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Finland (Finnish Recipes)

World Cuisine Recipes

 
   The traditional cuisine of Finland is a mix of European, Nordic and Western Russian and the food is generally simple but freshly prepared. Fish, meat, berries and ground vegetables are typical ingredients whereas spices are not common due to their historical unavailability. But spices have gained importance in modern Finnish cookery and now represent a prominent ingredient in modern Finnish cookery, with influences coming from both East and West.
Meatballs
Servings: 5
Ingredients:
500 g minced beef
1 dl fine dry breadcrumbs or two slices of white bread
1 dl cream
1 onion
1 tblsp oil
1 egg
1 tsp salt
1/4 tsp allspice or white pepper
Gravy:
2 tblsp fat
2 tblsp flour
4 dl pan juices
Cooking Instructions:
Mix breadcrumbs with water and cream in a bowl. Let stand for a while. Finely chop the onion and sauté in oil in a frying pan or microwave oven. Add the onion, egg, seasonings and meat. Mix until smooth. Wet your hands and shape the mixture into balls. Fry meatballs in hot fat on all sides. Small balls will be done in 3-5 minutes, larger ones 5-8 minutes.
   To make gravy, brown the flour lightly in fat. Add the liquid stirring all the time. Add the cream and check seasonings. The gravy can be served separately or poured over the meatballs. Serve with potatoes and grated carrots. Lingonberry jam and gherkins also go well with the dish.
Rainbow Vegetarian Pate
Ingredients:

Orange coloured layer
500 g Carrots
Water
Salt
1 tin (400 g) crushed Tomatoes
2 teaspoons Basilica
1 teaspoon Capsicum powder
3 Eggs
1.5 dl Whipping cream
Green coloured layer:
750 g Cauliflower
Water
Salt
150 g chopped frozen Spinach
1 Spring onion with the leave
3 dl grated Cheese
3 Eggs
1.5 dl Whipping cream
Lemon-flavoured pepper
Herb salt
Cooking Instructions:
Cook the carrots till soft in a little salted water. Separately cook the cauliflower till soft in a little salted water. Separately mash both these softened cooked vegetables. Add the spinach, chopped onion, grated cheese and the spices to the mashed cauliflower. Add the crushed tomatoes and the spices to the mashed carrots. Add the eggs to both the vegetables mixes separately, mixing it in well in both cases. Also similarly add the cream. Check the taste is to your liking. Grease a long shaped 2 litre oven dish. Pour the green mix first into the the tin. Spread the red mix carefully over the green mix. Bake the pat é in the oven at 200 Celsius by placing the baking dish in an oven pan containing water. Steam bake for about 1.5 hours. Take out the paté from the baking dish when it has cooled slightly. The paté can be eaten either hot or cold. You can try to make the pate with other vegetables and you end up with a multitude of lovely colors.
Oats Bread from Finland
Ingredients:

50 g yeast
1 litre cold water
1-1.5 table spoons rough sea salt or 1 table spoon fine salt
1 dl oat bran
2 - 2.2 litres of wheat flour
Cooking Instructions:
Dissolve the yeast in a little water. Add the rest of the water. Dissolve the salt into the water. Measure the oat bran and mix it into this liquid. Mix in almost all the flour and pound the dough till it loosens from the side of the bowl. Sprinkle a thin layer of flour on top of the dough. Cover the bowl with a cloth. Let the dough rise undisturbed, at room temperature, for about 2 hours. Pound the dough again and put it on the baking board. Divide the dough into two parts and make two oval shaped bread blanks. Put them on a grease proof paper on the oven tray. Cover the tray with a cloth and allow to rise for about an hour at room temperature. Make a cut on the top of the loaf. Bake in the lower part of the oven at 275 Celsius for about 10 minutes. Reduce the temperature to 200 Celsius and continue baking for about 20 minutes. Cover the bread with a cloth and cool it on a wire tray. If you want the skin to be crusty, cool the bread without the cloth covering.
'Rosolli' Salad
Ingredients:

4 boiled potatoes
4 boiled carrots
4 boiled beetroot or pickled beetroot
1 gherkin
1 small onion
Salt, white pepper
Dressing:
1 1/2 dl cream
1 1/2 tsp vinegar (10%)
1 1/2 tsp sugar
Cooking Instructions:
Cook the vegetables in their skin well beforehand until just tender. Peel the vegetables and onion, and cut them into small, equal-sized cubes. Mix them together and season with a little salt and white pepper. Whip the cream lightly, season with sugar and vinegar and add a few drops of beetroot liquid for colour. Serve the dressing separately. Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
Egg Cheese
Ingredients:

3 l milk
1 l sour milk
4 eggs
1 tsp salt
Cooking Instructions:
Bring the milk almost to boiling point. Combine the eggs and sour milk and add to the hot milk, stirring gently. Continue to cook the milk over low heat, stirring until it curdles. Remove the saucepan from the stove and let the whey separate in a warm place for half an hour. Using a slotted spoon, transfer the curds to a sieve lined with muslin. Lightly press the whey out. Add the salt, stirring in well. Place a light weight on the cheese and leave it to stand in a cold place overnight. Next day, turn the cheese onto an ovenproof dish. Brush the cheese with egg and bake at 250 C until nicely brown.
 
Oven Porridge
Ingredients:

2 1/2 dl pearl barley
1/2 l water
1 1/2 l milk
1 tsp salt
Cooking Instructions:
Combine all the ingredients in a buttered oven dish. Bake the porridge for 4-5 hours at 125 C. Also whole oats, wheat, rice, buckwheat or millet make excellent porridge. Serve the porridge with milk or fruit sauce.
Finnish Mushroom Salad
Ingredients:

3-4 dl of salted mushrooms
1 onion
Dressing:
2 dl cream
1-2 tsp lemon juice or vinegar
1/2 tsp of sugar
Dash of freshly ground white pepper
Cooking Instructions:
Soak the salted mushrooms until the salt level is right. Press the excess water out and chop the mushrooms. Peel and chop the onion. Check the taste, it should have a slightly sharp tang. Stir the mushrooms and the chopped onions into the dressing. The traditional Finnish mushroom salad is made of salted milk caps. Before salting, the cleaned mushrooms are boiled in plenty of water for five minutes, rinsed and cooled. Then the mushrooms are placed with layers of salt (salt content is 10-15% of the weight of the mushrooms) in glass jars. The mushrooms are pressed down into the jar by covering them with a weight, e.g. a plate with a clean stone on it, and stored in a cold place.
Sweet Buns
Ingredients:

5 dl milk
50 g yeast
1 egg
1 1/2 dl sugar
1 tsp salt
1 tblsp cardamom
1 kg plain flour
100-150 g margarine or butter
Cooking Instructions:
Heat the milk until lukewarm. Dissolve the yeast in a bowl with the warm milk. Stir in egg, sugar, salt and cardemom. Add enough flour to make a thick mixture and beat until shiny. Add the rest of the flour to the dough and knead by hand. Leave some of the flour for shaping the buns and continue to work the dough until smooth and elastic. Add the softened fat and knead the dough until it comes off your hands and the edges of the bowl. Cover the bowl with a towel and leave in a warm draught-free place until double in bulk. Then put it on a floured board and shape it into small round buns. Brush the risen buns with beaten egg and sprinkle with sugar. Bake the buns at 225 C for 8-10 minutes. Let cool covered with a towel.
Tiger Cake
Ingredients:

200 g margarine
2 dl sugar
3 eggs
3 dl flour
2 tsp vanilla sugar
2 tsp baking powder
3 tblsp milk
2-3 tblsp cocoa
Cooking Instructions:
Carefully butter and flour a cake tin. Beat fat and sugar until light and fluffy. Add eggs one at a time, beating thoroughly after each one. Add the baking powder and vanilla sugar to the flour and stir in slowly. Put one-third of the mixture in another bowl and add 2-3 tblsp of sifted cocoa and 3 tblsp of milk. Put the mixture into the prepared cake in tin in layers, beginning and ending with the plain mixture. Bake at 175 C for 50-60 minutes or until a skewer inserted in the centre comes out clean.
Aunt Hanna's Biscuits
Ingredients:

150 g melted butter or margarine
3 dl sugar
3 dl cornflour
4 dl plain flour
1 1/2 dl (sour) cream
1 tsp soda
Cooking Instructions:
Mix all ingredients together and leave until firm. Shape the dough into long rolls. Cut the rolls into pieces of equal size and form into small balls. Bake at 200 C until golden.
Mead
Ingredients:

5 l water
350 g sugar
350 g brown sugar
2 lemons
Tiny bit of yeast
Cooking Instructions:
Wash the lemons and peel them thinly. Remove the pith. Slice the lemons and place them with the peel and sugar in a sufficiently large vessel. Bring half of the water to the boil and pour it over the lemons, peel and sugar. Stir and leave to stand covered for a while. Add the rest of the water cold. When the liquid is lukewarm add the yeast. Keep the mead at room temperature until it starts to ferment, i.e. about one day. Put a couple of raisins and 1 tsp of sugar into clean bottles, and strain the mead into the bottles. Loosely cork the bottles and store them in a cool place. The mead is ready when the raisins rise to the surface.
Onion Soup With a Crust (Kuoritettu Sipulikeitto)
Ingredients:

4 large onion, sliced
1/4 cup butter
6 cups beef stock (rich) or 3 (10 1/2 ounce) cans beef broth with 2 cups water)
1 bay leaf
Salt
Pepper
6 slices French bread, thickly sliced
4 tablespoons parmesan cheese, grated
Cooking Instructions:
Preheat oven to 400 degrees F. In a heavy pot over medium heat, brown the onions in the butter. Add the beef broth and bay leaf. Add salt and pepper to taste. Cover and simmer 30 minutes. Remove bay leaf. Pour the soup into an ovenproof casserole and cover with the bread slices. Sprinkle cheese over bread slices. Bake in preheated oven until the cheese has melted and is slightly browned. Serve immediately.
Cream of Carrot Soup (Porkkanasosekeitto)
Ingredients:

1 lb carrot
1 cup beef broth
2 tablespoons brandy
2 tablespoons butter
2 tablespoons flour
4 cups milk
1 tablespoon sugar
1 dash pepper
2 tablespoons fresh parsley, chopped
2 teaspoons ground nutmeg
Cooking Instructions:
Peel carrots. Cook carrots in beef broth and brandy until tender, adding additional brandy if necessary. Drain, reserving the stock, and strain or mash the carrots to make a smooth puree. Heat the butter in a saucepan, add the flour, and stir until blended. Add the milk gradually, stirring constantly. Heat to the boiling point and simmer for 10 minutes. Add reserved stock, carrot puree, sugar, and pepper. Garnish each serving with parsley and a dash of nutmeg.
Orange Jellied White Chocolate Torte
Ingredients:

1 (3 ounce) packet orange Jell-O
200 g white chocolate
3 leaves gelatin
2 cups whipping cream
2 egg
3 teaspoons rum
3 teaspoons triple sec
Cooking Instructions:
Prepare the jello according to directions and pour into a 10" dish. Place in the fridge and leave to set. Melt the white chocolate slowly in a bain marie. Put the gelatine leaves to soak in cold water for 10min. Whisk the cream to a soft foam and beat the eggs to a pale foam. Squeeze the gelatine leaves and place them in a pan with the alcohol, heating until they melt. Remove from heat and set aside. Mix the beaten egg with the chocolate. Add the gelatin-alcohol mixture and stir until it is completely smooth. Mix in the whipped cream. Pour over the set jello, leveling the surface. Cover the dish with film and place in the frighe for ar least four hours(I usually do it the day before). Dp the base of the dish for a moment in warm water and turn out on a serving dish. Serve as it is or garnnished with fruit or berries.
Smoked Haddock and Potato Soup
Ingredients:

12 ounces finnan haddock
1 onion, chopped
1 bouquet garni
3 3/4 cups water
1 1/4 lbs potato, quartered
2 1/2 cups milk
3 tablespoons butter
Salt
Pepper
Fresh chives, snipped, to garnish
Cooking Instructions:
Put the haddock, onion bouquet garni and water into a large saucepan and bring to a boil. Skim the scum from the surface, the cover the pan with a lid. Reduce the heat and poach for about 10-15 minutes, or until the haddock flakes easily. Lift the poached fish from the pan with a slotted spoon and remove the skin and bones. Flake the fish and reserve. Return the skin and bones to the pan and simmer, uncovered for 30 minutes. Strain the fish stock and return it to the pan. Add the potatoes and simmer for about 25 minutes, or until tender. Remove the potatoes from the pan with a slotted spoon. Add the milk to the pan and bring to a boil. Meanwhile, mash the potatoes with the butter, then whisk into the milk in the pan until thick and creamy. Add the flaked fish to the pan and adjust the seasonings. Serve sprinkled with chives.
Finnish Pancake
Ingredients:

2 egg
2 cups milk
1 cup flour
2 tablespoons sugar
2 tablespoons butter
2 tablespoons sour cream
Mixed berry, optional
Banana, sliced, optional
Peach, optional
Maple syrup, optional
Cooking Instructions:
Preheat oven to 350. Divide butter into 2 9" cake pans and melt in oven while it preheats. Mix together eggs and milk until blended. Add flour and 1 T sugar. Divide batter evenly between pans, right on top of melted butter. Sprinkle with remaining sugar. Bake at 350 for 40 minutes. Remove from pan. 1/2 cake per person. Serve warm with optional fruit, maple syrup and 1 T sour cream per pancake dalloped in the center.
Finnish Fried Mushrooms (Paistetut Sienet)
Ingredients:

1 lb mushroom, sliced
3 tablespoons butter
1 medium onion, chopped
2 tablespoons fine dry breadcrumb
1 cup milk
Salt
White pepper
1/2 cup sour cream
Cooking Instructions:
Saute mushrooms and onion in butter, stirring constantly, until lightly browned. Stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.
Finnish Cauliflower Custard
Ingredients:

1 cauliflower, separated into flowerets
1 1/2 teaspoons salt
2 tablespoons butter
3 tablespoons flour
1 tablespoon fresh parsley, minced
2 cups milk
3 egg
1/4 teaspoon white pepper
Cooking Instructions:
Preheat the oven to 350F. Place the cauliflower in a saucepan, cover with water, add 1/2 teaspoon salt and bring to a boil. Reduce heat and simmer until cauliflower is just tender-crisp; drain. Butter a 1-1/2 quart casserole and arrange the flowerets in it. In a small saucepan melt the butter. Stir in the flour, 1/2 teaspoon salt and the parsley, stirring until smooth (a roux whisk can be helpful). Slowly add 1 cup of the milk, stirring to incorporate, and cook until thickened. Pour mixture over the cauliflower. In a mixing bowl, beat the eggs. Into the egg mixture, stir in the remaining 1/2 teaspoon salt, white pepper and remaining milk. Pour over the creamed cauliflower in the casserole. Bake for 30-35 minutes or until the custard is set. Serve hot.

World Cuisine Recipes

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