Old houses contain many tales of the generations that have previously lived there. There may be many layers of paint on the wall or wallpaper to be uncovered and possibly a piece of furniture that no one has taken with them when they have moved away.
We had the opportunity to visit friends that live in an old house and have an old barn in the yard. It was so exciting for the kids, full of nooks and crannies to explore. The young family that is living there now have many plans to remodel and upkeep but not destroy the history behind the house. They have made a place for chickens in the barn and an open window through which they can freely go outside and walk around the yard. There is a little sheltered coop for the bunnies and out back the sheep call to let us know their presence.
The Lepuska Pizzas are similar in nature. Lepuska is a very traditional flatbread that is made out of potato and comes from Karelia. Every region of the world makes some version of flatbread. The ingredients may slightly vary and it may be called, tortilla, rieska, lefse, pita, tunnbrod, or Naan. I learned the recipe for lepuska from an old friend who is from the Karelian area of Finland. It is the perfect way to use left over mashed potatoes. Thus using the old in making something new.
Lepuska dough (makes about 17-18 lepuska flatbread)
7 dl/3 c mashed potatoes
1.5 dl/0.6 c flour
Mix the ingredients together. Do not over mix.
Place generous scoops of the dough on a pan that has been lined with baking paper. Sprinkle a little flour on each on and pat it gently.
Bake in the oven at 200C/390F for about 8-10 minutes. Meanwhile prepare the filling. Quickly saute 1 chopped onion, 2 stalks of celery, 1 garlic clove, and 50 g/ 2 oz finely chopped salami or pepperoni. Pour in one carton of crushed tomatoes (370 g/13 0z). Flavor with salt, pepper, basil, oregano and 1 tablespoon of balsamic vinegar. Let simmer for a few minutes.
Grate 100 g/3.5 0z of cheese and crumble 50 g/1.8 oz of blue cheese.
Assembly of lepuska pizzas:
Place a generous tablespoon of sauce on each lepuska, a few crumbles of blue cheese and a generous pinch of grated cheese on each mini pizza. Bake in the oven for another 8-10 minutes so that the cheese has slight color.
Garnish the Lepuska Pizza with freshly chopped Basil.
Oh Laila, I love the work that you are doing! It is in away not unlike what I did in my business. Keep reaching into that old rag bag and pull out something. New!
And that’s exactly what makes it so much fun Grampa!
Love your pics! So colorful and the food always looks delicious! Plus also you have mighty cute kids 🙂
Thank you Lisa! I’m having so much fun doing this blog!
Your photos are absolutely beautiful. I am from Finland, but have moved several years ago to the United States. It was lovely looking through all your photos and viewing the beautiful nature of Finland. Lovely.
Thank you Jonna so much, I really appreciate your kind compliment and glad you found your way here. Your home country is beautiful in many ways. Welcome back anytime!
Oh, these look delicious. A little bit similar to a type of gluten free pizza I used to make. Is it the eggs that provide the raising agent?