Kooreklops means
“koore” is cream and ” klops/ klopitud” means clopped.
So, very creamy and chopped meat. This is so everyday dish and probably known everywhere that even strange to add some recipe. But as I said, Kooreklops is everyday Estonian dish, so let it be.
And maybe interesting to know, that we have two similar and very different 🙂 dishes. Kooreklops and Sibulaklops (onion ). Sibulaklops consists of a lot of stewed and fried onions to achieve special flavour and consistency.
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.
A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.
Juicy and delicious everyday dinner. Gin and juniper berries give the meat a pleasant woody taste.
Braising produces extremely moist, tender, and flavorful meat and pork will be so soft and tender you can cut it with a spoon. Apple juice and onions forming a tasty sauce. Sweet and sour with juniper taste.
And the liquid used for braising can be used as a sauce or gravy, which is handy for pork dishes served with rice or a similar side dish.
Juniper berries (cones) are refreshing and power-giving Nordic treats.
The type of juniper most widely spread in Estonia is the common juniper (juniperus communis). You can see it growing the most in Western and Northern parts of Estonia. Juniper symbolizes rebirth, protection and humbleness. „There is no reason to wonder, why the juniper has become one of the symbols of our windy homeland and for all Estonian nation, showing the undying power of life, no matter what comes ahead. (Ants Viires, 2000)“
Picking juniper berries means success that can be achieved with hard work. People widely believe that if you eat one juniper berry in a day, they stay young forever. If children have three juniper berries in a day, they are more likely to stay healthy.
This and many other sayings created a belief that a juniper can cure 9 different diseases, 99 diseases in some cases.
Since juniper berry carries a cross formation on it, it was believed that juniper can help against witchcraft, revenants and anything evil.
It is also believed that juniper cleans and strengthens one’s body energetically. For humans it has the best effect by breathing in, but it can also affect objects around that person. Juniper branches burnt in the house may clean up bad aura.
Juniper berries contain essential oils, sugars, resins, colorants, fatty acids, organic acids, carbohydrates and trace elements (Manganese, Iron, Copper and Aluminum). Juniper berries have anti-inflammatory and anti-microbial effects during colds. Berries also stimulate urine and saphenia and promote digestion.
Continue reading “Apple and Buckthorn Pork with Juniper berries. Õunasiga kadakaga”
This is a unique Estonian inspired pork chop dipped in Kama coating.
What is KAMA?
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. Read more
Estonians call this dish ” pork treats” 🙂
Kama breading gives for meat special sweet taste. In case you do not have Kama, use rye bread crumbs. The tart plum sauce complements pork sweetness very well.
Continue reading “Pork Chops dipped in Kama in Plum Sauce. Kamapaneeringuga siga ploomikastmes.”
Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.
But.
If in your home forest are living greedy birds, you should pick them as soon as possible and leave in deep freezer at least for 3 hours.
Continue reading “Rowan Berries and Apple Pork. Pihlaka- õunaliha”
Great spring or summer recipe.
The Tart rhubarb marinate softens poultry.
Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
Continue reading “Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.”
Amazingly delicious combination of sweet pork, bitter beer and crunchy mushrooms.
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 chanterelle : melt, fry slightly.
Continue reading “Pork tenderloin in Beer Marinade with Mushrooms. Sea sisefilee õllemarinaadis”
This is so easy dinner, that probably do not need any recipe.
But baked potatos are very typical Estonian supper, so let make them.
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?
Estonian Cuisine. Eesti Toit. 