My husband eats almost everything. And my husband eats everything as long as it’s drowning in mayonnaise or sour cream. The only two dishes that still give him traumatizing flashbacks from the past are milk soup and millet.
The latter mainly because he used to serve in a Soviet army somewhere in the Middle East many years ago where one of the main dinners he got to eat a lot was millet porridge which he found terrible.
So, now I did attempt to turn his mind over. And I succeed.
I have been able to successfully change his mind about this dish though. Millet however is not a grain that can be found growing in Estonia which is unfortunate as this interesting yellowish sweet cereal is also very healthy.
In children stories we used to dream about the country, that had “porridge mountains and milk rivers”, and all these mountains have drawn yellow. Like millet.
Sõrnikud made its way to Estonian cuisine from Russia.
As these fluffy quark fritters are very delicious Sõrnikud were quickly adapted by Estonian sweet teeth.
Sõr /сыр means in Russian cheese and/or quark. So, these are small cheesecakes 🙂 🙂
I’m not a big fan of frying these cakes as I barely have time, plus I get my sufficient amount of fat from other sources anyway.
Therefore, I’ve adapted from the original recipe to make Sõrnikud suitable for baking in the oven.
This January, I would like to introduce you to a foreign dish that throughout the years has become more and more popular in Estonia to the point where me and my fellow estonians consider it being part of our national cuisine.
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.
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.
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)
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.
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.