In a cooperation with Estonian food blogger Ruta (click to: https://estoniancuisine.com/) a new project was born. One in which we give each other traditional recipes form our countries and try to recreate them in our kitchens. I got this beautiful blueberry cake which consists of qaurk, a sort of fresh cheese, and it’s the first time I made anything like this.
The cake is light and refreshing, perfect for springtime.
The World is strange. Estonian woman squishing snails with rainboots heels , but only few hundred kilometers to the south there’s another woman preparing an appetizing dish out of those same snails. Gardeners all over the world are cussing those pesky creatures but the Estonian woman would simply pluck the weeds and….would use the outcome to cook a delicious meal
I am not going to talk about the benefits of nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first source of vitamins in spring.
Goutweed tastes like carrots and celery. Nettles are a bit sweet. Dandelion tastes like honey,. 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.
Impossible to write Estonian food blog without quark.
You can buy quark from shop, but this is very easy to do by yourself.
If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂 Quark recipe you can find here.
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. And if quark ready, bake delicious quark- cake.
So, I promised to Dianna that I will test similar recipe with rhubarb. (And replaced other ingredients the local)
Rhubarb is strange vegetable. The plant do not need (too) much care, so in all gardens are small place for rhubarb, which means that in May, June all Estonia has a flood of rhubarb. And we are looking for recipes.. ..what else to do. So, thank you Dianna for inspiration!
In my childhood was the best dessert and treat rhubarb with sugar. Just so simple: we dipped rhubarb stalks in to the sugar. Sour! Sour.. sour!!! 🙂
From rhubarb leaves we are cooking soup. And with others.. baking lot of cakes. And rhubarb leftovers freezing for winter..
When you are looking for Estonian cake recipes, there are always written “apple or rhubarb”. This is means that the same cake you can bake in spring with rhubarb and in autumn with apples.
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.
It was a nice surprise to receive this nomination from Zoe, https://crichtonscoop.wordpress.com/ Thank you!
Blog name „ Cooking With Soul“ says everything . It worth a visit if you haven’t come across her already 🙂
Blogging awards like the Liebster Award, are a great way to share blogs that you have discovered, as well as recognising the efforts of the people behind the blogs, and building the blogging community !
The rules are as follows. (Sorry, I did some changes, because 11 facts and questions were too much :))
Thank the person/blog who nominated you and link back to them.
Write a post telling your fellow bloggers 8 things about yourself.
Answer the questions asked by the blog who nominated you.
Create 8 questions for those you will nominate.
Nominate 5-11 new bloggers (who have less than 200 followers)
Estonian belongs to the Finnic branch of the Uralic language family. Finnish and Estonian are very similar like for example Italian and Spanish.
Estonian is secret language 🙂 because only ca 1 million people speak this natively.
The biggest difference is that Estonian do not have prepositions (if you read my posts, you probably noticed, that this is the most complicated for me).
I am able to communicate in Russian, English and Finnish and I can tell you, that for saying the same idea, in Estonian this is the shortest, You need and use fewer words because you do not need prepositions 🙂
The second difference is that we do not have grammatical genders. She and He are both ” tema”. Foreigners asking often, how do you know does in this written text man or woman. And we are asking back: WHY this is important? Concentrate on the idea and content, not to the prejudices. And usually, people have names:)
And, unlike the Romance language speakers, we do not know does table or tree is female or male.
Yes, we believe in that nature has the spirit. In Estonian are very much onomatopoeias. But what gender has trees and stones. We do not care 🙂
But Estonian is not so easy. We have fourteen cases. And a lot of vowels.
You can say, that you Estonian is fluent if you are able to pronounce:
õunapuuõied, oaaed, Jüriööülestõus, jäääär, head aega.. 🙂 (apple tree blossoms, bean garden, St. George’s Night Uprising, the ice edge, good by)
For this day I present to you one very typical Estonian dessert.