Pea Soup (Hernekeitto)

Recipe Ingredients
6 - 8 portions 2.5 liters water 500g dried peas 500g smoked bones or knuckle (savupotka) (2 dl cream) 2 onions 3 carrots 2 laurel leaves tsp black pepper 1 tsp marjoram 1 tsp salt

Cinnamon Buns (Korvapuustit)

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Recipe Ingredients
Dough: 5 dl milk 50 gr yeast (one packet) 1 - 2 dl sugar 1 tsp salt 2 tsp ground cardamom 1 egg 150 - 200 gr margarine or butter 14 - 15 dl flour (about 1 kg) Filling: butter cinnamon sugar Topping: 1 egg coarse sugar
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Recipe Cooking and Preparation Method

Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt, cardamom and egg and mix ingredients together. Add half of the flour and stir into a soft dough. Mix soft margarine or butter into the dough and add as much from the rest of the flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and leave the dough to rise in a warm place for approximately 30 minutes. Pour the dough onto a floured baking board, knead for a while and then halve the dough. Roll out one part of the dough into a rectangular sheet (approximately 1 cm thick), with a rolling pin. Spread soft butter onto the sheet, and then sprinkle plenty of sugar and cinnamon on top of it. Roll the sheet up

tightly, starting from the longer side. Cut the bar into even, triangular pieces. Turn the pieces upwards and press down the centers of the buns with your finger, so that the cut edges bulge out on both sides. Repeat the process with the other half of the dough. Place the buns onto baking trays covered with greaseproof paper and prove for 30 minutes. Afterwards brush the buns with beaten egg and sprinkle with coarse sugar. Bake at 225 degrees Celsius, on the middle rack of the oven, for approximately 10 15 minutes, until golden brown. Set aside to cool, and cover the baking trays with kitchen towels.
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Food Serving Suggestion

Serve the Cinnamon Buns with a cup of coffee or tea.

Finnish Trifle (Cookie, cream and jam dessert) (Pappilan htvara)

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Recipe Ingredients
4 portions 200 gr cookie crumbs or dry cake crumbs 1 dl light juice (apple) 2 dl strawberry, raspberry or apple jam 2 dl whipped cream 1 tsp sugar
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Recipe Cooking and Preparation Method

Whip the cream together with the sugar until light. Moisten the cookie or cake crumbs with juice. Place the ingredients in layers (crumbs, jam and whipped cream) into dessert dishes or a bowl. Cover the dessert dishes or bowl with plastic wrap and place into the fridge for preferably 2 3 hours before serving.
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Food Serving Suggestion

Serve the Finnish Trifle cold. The Finnish name Pappilan htvara, means The hasty dessert of the Vicarage; A dessert which was served to "unexpected visitors".

Cranberry Sauce (Karpalokastike)

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Recipe Ingredients
1 orange

1 pear 5 dl cranberries 1 dl sugar

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Recipe Cooking and Preparation Method

Peel the orange and remove the seeds and also remove the seeds from the washed pear. Cut the orange and pear into small pieces and place into a blender together with the cranberries and sugar. Blend until a smooth pure is formed.
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Food Serving Suggestion

Serve Cranberry Sauce with Stuffed Christmas Turkey. Cranberry sauce is also delicious on a slice of toast.

Spinach Soup (Pinaattikeitto)

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Recipe Ingredients
4 portions 300 gr fresh or defrosted spinach* 3 tbs butter 1 onion 1 liter full-cream milk dl flour 1 tsp salt dash of ground white pepper dash of ground nutmeg 4 boiled eggs *Instead of spinach, you can also try freshly picked or dried nettles.

Recipe Cooking and Preparation Method

Boil the fresh spinach leaves in a little water for a few minutes. Strain well. (Defrost the spinach and strain well if bought frozen). Chop the onion finely. Melt the butter in a saucepan and add the flour and finely chopped onions. Simmer for a while. Add the pre-heated milk whilst constantly stirring. Heat up again and add the seasonings and spinach to the saucepan. Cook at a low heat for approximately 10 minutes. Use a stick blender, if you want the soup to be smoother. Decorate each plate with 2 egg halves before serving.
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Food Serving Suggestion

Serve the Spinach Soup hot together with rye bread slices and butter.

Summer Soup (Keskeitto)

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Recipe Ingredients
4 - 5 portions 5 6 potatoes 2 - 3 carrots cauliflower 2 dl fresh or defrosted peas 1 - 2 vegetable bouillons 5 dl water 5 dl milk 2 tbs flour 2 laurel leaves piece of leak 10 black peppers 3 tbs butter 3 tbs shredded parsley

Recipe Cooking and Preparation Method

Wash and peel the potatoes and carrots. Slice the carrots and the leak, and cut the potatoes into small cubes. Wash and cut the cauliflower into smaller pieces. Bring the water to a boil in a saucepan. Add the seasonings, bouillons and vegetables to the boiling water and allow to simmer for approximately 10 minutes. Mix the flour together with the milk and stir into the soup. Allow the soup to simmer at a low heat for 10 more minutes. Afterwards, add the butter and shredded parsley.
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Food Serving Suggestion

Serve the Summer Soup hot together with slices of rye bread and butter. Summer Soup tastes best when it is prepared from freshly picked vegetables in the early summer.

Funnel Chanterelle Soup (Suppilovahverokeitto)

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Recipe Ingredients
4 portions 3 - 4 dl fresh / dried / defrosted Funnel Chanterelles* 1 onion 3 tbs butter dl flour 1 liter water 1 2 cubes mushroom bouillons 2 dl cream dash of ground black pepper dash of ground cloves (100 gr spread cheese) ( dl Sherry) *Instead of Funnel Chanterelles, you can also use Chanterelles, Boletus or Black Chanterelles (Horn of

Plenty) to prepare the mushroom soup.

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Recipe Cooking and Preparation Method

Cut the onions and mushrooms into fine pieces. (If you use dried mushrooms, crush them in your hand and soak in a little warm water first). Melt the butter in a saucepan and add the onions and the mushrooms. Simmer for a while. Add the flour and stir well. Add the water, bouillons and seasonings and cook at a low heat for approximately 15 minutes. Add cream (and spread cheese if you wish) and allow to boil for a few more minutes. dl of Sherry can also be added into the soup if you wish. Use a stick blender, if you want the soup to be smoother.
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Food Serving Suggestion

Serve the Funnel Chanterelle Soup hot together with fresh baquette bread

Borsch Soup (Borschkeitto / Borssikeitto)

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Recipe Ingredients
4 - 5 portions 4 beetroots and 2 pickled beetroots or 6 beetroots and 2 tbs vinegar red cabbage 2 carrots 1 - 2 onions piece of celery 1 tbs honey or sugar 2 tbs butter or oil 1 liter water 2 bouillons 2 cloves of garlic 2 laurel leaves 1 tsp black peppers 5 6 frankfurters sour cream (smetana)
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Recipe Cooking and Preparation Method

Grate the peeled carrots, onions, garlic and beetroots. Shred the red cabbage and celery. Heat the oil or butter in a saucepan, add the sugar or honey and saut the vegetables in the saucepan for approximately 10 - 15 minutes. Add water, bouillons and the seasonings and simmer at a low heat for one hour. Add the sliced frankfurters to the soup and cook for 10 more minutes.
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Food Serving Suggestion

Serve the Borsch Soup hot together with sour cream and slices of bread.

FINNISH SOUP RECIPES

Finland Recipes -> Finnish Soup Recipes -> Recipe Information

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Burbot Soup (Madekeitto)

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Recipe Ingredients
1 skinned Burbot (Made) 6 medium potatoes 2 onions piece of leak 8 dl water 2 dl cream 1 tbs salt 1 tsp peppercorns 3 tbs butter dl shredded dill
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Recipe Cooking and Preparation Method

Cut the skinned Burbot into small pieces. Peel and dice the potatoes. Peel and chop the onions and slice the leak. Bring the water to a boil in a saucepan, add the seasonings. Add the potatoes, leaks and place the pieces of Burbot over them. Place a lid over the saucepan and allow the soup to simmer at a low heat for approximately 20 minutes. Pour cream into the soup and then add the butter and the shredded dill. Simmer for a minute.
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Food Serving Suggestion

Serve the Burbot Soup hot together with slices of rye bread and butter.

Apple Bread (Omenalimppu)

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Recipe Ingredients
Ingredients for 2 breads: 2 dl butter milk 5 dl apple pure 1 dl molasses dl oil 50 gr yeast 1 tsp salt 1 tsp crushed caraway 1 dl oat bran 7 dl rye flour wholemeal flour

Recipe Cooking and Preparation Method

Heat up butter milk, apple pure and molasses until luke warm. If the apple pure is sweet, decrease the amount of molasses. Put into a mixing bowl and crumble the yeast in. Add oil, caraway and salt. Add oat bran and rye flour and knead the dough until rather stiff. Prove in a warm place until double. From the dough form two round breads, prove and poke holes on the surface with a fork. Bake at 175 degrees Celsius for an hour. Mix molasses with a drop of water and baste the breads a few times during baking to make a shiny crust.
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Food Serving Suggestion

Spread butter on slices of bread and serve with a cup of coffee/tea or with a Christmas meal.
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Carrot Casserole (Porkkanalaatikko)

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Recipe Ingredients
kg carrots water 1 dl short-grain rice 5 dl liquid from boiled carrots 5 dl milk 2 eggs salt white pepper nutmeg
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Recipe Cooking and Preparation Method

Boil the peeled and chopped carrots in salty water until tender. Strain the liquid to a separate saucepan (5 dl), add the rice and cook until the liquid is absorbed. Blend the carrots and add them to the rice together with the remaining ingredients. Season with white pepper, nutmeg and salt if needed. Pour the mixture into a greased oven casserole and cook at 175 degrees Celsius for approximately one hour.
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Food Serving Suggestion

Serve the warm Carrot Casserole together with the Christmas Buffet.

Beetroot Casserole (Punajuurilaatikko)

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Recipe Ingredients
1 dl cracked barley 200 gr marrow 3 beetroots (300 gr) 1 onion 2 eggs 3 dl cream 1 tsp salt dash of sage or marjoram
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Recipe Cooking and Preparation Method

Cook the barley in salted boiling water until half tender. Grate the marrow and peeled beetroots (cooked or uncooked) and chop the onion. Mix the vegetables together with the barley. Pour into a greased oven casserole. Mix together eggs, cream, seasonings and then pour over the vegetables and stir. Cook at 200 degrees Celsius for approx. 45 minutes.
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Food Serving Suggestion

Serve as part of the Christmas Buffet

Christmas Prune Tarts (Luumutortut)

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Recipe Ingredients
500 gr puff pastry (torttu taikina) 150 gr prune marmalade powdered sugar

Recipe Cooking and Preparation Method

Thaw pastry sheets at room temperature and cut them in half (7x7 cm squares). Split each corner from the top to within 1,5 cm of the center. Put a spoonful of prune marmalade into each center. Fold one half of each corner to the center to form a star or windmill-like pastry. Place the tarts onto a baking tray covered with greaseproof paper. Brush with beaten egg and bake at 250 degrees Celsius for approximately 8 10 minutes, until light golden brown. Sprinkle the cooled tarts with powdered sugar (icing sugar).

Christmas Rice Porridge (Joulupuuro)

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Recipe Ingredients

3 dl short-grain rice liter water 1 liter milk 1 2 tsp salt butter or margarine 1 blanched almond
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Recipe Cooking and Preparation Method

In Oven: Grease an oven casserole well. Add rice, water, milk, blanched almond and salt, stir well. Put a few pats of butter on the top of the mixture. Simmer at 175 degrees Celsius for 1 hours. On Stove: Bring water to boil in a saucepan with a thick bottom (porridge burns on the bottom easily). Add rice and cook until water is absorbed in the rice. Add milk and bring to the boil stirring frequently. Simmer at a low heat until cooked, approximately 30 - 40 minutes. Season with salt and a few pats of butter.
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Food Serving Suggestion

Rice porridge can be served with butter, sugar and cinnamon or with warm or cold Prune Soup. In Finland Rice Porridge is traditionally served on Christmas Eve morning. One blanched almond "hidden" in the porridge is believed to bring good luck for the person who finds it in his or her portion.

Cinnamon Slices (Kaneliviipaleet)

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Recipe Ingredients
For approximately 40 slices 200 gr butter or margarine 2 dl sugar 2 tbs molasses 1 tbs cinnamon 2 tsp baking powder 3 dl flour finely chopped hazelnuts

Recipe Cooking and Preparation Method

Beat together the sugar and butter until light and fluffy. Mix together the dry ingredients and add to the sugar-butter mixture together with the molasses. Store the mixture in a cool place until it stiffens. Separate the dough into five parts. Roll each part into a long bar (the length of the baking tray). Put two bars at a time onto a baking tray covered with greaseproof paper. Press down the bars lightly with your fingers and sprinkle with chopped hazelnuts. Bake at 200 degrees Celsius for approximately 12 minutes. When still warm, cut the bars obliquely into 2 cm wide slices.
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Food Serving Suggestion

Serve Cinnamon Slices at Christmas time with a cup of coffee or tea.

Date Cake (Taatelikakku)

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Recipe Ingredients
3 dl water 1 package dates 1 dl sugar 200 gr butter or margarine 2 eggs 1 dl strong cold coffee 4 dl flour 1 tsp baking powder 1 tsp baking soda 2 tsp vanilla sugar

Recipe Cooking and Preparation Method

Boil water, dates and sugar until it becomes a pure. Add butter when still warm. Set aside to cool for a while. Add eggs one by one whilst stirring. Add coffee. Mix flour with baking powder, soda and vanilla sugar, and add to the mixture. Butter a ring cake tin (1,5 liter), spoon the mixture into a tin and bake at 175 degrees Celsius for approximately 1 hour (or until a skewer inserted into the center of the cake comes out clean).
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Food Serving Suggestion

Serve Date Cake at Christmas time with a cup of coffee or tea.

Date Rolls (Taatelirullat)

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Recipe Ingredients
For 25 30 rolls 500 gr puff pastry 250 gr dates 2 dl water 2 tbs lemon juice
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Recipe Cooking and Preparation Method

Chop the dates and put into a saucepan, add water and boil for a few minutes until the dates are pureed. Add lemon juice. Set aside to cool.

Thaw pastry sheet at room temperature and roll into a thin sheet. Spread a thin layer of date pure on the sheet and roll. Cut 1 cm thick slices with a sharp knife and brush the edges with egg. Place the rolls on a baking tray covered with greaseproof paper, and bake at 225 degrees Celsius for 12 15 minutes.

Egg Cheese (Munajuusto)

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Recipe Ingredients
3 1 4 1 liters milk liter butter milk 5 eggs tsp salt

Recipe Cooking and Preparation Method

Bring milk to boil. Mix eggs carefully with buttermilk and add to the milk. Bring to boil again and set aside to cool for half an hour. Collect the cheese substance with a slotted spoon and place into a sieve lined with a gauze. Press lightly to take out whey. Mix salt evenly into the cheese. Place a weight on the cheese and store it in a cool place over night. Turn the cheese over on the oven dish and brush with egg. Cook at 250 degrees Celsius until ovenbrowned. (Whey can be used as liquid for baking breads and buns).
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Food Serving Suggestion

Serve together with a Christmas bread and/or as part of the Christmas buffet

Fruit Cake (Hedelmkakku)

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Recipe Ingredients
200 gr butter or margarine 2 dl sugar 3 eggs 2 tsp vanilla sugar 2 tsp baking powder 3 dl flour 1 2 dl chopped candied cherries 1 dl finely chopped hazelnuts 1 dl seedless raisins 1 dl chopped prunes

Recipe Cooking and Preparation Method

Beat together butter and sugar until light and fluffy. Add the eggs one by one stirring, until smooth and creamy. Combine baking powder, vanilla sugar, candied cherries, hazelnuts, raisins and prunes with flour and add to the mixture. Butter a cake tin and sprinkle with breadcrumbs. Spoon the mixture into a cake tin and bake at 175 degrees Celsius for approximately 1 1 hours (until a skewer inserted into the center of the cake comes out clean).

Glogg Pears (Glgiprynt)

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Recipe Ingredients
6 firm pears liter red concentrated Glogg liter water Dressing: 2 dl ready vanilla sauce tsp ground cardamom cinnamon

Recipe Cooking and Preparation Method

Peel the pears but do not remove the stems. Cut a small slice from the bottom of each pear, so that they can stand upright. Place the pears upright into a narrow saucepan. Mix together the liquids and pour into the saucepan over the pears. Boil at a low heat for 20 30 minutes until the pears are tender. Allow the pears to cool down in the liquid. Strain the pears and serve with vanilla sauce seasoned with cardamom and cinnamon.
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Mushroom-Carrot Pat (Sieni-porkkanapatee)

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Recipe Ingredients
500 gr fresh, preferably brown champignons* (hand full of dried King Boletes) 2 big onions butter or margarine 2 garlic cloves 3 carrots 1 2 firm, sourish apples 1 dl cream 1 tbs potato flour 3 tbs flour 2 2 tsp salt 1 tsp dried basil

1 tsp dried tarragon 1 tsp black pepper 4 eggs *You can also use Chanterelles or Sheep Polypores
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Recipe Cooking and Preparation Method

Peel and chop the onions finely. Chop the mushrooms. (If you have dried King Boletes, crush them a little in your hands and soak in 1dl hot water). Add the onions to a saucepan and cook in butter for a few minutes. Add the mushrooms and pressed garlics. Stir and allow to simmer at a low temperature. Wash the carrots and grate them roughly. Peel the apples and chop into small pieces. Add carrots and apples to the saucepan. Cook for a few minutes and then set aside to cool. Add flour, seasonings, cream and eggs, separately to the mixture. Stir well and pour into a 1 litre, well greased baking tin. Cook at 175 degrees Celsius for approximately one hour (or until a skewer inserted into the center of the pat comes out clean). Allow the pat to cool down and then turn it onto a serving dish.
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Lemon Bars (Sitruunatangot)

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Recipe Ingredients
4 dl flour 1 dl sugar 200 gr cold butter or margarine 1 egg 1 grated lemon peel cinnamon and sugar

Recipe Cooking and Preparation Method

Add the flour, sugar and butter to a mixing bowl and knead with your fingers until a loose dough is formed. Add egg and grated lemon peel. A food processor may also be used. Roll the dough into small bars (2 cm wide) and cut them into 5 6 cm pieces. Roll the pieces in the cinnamon-sugar mix and place onto a baking tray covered with greaseproof paper. Bake at 200 degrees Celsius for 10 minutes.
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Food Serving Suggestion

Serve Lemon Bars at Christmas time with a cup of coffee or tea.

Marzipan Wreath (Marsipaanikranssi)

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Recipe Ingredients
For two wreaths 5 dl milk 50 gr yeast tsp salt 1 dl light syrup 1 egg gr saffron 18 19 dl flour 175 gr butter or margarine Filling: 300 gr almond paste (marzipan) 100 gr butter or margarine 4 tsp cardamom 1 egg for glazing Topping: coarse sugar almond flakes
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Recipe Cooking and Preparation Method

Dissolve the yeast in lukewarm milk in a mixing bowl. Add syrup, salt, saffron and egg and mix ingredients together. Add half of the flour and stir into a soft dough. Mix soft margarine or butter into the dough and add as much from the remaining flour as is needed. The dough is ready when it no longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and prove well in a warm place. Prepare the filling. Place the ingredients in a food processor and blend until smooth. Separate the dough into two parts. Roll the parts into 50cm x 35cm sheets. Spread the filling onto the sheets and roll. Close the seams and form wreaths from the rolls. Place into buttered round baking tins or onto baking trays covered with greaseproof paper. Make deep cuts with a scissors on the surface of the wreaths. Turn every second flap to the right and the other flaps to the left. Allow the wreaths to prove well. Brush the wreaths with beaten egg and sprinkle with coarse sugar and almond flakes. Bake at 200 degrees Celsius on the lowest oven shelf for approximately 25 minutes.
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Food Serving Suggestion

Serve the Marzipan Wreath at Christmas time together with a cup of coffee or tea.

Prune Rolls (Luumurullat)

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Recipe Ingredients
For 25 30 rolls 500 gr puff pastry

150 gr prune marmalade 1 egg

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Recipe Cooking and Preparation Method

Thaw pastry sheet at room temperature and roll into a thin sheet. Spread a thin layer of prune marmalade on the sheet and roll. Cut 1 cm thick slices with a sharp knife and brush the edges with egg. Put the rolls on a baking tray covered with greaseproof paper, and bake at 225 degrees Celsius for 12 15 minutes.
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Food Serving Suggestion

Serve Prune Rolls at Christmas time with a cup of coffee or tea.

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Mixed Fruit Soup (Sekahedelmkeitto)

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Recipe Ingredients
200 gr dried mix fruits (raisins, prunes, apricots, figs) 1 liter water 3 tbs sugar 1 cinnamon stick 2 tbs potato starch
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Recipe Cooking and Preparation Method

Rinse the mixed fruit in cold water. Allow the fruit to soak for a few hours in water containing some sugar. Boil the fruit in the sugar-water liquid until tender. Dissolve the potato starch in a drop of cold water and pour into the soup in a thin stream, whilst continuously stirring. Bring to boil and pour into a serving bowl and allow the soup to cool. Sprinkle with sugar.
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Food Serving Suggestion

Serve together with whipped cream if you wish, or serve with a rice porridge.

Christmas Bread (Joululimppu)

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Recipe Ingredients
Ingredients for 2 breads: 5 dl butter milk

50 gr yeast 2 tsp dried ground orange peel 1 tsp crushed fennel seeds 1 tsp crushed anis seeds 1 tsp salt 1 dl molasses 3 dl rye flour approximately 9 dl flour (molasses and water for basting)
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Recipe Cooking and Preparation Method

Heat up the buttermilk until luke warm. Pour into a mixing bowl, dissolve in the yeast and add molasses and spices. Mix in the flour and knead. Prove the dough in a warm place until double. From the dough form two round breads and prove well. Poke holes on the surface of the breads with a fork and bake at 200 degrees Celsius for approximately 40 minutes. Mix molasses with a drop of water and baste the breads a few times during baking to make a shiny crust.
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Food Serving Suggestion

Spread butter on slices of bread and serve with a cup of coffee or tea or with a Christmas meal.

Blins 600 ml milk 30 g fresh yeast Sa 250 g buckwheat flour 200 g wheat flour 3 egg yolks 3 egg whites, hard beaten Lager (Clarified) butter for frying
In a large mixing bowl, dissolve the yeast and salt into lukewarm milk. Add the two types of flours. Cover the bowl with a tea towel or plastic and ferment for at least 6 hours, in room temperature. Add the yolks. Add some lager for a lighter texture. Beat the egg whites until frothy and add to the mixture. Warm up a Blin pan. Add some melted butter into the pan and about a half centimetre layer of dough. Fry under low temperature, until the doughs surface is set. Turn the Blin over and add some butter into the pan. Fry until crispy. Serve the Blins with roe of Burbot, Whitefish and / or Vendace, sour cream, chopped onion, herring caviar, mushroom salad and black or white pepper, according to your taste.

Finnish Mushroom Salad 3-4 dl of salted mushrooms 1 onion Dressing: 2 dl cream 1-2 tsp lemon juice or vinegar 1/2 tsp of sugar dash of freshly ground white pepper Soak the salted mushrooms until the salt level is right. Squeeze out the excess water and chop the mushrooms. Peel and chop the onion. Check the taste - it should have a slightly sharp tang. Stir the mushrooms and the chopped onions into the dressing. The traditional Finnish mushroom salad is made of salted milk caps. Before salting, the cleaned mushrooms are boiled in plenty of water for five minutes, rinsed and cooled. The mushrooms are then placed in glass jars with layers of salt (salt content is 10-15% of the weight of the mushrooms). The mushrooms are pressed down into the jar by covering them with a weight, e.g. a plate with a clean stone on it, and stored in a cold place. My Mom used to make this as a special breakfast treat when we had company or for holidays. It is a baked pancake/custard. I like it with syrup and sausages served on the side. The Finns would often serve with jam or fruit preserves and of co ... More
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Ingredients: Servings: 6 6
6

Units: US | Metric 4 cups milk

 4 eggs 1/2 cup sugar 1 teaspoon salt 1 teaspoon vanilla 1 cup flour 4 tablespoons melted butter powdered sugar
Directions: 1. 1 Beat eggs. 2. 2 Add milk, sugar, salt, vanilla and flour. 3. 3 Mix well. 4. 4 Add melted butter and mix until blended. 5. 5 This will be a thin batter. 6. 6 Pour into a greased 9x13 pan. 7. 7 Bake at 400 degrees for approx. 8. 8 40 minutes- until custard is set and top is nicely browned. 9. 9 Sprinkle with powdered sugar before serving. 10.10 Serve with warmed syrup or jam.

Read more: http://www.food.com/recipe/pannu-kakku-finnish-oven-pancake-81852#ixzz1U0bU9Z4J

Munavoi- Finnish Egg Butter

By Brenda. Added August 05, 2006 | Recipe #180624 Categories: Breakfast Eggs Eggs/dairy More

Recipe

 Ratings & Reviews(10) Photos(2)

Ingredients:
Servings:

4 4
Units: US | Metric 4 eggs, Hardboiled, Shelled, crumbled

2 -3 tablespoons butter, softened salt, to taste (optional)

Directions:
Gently mix the eggs and butter together until spreading consistency. Add salt if desired. Spread on bread or toast.

Read more: http://www.food.com/recipe/munavoi-finnish-egg-butter-180624#ixzz1U0bapFMh

Mushroom Pie
By Ms*Bindy Added August 23, 2005 | Recipe #134672 Categories: Main dish Mushrooms Vegetables More

Recipe Ratings & Reviews(6) Photos(0)

Ingredients:
Servings:

8 8
Units: US | Metric

Filling
2 1/2 cups chopped onions 3 tablespoons butter 8 cups chopped mushrooms 1 teaspoon dried thyme 1/2 teaspoon salt lots fresh ground black pepper 8 ounces cream cheese

Crust
2 1/2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 1 cup butter 1 cup sour cream flour, for coating the dough and board for rolling

Glaze
1 egg 1 tablespoon milk

Directions:
Saute the onions in butter in a large skillet. When the onions are soft and translucent, add the mushrooms and thyme and suate for a few more minutes, until the mushrooms release their juices. Add the seasonings. Cut the cream cheese into small pieces and stir it into the mushrooms until it melts. Remove from the heat and set aside until crust is ready. Preheat oven to 400F. For the crust, combine the flour, baking powder and salt in a large mixing bowl. Cut in the butter just enough to achieve a crumbly mix. Stir in the sour cream to form a soft dough. 10.Generously dust the dough with flour and form into a ball. 11.On a heavily floured surface, roll out 2/3 of the dough to fit a 10 inch pie plate. 12.Trim the edges.

Read more: http://www.food.com/recipe/mushroom-pie-134672#ixzz1U0bjcF1K

Finnish Coffee Bread (Breadmaker Recipe)

By ellie_ Added August 20, 2002 | Recipe #37893 Categories: Yeast breads Breads Finnish More

Recipe Ratings & Reviews(9) Photos(2)

Ingredients:
Yield:

2 2
loafs Units: US | Metric 1 1/4 cups warm milk

2 eggs, divided (beaten) 2 tablespoons butter, melted 1/4 teaspoon salt 4 cups flour 1/2 cup sugar 6 -8 whole crushed cardamom
1 1/2 teaspoons yeast

Directions:
Put all the ingredients in the bread machine on the dough setting, in the order specified for your machine. When the dough cycle completes, remove, divide in half and then split each part into 3 equal pieces. Roll into long strands (18" long), and braid strands into 2 loaves. Put loaves on greased cookie sheets. Let rise until doubled in size (30 minutes). Brush with second egg and sprinkle with sugar. Bake at 375F for 20-25 minutes or until golden brown. Immediately after taking them out of the oven, remove from pans. Cool on racks.

Read more: http://www.food.com/recipe/finnish-coffee-bread-breadmaker-recipe-37893#ixzz1U0c3fUGD

Finnish Baked Mushrooms

By Amis Added September 12, 2005 | Recipe #137152 Categories: Side dishes Mushrooms Vegetables More

Recipe Ratings & Reviews(4) Photos(3)

Ingredients:
Servings:

6 6
Units: US | Metric 1 lb mushroom, sliced thin

1 tablespoon lemon juice 2 tablespoons onions, finely minced 1/4 cup butter
1 pinch salt and pepper (or to taste)

3 tablespoons flour 2 cups heavy cream

4 egg yolks, lightly beaten 1/4 cup breadcrumbs, fine, dry

1 tablespoon butter

Directions:
Mix the breadcrumbs with 1 tbsp butter and toast until golden brown, stirring often to prevent burning. To the sliced mushrooms add the lemon juice, onion, butter, salt, and pepper. Saute until onions tender. Heat the cream to just short of the boiling point. Stir the flour into the mushrooms, stirring rapidly to prevent lumping. Stir in a bit of the cream. Stir in each egg yolk separately. Stir in the remaining cream. Cook, covered, until the sauce is just short of boiling. Sprinkle with the toasted bread crumbs and let sit 5 minutes before serving. 10.Note: The thicker the cream the better the dish tastes. Half and half is better than milk and whipping cream is best of all.

Read more: http://www.food.com/recipe/finnish-baked-mushrooms-137152#ixzz1U0cBDMP6