Tag: pies

Carrot Pies by Maie. Maie porgandipirukad

I love small pies. In English you call them hand pies. My mother signature recipe are small pies with meat filling. But today I will introduce recipe by Maie, pies with juicy carrot filling.

Continue reading “Carrot Pies by Maie. Maie porgandipirukad”

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Blueberry Crunch Pie with grilled Meadowsweet

In Estonia School starts at 1st of September. This is the festive day. There are a lot of flowers for teachers. And Children wear formal clothing. And at the school take place festive ceremony, concert.
And then starts  school… 9 long months until beginning of the June, when finally starts summer vacation.mustika kreemikook (9)
The current Estonian educational system consists of pre-school education, basic education, general secondary education, vocational education and higher education. Basic education is the compulsory educational minimum which is provided by basic schools (grades 1-9). Children reaching the age of seven have to attend school.

For this festive and important day simple berry pie. Meadowsweet is sweet and taste like almond. It complement very well the acidity of wild blueberries.

Blueberry Crunch Pie

  • Servings: 4-6
  • Difficulty: easy
  • Print

A juicy crunchy pie full of berries and with meadowsweet almond- taste


mustika kreemikook (6)

Ingredients

    Quark Shortcrust Pastry
  • 200 g cold butter
  • 200 g quark, look at recipe
  • 300 g flour
  • 2 tablespoon sugar
  • 1/2 teaspoon salt
  • Cream

  • 100 g sugar
  • 2 tablespoon flour
  • 3 egg yolk
  • 2 dl 35% cream
  • 1 dl milk
  • –  ca 200 ml berries. If using frozen berries, mix with starch

  • bunch of chopped meadowsweet flowers

Directions

  1. Chop cold butter in to the small pieces, add quark, flour and salt and sugar. Mix together. Leave in cold place at least for 1 hour.
  2. For cream: mix together sugar, flour and egg yolks. Add cream and milk. Heat while mixture getting thicker.
  3. Put 2/3 of pastry in to the oven form. Bake for 20 minute at 200 C, while pastry is solid
  4. Pour on to the pastry cream and  berries mixed with chopped flowers,
  5. Cut the rest of the dough in to the pieces and sprinkle over the cake.
  6. Bake for 20 minute, while pie is crusty and yellow-brown
  7. mustika kreemikook (1)
  8. For grilling meadow-sweet.  angervaks (4)
  9. Mix together starch , flour and cold water. Heat the oil in a deep-fryer. Dip flowers in to the dough. Carefully place the flowers in the hot oil. Fry until browned. Remove and drain on paper towels before serving. Sprinkle over with icing sugar.

    Yes. Fresh meadowsweet flowers are eatable, too :). And if you do not want/ like deep- frying, put flowers on top/ behind the cake and bake while crispy.angervaks (5)

    Head isu!

See, how Tea made this cake.

Join Fiesta Friday #187 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your cohosts this week are Judi @ cookingwithauntjuju.com and Sadhna @ Herbs, Spices and Tradition

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Soft and Delicious Grandmothers Apple or Rhubarb Pie

Estonian women are able to weave a cobweb.

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Haapsalu shawl over 200 years old Estonian traditional lace shawl. Always knitted with fine wool, so you can pull the shawl through wedding ring.

Haapsalu shawl over 200 years old Estonian traditional lace shawl. Always knitted with fine wool, so you can pull the shawl through wedding ring. The skill has been handed down from mother to daughter, from one master knitter to another for one and half centuries.

Haapsalu, a small resort town on the west coast of Estonia, is famous for its 13th-century castle ruins, curative mud baths, and the legend of the White Lady. Created using lambs’ wool, the tradition started when members of the Russian aristocracy  including the royal Romanov family  visited the famous healing mud baths at the start of the 19th century. As they walked from the warm baths into the chilly courtyard outside, these women would fling a delicate shawl around their shoulders to keep warm.

Haapsalu shawl is something I am never able to knit, but I believe, that this  cake is the most easily baked pie in the world.
My grandmother did this using barley flour. But this is same delicious with wheat or whatever flour. Continue reading “Soft and Delicious Grandmothers Apple or Rhubarb Pie”

Cake Anthill, simple eggfree cake

Some time ago I saw Mediterranean diet recommendations in a blog www.jovinacooksitalian.com. As the Estonian National Institute for Health Development (ENIHD) publishedsipelgapesa (3)

a new updated version of Estonian diet recommendations at the end of 2016, I thought it would be very interesting to compare the recommendations.

mediterrean
Mediterranean diet
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Estonian diet

 

 

 

 

 

 

 

 

Some things are the same: do not eat sweets and have enough daily physical activity.

Continue reading “Cake Anthill, simple eggfree cake”

Estonian Traditional Curd filled Buns. Mulgi korbid

Mulgi korbid

Mulgimaa is perfect example about the globalisation already in 19th of century. During the American Civil War from 1861 to 1865 was lack of cotton and price was very high.
So, was demand for alternatives. South Estonia, Mulgimaa has perfect conditions for cultivation of linen. Bondage was in Estonia abolished 1816, but still farmers were very poor and land was owned by landlords. But because of America and demand for linen, farmers gets enough money to buy from landlords land and farms. And this area become rich and successful. This made others little bit jealous and they started to call people and this area Mulgimaa 🙂
In Latvia means word- Mulk- ” silly” and in Estonia it means “hole”- in meaning that the all richness went in to the one hole…:)

I have been already wrote about Mulgimaa. Estonian hidden treats.

Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect. korbid (plural “korbid”, singular “korp”)- curd or semolina filled buns are one of its famous signature dish. Mulgi Korbid filling and buns itself are not very sweet. But you can make sweet filling and add more sugar in dough, as well.

Traditionally Mulgi Korbid has  curd or semolina filling, but you can use potato filling, as well. This is perfect dish to made, when you made too much potato mash or bubert, and you have some leftovers.

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Estonian Traditional Curd filled Buns. Mulgi Korbid.

Estonian Traditional Curd filled Buns

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

Ingredients

  • 0, 5 litre milk
  • 35 g yeast
  • 2 tablespoon sugar
  • 100 g butter
  • 1 teaspoon salt,
  • 8 dl flour
  • Semolina filling or use Bubert recipe

  • 0, 6 litre milk
  • 0,5 glass of semolina
  • 2 tablespoon butter
  • 1 egg
  • salt, sugar
  • Boil a thick porridge from milk and semolina. Add butter, season with salt and sugar. Let cool down and add beaten egg.

    Curd/quark filling  look for home made quark recipe

  • 600 g quark
  • 2 tablespoon sour cream
  • 2 tablespoon melted butter
  • salt, sugar and caraway seeds
  • If mix is too fluid, add some semolina or flour

    Potato filling 

  • 700 g boiled and mashed potatoes
  • 2  beaten eggs
  • 2 tablespoon melted butter
  • salt and caraway seeds
  • If mix is too fluid, add some semolina or flour
  • 1 egg for coating buns
Continue reading “Estonian Traditional Curd filled Buns. Mulgi korbid”