Sillamäe, known also in Germanized version as Sillamäggi or Sillamägi (Estonian for”Bridge Hill”), is a town in Ida-Viru County in the northern part of Estonia.
During the Soviet regime in Estonia, Sillamäe remained a closed town due to the secrecy and security measures related to the uranium production activities at the local plant.
And till today, this is quite complicated to notice the entrance to the city.
The locality of Sillamäggi was first mentioned in 1502 when the area was under the control of Livonian Order. The bridge across Sõtke and a mill in Sillamäggi were documented in 1700.
In the 1800s, Sillamäggi developed into a resort village offering a more tranquil experience than the nearby resort town of Hungerburg. But In the 1920s and 1930s, Sillamäe became the industrial city.
This part of Estonia- north-eastern Estonia, Ida-Virumaa, has a challenging and little bit sad history. Settled a long time ago. Amazing nature, sea, forest and cliff coast. Near to Russia…Older people still remember beautiful buildings, cosy cafe…
But by the end of 1944, the original native inhabitants were not allowed to return to their homes after the war and immigrant Russian-speaking workers from other parts of the USSR were brought in to populate the city. As I wrote, Sillamäe was a special, industrial and very secret city, even the locals could not visit it. I visited Sillamäe first time at the end of the 90s…
Continue reading “Sillamäe. #visitestonia #sillamäe #estonia100” →
when I was a child, my mother used to make us simple everyday dessert. She smeared bread slices with quark cream and baked on the oven.
It was a delicious dessert or breakfast.
This dessert is inspired by this old retro dessert, but more difficult…:) I would say, that this dessert is for advanced…:)
because of .. you should add-on top of the bread slice, smeared with quark cream.. add some more layers 😉 more bread and more quark cream 😉
Continue reading “Simple Quark and Bread Pudding. Lihtne kohupiimavorm saiaga.” →
Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a perfect idea to ask children to help you.
This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
ethnographer Aliise Moora’s book “Older food of the Estonian peasantry” reads that Estonian peasant woman made a flat loaf of rye or barley flour dough, pressed fingerprints and shook on the salt. The cakes were baked against a fire, either on a stone, on a tree, or on the bottom of a pot. The Paistekakk was smeared with a piece of lard during baking and meanwhile turned over. The Paistekakk was also baked for breakfast, as is customary for pancakes.
Continue reading “Sour Milk Flat Scones. Hapupiimakakud” →
In Estonia is very popular a simple and very sweet Anniversary Quark cake. Anniversary because of for preparing this cake you need special ready-to-make cake powder “Juubeli”/anniversary.
All this combination is ultra sweet. But I believe, that reason for the popularity is simplicity. You should alternately put layers of quark cream and cake powder. and that is it!
It took from me time to figure out how to share this recipe with you. I believe you have not the same cake powder in your country 😉
I did different tests and now _I believe; I got the result, good and very similar to the origin. Ok, My recipe is not very sweet But you welcome to add as much sugar you like 😉
NB! Estonians usually add some apple or rhubarb slices as one middle layer or mixed in quark cream. Adding some fruits you get more moisture and delicious cake.
Continue reading “Simple Anniversary Quark cake. Juubeli kohupiimakook” →