This was the menu of the day, write in the comments the traditional dishes that you wanted to know and learn

Veggie burritos with black beans. Ingredients: Rice 1 1/2 cups (310 ml) water 3/4 cup (150 g) brown basmati rice 1 ml (1/4 tsp) salt Pico de gallo (tomato and onion salsa) 1 tomato, finely diced 1 small onion, chopped 1 lime, for juice 1 small jalapeño pepper, seeded and chopped Frijoles refritos (black bean puree) 2 cloves garlic, minced 2 tbsp (30 ml) vegetable oil, plus more for cooking 1 can (540 ml) black beans, rinsed and drained 3/4 cup (180 ml) water Tortillas 2 avocados, pitted 1 lime, for juice 6 large wheat tortillas whole 150 g (1 cup) frozen corn kernels, thawed 100 g (1 cup) shredded cheddar cheese 30 g (1 cup) cilantro leaves. Directions: In a saucepan, bring water, rice and salt to a boil. Cover and cook over low heat for 40 minutes or until liquid is absorbed and rice is tender. Remove from heat. Let stand, covered, for 5 minutes. Pico de gallo (tomato and onion salsa) Meanwhile, in a small bowl, mix all ingredients. Season with salt and pepper. Set aside. Frijoles refritos (black bean puree) In a large nonstick skillet over medium heat, soften garlic in oil. Remove from heat and add beans. Using a potato masher, mash beans. Add water. Bring to a boil. Simmer for 5 minutes over medium heat or until the beans form a fairly dense paste. Season with salt and pepper. Keep warm. Tortillas In a bowl, using a fork, mash the avocados with the lime juice. Season with salt and pepper. On a work surface, place the tortillas. Spread the frijoles refritos in the center of each tortilla. Layer the avocado puree. Continue with the rice, corn, cheese, pico de gallo and cilantro. Close the tortillas by folding the tortillas on each side, then roll them up. Turn over so that the seam is underneath. Using a brush, brush the burritos with oil, then salt them lightly. In a large skillet over medium-low heat, place half of the burritos at a time, seam side down, then brown on all sides. Serve with sour cream, if desired.

Salmon soup (Lohikeitto) Salmon soup 500 g salmon 2 carrots 6 potatoes 2 onions 2 bay leaves 10 allspice berries 1 litre fish stock or water Salt and black pepper 25-50 ml chopped dill Peel and chop the vegetables. Remove the skin from the salmon and cut the flesh into cubes. Bring the fish stock or water to the boil and add the seasoning and vegetables. Boil until the vegetables are almost cooked, about 15 minutes depending on the size of your cubes. Add the fish and simmer for a few minutes until cooked through. Check the taste and add salt and pepper if necessary. Sprinkle with dill. Most Finns prefer their salmon soup creamy. To achieve this result, follow the recipe above while reducing the volume of water or fish stock to 800 ml. Add 200 ml of cream after incorporating the salmon and bring to the boil. Sprinkle with dill. You can also replace the potatoes with a few parsnips and leeks; similarly, you can use chives in place of the dill.

Pikeperch delight  Pikeperch delightPhoto: Simply Scandinavian/Kimmo Saira A pikeperch of about 1.5 kg, cleaned and scaled 300 ml heavy cream 1 spring onion Dill 150 ml white wine 100 ml milk 100 ml fish stock 60 g butter Salt White pepper Chop the onion, then fry in butter in a pan. Leave to cool on a plate, finely chop the dill and mix with the onion, adding a few drops of white wine. Rinse the pikeperch in cold water; make two cuts lengthwise on the back of the fish, then place the pikeperch belly down in a baking dish, season with salt and pepper. Insert the onion-dill mixture into the two slits, moisten the fish with the remaining white wine and bake in the oven at 160°C for 20 minutes. Put a saucepan on low heat and add the remaining butter, the thick cream, the fish stock and the milk. Remove your fish from the oven and pour the creamy stock you have obtained in the meantime over the pikeperch. Put your dish back in the oven for another 50 minutes, increasing the temperature to 170°C. Remoisten the fish with the stock every quarter of an hour. At the end, decorate with sprigs of dill and serve with a side of new potatoes.

Pizza is, along with pasta, the quintessential typical dish of Italian cuisine. The recipe for the famous homemade Italian pizza has traveled the world, and everyone has not hesitated to revisit it by adapting it with ingredients to local colors and flavors, whether it is American pizza or another. A little flour, yeast and water... It doesn't take much to prepare a delicious Italian pizza. Mix these three ingredients (flour, yeast, water), add a little olive oil and knead to form a soft and homogeneous ball. Let this preparation rest for at least 1 hour at room temperature and there you have your ball of dough ready to use! Then all you need to do is prepare a good tomato sauce or use a ready-made coulis. For a homemade sauce, cut your peeled fresh tomatoes into pieces and brown them in olive oil with onions and herbs from Provence. Let it simmer to obtain a tomato puree. If your tomatoes are too bitter, you can even add a little sugar. Then, start by spreading your dough on a baking sheet covered with baking paper or a clean work surface and place your sauce on top. Leave the sides free. Then cut and garnish your pizza with your favorite ingredients: cheese, bacon, mushrooms, egg, sliced ​​chicken, Grisons meat, pieces of vegetables and even a few slices of fruit like pineapple. Season to your liking with herbes de Provence, thyme, basil, a pinch of cayenne pepper (if you like spicy tastes) and a drizzle of olive oil. All that's left to do is cook it!⁷ !