For some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.
Tag: For dinner
With this food I will make a great tribute to our good neighbors Latvians. But this is a very good dish and I am from South-Estonia, what is almost Latvia:), so let it be in Estonian blog.
A delicious Latvian pork stroganoff
Sunday morning. 7 o clock.
The Cat jumped on the bed ” Krrr…. lazy bums, the sun is shining, wake up…”
I pulled blanket over the head. I had the intention to sleep at least 4 more hours…
But.. for my amazement, my husband woke up and left from bed room…
Some time later, I realized, that I have to go.
On the couch sat next to each other, Man and Cat. Eyes are glued to the TV screen. Watching racing cars..
It was not “Krrr”, it was ” Frrrr… formula 1 ” 🙂
Simple and quick everyday fish soup.
The biggest and the hardest part of this case is to grate pumpkin. When this is done, it is the simplest recipe and dish to cook
Pumkin and Vermicelli Fritters
A light vegetable recipe perfect for a dinner.
- ca 500 g pumpkin
- ca 200 ml vermicelli
- ca 50 g hard cheese
- 1 egg
- Oil for cooking and for seasoning salt, pepper, ginger, nutmeg….
Ühepajatoit means in Estonian ” food, which is made in a one cauldron”
The most important, Do not boil, but stew. The best Ühepajatoit has little bit mushy consistency
Estonian Hotpot. Ühepajatoit
A light, rich of vegetables Ühepajatoit for a dinner.
- ca 600 g meat. I prefer pork sirloin
- 4 carrots
- 1 onion
- 4 potatoes
- half of small cabbage
- (peas, beens, tomato….)
- salt, pepper, oil
Ancient Estonians ate usually fermented milk dipped in bread, fish or potatoes in the hot summer.
Now we are more riche 🙂 So, bread is not enough.
To make this soup use your creativity. For this soup are suitable for example:
radish, tomato, cucumber
fermented cucumber, boiled beetroot, boiled potatoes, boiled eggs
Chanterelle Sauce with fresh and boiled new potatoes in something MUST be in the summer. Fresh mushrooms and fresh potatoes and lot of fresh dill. This is summer.
Picking wild mushrooms means the aromas of the fields and the forest.
And in July, there are not only mushrooms. Blueberries and cowberries. Hot air. Smell of the pines. Later, in autumn, the smell of wet dead leaves . Something mysterious and captivating.
When I am writing mushrooms., I mean wild mushrooms. chanterelle, boletuses, russula. And other Mushrooms that does not need blanching.
A fresh, light, chanterelle sauce is perfect for a summer dinner.
Continue reading “Chanterelle Sauce. Kukeseenekaste”
I heard a beautiful song, Soundtrack.
But.. as usual, any information about what song it is and who was presenting this song ( is this not unlawful?!)
Anyway. I wanted to know.
I brought a computer . Throw front of the television. Reversed film.
Opened midomi.com, but… some problems with microphones and I failed. No result.
But, wait, I have a phone and SoundHound!
No results. Saying the program.
I am trying to song it by myself, but 12 years as chorist is nothing. Program does not recognize my song.
I scroll the film back and forth.. and finally!
at least! program saying to me: Why worry? This is Dire Straits and Brothers in Arms.
Yesss!! I am happy and start to listen to.. Brothers in Arms.
BUT. This is NOT THIS song!!?
Next attempt and second attempt. And no result,
Only consolation, my dear,
Why worry? xvihoqcb…. Yes, I AM worry !!!!!! Because… I want to know what song it is ?!
Finally I tried some other song… and
this was the song title…
” Why worry”…. 🙂 🙂
So, do not worry about rhubarb, I have one more recipe 🙂 Continue reading “Pork Tenderloin with Rhubarb and Horseradish”
Jaaniõhtu (Midsummer Eve – 23 June) and Jaanipäev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The Jaanipäev celebrations were merged with the celebration of Võidupüha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have long holiday 🙂
Jaanipäev is summer solstice and we say ” sun do not go down”. Even at 10 pm you can read book, because is enough light 🙂 This is the day, when all children has permission to be awake overnight.
To be honest. Because of global warming summer is not summer anymore. My birthday is 17th of June, and few years ago in my birthday was snowing !
And about Jaanipäev- yes we have bonfires, but usually exactly this evening is raining or lot of mosquitoes and.. this is not very fun:)
But still until today we believe: the lighting of the bonfire and jumping over it. This is a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and Hämarik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.
So, this is important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Selyanka, because real Selyanka is little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”
We have saying: where are two Estonians, there are three opinions and four political parties ( and as added our president Kersti Kaljulaid .. five tweets and six Facebook posts and seven online headlines which has a different messages.
I believe that in the internet there are at least billion food photos, And on the same time I believe that at least half of it is staged and better than in the real life.
In the real life we do not know, how and what people are eating.
When I talk about Estonians in my blog I certainly generalize.
One important topic is sauce. When I say: Estonians making sauce. It means a different things:
A friend told me, that there are only few families who care cook some sauce. Most people do not make sauce at all; some of them use a cold sauce, which means sour cream with some greens.
but I am about to tell you about the real warm Estonian sauce that makes Gordon Ramsay swoon.
To cook a typical Estonian sauce you should mix could water with some flour and pour the mixture into the boiling cream or milk. and yes, there are different understandings and schools:) Some people prefer milk, some cream with 10% fat and some people cream with 35% fat,
And one more interesting fact. In Estonia there are two words that can be used to call a ” sauce”. Similar the English word ” sauce” we have ” soust”. ” soust” is more rustic and thicker,. The second word is “kaste”, which is coming from the words watering, moistening.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)