Rice with Pork. Plov

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow Estonians consider it being part of our national cuisine.

Plov. Originally, it’s a dish from the Middle East/Central Asia that has gone through a long journey from south to north to our dinner tables. With some touches of local seasoning and ingredients Plov has become one of the most common ”everyday meals” in Estonia. As Estonians love pork so much, one of the main ingredients of the Estonian Plov is definitely pork.

Rice with Pork. Plov

  • Servings: 4-6
  • Difficulty: easy
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A East dish with Estonian twist and touch. Plov

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Rice with Pork. Plov

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10 Most Popular Posts of 2017 on EstonianCuisine

Happy New Year !  Thank you all my readers! 🙂  2017 was amazing year and I hope you enjoyed all recipes I shared and most important: found something new and lot of inspiration 🙂
Happy New Year!

These are the most popular posts on  www. estoniancuisine.com

  1. How To Do Estonian Black Rye Bread.
    Estonian Black Bread is fermented Rye Bread. For this bread we have even the own word: LEIB.
    eestileib2

2. How To Do Homemade Quark
Impossible to write Estonian food blog without quark. If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂
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3. Cake Anthill, simple eggfree cake
This is Retro cake. This is easy cake. But the best part is the bottom dough. This is egg free. Easy to do. With neutral taste so you can use this for different cakes and pies.
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4. Minced Meat Sauce. Hakklihakaste.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)
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5.  Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad.

Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for drink. You may cook this as vegan, without meat.
Mulgikapsad takes and need lot of time. And Mulgikapsad are the best in the second day, as all Sauerkraut dishes.

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6. Estonian Bread Pudding. Saiavorm.
This is a dessert from my childhood. It was often served as a dessert at school to reuse leftovers from bread.

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7. After Party Soup. Seljanka.
next morning you just need a sour and sweet soup. I do not call this Selyanka, because real Selyanka is little bit different. But very similar:) This is Selyanka-type soup.
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8. Soft and Delicious Grandmothers Apple or Rhubarb Pie. Pehme ja õhuline Õunakook
My grandmother did this using barley flour. But this is same delicious with wheat or whatever flour.
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9. Estonian Quark and Rhubarb Pie. Pidusai by Terhi
In Estonia we call this type cakes and pies “Pidusai”- means “party bread”. This is festive and beautiful and everyone get one own piece.
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10. Estonian Secret: Kohuke. Chocolate Glazed Quark Snack

Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
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Simple Salmon Pie. Lõhepirukas

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Simple Salmon Pie. Lõhepirukas

Last year I wrote a lot of about Estonian Christmas customs. But New Year eve NÄÄRID  is very important as well.  During Soviet times (1945- 1987)  Christmas was prohibited and was only New year eve.
Today we have two amazing holiday 🙂
New year eve was as was Christmas perfect time for predictions.
What is maybe interesting and different:
On 31 December there are special (humor) TV shows  on all Estonian TV channels, causing a lot of discussion afterwards (Which program was better? Why? etc.).
One more tradition is, that The President of the Republic delivers a speech on radio and TV during the last minutes of the old year.

As probably everywhere New Year is greeted with fireworks and drinking sparkling wine. People wish a Happy New Year (Head uut aastat!) to each other. And it is a good sign when the first New Year wishes are said by a man with dark hair 🙂

Continue reading “Simple Salmon Pie. Lõhepirukas”

Cake Spotted Dog. Kirju koer

marmelaad

If you’re looking for a simple, yet delicious dessert, your search is over!
Kirju Koer is one of my favourite simple desserts, just because it’s so easy to make and still as tasty. The perfect and very very sweet old school dessert or cake.

It is up to you, How to you like to call this:)
Kirju koer means Spotted Dog and this name came from how this cake look like. This is a perfect combination of sweet and sour, tart marmalade pieces complement very well bitterness of chocolate and sweet cookies.
For this dessert you need old school marmalade. I am not sure, that you can buy it in your country, In case it is impossible, use just berries and fruits.

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Cake Spotted Dog. Kirju koer

Continue reading “Cake Spotted Dog. Kirju koer”

Cake Spotted Dog. Kirju koer

marmelaad

If you’re looking for a simple, yet delicious dessert, your search is over!
Kirju Koer is one of my favourite simple desserts, just because it’s so easy to make and still as tasty. The perfect and very very sweet old school dessert or cake.

It is up to you, How to you like to call this:)
Kirju koer means Spotted Dog and this name came from how this cake look like. This is a perfect combination of sweet and sour, tart marmalade pieces complement very well bitterness of chocolate and sweet cookies.
For this dessert you need old school marmalade. I am not sure, that you can buy it in your country, In case it is impossible, use just berries and fruits.

kirjukoer 1(10)
Cake Spotted Dog. Kirju koer

Continue reading “Cake Spotted Dog. Kirju koer”

Eat Christmas Dinner Like Estonian

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.
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.

 

To have plenty of Christmas food at home symbolically meant enough food for the whole coming year. According to an old tradition, seven to twelve different meals were served on Christmas Night. Christmas food had to remain on the table (as part of the cult of the ancestors) and the fire burning in the fireplace or candles (as sun worship) for the whole night. It was believed that both good and bad forces were on the move on Christmas Night and that ancestors would visit the house.

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How To Do Meat Jelly/Aspic. Sült

Aspic or Meat jelly is a savoury jelly made from meat.

Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. And food for poor. Today all ladies know, how important is collagen…:)

Today, for me, this is perfect summer dish. Sült is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food, served as an appetizer or as a meal itself.

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Meat Jelly. Sült

My father still cooking Sült himself. It is very complicated to cook  Sült only  for 2 persons and still you need very large pot. So, I buy Sült in summer time from culinary.  And in winter time, I get it from my father. This is my father recipe.

For cooking Sült you need glue-rich meat. Continue reading “How To Do Meat Jelly/Aspic. Sült”

Cinnamon Rolls. Kaneelikuklid

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Cinnamon Rolls. Kaneelikuklid

Cinnamon Rolls remind me always Astrid Lindgren books. Warm and lovely childhood summers at my GrandmaThe softest, fluffiest homemade cinnamon roll ever! Loaded with cinnamon brown sugar … mmm..
This is one dish which came in Estonian cuisine from Scandinavia, but same as with all dishes, Estonian cinnamon rolls taste different as Swedish rolls.

kaneelikukkel1 (7)

Cinnamon Rolls

  • Servings: 15-16 buns
  • Difficulty: easy
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The perfect soft, fluffy cinnamon rolls

Ingredients

  • 2 dl milk
  • 30 g yeast
  • 3 tablespoon sugar
  • 1 egg
  • 75 g butter
  • 1/2 teaspoon salt
  • 6 dl flour
  • For filling

  • 3 tablespoon sugar
  • cinnamon powder
  • 40 g butter, melted
  • 1 egg for coating buns
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Potatoes Casserole. Kartuliporss

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Potatoes Casserole. Kartuliporss

 

OMG :). Did you know that expression OMG will be this year 100 years old?

And Winston Churchill used it the first time to describe the situation in Tallinn (this time Tallinn was Reval).

Now situation in Tallinn is ok :). Thank you for asking 🙂

But I will present OMG dish. Because of I believe that this or similar dish in each cuisine, because this is dish ” what to do with mashed potatoes leftovers”.

I will describe  to You Estonian version.

And if you really do not know, how to do mashed potatoes, please look at this recipe.

Potatoes Casserole. Kartuliporss

  • Servings: 4-6
  • Difficulty: easy
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A delicious dish for a dinner.

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