I love Estonian Summer. everything is green and flourishes and smells. White and short nights and long warm days.
And finally, you can see the sun 🙂
Of course, there have been records, very warm and very cold summers. But in average summer temperature is +23-25 C degrees. And after few days of warm days starts whining…. too hot 🙂
The Estonian climate is very humid, which means that our warm feels very warm and our cold feels very cold.
As everywhere, Estonians eat and drink during summertime food, which does not need long preparation time and time in front of the hot stove.
There are few Estonian favourite Summer Dish
Different salads and grilled meat and fish. For example Chicken In Yoghurt Marinade
Continue reading “Top 10 Estonian Summer Dishes. Eat Summer Dishes Like Estonian.”
Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus
And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).
But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Continue reading “Nettle Potato Fritters. Nõgese kartuli kotletid”
A delicious, crunchy and juicy rhubarb or apple crumble cake. Soft and mellow rhubarb cake with a crunchy top. I love a combination of tart rhubarb or apples and sweet dough.
Continue reading “Rhubarb Crumble Cake. Rabarberipurukook”
Homemade mayonnaise? This is very easy. Look at my recipe and video:
greens and weed
and season with spruce tips mayonnaise
1. I would suggest not to drive from Tallinn directly to Tartu, but take a detour and admire Shore of Peipsi Lake.
Tallinn – Rakvere (99 km / 1h 12 min)- Kuremäe ( from Rakvere 91 km/ 1h 10 min)- driving along lake Peipsi (Lohusuu, Mustvee, Alatskivi) 94,6 km/ 1 h) to Tartu (from Alatskivi 40 km/ 37 min)
Continue reading “4 Best Routs to Visit South Estonia #visitestonia #southestonia #võro #seto”
Homemade mayonnaise. This is a piece of cake. You have to follow a few simple rules and everything is easier than you can imagine.
When I was a child was very usual and popular appetizer eggs with mayonnaise. This combination is still very delicious. But I like this homemade mayonnaise as a simple spread as well. Or prepare different salads. Sour spruce tips are complements other spring vegetables cucumbers, radish and lettuce very well.
I did my recipe with spruce tips. Spruce tips are a little bit tart and full of vitamins.
- For the preparation of the mayonnaise, all materials must be at room temperature.
- If you do not succeed, use classical preparation direction: add oil slowly, stirring constantly
- Keep your home-made mayonnaise tightly in the refrigerator not more than 5 days
Continue reading “How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees”
Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.
Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.
From these amounts you receive two palm-size loaves.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!
NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.
Continue reading “How to Do Yoghurt Cheese. Hapupiimajuust”
This soup from Võru Cuisine. And perfect dish to use first green weed. Smoked ham adds flavours. Author of this recipe is Leelo Laurits. I just little bit adapted this recipe.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey but could be a little bit bitter. To decrease the bitterness, leave leaves into the cold salty water to set. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.
Early Spring Hay Soup. Heinasupp
A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.
- 200 g prepared barley pearl groats
- 100 g smoked bones
- 2 boiled eggs
- fresh weed
- Madeira or white vine
- salt, pepper, sour cream for serving
- If you do not have prepared barley groats, prepare groats: put barley to soak the night before.
- Put the meat into (1 litre) water and let it boil, removing foam.
- Add the barley. Season with salt and pepper.
- Until soap is cooking, go out and pick some fresh weed. Boil eggs.
- Add the weed into soup, season with a vine. Let simmer until barley is soft.
- Serve with boiled eggs and sour cream.