Estonians like semolina-based mousse. Look at my blog! Semolina Mousse, Rye Mousse, Barley Mousse. Served with cold milk this is a wonderful and delicious dessert.
This dessert is special because of pumpkin and buckthorn. Pumpkin and buckthorn are forming a perfect combination of sour and sweet and… Look at these colours!
The mousse is soft and airy and fluffy like a cloud!
Continue reading “Pumpkin and Buckthorn Mousse. Kõrvitsa- astelpajuvaht”
Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during autumn winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of C vitamin, during wintertime.
Sauerkraut is a fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.
One wonderful salad recipe.
Continue reading “Sauerkraut and Beetroot Salad. Hapukapsa-peedisalat”
Very delicious cake. Crispy bottom and juicy sweet filling. Cottage cheese gives texture and berries adds sweetness.
I used blueberries, but during winter time it would be very ok to use dried fruits, Let them swell before in some liqueur.
Continue reading “Cottage Cheese Oatmeal Cake. Kodujuustu kaerahelbekook”
Should dessert be healthy?
Probably not. Dessert must be sweet and tasty and easy to cook.
But little bit healthiness does not make bad.
This is an interesting and very delicious combination of carrots and barley groats. Sweet carrots and neutral barley complement each other and cold milk makes this everything just amazing.
This is a very good recipe in case you cooked too much barley.
Continue reading “Barley Groats and Carrot Pudding. Porgandi ja kruubivorm”
Simple and delicious everyday dish. Gin and juniper berries enhance and boosting chicken and mushroom sweet flavour. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries
Juniper berries contain essential oils, sugars, resins, colourants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.
It is also believed that juniper cleans and strengthens one’s body energetically. For humans, it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up the bad aura. 
More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are very good edible mushroom.
I know and foraging for food more than 10 spices.
Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that no saltness and mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one. Put mushroom to soak the night before.
Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
Frozen mushroom: melt, fry slightly.
Continue reading “Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega”
Kooreklops means
“koore” is cream and ” klops/ klopitud” means clopped.
So, very creamy and chopped meat. This is so everyday dish and probably known everywhere that even strange to add some recipe. But as I said, Kooreklops is everyday Estonian dish, so let it be.
And maybe interesting to know, that we have two similar and very different 🙂 dishes. Kooreklops and Sibulaklops (onion ). Sibulaklops consists of a lot of stewed and fried onions to achieve special flavour and consistency.
Sweet and sour braised turnips can be served as a side dish with some meat or main dish.
I do not know. Does it is international that children just do not like some food? Like blue cheese and olives? ( or children who grow up in the Mediterranean are fond of olives??)
When I was a child I hated braised and boiled carrots and turnips. And, blue cheese and olives, of course 🙂
Now I am grown up and I can say that there is nothing better than braised turnips.
Sweet of turnips are balanced with cranberry acid. And this is the perfect side dish. This time I served it with grilled cheese.
Continue reading “Braised turnips with cranberry sauce. Stoovitud kaalikad jõhvikakastmega”
Amazing berry cake with crispy bottom and top and juicy filling. Marzipan is very sweet and tartness of berries balancing and complements the light sweet almond taste of the marzipan.
Marzipan is one of the oldest sweets made in Estonia, and it was first used as a medicine as it was thought it has healing properties and was sold in the Town Hall Pharmacy of Tallinn. As the legend has it, the sweet was invented by a man who worked at the pharmacy. However, the city of Lübeck in Germany also claims to have invented the treat.
The word “marzipan” is derived from German Marzipan or Italian marzapane, most likely after St. Marcus; the Estonian name is martsipan. This product is an elastic paste made of grated, powdered almonds and powdered sugar. Read more about marzipan
Continue reading “Crunchy Marzipan and Bilberry Cake. Marjakook martsipaniga”
Estonian Cuisine. Eesti Toit. 