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For 20
Difficulty: Difficult
Time required: Several hours
For 20
Difficulty: Difficult
Time required: Several hours
For 6
Difficulty: Difficult
Time required: Several hours
Kaskis, which was in third place of the Turku Menu 2019 competition, prepared a starter of juniper salted whitefish. Ville Kinnunen and Joonas Kallio served the whitefish with braised fennel and butter sauce.
For 8–12
Difficulty: Difficult
Time required: Several hours
For 16
Difficulty: Difficult
Time required: Several hours
For 30
Difficulty: Difficult
Time required: Several hours
For 10–15
Difficulty: Difficult
Time required: Several hours
For 4
Difficulty: Difficult
Time required: Several days
For 6
Difficulty: Difficult
Time required: Several hours
for 4–6 people
Difficulty: simple
Time required: 2 h
For 6–8
Difficulty: simple
Time required: 10 min
For 4
Difficulty: simple
Time required: 20 min
For 4
Difficulty: Medium
Time required: 1 h 30 min.
For 4–6
Difficulty: Difficult
Time required: 2 h + 30 h for raising
For 4–6
Difficulty: Easy
Time required: 30 min + 4 h for cooling
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 4–6
Difficulty: Difficult
Time required: 2 h 30 min
For 4
Difficulty: Medium
Time required: 1 h
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