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For 4
Difficulty: Medium
Time required: 1 h 20 min
Chef Matias Nurminen from Restaurant Ludu gave a delicious risotto recipe for the Kolatun Juustola Waldemar goat’s cheddar.
For 2
Difficulty: Easy
Time required: 45 min
For 4
Difficulty: Easy
Time required: 1 h
For 4
Difficulty: Difficult
Time required: 2 h 30 min + 24 h for marination
20 servings
Difficulty: Easy
Time required: 15 min
For 6–8
Difficulty: Medium
Time required: 1 h 30 min.
For 10
Difficulty: Easy
Time required: 1 h
For 10
Difficulty: Easy
Time required: 40 min
Serves 6-8
Difficulty level: Easy
Preparation time: 1h
(not including: soy, nuts)
Serves 2
Difficulty level: Easy
Preparation time: 45 min
(not including: soy, citrus fruit, nuts, fish/shellfish)
Serves 4-8
Difficulty level: Easy
Preparation time: 20 min
(not including: soy, citrus fruit, nuts, shellfish)
Mari and John Björkman have developed attraction to local brilliant raw materials throughout the years and thus they also wanted to be part of the Eat my Turku project.
Perheleipuri Salonen has a history of 113 years because the first breads were baked by Johanna Salonen as early as 1905.
Essi Rantanen from Turku was immediately eager to participate in Eat my Turku because food has been an important part of her life in various ways since childhood.
Serves 4-6
Difficulty level: Easy
Preparation time: 1h
(vegetarian, lactose-free, milk-free, not including: soy, 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: 5 min
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 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.