Yes, This is the food 🙂 And very easy to make.
Pick some reindeer Moss and dip into the chocolate 🙂
If it seems to you too complicate, you can order this dessert from Chocolala.
The 1st of June International Day for Protection of Children
I like books and reading.
Eno Raud’s children’s books ‘Naksitrallid‘ and ‘Jälle neid naksitrallid‘ are the most translated Estonian books. You can read about the adventures of Muhv, Sammalhabe, and Kingpool in Bulgarian, Georgian, English, Latvian, Lithuanian, Eastern and Western Mari, Romanian, Norwegian, Polish, German, Slovak, Finland, Danish, Czech, Ukrainian, Hungarian, and Russian.
This book has been written a lot of years ago but this talking about the very important topic: how to preserve and respect nature. That the balance is the most important and even rats are an important part of the total balance.
The perfect summer dessert. Cooling and bracing. Great rhubarb sour and sweet flavour combined with tender and light cream.
Very easy to do.
Beginning of the 90s I worked a few months in Finland. One of my responsibilities was to cook, prepare dinner and breakfast. My host introduced to me house and equipment and everything I must to know.
Home appliances and equipment were a little bit fancier than we had at home. But the most interesting and weird thing was: a big freezer. This was full of different packs, as I had known later, prepared meat and fish and even cakes and pies. It was very strange. Yes. We used and had a freezer at home. But it was just a small shelf or drawer for ice cream.
It was summer. And as at home, we picked berries to preserve them for winter. It was a familiar and ordinary job for me. But the result, a juice was not preserved in an aseptic glass jar, as usual, but in the plastic box placed in the freezer.
The first refrigerator was introduced by Scottish professor William Cullen already in 1755, but freezers went into mass production until after Word War II.
The freezer is for me so important for two reasons. The first one is preserving fresh berries and mushrooms. By nowadays life has changed and you can buy fresh berries throughout the year. But still, strawberries in January are never as sweet and delicious as they are in July. Freezing helps preserve berries and mushroom as fresh as the day it was harvested, full of vitamins.
And the second reason. I am a picky person. I do not want the same food the next day and I do not like wasting the food.
Freezer helps me to preserve food and eat this when I want to.
I believe that most of the people around the world agree with me. Less wasting food, fewer food poisonings, more time for pleasures and less for everyday shopping or cooking are benefits of freezers and refrigerators. This invention made our lives easier.
Remind to take the dessert at the room temperature at least 0,5 hour before serving.
Continue reading “Rhubarb and Sour Cream Frozen Dessert. Rabarberi hapukooremagustoit”
This is soft and Crispy Quark Cake is a great combination of tart apples/rhubarb and sweet and light quark.
The crunchy base and topping give the pie structure and character.
Continue reading “Soft and Crispy Quark and Rhubarb Cake. Kohupiima- rabarberikook”
Paskha (also spelled pascha, or pasha; Russian: па́сха; [ˈpasxə]; “Easter”) is a festive dish made in Eastern Orthodox countries.
Estonian religious population is predominantly Christian. In 1845–1848, the movement from the Lutheran Church to the Russian Orthodox Church took place in all the southern Estonian counties and about 17% of the peasants in southern Estonia converted to Orthodoxy. Until then, Orthodoxy was mainly the religion of the local Russians and Seto (Setu) people.
Reason to change religion was hope to get land and better conditions.
So, lot of Russian Orthodox Church rituals and dish are still popular. I am personally do not like pasha. But pasha- inspired cake is very delicious.
Continue reading “Easter Paskha Cake. Pashakook”
If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe
My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.
Light and fluffy dessert is perfect with cold milk
Did you know?
The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.
Continue reading “Rye Cream. Rukkijahuvaht”
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough.
Very easy to prepare.
I used sweet filling and combined cowberries, nuts and cheese. I love savoury-sweet and sour combination. Nuts give texture and crustiness.
You are free to change it, of course. I would suggest for example carrot filling. Find the recipe from my blog.
Did you know
The coldest months in Estonia are January and February, where temperatures can drop down to -35C. The coldest temperature ever measured in Estonia is -43.5C, recorded in eastern Estonia on 17 January 1940.
Continue reading “Yeast Free Hand Pies with Cowberry and Cheese filling. Pärmivabad pohla- juustupirukad”
Happy Woman’s Day !!
Did you know: Estonia has considerably more women than men – for every 100 females, there are 84 men; only the Northern Mariana Islands have a smaller percentage of men.
This cake is my husband signature cake. This time he added cashews. Nuts made this cake even better: added structure and crispness. But you can make them as original, without nuts.
Continue reading “Semolina and Quark Cake. Manna-kohupiimakook naistepäevaks”
he secret of Estonia is Kama. Kama is Estonian traditional finely milled flour mixture.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is a perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready! How to do kama, find out it here.
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:)
This cake is So Estonian:) Bitter-sweet taste of Kama is complemented with sweet and sour cowberries.
I have been studying many dictionaries to find out which is the right translation: cowberries or lingonberry. And still, I do not know the right answer.
These berries grow in a pine forest, They want and like the sunny and dry place. Usually, there are some wild blueberries and Lactarius Rufus are in neighbours.
anyway, no difference what name these berries has. Important is that cowberries are delicious, healthy and suits practically in every savoury dish and in sweet cakes.
Continue reading “Estonian Kama roll with Cowberries. Kama ja pohlarull”
I found this recipe from blog of Olga. It sounded and seemed so interesting and I decided to try this and share with you. Please visit Olga blog, you can find more very interesting recipes.
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough. Very easy to prepare.
I used turnip and horseradish filling. But you free to change it, of course. I would suggest for example carrot filling. Find recipe from my blog.
Continue reading “Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.”
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.
Barley Flour Mousse is a light and delicious dessert. Using cranberry juice you get pink and fluffy and using apple juice very light mousse.
If Barley Cream seems to you too exotic, cook Semolina Cream. look at for recipe
Continue reading “Barley Flour Mousse. Odrajahuvaht”