Pyttipanna is a hodgepodge of food similar to a hash. The term “pytt i panna” is Swedish and means “small pieces in pan”. Pyttipanna belongs especially to Swedish and Finnish cuisine and traditionally consists of potatoes, onions and any kind of chopped or minced meat, all diced and then pan fried. It is often served with fried eggs on the top. Continue reading “Pyttipanna with Creme Bonjour”
A very easy and quick, but yet very tasty dish. You can use whatever ingredients you happen to have at hand. During the summer we would use Muurikka griddle pan, but outside the barbeque season this dish is made indoors with a wok pan, or any other big enough frying pan. Continue reading “Wok with minced meat and vegetables”
The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result. So, though I sometimes feel like I am repeating myself with all my pasta sauces, they are still different each in their own way. Continue reading “Pasta sauce with chicken and pork loin slices”
It is said that on the last supper Jesus and his apostles ate lamb, and from there originates the tradition to eat lamb during easter. Originally lamb was part of seder, traditional Jewish feast that marks the beginning of the Jewish holiday of passover. Continue reading “Lambkin ribs”
Once again I’ve been busy with the food pages published every Thursday in Helsingin Sanomat. As said already before I’m not quite sure if the recipes in this newspaper are better than those published in other ones, or if it is simply an easy approach since my husband usually reads Helsingin Sanomat from cover to cover. When he has finished the paper he always brings me the food pages, and more often than not asks whether we could try one of the recipes because it seems so delicious. Continue reading “Lambkin roast with “French fries” made of Halloumi”
Any food made of lamb is loved in many countries, especially at Easter. I can quite well remember that in Finland there were only a few days time to get any lamb in stores before Easter. Meat was domestic, of course, and it was sold fresh, and so it is even nowadays: you can get fresh domestic lamb meat only at Easter. There is lamb meat on sale in stores all around the year, but it is usually frozen or vacuum packed and imported from New Zealand. Continue reading “Lamb shank, creamy garlic potatoes and fresh salad”
When making food with my new slow cooker it was just impossible not to bring to mind the old Finnish proverb “good things come to those who wait”. Simmering food on low temperature is an old tradition to which electrical slow cooker pots have brought a new dimension. Continue reading “Good things come to those who wait”
Not eating meat is a decision,
eating meat is an instinct.
– Denis Leary –
I am not a vegan and supposedly I will never become a vegan. Either eating meat is an instinct or something totally different, but I just love it (though I painfully well know that some producers keep their animals under very poor circumstances and treat them badly). Continue reading “Roast beef and smetana sauce”
When my daughter and her boyfriend moved to another apartment some time ago I had the good luck to find about three pounds of venison in their freezer. It would probably have stayed there forever if I hadn’t asked whether I could take it and make them a delicious meal. With pleasure, they answered. Continue reading “Venison roast”
Thanks to the cook for all the food.
We were hungry
and the food was good.
Thank you, thank you:
After one night’s sleep
we can eat again. Continue reading “Pork cutlets and vegetables baked in Muurikka pan”