Tag: For dinner

Chicken Wings Marinated in Cranberry and Honey Sauce. Kanatiivad jõhvika- ja meemarinaadis

johvikakana1 (2)delicious sweet and sour marinade from honey and cranberries softening tender poultry.

Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.

 

 

 

 

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Potato and Mushroom Casserole. Kartuli ja seenevorm

seene kertulivorm (10)This summer was very warm. In May, June, July, August were hot, 30 C degrees. The Estonian climate is very humid, so warm feels hotter and cold is colder.
I love summer and it would be unfair to whine. But heat spill is that mushroom are not growing. Mushroom needs rain and humidity.

But now in September finally started to rain… 🙂

But still. It is not necessary to use wild mushrooms, this dish will be delicious with champignon as well 🙂

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Stuffed Cabbage Rolls. Kapsarullid

kapsarull1 (4)

Stuffed Cabbage Rolls are dish what is known, I believe, in everywhere. But every nation has his own recipe, something different, which give for this dish special touch and make it different,

Cabbage rolls are everyday dish in Estonia. Ok, it takes some time for preparation, so we probably make them for weekend dinner.
In my recipe Cabbage leaves stuffed with minced meat. But you can stuff them using only vegetables,

It’s also one of those dishes that combines everything in one: your proteins and some vegetable, Obviously you still want a few side dishes , it’s perfect with potatoes or rice or some buckwheat

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Summer New Vegetables Milk Soup. Värske köögiviljasupp

piima köögivilja1 (8)This is dish from my childhood.
In June or July, when all vegetables start to mature. Carrots are almost always seeded too closely together. And it is important to thin carrots, they will not grow to maturity unless they have space to do so.
So, you have tiny carrots , first small potatoes are  sweet peas and maybe even first cabbage.. aand this is mean Summer New Vegetables Milk Soup. Easy to do and very delicious.
Of course, you can cook it all year long, but then,. it is not This Soup.

 

 

 

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Baltic Herring and Potato Casserole. Räime ja kartulivorm

raimevorm1 (2)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.

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Rye Bread Breaded Chicken Schnitzel. Rukkijahupaneeringus kanašnitsel

dsc02039Perfect workday dinner. easy to make and will be complete quickly. If you can, use Rye black bread, not white bread crumbs. Rye Bread gives special delicious bitter-sweet taste.

 

 

 

 

 

 

 

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Rye Bread Breaded Chicken Schnitzel

Rye Bread Breaded Chicken Schnitzel

  • Servings: 4
  • Difficulty: easy
  • Print

Perfect workday dinner. Easy to make and will be complete quickly.

Ingredients

  • 1 chicken fillet for each eater
  • 1 egg
  • ca 0,5 glass of rye bread crumbs
  • bunch of parsley, salt, pepper, oil

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Barley Groats and Quark fritters. Kruubi- ja kohupiimakotletid

kruubikohup (7)This is recipe, which outcome you can choose by yourself.

Easy to make Barley Groats and Quark pancakes or fritters, which can be served either as a side dish for a savory meal or as a delicious dessert.

My recipe is savory dish. But adding some sugar, you get sweet dessert.

Wonderful dish and idea to use  boiled barley leftovers.

 

 

 

 

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Buckwheat and Quark Fritters. Tatra- kohupiimapallid

tatrapall1 (5)Good dish for “meat free Mondays ” 🙂

Notice, that if you change balance of buckwheat and quark  in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).

In my picture are balls. But if you prefer to serve them as burger, form loaves.

I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂

Therefore, I’ve adapted the  recipe for baking in the oven.

In case you want to fry on to the skillet: leave dough in to the refrigerator at least for  an 1 hour, before frying.

I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case  I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)

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Chicken with Mustard and Pears. Kana pirni ja sinepiga

kanapirniga1 (3)Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.

Chicken with Mustard and Pears

  • Servings: 4
  • Difficulty: easy
  • Print

A sweet and spicy Chicken for dinner


kanapirniga1 (7)
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