Another rhubarb tart, this time on oatmeal base

Here is another great recipe for rhubarb season. I love the light pink swirls, that are hardly visible through the curd cheese (or sieved cottage cheese, if you like) and sour cream mixture. The base (the recipe for which is taken from a great estonian cooking site http://www.perenaine.ee/) adds an extra touch with the interesting texture that comes from a quite a big quantity of 4-grain flakes in it. You need:

For the base:

80 gr butter

60 gr sugar

1 egg

1,5 dl 4-grain flakes

1,5 dl flour

1 ts baking powder

Filling:

200 g curd cheese (or you can use sieved cottage cheese instead)

150 gr sour cream

1 egg

50 gr sugar

4 medium sized rhubarb stalks

100 gr sugar

To make a batter for the base, mix soft butter with sugar, add an egg (room temperature) and mix until smooth. Mix together the dry ingrediences and add to the batter mixture.

Peel the rhubarbs, cut to about 5 cm pieces and put them on a baking tray. Cover with 100 gr of sugar and bake in an oven with 180 C until soft. Remove and break the rhubarbs gently with a fork (not making a puree of them). Mix curd cheese (or cottage cheese) with sour cream. Add the egg and sugar.

Butter the baking mold (with a diameter of 24cm). Cover the base and sides evenly with the base batter. It is easy to do that with wet hands. Mix the baked rhubarbs to the curd cheese mixture and pour it over the base. Bake in the oven of 180 degrees for about 40 minutes or until slightly golden on top and crunchy on the sides. Serve, when it has cooled down!

Rabarberi kohupiimakook 4-viljahelbe põhjal

80 gr võid

60 gr suhkrut

1 muna

1,5 dl 4-viljahelbeid

1,5 dl jahu

1 tl küpsetuspulbrit

Täidiseks:

200 gr kohupiima

150 gr hapukoort

1 muna

50 gr suhkrut

4 keskmise suurusega rabarberivart

100 gr suhkrut

Sega taigna tegemiseks pehme või suhkruga. Lisa toasoe muna ja sega ühtlaseks. Sega omavahel kuivained ja isa taignasegule.

Koori rabarerid, lõika umbes 5 cm tükkideks. Pane ahjupannile ja kata 100 gr suhkruga. Küpseta 180 kraadi juures kuni rabarberid on pehmed. Võta ahjust välja ja suru rabarberid õrnalt kahvliga katki, ilma neid püreeks tegemata.

Sega kohupiim ja hapukoor. Lisa muna ja 50 gr suhkrut.

Määri 24 cm diameetriga vorm võiga, kata vormi põhi ja ääred ühtlaselt taignaga. Seda on hea teha märgade kätega. Lisa kohupiimasegule küpsetatud rabarberid ja vala koogipõhjale. Küpseta 180 C ahjus umbes40 minutit, või kuni kook on pealt õrnalt kuldne ja ääred on krõbedad.

Golden fried potatoes with wild garlic sauce

Everyone knows how to fry potatoes, isn´t it? But for many years I tried to figure out the secret of the ones my grandmother made me every morning when I went to her place. I remember that they were so yellow with dark golden edges around. Unfortunately it was too late to ask. So, I started to test. Today, I think, I can tell that I got it right. So, as weird as it might seem to write a detailed description of potato frying to a food blog, this is exactly what I´m going to do. To add a bit of spring freshness to the golden fried potatoes, I made a gorgeous wild garlic (my spring favourite, like rhubarb) sauce with sour cream and cottage cheese. It is so easy and quick, and most importantly - really healthy. Wild garlic has 10 times more vitamin C than lemon, so we have to enjoy it while we can, soon the wild garlic season is over. You need:


Potatoes, as many as you can eat
good frying oil
salt


For the wild garlic sauce:
100 ml of chopped wild garlic leaves
100 ml sour cream
50 ml cottage cheese
salt and pepper to taste
if you want to make more sauce, then just multiply the quantities

For the sauce you have to chop the wild garlic leaves really thin. Mix them with sour cream and cottage cheese. Season with salt and pepper. Let it stay in the fridge until you fry the potatoes.

Wash the potatoes, unpeeled. Put them to a pot full of cold water. Add quite a lot of salt and bring to boil. Let the potatoes boil until they are soft all the way through (try with a fork), but not breaking apart yet. Drain and let them cool down. Peel the potatoes and cut appr 5 mm thick slices. If the potatoe is still warm from inside, wait until it is totally cooled down.

Put a dry pan on hob, let it heat up and pour some oil on the pan. Let the oil heat up also. Then add the potato slices, one by one, in one layer. Wait until they have nice golden edges from one side, then turn around and fry the other side. Season with salt. Serve hot with the cold wild garlic sauce.


Kuldsed praekartulid karulaugu kastmega


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