Author: KR

Layered Salad with Beetroot and Herring. Kasukas

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Layered Beet and Herring Salad. Kasukas.

This is the best Beet Salad.

Layered Salad from beet and herring needs transparent bowl for serving. “Kasukas” mean in estonian “fur coat”, and name probably came from meaning that fur coat, covers you as layer .
The layered beetroot and herring salad originates from East Slavic cuisine. During Soviet times, this salad, with its special sauce made of sour cream, mayonnaise and mustard, was prepared for celebrations along with potato salad and the Russian beet and potato salad.

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.

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Meat Rolls

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Meat Rolls

Estonian type Meat Rolls are made usually from pork. But of course you can use beef, as well.

 

 

 

 

Meat Rolls

  • Servings: 2-3
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Ingredients

  • 4 slices of pork sirloin (ca 400-500 g )
  • ham or bacon
  • carrot
  • marinated cucumber
  • salt, pepper, thyme, mustard
    • oil for cooking

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Milk Kissel

dsc01082Milk Kissel is very easy to cook delicious dessert.

This is typical Estonian school lunch dessert and using this recepie, you can cook more Kissells.
Adding cacao powder, coffee extract or caramel, you get
Cacao Kissell, Coffee Kissell or Caramel Kissell.

Milk Kissel

  • Servings: 4
  • Difficulty: easy
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A fresh, light and easy to cook, dessert

Ingredients

  • 4 glass of milk
  • 4 table spoon sugar, vanilla
  • 4 table spoon strach

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Turnip Soup

Turnip Soup

  • Servings: 4-6
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I know about Turnip two things.
The First is famous Russian Fairy Tale. And the second, before potato arrived from America, ancient Estonians ate turnips.
Turnip in estonian ” Naeris”. And ” Naeris” means, “laughed”, as well. So, “Naeris naeris”- means “Turnip laughed” 🙂

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Turnip Soup

Ingredients

  • onion
  • 2 carrots
  • ca 50 g butter
  • 2 potato
  • 2 turnips
  • 2 apple
  • for seasoning mustard, sour cream and salt, pepper

Directions


1. Chop vegetables
2. Turn on the Kettle
3. Melt in the pot butter and add onion and carrot
4. Pour in boiling water
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Semolina Mousse. Mannavaht. Roosamanna

My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:)
What name to use, it depends on juice.
White Mousse is ” Mannavaht”. And Pink Mousse is ” Roosamanna”, what means ” Pink Mousse”.

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Semolina Mousse. Mannavaht. Roosamanna

Semolina Mousse. Mannavaht. Roosamanna.

  • Servings: 6-8
  • Difficulty: easy
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A fresh, light dessert

– Mix total 1,5 litre little bit too strong drink
from
natural Apple juice for Mannavaht or
from Red currant or Cranberries juice for Roosamanna
add water and sugar
– 1,5 dl semolina
– vanillasugar
[/recipe-ingredients] Continue reading “Semolina Mousse. Mannavaht. Roosamanna” →

Chicken with Autumn Vegetables

Chicken with Autumn Vegetables

  • Servings: 4-6
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Ingredients

  • 4 chicken thighs or legs
  • 1 big Pepper
  • 2 apple, sliced
  • 2 onions, sliced
  • 2 gloves of garlic, sliced
  • 2 tomatos, sliced
  • 100 ml white wine
  • 2 tablespoon flour for breading
  • 50 g butter and oil for cooking
  • salt, pepper, rosmary, sugar
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Meat Ball Soup. Frikadellisupp

Meat Ball Soup. Frikadellisupp.

  • Servings: 4-6
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Meat Ball Soup. Frikadellisupp

Ingredients


For Frikadellid (36 pcs)
– 400 g minced meat
– 1 clove garlic
– 1 egg
– 100 ml cold water
– 2 tablespoon grated bread or slice a bread
– salt, pepper

For Soup
– per eater 1/2 carrot
– 1 potato per eater
– 1 onion
– 1 tablespoon butter Continue reading “Meat Ball Soup. Frikadellisupp” →

Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
    • seeds, caraway seeds

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add caraway seeds. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”

Cabbage and Minced Meat Stew

Cabbage and Minced Meat Stew

  • Servings: 4
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Ingredients

  • ca 600 g minced meat. Best is 50% pork and 50% beef
  • 1 clove garlic
  • 1 onion
  • 1 small cabbage
  • 200 ml cream
  • salt, pepper, thyme

Directions

  1. Cook in hot oil minced meat and onion, garlic
  2. Add cutted cabbage and ca 200 ml hot water, Season.
  3. Mix together and stew under the lid ca 10 min, while cabbage ready
  4. Add cream. Boil. Taste.

    5. Serve with boiled potatos.

Soundtrack Põhja-Tallinn “Meil on aega veel”