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.
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.
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.
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.
– ca 200 ml berries. If using frozen berries, mix with starch
bunch of chopped meadowsweet flowers
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.
For cream: mix together sugar, flour and egg yolks. Add cream and milk. Heat while mixture getting thicker.
Put 2/3 of pastry in to the oven form. Bake for 20 minute at 200 C, while pastry is solid
Pour on to the pastry cream and berries mixed with chopped flowers,
Cut the rest of the dough in to the pieces and sprinkle over the cake.
Bake for 20 minute, while pie is crusty and yellow-brown
For grilling meadow-sweet.
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.
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.
Milk 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.