The biggest and the hardest part of this case is to grate pumpkin. When this is done, it is the simplest recipe and dish to cook
A light vegetable recipe perfect for a dinner.
Ühepajatoit means in Estonian ” food, which is made in a one cauldron”
The most important, Do not boil, but stew. The best Ühepajatoit has little bit mushy consistency
A light, rich of vegetables Ühepajatoit for a dinner.
Ancient Estonians ate usually fermented milk dipped in bread, fish or potatoes in the hot summer.
Now we are more riche 🙂 So, bread is not enough.
To make this soup use your creativity. For this soup are suitable for example:
radish, tomato, cucumber
fermented cucumber, boiled beetroot, boiled potatoes, boiled eggs
Continue reading “Estonian Cold Soup with Black Bread. Hapupiimapudi”
Chanterelle Sauce with fresh and boiled new potatoes in something MUST be in the summer. Fresh mushrooms and fresh potatoes and a lot of fresh dills. This is summer.
Picking wild mushrooms means the aromas of the fields and the forest.
And in July, there are not only mushrooms. Blueberries and cowberries. Hot air. The smell of the pines. Later, in autumn, the smell of wet dead leaves. Something mysterious and captivating.
When I am writing mushrooms., I mean wild mushrooms. chanterelle, boletuses, russula. And other Mushrooms that do not need blanching.
A fresh, light, chanterelle sauce is perfect for a summer dinner.
I heard a beautiful song, Soundtrack.
But.. as usual, any information about what song it is and who was presenting this song ( is this not unlawful?!)
Anyway. I wanted to know.
I brought a computer . Throw front of the television. Reversed film.
Opened midomi.com, but… some problems with microphones and I failed. No result.
But, wait, I have a phone and SoundHound!
Next attempt.
No results. Saying the program.
I am trying to song it by myself, but 12 years as chorist is nothing. Program does not recognize my song.
I scroll the film back and forth.. and finally!
at least! program saying to me: Why worry? This is Dire Straits and Brothers in Arms.
Yesss!! I am happy and start to listen to.. Brothers in Arms.
BUT. This is NOT THIS song!!?
Next attempt and second attempt. And no result,
Only consolation, my dear,
Why worry? xvihoqcb…. Yes, I AM worry !!!!!! Because… I want to know what song it is ?!
Finally I tried some other song… and
realized, that…
this was the song title…
” Why worry”…. 🙂 🙂
So, do not worry about rhubarb, I have one more recipe 🙂 Continue reading “Pork Tenderloin with Rhubarb and Horseradish”
Jaaniõhtu (Midsummer Eve – 23 June) and Jaanipäev (Midsummer Day, St John’s Day – 24 June) are the most important holidays in the Estonian calendar.
The Jaanipäev celebrations were merged with the celebration of Võidupüha (Victory Day) after the War of Independence, when the Estonian forces defeated the German troops on 23 June 1919.
So, we have a long holiday 🙂
Jaanipäev is summer solstice and we say ” the sun does not go down”. Even at 10 pm, you can read a book, because is enough light 🙂 This is the day when all children have permission to be awake overnight.
To be honest. Because of global warming summer is not summer anymore. My birthday is on the 17th of June, and a few years ago on my birthday was snowing!
And about Jaanipäev- yes we have bonfires, but usually, exactly this evening is raining or a lot of mosquitoes and.. this is not very fun:)
But still, until today we believe: the lighting of the bonfire and jumping over it. This is a way of guaranteeing prosperity and avoiding bad luck.
In Estonian fairy tales and literature, there is a tale of two lovers, Koit (dawn) and Hämarik (dusk). These two lovers see each other only once a year and exchange the briefest of kisses on the shortest night of the year. Earth-bound lovers go into the forest looking for the “flower of the fern” which is said to bloom only on that night.
So, this is an important day for young pars…:) and lot of grill and chill. And next morning you just need a sour and sweet soup. I do not call this Solyanka, because real Solyanka is a little bit different. But very similar:) This is Selyanka-type soup. Continue reading “After Party Soup. Seljanka”
We have saying: where are two Estonians, there are three opinions and four political parties ( and as added our president Kersti Kaljulaid .. five tweets and six Facebook posts and seven online headlines which has a different message.
I believe that on the internet there are at least billion food photos, And at the same time, I believe that at least half of it is staged and better than in real life.
In real life, we do not know, how and what people are eating.
When I talk about Estonians in my blog I certainly generalize.
One important topic is the sauce. When I say: Estonians making the sauce. It means a different thing:
A friend told me, that there are only a few families who care cook some sauce. Most people do not make the sauce at all; some of them use a cold sauce, which means sour cream with some greens.
but I am about to tell you about the real warm Estonian sauce that makes Gordon Ramsay swoon.
To cook a typical Estonian sauce you should mix cold water with some flour and pour the mixture into the boiling cream or milk. and yes, there are different understandings and schools:) Some people prefer milk, some cream with 10% fat and some people cream with 35% fat,
And one more interesting fact. In Estonia, there are two words that can be used to call a ” sauce”. Similar to the English word ” sauce” we have ” soust”. ” soust” is more rustic and thicker,. The second word is “kaste”, which is coming from the words watering, moistening.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)
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.
Continue reading “Smoked Baltic Herring and Pasta casserole”
Easters are over and you have too many 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.
A fresh, light Sandwich Cake for a dinner.
Continue reading “Sandwich Cake with Egg Butter. Võileivatort”
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.
Estonian Cuisine. Eesti Toit. 