Traditional recipe - Finland

Pannukakku (Finnish oven-baked pancake)

10 dl = 1 l milk

4 eggs

1 ts salt

some sugar

5-6 dl flour

butter or margarine for greasing the baking sheet (parchment paper is not necessary)

strawberry jam or sugar to go on the pancake before eating

1. Whisk eggs, milk, sugar, salt and flour in a bowl. Let the dough sit for 30 min.

2. Grease the baking sheet and pour the dough in it.

3. Bake the pannukakku in the oven in 225 Celcius degrees for about 30 min.

4. Serve with strawberry jam or sugar (or anything you like)

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Karelian Stew

300 g Beef

300 g pork                                      Any meat can be used.

300 g stewing lamb or mutton         Pork is not necessary.

2-3 onions

1 1/2 tsp salt

8 whole grains of allspice

bay leaves accorning to taste

Water

Cut the meat into cubes. Set the meat and coarsely chopped onions in layers in a casserole or a cooking pot, seasoning each layer with salt,  allspice and bay leaves. Add enough water to almost cover the meat.

Cook without a cover at a moderate temperature, 175 °C, for 2.5 -3 hours. Cover the pot towards the end of the cooking time.

Serve with mashed potato and lingonberry purée.

Mead – “Sima” (children’s favourite drink)

4 litres of water

250 g brown sugar

250 g granulated sugar

2 lemons

A pinch of yeast

Raisins

Bring some of the water to the boil and pour over both the sugar. Add the rest of the water and lemon juice. Add the yeast (app. 1/5 tsp) to the lukewarm mixture. Let it ferment in room temperature for the next day. Strain and bottle the mead. Add a teaspoonful of sugar and a couple of raisins into each bottle. In a cool place, the mead will be ready in about a week.