before potato arrived from America, ancient Estonians ate beans and peas. From old cookbooks, You can find a lot of dishes from peas and barley. Nowadays, vegetarian dishes are once again in vogue and peas and bean are ruling 😉
Tag: Snacks
Simple and Healthy Spruce Tips Spread. Kuuse-toorjuustumääre
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.
Turnip and Mushroom Fritters. Kaalika-seenekotletid
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. Estonian Salt pickles. Värsked soolakurgid
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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Spruce Tips Pesto. Kuusevõrse pesto
Classical recipe, pesto, with Estonian twist. For base I used tart and fresh spruce tips, combined with hazelnuts and local hard cheese.
Wonderful combination and spread for a rye bread or as salad.
Light green, healthy and direct from nature 🙂
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.
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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
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
Millet Fritters. Hirsikotletid
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.
Old-school Cabbage-Carrot Salad. Kapsa- porgandisalat.
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.
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.
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Estonian Cuisine. Eesti Toit. 