Category: Potato

Estonian Potato Flat Bread with topping. Kartulipletskid täidisega

As I wrote last year,pletskid1 (6)  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”

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Quark and Potato Fritters. Kohupiima ja kartulikotletid

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.
kartulikohupiima1 (6)
Continue reading “Quark and Potato Fritters. Kohupiima ja kartulikotletid”

Thick Potatoes. Paksud kartulid

pakskartul (7)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”

Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.

kaalikaseenepirukad (1)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.”

Beetroot and Herring Salad. Rosolje

rosolje1(1)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”

Turnip and Mushroom Fritters. Kaalika-seenekotletid

seenekaalikakotlett (9)

The great vegetable dish. This time I used salted mushroom .

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

and for winter Mushrooms are marinated, or salted or fermented. Or dried

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is  to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

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 mushroom : melt, fry slightly.

Continue reading “Turnip and Mushroom Fritters. Kaalika-seenekotletid”

Potato and Mushroom Casserole. Kartuli ja seenevorm

seene kertulivorm (10)This summer was very warm. In May, June, July, August were hot, 30 C degrees. The Estonian climate is very humid, so warm feels hotter and cold is colder.
I love summer and it would be unfair to whine. But heat spill is that mushroom are not growing. Mushroom needs rain and humidity.

But now in September finally started to rain… 🙂

But still. It is not necessary to use wild mushrooms, this dish will be delicious with champignon as well 🙂

Continue reading “Potato and Mushroom Casserole. Kartuli ja seenevorm”

Potato Skins. Kartulikoored

kartulikoored1 (19)

Estonians are the singing nation. We regained independence without any bloodshed only by singing…

The Singing Revolution lasted over 4 years and In 1990 Estonians promised to eat even potato peelings in name of independent state.

In order to handle the deficit, in 1990 the government  established a rationing system. This meant that for buying a product in a shop one had to produce not just a bank-note – the rouble – but also a special coupon. The coupon was actually a simple piece of paper cut out from a printed A4 sheet. These coupons were distributed to households according to the number of family members.
1991, 20th of august we got freedom and independent state. Few months later were stores full of different goods and food.  Would be only money for that 🙂

But, we still like potato skins, because of delicious taste 🙂

Celebrate with us 🙂
Continue reading “Potato Skins. Kartulikoored”

Cottage Cheese and Potato Salad. Kodujuustu ja kartulisalat

kodujuust (1)
cottage cheese

Interesting fact: In Estonia, cottage cheese began to be produced in order to meet the cheese production plan set by Moscow to the USSR. The National Planning Committee of the USSR almost doubled the cheese production of the Estonian SSR for the five-year plan, So, this is the reason why Estonia began to produce cottage cheese which was reported as cheese in the reports 🙂kogujuustukartulisalat (14)

But still. There is nothing better than fresh new potatoes with little bit salty cottage cheese.
I believe I am not wrong to say that this is a typical Estonian summer dish. Potatoes and cottage cheese and sometimes with herring. Continue reading “Cottage Cheese and Potato Salad. Kodujuustu ja kartulisalat”