Category: Eggs

Simple Mushroom Salad. Lihtne seenesalat

mushrsalad (5)I have been writing that Estonia has an abundance of forest, we like to pick berries and mushrooms.
But Estonia is a maritime country. The Baltic Sea surrounds Estonia from the north, west and southwest.

In August the night is dark and the sky is full of stars. In August we have an amazing tradition. At sunset Come to the shore of the Baltic Sea and enjoy a bonfire or light one yourself. The sea unites all of us.

Read more about this The Night of Ancient Lights

But August is the chanterelle month, as well. Mushroom Salad Sandwiches or filled pancakes are the best picnic food.
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 The simplest Salad recipe.

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Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
The second option is to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom : melt, fry slightly.
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For Salad:

Chop prepared mushrooms
Chop boiled eggs
Chop onion

Mix everything with sour cream and season with salt and pepper.mushrsalad (6)

Crispy Waffles with Mineral Water. Vahvlid

minwaffle1 (5) Waffles have a very important role in Estonian history.
At the end of the 80s when the Soviet Union started to collapse, people began to private business. Private business was until then prohibited but the end of the 80s was the perfect time to start it.

And a lot of Estonians earned their ” first million” to baking.. waffles…

This was the easiest way to earn some money. Everyone had at home waffle baker, everyone knows recipes and making waffles was very easy.

A few years later this business was out of fashion 🙂 and people became set up more advanced businesses: shops and plants.

And what is the saddest, we throw away our old waffle makers “ESTA” or “Volta”. This is very sad because using modern waffle makers you NEVER get the similar result we used to. Old-time waffles were very thin and light and very crispy.

Now are these old waffle makers rarity and possible to get only in the black market paying a high price.

One option to achieve a similar result is to use mineral water instead of milk
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Continue reading “Crispy Waffles with Mineral Water. Vahvlid”

How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees

Homemade mayonnaise. This is a piece of cake.  You have to follow a few simple rules and everything is easier than you can imagine.

When I was a child was very usual and popular appetizer eggs with mayonnaise. This combination is still very delicious. But I like this homemade mayonnaise as a simple spread as well. Or prepare different salads. Sour spruce tips are complements other spring vegetables cucumbers, radish and lettuce very well.
I did my recipe with spruce tips. Spruce tips are a little bit tart and full of vitamins.
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Important:

  • For the preparation of the mayonnaise, all materials must be at room temperature.
  • If you do not succeed, use classical preparation direction: add oil slowly, stirring constantly
  • Keep your home-made mayonnaise tightly in the refrigerator not more than 5 days

Continue reading “How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees”

How to Do Yoghurt Cheese. Hapupiimajuust

yoghurtcheese (23)Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.

Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.

Time?
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.

From these amounts you receive two palm-size loaves.

If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!

NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.

Continue reading “How to Do Yoghurt Cheese. Hapupiimajuust”

Early Spring Hay Soup. Heinasupp

haysoup (8)This soup from Võru Cuisine. And perfect dish to use first green weed. Smoked ham adds flavours. Author of this recipe is Leelo Laurits. I just little bit adapted this recipe.

Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey but could be a little bit bitter. To decrease the bitterness, leave leaves into the cold salty water to set. And wood sorrel is sour.

Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.haysoup (12)

Early Spring Hay Soup. Heinasupp

  • Servings: 2
  • Difficulty: easy
  • Print

A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.


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Ingredients

  • 200 g prepared barley pearl groats
  • 100 g smoked bones
  • 2 boiled eggs
  • fresh weed
  • Madeira or white vine
  • salt, pepper, sour cream for serving

Directions

  1. If you do not have prepared barley groats, prepare groats: put barley to soak the night before.
  2. Put the meat into (1 litre) water and let it boil, removing foam.
  3. Add the barley. Season with salt and pepper.
  4. Until soap is cooking, go out and pick some fresh weed. Boil eggs.
  5. Add the weed into soup, season with a vine. Let simmer until barley is soft.
  6. Serve with boiled eggs and sour cream.

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Barley groats and Turnip Salad. Odratangusalat kaalikaga

odrakaalikasalat (4)A fresh, light, Estonian-inspired salad perfect for a  dinner. Perfect to use boiled barley groats leftovers.

This is the explosion of flavours and textures. Crispy cucumbers, sour cranberries and mushrooms, soft egg, sweet turnip and groats, which are tieing everything into one whole
As every salad, combine ingredients as you like. This is one possible combination. You can replace mushrooms and add ham or other meat.

Continue reading “Barley groats and Turnip Salad. Odratangusalat kaalikaga”

Porridge and Apple Pudding. Pudrupärapuding

pudrupuding (5)What is the typical Estonian breakfast?

I know that many children like to eat for breakfast Kohuke. Teenagers like more some yoghurt, quark creams or cereals with milk. The adult eats some porridge or open sandwich: rye bread covered with sausage, ham, cheese or something.  Egg in different ways… And like anywhere in the world, lot of Estonian families baking pancakes for Sunday morning.

My favourite workday breakfast is porridge. I cook oatmeal or multigrain mixture in the water. And I serve this with some butter and seeds mixture. My husband likes sweet additions. He serve his porridge with jam and butter and sour cream 🙂 🙂

But anyway.  If you cooked too much porridge, there is one perfect recipe to use leftovers in a delicious dessert.

Continue reading “Porridge and Apple Pudding. Pudrupärapuding”

Traditional Seto Onion Pie. Seto Sibulapiirak

Peipsi area is home to Old sibulapirukas (2)Believers, a traditional religious minority recognised as hard-working and skilful fishermen, builders and keen onion cultivators
This region has become famous for her onions and cucumbers. Peipsi onions have a flat shape and a very strong flavour.sibulad

So, visiting Estonia, find out about Sibulatee (Onion Road). Admire beautiful Peipsi lake and discover very interesting Seto culture. And buy a few onions. To bake for example this old Seto Onion Pie.
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Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia.
Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.
Continue reading “Traditional Seto Onion Pie. Seto Sibulapiirak”