 | |
This page of Finnish recipes is brought to you by the Celtnet European Recipes Site:
| Western European Recipes | Northern European Recipes | Central European Recipes |
| Eastern European Recipes | Southern European Recipes |
Finland, officially: Suomen tasavalta (Finnish); Republiken Finland (Swedish) (The Republic of Finland) is a Nordic country in Northern Europe. Helsinki is its capital and largest city and the official languages are Finnish and Swedish (though Sami is recognized as a regional language). Finland is officially a Parliamentary democracy. Finland was historically part of Sweden and from 1809 an autonomous Grand Duchy within the Russian Empire. Finland's declaration of independence in 1917 from Russia was followed by a civil war, wars against the Soviet Union and Nazi Germany, and a period of official neutrality during the Cold War. Finland joined the United Nations in 1955 and the European Union in 1995 and participates in the Eurozone. The Finnish economy is the world's thirteenth largest and the country has an advanced economy. The majority of Finns are members of the Evangelical Lutheran Church of Finland (81.7 percent) and almost half of Finns attend church at least once a month, by far the highest proportion of any of the Nordic countries. The traditional cuisine of Finland is a mix of European, Nordic and Western Russian and the food is generally simple but freshly prepared. Fish, meat, berries and ground vegetables are typical ingredients whereas spices are not common due to their historical unavailability. But spices have gained importance in modern Finnish cookery and now represent a prominent ingredient in modern Finnish cookery, with influences coming from both East and West. |
The alphabetical list of recipes from Finland follows (limited to 100 recipes per page). There are 4 recipes in total:
|
Page 1 of 1
Page 1 of 1 Couldn't find what you were looking for? Search the web:
|
|
|
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
Halloween has a 2000 year history, extending from the time of the Ancient Celts to the modern day. Learn how the Romans and Christians changed this ancient feast and how it found its way to the Americas. You will also get recipes for a Celtic stew and a pumpkin dish associated with Halloween.
Prue Leiths' 'Leiths Cookery Bible' is one of those books that you never new you couldn't do without. It is the one cookery book that you need on your bookshelf (not that it will stay there very long). To find out why this book is so indispensible why not read the review now?
Pastry is one of the most basic components of cooking, needed for pies, tarts and cake bases of many types. It originates in the ancient method of applying a paste of flour and water to baked meats to protect them in the fire. But, in the Middle Ages fats were added and modern pastry was born. Learn a little about the different pastry types and see a recipe for a traditional classic flaky pastry.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.
Humans have been making cheeses as long as they have been farming and cheeses represent a versatile and useful storage food available in a staggering array of variants. Learn a little about cheese and discover two classic cheese-based recipes.
Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.
The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.
Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.
One Million People Campaign
click here for the full story
printer version