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Recipe
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Finnish Rye Bread

  1. Crumble the bread and put it into a large mixing bowl.
  2. Pour in some lukewarm water and mix. Stir in the rye flour.
  3. Cover the bowl with a tea towel and leave the dough root to stand at room temperature for 24 hours, until bubbly and pungent. Add the salt and yeast. Add the rye flour and knead until smooth and firm.
  4. Let the dough rise until doubled. This takes longer than ordinary yeast bread. Divide the dough into 3 pieces and leave a small part for the next dough (Use that as the sourdough root. Freeze it and soak it in warm water, then proceed as normal according to the recipe).
  5. Shape into loaves and let it rise under a tea towel.
  6. Bake at 200°C (400F) for about 1 hour.

Source: Visit Finland

Recipe

Cauliflower Croquettes

Meatballs of various types are an integral part of Romanian cuisine and the word chiftea (pl. chiftele) (pronounced /kif-te-a/ – /kif-te-le/) is clearly an indication of their Turkish origin, the word being a corruption of the Turkish kofte and related to the Middle Eastern kafta. In the Moldavian region of Romania they are also commonly known as parjoale (/pur-joa-le/) although these seem to be a little larger in size than the standard Romanian chiftea. Due to the preference for pork in the Romanian diet, these meatballs are most commonly composed of pork, perhaps in combination with some beef. Lamb chiftele are quite rare in Romanian cuisine. These cauliflower croquettes have a moist, light interior and, if cooked right, a crispy coating. Cauliflower is more usually pickled in Romanian or the whole florets are battered and fried.

Sourdough root

  • 3 slices of rye bread, without crusts (or 1 tbsp sourdough)
  • 1 litre water
  • 1 litre rye flour

The next day

  • 30 g fresh yeast, dissolved in water
  • 2 tbsp salt
  • 1.5 litres of flour

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