Finnish toast
Danish rice
- l8 SLICES WHITE BREAD
- 100 GRAM ALMOND PASTE
- JUICE AND RIND OF 1/2 LEMON
- 1/2 TSP CINNAMON POWDER
- 3 EGGS
- 1 1/2 CUP OF MILK
- 3 TBSP SUGAR
- 2 APPLES, peeled and sliced
- 200 GRAM ROUND GRAIN RICE
- 3 CUPS MILK
- 4 EGGS, split
- 250 GRAM MACAROONS
- A FEW THREADS SAFFRON
- 75 GRAM SUGAR
- 1 TBSP VANILLA SUGAR
Mix the almond paste with the lemon juice and rind. Mix the eggs, milk, sugar and cinnamon together. Heat some oil in two frying pans. Soak 4 slices of bread for 10 seconds in the egg mixture and put them in the frying pan. Distribute the almond paste over these slices. Soak the other slices and put them on top. Fry on medium heat until the bottom is golden brown, turn them around and fry until the other side is nice and brown as well. Cut the toasts diagonally and put them on plates. Quickly fry the apples on high heat on both sides for half a minute and serve them with the toast.
On 6 December it is Independence day Finland; in 1917, Finland became independent from Russia. You see blue and white on this day, even in the icing on the cakes. Click on culinary calendar for more links between cooking and worldwide history.
Bring the milk to the boil with the saffron, add the rice and simmer on very low heat for 45 minutes. Add the egg yolks and the sugar and the vanilla sugar. Beat the egg whites until they are fluffy and carefully stir them into the rice. Put one third of the mixture into a greased over dish. Distribute half of the macaroons over the rice, repeat the process, finish with a layer of rice. Bake this half an hour at 175 degrees Celsius.
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