Good child has many names. This Toome salad has an other name “Pail Salad”.
Word “Toome” has two meanings, as well.
Toome- bird cherry, and Toome as international meaning – “Dom”
It was not very long time ago, when from October until May we have not fresh vegetables and fruits. Around a year were available only 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 this salad ingredients as layers in to the pail. Salad settled overnight, and later, salad was heated, canned in banks to preserve vitamins for over winter.
Now we have not need for this. Fresh cucumbers are available round a year and we can make this salad every day.
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.
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.
Mulgi-Mulgimaa is a district in South-Estonia with its own culture, food and dialect.
My mother is Mulk and so am I. Mulgipuder means Mulgi’s porridge. This dish is very old though. In former times when people had wood burning stoves the porridge was placed on a stove in the morning where it had time to cook and get simmer and better. People just had more time.
Mulgid (the people who lived in Mulgimaa) were wealthy. But because in early times animals were more important than people, they were usually to ones who got to eat the porridge first. And if there was anything left from the dish it was passed on to the rest of the family. Like my mother used to say – the Mulgi’s porridge was a pig food (Bon appétit! Sorry!)
Despite all, me and Estonians love this dish. It’s very, very nourishing and filling with an option to cook it completely vegan-friendly!
Potato and pearl barley porridge, i.e. potato-barley mash, originates from Southern Estonia. People in Southern Estonia (the Mulgi people) started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia. In the second half of the 20th century, this dish reached cafeterias as well and it has by now become a national dish that is served at various official events.
Pork Leg is a traditional Estonian Shrove Tuesday dish. On that day, everything except for the pork legs was eaten.
So before fast, pork legs were used to create an additional greasy, delicious dinner. Last year I wrote about Shrove Tuesday’s customs.
Now, when I think about my childhood school times, on every Shrove Tuesday we had this tradition of going on a 15 km ski-hike.
It happened quite often that on that exact day we had crazy snowstorms and it was terrible! Well, sure, hot pea-soup and Shrove Tuesday’s whipped cream jam filled sweet-buns were waiting for you when you finally got back but still…
Due to global warming or some other unusual phenomenon the snow from November to March isn’t that common anymore. Ironically, I would love to have a chance to ski now… And. Fortunately this year we have real winter with snow 🙂
Btw. Can you tell me why two words: fast food =junk food and fast as fasting have different and contrary meaning but the same base and strain?
Aspic or Meat jelly is a savoury jelly made from meat.
Meat Jelly, Sült is very good example, how time changes the meaning of some food. In old times Sült was winter time food. Because it takes 4-6 hours to cook it and this will heat up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. And food for poor. Today all ladies know, how important is collagen…:)
Today, for me, this is perfect summer dish. Sült is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂
Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food, served as an appetizer or as a meal itself.
My father still cooking Sült himself. It is very complicated to cook Sült only for 2 persons and still you need very large pot. So, I buy Sült in summer time from culinary. And in winter time, I get it from my father. This is my father recipe.
Long long time ago. Poor Soldier came from War.
He was tired and hungry.
Knocked on the door and asked for food. The hostess was stingy and said that she is poor herself and have not any food.
Ok, said Soldier. But do you have an axe? Lets cook an ax soup, then.
This sounded interesting, the hostess heard for the first time about ax soup and agreed.
Soldier put cattle on the stove and added water and an ax. Let it simmer, tasted and said: it is too strong. To make this lighter, we have to add something. Do you have some meat?
Yes, agreed hostess and went to the pantry for meat. During this time soldier hid an ax and changed water.
Hostess brought meat, soldier added this in to the cattle. Let simmer, tasted and asked. This is still too strong. You have very strong ax,.. To make this lighter, please bring some barley…
then they added some vegetable to make soup ” lighter”.
Finally was soup ready. Look, said Soldier: we cooked this so long, that ax is just dissolved!
Hostess tasted soup and was amazed: so delicious, who might have known that ax is so delicious!
This is story about envy, greed and deceit. And how to cook something about nothing 🙂
Now you probably already know, that I prefer dishes which take time max 30 minutes. And this soup is the same. You can cook it in a decent manner: prepare stock and use meat and spend hours to have perfect dish.
But at the afternoon, you have not time. And this is the simplest version to prepare soup. In my opinion cabbage suits with sausages. But you can cook vegan version, or use minced meat or bacon or…. whatever you like.