Tag: home made
Sunday morning. 7 o clock.
The Cat jumped on the bed ” Krrr…. lazy bums, the sun is shining, wake up…”
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..
It was not “Krrr”, it was ” Frrrr… formula 1 ” 🙂
Simple and quick everyday fish soup.
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.
Blueberry Crunch Pie
A juicy crunchy pie full of berries and with meadowsweet almond- taste
- Quark Shortcrust Pastry
- 200 g cold butter
- 200 g quark, look at recipe
- 300 g flour
- 2 tablespoon sugar
- 1/2 teaspoon salt
- 100 g sugar
- 2 tablespoon flour
- 3 egg yolk
- 2 dl 35% cream
- 1 dl milk
- bunch of chopped meadowsweet flowers
– ca 200 ml berries. If using frozen berries, mix with starch
- 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.
Join Fiesta Friday #187 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Judi @ cookingwithauntjuju.com and Sadhna @ Herbs, Spices and Tradition
Soundtrack Genialistid “Leekiv armastus”
Next to my home is beautiful park. And flower beds.
Beautiful, but full of weeds.
I am walking and thinking. Should I do a little weeding? This is not difficult and each physical movement is a good movement 🙂 When I am walking back, I will…
I am walking back and…. I see, that one women already weeding!
Waw! I am only thinking but some people are acting. Shame to me.
I am getting closer and.. I see. Woman is not weeding. She is picking flowers… 🙂 🙂
So. Please do not pick flowers from public flower beds.
Better go to the forest and pick up the mushrooms 🙂
One more simple everyday dish.
When I am writing mushrooms, I mean wild mushrooms. chanterelle, boletuses, russula. And other Mushrooms that does not need blanching.
Chicken fillet with Chanterelle
A fresh, light, everyday simple dinner.
Continue reading “Creamy Chicken fillet with Chanterelle”
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..
And what is interesting. In Estonian Kama means in slang “stuff, things” and the same time Kama means ” drugs”…:) Continue reading “Kama. Estonian “muesli””
Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Traditionally was it dish for Midsummer and Pentecost.
Do you know, that in Latvian is cheese – Siers and in Russian сыр. And even in English, cheese sound very similar. So, all these cheeses are related 🙂
quark must be as dry, as possible. And better is fat-free quark
Ricotta is not alternative to use. Make your quark yourself
Be sure your quark is natural and Do NOT consist gelatine or whatever.
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
Continue reading “How To Do Estonian Quark Cheese with Caraway Seeds. Sõir.”
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.
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
Kohuke is typical Estonian breakfast dessert. Full of energy and protein.
- ca 100 g quark ( ca 10 pcs Kohuke)
- ca 100 g baking chocolate
- sugar, vanilla… you can add berries, chocolate, coconut…
- Put the quark in to the towel and squeeze as much you can, as dry you can. Quark must be very dry
- season dry quark. NB! do not add too much sugar, because chocolate is sweet, as well
- Roll small balls
- Melt chocolate in to the water bath or micro-oven. Add some cream , if necessary. Chocolate must be liquid and flowing
- Dip quark balls in to the chocolate and cover all sides.
- Let Kohuke dry and harden. Enjoy! Head isu!
Soundtrack Siiri Sisask ” Mis maa see on”
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.
A fresh, light, homemade natural quark for several dishes
- 1 litre ” milk” From 1 litre milk you receive ca 200 g quark.
- skimmed milk + ca 150 g sour cream
- fermented milk
- yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers
What to use:
NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.
- 1. You need:
hot water bath
thigh sieve and (gauze) cloth for straining
- For better result stir as little as possible, and if, then very carefully
- Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.
- Pour quark through a sieve, to separate whey
[caption id="attachment_8821" align="alignnone" width="1024"] Estonian Quark. Kohupiim[/caption]
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.
Soundtrack NOEP “Move”
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!
Delicious liver pate