Tag: how to

Buckwheat and Quark Fritters. Tatra- kohupiimapallid

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

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.

IÔÇÖm 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. ­čÖé

Therefore, IÔÇÖve adapted the┬á 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 ­čÖé In this case┬á I suggest to use closed mill: blender or similar. otherwise count with cleaning… ­čÖé
Groats are so light, that they are jumping out from your mixer:)

Continue reading “Buckwheat and Quark Fritters. Tatra- kohupiimapallid”

Oven Baked Syrniki. Ahjus k├╝psetatud S├Árnikud

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Syrniki. S├Árnikud http://www.estoniancuisine.com

S├Árnikud made its way to Estonian cuisine from Russia.

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

S├Ár /ĐüĐőĐÇ┬ámeans in Russian cheese and/or quark. So, these are small cheesecakes ­čÖé ­čÖé


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. ­čÖé


Therefore, I’ve adapted from the original recipe to make S├Árnikud 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 me and my fellow estonians consider it being part of our national cuisine.

 

 

Continue reading “Oven Baked Syrniki. Ahjus k├╝psetatud S├Árnikud”

Simple Salmon Pie. L├Áhepirukas

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Simple Salmon Pie. L├Áhepirukas

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 ­čÖé
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 ­čÖé

Continue reading “Simple Salmon Pie. L├Áhepirukas”

How To Do Meat Jelly/Aspic. S├╝lt

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

Meat Jelly, S├╝lt is very good example, how time changes the meaning of some food. In old times S├╝lt 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 S├╝lt. It was “poor” food. And food for poor. Today all ladies know, how important is collagen…:)

Today, for me, this is perfect summer dish. S├╝lt is served cold and with cold cottage cheese sauce and boiled fresh potatoes.. yummy ­čÖé

S├╝lt 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. S├╝lt

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 S├╝lt you need glue-rich meat. Continue reading “How To Do Meat Jelly/Aspic. S├╝lt”

Cabbage Soup. V├Ąrskekapsasupp

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Cabbage Soup. V├Ąrskekapsasupp

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 ­čÖé

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
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v kapsasupp1 (3)
Cabbage Soup. V├Ąrskekapsasupp

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. V├Ąrskekapsasupp”

Chicken for St CatherineÔÇÖs Day. Kadrip├Ąevakana

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Chicken for St CatherineÔÇÖs Day. Kadrip├Ąevakana

One traditional Estonian St Catherines Day dish is chicken filled with sauerkraut. This is little bit more modern version.

We have not so big families anymore to eat whole chicken ­čÖé So little bit revised version.

For this dish you need sauerkraut. Look for recipe, how to make sauerkraut by yourself.

Chicken for St CatherineÔÇÖs Day. Kadrip├Ąevakana

  • Servings: 3-4
  • Difficulty: easy
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A light dinner.

 

 

 

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Chicken for St CatherineÔÇÖs Day. Kadrip├Ąevakana

Continue reading “Chicken for St CatherineÔÇÖs Day. Kadrip├Ąevakana”

Estonian Meat Balls.Kotlet

For some reason we have three different foods: meat balls, served usually in sauce. Small meat balls: frikadellid, we are using in soup. And ” kotlet”- what is flat shape minced meat “ball”. Kotlet is served as main dish with potato and sauce and salad.

Kotlet
Estonian Meat Balls. Kotlet. http://www.estoniancuisine.com

Estonian Secret. Kama. Estonian “muesli”

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Estonian Kama

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 “Estonian Secret. Kama. Estonian “muesli””

How to make Estonian Potato Flat Bread. Kartulipletskid

My father was born in 1943. So, he was child after war. This was terrible time. Estonia was occupied by Soviet Union, Hunger and poverty. In March 1949, 20,722 people (2.5% of the population) were deported to Siberia.20170204_162123
Started collectivization. Forcibly was established collective farms, which means that all farmers must give all animals to collective farms. All over the countryside, the establishment of kolkhozes was announced and the majority of the peasants joined ÔÇśvoluntarilyÔÇÖ, fearing that they would be deported if they did not sign up. During the 1950s, masses of farm animals would starve to death in late winter or early spring because of a lack of fodder. Collective farmer’s did not get first years any salary.

Because was lack of eggs and everything, children invented ” bread”, to have something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.

Continue reading “How to make Estonian Potato Flat Bread. Kartulipletskid”

How To Do Estonian Quark Cheese with Caraway Seeds. S├Áir.

s6ir (1)S├Áir, 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 ĐüĐőĐÇ. And even in English, cheese sound very similar. So, all these cheeses are related ­čÖé

Important:
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.

You need:
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. S├Áir.”