This is a recipe, which outcome you can choose by yourself.
Easy to make Barley Groats and Quark pancakes or fritters, which can be served either as a side dish for a savoury meal or as a delicious dessert.
My recipe is a savoury dish. But adding some sugar, you get sweet dessert.
Wonderful dish and idea to use boiled barley leftovers.
Continue reading “Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid”
This is a very very simple dessert, but amazingly delicious.
In Estonia we call this dessert ” Taani talutüdruk”.
In direct translation ” Taani talutüdruk” means ” Danish farm girl”. Æblekage med ristet rasp/Gammeldags æblekage.
This dessert is very popular in Estonia because of the taste and simplicity.
Danes serve this with apple jam. Taani talutüdruk in Estonian style is with cowberry or cranberry or black currant jam.
For more better result we add some Kama in to the curd cream to get more flavour.
On my photo I used cowberry- apple jam and Estonian rye bread.
How to do Estonian Rye bread
How to do cowberry- apple jam
Continue reading “Layered Dessert with Rye Bread. Taani talutüdruk”
Good dish for “meat free Mondays ” 🙂
Notice, that if you change balance of buckwheat and quark in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).
In my picture are balls. But if you prefer to serve them as burger, form loaves.
I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 
Therefore, I’ve adapted the recipe for baking in the oven.
In case you want to fry on to the skillet: leave dough in to the refrigerator at least for an 1 hour, before frying.
I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)
Continue reading “Buckwheat and Quark Fritters. Tatra- kohupiimapallid”
Happy Woman`s Day! 🙂
This recipe I found from book by Carl Mothander (1886–1965) . He was a former Swedish reserve officer
After the first war, in 1928, Mothander settled in Estonia, as he married a Baltic German Baroness Benita von Wrangel.
Mothander was gourmet and fan of local cuisine and ingredients.
He wrote mouth-watering book ” Kulinaarsed vested”(Culinary tales/ Kulinariska kåserier, Thors Holms Förlag , Stockholm 1931), and I have been found lot of interesting old recipes.
Cream cake is one of them.
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.
A sweet and spicy Chicken for dinner
Mulgi-Mulgimaa is a district in South-Estonia with its own culture, food and dialect.
My mother is Mulk and so am I. Mulgipuder means Mulgi’s porridge. This dish is very old though. In former times when people had wood burning stoves, the porridge was placed on a stove in the morning where it had time to cook and get simmer and better. People just had more time.
Mulgid (the people who lived in Mulgimaa) were wealthy. But because in early times animals were more important than people, they were usually to ones who got to eat the porridge first. And if there was anything left from the dish it was passed on to the rest of the family. Like my mother used to say – the Mulgi’s porridge was a pig food (Bon appétit! Sorry!)
Despite all, I and Estonians love this dish. It’s very, very nourishing and filling with an option to cook it completely vegan-friendly!
Potato and pearl barley porridge, i.e. potato-barley mash, originates from Southern Estonia. People in Southern Estonia (the Mulgi people) started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia. In the second half of the 20th century, this dish reached cafeterias as well and it has by now become a national dish that is served at various official events.
Continue reading “Estonian Potatoes and Groats Mash. Mulgipuder”
#Estonia100
February 24 is a public holiday in Estonia and in 2018 Estonia celebrates 100 years of freedom.
Celebrate with us and like Estonian 🙂
At sunrise, 7:33 in the morning take place the flag-hoisting ceremony in a Toompea castle, along with singing the Estonian National Anthem.
As the winter mornings can be quite cold, it’s a good idea to enjoy warm peppermint or raspberry stems tea with some kiluvõileib (salted sprat sandwich with boiled egg). For making sandwich You need Estonian black rye bread
The Baltic sprat (Sprattus sprattus balticus) is a subspecies of the European sprat (Sprattus sprattus), also known as brisling or skipper. They are up to 12,5 cm long (about 5 inches), small, silvery and herring-like. The sprats are commonly marinated in a mixture of black pepper, allspice (aka Jamaican pepper), cloves, nutmeg, coriander seeds, bay leaves, salt and sugar etc. The result: spiced Baltic sprats aka vürtsikilud, a famous Estonian delicacy.
Vürtsikilu võileib[/caption]
For dessert eat Estonian Kohuke. Or mix some Kama.
Continue reading “Celebrate a 100 Years of The Republic of Estonia with Estonian Cuisine.”
The Republic of Estonia will celebrate its 100th anniversary on February 24, 2018. Happy birthday my small homeland 🙂
More about celebration read here .
Blueberry Kissell is the best food to celebrate this event. Blueberries are Nordic superfruits and last summer was good year. Our forests were full of berries.
The Sour taste of blueberries gives strength and health to survive long winter …:) Colors of the Estonian flag are blue, white and black. And now, in February you can see these colors in nature. Blue sky, dark forest and white snow…:)
This dessert is almost flag 🙂 Blue -violet blueberries and white quark cream as topping.
This is so easy dinner, that probably do not need any recipe.
But baked potatos are very typical Estonian supper, so let make them.
Read more about Estonian Shrove Tuesday traditions 🙂
Hello dear ones, hello to whoever is reading this post and welcome to this witchy pagan blog 🙂 For those who don’t know, Estonia is a small country in North Europe, just under Finland, one of the three Baltic countries and confines with Russia. Since I am Estonian I want to share our traditions and often pagan ways, it’s always fun to learn I think.
Shrove Tuesday (aka Pancake) day is a big holiday there, I’d say as big as Easter, maybe even more. This holiday is called Vastlapäev, the word comes from a German word “fasten”(to fast) and päev means day. After that day the fasting begun, cause the meat ran out. The old Estonians ate by the reasons and meat was only eaten in the wintertime.
Traditions: The main tradition is sledding, it’s for kids and adults both. The idea of sledding was to bring luck for…
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Estonian Cuisine. Eesti Toit. 