Head uut aastat !
Month: December 2016
Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…
Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂
My father still cooking Sült himself. It is very complicated to cook Sült only for 2 persons and still you need very large pot. So, I buy sült in summer time from culinary. And in winter time, I get it from my father. This is my father recipe.
For cooking Sült you need glue-rich meat. Continue reading “How To Do Meat Jelly. Sült”
One of my favourite cake. For better result use free range yellow eggs.
Rolled Cake. Rullbikviit
A light and delicious cake
Ingredients
- 5 eggs
- 5 tablespoon sugar
- 5 tablespoon flour
- ca 300 g jam
Directions
- Whip eggs in mixer with sugar ca 10 minute, while you get bright and light egg foam
- preheat oven to 180 C
- Sift flour in to egg mix and stir carefully
- Pour dough in to baking paper lined oven tray
- Bake ca 10 minute 180 C. While biscuit is baking, prepare
- Put on the table “baking tray sized” baking paper and sprinkle with the sugar
- Take biscuit from oven and turn it back, biscuit side next to the sugar.
- Remove carefully baking paper from biscuit and spread quickly with jam
- Roll cake and serve.
Soundtrack Äpu Näärilaul
As You probably know, Estonians are the least religious nation.
The Estonian word jõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul which means “cycle”, and has no real connection with Christianity.
In 22th of December the Sun rises in Estonia at 9. 17 a clock and sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.
Continue reading “Roasted Pork with Sauerkraut. Sealiha hapukapsaga”
This is weekend food for lazy people 🙂
Duck Legs with Cranberries
A delicious slow cooking food for weekend.
Ingredients
- 4 duck legs
- 3 cloves garlic, sliced
- 3-4 bay leaf
- ca 100 g cranberries, slovenly crushed
- salt, pepper
Directions
- Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
- Preheat oven up to a maximum ( 220 C)
- Season duck with pepper and salt
- Cover oven pot with lid and reduce heat up to 165
- Cook 3 hours.
Head isu!
Soundtrack Raimond Valgre ” Snowflakes”
Bubert is strange Estonian dessert, because this name. In Estonia is not words, which starts with “B”- so, this is surely foreign word. As I know, Bubert is known in Latvia and Germany, as well.
Bubert. Semolina Dessert
A light semolina dessert Bubert
Ingredients
- 0,5 litre milk
- 2 tablespoon semolina
- 2 eggs
- sugar, vanilla
Kissell
Ingredients
- 0,5 litre juice + water +sugar
- 0,5-1 tablespoon strach
Directions
- If you using dried fruits (raisins, plums..) let them swell in some water and add berries with swelling water
- If you using fresh berries – like Cranberries. Let berries to boil and smash them through the sieve, dilute, season
- let juice to boil
- Stir strach in to separate glass with cold water
- Pour in to the boiling juice, stir and let simmer while Kissell is enough thick
- Do not let Kissell boil
Soundtrack Leila Miller “Talv”
Pumpkin Salad is mandatory salad on Estonian Christmas table. Together with Cowberry- Apple salad, Black Pudding and Roast Pork.
My salad is not very sweet. I like more sweet and sour.
Pumpkin Salad
Pumpkin Salad is mandatory salad on Estonian Christmas table.
Ingredients
- One 0,5 litre jar
- 300 g pumpkin, chopped in to small cubes
- 1,5 glass of water
- 0,5 glass of sugar
- 2 cloves
- 2 spice
- 1,5 tablespoon 30% food vinegar
Directions
- Put all ingredients- excluded vinegar,in to the pot, bring to boil. 2.Decrease heat and let simmer, while pumpkin is ready. Add vinegar.
- Pour in to the clean jar, and close airtight.
What is Christmas without pate?
Estonians have not “street food”, because our mothers and grandmothers and their mothers said: this is impolite to eat in street.
Liver pate is quite “street food”, because this is good to have sandwich with pate for example in forest or just outside. Add some salted cucumber and.. delicious!
Liver Pate
Delicious liver pate
Ginger Bread. Piparkook
From first Advent until Chrstimas every night Estonian children put their shoe on their windowsill, because Päkapikud (little elfs) starts visits good children and brings at night in to the child slipper, some candy.
Today there are of course discussions:) Is it good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation – pepper cake. So, nothing about ginger 🙂 Continue reading “Gingerbreads. Piparkoogid.”
