Estonians love potatoes. But when you fed up with boiled potatoes, fried potatoes, oven potatoes, mashed potatoes…
Bake some potato waffles. Garlic makes this recipe perfect and gets great flavour.
Serve with salad or with some meat. or as an appetizer…
Continue reading “Potato waffles. Kartulivahvlid”
Category: garlic
Minced Meat Sauce. Hakklihakaste
We have saying: where are two Estonians, there are three opinions and four political parties ( and as added our president Kersti Kaljulaid .. five tweets and six Facebook posts and seven online headlines which has a different message.
I believe that on the internet there are at least billion food photos, And at the same time, I believe that at least half of it is staged and better than in real life.
In real life, we do not know, how and what people are eating.
When I talk about Estonians in my blog I certainly generalize.
One important topic is the sauce. When I say: Estonians making the sauce. It means a different thing:
A friend told me, that there are only a few families who care cook some sauce. Most people do not make the sauce at all; some of them use a cold sauce, which means sour cream with some greens.
but I am about to tell you about the real warm Estonian sauce that makes Gordon Ramsay swoon.
To cook a typical Estonian sauce you should mix cold water with some flour and pour the mixture into the boiling cream or milk. and yes, there are different understandings and schools:) Some people prefer milk, some cream with 10% fat and some people cream with 35% fat,
And one more interesting fact. In Estonia, there are two words that can be used to call a ” sauce”. Similar to the English word ” sauce” we have ” soust”. ” soust” is more rustic and thicker,. The second word is “kaste”, which is coming from the words watering, moistening.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)
6 Simple Salad to accompany the main dish
I have been to many countries, and one of the biggest differences in eating culture/habits/cuicine is how salad is served.
Salad as a main or separate dish, this is understandable. You can have Caesare Salad for lunch for example.
But, how is salad served, as accompany for the main dish, are differences between countries.
There are three courses in most countries : appetizer; main dish, which includes protein and salad and then dessert.
However, there are exceptions, as well. I was amazed to see that in Portugal rice and potato (with some meat/fish) were served on the same plate .. In addition to that we visited a restaurant with a very generous cook in Malta 🙂 french fries, boiled potato, couscous, pasta were on the same plate. And some bread of course. and a LOT of meat 🙂 Continue reading “6 Simple Salad to accompany the main dish”
Garlic Bread
when I am looking abroad cook shows, it seems to me very strange hysterical attitude to raw garlic.
In Estonia because of climate are runny nose and cough, very common. (Probably it is reason, we do not use welcome kissis:)). And to cure or prevent cold, you must use raw garlic, as much you can tolerate 🙂
For Tasty Garlic Bread
Roast, toast or fry Black Bread
Spread on bread smashed garlic
cut in to cubes
and add some salt
Estonian Cuisine. Eesti Toit. 