Falling Cloudberries: A World of Family Recipes by Tessa Kiros

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  • Herrings marinated in vinegar with dill, and allspice
    • Categories: Main course; Cooking ahead; Finnish
    • Ingredients: smoked herring; red wine vinegar; bay leaves; dill; carrots; allspice berries; onions; peppercorns of your choice
  • Smoked salmon plate
    • Categories: Appetizers / starters; Finnish
    • Ingredients: dill; salmon roe; smoked salmon; lemons; hard-boiled eggs; baby capers
  • Gravadlax with dill cucumbers
    • Categories: Appetizers / starters; Cooking for a crowd; Finnish
    • Ingredients: dill; salmon fillets; cucumbers; caster sugar; coarse salt; white wine vinegar
    • Accompaniments: Potato pancakes
  • Finnish mustard
    • Categories: Dips, spreads & salsas; Finnish
    • Ingredients: apple cider vinegar; English mustard powder; caster sugar; pouring cream; lemon
    • Categories: Pancakes, waffles & crêpes; Appetizers / starters; Finnish; Vegetarian
    • Ingredients: potatoes; nutmeg; single cream; all-purpose flour; eggs; butter
    • Accompaniments: Gravadlax with dill cucumbers
    • Categories: Soups; Finnish
    • Ingredients: bay leaves; dill; allspice berries; parsley; salmon fillets; potatoes; black peppercorns; lemon; carrot; celery; single cream; butter
    • Categories: Appetizers / starters; Snacks; Fall / autumn; Finnish
    • Ingredients: herring; dill; lemon; plain flour; butter
  • Finnish meatballs with allspice, sour cream, and lingonberries
    • Categories: Sauces for meat; Main course; Finnish
    • Ingredients: ground allspice; ground beef; sour cream; white bread; ground pork; lingonberry preserves; milk; egg; butter
  • Lingonberry or cranberry jam
    • Categories: Jams, jellies & preserves; Thanksgiving; Finnish
    • Ingredients: lingonberries; apples; caster sugar; lemon
    • Categories: Stews & one-pot meals; Main course; Winter; Finnish
    • Ingredients: honey; sour cream; paprika; beef chuck; bay leaves; onions; pickled cucumbers
    • Categories: Stews & one-pot meals; Main course; Finnish
    • Ingredients: dill; bay leaves; allspice berries; potatoes; carrots; lean veal; garlic; butter; single cream; lemon
  • Beef casserole with carrots, onions, and cream
    • Categories: Stews & one-pot meals; Main course; Winter; Finnish
    • Ingredients: carrots; parsley; onions; allspice berries; beef silverside; bay leaves; red onions; single cream
  • Pork fillet in pastry with wild mushrooms and cream sauce
    • Categories: Pies, tarts & pastries; Main course; Finnish
    • Ingredients: sage; brandy; pork fillets; wild mushrooms; plain flour; butter; garlic; single cream
  • Pork schnitzels
    • Categories: Main course; Picnics & outdoors; Finnish
    • Ingredients: pork loin; rosemary; eggs; garlic; sweet paprika; fresh breadcrumbs; butter; lemon
    • Accompaniments: Sautéed potatoes
    • Categories: Side dish; Finnish; Vegetarian
    • Ingredients: thyme; parsley; bay leaves; potatoes; red onion; butter; garlic
    • Accompaniments: Pork schnitzels
  • Baked ham
    • Categories: Main course; Christmas; Cooking for a crowd; Finnish
    • Ingredients: whole cloves; whole country ham; fresh breadcrumbs; Finnish mustard
    • Categories: Side dish; Christmas; Finnish; Vegetarian
    • Ingredients: potatoes; red onions; single cream
    • Accompaniments: Baked ham
    • Categories: Side dish; Finnish; Vegetarian
    • Ingredients: sage; potatoes; butter
  • Sipi's strawberry cake
    • Categories: Cakes, large; Dessert; Entertaining & parties; Finnish
    • Ingredients: strawberries; butter; eggs; cake flour; sugar; milk; lemon juice; double cream; icing sugar
  • Cinnamon and cardamom buns
    • Categories: Bread & buns, sweet; Afternoon tea; Finnish
    • Ingredients: ground cinnamon; ground cardamom; milk; butter; fresh yeast; caster sugar; eggs; cake flour
  • Cranberry sorbet
    • Categories: Ice cream & frozen desserts; Dessert; Summer; Finnish
    • Ingredients: cranberries; caster sugar
  • Stuffed vine leaves (Dolmades)
    • Categories: Canapés / hors d'oeuvre; Greek
    • Ingredients: parsley; ground cinnamon; ground beef; ground pork; vine leaves; dried mint; long grain rice; spring onions; tomatoes; butter; lemon
    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek; Vegetarian
    • Ingredients: dried mint; garlic; Greek yogurt; cucumbers; olive oil; lemon juice
  • Taramasalata
    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek
    • Ingredients: bread; tarama; red onion; light olive oil; lemons
  • Chickpea, feta, and coriander salad
    • Categories: Salads; Appetizers / starters; Cooking ahead; Greek; Vegetarian
    • Ingredients: red chiles; feta cheese; cilantro; parsley; dried chickpeas; olive oil; red onion; garlic; spring onions; lemon

Notes about this book

  • Eat Your Books

    See Seattle Tall Poppy's review of this cookbook.

  • FeastsandFestivals on June 22, 2012

    it is very beautiful and very much a personal memoir, somehow though I never seem to cook from it....

  • becmorris on June 10, 2012

    This book changed my life. It is beautiful.

Notes about Recipes in this book

  • Moussaka

    • Tommelise on September 20, 2011

      This is my favorite recipe for moussaka so far. The spicing is quite subtle, but I think it works very well.

    • Applepie24 on February 15, 2015

      You will also need white wine, and enough store cupboard ingredients to make a bechemel sauce. The tomato sauce is passata. Dried oregano rather than fresh. You will need kitchen paper. Recipe takes a while - at least 90 min.

  • Ludi's chicken

    • TrishaCP on February 02, 2015

      This was a perfectly fine roast chicken dish with lemon and oregano, but it didn't quite reach the heights promised in the recipe notes. I used chicken pieces and a combination of potatoes and turnips since that is what I had on hand. if using pieces, definitely cut the potatoes much smaller so they are finished by the time the chicken is ready.

    • Jejune on November 04, 2013

      The most fantastic roast chicken I have ever had. A firm family favourite!!

    • dawnelizabethtaylor on November 20, 2014

      it was fine... bit oily, no gravy therefore no marinade flavour. probably won't use this recipe again...

    • emma_clare on June 19, 2020

      I have made this many times. it's very little work, and tasty results. However I find the timings a bit hit or miss and it varies a lot depending on what kind of pan you use - too shallow and you will get no sauce/possible burn, too deep and it will be swimming in sauce and the potatoes a bit on the boiled side. I haven't really perfected it yet, but I keep coming back to this recipe because it always tastes good, and there's something very comforting about it.

    • catmummery on December 31, 2021

      i've cooked this regularly and love the way the potatoes get soft and melty with chickeny juices. I agree you need the right pan and aim for one where the potatoes sit mainly under the chicken, so become fondant rather than roasted. The timings are to be taken with a pinch of salt and cannot let it dry out so often add more fluid.

  • Finnish meatballs with allspice, sour cream, and lingonberries

    • TrishaCP on March 17, 2014

      The allspice was really lovely here and the meatballs were light and fluffy. I really enjoyed these with lingonberry jam on the side.

  • Yogurt and semolina syrup cake with rose water

    • TrishaCP on July 15, 2013

      The best version of a semolina and syrup cake that I have tried to date. Not only moist, this cake also has a really good rise and crumb. The rosewater is subtle and accented beautifully if you serve the cake with fresh raspberries.

  • Tava (Cypriot baked lamb and potatoes with cumin and tomatoes)

    • micheleK on December 29, 2010

      Delicious. Lamb is tender, and tasty.

    • redbirdo on October 20, 2013

      This exceeded all my expectations. I used young mutton (as recommended by the butcher) and the result was thoroughly delicious. On top of that the recipe is almost laughably easy to make - chop a few things up and throw everything in a pot. What more could you ask for? I adjusted the timings a bit for cooking in the aga - anything going into the simmering oven needs to be piping hot first, so I put it in the roasting oven for 1/2hr, 2-3hrs in the simmering oven and 15mins uncovered in the roasting oven.

    • Hungry_Bek on April 21, 2021

      This is so very easy to make, and seriously good comfort food. Pop it in the oven and forget it, and a fairly 'forgiving' recipe, you really could add all kinds of things, depending on what you have to hand. This will go into rotation for sure.

  • Cinnamon and cardamom buns

    • Melanie on September 27, 2013

      Tasted great - definitely a recipe worth repeating for a breakfast / brunch or to serve as a not too sweet dessert. Really easy and fun to make and came out of the oven looking pretty good too. Allow sufficient time to make these - dough needs to rise / rest etc. I substituted 2 x7g dry yeast sachets. Keep an eye on the clock, they take about 15-20min in the oven.

  • Filo with poached pears and rose petals, pistachio praline, and vanilla ice cream

    • Melanie on September 27, 2013

      Amazing - tastes and looks gorgeous. I used dried rosebuds instead and removed before serving. The poached pears are great by themselves too for a simpler dessert.

  • Fried haloumi cheese

    • Melanie on September 27, 2013

      Simple and delicious. No more to say really...

  • Lachmajou

    • Melanie on September 27, 2013

      Yum! I made these with a pita bread base instead. The lamb / tomato mixture is delicious.

  • Carrot cake

    • VineTomato on April 11, 2020

      I've made this cake four or five times, and twice in the past couple of weeks. It is really straightforward which is a win for me as firstly I'm a terrible baker, and secondly I hate baking. The former influenced by the latter, rather than the other way around :) It is light and fluffy which is nice and all but I was after some much more dense - so I used a whole bag of carrots 700g and doubled the walnuts on the second run and it came out lovely. I skipped the icing (both times) and replaced with cream cheese whipped with vanilla and maple syrup - healthier and I think yummier - like a cross between a carrot and cheese cake.

  • Spinach pilaf

    • joneshayley on June 03, 2018

      Very bland, even with lemon juice. The rice took much longer to cook than recipe stated.

  • Chicken with cilantro and spinach rice

    • Zosia on September 25, 2014

      This was a really tasty dish but I had a few problems with the method. The chicken was first fried and then braised but didn't really benefit from either: crisp skin became soggy and the meat didn't pick up the flavour of the braising liquid. I slipped it under the broiler to re-crisp while the rice cooked. Also, I didn't need the additional 2 cups of water for the rice; the remaining braising liquid was enough to cook it perfectly. I would make this again because the rice was so delicious but next time I would either just roast the chicken, or skin it and cook it with the rice.

  • Beef casserole with carrots, onions, and cream

    • dawnelizabethtaylor on February 18, 2015

      Originally I had this marked as a 'favourite' - but, having made three times - I've decided that's it! It was so lacking in flavour - the stock really was bland so that when making the 'sauce' I had to add so much seasoning and the sauce isn't so special... Really I think I could have served a better menu with my 'topside beef'. An easy recipe - yes - I cooked mine in the slow cooker. Full of flavour - definitely not!

  • Baked amaretti and vin santo plums with mascarpone cream

    • dawnelizabethtaylor on November 20, 2014

      enjoyable but too sweet; will taste and reduce next time...

  • Baked chocolate puddings

    • dawnelizabethtaylor on November 20, 2014

      easy to do and good - warm from oven or chilled - if you like choc puds (my family do!)

  • Linguini with asparagus and shrimp

    • dawnelizabethtaylor on November 20, 2014

      cooked diced aubergine then courgettes and added with asparagus. used local 'light' red wine and added cooked 'undefrosted' Greenland prawns - for speed. tasty.

  • Pasta with sardines and fennel

    • dawnelizabethtaylor on November 20, 2014

      we didn't enjoy this recipe - plates left 1/2 full! won't make again.

  • Spaghettini with peppercorns, anchovies, and lemon

    • dawnelizabethtaylor on November 20, 2014

      tasty due to lemon but peppercorns tasted 'antiseptic'... so, won't use the remaining peppercorns in brine again - and won't make this recipe.

  • Jam and cream shortcake

    • Nikapai on March 03, 2018

      Quite a firm cake, and needs the cream as it has quite a dry crumb. Really delicious though, and pretty filling!

  • Baked lima/butter beans, onions, tomatoes, and parsley

    • Hungry_Bek on April 21, 2021

      This was delicious. I made a big batch, froze half and used the other half for work lunch. Very tasty, and adaptable. You could use any white bean.

  • Summer pudding

    • Shelmar on September 06, 2019

      Tasty but a physical disaster. The recipe requires an exact bowl and plate. Meanwhile, the mascarpone cream with berries alone is worthy of becoming a standard.

  • Pineapple, cinnamon, and allspice cake

    • Shelmar on September 06, 2019

      Good, interesting flavors, more effort than results merited, cook 5 minutes less.

  • Prego rolls

    • Shelmar on September 06, 2019

      Very good. Pound meat, reduce marinade in skillet more.

  • Ricotta tart with a chocolate crust

    • Shelmar on September 06, 2019

      Very good, nice orange flavor.

  • Zabaglione semifreddo

    • Shelmar on September 06, 2019

      Yummy, but too much knee-throbbing whisking of the custard. I'd pay for Marco's (a local restaurant) to make for me.

  • Shrimp/prawns with lemon, peri-peri, garlic and feta

    • catmummery on December 31, 2021

      one of my regular go to supper dishes - super quick, absolutely delicious; self making rich, tangy sauce with prawns. great with peas and rice

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Reviews about this book

  • Gourmet.com

    ...we were first seduced by the sheer artistry of the book, but a closer read, followed by weeks of testing the very personal collection of recipes, proved that this memoir is a true gift.

    Full review
  • House Beautiful

    An interview with Tessa Kiros about the cookbook.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0740781529
  • ISBN 13 9780740781520
  • Linked ISBNs
  • Published Apr 01 2009
  • Format Hardcover
  • Page Count 400
  • Language English
  • Countries United States
  • Publisher Andrews McMeel Publishing

Publishers Text

See Tessa Kiros talk about the making of her book. See Video

The New York Times calls Tessa Kiros's work "exuberant and colorful." And that is just what her gem, Falling Cloudberries: A World of Family Recipes, is. The book is full of personal touches and stories. It is a beautiful collection of family anecdotes, history, and traditions all documented with stunning photography, unique illustrations, and a warm dialogue that will simply pull you in.

Falling Cloudberries is a cookbook, but it is also easily a book on World Cultures or Travel because the recipe collections give a unique taste of Finland, Greece, Cyprus, South Africa, and Italy all in one. This is possible because of Kiros's life. She takes us on a global journey of taste and experience with her eclectic compilation of 170 simple and delicious recipes that reflect her world travels, multicultural heritage, family traditions, and amazing cooking combinations.

Taste the world without leaving your kitchen.

  • Destination: delicious. Kiros inspires home cooks with a broad offering of dishes from Finland, Greece, Cyprus, South Africa, and Italy.
  • Recipes are organized by country and are complemented with 185 four-color photographs and gorgeous illustrations. A handy index makes it easy to find specific foods and recipes.
  • The book even has a lovely illustration of the author's family tree, which gives home cooks an inside look at the author's diverse and world-spanning family and their food traditions.
The bold packaging and robust photography are just as inviting as Tessa's tasty dishes.

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