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Frans_Jozef
Saturday, September 11th, 2004, 09:58 PM
http://www.recipehound.com/Recipes/belgium.html

Death and the Sun
Wednesday, May 4th, 2005, 09:25 AM
The idea for this thread is originally from here. (http://www.forums.skadi.net/showthread.php?t=8386)

Please post your traditional recipes here!

In addition to the instructions how to prepare the dish, it would be interesting to know what it means to you, which time of the year it is usually eaten, etc.

If your recipe includes some hard-to-find ingredients that are not available everywhere, it might be a good idea to include some possible alternatives -- unless fo course you feel it would be inappropriate to cook this dish without all the traditional ingredients.

I'll post some Finnish recipes here soon.

Blutw÷lfin
Wednesday, May 4th, 2005, 10:35 AM
I started it, I'll go on:


Viking Bread

Ingredients:
2 cups of flour
1 cup of whole grain flour
1 teaspoon of dry yeast
1 teaspoon of salt
1 cup of comestible grains
2 cups of warm water.

Preparation:

1. Put all the flour in a bowl with the salt and mix it. put the dry yeast in the warm water until it melt. Then add it to the flour in the bowl. The Vikings use to use dry green peas but you could substitute some other ones, like the grain of the sunflower would do the same here. Put half of the grain into the bowl, mix.

2. Now pour in the water with yeast and mix it with a wooden spoon, until it is hard to stir. At this stage you now will knead the dough. Add flour so that the dough doesn't stick to our hands.

3. When the dough is nicely kneaded and doesn't stick you are going to put it on a pan already oiled. Take the rearest of the grain and sprinkle them on top of your bread.

4. Put it in a cool oven, it will help the rising process. While it rises, set the oven to around 190░ and let it cook for about 1 hour.


Fńrskost (Skyr)

Ingredients

6 cups skim milk
1 cup buttermilk
Rennet
2 tablespoons sour cream
1 tablespoon milk
Candy thermometer to check milk temperatures

Check the rennet package for specific instructions on how much rennet to use. This will vary depending on whether you are using vegetable rennet or not, and whether it is liquid, granular, or tablets. If you are not using liquid rennet, you will need to dissolve the rennet beforehand in a little tepid water. Ideally this should be done in a small measuring cup which has been pre-warmed using hot water.

Heat the milk to 185-195░F (85-90░C) and hold it at that temperature for about 10 minutes. Be careful not to boil or scorch the milk. Cool down to 100-102░F (38-39░C). It is important that you allow the milk to cool properly, or else the rennet may not work. Check the rennet package instructions for heat tolerance guidelines.

Stir the sour cream (or skyr, if you're lucky enough to have the Icelandic variety) into a tablespoon of milk until well mixed. Pour into the warm milk and mix well. Add the rennet.

You now need to allow the rennet to work its magic. For best results, the skyr needs to cool down gradually. I sometimes use a crockpot for making skyr, because the insulated cooker and heavy stoneware vessel cool very slowly. Allow the skyr to cool about 6 hours. You will be ready to proceed to the next step when you can make a cut in the skyr which will not close immediately.

Line a sieve or colander with cheesecloth or a fine linen cloth and pour in the skyr. Tie the ends of the cloth together over the top and hang over a bucket or other container so the whey can drip off. Be sure to retain the whey -- it can be used to pickle foods, and adds lots of flavor to recipes when substituted for part or all of the water. Allow the skyr to drain until it is fairly firm. The consistency should be like ice cream.

Before serving, whip the skyr with a whisk until smooth. Skyr should not be lumpy or grainy. Skyr may be served with cream and honey, and goes very well with fruit such as bilberries or lingonberries.

Skyr may instead be flavored with garlic, chives or caraway seeds.


Nńsselsoppa (Nettle Soup)

Ingredients

2 quarts fresh nettles
2 tablespoons butter
2 tablespoons wheat flour
1 quart good bouillon
salt
1/2-1 teaspoon thyme
1/2-1 teaspoon marjoram
1/3 cup chopped chives
4 cooked egg yolks, chopped finely

Wash nettles well. Cover nettles with bouillon and boil for 5 minutes or until just tender. Drain the liquid off the nettles and save it. Chop the nettles. Melt the butter in a saucepan. Add a little flour to the butter and stir until it starts to brown, then gradually add the bouillon. Add the nettles back in, then cook at a simmer for 3 to 4 minutes. Season to taste with salt, thyme, marjoram, and chives. Place into individual bowls and garnish with chopped egg yolk.


Osyrat Kornbr÷d (Barley Flatbread)
Ingredients

1-1/2 cups barley flour
1/2 cup water

Blend ingredients together until a stiff dough is formed. Warm a griddle over a fire (or you can use a cooking sheet in the oven). Take a heavy rolling-pin and take a ball the size of a walnut and roll the ball until flattened. Roll outward so that it is as thin as you can until you have a flat, round disk. Lay it on the griddle and and place it over the fire (or cook at high heat in the oven) about 30 seconds on either side. One flat loaf at a time, roll out the dough and cook. It is most efficient to have two people, one rolling dough and one cooking flat loaves.

The bread should be eaten immediately, but may be frozen and then reheated. They are good with all Viking foods but also may be eaten with butter or Skyr.

:viking1:

Lissu
Wednesday, May 4th, 2005, 10:51 AM
Question about a cup:

How big is it in desilitres (dl)?

Blutw÷lfin
Wednesday, May 4th, 2005, 10:52 AM
Kokt Svinmňlla (Boiled Lambsquarters)

Lambsquarters (Chenopodium album, also called fat hen, goosefoot, or pigweed) are a member of the same family as chard and beets. From the Viking Age until nearly the end of the Middle Ages, lambsquarters has played the same role in cooking as spinach does now.

Lambsquarters are an ancient food that has been almost completely forgotten today. It is uncertain whether lambsquarters were domesticated or gathered in the wild during the Viking Age, but ample finds have been made of lambsquarters from the Bronze Age to suggest that it was being deliberately cultivated. The leaves of lambsquarters are edible and contain more iron, protein and Vitamin B12 than spinach. Lambsquarters were a valued vegetable crop throughout early Europe until spinach was introduced from Asia in the 16th century.

Lambsquarters are found today as weeds at the edges of ditches and gardens. They have several near-relatives, such as orache (Atriplex patula) and spear-leaved orache (Atriplex prostrata), which are also good to eat. All these plants may be boiled just like spinach or used in salads. To make four servings:

1 lb. fresh, very young, tender lambsquarters
2/3 cup water
dash or two of salt
Rinse the lambsquarters. Add the salt to the water and bring to a boil. Add in the lambsquarters and boil for about 5 minutes. Pour off the liquid and allow the lambsquarters to drain. Serve with a little butter.


Kornmj÷lsgr÷t (Barley Porridge)

Makes about 4 to 6 servings.

10-15 cups of water
salt
Two cups of chopped barley kernels, soaked overnight in cold water
A handful whole grain wheat flour
A handful crushed hazelnuts
3-4 tablespoons of honey

Put the ingredients in a large pot. Pour 10 cups of water in the kettle and heat to a rolling boil. Stir regularly, reducing heat if needed to maintain a low boil. Add water if needed if the mixture starts getting too thick. Cook until done.

There are two ways to serve porridge. The first is "hot breakfast cereal" style. For this type of porridge, about 15 to 20 minutes before the porridge is done, add a cup of chopped fruit, such as apples, pears, rose hips, etc., then serve with fresh cream and some butter on top. Any left-overs may be pressed into a buttered mold and chilled for storage a day or two, then sliced, fried in butter, and served with either a hot fruit compote, or with butter and jam.

Another way to serve porridge is to make it a savory dish. The Poetic Edda mentions the god ١rr eating porridge with herring in it. I've had good results adding chopped chicken, veal, or pork. The meat should be added to the porridge early enough in the cooking process so that it is cooked thoroughly. For fish, this will be closer to the end than it will be for the various meats. You can also add garlic, onion, and other herbs and spices. This makes a hearty, filling dish.

Lissu
Wednesday, May 4th, 2005, 11:24 AM
Kalakukko (Fish-cock)

This is an ancient national food prepared and eaten in Savo (eastern Finland).

Ingredients

(Serves 4-6)

Filling

2 lb small fish (bass, vendaces)
1 1/2 lb pork, sliced into strips like bacon, but about 1/4 to 1/2 inch thick.
3 Tbsp salt (omit salt if pork is already salted)
allspice (optional. Traditionalists omit this)

Dough

2 1/2 cups water
3 1/4 cups rye flour (sifted)
1 3/4 cups wheat flour (sifted)
4 tsp salt
1/2 oz yeast (2 standard packages)

Procedure

1. Clean the fish, removing fins, large scales, and entrails. You may leave the heads if you dare to eat them.

2. Mix the flours, and salt. Add the yeast to the water.

3. When the yeast is fully dissolved, make a thick dough by pouring flour mixture into water and blending well. The ratio of flour to water depends on the nature of the flours. This ratio of 1:2 by volume works well in Finland with Finnish flours. Where flours contain more gluten you should use slightly less water.

4. Set aside 4 Tbsp of dough to be used later. Roll out the remaining dough into a circular shape 3/4 inch thick.

5. Assemble the meats into the dough: cover the inner half of the dough circle with half of the pork (the pork should cover a circle whose diameter is half the diameter of the rolled dough). Then put all of the fish over top of the pork, and add allspice and extra salt if you are using them. Finish with the second half of the pork.

6. Preheat oven to Lift the edges of the dough all around the filling and glue together with a little water so that you have the filling surrounded from all directions with 3/4-inch-thick dough. Put upside down (the seam downwards) on a baking sheet and let it rise about half an hour at room temperature.

7. Put the kalakukko in a oven for long enough to brown the dough, which will seal it against moisture. Then lower the temperature to about and let it bake for 4 to 7 hours depending on the size of the fish (bigger fish need more cooking time). You can brush some melted butter over the top of the dough just after lowering the temperature; this will give it a prettier appearance. If it starts to leak while baking, fill holes with the dough which was set aside.

8. Serve hot or cold.


http://verkkolehti.peda.net/jamsa/img/kuorevescom/kalakukko.jpg

Lundi
Wednesday, May 4th, 2005, 12:49 PM
Blutw÷lfin have you ever been to Iceland, you seem to have a very good knowledge about our island, and now you show your self to even know a few of our traditional dishes which arenĺt that known outside Iceland :)

and may I suggest serving skyr with cream and a bit of sugar as well as a bunch of fresh blueberries :dork0000:

Death and the Sun
Wednesday, May 4th, 2005, 05:35 PM
I'm interested in the recipe for that Icelandic "treat", rotten shark (which tastes so awful you have to follow it with a shot of Black Death). :viking1:

Lundi
Wednesday, May 4th, 2005, 06:06 PM
Found this on some random website:


Traditional method:

Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.

When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.

Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivÝn (Direct translation: Burning Wine, a.k.a Black Death).

The modern method for curing shark relies on putting it into a large container with a drainage hole, and letting it cure as it does when buried in gravel.

mmmm tasty indeed :laugh:

http://www.isholf.is/gullis/jo/shark.htm

:viking1: :viking1: :viking1:

Death and the Sun
Wednesday, May 4th, 2005, 06:32 PM
Hmmm, I wonder what kind of sick, depraved minds originally came up with this particular delicacy? :D

Lundi
Wednesday, May 4th, 2005, 06:43 PM
Probably the same one who started eating our famous Svi­ (boiled sheep head with eyes and tongue still attached) :P


How to singe and otherwise prepare sheep's heads for cooking:
Take the fresh heads and singe them with fire until all the hair is burnt. Use a stiff brush to clean the heads under running cold water. Clean the area around the eyes and inside the ears especially well. Saw the heads in half lengthwise and remove the brains (less messy if you freeze them first). Cook them with the skin.

Preparation:
Pack the heads into a cooking pot, sprinkle with coarse salt and add water. It's not necessary to let the water cover the heads completely. When the water boils, skim off the scum. Cook, covered, until the flesh begins to separate from the bones, 90-120 minutes at the least. Heads meant for jam need longer cooking. Heads that will be eaten without further preparation generally need only 60 - 90 minutes cooking, and should only be cooked until the flesh is cooked through, but has not started to separate from the bones.

Make the jam:
When the heads are cooked, remove from the cooking liquid. Heads that will not be made into brawn are put on a platter and served right away, or allowed to cool. Heads that will be made into jam are taken and the meat cut off the bones and into coarse pieces. You can include the skin or leave it out as you wish. Put the pieces in a loaf pan and put a light weight on top. Allow to cool at room temperature and then put it in a refrigerator to set completely. To make more of the jam, include some of the cooking liquid in the mix. The cooking liquid will set better if singed sheep's legs are cooked with the heads.When the brawn is set, it can be eaten fresh or preserved in whey.

Serving suggestion:
Sheep's heads are served either hot or cold. Either way, they are usually served with plain, boiled potatoes, rutabagas ( cooked with the heads) and white sauce. I hear lemon-sauce is also good with sheep's heads.
Brawn, fresh or preserved, is usually served buffet-style (Ůorrablˇt) with several other kinds of variety meats, fish, bread and boiled potatoes. Thinly sliced fresh brawn can be used as a topping for bread or a filling for sandwiches. My personal favourite is fresh brawn with potato salad.

http://p.vtourist.com/1814093-Travel_Picture-svi.jpg

Nßttfari
Wednesday, May 4th, 2005, 06:44 PM
And for those who drink alcohol, this should follow the ammonia-tasting shark flesh down the throat:

http://vefbud.vinbud.is//isroot/vinbud/ImagesOnline/ProductImages/g20h/00829.jpg

TisaAnne
Wednesday, May 4th, 2005, 07:23 PM
And for a more, er, palatable menu option than the afformentioned rotten shark and Svi­... try some traditional Danish cuisine.

A few years back, out of curiosity, I looked up a few Danish recipes and now I am hooked on the food. It is very simple cooking, yet very flavorful and hearty. Here are some favorites of mine:

FlŠske Šggekage
(Pork omelet)

6 slices side pork
6 eggs
1/4 cup milk
Chives

Fry pork in frying pan. Drain the fat of. Beat eggs, add milk and chopped chives and pour into frying pan with the pork. Cook over slow heat until done.
Serve with danish rye.


Benl°se fugle
(Veal birds)

2 - 3 lb.. veal
Parsley
Salt
Pepper

Slice meat and flatten well. Roll meat around pieces of parsley.
Wrap rolls with thread. to keep their shape. Roll birds in flour that have been seasoned with salt and pepper. Brown in butter on frying pan and add water. Simmer until done. Thicken the juices with cornstarch and serve with boiled potatoes and vegetables of your choice


Brunkaal med FlŠsk
(Brown cabbage with pork)

3 lb. pork, or more if it has bone in it.
2 - 3 white cabbages
2 tbs.. butter
Salt
Pepper

The pork slices 1/2 inch thick. brown lightly on both sides on a hot dry frying pan. The cabbage slices into 1/2 inch thick slices. Brown the cabbage in the butter. Place the meat and cabbage in layers in a pot and let simmer for approximately 2 hours. Add salt and pepper to taste.


Stegte Duer
(Roasted pigeons)

For 6 people:

6 pigeons
6 strips bacon
2 tbs.. butter
2 cups water
1 cup cream

Rub the birds with salt and pepper and wrap them in the strips of
bacon (tie with string). Brown the butter in a pot and turn the birds
until covered on all sides. Put the birds in a roasting pan with the
browned butter and the water. Roast in oven for 1 - 2 hours until tender
Add the cream for the last 15 minutes. Strain the juice and prepare as for game.


Fiskeboller
(Fish dumplings)

1 lb. fresh fish
1 cup cream
1 egg
2 tbs.. potato flour
3 tbs.. flour
1 tsp. salt
1/2 tsp. white pepper

Clean fish and remove all bones and skin. Grind very fine. Add flour and egg mix well.
Keep mixing and add cream slowly. Add salt and pepper and fry on a frying pan or boil until done.

And for dessert... :D


R°d gr°d med fl°de
(Red fruit dessert with cream)

1 lb. red currents
1 lb. raspberries
1 lb. black currants
3/4 cup cornstarch
blanched almonds
1 - 2 cups sugar

Rinse fruit and place in pot with cold water enough to cover berries.
Cook until fruit has no more color and place a cloth over a sieve and
pour juice and berries through. Squeeze all juice out of berries in cloth.
Pour juice into clean pot and bring to a boil with sugar. Mix cornstarch
with a little water and add to juice, stirring constantly. Let boil two minutes.
Remove from stove. 1 cinnamon stick may be added to berries when
they cook or 1/2 vanilla bean may be added after removed from stove.
When cold, ladle into individual plates, sprinkle with sugar and pour
cream on top to taste.


KŠrnemŠlkskoldskňl
(Cold buttermilk dessert)

1 qt. buttermilk
2 egg yolks
1-3 cup sugar
1 cup whipped cream
chopped blanched almonds

Beat egg yolks with sugar. Add buttermilk and chopped
almonds, mix until well blended. Serve with whipped
cream floating on top. Heavy cream may be added to buttermilk.

anonymaus
Wednesday, May 4th, 2005, 07:40 PM
What's a traditional recipe thread without the almighty Lutefisk?

Hold your noses kinsmen(and women), here we go!

Lutefisk:


How to make lutefisk
The first thing you have to do, is to decide how big a portion of stockfish you want to soak. As a rule, 125 grams of stockfish are the equivalent of 1 kg of soaked fish. A lutefisk lover will gladly eat a kilo of lutefisk, which means we should allow 125 grams of stockfish per person.

Soaking
Ready beaten stockfish is soaked in cold water for about 24 hours (stockfish that has not been hammered should be soaked for about 4 days). You should use running water, or change the water at least twice every 24 hours.

"Luting" -- adding the lye
Make a solution of water and caustic soda (NaOH) using 50 grams of soda per 7 litres of water. The soaked fish should be left in the soda solution for about 24 hours. Subsequently, it should be watered down, preferably in running water, for approximately 48 hours. Then the fish is ready to be cooked or frozen.

Freezing the fish
Lutefisk is very suitable for storing in your freezer. In that way, you have ready made lutefisk for the summer too.

How to cook lutefisk
Many people have different opinions with regard to how lutefisk should be cooked. For the beginner, we suggest you try one of the following two ways which you can later experiment with at your own pace:

1. Bring a saucepan of water to the boil, after adding 1 decilitre of salt per litre of water. Allow the fish to simmer over a low light for 15-20 minutes. Be sure to skim the froth regularly.
2. Sprinkle the fish with salt, one teaspoon per kilo of fish. Wrap it up tightly in tin foil, put it in a warm oven and bake it at about 200 degrees C for 30-40 minutes. How long depends on the size of the portions.

Now, if you value your digestive tract and more importantly your tastebuds you will need many other foods on your table to bear the impact of the Lutefisk.

Lefse(flatbread):


Ingredients:
10 cups riced potatoes - salted
1/3 c. lard
1/8 c. milk
1 1/2 c. flour

Instructions:
Flour to make dough so you can handle it.

Mix all ingredients well.
Grab a baseball sized handfull. Roll on flat board with lefse roller until thin.
Use lefse turner to put on hot stove. Bake on hot stove til done on first side.
Turn over with lefse turner. Do second side til done.

Take off stove with lefse turner and cool.

Enjoy plain or with butter.
If you like add sugar, jam, meat, cheese or anything else you might like.
If you are serving lutefisk, you must have lefse.

You will want to serve this Deadly Dinner(tm) with lots of mashed potatoes as well, and I won't bore you with the recipe for those. Some people "enjoy" lutefisk with mustard.

As with rotten shark, Lutefisk should never be attempted without generous portions of:

http://www.emailleschilder.com/fotos-h/aquavit.jpg

Alcohol!

If you can taste what you're eating, you haven't had enough to drink. ;)

edit: I almost forgot! ALWAYS offer to cook the lutefisk for somebody else, and make it at their house--preferably somebody you don't like very much. :viking3:

DreamWalker
Wednesday, May 4th, 2005, 07:44 PM
Found this on some random website:



mmmm tasty indeed :laugh:

http://www.isholf.is/gullis/jo/shark.htm

:viking1: :viking1: :viking1:

I suppose that if Iceland is cursed with a McDonalds one day, we can expect McRottenshark amd McSheephead on the menu? ;)

Lundi
Wednesday, May 4th, 2005, 08:07 PM
I suppose that if Iceland is cursed with a McDonalds one day, we can expect McRottenshark amd McSheephead on the menu? ;)


Well seeing that Iceland is one of Europe's richest countries when it comes to GDP per head, McDonalds has already set up it's empire here along with Burger King, Pizza Hut, Dominos, Hard rock etc, etc, etc, Iceland isn't stuck in the Middle-ages you know :P

DreamWalker
Wednesday, May 4th, 2005, 08:42 PM
Well seeing that Iceland is one of Europe's richest countries when it comes to GDP per head, McDonalds has already set up it's empire here along with Burger King, Pizza Hut, Dominos, Hard rock etc, etc, etc,

My condolences ;)

Death and the Sun
Wednesday, May 4th, 2005, 09:07 PM
Personally I'm not a huge fan of Kalakukko -- the combination of fish and pork sends shivers down my spine. I prefer lanttukukko, which has mashed turnips and pork baked inside it.

One more question regarding rotten shark: which species of shark is it made out of, or does it matter?

****************************

Here's a Finnish dish I used to hate as a child but now am very fond of: cabbage rolls. Unlike rotten shark and sheep heads which (hopefully!) are more like curiosities rather than everyday food, cabbage rolls are a very commonplace and everyday dish.

Kaalikńńryleet:

A large cabbage
Water, Salt

Filling:
1/2 cups (1 dl) raw rice
Water, salt
300 g ground beef
The core of the cabbage
1 small onion, grated
1/4 cup (1/2 dl) dried breadcrumbs
1/4 cup (1/2 dl) water
1/4 cup (1/2 dl) cream
salt, black pepper

For frying:
Butter,
Margarine, or oil

On top:
2 Tbsp syrup
Water or bouillon

1. Cut out the core of the cabbage.
2. Cook the cabbage in salted water until done.
3. Remove the leaves and drain. Pare down the thick base of each leaf.
4. Cook the rice in salted water.
5. Let the breadcrumbs swell in the water and cream mixture.
6. Mix the ground beef, breadcrumbs, onion, seasonings, and rice. Dice the core of the cabbage. and add to the ground beef mixture. Season.
7. Spread cabbage leaves on a board. Put 1-2 tablespoons of filling on each leaf. Wrap into little packages.
8. Place the packages side by side in a greased baking dish. Top with a few dabs of butter and pour on syrup.
9. Bake at 425 degrees F (225 degrees C) until slightly brown. Turn and bake some more. Add water or bouillon.
10. Lower the temperature to 350 degrees F (180 degrees C). Baste and bake for 45-60 minutes.
11. Serve with lingonberry or cranberry jam or fresh pureed berries.

http://www.acbtampere.net/kuvat/kaalikaaryleet.jpg

Lissu
Wednesday, May 4th, 2005, 09:38 PM
Personally I'm not a huge fan of Kalakukko -- the combination of fish and pork sends shivers down my spine. I prefer lanttukukko, which has mashed turnips and pork baked inside it. ...Well, I am :D

Even if I don't eat mammals except game, I do eat kalakukko, especially if it's made by my dad :D I just take the pork out, and eat kalakukko without pork :redface:

anonymaus
Wednesday, May 4th, 2005, 09:43 PM
<tons of recipes and stuff>

I'm going to try the FlŠske Šggekage and Fiskeboller; these sound great :D


...kalakukko...

I want to try this!


I prefer lanttukukko, which has mashed turnips and pork baked inside it.

And this!

It's a good thing I have a Finnish friend or two here, as I do not imagine it would be easy to ship Kalakukko via UPS ;)

TisaAnne
Wednesday, May 4th, 2005, 09:55 PM
Here is a question for the Finns here... How is Veriohukaiset in taste?

I have a finnish friend who swears by this dish, but I think he is only teasing me into trying it because he knows that I am weird about tasting anything that sounds gross. :P

If you have tried it, is it any good?

Death and the Sun
Wednesday, May 4th, 2005, 09:59 PM
I like them. :)

But what's so gross about them? English black pudding sounds much worse, for example.

Just about every Finn has eaten them many times, since they serve them in schools regularly, or at least used to when I was a kid.

Lissu
Wednesday, May 4th, 2005, 10:00 PM
Here is a question for the Finns here... How is Veriohukaiset in taste?

I have a finnish friend who swears by this dish, but I think he is only teasing me into trying it because he knows that I am weird about tasting anything that sounds gross. :P

If you have tried it, is it any good?Small pancakes made of blood? Yes, I have eaten them, but not in many years. They are quite good with cowberry jam :)

TisaAnne
Wednesday, May 4th, 2005, 10:12 PM
I like them.
Well then they must be pretty good... ;) haha!


But what's so gross about them? English black pudding sounds much worse, for example.
It's the blood I guess... It kind of creeps me out. :D I don't mind a bloody slab of steak, but that just seems different.

As for Finnish cuisine though, I have yet to be disapointed with any that I have tried. Raparperikiisseli is one of my favourite treats ever... I cannot wait for the rhubarb to come into season in my region, so that I can make it again.

Suppilovahverokeitto, Hirvipaisti (I followed a recipe for this after we had a successful elk hunt last autumn), Lihakaalilaatikko, Sipulipiirakka, Kukkakaalialaatikko and Karjalanpaisti are some of my favourites that I have tasted! Mmmmm.... now I am hungry. :icon12:

Death and the Sun
Wednesday, May 4th, 2005, 10:30 PM
May I ask how come you are so familiar with Finnish foods?

Yes, onion pies and any kind of mushroom soups are delicious.

But if blood bothers you, I'd advice you to steer clear of black sausages: ;)

http://ffp.uku.fi/pics/food/meat-mustamakkara01.jpg

:O

TisaAnne
Wednesday, May 4th, 2005, 10:47 PM
May I ask how come you are so familiar with Finnish foods?
heh... well my intererest in your cuisine, and country in general, all came about with my discovery of Spectrolite. I thought, wow! If something this beautiful and captivating came from there... everything else must be so good! (weird thinking, yes... but I was not wrong about it.)

Since then, I have discovered that Finland has some of the best bands, your food is extremely tasty, your folk are some of the friendliest that I have had the pleasure to meet, and your lanscape is one poetry and eternal bliss... I hope to visit in the near future.


But if blood bothers you, I'd advice you to steer clear of black sausages: ;)

http://ffp.uku.fi/pics/food/meat-mustamakkara01.jpg

:O
you need not tell me twice! That looks revolting. :speechles :D

Lissu
Wednesday, May 4th, 2005, 11:13 PM
you need not tell me twice! That looks revolting. :speechles :D :D Why not, it's black sausage from Tampere

http://www.tampereenkauppahalli.fi/kauppiaat/teivonliha/kuvat/mustamakkara.jpg

TisaAnne
Wednesday, May 4th, 2005, 11:28 PM
:D Why not, it's black sausage from Tampere
What exactly is it? Pork? Is it black because it is rotten? :scratch:

Lissu
Wednesday, May 4th, 2005, 11:35 PM
What exactly is it? Pork? Is it black because it is rotten? :scratch:it is a sausage which is made of pearl barley, pork and blood. Yes, it looks ehm... suspicious :rolleyes: But it tastes better than looks :D Eaten with cowberry jam, just like veriohukaiset, kaalikńńryleet, poronkńristys, ... :)

The Horned God
Wednesday, May 4th, 2005, 11:36 PM
What exactly is it? Pork? Is it black because it is rotten? :scratch:

I presume it's just the same as black pudding (congeled blood in pigs small intestine) which is delicious fryed with bacon, eggs and bread or potatoes.

Nßttfari
Thursday, May 5th, 2005, 01:10 AM
Even if I don't eat mammals [...]

! :O :annoysigr

You should do as I, have a list of animals to eat in your life.

Reindeer (soon to be done!), polar bear (not the liver though, it might kill me), elk, seal, tons of birds, goats, along with the milk (the cheese I have tasted) :bier: etc. etc.

Death and the Sun
Thursday, May 5th, 2005, 07:21 AM
! :O :annoysigr

You should do as I, have a list of animals to eat in your life.



Well, I'm sure Louhi is partial to eating whaever she fell with own crossbow. :D

I admit that I, too, am a bit unconfortable eating something that's lived all its life in a tiny cage with a plastic feeding tube stuck down its throat. :speechles


Reindeer (soon to be done!)...

:beer-smil

Sauteed Reindeer

50g of butter
400g of reindeer meat
1 dl of water or beer
salt
black pepper
crushed garlic

Melt the butter in a pot. Add the reindeer and then cover with a lid. When the liquid has evaporated, add the crushed garlic, salt and pepper. Allow the meat to brown, turning it carefully. Add the water or beer and then leave to simmer for 30 minutes. Serve the hot meat with mashed potatoes and cranberries.

http://www.paliskunnat.fi/pororeseptit/images/karistys.jpg


.... polar bear (not the liver though, it might kill me), elk ...

Elk lasagne is a fantastic dish. Did you ever eat "regular" bear?

Everyone; when in Tallinn, Estonia, make sure to visit this (http://www.oldehansa.ee/new2/) restaurant. It's a medieval restaurant, they serve only food made according to medieval recipes, and use ingredients that were available at the time. If you're lucky, they'll have bear on the menu -- although it's expensive.

Sonja
Thursday, May 5th, 2005, 08:06 AM
! :O :annoysigr

You should do as I, have a list of animals to eat in your life.

Reindeer (soon to be done!), polar bear (not the liver though, it might kill me), elk, seal, tons of birds, goats, along with the milk (the cheese I have tasted) :bier: etc. etc.All this talk of eating exotic animals reminds me of the Swedish Chef's attempt to make chocolate mousse:

http://upload.wikimedia.org/wikipedia/en/f/ff/Swedish_chef.jpg

:rofl:

Lundi
Thursday, May 5th, 2005, 11:25 AM
One more question regarding rotten shark: which species of shark is it made out of, or does it matter?
No idea :O



Unlike rotten shark and sheep heads which (hopefully!) are more like curiosities rather than everyday food.


hehe no it isnĺt everyday food :D , rather what we used to eat two centuries ago, although some do still eat if around a festival we call "Ůorrablˇt".

I feel obligated now to post some of my favourite delegacies :) ( those earlier ones posted by Blutw÷lfin are also quite typical Icelandic, especially Skyr)



Kleinur - Icelandic twisted ôDonutsö

Ingredients:
3 eggs
1 cup sour cream
1 cup milk or buttermilk
2 tsp. soda
1 tsp. salt
1 tsp. Cream of Tartar
1 1/2 cups sugar
1 tsp. vanilla
1 tsp. nutmeg
Enough flour to roll (approx. 4 cups)

Method:
Beat eggs slightly and add sugar and beat some more. Gradually add the sour cream mixed with soda and milk alternately with the dry ingredients. This will take about 4 1/2 cups of flour. Mix it and pour out onto the floured board and divide into three portions and roll each out to approx. 1/4 inch thick and cut into 1 inch wide strips and then into about 2 1/2 inch long pieces. Put a slit in the centre of each and fold one end through the slit. Fry in deep fat Crisco in an electric deep fryer at about 375 degrees. Keep turning them till they are golden brown, about 3 minutes. After they have drained on paper towel, sprinkle with powdered sugar when ready to serve.


P÷nnuk÷kur - Icelandic Pancakes

Ingredients:
1/3 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. baking powder
1 1/2 cups flour
2 eggs
1/2 tsp. vanilla
2~3 drops of almond extract
1/2 cup sour cream
2 cups milk
1/8 lb. melted butter.

Method:
Sift and mix together all the dry ingredients in a bowl. In a separate mixing bowl, blend eggs, milk, buttter, sour cream, vanilla and almond extract. Continue blending and gradually add the dry ingredients until a smooth thin batter is achieved. It is advisable to let the batter stand for 20-30 minutes before using.

Use a flat stove crÚpe pan to make the thin pancakes. A special pan and spatula are available from Iceland. They definitely produce the best results. Pre-season your crepe pan.

When pouring the batter onto the hot pan, angle and rotate the pan with your wrist to help the batter flow thinly and quickly over the surface. Return pan to the stove as soon as possible so as not to loose the heat. Using the tip of a long crepe spatula, separate the outer thin edge of the crepe from the pan almost immediately to prevent burning. Cook for a minute or until your crepe is a light golden brown on the underside. Flip the crepe over on the pan for about 10 seconds and then flip it onto a plate where you can stack the crepes as they are cooked.

Sprinkle the p÷nnuk÷kur with mixture of sugar and cinnamon and roll up tightly. Alternatively they can be spread with whipped cream and jam or fruit and then folded in quarters.

3ngelbrekt
Thursday, May 5th, 2005, 11:29 AM
I found these 2 links that might be of some help converting recipes between countries/cultures.

German Recipes Conversion Chart - Umrechnungstabelle (http://german.about.com/library/blrezepte_conv.htm)

and

Cooking Ingredient Weight Conversion (http://www.epicurean.com/calc/index.html)

/S

Blutw÷lfin
Thursday, May 5th, 2005, 05:37 PM
Blutw÷lfin have you ever been to Iceland, you seem to have a very good knowledge about our island, and now you show your self to even know a few of our traditional dishes which arenĺt that known outside Iceland :)

and may I suggest serving skyr with cream and a bit of sugar as well as a bunch of fresh blueberries :dork0000:


There's kind of special connection between Iceland and me: I'm a rider, my family breeds Icelandic horses in Northern Germany, I'm a trainer for Icelandic horses and we've bought some of them directly in Iceland. So I stayed on horse farms for severals weeks each year (until I moved to Austria; now my vacations in your beautiful country have - unfortunately - stopped) and we've got also some Icelandic friends living near us in Lower Saxony, working with horses here or having their own farms and training stations. And who sometimes serve great traditional food... ;)

Valh÷ll
Thursday, May 5th, 2005, 05:50 PM
Recipes taken from http://www.isholf.is/gullis/jo/meats.htm#top


Beinlausir fuglar - "Boneless Birds"

1 1/2 kg. lamb, beef, or horse meat
50 gr. butter/margarine
Salt and pepper for taste.
500 ml. of water
100 gr. of bacon
30 gr. of flour

Traditional preparation: Cut the meat into thin slices, and roll each in a mixture of salt and pepper. Put a slice of bacon on each slice of meat, roll up and tie up with twine. Brown on a hot pan. Add the water and cook until done through. Use the flour to thicken the sauce. Serve with potatoes, rhubarb jam and green peas.

Easy method (Recommended), with bacon and mushrooms: Cut the meat into bite sized pieces and brown on a frying pan. Put in a pot with the water and bring to the boil, lower cooking temperature to simmer. Cut the bacon into pieces, fry lightly and add to the meat. Cut one large onion in half and cut the halves into thin slices, crosswise. Fry on a pan until transparent and add to the meat. Cut some fresh mushrooms (about 1/2 kg.) into slices and fry in butter until soft. Add to the meat. Simmer until the meat is done.

Flavour the dish to taste with salt and pepper, and Season-All (optional). I always add a touch of garlic as well. You can make a sauce out of the cooking liquid by thickening with flour, but I recommend just pouring everything into a large bowl and serving it up that way. People will be wanting to drink the cooking liquid afterwards! By using more water, you can make this into a hearty, warming soup.
Serve with potatoes - boiled or caramelized - and a fresh salad.


L˙­ubuff - Fried halibut steaks

1 1/2 kg.:Halibut (or turbot, sole or other flat fish)
4 tblsp: Flour
2 tsp.: Salt
1/3 tsp.: Ground pepper
150 gr.: Oil, butter or margarine
100gr.: Onions

Take one small, whole halibut. Cut off the head, tail and fins. Scrape off the slime and loose scales under cold, running water. Cut the fish into slices, about as thick as your thumb is wide. Mix together flour, salt and pepper. Coat the slices with flour mixture and fry in the hot fat until done (3-4 minutes on each side). Remove from the pan and arrange the steaks on a serving dish. Slice the onions and brown in the fat, remove and put on top of the fish. Pour some water on the frying pan, roll it around and pour over the fish. Serve with cooked potatoes, green salad and lemon wedges.
-Try grilling the fish steaks: cut into large cubes and thread onto skewers with onion pieces, fresh mushrooms and pieces of red bell pepper (capsicum).

The L˙­ubuff is delicious :D, I managed to try some that my mother cooked up some time ago. I have yet to sample the Beinlausir Fuglar, have any Icelanders here managed to try this? :confused:

Lundi
Thursday, May 5th, 2005, 05:56 PM
yes "beinlausir fuglar" (we used to call them beef and bacon rolls in my family) made from beef are very very very nice, my mother used to serve them with Green pepper sauce :icon_razz

Valh÷ll
Thursday, May 5th, 2005, 06:00 PM
I swear this thread is making me hungry just reading it...

OddstrÝ­ir
Thursday, May 5th, 2005, 06:05 PM
Icelandic method of preparing rotten shark, usually eaten at old heathen festivals we have still to day like Ůorrablˇt.

Traditional method:
Take one large shark, gut and discard the innards, the cartilage and the head. Cut flesh into large pieces.Wash in running water to get all slime and blood off. Dig a large hole in coarse gravel, preferably down by the sea and far from the nearest inhabited house - this is to make sure the smell doesn't bother anybody. Put in the shark pieces, and press them well together. It's best to do this when the weather is fairly warm (but not hot), as it hastens the curing process. Cover with more gravel and put heavy rocks on top to press down. Leave for 6-7 weeks (in summer) to 2-3 months (in winter). During this time, fluid will drain from the shark flesh, and putrefication will set in.

When the shark is soft and smells like ammonia, remove from the gravel, wash, and hang in a drying shack. This is a shack or shed with plenty of holes to let the wind in, but enough shade to prevent the sun from shining directly on the shark. Let it hang until it is firm and fairly dry: 2-4 months. Warm, windy and dry weather will hasten the process, while cold, damp and still weather will delay it.

Slice off the brown crust, cut the whitish flesh into small pieces and serve, preferably with a shot of ice-cold brennivÝn (brŠndevin, brennevin, brŠnnevin).

The modern method for curing shark relies on putting it into a large container with a drainage hole, and letting it cure as it does when buried in gravel.

Valh÷ll
Thursday, May 5th, 2005, 06:09 PM
Is there any American equivelant to BbrennivÝn?

Lundi
Thursday, May 5th, 2005, 06:14 PM
Takk fyrir OddstrÝ­ir, enn Úg var b˙inn a­ setja ■ennan texta ß fyrstu sÝ­una :P

Umm no Valh÷ll, but you can buy it online from numerous websites ( like here (http://www.nordicstore.net/shopdisplayproducts.asp?id=15&subcat=78&cat=Icelandic+Alcohol) )

Valh÷ll
Thursday, May 5th, 2005, 10:46 PM
Thank you for the link, Lundi. :D

OddstrÝ­ir
Saturday, May 7th, 2005, 10:23 PM
Takk fyrir OddstrÝ­ir, enn Úg var b˙inn a­ setja ■ennan texta ß fyrstu sÝ­una :P

╔g sřndi allavega tilbur­i :D

Death and the Sun
Saturday, May 7th, 2005, 10:43 PM
Isn't "Brennevin" basically just Icelandic for vodka, i.e. distilled alcohol?

So if you just get some Finlandia, Stolichnaya, Absolut etc, it'll be do the same trick?

Nßttfari
Saturday, May 7th, 2005, 10:45 PM
Nope, it is flavoured with caraway.

Death and the Sun
Saturday, May 7th, 2005, 10:52 PM
Nope, it is flavoured with caraway.

All right, thanks for setting me straigh Nßttfari. :beer-smil

Theudanaz
Saturday, May 7th, 2005, 11:26 PM
I was wondering if anyone had a recipe reconstructed for the last meal of what the peat-bog man ate, i.e. the remains of which were found in his stomach. It was supposedly 50-70 different grains or something like that. Was it a porridge or a cake?

Valh÷ll
Sunday, May 8th, 2005, 02:15 AM
http://www.answers.com/topic/tollund-man


Tollund Man
The Tollund Man lived during the late 5th century BC and/or early 4th century BC, about 2,400 years ago. He was buried in a peat bog on the Jutland Peninsula in Denmark, a find known as a bog body. He is remarkable for the fact that his body was so well preserved that he seemed to have died only recently.

On May 6, 1950, the H°jgňrd brothers from the small village of Tollund were cutting peat for their tile stove and kitchen range in the BjŠldskovdal peat bog, 10 km west of Silkeborg, Denmark. As the two brothers worked, they suddenly saw in the peat layer a face so fresh that they could only suppose that they had stumbled on a recent murder. They immediately notified the police at Silkeborg.

Tollund Man lay 50 meters away from firm ground, his body arranged in a fetal position, and had been buried under about two meters of peat. He wore a pointed skin cap on his head fastened securely under his chin by a hide thong. There was a smooth hide belt around his waist. Otherwise, he was naked. His hair was cropped so short as to be almost entirely hidden by his cap. He was almost clean-shaven, but there was very short stubble on his chin and upper lip, suggesting that he had not shaved on the day of his death. There was a rope made of two leather thongs twisted together under a small lump of peat beside his head. It was drawn tight around his neck and throat and then coiled like a snake over his shoulder and down his back.

Underneath the body was a thin layer of moss. Scientists know that this moss was formed in Danish peat bogs in the early Iron Age about the time when Jesus was born. Therefore, the body was suspected to have been placed in the bog approximately 2,000 years ago during the early Iron Age. Subsequent C14 radiocarbon dating of Tollund Man's hair indicated that he died in approximately 350 BC. The acid in the peat, along with the lack of oxygen underneath the surface, had preserved the soft tissues of his body.

Examinations and X-rays showed that the man's head was undamaged, and his heart, lungs and liver were well preserved. He was not an old man, though he must have been over 20 years old because his wisdom teeth had grown in. Silkeborg museum estimates his age as 40 and height at 161cm, comparatively short-statured even for his time period. He was probably hanged to death by the rope around his neck. The noose left clear marks on the skin under his chin and at the side of his neck but there was no mark at the back of the neck where the knot was found. Due to skeletal decomposition, it is impossible to tell if the neck had been broken.

The stomach and intestines were examined and tests carried out on their contents. The scientists discovered that the man's last meal had been a kind of soup made from vegetables and seeds, some cultivated seeds and some wild: barley, linseed, 'gold of pleasure', knotweed, bristlegrass, and camomile.

There were no traces of meat in the man's digestive system, and from the stage of digestion it was obvious that the man had lived for 12 to 24 hours after this last meal. In other words, he had not eaten for a day before his death. Although similar vegetable soups were not unusual for people of this time, two interesting things were noted:

The soup contained many different kinds of wild and cultivated seeds. Because these seeds were not readily available, it is likely that some of them were gathered deliberately for a special occasion.
The soup was made from seeds only available near the spring where he was found.
At first, Tollund Man was believed to be a rich man who had been ritually sacrificed, but recent analysis suggests that he may simply have been a criminal who was hanged and buried in the peat bog.

The body is currently kept in the Silkeborg Museum in Denmark.

Theudanaz
Monday, May 23rd, 2005, 11:36 PM
Sounds like a kind of porridge or soup, in which I suppose one simply takes a great variety of seeds, herbs, legumes, etc. and soaks / boils them for a long time. I had heard it was possibly a cake, possibly a ritual food. Do you know if anything like this is still eaten today in northern Europe, or anywhere for that matter?

Ulex
Monday, May 23rd, 2005, 11:58 PM
The Tollund Man

The Horned God
Tuesday, May 24th, 2005, 09:34 AM
That is quite an extraordinary image, how would he be classified I wonder? Hallstatt Nordic perhaps?

Ulex
Tuesday, May 24th, 2005, 03:08 PM
I find it difficult to say, whether he is Hallstadt Nordic or not. But his long and narrow skull obviously indicates a connection to the Nordics.

Lissu
Tuesday, May 24th, 2005, 03:14 PM
What is the Tollund man doing in this thread?

:stop0000: This thread is for recipes, not for mummies for petes sake!! :rofl:

The Horned God
Tuesday, May 24th, 2005, 03:17 PM
What is the Tollund man doing in this thread?

:stop0000: This thread is for recipes, not for mummies for petes sake!! :rofl:

What if your Mummy knows some recipes!? :D

Anyway, I used to love when my Granny made this, (though it was without the Whiskey unfortunately).


http://www.bordbia.ie/go/Consumers/recipes/desserts/17rhubarbtart.html

Rhubarb Tart with Whiskey Cream
Rhubarb grows very easily in Ireland and has always been a staple of country gardens. The whiskey sauce lifts this pretty dessert from its more usual everyday role.



Serves 4

350g (12 oz) prepared puff pastry. [ Edit: my Gran never bothered with "Puff" pastery, just ordinary pastry will do rightly. ;)]
450g (1 lb) rhubarb, washed and thinly sliced
150g (6 oz) melted butter
150g (6 oz) caster sugar
250ml (Ż pint) cream
100g (4 oz) caster sugar
Dash of Irish whiskey
To Cook
Preheat a moderate oven, Gas Mark 4, 180░C (350░F). Roll the pastry out to make four 10cm (4") diameter discs, then pleat the pastry all round the edge. Carefully arrange the sliced rhubarb on top of each pastry disc, making sure there are no gaps, then brush with the melted butter and sprinkle the sugar over. Cook in the preheated oven for 30 minutes. To make the sauce, whip the cream then whisk in the sugar and whiskey. When the rhubarb is tender and nicely caramelised on top, serve on heated plates with the whiskey cream and a sprig of fresh mint to garnish.

[Edit: Alternatively, just make one big tart and cut it in slices as needed]

Blutw÷lfin
Sunday, July 3rd, 2005, 07:48 PM
Medieval and Anglo Saxon Recipes

A Jellie of Fyshe
Serves 6

Ms. Berriedale-Johnson explains that elaborate and highly decorative
jellies were "the delight of the artistic medieval cook, often enhanced
with edible gold and silver."

225 g (8 oz) hake, cod, haddock, or other well-flavored white fish
3 scallops
75 g (3 oz) prawns (shrimp)
2 onions, roughly sliced
1 tablespoon white wine vinegar
25g (1 oz) ginger root, peeled and finely chopped
1/3 teaspoon sea salt, 1/4 teaspoon white pepper
450mL (15 fl oz, 2 cups) each white wine and water
20g (3/4 oz) gelatine

Put the white fish in a pan with the onions, vinegar, ginger root,
spices, wine and water. Bring it gently to the boil and simmer for 10
minutes. Add the scallops and prawns and cook for a further 3 minutes.
Remove the fish; bone and skin the white fish and set it all aside.
Strain the cooking juices and set aside to cool for several hours by
which time a lot of the sediment will have settled in the bottom of the
bowl. Carefully pour off the juices, leaving the sediment, and then
strain several times through a clean teacloth. You should have
appoximately 750mL (25 fl oz, 3 cups) of liquid left. Melt 20g (3/4 oz)
of gelatine in a little of the liquid, cool it to room temperature, then
mix it into the rest of the juices.

Pour a thin layer 1 cm (1/2 inch) of the juice into the bottom of a 1.2
liter (2 pint, 5 cup) souffle dish or fish mold and put it in the fridge
to set. Flake the white fish into smallish flakes; remove the coral from
the scallops and cut the white flesh into three of four pices. Once the
jelly is firm, arrange the most decorative of the fish in the bottom of
the dish-- some scallop coral in the middle, prawns around the outsides,
flakes of white fish in between or however you feel inspired. Spoon a
little more of the juice and return it to the fridge to set. Continue to
layer the fish in the mould, setting each layer with a covering of juice
until you have used up all the fish and juices. Leave the jelly to set
for at least 4 hours in a fridge. Unmold and decorate with fresh herbs;
serve as a starter.


Crustade of Chicken and Pigeon
Serves 6

225-350g (8-12oz) wholemeal or wholewheat pastry (depending on whether
you want a lid on your crustade)
1 pigeon
2 chicken joints (2 breasts or 2 whole legs)
150mL (f fl oz, 2/3 cup) dry white wine
several grinds of black pepper
4 cloves
15 g (1/2 oz) butter
50g (2oz) mushrooms, roughly chopped
25g (1oz) raisins
3 large eggs
salt, pepper, and 1/2 teaspoon ground ginger

Roll out 225g (8 oz) of the pastry and line a 20cm (8 inch) flan dish;
back the crust blind.

Put the pigeon in a pot with the stock, wine, pepper and cloves and cook
very slowly for an hour. Add the chicken and continue to cook for a
further 45 minutes or till the meat of both birds is really tender.
Meanwhile cook the mushrooms lightly in the butter. Remove the birds
from the stock and bone them. Cut the flesh into quite small pieces, mix
it with the mushrooms and the raisins and spread them over the base of
the flan case. Beat the eggs with a fork and season with the salt,
pepper, and ginger. Add 240mL (8floz, 1 cup) of the cooking juices and
pour over the meat in the flan case. If you want to have a lid, roll out
the rest of the pastry and cover the flan. Bake it in moderate oven
(180C, 350F, Gas Mark4) for 25 minutes if uncovered, 35 minutes if
covered. Serve warm with a good green salad.

For a more 20th century flavor-- double the chicken, leave out the
pigeon, and substitute 25g (1 oz) chopped fried bacon for the raisins.


'Fenkel in Soppes' or Braised Fennel with Ginger
Serves 6

The original version of this recipe comes from the "Forme of Cury," a
collection of 196 "receipts" copied by Richard II's scribes at his
cooks' directions.

750g (1 1/2 lb) trimmed, fresh fennel root; cleaned and cut in matchsticks
225g (8 oz) onions, thickly sliced
1 heaped teaspoon of ground ginger
1 level teapsoon of powdered saffron
1/2 teaspoon of salt
2 tablespoon olive oil
150mL (5 fl oz, 2/3 cup) each dry white wine and water
6 thick slices of coarse wholewheat or wholemeal bread (optional)

Put the fennel in a wide, lidded pan with the onions. Sprinkle over the
spices and salt, then the oil and finally pour over the liquids. Bring
to the boil, cover and simmer for 20-30 minutes or till the fennel is
cooked without being mushy. Stir once or twice during the cooking to
make sure the spices get well distributed. Serve it alone with a roast
meat or griddled fish or place one slice of bread on each warmed plate,
cover it with the fennel and pour over the juices.


Lozenges or Curd Cheese Pastries
Serves 6

225g (8oz) wholemeal or wholewheat shortcrust pastry
225g (8 oz) curd cheese
25g (1oz) very finely chopped stem or crystallized ginger or plump raisins
15g (1/2 oz) toasted and chopped pine nuts
sugar to taste
lemon juice to taste

Roll the pastry out very thin and cut it into small rectangles--
approximately 15x8 cm (6x3 inches). You should have at least 24. Bake
them in a moderately hot oven (190C, 375F, Gas Mark 5) for ten minutes
or till they are crisp and brown. Remove them and cool on a rack.

Meanwhile mix the curd cheese with the ginger or raisins, the pine nutes
and the sugar and lemon to taste. Set aside. When you are ready to
serve, sandwich together two pieces of pastry with the cheese mixture.
They can be used as a dessert or as a snack.


Griddled Trout With Herbs
Serves 6

The herbs below are what might have been used in Anglo-Saxon East
Anglia, but use whatever you might fancy. Try to use fresh, although
dried is acceptable.

6 fresh cleaned trout
6 sprigs fresh rosemary, or 1-2 tablespoons dried
75g (3 oz) soft butter
18 fresh mint leaves or 2 teaspoons dried
leaves from 6 sprigs fresh thyme or 2 teaspoons dried
6 fresh sage leaves or 1 scant teaspoon dried
1-2 teaspoons coarse sea salt
6-9 grinds black pepper

Put one sprig or generous shake of rosemary down the middle of each
fish. Chop all the other herbs and seasonings and mash them into the
soft butter. Use this to coat the fish generously on each side. Griddle,
barbeque or grill it for 4-5 minutes on each side or till the skin is
well browned and the flesh flaking off the bone. Baste now and then with
the butter which runs off. Serve at once with lot of fresh bread and a
salad or a simple green vegetable.


Hare, Rabbit, Veal or Chicken Stew with Herbs & Barley
Serves 6

In 7th century England, herbs were one of the few flavourings available
to cooks and were used heavily...

50g (2oz) butter
1 -1.5kg (2-3 lb) (depending on the amount of bone) of hare or rabbit
joints, stewing veal or chicken joints
450g (1lb) washed and trimmed leeks, thickly sliced
4 cloves garlic, chopped finely
175 g (6 oz) pot barley
900 mL (30 fl oz, 3 3/4 cups) water
3 generous tablespoons red or white wine vinegar
2 bay leaves, salt, pepper
15 fresh, roughly chopped sage leaves, or 1 tablespoon dried sage

Melt the butter in a heavy pan and fry the meat with the leeks and
garlic till the vegetables are slightly softened and the meat lightly
browned. Add the barley, water, vinegar, bay leaves and seasoning. bring
the pot to the boil, cover it and simmer gently for 1 - 1 1/2 hours or
till the meat is really tender and ready to fall from the bone. Add the
sage and continue to cook for several minutes. Adjust the seasoning to
taste and serve in bowls-- the barley will serve as a vegetable.


Small Bird and Bacon Stew with Walnuts or Hazelnuts
Serves 6

6 fatty rashers of bacon, chopped roughly
3 cloves garlic
4 pigeons or other small game birds (6 if very small)
225 g (8 oz) mushrooms, whatever variety, chopped roughly
75 g (3 oz) roughly chopped roasted hazelnuts or walnuts
300 ml (10 fl oz, 1 1/4 cups) real ale
150 ml (5 fl oz, 3/4 cup) water
2 or 3 bay leaves
a little salt and freshly ground black pepper
6 coarse slices brown bread

Fry the bacon, with the garlic, till it is lightly browned in a heavy
bottomed casserole. Add birds and brown on all sides. Add the mushrooms
and nuts, continue to cook for a couple of minutes, then add the ale and
water with the bay leaves.

Bring to the boil, cover and simmer very gently for 2 - 2 1/2 hours--
the birds should be falling off the bone. Remove the birds from the
juices, cool juices completely and remove any excess fat. The birds can
be served whole on or off the bone. If the latter, carve them while they
are cold then return to the skimmed juices and reheat gently. Adjust
the seasoning to taste and serve either the whole birds of the slices on
the pieces of bread, with plenty of the juices and "bits". A good green
salad to follow is the best accompaniment.


Summer Fruit, Honey, and Hazelnut Crumble
Serves 6

A baked dessert like this would have been sunk in the embers of the
log fire with a cauldron or pot upturned over it to form a lid...

1 kg (2 1/2 lb) mixed soft summer fruits-- raspberries, loganberries,
strawberries, currants, bilberries or whatever is available
honey or brown sugar to taste
75 g (3 oz) tasted hazelnuts
75 g (3 oz) wholemeal or wholewheat brown breadcrumbs

Put the fruits in a pan or microwave dish with about 20 cm (1 inch)
water in the bottom and cook gently for 10-15 minutes (4-6 minutes in
microwave), or till the fruits are soft without being totally mushy.
Sweeten to taste with honey or brown sugar (Saxons would have used
honey); how much you need will depend on what fruits you have used.
drain the excess juice and save to serve with the pudding. chop the
hazelnuts in a processor or liquidiser until they are almost as fine as
the breadcrumbs, but not quite, then mix the two together. Spoon the
fruit into an ovenproof dish and cover with a thick layer of hazelnuts
and crumbs. Bake in a moderate oven (180C, 350F, Gas Mark 4) for 20 - 30
minutes or till the top is slightly cruncy and browned. Serve with lots
of cream or plain yogurt and the warmed fruit juices.

Nßttfari
Sunday, July 3rd, 2005, 08:31 PM
http://www.stavacademy.co.uk/mimir/asrecipes.htm

Blutw÷lfin
Thursday, August 4th, 2005, 01:58 PM
Bread Beast Recipe for HlŠfmŠst
(This is the recipe in Kveldulf Gundarsson's "Teutonic Religion")

2 cups sifted all-purpose flour
2 teaspoons sugar
4 teaspoons baking powder
1/2 cup butter
1/2 teaspoon salt
2/3 cup milk
1/2 teaspoon cream of tartar

Sift together flour, baking powder, salt, cream of tartar, and sugar; cut in butter until mixture resembles coarse crumbs. Add milk; stir until dough follows fork around bowl. Turn out on a lightly floured surface and shape into your beast. The less kneading the dough gets, the lighter and flakier the end product will be. Bake in pre-heated oven at 350 degrees Fahrenheit until brown.


Highland Slim Cakes

Ingredients:

Flour, butter, eggs and hot milk

Method:

Are often used in the Highlands and in country situations for breakfast and tea. To a pound of flour, allow from two to four ounces of butter, as much hot milk as will make a dough of the flour, and two beat eggs, if the cakes are wished to rise. Handle quickly, and lightly roll out, and stamp of any size wanted with a basin, a saucer or a tumbler. Bake on the girdle or in a thick bottomed frying pan. They must be served hot, kept in a heap and used newly baked, as on keeping they become tough.


Hiivaleipa

1 1/2 cups hot water ╩ 2 tablespoons butter/margarine
1 tablespoon sugar ╩ ╩ ╩2 teaspoons salt
1 package active dry yeast ╩ 1/2 cup warm water (abt 110 degrees)
3 cups whole wheat or rye flour, unsifted ╩ 2 1/2 - 3 cups all-purposes flour, unsifted

Measure hot water into a large bowl. Stir in butter, sugar, and salt. Set aside to cool until warm (abt 110 degrees). Dissolve yeast in 1/2 cup warm water, blend into first mixture. Beat in whole wheat or rye flour, gradually stir in about 2 cups of the all-purpose flour to make a stiff dough. Turn dough out onto a floured board, knead until smooth and elastic (about 10-20 min), adding flour as needed to prevent sticking. Turn dough over in a greased bowl, cover & let rise in a warm place until doubled (about 1 hour). Punch dough down & knead briefly on a lightly floured board to release air (this keeps your bread from getting holes). Divide in half and shape each into a round loaf. Place loaves on lightly greased baking sheets; press down each loaf until it is about 1 in. thick. Cover and let rise until almost doubled (abt 45 min.). Bake in a 400 degree oven for 25-30 min. or until crust is light brown and loaves sound hollow when tapped. Cool on racks.

newenstad
Thursday, August 4th, 2005, 05:36 PM
Website for Celtic recipes here
(http://www.piperspixels.com/celticcooking/celticcookhome.htm)

hauer
Thursday, August 4th, 2005, 05:57 PM
Here (http://www.tradisjoner.no/) is a collection of old food recipes from Denmark, Norway, Sweden and Iceland.

Hagalaz
Sunday, September 25th, 2005, 06:41 AM
Recommend recipes of your favorite ethnic cuisines !
Perhaps try them out and let us know how it tastes? :D

I personally enjoy alot of Polish dishes, so I'll start off by sharing a simple traditional recipe for Kapusta!

Kapusta
(Serving Size: 4)

INGREDIENTS:


1/2 pound salt pork, diced
1/2 medium head cabbage, cored and shredded
1/2 (16 ounce) package medium egg noodles
ground black pepper to taste
DIRECTIONS:


Place the salt pork in a large skillet over medium heat. Cook, stirring frequently until the fat has melted down and the meaty parts are cooked. Add shredded cabbage, and cook over medium-low heat until tender, stirring to coat the cabbage with the salt pork drippings.
Meanwhile, bring a large pot of lightly salted water to a boil. Add egg noodles, and cook until tender, about 7 minutes. Drain. When the cabbage has cooked completely, stir egg noodles into the cabbage, and season with black pepper to taste.
Eat!

Siegmund
Sunday, September 25th, 2005, 08:04 AM
I have many that I enjoy, and one that I'm dying to try out: Bavarian Apple Pancakes, yummy!

Here's a link: http://www.hungrymonster.com/recipe/recipe-search.cfm?Course_vch=Pancakes&ttl=1&Recipe_id_int=5419. But for the real thing, I would ask a Bavarian.

Also, I have it on good authority that Bavarian apple pancakes are especially good with melted chocolate. :)

Blutw÷lfin
Tuesday, October 4th, 2005, 10:22 AM
Yule Food From Iceland

Kj÷ts˙pa - Mutton Soup
1 kg (2 lbs) mutton, cut in chunks
1 1/2 l (3 pints) water
1 onion, coarsely chopped
1/2 head 500g (1 lbs) white cabbage, chopped
4-5 carrots, sliced
500 g (1 lbs) rutabaga, peeled and cut into chunks
1/2 cup rice
1 tablespoon salt

Cover the mutton with the water in a large casserole, add salt and bring to a boil. Skim off the fat and cook for 30 minutes, then add the vegetables and rice. Allow to simmer for about 45 minutes, stirring occasionally. Remove the mutton, serve separately with potatoes. You will need a large serving bowl for the soup.


Jˇlagrautur - Yule Porridge
1/4 l (1/2 pint) water
1 1/2 l (3 pints) milk
150 g (6 oz) rice
1 teaspoon salt
70 g (2 1/2 oz) raisins
cinnamon and sugar
milk
1 almond

When the water comes to a boil, stir in the rice and cook for 10 minutes. Add the milk to the pot and cook over a low heat for 1 hour. Add the raisins in the last 10 minutes. Add salt to taste. Add milk, sugar, and cinnamon to taste. The skinned almond is added and the porridge poured into a bowl. The housewife deals portions out and whoever finds the almond receives a small gift.

Hangikj÷t - Smoked Mutton
1 kg (2 lbs) Hangikj÷t
1 l (2 pints) Water

Put the Hangikj÷t and water in a pot. Slowly, over a period of a half hour, heat to boiling. Boil the Hangikj÷t for 45 minutes to 1 hour for each kg (2 lbs). Allow to cool in the broth. Hangikj÷t is usually served cold with mashes potatoes, or potatoes in Bechamel (white sauce), and accompanied by green peas.

Rj˙pa - Rock Ptarmigan
2-3 Rock Ptarmigan
50 g (1 1/2 oz) bacon
50 g (1 1/2 oz) butter
2 dl (1 cup) boiled water
30 g (1 oz) margarine
3 tablespoons flour
2 dl (1 cup) milk
Caramel coloring, salt
Redcurrant jelly
3-4 tablespoons whipped heavy cream

Clean the Ptarmigan as for other fowl. Soak in half milk, half water for several hours. Pat dry and insert the bacon pieces into the breast of the Ptarmigan. Heat the margarine, then place the Ptarmigan into the pan and brown well. Remove from the saute pan and place them in a pot, breast side down. Add hot water and milk. Simmer for 60 to 90 minutes. Strian the stock, allowing enough to remain in the pot with the Ptarmigan to prevent drying. Melt the butter in the saute pan and add the flour. Cook the roux until golden, then add enough of the Ptarmigan stock to make a rich veloute. Add caramel coloring to taste, then add the seasoning and redcurrant jelly. Fold the whipped cream into the sauce just before serving. Ladle over the Ptarmigan.
Serve with boiled or caramel potatoes, cooked, halved apples, and redcurrant jelly.

Laufabrau­ - Leaf Bread
1 kg (2 lbs) Flour
1/4 teaspoon Baker's Ammonia
1 teaspoon Salt
6-7 dl (3 pints) milk
Fat for deep frying

Heat the milk just to the boiling point. Sift the flour together with the hartshorn and the salt. The milk is stirred into the flour mixture and the whole is kneaded into a glistening, rather tough dough, then formed into a long roll. Cut the roll into pieces and roll out very thin. This is best done on a well-floured pastry cloth. The bread is formed with a round dish and then decorated. As each piece is completed, place between linen towels to prevent drying. Just before cooking, prick with a fork, being careful not to disturb the design. Deep fry on high heat, decorated side down, until golden-brown. Serve with butter or margarine.

Kleinur
900 g (2 lbs) Flour
240 g (8 oz) white sugar
60 g (2 oz) margarine
1 teaspoon Hartshorn [US: cream of tartar]
1/2 teaspoon baking soda
5 teaspoons baking powder
1/2 l (1 pint) milk
1 egg
Cardamom extract. [US: cover 1T. crushed cardamom seed with unflavored Vodka. Cover and soak overnight. Use filtered liquid as extract]

Combine the margarine and flour and add the other dry ingredients. Make a well in the flour and add the milk, egg, and extract. Knead well to make a smooth dough. Roll out to finger thickness. Cut into diamonds. Make a diagonal slit in the middle of each and pull one end through the slit. Deep fry untill golden-brown.

LambalŠri - Leg of Lamb
1 Leg of Lamb
Salt, pepper
1 cup heavy cream
2-3 tablespoons flour

Put the leg of lamb on a grid in a roasting pan and pour 1 litre (2 pints) of water into the pan. You can also put the Leg of Lamb in a roasting bag without liquid. Place into oven. Heat oven to 150-175 deg. C (280-325 deg. F), and roast for one hour for each kilo (2 lbs) of weight. Baste occasionally with the stock form the roasting pan. For the last half hour of cooking switch on the grill, [US: broiler] and grill the Leg of Lamb on both sides. If you use a roasting bag, remove it from the bag for the last half hour and grill in the same way.

Strain the stock into a casserole and skim off the fat. Thicken the sauce with flour, or your favourite thickening, season and colour with gravy browning. Add the cream and remove from the heat. Serve with your choice of vegetables and caramel potatoes.

Hamborgarhryggur
- Smoked Rack of Pork
Smoked Rack of Pork
Place the rack of pork [Us: pork loin, bone-in] in enough wather to cover.

Braise for 30 to 45 minutes for each kg (2 lbs). You may season the liquid with whole pepper, mustard seed, or cloves. After braising, remove from liquid and roast in an oven preheated to 175 deg C (382 deg F). Glaze with brown sugar.
Serve with caramel potatoes, carrots, green peas, Brussels sprouts, cauliflower, and e.g. red wine sauce.

Br˙na­ar kart÷flur - Caramel Potatoes
Ca 500 g (1 lbs) Potatoes, medium size, cooked and peeled
40 g ( 1 1/2 oz) margarine
5 tablespoons sugar

Place the sugar in a heavy saute pan and heat until it begins to melt. Carefully stir in the margarine. When golden, remove from heat, and add potatoes, rolling them carefully around until they are coated with the caramel.

Blutw÷lfin
Monday, October 17th, 2005, 12:46 PM
Trollkrem

2 cups (5 dl) lingonberries, or
1/2 cup (1 1/4 dl) lingonberry jam
2/3 cup (1 1/2 dl) sugar
2 egg whites, from large eggs

Wash berries and remove all unripe berries and foreign objects. Combine all ingredients in a mixing bowl and beat until the volumes quadruples. about 15 minutes. If you are using lingonberry jam, omit sugar. Serve in a crystal dessert bowl sprinkled with a few lingonberries. If available, add a few mint leaves. Cookies are a great accompaniment, or serve in Crisp Wafer Cups (Krumkakeskňler). Serves 8


Trollkrem II

A different kind of troll cream combining the lingonberries with currants and strawberries, and topping it off with vanilla sauce.

1 1/2 cups (3-4 dl) lingonberries or
1 cup (2 1/2 dl) red currant plus 1/2 cup (1 1/4 dl) strawberries or raspberries
1 cup (2 1/2 dl) sugar
2 egg whites

Serve with Vanilla Sauce.

Everyday Vanilla Sauce (Vaniljesaus til hverdags)

1 1/2 cups (3 1/2 dl) milk
1 1/2 tbsp. sugar
1 egg, large
1/2 tbsp. potato flour
1 1/2 tsp. vanilla sugar

In a heavy sauce pan combine milk, sugar, egg, and potato flour While stirring, bring to the boiling point over medium hear. It must not boil. Remove from heat. Stir the sauce from time to time as it coos. Serve chilled. Makes 1 3/4 cup.

Blutw÷lfin
Sunday, March 5th, 2006, 04:39 PM
A brilliant page with hundreds of Danish recipes. I can especially recommend the "Boneless Birds", the "Cooking Roasts with Beer" and the "Spiced Danish Meatballs".

A lot of these recipes you will know from other Scandinavian recipes, e.g. the Boneless Birds as "benl°se fugler" from Norway or the Meatballs as "k÷ttbullar" from Sweden.

But the Danish recipes are in some cases somewhat special... :)

Follow the link (http://www.mindspring.com/~cborgnaes/)

TisaAnne
Monday, March 6th, 2006, 03:51 AM
I've grown very fond of Danish cooking, and have used quite a few of the recipes from that link that you posted, Blutw÷lfin. :) I'm finding that I prepare atleast one Danish dish per week, and I'm always pleased with how tasteful, and satisfyingly rich such meals are...

Some of the most wonderful recipes from that link, which I would recommend with great enthusiam, are: Oksesteg I Surfl°de, K°dbudding, Stuvet Oksek°d, and Stegt Gňs Fyldt med Ăble... there are many more excellent dishes to try, but those I listed have remained consistent favorites of mine, and have been recieved very welcomely by guests whom I've prepared them for.

Oh, now I am really hungry for a nice, sweet Sveskekage! :P

VÝ­ßlfr
Saturday, January 5th, 2019, 08:53 PM
Hmmm, good thread... I'm looking forward to learn some Scandinavian traditional recipes too... vegetarian ones for me, of course... probably mostly deserts, but still good... :grilling

I just shared my favourite traditional borsch recipe in another thread here (https://forums.skadi.net/threads/184832-Sharing-Vegetarian-and-Vegan-Recipes?p=1257455#post1257455).

Now... I'll share another favourite traditional recipe which I learned, this time, from my grandfather. It's a traditional Daco-Romanian shepherd's recipe, and it is called bulz. There are many varieties of it, but the one I know from my grandpa is of course my favourite one, and the one I eat and do myself when given the chance. On my grandpa's side, as far as he remembered when I asked him, and as far as I remember now too, most of the men in his genealogy line were shepherds or at least they owned sheep... So this recipe probably belongs to a family tradition, shared generation by generation.

I'm not so good with writing recipes... I'm just outlining the main parts of it. The bulz is made of corn flour (maize), traditional sheep cheese and butter. Of course, also some salt. First we have to make mămăligă from corn flour (maize), boiling water and a little bit of salt (quite similar to polenta)... When the mămăliga is ready we take some of it and put it on the plate, and then put traditional sheep cheese over it, and then again another layer of mămăligă to cover it, so the cheese will stay inside the hot mămăliga and melt. We can also cut a little bit on the top of this, adding some butter inside, and then cover the cut with some more mămăliga. And this is all, quite simple and traditional!

I didn't find any proper picture of it over internet... but I found that a world record of the longest bulz in the world was set in a village quite close to the home village of my grandfather. Quite exciting to find out that, hehe! Here is one article I found (including a traditional recipe quite close to the one I learned):



Longest Bulz: world record set by the villagers from Turia

TURIA, CV, Romania -- Over 300 inhabitants of the Commune of Turia have participated at the creation of a bulz of 150,32 meters, which was divided in 7.500 portions consumed rapidly, setting the world record for the longest Bulz (https://www.worldrecordacademy.com/food/longest_Bulz-world_record_set_by_the_villagers_from_T uria_80412.htm).

https://www.worldrecordacademy.com/food/img/longest-Bulz-1b.jpg

Photo: At the preparation of the bulz was necessary of 400 kg of maize, 150 kg of sheep cheese, 15 liters of oil, 24 kg of salt and 450 liters of boiled water. 240 women from the commune floured sheep cheese and rolled the bulz. (enlarge photo (https://www.worldrecordacademy.com/food/img/longest-Bulz-1.jpg))

In order to boil the hominy there was necessary of the strength of 75 men who rolled in the 15 kettles full of hominy, and in the end they shared the hominy with the paddle on the long raw of tables.


https://www.worldrecordacademy.com/food/img/bulz/Bulz-1-b.jpg
(enlarge photo (https://www.worldrecordacademy.com/food/img/bulz/Bulz-1.jpg))


https://www.worldrecordacademy.com/food/img/bulz/Bulz-2-b.jpg
(enlarge photo (https://www.worldrecordacademy.com/food/img/bulz/Bulz-2.jpg))


https://www.worldrecordacademy.com/food/img/bulz/Bulz-3-b.jpg

(enlarge photo (https://www.worldrecordacademy.com/food/img/bulz/Bulz-3.jpg))


https://www.worldrecordacademy.com/food/img/bulz/Bulz-4-b.jpg
(enlarge photo (https://www.worldrecordacademy.com/food/img/bulz/Bulz-4.jpg))


https://www.worldrecordacademy.com/food/img/bulz/Bulz-5-b.jpg
(enlarge photo (https://www.worldrecordacademy.com/food/img/bulz/Bulz-5.jpg))



...

The Bulz is a very popular Romanian dish based on "mamaliga", and consists of balls of mamaliga filled with cheese and butter and roasted in the oven.

"Mamaliga" is a fat-free, cholesterol-free, high-fiber food. It can be used as a healthy alternative to more refined carbohydrates such as white bread, pasta or hulled rice.

...

Bulz traditional recipe:

1. Make a medium hard polenta.
2. Take pieces the size of a medium Apple and fill each ball of polenta with 1-2 teaspoons of Cheese.
3. Then grill the balls, preferably over an open fire.
4. They are ready when they are golden brown outside and the Cheese is melted inside.

Source (https://www.worldrecordacademy.com/food/longest_Bulz-world_record_set_by_the_villagers_from_T uria_80412.htm)


Again, this is a traditional vegetarian recipe... and a quite simple one, even if the one given in the article above is a bit different from the one I know. I like to eat and cook simple food, not overly cooked or too complicated... Simpler is better and also healthier! ;)

Some other recipes mention also cooking the bulz in the oven, but I don't do that. Over cooked food is not so healthy.

Sometimes my bulz can look somehow like the one in the below picture (but smaller, of course, for one person, and not with cheese on the top, only with cheese inside):

114136

Actually it is healthy to eat corn with dairy products, because otherwise some of the substances our bodies need to assimilate from corn cannot be assimilated. I read that in a book about cereals. So the bulz is also one of the healthiest ways to eat corn (as long as it is organic/bio non-GMO corn, of course).

My grandfather also made some delicious omelette, but it was with bacon (a traditional type, called slănină, or other traditional types) too, so it was not vegetarian. It was basically a quite normal omelette, just with added slănină (or other traditional types of bacon) and of course again sheep cheese to it. My grandfather loved traditional sheep cheese, made by shepherds, and so do I! :D

Fire spirit
Sunday, January 6th, 2019, 03:21 AM
That bulz looks tasty!

My nan used to make English bubble and squeak, just potatoes, carrots, sweetcorn and cabbage (onions too if some people want that in there.)

114140

You need to add some butter and olive oil to heat up in a frying pan. Most of it's made with veggie leftovers.

Fire spirit
Sunday, January 6th, 2019, 03:29 AM
This is the Scottish Haggis, which I also enjoy because it's full of various ingrediants.

114141
Oatmeal, spices, suet, salt, onions, sheep pluck, barley. Vegetarian haggis doesn't include meat and is replaced with beans, lentils and maybe soya.