500 g puff pastry, thawed if frozen
400 g chicken fillet
salt, pepper, carlic
ca 100 g fresh cheese
Cut the chicken fillet lengthwise
Season fillet with salt and pepper and pressed carlic. And fill with fresh cheese.
Heat the oil in a frying pan. Fry the fillet on the all sides.
Wrap fried chicken in to puff pastry and bake in preheated oven 180 C ca 20 minutes.
Pour in to bouling water frozen peas and some slice garlic.
Boil 3 min.
Strain water in to other dish.
Puree peas. Add some garlic fresh cheese and cream and/or boiled pea-water to achive the desired consistency.
Beat the Pork with hammer thin.
Dry with kitchen paper.
Season with salt and pepper.
Heat some oil . And fry Pork in a pan on both sides.
Add some sliced garlic and thyme and some butter,
Dipp meat on both sides.
300 g flour
400 g sugar
5 whipped egg whites
300 g butter
1/2 glass nuts
1/2 glass raisins
Whip the butter with sugar. Add whipped egg-whites, flour, nuts and raisins.
parchment-lined baking pan add small cookies and bake ca 10 min.
Typical Estonian Porridge is served as “salty”. We prefer serve porridge with butter, seeds and cook porridge with salt.
We like Outmeal, Semolina, Barley or Grain mixture.