Julia Chiles - Finnish Style Recipes: A Complete Cookbook of Nordic Dish Ideas!
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Finnish Style Recipes
A Complete Cookbook of Nordic Dish Ideas!
BY
Julia Chiles
Copyright 2019 - Julia Chiles
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No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
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Table of Contents
Are you intrigued by the unique tastes that Finnish recipes can bring into your home?
In Finland, their rye bread is often still baked at home, and that is just one of the healthy foods that come from their islands, forests and lakes. Wild foods are being used almost as much as they were back in the days when people were more dependent on the land.
Some chefs in Finland today have extravagant kitchens, and even locals are becoming more curious about the offerings of their local meat departments. They use game meats like moose, elk and reindeer, and ingredients like cucumbers and mushrooms.
The cities in Finland are built within nature. People enjoy picking wild mushrooms, flowers and herbs, and catching fish. Hunting has become more popular in recent years, too, adding a more diverse group of meats to the ingredients available for special recipes.
The New Nordic revolution in food has taken Finland by the hand. The people are becoming more open to new cultures and influences, while still faithfully producing traditional recipes from in-country.
The chefs and everyday cooks of Finland enjoy serving Finnish foods, as well as flavors from other Scandinavian countries and even from Russia, Asia and France. Explore some of the finest dishes Finland has to offer, old and new. Turn the page and lets start cooking
This is a basic porridge breakfast that uses rice and full-fat milk its so simple. You can add some butter and sugar if you like, or maybe cinnamon.
Makes 4 Servings
Cooking + Prep Time: 1 hour & 20 minutes
Ingredients:
- 1 cup of white rice, uncooked
- 2 tbsp. of butter, unsalted
- 4 or 5 cups of milk, whole
- 1/2 tsp. of salt, kosher
Add-ins:
Optional: 1 cup of cream, heavy (to thicken)
- 1/2 cup of sugar, granulated
- 3 tsp. cinnamon +/- as desired
Instructions:
1. Cook rice on med-high in medium pan filled with sufficient water to barely cover rice. Add the butter. Bring to boil and stir frequently, so rice doesnt burn. Cook till all water has been absorbed.
2. Add 1/2 of milk. Allow to cook on med. heat and stir occasionally till all milk has been absorbed.
3. Add remainder of milk to pan. Continue cooking on med. heat. Stir often so neither rice nor milk will burn. Cook till rice has thickened and has a creamy look. If you like, you can add heavy cream here, to make rice thicker.
4. Add the salt. Remove pan from the heat.
5. Add sugar, cinnamon, and any other desired spices and toppings. Serve.
These pancakes have a texture totally unlike traditional pancakes. You can serve them at breakfast or anytime with coffee or tea, and they taste great with not only syrup, but honey or jelly, as well.
Makes 8 Servings
Cooking + Prep Time: 1 hour & 10 minutes
Ingredients:
- 3 eggs, large
- 1/2 cup of sugar, granulated
- 1 tsp. of salt, kosher
- 2 cups of milk, whole
- 1 & 1/4 cups of flour, all-purpose
- 1/4 cup of butter, unsalted
Instructions:
1. Preheat the oven to 450F.
2. Stir sugar, salt and flour together in medium sized bowl. Add milk and eggs. Beat using electric mixer till blended well. Batter should be quite thin.
3. Melt the butter in baking pan. Swirl pan to coat all sides. Stir the rest of the butter into batter.
4. Pour the batter into baking pan. Bake for 1/2 hour, till it puffs up. Remove from oven. Allow to flatten and cool. Slice in squares. Serve.
This is a simple, traditional Finnish breakfast. Pasture-raised eggs are full of protein and grass-fed butter is so tasty. This is not a gourmet recipe but its easy, healthy and tastes great.
Makes 2 Servings
Cooking + Prep Time: 10 minutes
Ingredients:
- 2 eggs, peeled and hard-boiled, large
- 2 tbsp. of softened butter, unsalted
- Sea salt, unrefined
Instructions:
1. Mash the eggs with unsalted butter with fork till eggs have broken up. Mixture should be spreadable. Salt as desired.
2. Serve on favorite crackers or bread.
Rye scones bring you the best of savory and sweet tastes. Rye flour brings them to life, and they only take minutes to make, so theyre perfect for breakfast.
Makes 8 Servings
Cooking + Prep Time: 45 minutes
Ingredients:
- 1/2 cup of oats, old-fashioned
- 1/2 cup of flour, whole wheat
- 1/2 cup of flour, rye
- 1 tbsp. of baking powder
- 1/2 tsp. of salt, kosher
- 2 tbsp. of sugar, granulated
- 8 tbsp. of butter, unsalted
- 2 eggs, large
- 1/3 cup of milk, whole
Instructions:
1. Preheat the oven to 425F. Line cookie sheet with baking paper. Set it aside.
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