Easter Pasha Brings a Little Magic To Finland 

The appearance of Easter Pasha in the Finish Stores shows a new time of year is commencing.Well as soon as one season of festivity is over another begins,that being Easter.Easter in Finlandis a highlight in the ecclesiastictical year as it is the celebration of resurrection of Jesus.Many Finnish People will be seen visiting churchesUpdate on Sunday.It is generally a quite period with Finnish children hunting for chocolate Easter Eggs hidden in various places around the garden.The Finnish name for Easter is Pääsiänen .So here is my Blog Update

Easter chicks and eggs

As this is a long weekend,the shops are closed Friday  to Tuesday except for Saturday,so shops were packed yesterday with people getting their last items of food.Many Finnish People can be seen to eat Lamb over Easter and I have a soft spot for Lamb rather than PorkAs a dessert,there is nothing quite like Easter Passha

Traditionally Finnish People eat mämmi,this terrible desert should be banned or taken of the market.It is horrible-However for every bad thing there is an equal and  opposite.That beingEaster  Pasha.It  is an extremely tasty desert so we stock up the freezer for some months as it is not gotten all year round.You can make it yourselves at home,and the recipe follows

Easter Pasha Home Made

This recipe I find to be better than the shop made version.Easter Pasha is delicious when Home Made

To prepare Easter Pasha you will need the following Ingredients:
3dl of quark (“rahka”), 200g butter (unsalted), 2dl sugar, 2 egg yolks, 2dl cream, 1 tsp vanilla sugar, 2 tsp grated lemon peel, 3 tsp ground almonds, 3 tsp chopped raisins and 1 packet of mixed peel (save a few for decoration)

Easter Pasha Preparation Instructions:
Cream sugar and soft butter. Whip cream to a froth. Add to the sugar-butter mixture the quark, the egg yolks, vanilla sugar, lemon peel, almonds, raisins, mixed peel and whipped cream. Put the mixture into a strainer which is lined with a damp gauze.

Let it strain for an hour or two. Press the mass (still inside the gauze!) tightly into a pasha mould. If you don’t have one, you can use a coffee filter. Let the pasha set in the fridge overnight. Before served, turn out the pasha, and decorate it with almonds, raisins and mixed peels. You can eat it as it is, or with Easter bread. Very, very delicious, but admittedly, a rather rich Finnish  Easter dessert.

With that I am going to church,just once e this year;Bad I know.It will probably in Helsinki Center.The weather has picked up and the snow is thawing,making it easier to get around with my White cane.From my bedroom window I can hear the birds once again staking their territory,so I believee it will be sunny for Finland Vappu on May 1st.Till then I will be eating Lamb and Easter Pasha