Finland | thefidgetyfoodie

My 9 most random supermarket finds

Posted on June 22, 2015 by thefidgetyfoodie

Stocking up on frappé sachets in Greece

One of my favourite things to do in a new city or town is explore the local supermarket.

For me it’s the heart and soul of a country, culture and cuisine. What could be more insightful than a look at what people eat every day? That’s why it was a no brainer for my list of 6 steps to scoping out a city like a true foodie.

Bear in mind that this is written by someone who gets a thrill from visiting even her own local supermarket. From a young age, mum would always take me on her weekly Thursday night shopping trips and I LOVED to pour over the shelves, suggest new products (sometimes even helpfully throwing items straight in the trolley) and help her unpack.

The best part about foreign supermarkets is the potential for quirky and unusual items that I may never have seen or been able to get my hands on before.

I pick up a packet of marzipan carrots whenever I’m in Switzerland

This is how I discovered some of my favourite supermarket finds, like mini marzipan carrots from Switzerland (perfect for decorating carrot cakes) and frappé sachets from Greece (because real Greek frappés must have Greek Nescafé in them).

Then there are the items that stop me in my tracks and have me asking how, or ever why?

blk. That’s black water to you and I.

1. Like the black water I came across in Mexico City. Otherwise known as ‘Alkaline Fulvic Trace Mineral Infused Water’ and supposedly containing superior minerals to assist better hydration than normal water. I’m not sure how water can become more hydrating but ten points to the manufacturers for being attention grabbing.

What a load of crap

2. I’ve already told you about my discovery of crap in Romania but it surely deserves another mention. I don’t think anything else has ever stopped me in my tracks quite as quickly as this towering collection – holy crap I thought! Even though I now know that crap means carp in Romanian, it still makes me smile.

Clever Romanians eat Big Ben it seems

3. Another thing I noticed in Romanian supermarkets is how they love to use English names to brand everyday products. This is how I came across chocolate called ‘Big Ben’, ‘Laura’ and ‘Clever’. It was a marketing ploy that worked on me – I bought one of each.

Swiss eggs for Swiss National Day

4. When it comes to clever branding, the Swiss are ahead of the game. What other country would brand eggs with their national flag? I discovered these around Swiss National Day on the 1^st August which celebrates the foundation of the Swiss Confederacy. Around this date practically everything is coated in red and the distinctive white equilateral cross – eggs included.

Spam flavoured macadamias, what are the Hawaiians thinking?

5. Branded red eggs I have no problem eating. Spam flavoured macadamia nuts? Not a chance. Spam is massive in Hawaii, with a yearly festival devoted to the stuff (called the Spam Jam, of course). Obama even orders it when he goes home. I guess it’s the Aussie equivalent to chicken salt. Read More

Fishy business

Posted on January 11, 2015 by thefidgetyfoodie

Everyone loves fish in my family, even Macey

Everyone loves fish in my family, especially Macey

If ever there was an ingredient I was born to embrace, it’s fish.

One of my grandfathers was a seafood chef. The other had a fish shop at Wynyard. I learnt how to catch, gut and cook a fish before I could do anything else useful with food. And tuna salad is my default lunch.

Scaling and gutting a leather jacket

Okay maybe that last one doesn’t count, but in essence I eat more than my share of fish and love it in any shape or form, raw or cooked, from head to tail. Especially the tail. Not to mention the skin, cheeks and eyes. Yes eyes! That’s what my dad taught me and his dad taught him so I never raised an eyebrow : )

Fresh fish on the barbeque with a few snags for good luck

I went fishing recently and am glad to see I can still reel ‘em in. The only way (in my family at least) to cook freshly caught fish is on the barbeque with oil, lemon and occasionally garlic. The oil and lemon form an unctuous sauce which is heaven against the crispy fish skin.

But there’s so much more you can do with fish and it’s one of my favourite things to experience when I travel (provided there is a body of water not too far away – I generally stay away from seafood in landlocked countries).

Smoked salmon, any way you like it

Given the vast seas around them, it’s no surprise that the Scandinavians know a thing or two about fish. I almost wept at the sight of beautiful displays of salmon in Helsinki, radiating a signature peachy-orange glow. Read More

7 Finnish foods that blew me away

Posted on November 12, 2014 by thefidgetyfoodie

Open sandwich with crayfish and fish roe

I had no expectations about Finnish food before I touched down in Helsinki. I craved seafood, I had my fingers crossed for cloudberries, but that was about it.

So it was a wonderful surprise to discover that this unassuming country has plenty of culinary highlights. Jacques Chirac had no idea what he was talking about when he declared that ˝Finland (is) the country with the worst food.˝

There is a refreshing simplicity in traditional Finnish food (maybe that’s why Chirac baulked) which is due largely to the reliance on what can be found in the forest and ocean. The cuisine has also been influenced by Germany, Russia and Sweden over time, so you might recognise a dish or ingredient here and there.

Kauppatori market hall beside Helsinki harbour

The Finns have a fantastic market culture and Helsinki in particular has some brilliant market halls including Hakaniemi and the recently renovated Kauppatori, positioned right next to Helsinki’s bustling harbour.

If you find yourself in this northern neck of the woods then promise me you will try the following…

Lightly battered and fried vendance

Vendance (muikku)
These tiny fish are a traditional summertime delicacy, especially popular at markets during summer. Similar to whitebait, the fish are lightly breaded and fried, then eaten whole with garlic sauce or lemon. The mild umami flavour and crunchy texture were sensational and they were the perfect snack to enjoy on the boat over to the Suomenlinna fortress.

Yep, that’s Rudolph in a can

Reindeer (poro)
There is a long tradition of hunting in Finland, focusing on reindeer, moose and bear. Put those warm and fuzzy childhood memories of Rudolph aside right now because you will be seeing him everywhere; in kebabs, as thick steaks, cold smoked, even canned. He’ll be sitting right next to the canned bear.

Reindeer kebab anyone?

Comet, Cupid, Donner and Blitzen…

Reindeer meat has a rich gamey flavour, very similar to venison, and is very lean. The slices of cured reindeer were very tasty but I didn’t go as far as buying reindeer in a can.

100% bear meat. Ingredients: bear meat 90%. Go figure.

I was curious about the canned bear meat, but with a price tag of €20 for a tiny can, I decided my money could be better spent elsewhere… like on these babies! Read More

Cloudberries are my crack

Posted on November 2, 2014 by thefidgetyfoodie

That is to say this rare Arctic berry has become somewhat of an obsession for me and I´ve spent a disproportionate amount of time and money trying to track it down.

Photo by My Little Norway

These delicate berries, in season for barely three weeks, can only be hand-picked from the swamps of the Northern Skandinavian countries. Such remote and enigmatic locations are often a closely guarded family secret, passed down through generations.

I remember exactly when my obsession with cloudberries began. It was mid-2007 and I began working in London´s Soho, next door to a café called Nordic Bakery. It was a treasure trove of Skandi goods, from piping hot cinnamon buns to gravlax on rye.

This is where I first picked up a jar of cloudberry jam (hjortronsylt) and from the first spoonful I was hooked. At £5 a jar it was an expensive habit (but surely cheaper than crack?), especially when you consider my penchant for eating it straight from the jar.

I dreamt about eating the berries fresh but was never in the right place at the right time. Read More