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by Jasmine and Emilia
Mocha squares have came from sweden and they have american background as well. Mocha squares are the most popular pastry in Finland. Usually they are served at birthdays etc.

Recipe:
Raw material:

5dl flour
3tl bakingpowder

4 eggs
2tl vanillasugar

3dl sugar

200g melted butter

3rkl cocoapowder

Icing:

one package of icing sugar

50g melted better

5rkl strong koffee

1rkl cocoapowder

2tl vanilla sugar

How to make:

- Melt butter and let it cool down.

- Whisk eggs and sugar, mix raw materials and add them with milk alternately to the dough.

- Mix in the melted butter, pour dough to parchment paper to baking tray and bake it in the oven in 200C for 15 minutes.

- Melt butter for the icing. Mix the other ingredients, mix the mixture with the melted butter and extend the icing to the top of  quickly cooled bottom. Icing cools down quickly.

- If you want, you can decorate squares with sprinkles etc.

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By Johanna

Recipe:

Cover

5 dl  water

1 dl wheat flour

1 kg rye flour

1 dl butter

1 tl salt

Fill

1 kg vendace

400 g  bacon

-Take out heads and visceras of vendaces.

-Dough: mix salt, wheat flour, butter and bulk of rye flour in cold water. Dough comes pretty rigid.

- Roll dough round about one centimetre thick panel.

-  Sprinkle little bit wheat flour middle of panel. Then put  first layer vendace and then few slice bacon and again vendace etc. Put on top rightfully bacon and remember put salt every layer.

- Fold dough sides top of fill and shape.

( leave some dough for good measure when you put fish pasty in oven you can patch it if fish pasty bleed.)

Bake first 250 degrees about 45 minutes then  grease fish pasty with melt butter and bake 125 degrees about 5 hours.

If fish pasty be going to dry then you can cover that with foil.

When you take that out of oven let that retire about 3 hours.

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by Tiia-Maria

In our country rise porridge is traditional food, traditionally made from porridge, milk and salt. Rice porridge is usually taken with cinnamon and sugar, berries, jam or juice soup. it is also used as a filling of Karelian pies. Rice porridge is part of our Christmas tradition. At Christmas, we also usually add one almond to the whole porridge and it is believed that the almond finder will be lucky about it.

During my life, I have always had a rice porridge and it has been a tradition for many generations. We may also eat it at other times than just Christmas.

Recipe

1. Boil water in a saucepan

2. add rice to water and stir until the water is absorbed into the rice

3. add milk to the mix and stir until the porridge starts to boil

4. Brew for 40 minutes and stir in between

5. Finally, taste the porridge with salt

easy, don't you? Now you can test it and I promise that you won't be disappointed :)

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By Jonna & Aliisa

Recipe:

Crust:

100 g butter

1 dl sugar

1 egg

2,5 dl wheat flour

1 tsp baking powder

1. Foam the sugar and the butter.

2. Add the egg and keep foaming.

3. Mix baking powder with flour.

4. Mix flour with egg, sugar and butter.

5. Place the dough on the tray.

Filling:

300 g blueberries

200 g sour cream

0,75 dl sugar

1 tsp vanilla sugar

1 egg

( Preheat oven to 400 degrees F or 200 degrees C.)

1. Sprinkle the blueberries on the dough.

2. Mix sugar, sour cream and the egg in a bowl.

3. Pour the sour cream mix on the blueberries.

4. Bake pie on lower shelf to oven for about 30 minutes.

Let the pie cool before serving.

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by Inka and Joanna.

Ingredients:

1kg  rutabaga

2dl   double cream

2      egg

1tl    salt

1tl    ginger

¼ tl  allspice

¼ tl  nutmeg

¾ dl syrup

to the surface:

butter

breadcrumb

Instruction:

1. Mature peeled and splitted rutabagas in salted water soft. Water is needed so much, then rutabagas be covered under the water. Pour off the boiling water, but save about 1dl. Mash rutabagas.

2. Combine all ingredients together. Check taste and t

thickness. More spices and boiling water when

necessary.

3. Pour anointed casserole. Sprinkle to the surface

breadcrumb and butter small lumps. Do to the

surface patterns with a spoon.

4. Mature 175℃ about 2 hours. Offer with christmassy

meat course’s side.

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Saana and Senni

Recipe:

you need to start this recipe 2 days before baking.

1 liter warm water

1 liter (about 400g) wholegrain (dark) rye flour

Dough:

25g fresh yeast

100ml warm water

2 tsp salt

approximately 1 ½ liters (about 600g) wholegrain (dark) rye flour + extra for kneading.

Instructions:

1. To make starter, pour the warm water in a large mixing bowl. Break in the bread slices (or Finn crisps) and mix in the rye flour plus the Finnish starter. Stir well to compine. Cover the bowl and leave for 2 days or until the starter is clearly bubbling and smells fresh but ‘sour’.

2. For this to happen, stir the starter every now and then (a couple of times each day), and keep the bowl covered with tea towels at a steady room temperature.

3. After 2 days, ‘revitalize’ the starter by adding a cupful of flour (from the whole amount of flour needed for the dough) After that, leave the starter, covered, for more 3 hours.

4. Dissolve the fresh yeast in 100ml of warm water and add the mixture into the starter. Add in the salt, then knead the flour into the dough bit by bit until the dough starts to unstick your hand.

5. At this point, take a piece of the dough to use as a starter for  next time. Wrap the piece in plastic wrap and freeze it or store it in the fridge if you are using it again the near future.

6. Leave the rest of the dough to rise, covered, until doubled in size. This can take a good couple of hours or more, depending on the conditions. Once dough has risen, divide the dough into 2-3 portions and knead into loaves.

7. You can use tins ot make free-from loaves, both will work just as fine. Try not to use too much rye flour, however, as this can toughten the bread. Place the loaves on a baking tray lined with baking paper, rub a bit of rye flour on each loaf, and cover the tray with a tea towel.

8. Leave the loaves to rise for further 30-40 minutes. Preheat the oven to 200C. Prick the loaves before baking. Bake the bread in preheated oven for 45-60 minutes or until the base of the bread sound ‘hollow’ when tapped with fingers. Leave the loaves to cool (covered with a tea towel) on a wire rack.   btw. this bread keeps well in room temperature, but if you want to freeze it, you should only do so the following day.

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by Aune and Annika 1

Rice filling

2dl       Short-grain rice

1 liter  Milk

2dl       Water

1tsp     Salt

2tsp     Butter

Bring water to a boil in a saucepan.

Add the rice and cook until the water is absorbed.

Add milk and bring to a boil frequently stirring. Simmer at a low heat for approxmately 30-40minutes, until cooked add the salt and butter and set aside.

Dough

2d       Water

4dl      Rye flour

1dl      White flour

1tsp    Salt

Stir the water, flours and to a dough. Form a dough bar and cut into 20 pieces and flatten them.

Roll them as thin as possible with a rolling pin. When all crusts are done fill the centre with a thin layer of the rice filling. Fold the edges and pinc with your fingers.

Bake them in the oven at 275-300 degrees or 250-275 celsius for 10-15 minutes.

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Vispipuuro – Whipped Lingonberry porridge

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Vispipuuro – Whipped Lingonberry porridge

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by Annika 2 and Emilia 1

Ingredients:

1 liter   water

300-400 ml   lingonberries

200 ml   sugar

150 ml   semolina

Directions:

1. Put water, sugar and lingonberries into a saucepan. Boil until the berries break (About 10-20 minutes).

2. Strain the liquid and pour it back to the saucepan.

3. Add the semolina, stir well and cook at a low heat for 15 minutes.

4. Set aside to cool.  When the porridge is cool, pour it to a mixing bowl and whip it with a hand mixer until light.

5. Serve with sugar and milk.

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by Viivi & Aura

Recipe:

Dough:

200 g butter

5 dl milk

50 g yeast

2 dl sugar

1 tbsp vanilla sugar

2 tbsp cardamom

1,5 tsp salt

1 egg

about 15 dl wheat flour

For the egg wash:

1 egg

To sprinkle:

pearl sugar

To make the dough:

1. Melt butter -cool down

2. Warm the milk (about 37༠C)

3. Dissolve the yeast in the warm milk.

4. Mix in the warm milk sugar, vanilla sugar, cardamom, salt and egg.

5. Add about 7dl wheat flour (one dl at a time). Mix one moment.

6. Add about 3dl wheat flour. Knead by hand

7. Add butter.

8. Add little by little remainder wheat flour and knead by hand. Hox! Add just enough flour so the dough comes clean off the sides of the bowl and doesn’t stick to your hand.

9. Cover bowl with a clean kitchen towel.

10. Let the dough rise in a warm place for about 45 minute or until it’s double in size.

Baking:

1. Share dough to the two parts.

2. Take other part.

3. Share piece about 15 similar size pieces.

4. Roll each of piece.

5. Make point 3 and 4 to the other part too.

6. Put every rolled pieces to baking tray on bakery paper.

7. Cover with a clean kitchen towel and let rise for about 20 minutes.

8. Brush each piece with egg wash and sprinkle with pearl sugar.

9. Bake at 200༠C about 8-15 minutes.

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by Ilmo and Jimi

How to make it:

-Two slices of toast

-About 1 cm of Hunter’s sausage

-Onion

-Cucumber pickles

-Mustard

-Ketchup

Toast the breads on the pan with the Hunter’s sausage and use butter.

Slice the onion.

Then put all of sausage, onions, mustard, ketchup and cucumber pickles together and enjoy!

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by Daniel

Ingredients

800 grams of beef and pig meat (half of both)

2 onions

2-3 carrots

One teen spoon of salt

10 peppers

6 bay leafs

Boiling water

How to make

Peel the onions and cut into blocks. Wash, peel and cut the carrots into pieces. Place the pieces of meat, onions, carrots and spices in layers. Pour boiling water so that it covers the meats (don’t pour in too much). First cook in the oven at 225 degrees for half an hour and then cover the pan with the lid. Lower the temperature to 150 degrees and allow to poach for 2-3 hours.

Eaten with mashed potatoes or boiled potatoes.

Pretty easy ain’t it?

History about Karelian Hot Pot.
Karelian Hot Pot comes from Karelia (Karjala). The Hot Pot is the most recognized finnish traditional food. It’s usually eaten alongside Karelian pasties another food from Karelia.