#Lingonberry Compote

[askwhatsforlunch]

Creamy Lingonberry Porridge

This Creamy Lingonberry Porridge makes a delightful breakfast on a snowy day (like today!) Its soft, voluptuous creaminess contrasting beautifully with the delicately sharp tang of the berry compote. Like a hug in a bowl. Happy Tuesday!

Ingredients (serves 1):

1/3 cup rolled oats

1 cup semi-skimmed milk

½ teaspoon Homemade Vanilla Extract

4 teaspoons caster sugar

1/4 cup crème fraîche or sour cream

3 heaped tablespoons Sweet Wine Lingonberry Compote 

Spoon rolled oats in a medium saucepan. Stir in milk and Vanilla Extract.

Heat over a low flame, stirring often until mixture thickens, about 5 minutes. Stir in caster sugar until completely dissolved. Then, stir in half of the crème fraîche, and cook, just a couple of minutes more.

Remove from the heat, spoon into serving bowl, and swirl in remaining crème fraîche, along with Lingonberry Compote.

Enjoy Creamy Lingonberry Porridge immediately.

[eyssant]

A Culinary Journey Through Stockholm: Exploring Rich Flavors in Every Season

Stockholm, the vibrant capital of Sweden, is a city that offers more than just stunning architecture and picturesque waterfronts. For the food enthusiast, Stockholm is a haven of culinary delights waiting to be discovered. A culinary journey as varied as its seasons awaits you in Stockholm, where you can find everything from modern, inventive food to centuries-old, traditional meals.

Seasonal Flavors: A Taste of Stockholm's Weather

Stockholm's weather plays a significant role in shaping its culinary landscape. The city experiences four distinct seasons, each offering a unique bounty of ingredients that inspire chefs and home cooks alike.

Spring (Vår)

As winter recedes, Stockholm awakens with a burst of fresh flavors. Spring brings a sense of renewal, reflected in the dishes that grace tables across the city. Look for dishes featuring the tender, young shoots of asparagus, the first harvests of flavorful wild garlic, and the delicate sweetness of freshly sprouted peas. In restaurants and homes, you might find classics like 'Vårkänslor' (Spring Feelings), a dish celebrating the season with new potatoes, pickled herring, and sour cream.

Summer (Sommar)

Stockholm summers are a time of abundance, with long days that seem to stretch endlessly into twilight. This season brings a bounty of berries—lingonberries, blueberries, and the coveted wild strawberries. These berries find their way into jams, desserts, and savory dishes alike. Seafood shines in the summer, with crayfish parties (kräftskiva) a beloved tradition. Imagine tables filled with boiled crayfish, Västerbotten cheese pie, and crisp, fresh salads.

Autumn (Höst)

As the leaves turn golden and the air becomes crisp, Stockholm's forests offer a treasure trove of mushrooms and game. Chanterelles, porcini, and the elusive 'black gold' of truffles make their way into hearty stews and creamy sauces. Autumn also marks the beginning of the apple and pear season, with orchards heavy with fruit. Indulge in warm apple pie topped with vanilla sauce or explore the savory side with pork dishes accompanied by tart apple compote.

Winter (Vinter)

Winter transforms Stockholm into a winter wonderland, with snow-covered streets and a cozy atmosphere. It's a time for hearty, warming meals that fortify against the cold. Classic dishes like 'Ärtsoppa med Pannkakor' (Pea Soup with Pancakes) are a comforting staple, especially on Thursdays, a tradition dating back to the 15th century. Rich, meaty stews like 'Köttbullar' (Swedish meatballs) served with lingonberry sauce evoke cozy evenings by the fire.

Traditional Staples and Modern Innovation

While exploring Stockholm's culinary landscape, one encounters a blend of tradition and innovation. The city has a deep-rooted respect for its culinary heritage, evident in dishes that have stood the test of time. Yet, Stockholm's chefs are also at the forefront of culinary innovation, constantly pushing boundaries while maintaining a focus on local, seasonal ingredients.

Traditional Dishes:

Smörgåsbord: A quintessential Swedish dining experience, featuring a vast array of dishes from pickled herring to cured meats, cheeses, and savory pies.

Gravlax: This cured salmon dish, typically served with dill and mustard sauce, is a celebration of the city's abundant seafood.

Surströmming: For the adventurous, this fermented herring is a pungent delicacy best experienced outdoors due to its potent aroma.

Modern Takes:

New Nordic Cuisine: Inspired by the principles of using local, sustainable ingredients, this movement has put Stockholm on the global culinary map. Restaurants like the renowned "Fäviken" and "Oaxen Krog" epitomize this ethos.

Foraging Culture: With access to pristine forests and coastline, foraging plays a significant role in Stockholm's cuisine. Chefs and home cooks alike venture into the wild to gather ingredients like wild herbs, berries, and mushrooms, adding a fresh, earthy dimension to their dishes.

Exploring Stockholm's Food Culture

Exploring Stockholm's cuisine goes beyond just tasting the food. It's about immersing oneself in the culture that surrounds it. Visit local markets, such as Östermalms Saluhall or Söderhallarna, where vendors proudly display their fresh produce, meats, cheeses, and seafood. Engage with locals to learn about family recipes passed down through generations, or join in seasonal celebrations like Midsummer, where traditional foods are central to the festivities.

Fika: The Stockholm Art of Coffee Breaks

No exploration of Stockholm's culture would be complete without experiencing 'fika'. More than just a coffee break, fika is a cherished tradition of pausing, savoring a hot beverage (usually coffee or tea), and enjoying a sweet treat. Indulge in cinnamon buns (kanelbullar), cardamom-scented cakes, or almond tarts as you join Stockholmers in this daily ritual of relaxation and socializing.

In conclusion, Stockholm's culinary scene is a tapestry woven with the threads of tradition, innovation, and the rich bounty of its seasons. Whether you're savoring the tangy sweetness of lingonberries in summer or warming up with a steaming bowl of pea soup in winter, every bite tells a story of this beautiful city. So, pack your curiosity and appetite, and embark on a culinary journey through Stockholm—you'll discover a world of flavors waiting to be explored.

[pifindsfood]

CLASSIC SWEDISH MEATBALLS

https://thelemonapron.com/classic-swedish-meatballs/

https://thelemonapron.com/glazed-swedish-meatballs-appetizer/

Ingredients

Meatballs

2 tbsp olive oil divided

1 medium onion small diced

1/4-1/2 tsp cayenne pepper, or as desired

1 lb lean ground beef

1 lb ground pork

1/2 cup Panko or any fresh breadcrumbs

1 large or extra large egg

1/2 tsp ground allspice

1/4 tsp ground nutmeg

2 tbsp finely chopped parsley

kosher salt and cracked black pepper don't skimp on the pepper, that what this meatball loves!

2-4 tbsp milk, only use as much as needed

Gravy

1/4 cup unsalted butter

1/3 cup AP flour

3 cups beef broth

1/2-1 tsp Maggi or Worcestershire Sauce or tamari or even Vegemite! (to taste)

3/4-1 cup sour cream depending on how tangy you like your sauce

kosher salt and cracked black pepper

2 tbsp chopped fresh parsley leaves garnish

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring regularly, until onion has become translucent and just starting to turn golden, about 5-6 minutes.

Sprinkle with the cayenne pepper and stir well. Remove from the heat.  Let cool slightly.

In a large bowl, using your hands, combine ground beef, ground pork, Panko, egg, allspice, nutmeg and cooked onion and parsley; season with salt and pepper, to taste. Start with 1 1/4 tsp of each.

Once combined well, stop. (to keep working it, will cause the meat mixture to become tough when cooked)

Add 1 tbsp of milk at a time till the mixture binds but isn't watery. You may need all four tablespoons if you used panko breadcrumbs.

Reheat the skillet to medium high. Take a small portion (about the size of a thick quarter, and place in the skillet. Sauté until cooked through, about 4 minutes.

Taste. If you are happy with the flavour continue to next step. If you feel it could still use more salt, pepper, or spices, now is the time to re-season.

Roll the mixture into 1 1/4 inch or so meatballs, You should get at least 36-40 meatballs.

At this point you can proceed with the recipe.* However, If you don't need them all immediately, spread them out on a parchment or wax paper lined baking sheet and freeze them.  Once frozen, they can be removed and stored in freezer bags, in meal sized portions- approx 6-8 per person depending on how large you rolled them.

Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. You may need to add more oil. Adjust the heat if you see that they are browning too harshly. Transfer to a paper towel-lined plate.Serve with potatoes (mashed, roasted, even baby boiled if so desired), garnished with parsley.

GRAVY

Melt butter in the wiped skillet at medium high. Whisk in flour until lightly browned, about 3 minute. You want the rawness cooked out.

Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Add the Maggi or Worcestershire Sauce. Stir well.

Stir in sour cream; season with salt and pepper, to taste. Reduce heat to medium.

Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.

Recipe Notes

Classically served with mashed, or boiled or roasted baby potatoes. And lingonberry compote or jam. If you simply cannot find lingonberry jam, feel free to swap out cranberry sauce or compote. I say that it serves 4. It could easily serve 5, depending on how many meatballs you want to serve per person. I'm saying between 6-7 is good.

[hongzhizhu]

May 2020 "Adagio Teas" communiTEA box

May 4th: The Maverick May 5th: Cinco de Mayo with a splash of milk and sweetened with sugar. (Accompanied with a homemade coconut milk flan, caramel pudding chocolate, and a caramel pudding kit kat bar.) May 8th: Buddha's Dream May 9th: Cinnamon rooibos chai sweetened with honey. (Accompanied with a little cinnamon roll covered with cream cheese icing.) May 10th: Forest Friend (I felt bad for not taking a My Neighbor Totoro related photo for that day, but it was Mother's Day and I wanted to wish the other CommuniTEA participants a Happy Mother's Day.) May 11th: Ginger black tea sweetened with honey. (Accompanied with Sina's ginger candies.) May 12th: Berry creme compote sweetened with honey. (Accompanied with a cup of oui french style yogurt topped with lingonberry jam, blueberries, and a strawberry.) May 13th: Tweedledum & Tweedledee (iced, sweetened with sugar, and served with lemon popping boba.) May 15th: Call of the Wild Strawberry with a splash of oat milk and sweetened with honey. (Accompanied with a homemade white chocolate and nutella oat bar covered with sliced almonds and freeze dried strawberries.)

[jazzraft]

Ravus with how did you get sauce on the ceiling? Any pairing fine or no pairing is okay too. I'll leave it in your hand.

I decided to go with a sibling shenanigans genfic for this, I hope that’s okay! please enjoy~

-----

“How did you get sauce on the ceiling?”

It was the first thing that Ravus noticed upon stepping into the kitchen. For a single, alarming second, he almost thought that the bright red splatter was blood, and that his sister’s uncharacteristic swearing was indicative of pain to coincide with it. A quick rake through his mental catalogue of war wounds and household accidents alike assured him that in no way was it possible for the trajectory of blood loss to reach such an exaggerated height. And judging by the overall smell sweetening the room, there was a much more innocent victim to blame for the stain.

“Ah, Ravus! You’re back earlier than expected,” Luna greeted him over her shoulder, pointedly avoiding the question.

She pressed her arms down on the lid of a blender full of the red, syrupy mixture and turned it on, committing all of her weight into keeping the appliance secure. It didn’t take the head of Imperial Sciences to piece together the mystery of the mile-high stain after that.

It did not, however, solve the conundrum of why his sister, the faultless figurehead of House Fleuret, esteemed Princess of Tenebrae, and beloved Oracle, favored by the very Astrals themselves, was currently combating the banalities of kitchen grievances as if she didn’t have a whole household of professional chefs hired to do it for her.

“Lunafreya,” Ravus said between the raucous pulses of the blender. “What are you doing, wasting your time with a task better suited to a servant than a sovereign?”

“It’s not time wasted if I take pleasure in the task,” she said, her back drawn in a stubborn line against his criticism. “Besides, we both know that sovereignty is not in my future, no matter if I desired it or not.”

Ravus pressed his lips into a hard line, trapping his outrages against her denied right to rule Tenebrae inside his chest, where no Imperial flies on the wall could hear them. Though Fenestala Manor was supposed to be their one refuge from the brunt of Imperial influence, Ravus found it hard to trust that every word he said wouldn’t somehow still worm its way back to the Emperor’s ear. Half of the staff was hired from Niflheim, after all.

Perhaps he wasn’t alone in his distrust. Perhaps that explained part of the reason Luna took it upon herself to cook. She was polite and pliant to the Emperor’s strict regulations, but she was not naïve. Not that they were ever at risk of being poisoned, lest fingers first point at the most obvious suspect, but it couldn’t hurt to trust one’s own hands to thread through a nest of vipers every once in a while.

But maybe that was just how Ravus saw it, paranoid as he was. Maybe his sister’s motives for making a meal were far simpler than that.

Daring to step closer to the reddish war zone of the kitchen counters, Ravus recognized the components of the recipe she was attempting to emulate. The thin pancakes had been a staple of their childhood, wrapped around a delicate, sweet cheese filling and drizzled in berry syrup. The compote always depended on the season, ranging from spiceberries to lingonberries to Ulwaat berries and more. Luna’s favorite flavor had always been blueberry; Ravus’s had been raspberry.

He’d recognized the scents as soon as he’d walked in: the sugar baked into the crepe batter, the lemon perfuming the filling, and the butter browning the airy confection wrapped around the fluffy white cheese on a plate as it waited for a drizzle of color from the raspberry syrup. It seemed to be the one ingredient that had caught his sister by surprise, the countertops otherwise immaculate beneath the ricochet of raspberry sauce.

“Underestimated the power of the high setting, did you?” he asked, in an effort to lighten the tension from his initial entrance.

“I’m certain you’d find it to be just as adversarial if you were to try it,” Luna countered, though there was no bite to it, the corner of her lip creasing into a smile.

“What prompted this ill-fated duel in the first place?”

“Oh, boredom,” she sighed. “A fit of nostalgia, a wanton craving for whimsy, a fancy of frivolity… What else do you usually call it?”

Ravus turned away, walking back through his past sleights of condescension and cringing at every one. He was often harsher with Luna than he intended to be, his worry for her well-being manifesting in whiplash remarks that he couldn’t snap at the true arbiters of his ire without suffering the irreversible consequences. But with Luna, he was always forgiven for every curt phrase, even though he didn’t deserve it.

“What do you call it?” he asked, slowly, taking a deep breath of raspberry syrup to recall a time when his words didn’t struggle to come out kinder.

“I don’t call it anything,” Luna said, spooning the syrup that was spared from splattering the ceiling over the blintzes. “I just felt like it.”

She picked up a plate and presented it to Ravus. A peace offering, for all those years where he’d forgotten how to be her brother in his desperation to keep her safe as High Commander. Ravus took it, waiting for her to claim her own plate and fork before tasting her creation. The synchronicity of their cutting into the blintzes and scooping up a forkful seemed to delight her more than the familiar consistency of the cheese mixture. That they could still share in this old confection as if they were still children, meant more to the both of them than how much it tasted like home.

“I doubt that hack from Niflheim could have done it justice,” Ravus offered, daring to insult the head chef usually in charge of these kitchens. He cut another bite out of the blintz, swirling it generously through the pool of raspberry syrup.

“Never,” Luna agreed. “Though I’ll happily let him figure out how to clean that.”

She pointed her fork at the ceiling. Ravus smiled at the tortured expression he imagined on the man’s face as he teetered on a latter, attempting to scrub out the stain. Perhaps he and Luna still had more in common than he thought, to delight in the misery of the Niflheim rats plaguing their manor.

“Best not carry out any evidence that it was you,” he said, indicating a pink strand of syrup that had dripped down into her hair.

She blinked at him, uncomprehending, raking a hand through her bangs in search of it. Ravus rolled his eyes and batted her fingers away, carefully picking out the strand and attempting to comb out the sugar.

“Ow, don’t yank on it!”

“It won’t come out without a little bit of force.”

“It’s hair, Ravus, not an enemy battalion.”

“I assure you that this is war, Lunafreya.”

“Do settle it peacefully then, won’t you?”

They bickered over the blintzes and battled with the berry sauce for the rest of the evening. And for once, Ravus didn’t have a single, bitter thing to say about it.

[obeourbigescape]

New Post has been published on https://ourbigescape.com/25-authentic-finnish-recipes-and-foods-2022/

25 Authentic Finnish Recipes and Foods (2022)

Are Finnish recipes a smart option to include on your menu? Many individuals will tell you that the lack of fresh vegetables and the bitterly cold environment make Finnish food inferior to that of its neighbors. I’ll present you with a different image though.

Whatever freshness Finnish food may lack, they make up for with flavor and creativity. This essay will show you how to include such unusual dishes into your menu in a variety of ways.

Jump to Old Style Finnish Recipes and Food Jump to Modern Finnish Recipes and Food Jump to 25 Authentic Finnish Recipes and Foods

Traditional Finnish Recipes and the Finnish food culture was mainly set on farming going all the way before recorded history. Still, agriculture showed to be insecure and non-effective due to the extremely cold temperatures. Having a safe way of life thus required adaptation of food from nature to survive the failure of crops. Since there was a shortage in milking, and the animals being slaughtered could not exhaust the population’s basic needs, fishing and hunting proved to be good sources of proteins.

Nevertheless, the Finns have assimilated into their dishes additional international influences like Spanish and Asian fusions that are taking place in some of their restaurants. Trends such as sustainability and organic foods have ever-increasing roles to play, including the demand for vegan and vegetarian diets. Tanttu says that even though most professional cooking has classic French cuisine as a basis, the modern Finnish recipe creators do not forget their history and infuse their twist into each dish.

Old Style Finnish Recipes and Food

All fish types are popular all over the Finnish recipes chart, with the specialty being smoked fish, even though it can appear steamed, grilled, pickled, or grilled. The salted fish was common throughout the country, mainly accompanied by potatoes and bread. The coastal areas mostly had the Baltic herring, which was grilled over a fire on a wooden skewer. Since fishes are seasonal, salmon and perch are common in spring and summer. At the same time, crayfish has always found its prominence between July and August, which mostly leads to the organization of large crayfish parties.

As far as meats go, Finnish food are no different from its northern Europe neighbors in being the carnivore’s paradise. Traditionally, they used meats of all animals as food, except the horseflesh. The crown jewel in the meats section of traditional Finnish recipes is the reindeer, in addition to which you will find excellent game birds. The Finns from the countryside slaughtered just once a year, where they kept the fat, entrails, and blood for processing to make a diverse number of dishes.

The Finns have not found it in their hearts to abandon wild berries in the main courses of their diets; they have also brought them into their desserts. The most common is the Arctic berry, also known as lingonberry, which is sour when eaten raw but makes excellent compote, jam, liqueur, and wine. It has been a part of authentic Finnish recipes since the early times. Then comes the yellow or bright orange cloudberry growing in the swampy terrain. It has a tart, earthy flavor that blends well with game meat. Some other berries include rowan berries, bilberries, and sea buckthorn berries.

As for their drinks, the Finns love their alcohol, with vodka being a favorite tipple that has brought names such Koskenkorva and Finlandia to world fame. What might not be known to outsiders as being part of traditional Finnish recipes are the fruit wines they make from raspberries, strawberries, white-, red- and blackcurrants. In the cold winter months, they warm themselves up with the delicious Gloggi, which is more like a mulled wine with spices and is at times topped up with rum or brandy. Those who are adventurous opt for the Salmiac or licorice vodka, an acquired taste.

Modern Finnish Recipes and Food

Traditional Finnish recipes are based on a culture of “eat-to-live,” whose sole design was giving people strength and enabling hard work. It has passed through vigorous evolutionary processes that have gradually transformed into a delicacy worth the dime.

The Finnish recipes might not yet be acclaimed worldwide for their culinary delights, but the last decade has been experiencing a quiet food revolution. There is a new generation of chefs who are not scared of mixing up things, opening new food joints, and excellently using the local products to work their magic. These chefs do not fear innovations, which has seen them bring fresh ingredients like lingonberries and arctic clouds to the table as accompaniments to reindeer, elk, bear, or even beaver.

Finland has an abundance of fields, forests, lakes, and a long coastline, bringing a veritable larder to their doorsteps. The modern chefs and restauranteurs have been swift in cottoning on this by using whatever is readily available to generate new delicacies. The heart of this new Finnish food is Helsinki, from where the leading chefs in 2000 developed the “Helsinki Initiative” to promote good Finnish recipe creation. Great emphasis is being placed not only on fresh local produce but is also being placed on good contact with that small-scale local producer.

Most of this new generation of  Finnish chefs have traveled broadly or gotten their education from abroad, which they are now using to fuse and mix the traditional Finnish food with ingredients and flavors of international acclaim to make huge impacts.

25 Authentic Finnish Recipes and Foods

1. Reindeer Meat Stew (Renskav)

Take a trip to Lapland with this Finnish recipe for reindeer stew with mushrooms. Renskav is a traditional reindeer meat dish prepared by the Sami people in Northern Europe. Thinly sliced reindeer steak is cooked from frozen with mushrooms and cream. A delicacy from the Arctic, and a healthy meat dish to enjoy year round.

2. Traditional Finnish Meatballs “lihapullat ja muusi”

It doesn’t come as a surprise though, Finns do love good Finnish meatballs for whatever scenario as it is comfort food for most people here in Finland.

My Finnish recipe for meatballs is a combination of all recipes I’ve made and tested over the 14 years of working as a chef in various Finnish restaurants here in Finland. Out of the many places I’ve been to, a lot serve Lihapullat as a staple dish in their menu.

3. (Riisipuuro) Finnish Rice Porridge

What could be more comforting than bowl of steaming rice porridge?

Unlike similar dishes from other countries, sugar isn’t added to the mixture but sprinkled on top just before serving. Some prefer it with a fruit broth known as “fruit soup” or a bilberry compote.

This Finland recipe for rice porridge is rarely cooked and is traditionally served at Christmas time. Traditionally an almond is hidden in the pot of porridge. Whoever finds the almond in her or his serving will have good fortune.

4. Karelian Stew Recipe

Karjalanpaisti Is the most famous Finnish recipe in Finland. If you ask a Finn to tell you a traditional Finnish dinner dish, I bet they will say this: Karelian stew aka Karjalanpaisti, in Finnish.

Originally from the Karelia region, this meal became a staple all around Finland as evacuees from the Karelia region moved around Finland after the war times in the ’40s.

5. Cabbage Rolls or Kaalikaaryleet

Cabbage rolls are pretty common dish across Europe (from my own observation anyway). I’ve seen cabbage rolls recipe in several different European cookbooks. Like many other cabbage rolls, this Finnish recipe for cabbage rolls or known as Kaalikaaryleet are stuffed with rice, cabbage and ground beef. The filling is then wrapped with whole cabbage leave. This is a complete meal on its own if you ask me.

6. Finnish Salmon Soup, or Lohikeitto

Finnish Salmon Soup, or Lohikeitto, is a simple Nordic salmon chowder and a comforting 30 minute Finnish recipe. This meal, made with a light cream broth, melt-in-your-mouth chunks of salmon, and tons of fresh dill!

The flavors are unpretentious and clean, with a traditional dill infused broth touched with allspice. I make it in the spring, of course, when wild salmon is in season, but it’s become one of my favorite winter meals, too.

You May Also Like: 20 Best Traditional Albanian Recipes 

7. Fried Muikuks (White Fish)

Fried muikuks in a pan belong to the classic category of fish dishes – who is a fish lover who hasn’t tasted these silver ribs coated in flour that are suitable for nibbling! This Finnish food is a favorite throughout the country.

8. Fried Vendace

Fried Vendace can be described as Finland’s own ‘fish and chips’ as the dish features a local fish that is found in Finland, served with heaps of mashed potatoes. The delightful fried Vendace or “Muikku” in Finnish melts once it enters your mouth. With every bite, the savory and rich flavor are sure to get you hooked.

9. Siskonmakkarakeitto or Sausage Soup

While looking for a Finnish recipe for this months Eat the World a few recipes stood out and I knew I couldn’t pick just one to make. This simple soup is amazing, I always forget how much we love turnips until I cook with them again.

10. Honey Baked Ham

Finnish recipe for a Honey baked ham baked in a hint of pineapple juice and basted with a deliciously buttery, sticky glaze! Let the holidays begin with a slice or two of Honey Baked Ham! Juicy and succulent on the inside with crispy, charred, sticky edges. The perfect ham for your Christmas dinner table.

10 Side Dish Finnish Recipes

11. Cabbage Casserole (called kaalilaatikko in Finnish)

Cabbage casserole is to Finns like spaghetti is to Italians, one of their favorite Finnish food items, tamales to Mexicans, and curry is to Eastern Indians. It’s almost as old as Finland itself and is an essential part of the Finnish culinary tradition. I would bet that one forkful of cabbage casserole for most Finns evokes memories of family meals and the scent of baked cabbage, probably made by grandma.

12. Rosolli or Beetroot Salad

Rosolli is a Finnish recipe for a vegetable salad that’s traditionally served at Christmas. It’s made with beetroot, potatoes, carrots, apple, onion and pickles with a tangy and sweet dressing. A delicious vegetable salad for any time of the year.

You May Also Like: 33 Best Italy Dishes & Italy Traditional Food 

13. Makaronilaatikko or Finnish Macaroni Casserole

This might be the most common dish in Finnish homes. It is easy to make and kids especially love it. The traditional Finnish recipe for this casserole itself contains macaroni and minced meat and a milk and egg mixture that binds everything together. Top it off with some tomato ketchup and you are set.

14. Kraelian Pie With Egg Butter

1.00

“This authentic Finnish recipe is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05”

15. Gravlax

Gravlax is fresh salmon that’s been cured with a combination of salt and sugar. It’s arguably the ultimate easy-to-make luxury food in the world! This homemade Cured Salmon Gravlax recipe can be made with a small fillet or whole side of salmon, and costs a fraction of store bought. The beauty of this authentic Finnish recipe for cured salmon is that you can control the salt so it’s not too salty and it’s got a fresh herb flavor that you’ll never get in a packet!

16. Kalakukko

I love this authentic Finnish recipe for Kalakukko! This is my second version of the pie. There is another u mashenki. But they are all different. This cake made of rye flour with fish and brisket is cooked for a long time, but stored for a long time. It is convenient to take with you on a journey into nature, because it combines rye bread and a full dish.

17. Mykyrokka – Savonian Blood Dumpling Soup

Blodpalt is an authentic Finnish recipe that makes use of the reindeer blood, and has been prepared in Sámi kitchens for hundreds of years, normally throughout the long dark winter. Swedish Sámi food ambassador and chef Greta Hoover cooked this dish with Australian Aboriginal elder Aunty Beryl during Indigenous Terra Madre, held in Jokkmokk, Sweden last month and hosted by Slow Food Sápmi.

18. Lohikeitto – Salmon Soup With Cream

Lohikeitto is a traditional Finnish recipe, the absolutely delicious salmon soup recipe that is popular in Nordic countries. It’s dilly, creamy, buttery and has huge chunks of salmon and hearty vegetables. Not only does it taste amazing but it also comes together in just 30 minutes.

You May Also Like: 33 Great Turkish Foods With Turkish Recipes 

19. Ruisleipa (rye bread)

This Finnish recipe for Rye Bread Ruisleipä has been on my baking list for a while. And what better time to post than now, Real Bread Week, the international celebration of additive free loaves. As I write this blog, bread heads, near and far are posting their favourite bakes to encourage people to buy real bread from their local independent bakeries; bake their own real bread and support the charity behind the Real Bread Campaign.

20. Pytt i Panna Swedish Hash

The Swedish name for it means “small pieces in a pan”, and that is literally what this dish is. Small pieces of potato, onion, and sausage are all fried together in one pan, topped with a fried egg, and served with a side of pickles and beetroot.

5 Dessert Finnish Recipes

21. Piparkakut (Traditional Finnish Gingerbread Biscuits)

Piparkakut are spiced, orange-infused ginger cookies with a lovely crunch. Unlike some gingerbread cookies, these are a touch lighter and far less sticky.

But that doesn’t mean they’re not tasty! Between the cinnamon, ginger, cloves, and mixed citrus peel, these will hold their own against any cookie on the plate.

22. Bread Cheese or Leipajuusto

When it comes to Finnish food, cinnamon rolls and this bread cheese = leipäjuusto. It is a non-fermented cheese with a chewy texture. The cheese itself doesn’t have much flavor, and it is served with cloudberry jam, which is also synonymous with Finland.

23. Salty Licorice or Salmiakki

People who love black licorice will flip for these assertively flavored candies. This is another Finnish food that we have to give the credit for to Sweden. Salty licorice, or s

Salmiakki, is an absolute Finnish favorite. It should not be confused with sweet licorice. Salty licorice is flavored with ammonium chloride, giving it a salty taste.

24. Creamy Finnish Blueberry Pie (Mustikkapiirakka)

Finnish blueberry pie, Mustikkapiirakka, is a popular Finnish dessert. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust. This easy recipe is made with ingredients that are easy to find in North America.

You May Also Like: 34 Easy Greek Cuisine Recipes & Greek Dishes 

25. Quick Laskiaispulla Recipe

If you want to try all the different bun versions we have in Finland, Shrovetide is the perfect time to be in Finland.

That’s because it is the season of the Finnish cream bun, called Laskiaispulla in Finnish (literally: Shrovetide bun). This mouth-watering soft cinnamon bun comes with a sweet filling of strawberry jam and whipped cream.

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[303magazine]

  Intimate dining is not entirely new to Denver. Chefs counters and micro-restaurants (like Cart-Driver and Work & Class) have pushed Mile High patrons to get cozy. But Beckon, the sister restaurant to Call opening this week on RiNo’s Larimer Street, is not only exceptionally tiny — it only seats 17 people — it’s also requiring a lot of trust from its diners.

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Everything is done a little bit different inside this 900-square-foot former home. Instead of two-tops, there’s only one large rectangular chef’s counter. Here, guests are seated along its three sides in the shape of a giant staple, forcing all eyes to be riveted towards the middle of the room. Within the center space, chefs dance between one another while plating, cooking and preparing nearly all of the food — only a small dish pit is left out of sight. Waiters hug the periphery, only interjecting to pour a glass of wine, fold a napkin or answer a question. The whole coordinated effort feels less like restaurant dining and more like a formal dinner party meets performance art. It makes sense that reservations are called “tickets,” with a pre-determined cost ($95 for the eight-course meal, with an additional $65 for a wine or beer/cider pairing). Additionally, the structure of the nightly service feels very theater-influenced as it only has two seatings — one at 5:30 p.m. and the other at 8 p.m. 

Beyond the synchronization of the evening, the drama of the meal naturally comes from the food — which is only revealed to you plate by plate. No menu, beyond that of an a la carte drink list, is available until the very end of the meal. (People with allergies and restrictions fear not — you can make any dietary needs known when you book your ticket).

“We’re doing something that’s not being done in Denver,” said co-owner Craig Lieberman, who is also the owner of the next-door cracker company 34 Degrees. “But we don’t want to take ourselves too seriously, we still want it to be approachable — we are in RiNo.”

The vibe of the neighborhood does seep in — mainly on the walls where you’ll find a mural by local artists Sandra Fettingis. The black paint laced with stencil work makes the room feel both charred and raw — giving it just enough edge to feel at home in the artsy neighborhood. This can’t be said of the food which, due to the Scandinavian influences of executive chef Duncan Holmes, is still unseen in RiNo.

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Holmes, an alum of the award-winning Frasca, brings his love for high-quality ingredients with precise execution to the small space. In partnership with director of experience, Allison Anderson (also from Frasca) and Mercantile’s former sommelier Zach Byers, the trio create an elegantly simple experience that is at times decadent and complex in its own delicate way. Take the bread, for instance. At first, it tastes like nothing more than a delicious house made whole wheat. But after a while, you’ll recognize something so oddly familiar about it that it’ll either hit you right away or drive you mad trying to place it. For those of us who grew up around aspen trees, you’re likely to be the former as the flour is made from the bark of the iconic Colorado tree and gives it a literal woodsy taste.

Nothing was quite as magically revealing as the bread — but there were plenty of dishes that were equally as satisfying. Both the creamy polenta with white truffles and hazelnuts and the langoustine in a foamy butter sauce made that category whereas the whole roasted Squab dressed in a chocolate lingonberry compote and the coffee roasted chicory had me analyzing every note. Even the dessert left us guessing (later we found out the floral notes came from a thinly sliced raw piece of a fruit called a Buddha’s Hand).

Like any good performance, the night was full of surprises — even though at times they were subtle. The attentive staff and expert-paired wine kept the pace of your typical high-end meal but the intimate atmosphere made it feel just that much more special. And much like its sister and next-door neighbor — Call — Beckon is bringing something new to the dining scene. But even if the restaurant is pushing some pre-conceived notions of what it means to eat out in Denver — their attention to detail and hospitality show that they are going to take your trust with great care.

Beckon is located at 2843 Larimer St. Denver and opens Wednesday, November 21. Tickets are available for purchase here.

All photography by Brittany Werges, unless otherwise noted.

Beckon Combines Dining with Performance Art at Tiny 17-Seat, Ticketed Restaurant Intimate dining is not entirely new to Denver. Chefs counters and micro-restaurants (like Cart-Driver and Work & Class) have pushed Mile High patrons to get cozy.

[elenasunshinemagazine]

Drink for immunity Berry mors

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Berry morse is very healthy and delicious. In any weather and at any time of the year, it is important to maintain your immune system. How strong it is will depend on your health, well-being, ability to resist viruses and microbes. You will forget about colds and flu, stop being afraid of the off-season if you drink vitamin cocktails every day.

What are these amazing drinks that saturate our body with vitamins and trace elements, allow us to be in good shape, maintain good health all year round? There are a lot of drinks for the immune system. These are herbal teas, compotes, fresh fruit, smoothies.

Teach yourself to drink drinks for immunity

We are not talking about a juice diet, but just eating flushes before dinner or lunch. Please note that before eating, vitamins are better absorbed and will bring more benefits to the body, but if a person suffers from gastritis or stomach ulcers, you can not do this. Such people need to drink fresh only after eating, so as not to provoke an exacerbation of the disease.

Berry mors

A good drink for the immune system is considered berry juice, without pasteurization and added sugar. To prepare a healthy vitamin cocktail, you can take any berries available at home: raspberries, strawberries, blueberries, lingonberries, cranberries, blackberries. From what combination you make, the benefits for the body will be great, and the recipe is available.

Mash the berries well and strain through cheesecloth to separate the juice from the pulp. Already squeezed berries pour a small amount of boiled water and let stand for 15 minutes.

Squeeze the berries again and pour the resulting mixture into the concentrated juice. So repeat several more times until all the juice from the berries is removed. After the drink is ready to drink. Honey, vanilla, cinnamon and other fragrant spices are added to it.

Morse saturates the body with minerals, healthy acids, and vitamins. It has a bactericidal effect, is used as an anti-inflammatory and heat-lowering agent. For example, blueberries include tanning elements that remove all accumulated harmful waste from the body, and cranberries and cranberries are a good antibacterial component.

1-2 glasses of mors a day will help to improve the work of the body. Depending on what trace elements and vitamins are missing, you can adjust the use of berries in the composition.

[oneatomicblonde]

Breakfast is never a full affair with Sakara! Today’s offering happened to be the decadent Cinnamon Cider Donuts with Lingonberry Compote. 🍩🍺🍁😋 I heated them up in my little convection oven and drizzled the compote over top before sitting down to indulge. What is your favorite breakfast ritual? Use my code XOATOMIC to take 20% off your first order at Sakara Life and try this plant forward, nourishing food for yourself. 🌱✨💕 Xoxo (at Las Vegas, Nevada) https://www.instagram.com/p/CVqiHbPvuzm/?utm_medium=tumblr

[tastesoftamriel]

Final Lapland food adventures! Tasting plate of braised reindeer, reindeer salami, Lappish cheese with cloudberry compote, reindeer mousse on flatbread, salmon pastrami, and salmon mousse on dark rye bread Grilled pike with vegetables on mashed potatoes in cream sauce Dark chocolate cake with rose petals and strawberry sauce Lingonberry pannacotta with salted caramel sauce Baked jacket potatoes with smoked reindeer and red onions and sour cream, and garden salad with cashews and feta Cloudberry pannacotta with strawberry sauce

[askwhatsforlunch]

Lingonberry and Lemon French Toast

French Toast has been a favourite dessert of mine for as long as I can remember. I use to make it, as a child, with my nan; and always found it fascinating how bread or brioche that were too stale to eat became this soft, sweet, delicious warm pudding. It was quite magical. It still is, especially when leftover is used to make this scrumptious Lingonberry and Lemon French Toast! Happy Saturday!

Ingredients (serves 2):

1 large egg

¼ cup skimmed milk

½ teaspoon Homemade Vanilla Extract

1 tablespoon caster sugar

1 tablespoon unsalted butter, divided

4 slices day-old Lemon and Honey Kings' Crown 

a small lemon

2 teaspoons caster sugar

Sweet Wine Lingonberry Compote, warmed, to serve

crème fraîche or sour cream, to serve

Break the egg in a shallow plate. Add milk and Vanilla Extract, and whisk together until well-blended.

Heat a large frying pan over a medium flame, and add butter.

Meanwhile, soak Kings' Crown slices in the egg-and-milk mixture, on both sides.

Once butter is melted and starting foaming, add soaked Kings' Crown slices to the frying pan, and cook, about a minute and a half before flipping them over, and cooking, another minute and a half and the other side, until a lovely golden brown colour. Grate a little lemon zest on each side.

Place French Toast on two serving plates. Sprinkle with sugar, and grate a little more lemon zest on top. Top generously with warm Sweet Wine Lingonberry Compote.

Serve Lingonberry and Lemon French Toast immediately with generous dollops of crème fraîche, and a cup of tea, coffee or a glass of chilled Champagne.

[foodgemsg]

Surprise your family with a fine dining experience in the comfort of your home! In the revised V Dining's ‘To-Go’ menu, ranging from homemade soups, freshly baked specials, to gourmet sandwiches, hearty mains, and desserts. Start the meal by heating up the sourdough bread in the oven for 3-5 minutes and enjoy with the smooth chicken liver parfait and lingonberry jam. Followed by a bowl of velvety smooth carrot soup and a bowl of red pepper soup with a kick of spice that makes it extremely satisfying. Not to miss, the meltingly beef cheek and pork belly. End off the meal with all-time favourite oreo cheesecake and banana cake. Glad to mention that the containers are microwave friendly which makes it convenient to heat up! . 'To-Go' Menu Favourites Sourdough with chicken liver parfait and lingonberry jam. Roasted carrot soup with charred romaine lettuce, almond, lemon peel, dried egg yolk, farmer's bacon. Red pepper soup with grilled green pepper, confit cherry tomato, pickled daikon, olive croquette. Beef cheek in veal jus and topped with sauteed kale, pickled crosne, confit onion, arancini. Braised pork belly with gnocchi shiitake mushroom, carrot kimchi, pickled kumquat. American-style oreo cheesecake. Banana cake with cinnamon cream cheese, banana, candied walnuts and pineapple compote. . Where to order? V Dining Order online at https://v-dining.com/to-go Takeaway and islandwide delivery at S$12 NETT . Food delivery in Singapore: foodgem.sg/food/delivery/takeaway-food-delivery-promotions-promo-code-circuit-breaker (or click bio) (Singapore) https://www.instagram.com/p/CAK22DSgiFV/?igshid=1xemehnwpa4de

[wehaveteatomorrow]

Meal plan week 40

Okay so, this week (mon-fri) I managed to strictly follow my meal plan and I lost 3.5kg. On Saturday I went to the wedding and didn’t actually do horribly which was very good. Today I was stupid though and binged... Feel kind of sick now.. I’m scared of how much I will have gained back. I might wait until Tuesday to weigh myself again, or do it tomorrow so I can see how much of a failure I am.

Anyways, since last weeks meal plan worked so well I am going to do roughly the same for the coming week. I still have to eat a small lunch at work and I choose to drink a fat burning protein shake before my workouts. I also noticed how effective it was to have a goal. So for this week my goal is the break 55kg. This is a very big step for me. I have never been under 55kg and it was originally my gw. I’ve been so close as 55.1 and then failed and gone up again. This time I’m determined to break that number!🌸

Meal plan:

Monday:

• Small lunch

• Fatburning protein shake (159cal) + 1 monster energy drink (17cal)

• Workout: 30min Core + 45min high intensity Spinning

Tuesday:

• Small lunch

Wednesday:

• Small lunch

• Fatburning protein shake (159cal) + 1 monster energy drink (17cal)

• Workout: 75min boxing

Thursday:

• Small lunch

• Fatburning protein shake (159cal) + 1 monster energy drink (17cal)

• Workout: 30min Core + 30min Spinning sprint

Friday:

• Small lunch

Tea, coffee, zero cal drinks, permitted throughout the weak

Additions:

ONE time each during the week I’m allowed

• 1 portion rye porridge with low cal lingonberry jam (108cal)

• 1 portion of my homemade rhubarb compote (21cal)

[cavemanhooker]

I *really* enjoy being the potential new item tester. Look for German Potato Pancakes with Lingonberry Compote soon, and put that shite directly in yo mouth. Delicious. #tastyaf #thesnacksandthefury {#worldcup #snaxxx } #chicoeats (at 15th Street Cafe) https://www.instagram.com/p/By5iqnBg2Jn/?igshid=uk9dxttvw3g4

[angsarapblog]

I am starting to get used to this breakfast buffet but it’s not good for my waistline, need to go back to basketball and rugby once I head back home to New Zealand. Our breakfast buffet this time is at Viking Line’s MS Gabriella called The Buffet, another Scandinavian breakfast smorgasbord, plus a little more.

Like our earlier breakfast we chose to wake up early so we can go in the line first, not to have the first dibs on the food but to have good seats in the bow of the ship for a nice scenic view of the approach to Helsinki. Food is plenty so there’s nothing to worry if you woke up late, they are always filled regularly so if the scenery is not that important to you then you are free to come in late.

Like the earlier cruise crossing ships we took the breakfast are typical of any Scandinavian countries. Starting with Cold Cuts (Smoked ham, Turkey breast pastrami, Boiled ham, Salami, Smoked beef, Liver pâté and Pickled Finnish cucumber); Cheese, herring and vegetables (Finnish butter, Lactose-free margarine, Soft cheese with herbs, Cottage cheese, Dutch Edam cheese, Emmental cheese, Le Maubert brie, Spinach and pea crème spread, Vegan cheddar cheese, Cold smoked salmon, Roe paste, Anchovies, Norwegian herring with onion, Vegan “pickled herring”, Black seaweed caviar, Tomato slices, Cucumber, Bell pepper and Lettuce); Sour milk, yoghurt and accompaniments (Natural yoghurt, Fruit yoghurt, Oat “yoghurt”, Sour milk, Curd Milk, Blueberry soup, Muesli, Corn flakes, Fitness flakes, Rice puffs, Chocolate puffs, Wild berries, Plum wedges with star anise, Apple compote with cardamom, Honey, Orange marmalade, Sugar-free marmalade); Raw food station (Goji berries, cane sugar, coconut flakes, Chia seeds, Finnish broad bean crumble, Cinnamon, Sun flower seeds, Hazel nuts, Pumpkin seeds, Raisins, Banana chips, Dried apricots, Soft dried pineapple, Soft dried papaya)

Then there were also tons of options for Fresh bread (Four different rolls, Four different countryside breads , Baguette, Toast, Potato flat bread, Rye bread, Kunto crisp bread, Mini crisp bread ); Fruits and pastries (Grapefruit, Oranges, Melon , Biscuits, Mini donuts, Mini tosca cake, Nutella); plus a lot of Hot dishes (Porridge, Apple purée, Lingonberries, Scrambled Finnish eggs, Vegetarian scrambled eggs, Soft boiled Finnish eggs 3 min., Hard boiled Finnish eggs 7 min., Fried bacon, Mini sausages, Meatballs, White beans in tomato sauce, Focaccia with spinach, Green pea crêpes, Carelian rice pie with egg butter, Pancakes, Strawberry jam, Whipped cream)

And yes drinks are included which is a selection from Milk, Orange juice, Apple juice, Tropicana multi vitamin drink, Organic coffee, Earl Grey Tea, Ceylon Tea, green tea, lemon tea, black currant tea, rose hip tea and Hot chocolate.

Yes there are many new things to try (at least for me). It is a lavish breakfast buffet, definitely a perfect start to our day. Service was great, place was clean, and you won’t feel crowded as there is ample space in the restaurant, especially if you are in the front row. Overall it was good, the bonus was the new things I tried which I haven’t seen something similar on this trip.

The Buffet Address: Deck 8 on MS Gabriella, Stockholm, Sweden Website: https://www.sales.vikingline.com/aboard/food-drinks/restaurants/gabriellas-restaurants/

The Buffet (MS Gabriella, Viking Line) I am starting to get used to this breakfast buffet but it’s not good for my waistline, need to go back to basketball and rugby once I head back home to New Zealand.

[elenasunshinemagazine]

Muffins with lingonberries

Learn how to make quick and delicious lingonberries muffins. Lingonberries add piquancy to the cupcakes with their delicate sourness. Muffins will definitely appeal to fans of delicious baking. In the cranberry and lingonberry season, I highly recommend making these muffins. Sweet dough, sour berries – delicious. Instead of serving muffins, you can bake one cupcake.  lingonberries are eaten in any form: fresh, boiled, soaked. This berry is good both as a dessert and as a seasoning for meat and fish dishes.

Various drinks are prepared from it: fruit drinks, compotes, jelly, and used as a filling for pies. Jam is made from lingonberries(especially delicious jam is made from lingonberries with apples) and jam. Vegetable salads with lingonberriesare useful. Use lingonberries for cooking hot sauces for meat dishes. It should also be said that in addition to excellent taste, cranberries have another advantage: it is low in calories (only 40 kcal/100 g), so you can not get better from lingonberries, but you can improve digestion.

Ingredients

Sugar 1 tablespoon Salt to taste Baking powder 1 teaspoon Milk 1 Cup Chicken egg 2 pieces Butter 3 tablespoons Lingonberries 1.5 cups Wheat flour 1.5 cups ENERGY VALUE PER SERVING Calories 160 kcal Proteins 4.3 grams Fat 5.6 grams Carbohydrates 23.5 grams

Instruction

Preheat the oven to 374F (190C) degrees. Grease the muffin mold with oil or put a paper mold in each hole.

In a bowl, mix the flour, sugar, salt and baking powder.

Melt butter. This can be done either in a water bath or in a microwave.

In another bowl (better if it is deeper), mix the melted butter, milk and eggs.

Combine both mixtures and mix well. Add the lingonberries to the dough and mix.

Fill the molds with two-thirds of the dough and bake for 20-25 minutes until ready, checking with a toothpick.

Leave in the form for a few minutes, then transfer to a dish. If desired, you can sprinkle with powdered sugar.

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