Tag: only 3 ingredients

Simple Mushroom Salad. Lihtne seenesalat

mushrsalad (5)I have been writing that Estonia has an abundance of forest, we like to pick berries and mushrooms.
But Estonia is a maritime country. The Baltic Sea surrounds Estonia from the north, west and southwest.

In August the night is dark and the sky is full of stars. In August we have an amazing tradition. At sunset Come to the shore of the Baltic Sea and enjoy a bonfire or light one yourself. The sea unites all of us.

Read more about this The Night of Ancient Lights

But August is the chanterelle month, as well. Mushroom Salad Sandwiches or filled pancakes are the best picnic food.
mushrsalad (8)
 The simplest Salad recipe.

mushrsalad (4)

Salted mushroom:
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.
The 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.

Frozen mushroom : melt, fry slightly.
mushrsalad (11)
For Salad:

Chop prepared mushrooms
Chop boiled eggs
Chop onion

Mix everything with sour cream and season with salt and pepper.mushrsalad (6)

Home Made Rye Bread Kvass. Leivakali

kali (19)

Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs. During the Soviet Union, kvass was nicknamed “The Communist Coca-Cola” (because of colour). In those times we could freely buy Pepsi, but not Coca-Cola.

In my childhood almost every street corner boasts the ubiquitous yellow kvass tanks, which dispense the thirst quencher throughout the day. At that time, we did not know anything about hygiene… This time was used glass drinking glasses ( no plastic!), and after each drinker, the glass was simply flushed with cold water..:) (those were just the times! And no one had a Covid19…)
kali1

kali (10)
But kvass was very delicious. And the most important. This is very easy to make it by your self.
Look how to do rye bread by yourself

Bread leftovers use for rye bread pudding.

kali (8)

Home Made Rye Bread Kvass. Leivakali

  • Servings: 1-litre
  • Difficulty: easy
  • Print

A Kvass is a fermented beverage, which is made is made from fermented black or rye bread, spring water, and herbs.


kali (14)

Ingredients

  • 2 litre water
  • 400 g fermented rye bread
  • 100 g honey ( or less if you do not like very sweet)
  • 10 g yeast
  • (mint or black currant stalks or leaves)

 

Directions

  1. Bring water to the boil and pour over dried and roasted rye bread
  2. Let set under lid few hours.
  3. Strain and add honey, yeast ( and peppermint stalks)
  4. Let the mixture ferment for 5-6 hours.
  5. Strain the mixture into the towel-covered sieve and drain properly. And pour into bottles. Close the cap
  6. Keep refrigerated and drink after 2-3 days.

kali (13)

kali (5)kali (2)

Kama Quark Cream. Kama kohupiimakreem

kamakreem1(2)The Kama is the Estonian “muesli”.

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 the Kama is a perfect summer dish. Just add quark cream and dessert is ready!

The Kama is not translatable and technically not a dessert, but rather an ingredient sometimes used in desserts. It’s actually a mix of different flours – usually barley, rye, oat and pea. The Kama, like many Estonian foods, emerged because a lack of ingredients made people imaginative. After using all the different grains, they would simply mix the leftovers together.

You do not have the Kama 🙂 ?! Look at for recipe.
Honestly. I do not know what to replace it with 🙂

Because the specific taste of Kama gives the necessary and specific and delicious taste.

Did you know?
In Estonian Kama means in slang “stuff, things” and the same time the Kama means ” drugs”…:)
And the Kama is not only “muesli”:
In desperate times, people turn to cheap comfort food. In the 1970s, cocoa prices skyrocketed, pushing chocolatey sweets out of reach for millions of people. In the Soviet Union, states lacked buying power because the government centralized foreign trade. Chocolate became extremely scarce in the Baltic countries.
During the shortage, an Estonian candy company began experimenting with kama—a grain blend of rye, wheat, barley, and pea—to find chocolate alternatives. Read more
https://www.atlasobscura.com/foods/kama-bar-soviet-chocolate-kamatahvel

Continue reading “Kama Quark Cream. Kama kohupiimakreem”

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”

Sour Milk Flat Scones. Hapupiimakakud

odrakakakud (15)Very simple and delicious dish. Sour Milk Scones are very easy to make and bake and it is a perfect idea to ask children to help you.

This is an ancient recipe from South Estonia, Võrumaa. Sour Milk Flat Scones are Predecessor of pancakes and later scones. In the old days, they were baked in hot ash or on hot stone clay.
ethnographer Aliise Moora’s book “Older food of the Estonian peasantry” reads that Estonian peasant woman made a flat loaf of rye or barley flour dough, pressed fingerprints and shook on the salt. The cakes were baked against a fire, either on a stone, on a tree, or on the bottom of a pot. The Paistekakk was smeared with a piece of lard during baking and meanwhile turned over. The Paistekakk was also baked for breakfast, as is customary for pancakes.
odrakakakud (9)
Continue reading “Sour Milk Flat Scones. Hapupiimakakud”

Barley Groat and Pumpkin Fritters. Kruubi ja kõrvitsakotletid

A great vegetable dinner with Estonian twist.  Sweet pumpkin flavour is combined with pleasantly grainy barley groats. It is very easy and quick dinner from only 3 ingredients.

Cooking and preparing barley takes a lot of time, so it would be perfect dinner from leftovers. To add more flavours you can add some cheese or caraway seeds.
kruubik6rvitsakotlett (3) Continue reading “Barley Groat and Pumpkin Fritters. Kruubi ja kõrvitsakotletid”

Rye Cream. Rukkijahuvaht

rukkijahuvaht-3If Rye Cream seems to you too exotic, cook Semolina Cream. look at recipe 

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.

 

 

 

Continue reading “Rye Cream. Rukkijahuvaht”

Kefir and Cherry Jelly. Keefiri-kirsitarretis

keefiritarretis 1(36)Estonians eat too much.

Specially during Christmas time.
Look at Estonian Christmas dishes

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.

Continue reading “Kefir and Cherry Jelly. Keefiri-kirsitarretis”

Oatmeal and Apple Spoon Bars. Kaerahelbe- õunakook.

kaerapohlakook (4)This is very soft and crisp cake. Use the spoon for eating and serve with whipped cream or ice cream.
This cake has only few ingredients and is an eggfree. Healthy and crispy oatmeal is combined with juicy apple cowberry sauce. Continue reading “Oatmeal and Apple Spoon Bars. Kaerahelbe- õunakook.”