February 24 is a public holiday in Estonia and in 2018 Estonia celebrates 100 years of freedom.
Celebrate with us and like Estonian 🙂
At sunrise, 7:33 in the morning take place the flag-hoisting ceremony in a Toompea castle, along with singing the Estonian National Anthem.
As the winter mornings can be quite cold, it’s a good idea to enjoy warm peppermint or raspberry stems tea with some kiluvõileib (salted sprat sandwich with boiled egg). For making sandwich You need Estonian black rye bread The Baltic sprat(Sprattus sprattus balticus) is a subspecies of the European sprat (Sprattus sprattus), also known as brisling or skipper. They are up to 12,5 cm long (about 5 inches), small, silvery and herring-like. The sprats are commonly marinated in a mixture of black pepper, allspice (aka Jamaican pepper), cloves, nutmeg, coriander seeds, bay leaves, salt and sugar etc. The result: spiced Baltic sprats aka vürtsikilud, a famous Estonian delicacy.
The Republic of Estonia will celebrate its 100th anniversary on February 24, 2018. Happy birthday my small homeland 🙂
More about celebration read here .
Blueberry Kissell is the best food to celebrate this event. Blueberries are Nordic superfruits and last summer was good year. Our forests were full of berries.
The Sour taste of blueberries gives strength and health to survive long winter …:) Colors of the Estonian flag are blue, white and black. And now, in February you can see these colors in nature. Blue sky, dark forest and white snow…:)
This dessert is almost flag 🙂 Blue -violet blueberries and white quark cream as topping.
Hello dear ones, hello to whoever is reading this post and welcome to this witchy pagan blog 🙂 For those who don’t know, Estonia is a small country in North Europe, just under Finland, one of the three Baltic countries and confines with Russia. Since I am Estonian I want to share our traditions and often pagan ways, it’s always fun to learn I think.
Shrove Tuesday (aka Pancake) day is a big holiday there, I’d say as big as Easter, maybe even more. This holiday is called Vastlapäev, the word comes from a German word “fasten”(to fast) and päev means day. After that day the fasting begun, cause the meat ran out. The old Estonians ate by the reasons and meat was only eaten in the wintertime.
Traditions: The main tradition is sledding, it’s for kids and adults both. The idea of sledding was to bring luck for…
Pork Leg is a traditional Estonian Shrove Tuesday dish. On that day, everything except for the pork legs was eaten.
So before fast, pork legs were used to create an additional greasy, delicious dinner. Last year I wrote about Shrove Tuesday’s customs.
Now, when I think about my childhood school times, on every Shrove Tuesday we had this tradition of going on a 15 km ski-hike.
It happened quite often that on that exact day we had crazy snowstorms and it was terrible! Well, sure, hot pea-soup and Shrove Tuesday’s whipped cream jam filled sweet-buns were waiting for you when you finally got back but still…
Due to global warming or some other unusual phenomenon the snow from November to March isn’t that common anymore. Ironically, I would love to have a chance to ski now… And. Fortunately this year we have real winter with snow 🙂
Btw. Can you tell me why two words: fast food =junk food and fast as fasting have different and contrary meaning but the same base and strain?
My husband eats almost everything. And my husband eats everything as long as it’s drowning in mayonnaise or sour cream. The only two dishes that still give him traumatizing flashbacks from the past are milk soup and millet.
The latter mainly because he used to serve in a Soviet army somewhere in the Middle East many years ago where one of the main dinners he got to eat a lot was millet porridge which he found terrible.
So, now I did attempt to turn his mind over. And I succeed.
I have been able to successfully change his mind about this dish though. Millet however is not a grain that can be found growing in Estonia which is unfortunate as this interesting yellowish sweet cereal is also very healthy.
In children stories we used to dream about the country, that had “porridge mountains and milk rivers”, and all these mountains have drawn yellow. Like millet.
I had no idea what to expect from Estonia. At first it was just a stop on the way to St. Petersburg, Russia, but it turned out to be one of my favorite experiences! As I stepped foot on the cobblestone walkways and through the city wall, I felt transported to the middle ages. Tallinn allowed my imagination to stir and dream up a what a lifetime many years before ours would be like.
Tallinn is the capital of Estonia that sits on the Baltic sea. A beautiful tucked away gem in Europe, Old Town Tallinn is fortified, stony, and enchanting in every sense of the word. It’s a relatively small town that is good for exploring on a day trip, but you could just as easily spend more time here and still enjoy it! I was only here on a cruise ship stop, but the city won my heart. Here…
Moscow Buns are retro. I used to buy these delicious treats as a child from our local bakery where they were served fresh and warm straight from the oven. I’m not quite familiar with the origin of this bun’s name or why it has ‘Moscow’ in it. I assume that the background of these pies is similar to many other classic Soviet era pastry recipes. Due to the lack of products, bakers used to replace the ingredients in the original recipe with whatever was available and got a new recipe.
Unlike Danish buttery pastries the dough you need doesn’t need to be as complicated buttery yeast dough, but yeast dough just combined with butter
The filling used in these buns is not some fancy expensive cream but a simple mix that contains semolina and whole eggs. Please note that Moscow buns don’t contain any fruit.
Good old Google says that Moscow buns were invented in Estonia…who knows, it’s possible. 🙂 🙂