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

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. 

-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! 

by Viivi & Aura

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

1 egg

pearl sugar

Ingredients:                                           

Directions:

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.

Recipe:

you need to start this recipe 2 days before baking.

Dough:

Instructions:

        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. 

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:

   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. 

By Jonna & Aliisa

Recipe:

Crust:

Filling:

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

Let the pie cool before serving.

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

       

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

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.)

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.