Sinappi

Sinappi

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
  1. Mix dry ingredients and wet separate.
  2. Add wet to dry and incorporate gently until dissolved

Lihapyöryköitä

Lihapyöryköitä

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
  1. Mix beef, breadcrumbs, onion, egg, allspice and salt
  2. Shape into smallish meatballs and brown in butter in pot, then remove
  3. Add 1 more T of butter if necessary for the roux, then add flour. Cook for 1 minute
  4. Add milk and turn into gravy by thickening slightly (it will thicken more with cooking
  5. Return meatballs into pot and simmer for 15 minutes with lid on until sauce is your preference and meat is finished cooking