Recipe!
I know I missed february’s recipe of the month, but I was hoping I might make up for it.
This is a recipe I think most have eaten at some point or another in various forms, but this is my Mom’s version. What to call it… Hmm. We referred to it as “sörsseli” which might best be translated as “gunk”. 
Sounds delish, doesn’t it?
400 g bag of macaroni
800 g of minced carcass. 
Any animal will do; chicken, turkey, beef, even tuna
Frozen peas, paprika (bell pepper) and corn (ready mixed, a bag of 200 g or two)
A cup (2-3 dl) of ketchup
Boil the macaroni, fry the minced meat until it’s almost done. Add mixed frozen veggies, and continue to fry until melted. Add ketchup and spices (oregano, basilika, pepper, garlic…) and let simmer for a while. Pour the macaroni into a large bowl and add the meat/ketchup mix. Stir and serve.
Easy to do, very good tasting (unless you ruin it with the spices, which is a special breed of talent). And will give you several heaping platefuls. And is actually pretty cheap to make, too!
A personal favorite of mine.
Enjoy! Oh, and feedback is always welcome!
March 11th, 2006 at 6:26 pm
Now I’m getting hungry. Not a real big macaroni fan, but I’m sure any form of pasta will do
By the way, traditional Finnish recipes always welcome. As long as they’re healthy.
March 11th, 2006 at 8:51 pm
“Healthy”? Finnish foods..? Not quite sure…
Any pasta will do, yes. Macaroni is just the cheapest I think. We used to make this when money was tight.
I really have to try and find a decent recipe for one of the most traditional recipes. The one containing liver, rice, syrup and raisins. Sounds real awful, I know, but it’s actually quite nice once you forget what’s in it and just enjoy it. With jam, naturally.
But tell me, what’s the food like in Australia? Is it much different from what’s on the menu in England?
March 11th, 2006 at 8:52 pm
…and let me guess. I got you with the “carcass” part..?
March 12th, 2006 at 11:31 am
The main differences between Australian and British food are the influences. Due to geographical location, Australia has more Asian influences in cooking; the UK has western Europe to thank.
Another consideration is the difference in climate. Hot food in a cold country, and cool food in a hot one. The same applies to drinks - Australian beers come in smaller cans simply because they warm up quicker. You just need to have more