Tag: For dinner

Chicken Soup with Dumplings

Follow my blog with Bloglovin

Chicken Soup with Dumplings

  • Servings: 4-6
  • Difficulty: easy
  • Print

This is weekend soup, because needs more time for perfect broth

Chicken Soup with Dumplings

Ingredients

    Broth
  • bony chicken is  better, ca 600 g
  • salt, pepper, laurel
  • For Soup

  • per eater 1 potato
  • 1/2 carrot per eater
  • 1 onion
  • For Dumplings

  • 1 egg
  • 250 ml flour
  • 50 ml broth
  • 1 tablespoon soft butter
  • (salt)

Directions


1. Place the chicken in a large pot. Pour cold water over the bones
2. Bring the broth to a boil
3. Remove the impurities that float to the surface. A frothy/foamy layer will form and it
can be easily scooped off with a big spoon. Throw this part away.
4. Add  salt, pepper, spices
5. Reduce to a simmer and simmer until done
6. Boil min 30 minute, while chicken is ready. Ideal would be 1 hour.
Continue reading “Chicken Soup with Dumplings”

Advertisements

Borsch. A Simpler Version

Law nr.1 If in the menu Borsch, You are wearing usually something White 🙂

Beetroot has been used in Estonian cuisine already since the 17th–18th century. A lot of beetroot dishes have reached us through Slavic cuisine, so dishes like Russian beetroot and potato salad, Borscht and cold beetroot soups were known already in the Baltic German cuisine. From then on, beetroot dishes were included among the foods of the pre-war Republic of Estonia.

Continue reading “Borsch. A Simpler Version”

Chanterelle Pie

Chanterelle Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

ade34-dsc00631For Chanterelle Pie.
Before.
Prepare classical pastry.

Ingredients

  • Cut 150 g butter in small cubes.
  • Add 300 g flour
  • 1 teaspoon salt and 1 teaspoon baking soda
  • 1 whipped egg
  • ca 100 g sour cream or yoghurt
  • Mixed pastry put in fridge at least for 1/2 hour.

    Cover:

  • 100 g chantarelles
  • 1 oninon,sliced
  • ca 100 g ham
  • 2 eggs
  • ca 300 ml milk or cream.
  • 100 g grated cheese.
Continue reading “Chanterelle Pie”

Potato Salad. Estonian Classic.

With peels Boiled Potatos. Peel after boiling. 1 Potato per person.
ca 100 g sausage
2 pickled cucumbers
ca 100 g Canned green peas
2 boiled eggs
(onion)

Dressing:
ca 200 g mayonnaise
ca 50 g sour cream (Creme Fraiche)

Chop components into small cubes. Add dressing. If needed, add more salt. Some mustard and cucumber marinade.

Continue reading “Potato Salad. Estonian Classic.”

Zucchini cakes

Grate 2 Zucchinis and 1 Potato. Add some salt ad leave to seep at least for 20 minutes.
From time to time squeezing water out.

Grate  in the other bowl ca 50 g Parmesan or other hard cheese. Add  1 choped onion and sliced garlic.

Zucchini Cakes

 

Mix vegetables with cheese, add 1 whiped egg, 2 table spoon flour and sunflower seeds.
Season with salt, pepper, nutmeg and basil.

 

Preheat oven 220 C.

Fry on pan in hot oil zuccini cakes.
Ready cakes put in to oven to mature, while making dressing.

 

 

Chicken Fillet with Fresh Cheese filling

Chicken Fillet with Fresh Cheese Filling

500 g puff pastry, thawed if frozen
400 g chicken fillet
salt, pepper, carlic
ca 100 g fresh cheese

Prehaet oven.

Cut the
chicken fillet lengthwise

Season fillet with salt and pepper and pressed carlic. And fill with fresh cheese.

Heat the oil in a frying pan. Fry the fillet on the all sides.

Wrap fried chicken in to puff pastry and bake in preheated oven 180 C ca 20 minutes.