Month: August 2017

Blueberry Crunch Pie with grilled Meadowsweet

In Estonia School starts at 1st of September. This is the festive day. There are a lot of flowers for teachers. And Children wear formal clothing. And at the school take place festive ceremony, concert.
And then starts  school… 9 long months until beginning of the June, when finally starts summer vacation.mustika kreemikook (9)
The current Estonian educational system consists of pre-school education, basic education, general secondary education, vocational education and higher education. Basic education is the compulsory educational minimum which is provided by basic schools (grades 1-9). Children reaching the age of seven have to attend school.

For this festive and important day simple berry pie. Meadowsweet is sweet and taste like almond. It complement very well the acidity of wild blueberries.

Blueberry Crunch Pie

  • Servings: 4-6
  • Difficulty: easy
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A juicy crunchy pie full of berries and with meadowsweet almond- taste


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Ingredients

    Quark Shortcrust Pastry
  • 200 g cold butter
  • 200 g quark, look at recipe
  • 300 g flour
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • Cream

  • 100 g sugar
  • 2 tablespoon flour
  • 3 egg yolk
  • 2 dl 35% cream
  • 1 dl milk
  • –  ca 200 ml berries. If using frozen berries, mix with starch

  • bunch of chopped meadowsweet flowers

Directions

  1. Chop cold butter in to the small pieces, add quark, flour and salt and sugar. Mix together. Leave in cold place at least for 1 hour.
  2. For cream: mix together sugar, flour and egg yolks. Add cream and milk. Heat while mixture getting thicker.
  3. Put 2/3 of pastry in to the oven form. Bake for 20 minute at 200 C, while pastry is solid
  4. Pour on to the pastry cream and  berries mixed with chopped flowers,
  5. Cut the rest of the dough in to the pieces and sprinkle over the cake.
  6. Bake for 20 minute, while pie is crusty and yellow-brown
  7. mustika kreemikook (1)
  8. For grilling meadow-sweet.  angervaks (4)
  9. Mix together starch , flour and cold water. Heat the oil in a deep-fryer. Dip flowers in to the dough. Carefully place the flowers in the hot oil. Fry until browned. Remove and drain on paper towels before serving. Sprinkle over with icing sugar.

    Yes. Fresh meadowsweet flowers are eatable, too :). And if you do not want/ like deep- frying, put flowers on top/ behind the cake and bake while crispy.angervaks (5)

    Head isu!

See, how Tea made this cake.

Join Fiesta Friday #187 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Judi @ cookingwithauntjuju.com and Sadhna @ Herbs, Spices and Tradition

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Creamy Chicken fillet with Chanterelle

Next to my home is beautiful park. And flower beds.
Beautiful, but full of weeds.

I am walking and thinking.  Should I do a little weeding? This is not difficult and each physical movement is a good movement 🙂 When I am walking back, I will…

I am walking back and…. I see, that one women already weeding!
Waw! I am only thinking but some people are acting.  Shame to me.

I am getting closer and.. I see. Woman is not weeding. She is picking flowers… 🙂 🙂

So. Please do not pick flowers from public flower beds.

Better go to the forest and pick up the mushrooms  🙂

kana seenega1 (4)

One more simple everyday dish.

When I am writing mushrooms, I mean wild mushrooms. chanterelle, boletuses, russula.  And other Mushrooms that does not need blanching.

Chicken fillet with Chanterelle

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light, everyday simple dinner.


Continue reading “Creamy Chicken fillet with Chanterelle”

Estonian Cold Soup with Black Bread. Hapupiimapudi

Ancient Estonians ate usually fermented milk  dipped in bread, fish or potatoes in the hot summer.
Now we are more riche 🙂 So, bread is not enough.

To make this soup use your creativity.  For this soup are suitable for example:

radish, tomato, cucumber
fermented cucumber, boiled beetroot, boiled potatoes, boiled eggs

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Continue reading “Estonian Cold Soup with Black Bread. Hapupiimapudi”

Estonian Secret. Kama. Estonian “muesli”

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Estonian Kama

Today I will share recipe, which you probably will never do. 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. But I still give you the recipe.

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 perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready!
Today Kama is used for making cakes, mousse, desserts and salty snacks..

And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:) Continue reading “Estonian Secret. Kama. Estonian “muesli””

Chanterelle Sauce. Kukeseenekaste

Chanterelle Sauce with fresh and boiled new potatoes in something MUST be in the summer. Fresh mushrooms and fresh potatoes and lot of fresh dill. This is summer.

Picking wild mushrooms means the aromas of the fields and the forest.

And in July, there are not only mushrooms. Blueberries and cowberries. Hot air. Smell of the pines. Later, in autumn, the smell of wet dead leaves . Something  mysterious and captivating.

When I am writing mushrooms., I mean wild mushrooms. chanterelle, boletuses, russula.  And other Mushrooms that does not need blanching.

chanterelle sauce

Chanterelle Sauce

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light, chanterelle sauce is perfect for a summer dinner.


Continue reading “Chanterelle Sauce. Kukeseenekaste”