Soft and Mellow Rhubarb Cake. Biskviitkattega rabarberikook

rab pehme kook 1(9)I do not know why I decided this time to use round shape cake tin. Usually this cake is baked  on a baking tray.

This is one of my favourite cake. I love mellow biscuit and soft bottom. I love a combination of tart rhubarb or apples and sweet dough.

This is childhood 🙂

 

 

 

 

 

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Rye Bread Breaded Chicken Schnitzel. Rukkijahupaneeringus kanašnitsel

dsc02039Perfect workday dinner. easy to make and will be complete quickly. If you can, use Rye black bread, not white bread crumbs. Rye Bread gives special delicious bitter-sweet taste.

 

 

 

 

 

 

 

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Rye Bread Breaded Chicken Schnitzel

Rye Bread Breaded Chicken Schnitzel

  • Servings: 4
  • Difficulty: easy
  • Print

Perfect workday dinner. Easy to make and will be complete quickly.

Ingredients

  • 1 chicken fillet for each eater
  • 1 egg
  • ca 0,5 glass of rye bread crumbs
  • bunch of parsley, salt, pepper, oil

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Weed Pie. Umbrohupirukas

n6gesepirukas1 (8)

Do you know this fairy tale. About girl, who must, to rescue her brothers, knit a jacket from.. nettles..?

This is a  good story about love.

But to exterminate and consume all weed in your garden….. You do not need so extreme solutions 🙂

Just, bake a pie. From weed. Delicious and weeding in the garden gets some very good point 🙂

Rich, savory custard flecked with things like quark and fresh weed baked in a buttery crust,

I do not write how healthy are nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first vitamins source in the spring.

Goutweed taste like carrots and celery. Nettles are little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
n6gesepirukas1 (7)
NB! Use only young, fresh, new, small weed, growing in the pure environment.

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Vihula Manor #visitestonia #vihulamanor #estonia100 #eesti100

The first written record of Vihula manor in Lahemaa National Park dates back to 1501.

At thevihula (1) time it belonged to the Danish baron Hans von Lode. The manor fascinates with its atmosphere and picturesque location in Lahemaa National Park.

Today there in Vihula is the beautiful SPA.
Vihula – a lovely place where the the forest meets the Baltic Sea.

vihula (3) Continue reading “Vihula Manor #visitestonia #vihulamanor #estonia100 #eesti100”

Crispy Vegetable Stripes Salad. Ribasalat köögiviljadest

ribasalat1 (3)Did you know.

Carrot came from Afganistan and original carrot was purple. Orange carrots came later.

I love this easy salad because of how it looks like. Beautiful colors. Fresh vegetables are crunchy and crispy and using stripes make this simpler to eat.
Definitely you can add more different vegetables and combine with dressing and flavours.
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Green Soup from Weed. Roheline supp

roheline supp1 (3)In the old times spring meant two good news. At least the grass arises and the cows began to give milk.

So, ancient Estonian spring dishes contain a lot of milk, dairy products and greens.

Goutweed tastes like carrots and celery. Nettles are a  bit sweet. Dandelion tastes like honey, but could be little bit bitter. To decrease the bitterness, leave leaves in to 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.

naat
goutweed
Nettle
nettle

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Sausage Sauce. Vorstikaste

vorstikaste1(2)This is one very retro dish.

My generation was served  Sausage Sauce for dinner at school .

And this was one of the our favourite school lunch dish.
At school  the table was already set . Plates were on the tables and food in big bowls.

Who was quicker to run, got a bigger portion 🙂
Today, at home I do this very rarely.

I added tomato pasta, because of better picture:) but you can leave this out.  This dish is made from cooked sausage. But you can use frankfurters.

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Broad Bean Soup. Kõrtsisupp

k6rtsisupp1(6)Beans are traditional Good Friday dish.

Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.

You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.

But I recommend the easier and faster ”everyday version”:

This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.

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Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid

kruubikohup (7)This is recipe, which outcome you can choose by yourself.

Easy to make Barley Groats and Quark pancakes or fritters, which can be served either as a side dish for a savory meal or as a delicious dessert.

My recipe is savory dish. But adding some sugar, you get sweet dessert.

Wonderful dish and idea to use  boiled barley leftovers.

 

 

 

 

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