Estonian Bread Pudding. Saiavorm

Did you know, that 40% of Europeans believe, that gluten may cause digestive problems ?*
Can, believe, may cause…
Estonians eat rather   fermented black bread, however there was an epidemic outburst few years ago. Turned out that.. most of us have gluten intolerance. The interesting thing about the disease is that you can not eat white bread. But pasta, semolina, burgers, couc cous are ok. … 🙂

I am apologizing to those who have the real disease.

but mostly it is a problem of control.  Have you read the book Rolf Jensen, Mika Aaltonen The Renaissance Society: How the Shift from Dream Society to the Age of Individual Control will Change the Way You Do business.
I highly recommend.

A study conducted in 2015 ( by Allergofood)  found that 50% of Estonian parents suspect their child has somekind of allergy. But it only applies to 11%. So, ca 40% of children do not get enough real nutritious food, because their parents are afraid of something…

This is a dessert from my childhood. It was often served as a dessert at  school  to reuse leftovers from bread.
Today I make this very seldom, because.. as I do not eat white bread very often, and I do not have white bread leftovers at home 🙂

NB!  my recipe is not contains sugar, because for me bread + jam are sweet enough. If you like sweet, add sugar!

Bread Casserole. Saiavorm

  • Servings: 4
  • Time: 1 hr
  • Difficulty: easy
  • Print

A easy cooking delicious dessert to reuse your leftovers from bread.

saiavorm-8

Bread Casserole. Saiavorm

Continue reading

Advertisements

Smoked Baltic Herring and Pasta casserole

dsc01725

Smoked Baltic Herring and Pasta Casserole

We need to talk about fish.
You can read from several Estonian official newspapers and brochures that we are very proud of our fish. And yes. There is a reason to be proud.
When you are planning  to visit our Estonian lovely islands you just have to try the local fresh whitefish or smoked eel and flounder. Furthermore, in the Eastern part of Estonia  with numerous beautiful lakes you can buy fresh bream, pike, perch….from local fishman .
But in my blog you can only see few fish recipes.

There are two reasons. Firstly, there just are not much fish.   75% of local fish is exported to foreign countries. On the one hand, it is good, But where is the joy in visiting an estonian store, and being forced to choose from fishes like trout and salmon.. from Norway 🙂  not local …

Seasonally you can buy Baltic Herring.

Indeed,  you can buy local bream or other white fish by 24 or more euro/kg from fancier and finer stores. Norwegian salmon costs less than 10 euros per kilogram. And chicken is ca 2 eur per kilogram…
So in other words story short. Fish is not always the option.

The second reason, again is… yes, you are right:) Our background and history. My generation

dsc01666

Smoked Baltic Herring

was served a fish dish  every Thursday at school . Thursdays were Fish Days 🙂
It has still remained a mystery to this day.  How was it possible to cook SUCH a bad meal from fish. It was usually  soup or sauce from cod or other white fish. But it was very horrible. It took me many years until I started to  believe that fish can be delicious…:)

So, I do not know much about fish dishes as they are not  my first choice.

dsc01702

Smoked Baltic Herring and Pasta Casserole

Smoked Baltic Herring and Pasta casserole was one of my childhood favorite food.
I never achieve such a crispy result, as my mother did.
You can replace the Baltic Herring with some another smoked fish.
This amounts for 20,5 x 20,5 cm casserole.

Smoked Baltic herring and Pasta casserole

  • Servings: 4-6
  • Time: 60mins
  • Difficulty: easy
  • Print

A light and crispy dinner

Ingredients

  • 0,5 litre (raw, uncooked) pasta
  • 400 g smoked fish (not gutted)
  • 1 cup milk
  • 1 egg
  • butter and bread crumbs
  • salt, pepper, parsley

Continue reading

Cauliflower Casserole

You probably know this old joke.

Mother: why did you buy for child potato chips?!
Grandmother: But potato is vegetable and vegetables are healthy.
I present to you one nice healthy 🙂 vegetable casserole. Suitable as main dish or side dish.

lillkapsavorm-16

Cauliflower Casserole

Cauliflower Casserole

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
  • Print

A fresh, light vegetable casserole perfect for a dinner.

Continue reading

How To Do Meat Jelly. Sült

Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…

Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

dsc02123

Meat Jelly. Sült

My father still cooking Sült himself. It is very complicated to cook  Sült only  for 2 persons and still you need very large pot. So, I buy sült in summer time from culinary.  And in winter time, I get it from my father. This is my father recipe.

For cooking Sült you need glue-rich meat. Continue reading