Traditional foods

Fried vendaces are Finlands own fish and chips. You can buy them in summer from tori where they are fried in a big pans. Fishing has a long tradition in Finland and eating Finnish wild fish is good for the environment and for you, of course.

YIELDS: ABOUT 4

PREP TIME:AT LEAST TWO DAYS FOR FISHING AND PREPARING THE VENDACE

TIME IN THE KITCHEN: ABOUT 30MINUTES BUT THE TIME DEPENDS THE SIZE OF THE SKILLET.

1. INGREDIENTS

• 1kg small vendaces

• Plain flour

• Rye flour

• Salt

• White pepper

• Butter (or margarine) and oil for frying

2. DIRECTIONS

- Mix two cups of plain flour and one cup of rye flour in a bowl. Add salt and pepper according to your taste.

- Heat mixture of butter and oil in a frying pan. Use high but not maximal heat.

- While the frying pan is heating, coat the vendaces with the flour mixture.

- Fry the vendaces for 3-4 minutes on each side.

- Add another mixture of butter and oil if you need to fry several pan-fulls.

EACH AUTUMN LOCAL MEN FROM EACH GENERATION GATHER TO HUNT MOOSE. HUNTING MOOSE IS A TRADIONAL INTEREST IN RURAL AREAS. YOU HAVE TO A HAVE A PERMIT TO HUNT AND THERE ARE STRICT REGULATIONS OF HUNTING LIKE WHERE, WHAT, WHEN, WHO AND HOW MUCH.

YIELDS: 4

PREP TIME:1 DAY OF HUNTING, AND 2-3 DAYS TO PREPARE THE MEAT

TOTAL TIME: 2 HOURS IN THE KITCHEN

INGREDIENTS

• 750 g moose meat (for sautéing)

• 1 heap tbsp butter

• 2 dl beef stock

• 2 bay leaves

• Ground black pepper

• ¼ tsp freshly-ground juniper (optional)

• Salt

INSTRUCTIONS

• Cut the meat to thin slices.

• Sauteé the slices in butter.

• Add the bay leaves and pour the stock into the pot. Let it cook covered at low heat for 1 hour and half.

Serve with mashed potatoes and lingonberry jam

Slovenian dishes

KRHKI FLANCATI

Flancati are a tipical Slovenian dish, wich are prepared mainly in carnival time.

Ingredients:

•250g of white flour

•4 yolks

•40g of butter

•1 spoon of sugar

•1 pinch od sold

•1 spoonof rum

•3 spoons of sour cream

•2 spoons of white wine

•frying oil

•powderspoons of sugar

Sauté potatoes

Sauteed potatoes are very easy to make, they taste amazing, and go togehter with any main course. They can be served as a side dish or a snack.STEP 1

Put the whole unpeeled potatoes in a pan of water. Bring to the boil and cook for 15 mins. Drain and leave to cool.

STEP 2

Strip the skins from the potatoes, then cut them into thick slices. Put the oil in a frying pan and fry the onions. Then add the potatoes and fry for 10 to 15min. Finally, add the rosemary and salt.

Italian dishes

BREAD BALLS

Making bread balls

Soak the bread with milk

Add egg, cheese, garlic and parsley

Make bread balls

Put them into the egg and then into the breadcrumbs

Fry them and enjoy!

PASTA OMELETTE

Making pasta omelette

Cook for three minutes garlic and onion with oil.

Beat the eggs and put in it parsley, parmigiano cheese and pasta.

Put all the ingredients in the pan.

Level with a spoon and cook for 5 minutes.

Turn the omelette in the pan and cook for 3 minutes.

Polish dishes

Potato dumblings

1.Wash the potatoes, peel them and boil them in salted water. Allow to cool and press through the potato press.

2. Add the flour and egg.

3.Mix it all

4. Put the dough on the top (pastry board) sprinkled with flour. Divide them into 6 parts. Roll it, thancut it inpieces.

5. Cook pieces in boiled water2 -3 minutes

Polish Pigos

Cover the dried mushrooms with cold water and leave for at least 2 hours(if possible, leave overnight). After that, cook the mushrooms until they are soft.
Rinse the sauerkraut so that the bigos stew won't be too sour. Cover it with water and cook for 15 minutes
Drain the sauerkraut when it's cooked
Finely chop the onions and the smoked bacon.
Fry the bacon for 10 minutes. Add it to the sauerkraut
.Using the same pan, fry the onions. The pan is already covered with bacon fat, so the onion will be easily fried.
Add fried onion to the sauerkrautand bacon.
Chop the mixed meat and fry it in the pan. (Use some oil if necessary.)
Add the fried mixed meat to the pot. Add tomato puree, powidła (plum butter), salt, pepper, dried marjoram, and cumin.
Chop the mushrooms and add them to the pot.
Mix everything together
.Finally, fry the bigos in the pan. If you have a small pan, fry it partially. Don't skip this bit! Frying the bigos at the and is the secretto getting the best flavor. It's believed that the more you fry it, the better bigos you will get.

German dishes

The recipe itself is pretty simple (see below), some bread with milk and eggs which was fried in butter.

INGREDIENTS

• 4 thick slices of (white) bread

feel free to use another bread, but darker breads

or those with a lot of seeds etc. will change the flavour

• an egg

• 250 ml milk

feel free to substitute part with water or sherry

• Butter to fry

• Sugar

• Cinnamon powder

• Jam

INSTRUCTIONS

1. Mix an egg with 250 ml milk (feel free to add a little more of less milk to properly

soak the toast).

2. Soak the slices of bread in the liquid mixture for a couple of minutes.

3. Heat some butter in a pan until light brown.

4. Add the slices of bread and bake until brown on a medium fire. Do not turn the fire to high or the outside will burn while the inside is still wet.

5. Sprinkle cinnamon and sugar over the toast.

6. Serve with jam and whipped cream on the side.