View source for Category:Finnish recipes

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|description=In this category you will find recipes from Finland 
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[[Image:Repovesi National Park, Finland.jpg|thumb|right|300px|thumb|right|300px|Repovesi National Park, Finland]]
In this category you will find Finnish recipes.

Finnish cuisine is notable for generally combining traditional country fare and haute cuisine with contemporary continental style cooking. [[Fish]] and [[meat]] (usually [[pork]], [[beef]] or reindeer) play a prominent role in traditional Finnish dishes in some parts of the country, while the dishes elsewhere have traditionally included various [[vegetables]] and [[mushrooms]]. Refugees from Karelia contributed to foods in other parts of Finland.

Finnish foods often use wholemeal products ([[rye]], [[barley]], [[oats]]) and [[berries]] (such as [[blueberries]], [[lingonberries]], [[cloudberries]], and [[sea buckthorn]]). [[Milk]] and its derivatives like [[buttermilk]] are commonly used as food, drink or in various recipes. Various [[turnips]] were common in traditional cooking, but were replaced with the [[potato]] after its introduction in the 18th century.

In former times, the country's harsh climate meant that fresh [[fruit]] and [[vegetables]] were largely unavailable for nine months of the year, leading to a heavy reliance on staple tubers (initially [[turnip]], later [[potato]]), dark [[rye]] [[bread]] and fermented [[dairy]] products, occasionally enlivened with preserved [[fish]] and [[meat]]. Traditionally, very few [[spices]] other than [[salt]] were available, and fresh [[herbs]] like [[dill]] were limited to the summer months. Many Finnish traditional dishes are prepared by [[stewing]] them for a long time in an [[oven]], which produces hearty but bland fare. Forests and lakes were historically a major source of food, and produce from forests currently accounts for the distinctive traits in Finnish cuisine. The simplicity of traditional Finnish food has been turned into an advantage by shifting the emphasis to freshness. Modern Finnish restaurateurs now blend high-quality Finnish products with continental cooking techniques. This approach helped Helsinki's Chez Dominique to receive two Michelin stars in 2003 (the restaurant closed in 2013).

Finnish cuisine is very similar to [[:Category:Swedish recipes|Swedish]] cuisine. In fact, [[:Category:Swedish recipes|Swedish]] dishes like [[Janssons frestelse (Jansson's temptation)|Janssons frestelse]] (janssoninkiusaus), [[Pytt i panna|pytt i pannu]], and [[gravlax]] are common in Finland. The overarching difference is the Finns' preference for unsweetened foods. For example, while traditional [[:Category:Swedish recipes|Swedish]] [[rye]] [[bread]] includes plenty of syrup and [[spices]], Finnish [[rye]] [[bread]] is unsweetened, even bitter. Finnish cuisine also bears some resemblance to German and Russian cuisines. [[Sausages]] and buttered [[bread]] (like Butterbrot), and kiisseli (kissel) and [[Karjalanpiirakka (Karelian vegetable pie)‎|karjalanpiirakka]] are similar to their respective [[German]] and [[Russian]] counterparts. Finnish recipes, however, tend to favour fresh ingredients over canned or pickled foods as fresh [[vegetables]], [[fish]], and [[meat]] are available throughout the year

====Finnish cheese====
We have the following Finnish [[cheese]] category, though we could do with some help with the images as some of these are difficult to obtain in the United Kingdom.
* [[:Category:Finnish and Swedish cheeses|Finnish and Swedish cheeses]]

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=FINNISH RECIPES=
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[[Category:Recipes]]