Tag: how to

How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees

Homemade mayonnaise. This is a piece of cake.  You have to follow a few simple rules and everything is easier than you can imagine.

When I was a child was very usual and popular appetizer eggs with mayonnaise. This combination is still very delicious. But I like this homemade mayonnaise as a simple spread as well. Or prepare different salads. Sour spruce tips are complements other spring vegetables cucumbers, radish and lettuce very well.
I did my recipe with spruce tips. Spruce tips are a little bit tart and full of vitamins.
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Important:

  • For the preparation of the mayonnaise, all materials must be at room temperature.
  • If you do not succeed, use classical preparation direction: add oil slowly, stirring constantly
  • Keep your home-made mayonnaise tightly in the refrigerator not more than 5 days

Continue reading “How to do Homemade Spruce Tips Mayonnaise. Video. Kuusevõrsemajonees” →

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How to Do Yoghurt Cheese. Hapupiimajuust

yoghurtcheese (23)Yoghurt Cheese became popular at the beginning of the 20th century. This cheese is best in salads and a good alternative to Sõir.

Technology is very similar to Sõir ( Quark Cheese ) and homemade quark. The difference arises from the raw material used. Different raw materials give a different taste

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with a thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.

Time?
It takes ca 15-20 minutes to make cheese + time for drain and for drying. Total time ca 1 hour.
But for longer preservation, leave cheese under the press to set. And then dry cheese into the oven 50 C convection 20-30 minutes.

From these amounts you receive two palm-size loaves.

If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!

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

Continue reading “How to Do Yoghurt Cheese. Hapupiimajuust” →

Yeast Free Hand Pies with Cowberry and Cheese filling. Pärmivabad pohla- juustupirukad

This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough.

Very easy to prepare.

I used sweet filling and combined cowberries, nuts and cheese. I love savoury-sweet and sour combination. Nuts give texture and crustiness.
You are free to change it, of course. I would suggest for example carrot filling. Find the recipe from my blog.pohlajuustupirukas (9)

Did you know
The coldest months in Estonia are January and February, where temperatures can drop down to -35C. The coldest temperature ever measured in Estonia is -43.5C, recorded in eastern Estonia on 17 January 1940.

Continue reading “Yeast Free Hand Pies with Cowberry and Cheese filling. Pärmivabad pohla- juustupirukad” →

Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.

kaalikaseenepirukad (1)I found this recipe from blog of Olga. It sounded and seemed so interesting and I decided to try this and share with you. Please visit Olga blog, you can find more very interesting recipes.

This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough. Very easy to prepare.

I used turnip and horseradish filling. But you free to change it, of course. I would suggest for example carrot filling. Find recipe from my blog.

Continue reading “Yeast Free Kefir Hand Pies with Turnip and Horseradish by Olga. Olga pärmivabad kaalika ja mädarõikapirukad.” →

How to Restore Your Health With Food. Estonian Tips #folkmedicine

Estonian climate should be perfect, we have four season. But, as we use to say, we have  in real life 9 months of the “bad skiing weather”… so. runny nose and cough are usual and normal..

We use a lot of herbs, you can find tips from my blog. But food is also very important to restore health.

Just so you know, most of these methods are not scientifically proven so try them out at your own risk 🙂  I’m still alive and kind of healthy… maybe it was my faith that helped me? 🙂

When I was a teenager my constant diagnose to everything used to be ’’a major respiratory disease”, therefore I have quite a few tips for you whenever img_20180819_132654


you feel like you’re starting to get sick:

Classic recommendations are usually to sleep a lot, drink lots of water and wash your hands as often as possible. But there are few more things to try.

Your goal is to boost your blood flow and digestion in order to ‘’sweat the sickness out’’. The safest choice is probably a sauna.

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Estonian Black Rye Bread

 

You might think that if it isn’t some deadly disease it’s not worth your time to take action…- wrong! My family believes in garlic and its ‘’superpowers’’. Nb! We are talking about real strong garlic, not some mild Chinese… 🙂

Some people put it in their nose or pillow BUT… being sick gives you a wonderful excuse to enjoy some garlic bread with lots of dip sauce. Also, feel free to try a combination of cheese, garlic and mayo on a slice of black bread.

Continue reading “How to Restore Your Health With Food. Estonian Tips #folkmedicine” →

Buckwheat and Quark Fritters. Tatra- kohupiimapallid

tatrapall1 (5)Good dish for “meat free Mondays ” 🙂

Notice, that if you change balance of buckwheat and quark  in favour of buckwheat, you receive more crispy result. Eat warm, because cold dish become crispy, as well (what is not bad at all).

In my picture are balls. But if you prefer to serve them as burger, form loaves.

I’m not a big fan of frying these fritters as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂

Therefore, I’ve adapted the  recipe for baking in the oven.

In case you want to fry on to the skillet: leave dough in to the refrigerator at least for  an 1 hour, before frying.

I decided, that buckwheat flour is too expensive, so I did this by myself from buckwheat groats 🙂 In this case  I suggest to use closed mill: blender or similar. otherwise count with cleaning… 🙂
Groats are so light, that they are jumping out from your mixer:)

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Oven Baked Syrniki. Ahjus küpsetatud Sõrnikud

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Syrniki. Sõrnikud http://www.estoniancuisine.com

Sõrnikud made its way to Estonian cuisine from Russia.

As these fluffy quark fritters are very delicious Sõrnikud were quickly adapted by Estonian sweet teeth.

Sõr /сыр means in Russian cheese and/or quark. So, these are small cheesecakes 🙂 🙂


I’m not a big fan of frying these cakes as I barely have time, plus I get my sufficient amount of fat from other sources anyway. 🙂


Therefore, I’ve adapted from the original recipe to make Sõrnikud suitable for baking in the oven.

 

 

This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where I and my fellow Estonians consider it being part of our national cuisine.

 

 

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Simple Salmon Pie. Lõhepirukas

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Simple Salmon Pie. Lõhepirukas

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 🙂

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How To Do Meat Jelly/Aspic. Sült

Aspic or Meat jelly is a savoury jelly made from meat.

Meat Jelly, Sült is a very good example, how time changes the meaning of some food. In old times Sült was wintertime 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 the poor. Today all ladies know, how important is collagen…:)

Today, for me, this is a 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.

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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 a 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 “How To Do Meat Jelly/Aspic. Sült” →

Cabbage Soup. Värskekapsasupp

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Cabbage Soup. Värskekapsasupp

Do you know old story about Axe Soup?

Long long time ago. Poor Soldier came from War.
He was tired and hungry.

Knocked on the door and asked for food. The hostess was stingy and said that she is poor herself and have not any food.
Ok, said Soldier. But do you have an axe? Lets cook an ax soup, then.
This sounded interesting, the hostess heard for the first time about ax soup  and agreed.

Soldier put cattle on the stove and added water and an ax. Let it simmer, tasted and said: it is too strong. To make this lighter, we have to add something. Do you have some meat?
Yes, agreed hostess and went to the pantry for meat.  During this time soldier hid  an ax and changed water.
Hostess brought meat, soldier added this in to the cattle. Let simmer, tasted and asked. This is still too strong. You have very strong ax,.. To make this lighter, please bring some barley…
then they added some vegetable to make soup ” lighter”.

Finally was soup ready.  Look, said Soldier: we cooked this so long, that ax is just dissolved!
Hostess tasted soup and was amazed: so delicious, who might have known that ax is so delicious!

This is story about envy, greed and deceit. And how to cook something about nothing 🙂

Now you probably already know, that I prefer dishes which take time max 30 minutes. And this soup is the same. You can cook it in a decent manner: prepare stock and use meat and spend hours to have perfect dish.

But at the afternoon, you have not time. And this is the simplest version to prepare soup. In my opinion cabbage suits with sausages. But you can cook vegan version, or use minced meat or bacon or…. whatever you like.

Cabbage Soup

  • Servings: 4-6
  • Print

 

v kapsasupp1 (3)
Cabbage Soup. Värskekapsasupp

Ingredients

    per eater
  • 1 potato
  • 1/2 carrot
  • 1/2 onion
  • ca 100 g cabbage
  • 1 tablespoon butter
  • meat “leftovers”, use what do you have at home. Ham, sausage, meat,…
  • salt, pepper, bay leaf

Continue reading “Cabbage Soup. Värskekapsasupp” →