I love Estonian Summer. everything is green and flourishes and smells. White and short nights and long warm days.
And finally, you can see the sun 🙂
Of course, there have been records, very warm and very cold summers. But in average summer temperature is +23-25 C degrees. And after few days of warm days starts whining…. too hot 🙂
The Estonian climate is very humid, which means that our warm feels very warm and our cold feels very cold.
As everywhere, Estonians eat and drink during summertime food, which does not need long preparation time and time in front of the hot stove.
There are few Estonian favourite Summer Dish
Different salads and grilled meat and fish. For example Chicken In Yoghurt Marinade
Continue reading “Top 10 Estonian Summer Dishes. Eat Summer Dishes Like Estonian.” →
Beautiful and colourful delicious salad. Salty cheese and sweet strawberries complement each other.
Depending on the season you can add some tomatoes and cucumbers as well
puree 100 g strawberries
salt and pepper
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.
Continue reading “Nettle Potato Fritters. Nõgese kartuli kotletid” →
A delicious, crunchy and juicy rhubarb or apple crumble cake. Soft and mellow rhubarb cake with a crunchy top. I love a combination of tart rhubarb or apples and sweet dough.
Continue reading “Rhubarb Crumble Cake. Rabarberipurukook” →