Baltic Herrings are Estonian national fish.
And especially I love smoked Baltic herrings. Of Course, you are free to use any other fish. But to achieve Estonian flavours you should pick Baltic herrings and prepare dough from rye flour.
Rye flour gives for bottom little bit sweet and caramel taste. The sweetness of rye suits perfectly with saltines of fish.
Continue reading “Smoked Baltic Herring Pie. Suitsuräimepirukas”
when I was a child, my mother used to make us simple everyday dessert. She smeared bread slices with quark cream and baked on the oven.
It was a delicious dessert or breakfast.
This dessert is inspired by this old retro dessert, but more difficult…:) I would say, that this dessert is for advanced…:)
because of .. you should add-on top of the bread slice, smeared with quark cream.. add some more layers 😉 more bread and more quark cream 😉
Continue reading “Simple Quark and Bread Pudding. Lihtne kohupiimavorm saiaga.”
Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a perfect idea to ask children to help you.
This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
ethnographer Aliise Moora’s book “Older food of the Estonian peasantry” reads that Estonian peasant woman made a flat loaf of rye or barley flour dough, pressed fingerprints and shook on the salt. The cakes were baked against a fire, either on a stone, on a tree, or on the bottom of a pot. The Paistekakk was smeared with a piece of lard during baking and meanwhile turned over. The Paistekakk was also baked for breakfast, as is customary for pancakes.
Continue reading “Sour Milk Flat Scones. Hapupiimakakud”
In Estonia is very popular a simple and very sweet Anniversary Quark cake. Anniversary because of for preparing this cake you need special ready-to-make cake powder “Juubeli”/anniversary.
All this combination is ultra sweet. But I believe, that reason for the popularity is simplicity. You should alternately put layers of quark cream and cake powder. and that is it!
It took from me time to figure out how to share this recipe with you. I believe you have not the same cake powder in your country 😉
I did different tests and now _I believe; I got the result, good and very similar to the origin. Ok, My recipe is not very sweet But you welcome to add as much sugar you like 😉
NB! Estonians usually add some apple or rhubarb slices as one middle layer or mixed in quark cream. Adding some fruits you get more moisture and delicious cake.
Continue reading “Simple Anniversary Quark cake. Juubeli kohupiimakook”
Waiting for a white ship is something Estonian. This is a concept and myth about freedom.
The concept dates from 1861 when several hundred followers of the religious prophet Juhan Leinberg (the so-called prophet Maltsvet), mostly peasants, waited for a few weeks near Tallinn for a white ship to take them away to a more prosperous and free country. The concept soon spread widely because it was used in literature.
After the Soviet regime was restored in Estonia in 1944, the concept quickly acquired a specific meaning – the white ship stood for the end of Soviet power, either by means of the intervention by Western countries or by diplomatic pressure. Waiting for the white ship was a popular concept especially in the post-war decade, and the ruling regime had to work strenuously against it.
When outside is winter, without snow and cold. Concept about waiting for liberty and changes is still actual. Please, spring, come as soon as you can!
24 February is the national day of Estonia, marking its declaration of freedom in 1918. Celebrate with us !
Continue reading “Simple Yeast Free Cabbage Hand Pies. Pärmivabad kapsapirukad”
These popular, no-fail Estonian quark buns are light, fluffy and delicious!
They are so easy to make; perfect for bread-making beginners and experts alike!
If you want one of the easiest, foolproof and delicious buns recipes around, this is it.
I got this recipe from Säde. Quark adds acidity and lightness. And meringue from egg whites complements with texture and crispy top.
Notice, I did not use sugar. I used this time sweet quark. If you are going to use regular quark add some sugar in.
Continue reading “Simple Estonian Quark Buns by Säde. Säde kohupiimakuklid”
Simple and Delicious Sour Milk and Semolina Cake. This one of the cakes that makes your fantasy work.
You can bake it as simple version or add lot of different ingredients and additives and get every day new cake.
Why not to add some berries. Or nuts. Or during wintertime little bit candied fruit and ginger and cinnamon. …
This cake would like to have the accompany a sauce or jelly or kissell.
Or just some fresh strawberries 🙂
Continue reading “Simple and Delicious Sour Milk and Semolina Cake. Lihtne hapupiima- mannakook”
Estonians love potatoes. But when you fed up with boiled potatoes, fried potatoes, oven potatoes, mashed potatoes…
Bake some potato waffles. Garlic makes this recipe perfect and gets great flavour.
Serve with salad or with some meat. or as an appetizer…
Continue reading “Potato waffles. Kartulivahvlid”
This cake has a very sweet story.
Estonian famous and popular presenter Priit Kuusk lost his mother a long time ago when he was the child. A few years ago he was a guest in one broadcast and reminded childhood. Told about his mother and wonderful apple cake his mother had baked. He did not know the recipe but remembered the aroma and flavour of this cake.
And after broadcast one listener wrote a letter and told that she knew Priit`s mother and she has an apple cake recipe.
This cake is eggless, very easy to do. Between crispy layers is juicy and tart apple filling.
One more remark: Estonian apples are not very sweet, we use sour apples. And Estonian apples are quite soft. We do not cook them before. If you use sweet apples, use less sugar. And if you like very soft apple filling, cook apples before using.
Continue reading “Eggless Apple Pie by Anne Kuusk. Kuuse Anne õunakook”
Juicy, grainy and healthy autumn cake. ( of course, you can bake it in winter or summer, too).
But sweet carrots, tart apples make wonderful and moisture and juicy combination.
You can replace sugar to unrefined sugar or honey and get a healthier result. But my recipe is from the seventies. From the time when people used sugar and butter 🙂
Continue reading “Juicy apple-carrot and oatmeal cake. Õuna- porgandikook”
Estonian Cuisine. Eesti Toit. 