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.
A fresh, light, spring vegetable salad. The perfect combination of sour and sweet. crunchy and soft.
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”
Simple and Delicious Sour Milk and Semolina Cake. This one of the cakes that makes your fantasy work.
You can bake it as simple version or add lot of different ingredients and additives and get every day new cake.
Why not to add some berries. Or nuts. Or during wintertime little bit candied fruit and ginger and cinnamon. …
This cake would like to have the accompany a sauce or jelly or kissell.
Or just some fresh strawberries 🙂
Juicy and delicious everyday dinner. Gin and juniper berries give the meat a pleasant woody taste.
Braising produces extremely moist, tender, and flavorful meat and pork will be so soft and tender you can cut it with a spoon. Apple juice and onions forming a tasty sauce. Sweet and sour with juniper taste.
And the liquid used for braising can be used as a sauce or gravy, which is handy for pork dishes served with rice or a similar side dish.
Juniper berries (cones) are refreshing and power-giving Nordic treats.
The type of juniper most widely spread in Estonia is the common juniper (juniperus communis). You can see it growing the most in Western and Northern parts of Estonia. Juniper symbolizes rebirth, protection and humbleness. „There is no reason to wonder, why the juniper has become one of the symbols of our windy homeland and for all Estonian nation, showing the undying power of life, no matter what comes ahead. (Ants Viires, 2000)“
Picking juniper berries means success that can be achieved with hard work. People widely believe that if you eat one juniper berry in a day, they stay young forever. If children have three juniper berries in a day, they are more likely to stay healthy.
This and many other sayings created a belief that a juniper can cure 9 different diseases, 99 diseases in some cases.
Since juniper berry carries a cross formation on it, it was believed that juniper can help against witchcraft, revenants and anything evil.
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 bad aura.
Juniper berries contain essential oils, sugars, resins, colorants, 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.
This is a wonderful combination. Apple gives acid, celery bitterness and parsnip is sweet. All ingredients complement each other. And look at this light colour!
Change products combination and shares depending on your taste. If you like more sweet, add more parsnip and if you like more acid, use more apples.
What is the typical Estonian breakfast?
I know that many children like to eat for breakfast Kohuke. Teenagers like more some yoghurt, quark creams or cereals with milk. The adult eats some porridge or open sandwich: rye bread covered with sausage, ham, cheese or something. Egg in different ways… And like anywhere in the world, lot of Estonian families baking pancakes for Sunday morning.
My favourite workday breakfast is porridge. I cook oatmeal or multigrain mixture in the water. And I serve this with some butter and seeds mixture. My husband likes sweet additions. He serve his porridge with jam and butter and sour cream 🙂 🙂
But anyway. If you cooked too much porridge, there is one perfect recipe to use leftovers in a delicious dessert.
Juicy, grainy and healthy autumn cake. ( of course, you can bake it in winter or summer, too).
But sweet carrots, tart apples make wonderful and moisture and juicy combination.
You can replace sugar to unrefined sugar or honey and get a healthier result. But my recipe is from the seventies. From the time when people used sugar and butter 🙂
Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.
If in your home forest are living greedy birds, you should pick them as soon as possible and leave in deep freezer at least for 3 hours.
This is a very soft, tender pie. Use for toppings apples, berries or just cinnamon and sugar mixture.
Milk keeps this pie fresh and soft for days… in case you really have leftovers.
The fragrant smell of cinnamon and baked apples mingling with the heady blend of soft bread……
You know. So
Take a glass of cold milk and.. there is cake no more 🙂