Let your Tulikivi do the cooking!

Slow Cook English Roast (overnight 12-16 hours)
You can use any inexpensive cut of beef, but it should be about 2-3 lbs and fit in a cast iron or soapstone "dutch oven" with 3 cups of water. Sprinkle or rub the roast with your favorite seasoning or just some salt and pepper. You are going to cook the roast over night (12-16 hours), so the oven should be saturated with heat and enough heat in the oven to finish at about 175F, 12-16 hours after placing the roast in the oven.

I have done this with varying amounts of water and find 2-3 cups to be about right. The seasoning is optional, however there is a lot of room for creativity with this recipe. The real secret is the 12-16 cook time at the ideal slow cooking temps between 175-250F. If you want a slightly dryer yet still crispy and delicious roast, use less water. I recommend trying it a few ways because it is so simple and delicious to make.
Pizza base:
2 dl water
25 g yeast
1/2 tsp. salt
4 tbsp. oil
5 dl wheat flour

400 g ham/browned mince/tuna
chopped tomatoes
1 can diced pineapple
1 onion
pizza seasoning (herbal salt)
pepper mix
300 g grated cheese (Emmenthal, Mozzarella)
400 g chopped vegetables + other fillings from the list above

Mix the yeast in lukewarm water. Add salt, oil and flour. Knead the dough until smooth. Let rise for approx. 15 minutes. Cut the dough into two chunks and roll each into a round sheet. Move the pizza bases onto a piece of parchment on a cooking sheet or onto a soapstone base. Prepare the desired filling and top the bases with it (use your favorite toppings and imagination!) Bake in a hot oven for approx. 10-15 minutes.
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Karelian stew
1/2 kg diced shoulder or brisket of beef
1/2 kg 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. In addition to beef and pork, lamb or kidneys and liver can be used in the stew.
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Carrot casserole
2 dl rice
1/2 kg raw grated carrot
1 l milk
4 eggs
2 tsp. sugar
1 tsp. nutmeg
a pinch of salt

Peel and grate the carrots. Boil the rice until soft in a small amount of water. Mix the other ingredients and add seasoning. Bake the casserole approximately one hour in a fairly cool oven. Serve hot.
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Oven-baked rice porridge
6 dl milk
1 dl rice
2 tsp. salt

Pour the rice into a greased oven-proof dish. Sprinkle salt on top and add milk. Let the porridge cook on low heat for approximately 2 hours. If necessary, stir the porridge a few times in the beginning. Serve with fruit syrup soup.
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Muikkukukot (baked fish patties)
Bread crust:
2 dl water
10 g yeast
1 tsp. salt
2 dl wheat flour
1 dl rye flour
1/2 dl rye bran
30 g butter

1 1/2 can fish in tomato sauce (vendace or other similar fish)
70 g onion (sautéed)
80 g sliced boiled egg
lemon pepper

Let the dough rise for 30 minutes. Roll it into a thin sheet. Cut an even number of round shapes from the dough. Fill in layers: egg slice, sautéed onions, fish, dill, pinch of salt and lemon pepper. Top with a lid and brush with water, bake in 225°C for approximately 10-15 minutes. After baking, brush the patties with melted butter.
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Fish 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
Serving suggestion: smetana/crème fraîche, dill, parsley and lemon.
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.
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Jacket potatoes
8 well cleaned potatoes (for example Rosamunda or Asterix)

Put the potatoes in an oven-proof dish and place directly on the grate. You can also wrap the potatoes in tin foil, which will keep them cleaner. Bake for 1 1/2 hours in low heat towards the end of the food preparation session.
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Wild mushroom soup (serves four)
3-4 tbsp. powdered wild mushroom
2 tbsp. butter
50 g onion
50 g wheat flour
9 dl water or milk
2 dl cream
1/4 tsp. white pepper

Melt the butter in a pot. Add chopped onion and powdered mushroom. Let simmer for a while. Add flour and let simmer. Add the liquid hot, stirring continually. Season and let simmer for approximately 10 minutes. Add cream and bring to the boil.
Wild mushroom sauce
4 tbsp. powdered wild mushroom
2 tbsp. butter
50 g onion
50 g wheat flour
5 dl water or milk
Prepare like the soup.
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Cheese and spinach casserole
3 onions
2 tbsp. butter
2 cloves of garlic
150 g parboiled, chopped spinach
3/4 tsp. salt
1/2 tsp. black pepper
1 tsp. nutmeg
3 dl/150 g grated cheese
3 dl milk
4 eggs

Sauté the chopped onions in butter until soft. Mix all the ingredients. Pour the mixture into a greased oven-proof dish and bake on low heat towards the end of your food preparation session for approximately 1 hour, until the mixture has set. Serve hot, for example as a starter.
Butter and herb sauce
2 1/2 dl cream
10 g veal stock concentrate
50 g barbecue flavoured butter or herb-parsley butter
Maizena thickening

Reduce the cream a little. Thicken with Maizena. Add butter and season to taste.
Garlic sauce
2 1/2 dl cream
2 g salt
50 g garlic butter
Maizena thickening
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