Rosolli is a Finnish root vegetable salad traditionally served at Christmas. What I enjoy most about it is the satisfying mixture of textures, from soft potato to the crunch of gherkin.
Crème fraiche and vinegar bring a sharpness to the dressing, balancing out the natural sweetness of the beets and carrots.
Baking the ultimate loaf of bread is an ongoing quest – and something I am a long way from attaining. Mostly, I make sourdough loaves, with varying degrees of success, depending on how long I’ve neglected my starter for. When I opt for the (relatively) instant gratification of a yeasted loaf, this Finnish rye bread (or ruisreikäleipä) is one I often go for. Continue reading