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.
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)
This recipe I found from book by Carl Mothander (1886–1965) . He was a former Swedish reserve officer
After the first war, in 1928, Mothander settled in Estonia, as he married a Baltic German Baroness Benita von Wrangel.
Mothander was gourmet and fan of local cuisine and ingredients.
He wrote mouth-watering book ” Kulinaarsed vested”(Culinary tales/ Kulinariska kåserier, Thors Holms Förlag , Stockholm 1931), and I have been found lot of interesting old recipes.
Cream cake is one of them.
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.
Father’s Day in Estonia is always celebrated and observed on Second Sunday of November each year. So, Happy Fathers Day!!!
And lets bake one cake for all fathers 🙂
This is “retro” cake. A sour cream layer cake with a topping made from chunks of white cake mixed with sour cream that looks like a curly hairdo (kräsupea). This cake from times, when in stores were nothing.
My cake look very decent 🙂 ( to get better photo 🙂 ). I did not made last layer from cake cubes but as usual layer.
For lazy people tip: you can use just cookies and do not waste time for baking layers.
For better result leave cake to set overnight.
This is again the very simple cake. If you do not have time, use biscuit cookies (like Lady Fingers or similar) for bottom and ready Pudding.
Apples are not my first choice. Apples are usual. And if you have so wide choice, why to pick the apples?
And then somewhere someone serving to me some apple jam and…I am sold.
My mother told me, when I was baby I had very bad appetite. One trick to make me eat was use everywhere apple jam and hide others ingredients and food under it 🙂
The key of this cake is apple jam. Specific mild apple taste.