Torta di sanguinaccio di maiale

18 April, 2019 lamprey_kitchenLeave a comment

I can say without doubt that this is one of the very best sweet blood recipes I’ve ever tried. It will change anybody’s mind about eating blood. Read More »

Veriletut : Beer and rye blood pancakes (savory)

7 April, 20197 April, 2019 lamprey_kitchenLeave a comment

Filling, protein rich pancakes that are idea for breakfast. Inspired by the traditional finnish blood pancake.
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Blood and Orange Chocolate Mousse

22 February, 201922 February, 2019 lamprey_kitchen1 Comment

Chocolate, orange and blood. Three flavors that come together wonderfully in this recipe. It’s definitely a favorite.

Buckwheat blood dumplings stuffed with mushrooms

15 February, 201916 February, 2019 lamprey_kitchenLeave a comment

I’ll admit it, this is a weird recipe, somewhere between ravioli, russian pelmeni and gyoza. Just…With extra blood. They are a bit time consuming to make but definitely worth the effort as they only take a couple minutes to fry. Make a big batch (double or triple the amounts in this post) and keep them in the freezer for a quick lunch.

They go wonderfully well with steamed vegetables, parsnip or celery root puree, or simply some rice.

Buckwheat and blood dumplings with mushroom filling and steamed broccoli. Served with a parsley sour cream sauce.

Blood Cocoa Sponge Cake

6 February, 2019 lamprey_kitchenLeave a comment

The original recipe was found on this post by Nordic Food Lab, among a couple other brilliant blood-based dishes, be sure to check them out. For a while, this was my go to site for whenever I had extra blood left in the fridge and needed to do some cooking.

After experimenting with this recipe quite a bit, I propose here my own take on it. Make sure to check the Notes and Tips at the end of the post, because this cake is surprisingly difficult to get right.

This particular cake ended up a bit dense and lacking the “sponge”. Avoid making the same mistake by checking the tips at the end of the post.

If you’d rather settle for a fast, foolproof option, try out our sweet blood pancakes.
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Buttermilk Blood Pancakes (sweet)

18 January, 201919 January, 2019 lamprey_kitchen2 Comments

First in a series of blood pancakes recipes. Next up will be Veriletut, savoury Finnish pancakes, with beer, buckwheat and blood as the main ingredients, followed by a chocolaty, gluten-free, protein-packed version with cocoa (with blood, of course).

This is a version of the classic buttermilk pancake including pig’s blood. They are extremely easy to put together and delicious. As I was in a hurry, mine came out a bit denser than usual, but don’t fret, you can get them pretty fluffy. Ideal for a Sunday morning breakfast or a nice afternoon snack.

Blood Pasta with Pumpkin and Sage sauce

14 January, 201914 January, 2019 lamprey_kitchen2 Comments

Is there anything better than freshly made pasta? I don’t think so. These blood tagliatelle are rich, flavorful, and the combination of rye and blood is very well complimented by the slightly sweet pumpkin and sage sauce.

Blood gingerbread cookies

10 January, 201916 January, 2019 lamprey_kitchenLeave a comment

A very classic, easy, gingerbread recipe that simply substitutes the eggs with pig’s blood. Fast to make and delicious, it’s a good way to spice a little your Christmas Eve dinner. The blood gives the cookies a beautiful dark color and a subtle animal tinge.

Spicy Habanero Sanguinaccio Dolce

2 December, 201810 December, 2020 lamprey_kitchen1 Comment

Sanguinaccio Dolce is a traditional Italian dessert from Naples, usually served during the festivities of Carnevale. This rich, dulcet pudding is customarily made from pig’s blood, milk, chocolate, and sweetened with a bit of sugar, though other ingredients occasionally appear, such as dried fruit and nuts.

Blood Brioche Buns

27 October, 201816 January, 2019 lamprey_kitchenLeave a comment

Putting blood in bread isn’t something new, both Sweden and Finland keep that tradition alive with the traditional rye blood bread (verileipä in Finland), which is even generally available commercially.

What I am proposing here is slightly different. It’s a recipe with lower blood content, for very versatile, airy and moderately sweet pig’s blood brioche buns, (as opposed to rather dense, blood packed rye bread), that can be enjoyed on their own, toasted with a little salted butter, in soups, or even as burger buns.