Milk Kissel is very easy to cook delicious dessert.
This is typical Estonian school lunch dessert and using this recepie, you can cook more Kissells.
Adding cacao powder, coffee extract or caramel, you get
Cacao Kissell, Coffee Kissell or Caramel Kissell.
I know about Turnip two things.
The First is famous Russian Fairy Tale. And the second, before potato arrived from America, ancient Estonians ate turnips.
Turnip in estonian ” Naeris”. And ” Naeris” means, “laughed”, as well. So, “Naeris naeris”- means “Turnip laughed” 🙂
ca 50 g butter
for seasoning mustard, sour cream and salt, pepper
My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:)
What name to use, it depends on juice.
White Mousse is ” Mannavaht”. And Pink Mousse is ” Roosamanna”, what means ” Pink Mousse”.
This is weekend soup, because needs more time for perfect broth
bony chicken is better, ca 600 g
salt, pepper, laurel
per eater 1 potato
1/2 carrot per eater
250 ml flour
50 ml broth
1 tablespoon soft butter
1. Place the chicken in a large pot. Pour cold water over the bones
2. Bring the broth to a boil
3. Remove the impurities that float to the surface. A frothy/foamy layer will form and it
can be easily scooped off with a big spoon. Throw this part away.
4. Add salt, pepper, spices
5. Reduce to a simmer and simmer until done
6. Boil min 30 minute, while chicken is ready. Ideal would be 1 hour. Continue reading “Chicken Soup with Dumplings”