Tag Archives: Finnish

#36 No-fat Apple Pancake


This is another dessert or breakfast dish with apples.

The French call this cafoultis and we call it oven pancake, pannukakku in Finnish. The recipe is very similar, we don’t use vanilla in Finland.

for a small pancake you will need

an oven form, the size of a bread loaf

2 eggs, 2 dl milk, 1.5 dl flour, 1 tbsp sugar, 1 tsp cinnamon, 1 tsp vanilla, 2 apples

Pre-heat the oven to 175 C. Beat the eggs, add the milk and flour. Line the oven pan with baking paper and put apple slices on the bottom. Sprinkle with sugar, vanilla and cinnamon. Pour in the pancake batter. Bake for 25-30 min. Serve with sugar and apple jam.



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#35 Pancake Breakfast with Dried Apple

img_20161002_091429First morning frost and it is only the 2nd of October! We were working hard in the garden yesterday. I was wondering how low the temperature would sink during the night. All the plants that I decided not just yet carry inside look all right. I’ll have to find place for them today.

Yesterday was a wonderful sunny autumn day. The leaves and acorns from the oaks in the park next to us are all over the pavement and the wind blows them into our garden. It’s truly a never-ending story. We raked,  picked apples, potted plants, put furniture in the shelter, mowed the lawn with leaves to give the lawn extra strength and finally planted tulip bulbs I bought in Amsterdam a month ago. Let’s see if the rabbits get best of them!

Sunday has been a pancake morning for us but it’s been a while. It is not too much of an effort and still extra special since you don’t have to rush anywhere. Today I made traditional Finnish pancakes and served them with dried apples. They were not actually totally yet since I cut them and set to dry only yesterday.

Finnish pancakes for two: 2 eggs, 2 dl milk, 4 tbsp flour, pinch of salt and sugar. Blend well and set aside for 30 min. Fry in butter or coconut oil.

Apple-carrot-ginger juice: 10 small apples, 2 carrots and a thumb-sized chunk of ginger. Put all the ingredients into a juice maker. The juice will keep 2-3 days in the fridge.

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Finnish Dolmades, Grandma’s Cabbage Rolls


















This is not a Christmas dish at all but one of the favourite dishes, real comfort food. I can remember learning to make, roll, these at grandma’s way back in time. I must have been in my early teens.

I’ve had this cabbage head with a label ‘cabbage roll cabbage’ in the fridge for a couple of weeks now and this morning it begged me to it into dolmas. It had been ages since I last made these and now we are wondering why we don’t have them more often. The recipe is really not that complicated and the cooking is the most time-consuming part.

For four portions you need

a medium-sized cabbage, 300 g minced meat,  a chunk of smoked pork loin, 3 small onions, 1,5 dl cooked rice, marjoram, white pepper, 20 g butter and 3 dl beef stock, 2 tbsp dark syrup

Start with cooking the cabbage. Carve out the bottom stem of the cabbage. Cook the cabbage in salt water for 10-15 minutes. Prepare the filling in the meanwhile. Chop the onion and the pork. Sauté in a frying pan. Add the meat and sauté lightly. Mix in the rice. Season with marjoram and white pepper.

Loosen the cabbage leaves carefully. Fill the leaves one by one, taking them into the palm of your hand, placing a spoonful of filling in and rolling it up. Place the rolls in a greased oven form. Fill the form and sprinkle the rolls with syrup. Cook in 150 C for 1,5 hours. Pour over beef stock every 30 minutes. Enjoy with lingonberry.


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Pancakes with Appelstroop

imageIt is Sunday morning and pancake time. Today I prepared more traditional Finnish pancakes and served them with Dutch Appelstroop, syrup of beet and apples, a souvenir from my trip last week. Delicious!



Pancakes for two:

1,5 dl milk, 1 egg, 1 dl flour, salt, 1 tbsp oatmeal, 1 tbsp almond flour.

Whisk the milk and egg. Add the rest of the ingredients and let the batter settle for 10 minutes. Bake with coconut oil in a Teflon pan.

Serve with Appelstroop, apple jam and maple syrup.


image image image

Good monrning and an enjoyable Sunday to you all!



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Fresh as the Summer – Finnish Summer Soup

Light lunches are the best be it summer or fall. This is in case you do not want to snooze off  and take a nap after eating. Oh well,  sometimes you do want to and summer naps are oh so delightful. Believe it or not the summer weather has not allowed a nap outside under the apple trees.

imageThis summery vegetable soup is made with the seasons vegetables – usually tiny potatoes, carrots just a bit bigger than your fingers, peas and cauliflower.


For four portions you will need

6 small potatoes, 4 small carrots, 2 dl peas, half a small cauliflower, 0,3 dl water, 0,5 dl milk, salt, white pepper, 2 tbsp butter, chopped chives

Brush the veggies and cut them into small pieces (potato cubes, carrot buttons, chunks of cauliflower).

Boil the water and start with cooking the potatoes. Add the carrot and cauliflower after 5 minutes. Add the milk and the white pepper. Let come to boil and cook for 5 minutes. Add the chopped chives and peas. Cook until all the veggies are done. Add the butter and salt if needed.

Enjoy with rye bread.

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Pizza Napoli

Pizza has long been our Friday treat but lately i bake it on Sunday evenings.
I was just tinkinyt of trying a weekend with no cooling at all. I would make a big stew and soup for the weekend. We have to see how it would work.

This is my ordinary pizza recipe that makes one large pizza.

2 dl water, 2 tsp powdered yeast, 1/2 tbsp honey, 1 tsp salt, 4 dl surumielisiä flour, 1 tbsp olive oli.
Mix the yeast into a table spoon of flour. Mix it in to the water and add the honey and salt. Let stand for 5 minutes of so.
Mix in the flour, first with a fork and then by hand. Add most of the flour and more the dough on the table. Make a hole into it and pour in the olive oil. Work the dough for 5 – 10 minutes.
You can also make the dough in a kitchen aid but I like to make it by hands. This way I feel it and know when it is ready.

Let the dough rest in a bowl under a cloth while you prepare the topping.
Ideally, you could let it rest for a day.

6 small tomatoes
2 cloves of garlic
1 tbsp chopped chives
1tbsp small capers, 8 black olives
8 filets of anchovy
1,5 grated Parmesan

Bake the dough with hands. Sprinkle some olive oil on it and 2 tbsp tomato paste. Mix together and spread on the pizza bottom. Place the toppings on the pizza.

Bake in 230 C for 10-14 minutes.




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Mouthwatering Meatballs

The temperature had dropped overnight and the house had cooled down. There has been a lovely breeze all day and thus I dared to turn on the oven.

Meatballs and roasted vegetables are on the menu this Friday evening (last night). This is my very own meatball recipe and a light version of fries roasted in oven with carrots and red onions. The meal is quite easy and quick to make. You have some preparations and the oven takes care of the most.
We often discuss cooking over lunch at work and I’ve learnt to bake my meatballs in the oven from my colleagues who are chefs training future kitchen professionals. The baking does not take any greasy fats and you are saved from standing by the stove turning the meatballs. The oven gives the meatballs the same lovely colour as butter and a frying pan would.

This recipe is for four.

400 g minced meat
1 egg, 1 dl breadcrumbs, 1 dl water
handful of herbs (sage, roquette/rucola,parsley, lovage, chives, thyme)
1 crushed garlic clove, 1 tbsp tomato paste, 1 large anchovy fillet
salt, pepper

vegetable roast:
4 large potatoes, 2 – 3 carrots, 1 large red onion, 3 tbsp olive oil

1 Let the meat settle for a half an hour before starting to mix the meatball dough. Turn the oven to 175 C.

2 Mix the breadcrumbs, herbs, tomato paste, garlic, egg and water in a large bowl and let settle while you prepare the fries. If I don’t have that much fresh herbs I use a seasoning mix with thyme, salt and garlic.

3 Wash and cut the vegetables into wedges and place them on a greased oven pan. Sprinkle with olive oil and season with salt. Place on the lowest level in the oven.

4 Chop the anchovy fillet and mix it in and add also the minced meat.

5 Take another oven pan and cover it with paper. Make small meatballs and place them on the pan. Wet your fingers with cold water if the dough sticks to your fingers.

6 Place the meatballs in the middle rack in the oven and bake for half an hour.

Serve with green salad and yoghurt dressing (natural yoghurt, chopped herbs, dash of lemon).



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Home-made Charred Baltic Herring


In colder weather we have lit the stove and this has made my husband crave for charred fish. And the other day when I run across the fish griller in the basement, I finally had to go and check out if the local fish monger’s had any fresh Baltic herring. They did indeed and we prepared a dish that took us both back the memory lane .
My grandpa would always make charred Baltic herring in the tile oven in the hallway. It is the smell of charred fish that takes me back to childhood, memories of taste. We would often make them at the open fire place at home. This was an easy and so delicious meal to make after sauna. We got a charring iron for the cottage and forgot it in the basement when moving.

This dish is so easy to make, you only need fish and salt. We are quite happy to eat the fish with bones and all. With fingers! I prefer to have the fish with their heads on. They look much prettier that way but this time I could get only ones that had been cleaned and decapitated.

This is what you need for four.

700 g Baltic herring
1 tsp salt
Charring iron
Heat a stove and let the wood get charred. Place the fish in the griller and sprinkle with salt. Charr the fish for about 5 minutes on both sides.

Serve as such with water or lager. Serving the fish with potatoes, green salad, eggs and cucumber makes. the dish more of a meal.






Filed under Dinner, Lunch, Miscellaneous on travelling, cooking and life in general, Recipes

Meatballs Casa Wallenius


Meatballs are an all-time favourite in Finland. I don’t know which all countries own meatballs but we Finns love them. That much I know. The Swedes are also pretty good and there are many delicious recipes about.

I must’ve been 14 or so when trying a meat balls recipe for the first time. It might’ve been at home or in a home economics class. It was dreadful to try to chop onions and then you had to mix the ingredients by hand. Grose! Today I definitely want to put my hands into almost anything I make and bake. You cannot make a good meatball dough with a machine.

We often use a traditional recipe with hamburger meat (pork and beef), an egg, breadcrumbs, an onion and salt and eggs. Yesterday I wanted to try something else and created my own recipe. Here you have it:

400 g hamburger meat, pork and beef
1 large onion and 3 cloves of garlic, 2 tbsp chopped parsley
3 slices of crisp rye bread (hapankorppu, surskorpa), you could also use 1 thick slice of white bread
1 egg, 1 dl water
salt, black pepper and a seasoning mixture for lamb (oregano, thyme, garlic, salt, chives)
4 dl tomato purée

1 Crumble the bread and put in a bowl with the egg and water. Let it soak for 10 minutes.
2 Chop the onion, garlic and parsley. Mix with the bread and egg.
3 Turn in the meat with hands. Season with the lamb seasoning, salt and pepper.
4 Roll into 12 – 16 large meat balls. Put your hands under cold running water every now and then when making the rolls, the dough won’t stick to your hands.
5 Cook the meatballs in a large sauce pan with a table spoon of margarine or butter. Turn the balls and let them get a nice brown colour on all sides.
6 Pour a package of pureed tomatoes on the meatballs. Let simmer for 5 – 10 minutes. Season with more salt and pepper.
7 Serve with pappardelle pasta. Cook the past while the meatballs are simmering in the sauce.

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Jansson’s Temptation

I find myself busy these days and natural reason is that I’m back to work. It would be ideal to plan the week’s meals ahead and do the groceries once a week. I’m trying it out this week and you can read in a week if I succeeded to make do with the shopping I did today. And the planning.
My menu planning started today and I cooked Salmon in Hot Company (see the recipe dated 17 June). Rest of the meals for the week are peas soup and buns with whipped cream and marzipan (a Finnish seasonal speciality), pork rolls filled with Parmesan and apricots and a soup of sweet potatoes. In case we don’t feel like all the soup, I have in stock ingredients for home-made gnocchi with Gorgonzola.

Now to the topic, Jansson’s Temptation. We are off partying tonight and will very likely at some point eat a popular evening meal or should I call it a late night snack. The dish is a creamy gratin of potatoes and anchovies. It is an old and traditional home-made food very 60’s. One tale tells that Janzon was a Swedish opera singer (1844-1899) who would serve beer, vodka and this gratin at his parties.

Beware, this is no diet food but really delicious as a late night meal or snack. Fabulous for the following day (i.e. after the party).

Jansson’s is one of the first dishes I learnt to make and it is still one of my favourites. I think this is the first time I’m writing down the recipe.

This is what you need for 4 portions:

10 large potatoes
1 onion
1 can of anchovies with brine
2 dl double cream
bread crumbs, butter

1. Pre-heat the oven to 175 C.
2. Peel the potatoes and cut them into thin strips (smaller than French fries). I use my kitchen-aid for this. Rinse the potatoes in a colander and dry them with a kitchen towel (real tea towel). This way you will reduce the amount of starch.

20130209-154520.jpg3 Mince the onion and mix with the potatoes.

4. Grease an oven pan and place half of the potato mixture in it. Add the anchovies and the rest of the potato mix.
5. Mix the double cram and the anchovy brine, and pour it over the dish. Put some butter shavings on top and sprinkle with bread crumbs.

6. Bake for an hour or until golden brown. Serve with lingon berries.


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