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Shrove Tuesday Pea Soup "Hernekeitto" |
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This recipe is for 6-8 Portions
To prepare Pea Soup (called Hernekeitto in Finnish) you will need the following Ingredients: |
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2.5 litres water, 500g dried peas, 500g smoked bones or knuckle ("savupotka"), 2 dl cream, 2 onions, 3 carrots, few laurel leaves, 0.5 tsp black pepper, 1 tsp marjoram and salt |
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Pea Soup
Preparation Instructions:
 Steep
the peas in water over night. Pour out water, rinse peas well and strain the
remaining water from them. Pour water into a saucepan. Add peas and smoked bones
or knuckle. Cook gently for 2-3 hours. Take a smoked knuckle from the saucepan,
separate the meat and cut into little pieces. Chop onions and carrots and add
them to the saucepan with meat, cream (not necessary but gives smooth taste),
black pepper, marjoram and salt (as much as needed for your liking). Cook gently
for half an hour. If you like, you can put a little bit of mustard into the
soup. Traditionally pea soup is served with lukewarm punch and rye bread. |
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Recipe for Shrove Buns "Laskiaispullat" |
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This recipe is for approximately 20 Shrove Buns
To prepare the Shrove Buns you will need the following Ingredients:
For the Dough:
5 dl milk, 50g yeast (one packet), 1.5-2dl sugar, 1 tsp salt, 2 tsp cardamom, 1 egg, 150-200g margarine or butter, 14-15dl flour (about 1 kg)
For the Filling:
Almond paste or raspberry jam, 2.5dl whipped cream
For the Topping:
1 egg, flaked almonds and coarse sugar
Shrove Buns
Preparation Instructions:
Dissolve yeast into lukewarm milk in a mixing bowl. Add sugar, salt,
cardamom and egg and mix ingredients together. Add half of the flour and
stir into a soft dough. Mix soft margarine or butter into a dough and add as
much from the rest of the flour as needed. The dough is ready when it no
longer sticks to the bowl or to your fingers. Cover the mixing bowl with a kitchen towel and
leave the dough to rise in a warm place
for approximately 30 minutes. Pour the dough onto a floured baking board,
knead
and cut it into 20 pieces. Roll pieces into buns and place on baking sheet
which is covered
 with greaseproof paper. Leave the buns to rise and brush
them after with beaten egg. Sprinkle the buns
with flaked almonds and coarse sugar. Bake at 200 degrees C for 15 minutes.
Cool the buns and cut off the tops. Fill with almond paste or raspberry jam
and whipped cream. Serve with milk, hot chocolate, tea or coffee. |
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Shrove
Sunday :
Shrove Tuesday |
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