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 ‘Jälle 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.
As I wrote last year, 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 täidisega”
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.”
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.
Continue reading “Nettle Salad. Nõgesesalat”
If 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.
Continue reading “Rye Cream. Rukkijahuvaht”
If you want a simple, delicious, low-calorie and all natural healthy salad this is it!
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.
Continue reading “Broad Bean Salad. Põldoasalat”
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.
Continue reading “Estonian Vegetable Salad. Toome salat”
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”
The Baltic herring is one of the most important fish in the whole of the Baltic Sea and the Estonians’ feeder for centuries.
In 2007 the Baltic herring was announced the national Estonian Fish. The Baltic herring is such an everyday fish for us and believe me, we have a lot of recipe books like ” 100 dishes from Baltic herring”.
Since Baltic Herring are cheap fish, she had a reputation for many years as a poor human food. But because of delicious taste this reputation is gone. And from early spring to late autumn, Baltic Herring is mandatory part of Estonian cuisine.
Especially in spring, because the spring Baltic herring is big, fat and delicious.
Continue reading “Baltic Herring and Potato Casserole. Räime ja kartulivorm”
Classical recipe, pesto, with Estonian twist. For base I used tart and fresh spruce tips, combined with hazelnuts and local hard cheese.
Wonderful combination and spread for a rye bread or as salad.
Light green, healthy and direct from nature 🙂
Continue reading “Spruce Tips Pesto. Kuusevõrse pesto”