Tag: Snacks

Simple and Healthy Spruce Tips Spread. Kuuse-toorjuustumääre

kuusetj1 (8)I like to watch cooking TV shows, and I am always amazed at people who afraid and avoid raw garlic. For me, garlic is medicine, natural inflammatory. And the reason I like garlic is strong intense taste, Without this garlic is pointless:)
Bitterish of garlic is complemented with tart spruce tips and you can just feel… how health will improve 🙂 🙂

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Reindeer Moss in Chocolate

Yes, This is the food 🙂 And very easy to make.

Pick some reindeer Moss and dip into the chocolate 🙂

If it seems to you too complicate, you can order this dessert from Chocolala.

The 1st of June International Day for Protection of Children
I like books and reading.
Eno Raud’s children’s books Naksitrallid‘ and ‘Jälle neid naksitrallid‘ are the most translated Estonian books. You can read about the adventures of Muhv, Sammalhabe, and Kingpool in Bulgarian, Georgian, English, Latvian, Lithuanian, Eastern and Western Mari, Romanian, Norwegian, Polish, German, Slovak, Finland, Danish, Czech, Ukrainian, Hungarian, and Russian.

This book has been written a lot of years ago but this talking about the very important topic: how to preserve and respect nature. That the balance is the most important and even rats are an important part of the total balance.

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Turnip and Mushroom Fritters. Kaalika-seenekotletid

seenekaalikakotlett (9)

The great vegetable dish. This time I used salted mushroom .

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

and for winter Mushrooms are marinated, or salted or fermented. Or dried

Salted mushroom:
How to remove additional salt are a lot of tips.
My South Estonian relatives told me that they boiling salted mushroom in milk. And after that mushroom look and taste like a fresh.
Second option is  to boil mushroom just in the water.
And the simplest one.  Put mushroom to soak the night before.

Fresh chanterelle: The mushrooms are cleaned without water, with only a clean, dry towel and paring knife. Heat the chanterelle in a skillet without fat/butter until water has evaporated.

Frozen mushroom : melt, fry slightly.

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Freshly Salted Cucumbers. Värsked soolakurgid

soolakurk 1(2)You can find from my blog already few recipes how to make freshly salted cucumbers.

For example this recipe or this.

And now, one more recipe. You need salt and garlic and a little bit of time to get  very delicious solution,

Black currant leaves and horse-radish leaves and root are necessary to get the  perfect Estonian taste.
Where to use ? Eat as appetizer or with sandwich. Or cook seljanka, Kurzeme stroganoff or Rassolnik.

 

 

 

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Estonian flat bread. Vatskid

all ingenious is simple and all simple is ingenious.

Last year I introduced to you Pletskid- Estonian flat bread from very difficult and poor time. When people had just few potatoes and little bit oil.
Vatskid are from South Estonia, as well, but little bit more advanced version. From times when people had at least some buttermilk 🙂

Vatskid was baked on oven on the cabbage leaf. Believe, the most complicated in this recipe is to remove leaves from cabbage  🙂 Cabbage leaf helps keep moisture.

But, of course you can bake them on the ordinary way in hot skillet (without oil) or in the oven.
vatsk1 (6) Continue reading “Estonian flat bread. Vatskid”

Buckwheat Salad. Tatrasalat

One more recipe about ” what to do with boiled buckwheat”.

I love buckwheat and in my opinion, it is goes with everything. This is one possible combination

boiled buckwheat
red onion
pickled cucumber
boiled beetroot
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You can serve this with oil- acid sauce, but I like more mayonnaise- sour cream (smetana/creme fraiche) sauce. It makes salad more creamy and nutritious
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Millet Fritters. Hirsikotletid

hirsikotlett1 (5)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.

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

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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.”

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)

293079_487757724581438_773509521_nIMAG0461Marineeritud riisikad

 

Simple Mushroom Salad

  • Servings: 4-6
  • Difficulty: easy
  • Print

A light snack.

Ingredients

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

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