Rabarbri-beseekorvikesed / Rhubarb- Meringue Tartlets

Selle hooaja esimese rabarbrikoogi tegin ma tegelikult juba ammu ära. Enam pole mul õrna aimugi, kust need rabarbrid pärit olid, kuid tosca kook sai väga hea. See-eest mäletam ma väga täpselt, et need maksid 7 euri kilo! Kahjuks ma seda kooki üles ei pildistanud, niiet sellest räägime kunagi hiljem edasi.


Kuigi rabarbri-hooaeg on veel kauges tulevikus olen ma juba päris mitu kooki sellega teinud, ja seda tänu poes müüdavale külmutatud rabarbrile. Kunagi suhtusin ma külmutatud puu-ja juurviljadesse skeptiliselt, kuid tuleb välja, et need on vitamiinirohkemad, kui kuskilt teisest maailma otsast kohale loksunud "värsked tooted". Seda selle pärast, et kuskil Lõuna-Ameerikas kasvatatud viljad korjatakse ammu enne valmimst ära, et nad pahaks ei läheks ja nii nad siis "küpsevad" transportides, samal ajal kui nad oma maitset, värvi ja vitamiine, mida neil juba algusest peale tegelikult ei olnud, kaotavad. Külmutatud marjad ja muu taoline, aga korjatakse ära just siis kui nad valmis on ja külmutatakse koheselt, seega säilitavad need tooted oma värskuse, kui nii öelda saab. Ja neid transporditakse oluliselt vähem, mis säästab ka loodust. Kuid otseloomulikult on kodumaine toit ikka hulka parem kui mistahes külmutatud versioon. Siiski, Saksamaalt toodud on usaldusväärsem, kui teiselt poole maakera, eriti kui sa elad kõigest mõnikümmend kilomeetrit üle piiri. 

Viimaks lisan, et piisas ainult emale mainida, et poes müüakse külmutatud rabarbrit, kui meile ilmus seda külmkappi terve kilo. 


Ah, ja seda ka, et hapukad koogikesed läksid vabariigi aastapäeval külalistele peale nagu soojad saiad.


Tegelikult lubasin ma endale nii pikka pläkutamist tänu sellele, et retsepti leidsin ma siit. Seega ei pea ma seda ümber kirjutama. Lisan ainult, et mina kasutasin neid samu fabrikaat-korvikesi (mida mul kulus selle koguse peale 7), mida eelmises retseptiski, niiet koogikesed valmisid hõlpsasti.

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Just like the previous desserts, I made these sour rhubarb tartlets for the Estonian independence day. The rhubarb season is just starting and the prices are still ridiculously high - 6 euro a kilogram(!) compared to the 7 about two months ago. However, I noticed some cut up frozen ones in the supermarket and  only had to mention them to my mother when they miraculously appeared in the deep fridge. 

And a short lecture on why deep frozen is better than what you'll find in the "fresh" fruit area. A lot of the "fresh" fruit and vegetables are grown south of the equator as it stays warm there for longer than here, in Europe. However, to save them from going off they are picked way before they are ready as they are supposed to ripen while being transported. This is why all the bananas sold here are absolutely green when they arrive. However, while transported the fruit loose their taste, smell, colour and vitamins, that they anyways lacked at first place. 
On the other hand, the frozen fruit you can buy here, is usually grown in Europe. As it doesn't have to be transported for thousands of kilometers  it can be picked when ripe and frozen right away. This way the taste, colour, smell and vitamins are preserved and the amount of money spent on transport is reduced, making the prices of these goods considerably smaller (the frozen rhubarb was half the price). However, if given the opportunity to buy fresh local foods then they are better than anything frozen.

These tartlets were easy to make and the guests liked them, even though not as much as the lemon ones, so they were a success. 


I used the same store bought tartlets as in the previous recipe, however, if you want to make your own, the pastry used in the lemon meringues should do. 

You'll need:
300 g of chopped rhubarb
150 g of chopped strawberries 
80 g of sugar
3 spoonfuls of amaretto


1 egg white
3 spoonfuls of sugar
almond slices 

Mix the chopped rhubarb, strawberries, sugar and amaretto in a saucepan and heat at a low temperature for 10 minutes. To save the structure of the fruits, don't stir a lot. Pour out the liquid (I didn't have anything to pour out though), you can use it as sirup and mix it with water for some "juice". Divide the jam between you tartlets (I got 7).

For the meringue whisk the egg white with the sugar and place on top of the rhubarb jam. Sprinkle some almond slices on top and bake at 180 degrees for 10 minutes.

Maasika-juustukoogimuffinid / Strawberry Cheesecake-Muffins

Need muffinid on juba pikemat aega mu peas lemmikute nimerkirjas. Umbes viis aastat tagasi tegin ma neid väga tihti, ega saanud aru, miks pagana pärast nad nii head on. Nüüd ma tean - toorjuust on see, mis neile nii imelise maitse annab. Ja peale seda avastust hakkasin ma ohtrasti toorjuustukooke tegema. Eureka, ma ütlen.

Vaja läheb:

3,5 dl nisujahu

1,5 tl küpsetuspulbrit

125 g toasooja võid

2 dl suhkrut

2 muna

1,25 dl piima

300 g maasikaid

1,5 sl maisitärklist

Juustutäidis:

200 g maitsestamata toorjuustu

1 dl suhkrut

1 muna

1 tl vanillsuhkrut

Täidise tegemiseks vahusta toasoe toorjuust suhkru, muna ja vanillsuhkruga õhuliseks. Tõsta kuus maasikat kaunistamiseks kõrvale (ma pole seda kunagi teinud) . Vahusta toasoe või 1,5 dl suhkruga. Lisa ükshaaval munad ja piim. Sega jahu suures kausis küpsetuspulbriga. Lisa muna-võisegu kuivainetele ja sega vaid nii palju, et kõik ained segunevad. Täida muffinipanni pesad paberist muffinivormidega. Tõsta pool tainast vormidesse (osa tainast jäta alles). Viiluta maasikad, sega 0,5 dl suhkru ja maisitärklisega ning jaga vormidesse. Tõsta maasikate peale ühele poolele juustutäidist ja teisele järelejäänud tainast. Lõika kõrvalepandud kuus maasikat pooleks ja suru muffinitesse (minul ei ole selles kunagi ruumi). Küpseta 180-kraadises ahjus 30 minutit.

These muffins have been in my unwritten favourites list for a long time. I used to make them quite often about 5 years ago. But then I didn't understand why they were so tasty, now I do - it's the cream-cheese that make them special. And ever since that discovery I have been making alot of cheesecakes. Eureka, I'd say.

You'll need:

3.5 dl of all purpose flour

1 1/2 teaspoonfuls of baking powder

125 g of butter, room temperature

2 dl of sugar

2 eggs

1 1/4 dl of milk

300 g of strawberries

1 1/2 tablespoonfuls of starch

Cream-cheese filling:

200 g of cream cheese

1 dl of sugar

1 egg

1 teaspoonful of vanilla sugar

Turn the oven on to 180 degrees Celsius. For the cream-cheese filling whisk all it's ingredients together. Pick out 6 strawberries for decoration (which I never do). Whisk the butter with 1 1/2 dl of sugar. One by one add the eggs and milk. In a big bowl, mix the flour with baking powder and add the egg-butter mixture. Stir only in one direction and no longer than it takes for all the ingredients to mix. Fill the muffin pan with silicone or paper cups. Half-fill the cups with the dough so that you'll still have some left. Cut the strawberries smaller, mix with 1/2 dl of sugar and the starch, divide into the muffin pan. Place the rest of the dough on top of the muffins and then cover with the cream cheese filling. Cut up the six strawberries you put on the side and push them into the muffins as decoration (it's unlikely you'll have space for this, I know) . Bake at 180 degrees for 30 minutes.

Allikas / From: ,,Muffinid 2" - Lia Virkus