Tag: For dinner
The great vegetable dish. This time I used salted mushroom .
As Estonia has an abundance of forest, we like to pick berries and mushrooms.
and for winter Mushrooms are marinated, or salted or fermented. Or dried
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is to boil mushroom just in the water.
And the simplest one. Put mushroom to soak the night before.
Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
Frozen mushroom : melt, fry slightly.
delicious sweet and sour marinade from honey and cranberries softening tender poultry.
Horseradish gives a taste and flavour. Wonderful warming dish for autumn dinner.
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 🙂
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
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.
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.
Perfect 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.
Rye Bread Breaded Chicken Schnitzel
Perfect workday dinner. Easy to make and will be complete quickly.
- 1 chicken fillet for each eater
- 1 egg
- ca 0,5 glass of rye bread crumbs
- bunch of parsley, salt, pepper, oil
This is a 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 savoury meal or as a delicious dessert.
My recipe is a savoury dish. But adding some sugar, you get sweet dessert.
Wonderful dish and idea to use boiled barley leftovers.
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:)