Estonian Christmas dishes – pork, sauerkraut, mushrooms, salads… are very nourish and feeding. So, usually there are not too much space in the stomach for dessert … 🙂
Jelly is the perfect and best Christmas dessert. Light and beautiful.
Christmas colours 🙂
Notice: kefir and cherries are both little bit sour. So, taste and add as much sugar you like.
This is dish from my childhood.
In June or July, when all vegetables start to mature. Carrots are almost always seeded too closely together. And it is important to thin carrots, they will not grow to maturity unless they have space to do so.
So, you have tiny carrots , first small potatoes are sweet peas and maybe even first cabbage.. aand this is mean Summer New Vegetables Milk Soup. Easy to do and very delicious.
Of course, you can cook it all year long, but then,. it is not This Soup.
This is again the very simple cake. If you do not have time, use biscuit cookies (like Lady Fingers or similar) for bottom and ready Pudding.
Apples are not my first choice. Apples are usual. And if you have so wide choice, why to pick the apples?
And then somewhere someone serving to me some apple jam and…I am sold.
My mother told me, when I was baby I had very bad appetite. One trick to make me eat was use everywhere apple jam and hide others ingredients and food under it 🙂
The key of this cake is apple jam. Specific mild apple taste.
Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Traditionally was it a dish for Midsummer and Pentecost.
Do you know, that in Latvian is cheese – Siers and in Russian сыр. And even in English, cheese sound very similar. So, all these cheeses are related 🙂
quark must be as dry, as possible. And better is fat-free quark
Ricotta is no alternative to use. Make your quark yourself
Be sure your quark is natural and Do NOT consist gelatine or whatever.
I believe that we can call our Milk Soup as comfort food. All our Mothers made a milk soup at night. When the child’sstomach had suddenly become so empty 🙂
Milk soup is very easy to make, it gets ready quickly and as milk is rich of B vitamin, it makes you calm and helps you sleep.
However, this comfort food has sometimes been complicated 🙂
During the Soviet times at school on Mondays we were always served a bowl of milk soup for lunch. Of course, I hated it:)
In a very popular book called ” Kasuema” by Silvia Rannamaa, which describes the life of a youngster during the 60s, the ” Milk soup Mondays” were compared to Dickens poorhouses 🙂 believe me, despite the fact that this book was very popular it certainly did not help to rise the popularity of milk soups.
But again, we can call Milk soup a comfort food. On Mondays, you have enough power to start your 🙂 school week.
And yes, you can not believe this, but traditionally the milk soup is served with some spiced sprat (Tallinna Vürtsikilu) sandwiches 🙂
You can replace pasta with rice, barley, semolina or dumplings. Recipe is the same.
For Dumpling Soup bring milk to boil, reduce heat and add small dumplings. Dumpling recipe you can find here.
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.