Little snack meal for Finland´s Independence Day

Finland celebrates Independence Day today, December 6th. Besides being a holiday, the day is marked by many events everywhere and it is closed with the annual President´s Ball which is broadcasted on tv every year.

For us, this tuesday was a day to relax. I was very glad we had this long weekend (LV didn’t need to go to pre school yesterday), to recharge our batteries and prepare for the Christmas Holidays.

We woke up very late and got surprised when we opened the curtains. Land outside was all covered with a white layer ^_^ ! The first snow of the year in Helsinki :)!! Too bad it melted away already, but it was beautiful in the morning.

I thought about making a bento featuring only Finnish food today, but in the end, I only made this little meal for my girls. Just to celebrate!

Little snack meal for Finland´s Independence Day

Contents:

Karjalanpiirakoita – mini Karelian pastries

These little “pies” are traditional pastries from the region of Karelia, eaten all over Finland nowadays. Consists usually by a rye crust filled with rice porridge or potato mash. Barley used to be its filling in old times but not anymore. My mother-in-law taught be to make karjalanpiirakka years ago… her pastries are the best I ever ate! However.. those “mini” ones were store bought, pre-baked (yes I know, not the same as homemade…)

– Small container with munavoi

Butter mixed with boiled eggs (muna translates to egg, voi is butter), a usual spread for the karjalanpiirakka.

Leipäjuusto “hearts” with mixed berries jam

Leipäjuusto translates to “bread cheese”. It is a fresh cheese which origins comes from Ostrobothnia(area from Finland which once belonged to Sweden), Northern Finland and Kainuu.

This kind of cheese is prepared into flat round disks then baked and grilled (or charred) for the dark marks. Usually eaten with cloudberry jam and coffee. They “squeak” nicely when you chew them ^_^!

– Mini yoghurt dessert with crushed gingerbread (piparkakku), thick yoghurt with vanilla, topped with Finnish bilberries (mustikka). The berries were collected from the forest in late Summer and they are an important source of vitamins during the Finnish winter.

Muumipeikko or Moomintroll made with a fluffy slice of pulla (Finnish sweet cardamon bread). Eyes are dashes of melted chocolate

– Cherry tomato, cucumber slices, green apple flower and for a treat, Fazer sininen chocolates. The most loved milk chocolate of Finnish people ;)

Hope you didn’t get bored while reading my post today…  I really enjoyed writing about a bit of the Finnish food culture ^_^

Hyvää Itsenäisyyspäivää kaikille!!

(Happy Independence Day Finnish friends!)

This post was written by karaimame exclusively for Acquiring Taste. All writing, images and other materials in this blog remain the property of Acquiring Taste and cannot be used without permission.

Suppilovahveropiirakka - Funnel Chanterelle pie

Suppilovahvero ( Cantharellus tubaeformis ) is one of my favorite Autumn mushrooms. It is called “yellow foot” /  “funnel chanterelle” in English and belongs to the same family of the golden chanterelle. ( update: some don’t consider them as so, but only as trumpet-like mushrooms resembling chanterelles )

I had been looking for this mushroom for some time and it was a pleasant surprise to find it at the market last weekend. Mr. mies explained why I couldn’t get it before ( since golden chanterelles were widely available in the end of Summer ): suppilovahvero is a late Autumn type of mushroom, survives well when the weather is cold and even when covered by snow. Isn’t it amazing?

In Finland you can go to the forest and pick your own berries and mushrooms, as long as they are not protected or are endangered species. The concept is called “Everyman’s Rights” and it also gives you freedom to roam in forests and enjoy the peace there.

Anyways, I don’t really go to pick mushrooms myself because I am not good at recognizing the edible ones. I admire my mother-in-law, she knows berries and mushrooms a lot , so well she can fill all her stocks by picking them in late Summer and Autumn.

Suppilovahvero (Cantharellus tubaeformis)

Suppilovahveropiirakka – Funnel Chanterelle pie

yield a 35×11 cm rectangular tart pan

  • 10 dl Cantharellus tubaeformis mushrooms, cleaned and roughly chopped (use your hands to split them carefully)
  • 1 large onion, chopped
  • 150 g bacon, diced
  • 1/2 tsp of dried thyme
  • 1 tbp of chopped parsley
  • 1 spring onion, chopped
  • 400 g ready pastry (  I used a mixed grain store bought, with wheat and rye flour )
  • 150 g of grated cheese ( Emmental the best )
  • 150 ml cream ( I used reduced fat )
  • 2 eggs, beaten
  • salt and freshly cracked black pepper, to taste

Preheat oven to 200°C. Line a pie tin with the pastry. Prick the bottom with a fork, cover with parchment paper and fill it with pie weights. Take to oven and bake for about 10 minutes until the crust is set. Remove and let cool.

Make the filling. Fry the bacon in a skillet until it gets golden and release own fat. Add the onion and cook until soft . Toss the thyme and reserve.

Without cleaning the pan, fry the mushrooms. If necessary, you can add a knob of butter to help the process. Allow to simmer until the water evaporates. Carefully taste with salt and pepper ( keeping in mind how salty the other ingredients are ) and toss the parsley.  Let the mixture cool a bit.

Combine the eggs and cream in a bowl. Spread the bacon-onion mixture over the pastry, the fried mushrooms and sprinkle the grated cheese.

Pour the egg mixture over and sprinkle the chopped spring onion.

Bake the pie for approximately 25-30 minutes, until top is golden.

Allow to set for a while and serve with salad.

Suppilovahveropiirakka - Funnel Chanterelle pie

My notes about the recipe:

I was afraid to hide the nice mushroom flavor by adding too much salt but I ended up with a very “tasteless” result. Besides more salt into the mushroom mixture,  I suggest to use a stronger cheese and smoked bacon to enhance all the flavors.

For a quiche, use regular pastry dough (pâte brisée).