Come and taste Organic SAGO Potato Pearls: BioFach 2016

Once upon a time there was a beautiful white pearlBOX

These pearls are manufactured for you from organic potato starch which comes from organic potatoes grown in the pristine Finnish countryside.

Enjoy your pearls in hot porridges, puddings, pancakes, sweet desserts and pies. Or improve the texture of your casseroles and meatballs with pearls.

Our pearls have a mild taste, making them a favourite with everyone in the family – babies as well as seniors and everyone in between. This product is organic and Kosher certified as well as Halal certified. And if you have special dietary requirements such as coeliac, vegan or low allergies, this is for you.

Ingredients: organic potato starch, citric acid (E330)

Resistant Starch 24g/100g 

Organic SAGO Pearls are free from

  1. gluten
  2. allergens
  3. gmo’s
  4. milk and dairy
  5. egg

 

Organic SAGO Pearls are

  1. Vegan and vegetarian
  2. with no added salt or sugar
  3. a good source of resistant starch
  4. Kosher certified
  5. Halal certified

 

We will be exhibiting at BioFach in Germany 10.-13.2.2016 at Finland national stand. Finnish top chef Kim Palhus will be there preparing Finnish food including some of the below. Come over and taste the Sago potato pearl and meet us in Hall 5 – Stand 131!

Looking forward to meeting you at BioFach!

 

 

Recipes

SAGO Potato Porridge (4 servings)

  1. 1 litre milk
  2. 2,5 dl organic Sago pearls
  3. 1 tsp salt
  4. 1 tbs butter

Bring the milk to a boil and then add the Pearls. Simmer for 8 minutes while stirring constantly. Take the pot off the heat, put the lid on and allow the porridge to steep for 1-2 minutes. Add salt and butter according to your taste.

 

SAGO pearl pudding – gluten free (5 servings)

  1. 8 dl milk
  2. 2 dl Sago potato pearls
  3. ¾ tsp salt
  4. 1 Tbsp. butter or margarine
  5. 2 Tbsp. sugar
  6. 2 tsp vanilla sugar
  7. 2 eggs
  • Bring the milk to the boil and then add the Sago potato pearls. Allow to simmer for 8 minutes, stirring constantly. Remove from the heat and allow the porridge to steep for 1-2 minutes, with the lid on. Add salt to taste and a knob of butter.
  • Add the rest of the ingredients. Mix well.
  • Pour the mixture into a greased oven dish. Bake for 20 minutes at 200 °C. Serve warm with lingonberry kissel.

 

Lingonberry kissel

  1. 2 dl lingonberry juice
  2. 3 dl water
  3. 2 Tbsp. Organic potato starch
  4. 2 Tbsp. sugar
  5. 1 tsp vanilla sugar
  • Add juice and water to a saucepan. Add the potato starch and sugar.
  • Bring to simmering point, stirring all the time. Add the vanilla sugar and allow to cool.

 

Vegetable chicken casserole – gluten and lactose free (4 servings)

  1. 300 g L´uomunokka´s boneless chicken breast, cut into strips
  2. 100 g diced fresh onion
  3. 500 g vegetable strips (frozen)
  4. 1 ½ dl Sago potato pearls
  5. 2 dl heavy cream
  6. 2 dl water
  7. ¾ tsp salt
  8. ½ tsp freshly ground black pepper
  • Fry the chicken strips in a frying pan. Add the onion and fry together for a minute. Add the vegetables and Sago potato pearls. Transfer this to a greased casserole dish.
  • Mix the rest of the ingredients in a bowl and add to the chicken mixture. Press  down the surface with a spatula. Bake at 200 °C  for about 45 minutes.

 

 

Find more recipes at www.finnamyl.fi

The Crispiest Bit of Finland

I wrote a posting about Rye last year and anticipated that Linkosuo will launch a range of organic flavoured Rye Crisps or Chips. Now it has happened in Germany rc_sauerrahmthrough the wholesaler Dennree. If you happen to be in Germany you can look for the Linkosuo Rye Crisps in organic supermarkets – the best bet probably is the Denns Biomarkt chain of stores.

You have the choice between Tomato, Sour-Cream-Onion and Garlic – or even better – take them all. You can grab a bag and eat them as they are or try adding some dip. The good thing is that they are much more healthy than chips and snacks usually are with organic wholemeal rye, 13% fibre and only 9% fat content.rc_tomate

Now that the products have been developed and launched on one market we are looking at taking the next steps in terms of opening other markets. I will keep you posted.

In addition to these flavored snack products Linkosuo has launched also unflavoured variants on the Finnish market – with 100 % organic wholemeal rye and also with a bit of wheat to soften the bite.

Enjoy the Rye!

Linkosuo Organic Rye Crisps brochure

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Linkosuo Rye Crisps

The story about Linkosuo Rye Crisps is a story about Rye, how traditional Finnish bread adapted to modern times and the history of the family owned Linkosuo bakery company.

Organic rye in Karjalohja, Finland

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Traditional Rye Sour Bread drying on a pole at Peltolan Organic Farm in Vilppula, Finland.

Rye of course is the healthiest grain used for baking bread. The history of rye in Finland goes back over 2000 years and it was the predominant grain in Finland through the middle ages (replacing barley) until the early 20th century. Still a major part of bread in Finland is rye bread. The archetypes of rye bread is the “reikäleipä” or the round hole sour bread and the round sour rye bread “ruisleipä” with a simple recipe: rye, water, salt. So this is a sour bread with 100% wholemeal rye flour – no wheat and no yeast. The hole bread has the hole because in the old times the bread was hung on poles to dry close to the ceiling of the house. Western Finnish tradition stressed rare baking sessions combined with long-term storage. Of course the dry bread would be too hard to bite but it would be soaked in soups or milk. Nowadays with commercial bakeries baking fresh bread every day this tradition has largely disappeared.

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Linkosuo Rye Crisps in different sizes.

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Linkosuo Rye Chip with traditional organic Finnish "Bread-Cheese" and organic rucola..

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Linkosuo Rye Buttons with cheese, sour cucumber and paprika. All organic.

Linkosuo was the first to adapt the dry rye bread to commercial baking. The first version was just a thinner version of the traditional hole bread. It is not produced anymore because the bite was far too hard – even for Finnish teeth. The breakthrough innovation was to tear the upper part and bottom of the bread apart before drying resulting in a thinner and crispier dry bread known as “Varrasleipä”. Varrasleipä has been hugely popular in Finland for decades.

Finland, as the rest of the Western world, has developed a taste of snacking and this challenge was met by developing the hole of the traditional bread into a “Rye Button”. The Button could easily be used at home or f.ex. at parties as a kind of delicious cocktail snack by just putting butter, cheese, cutleries, vegetables etc on the Rye button.

The most recent modernization of the Rye Crisp was to develop it into a real snack – ready to eat as it is. This was achieved by adding some wheat to the dough to make the Rye Chips bite easier and crumblier and to flavor them. The non-organic range of flavored Rye Chips is already on the market in Finland but also the flavored organic Rye Chips range are in the pipeline. We have already tasted them and they are delicious! But the pure rye version “Aito Ruis” might still be the best. So keep posted and I will let you know as soon as they are available.

You can also already get Finnish Ruis – the fresh bread – in New York. Visit www.nordicbreads.com to see how two Finnish brothers bake real organic Finnish Rye Bread or Ruis Bread in Queens.

For more information about how healthy rye is visit:

The Rye info site of VTT Technical Research Centre of Finland 

and

About Rye and Health

 

 

 

 

 

Koli – the national landscape

Last week we were at the Koli National Park in Eastern Finland at lake Pielinen. This landscape has been called the ‘National landscape’ of Finland since the late 19th century when the national romantics – including Jean Sibelius – ‘found’ Koli and its beautiful landscape, including the views from ‘Uko-Koli’ to lake Pielinen (picture).

At that time farmers in Koli were still using slash-and-burn methods for growing rye, barley and turnip. Turnip (Brassica rapa) was the most used root vegetable in Finland before potato and also happens to be the same species as Nordic rape seed (B. rapa ssp oleifera). Slash and burn was an important element in the Finnish landscape because as a result birch was much more common than it is today. In the natural succession of the forest birch is the pioneer species so all the slash and burn areas turned into white birch forest (picture).

Since the mid 1990’s the Koli National Park has reintroduced slash and burn farming of rye and turnip in order to revive the old farming methods and its effect on the landscape. The picture is of the old ‘Toivo’ variety of rye that grows a much longer stem – often 2 m – than modern varieties.

The abundance of wild bilberry was amazing in the Koli forests.