Austria

Finland

Russia

Let's talk about meal

At first, Russian cuisineAt first, Russian cuisine

Wood was a favorite material for making tableware. Different sorts of wood were used for it. Side by side with wood birch bark was one of the main decoration materials.

Tableware in ancient Russia

Spoons are the most frequently common finds in Russia during the period before Mongolians. They were made of metal, bone and wood. But mostly there were wooden spoons.

Laying the table

What we eat.

Your guests will surely like this light shrimp pie.

Pelmeni (meat dumplings) is a favorite dish of the most Russians.

Setting a festive table.Pies to tea

In Russ it was used to drink “kvas”...

... And now we drink coffee and tea (as everywhere)

Recipes!!!

Beetroot hot soup with ham – Borscht. Ingredients:

200 g (7 oz) beef.150 g (5,3 oz) ham.

100 g (3,5 oz) sausage, chopped. 2 beets, washed, peeled, grated, simmered.300 g (10,6 oz) fresh cabbage, shredded.

1 carrot, grated.3 onion, chopped.

4 tbsp tomato paste.3 - 4 garlic cloves, crushed.

50 g (1,8 oz) sunflower oil, (or Soya oil, or olive oil)

1 tbsp sugar.20 g, 6% ( 1oz) vinegar.

1,5 litres / 3 pint watersour cream.

salt.

Chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, to taste.

Directions:

1. Cook beef and ham in the water until done, add cabbage and cook for 15 minutes.

2. Blanch onion in oil until golden, add carrot and tomato paste. Stew for 7 - 10 minutes, (use a frying pan). Peeled and grated beet simmer in oil. Add vinegar.

3. Flavour the broth with sugar and salt to taste.

4. Add to broth all fried vegetables: onion, carrot, beet. Cook for 15 minutes.

5. Five to ten minutes before the Borscht is cooked, add: sausage, chopped green Celery, dill, parsley, coriander, green onions, bay leaf, pepper, garlic cloves to taste.

Serve with sour cream.

Soup will be beautiful and very tasty: red with a lot greenery.

Recipes!!!Blini filled with meat - pancakes.

Ingredients: 2 cups wheat flour1 tbsp mayonnaise2 tsp baking powder (or 0,5 tsp) baking soda1 tsp sugar1 - 2 eggspinch salt2 tbsp oil1 cup milk (or sour milk) For filling:1 cup rice, boiled, well drained.400 g (14 oz) meat (chicken, or not fat pork, or veal), boiled, drained, minced.1 carrot, peeled, grated.2 onion peeled, finely chopped.pinch ground pepper.1 tbsp mayonnaise

Method:

1. Sift dry ingredients in bowl and stir in liquid ingredients with wire whisk or spoon until mixed.

2. Rub griddle or fry pan with oil. Heat until water dropped from your hand bounces around. Drop about 1 ladle or 2 large mixing spoon for each pancake.

3. Cook until bubbled all over the top and brown on bottom. Flip and cook until brown on other side. Repeat with the remaining batter, add oil into frying-pan as needed. Keep your griddle very hot at all times.

4. Put 1 tbsp of filling into centre of each pancake and fold up envelope fashion.

5. Put all pancakes into greased pan. Lay flap down. Cover. Cook on low heat several minutes and serve.

Recipes!!!Herring salad with red beets, puffed.Ingredients:

3 boiled potatoes, grated.

3 onions, finely chopped.

1 herring, fillet, cubed.

4 eggs, hard boiled

1 - 2 boiled red beets, peeled, grated.

250 g (8,8 oz) mayonnaise

parsley, dill chopped

Cooking Instructions:

1. Arrange 1/3 part grated potatoes on the bottom of deep bowl.

2. Spread mayonnaise over potatoes.

3. Manage 1/3 finely chopped onion, than spread mayonnaise.

4. Arrange 1/3 part cubed herring mixed with chopped parsley and dill.

5. Spread mayonnaise over herring with greenery.

6. Arrange finely 1 grated egg. Spread mayonnaise over egg.

7. Arrange 1/3 part grated boiled red beet over it. Spread mayonnaise.

8. Repeat all layers yet 2 times.

9. Top with mayonnaise. Decorate with grated eggs yolks.

Let's talk about meal

About an Austrian cuisineAbout an Austrian cuisine

Setting the table.

Vienna’s Schnitzel

You should visit Vienna at least to try its schnitzel.

It’s a real miracle of the Austrian cuisine.

Ordering this dish you’ll be served with a big piece

of meat dipped in an egg, with pieces of dried bread

being fried in butter and lemon juice.

Vienna’s sausages

So-called “Viennese sausages” were

first cooked by famous Austrian

J.G. Lanner in 1805.

He made a mixture from pork and beef

Mince and called it “frankfurter”.

This name is common in Austria only.

All over Europe they are known as

“Viennese sausages”.

Setting the table.

Vienna’s buns

Setting the table.

“zakher” dessert cake “Zakher” dessert cake.

The most famous traditional cake

in Vienna was named after its creator.

You can taste a piece of this delicious

cake in any of the charming cafes in

Vienna. It’s worth of it!

Ingredients:

Dark chocolate – 100 gr.

Water - 250 gr.

Butter - 125 gr.

Sugar - 250 gr.

3 eggs

Flour - 150 gr.

Cocoa powder - 25 gr.

Almond - 60 gr.

Apricot jam - 110 gr.

Setting the table.

Sweet things

The most favorite Austrian dishesNo visit to Austria is complete without trying the following dishes:

• meat on a bone (number one in Austria)

• gluewine (a hot drink made of red wine, water, cinnamon and spices)

• weizenbeer (a wheat beer)

• apfel strudel (apple pie) It’s served hot in Zalsburg and Alps villages.

• Coffee “Cupze” (a strong double espresso); “Pherlengherter” (a mild one); “Melange” (with milk and whipped cream); “Einshpenner” (a double mocco in a high glass)

Let's talk about meal

About an Finish cuisineAbout an Finish cuisine

Setting the table.

Picnic

Setting the table.

Fish is the most favourite food in

Finland.

It is eaten in all kinds salted, boiled and

smoked.

Setting the table.

Syarya

In Lemi (Finland) there is a unique restaurant where you can order one dish only – Syarya. It has been known for over thousand years.

Tippaleipa – the Finnish funnel cake

TippaleipaIngredients:

3 eggs3 tablespoons of Sugar

1 teaspoon of Salt300 millilitres of milk600 millilitres of flour

1 teaspoon of vanilla extract (or 2 fresh vanilla pods)Vegetable oil for fryingIcing sugar for coating

Step by step instructions:– Make the batter by mixing the eggs and sugar, but do not whisk them hard.

– Gently mix in the other ingredients.– Gently start to heat the oil in a pan.

– Pour the tippaleipä batter into a piping bag.– Cut a small hole to the end of the piping bag.

– Squeeze the batter in thin ribbons into the hot oil in a circular motion so that it creates a nest or ring shape.

– When the tippaleipä is getting golden brown in colour, lift them out of the oil to drain on top of paper towels.

– To finish off, sprinkle the tippaleipä with icing sugar.