When freezing temperatures coat over Helsinki, the coldness is comforted by rich fulfilling flavors of traditional Finnish foods like pastries and tarts, proving that it is indeed possible to find mouth-watering comfort in a time of frost.

It is easy to find inspiration from Helsinki’s gastronomy growth that is visible in its ever-evolving restaurant scene. Finnish and particularly Nordic food has had hype for many years as it is often referred to as being clean, simple and most importantly good quality. For generations, Finnish tradition calls for picking produce from the woods (mushrooms, berries) and fishing in rivers and steams, thus automatically giving them a high standard of how food should be, already at an early age.

Hanna Kirstiina Amy shares her thoughts on winter comfort foods from her home town of Helsinki in Finland and shares recipes for delicious savory pies and blinis.From Hanna,

Freezing point has taken over Helsinki in a matter of days and the city has fallen into an absolute silence. The sudden temperature drop from plus three degrees celsius to a bone chilling negative twenty, begins to surface through noise. As the blue sea slowly begins to close up, it sings the most magical song that is raw and beautiful both at the same time. The creaking is loud as each ice plate latches on to the next one, forming a coat of glass across the water. It’s poetic resonance echoes across the coast of Helsinki, as we prepare for colder days ahead. Even though the coldness is core shaking, its visual appeal and rarity is beautiful to whiteness as the freezing process itself lasts only about a day.

After the sea freezes for the first time, it almost feels like the city has gone to sleep as it calms down into a peaceful silent haze. Time stands still. This is when the real winter hits upon us. Living in an era of climate change, over the past 15 years, Southern Finland has gradually become much warmer in the wintertime as it surely has elsewhere in the world. Therefore, winter days are easily pushed into March, when in hindsight many other countries are already looking forward to Spring.Nevertheless cold days bring positivity, as it is a recipe for sunshine, which is a real bonus to us Finns after an extremely dark season with minimal sunlight. Frost brings pink skylines and mirrored lakes and a habit of indulging in comforting treats. It is totally acceptable to spill forward the heavy rich foods often eaten during Christmas time.

Traditional Finnish foods like pastries, blinis, savory pies are all in favor this season to help us trot through the piles of snow.

With this in mind, I wanted to share an easy “blini” or small savoury pancake that is best served with local delights, such as gravlax (cured salmon), and herring. This is made differently than actual blini, but the term is used quite loosely in today’s food culture.

Traditional Finnish winter comfort foods

Blinis typically originate from Russia, but it is a staple delicacy in Finland too, especially when served with fish (particularly Vendace) roe. This dish can easily be formed into an appetizer or as a canapé during a dinner party. Finnish people could even easily have this as a breakfast dish, which could seem off-putting to other cultures.Simultaneously with the blini, I wanted to share this rich beetroot pastry that is both salty and sweet with a tangy flavour from the aged Roquefort. With hints of sage in the background, the sweet beetroot filling is topped with crunchy pecan nuts and fresh figs.

Beetroot is a traditional vegetable in the Finnish kitchen, both in the summer and winter time and a sophisticated classic, paired with figs. Finland has a strong coffee culture and pastries are often eaten with a dose of caffeine. Lastly, the pastry is sprinkled with cranberry dust, a berry that grows in our own forests.

Finnish beetroot pastry recipe

Begin the pastry by making the beetroot filling, as this is the lengthiest step. This can even be made a couple of days in advance stored in a refrigerator. This amount of beetroot filling can make anywhere from 4-10 pastries, depending on which way you choose to shape the puff pastry.

Ingredients Beetroot filling:

• 3 large beets
• 1 tablespoon Butter
• ½ chicken stock concentration cube
• 1/2 Sweet potato (peeled & chopped)
• 1-2 minced garlic clove
• 2 shallots
• 1/2 cup cream
• Pinch of Salt & Pepper
• 3 leaves Fresh sage

Method for the filling:

1. Roast the beets in a 200 °C oven for about an hour until soft.
2. In a medium sized saucepan, slowly sweat the garlic, chopped onion and sweet potato in a dollop of butter with the lid on.
3. Stir occasionally and until slightly softened, add in the cream, stock cube and let them cook for about 7 minutes.
4. Mix in the chopped (and peeled) beetroot, sage, salt and pepper.
5. Let it simmer gently until the cream reduces into a thick consistency and all the vegetable is soft.
6. Blend into a thick puree with a handheld blender. Leave to rest to the side and start making the puff pastry.

Ingredients for the Finnish puff pastry:

• Puff pastry sheets
• 2-3 Figs
• ½ cup roughly chopped strong blue cheese (Roquefort)
• ½ cup Pecan nuts
• Melted butter
• Garnish: Thyme & Cranberry dust

Method for the Finnish puff pastry:

You can make the pastries two different ways; square or traditionally a circle (cake tin)Pastry 1

For the circle version, line a cake tin with butter and spread the puff pastry so it covers the bottom and sides. Place some the beet puree into the centre, just under midway as it rises in the oven. Then sprinkle some roquefort cheese on top, pecan nuts and slices of fig. Lastly, brush a bit of melted butter on top of the figs and nuts so they do not burn in the oven. 

Pastry 2

For the square version, cut the rectangular puff pastry in half so it becomes a square. Then gently with a knife score a smaller square inside the pastry. Place a couple of tablespoons of beet puree into the centre of the square. Then sprinkle some roquefort cheese on top, pecan nuts and slices of fig. Lastly, brush a bit of melted butter on top of the figs and nuts so they do not burn in the oven.

Place the pastries onto a baking sheet lined tray and place into an oven (190 °C) for about 20-30 minutes until the puff pastry rises and becomes golden in colour. Serve with a sprinkle of thyme and dried cranberry dust on top.

Finnish cream cheese blini recipe

Ingredients:

• 1 cup flour
• 100g cream cheese
• 2 teaspoons baking powder
• Pinch of salt
• 3 tablespoons finely chopped chives
• ½- 1 cup Milk
• 1 egg

Topping options:

•       Cranberry herring
•       Gravlax (cured salmon)
•       Cream cheese
•       Sour cream
•       Jump chilli shrimps
•       Dill
•       Squeeze of lemon juice
•       Ground Black pepper

Method:

1. Mix together all the dry ingredients (flour, baking powder, salt and chives).
2. In another bowl, whisk the egg and cream cheese into a smooth consistency.
3. Stir in the milk.
4. Slowly mix in the wet ingredients with the dry so it becomes a some-what thick batter. If the batter is too dry, add more milk and if it is too wet, add a bit more flour.
5. Fry a tablespoon at a time on a non-stick pan about a minute on each side. Remove to cool to the side

When you are ready to plate the pasty, serve with cured salmon and cream cheese, jumbo chilli shrimps and sour cream and cranberry herring. Add a sprinkling of fresh dill, a splash of lemon and black pepper. Lastly, add a little fresh black pepper on top. Keep in mind that the toppings can be altered according to your liking.

Thank you so much Hanna for sharing these amazing recipes and how food choices are so dependent not just on the culture but also the weather in places like Finland. It is fascinating to read how winter foods tend to be more nutrition dense to help support the effect of the weather on the body as well as based on what is available certain times of the year.

What is your winter comfort food?

{Photo and Words by Hanna Kirstiina Amy, Website: www.xoamys.com, Instagram: @xoamysnordic}

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