Burns Supper 2007 left me not only with lots of leftover leeks that I had bought for the cock a leekie soup and ended up using in a savoury leek souffle. I also had some neeps & tatties left over (that's boiled and mashed turnips and potatoes for those of you who don't speak Scots; neeps and tatties are the traditional accompaniments for haggis:) The best way to use up those vegetable mashes, obviously, is to make karelian pasties or karelian pies. Yep, you've seen these Finnish goodies on this blog before - here, served with eggy butter. Karelian pasties are small rye-crusted pastries (usually)with rice porridge or potato mash filling, although carrot, carrot & potato, turnip & potato, carrot & rice, barley porridge, etc fillings are available, too. I usually simply buy them from a...
When I started blogging back in June, I knew only of one other foodblogger and Melissa of the beautiful Traveler’s Lunchbox also happens to be my fellow resident of Edinburgh. Over the last few months some other Edinburgh-based bloggers have been popping by – Anita (originally from Finland) of the Madness of Space Cat, Shauna (originally from Australia) of What’s Wrong Pussycat, 'everyday chef' of, well, everyday chef. And it looks there are other bloggers in Edinburgh and elsewhere in Scotland who read my blog. Thanks!When I returned from Estonia in August, I met up with Anita for a chat and cuppa and gave her a bar of Fazer chocolate. Fazer is a really delicious Finnish chocolaterier – and as Anita, herself Finnish, hadn’t been at home for a while, she had asked me to bring...
When I first wrote about a sandwich cake on this blog, it was an elaborate multi-layered affair with fancy toppings. This one is so much simpler, but no less prettier or festive. I made it few weeks ago for K's mother's birthday (yep, the same party where K. contributed a lovely cinnamon boston). I can still think of ways of developing this recipe, but it is also good enough as it is, so I'm sharing it with you now and here. It's loosely adapted from this Finnish recipe from Pirkka - the base is directly from them, whereas the topping is all mine:)A great addition to a buffet table or coffee table - it can be eaten with a small dessert fork.A simple salmon sandwich cake(Lõhetort)Serves 16Rye bread base:400 grams full-grain rye bread75 grams melted butterFilling:350 grams cottage...
