Cowberry and Potato Casserole. Kartuli-pohlavorm

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November. Pühajärve #visitestonia #Eesti100 #estonia #pühajärve

November has its own beauty. It neither  golden autumn nor  white and clean winter. November is foggy, grey, rainy and brown…

November 2nd is All Souls’ Day and November is All Souls Months. We believe that there is a period when the souls of the dead are moving around and visiting their former homes, Now is the time to light the candle and put it on the window. Show the way to the souls and commemorate deceased loved ones.

Reading and movie suggestion:
best of all will convey the mood of November in Estonia book by Andrus Kivirähk ” Rehepapp”, a bestseller of the last twenty years. Rehepapp captures the essential of the Estonian soul. The book is quite blatant parody, but like all good parody it has a grain of truth in it.  Look at movie trailer.

Pühajärv (“Holy lake”) is a lake in Estonia, near the town of Otepää.
There are many lakes with the name Pühajärv (‘Holy Lake’) in Estonia. The one located in the Otepää Upland is the most famous of them. The picturesque coastline and five islands of Lake Pühajärv make it the biggest and most beautiful lake in the Otepää region.

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Broad Bean Salad. Põldoasalat

If you want a simple, delicious, low-calorie and all natural healthy salad this is it!oasalat1 (1)

Very delicious and nutritious Salad. Recently I heard from one Australian Tv cooking show, that broad bean must be peeled before eating. I do not know. I heard this first time. So, if you have a lot of time, you welcome to clean and peel. But I use and eat broad bean as you can see from photo. Unpeeled.

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EESTI TOIT Blog

Hope Mason baked cake. Read and enjoy 🙂

Hope Opera

In this week’s episode of Worth-Your-While-Wednesdays, I present to you an excellent food blog. Eesti Toit, or ‘Estonian Cuisine’ is a blog run by the lovely Ruta and I highly recommend you check it out!

I came across Ruta’s blog in early autumn, when I needed to use up some leftover quark in the fridge. A big ‘food thing’ of mine is to have a mental checklist of anything in the fridge that may need using up. Not only does this reduce waste (for financial and environmental yays), but I have found it to be an excellent way to push me into expanding my recipe repertoire. Indeed, it was as I manically typed ‘quark baking’ into google, foodgawker, and pinterest (you name it, and I was searching on it), that a photo of ‘Berry Cake by Siiri’ caught my *very picky* eye. And who can blame me when Ruta’s food photography…

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Tea Pretzels by Anne. Anne Teekringlid

teekypsis1(1)This recipe I found on my mother-in law recipe book. I do not know Anne, She was probably friend of my mother in law.

But I can tell you, Anne can bake. And definitely Anne was lady from era, when butter, sugar and flour were allowed…:)

 

Most complicated part is to form pretzels.
And to be true. Pretzels look like funny and fancy. But you can just use teaspoon and make simple cookies 🙂

I drink tea without sugar and for me this was perfect combination. Little bit bitter tea and sweet cookies.

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Turnip and Mushroom Fritters. Kaalika-seenekotletid

seenekaalikakotlett (9)

The great vegetable dish. This time I used salted mushroom .

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

and for winter Mushrooms are marinated, or salted or fermented. Or dried

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is  to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom : melt, fry slightly.

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Mõisaküla #visitestonia #Eesti100 #estonia100 #mõisaküla

moisakyla (4)Mõisaküla is a town in southern Estonia, part of Mulgi Parish of Viljandi County, just next to the border of Latvia. It is considered to be the smallest town in Estonia. The town has 32 streets, with the total length of 15,5 km.

Mulgi- Mulgimaa is area in South-Estonia, with own culture, traditions, food and dialect.

Mõisaküla was born because of railway. Trains do not travel here today… This is just one last and least wagon…

moisakyla (6)This area and culture is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

My maternal family is from Mõisaküla area and there lives my aunt and cousin.
Near to the Mõisküla is Vanamõisa. My grandmother and grandfather died long time ago  but their house is still here.

Estonia is the Paradise of Introverts 🙂 Estonians saying : A good neighbour is one where you can just barely see the smoke of their chimney from your window.’
In South- Estonia  you can feel, how is to be the last soul in the Earth 🙂 You can drive through the Estonian countryside and not see another living soul for miles.
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Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis

johvikakana1 (2)delicious sweet and sour marinade from honey and cranberries softening tender poultry.

Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.

 

 

 

 

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