If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe
My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.
Light and fluffy dessert is perfect with cold milk
Did you know?
The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.
Continue reading “Rye Cream. Rukkijahuvaht”
Very nutritious vegetable dish. Combine different vegetables for a different result.
And add more colour by adding more carrots or turnip or celery.
Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂
Did you know?
Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries. Continue reading “Thick Potatoes. Paksud kartulid”
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough.
Very easy to prepare.
I used sweet filling and combined cowberries, nuts and cheese. I love savoury-sweet and sour combination. Nuts give texture and crustiness.
You are free to change it, of course. I would suggest for example carrot filling. Find the recipe from my blog.
Did you know
The coldest months in Estonia are January and February, where temperatures can drop down to -35C. The coldest temperature ever measured in Estonia is -43.5C, recorded in eastern Estonia on 17 January 1940.
Continue reading “Yeast Free Hand Pies with Cowberry and Cheese filling. Pärmivabad pohla- juustupirukad”
Happy Woman’s Day !!
Did you know: Estonia has considerably more women than men – for every 100 females, there are 84 men; only the Northern Mariana Islands have a smaller percentage of men.
This cake is my husband signature cake. This time he added cashews. Nuts made this cake even better: added structure and crispness. But you can make them as original, without nuts.
Continue reading “Semolina and Quark Cake. Manna-kohupiimakook naistepäevaks”
Vastlapäev, known as Shrove Tuesday in much of the English-speaking world, the Estonians celebrate this day a little differently.
Instead of pancakes, we eat split pea soup and the delicious Vastlakukkel cream cake.
Traditionally children will sled down any available hill of snow, to get “long linens”. And not only children. Tomorrow, after the meeting I am going with my colleges to sled, as well.
And later we have pea soup and Vastlakukkel!
Today, of course, nobody cares about linen, this is just for fun:)
The name Vastlapaev is taken from the German word “fasten” (to fast). And after Vastlapäev started fast, because meat ran out.
This year I did broad beans stew.
I used fresh broad beans. in case you are going to use dried, let them swell overnight
To add more colors add a different color of tomatoes and peppers or zucchini
Did you know?
The longest ice road – conditions permitting – in Europe is the Rohuküla-Heltermaa ice road with a length of 26.5 kilometers (16 miles), stretching for across a frozen expanse of the Baltic Sea. The road links Estonia’s mainland port of Rohuküla on the continent with Hiiumaa island. The longest known ice road originating from Estonia was located between Saaremaa island and Lübeck (a city in Germany) in 1323.
Continue reading “Broadbean and Tomato Stew. Oa- ja tomatihautis vastlapäevaks”
Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only source of vitamin, this is the source of the probiotic bacterium and this is excellent for your health.
One wonderful salad recipe.
Continue reading “Sauerkraut and Apple Salad. Hapukapsa-õunasalat”
he secret of Estonia is Kama. Kama is Estonian traditional finely milled flour mixture.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is a perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready! How to do kama, find out it here.
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:)
This cake is So Estonian:) Bitter-sweet taste of Kama is complemented with sweet and sour cowberries.
I have been studying many dictionaries to find out which is the right translation: cowberries or lingonberry. And still, I do not know the right answer.
These berries grow in a pine forest, They want and like the sunny and dry place. Usually, there are some wild blueberries and Lactarius Rufus are in neighbours.
anyway, no difference what name these berries has. Important is that cowberries are delicious, healthy and suits practically in every savoury dish and in sweet cakes.
Continue reading “Estonian Kama roll with Cowberries. Kama ja pohlarull”
I found this recipe from blog of Olga. It sounded and seemed so interesting and I decided to try this and share with you. Please visit Olga blog, you can find more very interesting recipes.
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough. Very easy to prepare.
I used turnip and horseradish filling. But you free to change it, of course. I would suggest for example carrot filling. Find recipe from my blog.
Continue reading “Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.”
One of the oldest grain cereals in Estonia was barley
Barley was the mundane and the ordinary food, and belonged on the table for common people. The oldest data of barley growing in Estonia dates back to the beginning of the first millennium BC.
Barley Flour Mousse is light and delicious dessert. Using cranberry juice you get pink and fluffy and using apple juice very light mousse.
If Barley Cream seems to you too exotic, cook Semolina Cream. look at for recipe
Continue reading “Barley Flour Mousse. Odrajahuvaht”