Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega

junipermushroom (11)Simple and delicious everyday dish. Gin and juniper berries enhance and boosting chicken and mushroom sweet flavour. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries

 Juniper berries contain essential oils, sugars, resins, colourants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.

It is also believed that juniper cleans and strengthens one’s body energetically. For humans, it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up the bad aura.       junipermushroom (12)

More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are very good edible mushroom.
I know and foraging for food more than 10 spices.
junipermushroom (7)
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 no saltness and mushroom look and taste like a fresh.
The 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.

Continue reading “Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega”

Pork in Cream Sauce. Kooreklops

kooreklops1 (1)Kooreklops means
“koore” is cream and ” klops/ klopitud” means clopped.

So, very creamy and chopped meat. This is so everyday dish and probably known everywhere that even strange to add some recipe. But as I said, Kooreklops is everyday Estonian dish, so let it be.

And maybe interesting to know, that we have two similar and very different 🙂 dishes. Kooreklops and Sibulaklops (onion ). Sibulaklops consists of a lot of stewed and fried onions to achieve special flavour and consistency.

 

Continue reading “Pork in Cream Sauce. Kooreklops”

Braised turnips with cranberry sauce. Stoovitud kaalikad jõhvikakastmega

turnipstew (5)Sweet and sour braised turnips can be served as a side dish with some meat or main dish.

I do not know. Does it is international that children just do not like some food? Like blue cheese and olives? ( or children who grow up in the Mediterranean are fond of olives??)turnipstew (11)

When I was a child I hated braised and boiled carrots and turnips. And, blue cheese and olives, of course 🙂
Now I am grown up and I can say that there is nothing better than braised turnips.

Sweet of turnips are balanced with cranberry acid. And this is the perfect side dish. This time I served it with grilled cheese.turnipstew (9)
Continue reading “Braised turnips with cranberry sauce. Stoovitud kaalikad jõhvikakastmega”

Crunchy Marzipan and Bilberry Cake. Marjakook martsipaniga

marzipancake (28)Amazing berry cake with crispy bottom and top and juicy filling. Marzipan is very sweet and tartness of berries balancing and complements the light sweet almond taste of the marzipan.
Marzipan is one of the oldest sweets made in Estonia, and it was first used as a medicine as it was thought it has healing properties and was sold in the Town Hall Pharmacy of Tallinn. As the legend has it, the sweet was invented by a man who worked at the pharmacy. However, the city of Lübeck in Germany also claims to have invented the treat.

martsipan (3)
Marzipan

The word “marzipan” is derived from German Marzipan or Italian marzapane, most likely after St. Marcus; the Estonian name is martsipan. This product is an elastic paste made of grated, powdered almonds and powdered sugar. Read more about marzipan

Continue reading “Crunchy Marzipan and Bilberry Cake. Marjakook martsipaniga”

Hot Mushroom Salad. Soe seenesalat

seenesalat (1)One thing I love in autumn is chestnut eggs. In Estonia grows only chestnut – Aesculus, which eggs are not eatable.
When I was a child we had a competition at school. Who can collect more chestnut eggs and acorns for wild boars? Besides we needed chestnut eggs to make toys. Just some matches, awl and lot of chestnut eggs and acorns.

Why I am writing about this? Because of one more reason to love chestnut eggs. Chestnut egg brings to you good luck.  Every year, each autumn I find some smooth and shiny chestnut egg and put it in my pocket.
I wish you the best and send to you good luck! 🙂kastan (2)

following this recipe, you can end it in the same way, as my mother in law, who is the recipe it is. Put the hot salad into the airtight clean jar and preserve (over winter) for quick dinner.

Serve with potatoes or rice or buckwheat. Or use this salad as a base of the soup: add some stock and potatoes.

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.
The 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.

Continue reading “Hot Mushroom Salad. Soe seenesalat”

Wild Mushrooms Soup. Seenesupp

seenesupp1 (6)
I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

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

This is very simple mushroom soup.  If you believe that barley takes too much time, replace it with rice,

important:
I use frozen mushrooms. They do not need any additional cooking, while they are already prepared
Heat the mushrooms in a skillet until water has evaporated and added butter. Pour mixture into boxes and freeze over winter.

In autumn, when you use fresh mushrooms. Blanch, depending on mushrooms, remove blanching water and add mushrooms into the soup

Wild Mushroom Soup

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light vegetable soup for dinner.


seenesupp1 (1)

Ingredients

  • 1/2 glass of barley groats
  • 1-2 onions
  • 200 g – 400 g mushrooms
  • 1 tomato
  • 4-5 potatoes
  • oil
  • salt, pepper, dill

Directions

  1. Cook groats while these are soft
  2. heat some oil, add sliced onion, mushrooms and tomato. Cook, while onion and tomato are half ready
  3. Add potato slices, groats and onion mix into the soup
  4. Cook, while the potato is soft. Season
  5. Serve with sour cream and add a lot of dills

seenesupp1 (7)

Simple Mushroom Salad. Lihtne seenesalat

mushrsalad (5)I have been writing that Estonia has an abundance of forest, we like to pick berries and mushrooms.
But Estonia is a maritime country. The Baltic Sea surrounds Estonia from the north, west and southwest.

In August the night is dark and the sky is full of stars. In August we have an amazing tradition. At sunset Come to the shore of the Baltic Sea and enjoy a bonfire or light one yourself. The sea unites all of us.

Read more about this The Night of Ancient Lights

But August is the chanterelle month, as well. Mushroom Salad Sandwiches or filled pancakes are the best picnic food.
mushrsalad (8)
 The simplest Salad recipe.

mushrsalad (4)

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.
The 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.
mushrsalad (11)
For Salad:

Chop prepared mushrooms
Chop boiled eggs
Chop onion

Mix everything with sour cream and season with salt and pepper.mushrsalad (6)

Crispy Waffles with Mineral Water. Vahvlid

minwaffle1 (5) Waffles have a very important role in Estonian history.
At the end of the 80s when the Soviet Union started to collapse, people began to private business. Private business was until then prohibited but the end of the 80s was the perfect time to start it.

And a lot of Estonians earned their ” first million” to baking.. waffles…

This was the easiest way to earn some money. Everyone had at home waffle baker, everyone knows recipes and making waffles was very easy.

A few years later this business was out of fashion 🙂 and people became set up more advanced businesses: shops and plants.

And what is the saddest, we throw away our old waffle makers “ESTA” or “Volta”. This is very sad because using modern waffle makers you NEVER get the similar result we used to. Old-time waffles were very thin and light and very crispy.

Now are these old waffle makers rarity and possible to get only in the black market paying a high price.

One option to achieve a similar result is to use mineral water instead of milk
minwaffle1 (3)
Continue reading “Crispy Waffles with Mineral Water. Vahvlid”