Food circus: Easy, fun, delicious
Really easy summer food to make, especially if one buys pre-gutted vendaces. On the other hand a handy host or hostess gutts them in a moment. Broiled vencades indeed are so simple to make that one would not necessarily need any recipe. Continue reading “Broiled vendaces”
This is a very rare delicacy: I haven’t seen neck or shank slices sold even in any stores selling reindeer meat. So tasty and tender meat if you only are lucky enough to get some. I’m not sure if the word slice is correct, but I could not find any better word for “kiekko”. Anyhow, I mean meat cut in the shape of a disk, part of a round bone in the middle of it. Continue reading “Reindeer neck and shank stew”
Cabbage casserole (kaalilaatikko) is a traditional Finnish casserole dish, made of cabbage, ground meat, rice or pearl barley. Flavoured with onion, syrup, salt and pepper. It is usually served with lingonberry jam. Continue reading “Cabbage casserole”
Some time ago I got one kilo of reindeer sirloin, 900 gr reindeer shoulder, 500 gr reindeer shank, 600 gr reindeer neck, 500 gr reindeer roast beef and one kilogram of something I don’t know before I open the plastic freezer bag. So, so much meat to make amazing food from. Continue reading “Reindeer shoulder in slow cooker”
Pyttipanna is a hodgepodge of food similar to a hash. The term “pytt i panna” is Swedish and means “small pieces in pan”. Pyttipanna belongs especially to Swedish and Finnish cuisine and traditionally consists of potatoes, onions and any kind of chopped or minced meat, all diced and then pan fried. It is often served with fried eggs on the top. Continue reading “Pyttipanna with Creme Bonjour”
In Finland Frankfurters with potato salad have belonged to New Year’s celebration for quite a long time – if not as a main meal but more like a late night dish when the party continues into the small hours of the night. Formerly Frankfurters used to be a special and expensive delicacy of the upper class people and it mostly belonged to two festive occasions: New Year and the 1st of May. Continue reading “Very tasty potato salad”
Most of the traditional homemade foods and dishes have passed from mothers to daughters through generations, and not necessarily only the traditional ones, I think this goes for all the tasty dishes our mothers or grandmothers used to make. Creamy salmon soup is one of those which I still keep making year in and year out. Continue reading “Salmon soup”
Freshwater whitefish are found mainly in the relatively cool waters throughout the northern parts of the Northern Hemisphere: in Finland, Sweden and Estonia, and on rare occasions they have been found in Norway, Denmark, Germany, Poland and Russia. This means that most of you probably haven’t even heard of this small and tasty fish. Very much like the Baltic herring, which when eaten with a mash made of potatoes and celeriac is a very tasty dish, but in my opinion the freshwater whitefish is superior. Continue reading “Freshwater whitefish with mash made of potatoes and celeriac”
This one is one of the easiest side dishes to make. You can add more cucumber slices into the seasoning juice when the bowl is about to get empty. Just remember that the juice will not stay fresh forever: one week is supposedly the longest time you can use the same juice, which gives you plenty of time to make a new one. Continue reading “Granny’s cucumbers”
Ruokasirkusta 