Simply Scandinavian and Rye Canneloni

I tend to gravitate towards anything that is at least a bit Scandinavian related. I have a special relationship with many Scandinavian countries. Norway is my mum's birth place, Sweden became my grandparents home for five years, and our very dear friends are Finnish. It comes as no surprise, then, that I was very excited when I got my hands on a Finnish cookbook a couple of weeks ago.

A cookbook review is something completely new for me and for my blog, but I could not resist to introduce you Simply Scandinavian, Travelling in Time With Finnish Cuisine and Nature. It has everything a good cookbook should have - delicious recipes and gorgeous food photos, plus a bonus - breathtaking photos of Finnish nature in different seasons. Four main parts of the book corresponding to four seasons will guide you through spring, summer, autumn and winter in Finland. Each chapter introduces traditional appetiser, main course and dessert recipes using seasonal ingredients. The importance of using local and seasonal ingredients is definitely one of many things I love about Finland.

As I was leafing through the book, lovely memories from our visits to Finland were coming back, and I was contemplating what recipe I should try first. I noticed some of the ingredients like black bread from Åland, bark flour, reindeer or moose meat may be difficult to find here, however I marked many recipes I'm definitely going to try.

I finally made my choice and picked rye canneloni recipe, because it resembles my favourite Karelian pies. I followed the recipe instructions exactly and it was easy to make recipe for me however, beginners might find the instructions incomplete as it doesn't specify some details like how long should you cook the eggs or fry the meat. Also the list of ingredients doesn't contain milk and butter for brushing the canneloni after baking. As the recipe suggested, I replaced the bark flour with rye flour, and I didn't serve the canneloni with consomme but enjoyed them on their own instead, and the result was great.

As a passionate food photographer I should point out that some of the food pictures in the book would benefit from a wider setting as close ups with shallow depth of field are not always the best way to show the food from its best side. However, my overall impression is that this visually beautiful cookbook is a perfect guide to Finnish food and nature.

Rye Canneloni, Consommé
(Tero Kallio, Kimmo Saira. Simply Scandinavian. Raikas publishing Ltd. 2. edition, 20009)

300 ml (1 1/4 cups) pudding rice
600 ml (20 fl oz) water
500 g (18 oz/1.1 lb) steak mince
3 eggs
100 ml (2/5 cup) chopped parsley
1 onion
1 teaspoon butter
50 ml (1.7 fl oz) cream
1/2 teaspoon ground paprika
black pepper corns

200 ml (6.8 fl oz) water
350 ml (1 1/2 cups) rye flour
100 ml (2/5 cup) plain wheat flour
50 ml (3 tablespoons) bark flour

Pour the water into a saucepan and boil the rice for approximately 20 minutes. Drain the water from the rice. Chop the onion and fry it lightly in butter in a frying pan for approximately 5 minutes. Fry the steak mince. Hard-boil two eggs. Chop the eggs and mix all ingredients. Add one raw egg and the spices. Mix well. Taste for flavour.

Stir the different kinds of flour and salt into the lukewarm water. Knead the dough for a few minutes. Leave to rest for a while. Roll out the dough into a 2-3 mm (0.1 inch) thick layer and cut into about 12 x 20 cm (5 x 8 inch) pieces. Place two heaped tablespoonfuls of filling along the longer side of the piece of dough. Wet the edges of the dough and roll the cannelloni into a cylinder shape. Brush the surface with melted butter. Bake in the oven in 250C (480F) for 10-15 minutes. Brush the surface again with a mixture of butter and milk as soon as you take the cannelloni out of the oven to prevent them from going dry.

Serve with consomme seasoned with parsley.

Tip: bark flour is not necessary for making these delicious cannelloni. If not available, use rye flour instead.


  1. I have a Swedish cookbook for a long time already but I have never yet made anything out of it yet... Your cannelloni is certainly not the first thing that springs to mind when thinking about Scandinavian cooking but it looks gorgeous! U am gonna look up my Swedish book now too! Gorgeous shots!

  2. Looks sensational Sari! We have that panache for all things Scandinavian in common. The recipe sounds incredibly delicious and definitely going to give it a try.

  3. Oh, I never tried these while living in Finland, but definitively the Karelian pies were a must, and moose, and reindeer, and salmon.
    Great photos.

  4. I must most certainly get this book! Thank you for your beautiful comments on my home country :-)

  5. Beautiful, Sari! I have flipped through the book many times in the book store. It is full of interesting recipes. I love to read about people's passion for Scandinavian lifestyle and food - I share that passion with you 100%!:)

  6. Beautiful pics, as always, and nice to hear that you have such warm memories from your visits! Hmm, now I'm getting worried what to cook for you next time you come over, you're already such a pro even about Finnish food :)

  7. Looks gorgeous Sari, I have made italian canneloni but definitely going to give this a try..Love yr pictures

  8. You know Sari, I know very little about Finnish cuisine - thank you for sharing the recipe... does the name come from the italian canneloni because they are shaped and stuffed the same way? Interesting how cuisine travels and other cultures make it "theirs"! :)

  9. @Junglefrog - These canneloni is definitely not the most typical Scandinavian recipe. Even the authors of the book say they tried to tweak traditional recipes giving them a modern twist. I hope you will share some nice recipe from your Swedish cookbook soon!

    @Meeta - Yay to Scandinavia! :)

    @Tengo un horno y sé cómo usarlo - Thank you for stopping by here. I really love Karelian pies and buy them every time I visit Finland! :)

    @Maria - You are welcome! My pleasure! Your home country is fab!

    @tiina - You made me smile Tiina! So glad you share the same passion for Scandinavia! :)

    @Paula - Thank you Paula.

    @Virva - Haha, don't worry, I'm still far from being a pro about Finnish food! And I love your cooking that combines international cuisines with a Finnish touch! :)

    @Debugcooking -Thank you Arthi! These canneloni are very different from Italian cannelloni, but definitely tasty!

    @Trissa - Hi Trissa! That's exactly as you say. According to the authors, the name and shape come from Italy. So this is not a traditional Finnish recipe, but it's a traditional recipe with a touch of international cuisine. :)

  10. I so look forward to trying to make your canneloni recipe, looks very appetizing, family will be very impressed. Thanks for sharing your recipe.

  11. I'd like to gravitate with you, it seems delicious :-) Wonderful mood, as usual

  12. This recipe looks just awesome..I am waiting to put that into my mouth...may be I should do it today!:)

  13. I found today your blog from G2kitchen, your blog is fantastic! And these cannelloni seem so tasty! I'm very interested on scandivian country, and also on scandivian cooking! But it's quite diffcult to find some scandivian cookbooks here in italy... I think I'll try to cook your recipe!

  14. I didn't know you and your amazing site (from now I'll be a follower of yours :D)...luckly I'm a new follower of G2Kitvhen...and I'm here to wish you good luck for this terrific project!!! :DD

  15. Unique, plus palate pleasing I am sure!
    Thank you for sharing:)

  16. Hi Sari!
    I've just discovered your foodblog. Excellent explanation and amazing photos.
    Just subscribed to your feed! ;-)

  17. ooh I am so glad you tried these. I loved so many recipes in the book and wished I could grab hold of some of the regional ingredients. The dough appears to have worked beautifully!

    We chatted about the pictures as well. The book is lovely but felt the scenery pics were more appealing then the food.

  18. The Canneloni looks so delicious. Where can I find this "bark flour"? I cant find this ingredient in stores.

  19. @beccles suffolk - Hi, I don't know where to get bark flour in the UK, but you can replace it with rye flour (see Tip). I used only rye and wheat flour and had very good result.

  20. You took a great shot of that Rye Canneloni, Consomme. My sister asked me if there is a sauce that you can dip this into. What kind of sauce can you recommend?

    1. Thank you! The original recipes serves the cannelloni with consommé but you can also use any yogurt based dip.

  21. Those cannelloni look simply amazing, love the rye dough. =)