Category: apple/rhubarb

Rowan Berries and Apple Pork. Pihlaka- õunaliha

pihlakaliha (3)Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.

But.

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.

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Milky and Tender Apple Pie. Piimane õunaplaadikook

piimaga6unakook (1)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 🙂

 

 

 

 

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Red Currant and Cacao Cake. Punasesõstra ja kakaokook

A delicious and very sweet old school real food cake.

Wonderful combination and good old flavours. Light quark cream complements rich and sweet cacao layers. Sour and sweet berries give juiciest and moisture. And to get real Estonian touch and twist, use for seasoning Vana Tallinn liqueur. Vana Tallinn is a dark brown and robust Rum based liqueur developed in the 1960s. he liqueur is sweet with a hint of Jamaican rum, flavoured by various natural spices, including Citrus oil, cinnamon and vanilla .

Vana Tallinn is the Must Be souvenir from Estonia. But… if you do not have this. Of course. Add some other rum or bake it without alcohol 🙂
s6strakook1 (11)

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Rhubarb and Sour Cream Frozen Dessert. Rabarberi hapukooremagustoit

rabarberi kylm1(22)The perfect summer dessert. Cooling and bracing. Great rhubarb sour and sweet flavour combined with tender and light cream.
And.
Very easy to do.

Beginning of the 90s I worked a few months in Finland. One of my responsibilities was to cook, prepare dinner and breakfast. My host introduced to me house and equipment and everything I must to know.
Home appliances and equipment were a little bit fancier than we had at home. But the most interesting and weird thing was: a big freezer. This was full of different packs, as I had known later, prepared meat and fish and even cakes and pies. It was very strange. Yes. We used and had a freezer at home. But it was just a small shelf or drawer for ice cream.
It was summer. And as at home, we picked berries to preserve them for winter. It was a familiar and ordinary job for me. But the result, a juice was not preserved in an aseptic glass jar, as usual, but in the plastic box placed in the freezer.

The first refrigerator was introduced by Scottish professor William Cullen already in 1755, but freezers went into mass production until after Word War II.
The freezer is for me so important for two reasons. The first one is preserving fresh berries and mushrooms. By nowadays life has changed and you can buy fresh berries throughout the year. But still, strawberries in January are never as sweet and delicious as they are in July. Freezing helps preserve berries and mushroom as fresh as the day it was harvested, full of vitamins.
And the second reason. I am a picky person. I do not want the same food the next day and I do not like wasting the food.rabarberi kylm1(32)
Freezer helps me to preserve food and eat this when I want to.
I believe that most of the people around the world agree with me. Less wasting food, fewer food poisonings, more time for pleasures and less for everyday shopping or cooking are benefits of freezers and refrigerators. This invention made our lives easier.

Remind to take the dessert at the room temperature at least 0,5 hour before serving.

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Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

greenchicken (3)Great spring or summer recipe.

The Tart rhubarb marinate softens poultry.

Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
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Sauerkraut and Apple Salad. Hapukapsa-õunasalat

hapukapsa6unasalat (11)Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only source of vitamin, this is the source of the probiotic bacterium and this is excellent for your health.

One wonderful salad recipe.

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Barley Flour Mousse. Odrajahuvaht

odravaht (4)
One of the oldest grain cereals in Estonia was barley
Barley was the mundane and the ordinary food and belonged on the table for common people. The oldest data of barley growing in Estonia dates back to the beginning of the first millennium BC.

Barley Flour Mousse is a light and delicious dessert. Using cranberry juice you get pink and fluffy and using apple juice very light mousse.

If Barley Cream seems to you too exotic, cook Semolina Cream. look at for recipe

 

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Beetroot and Herring Salad. Rosolje

rosolje1(1)Rosolje is a traditional salad, as Estonian Potato Salad, where all families has their own recipe.

For sure it contains  beetroot. And as says name ” rosol” (means (in Russian) cucumber brine,)  salted/marinated/fermented cucumbers is very important, as well.

Usually we make this with salted /marinated herring. But I have eaten Rosolje without herring and with meat or without meat and fish, as well.

Rosolje second meaning in Estonian is mess, diverse, colorful. So, this is my recipe

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