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..:)
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.
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 loaves of bread, 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.
Estonian Style Sauerkraut with Pork and Barley is called ” Mulgikapsad”. Kapsad- means Cabbage and
Mulgi- Mulgimaa is an area in South-Estonia, with own culture, traditions, food and dialect.
This area and culture is a perfect example of the globalisation already in 19th of the century. During the American Civil War from 1861 to 1865 was the lack of cotton and price was very high.
So, as demand for alternatives. South Estonia, Mulgimaa has perfect conditions for the cultivation of linen. Bondage was in Estonia abolished 1816, but still, farmers were very poor and the land was owned by landlords. But because of America and demand for linen, farmers get enough money to buy from landlords land and farms. And this area becomes 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 all richness went into the one hole…:)
I am Mulk ( person, who is living and born in Mulgimaa), as well. My mother’s ancestry has been lived in Mulgimaa more than 400 years. Maybe more, but we have first written documents from 1630 of the year 🙂
Mulgikapsad can be served as a meal unto itself, usually with boiled potato and certainly with some fermented milk for a drink. You may cook this as a vegan, without meat.
Barley has been cultivated in Estonia longer than any other crops – for over 4,000 years. And pearl barley has been a staple food for Estonians through the ages; it has even been a food fit for celebrations. In the olden days, the tradition in Estonian villages was to make sauerkraut soup with pork and barley groats on Thursdays and Sundays.
Maybe 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 🙂