Tag: Estonia

Vihula Manor #visitestonia #vihulamanor #estonia100 #eesti100

The first written record of Vihula manor in Lahemaa National Park dates back to 1501.

At thevihula (1) time it belonged to the Danish baron Hans von Lode. The manor fascinates with its atmosphere and picturesque location in Lahemaa National Park.

Today there in Vihula is the beautiful SPA.
Vihula – a lovely place where the the forest meets the Baltic Sea.

vihula (3) Continue reading “Vihula Manor #visitestonia #vihulamanor #estonia100 #eesti100”

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Crispy Vegetable Stripes Salad. Ribasalat köögiviljadest

ribasalat1 (3)Did you know.

Carrot came from Afganistan and original carrot was purple. Orange carrots came later.

I love this easy salad because of how it looks like. Beautiful colors. Fresh vegetables are crunchy and crispy and using stripes make this simpler to eat.
Definitely you can add more different vegetables and combine with dressing and flavours.
Continue reading “Crispy Vegetable Stripes Salad. Ribasalat köögiviljadest”

Green Soup from Weed. Roheline supp

roheline supp1 (3)In the old times spring meant two good news. At least the grass arises and the cows began to give milk.

So, ancient Estonian spring dishes contain a lot of milk, dairy products and greens.

Goutweed tastes like carrots and celery. Nettles are a  bit sweet. Dandelion tastes like honey, but could be little bit bitter. To decrease the bitterness, leave leaves in to the cold salty water to set. And wood sorrel is sour.

Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.
NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.

naat
goutweed
Nettle
nettle

Continue reading “Green Soup from Weed. Roheline supp”

Broad Bean Soup. Kõrtsisupp

k6rtsisupp1(6)Beans are traditional Good Friday dish.

Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.

You can cook this soup on the traditional way: swell beans and barley overnight. Prepare beautiful and delicious broth, and cook up to 2 hours.

But I recommend the easier and faster ”everyday version”:

This soup has enough flavours, so you can cook this without meat. If needed add some meat leftovers or strengthen flavour with ready broth.
And Use prepared/canned beans and barley groats.

Continue reading “Broad Bean Soup. Kõrtsisupp”

Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid

kruubikohup (7)This is recipe, which outcome you can choose by yourself.

Easy to make Barley Groats and Quark pancakes or fritters, which can be served either as a side dish for a savory meal or as a delicious dessert.

My recipe is savory dish. But adding some sugar, you get sweet dessert.

Wonderful dish and idea to use  boiled barley leftovers.

 

 

 

 

Continue reading “Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid”

Layered Dessert with Rye Bread. Taani talutüdruk

talutydruk1 (1)

This is a very very simple dessert, but amazingly delicious.

In Estonia we call this dessert ” Taani talutüdruk”.
In direct translation ” Taani talutüdruk” means ” Danish farm girl”. Æblekage med ristet rasp/Gammeldags æblekage.

This dessert is very popular in Estonia because of the taste and simplicity.

Danes serve this with apple jam. Taani talutüdruk in Estonian style is with cowberry or cranberry or black currant jam.
For more better result we add some Kama  in to the curd cream to get more flavour.
On my photo I used cowberry- apple jam and Estonian rye bread.
How to do Estonian Rye bread
How to do cowberry- apple jam

Continue reading “Layered Dessert with Rye Bread. Taani talutüdruk”

Buckwheat and Quark Fritters. Tatra- kohupiimapallid

tatrapall1 (5)Good dish for “meat free Mondays ” 🙂

Notice, that if you change balance of buckwheat and quark  in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).

In my picture are balls. But if you prefer to serve them as burger, form loaves.

I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂

Therefore, I’ve adapted the  recipe for baking in the oven.

In case you want to fry on to the skillet: leave dough in to the refrigerator at least for  an 1 hour, before frying.

I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case  I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)

Continue reading “Buckwheat and Quark Fritters. Tatra- kohupiimapallid”

Cream Cake. Koorekook

koorekook1 (5)Happy Woman`s Day! 🙂

This recipe I found from book by Carl Mothander (1886–1965) . He was a former Swedish reserve officer
After the first war, in 1928, Mothander settled in Estonia, as he married a Baltic German Baroness Benita von Wrangel.

Mothander was gourmet and fan of local cuisine and ingredients.
He wrote mouth-watering book ” Kulinaarsed vested”(Culinary tales/ Kulinariska kåserier, Thors Holms Förlag , Stockholm 1931), and I have been found lot of interesting old recipes.
Cream cake is one of them.

Continue reading “Cream Cake. Koorekook”