Category: berries

Chicken in Blueberry Marinade. Kana mustikamarinaadis

mustikakana 1(4)Yes. Pink and blue food does not look like very appetizing. But sour and sweet taste of Blueberries  complements chicken delicious flavour.

Honey balances the acidity of blueberries and horseradish gives the necessary sparkle and character.

 

 

 

 

 

 

 

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Berry Cake by Siiri. Siiri mustikakook

Siiri mustikas1 (13)

I have been used in all my posts word “blueberry” in meaning ” wild blueberry”. Now I read Aho blog and found out that right expression is bilberry?

In Estonia we are saying: “Heal lapsel mitu nime” – a good child has many names.
As I live in Estonia, Estonia is one of the greenest countries in the world: about 50% of Estonian territory is covered with forest.
I forage my berries by myself from forest. And use in recipes wild blueberries/ bilberries.
Picking fresh blueberries, your mouth and hands are pink, fresh air and high roaring pines… this is amazing. This is a summer.,

This year is The Blueberry Year.
I believe, that this is the first time I would say thank you for global warming. May and June and July in Estonia were amazing. Very warm, lot of sun. Real summer.

Did you know ? Estonia has the 2nd cleanest food in Europe (EFSA)

Continue reading “Berry Cake by Siiri. Siiri mustikakook”

Layered Dessert with Rye Bread. Taani talutüdruk

talutydruk1 (1)

This is a very very simple dessert, but amazingly delicious.

In Estonia we call this dessert ” Taani talutüdruk”.
In direct translation ” Taani talutüdruk” means ” Danish farm girl”. Æblekage med ristet rasp/Gammeldags æblekage.

This dessert is very popular in Estonia because of the taste and simplicity.

Danes serve this with apple jam. Taani talutüdruk in Estonian style is with cowberry or cranberry or black currant jam.
For more better result we add some Kama  in to the curd cream to get more flavour.
On my photo I used cowberry- apple jam and Estonian rye bread.
How to do Estonian Rye bread
How to do cowberry- apple jam

Continue reading “Layered Dessert with Rye Bread. Taani talutüdruk”

Chicken with Mustard and Pears. Kana pirni ja sinepiga

kanapirniga1 (3)Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.

Chicken with Mustard and Pears

  • Servings: 4
  • Difficulty: easy
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A sweet and spicy Chicken for dinner


kanapirniga1 (7)
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Blueberry Kissel. Mustikakissell

mustikakissell1(1)The Republic of Estonia will celebrate its 100th anniversary on February 24, 2018. Happy birthday my small homeland 🙂
More about celebration read here .

Blueberry Kissell is the best food to celebrate this event. Blueberries are Nordic superfruits and last summer was good year. Our forests were full of berries.

The Sour taste of blueberries gives strength and health to survive long winter …:) Colors of the Estonian flag are blue, white and black. And now, in February you can see these colors in nature. Blue sky, dark forest and white snow…:)

This dessert is almost flag 🙂 Blue -violet blueberries and white quark cream as topping.

 

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Juicy Blueberry Pie by Mamma

Juicy and soft cake rich of berries. This is a delicious and easy blueberry cake to make.
I love blueberries and I love this juicy cake. I hope you will too. This is quick, moist and so yummy.

Blueberry Pie by Mamma

  • Servings: 12
  • Difficulty: easy
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Delicious Estonian cake full of Blueberries.

blueberry cake
Blueberry Pie by Mamma http://www.estoniancuisine.com

Ingredients

  • 300 g soft butter
  • 3 dl sugar
  • 2 eggs
  • 3 dl low quality flour
  • 3 dl high quality flour
  • 1 teaspoon baking soda
  • Berry mixture:

  • 1 litre blueberries or cowberries or raspberries
  • 6 dl sour cream (creme fraiche or greek yoghurt)
  • 1 1/2 dl sugar
  • 3 eggs
  • 1 teaspoon vanillasugar
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Blueberry Crunch Pie with grilled Meadowsweet

In Estonia School starts at 1st of September. This is the festive day. There are a lot of flowers for teachers. And Children wear formal clothing. And at the school take place festive ceremony, concert.
And then starts  school… 9 long months until beginning of the June, when finally starts summer vacation.mustika kreemikook (9)
The current Estonian educational system consists of pre-school education, basic education, general secondary education, vocational education and higher education. Basic education is the compulsory educational minimum which is provided by basic schools (grades 1-9). Children reaching the age of seven have to attend school.

For this festive and important day simple berry pie. Meadowsweet is sweet and taste like almond. It complement very well the acidity of wild blueberries.

Blueberry Crunch Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

A juicy crunchy pie full of berries and with meadowsweet almond- taste


mustika kreemikook (6)

Ingredients

    Quark Shortcrust Pastry
  • 200 g cold butter
  • 200 g quark, look at recipe
  • 300 g flour
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • Cream

  • 100 g sugar
  • 2 tablespoon flour
  • 3 egg yolk
  • 2 dl 35% cream
  • 1 dl milk
  • –  ca 200 ml berries. If using frozen berries, mix with starch

  • bunch of chopped meadowsweet flowers

Directions

  1. Chop cold butter in to the small pieces, add quark, flour and salt and sugar. Mix together. Leave in cold place at least for 1 hour.
  2. For cream: mix together sugar, flour and egg yolks. Add cream and milk. Heat while mixture getting thicker.
  3. Put 2/3 of pastry in to the oven form. Bake for 20 minute at 200 C, while pastry is solid
  4. Pour on to the pastry cream and  berries mixed with chopped flowers,
  5. Cut the rest of the dough in to the pieces and sprinkle over the cake.
  6. Bake for 20 minute, while pie is crusty and yellow-brown
  7. mustika kreemikook (1)
  8. For grilling meadow-sweet.  angervaks (4)
  9. Mix together starch , flour and cold water. Heat the oil in a deep-fryer. Dip flowers in to the dough. Carefully place the flowers in the hot oil. Fry until browned. Remove and drain on paper towels before serving. Sprinkle over with icing sugar.

    Yes. Fresh meadowsweet flowers are eatable, too :). And if you do not want/ like deep- frying, put flowers on top/ behind the cake and bake while crispy.angervaks (5)

    Head isu!

See, how Tea made this cake.

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Blueberry Pie with Crispy Oatmeal topping

Vikkelä mustikakookPlease, turn on the kettle !, I asked   the husband
Few minutes later.
I am going to the kitchen.
Pouring water in to the cup.
And leaving the tea to infuse and set.

Very carefully, blowing …  and sipping
cold peppermint flavoured tap water… 🙂 🙂

It is impossible to cook a hot tea from water, forgotten to put it to boil…:)

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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.

Continue reading “Estonian Bread Pudding. Saiavorm”