Rowan Berries and Apple Pork. Pihlaka- õunaliha

pihlakaliha (3)Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.

But.

If in your home forest are living greedy birds, you should pick them as soon as possible and leave in deep freezer at least for 3 hours.

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Potato and Turnip Casserole with Currants Sauce. Kartuli- kaalikavorm sõstrakastmega

kartulikaalikavorm (14)Today 30 years ago took place The Baltic Way.

The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people (which is 25% of Baltic State population) joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards freedom.

We were ready for everything: Estonians promised to eat even potato peelings in name of an independent state.

Potato skins are still very delicious dish. But this year I will introduce more advanced recipe 🙂
Let’s add some turnip and currants.
A light vegetable dinner. Sweet turnip and potato are complemented with the tartness of red currants. You get an even better and different result using black currants. to reduce baking and cooking time, use pre-cooked vegetables.

Perfect dish to use leftovers.

Continue reading “Potato and Turnip Casserole with Currants Sauce. Kartuli- kaalikavorm sõstrakastmega”

Cold Summer Beetroot Soup. Külm peedi püreesupp

peedipyree1 (8)Recently I saw TV cooking show, where participants were very amazed about beetroot soup.

Beet root is delicious, healthy and very suitable for soups. You can cook hot soup Borš- look at for recipe. But during summer time at least I need something cold, refreshing and easy.

 

 

 

 
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Estonian Saarde Grated Potato Scone. Saarde Kartuli Riivkarask

riivkarask 1(8)Saarde is the region in South Estonia.

And this is a light and simple summer dish was to use meat leftovers. The most complicated part in this recipe is to grate potatoes, but other… this is easy to bake  😉

 

 

 

 

 

 

 

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Fish in newspaper

I got this idea from Jamie Oliver. And it sounded very intriguing to me. Is it really possible to grill fish in the newspaper? And yes, this is possible. And the result is juicy and delicious.

 

 


Clean a fish. Using a sharp knife, make a shallow cut from here along the belly of the fish, stopping at the base of the gills. Use your fingers or a dull spoon to scoop out the fish’s innards.
Fill fish with a bit of the oil, leek, lime and dill. Season with pepper and salt.
Wrap a fish in a double newspaper paper. Dip package into the water ( do not soak! Just for a minute), and start grilling.

Baking time depends on fish. But it takes for 15-20 minutes. But check by time to time!

 

 

Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.

greenchicken (3)Great spring or summer recipe.

The Tart rhubarb marinate softens poultry.

Beautiful green cover from weed gives a final outstanding look and great taste and flavour.
Continue reading “Marinated chicken fillet rolled in fresh weeds. Roheline kana rabarberimarinaadis.”

Nettle Soup. Nõgesesupp

weedsoup (17)Sour and sweet weed soup with onions and balanced with rye bread.

The recipe is basing on classical onion soup recipe.

Nettles are very important and has been used in Estonian folk medicine centuries.
Folk wisdom teaches that nettle contains vitamins C and K, B vitamins, as well as minerals like calcium, magnesium and iron, to name a few
The nettle takes away fatigue, abdominal pain and water swelling, reduces and stops bleeding, reduces the appearance of diabetes mellitus

And did you know: nettles contain vitamin C 2.5 times more than the lemon (660 mg%).

But of course, you can use any weed to replace nettles. Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.

NB! Use only young, fresh, new, small weed, growing in the pure environment.weedsoup (1)

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Beetroot Fritters. Peedikotletid

Beetroot is delicious. And healthy. While beetroot is sweet I prefer to serve it with pickled cucumber or cheese to complement sweetness with sour and salty.
Caraway seeds is something Estonian. This is obvious that beetroot and caraway seeds goes together.
peedikotlett1 (7)
Add semolina to achieve best conistent and thickness. In case beetroot is very juicy you need this maybe more.
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Quark and Potato Fritters. Kohupiima ja kartulikotletid

Great dish for ” Meatless Mondays” 🙂 A  light vegetable fritters for a dinner. Consist of two very important Estonian ingredients: potatoes and quark. Wonderful Carbohydrates and protein combination 🙂

Very easy to make and the flavour is just delicious.

Did you know ?

Estonians, like Mexicans, put sour cream (a version of crème fraîche that contains less fat) on almost everything. And anyone who’s had Mexican food knows it’s not as disgusting as it sounds – it’s actually quite delicious.
kartulikohupiima1 (6)
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Thick Potatoes. Paksud kartulid

pakskartul (7)Very nutritious vegetable dish. Combine different vegetables for a different result.

And add more colour by adding more carrots or turnip or celery.

Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂

 

Did you know?
Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries. Continue reading “Thick Potatoes. Paksud kartulid”