Peipsi area is home to Old Believers, a traditional religious minority recognised as hard-working and skilful fishermen, builders and keen onion cultivators
This region has become famous for her onions and cucumbers. Peipsi onions have a flat shape and a very strong flavour.
So, visiting Estonia, find out about Sibulatee (Onion Road). Admire beautiful Peipsi lake and discover very interesting Seto culture. And buy a few onions. To bake for example this old Seto Onion Pie.
Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia.
Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.
Continue reading “Traditional Seto Onion Pie. Seto Sibulapiirak”
A delicious and very sweet old school real food cake.
Wonderful combination and good old flavours. Light quark cream complements rich and sweet cacao layers. Sour and sweet berries give juiciest and moisture. And to get real Estonian touch and twist, use for seasoning Vana Tallinn liqueur. Vana Tallinn is a dark brown and robust Rum based liqueur developed in the 1960s. he liqueur is sweet with a hint of Jamaican rum, flavoured by various natural spices, including Citrus oil, cinnamon and vanilla .
Vana Tallinn is the Must Be souvenir from Estonia. But… if you do not have this. Of course. Add some other rum or bake it without alcohol 🙂
Continue reading “Red Currant and Cacao Cake. Punasesõstra ja kakaokook”
This recipe is suitable for all people who do not like or have not time or skills to use and prepare yeast dough.
Very easy to prepare.
I used sweet filling and combined cowberries, nuts and cheese. I love savoury-sweet and sour combination. Nuts give texture and crustiness.
You are free to change it, of course. I would suggest for example carrot filling. Find the recipe from my blog.
Did you know
The coldest months in Estonia are January and February, where temperatures can drop down to -35C. The coldest temperature ever measured in Estonia is -43.5C, recorded in eastern Estonia on 17 January 1940.
Continue reading “Yeast Free Hand Pies with Cowberry and Cheese filling. Pärmivabad pohla- juustupirukad”
Honey cake is known and famous in many countries. Estonian honey cake is simple. The sweetness of honey is balanced with sour cream.
This time I did this cake in a little bit different way. With vertical layers.
Trust me: It is much simpler to make than you might think. I won’t tell if you don’t 😉 It sounds and seems complicated and difficult, but in reality it is simple. Read this recipe, understand what to do and this is very simple! 🙂
Continue reading “Vertical Layer Honey Cake. Meekook”
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 :))
Continue reading “Soft Gingerbread Cake. Pehme plaadipiparkook”
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”
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 a 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”
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 the 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 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 suns. Real summer.
Did you know ? Estonia has the 2nd cleanest food in Europe (EFSA)
Continue reading “Berry Cake by Siiri. Siiri mustikakook”
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.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Continue reading “Weed Pie. Umbrohupirukas”