Salolampi meals are served family style and feature typical Finnish cuisine for example fish, meat, berries and vegetables. You’ll start your day with a breakfast buffet, similar to those offered in Finnish hotels or the first time you meet your long lost relatives. There’s always something to please every palate in this energizing morning meal, including a variety of breads, cheeses and meat slices, fresh fruits and vegetables, juices, eggs, yogurt and cereals.
At lunch and dinner, you will get a taste of Finnish favorites such as those served in many Finnish homes, restaurants and schools. Everyone loves the pannukakku, a Finnish oven pancake, and karjalanpiiraka, Karelian pastries. Other typical foods include a variety of soups and stews, meat or vegetable pastries and casseroles. Dairy products are popular in Finland, and modern Finnish cuisine offers a lot of healthy vegetables. Fresh tomatoes and cucumbers are available at many meals—including breakfast!
Our chefs always use fresh ingredients and select dishes they know you will enjoy.
If you have food allergies, are vegetarian, or have other special dietary needs, just let us know. The chefs at Salolampi will be happy to provide authentic and delicious meals that suit your needs, and your counselors will be there to help you.
Try this recipe for some delicious pulla.
2 cups milk
1/2 cup warm water (110 degrees F/45 degrees C)
1 (.25 ounce) package active dry yeast
1 cup white sugar
1 teaspoon salt
1 teaspoon ground cardamom
4 eggs, beaten
9 cups all-purpose flour
1/2 cup butter, melted
1 egg, beaten
2 tablespoons white sugar
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
Dissolve the yeast in the warm water. Stir in the lukewarm milk, sugar, salt, cardamom, 4 eggs, and enough flour to make a batter (approximately 2 cups). Beat until the dough is smooth and elastic. Add about 3 cups of the flour and beat well; the dough should be smooth and glossy in appearance. Add the melted butter or margarine, and stir well. Beat again until the dough looks glossy. Stir in the remaining flour until the dough is stiff.
Turn out of bowl onto a floured surface, cover with an inverted mixing bowl, and let rest for 15 minutes. Knead the dough until smooth and satiny. Place in a lightly greased mixing bowl, and turn the dough to grease the top. Cover with a clean dishtowel. Let rise in a warm place until doubled in bulk, about 1 hour. Punch down, and let rise again until almost doubled.
Turn out again on to a floured surface, and divide into 3 parts. Divide each third into 3 again. Roll each piece into a 12 to 16 inch strip. Braid 3 strips into a loaf. You should get 3 large braided loaves. Lift the braids onto greased baking sheets. Let rise for 20 minutes.
Brush each loaf with egg wash and sprinkle with sugar.
Bake at 400 degrees F (205 degrees C) for 25 to 30 minutes. Check occasionally because the bottom burns easily.