A fresh, light, Estonian-inspired salad perfect for a dinner. Perfect to use boiled barley groats leftovers.
This is the explosion of flavours and textures. Crispy cucumbers, sour cranberries and mushrooms, soft egg, sweet turnip and groats, which are tieing everything into one whole
As every salad, combine ingredients as you like. This is one possible combination. You can replace mushrooms and add ham or other meat.
Very nutritious vegetable dish. Combine different vegetables for a different result.
And add more colour by adding more carrots or turnip or celery.
Serve with a side dish with meat or fish. Or as vegetable porridge.
Serve with sour cream or butter. And drink some sour milk, as Estonians usually do 🙂
Did you know? Lactobacillus fermentum ME-3, the bacteria discovered in 1995 by the University of Tartu research teams, led by professors Marika Mikelsaar and Mihkel Zilmer, are unique in the world because of their combination of antimicrobial and antioxidative effects. They protect human health by attacking harmful microbes and contributing to physical well-being. The ME-3 can rightfully be called the first Estonian probiotic lactic acid bacteria and the EU patent permits it to be used in the food industry in 15 European countries.Continue reading “Thick Potatoes. Paksud kartulid”
The great vegetable dish. This time I used salted mushroom .
As Estonia has an abundance of forest, we like to pick berries and mushrooms.
and for winter Mushrooms are marinated, or salted or fermented. Or dried
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is to boil mushroom just in the water.
And the simplest one. Put mushroom to soak the night before.
Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.
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:)
Mulgi-Mulgimaa is a district in South-Estonia with its own culture, food and dialect.
My mother is Mulk and so am I. Mulgipuder means Mulgi’s porridge. This dish is very old though. In former times when people had wood burning stoves, the porridge was placed on a stove in the morning where it had time to cook and get simmer and better. People just had more time.
Mulgid (the people who lived in Mulgimaa) were wealthy. But because in early times animals were more important than people, they were usually to ones who got to eat the porridge first. And if there was anything left from the dish it was passed on to the rest of the family. Like my mother used to say – the Mulgi’s porridge was a pig food (Bon appétit! Sorry!)
Despite all, I and Estonians love this dish. It’s very, very nourishing and filling with an option to cook it completely vegan-friendly!
Potato and pearl barley porridge, i.e. potato-barley mash, originates from Southern Estonia. People in Southern Estonia (the Mulgi people) started boiling potatoes and pearl barley together in the second half of the 19th century as the combination was very filling. By the last quarter of the 19th century, this porridge was known all over Estonia. In the second half of the 20th century, this dish reached cafeterias as well and it has by now become a national dish that is served at various official events.
My husband eats almost everything. And my husband eats everything as long as it’s drowning in mayonnaise or sour cream. The only two dishes that still give him traumatizing flashbacks from the past are milk soup and millet.
The latter mainly because he used to serve in a Soviet army somewhere in the Middle East many years ago where one of the main dinners he got to eat a lot was millet porridge which he found terrible.
So, now I did attempt to turn his mind over. And I succeed.
I have been able to successfully change his mind about this dish though. Millet however is not a grain that can be found growing in Estonia which is unfortunate as this interesting yellowish sweet cereal is also very healthy.
In children stories we used to dream about the country, that had “porridge mountains and milk rivers”, and all these mountains have drawn yellow. Like millet.
The first written notices approve that buckwheat was in Estonia already in 14 th of century. Later, in 19 th century became potato more popular, but still buckwheat is very common and popular in Estonian cuisine.
This is my favourite. Easy to cook and healthy to eat.
By book you should buckwheat before cooking, simmer in hot butter. But at least in Estonia buckwheat is too “dirty” and I start buckwheat cooking from washing.
I wash buckweat, pour it in to the boiling water, add some salt and after 15 minutes, strain. Then I heat buckweat in a pot until water has evaporated and add some butter.
Perfect dinner, if you cooked yesterday too much buckwheat:)
Estonian peasants regarded mushrooms primarily as a food consumed during famine or war periods. Mushroom foraging and cooking with mushrooms was more wide-spread in Eastern and South-Eastern parts of Estonia, which had received more Slavic influences. Mushrooms as food gained wider popularity in the 20th century, when they were introduced in magazines and various workshops as tasty and healthy vegetarian food.
I have a good relationship with vegetables. I love growing plants and I love to eat them. But the reason I prefer vegetables is taste. I love the taste of tomatoes or potatoes and this is the reason to enjoy them.
What I can not understand is ” like” food. Why should carrot taste ” like meat” or zucchini ” like fish” or cauliflower as ” real bread”. Why?
I love the simplicity. And the pure taste.
If you have an electric grater, this is the simplest dinner to make. Because of all vegetables are white, you can add some pumpkin, beetroot or carrot to add some colour.