Finnish food recipes...

I collected some to you... I hope you like them :-)

Meatballs (Lihapullat):


400g minced meat
1 dl (decilitre) breadcrumbs
2 dl water or cream-water mixture
½ dl dried onion or 1 onion
1 egg
1 tsp (tea spoon) salt
½ tsp white pepper

Mix water and breadcrumbs, and let it stay for 10 minutes. Chop the onion (if you use fresh onion) and give it a little fry in the pan. After that put minced meat, onion, egg and spices together. Mix the batter well.
Put some oil (f.ex. olive oil) in your hands and make balls from the batter... (this might feel little ugly, but kids think it's great fun..) Bake the meatballs in oven in 200C for 20 minutes. Yummie...

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Karelian Pasties/Pies (karjalanpiirakat) (About 16 pasties)



1 dl water

1 tsp salt

c. 2 dl rye flour

0,5 dl wheat flour

Filling: 1 l milk, 2 dl uncooked short-grain rice, 1 tsp salt

To moisten: margarine & water

Method:

1. Add the flour and salt to the water and mix into a solid, compact dough.

2. heat the milk and sprinkle in the rice. Simmer at least for 30 minutes to make a thick porridge. Season with salt.

3. Form dough into a bar and divide into parts. Roll into balls and flatten into cakes.

4. Sprinkle table and hands with rye flour. Roll the cakes into thin sheets with a special rolling pin.

5. Spread some filling on each sheet, turn the edges partly over the filling, and press to close. Put on baking sheet and bake in the hottest possible oven. When the bottom of pasties is slightly browned and the rice filling has a few brown spots, the pasties are ready.

6.brush them well with melted margarine and water mixture.

7.Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften crusts.

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MEAD/mayday Drink (Sima)

5 l water
350 g sugar
350 g brown sugar
2 lemons
tiny bit of yeast

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.


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This message was edited Friday, Jul 19th 9:21 AM