As I wrote last year,
Pletskid is food from difficult and complicated times. Because of a lack of eggs and everything, children invented ” bread”, to get something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.
Now are better times and we can add toppings.
What topping? This is depending on your imagination, but I suggest one option 🙂
Continue reading “Estonian Potato Flat Bread with topping. Kartulipletskid täidisega”
The perfect summer dessert. Cooling and bracing. Great rhubarb sour and sweet flavour combined with tender and light cream.
And.
Very easy to do.
Beginning of the 90s I worked a few months in Finland. One of my responsibilities was to cook, prepare dinner and breakfast. My host introduced to me house and equipment and everything I must to know.
Home appliances and equipment were a little bit fancier than we had at home. But the most interesting and weird thing was: a big freezer. This was full of different packs, as I had known later, prepared meat and fish and even cakes and pies. It was very strange. Yes. We used and had a freezer at home. But it was just a small shelf or drawer for ice cream.
It was summer. And as at home, we picked berries to preserve them for winter. It was a familiar and ordinary job for me. But the result, a juice was not preserved in an aseptic glass jar, as usual, but in the plastic box placed in the freezer.
The first refrigerator was introduced by Scottish professor William Cullen already in 1755, but freezers went into mass production until after Word War II.
The freezer is for me so important for two reasons. The first one is preserving fresh berries and mushrooms. By nowadays life has changed and you can buy fresh berries throughout the year. But still, strawberries in January are never as sweet and delicious as they are in July. Freezing helps preserve berries and mushroom as fresh as the day it was harvested, full of vitamins.
And the second reason. I am a picky person. I do not want the same food the next day and I do not like wasting the food.
Freezer helps me to preserve food and eat this when I want to.
I believe that most of the people around the world agree with me. Less wasting food, fewer food poisonings, more time for pleasures and less for everyday shopping or cooking are benefits of freezers and refrigerators. This invention made our lives easier.
Remind to take the dessert at the room temperature at least 0,5 hour before serving.
Continue reading “Rhubarb and Sour Cream Frozen Dessert. Rabarberi hapukooremagustoit”
Great spring or summer recipe.
The Tart rhubarb marinate softens poultry.
Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
Continue reading “Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.”
Kringel is something very important in Estonia.
Does not matter. Birthday or christening. Sweet, warm, soft bread is in the place. The smell in the house while baking is divine. Hardly could someone resist this rich and buttery, mouth-watering Kringel.
I have written that Estonians like black rye bread. So Kringel, delicious, fluffy and sweet bread, full of butter and sugar was an important dish during events. Later came the custom, that the girls got for christening a cake and boys got Kringel.
Kringel is so important that we do not use this name only for delicious pastry. If very cold and freezing, we are saying: ” Külmast Kringel/ Cold made from me Kringel” And playful, disobedient, a restless child is “Kringel”
When we celebrate our birthdays in a workplace, Kringel is a very comfortable and easy solution. And there are not only sweet options. Estonians like Kringel with savoury filling: cheese, ham, mushrooms…, as well.
Just name it.
In friendly Kringel family are three delicious members. Kringel is big. And look like a pretzel.
The smaller Kringel look like a round wreath. And the smallest Kringel is just a loaf. We call this ” Stritsel”.
Continue reading “Estonian Kringel with marzipan and cowberry filling. Kringel.”
Sour and sweet weed soup with onions and balanced with rye bread.
The recipe is basing on classical onion soup recipe.
Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus
And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).
But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Viljandi is a town and municipality in southern Estonia. This adorable little town hidden deep within southern Estonian forests boasts impressive castle ruins, former home of the ruling Livonian Order. The scenic views of the nearby lake and wooden architecture make Viljandi a place of interest to both nature and culture lovers.
I am from Viljandi. Viljandi is my childhood hometown.
Mulgi- Mulgimaa is an area in South-Estonia, with own culture, traditions, food and dialect.
This area and culture is a perfect example of the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was the lack of cotton and price was very high.
So, as demand for alternatives. South Estonia, Mulgimaa has perfect conditions for the cultivation of linen. Bondage was in Estonia abolished 1816, but still, farmers were very poor and the land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area becomes rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
Prehistoric hillfort (9th-13th) century AD( was located on Kaevumägi. In 1223 it was conquered by the German crusaders. Stone fortifications were started from AD 1224. The Convent building was erected at the turn of the 13th-14th century.
What to do and see in Viljandi Continue reading “Viljandi #visitestonia #eesti100 #estonia100 #viljandi”
Estonian Cuisine. Eesti Toit. 