Smoked Baltic Herring and Pasta casserole

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Smoked Baltic Herring and Pasta Casserole

We need to talk about fish.
You can read from several Estonian official newspapers and brochures that we are very proud of our fish. And yes. There is a reason to be proud.
When you are planning  to visit our Estonian lovely islands you just have to try the local fresh whitefish or smoked eel and flounder. Furthermore, in the Eastern part of Estonia  with numerous beautiful lakes you can buy fresh bream, pike, perch….from local fishman .
But in my blog you can only see few fish recipes.

There are two reasons. Firstly, there just are not much fish.   75% of local fish is exported to foreign countries. On the one hand, it is good, But where is the joy in visiting an estonian store, and being forced to choose from fishes like trout and salmon.. from Norway 🙂  not local …

Seasonally you can buy Baltic Herring.

Indeed,  you can buy local bream or other white fish by 24 or more euro/kg from fancier and finer stores. Norwegian salmon costs less than 10 euros per kilogram. And chicken is ca 2 eur per kilogram…
So in other words story short. Fish is not always the option.

The second reason, again is… yes, you are right:) Our background and history. My generation

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Smoked Baltic Herring

was served a fish dish  every Thursday at school . Thursdays were Fish Days 🙂
It has still remained a mystery to this day.  How was it possible to cook SUCH a bad meal from fish. It was usually  soup or sauce from cod or other white fish. But it was very horrible. It took me many years until I started to  believe that fish can be delicious…:)

So, I do not know much about fish dishes as they are not  my first choice.

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Smoked Baltic Herring and Pasta Casserole

Smoked Baltic Herring and Pasta casserole was one of my childhood favorite food.
I never achieve such a crispy result, as my mother did.
You can replace the Baltic Herring with some another smoked fish.
This amounts for 20,5 x 20,5 cm casserole.

Smoked Baltic herring and Pasta casserole

  • Servings: 4-6
  • Time: 60mins
  • Difficulty: easy
  • Print

A light and crispy dinner

Ingredients

  • 0,5 litre (raw, uncooked) pasta
  • 400 g smoked fish (not gutted)
  • 1 cup milk
  • 1 egg
  • butter and bread crumbs
  • salt, pepper, parsley

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Sandwich Cake with Egg Butter. Võileivatort

Easters are over and you have too much boiled eggs ?
Lets make egg butter. And for better serving Sandwich Cake.  Traditional Estonian Sandwich Cake is made from rye Bread (look for recipe), but you can use, of course, wheat bread. Because of Easters (and I believe, that as I, you have lot of hard-boiled eggs remaining :)), I used for decoration egg butter.

Depending on your taste, it is possible to make ham-based cake. Or vegetable spread based cake… anyway, choice is yours.
I divided the spreads and decorated Sandwich Cake with two filling.
6 slice of bread means in this recipe 3 layers, for more beautiful result remove bread crusts. If you going to eat cake soon, steep bread with milk or stock. If you have time to set, then steeping is not necessary. Butter gives enough moisture and juiciness.

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Sandwich Cake with Egg Butter. Võileivatort

Sandwich Cake. Võileivatort

  • Servings: 2
  • Time: 30mins
  • Difficulty: easy
  • Print

A fresh, light Sandwich Cake for a dinner.

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#recipeswap Rhubarbsalad. Rabarberisalat

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Rhubarb Salad

In my childhood was the best dessert and treat rhubarb with sugar. Just so simple: we dipped rhubarb stalks in to the sugar.  Sour! Sour.. sour!!! 🙂

Dianna Donnely from https://realfoodmeals.com/2017/03/18/crunchy-cabbage-salad-with-sliced-almonds/ introduced delicious salad. I saw photos and was sure, that there are rhubarb .. But it was celery:)

So, I promised to Dianna that I will test similar recipe with rhubarb. (And replaced other ingredients the local)

Rhubarb is strange vegetable. The plant do not need (too) much care, so in all gardens are small place for rhubarb, which means that in May, June all Estonia has a flood of rhubarb. And we are looking for recipes.. ..what else to do. So, thank you Dianna for inspiration!

In my childhood was the best dessert and treat rhubarb with sugar. Just so simple: we dipped rhubarb stalks in to the sugar.  Sour! Sour.. sour!!! 🙂
From rhubarb leaves we are cooking soup. And with others.. baking lot of cakes. And rhubarb leftovers freezing for winter..
When you are looking for Estonian cake recipes, there are always written “apple or rhubarb”. This is means that the same cake you can bake in spring with rhubarb and in autumn with apples.

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Cauliflower Casserole

You probably know this old joke.

Mother: why did you buy for child potato chips?!
Grandmother: But potato is vegetable and vegetables are healthy.
I present to you one nice healthy 🙂 vegetable casserole. Suitable as main dish or side dish.

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Cauliflower Casserole

Cauliflower Casserole

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
  • Print

A fresh, light vegetable casserole perfect for a dinner.

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Chicken and Rice

dsc01611Simple everyday supper.

Chicken and Rice

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

A light and simple to cook everyday supper

Ingredients

  • 1 chicken leg or thigh for each eater
  • 250 ml rice
  • 1 carrot
  • 1 onion
  • ca 200 g frozen peas
  • salt,pepper, oil for cooking

Directions

  1. Season chicken with salt and pepper and fry in to hot oil in all sides
  2. Put fried chicken in to oven pot, add sliced carrot, onion, rice and 800 ml water
  3. Cook in lid covered pot in to the oven 180C 30 minute
  4. Add peas, and let them melt

Soundtrack  Liisi Koikson ” Kaks kuukiirt mu toas”

Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

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Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

Estonian Style Sauerkraut with Pork and Barley is called ” Mulgikapsad”. Kapsad- means Cabbage and
Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect.

This area and culture is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

I am Mulk ( person, who is living and born in Mulgimaa), as well. My mothers ancestry have been lived in Mulgimaa more than 400 years. Maybe more, but we have first written documents from 1630 of year 🙂

Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for drink. You may cook this as vegan, without meat.

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Mashed Potatoes

dsc01737Maybe it is not very original food, but because this is very typical in Estonian cuisine, as well, I will add this. Each Estonian eat ca 100 kilo potatoes in year  !

My father was kid after war. and he is talking about times, when to “cheat” classmates that they have enough butter at home, they spread mashed potato between sandwich…Potato porridge seems like butter 🙂

Mashed Potatoes

  • Servings: 3
  • Time: 30mins
  • Difficulty: easy
  • Print

A fresh, light compliment for a dinner.

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Mashed Potatoes

Ingredients

  • 5-6 potatoes
  • 0,5 glass of milk
  • 25 g butter
  • salt

Directions

  1. peel potatoes and cut in to four. Put in to cold water and cook ca 20 minutes, while potatoes are ready
  2. Drain water from potatoes and put the pot back to the stove
  3. Add butter and milk. Let milk to warm
  4. Mash potatoes and season
  5. Head isu!

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How To Do Meat Jelly. Sült

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 the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…

Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

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Meat Jelly. Sült

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.

For cooking Sült you need glue-rich meat. Continue reading

Roasted Pork with Sauerkraut. Sealiha hapukapsaga

As You probably know, Estonians are the least religious nation.
The Estonian word jõulud (Christmas) is of ancient Scandinavian origin and comes directly from the word Jul/ Hjul  which means “cycle”,  and has no real connection with Christianity.

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Roasted Pork with Sauerkraut. Sealiha hapukapsaga

In 22th of December the Sun rises in Estonia at 9. 17 a clock and  sets at 15.22. So, we do not need any fairy tales. We have very practical reason to celebrate 🙂
Jõulud as the winter solstice , when the day is the shortest and the night the longest, is celebrated between December 21 and 25. According to folk-tradition, “the sun was laying in the nest” and the day was celebrated as the Sun’s birthday. From that day on, the Sun started to rise and move slowly to the north again.

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Duck Legs with Cranberries

This is weekend food for lazy people 🙂

Duck Legs with Cranberries

  • Servings: 4
  • Time: 3 hr
  • Difficulty: easy
  • Print

A delicious slow cooking food for weekend.

Ingredients

  • 4 duck legs
  • 3 cloves garlic, sliced
  • 3-4 bay leaf
  • ca 100 g cranberries, slovenly crushed
  • salt, pepper

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Duck Legs with Cranberries

Directions

  1. Rub the duck legs with garlic, cranberries and bay leaf. And leave set for overnight ( in fridge)
  2. Preheat oven up to a maximum ( 220 C)
  3. Season duck with pepper and salt
  4. Cover oven pot with lid and reduce heat up to 165
  5. Cook 3 hours.
  6. Head isu!


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Duck Legs With Cranberries

Soundtrack Raimond Valgre ” Snowflakes”

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