My Grandmother called Semolina Mousse as ” Wind Porridge”. Because it is “fills” but does not feed:) Rye has a little bit bitter, specific caramel taste. I love this more than wheat semolina.
Light and fluffy dessert is perfect with cold milk
Did you know?
The world’s oldest rye variety still cultivated is Sangaste rye. The robust yielding, long straw and frost-resistant variety were developed in 1875 by Count Friedrich Georg Magnus von Berg, the German-Baltic owner of Sangaste manor in Estonia. Years later, the same variety was developed into Kodiak rye in Canada and used to make Canadian Gold whisky.
Estonian Christmas dishes – pork, sauerkraut, mushrooms, salads… are very nourish and feeding. So, usually there are not too much space in the stomach for dessert … 🙂
Jelly is the perfect and best Christmas dessert. Light and beautiful.
Christmas colours 🙂
Notice: kefir and cherries are both little bit sour. So, taste and add as much sugar you like.
This recipe I found from book by Carl Mothander (1886–1965) . He was a former Swedish reserve officer
After the first war, in 1928, Mothander settled in Estonia, as he married a Baltic German Baroness Benita von Wrangel.
Mothander was gourmet and fan of local cuisine and ingredients.
He wrote mouth-watering book ” Kulinaarsed vested”(Culinary tales/ Kulinariska kåserier, Thors Holms Förlag , Stockholm 1931), and I have been found lot of interesting old recipes.
Cream cake is one of them.
Estonians usually season their dishes with pepper and salt ( You have probably noticed this by now, I believe). Yes, we do have different edible plants that most of us know. But due to our climate we can only use ’’indoor cultivated plants’’ from October to May. However, there is this one ingredient that is able to take away some foreigner’s breath – our strong mustard. Forget about Dijon and sweet mild Finnish and Swedish mustards. Estonian mustard is hot. As this brown dish doesn’t look quite appealing serve it with some green peas or beans.
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.
The Republic of Estonia will celebrate its 100th anniversary on February 24, 2018. Happy birthday my small homeland 🙂
More about celebration read here .
Blueberry Kissell is the best food to celebrate this event. Blueberries are Nordic superfruits and last summer was good year. Our forests were full of berries.
The Sour taste of blueberries gives strength and health to survive long winter …:) Colors of the Estonian flag are blue, white and black. And now, in February you can see these colors in nature. Blue sky, dark forest and white snow…:)
This dessert is almost flag 🙂 Blue -violet blueberries and white quark cream as topping.
Estonia has not linked with the corn. We have too cold climate to grow maize.
In 1953 was Soviet Union leader Nikita Khrushchev (Hruštšov). He was an interesting type. Made efforts to turn rivers upside down and grow corn everywhere. Even in the North.
So, Estonian farmers tried to grow corn, and the result was, that corn crown ca 30 cm in length. Suitable only for animal fodder 🙂
In 80s year was in Estonia very popular children TV show
” Saturday Evening with Daddy”. Presenters were uncle Raivo and big fat red cat Artur.
And in this show was presented and introduced The Cat Artur Cake. This was very simple but an extra sweet combination from special toffee candies and sweet corn sticks.
I am not very sure that you have both of them in your country, so I did a revised version. (And this is less sweet and even better 🙂 :).)
My father was born in 1943. So, he was a child after the war. This was a terrible time. Estonia was occupied by the Soviet Union, Hunger and poverty. In March 1949, 20,722 people (2.5% of the population) were deported to Siberia.
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 ‘voluntarily’, 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 farmers 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.