August 16, 2011

Köyhät ritarit - Poor Knights

There is nothing quite like a quick dessert or an afternoon treat any day of the week and today I was craving for a treat I remember from my childhood - köyhät ritarit, or Poor Knights, as it would translate in English. As so many sweet treats, this one too I think originally came to Finland from Sweden, and was often made using either day-old white bread or sweet cinnamon roll, pulla (or cut-up braided pulla).

Of course I had to modernise the traditional recipe a bit - I used my healthier spelt pulla instead of the traditional all-white, I replaced whipped cream with yoghurt and used berries instead of jam. The traditional version of this would be something similar to that of French toast - white bread dipped in milk and egg mixture, fried in butter and topped with berry jam and whipped cream - you get the idea. I can tell you, however, that I wholeheartedly enjoyed this lighter version of my childhood treat, and it was just as nice as I remembered! This really is the simplest dessert, but what a special treat to have every now and then!

Köyhät ritarit - Poor Knights
(serves 2)

2 whole spelt pulla, cut in halves*
1 free-range egg
dash of milk (100ml)
tiny pinch of salt
olive oil, for frying

250ml thick or strained yoghurt**
200g fresh or frozen (defrosted) berries
raw honey, to taste

* you could use day-old spelt bread as well.

**strain the yoghurt for at least 30 minutes before using, alternatively you could use quark or thick pot-set yoghurt.

1. Whisk the egg, milk and salt together in a bowl. then dip each pulla piece in the mixture. Heat a tablespoon of olive oil in a small frying pan and fry the halves on each side until golden. Set aside. 

2. Mix the yoghurt with the berries and sweeten (to taste) with raw honey. Spoon a dollop of the berry yoghurt on top of the warm pulla and serve immediately.