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Karelian Pie
Karelian pasties, Karelian pies or Karelian pirogs (, singular ; Livvi-Karelian: , singular ; , singular ; or Estonian: ''karjala pirukas'') are traditional Finnish pasties or pirogs originating from the region of Karelia. They are eaten throughout Finland as well as in adjacent areas such as Estonia and Russian Karelia. The oldest traditional pasties usually had a rye crust, but the North Karelian and Ladoga Karelian variants also contained wheat to improve the quality of the crust. The usual fillings were barley and . In the 19th century, first potato, and then buckwheat were introduced as fillings, and later, boiled rice and millet. Today, the most popular version has a thin rye crust with a filling of rice. Mashed potato and rice-and-carrot fillings are also commonly available. Butter, often mixed with chopped-up boiled egg ( egg butter or ), is spread over the hot pasties before eating. Karelian pasties have had traditional speciality guaranteed (TSG) status in Eur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karelia
Karelia (; Karelian language, Karelian and ; , historically Коре́ла, ''Korela'' []; ) is an area in Northern Europe of historical significance for Russia (including the Soviet Union, Soviet era), Finland, and Sweden. It is currently divided between northwestern Russia (the Federal subjects of Russia, federal subjects of the Republic of Karelia and Leningrad Oblast) and Finland (the Regions of Finland, regions of South Karelia, North Karelia, and the eastern portion of Kymenlaakso). Use of name Various regions may be called Karelia. Finnish Karelia is a historical province of Finland and is now divided between Finland and Russia, often called just ''Karjala'' in Finnish. The eastern part of this chiefly Lutheran area was ceded to Russia after the Winter War of 1939–40. The Republic of Karelia is a Russian federal subject, including East Karelia, with a chiefly Russian Orthodox population. Within present-day Finland, ''Karjala'' refers to the Regions of Finland, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Potato
The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern United States to southern Chile. Genetic studies show that the cultivated potato has a single origin, in the area of present-day southern Peru and extreme northwestern Bolivia. Potatoes were domesticated there about 7,000–10,000 years ago from a species in the '' S. brevicaule'' complex. Many varieties of the potato are cultivated in the Andes region of South America, where the species is indigenous. The Spanish introduced potatoes to Europe in the second half of the 16th century from the Americas. They are a staple food in many parts of the world and an integral part of much of the world's food supply. Following millennia of selective breeding, there are now over 5 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lihapiirakka
A (, literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover because it is made of doughnut mix and is deep fried. They are usually bought ready-cooked and are simply reheated in a microwave oven. A larger and thicker form is also known as a . Two variants from Lappeenranta are and ("atom" and "hydrogen"), where ''atomi'' contains either ham or egg, and ''vety'' includes both. Traditionally the pastry is eaten whole. A contemporary way to have them is to split it in half and fill it with a frankfurter or some other type of sausage, or with kebab meat or some form of meat burger. They are generally served with ketchup, mustard and a relish similar to . The term may also be used for a lar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread Cheese
Bread cheese ( or ''juustoleipä'' ; ; or ''brödost''), sometimes known in the United States as Finnish squeaky cheese, is a Finnish fresh cheese traditionally made from cow's colostrum. In America, cow's milk is generally used but can also be made with goat milk. Commercially available versions are typically made from cow's milk. The cheese originally comes from Southern Ostrobothnia, Northern Finland, and Kainuu.Magnus Nilsson. The Nordic Cookbook (2015) 768 pag. , Finnish name Traditionally, the cheese has been called ''leipäjuusto'' mainly in Ostrobothnia and Lapland and ''juustoleipä'' in Kainuu. Nowadays the two words are interchangeable, but ''leipäjuusto'' is the more common spelling. Other dialects have various names (such as narskujuusto) that refer to the way that fresh leipäjuusto "squeaks" against the teeth when bitten.Susan Raisanen. Squeaky Cheese: The Ultimate Guide to Making Finnish Leipajuusto. (2016). 52 pag. , Preparation The milk is curdled and set ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ruisreikäleipä
Ruisreikäleipä (, rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä (), shorter term without ''ruis'' (rye) which applies also to the oat loaf with a hole. The baking of ''ruisreikäleipä'' is a tradition in western Finland. In eastern Finland thick rye bread, usually called ''ruislimppu'' (rye loaf), is more common, but traditionally only bread baked from rye has been called bread in the Karelia and Savonia (historical province), Savo (eastern) regions. The hole had a functional purpose: the bread was baked in flat rings to be placed on poles suspended just below the kitchen ceiling to mature and dry in the relative warmth. Usually many loaves were baked at once. The poles also remained the place of storage so that the bread aged, in its many forms, over the long winter. Nowadays this kind of bread is available in all its forms and stages of aging throughout the whole of Finland, regardles ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Pastries
pastry, Pastries are small buns made using a stiff dough enriched with fat. Some dishes, such as pies, are made of a pastry casing that covers or completely contains a filling of various sweetness, sweet or Umami, savory ingredients. The six basic types of pastry dough (a food that combines flour and fat) are shortcrust pastry, filo pastry, choux pastry, flaky pastry, puff pastry and suet pastry. Doughs are either nonlaminated, when fat is cut or rubbed into the flour, or else laminated dough, laminated, when fat is repeatedly folded into the dough using a technique called lamination. An example of a nonlaminated pastry would be a pie or tart crust, and brioche. An example of a laminated pastry would be a croissant, danish pastry, danish, or puff pastry. Many pastries are prepared using shortening, a fat food product that is solid at room temperature, the composition of which lends to creating crumbly, shortcrust-style pastries and pastry crusts. Pastries were first created by the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Butter Dishes
This is a list of notable butter dishes and foods in which butter is used as a primary ingredient or as a significant component of a dish or a food. Butter is a dairy product that consists of butterfat, milk proteins, and water. It is made by churning fresh or fermented cream or milk. Butter dishes and foods * ' * ' * ' * ' * ' * ' * ' * * * * * * * * * * * * * * * * , or ''beurre composé'' * * * * * * , or ''beurre à la bourguignonne'' * * * * * * * * * * * * File:Pound layer cake.jpg, A layer cake with buttercream icing and decorations File:Pecan butter tart, May 2011.jpg, A Butter tart is a type of small pastry tart highly regarded in Canadian cuisine and considered one of Canada's quintessential desserts. The tart consists of butter, sugar, syrup, and egg filled into a flaky pastry and baked until the filling is semi-solid with a crunchy top. File:Butter tea 20120622.jpg, Butter tea is prepared with tea leaves, yak butter, and salt. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cornish Pasty
A pasty () or Cornish pasty is a British baked turnover pastry, a variety of which is particularly associated with Cornwall, but has spread all over the British Isles, and elsewhere through the Cornish diaspora. It consists of a filling, typically meat and vegetables, baked in a folded and crimped shortcrust pastry circle. The traditional Cornish pasty, which since 2011 has had Protected Geographical Indication (PGI) status in Europe, is filled with beef, sliced or diced potato, swede (also known as yellow turnip or rutabaga – referred to in Cornwall and other parts of the West Country as turnip) and onion, seasoned with salt and pepper, and baked. Today, the pasty is the food most associated with Cornwall. It is a traditional dish and accounts for 6% of the Cornish food economy. Pasties with many different fillings are made, and some shops specialise in selling pasties. The origins of the pasty are unclear, though there are many references to them throughout historical ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kalakukko
() is a traditional Finland, Finnish dish from the region of Savonia (historical province), Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread. is especially popular in Kuopio, capital city of the Northern Savonia region. Kuopio is home to many bakeries. The city also hosts an annual baking contest. Flour Traditionally, is prepared with rye flour (like ), although wheat is often added to make the dough more pliable. The filling consists of Fish as food, fish, pork and bacon, and is seasoned with salt (unless the pork is already salted). After being baked for several hours, traditionally in a masonry oven, looks much like a large loaf of rye bread. If prepared correctly, bones of the fish soften and the meat and fish juices cook thoroughly inside the bread. This results in a moist filling. Fish Traditionally, the fish used in is either Coregonus albula, vendace (), or European perch (). Sometimes Salmon as food, salmon is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Karelian Hot Pot
The Karelian hot pot (British) or Karelian stew (US) ('';'' ; ; ) is a traditional meat stew originating in the region of Karelia. It is commonly prepared using a combination of pork and beef, but elk or lamb can also be used. Along with the Karelian pasties (), it is the most widely recognized Karelian food in Finland. In 2007, it was selected as the national dish of Finland by the readers of the Finnish tabloid . In a similar poll organized by the ELO Foundation for the Promotion of Finnish Food Culture in cooperation with the Central Union of Agricultural Producers and Forest Owners (MTK) and the Finnish Ministry of Agriculture and Forestry in autumn 2016, Karelian hot pot took second place, losing to rye bread. The hot pot is typically seasoned with black peppercorns, salt, bay leaves and allspice. Common vegetables such as carrots, onions, and root vegetables are acceptable additions to the stew. Like most other Karelian foods, the Karelian hot pot is traditionally brai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Finnish Cuisine
Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental-style cooking. Fish (food), Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finland, Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various vegetables and Edible mushroom, mushrooms. Evacuation of Finnish Karelia, Evacuees from Karelia contributed to foods in other parts of Finland in the aftermath of the Continuation War. Finnish foods often use wholemeal products (rye, barley, oats) and berries (such as bilberry, bilberries, lingonberry, lingonberries, cloudberry, cloudberries, and sea buckthorn). Milk and its derivatives like buttermilk are commonly used as food, drink or in various recipes. Various turnips were common in traditional cooking, but were replaced with the potato after its introduction in the 18th century. Characteristics The way of life and cultu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Traditional Speciality Guaranteed
A traditional speciality guaranteed (TSG; : traditional specialities guaranteed) is a traditional food product protected under European Union and/or United Kingdom law. This label differs from the geographical indications protected designation of origin (PDO) and protected geographical indication (PGI) in that the TSG label does not certify that the protected food product has a link to a specific geographical area, and thus a product can be produced outside the area or country from which it originates. To qualify for the TSG label, a food must be of "specific character" and its raw materials, production method, or processing must be "traditional". Title III of European Union Regulation 1151/2012 (Articles 17-26) deals with the TSG scheme, with specific terms defined in Article 3: "specific character" is defined as "the characteristic production attributes which distinguish a product clearly from other similar products of the same category", and "traditional" is defined as "proven ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
