 1/2 red onion salt and black pepper   Use a food processor or hand-held mixer to mix all the ingredients except for the dill. Add the finely chopped dill.   Cream Cheese with Herbs 400g natural cream cheese 100ml cream 1/4 bundle of parsley 1/4 bundle of chives 200ml oil salt and black pepper   Use a food processor or a hand-held mixer to mix the herbs and oil into a smooth paste. Add the cream cheese and cream. Season.  " ["post_title"]=> string(48) "Smoked Salmon Mousse and Cream Cheese with Herbs" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(48) "smoked-salmon-mousse-and-cream-cheese-with-herbs" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:38:22" ["post_modified_gmt"]=> string(19) "2017-05-03 12:38:22" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1784" ["menu_order"]=> int(57) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [75]=> object(WP_Post)#3425 (24) { ["ID"]=> int(1782) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-09-06 12:53:03" ["post_date_gmt"]=> string(19) "2016-09-06 12:53:03" ["post_content"]=> string(1432) "Stews warm you up during the autumn rains and winter frost. Stewing meat slowly enhances and deepens the flavours. Try our over-cooked pork stew.   1kg pork neck 1 bundle of thyme half a bundle of sage 4 cloves of garlic 4 tbsp sea salt 2 tbsp whole black peppers 1 lemon 10 small onions 2 carrots 2 parsnips 1 can of crushed tomatoes half a chilli 200g black beans 1 pack of cherry tomatoes 50g green beans salt a pinch of sugar   Remove some of the surface fat of the meat, but not all of it. Chop the herbs and crush the garlic cloves. Grind the herbs, garlic, salt and black peppers into a paste with a mortar and pestle. Add the lemon juice. Rub the paste onto the meat and let it season for at least 2 hours, or overnight. Halve the onions, and cut the carrots and the parsnips into the size of the onion halves. Brown the meat and vegetables in a pot. Add water to cover the meat. Cover with a lid and cook at 150°C for 4–5 hours. The meat is cooked when you can easily tear a piece of it away with a fork. Place the meat into another dish and allow the remaining liquid to reduce to half of the original amount. Add the crushed tomatoes, chopped chilli and cooked black beans. Add the green beans and halved cherry tomatoes last. Season the sauce with salt and a pinch of sugar. Shred the meat and serve with the sauce.  " ["post_title"]=> string(18) "Slowly Stewed Pork" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(18) "slowly-stewed-pork" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:39:03" ["post_modified_gmt"]=> string(19) "2017-05-03 12:39:03" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1782" ["menu_order"]=> int(55) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [76]=> object(WP_Post)#3424 (24) { ["ID"]=> int(1794) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-09-02 12:59:57" ["post_date_gmt"]=> string(19) "2016-09-02 12:59:57" ["post_content"]=> string(1138) "A delicious, crunchy pot bread is easy to make without kneading or grease. The bread acquires a crunchy crust while baking in a hot pot, and since the dough is let to rise for several hours, it is particularly soft and tasty.   Ingredients 700ml white flour 1 tsp salt 4g fresh yeast or 1/2 tsp of dry yeast 3.5 dl water   Mix the lukewarm water (with dry yeast the temperature should be approx 42°C) with the other ingredients. Cover the dough carefully and allow to rise for 12–24 hours. Turn the dough out on a floured surface and fold, do not knead. Sprinkle some flour on the dough and cover with a cotton towel. Place an empty pot in a cold oven and heat to 225°C degrees. When the dough has risen for approx 30 minutes, take the pot from the oven and grease it lightly with rapeseed oil. Lift the dough into the heated pot and cover with a lid. Bake for approx 30 minutes. Take the lid off and bake for another 15 minutes, or until the surface has a nice brown colour. Turn the bread out and let it cool before serving.   Enjoy your homemade bread!  " ["post_title"]=> string(9) "Pot Bread" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(6) "closed" ["post_password"]=> string(0) "" ["post_name"]=> string(9) "pot-bread" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:45:32" ["post_modified_gmt"]=> string(19) "2017-05-03 12:45:32" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1794" ["menu_order"]=> int(3) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [77]=> object(WP_Post)#3423 (24) { ["ID"]=> int(1788) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-08-26 12:56:41" ["post_date_gmt"]=> string(19) "2016-08-26 12:56:41" ["post_content"]=> string(911) "Sweet and colourful macarons are a feast for the eyes, and they elevate even the bleakest of weekday coffee breaks.   150g icing sugar 150g almond flour 150g caster sugar + some water 2 egg whites 35g caster sugar   Sift the icing sugar and the almond flour into a bowl, mix well. Boil the water and caster sugar until the sugar melts and the mixture reaches 121°C. Whisk the egg whites and the rest of the caster sugar until soft peaks form when the whisk is removed. Add the melted sugar and whisk until the mixture has cooled. Add the egg white mixture to the almond flour and icing sugar mixture, and whisk together gently. Line a baking tray with baking parchment. Pipe the macarons onto the parchment in rounds and let them dry for a moment. Bake at 140°C for 13 minutes.   Fill with lemon curd or the filling of your choice.    " ["post_title"]=> string(8) "Macarons" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(8) "macarons" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:36:47" ["post_modified_gmt"]=> string(19) "2017-05-03 12:36:47" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1788" ["menu_order"]=> int(61) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [78]=> object(WP_Post)#3422 (24) { ["ID"]=> int(1790) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-08-23 12:58:00" ["post_date_gmt"]=> string(19) "2016-08-23 12:58:00" ["post_content"]=> string(1377) "A cup of full-bodied, aromatic coffee is a true taste sensation! In addition to the quality of the water and ground coffee grounds, the preparation method and the measure of coffee also affect the taste. A tasty cup of coffee can be made either by filtering, which is the traditional Finnish way, or by using a moka or press pot. Pick your favourite type of coffee and store it in an airtight tin at room temperature, away from direct sunlight. To ensure a fresh and aromatic cup, grind the coffee beans just before preparing the coffee. Remember to always use clean equipment.   The Press Pot Method First, warm the press pot with hot water. Measure a spoonful (7g) of ground coffee per cup into the bottom of the pot. Pour hot water over the ground coffee and stir. Place the filter on the pot and let the coffee brew for 3–5 minutes. Press the filter down slowly. Now your delicious coffee is ready!   The Moka Pot Method Fill the boiler of the moka pot with cold water almost up to the safety release valve. Fill the metal filter with ground coffee, but do not press. The best result is achieved by using medium grind coffee. Screw the pot tightly onto the base and place the pot on a hot stove. Take the pot off the stove as soon the coffee begins to bubble and serve immediately.  " ["post_title"]=> string(25) "The Perfect Cup of Coffee" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(25) "the-perfect-cup-of-coffee" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:35:53" ["post_modified_gmt"]=> string(19) "2017-05-03 12:35:53" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1790" ["menu_order"]=> int(62) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [79]=> object(WP_Post)#3503 (24) { ["ID"]=> int(1792) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2016-08-19 12:59:02" ["post_date_gmt"]=> string(19) "2016-08-19 12:59:02" ["post_content"]=> string(696) "Fresh and light fast food! What are your favourite toppings?   Perhaps a fruity version with kiwi, berries, grapes and coconut flakes, or maybe a dreamy combination of olive and pepper? Here is Maku kitchen’s favourite: 4 servings 2 tbsp olive oil 1 tbsp lemon juice 100ml fresh herbs (basil, flat leaf parsley or rocket) 170g olives 150g feta cheese 1.3kg mini watermelon   Mix the oil, lemon juice and herbs. Slice the olives and crumble the feta cheese. Cut the watermelon into two-centimetre-thick slices and sprinkle the toppings evenly on them. Drizzle on some more olive oil and balsamic vinegar, season with black pepper.  " ["post_title"]=> string(16) "Watermelon Pizza" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(16) "watermelon-pizza" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:35:07" ["post_modified_gmt"]=> string(19) "2017-05-03 12:35:07" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1792" ["menu_order"]=> int(64) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } [80]=> object(WP_Post)#3504 (24) { ["ID"]=> int(1798) ["post_author"]=> string(1) "1" ["post_date"]=> string(19) "2015-11-11 13:02:16" ["post_date_gmt"]=> string(19) "2015-11-11 13:02:16" ["post_content"]=> string(2107) "Making pasta is surprisingly easy!   Ingredients Serves 6 250g low gluten white flour 250g durum flour 5 eggs   Making the Pasta Dough Mix the flours. Pour the flour into a bowl and crack the eggs into it. Mix the eggs well with the flour using a wooden fork. Knead the dough by hand until the dough is smooth and silky. If the dough is too dry, add water, and if it is too moist, add flour. When the dough is ready, it will not stick to your fingers. Turn the dough out on a floured surface. If necessary, you can knead the dough some more. Cut the dough into small lumps. Tip: make sure the eggs are not too cold!   Using the Pasta Maker Set the Maku Pasta Maker at its widest setting (1) by pulling out and turning the knob on the side to fully open the rollers. Roll a lump of pasta dough through the machine by turning the handle. Repeat this process 5–6 times. Fold the dough every time and add flour between the layers, if needed. When the dough has reached the desired shape, feed it through the rollers one more time with the machine on setting 2. Continue feeding the dough through the rollers at setting 3, until you reach the desired thickness. Cut the dough crosswise into approx 25-centimetre-long strips. Install the handle at the cutting rollers and slowly feed the dough through the rollers, so that the pasta will reach the desired consistency. Note! If the rollers will not cut the dough, the dough is too soft. Add flour to the dough and feed the pasta through the rollers again. If the dough is too dry and the rollers will not cut it, add water and feed the pasta through the rollers again. Place the pasta on a cotton towel and let it dry for at least an hour. Boil salted water (4l water / 1/2kg pasta) in a pot and add the pasta. Fresh pasta will take only a few minutes to cook (approx 2–5 minutes, depending on the thickness). Stir lightly and pour the water out when the pasta is cooked. Enjoy the pasta with your favourite sauce!    " ["post_title"]=> string(14) "Homemade Pasta" ["post_excerpt"]=> string(0) "" ["post_status"]=> string(7) "publish" ["comment_status"]=> string(6) "closed" ["ping_status"]=> string(4) "open" ["post_password"]=> string(0) "" ["post_name"]=> string(14) "homemade-pasta" ["to_ping"]=> string(0) "" ["pinged"]=> string(0) "" ["post_modified"]=> string(19) "2017-05-03 12:34:27" ["post_modified_gmt"]=> string(19) "2017-05-03 12:34:27" ["post_content_filtered"]=> string(0) "" ["post_parent"]=> int(0) ["guid"]=> string(34) "http://www.maku.kitchen/en/?p=1798" ["menu_order"]=> int(68) ["post_type"]=> string(4) "post" ["post_mime_type"]=> string(0) "" ["comment_count"]=> string(1) "0" ["filter"]=> string(3) "raw" } }

For Inspiration

Runeberg tarts

These cupcakes are a makeover of the classic Runeberg torte, made with the trendy, bitter flavour of the amber Italian apéritif Aperol. What’s in store is a February treat that is full of orange flavour.

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Carrot Cake Cinnamon Rolls

Have a delicious day with a cinnamon roll!

A combination of two classics, carrot cake and cinnamon rolls, is the perfect baked good for the autumn harvest. The recipe by Anna from Pilvilinna has the flavours of carrot cake baked in a cinnamon roll.

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Sunny Runeberg cake

This cake is a makeover of the classic Runeberg torte, made with the trendy, bitter flavour of the amber Italian apéritif Aperol. What’s in store is a February treat that is full of orange flavour.

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ARANCINI – RISOTTO BALLS

Arancini, Italian risotto balls, are an absolute favourite to many people when it comes to fried foods. Arancini is also an excellent leftover dish, because you can make them from risotto made the day before. Continue reading…

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Blueberry Crumb Cake

This quick-to-mix batter is perfect for baking a blueberry crumb cake. The secret is in its delicious crumb topping, sprinkled over the berries. Frozen blueberries work wonderfully for this recipe, too.

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Grilled cauliflower

Perhaps the easiest barbecue food of the summer is grilled cauliflower. This simple, quickly prepared and healthy summer delight is delicious for everybody including meat lovers.

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Pike balls

Pike is a mild-tasting fish, which people often (needlessly) turn their nose up at because of its boniness. Pike balls are a wonderful way to offer this lake fish without bones. Light and delicious pike balls really have a summer taste. Try them!

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Pomegranate Sima

Everyone knows that sima is a part of Vappu, Finnish labour day, but it is also a wonderful, refreshing drink for raising a glass at other spring and summertime celebrations. Continue reading…

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Orange Rice Pudding

This light and airy, fruity dessert classic will entice diners with the freshness of spring. Orange rice pudding is easy to make and an excellent choice for serving after Easter festivities.

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Mango Mousse

This creamy mousse is the easiest dessert to make for Easter. Cubes of mango will brighten up the rich flavour of the dish beautifully. For a more adult version, a splash of Cointreau will add a lively and citrusy note. You won’t need any gelatine for making this dessert, as mascarpone will make the mousse just firm enough.

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Paskha Cake by Anna from Pilvilinna

The finishing touch for an Easter meal is a delectable paskha cake. Its rich yet mild flavour is brightened up by the tangingly sweet aroma from the juice of roasted lemons. This cake is from the Pilvilinna home bakery of pastry chef Anna Jaatinen and made possible through our partnership with her.

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Runeberg Tosca Delight

February celebrates Runeberg Day. This moist and sweet, almondy treat is an amazing fusion of two well-known baked goods, taking the topping from a tosca cake and having the batter in ramekins rather than the familiar cylindrical shape of a traditional Runeberg torte. Try this delightful combination in honour of the Finnish national poet, J. L. Runeberg, and enjoy!

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Chocolate fondant

A chocolate fondant is an indulgent chocolatey treat with a molten chocolate centre. The fondant can either be turned out onto a plate and garnished with ice cream and berries, or simply enjoyed still in its little ramekin dish. Maku Kitchen Life’s mini casserole dishes are perfect for cooking and serving chocolate fondants in. Continue reading…

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Liquorice and lemon in a jar

Hit spring flavours lemon and liquorice have found their way into the same jar. The sourness of the lemon perfectly complements the sweetness of the liquorice to form an excellent flavour combination.

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Flavoured water

Fall in love with these light and refreshing flavoured waters! Try homemade flavoured water in place of juices, soft drinks and punches. When it comes to flavour combinations, your imagination is the only limit. Continue reading…

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Virgin Mojito

So beautiful and so refreshing! The mojito is a classic drink which should definitely be enjoyed with friends in cheerful company or by yourself while sunbathing.
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Pot Bread

A delicious, crunchy pot bread is easy to make without kneading or grease. The bread acquires a crunchy crust while baking in a hot pot, and since the dough is let to rise for several hours, it is particularly soft and tasty.
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The Perfect Cup of Coffee

A cup of full-bodied, aromatic coffee is a true taste sensation! In addition to the quality of the water and ground coffee grounds, the preparation method and the measure of coffee also affect the taste. Continue reading…

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