Mämmi – traditional Finnish Easter pudding

29 03 2013

Mämmi is traditional Finnish Easter dessert which might make you to hesitate when you see the appearance of it. Any thoughts?


Mämmi, also sometimes called “Easter Surprise” (in Swedish Memma) is made of water, rye flour and powdered malted rye. Generally Mämmi is eaten cold with either milk or cream and sugar, and less commonly with vanilla sauce. To be honest I am not the fan of this dessert but like to maintain the traditions of Finnish cooking and dining. But you can encourage to try dessert by serving it a little bit more attractive way than Finns are used to.

Mämmi w creamMämmi with cream

Nowadays you can purchase Mämmi all year around as frozen but years ago it was only available at Easter time. I have not seen Mämmi anywhere else than in Finland but propably you could get it in Sweden because of quite similar food cultures. Wait, of course you can get it in those places where Finns have moved for instance in Fuengirola, Spain from Finnish owned shops.

If you want to know more about this dessert, just click links:



Wine review: Taittinger Cuvee Prestige Brut

16 03 2013

Taittinger Cuvee Prestige

International Women’s Day has been celebrated and it is time for actual review for Champagne Taittinger Cuvee Prestige Brut.

Taittinger remains one of the few Champagne Houses to remain owned and actively managed by the family named on the label. The hallmark of the Taittinger Champagnes is the high percentage of Chardonnay used in their winemaking which can be anything from 40% in the Brut Réserve Non Vintage to 100% in the prestigious Comtes de Champagne Blanc de Blancs.

Taittinger Brut Prestige is a blend of around fifty different vineyards, consisting of Chardonnays (40%) and Pinots (60%) from various vintages matured to perfection. Such a high proportion of Chardonnay is seldom found in fine non-vintage champagnes.



The brilliant body is golden yellow in colour. The bubbles are fine, while the foam is discreet yet lingering.



Very open and expressive, delivers aromas of fruit and toast. It also gives off the fragrance of fruits.


The entry onto the palate is lively, fresh and in total harmony. Feels first that it filled the mouth due to bubbles. Aftertaste is dry with minerals.

Taittinger Cuvee Prestige is not available at Alko’s, so you need to purchase it from cruise ships between Helsinki – Stockholm or Helsinki – Tallinn. Champagne suits well for aperitif and with white meated fishes and meats. But also with grilled tuna fish and noodles.




Wine review: Taittinger Cuvee Prestige Brut

8 03 2013

Celebrating International Women’s Day with champagne Taittinger, but review is coming later…..


Good food is part of celebrating….recipe coming later….Tuna fish with noodles

Tuna fish

Have a nice weekend!

Asian style whitefish and whole-grain rice

3 03 2013

This ASIAN STYLE WHITEFISH WITH WHOLE-GRAIN RICE is propably easiest and quickest to prepare, least messy, really healthy and on top of all one of the most delicious fish foods ever! Two important things to succeed; tasty marinad and right baking time in oven. Whitefish (lavaret) is popular fish in Finland, fish meat looks like Sea bass but usually size of the fish is smaller. This time we were able to find quite nice pieces from Stockmann Helsinki department store.

WhitefishWhitefish and rice

Recipe (2 portions)

400 g whitefish (scaled and fish bones blucked out)

Thai basilica

1 Red chili

1 Lemon

Salt, sugar and pepper

Teriayki soy sauce

Vegetable oil

Instruction: Prepare marinade by mixing squeezed lemon juice, vegetable oil and teriayki soy sauce. Chop chili and thai basilica and add them to marinade. Add salt, pepper and enough sugar to marinade so that it is not too bitter due to fresh lemon. Pour 3/4 of marinade in baking dish, put fish slices on marinade skin side up and pour rest of the marinade on top of fish.

Bake fish in the oven for 15-20 minutes depending on the size of fish pieces. Remember not to over cook! If fish lays on marinade a littke bit longer it has begun to mature due acids in lemon.

Cook rice in a pot according cooking instructions on the package while fish is in the oven.

WhitefishCitron and chili

Preparing time for portion is less than 30 minutes if you can get whitefish, which is already scaled and even bones plucked out. No fat, not too much salt because of other spices.

Wine review: Bründlmayer Riesling Steinmassel

1 03 2013

Austrian white wine Bründlmayer Riesling Steinmassel comes from Weingut Bründlmayer which is situated in Langenlois, about 70 km north-west of Vienna, upstream along the Danube in the Lower Austrian Kamp Valley.

Tasted wine consists of RIESLING (100 %); surprise, names can tell sometimes you something 🙂

Usually rieslings from Austria are luscious, enough dry and full-bodied. Favourites of ours in addition to Germans.



Color of the wine was pale yellow with tint of light green. Actual look was a little bit greener than in photo below.



First it was difficult to find scent of riesling. Wine was stored in fridge and therefore too cold. After a while could find it and also some fruity with hint of green apple. But scent of riesling was not so strong as in many Austrian riesling wines.


First impression was lackluster but after few sips it improved; again too cold wine. Less acidity, petrol and minerals than in typical Austrian rieslings, but of course could be indentified.

Facts and figures:

Alcohol: 12,5% by volume
Extract: 18 g/l
Sugar: 7 g/l
Acidity: 6,2 g/l
Energy: 80 kcal/100 ml (320 kJ/100 ml)
Closure: metal screw cap

This riesling suites well with whitefish, which is mild and non-greasy (see recipe via link below), which we had for dinner. If food is more spicy you might want to buy a wine with a little bit more intense flavour. Also prefer better balanced wines for aperitif.




Fried whitefish and parsnip puree

24 02 2013


Really quick and easy portion to prepare. You do not even need too many foodstuffs. Suggest to prepare puree first because fish needs to be just fried.


Recipe for whitefish (4):

600 g whitefish (lavaret), scaled and fish bones plucked

salt, pepper

oil and butter for frying

Instruction: Make few knife cuts on fish skin. Fry fish skin side down in oil and butter mix for about 4-6 minutes

Recipe for puree (4):

500 g parsnip

80 – 100 g soft goat cheese

salt, pepper, butter, milk

Instruction: Boil peeled parsnips in salt water. Puree parsnips and add goat cheese, butter, milk, salt and pepper.

Instruction for spinach: Defrost frozen spinach in microvawe oven (shortcut)

ParsnipWhitefish pieces

Would say most difficult part is frying the fish. Whitefish skin is quite thin and it comes off too easily.  You could also add some potato to puree if you do not like the taste of parsnip; makes it softer.

White wine enjoyed with whitefish paired well, review coming in the near future……

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