Category: toit/ food

Oatmeal and Apple Spoon Bars. Kaerahelbe- õunakook.

kaerapohlakook (4)This is very soft and crisp cake. Use the spoon for eating and serve with whipped cream or ice cream.
This cake has only few ingredients and is an eggfree. Healthy and crispy oatmeal is combined with juicy apple cowberry sauce. Continue reading “Oatmeal and Apple Spoon Bars. Kaerahelbe- õunakook.”

Advertisements

Kurzeme Stroganoff

Latvia 100!!! Happy birthday neighbors to the South!!!!

Estonian Cuisine. Eesti Toit.

Kurzeme (8) Kurzeme Stroganoff

With this food  I will make a great tribute to our good neighbors Latvians.  But this is a very good dish and I am from South-Estonia, what is almost Latvia:), so let it be in Estonian blog.

Kurzeme 1(1) Kurzeme Stroganoff

Read more about Latvia on Ilze blog https://latvianmom.com/home/

Join Fiesta Friday #192 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Zeba @ Food For The Soul and Jhuls @ The Not So Creative Cook

fiesta-friday-2016

Soundtrack . This song author is the most popular and famous ( for my generation) Latvian song-writer Raimond Pauls. Song about Kurzeme talking about this beautiful place. Vello Orumets ” Kurzeme”

View original post

Broad Bean Salad. Põldoasalat

If you want a simple, delicious, low-calorie and all natural healthy salad this is it!oasalat1 (1)

Very delicious and nutritious Salad. Recently I heard from one Australian Tv cooking show, that broad bean must be peeled before eating. I do not know. I heard this first time. So, if you have a lot of time, you welcome to clean and peel. But I use and eat broad bean as you can see from photo. Unpeeled.

Continue reading “Broad Bean Salad. Põldoasalat”

EESTI TOIT Blog

Hope Mason baked cake. Read and enjoy 🙂

Hope Opera

In this week’s episode of Worth-Your-While-Wednesdays, I present to you an excellent food blog. Eesti Toit, or ‘Estonian Cuisine’ is a blog run by the lovely Ruta and I highly recommend you check it out!

I came across Ruta’s blog in early autumn, when I needed to use up some leftover quark in the fridge. A big ‘food thing’ of mine is to have a mental checklist of anything in the fridge that may need using up. Not only does this reduce waste (for financial and environmental yays), but I have found it to be an excellent way to push me into expanding my recipe repertoire. Indeed, it was as I manically typed ‘quark baking’ into google, foodgawker, and pinterest (you name it, and I was searching on it), that a photo of ‘Berry Cake by Siiri’ caught my *very picky* eye. And who can blame me when Ruta’s food photography…

View original post 771 more words

Tea Pretzels by Anne. Anne Teekringlid

teekypsis1(1)This recipe I found on my mother-in law recipe book. I do not know Anne, She was probably friend of my mother in law.

But I can tell you, Anne can bake. And definitely Anne was lady from era, when butter, sugar and flour were allowed…:)

 

Most complicated part is to form pretzels.
And to be true. Pretzels look like funny and fancy. But you can just use teaspoon and make simple cookies 🙂

I drink tea without sugar and for me this was perfect combination. Little bit bitter tea and sweet cookies.

Continue reading “Tea Pretzels by Anne. Anne Teekringlid”

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”

Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis

johvikakana1 (2)delicious sweet and sour marinade from honey and cranberries softening tender poultry.

Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.

 

 

 

 

Continue reading “Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis”

Barley Groats and Apple Creme Brulee. Kruubi brüleekreem õuntega

An international and famous dessert with a small Estonian twist and ingredients

I have not words to express how tasty, watermouthing and great dessert it is. Small apple pieces and cowberries give juiciness and moisture and wonderful sour and sweet flavour. Barley groats give a structure and make this dessert more interesting,

And again real Estonian flavour: barley groats, apples and cowberries. You just have to try this.
kruubibrylee (1)
Continue reading “Barley Groats and Apple Creme Brulee. Kruubi brüleekreem õuntega”