Tag: baking

Buckwheat Pancakes. Tatrapannkoogid

tatrapannkook1 (8)Buckwheat is just an amazing. And buckwheat flour is  a suitable substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten.

Buckwheat has little bit nut taste and pancakes served with sweet honey.. this is just divine…)
And one more secret. In East Estonia are saying, that buckwheat is “viagra”. Buckwheat is very healthy and specially useful for man.

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Very Simple Juicy Apple and Barley Flour Cake. Õuna- odrajahukook

odra6unakook (8)One of the oldest grain cereals in Estonia was barley.

Barley was the mundane and the ordinary food, and belonged on the table for common people. The oldest data of barley growing in Estonia dates back to the beginning of the first millennium BC.

And we still love barley. Karask is the famous dish in Estonian ethnic cuisine. But add some apples, and you get very delicious, simple and juicy cake.

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Mayonnaise Cookies. Majoneesiküpsised

majoneesikypsis (3)Estonian first University was established in 1632 and The University of Tartu is among the top 2% of the world`s univerities and the highest ranked in the Baltic States.
We are very proud of our educational system.
Estonia, Finland and Canada rank high on PISA tests. The Programme for International Student Assessment (PISA) is a triennial international survey which aims to evaluate education systems worldwide by testing the skills and knowledge of 15-year-old students.

Estonia is a digital society.
I need only 5 minutes to fill out a declaration of my income tax or get a doctor prescription or to participate in elections. Because of e- state and e- government.
Estonia has started teaching first graders to code.  And final GoCompare research has revealed Tallinn to be the world best city for millenians starting a business 🙂

September 1 is celebrated as Knowledge Day in Estonia. School Summer Holiday is over and an academic year runs again  from 1 September.

Lets celebrate with us and prepare simple retro Mayonnaise Cookies.
Despite the Mayonnaise these cookies are sweet.

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Berry Cake by Siiri. Siiri mustikakook

Siiri mustikas1 (13)

I have been used in all my posts word “blueberry” in meaning ” wild blueberry”. Now I read Aho blog and found out that right expression is bilberry?

In Estonia we are saying: “Heal lapsel mitu nime” – a good child has many names.
As I live in Estonia, Estonia is one of the greenest countries in the world: about 50% of Estonian territory is covered with forest.
I forage my berries by myself from forest. And use in recipes wild blueberries/ bilberries.
Picking fresh blueberries, your mouth and hands are pink, fresh air and high roaring pines… this is amazing. This is a summer.,

This year is The Blueberry Year.
I believe, that this is the first time I would say thank you for global warming. May and June and July in Estonia were amazing. Very warm, lot of sun. Real summer.

Did you know ? Estonia has the 2nd cleanest food in Europe (EFSA)

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Estonian flat bread. Vatskid

all ingenious is simple and all simple is ingenious.

Last year I introduced to you Pletskid- Estonian flat bread from very difficult and poor time. When people had just few potatoes and little bit oil.
Vatskid are from South Estonia, as well, but little bit more advanced version. From times when people had at least some buttermilk 🙂

Vatskid was baked on oven on the cabbage leaf. Believe, the most complicated in this recipe is to remove leaves from cabbage  🙂 Cabbage leaf helps keep moisture.

But, of course you can bake them on the ordinary way in hot skillet (without oil) or in the oven.
vatsk1 (6) Continue reading “Estonian flat bread. Vatskid”

Buckwheat and Quark Fritters. Tatra- kohupiimapallid

tatrapall1 (5)Good dish for “meat free Mondays ” 🙂

Notice, that if you change balance of buckwheat and quark  in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).

In my picture are balls. But if you prefer to serve them as burger, form loaves.

I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂

Therefore, I’ve adapted the  recipe for baking in the oven.

In case you want to fry on to the skillet: leave dough in to the refrigerator at least for  an 1 hour, before frying.

I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case  I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)

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Moscow Buns. Moskva saiakesed

Moscow Buns are retro. I used to buy these delicious treats as a child from our local bakery where they were served fresh and warm straight from the oven.
I’m not quite familiar with the origin of this bun’s name or why it has ‘Moscow’ in it. I assume that the background of these pies is similar to many other classic Soviet era pastry recipes. Due to the lack of products, bakers used to replace the ingredients in the original recipe with whatever was available and got a new recipe.

Unlike Danish buttery pastries the dough you need doesn’t need to be as complicated  buttery yeast dough, but yeast dough just combined with butter
The filling used in these buns is not some fancy expensive cream but a simple mix that contains semolina and whole eggs. Please note that Moscow buns don’t contain any fruit.

Good old Google says that Moscow buns were invented in Estonia…who knows, it’s possible. 🙂 🙂

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Oven Baked Syrniki. Ahjus küpsetatud Sõrnikud

s6rnik1(10)
Syrniki. Sõrnikud http://www.estoniancuisine.com

Sõrnikud made its way to Estonian cuisine from Russia.

As these fluffy quark fritters are very delicious Sõrnikud were quickly adapted by Estonian sweet teeth.

Sõr /сыр means in Russian cheese and/or quark. So, these are small cheesecakes 🙂 🙂


I’m not a big fan of frying these cakes as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂


Therefore, I’ve adapted from the original recipe to make Sõrnikud suitable for baking in the oven.

 

 

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.

 

 

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