A fresh, light, vegetable fritters for dinner.
Continue reading “Carrot and Bean Fritters. Porgandi- oakotletid”
Category: beans
Broad Beans Fritters. OakÀkid
before potato arrived from America, ancient Estonians ate beans and peas. From old cookbooks, You can find a lot of dishes from peas and barley. Nowadays, vegetarian dishes are once again in vogue and peas and bean are ruling đ
Broadbean and Tomato Stew. Oa- ja tomatihautis vastlapÀevaks
VastlapÀev, known as Shrove Tuesday in much of the English-speaking world, the Estonians celebrate this day a little differently.
Instead of pancakes, we eat split pea soup and the delicious Vastlakukkel cream cake.
Traditionally children will sled down any available hill of snow, to get âlong linensâ. And not only children. Tomorrow, after the meeting I am going with my colleges to sled, as well.
And later we have pea soup and Vastlakukkel!
Today, of course, nobody cares about linen, this is just for fun:)
The name Vastlapaev is taken from the German word âfastenâ (to fast). And after VastlapĂ€ev started fast, because meat ran out.
This year I did broad beans stew.
I used fresh broad beans. in case you are going to use dried, let them swell overnight
To add more colors add a different color of tomatoes and peppers or zucchini
Did you know?
The longest ice road â conditions permitting â in Europe is the RohukĂŒla-Heltermaa ice road with a length of 26.5 kilometers (16 miles), stretching for across a frozen expanse of the Baltic Sea. The road links Estoniaâs mainland port of RohukĂŒla on the continent with Hiiumaa island. The longest known ice road originating from Estonia was located between Saaremaa island and LĂŒbeck (a city in Germany) in 1323.
Continue reading “Broadbean and Tomato Stew. Oa- ja tomatihautis vastlapĂ€evaks”
Broad Bean Salad. PÔldoasalat
If you want a simple, delicious, low-calorie and all natural healthy salad this is it!
Very delicious and nutritious Salad. Recently I heard from one Australian Tv cooking show, that broad bean must be peeled before eating. I do not know. I heard this first time. So, if you have a lot of time, you welcome to clean and peel. But I use and eat broad bean as you can see from photo. Unpeeled.
Broad Bean Soup. KÔrtsisupp
Beans are traditional Good Friday dish.
Barley has been cultivated in Estonia longer than any other crops â for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.
You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.
But I recommend the easier and faster âeveryday versionâ:
This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.
Estonian Secret. Kama. Estonian “muesli”
Today I will share the recipe, which you probably will never do. The Kama.
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. But I still give you the recipe.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is a perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready!
Today Kama is used for making cakes, mousse, desserts and salty snacks…
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:) Continue reading “Estonian Secret. Kama. Estonian “muesli””
Broad Beans with Salt
Boil beans in salted water ca 30 minutes.
Drain.
Add salt. Enjoy!
Estonian Cuisine. Eesti Toit. 