Gingerbread Cake with Berries

Happy New Year! Head uut aastat!

Christmas and holidays are over, and at least I have still too much gingerbread.
Lets make one cake.


”Gingerbread

  • Servings: ”4-6″
  • Difficulty: ”easy”
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”Simple


– ca 200 g gingerbreads
– 250 g quark
– 200 g sour cream
– 75 g butter, melted
– ca 0,5 litre berries. If frozen, mix berries with starch
– 2 eggs
– sugar
[/recipe-ingredients]

Continue reading “Gingerbread Cake with Berries”

Roasted Pork with Sauerkraut. Sealiha hapukapsaga

As You probably know, Estonians are the least religious nation.
The Estonian word jõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul  which means “cycle”,  and has no real connection with Christianity.

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Roasted Pork with Sauerkraut. Sealiha hapukapsaga

In 22th of December the Sun rises in Estonia at 9. 17 a clock and  sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.

Continue reading “Roasted Pork with Sauerkraut. Sealiha hapukapsaga”

Duck Legs with Cranberries

This is weekend food for lazy people 🙂

Duck Legs with Cranberries

  • Servings: 4
  • Difficulty: easy
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A delicious slow cooking food for weekend.

Ingredients

  • 4 duck legs
  • 3 cloves garlic, sliced
  • 3-4 bay leaf
  • ca 100 g cranberries, slovenly crushed
  • salt, pepper

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Duck Legs with Cranberries

Directions

  1. Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
  2. Preheat oven up to a maximum ( 220 C)
  3. Season duck with pepper and salt
  4. Cover oven pot with lid and reduce heat up to 165
  5. Cook 3 hours.
  6. Head isu!


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Duck Legs With Cranberries

Soundtrack Raimond Valgre ” Snowflakes”

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Bubert. Semolina dessert

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Bubert

Bubert is a strange Estonian dessert because of its name. As it starts with the letter ”B” it must be a foreign originated word.As far as I know Bubert is mostly known in Latvia and Germany.

Bubert. Semolina Dessert

  • Servings: 2-3
  • Difficulty: easy
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A light semolina dessert Bubert

Ingredients

  • 0,5 litre milk
  • 2 tablespoon semolina
  • 2 eggs
  • sugar, vanilla
Continue reading “Bubert. Semolina dessert”

Gingerbreads. Piparkoogid.

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Ginger Bread. Piparkook

From the first Advent until Christmas every night Estonian children put their shoe on their windowsill because Päkapikud (little elves) starts visits good children and brings at night into the child slipper, some candy.

Today there are of course discussions:) Is it a good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, Christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation  – pepper cake. So, nothing about ginger 🙂 Continue reading “Gingerbreads. Piparkoogid.”

Pearl Barley Risotto. Orsoto.

orsoto-8Recepie for Pearl Barley.

St Catherine’s Day, Kadripäev, Nov 25 has been named after St Catherine, the patron saint of sheep. The mores and songs of St Catherine’s Day were very similar to the mores of St Martin’s Day.
St Catherine’s Day was probably an ancient holiday, the beginning of women’s wintry handicraft was celebrated. During the winter, the women had to spin yard and thread from wool and flax and knit fabric and clothes for the whole family.
Continue reading “Pearl Barley Risotto. Orsoto.”

Layered Salad with Beetroot and Herring. Kasukas

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Layered Beet and Herring Salad. Kasukas.

This is the best Beet Salad.

Layered Salad from beet and herring needs transparent bowl for serving. “Kasukas” mean in estonian “fur coat”, and name probably came from meaning that fur coat, covers you as layer .
The layered beetroot and herring salad originates from East Slavic cuisine. During Soviet times, this salad, with its special sauce made of sour cream, mayonnaise and mustard, was prepared for celebrations along with potato salad and the Russian beet and potato salad.

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.

Continue reading “Layered Salad with Beetroot and Herring. Kasukas”

Chicken with Autumn Vegetables

Chicken with Autumn Vegetables

  • Servings: 4-6
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Ingredients

  • 4 chicken thighs or legs
  • 1 big Pepper
  • 2 apple, sliced
  • 2 onions, sliced
  • 2 gloves of garlic, sliced
  • 2 tomatos, sliced
  • 100 ml white wine
  • 2 tablespoon flour for breading
  • 50 g butter and oil for cooking
  • salt, pepper, rosmary, sugar
Continue reading “Chicken with Autumn Vegetables”

Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
  • seeds, caraway seeds

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add caraway seeds. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”