Finnish Mustard Which Goes With Everything Recipes
SWEET FINNISH MUSTARD
Make and share this Sweet Finnish Mustard recipe from Food.com.
Provided by Boo Chef in West Te
Categories Finnish
Time 15m
Yield 200 ml, 20 serving(s)
Number Of Ingredients 8
Steps:
- Mix the cream and crème fraîche in a small saucepan and bring the mixture to the boil. Thoroughly mix the mustard powder, sugar and salt in a bowl. Add the hot cream mixture together with the honey, little at a time, mixing until a thickish, smooth paste forms.
- Lightly whisk the egg and add to the mustard mixture. Pour the mixture back to the saucepan and bring gently to the boil, stirring continually. As soon as you see the first bubbles bursting on the surface of the mixture, take the pan off the heat.
- Let the mixture cool a bit, then mix in the vinegar. Sieve the mixture to remove any lumps of coagulated egg and spoon it in a small clean jar (or jars). Cover tightly with lid and store in refrigerator. Preferably consume the homemade mustard within one week. Serve with various meat dishes, like barbecued sausages, Christmas ham etc.
- Makes about 175 - 200 ml of prepared mustard.
Nutrition Facts : Calories 94.1, Fat 5.7, SaturatedFat 0.7, Cholesterol 12.6, Sodium 12.7, Carbohydrate 7.5, Fiber 2.5, Sugar 2.7, Protein 4.6
FINNISH RYE CRISPBREAD
Traditionally, the rounds were hung (hence the purpose of the whole in the centre). These round, flat crispbreads with a hole in the centre, are traditionally used to make open-faced sandwiches topped with butter, thinly sliced cucumber, and deli meats. Or, as a treat, top with smoked or pickled fish such as herring or salmon. It is also served with butter spread on top alongside hot soup.
Provided by TicklingYourTastebuds
Time 10h55m
Yield 12
Number Of Ingredients 4
Steps:
- Pour warm water in a large mixing bowl. Stir in yeast until dissolved. Season with salt. Gradually mix in 4 1/2 cups of the flour. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Sprinkle a clean, flat work surface with the remaining 1/2 cup flour; turn the dough onto the floured surface. Divide evenly into 4 balls. The flour from your work surface is to keep the dough from becoming sticky, but be careful not to work the extra flour into the balls of dough.
- Roll out each ball until 1/4- to 1/2-inch thick and about 10 to 12 inches in diameter. Very carefully, use a thin, flat object to transfer each round to baking sheets that have been greased and well-sprinkled with flour. Cut a 2-inch hole in the center of each round. A cookie cutter generally will do the trick. Prick all over with a fork.
- Keep rounds in a warm place to rise for about 15 minutes.
- Meanwhile, preheat the oven to 450 degrees F (230 degrees C).
- Bake rounds in the preheated oven until firm to the touch, 10 to 15 minutes. Remove and allow to cool for 1 hour. The rounds will not be crisp yet.
- Let the cooled rounds dry on racks in a cool, dry place for 8 hours, or overnight. Avoid humidity.
Nutrition Facts : Calories 152.2 calories, Carbohydrate 33.2 g, Fat 0.8 g, Fiber 6.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 196.5 mg, Sugar 0.4 g
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