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Branch Cake

1. Cream butter until light and gradually add 1/2 cup of sugar, lemon peel and 1/2 teaspoon of vanilla.

2. Add yolks, one a time, beating well after each addition.

3. Mix flour with 1/3 cup of cornstarch, 1/4 teaspoon of salt and stir into butter mixture.

4. Beat egg whites until soft peaks form, gradually add 1/4 cup sugar, beat till stiff peaks form.

5. Stir a small amount of egg white into flour mixture, fold flour mixture into egg whites.

6. Bake on rotating spit.

Remove your sakotis from the spit before serving.

Recipe

Finnish Karelian Pies

Karjalanpiirakat come from Karelian kitchen and they are a great gift for Finnish food tradition. Recipe of the pies were spread first from Karelia to East Finland after the wars and then to the whole country. Finnish adapted these pies quickly to their ordinary and festival cuisine. Nowadays some find it easier just to buy pies ready made from grocery store, but baking the pie oneself is almost just as easy as well. Baking may take little bit more time, but the result, it’s worth it.

Recipe

Boiled Veal

There is practically no more delicious proof of how firmly the Austrian cuisine is rooted in the heart of Europe than one of the most typical of Viennese dishes: boiled veal, or Tafelspitz. Good-quality beef, a few vegetables, aromatic spices and plenty of water to cook in – these are the vital ingredients. The same ingredients, though, also come together when the French are creating their “pot-au-feu”, or the Italians their “bollito misto”. In the case of the latter, veal and chicken meat or tongue might be added, but then some small differences should remain despite us all being good Europeans together.

Ingredients

  • 1/2 cup of butter
  • 1/2 cup of sugar
  • 1/2 tea spoon of finely grated lemon peel
  • 1/2 teaspoon of vanilla
  • 6 egg yolks
  • 2/3 cup of flour
  • 1/3 cup of cornstarch
  • 6 egg whites
  • 1/4 tea spoon of salt
  • 1/4 cup of sugar

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