Halva has nothing to do with Estonia. But I love halva.
This cake is a real fusion. Mix of Estonian traditional quark and eastern halva.
A delicious sweet and sour and juicy apple filling, complemented by Eastern flavours of halva, makes together for an amazing cake.
This cake is an eggfree.
In case you have not quark, use ricotta or mascarpone or cream cheese. But to get orignal and the best result prepare quark by yourself.
You can not imagine how simple it is !
Halva has nothing to do with Estonia. But I love halva.
This recipe I found on my mother-in law recipe book. I do not know Anne, She was probably friend of my mother in law.
But I can tell you, Anne can bake. And definitely Anne was lady from era, when butter, sugar and flour were allowed…:)
Most complicated part is to form pretzels.
And to be true. Pretzels look like funny and fancy. But you can just use teaspoon and make simple cookies 🙂
I drink tea without sugar and for me this was perfect combination. Little bit bitter tea and sweet cookies.
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.
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.
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.
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)
As I know this cake is origin from Sweden, but because of taste and simplicity is very popular in Estonia
NB! this is quite small cake.
So, try this first time and believe me, next time you have to double all quantities 🙂
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.
Continue reading “Estonian flat bread. Vatskid”
This is one of my favourite cakes.
Amazing combination of sweet and fluffy biscuit and crispy bottom.
Bitterness of chocolate complements sour and sweet rhubarb.
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:)