6 Simple Salad to accompany the main dish

Radish and Egg Salad

I have been to many countries, and one of the biggest differences in eating culture/habits/cuicine is how salad is served.
Salad as a main or separate dish, this is understandable. You can have Caesare Salad for lunch for example.

But, how is salad served, as accompany for the main dish, are differences between countries.

There are three courses in most countries : appetizer;  main dish, which includes protein and salad and then dessert.

However, there are exceptions, as well. I was  amazed to see that in Portugal rice and potato (with some meat/fish) were served on the same plate  .. In addition to that we visited a restaurant with a very  generous cook  in Malta 🙂 french fries, boiled potato, couscous, pasta were on the same plate.  And some bread of course. and a LOT of meat 🙂

In Estonia the three courses means usually 1. soup; 2. main dish containing protein, garnish (potato, rice, pasta, buckwheat…) and salad.  And finally 3. dessert.
We have grown up with the”plate rule”. Plate rule means that the meal on your plate should have 1/4 protein, 1/4 garnish and 1/2 salad.
And it is not the case only when cooking  home or at school. Most restaurants follow the same logic. Ok, except for  fancier and finer  more tourist oriented restaurants, of course.

Typical Estonian  salad comes with sour cream /mayonnaise sauce. Nowadays youngsters prefer u

Plate Rule

sing more vinegar/oil instead.

There are my favourite simple salads.

Easy to do, because of just few components.
And remind then:) serving Estonian dish, you should full half of the plate with one or mix of these salads. Then 1/4 potato or pasta or rice or buckwheat. And then some fish or meat. .. 🙂

Tomato Cucumber Salad
This is, I believe most common, usual, traditional everyday salad in Estonia

Tomato and Cucumber Salad

Chop tomato and/or cucumber
Add sour cream
and lot of fresh dill and chives, salt and pepper Continue reading

Advertisements

Smoked Baltic Herring and Pasta casserole

dsc01725

Smoked Baltic Herring and Pasta Casserole

We need to talk about fish.
You can read from several Estonian official newspapers and brochures that we are very proud of our fish. And yes. There is a reason to be proud.
When you are planning  to visit our Estonian lovely islands you just have to try the local fresh whitefish or smoked eel and flounder. Furthermore, in the Eastern part of Estonia  with numerous beautiful lakes you can buy fresh bream, pike, perch….from local fishman .
But in my blog you can only see few fish recipes.

There are two reasons. Firstly, there just are not much fish.   75% of local fish is exported to foreign countries. On the one hand, it is good, But where is the joy in visiting an estonian store, and being forced to choose from fishes like trout and salmon.. from Norway 🙂  not local …

Seasonally you can buy Baltic Herring.

Indeed,  you can buy local bream or other white fish by 24 or more euro/kg from fancier and finer stores. Norwegian salmon costs less than 10 euros per kilogram. And chicken is ca 2 eur per kilogram…
So in other words story short. Fish is not always the option.

The second reason, again is… yes, you are right:) Our background and history. My generation

dsc01666

Smoked Baltic Herring

was served a fish dish  every Thursday at school . Thursdays were Fish Days 🙂
It has still remained a mystery to this day.  How was it possible to cook SUCH a bad meal from fish. It was usually  soup or sauce from cod or other white fish. But it was very horrible. It took me many years until I started to  believe that fish can be delicious…:)

So, I do not know much about fish dishes as they are not  my first choice.

dsc01702

Smoked Baltic Herring and Pasta Casserole

Smoked Baltic Herring and Pasta casserole was one of my childhood favorite food.
I never achieve such a crispy result, as my mother did.
You can replace the Baltic Herring with some another smoked fish.
This amounts for 20,5 x 20,5 cm casserole.

Smoked Baltic herring and Pasta casserole

  • Servings: 4-6
  • Time: 60mins
  • Difficulty: easy
  • Print

A light and crispy dinner

Ingredients

  • 0,5 litre (raw, uncooked) pasta
  • 400 g smoked fish (not gutted)
  • 1 cup milk
  • 1 egg
  • butter and bread crumbs
  • salt, pepper, parsley

Continue reading

#recipeswap Croatian Zagreb schnitzel

horvatia (3)What do you know about Croatia?
My husband (he is the huge sport fan) answered:

Ooo. Of course I know. They are great basketball players.
And he called to me the entire team 🙂
How do not you know Dražen Petrović (was a Croatian professional basketball player)?
And their football is quite good as well, Take
Modric Jersey and Ivan Rakitic, for example. But we are better,
he laughed. In March we had friendship play between Estonia and Croatia, and we won 3:0.(this was miracle :))

Mom, what about Dalmatian, asked my daughter.

What do you know about Croatia?
I asked from my friends: Ooo. Of course I know. Dubrovnik and Krk. These  are very popular holiday destinations. Capital city is Zagreb, small beautiful country with amazing sandy beach on the Adriatic coast and handsome mountains.

So, I believe, you understood me. Croatia is country, where tall athletic men walking with spotty dogs on the beach 🙂

I am never been in Croatia, it is in my holiday bucket list. And when Tea from Little Finger proposed me cooperation, to swap recipes. I agreed, because Tea blog is wonderful and I do not know anything about Croatian food.

So, please let me introduce to you Zagreb schnitzel. Other amazing Croatian recipes you can find from Tea blog Little Finger. Continue reading

Nettle and Goutweed Soup. Nõgese- ja naadisupp

n6gesesupp (13)

Weed Soup. Nõgesesupp

The World is strange. Estonian woman squishing snails with rainboots heels , but only few hundred kilometers to the south there’s another woman preparing an appetizing dish out of those same snails. Gardeners all over the world are cussing those pesky creatures but the Estonian woman would simply pluck the weeds and….would use the outcome to cook a delicious meal

I am not going to talk about the benefits of nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first  source of vitamins in spring.

Goutweed tastes like carrots and celery. Nettles are a  bit sweet. Dandelion tastes like honey,. And wood sorrel is sour.
Nettles need to be kept in the boiling water 1-2 minutes. Goutweed and wood sorrel are eatable when fresh.

NB! Use only young, fresh, new, small weeds, grown in a pure and clean environment.

I added a soundrack a song that was Continue reading

Fresh Salad with Rye Bread

leivaga-salat-9

Fresh Salad with Black Bread

What do you think, is it possible to stay hungry in Italy or France ?

At Cookingwithoutlimits was discussion about food experience during trips, travelling. The first rule is: look at for place, where locals eat.

Do you know this saying: breakfast eat yourself, lunch share with friend and dinner give to enemy?

In Estonia we eat dinner usually at 6-7 pm. Because we used to, because you should “give your dinner to enemy”, because we have been studied, that between last meal and sleep must be at least 3-4 hours.  So, during traveling is the most complicated challenge is to find place with locals. Because…. Mediterranean countries they start their dinner at 9.. 10 o clock:) And when we are looking for place.. restaurants are empty (or still closed) 🙂

Few years ago we were with family in Spain, Torremolinos. Knowing, how complicated is to find good place for dinner I did search. and ( probably?) Tripadvisor told me the name of the good place for dinner.
So we drawled time.. till 8 o clock and went to this place. It was empty, Few tourist couples only with us. ” jee… popular place..”, was I angry. Sorry,
I do not remember this place-name. But it look like quite poor and cheap: white plastic tables and chairs. We did not understand menu and asked same food, what had our neighboring table. This was only fish and seafood restaurant. We got our food, this was delicious and we kept wondering, why this rated place with amazing food is still empty.
Was a half past eight… and… suddenly appeared crowds:) When we finished our meal, all tables were full and a very long queue waited for opportunity to get dinner..:)

Continue reading

Chicken and Rice

dsc01611Simple everyday supper.

Chicken and Rice

  • Servings: 4-6
  • Time: 45 mins
  • Difficulty: easy
  • Print

A light and simple to cook everyday supper

Ingredients

  • 1 chicken leg or thigh for each eater
  • 250 ml rice
  • 1 carrot
  • 1 onion
  • ca 200 g frozen peas
  • salt,pepper, oil for cooking

Directions

  1. Season chicken with salt and pepper and fry in to hot oil in all sides
  2. Put fried chicken in to oven pot, add sliced carrot, onion, rice and 800 ml water
  3. Cook in lid covered pot in to the oven 180C 30 minute
  4. Add peas, and let them melt

Soundtrack  Liisi Koikson ” Kaks kuukiirt mu toas”

Turnip Soup

Turnip Soup

  • Servings: 4-6
  • Time: 30mins
  • Print

I know about Turnip two things.
The First is famous Russian Fairy Tale. And the second, before potato arrived from America, ancient Estonians ate turnips.
Turnip in estonian ” Naeris”. And ” Naeris” means, “laughed”, as well. So, “Naeris naeris”- means “Turnip laughed” 🙂

dsc01057

Turnip Soup

Ingredients

  • onion
  • 2 carrots
  • ca 50 g butter
  • 2 potato
  • 2 turnips
  • 2 apple
  • for seasoning mustard, sour cream and salt, pepper

Directions


1. Chop vegetables
2. Turn on the Kettle
3. Melt in the pot butter and add onion and carrot
4. Pour in boiling water
Continue reading