This is a unique Estonian inspired pork chop dipped in Kama coating.
What is KAMA?
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. Read more
Estonians call this dish ” pork treats” 🙂
Kama breading gives for meat special sweet taste. In case you do not have Kama, use rye bread crumbs. The tart plum sauce complements pork sweetness very well.
This is a wonderful combination. Apple gives acid, celery bitterness and parsnip is sweet. All ingredients complement each other. And look at this light colour!
Change products combination and shares depending on your taste. If you like more sweet, add more parsnip and if you like more acid, use more apples.
If you are a sports fan, you will definitely know Haapsalu swordsmen’s Kaido Kaaberma, Oksana Jermakova, Nikolai Novosjolov, Julia Beljajeva, Irina Embrich, Kristina Kuusk, Erika Kirpu
Maybe you have even seen the historic very touching and sad movie “Vehkleja” The Fencer. The film was selected as the Finnish entry for the Best Foreign Language Film at the 88th Academy Awards, making the December shortlist of nine films, but it was not nominated. The Fencer was also nominated for the Golden Globe award in the Best Foreign Language Film category as a Finnish/German/Estonian co-production.
What is the typical Estonian breakfast?
I know that many children like to eat for breakfast Kohuke. Teenagers like more some yoghurt, quark creams or cereals with milk. The adult eats some porridge or open sandwich: rye bread covered with sausage, ham, cheese or something. Egg in different ways… And like anywhere in the world, lot of Estonian families baking pancakes for Sunday morning.
My favourite workday breakfast is porridge. I cook oatmeal or multigrain mixture in the water. And I serve this with some butter and seeds mixture. My husband likes sweet additions. He serve his porridge with jam and butter and sour cream 🙂 🙂
But anyway. If you cooked too much porridge, there is one perfect recipe to use leftovers in a delicious dessert.
This cake has a very sweet story.
Estonian famous and popular presenter Priit Kuusk lost his mother a long time ago when he was the child. A few years ago he was a guest in one broadcast and reminded childhood. Told about his mother and wonderful apple cake his mother had baked. He did not know the recipe but remembered the aroma and flavour of this cake.
And after broadcast one listener wrote a letter and told that she knew Priit`s mother and she has an apple cake recipe.
This cake is eggless, very easy to do. Between crispy layers is juicy and tart apple filling.
One more remark: Estonian apples are not very sweet, we use sour apples. And Estonian apples are quite soft. We do not cook them before. If you use sweet apples, use less sugar. And if you like very soft apple filling, cook apples before using.
A delicious vegetable salad from boiled barley groats.
Best option to use leftovers ” I boiled too many groats”.
Interesting fact: In Estonia, cottage cheese began to be produced in order to meet the cheese production plan set by Moscow to the USSR. The National Planning Committee of the USSR almost doubled the cheese production of the Estonian SSR for the five-year plan, So, this is a reason why Estonia began to produce cottage cheese which was reported as cheese in the reports 🙂
This is a very delicious and proteinuria combination for dinner.
Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.
If in your home forest are living greedy birds, you should pick them as soon as possible and leave in a deep freezer at least for 3 hours.
soak berries in salted water (1 teaspoon salt in 1-litre water)
or keep berries 3- 4 minutes in boiling water
Mash some berries and mix with sour cream
season with salt, sugar and pepper
Chop (red) onion or leek
add marinated or salted mushrooms
and cottage cheese
decorate with rowan berries
Juicy, grainy and healthy autumn cake. ( of course, you can bake it in winter or summer, too).
But sweet carrots, tart apples make wonderful and moisture and juicy combination.
You can replace sugar to unrefined sugar or honey and get a healthier result. But my recipe is from the seventies. From the time when people used sugar and butter 🙂