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How to Cook dishes from Finland
In 2005, the then French President,
Jacques Chirac, described Finnish cuisine as the worst in
Europe. Of course, while he is
entitled to his opinion, others do have different opinions, and many people think that
Finnish cuisine has much to offer.
Traditional Finnish cuisine shares much with
German cuisine,
Russian cuisine, and
Swedish cuisine, although
it tends to differ from Russian cuisine by
using little or no sour cream (smetana), and from
Swedish cuisine by being
less sweet.
Some things to particularly look out for in Finnish dishes,
are the use of wholemeal (barley, oats and rye) and
berries (blueberries, cloudberries, lingonberries and sea buckthorn)
as an ingredient in many dishes. You will also observe
that dishes from western Finland tend
to use meat and fish more prominently, whereas dishes from
eastern Finland tend to emphasize
mushrooms and vegetables.
Some popular Finnish recipes and dishes include:
- Graavilohi - Raw
salmon cured with salt, sugar and dill.
- Hernekeitto - A soup made from green peas, pork and mustard.
It is often eaten
on Thursdays with pancakes for dessert.
- Kaalikääryleet - Cabbage rolls (cabbage leaves stuffed with fillings),
often served with lingonberry jam.
- Kalakukko - Fish (vendace, perch or
salmon) baked inside a loaf of bread. Sometimes
pork with potato or rutabaga may be substituted for fish.
- Kylmäsavustettu lohi - Cold smoked
salmon.
- Leipäjuusto (also known as "Juustoleipä") - A sort of pancake made from
Finnish squeeky cheese (a cheese made from the rich milk of a cow which has recently calved).
It can be eaten hot or cold.
- Lihapullat - Meatballs.
- Mashed potato.
- Rössypottu - A stew made from blood pudding, pork and potatoes.
On this page, you will find a selection of Finnish cookbooks.
Related pages on this web site:
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By Taimi Previdi
Hippocrene Books
Paperback (242 pages)
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"This book is designed for all those who want to experience the fresh, savory taste of Finnish cooking, especially those of Finnish descent who wish to preserve this delightful part of their heritage, the distinctive flavor of Finnish cooking." --from the author's introduction The Finnish-born author has compiled a delicious array of recipes for every occasion: - Authentic Finnish recipes, adapted for the American kitchen.
- Traditional recipes for main courses, soups, salads, appetizers, sandwiches and desserts.
- Delicious baking recipes for breads (both sweet and savory), cakes and cookies.
- Menus for special holidays and such as Easter, Midsummer and Christmas.
- Finnish names for recipes and an index in Finnish and English
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By Beatrice Ojakangas
Clarkson Potter
Released: 1964-12-13
Hardcover (256 pages)
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From the Crown Classic Cookbook series--which features a collection of the world's best-loved international cookbooks, specially adapted for use in American kitchens. |
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By Anja Hill
Anness
Hardcover (128 pages)
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Discover the earthy flavours and unexpected delights of Finland's healthy, hearty cuisine, which historically has combined its traditional methods and ingredients with flavours and techniques from eastern European and Scandinavian neighbours. |
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By Beatrice Ojakangas
Univ Of Minnesota Press
Paperback (328 pages)
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Beatrice Ojakangas, the author of Scandinavian Cooking and The Finnish Cookbook calls on her Scandinavian heritage and wide-ranging knowledge of Scandinavian baking to produce the definitive book on the subject. The emphasis is on ease of preparation, and all these unusual and tempting recipes will delight readers. |
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Penfield Press
Paperback (88 pages)
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Get in touch with your Finnish roots! This book includes Finnish-American recipes and cultural traditions, colorful sites, folk arts and wisdom. |
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By Penfield Books
Penfield Pr
Paperback (160 pages)
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This book updates and adds new essays, photos, information, and recipes to the content of our popular 80-page Fantastically Finnish. Now 160 pages, this book presents a concise history and reference to Finland today as well as discovers more Finns in the United States and Canada. Joanne Asala tells about searching for her Finnish heritage, with tips for resources. There are reprints from Inkeri Väänänen-Jensen's Inkeri's Journey that speaks to growing up Finnish on Minnesota's Iron Range and Finnish foods. Recipes have been added to the food section, and there are 16 pages of color photographs. |
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Fawcett Publications, Inc.
Hardcover
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Definitions and 700 recipes, How to buy, store, prepare, cook, and serve, nutritive Food Values, Caloric values, |
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By Sargit Warriner and Liisa Krumsieg
North Star Press of St. Cloud, Inc.
Perfect Paperback (160 pages)
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Today's Finnish Christmas celebration mainly comes from genteel customs that evolved in city life and gradually spread to all parts of the country during the past one hundred years. The authors trace the origin of Finnish Christmas customs to harvest times, and many of those rituals are still practiced today. A fundamental part of the Finnish Christmas is food. Many traditional recipes are find in this book. |
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By Anna-Maija Tanttu
Otava Publishing
Hardcover (96 pages)
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By Gerry Kangas
Penfield Pr
Spiral-bound (160 pages)
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This "quick-flip" spiral bound recipe book is the exact size of your recipe cards! A great gift or "stocking stuffer" for Finnish-American friends and relatives. |
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