“Heaven and earth”. Mashed potatoes and apples.
- Peel an equal amount of apples and potatoes, then large dice the potatoes and large slice the apples.
- Boil gently until both are tender in salted water.
- Drain, mash together, then add butter, salt, pepper, and nutmeg.
Rosolje is an Estonian beet potato salad, with a “kaste” (sauce)
- Red or White Onion
- Green Apple
- Herring Fillets
- Plain full fat yogurt or sour cream
- Mustard (preferably hot)
- Equal parts potato and beets, then whatever you want to add
- Equal parts mayonnaise and sour cream or yogurt, then the rest to taste
—Serve with boiled eggs and chives or parsley
An Estonian simple meat sauce. “Kaste” in Estonian is a thinner sauce than a thickened cream sauce. Serve with potatoes, rice, barley, or other choice
- Ground beef or pork
- Onion and garlic, minced
- Cream or whole mile
- Sour Cream
- Dill, thyme, chives (your choice)
- Render ground beef in butter or oil and then add onion, cook to soft
- Add cream or whole milk and let thicken a little
- Stir in sour cream and herbs if using
A Finish mustard, originally found in “The Finnish Cookbook” by Beatrice A. Ojakangas. It will be runny, and strong!
- 4T mustard powder
- 2t sugar
- 1/2t salt
- 4T boiling water and 1T vinegar
- Mix dry ingredients and wet separate.
- Add wet to dry and incorporate gently until dissolved
Finnish meatballs, the main difference between American meatballs is added nutmeg and the gravy made from the meat. The original recipe found in “The Finnish Cookbook” by Beatrice A. Ojakangas, and I confirmed it with a website in Finnish
- Ground beef – 1lb
- 2/3 cup breadcrumbs soaked in 1/2 cup cream
- 1 onion, minced
- 1 egg, beaten
- 1/4 tsp allspice, and salt to taste
- Roux – 2T flour
- 2 cups milk
- Mix beef, breadcrumbs, onion, egg, allspice and salt
- Shape into smallish meatballs and brown in butter in pot, then remove
- Add 1 more T of butter if necessary for the roux, then add flour. Cook for 1 minute
- Add milk and turn into gravy by thickening slightly (it will thicken more with cooking
- Return meatballs into pot and simmer for 15 minutes with lid on until sauce is your preference and meat is finished cooking
Lescó is a Hungarian stew. The main ingredients are:
- Bacon (smoked preferable)
- Sausage (kielbasa or other high quality)
- Tomatoes (beefsteak, heirloom, or similar)
- Hot pepper (Hungarian wax pepper preferably, banana pepper if you cannot find wax pepper)
- Onion, white, or yellow
- Render cubed bacon in a stew pot on medium heat. Add sliced sausage if using raw, or wait until you add tomatoes if smoked
- Chop onion then add to pot, let soften a little
- Slice peppers, then add, cook while you slice tomatoes
- Add tomatoes and smoked sausage if using
- Cook until tomatoes are stewed and season with S&P
If you have any memories about a variation in your Hungarian Lescó please let me know. I found ingredients to be the same from “Hungary Today”, and multiple websites in Hungarian.
Lengthy description under recipe
Makes 2 large pizzas
- 1 slightly heaping scoops of 1 1/2 cups of bread flour
- 1 tsp instant yeast
- 3/4 cup very warm water
- 1 Tbsp Olive Oil
- Olive oil for bowl
Mix flour, yeast, sugar, and salt. Add water, mix, then add oil.
Knead for about 30 seconds then oil a large boil. Cover with paper towels
Let rest for at least 10 minutes and preheat oven to at least 450 with a pizza stone (more info below recipe)
Spray counter with non-stick spray or use flour, then roll out dough
Cook until your liking
I have a post in the how-to section just about my adoration for pizza stones.
Pizza is used throughout the world including Flammkuchen and flatbreads.
Italy has created very strict rules on certain types of pizza, including Pizza Napoletana (Neapolitan), and you can check out the official rules here: https://www.pizzanapoletana.org/public/pdf/disciplinare%202008%20UK.pdf
Pizza variations are endless, and you could probably cook a different pizza for every week of your life by browsing all the variations throughout the world. My favorite ways to make pizza are:
BBQ Sauce: Brisket, mozzarella, onions
Horseradish Sauce: mozzarella, pastrami, pickles
Queso: chicken, ground beef or chorizo, tomatoes