Cookbook:Cuisine of Finland
Finnish cuisine is generally healthy, thanks in part to wholemeal products (rye, barley, oats) and berries (such as blueberries, lingonberries, cloudberries, and sea buckthorn). Traditionally families gather berries from forests in the autumn. Various turnips were common in older cooking, but these were largely supplanted by the potato when it was introduced in the 18th century.
The Finnish cuisine combines traditional country fare and upper-class cuisine with modern continental style cooking. Spices have been adopted from West and East. Finnish cuisine is pleasing to the eye and the taste buds and has something special for every month of the year.
In the new Finnish kitchen, dishes are lighter, smaller and generally contains several different vegetables. This mode of cooking is highly influenced by European and American cuisine.
Introduction from Wikipedia.
- Baltic herring – silakka
- Joulupöytä – Christmas board
- Erikoiskeksit – Special Cookies
- Kaalikääryleet – cabbage rolls
- Karjalanpaisti – Karelian stew
- Karjalanpiirakat – Karelian pastries
- Mashed potato - perunamuusi
- Meatballs (possibly originally from Swedish meatballs) - lihapullat
- Mustamakkara – blood sausage
- Pea soup - hernekeitto
- Reindeer stew - poronkäristys
- Salmon – lohi
- Glögi – mulled wine
- Mead – a fermented honey drink
- Sima – a fermented lemon drink (either with sugar or honey)
- Sahti – traditional beer
- Kilju – a beverage whose ingredients in its traditional form consists solely of water, sugar and yeast