Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.
Last year I wrote a lot of about Estonian Christmas customs. But New Year eve NÄÄRID is very important as well. During Soviet times (1945- 1987) Christmas was prohibited and was only New year eve.
Today we have two amazing holiday 🙂
New year eve was as was Christmas perfect time for predictions.
What is maybe interesting and different:
On 31 December there are special (humor) TV shows on all Estonian TV channels, causing a lot of discussion afterwards (Which program was better? Why? etc.).
One more tradition is, that The President of the Republic delivers a speech on radio and TV during the last minutes of the old year.
As probably everywhere New Year is greeted with fireworks and drinking sparkling wine. People wish a Happy New Year (Head uut aastat!) to each other. And it is a good sign when the first New Year wishes are said by a man with dark hair 🙂
Aspic or Meat jelly is a savoury jelly made from meat.
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 up the kitchen. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. And food for poor. Today all ladies know, how important is collagen…:)
Today, for me, this is perfect summer dish. Sült is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂
Sült is a dish traditionally made from a mixture of meat, trotters, hocks, rind and other ingredients that have been cooked for several hours and cooled afterwards, forming a jelly. A traditional Christmas and wedding food, served as an appetizer or as a meal itself.
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.
Cinnamon Rolls remind me always Astrid Lindgren books. Warm and lovely childhood summers at my Grandma…The softest, fluffiest homemade cinnamon roll ever! Loaded with cinnamon brown sugar … mmm..
This is one dish which came in Estonian cuisine from Scandinavia, but same as with all dishes, Estonian cinnamon rolls taste different as Swedish rolls.
Sunday morning. 7 o clock.
The Cat jumped on the bed ” Krrr…. lazy bums, the sun is shining, wakeup…”
I pulled blanket over the head. I had the intention to sleep at least 4 more hours…
But.. for my amazement, my husband woke up and left from bed room…
Some time later, I realized, that I have to go.
On the couch sat next to each other, Man and Cat. Eyes are glued to the TV screen. Watching racing cars..
In Estonia School starts at 1st of September. This is the festive day. There are a lot of flowers for teachers. And Children wear formal clothing. And at the school take place festive ceremony, concert.
And then starts school… 9 long months until beginning of the June, when finally starts summer vacation.
The current Estonian educational system consists of pre-school education, basic education, general secondary education, vocational education and higher education. Basic education is the compulsory educational minimum which is provided by basic schools (grades 1-9). Children reaching the age of seven have to attend school.
For this festive and important day simple berry pie. Meadowsweet is sweet and taste like almond. It complement very well the acidity of wild blueberries.
– ca 200 ml berries. If using frozen berries, mix with starch
bunch of chopped meadowsweet flowers
Chop cold butter in to the small pieces, add quark, flour and salt and sugar. Mix together. Leave in cold place at least for 1 hour.
For cream: mix together sugar, flour and egg yolks. Add cream and milk. Heat while mixture getting thicker.
Put 2/3 of pastry in to the oven form. Bake for 20 minute at 200 C, while pastry is solid
Pour on to the pastry cream and berries mixed with chopped flowers,
Cut the rest of the dough in to the pieces and sprinkle over the cake.
Bake for 20 minute, while pie is crusty and yellow-brown
For grilling meadow-sweet.
Mix together starch , flour and cold water.
Heat the oil in a deep-fryer. Dip flowers in to the dough. Carefully place the flowers in the hot oil. Fry until browned. Remove and drain on paper towels before serving.
Sprinkle over with icing sugar.
Yes. Fresh meadowsweet flowers are eatable, too :). And if you do not want/ like deep- frying, put flowers on top/ behind the cake and bake while crispy.
Today I will share recipe, which you probably will never do. Kama.
Kama is Estonian traditional finely milled flour mixture. Estonians buying Kama mixture from shop.. and the easiest way is to try this, probably visit Estonia. But I still give you the recipe.
Historically kama was a non-perishable, easy-to-carry food that could be quickly fashioned into a stomach-filling snack by rolling it into butter or lard; it didn’t require baking, as it was already roasted. Today Kama is perfect summer dish. Just add some fresh or fermented milk and sugar or salt, mix, and ready!
Today Kama is used for making cakes, mousse, desserts and salty snacks..