{"id":115,"date":"2021-05-06T13:40:40","date_gmt":"2021-05-06T10:40:40","guid":{"rendered":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/?p=115"},"modified":"2021-05-06T13:40:40","modified_gmt":"2021-05-06T10:40:40","slug":"finnish-cuisine-back-in-the-days-second-chapter","status":"publish","type":"post","link":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/2021\/05\/06\/finnish-cuisine-back-in-the-days-second-chapter\/","title":{"rendered":"Finnish cuisine “back in the days” – Second chapter"},"content":{"rendered":"

\"\" \"\"<\/p>\n

In the first chapter I wrote about the cook books of my granny. Above you see two extracts from the book\u00a0Kotiruoka<\/em> from 1950, in which they write about fish:<\/p>\n

“The right season for different fish species:
\n<\/em><\/p>\n

perch, from September to March<\/em><\/p>\n

eel, from August to November
\n<\/em><\/p>\n

pike, from August to March
\n<\/em><\/p>\n

flounder, from October to March
\n<\/em><\/p>\n

zander, from September to March
\n<\/em><\/p>\n

bream, from September to December
\n<\/em><\/p>\n

salmon, from March to July
\n<\/em><\/p>\n

Second page<\/strong><\/p>\n

burbot, from December to February
\n<\/em><\/p>\n

common whitefish, from March to August
\n<\/em><\/p>\n

Baltic herring, from September to March
\n<\/em><\/p>\n

cod, from September to February”
\n<\/em><\/p>\n

It’s imporant to keep in mind that in this context ‘salmon’ means ‘wild salmon’, in other words “the real salmon”. Personally I never buy salmon that is commonly on sale in the supermarkets, cause it’s often of inferior quality compared to the wild one.<\/p>\n

What comes to the recipe, I’m afraid, there is no fish. It’s a dish full of vitamin C. A dish that illuminates a grey day of November for instance.<\/p>\n

\"\"<\/p>\n

Sea-buckthorn porridge (sv. havtornsgr\u00f6t, fi.<\/strong> tyrnipuuro)<\/strong><\/p>\n

1 litre of water<\/p>\n

200 g of sea-buckthorn (commonly found as frozen product in the shops)<\/p>\n

1,5 dl of sugar<\/p>\n

1,5 tablespoons of salt<\/p>\n

1,5 dl of semolina flour<\/p>\n

Boil the water together with the berries, the sugar and the salt. Add the semolina flour little by little whipping at the same time.\u00a0 Let cook on low heat for about 10 minutes, mixing it once in a while. Serve either warm or tepid.<\/p>\n

Potato crepes (sv. potatispl\u00e4ttar, fi. perunaletut)<\/strong><\/p>\n

5-6 potatoes<\/p>\n

0,5 l of milk (whole or partially skimmed)<\/p>\n

2,5 dl of flour (type 0, the standard in Finland)<\/p>\n

2 eggs<\/p>\n

salt<\/p>\n

Put the potatoes to the pot and add water till it just covers them. Make boil and leave the potatoes to cook for about 20 minutes. Peel and mash the potatoes (NB. in the summer it’s not necessary to peel them). Mix the potatoes together with the milk, the flour and the eggs. Add the salt. Fry in butter and serve warm.<\/p>\n

Bon appetit!<\/p>\n

– Pekka<\/p>\n","protected":false},"excerpt":{"rendered":"

In the first chapter I wrote about the cook books of my granny. Above you see two extracts from the book\u00a0Kotiruoka from 1950, in which they write about fish: “The right season for different fish species: perch, from September to March eel, from August to November pike, from August to March flounder, from October to … <\/p>\n

Continue reading “Finnish cuisine “back in the days” – Second chapter”<\/span><\/a><\/p>\n","protected":false},"author":477,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-115","post","type-post","status-publish","format-standard","hentry","category-food","entry"],"_links":{"self":[{"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/posts\/115","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/users\/477"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/comments?post=115"}],"version-history":[{"count":1,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/posts\/115\/revisions"}],"predecessor-version":[{"id":116,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/posts\/115\/revisions\/116"}],"wp:attachment":[{"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/media?parent=115"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/categories?post=115"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs2.abo.fi\/pekkatoivonen\/wp-json\/wp\/v2\/tags?post=115"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}