Many will probably skip buying both chicken and turkey cutlets in fear of them becoming dry, especially since they are so thin. However this won’t happen if you just prepare them the correct way.
I have made this dish three times already, served with pork meat or sausages. It goes particularly well with strongly spiced sausages, as sauerkraut usually does.
With all gluten free doughs the flour causes some difficulties and they may be a bit hard to make properly the very first time, but there is a trick to succeed making them – use generous amounts of oil to make the dough easy to handle.
Every now and then – or as a matter of fact quite often – I happen to get a strange and incomprehensible inspiration to bake something sweet in the middle of the night.
Meat patties are just an ordinary weekday meal, but whenever one make and eat them, they always are as good.
Pike isn’t a very valued fish here in Finland and because of this you do not have to pay too much for it in the stores, but I happen to like it and its low-fat, solid texture.
On the topping of this pie you can use sour cream instead of quark – both are good and tasty, but sour cream may feel somewhat fresher than quark.
There appears to be no exact equivalent in English for the Finnish word “graavi”, which we use here. It means something like “raw fish seasoned overnight with salt and spices”.
This was my first attempt with these little paprikas – as a matter of fact I haven’t even seen anything similar in stores before.
After all brevity is the soul of wit, so here is a recipe for a pasta to make if the only ingredients you have are some leftover halloumi and pesto, tomatoes, red paprika, olives and celeriac.