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Pea soup
Pea soup
Ingredients
Directions
- Clean and drain peas using a collander.
- Add water and peas to a large pot and begin simmering on medium high heat.
- Slice onion and add to pot.
- Add ham and bone to pot.
- Add salt, pepper,and bay leaf.
- Boil soup until the peas begin to split (this takes around 2 hours). If you leave them on a high boil for longer, you can cut off about 20 minutes if you are lucky!
- If you are using potatoes or carrots, you can dice them and add them at this point.
- After the ham is fully cooked it will begin to come off the bone, so you can remove the bone and ham at that time, and cut the ham into smaller bite size pieces and add back into the soup.
- Use your judgement on how much salt you add, I prefer my split pea soup on the salty side, however you may not, so be sure to taste as the peas cook- they will absorb some of the salt so you may need to keep adding more as they continue cooking.
Rye bread
Rye bread
Ingredients
Directions
- Preheat oven to 400 degrees.
- Lightly grease a loaf pan with butter or Crisco.
- In a mixing bowl, combine flours and salt.
- Add buttermilk and eggs one at a time, softened unsalted butter, and molasses. Whisk slowly until a dough forms.
- Add fennel seeds if using.
- Knead for 5 minutes.
- Put dough in loaf pan.
- Bake for 40 minutes, or until browned on top and it starts looking like bread!
- Cool on a wire rack.
Blueberry Pie
Blueberry Pie
- 3/4 cup white sugar
- 3/4 cup butter, softened
- 1 egg
- 1 teaspoon baking powder
- 2 1/4 cups all-purpose flour
- 1/2 cup milk
- 2 pints fresh blueberries
- 1/2 cup white sugar, or more to taste
- Preheat oven to 400 degrees F (200 degrees C), and line a 9x13 inch baking pan with parchment paper.
- Beat 3/4 cup sugar with the butter until the mixture is smooth and creamy, and beat in the egg. Add the baking powder, and stir in the flour, 1/2 cup at a time, alternating with a few tablespoons of the milk, until all the flour and milk have been incorporated. The dough will be sticky, like sugar cookie dough. Spread the dough into the prepared baking dish, creating a raised edge of dough around the dish.
- Place the blueberries in a bowl with 1/2 cup of sugar, and mash the berries with a potato masher. Spread the blueberry mixture on top of the crust in an even layer.
Tiger cake
Tiger cake
- 200 g margarine
- 2 dl sugar
- 3 eggs
- 3 dlflour
- 2 tsp vanilla sugar
- 2 tsp baking powder
- 3 tblsp milk
- 2-3 tblsp cocoa
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.
Sweet buns
Sweet Buns = "Pikkupullat "
- 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
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.
Poor knights
Poor knights
- a slice of French bread or coffee bread per person
- 1 egg
- 3 dl milk
- pinch of salt
For frying:
- butter or margarine
On top:
- lingonberry jam (and whipped cream)
- Cut a thick slice of bread for each person
2. Whip the egg and mix in milk and a pinch of salt
3. Dip the slices in the milk and egg mixture
4. Fry until golden brown on both sides
5. Serve hot topped with a bit of lingonberry jam. If you top it all off with whipped cream, your “poor knights” become “rich knights”.
Cheese-and-herbs stuffed salmon
Cheese-and-herbs stuffed salmon
Ingredients:
- 1 kg salmon fillet
- black and lemon pepper
- salt
- lemon juice
Stuffing:
- unripened cheese
- dill, chives and thyme
Season the fish fillet with salt and black and lemon peppers to taste. Using a sharp knife, cut a less than one centimeter deep opening in the middle of the fillet from head to tail. Place the knife in the opening and cut a pocket to both sides of the opening. Unfold the pockets and spread the cheese in. Sprinkle finely chopped dill, chives and thyme on the cheese. Turn the upper side of each pocket on the cheese and herbs. Secure the opening with cocktail sticks some 5 cm apart. Sprinkle with lemon juice.
Bake in 200° C for about 20-25 minutes. When the fish is done, remove the sticks.
Serve with boiled potatoes and green salad.
Meatballs
Meatballs
(for four – five persons)
- 500 g minced beef
- 1 dl fine dry breadcrumbs or two slices of white bread
- 1 dl cream
- 1onion
- 1 tblsp oil
- 1egg
- 1 tsp salt
- 1/4 tsp allspice or white pepper
Gravy:
- 2 tblsp fat
- 2 tblsp flour
- 4 dl pan juices
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.
Fish soup
Fish soup
(for four – five persons)
- 1 kg fish
- 1 l water
- 1 tsp salt
- 1onion
- 10 allspice (whole)
- dill stems
- 1/2 leek
- 4 large potatoes
- 4 dl milk
- 1 tblsp flour
- dill and chives
Clean and fillet the fish. Boil the bones with coarsely chopped onion and spices. Cook for about 20 minutes. Strain the liquid into another saucepan. When the liquid comes to the boil, add the leek cut into rings and the peeled, diced potatoes. Cook for about 15 minutes. Cut the fish into chunks and add to the soup. Cook for another five minutes. Mix the flour with milk and add to the soup. Let the soup simmer for a few more minutes. Sprinkle plenty of chopped dill and chives on top of the soup.
If you want to use ready filleted fish, you will need 300-400 g. Add a fish bouillon cube to the liquid.
Karelian Hot Pot
Karelian Hot Pot
(for four – five persons)
- 300 g chuck steak
- 300 g pork shoulder
- 300 g stewing lamb or mutton
- 2-3 onions
- 1 1/2 tsp salt
- 8 allspice
- water
Cut the meat into cubes (4×4 cm). There is no need to remove small bones. Put the meat and coarsely chopped onion in layers in a casserole, seasoning each layer with salt and allspice. Add enough water to almost cover the meat.
Bake without a cover at a moderate temperature, c. 175 °C, for 2 1/2-3 hours. Cover the casserole towards the end of the cooking time.
Serve with mashed potato, boiled swedes and lingonberry purée.
Karelian pasties
Karelian pasties
Ingredients:
- 1 decilitre water
- ½ – 1 tsp salt
- 2½ decilitre rye flour
Rice filling:
- 2,5 decilitre water
- 1 litre milk
- 2,5 decilitre rice
- 1 tsp salt
- Rinse the rice and place it in boiling water. Simmer until most of the water is absorbed.Add the milk, lower the heat to a minimum, and partially cover the pot. Simmer until the milk has been absorbed and the rice has turned into a thick porridge. Season with salt and leave to cool.
- Add the flour and salt to the water and mix into a solid, compact dough.
- Form the dough into a strip and divide into 12 pieces.
- Roll the pieces into flat thin ovals.
- Spread some filling on each oval. Then fold the sides towards the center, pinching and making neat pleats along the edge.
- Bake at 300 ºC for about 10 minutes.
- Brush them well with melted butter or a butter and water mixture.
- Place the pasties, separated with baking paper, in a bowl and cover with a towel to soften the crusts.
- Serve warm with butter or egg butter which is made by mixing equal parts of butter, (cottage cheese) and chopped hard-boiled egg.
Mead
Mead
- 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.
May Day cookies
May Day Cookies
- 2 eggs
- 2 tsp sugar
- 1 tsp salt
- 2 dl milk
- 4 dl flour
- ½ tsp vanillin
To fry: vegetable or coconut oil
Mix the eggs and sugar, but don’t beat! Add the other ingredients and stir into a smooth batter.
Put the batter into a paper cone or a pastry bag fitted with a small-holed nozzle.
Squeeze the batter in a thin band into the hot oil. Use a spiral motion to form nest-like cookies. If possible, use a metal ring in the pot to keep the cookies in shape.
When the cookies have turned golden brown, remove and drain them on paper towels.
Dust the cold cookies with powdered sugar.