Smoked ham pie

Smoked ham pie

My mother used to make this pie a long time ago. Not to feed our family but to be served for guests. I used to make this for guests as well as for family meals. Tastes good when warm, but surprisingly it gets even better when cooled down. That’s why it has been a good banquet salty snack. I have no idea of the origin of this recipe – I have just followed my mother’s advice. Continue reading “Smoked ham pie”

Slow cooker: salted pork shoulder, potatoes and onions

Slow cooker: salted pork shoulder, potatoes and onions

Not the first time we used a slow cooker to make this meal. Pork shoulders can be found salted as well as natural. If you buy a natural one, it’s better to put it in salted water one day before cooking and it will be tastier that way. Continue reading “Slow cooker: salted pork shoulder, potatoes and onions”

Choucroute garnie

Choucroute garnie

One of my sisters used to live in France, Strasbourg for a few years and thanks to her this meal became a part of our cuisine too. I have always loved this food and can’t really remember why we haven’t seen it in our food table during the last ten years: perhaps my husband got fed up with it or perhaps my children were not so fond of it. The main thing is though that I remembered it, made it and really enjoyed it. Continue reading “Choucroute garnie”

Sesame seed coated chicken wings and teriyaki sauce

Sesame seed coated chicken wings and teriyaki sauce

Chicken is the third most common bird in Finland. There is over 10 million broilers and layer hens in Finland. Most of them live in large commercial chicken houses, where there is very little space for each chicken, and definitely not much to do for them. They have to spend most of their lives without seeing daylight or having the opportunity to peck anything but maybe their fellow chickens. Continue reading “Sesame seed coated chicken wings and teriyaki sauce”

Turkey rolls filled with boletes and cream cheese

Turkey rolls filled with boletes and cream cheese

Instead of chicken rolls, we decided to do turkey rolls for a change. Thin turkey cutlets are noticeably bigger than their chicken cousins, so the rolls are easier to make, not to mention that I find turkey meat a bit tastier than chicken. Continue reading “Turkey rolls filled with boletes and cream cheese”