Cooking with your Tulikivi
Owing to its excellent baking properties a Tulikivi bake oven will slowly cook your pies and pastries, turning them into real treats. These baked goods will absorb a wonderful wood-burning oven aroma.
When the oven is initially very hot it can be used for baking – for example unleavened rieska bread and Karelian pastries or even for browning meat. If the oven seems too hot you can open the flue and oven door for a while. When the oven has cooled down a bit it can be used for preparing foods and baking pastries that require lower temperatures. The remaining heat can be used for stewing dishes that require longer cooking times. Through practice you will learn how to use your oven to the best advantage.
Here are our favourite recipes:
500g diced shoulder or brisket of beef
500g diced pork
1 tbsp. salt
3 sliced onions
Put the meat in a pot and add enough water to barely cover the meat.
Add seasoning and onions.
Let the dish stew in the oven for two hours.
Check that the meat is tender by tasting a piece or poking with a fork.
The meat is done when the fork penetrates the pieces of meat easily.
Serve hot in the pot the stew was cooked in.
You can also reheat the dish and serve it later. Serve with potatoes and carrot casserole.
NB: In addition to beef and pork, lamb or kidneys and liver can be used in the stew.
100 g carrot
100 g leek
100 g swede
100 g onion
1 l vegetable/fish stock
1 can fish in tomato sauce (vendace or other similar fish)
bay leaf, whole black and white pepper
Sauté the vegetables in a pot.
Add the hot stock, season and let simmer.
Add the fish when the dish is almost ready.
Portion into bowls and garnish.
The stew can be served with toasted rye bread, crème fraîche, dill, parsley and lemon.