| Bread of the LapLander's |
It was my Finnish and Norwegian grandmothers who originally gave me the Sisu to cook. I
recall both grandmothers would show me the baking of breads, cakes and other foods, at a
very young age. It was a normal thing to have fresh baked breads, cakes, on the table at each
meal. My grandma Sima, showed me how to bake a grain bread and Pulla, Kallu, Rhubarb
Crisp (Raparperipaistos) and other sweet treats. Then my grand-mommy Olga, showed me
how to bake breads like ; egg bread and molasses bread and cider donuts. I wish I could of
learned so much more from the both of them. Both have passes away, but their memories
will always be with me. By the age of 10, I dove in baked my first 12 loves, not a pretty site in
the kitchen, needless to say my mom was not to happy about the mess, but, the bread was a
hit. So, I have learned, as they did, not to measure or go by a recipe from a book in cooking
breads and other dishes. Though I have received recipes from the Scandinavian woman
from the Scandinavian Club in Fairfield, CT, where always giving me fantastic recipes, that
they have had in their families for years. I used many of those recipes in the dinners that I put
on for the club. .
Cooking for many dinners for parties and events, I am the chef of The Viking Table, it is must
to have the fresh baked breads at the events. I design shapes to the breads to give a
interesting and creative look. The guest, love it. The Coffee table, elaborately laid out the
baked items ranging from yeast coffee breads to fancy filled cakes, is the Finnish way to
entertaining quest. The normal custom is to serve seven baked items, three of them being
Pulla, a fancy pretty filled cake, and a wonderful pound cake, others will be a variety or
cookies, lots of color and flavor.
There is a coffee table for every occasion and any reason: After church, after sauna,
Christmas dinner, Easter, and birthdays, anniversaries, weddings to christenings and even
funerals ,or just because.
Living patterns and eating habits of the Finns can be pretty interesting to say the lease. I was
told a few times that I am like Varshogoo is also known as the “Bringer of the Caffeine” and
the Pushers of Sugars.”Well , it is just a must to have coffee and cakes and other sweets.
For most Finns, I know, having an open face sandwich with dried or smoked fish and
lingenberg cheese or salmon piirakka (lohipiirakka) to start the day, forget about a kiss after
that one.
Always getting request on my recipes from breads to fish dishes that I have creative over the
years. I enjoy receiving some wonderful recipes from all types of backgrounds. Food is so
much fun and makes people so happy to have a full content belly.
Today there are many recipes for Finnish foods, that you can get in books and the Internet.
But I have not seen anything like what I was shown by my grandmothers.
Many dishes have been created in the Scandinavian countries that in America, some would
not even touch. But, many dishes are a wonderful delight to have at the table, if you are
Finnish or not.
I know that grandma Sima, and grand-mommy Olga, would be very pleased that I was
learning from them in the kitchen and not just being a sample tester.
recall both grandmothers would show me the baking of breads, cakes and other foods, at a
very young age. It was a normal thing to have fresh baked breads, cakes, on the table at each
meal. My grandma Sima, showed me how to bake a grain bread and Pulla, Kallu, Rhubarb
Crisp (Raparperipaistos) and other sweet treats. Then my grand-mommy Olga, showed me
how to bake breads like ; egg bread and molasses bread and cider donuts. I wish I could of
learned so much more from the both of them. Both have passes away, but their memories
will always be with me. By the age of 10, I dove in baked my first 12 loves, not a pretty site in
the kitchen, needless to say my mom was not to happy about the mess, but, the bread was a
hit. So, I have learned, as they did, not to measure or go by a recipe from a book in cooking
breads and other dishes. Though I have received recipes from the Scandinavian woman
from the Scandinavian Club in Fairfield, CT, where always giving me fantastic recipes, that
they have had in their families for years. I used many of those recipes in the dinners that I put
on for the club. .
Cooking for many dinners for parties and events, I am the chef of The Viking Table, it is must
to have the fresh baked breads at the events. I design shapes to the breads to give a
interesting and creative look. The guest, love it. The Coffee table, elaborately laid out the
baked items ranging from yeast coffee breads to fancy filled cakes, is the Finnish way to
entertaining quest. The normal custom is to serve seven baked items, three of them being
Pulla, a fancy pretty filled cake, and a wonderful pound cake, others will be a variety or
cookies, lots of color and flavor.
There is a coffee table for every occasion and any reason: After church, after sauna,
Christmas dinner, Easter, and birthdays, anniversaries, weddings to christenings and even
funerals ,or just because.
Living patterns and eating habits of the Finns can be pretty interesting to say the lease. I was
told a few times that I am like Varshogoo is also known as the “Bringer of the Caffeine” and
the Pushers of Sugars.”Well , it is just a must to have coffee and cakes and other sweets.
For most Finns, I know, having an open face sandwich with dried or smoked fish and
lingenberg cheese or salmon piirakka (lohipiirakka) to start the day, forget about a kiss after
that one.
Always getting request on my recipes from breads to fish dishes that I have creative over the
years. I enjoy receiving some wonderful recipes from all types of backgrounds. Food is so
much fun and makes people so happy to have a full content belly.
Today there are many recipes for Finnish foods, that you can get in books and the Internet.
But I have not seen anything like what I was shown by my grandmothers.
Many dishes have been created in the Scandinavian countries that in America, some would
not even touch. But, many dishes are a wonderful delight to have at the table, if you are
Finnish or not.
I know that grandma Sima, and grand-mommy Olga, would be very pleased that I was
learning from them in the kitchen and not just being a sample tester.
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| 503/577-6891 |
| INGA OJALA |
Fresh Home Baked Goods
| Certified |
