Tag: DIY

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 “Kama. Estonian “muesli””

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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.”

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.

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Sandwich Cake with Egg Butter. Võileivatort

Sandwich Cake. Võileivatort

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

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Estonian Traditional Curd filled Buns. Mulgi Korbid.

Estonian Traditional Curd filled Buns

  • Servings: 15-16 buns
  • Time: 2hr 30mins
  • Difficulty: easy
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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 caraway seeds
  • 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 caraway seeds
  • 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

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

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Estonian Black Rye Bread. Leib

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

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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
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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”

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How To Do Homemade quark

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Estonian 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

    [caption id="attachment_8821" align="alignnone" width="1024"]kohupiim2 Estonian Quark. Kohupiim[/caption]

    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!

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Liver Pate

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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
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Delicious liver pate

 

Continue reading “Liver Pate”