Potato Salad

·                                 16 boiled potatoes

·                                 2 apples

·                                 2-3 big pickled cucumbers

·                                 2 red onions

·                                 4 tbsp capers

Dressing:

·                                 400 g sour cream

·                                 4 dl mayonnaise

·                                 4-6 garlic cloves

·                                 1 tsp salt

·                                 1 tsp black pepper 

Cut the peeled potatoes, the apple and the cucumbers into small cubes. Peel and chop the onion. Mix all the ingredients together in a bowl. Mix the dressing ingredients together and combine with the salad. Allow to settle in a cool place before serving.

Traditional Salmon soup

200 g             onions
100 g             butter
800 g             potatoes
2 l                  fish stock
6 dl                cream
                      sea salt
12 pc.            allspice
5 pc.              bay leaves
2 slice            rye bread
500 g             salmon
20 g               dill

Simmer chopped onions in a butter. Add peeled and diced potatoes and continued simmering. Add fish stock and cream. Wrapped spices and rye bread to a food cloth and add it to a soup base. When potatoes are almost ready, add diced salmons. Let it simmer until potatoes and salmon is cooked. Remove food cloth. Add salt and chopped dill.

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. 

Baked rhubarb and oatmeal

ca. 5 dl (2 cups)        sliced rhubarb stalks
1 tsp                          cinnamon or cardamom
2–3                            bananas
100 grams (3.5 oz.)   butter or margarine (low lactose, if necessary)
1½ dl (0.6 cup)          brown sugar
3 dl (1.2 cups)           rolled oat flakes
½ dl (0.2 cup)            rye bread crumbs, breadcrumbs or  buckwheat flour)

Vanilla custard
- in a pan or microwave
4 dl (1.6 cups)    milk (non-lactose if necessary) 
1 tbsp                 sugar 
2 tbsp                 potato flour 
1 dl (0.4 cup)      milk (non-lactose if necessary) 
1                         egg yolk 
1 tsp                    vanilla sugar

Peel the rhubarbs, thinly slice them and spread the slices in a buttered oven dish. Slice the bananas and spread them on top of the rhubarb. Sprinkle cinnamon or cardamom on top of the rhubarb and banana. Melt the butter or margarine and mix with the rest of the ingredients. Spread the butter mix on top of the rhubarb and the banana. Bake at 200 degrees Celsius (480 F) on the lowest tray of the oven for approximately 20–25 minutes or in a microwave at full power (ca. 800 W) for approximately 10 minutes. Serve with vanilla custard or ice cream. If you make a non-lactose dish, remember to make sure that the side dishes do not contain any lactose either.

Vanilla custard
Heat the milk up to the boil in a Teflon pan on the stove or in a glass bowl in the microwave (full power for approximately 3–4 minutes, checking every once in a while). Add the sugar and pour a mixture of potato flour and milk into the heated milk while mixing well. Take the pan off the heat as soon as the custard starts to thicken. Finally, mix in the egg yolk and the vanilla sugar. Let the custard cool.