The biggest and the hardest part of this case is to grate zucchini. When this is done, it is the simplest recipe and dish to cook
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Category: Poultry
Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega
Simple and delicious everyday dish. Gin and juniper berries enhance and boosting chicken and mushroom sweet flavour. Juniper berries impart a sharp, clear flavour.
NB! For cooking use only the mature, dark berries
Juniper berries contain essential oils, sugars, resins, colourants, 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.
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 the bad aura. 
More than 400 spices of mushroom grow in Estonia and almost 100 of them are edible. And proximate 25 of them are very good edible mushroom.
I know and foraging for food more than 10 spices.
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 no saltness and mushroom look and taste like a fresh.
The 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 “Chicken fillet with juniper berries and mushroom. Kanafilee kadaka ja seentega”
Cottage Cheese and Chicken Fritters. Kana- ja kodujuustukotletid
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 a reason why Estonia began to produce cottage cheese which was reported as cheese in the reports 🙂
This is a very delicious and proteinuria combination for dinner.
Continue reading “Cottage Cheese and Chicken Fritters. Kana- ja kodujuustukotletid”
Chicken with Mushrooms and Red Currants. Kana seente ja punaste sõstardega
The perfect recipe to use the first chanterelle.
Sweet chicken, nice mushrooms and tart red currants in the creamy sauce. Very easy to prepare and delicious dinner.
There is so much flavour right here that you can impress anyone. It’s really hearty and tastes like the season.
I love this recipe for the current season
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Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.
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.”
Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis
delicious sweet and sour marinade from honey and cranberries softening tender poultry.
Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.
Chicken in Blueberry Marinade. Kana mustikamarinaadis
Yes. Pink and blue food does not look very appetizing. But the sour and sweet taste of Blueberries complements the chicken delicious flavour.
Honey balances the acidity of blueberries and horseradish gives the necessary sparkle and character.
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Grilled Chicken fillet with Dill and Kefir Marinade. Kana tilli ja keefirimarinaadis
A light and easy summer recipe.
Kefir makes a chicken soft and gives the sour taste, dill adds an exciting taste flavor.
And there are no Estonian recipe without garlic. Garlic is necessary to get right touch and taste. Serve with fresh berries combined with honey.
Chicken with Mustard and Pears. Kana pirni ja sinepiga
Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.
Chicken with Mustard and Pears
A sweet and spicy Chicken for dinner
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Chicken for St Catherine’s Day. Kadripäevakana
One traditional Estonian St Catherines Day dish is chicken filled with sauerkraut. This is little bit more modern version.
We have not so big families anymore to eat whole chicken 🙂 So little bit revised version.
For this dish you need sauerkraut. Look for recipe, how to make sauerkraut by yourself.
Chicken for St Catherine’s Day. Kadripäevakana
A light dinner.
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Estonian Cuisine. Eesti Toit. 