Very simple egg-free honey cakes. You can try different flavours by using almonds, nuts, dried fruits.
This is an ethnic recipe. Today we are used more with stronger flavours. These cookies are slightly sweet, with very delicious honey flavour. Rye gives bitterness and sweetness. Crunchy outside and inside are juicy.
Continue reading “Very Simple Honey Cookies. Meekakud” →
Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs. During the Soviet Union, kvass was nicknamed “The Communist Coca-Cola” (because of colour). In those times we could freely buy Pepsi, but not Coca-Cola.
In my childhood almost every street corner boasts the ubiquitous yellow kvass tanks, which dispense the thirst quencher throughout the day. At that time, we did not know anything about hygiene… This time was used glass drinking glasses ( no plastic!), and after each drinker, the glass was simply flushed with cold water..:) (those were just the times! And no one had a Covid19…)
But kvass was very delicious. And the most important. This is very easy to make it by your self.
Look how to do rye bread by yourself
Bread leftovers use for rye bread pudding.
Home Made Rye Bread Kvass. Leivakali
A Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs.
- 2 litre water
- 400 g fermented rye bread
- 100 g honey ( or less if you do not like very sweet)
- 10 g yeast
- (mint or black currant stalks or leaves)
- Bring water to the boil and pour over dried and roasted rye bread
- Let set under lid few hours.
- Strain and add honey, yeast ( and peppermint stalks)
- Let the mixture ferment for 5-6 hours.
- Strain the mixture into the towel-covered sieve and drain properly. And pour into bottles. Close the cap
- Keep refrigerated and drink after 2-3 days.
The Kama is the Estonian “muesli”.
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 the Kama is a perfect summer dish. Just add quark cream and dessert is ready!
The Kama is not translatable and technically not a dessert, but rather an ingredient sometimes used in desserts. It’s actually a mix of different flours – usually barley, rye, oat and pea. The Kama, like many Estonian foods, emerged because a lack of ingredients made people imaginative. After using all the different grains, they would simply mix the leftovers together.
You do not have the Kama 🙂 ?! Look at for recipe.
Honestly. I do not know what to replace it with 🙂
Because the specific taste of Kama gives the necessary and specific and delicious taste.
Did you know?
In Estonian Kama means in slang “stuff, things” and the same time the Kama means ” drugs”…:)
And the Kama is not only “muesli”: In desperate times, people turn to cheap comfort food. In the 1970s, cocoa prices skyrocketed, pushing chocolatey sweets out of reach for millions of people. In the Soviet Union, states lacked buying power because the government centralized foreign trade. Chocolate became extremely scarce in the Baltic countries.
During the shortage, an Estonian candy company began experimenting with kama—a grain blend of rye, wheat, barley, and pea—to find chocolate alternatives. Read more
Continue reading “Kama Quark Cream. Kama kohupiimakreem” →
Baltic Herrings are Estonian national fish.
And especially I love smoked Baltic herrings. Of Course, you are free to use any other fish. But to achieve Estonian flavours you should pick Baltic herrings and prepare dough from rye flour.
Rye flour gives for bottom little bit sweet and caramel taste. The sweetness of rye suits perfectly with saltines of fish.
Continue reading “Smoked Baltic Herring Pie. Suitsuräimepirukas” →
Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a perfect idea to ask children to help you.
This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
ethnographer Aliise Moora’s book “Older food of the Estonian peasantry” reads that Estonian peasant woman made a flat loaf of rye or barley flour dough, pressed fingerprints and shook on the salt. The cakes were baked against a fire, either on a stone, on a tree, or on the bottom of a pot. The Paistekakk was smeared with a piece of lard during baking and meanwhile turned over. The Paistekakk was also baked for breakfast, as is customary for pancakes.
Continue reading “Sour Milk Flat Scones. Hapupiimakakud” →
This is a unique Estonian inspired pork chop dipped in Kama coating.
What is 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. Read more
Estonians call this dish ” pork treats” 🙂
Kama breading gives for meat special sweet taste. In case you do not have Kama, use rye bread crumbs. The tart plum sauce complements pork sweetness very well.
Continue reading “Pork Chops dipped in Kama in Plum Sauce. Kamapaneeringuga siga ploomikastmes.” →
What is the typical Estonian breakfast?
I know that many children like to eat for breakfast Kohuke. Teenagers like more some yoghurt, quark creams or cereals with milk. The adult eats some porridge or open sandwich: rye bread covered with sausage, ham, cheese or something. Egg in different ways… And like anywhere in the world, lot of Estonian families baking pancakes for Sunday morning.
My favourite workday breakfast is porridge. I cook oatmeal or multigrain mixture in the water. And I serve this with some butter and seeds mixture. My husband likes sweet additions. He serve his porridge with jam and butter and sour cream 🙂 🙂
But anyway. If you cooked too much porridge, there is one perfect recipe to use leftovers in a delicious dessert.
Continue reading “Porridge and Apple Pudding. Pudrupärapuding” →
Peipsi area is home to Old Believers, a traditional religious minority recognised as hard-working and skilful fishermen, builders and keen onion cultivators
This region has become famous for her onions and cucumbers. Peipsi onions have a flat shape and a very strong flavour.
So, visiting Estonia, find out about Sibulatee (Onion Road). Admire beautiful Peipsi lake and discover very interesting Seto culture. And buy a few onions. To bake for example this old Seto Onion Pie.
Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia.
Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.
Continue reading “Traditional Seto Onion Pie. Seto Sibulapiirak” →
Meadow-sweet is just amazing. It is healthy, taste and flavour are wonderful. Smell it! The smell drives your crazy, This is a smell of summer and freedom and childhood summer holidays with grandmother.
And what is most important: it is for free. A small walk in the meadows is just for the bonus.
Meadowsweet by yourself is sweet and tastes like almond. Currants give more deepness, flavour and tartness. You can use other sour berries like rhubarb or strawberries. And get a maybe more interesting result.
And look at this colour!! 🙂
Where to use? Taste the drinks. During wintertime, it helps to cure fever and cold. Use for flavouring salads, marinades and sauces.
Continue reading “Meadowsweet Syrup with Red Currants. Angervaksa – punasesõstrasiirup” →
Seto Suulliim means in direct translation suul= salt and liim= broth. Savoury soup, salty broth, soup. So I used for translation this meaning.
I was born in Põlva. Põlva is the small town in Southeastern Estonia, in Setomaa. This region has become famous for her onions and cucumbers. Seto onions have a flat shape and a very strong flavour.
Until onions are not ready to spring onions are used for cold soup. Play and combine with ingredients, to get suitable flavours. This is Estonian, Seto version.
Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia. Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.
Did you know there are dialects in different regions of Estonia? For example, the Setos in southern Estonia have their own dialect and their own kingdom, with about 12,000 speakers. Võru also has its own dialect with about 75,000 speakers. Both dialects are on the UNESCO list of threatened dialects.
read more about Setos
Continue reading “Traditional Seto Cold Summer Savoury broth. Seto Suulliim.” →