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

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Filled Eggs

dsc01195Easters in Estonian ” Lihavõtted”. which mean in direct transaltion: take a meat, have a meat. Probably because after long winter was again possibility to eat some meat.

As probably everywhere we have tradition to paint eggs. My generations do not use synthetic colors, we paint eggs with onion skins or birch leaves.

And one more interesting fact. In Estonia we have day off only 14th of April.  We want to work so much..:)…

Filled Eggs can not miss from Estonian festive menu.

You can keep eggs simple, as in my picture. Or you can make them fancy, add some shrimps, caviar, fill eggs  by using squirt.

Filled Eggs

  • Servings: 4-6
  • Time: 20mins
  • Difficulty: easy
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Filled Eggs are Mandatory snack in Estonian Festive menu

Ingredients

  • 3 hard-boiled eggs (15 min in cold water)
  • 1 tablespoon butter
  • 1 tablespoon mayonnaise

Continue reading

Fresh Salad with Rye Bread

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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..:)

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Cauliflower Casserole

You probably know this old joke.

Mother: why did you buy for child potato chips?!
Grandmother: But potato is vegetable and vegetables are healthy.
I present to you one nice healthy 🙂 vegetable casserole. Suitable as main dish or side dish.

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Cauliflower Casserole

Cauliflower Casserole

  • Servings: 4-6
  • Time: 1hr
  • Difficulty: easy
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A fresh, light vegetable casserole perfect for a dinner.

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How To Do Estonian Black Bread. Leib

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Estonian Black Bread. Leib

Estonian Black Bread is fermented Rye Bread.
For this bread we have even the own word: LEIB.
“white wheat bread” we call “Sai”.

Of course, shops are  full of different breads, even with nuts and chocolate.
But some years ago, our first lady Evelin Ilves promoted the homemade bread. So, today, I believe, all Estonian woman has their own home-made bread recipe.

Each estonian eat  ca 10 kg white wheat bread and 30 kg black rye bread per year, so Rye bread is very popular and I can say, that this is something very “Estonian”.

24th February is Estonian Independence Day,  our republic become 99 years old 🙂
so this is the best day to bake the Estonian traditional rye Leib.

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Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

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Estonian Style Sauerkraut with Pork and Barley. Mulgikapsad

Estonian Style Sauerkraut with Pork and Barley is called ” Mulgikapsad”. Kapsad- means Cabbage and
Mulgi- Mulgimaa is area  in South-Estonia, with own culture, traditions, food and dialect.

This area and culture 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 am Mulk ( person, who is living and born in Mulgimaa), as well. My mothers ancestry have been lived in Mulgimaa more than 400 years. Maybe more, but we have first written documents from 1630 of year 🙂

Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for drink. You may cook this as vegan, without meat.

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Mashed Potatoes

dsc01737Maybe it is not very original food, but because this is very typical in Estonian cuisine, as well, I will add this. Each Estonian eat ca 100 kilo potatoes in year  !

My father was kid after war. and he is talking about times, when to “cheat” classmates that they have enough butter at home, they spread mashed potato between sandwich…Potato porridge seems like butter 🙂

Mashed Potatoes

  • Servings: 3
  • Time: 30mins
  • Difficulty: easy
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A fresh, light compliment for a dinner.

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Mashed Potatoes

Ingredients

  • 5-6 potatoes
  • 0,5 glass of milk
  • 25 g butter
  • salt

Directions

  1. peel potatoes and cut in to four. Put in to cold water and cook ca 20 minutes, while potatoes are ready
  2. Drain water from potatoes and put the pot back to the stove
  3. Add butter and milk. Let milk to warm
  4. Mash potatoes and season
  5. Head isu!

Continue reading

Pumpkin Salad

dsc01188Pumpkin Salad is mandatory salad on Estonian Christmas table. Together with Cowberry- Apple salad, Black Pudding and Roast Pork.

My salad is not very sweet. I like more sweet and sour.

Pumpkin Salad

  • Servings: 4-6
  • Time: 20mins
  • Difficulty: easy
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Pumpkin Salad is mandatory salad on Estonian Christmas table.

Ingredients

    One 0,5 litre jar
  • 300 g pumpkin, chopped in to small cubes
  • 1,5 glass of water
  • 0,5 glass of sugar
  • 2 cloves
  • 2 spice
  • dsc01175

  • 1,5 tablespoon 30% food vinegar

Directions

  1. Put all ingredients- excluded vinegar,in to the pot, bring to boil.
  2. 2.Decrease heat and  let simmer, while pumpkin is ready. Add vinegar.
  3. Pour in to the clean jar, and close airtight.

Soundtrack Maarja ” Lumevärv”

Barley Scone. Karask

Barley Scone. Karask.

  • Servings: 4-6
  • Time: 30mins
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Karask is Estonian National Food. A fresh, oven-warm Karask with fresh butter is delicious!

Ingredients

  • 1 egg
  • 1/4 litre sour milk
  • 1/2 cup Barley flour
  • 3/4 cup low quality wheat flour
  • 2 tablespoon oil
  • 1 teaspoon salt, sugar and
  • 1/2 soda
  • seeds, cumins

Directions

  1. In a bowl, toss together flour with salt, sugar, soda.
  2. Add whipped egg
  3. And sour milk and oil
  4. If you wish, add cumins. And/or cover Karask with seeds.
  5. Pour pastry baking paper lined form or oven plate.
  6. Bake 200 C ca 20 min

 

Soundtrack ” Ära mine lapsekene”