One of my favourite cake. For better result use free range yellow eggs.
Rolled Cake. Rullbikviit
A light and delicious cake
- 5 eggs
- 5 tablespoon sugar
- 5 tablespoon flour
- ca 300 g jam
- Whip eggs in mixer with sugar ca 10 minute, while you get bright and light egg foam
- preheat oven to 180 C
- Sift flour in to egg mix and stir carefully
- Pour dough in to baking paper lined oven tray
- Bake ca 10 minute 180 C. While biscuit is baking, prepare
- Put on the table “baking tray sized” baking paper and sprinkle with the sugar
- Take biscuit from oven and turn it back, biscuit side next to the sugar.
- Remove carefully baking paper from biscuit and spread quickly with jam
- Roll cake and serve.
Soundtrack Äpu Näärilaul
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.
This is weekend food for lazy people 🙂
Duck Legs with Cranberries
A delicious slow cooking food for weekend.
- 4 duck legs
- 3 cloves garlic, sliced
- 3-4 bay leaf
- ca 100 g cranberries, slovenly crushed
- salt, pepper
- Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
- Preheat oven up to a maximum ( 220 C)
- Season duck with pepper and salt
- Cover oven pot with lid and reduce heat up to 165
- Cook 3 hours.
Bubert is a strange Estonian dessert because of its name. As it starts with the letter ”B” it must be a foreign originated word.As far as I know Bubert is mostly known in Latvia and Germany.
Bubert. Semolina Dessert
A light semolina dessert Bubert
- 0,5 litre milk
- 2 tablespoon semolina
- 2 eggs
- sugar, vanilla
- 0,5 litre juice + water +sugar
- 0,5-1 tablespoon strach
- If you using dried fruits (raisins, plums..) Put the fruits in water for half an hour. And add berries with swelling water
- Bring the juice to the boil. Mixture should be little bit “too strong”
- Mix the starch with cold water and
- Pour in to the boiling juice, stirring constantly and let simmer while Kissell is enough thick
- Do not let Kissell to boil
- Serve with whipped cream or Quark pudding or bread pudding
2. If you using fresh berries – like Cranberries. Bring berries with some water to the boil and smash them through the sieve.
Soundtrack Leila Miller “Talv”
Pumpkin Salad is mandatory salad on Estonian Christmas table. Together with Cowberry- Apple salad, Black Pudding and Roast Pork.
My salad is not very sweet. I like more sweet and sour.
Pumpkin Salad is mandatory salad on Estonian Christmas table.
- One 0,5 litre jar
- 300 g pumpkin, chopped in to small cubes
- 1,5 glass of water
- 0,5 glass of sugar
- 2 cloves
- 2 spice
- 1,5 tablespoon 30% food vinegar
- Put all ingredients- excluded vinegar,in to the pot, bring to boil. 2.Decrease heat and let simmer, while pumpkin is ready. Add vinegar.
- Pour in to the clean jar, and close airtight.
What is Christmas without pate?
Estonians have not “street food”, because our mothers and grandmothers and their mothers said: this is impolite to eat in street.
Liver pate is quite “street food”, because this is good to have sandwich with pate for example in forest or just outside. Add some salted cucumber and.. delicious!
Delicious liver pate
From the first Advent until Christmas every night Estonian children put their shoe on their windowsill because Päkapikud (little elves) starts visits good children and brings at night into the child slipper, some candy.
Today there are of course discussions:) Is it a good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, Christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation – pepper cake. So, nothing about ginger 🙂 Continue reading “Gingerbreads. Piparkoogid.”
Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is a very important and popular dish in Estonia during the autumn-winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of C vitamin, during winter time.
Sauerkraut is fermented food and this is not the only a source of vitamin, but this is also a source of the probiotic bacterium and this is excellent for your health.
By the way, ancient Estonians believed, that Sauerkraut succeeds best, during New Moon. So, 7th of December is the right time to test it 🙂
Sauerkraut, Fermented Cabbage- Hapukapsas
A fresh, light and healthy fermented food