Homemade mayonnaise. This is a piece of cake. You have to follow a few simple rules and everything is easier than you can imagine.
When I was a child was very usual and popular appetizer eggs with mayonnaise. This combination is still very delicious. But I like this homemade mayonnaise as a simple spread as well. Or prepare different salads. Sour spruce tips are complements other spring vegetables cucumbers, radish and lettuce very well.
I did my recipe with spruce tips. Spruce tips are a little bit tart and full of vitamins.
- For the preparation of the mayonnaise, all materials must be at room temperature.
- If you do not succeed, use classical preparation direction: add oil slowly, stirring constantly
- Keep your home-made mayonnaise tightly in the refrigerator not more than 5 days
Continue reading “How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees”
Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.
Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.
From these amounts you receive two palm-size loaves.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!
NB! DO NOT use products with signs UHT (ultra-high temperature), ESL (extended self-life), aseptic, thermalized… You need living bacteria and natural product.
Continue reading “How to Do Yoghurt Cheese. Hapupiimajuust”
This soup from Võru Cuisine. And perfect dish to use first green weed. Smoked ham adds flavours. Author of this recipe is Leelo Laurits. I just little bit adapted this recipe.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey but could be a little bit bitter. To decrease the bitterness, leave leaves into the cold salty water to set. 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.
Early Spring Hay Soup. Heinasupp
A light and delicious Estonian-inspired soup recipe perfect for a early spring dinner.
- 200 g prepared barley pearl groats
- 100 g smoked bones
- 2 boiled eggs
- fresh weed
- Madeira or white vine
- salt, pepper, sour cream for serving
- If you do not have prepared barley groats, prepare groats: put barley to soak the night before.
- Put the meat into (1 litre) water and let it boil, removing foam.
- Add the barley. Season with salt and pepper.
- Until soap is cooking, go out and pick some fresh weed. Boil eggs.
- Add the weed into soup, season with a vine. Let simmer until barley is soft.
- Serve with boiled eggs and sour cream.
A fresh, light, spring vegetable salad. The perfect combination of sour and sweet. crunchy and soft.
Continue reading “Rhubarb and Strawberry Salad. Rabarberi- maasikasalat”
Baltic Herrings are Estonian national fish.
And especially I love smoked Baltic herrings. Of Course, you are free to use any other fish. But to achieve Estonian flavours you should pick Baltic herrings and prepare dough from rye flour.
Rye flour gives for bottom little bit sweet and caramel taste. The sweetness of rye suits perfectly with saltines of fish.
Continue reading “Smoked Baltic Herring Pie. Suitsuräimepirukas”
Sillamäe, known also in Germanized version as Sillamäggi or Sillamägi (Estonian for”Bridge Hill”), is a town in Ida-Viru County in the northern part of Estonia.
During the Soviet regime in Estonia, Sillamäe remained a closed town due to the secrecy and security measures related to the uranium production activities at the local plant.
And till today, this is quite complicated to notice the entrance to the city.
The locality of Sillamäggi was first mentioned in 1502 when the area was under the control of Livonian Order. The bridge across Sõtke and a mill in Sillamäggi were documented in 1700.
In the 1800s, Sillamäggi developed into a resort village offering a more tranquil experience than the nearby resort town of Hungerburg. But In the 1920s and 1930s, Sillamäe became the industrial city.
This part of Estonia- north-eastern Estonia, Ida-Virumaa, has a challenging and little bit sad history. Settled a long time ago. Amazing nature, sea, forest and cliff coast. Near to Russia…Older people still remember beautiful buildings, cosy cafe…
But by the end of 1944, the original native inhabitants were not allowed to return to their homes after the war and immigrant Russian-speaking workers from other parts of the USSR were brought in to populate the city. As I wrote, Sillamäe was a special, industrial and very secret city, even the locals could not visit it. I visited Sillamäe first time at the end of the 90s…
Continue reading “Sillamäe. #visitestonia #sillamäe #estonia100”
when I was a child, my mother used to make us simple everyday dessert. She smeared bread slices with quark cream and baked on the oven.
It was a delicious dessert or breakfast.
This dessert is inspired by this old retro dessert, but more difficult…:) I would say, that this dessert is for advanced…:)
because of .. you should add-on top of the bread slice, smeared with quark cream.. add some more layers 😉 more bread and more quark cream 😉
Continue reading “Simple Quark and Bread Pudding. Lihtne kohupiimavorm saiaga.”
Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a very good idea to ask children to help you.
This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
Continue reading “Sour Milk Flat Scones. Hapupiimakakud”
In Estonia is very popular a simple and very sweet Anniversary Quark cake. Anniversary because of for preparing this cake you need special ready-to-make cake powder “Juubeli”/anniversary.
All this combination is ultra sweet. But I believe, that reason for the popularity is simplicity. You should alternately put layers of quark cream and cake powder. and that is it!
It took from me time to figure out how to share this recipe with you. I believe you have not the same cake powder in your country 😉
I did different tests and now _I believe; I got the result, good and very similar to the origin. Ok, My recipe is not very sweet But you welcome to add as much sugar you like 😉
NB! Estonians usually add some apple or rhubarb slices as one middle layer or mixed in quark cream. Adding some fruits you get more moisture and delicious cake.
Continue reading “Simple Anniversary Quark cake. Juubeli kohupiimakook”