In Finnish, January is called Oak Month (tammikuu). Most Finns won't be able to tell you why since the school system generally teaches very little about our cultural heritage. And still, it's quite an oblivious thing if you know anything about the mythology or traditional holidays. Even our national epic Kalevala tells one version of the story. On the day of Talvennapa ("the navel of winter"), the Great Oak that blocks the Sun is symbolically cut down. Yule time ends, weather starts to warm up again and the days grow visibly longer.
My calendar says this is the so-called official day. But for practical reasons, couple of my friends are coming over next Saturday for the occasion. And of course, I'm already nervous about the food part. We'll see about that.
In the meanwhile, I stumbled across a recipe for hemp pockets. The original directions are very vague so I followed them just as vaguely. They never explained how these are supposed to be pockets so I just made small pancakes. Even though I ended up using more wheat flour than the original called for and adding some water instead of a massive amount of oil they can't be folded into pockets without breaking them. I haven't decided yet whether I like these or not. The taste is nutty, very robust and down-to-earth. But I ate them with a dip sauce I can most certainly recommend for anyone.
- 1 dl hemp flour
- 2 dl wheat flour
- 0.5 dl rape oil (or to be consistent, hemp oil)
- 1 dl water
Mix the ingredients. Mold into small balls and then into thin discs between your fingers. Fry on a dry pan from both sides.
- 1 dl soft tofu (or if you're a fan of hemp seeds, 1 dl of them roasted and crushed)
- 100 g pickled bell pepper (or 1 roasted)
- 3 tablespoon nutritional yeast
- 2 cloves of garlic
- 2 sun dried tomato pieces
Blend all the ingredients into a smooth sauce.
Nutritional values / 350 g and 227 g:
energy 1066 kcal and 238 g
fat 54 g and 10 g
protein 41 g and 24 g
carbohydrates 103 g and 13 g
fiber 12 g and 6 g