finnish

Make and share this Finnish Macaroni Bake recipe from Food.com.

Finnish Macaroni Bake

500 ml macaroni, dried

500 g ground beef

onion, chopped

milk

eggs

black pepper

salt

Fry onion and ground beef until onion is soft and the beef is brown.

Boil the macaroni al dente (it will still cook in the oven).

Mix the pasta, beef and onion, season with salt and pepper and put in a shallow oven dish.

Mix the milk and eggs together, pour on the pasta mixture. It should just cover everything.

Very bland.  I added veggies and had to add a bunch of cheese, which turned it into a totally different recipe, but tasted better.

This hearty Finnish side dish is similar to mashed potatoes, but with the special, earthy flavor of yellow turnips (lanttu). Lanttulaatikko is a favorite Christmas dish on Finnish holiday tables.

Lanttulaatikko (Finnish Mashed Turnip Casserole)

turnip,

breadcrumbs

butter

brown sugar

cinnamon

ginger powder

nutmeg

salt & pepper

Boil turnip till tender (15-20 minutes). Remove turnip and allow to cool.

When cooled, mash turnip with potato masher or ricer in a medium bowl. Mix in all other ingredients.

Put mixture in casserole dish and bake in oven at 325 degrees F for one hour. Casserole should be brown and fully cooked through.

Note: in the USA, &quot;yellow turnips&quot; are sold as &quot;rutabagas&quot;.

Lanttulaatikko = rutabaga casserole. The recipe is correct apart from the turnips. Turnip is more bitter than rutabaga. I would recommend using rutabagas instead.

This is very good served with Hapankaalikeitto (Finnish Sauerkraut Soup). This recipe calls for a rice filling, but other traditional fillings include mashed potatoes, meat, fish, and cheese. Posted for Zaar World Tour 05

Karjalan Piirakka (Karelian Pie) With Egg Butter

butter, melted

water

rice

rye flour

all-purpose flour

butter,

eggs,

white pepper (optional)

ground ginger (optional)

In a saucepan combine the water and rice. Bring to a boil.

Stir, cover, and cook over low heat for 20 minutes, stirring occasionally.

Add the milk, cover, and continue cooking until the milk is completely absorbed and the rice is soft and creamy.

Line a baking sheet with parchment paper.

In a medium-sized bowl, combine the water, salt, and rye and white flours to make a stiff dough.

Shape the dough into a log and cut into 16 portions and shape each into a round.

On a lightly floured board, roll out each round into a 6-inch circle.

Spread about 3 tablespoons of filling evenly on each round.

Fold two opposite edges of the pastry over the filling and crimp the edges of the dough toward the center to make an oval-shaped pastry, allowing about 1/2-inch of the crust to overlay the filling and leaving the center of the filling exposed.

In a small bowl, stir together the melted butter and hot milk and brush on the pastries.

Bake for 10 to 15 minutes, brushing once during baking, until the pastries are golden on the edges.

In a small bowl, cream the butter. Stir in the eggs.

Season with the white pepper and ground ginger, if desired.

Cool the pastries and serve with the egg butter at room temperature.

These used to be my favorite when I lived in Finland and they taste even better homemade.  The proportion of dough to filling is perfect in this recipe, I had none of either leftover at the end.  I used Swedish style porridge rice because that is what is traditionally used, but any short grain white rice works (look in the Hispanic foods section).  You do have to be careful to stir often once the milk is added, it has a tendency to scorch (and whole milk tastes best).  Brushing with the milk and butter is a must or the crust gets too crisp.  My mother-in-law handed down the trick of placing all the pies in a Ziploc bag after they are done baking but while they are still hot and letting them sit for a couple hours.  This softens the crust if it comes out too tough which it almost always does for my taste.  The egg butter is a must with these, its the traditional way.  Leftovers are really good with ham and cheese on top, just pop it in the microwave for 30 seconds and eat with a fork YUM.  These disappeared too fast at the midsummer potluck, guess I will have to make more!

A recipe for Voisilmäpulla (Finnish Butter Eye Buns)! These golden, cardamom-scented buns have a center bursting with butter and sugar.

Voisilmäpulla (Finnish Butter Eye Buns)

active dry yeast

sugar

cardamom

unsalted butter (softened at room temperature)

Pearl Sugar

In a small bowl, sprinkle the yeast over the warm milk. Stir and allow to sit until the yeast is frothy, about 10 minutes.

In the bowl of a stand mixer fitted with a dough attachment or a large bowl, combine the flour, sugar, cardamom, and salt.

Mix in the softened butter, egg, and yeast with milk to form a dough. Add a little more flour if too sticky (just enough to remove the stickiness- don&#x27;t add too much or it will create tougher rolls) and a little more milk if too crumbly.

On a lightly floured surface, knead the dough until soft and smooth. Place the dough back in the bowl, cover with plastic wrap or a towel, and allow to rise until doubled, about 1 hour (this may take closer to 2 hours in cooler kitchens).

Preheat oven to 400˚F. Line two baking sheets with parchment or lightly grease.

On a lightly floured surface, divide the dough into 20 equal pieces, each about the size of a golf ball (45 grams/1.5 ounces). Roll each piece into a smooth ball and place on prepared baking sheets around 2 inches apart. Cover with dish towels and allow to rise until puffed, about 30 minutes.

Use a finger to make a depression in the center of each roll. Cut the chilled butter into 20 equal cubes. Place a cube in each depression.

In a small bowl, beat the egg and brush it over each roll. Pour 1/4 teaspoon of granulated sugar directly over each cube of butter in the bun. If desired, sprinkle pearl sugar around the edges.

Bake the voisilmäpullat in the preheated oven until golden, about 12 minutes.

Allow to cool on a wire rack and they are best served warm.

An eggy, buttery, oven pancake.  This looks so good, I can't wait to try it.  Putting the recipe hear for safe keeping.  I got it off Erin's kitchen blog.  Hope she doesn't mind.    Update:  Finally got to make this deliciously ooey, gooey pancake.  I also added a dash of vanilla and would also recomend decreasing the butter to about 6 tbs from 8.  I also preheated the oven to 400 degrees to melt the butter and then decreased the temp to 350 when I put the batter in.  Oh so yummy!  I will update the ingredients below so that the nutritional information is correct.

Pannu Kakku (Finnish Oven Pancake)

flour

vanilla extract

Melt butter in oven in a 9x13 pan; should be sizzling when you take it out.

Meanwhile, mix other ingredients like hell - till very frothy. Pour batter into pan with melted butter.

This is THE Finnish recipe for pannukakku. Granny came from Finland and it was hard to talk with her because she didn't learn english language. But this is THE recipe from her country. 

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Finnish Macaroni Bake

Lanttulaatikko (Finnish Mashed Turn...

Karjalan Piirakka (Karelian Pie) Wi...

Voisilmäpulla (Finnish Butter Eye B...

Pannu Kakku (Finnish Oven Pancake)

Top 5 finnish recipes from across the web

The most viewed finnish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Finnish Macaroni Bake

Lanttulaatikko (Finnish Mashed Turn...

Karjalan Piirakka (Karelian Pie) Wi...

Voisilmäpulla (Finnish Butter Eye B...

Pannu Kakku (Finnish Oven Pancake)

The most viewed finnish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine