Tag: DIY

How To Do Estonian Quark Cheese with Caraway Seeds. Sõir.

s6ir (1)Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Traditionally was it dish for Midsummer and Pentecost.
Do you know, that in Latvian is cheese – Siers and in Russian сыр. And even in English, cheese sound very similar. So, all these cheeses are related 🙂

Important:
quark must be as dry, as possible. And better is fat-free quark
Ricotta is not alternative to use. Make your quark yourself
Be sure your quark is natural and Do NOT consist gelatine or whatever.

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
Continue reading “How To Do Estonian Quark Cheese with Caraway Seeds. Sõir.”

Sandwich Cake with Egg Butter. Võileivatort

Easters are over and you have too much boiled eggs ?
Lets make egg butter. And for better serving Sandwich Cake.  Traditional Estonian Sandwich Cake is made from rye Bread (look for recipe), but you can use, of course, wheat bread. Because of Easters (and I believe, that as I, you have lot of hard-boiled eggs remaining :)), I used for decoration egg butter.

Depending on your taste, it is possible to make ham-based cake. Or vegetable spread based cake… anyway, choice is yours.
I divided the spreads and decorated Sandwich Cake with two filling.
6 slice of bread means in this recipe 3 layers, for more beautiful result remove bread crusts. If you going to eat cake soon, steep bread with milk or stock. If you have time to set, then steeping is not necessary. Butter gives enough moisture and juiciness.

leivatort-1
Sandwich Cake with Egg Butter. Võileivatort

Sandwich Cake. Võileivatort

  • Servings: 2
  • Time: 30mins
  • Difficulty: easy
  • Print

A fresh, light Sandwich Cake for a dinner.

Continue reading “Sandwich Cake with Egg Butter. Võileivatort”

Estonian Traditional Curd filled Buns. Mulgi korbid

Mulgi korbid

Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

I have been already wrote about Mulgimaa. Estonian hidden treats.

Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.

Traditionally Mulgi Korbid has  curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.

dsc01838
Estonian Traditional Curd filled Buns. Mulgi Korbid.

Estonian Traditional Curd filled Buns

  • Servings: 15-16 buns
  • Time: 2hr 30mins
  • Difficulty: easy
  • Print
Mulgi korbid

Ingredients

  • 0, 5 litre milk
  • 35 g yeast
  • 2 tablespoon sugar
  • 100 g butter
  • 1 teaspoon salt,
  • 8 dl flour
  • Semolina filling or use Bubert recipe

  • 0, 6 litre milk
  • 0,5 glass of semolina
  • 2 tablespoon butter
  • 1 egg
  • salt, sugar
  • Boil a thick porridge from milk and semolina. Add butter, season with salt and sugar. Let cool down and add beaten egg.

    Curd/quark filling  look for home made quark recipe

  • 600 g quark
  • 2 tablespoon sour cream
  • 2 tablespoon melted butter
  • salt, sugar and cumin
  • If mix is too fluid, add some semolina or flour

    Potato filling 

  • 700 g boiled and mashed potatoes
  • 2  beaten eggs
  • 2 tablespoon melted butter
  • salt and cumin
  • If mix is too fluid, add some semolina or flour
  • 1 egg for coating buns
Continue reading “Estonian Traditional Curd filled Buns. Mulgi korbid”

How To Do Estonian Black Bread. Leib

dsc01239
Estonian Black Bread. Leib

Estonian Black Bread is fermented Rye Bread.
For this bread we have even the own word: LEIB.
“white wheat bread” we call “Sai”.

Of course, shops are  full of different breads, even with nuts and chocolate.
But some years ago, our first lady Evelin Ilves promoted the homemade bread. So, today, I believe, all Estonian woman has their own home-made bread recipe.

Each estonian eat  ca 10 kg white wheat bread and 30 kg black rye bread per year, so Rye bread is very popular and I can say, that this is something very “Estonian”.

24th February is Estonian Independence Day,  our republic become 99 years old 🙂
so this is the best day to bake the Estonian traditional rye Leib.

Continue reading “How To Do Estonian Black Bread. Leib”

Estonian Secret: Kohuke. Chocolate Glazed Quark Snack

dsc01450
Kohuke. Chocolate Glazed Quark Snack

Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
Because of quark, Kohuke is rich of protein and because of chocolate, it is energy bar:)

Lets do Kohuke at home as pop-cakes.

Kohuke. Chocolate Glazed Quark Snack

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
  • Print

Kohuke is typical Estonian breakfast dessert. Full of energy and protein.

Ingredients

  • ca 100 g quark ( ca 10 pcs Kohuke)
  • ca 100 g baking chocolate
  • sugar, vanilla…
  • you can add berries, chocolate, coconut…

Directions

  1. Put the quark in to the towel and squeeze as much you can, as dry you can. Quark must be very dry
  2. season dry quark. NB! do not add too much sugar, because chocolate is sweet, as well
  3. Roll small balls
  4. Melt chocolate in to the water bath or micro-oven. Add some cream , if necessary. Chocolate must be liquid and flowing
  5. Dip quark balls in to the chocolate and cover all sides.
  6. Let Kohuke dry and harden.
  7. Enjoy! Head isu!



Soundtrack  Siiri Sisask ” Mis maa see on”

Save

Save

How To Do Homemade quark

dsc01387
Homemade quark. Kohupiim

Impossible to write Estonian food blog without quark.
To be honest, I am not sure, which word is right
quark or curd or fromage blanc.

In each country you get the different product with different acidity, texture, consistent….., because of leavening, milk.

Quark is not
.. riccota. Riccota is made from cheese whey, which give the specific taste and texture
… cream cheese. Cream cheese is made from cream and has different consistent, texture, acidity and usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.

Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature.

If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂

Homemade Quark. Kohupiim.

  • Servings: 4
  • Time: 40mins
  • Difficulty: easy
  • Print

A fresh, light, homemade natural quark for several dishes

Ingredients

  • 1 litre ” milk”
  • From 1 litre milk you receive ca 200 g quark.

    What to use:

    • skimmed milk + ca 150 g sour cream
    • kefir
    • fermented milk
    • yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers

    NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.

Directions

    1.  You need: hot water bath thermometer thigh sieve and (gauze) cloth for straining And patience

    2.  Pour ” milk” in to a pot, and put pot in to hot water bath. Ideal temperature is 55 C- 65 C. Water bath is not necessary. And if you want result quicker (for example you making lesson for kids:)), do not use water bath but make quark directly on the stove and use higher temperature. Higher temperature gives you less curd, but you get this quicker.

  1. For better result stir as little as possible, and if, then very carefully
  2. Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.
  3. Pour quark through a sieve, to separate whey
  4. Head isu!

    dsc01401

Soundtrack NOEP “Move”

Save

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 “How To Do Meat Jelly. Sült”

Liver Pate

dsc01566
Liver Pate

What is Christmas without pate?

 

Estonians have not “street food”, because our mothers and grandmothers and their mothers said: this is impolite to eat in street.

Liver pate is quite “street food”, because this is good to have sandwich with pate for example in forest or just outside. Add some salted cucumber and.. delicious!

Liver Pate

  • Servings: 4
  • Time: 1 hour 30 mins
  • Difficulty: easy
  • Print

Delicious liver pate

 

Continue reading “Liver Pate”

Gingerbreads. Piparkoogid.

20161113_124720
.
Ginger Bread. Piparkook

From first Advent until Chrstimas every night Estonian children put their shoe on their windowsill, because Päkapikud (little elfs) starts visits good children and brings at night in to the child slipper, some candy.

Today there are of course discussions:) Is it good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation  – pepper cake. So, nothing about ginger 🙂 Continue reading “Gingerbreads. Piparkoogid.”

How To Do Sauerkraut. Hapukapsas.

dsc01409
Sauerkraut. Fermented Cabbage. Hapukapsas

Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is very important and popular dish in Estonia during autumn winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during winter time.
Sauerkraut is fermented food and this  is not only source of vitamin, this is source of probiotic bacterium and this is excellent for your health.

By the way, ancient Estonians believed, that  Sauerkraut succeed best, during New Moon. So, 7th of December is right time to test it 🙂

Sauerkraut, Fermented Cabbage- Hapukapsas

  • Servings: 4-6
  • Time: 4-7 days
  • Difficulty: easy
  • Print

A fresh, light and healthy fermented food

Continue reading “How To Do Sauerkraut. Hapukapsas.”