I have been to many countries, and one of the biggest differences in eating culture/habits/cuicine is how salad is served.
Salad as a main or separate dish, this is understandable. You can have Caesare Salad for lunch for example.
But, how is salad served, as accompany for the main dish, are differences between countries.
There are three courses in most countries : appetizer; main dish, which includes protein and salad and then dessert.
However, there are exceptions, as well. I was amazed to see that in Portugal rice and potato (with some meat/fish) were served on the same plate .. In addition to that we visited a restaurant with a very generous cook in Malta 🙂 french fries, boiled potato, couscous, pasta were on the same plate. And some bread of course. and a LOT of meat 🙂 Continue reading “6 Simple Salad to accompany the main dish”
Did you know, that 40% of Europeans believe, that gluten may cause digestive problems ?*
Can, believe, may cause…
Estonians eat rather fermented black bread, however there was an epidemic outburst few years ago. Turned out that.. most of us have gluten intolerance. The interesting thing about the disease is that you can not eat white bread. But pasta, semolina, burgers, couc cous are ok. … 🙂
I am apologizing to those who have the real disease.
but mostly it is a problem of control. Have you read the book Rolf Jensen, Mika Aaltonen The Renaissance Society: How the Shift from Dream Society to the Age of Individual Control will Change the Way You Do business.
I highly recommend.
We need to talk about fish.
You can read from several Estonian official newspapers and brochures that we are very proud of our fish. And yes. There is a reason to be proud.
When you are planning to visit our Estonian lovely islands you just have to try the local fresh whitefish or smoked eel and flounder. Furthermore, in the Eastern part of Estonia with numerous beautiful lakes you can buy fresh bream, pike, perch….from local fishman .
But in my blog you can only see few fish recipes.
There are two reasons. Firstly, there just are not much fish. 75% of local fish is exported to foreign countries. On the one hand, it is good, But where is the joy in visiting an estonian store, and being forced to choose from fishes like trout and salmon.. from Norway 🙂 not local …
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.