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summerkitchen

This cookery-book is a part of the international program Comenius "Fast food or Slow food" between Italy, France, Poland and Finland. During the next years we´ll collect on this page some Finnish usual and traditional food and meals to offer some new tastes and experiences to all friends of good food.

Have a good appetite !

              CHRISTMAS MENU

             Potatoes               (Boiled without peel)
             Peas                     ( Boiled )
             Carrots                 ( Boiled )

             Escalloped liver
             Carrot puree
             Swede puree

             Karelian hotpot
             Ham
             Mustard Herring

             Green salad
             Beetroot salad
             Italian salad

             Dessert

             Plum dessert cream with whipped cream

             These are traditionally Finnish Christmas foods

Casseroles

MEAT-POTATOESOCASSEROLE

            1,5 kg potatoeso
            1,5 l     water
            40 g    bouillon dust
            400g   ground meat
            10g     salt
            50g onion

Peel and slice potatoes. Boilbouillon. Brown ground meat. Put sliced potatoes and ground meat in layers on the pan. Pour bouillon on the top. Cook it in 200 degrees about 1½ hours.

RAINBOW CASSEROLE

            1 kg   sliced potatoes
            onion
            700 g sliced raoinbow
            5 dl    creme
            lemon pepper, spices
           dill
           salt

Put part of the sliced potatoes, sliced rainbows, onions and spices onb the pan. Put reat sliced potatoes on top. Spiced creme by salt and pour it in the pan. Bake in 185 degrees one hour and in 200 degrees 45 minutes. Serve with beet and spiced cucumbers.

Easy outdoors cooking on summer holidays

THIS AND THAT

             cooking oil and spice
             vegetables, potatoes
             mushrooms
             meat / sausages or fish

             (imagination allowed )

             EASTER LAMB

              1 lamb stake
              1/2 dl cooking oil
              1 tspn salt
               garlic ( 4-6 nails)
               black pepper
               small onions 6-8
               rosemary

	The tip of the Shrove Tuesday
Shrovebun	SHROVE BUN 1 l water 4 eggs 4 dl sugar 2 tspn kardemumma 2 tspn salt 100 g yeast 300 g butter 2 kg wheat flour 2 dl creme sugar jam or almond paste

	CHOCOLATE MUFFINS 125 dl butter 3 dl sugar 2 eggs 100 g chocolate 2 dl buttermilk 1 tspn vanillasugar 2 tspn baking bowler 5 dl wheat flour Foam butter and sugar. Add eggs beated one by one. Melt chocolate on kettle, which is in hot water. Add buttermilk, melted chocolate, vanillasugar, wheat flours and baking bowler in the patter. Divide batter in 175 degrees about 15 minutes.

	MASHED POTATOES 1kg potatoes salt water 10-20g butter 2 tsp salt Wash, peel and boil potatoes. Pour off the water. Mash the potatoes, add butter, salt and hot milk. Mix fluffy. Serve immediately.
	MEATBALLS 1kg ground meat 2dl dried breadcrumbs 4dl water or cream 1 onion garlic 2 eggs white pepper to fry butter or oil Mix dried breadcrumbs and water. Add ground meat, onions, eggs and spices. Mix well. Mould the meat into meatballs with wet hands. Fry in stove or oven.

	BALTIC HERRIC ON THE TOMATO 900g Baltic herric files 60g leek 4dl cream 1dl milk salt 80g tomato purée white pepper lemon pepper lemon juice Put Baltic herric files on the pan. Sliced the leek and put it on the files. Mix creme, milk, salt, spices and tomato purée. Pour it on top of the files on the pan. Cook it in 180 degrees about 45 minutes.

	SAUTED REINDEER 300g reindeer 2dl water 1tspn salt 50g butter Fry reindeer on the butter. Add water and salt. Let it stew ready. Serve it with mushed potatoes ans lingonberries

	RICE PORRIDGE 2dl water 2dl rice 1 l milk ½ tsp salt butter Heat water and add rices. Cook for about 3 minutes. Add milk and butter. Cook and mix sometimes about 40 minutes. Spice by salt. POTATOES-PORRIDGE 1 l water 1 tspn salt 1½ dl rye flour 1 dl mashedpotatoesflour Boil water and mix rye flour in it. Cook porridge ready. Add mashedpotatoesflour. Beat and simmer amoment. Serve with milk.