SWEETENED POTATO CASSEROLE (IMELLETTY PERUNALAATIKKO)
The traditional way of making one of the Finnish Christmas staples. Flour is added to warm, mashed potatoes and the mixture left to stand in a warm place for several hours. The amylase in the flour begins to break down the potato starch into sugars, sweetening the dish. Now, try as I might, I can never get it to work well enough and have to resort to the modern way of adding treacle!! So, I'm listing it as an optional ingredient!
Provided by stormylee
Categories Potato
Time 3h20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Brush potatoes clean and place in a pot. Add enough water to just cover the potatoes and cook until done.
- Pour off water and wait for the moisture to evaporate. Once they feel dry, peel and mash hot potatoes. Add flour, mix, and let the mixture stand in a warm place (around 50 C - not a lot warmer than that or the process will be stopped) for 3-4 hours or overnight.
- Preheat oven to 150°C.
- Melt butter. Heat milk. Add melted butter and warm milk into the potato mixture, along with salt and nutmeg. Mix well.
- Taste the casserole and if it's not as sweet as you would like, add treacle to taste and mix.
- Pour into greased oven dishes. Only fill the dishes half full as the casserole will bubble and rise a lot in the oven.
- Drizzle some treacle on top of each casserole. Bake in the preheated oven for 2-3 hours.
Nutrition Facts : Calories 366.9, Fat 15, SaturatedFat 9.3, Cholesterol 43.8, Sodium 1018.6, Carbohydrate 50, Fiber 6.2, Sugar 3, Protein 9
IMULLYTETTY PERUNALAATIKKO -- FINNISH SWEETENED POTATO PUDDING
The recipe was found in the 1973 cookbook, Scandinavian Cooking. Preparation time does not include the time needed to boil the potatoes.
Provided by Sydney Mike
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F & butter a 2-quart baking dish.
- Slice potatoes into the prepared baking dish, layering them AND sprinkling each layer with flour & suger.
- Whisk together the salt, warm milk & margarine & pour it over the top.
- Bake for 40 minutes or until golden brown, then serve.
Nutrition Facts : Calories 516.2, Fat 18.4, SaturatedFat 6.2, Cholesterol 25.6, Sodium 1986.1, Carbohydrate 76.5, Fiber 7.2, Sugar 8.8, Protein 13.4
KESAKEITTO -- FINNISH SUMMER SOUP
Make and share this Kesakeitto -- Finnish Summer Soup recipe from Food.com.
Provided by Sydney Mike
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauce pan, bring water, sugar & salt to a boil, then add milk, peas, cauliflower, carrot & potatoes. Reduce heat & simmer 10-15 minutes, or until vegetables are tender.
- Stir 2-3 tablespoons of the hot soup into beaten egg yolk, then return it to the soup.
- Season to taste, then add margarine & parsley just before serving.
Nutrition Facts : Calories 207.8, Fat 6.4, SaturatedFat 2.5, Cholesterol 34.3, Sodium 208.1, Carbohydrate 31.3, Fiber 5, Sugar 5.5, Protein 7.6
PERSIMMON-SWEET POTATO PUDDING
I never liked Persimmon pudding until I ate my mil. I used wild persimmons for years but the Japanese ones are larger and easier. Just be sure to use paper towels for cleanup as the persimmons will turn everything black.
Provided by fppjames
Categories Dessert
Time 1h
Yield 2 PANS, 10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all ingredients together and bake at 350 for about 30 minutes or until brown and sides pull away from pan.
- Makes 2 6 1/2 by 10 or one large pan.
- To make persimmon pulp persimmons must be washed and mashed through a sieve, usually takes 3 or 4 Japanese persimmons depending on size and a large amount of wild ones.
TINY QUICHES
Make and share this Tiny Quiches recipe from Food.com.
Provided by Starrynews
Categories < 4 Hours
Time 1h5m
Yield 24 tiny quiches
Number Of Ingredients 9
Steps:
- Cream butter and cream cheese together.
- Use your hands to work in the flour.
- Chill dough for about 30 minutes.
- Meanwhile, beat egg, milk, salt, and pepper together and put to the side.
- Preheat oven to 350°F.
- Divide dough into small balls and press into miniature tins.
- Divide the Swiss cheese into the unbaked shells.
- Drizzle egg mixture over the cheese.
- Sprinkle with paprika.
- Bake for 30-35 minutes.
Nutrition Facts : Calories 88.3, Fat 6.7, SaturatedFat 4.1, Cholesterol 26.7, Sodium 83.6, Carbohydrate 4.6, Fiber 0.1, Sugar 0.2, Protein 2.4
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