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 a child after the war. This was a terrible time. Estonia was occupied by the 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 farmers 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 a 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 no 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 a 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 many 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
  • Difficulty: easy
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A fresh, light Sandwich Cake for a dinner.

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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
  • 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 loaves of bread, 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.
Kohuke is basically freshly pressed sweet curd covered in chocolate or caramel. There are plain as well as flavoured varieties filled with things like berries, chocolate, coconut and kiwifruit.

Kohuke is popular throughout the Baltic countries and can be found in Russia and other Eastern-European states as well. These little things actually don’t have much of a history – they’re about 70 years old and were something of a cult food during the Soviet regime. They disappeared as soon as they hit the shelves of Soviet stores in the 50s due to the constant shortage,

Because of quark, Kohuke is rich with protein and because of chocolate, it is energy bar:)

Let’s do Kohuke at home as pop-cakes.

Continue reading “Estonian Secret: Kohuke. Chocolate Glazed Quark Snack”

How To Do Homemade quark

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Estonian Quark. Kohupiim

t’s impossible to write a blog about Estonian food without talking about quark. To be honest, I’m not quite sure whether should I say ”quark”, ”curd” or ”Fromage blanc”.

The quark in every country has a different acidity, texture and consistency due to the processing of the product.

Quark is not
.. ricotta. ricotta. Ricotta is made from whey, which gives the cheese its specific taste and texture.
… cream cheese. Cream cheese is usually a salty soft product made from cream and milk. It has a different consistency, texture and acidity.  Usually in cream cheese has added salt
… mascarpone. Mascarpone is not a fermented product. Protein is curdled with acid.

Estonian quark is fat-free, made from skimmed milk and mesophilic starter. The latter means that the quark is fermented at a low temperature.

If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!

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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
  • Difficulty: easy
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Delicious liver pate

 

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Gingerbreads. Piparkoogid.

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Ginger Bread. Piparkook

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

Today there are of course discussions:) Is it a 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.”