How To Do Estonian Black Bread. Leib

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Estonian Black Bread. Leib

Estonian Black Bread is fermented Rye Bread.
For this bread we have even the own word: LEIB.
“white wheat bread” we call “Sai”.

Of course, shops are  full of different breads, even with nuts and chocolate.
But some years ago, our first lady Evelin Ilves promoted the homemade bread. So, today, I believe, all Estonian woman has their own home-made bread recipe.

Each estonian eat  ca 10 kg white wheat bread and 30 kg black rye bread per year, so Rye bread is very popular and I can say, that this is something very “Estonian”.

24th February is Estonian Independence Day,  our republic become 99 years old 🙂
so this is the best day to bake the Estonian traditional rye Leib.

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Estonian Secret: Kohuke. Chocolate Glazed Quark Snack

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Kohuke. Chocolate Glazed Quark Snack

Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
Because of quark, Kohuke is rich of protein and because of chocolate, it is energy bar:)

Lets do Kohuke at home as pop-cakes.

Kohuke. Chocolate Glazed Quark Snack

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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Kohuke is typical Estonian breakfast dessert. Full of energy and protein.

Ingredients

  • ca 100 g quark ( ca 10 pcs Kohuke)
  • ca 100 g baking chocolate
  • sugar, vanilla…
  • you can add berries, chocolate, coconut…

Directions

  1. Put the quark in to the towel and squeeze as much you can, as dry you can. Quark must be very dry
  2. season dry quark. NB! do not add too much sugar, because chocolate is sweet, as well
  3. Roll small balls
  4. Melt chocolate in to the water bath or micro-oven. Add some cream , if necessary. Chocolate must be liquid and flowing
  5. Dip quark balls in to the chocolate and cover all sides.
  6. Let Kohuke dry and harden.
  7. Enjoy! Head isu!



Soundtrack  Siiri Sisask ” Mis maa see on”

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How To Do Homemade quark

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Homemade quark. Kohupiim

Impossible to write Estonian food blog without quark.
To be honest, I am not sure, which word is right
quark or curd or fromage blanc.

In each country you get the different product with different acidity, texture, consistent….., because of leavening, milk.

Quark is not
.. riccota. Riccota is made from cheese whey, which give the specific taste and texture
… cream cheese. Cream cheese is made from cream and has different consistent, texture, acidity and usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.

Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature.

If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂

Homemade Quark. Kohupiim.

  • Servings: 4
  • Time: 40mins
  • Difficulty: easy
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A fresh, light, homemade natural quark for several dishes

Ingredients

  • 1 litre ” milk”
  • From 1 litre milk you receive ca 200 g quark.

    What to use:

    • skimmed milk + ca 150 g sour cream
    • kefir
    • fermented milk
    • yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers

    NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.

Directions

    1.  You need: hot water bath thermometer thigh sieve and (gauze) cloth for straining And patience

    2.  Pour ” milk” in to a pot, and put pot in to hot water bath. Ideal temperature is 55 C- 65 C. Water bath is not necessary. And if you want result quicker (for example you making lesson for kids:)), do not use water bath but make quark directly on the stove and use higher temperature. Higher temperature gives you less curd, but you get this quicker.

  1. For better result stir as little as possible, and if, then very carefully
  2. Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.
  3. Pour quark through a sieve, to separate whey
  4. Head isu!

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Soundtrack NOEP “Move”

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How To Do Meat Jelly. Sült

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 the kitchen hot. Because in old times for winter was left only pork legs and heads, which are suitable for cooking Sült. It was “poor” food. Today all ladies know, how important is collagen…

Today, for me, this is perfect summer dish. Sült is cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy 🙂

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Meat Jelly. Sült

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.

For cooking Sült you need glue-rich meat. Continue reading

Liver Pate

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Liver Pate

What is Christmas without pate?

 

Estonians have not “street food”, because our mothers and grandmothers and their mothers said: this is impolite to eat in street.

Liver pate is quite “street food”, because this is good to have sandwich with pate for example in forest or just outside. Add some salted cucumber and.. delicious!

Liver Pate

  • Servings: 4
  • Time: 1 hour 30 mins
  • Difficulty: easy
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Delicious liver pate

 

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Gingerbreads. Piparkoogid.

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Ginger Bread. Piparkook

From first Advent until Chrstimas every night Estonian children put their shoe on their windowsill, because Päkapikud (little elfs) starts visits good children and brings at night in to the child slipper, some candy.

Today there are of course discussions:) Is it good idea, that “Päkapikud” leave candy, maybe it should be carrot or raisins 🙂
And what about “not good” children. But anyway, christmas time is started and this is means Piparkook!
In Estonian, Piparkook means, in direct translation  – pepper cake. So, nothing about ginger 🙂 Continue reading

How To Do Sauerkraut. Hapukapsas.

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Sauerkraut. Fermented Cabbage. Hapukapsas

Homemade Sauerkraut, Fermented Cabbage, Hapukapsas is very important and popular dish in Estonia during autumn winter time and mandatory food during Christmas time.
In ancient time, Hapukapsas and cranberries were only sources of  C vitamin, during winter time.
Sauerkraut is fermented food and this  is not only source of vitamin, this is source of probiotic bacterium and this is excellent for your health.

By the way, ancient Estonians believed, that  Sauerkraut succeed best, during New Moon. So, 7th of December is right time to test it 🙂

Sauerkraut, Fermented Cabbage- Hapukapsas

  • Servings: 4-6
  • Time: 4-7 days
  • Difficulty: easy
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A fresh, light and healthy fermented food

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Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
  • Time: 30mins
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
  • seeds, cumins

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add cumins. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”

Carrot Pies by Maie

Carrot Pies

This amount for 2 full plate small Carrot Pies.

Pastry:

Leave
25 g yeast
1 glass room-temp water and
3 tsp sugar
to stay in one bowl.

 

In the other bowl chop:
200 g cold butter

3 glass sifted flour
1 tsp salt
an 1 cm x 1 cm  cubes,
add gradually 1 whipped egg.

 

 

Add gradually yeast-mix and chop, chop, chop….
ready pastry  put in plastic bag for   1 till  24 hours in to  fridge.
sellest kogusest saab 2 plaaditäit väikesi pirukaid.
Filling :
 500 g boiled carrots
100 g boiled rice
1 boiled egg
50 g melted butter
chop, and add
1 raw egg
Season with salt, pepper and nutmeg.

 

form small pies. Spot with beaten egg. Bake 225 C  ca 12 minutes, while pies are ready.

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