Category: Meat

Meat and Carrot Balls. Porgandi ja lihapallid

My intention was make balls from carrot, parsnip and meat. But I bought by mistake white radish. But result was amazing and very tasty 🙂

Carrot in balls gives juiciness and moisture. And indulgence 😉 Almost vegetarian 🙂
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Stuffed Cabbage Rolls. Kapsarullid

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Stuffed Cabbage Rolls are dish what is known, I believe, in everywhere. But every nation has its own recipe, something different, which give for this dish special touch and make it different,

Cabbage rolls are an everyday dish in Estonia. Ok, it takes some time for preparation, so we probably make them for weekend dinner.
In my recipe, Cabbage leaves stuffed with minced meat. But you can stuff them using only vegetables,

It’s also one of those dishes that combines everything in one: your proteins and some vegetable, Obviously, you still want a few side dishes, it’s perfect with potatoes or rice or some buckwheat

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Roasted Pork Leg. Ahjukoot

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Roasted Pork Leg

Pork Leg is a traditional Estonian Shrove Tuesday dish. On that day, everything except for the pork legs was eaten.

So before fast, pork legs were used to create an additional greasy, delicious dinner. Last year I wrote about Shrove Tuesday’s customs.
Now, when I think about my childhood school times, on every Shrove Tuesday we had this tradition of going on a 15 km ski-hike.

It happened quite often that on that exact day we had crazy snowstorms and it was terrible! Well, sure, hot pea-soup and Shrove Tuesday’s whipped cream jam filled sweet-buns were waiting for you when you finally got back but still…

Due to global warming or some other unusual phenomenon the snow from November to March isn’t that common anymore. Ironically, I would love to have a chance to ski now… And. Fortunately this year we have real winter with snow 🙂

Btw. Can you tell me why two words: fast food =junk food and fast as fasting have different and contrary meaning but the same base and strain?

Continue reading “Roasted Pork Leg. Ahjukoot”

Rice with Pork. Plov

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow Estonians consider it being part of our national cuisine.

Plov. Originally, it’s a dish from the Middle East/Central Asia that has gone through a long journey from south to north to our dinner tables. With some touches of local seasoning and ingredients Plov has become one of the most common ”everyday meals” in Estonia. As Estonians love pork so much, one of the main ingredients of the Estonian Plov is definitely pork.

Rice with Pork. Plov

  • Servings: 4-6
  • Difficulty: easy
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A East dish with Estonian twist and touch. Plov

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Rice with Pork. Plov

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How To Do Meat Jelly/Aspic. SĂŒlt

Aspic or Meat jelly is a savoury jelly made from meat.

Meat Jelly, SĂŒlt is a very good example, how time changes the meaning of some food. In old times SĂŒlt was wintertime food. Because it takes 4-6 hours to cook it and this will heat up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking SĂŒlt. It was “poor” food. And food for the poor. Today all ladies know, how important is collagen…:)

Today, for me, this is a perfect summer dish. SĂŒlt is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

SĂŒlt is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food served as an appetizer or as a meal itself.

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Meat Jelly. SĂŒlt

My father still cooking SĂŒlt himself. It is very complicated to cook  SĂŒlt only for 2 persons and still you need a very large pot. So, I buy SĂŒlt in summer time from culinary.  And in winter time, I get it from my father. This is my father recipe.

For cooking SĂŒlt you need glue-rich meat. Continue reading “How To Do Meat Jelly/Aspic. SĂŒlt”

Potatoes Casserole. Kartuliporss

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Potatoes Casserole. Kartuliporss

 

OMG :). Did you know that expression OMG will be this year 100 years old?

And Winston Churchill used it the first time to describe the situation in Tallinn (this time Tallinn was Reval).

Now the situation in Tallinn is ok :). Thank you for asking 🙂

But I will present OMG dish. Because of I believe that this or similar dish in each cuisine, because this is dish ” what to do with mashed potatoes leftovers”.

I will describe to You Estonian version.

And if you really do not know, how to do mashed potatoes, please look at this recipe.

Potatoes Casserole. Kartuliporss

  • Servings: 4-6
  • Difficulty: easy
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A delicious dish for a dinner.

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Estonian Meat Balls.Kotlet

For some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.

Kotlet
Estonian Meat Balls. Kotlet. http://www.estoniancuisine.com

Estonian Hotpot. Ühepajatoit

Ühepajatoit means in Estonian ” food, which is made in a one  cauldron”

The most important, Do not boil, but stew. The best Ühepajatoit has little bit mushy consistency

Estonian Hotpot. Ühepajatoit

  • Servings: 4-6
  • Difficulty: easy
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A light, rich of vegetables Ühepajatoit for a dinner.

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Ingredients

  • ca 600 g meat. I prefer pork sirloin
  • 4 carrots
  • 1 onion
  • 4 potatoes
  • half of small cabbage
  • (peas, beens, tomato….)
  • salt, pepper, oil

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After Party Soup. Seljanka

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After Party Soup. Seljanka

JaaniĂ”htu (Midsummer Eve – 23 June) and JaanipĂ€ev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The JaanipĂ€ev celebrations were merged with the celebration of VĂ”idupĂŒha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have a long holiday 🙂

JaanipĂ€ev is summer solstice and we say ” the sun does not go down”. Even at 10 pm, you can read a book, because is enough light 🙂 This is the day when all children have permission to be awake overnight.

To be honest. Because of global warming summer is not summer anymore. My birthday is on the 17th of June, and a few years ago on my birthday was snowing!
And about JaanipÀev- yes we have bonfires, but usually, exactly this evening is raining or a lot of mosquitoes and.. this is not very fun:)
But still, until today we believe: the lighting of the bonfire and jumping over it. This is a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and HĂ€marik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.

So, this is an important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Solyanka, because real Solyanka is a little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”