Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus
And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).
But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Continue reading “Nettle Potato Fritters. Nõgese kartuli kotletid” →
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” →
Today 30 years ago took place The Baltic Way.
The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people (which is 25% of Baltic State population) joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards freedom.
We were ready for everything: Estonians promised to eat even potato peelings in name of an independent state.
Potato skins are still very delicious dish. But this year I will introduce more advanced recipe 🙂
Let’s add some turnip and currants.
A light vegetable dinner. Sweet turnip and potato are complemented with the tartness of red currants. You get an even better and different result using black currants. to reduce baking and cooking time, use pre-cooked vegetables.
Perfect dish to use leftovers.
Continue reading “Potato and Turnip Casserole with Currants Sauce. Kartuli- kaalikavorm sõstrakastmega” →
Saarde is the region in South Estonia.
And this is a light and simple summer dish was to use meat leftovers. The most complicated part in this recipe is to grate potatoes, but other… this is easy to bake 😉
Continue reading “Estonian Saarde Grated Potato Scone. Saarde Kartuli Riivkarask” →
As I wrote last year, Pletskid is food from difficult and complicated times. Because of a lack of eggs and everything, children invented ” bread”, to get something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.
Now are better times and we can add toppings.
What topping? This is depending on your imagination, but I suggest one option 🙂
Continue reading “Estonian Potato Flat Bread with topping. Kartulipletskid täidisega” →
Great dish for ” Meatless Mondays” 🙂 A light vegetable fritters for a dinner. Consist of two very important Estonian ingredients: potatoes and quark. Wonderful Carbohydrates and protein combination 🙂
Very easy to make and the flavour is just delicious.
Did you know ?
Estonians, like Mexicans, put sour cream (a version of crème fraîche that contains less fat) on almost everything. And anyone who’s had Mexican food knows it’s not as disgusting as it sounds – it’s actually quite delicious.
Continue reading “Quark and Potato Fritters. Kohupiima ja kartulikotletid” →
Very nutritious vegetable dish. Combine different vegetables for a different result.
And add more colour by adding more carrots or turnip or celery.
Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂
Did you know?
Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries. Continue reading “Thick Potatoes. Paksud kartulid” →
I found this recipe from blog of Olga. It sounded and seemed so interesting and I decided to try this and share with you. Please visit Olga blog, you can find more very interesting recipes.
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough. Very easy to prepare.
I used turnip and horseradish filling. But you free to change it, of course. I would suggest for example carrot filling. Find recipe from my blog.
Continue reading “Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.” →
Rosolje is a traditional salad, as Estonian Potato Salad, where all families has their own recipe.
For sure it contains beetroot. And as says name ” rosol” (means (in Russian) cucumber brine,) salted/marinated/fermented cucumbers is very important, as well.
Usually we make this with salted /marinated herring. But I have eaten Rosolje without herring and with meat or without meat and fish, as well.
Rosolje second meaning in Estonian is mess, diverse, colorful. So, this is my recipe
Continue reading “Beetroot and Herring Salad. Rosolje” →