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In Helsinki or at home, enjoy a Finnish market supper.

A fascinating way to survey the foods of Finland is to visit Helsinki's covered Wanha Kauppahalli market and adjacent outdoor area. Located at the end of the Esplanade by the city's south harbor, the market is open year-round Mondays through Saturdays from 6:30 to 2 P.M.

Inside, permanent stalls carry local and imported foods. In addition to the selection of fresh, salted, and smoked fish favored in Scandinavia, fish roes are abundant and varied.

You'll recognize some of the cheeses--turunmaa, lappi, and a version of Swiss--since they're also sold in the West. More unusual are toasted kainuu, and ilves, made with eggs.

Breads are hearty. Try hapanleipa (sour rye) and ohraleipa (flat, chewy barley bread). Or taste the filled breads such as kalakukko (rye crust around fish, pork, and turnips) and the various piirakka (pies--big and small, sealed or openfaced--containing salmon, root vegetables, or meats). A piirakka from Karelia, now a part of the U.S.S.R., has a crunchy-chewy rye crust and a creamy rice center.

A mild sausage, lenkkimakkari, is also worth a taste.

To create a typical Finnish meal, bake your own rice piirakka and accompany them with egg butter, mild smoked veal sausages, butter lettuce, and sliced tomatoes and cucumbers. Serve one or more Finnish cheeses on the side.

Finnish Rye and Rice Pastries 2-1/2 cups rye flour About 1-3/4 cups all-purpose flour 1/2 teaspoon salt 5 tablespoons melted butter 1-1/3 cups water Rice filling (recipe follows) 1/3 cup hot milk Egg butter (recipe follows)

In a bowl, stir together rye flour, 1-1/2 cups of the all-purpose flour, and salt. Add 4 tablespoons of the melted butter, and water; stir until flour is moistened. Form dough into a ball. Coat a board with all-purpose flour; knead dough on board until smooth, 1 to 2 minutes.

Divide dough into 24 equal pieces; shape into balls. To prevent drying, keep covered with plastic wrap. Roll each portion into a 4-1/2-inch circle on a lightly floured board. Spoon 2 tablespoons rice filling onto center of each circle, spreading to within 3/4 inch of edges. Fold exposed part of dough circle over filling to form a rectangle. Pinch folded dough edges to pleat, shaping each pastry into an oval.

Place pastries 1-1/2 inches apart on greased 12- by 15-inch baking sheets. Bake in a 375[deg.] oven until rye crusts are lightly browned on bottoms (lift to check), 25 to 30 minutes. Transfer to a rack.

Stir together milk and the remaining 1 tablespoon butter; brush over warm pastries. Cover with plastic wrap and let stand until slightly softened, about 10 minutes.

Serve warm; if made ahead, cool, cover, and chill up to 5 days. To reheat, place in a single layer on baking sheets; warm in a 350[deg.] oven until hot, about 10 minutes. Serve egg butter to spread on pastries. Makes 24, enough for 8 to 12 servings.

Rice filling. In a 3- to 4-quart pan, combine 2/3 cup long-grain white rice, 2-1/4 cups milk, and 1-1/4 cups water. Bring to a boil over high heat, cover, reduce heat to low, and simmer until liquid is absorbed, about 50 minutes; stir often to prevent scorching. Add salt to taste, about 1-1/4 teaspoons. Let cool. Beat 1 large egg into rice.

Egg butter. Finely chop 3 large hard-cooked eggs. Mix with 1/2 cup (1/4 lb.) butter or margarine, at room temperature. If made ahead, cover and chill up to 5 days; serve at room temperature.
COPYRIGHT 1986 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1986 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1986
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