Savo Cooking: Food and Food Culture in Finnish Savo by Sinikka Määttälä

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mjes on August 28, 2021

from https://oula.finna.fi/oamk/Record/oy.9910226203906252?lng=en-gb The Savo food culture has distinguished itself as unique. Fresh water fish have always been prepared in rich variations. The best-known regional dish is kalakukko, a fish and pork pasty that can be bought oven-warm at specialized bakeries or market places. Shore fish, a traditional fishermen's fare, is often cooked at open-air parties. Bakeries in the region bake dozens of bread sorts along with the traditional rye bread and barley loaf. Seasonal changes are significantly featured in home cooking. Berries, mushrooms and vegetables are used fresh. Restaurants provide game dishes worth tasting. Savo Cooking - Food and Food Culture in Finnish Savo presents the culinary year in Savo with its feasts and holidays. The way of life today is described spiced with amusing comments. The book comprises 90 recipes and 60 photographs. The recipes are based on traditional recipes and Savo à la Carte . . .
mjes on August 16, 2021

Whipped berry pudding (vatkattu marjapuuro) (pg 79) - this version uses fresh berries, semolina, potato starch (for consistency) and a bit of vanilla. This is a more adult than recipes that use juice - but either is very satisfying.
mjes on August 16, 2021

Barley flat bread (ryynirieska) (pg. 103) - an enriched (milk, eggs) bread (barley, oats) that is heavenly. Out of the oven with butter, or a spread, or when cool for a open-faced sandwich.

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The book presents a culinary year in Salvo with recipes, stories and photos. See photos for some of the contents.

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