Amazing Estonia skating in Rummu
Author: KR
Estonian Secret: Kohuke. Chocolate Glazed Quark Snack
Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast.
Kohuke is basically freshly pressed sweet curd covered in chocolate or caramel. There are plain as well as flavoured varieties filled with things like berries, chocolate, coconut and kiwifruit.
Kohuke is popular throughout the Baltic countries and can be found in Russia and other Eastern-European states as well. These little things actually don’t have much of a history – they’re about 70 years old and were something of a cult food during the Soviet regime. They disappeared as soon as they hit the shelves of Soviet stores in the 50s due to the constant shortage,
Because of quark, Kohuke is rich with protein and because of chocolate, it is energy bar:)
Let’s do Kohuke at home as pop-cakes.
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Vegetable Soup. Village Soup. Külasupp.
This is easy and delicious vegetable soup.
How To Do Homemade quark
t’s impossible to write a blog about Estonian food without talking about quark. To be honest, I’m not quite sure whether should I say ”quark”, ”curd” or ”Fromage blanc”.
The quark in every country has a different acidity, texture and consistency due to the processing of the product.
Quark is not
.. ricotta. ricotta. Ricotta is made from whey, which gives the cheese its specific taste and texture.
… cream cheese. Cream cheese is usually a salty soft product made from cream and milk. It has a different consistency, texture and acidity. Usually in cream cheese has added salt
… mascarpone. Mascarpone is not a fermented product. Protein is curdled with acid.
Estonian quark is fat-free, made from skimmed milk and mesophilic starter. The latter means that the quark is fermented at a low temperature.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!
Vegetable Soup. Village Soup. Külasupp.
This is easy and delicious vegetable soup.
Vegetable Soup. Village Soup. Külasupp.
A tasty vegetable soup, easy to cook
Ingredients
- ca 0,5 glass groats. If using natural groats, let them at least 1 hour to swell
- 1 onion
- 1 carrot
- 2 potatoes
- 1 turnip
- smoked ribs or ham
- 1 tablespoon butter
- salt, pepper, bay leaf
Cook like an Estonian and win a trip to Bocuse d`Or
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Gingerbread Cake with Berries
Happy New Year! Head uut aastat!
Christmas and holidays are over, and at least I have still too much gingerbread.
Lets make one cake.
”Gingerbread
”Simple
– ca 200 g gingerbreads
– 250 g quark
– 200 g sour cream
– 75 g butter, melted
– ca 0,5 litre berries. If frozen, mix berries with starch
– 2 eggs
– sugar
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Happy New Year !
Head uut aastat !
Rolled Cake. Rullbiskviit
One of my favourite cake. For better result use free range yellow eggs.
Rolled Cake. Rullbikviit
A light and delicious cake
Ingredients
- 5 eggs
- 5 tablespoon sugar
- 5 tablespoon flour
- ca 300 g jam
Directions
- Whip eggs in mixer with sugar ca 10 minute, while you get bright and light egg foam
- preheat oven to 180 C
- Sift flour in to egg mix and stir carefully
- Pour dough in to baking paper lined oven tray
- Bake ca 10 minute 180 C. While biscuit is baking, prepare
- Put on the table “baking tray sized” baking paper and sprinkle with the sugar
- Take biscuit from oven and turn it back, biscuit side next to the sugar.
- Remove carefully baking paper from biscuit and spread quickly with jam
- Roll cake and serve.
Soundtrack Äpu Näärilaul
Roasted Pork with Sauerkraut. Sealiha hapukapsaga
As You probably know, Estonians are the least religious nation.
The Estonian word jõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul which means “cycle”, and has no real connection with Christianity.
In 22th of December the Sun rises in Estonia at 9. 17 a clock and sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.
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Estonian Cuisine. Eesti Toit. 