Local food in English

Here are some more or less traditional recipes I wrote, edited or translated for an international local food project. All these recipes were cooked by English and Swedish local food enthusiastics in Alastaro, Loimaa. Of local ingredients, of course! If you woul like to have them in form of a easily printable a5 booklet, just ask me (paivi(at)perinnepata.fi).

Here are the recipes for Thursday, 24.10.2013.! I hope you enjoy cooking them – feel free to ask me anything you need to know. You can also send me questions afterwards by emailing them at lehtonen.paivi(at)gmail.com. Most of these recipes are for traditional Finnish dishes brought to the present day. I`ve been purposely avoiding the use of more exotic spices, keeping your attention in clear and pure flavors, typical to Finnish dishes.

Cheers,
Päivi Lehtonen, traditional chef, wild herb enthusiast and instructor, biologist and cook book writer
 

 The list of recipes

Group 1. Rawpickled whitefish, deer fry, cinnamon buns, Jerusalem artichoke purée, lingonberry jam 3

 

Group 2. Deer sausage, cabbage salad, carrot bread rolls, kama, quark, berries with spruce sprout syrup 5

 

Group 3. Lamb meatballs, rotmos (root mush), Grandma`s salad, bread cheese, cranberries with caramel sauce 8

 

Group 4: Deer fillet, creamy forest mushroom sauce, beetroot salad, archipelago bread, panna cotta of meadow sweet with cloudberry-cocgnac jam 10

 

Group 6: Mushroom barletto, broad bean – hemp burgers, sour cream sauce, oven toasted vegetables, sea buckthorn pudding with whipped cream 15

 


Group 1
. Rawpickled whitefish, cinnamon buns, deer fry, artichoke purée, lingonberry jam.

Start with the rawpickled whitefish, then make the cinnamon roll dough. Continue with meat and artichokes while the dough rises.

Rawpickled whitefish

Finns like to salt many kind of fish raw, whitefish and salmon are the most common ones. Dill, sugar and pepper are optional, most Finns are happy just with the salt. Sugar is a Swedish addition, but it works well.


fresh whitefish fillets

coarse sea salt, approx. 2 tbsp/fillet
1 tbsp chopped dill/fillet
1 tsp granulated sugar/fillet
0,5 tsp white pepper/fillet

 

Sprinkle the seasonings on the fillets (a bit more salt to thicker parts), then let it get salted for two hours. Remove the excess salt. Cut into thin slices, serve with dark bred as an appetizer.

 

Cinnamon buns

 

These are very traditional sweet pastries and are served everywhere in Finland, usually with coffee and tea. The amount of flour depends on the baker – the less you use, the softer buns you get. But the dough is stickier, too! Feel free to add some if you feel you can`t handle your dough.

 

7,5 dl milk
100 gr fresh yeast

1,5 dl granulated sugar

150 g butter or margarine

1 kg wheat flour + some for baking

1 tbsp cardamom

2 tsp salt


for filling:
100 g butter
2 tbsp cinnamon powder

4 tbsp granulated sugar

1 whisked egg for smearing, sugar to top with

Dissolve the yeast to lukewarm milk, add sugar, salt and cardamom. Add flour bit by bit, while mixing with your hand. Add the soft butter in the end. Let the dough rise in a warm place under baking cloth at least half an hour.

Knead the air out of the dough, divide it in two and roll the pieces in form of rectangles on a floured table (or baking underlay), about 1 cm thick. Spread the soft butter, sprinkle cinnamon and sugar on the dough and roll it into tight cylinder. Cut it into 15 or so pieces, (a bit triangular, ask the chef if you don`t know how) and press with your finger on the narrow edge to form nice rolls. Do the same to the other piece. Put the buns to baking trays, lined with baking papers and let them rise in a war place, under baking cloth.

When buns are done with rising, smear with egg and sprinkle with sugar. Bake in 225 celsius for 15 min or until nice and golden brown.

 

Deer fry

 

This dish is usually made of reindeer, but in southern Finland we make it of deer or elk, too. If you visit Lapland, you can`t avoid having it on your plate, in some form or another. Even on pizza. Important thing is that you cut the meat when it`s slightly frozen, so you get nice thin slices which cook quite quickly, even if the piece of meat is not the most tender part of (rein)deer.

 

A frozen piece of deer meat, thinly sliced

salt

allspice, whole (or black pepper)

bacon or butter

sliced onion (optional)

water

 

Dice the bacon and put it on a frying pan, heat up. Add deer meat, in several batches if you have a big deer. Let it fry until almost dry, to get some colour, season with salt and pepper. Remove the meat to a kettle if necessary. Add water until it almost covers the meat. Let it cook until tender (0,5-1 hr), under a lid. Serve with mashed potatoes, or with Jerusalem artichoke purée.

 

Jerusalem artichoke purée

 

Artichokes are quite common in Finnish kitchens in late autumn and early spring – you can harvest them at either time! Wash and brush them on the day of the harvest, so you`ll avoid the tedious job of peeling them. They taste sweet, smoky and nutty. I like them best just fried raw on a pan, but this purée is pretty damn delicious, too!

 

1 kg artichokes, brushed and cut in 1 cm slices

4 garlic cloves

2 liters water

thyme sprigs

100 g butter

4 tsp salt

4 tbsp lemon juice (and some for preserving the artichokes in water before frying)

2 tsp grind white pepper

2 tsp sugar

2 dl double cream, heated

 

Brush and slice the artichokes (peel if necessary), keep them in lemon water to prevent them from darkening. Boil up the water, add butter, salt and thyme. Add artichokes and garlic cloves. Cook until soft. Sieve, take off thyme. Mash with hand blender. Add lemon juice, hot cream, sugar and salt to the taste. Serve with deer fry.

 

Lingonberry jam

 

Just like Swedes, we love lingonberry and serve it with both savory and sweet dishes. I like this simple sauce or jam better than the cooked one, vitamins are preserved when you do it from uncooked berries. Quicker, too. It belongs definitely next to (rein)deer fry.

5 dl frozen or fresh lingonberries

sugar to the taste

 

Crush the lingonberries, add sugar, crush some more. Done.

 

Group 2. Deer sausage, cabbage salad, carrot bread rolls, kama, quark, berries with spruce sprout syrup

 

Start with deer sausage together with cabbage salad, continue with carrot bread roll dough and finish with quick and easy dessert of kama.

 

Deer sausage

 

Sausages are everyday food in Finland. Normally they are highly processed and bought from stores from vast assortment. Nowadays it has become more common to make old fashion home-made sausage, and it`s not only foodies who do it, but common people, too. Some sort of grains are typically added in traditional sausage, and in some parts of Finland, blood is the essential ingredient. Nowadays it`s more common to make it just from minced meat and not from viscera or blood. Try it also with the traditional sausage horn – you`ll appreciate the machine quite soon, that`s my educated guess.

 

1,5 kg minced deer meat

1 kg fatty minced pork meat

100 g smoked ham, diced

4 dl cooked barley grains

2 onions (cooked and mashed with hand blender)

herbs (thyme, tarragon, oregano)

black pepper

0,25 dl salt or to the taste

few meters of pig intestines

 

Mix all the ingredients in a big bowl. Cook a small bit of mixture in microwave oven, to check the salt. Add a bit water if the mixture is too thick. Make the sausage straight to the baking trays (deep ones), make holes with a tooth pick and bake in 200 degrees for half an hour. Fry in butter just before serving to obtain nice crispy crust.

 

Carrot bread rolls

 

In autumn, many kinds of vegetables are added into bread doughs – they make the bread juicier and healthier. Also, if you have problems with overproduction of let`s say, zucchini, then you can hide it into bread. Carrot is one of the tastiest options. You can either cook it, or use it raw, finely grated.

 

1 l milk or water

100 g fresh yeast

2 tsp salt

2 tsp sugar

4 carrots, grated

3 l wheat flour

 

Peel and grate the carrots. Dissolve yeast to lukewarm liquid, add salt, sugar and carrots. Add flour, bit by bit, use your hand to mix the dough. Make little buns to the baking tray and let them rise under the baking fabrics. Bake in 200-225 degrees for 10-20 minutes.

 

Cabbage salad

 

We love cabbage and eat it in many forms, cooked, raw or even fermented, in Russian style. This recipe is my Mom`s and its benefit is that it keeps good in refrigerator for a week – usually cabbage turns bitter in a salad in a day.

 

Half a cabbage, thinly sliced

2 carrots, grated

1 onion, chopped

1 red pepper, diced

 

Dressing:

1 dl vegetable oil

0,5 dl granulated sugar

2 tl salt

0,5 dl white wine vinegar

1 tsp black pepper

2 tsp dried herbs (thyme, citron thyme, tarragon, chervil, basil, etc.)

1 garlic glove, crushed

Mix the vegetables and make the dressing: mix all the ingredients in a small kettle and bring to a boil. Pour over vegetables when boiling hot and mix. Put to fridge to set for at least half an hour.

 

Kama, quark, berries and spruce sprout syrup

 

Kama is a mixture of parboiled toasted grains (usually oat, rye, barley and/or wheat) and sometimes peas or beans, made into crude flour. It is usually eaten with some sort of sour dairy product and/or berries. You can sprinkle the kama on the dairies, or mix it with them. The wisest thing here is to serve these all separately, I think – everybody can mix them on their plates, if they wish. Or mix the quark and berries beforehand. Kama divides people, some love it and some hate it. Choose your side!
Spruce sprout syrup is made of young, light green spruce sprouts, found in May – you boil the sprouts, sieve them out and boil the remnant liquid with sugar. It`s such a time consuming process, that I let you have it readily made. It is sold in some stores, but better if you make it yourself, I find the store stuff too thin, at least.

 

kama

500 g quark

4 dl double cream or whipping cream, whipped

sugar to the taste

1 liter bilberries

spruce sprout syrup

 

Mix the quark, cream and possibly berries. Add sugar.

Group 3. Lamb meatballs, rotmos (root mush), Grandma`s salad, bread cheese, cranberries with caramel sauce

 

Start with the cheese, since it needs time to set, then continue with meatballs, rotmos, salad and dessert.

 

Lamb meatballs

 

Terrible pressure in making this recipe, since some of you are from Sweden, the promised land of meatballs. Oh well. Finns love meatballs, too, and the best are always the ones grandma made. Lots of assortments in stores, although they tend to be made of something else besides meat... that`s why it`s best to make them yourself. We are using lamb since I love it in meatballs. Most often they are made of mixture of minced beef and pork. Use more lamb, people.

 

1,5 kg minced lamb meat

2 onions, sliced, fried and mashed

2 garlic gloves, fried, and mashed

1 dl breadcrumbs

1,5 dl water or cream

1 tbsp fresh mint, chopped

1 tsp dried rosemary

1 tsp black pepper

2 tsp salt or to the taste

2 eggs

 

Process the onions. Mix breadcrumbs and liquid, let them swell for few minutes. Add seasonings, onion mash, and eggs, mix thoroughly. Add meat, mix, taste ( cook the tasting bite in the microwave) and make the meatballs to a baking tray. Cook in 200 degrees, 20 minutes.

 

Rotmos (root mash)

 

Rotmos is a sailor dish from western coast. It is usually made to go with a meat stew, then called “lapskoussi”, when the slowly cooked meat was pulled from bones and mixed with rotmos, with melted butter poured on this. Hard work, hard food. We`ll do with a bit lighter version.

2 l water
10 allspice

10 white peppers

2 bay leaves

1 tbsp salt

few meaty deer bones

1 kg potatoes

2 onions

4 big carrots

half a swede (rutabaga)

 

Put the bones into cold water, bring to a boil, remove the foam. Add seasonings and vegetables in big chunks. Cook until done. Sieve the liquid, take away the bones if you put them in. Mash the vegetables, use the cooking liquid to make it supple, if needed – rotmos should be quite thick. Check the salt. Few drops of butter could be added when serving.

 

Bread cheese

 

This dish is essentially a home made cheese baked in a hot oven to quickly remove excess liquid. We leave some liquid into it, but you could also dry the cheese completely, so it could be preserved for several months. Bread cheese is most common in the northern part of Finland, where it is served with cloudberry jam and possibly caramel sauce. I find it best when it`s slightly warmed up.

 

5 l unprocessed milk
2 tbsp cheese runner (enzymes separating proteins from liquid)

1 tbsp salt

 

Warm up the milk (it should not be hotter than 50 degrees, 40-45 is most suitable), add the salt, stir, then add the runner, stir again, carefully. Leave it to set for 10 minutes, and cut it with a knife in the kettle, to separate the whey more effectively. Then collect it to the cheese mould, lined with the gauze. Put a weight on the cheese to get out the rest of the whey quickly. Put the dry cheese in a deep baking tray and cook it in 225-250 until brownish spots appear on it (use the grill option, you might need to pour whey out during the cooking). This should be done on a special cheese board in the flames of fire place.

 

Grandma`s salad

 

I love this simple salad – even my dad who is not especially fond of “green stuff” likes it well. Grandma`s recipe is again the best.

 

3 pots of salad

6 tomatoes, cut to segments

2 cucumbers, sliced with cheese slicer

6 eggs
Rinse the salad, cut tomatoes and slice cucumbers, boil eggs and peel, cut to segments

 

for dressing:

2 dl double cream

1 tbsp mustard
1 tbsp vinegar

1 tsp sugar

0,25 tsp salt

 

Whip the cream to soft foam, mix in the rest of the ingredients. Build up the salad in layers of vegetables, egg segments and dressing.

Cranberries and caramel sauce

 

Finland is the country with lots and lots of moors and swamps. That`s why we like to use moor berries, mostly cloudberries and cranberries. Picking them up is a tedious job, but very therapeutic, I would say. We try one classic dessert here, cranberries with caramel sauce. You can buy caramel sauce readily made, but it`s very easy to make at home.

 

5 dl cranberries

egg white

icing sugar

3 dl double or whipping cream

3 dl brown sugar

 

Dip cranberries to egg white, then roll in icing sugar. Put cream and sugar to a kettle with thick bottom, bring to a boil and let simmer for 20 minutes (watch out when starting this process, the young caramel tries to come out of the kettle when you turn your back). Serve cold berries with hot caramel sauce.

 

Group 4: Deer fillet, creamy forest mushroom sauce, beetroot salad, archipelago bread, panna cotta of meadow sweet with cloudberry-cocgnac jam

Start with archipelago bread dough, at the same time cook the beetroots (they may took an hour to cook), make the panna cotta while bread is rising and finish with jam, mushroom sauce and deer.

Deer fillet

Deer fillet
salt
pepper
butter and oil for frying

Fry deer fillet on hot frying pan, in mixture of butter and oil. Rub some salt and black pepper on it. Put in a deep baking tray, and cook in the oven in 150 degrees until inner temperature is +57. Let it set for 10 minutes before serving. Slice into thin slices, sprinkle with salt if needed. Serve with mushroom sauce.

Creamy forest mushroom sauce

In autumn, this type of sauce is served in most of the Finnish tables (at least in countryside). If you have prejudiced people among your dinner guest, try puréeing the sauce, so the texture is more user-friendly!

100 g processed forest mushrooms or 1 l fresh ones
1 big onion, sliced or chopped
few sprigs of thyme
2 dl water
(1 vegetable stock cube)
(2 tbsp maize starch for thickening)
3 dl double cream
salt

Fry mushrooms and onions on a bottom of a saucepan in a drop of oil. Add water, seasonings and stock cube, simmer for a while (some mushrooms require longer cooking period, like birch boletus). Before serving, add cream, bring to a boil, and purée it if you wish. If it`s too thin to your taste, thicken it with maize starch and drop of water (ask me if you don`t know how).


Beetroot salad with pink dressing

5 beetroots, cooked and diced
2 carrots, cooked and diced
2 potatoes, cooked and diced
2 apples, diced
1 small onion, diced
1 pickled cucumber, diced
0,5 tsp grind allspice
0,5 tsp salt


dressing:
2 dl double or whipping cream
1 tbsp vinegar
0,5 tbsp sugar
0,5 tsp salt

Process the vegetables. Mix the cubes and make the dressing. Whip the cream, add vinegar, sugar and salt. You can colour it with a bit of beetroots. Serve separately.

Archipelago bread

Finland`s archipelago is the most beautiful in the world, and this special bread is often served with fish dishes in the area. Archipelago bread keeps for at least a week in room temperature, so it`s a nice souvenir from Finland.

5 dl buttermilk
50 g yeast
1 dl syrup
1,5 dl malted barley
1,5 dl oat brans or hemp
1 tl salt
1,5 dl rye flour
7-8 dl wheat flour
0,5 dl oil

(syrup water for coating to have nice shiny sticky crust, if you wish)
Warm up the buttermilk until lukewarm. Dissolve the yeast into it, add the rest of ingredients and mix thoroughly but don`t knead. Divide in two greased bread tins, left rising in a warm place for an hour. Bake in 175 for 1,5 hours.

Panna cotta of meadow sweet and cloudberry – cocgnac-jam

If I try to convince you that panna cotta is a traditional Finnish dessert, I might fool no one. It`s not. But since I`m a chef who`s specialized in wild herbs, I wanted to present a recipe with one of my favorite herb. It`s like concentrated midsummerish Finland! Meadowsweet grows all over in Finland (in Sweden and GB, too) and it has wonderful aroma – honey, amaretto, nuts... love it. It works even better when dried.
1,5 l double cream
3 tsp vanilla sugar
10 leaves of gelatin
1,5 dl granulated sugar
3 tbsp dried meadowsweet flowers

For the jam
1 l cloudberries
3 dl jam sugar
0,5-1 dl cognac

Bring the cream to a boil, add sugars and meadowsweet flowers. Take of the stove and let it take in the flavours for 15 minutes. Put the gelatin leaves to cold water to soften. Sieve the cream, warm it up again a little bit. Add the soft gelatin leaves and stir until they have dissolved. Serve out in small cups and put in freezer.
Put cloudberries to a kettle and heat them up. Add jam sugar and cognac, simmer for ten minutes. Serve on top of panna cottas.


Group 5. Beetroot cappuccino, game bird in thyme butter, black currant sauce, forest mushroom salad, whipped lingonberry porridge

Start with beetroot processing and lingonberry porridge. Continue with other root vegetables for cappuccino, and game birds (taking off the meat). Finish with berry sauce and salad, leave the bird frying until last. .

Beetroot cappuccino

This is a nice dish to start a party. Served from coffee cups it`s an excellent small appetizer. Beetroot is one of my favorite autumn root vegetables, I only wish it was used more! It takes a long time to cook, so does it not suit for today`s busy people?

10 beetroots
1 kg potatoes
3 onions
3 garlic gloves
a few vegetable stock cubes
2 liters water
1 liter double cream
few pinches oregano and rosemary
white pepper and salt, to taste

Peel and slice the beetroots, bring to a boil in water with stock cubes and your favourite herbs. Peel potatoes and onions, slice and sautè on frying pan in a drop of oil and butter. Add the vinegar, and add them to the company of beetroots. Cook until the beetroots are almost done. Add cream and simmer until done. Purée it with hand blender (and sieve, if you have time). It can be served with a drop of whipped fat free milk.

Game birds in thyme butter

The most common birds hunted in Finland are mallard, black grouse and wood pigeon. The rule for cooking them is either fry them very quickly or poach them very slowly. Something in the middle ends up with tough and liver-tasting meat. Especially wood pigeons are so small that many hunters skin them, not bothering to do the tedious job of plucking them. They don`t have much fat under the skin, so that doesn`t matter so much.

game birds
thyme sprigs
butter
salt
pepper

Remove the breasts from bones. Fry the breasts on a pan in butter seasoned with thyme just before the dinner. Don`t cook them thoroughly but leave them red in the middle (55 degrees). 10 minutes rest is fine under the tin foil. Season with salt and pepper before serving.

Black currant sauce

Berry-flavoured sauces are popular with game meat. In this dish, you could use also red currants, lingonberries, cranberries or sea buckthorns. This sauce works well with artichoke purée, too.

5 dl black currants
1,5 dl granulated sugar
1,5 tsp dried or 3 tsp fresh chopped thyme
5 dl vegetable stock
3 tsp maize starch + 1 dl water

Simmer currants, sugar, thyme and stock until the liquid had reduced in two-thirds. Sieve and thicken with maize starch.

Milk cap salad

Inhabitants of western Finland have used milk caps quite a short time. We learned it mostly from eastern internal migrants after world war II. Before that, most of people here considered all the mushroom as “toadstools” and inedible, or “poor people`s food”. Thank god for immigrants. Milk caps are parboiled once or twice, then preserved with salt. Thus, they need few soakings in water before using.

salted milk caps
300 g crème fraiche
black pepper
sugar
1 onion, finely chopped
Soak and sieve the mushrooms, try to get all the water out so the salad won`t be watery. Chop them finely. Mix all the ingredients.

Whipped lingonberry porridge

Porridges have been a typical main course in Finnish menus, but nowadays they are mostly part of breakfasts or desserts. Whipped porridges are among the most popular ones, and they have experienced a new rising with all the waves of slow food. Good thing, it`s one of my favourites, too. You can make a fancy version by sieving out the berry skins, but if you are in a hurry and want to have more of those nice fibers, keep the skins in. Other berries could be used, like cranberries, raspberries, gooseberries, chokeberries, bilberries... Lingon is my favorite, although it requires a bit more sugar than many others.

0,5 liter lingonberries
2 dl semolina
1,5 l water
1 dl sugar or to the taste
a pinch of salt

Mix water and lingonberries, bring to a boil. Let them simmer for 15 minutes, then add sugar and salt. Whip in the semolina, cook for 5-10 minutes on low heat. Put it into fridge to cool, or cool it quickly in a cold water bath. When it`s cooled down, whisk it into foam with electric mixer. These type of berry porridges are usually served with milk or as such.

Group 6: Mushroom barletto, broad bean – hemp burgers, sour cream sauce, oven toasted vegetables, sea buckthorn pudding with whipped cream

Start with burgers, continue with pudding and oven toasted vegetables, finish with barletto and sour cream sauce.

Mushroom barletto

Barletto may not be a word. It`s sort of like risotto, but made of barley. We have these nice parboiled barley grains which cook really quickly, so we are using these here. You can also use regular grains, but they should be soaked beforehand or you should have lots of time (perhaps 2 hours) for cooking and standing by the kettle stirring them constantly since they stick to the bottom of the kettle like fiends.
Barletto can be served as a starter or a side dish.

3 dl barley grains (Torino or similar)
1,3 l water + 3 vegetable stock cubes
1 onion, chopped
1 carrot cut in tiny cubes (brunoise)
100 g forest mushrooms
oil for frying
fresh basil

Bring vegetable stock to a boil, meanwhile you chop the vegetables. Sauté the onions, mushrooms and carrot cubes in a saucepan in a drop of oil. Add barley and start adding vegetable stock, gradually. Simmer until done. Check the salt and add some chopped fresh basil.

Broad bean hemp burgers

This is a vegetarian menu and I chose broad bean and hemp for main dish, since they are excellent sources of protein. Broad beans take a while to cook, so it is wise to soak them beforehand (like most beans).

1,5 dl crushed hemp
2 dl rolled oats
1,5 dl water
5 dl broad beans, cooked
1 tbsp smoked pepper
1 tsp salt
1 tbsp sweet chili sauce
2 onions
2 garlic cloves
thyme
rosemary

Start with cooking the broad beans (unless I have cooked it readily for you). Crush the hemp in a mortar. You don`t need to crush it all the way into a paste, it`s ok to have some crunchiness in it! Or if you hate crunch, then use the caseless hemp - we should have that, too. Soak rolled oats, hemp and seasonings in 1,5 dl water for 10 minutes. Sautè the sliced onions. Puré the cooked beans and onions with hand blender. Add to the hemp mixture, keep on mixing. Form nice burgers with oily hands and fry in oil and butter (or in oven, if you want to avoid fat). Warm up when serving.

Sour cream sauce

Cold sour dairy sauces are often served with fish, raw vegetables or veggie burgers. Here is one quick and easy version.

400 g sour cream
fresh basil, chopped
fresh dill, chopped
1 tbsp mustard
2 tbsp lemon juice
salt and sugar to the taste

Mix them all.

Oven toasted vegetables

Autumn dish in every countryside household. Vegetables vary, but you basically just season them, spread a little oil on top and stuff them in the oven. Delicious.

0,5 kg carrots, peeled and cut
0,5 kg swede, peeled and cut (make a bit smaller chunks since it the slowest to cook)
0,25 kg jerusalem artichokes, well brushed or peeled and cut
0,1 kg onions, peeled and cut
0,1 kg fennel, cut
honey
salt
pepper
chervil
oil

As I instructed above... 225 celsius, 25 minutes.

Sea buckthorn pudding

Sea buckthorn is a native thorny bush found by coastline. It`s difficult and slow to pick, and usually the juice is squeezed straight from the bushes. Thornless varieties are under cultivation, though. Sea buckthorn is very high in vitamin C and its aroma is one of a kind. Judge yourself if you haven`t tried it yet. I like it! In some dishes it is a bit tricky because of its acidity. I`ve failed few times making the pudding or marmelade...


5 dl Sea buckthorn juice (concentrate)
1,5 l water
sugar to the taste (at least 2 dl is my guess, this is
very sour juice)
15 tbsp potato starch (diluted in 2 dl cold water)
for serving:
3 dl whipping cream, lightly whipped, some sugar added

Mix the juice and water in a kettle, bring to a boil. Add sugar and potato starch mixture, whisk while adding it so it won`t get clumpy. Heat up until it barely boils again, take away from the stove and let cool. Serve with whipped cream.