Tag: pies

Soft Gingerbread Cake. Pehme plaadipiparkook

pehmepiparkook (11)Have I said that I just love gingerbread.

The real and my favourite gingerbread is very thin and crispy. Look at for recipe here.

But sometimes you want some change and something different.

Soft gingerbread cake has all best features of gingerbread: flavour, smell, aroma, seasons… but soft.
Juicy and fruity cowberry- apple sauce complements very well gingerbread flavour and reduce sweetness ( and makes it healthier dessert :))20171201_091452

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Apple Cake with Halva. Halvaaga õunakook

halvaa6una (14)Halva has nothing to do with Estonia. But I love halva.
This cake is a real fusion. Mix of Estonian traditional quark and eastern halva.
A delicious sweet and sour and juicy apple filling, complemented by Eastern flavours of halva, makes together for an amazing cake.
This cake is an eggfree.
In case you have not quark, use ricotta or mascarpone or cream cheese. But to get orignal and the best result prepare quark by yourself.
You can not imagine how simple it is !

Continue reading “Apple Cake with Halva. Halvaaga õunakook”

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.”

Very Simple Juicy Apple and Barley Flour Cake. Õuna- odrajahukook

odra6unakook (8)One of the oldest grain cereals in Estonia was barley.

Barley was the mundane and the ordinary food, and belonged on the table for common people. The oldest data of barley growing in Estonia dates back to the beginning of the first millennium BC.

And we still love barley. Karask is the famous dish in Estonian ethnic cuisine. But add some apples, and you get very delicious, simple and juicy cake.

Continue reading “Very Simple Juicy Apple and Barley Flour Cake. Õuna- odrajahukook”

Berry Cake by Siiri. Siiri mustikakook

Siiri mustikas1 (13)

I have been used in all my posts word “blueberry” in meaning ” wild blueberry”. Now I read Aho blog and found out that right expression is bilberry?

In Estonia we are saying: “Heal lapsel mitu nime” – a good child has many names.
As I live in Estonia, Estonia is one of the greenest countries in the world: about 50% of Estonian territory is covered with forest.
I forage my berries by myself from forest. And use in recipes wild blueberries/ bilberries.
Picking fresh blueberries, your mouth and hands are pink, fresh air and high roaring pines… this is amazing. This is a summer.,

This year is The Blueberry Year.
I believe, that this is the first time I would say thank you for global warming. May and June and July in Estonia were amazing. Very warm, lot of sun. Real summer.

Did you know ? Estonia has the 2nd cleanest food in Europe (EFSA)

Continue reading “Berry Cake by Siiri. Siiri mustikakook”

Weed Pie. Umbrohupirukas

n6gesepirukas1 (8)

Do you know this fairy tale. About girl, who must, to rescue her brothers, knit a jacket from.. nettles..?

This is a  good story about love.

But to exterminate and consume all weed in your garden….. You do not need so extreme solutions 🙂

Just, bake a pie. From weed. Delicious and weeding in the garden gets some very good point 🙂

Rich, savory custard flecked with things like quark and fresh weed baked in a buttery crust,

I do not write how healthy are nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first vitamins source in the spring.

Goutweed taste like carrots and celery. Nettles are little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
n6gesepirukas1 (7)
NB! Use only young, fresh, new, small weed, growing in the pure environment.

Continue reading “Weed Pie. Umbrohupirukas”

Moscow Buns. Moskva saiakesed

Moscow Buns are retro. I used to buy these delicious treats as a child from our local bakery where they were served fresh and warm straight from the oven.
I’m not quite familiar with the origin of this bun’s name or why it has ‘Moscow’ in it. I assume that the background of these pies is similar to many other classic Soviet era pastry recipes. Due to the lack of products, bakers used to replace the ingredients in the original recipe with whatever was available and got a new recipe.

Unlike Danish buttery pastries the dough you need doesn’t need to be as complicated  buttery yeast dough, but yeast dough just combined with butter
The filling used in these buns is not some fancy expensive cream but a simple mix that contains semolina and whole eggs. Please note that Moscow buns don’t contain any fruit.

Good old Google says that Moscow buns were invented in Estonia…who knows, it’s possible. 🙂 🙂

Moskva sai1 (7) Continue reading “Moscow Buns. Moskva saiakesed”

Simple Salmon Pie. Lõhepirukas

l6hepirukas1 (15)
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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Cinnamon Rolls. Kaneelikuklid

kaneelikukkel1 (4)
Cinnamon Rolls. Kaneelikuklid

Cinnamon Rolls remind me always Astrid Lindgren books. Warm and lovely childhood summers at my GrandmaThe softest, fluffiest homemade cinnamon roll ever! Loaded with cinnamon brown sugar … mmm..
This is one dish which came in Estonian cuisine from Scandinavia, but same as with all dishes, Estonian cinnamon rolls taste different as Swedish rolls.

kaneelikukkel1 (7)

Cinnamon Rolls

  • Servings: 15-16 buns
  • Difficulty: easy
  • Print

The perfect soft, fluffy cinnamon rolls

Ingredients

  • 2 dl milk
  • 30 g yeast
  • 3 tablespoon sugar
  • 1 egg
  • 75 g butter
  • 1/2 teaspoon salt
  • 6 dl flour
  • For filling

  • 3 tablespoon sugar
  • cinnamon powder
  • 40 g butter, melted
  • 1 egg for coating buns
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“Curly Top” Cake. Kräsupea kook

krasupea1(10)Father’s Day in Estonia is always celebrated and observed on Second Sunday of November each year. So, Happy Fathers Day!!!
And lets bake one cake for all fathers 🙂

This is “retro” cake. A sour cream layer cake with a topping made from chunks of white cake mixed with sour cream that looks like a curly hairdo (kräsupea). This cake from times, when in stores were nothing.
My cake look very decent 🙂 ( to get better photo 🙂 ). I did not made last layer from cake cubes but as usual layer.

For lazy people tip: you can use just cookies and do not waste time for baking layers.
For better result leave cake to set overnight.

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