What do you know about Croatia?
My husband (he is the huge sport fan) answered:
Ooo. Of course I know. They are great basketball players.
And he called to me the entire team 🙂 How do not you know Dražen Petrović (was a Croatian professional basketball player)?
And their football is quite good as well, Take Modric Jersey and Ivan Rakitic, for example. But we are better,he laughed. In March we had friendship play between Estonia and Croatia, and we won 3:0.(this was miracle :))
Mom, what about Dalmatian, asked my daughter.
What do you know about Croatia?
I asked from my friends: Ooo. Of course I know. Dubrovnik and Krk. These are very popular holiday destinations. Capital city is Zagreb, small beautiful country with amazing sandy beach on the Adriatic coast and handsome mountains.
So, I believe, you understood me. Croatia is country, where tall athletic men walking with spotty dogs on the beach 🙂
I am never been in Croatia, it is in my holiday bucket list. And when Tea from Little Finger proposed me cooperation, to swap recipes. I agreed, because Tea blog is wonderful and I do not know anything about Croatian food.
In a cooperation with Estonian food blogger Ruta (click to: https://estoniancuisine.com/) a new project was born. One in which we give each other traditional recipes form our countries and try to recreate them in our kitchens. I got this beautiful blueberry cake which consists of qaurk, a sort of fresh cheese, and it’s the first time I made anything like this.
The cake is light and refreshing, perfect for springtime.
The World is strange. Estonian woman squishing snails with rainboots heels , but only few hundred kilometers to the south there’s another woman preparing an appetizing dish out of those same snails. Gardeners all over the world are cussing those pesky creatures but the Estonian woman would simply pluck the weeds and….would use the outcome to cook a delicious meal
I am not going to talk about the benefits of nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first source of vitamins in spring.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey,. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.
Easters are over and you have too many boiled eggs ?
Lets make egg butter. And for better serving Sandwich Cake. Traditional Estonian Sandwich Cake is made from rye Bread (look for recipe), but you can use, of course, wheat bread. Because of Easters (and I believe, that as I, you have lot of hard-boiled eggs remaining :)), I used for decoration egg butter.
Depending on your taste, it is possible to make ham-based cake. Or vegetable spread based cake… anyway, choice is yours.
I divided the spreads and decorated Sandwich Cake with two filling.
6 slice of bread means in this recipe 3 layers, for more beautiful result remove bread crusts. If you going to eat cake soon, steep bread with milk or stock. If you have time to set, then steeping is not necessary. Butter gives enough moisture and juiciness.
Impossible to write Estonian food blog without quark.
You can buy quark from shop, but this is very easy to do by yourself.
If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂 Quark recipe you can find here.
Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature. And if quark ready, bake delicious quark- cake.
So, I promised to Dianna that I will test similar recipe with rhubarb. (And replaced other ingredients the local)
Rhubarb is strange vegetable. The plant do not need (too) much care, so in all gardens are small place for rhubarb, which means that in May, June all Estonia has a flood of rhubarb. And we are looking for recipes.. ..what else to do. So, thank you Dianna for inspiration!
In my childhood was the best dessert and treat rhubarb with sugar. Just so simple: we dipped rhubarb stalks in to the sugar. Sour! Sour.. sour!!! 🙂
From rhubarb leaves we are cooking soup. And with others.. baking lot of cakes. And rhubarb leftovers freezing for winter..
When you are looking for Estonian cake recipes, there are always written “apple or rhubarb”. This is means that the same cake you can bake in spring with rhubarb and in autumn with apples.
What do you think, is it possible to stay hungry in Italy or France ?
At Cookingwithoutlimits was discussion about food experience during trips, travelling. The first rule is: look at for place, where locals eat.
Do you know this saying: breakfast eat yourself, lunch share with friend and dinner give to enemy?
In Estonia we eat dinner usually at 6-7 pm. Because we used to, because you should “give your dinner to enemy”, because we have been studied, that between last meal and sleep must be at least 3-4 hours. So, during traveling is the most complicated challenge is to find place with locals. Because…. Mediterranean countries they start their dinner at 9.. 10 o clock:) And when we are looking for place.. restaurants are empty (or still closed) 🙂
Few years ago we were with family in Spain, Torremolinos. Knowing, how complicated is to find good place for dinner I did search. and ( probably?) Tripadvisor told me the name of the good place for dinner.
So we drawled time.. till 8 o clock and went to this place. It was empty, Few tourist couples only with us. ” jee… popular place..”, was I angry. Sorry,
I do not remember this place-name. But it look like quite poor and cheap: white plastic tables and chairs. We did not understand menu and asked same food, what had our neighboring table. This was only fish and seafood restaurant. We got our food, this was delicious and we kept wondering, why this rated place with amazing food is still empty.
Was a half past eight… and… suddenly appeared crowds:) When we finished our meal, all tables were full and a very long queue waited for opportunity to get dinner..:)
Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)
I have been already wrote about Mulgimaa. Estonian hidden treats.
Mulgi- Mulgimaa is area in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.
Traditionally Mulgi Korbid has curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.