The Finnish Cookbook Traditional and Modern Recipes E-Book

Marit Peters

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2022

Beschreibung

Finnish food is influenced by its geographical position. It is next to Sweden and Russia and Finnish food shares similarities with those cuisines.

Finnish food has also been influenced by Finland’s harsh northern European climate where items were not able to be grown and those that were for a short time. This meany only a limited range of foods were available.

Traditional Finnish foods are woodland berries such as lingonberries, cloudberries, wild strawberries and blueberries. Fish such as salmon and herring. Oats are a staple with porridge being a very popular dish in Finland. Rye is used in Finland to make traditional rye bread and crackers.

It has been said of Finnish food that it is simple and has an emphasis is on fresh ingredients. Today foods from other world cuisines are naturally eaten in Finland but the traditional Finnish simple cooking using high quality fresh ingredients is a big part of Finnish cuisine today.

Try some traditional and contemporary Finnish dishes in this book.

Leseprobe

Marit Peters

The Finnish Cookbook Traditional and Modern Recipes

BookRix GmbH & Co. KG81371 Munich

Copyright

© Copyright 2022 Marit Peters.

All Rights Reserved

Contents

Introduction

Author’s Note

Spinach Soup

Mushroom Salad

Vegetable Soup

Sweet Mustard

Beetroot Salad

Rutabaga With Syrup

Sugared Lingonberries

Carrot Casserole

Mushrooms in Cream

Beetroot Sauce

Potato Casserole

Mushrooms and Buckwheat

Pea Soup

Mushroom Omlette

Rutabaga Casserole

Spinach Pancakes

Fish Soup

Pike Gratin

Salmon Roulade

Shrimp and Egg

Fried Herring

Boiled Fish

Salmon with Raspberry

Blueberry Gravlax

Salmon Roe Sauce

Prawn Toast

Salmon with Cheese

Macaroni Casserole

Chicken in Sour Cream

Potato and Bacon Hash

Beef With Apples

Meat Pie

Cabbage Casserole

Reindeer with Sea Buckthorn

Pork Belly

Ground Meat Soup

Black Pudding With Sour Cream

Stroganoff

Beef and Beetroot Steak

Stuffed Ham

Karelian Stew

Meatballs

Liver Casserole

Chicken in Tomato Sauce

Potato Flat Bread

Semolina Pudding

Barley Bread

Pancakes

Bilberry Tart

Baked Pancake

Cinnamon Rolls

Blueberry Pie

Runeberg Torte

Doughnuts

Fruit Soup

Rice Tarts

Rye Bread

Blueberry and Wild Strawberry Cake

Rye Pudding

Long Drink

Blueberry Milk

Sima

Mulled Wine

Picture Credits

Author’s Note

This book is about food from Finland and contains a number of recipes based on the cuisine of the country. The recipes are easy to produce with clear instructions. The ingredients and equipment need to cook the dishes are widely available. All recipes are created by and copyright of the author.

Introduction

Finnish food is influenced by its geographical position. It is next to Sweden and Russia and Finnish food shares similarities with those cuisines.

Finnish food has also been influenced by Finland’s harsh northern European climate where items were not able to be grown and those that were for a short time. This meany only a limited range of foods were available.

Traditional Finnish foods are woodland berries such as lingonberries, cloudberries, wild strawberries and blueberries. Fish such as salmon and herring. Oats are a staple with porridge being a very popular dish in Finland. Rye is used in Finland to make traditional rye bread and crackers.

It has been said of Finnish food that it is simple and has an emphasis is on fresh ingredients. Today foods from other world cuisines are naturally eaten in Finland but the traditional Finnish simple cooking using high quality fresh ingredients is a big part of Finnish cuisine today.

Try some traditional and contemporary Finnish dishes in this book.

Spinach Soup

Ingredients

220g/7.7 oz of chopped spinach

4 tablespoons of wholemeal flour

4 sliced hard boiled eggs

1 litre/4 cups of milk

60g/2.11 oz of butter

salt

sugar

white pepper

Melt the butter in a saucepan. Mix in the flour to make a paste. Add the milk stirring all the time. Add the spinach. Bring to the boil and cook for two minutes.

Add some salt, sugar and pepper. Garnish with egg.

Mushroom Salad

Ingredients

450g/1 lb of sliced mushrooms

half a grated onion

lettuce

sliced tomato

fresh dill

8 tablespoons of whipping/double cream

65ml/a quarter of cup of sour cream

2 tablespoons of lemon juice

1 teaspoon of sugar

salt

white pepper

black pepper

nutmeg

Mix the mushrooms, sugar, lemon juice, onion, black pepper and white pepper in a bowl.

In another bowl, mix the whipping cream to make a stiff mix. Add the sour cream,, some nutmeg and white pepper and salt. Add to the mushroom mix.

Put lettuce leaves in a bowl. Pour the mushroom mix into them. Add tomato slices and dill on top.