Anna Hallingu. You can find all the flavours of the world in Wageningen. Anna Hallingu (20), a Bachelor’s student of Environmental Sciences from Estonia, shares one of her favourites: Kirju Koer.
‘I love this recipe because when I was a kid, my mother always let me and my sisters make it for every birthday or holiday. It is so easy to make that we could be trusted not to mess it up. Also, it kept us busy and out of the adults’ way for a while. We always felt like we were being trusted with an extremely important job and took great care in making it.
‘When I moved to Wageningen and tried to make it here for the first time, it did not turn out so well. Some of the ingredients are just not available here, for example marmelaad (no, not jam or marmalade, but a colourful jelly candy). But now I have found that apricots have a similar texture after being in the fridge.’
Ingredients:
- About 200g plain cookies
- 300g tin condensed milk
- Dried apricots (to taste)
- 100g butter
- 3 tablespoons of dark pure cocoa powder
Preparation:
- Crumble the cookies into little pieces of around a cubic centimetre.
- Melt the butter.
- Chop the apricots into small pieces.
- Mix all the ingredients in a bowl.
- Shape the mixture into a sausage shape (approx. 10 cm in diameter), wrap it in clingfilm or baking paper and place it in the fridge for an hour.
- Take it out of the fridge, cut it into small slices, and it’s ready.
Enjoy!
