A Few More Weeks Of Winter Fun And Other Favourites

Following a huge snowstorm in Lapland yesterday, it has been bitterly cold with most day temperatures dipping well below –10 C. We have also had more snow and that means that the endless groomed hiking and skiing trails remain in good condition, and we can ski for miles and miles on the rivers and bay. All the soccer fields at the schools are now ice-hockey rinks. The two ice-breaker ships in the harbour, Sisu and Kontiu, are kept busy to keep channels open for the ferries and shipping. Skiing north along the Vantaa river, you get to a warm water outlet near Tuomarinkartano. It is the only place along the river that is not frozen and all the local ducks gather there to spend the winter.

It can be uncomfortable to go out hiking when the temperature is dipping to –16C during the day. But skiing gets the blood pumping and fifteen minutes later, when you are surrounded by the beautiful white landscape, you cannot imagine having considered staying indoors all day. Out on the trail during the day, I keep running into small groups of kids or classes having skiing lessons. School in Finland seems to be a lot more fun than I can remember from my own primary school days. The pre-schoolers, in their down jumpsuits, look like colourful little puffballs rolling around the snow. And this little class of skiers were being encouraged to fall into line by their teachers after much hilarity trying to push each other off balance and then making snow angels.

Of course, the reward of having a mug of hot chocolate after every outdoor session, is irresistible and it just does not taste the same if you have not worked up the thirst for it outside. And if the old muscles are aching a bit, add a slosh of mint liqueur to the choccy. Don’t be stingy with the liqueur. It has remarkable medicinal qualities.

If you really cannot bear to ski another meter, then head into Helsinki City to the Pablo Exhibition at the Ateneum Art Museum. Pablo Picasso is without doubt my favourite artist and this exhibition is the biggest exhibition of Picasso’s art I have seen. It covers works from his whole lifetime and include drawings, paintings and sculptures. At the same time, an exhibition called In the Spirit of Picasso showcases the work of Finnish artists inspired by Picasso. Feeling revived from the exhibition (and yet another hot choccy - this time with whipped cream) you can cross the road and go skating in the square in front of the National Theatre of Finland.

This last week I baked my favourite loaf, again. It is a very tasty bread that lends itself equally well to be eaten with a strong cheddar, sweet preserves or just some good organic, salty butter. The recipe include toasted barley flour, cooked rice and some dried fruit, which I vary according to my taste or the stocks in my pantry at the time. The bread rises only once and is therefore also a relatively quick bake. Recently I’ve discovered some beautiful organic black rice in a local store and have been using it for everything from risotto to my favourite loaf.

Toasted Barley, Rice and Whole-Wheat Bread with Dried Fruit

Firstly, toast a half cup full of barley flour in a hot oven till just golden and it releases its flavour. Set aside to cool.

30g Fresh Yeast or 20g Dry Yeast

1 ½ Cups Lukewarm Water

1 Tablespoon Dark Brown Sugar

2 Tablespoons Olive Oil

1 teaspoon Salt

1 teaspoon Malt Vinegar

2/3 Cup Brown Rice – cooked

1 Cup Bread Flour

2 – 3 Cups Whole-wheat Flour

Dried fruit mix:

½ Cup each of Unbleached Sultanas and Currents, or

½ Cup each of chopped Dried Figs and Dates

- Add yeast to the lukewarm water and let it stand a few minutes till it starts to froth

- Mix the toasted Barley Flour, Bread Flour, cooked Rice, 1 Cup Whole-wheat Flour, Salt and Dried Fruits.

- Add the Oil, Sugar and Vinegar to the Yeast mix

- Add the Yeast mixture to the Flour mixture and stir or beat well.

- Then add the rest of the Whole-wheat Flour a half cup at a time till the dough is too stiff to stir.

- Gently knead the dough adding enough flour to make a firm but elastic dough.

- Form into a round loaf or put in a bread baking tin and cover with a damp teatowel.

- Let it rise till almost double its size

- Preheat your oven to 220 C

- Bake for 10 minutes, turn the oven down to 180 C and bake approximately another 20 minutes. Cover with foil if the top gets too brown.

- When the bread sounds hollow when tapped, remove from the oven and let it sit for 10-15 minutes.

It is a fairly dense, chewy but very tasty loaf full of texture. I am not aware of anyone who has ever been able to have only one slice.