Im one of those intimidated by the small karelian pies. Brilliant idea for one bigger version and sure the taste and texture would satisfy any fussy palate...love your inspiring recipes!!
Oh yeah, this comes together so quickly! I feel the same way, I can't be bothered to make the large pies that often, but this is something I could make a lot more often. And at the end of the day, the taste is exactly the same.
I am loving this channel! I used to live in Finland and miss it dearly. Is there any way you can make a video on a recipe for hunajakana? I remember this being sold in stores as pre-marinated chicken but I’d love to make my own here in the states. Thanks again!
@LemonyLauren That's an awesome idea! Yes I should be able to figure it something out. I think it's funny how so much of the meat, especially chicken, is pre-marinated in Finland. I'll put it under development, so keep watching.
Thank you! This recipe will inspire me to enjoy one of my favorite foods far more frequently given the time saving involved with this method. I cannot wait to try it. Did I hear correctly that it is baked at 550 F? Kiitos!
I'll have to stick to rice porridge with rye bread because I don't have an oven :( On an unrelated topic: remember when you showed us kalja in a Finnish buffet? I've found another Polish drink called podpiwek (en.wikipedia.org/wiki/Podpiwek), I'm pretty sure that's it. Interesting that it doesn't even seem to have a commonly accepted English name.
Interesting! Podpiwek seems to have coffee in it, kalja doesn't. But having said that, I would think it has the same kind of roasted flavors so the taste might be very similar.
In common parlance, Kalja means a very mild or non-alcoholic malt drink without hops as a spice. Kalja was once an everyday drink that was drunk with food or as a thirst quencher, for example, in a hay field. Beer, on the other hand, is stronger than kalja and is used for parties and celebrations such as Christmas. Kvas The word kvass is ultimately from Proto-Indo-European base *kwh₂et- ('to become sour'). In English it was first mentioned in a text around 1553 as quass. Nowadays, the name of the drink is almost the same in most languages: in Polish: kwas chlebowy (lit. 'bread kvass', to differentiate it from kwas, 'acid', originally from kwaśny, 'sour'); Belarusian: квас, kvas; Russian: квас, kvas; Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets; Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: квас/kvas; Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī; Eastern Finnish: vaasa. Non-cognates include Estonian kali, Finnish kalja, Latvian dzersis (lit. 'beverage'), Latgalian dzyra (lit. 'beverage', similar to Lithuanian gira), Lithuanian gira (lit. 'beverage', similar to Latvian dzira), and Swedish bröddricka (lit. 'bread drink').
@markonikula2611 Thanks Marko! This is great info - I've never heard the term "vaasa" except of course when it comes to the city. But I'm from the South-West anyway, so that could be a reason. The Finnish Wikipedia says it's called "kvassi" or "taari". It's interesting that even though it's very similar to kotikalja, it hasn't been nearly as popular in Finland.
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Im one of those intimidated by the small karelian pies. Brilliant idea for one bigger version and sure the taste and texture would satisfy any fussy palate...love your inspiring recipes!!
even mummo?
Oh yeah, this comes together so quickly! I feel the same way, I can't be bothered to make the large pies that often, but this is something I could make a lot more often. And at the end of the day, the taste is exactly the same.
What a cool idea! I don't mind making the Karelian pies, but totally need to try this way. Thanks for the video!
You're welcome!
Thank you for your recipe
You're welcome!
I am loving this channel! I used to live in Finland and miss it dearly. Is there any way you can make a video on a recipe for hunajakana? I remember this being sold in stores as pre-marinated chicken but I’d love to make my own here in the states. Thanks again!
@LemonyLauren That's an awesome idea! Yes I should be able to figure it something out. I think it's funny how so much of the meat, especially chicken, is pre-marinated in Finland. I'll put it under development, so keep watching.
Thank you! This recipe will inspire me to enjoy one of my favorite foods far more frequently given the time saving involved with this method. I cannot wait to try it. Did I hear correctly that it is baked at 550 F? Kiitos!
@amykru Yes, about 500F, ie. very hot oven. Keep an eye on them so they don't burn.
@@finnishyourplate Thank you! I'm going to watch the video again and give it a try sometime.
10🎯😊 points easy and nice & timesaving
Exactly!
I'll have to stick to rice porridge with rye bread because I don't have an oven :(
On an unrelated topic: remember when you showed us kalja in a Finnish buffet? I've found another Polish drink called podpiwek (en.wikipedia.org/wiki/Podpiwek), I'm pretty sure that's it. Interesting that it doesn't even seem to have a commonly accepted English name.
Interesting! Podpiwek seems to have coffee in it, kalja doesn't. But having said that, I would think it has the same kind of roasted flavors so the taste might be very similar.
@@finnishyourplate The line about grain coffee must be a mistake, because there's no mention of such an ingredient in the Polish text.
@daniil_berezhnov Really? There's plenty of Eastern European stores here, I'll see if I can get my hands on some so I can taste it.
In common parlance, Kalja means a very mild or non-alcoholic malt drink without hops as a spice. Kalja was once an everyday drink that was drunk with food or as a thirst quencher, for example, in a hay field.
Beer, on the other hand, is stronger than kalja and is used for parties and celebrations such as Christmas.
Kvas
The word kvass is ultimately from Proto-Indo-European base *kwh₂et- ('to become sour'). In English it was first mentioned in a text around 1553 as quass.
Nowadays, the name of the drink is almost the same in most languages: in Polish: kwas chlebowy (lit. 'bread kvass', to differentiate it from kwas, 'acid', originally from kwaśny, 'sour'); Belarusian: квас, kvas; Russian: квас, kvas; Ukrainian: квас/хлібний квас/сирівець, kvas/khlibny kvas/syrivets; Latvian: kvass; Romanian: cvas; Hungarian: kvasz; Serbian: квас/kvas; Chinese: 格瓦斯/克瓦斯, géwǎsī/kèwǎsī; Eastern Finnish: vaasa. Non-cognates include Estonian kali, Finnish kalja, Latvian dzersis (lit. 'beverage'), Latgalian dzyra (lit. 'beverage', similar to Lithuanian gira), Lithuanian gira (lit. 'beverage', similar to Latvian dzira), and Swedish bröddricka (lit. 'bread drink').
@markonikula2611 Thanks Marko! This is great info - I've never heard the term "vaasa" except of course when it comes to the city. But I'm from the South-West anyway, so that could be a reason. The Finnish Wikipedia says it's called "kvassi" or "taari". It's interesting that even though it's very similar to kotikalja, it hasn't been nearly as popular in Finland.