finnish cooking

on friday, i joined the maastricht international women’s cooking group for the first time in a few years. it was at my friend (& former neighbor) tina’s house, and she’s finnish. so we made finnish food, none of which i’m sure i can pronounce. i got on the train at 7:37 in the morning, arrived at her door at about 10:30 (it started at 10am), and we ate around 2 ish. afterwards, tina and nubia and i opened a bottle of wine and then after a glass nubia left and tina and i continued to chat and drink until late evening. it was really nice to see her and hang out with everyone. it had been so long, and i had a great time. here’s my favorite thing we ate – karjalanpiirakat with munavoi (the munavoi is spread on top of the little almost cracker-like karjalanpiirakat).

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KARJALANPIIRAKAT (10-12 pers)

2 dl water Filling:

2 tsp salt 2 dl rice

3 dl rye flour 1 l milk

2 dl flour salt

1 egg

Start with making the filling:

Boil milk and rice to a porridge, add salt. Cool down and mix in the egg.

Pastry:

Mix together water salt and flour, kneed well. Form a long roll, cut to equal size of ca 20 pieces. Make a round ball of each piece. With a rolling pin flatten the dough fairly thin. Add some filler on the middle, turn sides in with your thumb and index finger.

Bake in a hot oven (275-300 C, 10 min). When ready brush with water/butter mixture. Leave under a towel to cool down and soften.

Serve with Munavoi.

MUNAVOI


8-10 Eggs

Butter

4 dl Cottage cheese

Salt/pepper

Spring onion or chives, chopped fine

Boil eggs hard ca 8 min. When cooled peal and mash fine with a fork; mix with butter and cottage cheese to a thick paste. Add salt, pepper and spring onion. Serve with Karjalanpiirakka.

i’m writing about this because it’s a much nicer subject than the latest construction news on the house. bleh. 🙂

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