Food from Finland

Click the photo for video link

Episode 84



  • 400g (14oz) Minced beef
  • 400g (14oz) Macaroni pasta
  • 1pcs Yellow onion, chopped
  • 1tbsp Canola oil
  • 1pcs Bouillon cube
  • 1/2tsp Salt
  • 1/2tsp Ground black pepper
  • 1tsp Onion powder
  • 50g Butter
  • 8dl (3cups) Full fat milk
  • 3pcs Eggs
  • 1tsp Salt
  • 200g (7oz) Grated cheese


    1. Heat up your oven to 200C/400F
    2. Boil your macaroni pasta according to the package instructions (usually, 8-10 minutes cook time in a pot of boiling salted water – 1tbsp per 1liter of water), drain the liquid, and set the macaroni aside
    3. In a frying pan, add in the oil and fry your onions until caramelized
    4. Add the minced meat and bouillon cube and fry until the meat is brown and the bouillon has incorporated into the mix
    5. Add in the salt, black pepper, onion powder, and butter, mix until everything is combined and the butter has melted – taste and adjust accordingly
    6. In a different bowl, combine milk, eggs, and a couple of pinches of salt
    7. In a large bowl, combine the macaroni and minced meat mixture and transfer it to a deep baking tray or any ovenproof deep ceramics which you can fit the whole mixture in
    8. Pour in the egg and milk mixture over the macaroni and minced meat mix
    9. Bake in the oven for 30 minutes and then take it off to add the grated cheese on top and bake for another 10-15 minutes until the cheese has melted
    10. Serve it with ketchup! Yes, you read that right. Try it before you judge it.

Finnish Cabbage Casserole


    • 1/2 cup white rice 
    • 3 tbsp butter, ghee, or coconut oil – divided
    • 1 pound ground beef 
    • 1 small onion, chopped
    • 1 tsp salt, divided
    • one cabbage (about 2 pounds), sliced and chopped
    • 1 tbsp maple syrup
    • pepper, to taste
    • 1 and 3/4 cup good quality broth


    1. Cook rice as you usually would.  Set aside.
    2. Preheat oven to 400’F.  Grease a 12 inch cast iron skillet and set aside. 
    3. Melt 1 tablespoon fat of choice in a skillet and add beef, onions and 1/2 teaspoon of salt.  Cook until meat is completely browned. In another large pot, melt remaining 2 tablespoon of fat over medium heat. 
    4. Add chopped cabbage and remaining 1/2 teaspoon of salt. Cook covered until soft, stirring occasionally – about 8-10 minutes.  Turn down heat if cabbage is sticking to pot or add a tablespoon of water.
    5. Once cabbage is done, turn off heat and add cooked rice, meat/onion mixture, optional maple syrup, and pepper to taste. Mix to combine. Scrape into prepared skillet or baking dish. Pour broth over the casserole.
    6. Bake for 45-55 minutes, until golden brown on top.  (Casserole will cook faster in a cast iron skillet.  Longer cook time is for regular baking dish.) Cover with foil if top is getting overly brown.



  • 1 cup stone ground dark rye flour 
  • 1 1/4 cups (6 1/4 ouncesall-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons cold unsalted butter, diced
  • 1 cup buttermilk
  1. Adjust oven rack to middle position and preheat oven to 400°F. Line a baking sheet with parchment paper.

  2. In the bowl of a food processor combine rye flour, flour, baking powder, and salt and pulse five times to combine. Add butter and pulse until it is the size of peas, about another 5 pulses. Add buttermilk and pulse until dough comes together into a ball.

  3. Shape dough into an 8-inch round. Bake until brown, about 40 minutes.