Tag: Side dish

Parsnip and Potatoes Rösti. Naeri ja kartuliröstid

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Parsnip and Potatoes Rösti http://www.estoniancuisine.com

I have the good relationship with vegetables. I love grow plants and I love to eat them. But reason I prefer vegetables is the taste. I love taste of tomatoes or potatoes and this is the reason to enjoy them.
What I can not understand is ” like” food.  Why should carrot taste ” like meat” or zucchini ” like fish” or cauliflower as ” real bread”. Why ?

I love the simplicity. And the pure taste.

If you have electric grater, this is the simplest dinner to make. Because of all vegetables are white, you can add some pumpkin, beetroot or carrot to add some colour.

Continue reading “Parsnip and Potatoes Rösti. Naeri ja kartuliröstid”

Old-school Cabbage-Carrot Salad. Kapsa- porgandisalat.

porgkapsasalat (1)
Old School Cabbage Carrot Salad http://www.estoniancuisine.com

In 1988-1992 I have been studied in university (this time university last 5 years).  This was very complicated and messy time.
Of course, students are always poor and has complicated life 🙂 But this time in Estonia took place changes.

We have been more than 40 years occupied by soviet union, all this period were lack of food products, deficit. Most of milk and meat and butter,  produced in Estonia,  were sent to the Russia.
But in the beginning of 90-s, was situation very bad. This was not only deficit, but to get any milk, butter, flour, sugar, semolina…. and so one, you must have a special coupon.

 

 

 

porgkapsasalat (5)
Old School Cabbage Carrot Salad http://www.estoniancuisine.com

today is very cool to be vegan, This time we have to be vegans…we fryed potatoes using water, and this salad was one of the main dish. Vegetables were something, what we had….. Because most of the Estonians had and have some land in country or country grandmothers.
Continue reading “Old-school Cabbage-Carrot Salad. Kapsa- porgandisalat.”

Kurzeme Stroganoff

Kurzeme (8)
Kurzeme Stroganoff

With this food  I will make a great tribute to our good neighbors Latvians.  But this is a very good dish and I am from South-Estonia, what is almost Latvia:), so let it be in Estonian blog.

Kurzeme Stroganoff

  • Servings: 4
  • Difficulty: easy
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A delicious Latvian pork stroganoff

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Pumpkin and Vermicelli Fritters

The biggest and the hardest part of this case is to grate pumpkin. When this is done, it is the simplest recipe and dish to cook

Pumkin and Vermicelli Fritters

  • Servings: ca 13 pcs
  • Difficulty: easy
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A light vegetable recipe perfect for a dinner.

k6rvitsakotlett (6)

Ingredients

  • ca 500 g pumpkin
  • ca 200 ml vermicelli
  • ca 50 g hard cheese
  • 1 egg
  • Oil for cooking and for seasoning salt, pepper, ginger, nutmeg….
Continue reading “Pumpkin and Vermicelli Fritters”

Simple Mushroom salad

seenesalat1 (2)

I used in headline word “mushroom”. But in Estonia, when we are talking about mushrooms, we mean forest and/or wild mushrooms: milk mushrooms, russulas, chanterelle….

As Estonia has an abundance of forest, we like to pick berries and mushrooms.

For winter mushrooms are  marinated, or salted or fermented. Or dried.
But the easiest way to freeze.  Heat the mushrooms in a skillet until water has evaporated and add butter. Pour mixture into boxes and freeze over winter.

In this photo and recipe I used marinated russulales.( it is very complicated to find english translation, but it seems to be  false saffron milkcap)

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Simple Mushroom Salad

  • Servings: 4-6
  • Difficulty: easy
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A light snack.

Ingredients

  • 300 g mushrooms
  • 2 (red) onion, chopped
  • 150 g sour cream

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Chanterelle Sauce. Kukeseenekaste

Chanterelle Sauce with fresh and boiled new potatoes in something MUST be in the summer. Fresh mushrooms and fresh potatoes and lot of fresh dill. This is summer.

Picking wild mushrooms means the aromas of the fields and the forest.

And in July, there are not only mushrooms. Blueberries and cowberries. Hot air. Smell of the pines. Later, in autumn, the smell of wet dead leaves . Something  mysterious and captivating.

When I am writing mushrooms., I mean wild mushrooms. chanterelle, boletuses, russula.  And other Mushrooms that does not need blanching.

chanterelle sauce

Chanterelle Sauce

  • Servings: 4-6
  • Difficulty: easy
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A fresh, light, chanterelle sauce is perfect for a summer dinner.


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How to make Estonian Potato Flat Bread. Kartulipletskid

My father was born in 1943. So, he was child after war. This was terrible time. Estonia was occupied by Soviet Union, Hunger and poverty. In March 1949, 20,722 people (2.5% of the population) were deported to Siberia.20170204_162123
Started collectivization. Forcibly was established collective farms, which means that all farmers must give all animals to collective farms. All over the countryside, the establishment of kolkhozes was announced and the majority of the peasants joined ‘voluntarily’, fearing that they would be deported if they did not sign up. During the 1950s, masses of farm animals would starve to death in late winter or early spring because of a lack of fodder. Collective farmer’s did not get first years any salary.

Because was lack of eggs and everything, children invented ” bread”, to have something to eat. They mixed potatoes, flour and oil and baked this on to the wood burning stove iron.

Continue reading “How to make Estonian Potato Flat Bread. Kartulipletskid”

Minced Meat Sauce. Hakklihakaste

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Minced Meat Sauce

We have saying: where are two Estonians, there are three opinions and four political parties ( and as added our president Kersti Kaljulaid .. five tweets and six Facebook posts and seven online headlines which has a different messages.

I believe that in the internet there are at least billion food photos, And on the same time I believe that at least half of it is staged and better than in the real life.
In the real life we do not know, how and what  people are eating.

When I talk about Estonians in my blog I certainly generalize.

One important topic is sauce.  When I say: Estonians making sauce. It means a different things:
A friend told me, that there are only few families who care cook some sauce. Most people do not make sauce at all; some of them use a cold sauce, which means sour cream with some greens.

but I am about to tell you about the real warm Estonian sauce that makes Gordon Ramsay swoon.

To cook a typical Estonian sauce you should mix could water with some flour and pour the mixture into the boiling cream or milk. and yes, there are different understandings and schools:) Some people prefer milk, some cream with 10% fat and some people cream with 35% fat,

And one more interesting fact. In Estonia there are two words that can be used to call a ” sauce”. Similar the English word ” sauce” we have ” soust”. ” soust” is more rustic and thicker,. The second word is “kaste”, which is coming from the words watering, moistening.
This is easy and very quick Sauce, which probably do not need any recipe. But, because this is very traditional in Estonian food-table, let it be:)

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How To Do Estonian Quark Cheese with Caraway Seeds. Sõir.

s6ir (1)Sõir, Estonian Quark Cheese with caraway seeds is very known in South Estonia. And this is my father recipe.
Traditionally was it dish for Midsummer and Pentecost.
Do you know, that in Latvian is cheese – Siers and in Russian сыр. And even in English, cheese sound very similar. So, all these cheeses are related 🙂

Important:
quark must be as dry, as possible. And better is fat-free quark
Ricotta is not alternative to use. Make your quark yourself
Be sure your quark is natural and Do NOT consist gelatine or whatever.

You need:
sieve with fine holes
clean fabric, cloth, towels. For better result soak it in the salty water
Pot with thick bottom. Be careful: milk boiling over and stick to the bottom with seconds.
Continue reading “How To Do Estonian Quark Cheese with Caraway Seeds. Sõir.”

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 🙂 Continue reading “6 Simple Salad to accompany the main dish”