You are here: Home / finland This brings us to the end of the Finnish recipes in Mr. Big Food’s Big Food Manual and Survivalist Flourishing Guide. I am not going to vouch for the authenticity of this recipe, though I can imagine it may very well be. The issue is that frequently good old Bull Cook is full of bull–not
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The last Finnish recipe I posted from The Big Food Manual and Survivalist Flourishing Guide was Bull Cook’s Finnish Hamburger. It’s interesting. It’s supposed to be served on top of a slice of buttered bread. I’d recommend this one, which as I am writing this is baking away in the bread maker and smells delicious.
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I came close, but this is the way to pronounce lanttulaatikko. Here’s another. “Turnip Casserole” FINNISH LANTTULAATIKKO Serves 6 2 ½ C boiled turnips, mashed4 Tbsp butter1 ½ tsp salt1/8 tsp pepper1 ½ Tbsp sugar2 eggs, beaten1 ½ C soft bread crumbs Preheat oven to 350˚. Combine all ingredients except ¼ C bread crumbs, spoon
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At the far end is the train station, to which our hotel, The Scandic Grand Central, is attached. Across from the station’s plaza is the Center City Mall–complete with groceries in the bottom floor and food court on top. Center City encompasses the area south and east of the train station to the harbor, where
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This was Sunday, 06/04 or as denoted across the pond, 04/06 which created some confusion, and along with several other issues, resulted in our not getting to Santa Clause Village. So we went for a walk along the Kemijoki River. If we ever go back again, I’d like it to be in the early fall,
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Sounds hearty. FINNISH RUTABAGA PUDDING 3 C or 2 lbs rutabagas, washed, peeled, each cut into quarters, boiled in 1 inch boiling water with salt uncovered for 5 minutes, covered and cooked 20 minutes longer or until soft, mashed and put through sieve1 Tbsp milk2 Tbsp butter, plus an additional 2 Tbsp melted½ tsp sugar1/8
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in Rovaniemi! I am not a dyed in the alpaca wool shopper. But when in Finland… This is the young woman at the Marttiini shop at the mall in Rovaniemi inscribing grandson’s new knife. The mall was at the city center. As we learned, grocery stores occupy the lowest floors at Finnish malls. That market
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That name sure sounds Finnish! From Mrs. Kuusamo, New York City, New York, Adventures in Good Cooking (Famous Recipes) and the Art of Carving in the Home: A Duncan Hines Book (1939) MRS. KUUSAMO’S FINNISH SALAD Serves 6 1 C left-over meat or ham, cut into matchstick-thin strips½ C raw apple, cut into matchstick-thin strips½
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This deserves a post of its own. (And yes, we worked to stage this picture. It deserved it.) If we had known Friday afternoon–or even Saturday–what we know now, things would be different. We would have a bottle or two of Laplandia Lingonberry Vodka in our drink cabinent. Unfortunately, it was not until we searched
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Image stolen from the internet; see water mark FINNISH CARDAMON BREAD (PULLA) Makes 1 large loaf 3 packages dry yeast½ C warm water½ C milk, scalded5 Tbsp butter1 ½ tsp salt½ C sugar, plus an additional 2 Tbsp2 tsp finely ground cardamom3 large eggs, plus an additional 1 egg white4 ½ to 5 C sifted
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I’ll have to ask Mr. Big Food, but this sounds similar to the egg dish on the breakfast buffets at the hotels. CREATIVE COOKING FINNISH OMELET Makes 2 servings 1 C Béchamel Sauce1 C cooked ham, chopped fine4 eggs, separated6 Tbsp milkSalt, white pepper, to taste Preheat oven to 450˚. Combine Béchamel Sauce and ham,
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June 3, 12:28am …cloudy day. Rovaniemi, Lapland, Finland is at the Arctic Circle–Land of the Midnight Sun. Sadly, it was overcast and cloudy almost the entire time we were there. But as you can see, despite the clouds, even after midnight in early June, still 20 days from the Summer Solstice, it was not dark.
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A ‘puukko’ is a Finnish sheath knife. This, the Marttiini Suomi-Finland puukko, is a real beauty and it is on my dining room table. FINNISH LION CAST IN BRONZE The roots of the Suomi-Finland knife go back more than 20 years. When Finland celebrated 80 years of independence in 1997 Marttiini naturally celebrated the event
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We are back on Farther Along Farm! It was a once in a lifetime trip, but it’s good to be home. Thank you, Dear Readers, for putting up with all of the repeats I scheduled to post while we traveled. Below are the links to the eight posts I managed to put up while we
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Lapin puikula is a Laplandian potato, only grown in the very northern regions of Finland and Sweden. It is a delicacy. I can testify to this. It’s a small, almond shaped spud with a very high starch content. The preferred method of cooking is steaming, because they are so delicate. The preferred mode f eating
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The root of the word sustenance is the same as the word sustain: from the Latin sustinere, to hold up. Sustainability is a big deal where we are right now. For example, the thermostat in our room is capped at 23*c. That’s like 73 in my real world. Perfectly fine except when the room is
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Reindeer tartar with yolk and French style rémoulade. I have never had anything quite as good.
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The reindeer tartar last evening was excellent. picture to come. I am keeping a running handwritten journal with much more detail. This was this morning as we we preparing to take off. Pretty sure the pilots had breakfast in same hotel where we were. They were decked out. I’m glad we went to Rovaniemi first.
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John queried the staff to discover just how the reindeer was smoked and with what wood. So we’re good to go when reindeer make it to the Farm We split a main course of pan fried white fish, the local potatoes, broccoli raab, cauliflower. all the veggies in some nice little whitish sauce. The pan
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