Jaana Jokiaho, who lives in Ilmajoki in Southern Ostrobothnia, is a supermarket in many ways.

He runs K-Supermarket Ilmajoki and the multi-colored daily life of a family with children at the same time.

The river has four children, three grandchildren, three horses, three cats and three dogs.

The youngest son is a two-year-old evening star, and two older daughters compete in show jumping.

In addition, Jokiaho works out, weaves, bakes and puts most of the family's food on his own.

Easter has always been an important celebration for Jokiaho.

That’s when he gets to realize himself as a chef and plan an Easter menu for his loved ones.

- I love cooking and baking!

For me, the feeling of celebration comes from preparing for Easter and when I cook for my loved ones.

We eat basic home-cooked food on public holidays.

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 "If you put the Easter food yourself, I support Grandma's recipes."

Everything you need for Easter can be found in a better-than-usual grocery store.

Ilmajoki's K-Supermarket offers, among other things, eggs, loaves and eggs from local producers, which are varied, such as handmade, gluten-free and vanilla-flavored.

- If you want, you can make Easter easy for yourself and buy a variety of ready-made foods from the store, Jokiaho says.

- If you cook Easter food yourself, I support “Grandma’s recipes”.

While I encourage you to try different dishes in the kitchen as well, it doesn’t have to be special.

Aura cheese on top of salmon

Jokiaho suggests that making Easter purchases is most facilitated by planning.

Once you have decided what to eat for Easter, make yourself a shopping list.

K-Supermarket Ilmajoki has prepared for Easter especially by putting its fish and meat counter in Korean.

Jokiaho sees that more lambs have been bought year after year.

Supermarket Jaana Jokiaho sees that more lambs have been bought year after year.

Salmon is also eaten more and more often during the Easter holidays.

Many are anxious about what is the right amount of salt in the fish.

Jokiaho has a great way to meet this challenge: he is going to put grated emmental cheese or aura cheese on top of his oven-baked salmon for Easter.

- Aura cheese on top of salmon is one of my bravures.

Good taste is guaranteed and you don’t have to think about salting at all!

Such salmon can also be found at our fish counter.

Just half an hour in a 175 degree oven - and the food is ready.

Jokiaho says that the milder the salmon, the better.

Thus, the salmon does not dry out too much.

Fast food tastes great in many situations

Energetic and cheerful Jaana Jokiaho is also involved in Nelonen's new Super Retailers series.

Recently, Jokiaho has been on a diet, so Easter challenges his diet.

- At least chicken, rice and vegetables are good options for those who follow a diet.

Jokiaho likes to put chicken legs on a rice bed or a chicken-rice pan.

On both weekdays and public holidays, he uses Crispy Chicken Spice Mix for seasoning, for example.

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 "You can make Easter easy for yourself and buy a variety of ready-made meals from the store."

- Rice and water in the oven, mixed with vegetables and topped with chicken legs.

It consists of food cooked in the oven in about 15 minutes.

Fast food tastes great in many situations.

Jokiaho always finds time for himself in the kitchen - even in the middle of everyday life.

- Sometimes I have to bake even a cake!

There has to be some kind of passion for cooking - if I had to make food by force, it would become nothing.

Jokiaho recalls how he completed a six-month economics school after school.

- It was a good school - there I learned to cook and bake properly.

I still use the instructions I once received from economics school.

Tulips, eggs and rest

This year, Jokiaho's Easter table therefore includes at least boiled eggs, Easter bun and chicken fried in a pan or oven.

Often, he also tends to bake a strawberry-filled cake or mango cheesecake moistened with Moomin soda for Easter.

One of Jokiaho's all-time Easter favorites is kinder pie.

- The top of the pie base is a bit like an imitation of Kinder chocolate, it tastes a bit like that, Jokiaho describes and the water flutters to the tongue.

You can buy tulips from K-Supermarket to brighten up the Easter atmosphere.

Nor can Jokiaho imagine Easter without fresh flowers.

In vases, the dining table is decorated with tulips and daffodils.

However, Jokiaho has had to give up growing grass, because it is being attacked by cats.

- We paint eggs with our evening star.

My mother once taught me to dye eggs with onion shells to brown.

When Jokiaho was a child himself, the shops were closed at Easter.

As an adult, on the other hand, he has sometimes worked in a shop on public holidays

- Having been a merchant for nine years, today I try to give my family time for Easter.

The importance of rest and calm has grown year by year.

At Easter you have to draw oxygen and spend time with loved ones!

See K-Food's recipe for two chocolate pies!

See K-Food's easy Easter menu

The meringue wreath decorated with Easter coarse is the most spectacular delicacy of Easter. Photo: A-Lehdet Oy

Easter pavlova

The meringue wreath decorated with Easter coats is the most spectacular delicacy of Easter.

The meringue is extruded into sweet nests and filled with fresh lime curd and mascarpone foam.

Preparation (over 60 min)

1. Separate the yolks and proteins.

Whisk the room temperature proteins with an electric mixer into a soft foam in a clean, dry bowl.

Add the sugar a little at a time, beating all the time.

Beat for another 5 minutes until the meringue is glossy white, thick and solid.

Strain the cornstarch into the meringue and add the vinegar.

Beat for a couple more minutes.

2. Line the baking sheet with baking paper.

Lightly lubricate the baking paper with oil.

Extract ten small discs from meringue onto baking paper in a circle (⌀ 30 cm).

Extrude the remaining meringue into the discs about 2 cm high edges.

3. Bake in the second lowest level of a 100-degree oven for 2 hours.

Switch off the oven and allow the meringue to dry with residual heat for about 1 hour with the oven door closed.

4. Place the yolks, sugar and lime juice in a round-bottomed metal bowl.

Lift the bowl over the pan with boiling water.

The bottom of the bowl must not touch the water.

Heat the mixture in a water bath, stirring constantly, with a rotary stirrer until the mixture thickens.

It takes about 5 minutes.

Lift the bowl out of the water bath and add the chopped butter and lime crust.

Beat until the butter has melted.

Let it cool.

5. Undo the mascarpone in a bowl and beat the structure broken with an electric mixer.

Add the cream and whisk the mixture to a froth.

Season with vanilla sugar.

Gently grind some of the sweets into a smaller knife.

6. Carefully remove the fully cooled meringue wreath from the baking paper and lift onto a serving platter.

Spoon into the nests just before serving, first lime curdia and top with mascarpone mousse.

Garnish with bird eggs and crushed chocolate.

Offer now.

Tip!

You can prepare the meringue base several days in advance and only fill it just before serving.

If you want to bake Easter delicacies for a smaller group, you can make the meringue into two smaller wreaths or individual meringue nests.

Lime curd can be stored in the refrigerator for a few days.

You can get gluten-free from Easter pavlova by choosing gluten-free chocolate and Easter sweets for decoration.

Ingredients (10 servings)

Meringue

  • 5 proteins

  • 3dl extra fine sugar (Siro)

  • 2 teaspoons cornstarch (Maizena)

  • 1 teaspoon apple cider vinegar

Lime curd

  • 5 yolks

  • 1 1 / 2dl sugar

  • 3-4 (1 dl) lime juice

  • 1 teaspoon lime peel grated

  • 75g butter

In addition

  • 1 teaspoon (2 dl) Pirkka whole cream

  • 1prk (250 g) Pirkka Best mascarpone

  • 1 teaspoon Pirkka vanilla sugar

  • 1ps (240 g) bird eggs (milk chocolate)

  • Pirkka dark baking chocolate (55%) or Pirkka Best Ruby chocolate

K-Ruoa's recipe for Easter pavlova can be found here.