Tag: etnic food

Estonian Saarde Grated Potato Scone. Saarde Kartuli Riivkarask

riivkarask 1(8)Saarde is the region in South Estonia.

And this is a light and simple summer dish was to use meat leftovers. The most complicated part in this recipe is to grate potatoes, but other… this is easy to bake  😉

 

 

 

 

 

 

 

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Simple Cold Quark Sauce. KĂŒlm kohupiimakaste

Amazing and very simple summer dinner. Full of proteins, easy to do and very delicious. Serve with boiled new potatoes and use a lot of greens.kohup kaste1 (1)

Cold Quark Sauce

  • Servings: 4-6
  • Difficulty: easy
  • Print

A fresh, light, cold sauce with new potatoes for a summer dinner.

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Ingredients

  • 200 g- 300 g quark. Look how to make quark
  • 1/2 -1 glass of milk or sour cream
  • –  salt, pepper, chopped greens and/or caraway seeds

Directions

  1. In a medium bowl, toss together quark and milk. Add milk or sour cream as much you like for suitable consistent
  2. Season
  3. Serve with boiled potatoes and with salted/marinated herring

 


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Reindeer Moss in Chocolate

Yes, This is the food 🙂 And very easy to make.

Pick some reindeer Moss and dip into the chocolate 🙂

If it seems to you too complicate, you can order this dessert from Chocolala.

The 1st of June International Day for Protection of Children
I like books and reading.
Eno Raud’s children’s books ‘Naksitrallid‘ and ‘JĂ€lle neid naksitrallid‘ are the most translated Estonian books. You can read about the adventures of Muhv, Sammalhabe, and Kingpool in Bulgarian, Georgian, English, Latvian, Lithuanian, Eastern and Western Mari, Romanian, Norwegian, Polish, German, Slovak, Finland, Danish, Czech, Ukrainian, Hungarian, and Russian.

This book has been written a lot of years ago but this talking about the very important topic: how to preserve and respect nature. That the balance is the most important and even rats are an important part of the total balance.

podrasammal (6)podrasammal (1)

Estonian Potato Flat Bread with topping. Kartulipletskid tĂ€idisega

As I wrote last year,pletskid1 (6)  Pletskid is food from difficult and complicated times. Because of a lack of eggs and everything, children invented ” bread”, to get something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.

Now are better times and we can add toppings.

What topping? This is depending on your imagination, but I suggest one option 🙂

Continue reading “Estonian Potato Flat Bread with topping. Kartulipletskid tĂ€idisega”

Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

greenchicken (3)Great spring or summer recipe.

The Tart rhubarb marinate softens poultry.

Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
Continue reading “Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.”

Nettle Salad. NÔgesesalat

n6gesesalat1(17)Spring means a lot of weed…
But I have a solution, Just eat them:)
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 taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.

 

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Rye Cream. Rukkijahuvaht

rukkijahuvaht-3If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe 

My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.

Light and fluffy dessert is perfect with cold milk

 

Did you know?

The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.

 

 

 

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Broad Bean Salad. PĂ”ldoasalat

If you want a simple, delicious, low-calorie and all natural healthy salad this is it!oasalat1 (1)

Very delicious and nutritious Salad. Recently I heard from one Australian Tv cooking show, that broad bean must be peeled before eating. I do not know. I heard this first time. So, if you have a lot of time, you welcome to clean and peel. But I use and eat broad bean as you can see from photo. Unpeeled.

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Estonian Vegetable Salad. Toome salat

toomesalat1(1)The good child has many names.  This Toome salad has the other name “Pail Salad”.

Word “Toome” has two meanings, as well.

Toome- bird cherry, and Toome as international meaning – “Dom”

It was not a very long time ago when from October until May we have not fresh vegetables and fruits.  Around a year were available only a few: apple, cabbage, onion, cranberries, cowberries, turnip, carrots. And that is all.
To get all others, we made preserves: salted, marinades, jams, compote…

The origin of the  Toome Salad dates back to this time.
In the autumn put all mothers and grandmothers these salad ingredients as layers into the pail. Salad settled overnight, and later, the salad was heated, canned in banks to preserve vitamins for over winter.
Now we have not to need for this. Fresh cucumbers are available around a year and we can make this salad every day.

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Sour and Sweet Rhubarb and Strawberry Kissell with KAMA cream. Maasika- rabarberikissell kamakreemiga

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Delicous, full of fruits Kissel with beautiful colour.
Sweet strawberries complements tart rhubarbs.

Our mothers cooked Rhubarb Kissel with Strawberries usually in June, when everyone were fed up with rhubarb, but strawberries began to mature and were not so many.
Rabarberi/Rhubarb Kissell is dessert, what you can enjoy as separate dessert or as addition for other desserts. Like quark pudding or bread pudding.

To get Estonian touch, serve kissell with Kama cream.

 

 

Continue reading “Sour and Sweet Rhubarb and Strawberry Kissell with KAMA cream. Maasika- rabarberikissell kamakreemiga”