The fish smoking contraption. Basically, it's a
box you put on the wood burning stove. It heats
up like a mini oven. If you put smoking chips on the
bottom you get smoked meat or fish.
The savoury pie baked in the smoking box. I used
slices of red pepper to mark the edges of different
fillings so that everyone can get their favourite.
Some sort of berry pie-like thing in a smoking box aka summer house cooking:
For the crust
50ish g butter
1 cup-ish AP flour (or whatever flour you happen to have, I used part whole wheat) + possibly some (1/2 cup-ish) extra flour depending on the consistency of the dough
1/2 cup-ish sugar
1/2 pack vanilla quark (100g)
2 cups-ish berries, freshly picked from your own forest (blueberries and/or raspberries)
2 tbsp potato starch
2 tbsp caster sugar
1 tbsp vanilla sugar
2 cups-ish fresh berries (I would suggest lingonberries as they go really well with the sweetness of the berry flavoured quark)
1 can (200g) berry flavoured quark
1 tbsp potato starch
1 tbsp sugar
1 tbsp vanilla sugar
Flavoured Finnish quarks. Top left lemon,
top right white chocolate and lime, bottom
left vanilla, bottom right blueberry-raspberryThe how-to:
Go out in the forest to pick the berries, and clean away dirt and leaves. Chop the wood for your wood burning oven, and light it in good time. Wash your fish-smoking box to get rid of as much of the fish smell as you can. When you have a nice fire going, prepare the crust. Let the butter soften a bit, add flour and sugars and using your fingers, mix until a crumbly consistency. Add the quark, mix and add flour until dough reaches a nice consistency where it is crumbly and easy to spread to the bottom and sides of a pie tin or whatever heat resistant bowl you happen to have. For filling 1, mix the sugars and starch with the berries and spread onto the pie. For filling 2, mix everything with a fork except the berries. Place berries on the crust and add quark topping to evenly cover the berries. Bake in smoking box until done (took about 90-120 mintes for me, depending on how much wood you keep on the fire at all times).
Pie in the smoking box at the start of baking.
It's clear that a fish-smoker is a very versatile cooking device. Not only can you smoke fish, you can cook delicious juicy meats (like the garlic butter marinated lamb my mum made the other day), but you can clearly use it to bake pies as well. Of course the problem is that controlling the temperature of the smoking box can only be done at the level of adding more or less wood onto the fire, so you have to accept that sometimes the pies come out with the crust a bit underdone, and other times it gets a bit well done, and sticks to your pie tin. Maybe our guests are just being very polite, but so far they have eaten every pie without too much complaints, so I think they have turned out acceptable. To be honest, I thought the one I would like the best was the lingonberry-quark one, but in fact it was the simple one with nothing but blueberries. However, it might alsobe because that one turned out to have the perfect level of cooking with the crust being firm and crisp without it being burned at all and coming out of the pie tin in beautiful slices. The lingonberry one got a bit too fond of sticking to the tin. The mixed berry one is going with my sis and her friends on the hike, so no verdict on that one yet.
Next time I'm coming here I'll make sure I have thought of some other, even more challenging things to cook as it turns out that after years of thinking cooking possibilities are rather limited, it turns out that with a bit of experimenting you can actually cook all sorts. Maybe next time I'll try souffles! Naah, just kidding. Ok, now I'm off to the forest to get another bucket full of berries, going to make berry quark for pudding. And there might be another berry recipe still coming up some other day, who knows!