Finnish recipes (pdf,download

Delicious crepe-like pancakes that are sure to please. You may double or triple the recipe. Serve with warmed maple syrup or a sprinkle of confectioners' sugar and a squeeze of fresh lemon juice. DIY Finnish Lonkero a. Long Drink. Long Drink Rating: 4. My family recently went on a vacation to Finland. In addition to enjoying the food and scenery, many of us fell in love with the lonkero, or long drink.

This is a strictly Finnish drink made by combining cheap gin with citrus. The most common flavor is grapefruit, which is reproduced here. Lonkero is not sold in the US so I decided to try to copy it by referring to web sites from other tourists who tried to copy it and reading the ingredients on the company's web site. By carsch. Finnish Kropser Baked Pancakes. Finnish Kropser Baked Pancakes Rating: 4. This delicious bar is a treat that can be served for breakfast or with tea.

Serve with syrup, jelly or honey. By Wendy. Finnish Pannu Kakku. Finnish Pannu Kakku Rating: 4. A family favorite, this recipe is handed down to each generation. This rich, airy treat is best when served hot with jam or jelly. Best Cheesy Broccoli Soup. Best Cheesy Broccoli Soup Rating: 4. This is from a dear old friend when I first got married 30 some years ago. She's a Finlander from the Upper Peninsula of Michigan so it may be familiar to some of you.

We needed lots of warm soup living in the cold northern region! By Janna. Finnish Style Mojakka. Finnish Style Mojakka Rating: 4. This soup recipe is a staple in any Finnish household. Serve with flatbread leipa. Finnish Turnip Casserole. Finnish Turnip Casserole Rating: 4. Carrots and sugar sweeten the turnip in this side dish.

A must for my family's Thanksgiving and Christmas dinners. The recipe is often requested. Small balls will be done in minutes, larger ones 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.

To prepare the batter, first mix the flour in the milk. Beat the eggs in a separate bowl and add to the flour and milk mixture. Spice with salt and white pepper.

Line a high-edged baking plate with greaseproof paper and pour the omelette batter on the paper. Bake in the oven until light brown. Overturn the omelette on another piece of greaseproof paper and remove the paper from the bottom.

Chop the onions for the filling. Fry the chopped mushrooms in hot oil, add the onions and let cook until the liquid has nearly evaporated. Spice with salt and pepper, and, if you like, basil or thyme. In case you prefer the filling to be more saucelike, add a little cream to the mixture and let cook for a while.

Check the taste. Spread the mixture on the omelette and roll the sheet up. Carefully move the roll on a greased ovenproof plate and sprinkle grated cheese on top. 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. Grind the almonds and combine them with the bread crumbs. Cream the butter or margarine and sugar together. Add one egg at a time, beating the mixture well after each egg. Combine the flour and baking powder and stir into the mixture.

Add the cardemom, bread crumbs and almonds and finally the cream. Mix lightly but do not unnecessarily stir the mixture. Grease a muffin mould and put a equal amount of the mixture into the hollows.

Leave room for the mixture to raise in the hollows. Using a floured fingertip, press a hole in the middle of each muffin. Place about half a teaspoonful of jam or marmelade on each muffin.

Bake in the middle of the oven for about 15 minutes. Boil the water and melt the sugar in it. Flavour with the alcohol. Moisten the baked muffins with the liquid. When the muffins are still hot, add another half a teaspoonful of jam in the middle. Let the muffins cool. Combine the icing sugar and water or lemon juice in a small bowl. Pour the liquid icing around the jam. 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.

Place the berries in a serving dish. Put the cornflour and cold juice into a saucepan and bring to the boil, stirring all the time. Remove the saucepan from the heat and pour the thickened juice over the berries. Sprinkle a little sugar on top. Serve with milk. Bilberries and strawberries or redcurrants and raspberries can also be used. Also whole oats, wheat, rice, buckwheat or millet make excellent porridge. Serve the porridge with milk or fruit sauce. Mix the flour and the milk.

Add the salt and beat in the eggs. Let the batter stand for a minute before frying. Fry pancakes on a hot pan, greased with butter or margarine. Serve with sweet jam. Heat the milk until lukewarm. Dissolve the yeast in a bowl with the warm milk. Stir in egg, sugar, salt and cardemom.

The Illustrated London News. United States. The Saturday Evening Post. Town Country. St Petersburg. Author : Arthur L. Russian newspapers. The Current Digest of the Soviet Press. Author : Scott C. Children's periodicals, English. The Children s Newspaper and Children s Pictorial. Containing Coexistence. Author : Jussi M. Academic libraries.