Search
Serves 4-8
Difficulty level: Easy
Preparation time: 30 min + 4h cooling
(vegetarian, not including: soy, citrus fruit, egg)
Serves 4-8
Difficulty level: Easy
Preparation time: 20 min
(vegetarian, not including: soy, citrus fruit, egg, fish/shellfish)
Avocado toast is already a classic! Essi Rantanen combines avocados with pomegranate seeds, honey, cream cheese and pea shoots. When the delicacy is based on Rosten’s seed crispbread, it reaches quite a new level.
Leipomo Rosten wants to raise legendary pumpernickels again to children’s and nostalgia-hungry adults’ lips.
Serves 1
Difficulty level: Easy
Preparation time: 5min
Serves 3-4
Difficulty level: Easy
Preparation time: 40 min
Serves 1
Difficulty level: Easy
Preparation time: 5 min
Serves 2
Difficulty level: Easy
Preparation time: 10 min + 2-3 hours for freezing
(vegan, lactose-free, milk-free, gluten-free, not including: soy, citrus fruit, egg, fish/shellfish)
Serves 4
Difficulty level: Difficult
Preparation time: 1h
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Serves 2
Difficulty level: Difficult
Preparation time: 2h
(gluten-free, not including: soy, nuts)
Serves 2
Difficulty level: Difficult
Preparation time: 2h + 24h marination
The pike perch portion of restaurant NOOA is based on crab stock and pike perch fillet of Kalaliike S. Wallin. Pickled tomatoes according to the recipe exceed two portions but you can later use them as a trimming for some other dish.
Serves 2-4
Difficulty level: Difficult
Preparation time: 3h
Kalaliike S. Wallin’s pike perch fillet is excellent when sugar-salted. Simo Hallikainen and Sebastian Koski from restaurant NOOA crown the portion with watercress sour cream and cucumber spinach granita.
Serves 4
Preparation time: 3h + cooling
Difficulty level: Difficult
(not including: soy, citrus fruit, nuts)
Salla and Marko, the parents of the Teissala entrepreneur family, prepare wholesome home-made food for their sons Leevi, Casper and Max. They make all the food themselves from the beginning and favour organic and local raw materials. Their favourites are, for example, Mikola Organic Farm and Kaarlejoki Organic Farm from which they order seasonal vegetables and vegetable roots.
Serves 16
Difficulty level: Average
Preparation time: 45 min + 2-3 days marination
(gluten-free, not including: soy, citrus fruit, nuts)
Serves 4
Difficulty level: average
Preparation time: 2h + 4-6h cooling
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Serves 2-4
Difficulty level: difficult
Preparation time: 2h
Chef Petri Tauriainen from restaurant Teini with long traditions prepared an easy herring tartar of the lightly salted herring fillet of Suomen Sillikonttori. It was served with a yolk gel which demands a little more time and with deep-fried pickled cucumber and steamed egg white.
Serves 4
Difficulty level: average
Preparation time: 1h 15min
(gluten-free, not including: soy, nuts, egg)
Serves 4-6
Difficulty level: Average
Preparation time: 2-3h
(gluten-free, not including: soy, citrus fruit, nuts, egg)
Although Suomen Sillikonttori is a relatively young company, the roots of its founder, Matti Ruuska, reach back decades in the herring industry, and the history of the name is even older.
Serves 1
Difficulty level: Easy
Preparation time: 30 min
(not including: soy, citrus fruit, nuts, fish/shellfish)
Serves 2
Difficulty level: Easy
Preparation time: 15 min
(not including: soy, citrus fruit, nuts, egg, fish/shellfish)
Serves 2
Difficulty level: Easy
Preparation time: 30 min
(not including: soy, citrus fruit, nuts, egg, fish/shellfish)