My name is Anniina, and I am 35 years old from West coast of Finland. I am married to a Scottish man and I have four children. As I have been busy as a mother & housewife, I have little professional experience. I have always been interested in food preparation and natural ingredients. So I think that I am suited to a chef’s profession, using wholesome foods.
Finland is situated in Northern Europe and we are well known for the natural beauty of our country. With a small population of about 5, 5 million, we are able to enjoy many forests and over a thousand lakes. We are lucky to be able to pick berries, mushrooms and wild herbs, not to mention the freshwater fish from the lakes and the Baltic.
Karjalanpaisti (Karelian stew) is a traditional food from Karjala, Finland. Originally called roast or pot roast. Karjalanpaisti (Karelian stew) includes pure pieces of meat and in a festive version includes several types of meat like pork, beef and mutton. Other ingredients include water, onion, salt, pepper and bay leaves. A side dish is potatoes or mashed potatoes. Casual version includes carrots. A meat version is a celebration and sacred food. Essential in manufacturing is low temperature less than 100 degrees and long cooking time, preferably overnight.
Karjalanpaisti: this recipe is for 4 persons and costs about 15€
Preparation time is about 2-3 hours
- 800g karjalanpaisti (Karelian stew) meat (Pork and beef)
- 2 onions
- 2-3 carrots
- 2 swedes
- 1 tsp salt
- black pepper, bay leaves
Step 1 Peel and chop the onions, swedes and carrots into fair pieces.
Step 2 Put layers of meat, onions, carrots, salt, pepper and bay leaves in an oily pot. Pour water so that the meat is covered.
Step 3 Cook 175 degrees 2-3 hours. Add water when needed. Cover a lid at the end of ripening.
Step 4 Serve with boiled potatoes or mash potatoes. Try also with lingonberry jam and vinegar cucumber.
- Relevant information about hygiene, safety, healthy food, food waste, storage and expire date, etc.
- Be careful with raw meat. Keep it on a cool place.
- When you use meat, use red chopping board; clean all material and the working place to avoid contamination with bacteria.
- Vegetables should be thoroughly cleaned with fresh cold water.
- Cut vegetables using green chopping board.
- Store leftovers in the refrigerator for maximum of 3 days.
- Cool down quickly after eating.