Today is independence day in Finland. It’s quite common for families to eat someting fancy in celebration of this, and even though any level of nationalism is far removed from us, we decided to make something nice today as well. To celebrate the history of modern Finland, we took a bit from Sweden, a bit from Russia and added something indigenous to Finland. Sums the story of our nation quite nicely and makes a wonderful meal.
The main dish is from Sweden, it’s called pitepalt, a filled dumpling. The recipe was borrowed from our western friends, the great Cooking vegan food up north blog. We ate the pitepalt with Italian salad, which is actually a Russian salad, and lingonberries.
The dessert was more Finnish. Bilberry kukko is like a bilberry pie, but it has crust on top and berries under it. It’s originally from Savo, but nowadays it’s eaten all over Finland.
2-2,5 l bilberries or blueberries
0,75 dl sugar
2 tbsp potato flour
250 g margarine
1,75 dl sugar
5,25 dl rye flour
2 tsp baking powder
vegan vanilla ice cream for serving
Mix the filling ingredients together. Grease an oven proof dish and put the filling in it. Beat the margarine and sugar in a bowl. Add the flour and baking powder and mix together. Cover the dish with the crust. I use my hands to make it flat, but you can also roll it on the table and then put on top of the dish. Bake in 200 Celsius degrees 40 minutes or until it’s nicely browned. Serve with vanilla ice cream.