Tag: DIY

Simple Salmon Pie. Lõhepirukas

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Simple Salmon Pie. Lõhepirukas

Last year I wrote a lot of about Estonian Christmas customs. But New Year eve NÄÄRID  is very important as well.  During Soviet times (1945- 1987)  Christmas was prohibited and was only New year eve.
Today we have two amazing holiday 🙂
New year eve was as was Christmas perfect time for predictions.
What is maybe interesting and different:
On 31 December there are special (humor) TV shows  on all Estonian TV channels, causing a lot of discussion afterwards (Which program was better? Why? etc.).
One more tradition is, that The President of the Republic delivers a speech on radio and TV during the last minutes of the old year.

As probably everywhere New Year is greeted with fireworks and drinking sparkling wine. People wish a Happy New Year (Head uut aastat!) to each other. And it is a good sign when the first New Year wishes are said by a man with dark hair 🙂

Continue reading “Simple Salmon Pie. Lõhepirukas”

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How To Do Meat Jelly/Aspic. Sült

Aspic or Meat jelly is a savoury jelly made from meat.

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 up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. And food for poor. Today all ladies know, how important is collagen…:)

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

Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food, served as an appetizer or as a meal itself.

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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/Aspic. Sült”

“Curly Top” Cake. Kräsupea kook

krasupea1(10)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.

Continue reading ““Curly Top” Cake. Kräsupea kook”

Simple Mushroom salad

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I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

For winter mushrooms are  marinated, or salted or fermented. Or dried.
But the easiest way to freeze.  Heat the mushrooms in a skillet until water has evaporated and add butter. Pour mixture into boxes and freeze over winter.

In this photo and recipe I used marinated russulales.( it is very complicated to find english translation, but it seems to be  false saffron milkcap)

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Simple Mushroom Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light snack.

Ingredients

  • 300 g mushrooms
  • 2 (red) onion, chopped
  • 150 g sour cream

Continue reading “Simple Mushroom salad”

The Cat Artur Cake. Revised. Kass Arturi kook

 

Estonia has not link with the corn. We have too cold climate to grow maize.
In 1953 was Soviet Union leader Nikita Khrushchev (Hruštšov). He was an interesting type. Made efforts to turn rivers upside down and grow corn everywhere. Even in North.
So, Estonian farmers tried to grow corn, and result was, that corn crown ca 30 cm in length. Suitable only for animal fodder 🙂

In 80s year was in Estonia very popular children  TV show
” Saturday Evening with Daddy”. Presenters were uncle Raivo and big fat red cat Artur.

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Cat Artur

And in this show was presented and introduced The Cat Artur Cake.  This was very simple but extra sweet combination from special toffee candies and sweet corn sticks.
I am not very sure that you have both of them in your country, so I did revised version.  (And this is less sweet and even better 🙂 :).)

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Original Sweet Corn Sticks

Continue reading “The Cat Artur Cake. Revised. Kass Arturi kook”

Estonian Secret. Kama. Estonian “muesli”

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Estonian Kama

Today I will share recipe, which you probably will never do. Kama.
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. But I still give you the recipe.

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 perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready!
Today Kama is used for making cakes, mousse, desserts and salty snacks..

And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:) Continue reading “Estonian Secret. Kama. Estonian “muesli””

Blueberry Pie with Crispy Oatmeal topping

Vikkelä mustikakookPlease, turn on the kettle !, I asked   the husband
Few minutes later.
I am going to the kitchen.
Pouring water in to the cup.
And leaving the tea to infuse and set.

Very carefully, blowing …  and sipping
cold peppermint flavoured tap water… 🙂 🙂

It is impossible to cook a hot tea from water, forgotten to put it to boil…:)

Continue reading “Blueberry Pie with Crispy Oatmeal topping”

How to make Estonian Potato Flat Bread. Kartulipletskid

My father was born in 1943. So, he was child after war. This was terrible time. Estonia was occupied by Soviet Union, Hunger and poverty. In March 1949, 20,722 people (2.5% of the population) were deported to Siberia.20170204_162123
Started collectivization. Forcibly was established collective farms, which means that all farmers must give all animals to collective farms. All over the countryside, the establishment of kolkhozes was announced and the majority of the peasants joined ‘voluntarily’, fearing that they would be deported if they did not sign up. During the 1950s, masses of farm animals would starve to death in late winter or early spring because of a lack of fodder. Collective farmer’s did not get first years any salary.

Because was lack of eggs and everything, children invented ” bread”, to have something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.

Continue reading “How to make Estonian Potato Flat Bread. Kartulipletskid”

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.”