Karelian Stew

·                                 300 g Beef chuck
                        300 g pork shoulder
                        300 g stewing lamb or mutton
                        2-3 onions
                        1 1/2 tsp salt
                         8 whole grains of allspice
            Water

Cut the meat into cubes (4x4 cm). There is no need to remove small bones. Set the meat and coarsely chopped onions in layers in a casserole or a cooking pot, seasoning each layer with salt and allspice. Add enough water to almost cover the meat. 

Cook without a cover at a moderate temperature, 175 °C, for 2.5 -3 hours. Cover the pot towards the end of the cooking time. 

Serve with mashed potato, boiled swedes (rutabagas) and lingonberry purée. 

Rosmary potatoes with wild garlic yoghurt and vegetable stir-fry  

Ingredients
1600 g potatoes (of the mealy kind)
10 ts (table spoons) olive oil
2 pinches of salt
1 ½ teaspoons pepper
3 teaspoons dried rosemary
Baking parchment
 

Instructions for cooking

preparation: appr. 20 min. / cooking time: appr. 30 Min. / difficulty: simple
Wash the potatoes and cut them into wedges. In the meantime pre-heat the oven to 200°C. Sprinkle the olive oil over the wedges to work on the potatoes for appr 7 minutes. Spread the wedges on a baking tray which is laid out with baking parchment. Spread the seasoning evenly on the potato wedges.
Bake for 25 to 30 minutes. Check the texture of the wedges before serving. Important hint: Pre-boiling of the potatoes will reduce the baking time to appr. 15 minutes.
Accompaniment: wild garlic yoghurt

1 l Greek Yoghurt
Frozen wild garlic or Pesto
1 lime or lemon
salt and pepper
oil

Season the yoghurt with lime/lemon and oil, add salt and pepper according to taste. Chop the wild garlic and add to the mixture. Stir or blend well for a smooth texture.  

Vegetarian vegetable stir-fry (gluten-free) 

Ingredients
appr. 6 peppers (red, yellow, green)
250 g cherry-tomatoes
200 g Tofu (marinated)
200 g Feta cheese
Olive oil
salt and pepper
Rosemary (garlic acc. to taste) 

Preparation:
Chop the rosemary and mix with olive oil, salt and pepper. Wash the peppers, remove the seeds and cut in stripes. Wash the tomatoes. Cube the Feta cheese and tofu.
Mix the vegetables, tofu and Feta with the herbal oil and spread evenly on a baking tray. Bake for 20 to 25 min at appr. 180°C. The vegetables should be firm to bite.

Finnbiff (Reindeer Stew) 
> Recipe
> 800-1000g reindeer shavings
> 200g bacon
> 300g fresh mushroom (or more to taste)
> 300g butter for browning
> 2dl water
> 3 dl sour cream
> 0,5l milk
> 6 slices of brown cheese (with goats milk)
> 10 cruched juniper berries
> 2 teaspoon of dried thyme
> Salt and pepper to taste
A big jar of lingonberries (Jam),
2 kg potatoes,
Garlic,
3 dl cream> Method
> Brown the meat, bacon and mushroom on a high heat in the pot. Add water and bring to boil. Simmer for 10 minutes. Add the rest of ingredients and simmer for five minutes. Serve with mash potatoes and green vegetables.