See Ingredients

Dutch Dough Balls

  1. Soak the raisins in some rum or warm water several hours before, preferably the night prior to the frying.
  2. Dissolve the yeast in the warm milk. Mix the flour, sugar and the lemon zest, and stir the milk and yeast mix carefully.
  3. Add the egg and the salt and stir the butter for several minutes until everything is nicely blended.
  4. Stir in the drained raisins.
  5. Cover and let rise until it doubles its volume, stir down and let rise again.
  6. In the meantime, heat the oil in the fryer up to 190°C (375F). Place a plate with several paper towels to soak up the excess fat of the fried goods.
  7. Stir the butter down. Now use a large spoon or an ice cream scoop to take out a portion, drop it into the hot oil and fry for about four minutes on each side or until it becomes brown. It is important to gauge the temperature of your oil: too hot and the oil will scorch the outside, but leave the inside of the balls uncooked.
  8. Drain the balls on paper towels, then transfer onto a new plate and sprinkle with powdered sugar.




Apple Strudel

Strudel, štrudl, štrudla and štrukli – these are the names given by our neighbors in Italy, Slovenia, Slovakia and the Czech Republic to this sweet dream of light pastry and its juicy filling. But in English, the only word which has made it into common use is the German “Strudel”. That is a powerful signal of just how famous the Viennese Apfelstrudel has now become internationally. But it’s all too easily forgotten that this fine pastry once traveled an extensive route from Arabia via the Ottoman Empire and Turkey, before becoming resident in Vienna. However, the long journey was worth it!


Serbian Pork Stew

Leskovac took its name long ago from its famed hazelnut woods, lešnik being the Serbian word for hazelnut. Today it is better know for its red peppers. The people of Leskovac speak a dialect of Serbian which preserves many features of the Old Church Slavonic language and even many Serbs find the local difficult to understand. Ajvar is known throughout the land and beyond as the name for a preparation of roast peppers, preserved in jars for use throughout the winter. Leskovac is also known for its fantastic barbecue meats: you’ll probably arrive in the town by car or bus, but once there you must try the Leskovac Train;(leskovački voz), an assortment of grilled meats which arrive at the table one after another like wagons. Nor should you overlook Leskovačka Mućkalica, a spicy medley of peppers and grilled meats, much prized among gourmets for its spicy flavour.


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.


  • 125 grams (4.4 oz) flour
  • 75 ml warm milk
  • 7 gram (0.25 oz) active dry yeast
  • 20 grams (0.7 oz) softened butter,
  • 15 grams (0.5 oz) sugar
  • 1 teaspoon lemon zest
  • Pinch of salt
  • 1 egg
  • 20 grams (0.7 oz) raisins and currants or other dried fruits
  • 1 heaping tablespoon of powdered sugar

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