Estonian Bread Pudding. Saiavorm

Did you know, that 40% of Europeans believe, that gluten may cause digestive problems ?*
Can, believe, may cause…
Estonians eat rather   fermented black bread, however there was an epidemic outburst few years ago. Turned out that.. most of us have gluten intolerance. The interesting thing about the disease is that you can not eat white bread. But pasta, semolina, burgers, couc cous are ok. … 🙂

I am apologizing to those who have the real disease.

but mostly it is a problem of control.  Have you read the book Rolf Jensen, Mika Aaltonen The Renaissance Society: How the Shift from Dream Society to the Age of Individual Control will Change the Way You Do business.
I highly recommend.

A study conducted in 2015 ( by Allergofood)  found that 50% of Estonian parents suspect their child has somekind of allergy. But it only applies to 11%. So, ca 40% of children do not get enough real nutritious food, because their parents are afraid of something…

This is a dessert from my childhood. It was often served as a dessert at  school  to reuse leftovers from bread.
Today I make this very seldom, because.. as I do not eat white bread very often, and I do not have white bread leftovers at home 🙂

NB!  my recipe is not contains sugar, because for me bread + jam are sweet enough. If you like sweet, add sugar!

Bread Casserole. Saiavorm

  • Servings: 4
  • Time: 1 hr
  • Difficulty: easy
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A easy cooking delicious dessert to reuse your leftovers from bread.

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Bread Casserole. Saiavorm

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Duck Legs with Cranberries

This is weekend food for lazy people 🙂

Duck Legs with Cranberries

  • Servings: 4
  • Time: 3 hr
  • Difficulty: easy
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A delicious slow cooking food for weekend.

Ingredients

  • 4 duck legs
  • 3 cloves garlic, sliced
  • 3-4 bay leaf
  • ca 100 g cranberries, slovenly crushed
  • salt, pepper

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Duck Legs with Cranberries

Directions

  1. Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
  2. Preheat oven up to a maximum ( 220 C)
  3. Season duck with pepper and salt
  4. Cover oven pot with lid and reduce heat up to 165
  5. Cook 3 hours.
  6. Head isu!


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Duck Legs With Cranberries

Soundtrack Raimond Valgre ” Snowflakes”

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Kissell

Kissell

  • Servings: 2-3
  • Time: 20mins
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Ingredients

  • 0,5 litre juice + water +sugar
  • 0,5-1 tablespoon strach

Directions

  1. If you using dried fruits (raisins, plums..) let them swell in some water and add berries with swelling water
  2. If you using fresh berries – like Cranberries. Let berries to boil and smash them through the sieve, dilute, season
  3. let juice to boil
  4. Stir strach in to separate glass with cold water
  5. Pour in to the boiling juice, stir and let simmer while Kissell is enough thick
  6. Do not let Kissell boil


Soundtrack Leila Miller “Talv”

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
  • Time: 10 mins
  • 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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Semolina Mousse. Mannavaht. Roosamanna

My Grandmother said, that Semolina Mousse is ” Wind Porridge”. Because it “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
  • Time: 20mins
  • 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
+ water and sugar
– 1,5 dl semolina
– vanillasugar
[/recipe-ingredients] Continue reading