This is a wonderful combination. Apple gives acid, celery bitterness and parsnip is sweet. All ingredients complement each other. And look at this light colour!
Change products combination and shares depending on your taste. If you like more sweet, add more parsnip and if you like more acid, use more apples.
Continue reading “Apple, Celery and Parsnip Soup. Õuna selleri ja pastinaagisupp”
Rowan Berries are very healthy. The astringent taste fades with freezing, so the best time to pick them is winter.
But.
If in your home forest are living greedy birds, you should pick them as soon as possible and leave in a deep freezer at least for 3 hours.
more options:
soak berries in salted water (1 teaspoon salt in 1-litre water)
or keep berries 3- 4 minutes in boiling water
Mash some berries and mix with sour cream
season with salt, sugar and pepper
Chop (red) onion or leek
add marinated or salted mushrooms
and cottage cheese
decorate with rowan berries
Today is Teachers Day.
This is a funny and beautiful day. Children bring a lot of flowers and the day is almost free, because of ..
In Estonia, last class students grant leave to teachers by conducting lessons themselves:)
Let’s celebrate this day! 🙂
A light, vegetable dish for an If you want a simple, delicious, low-calorie and all-natural healthy salad this is it! Very delicious and nutritious dinner. Sweet cauliflower, seasoned with lemon. Tasty rosehips berries and wonderful mushrooms.
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 chanterelle: melt, fry slightly
A great vegetable dinner with Estonian twist. Sweet pumpkin flavour is combined with pleasantly grainy barley groats. It is very easy and quick dinner from only 3 ingredients.
Cooking and preparing barley takes a lot of time, so it would be perfect dinner from leftovers. To add more flavours you can add some cheese or caraway seeds.
Continue reading “Barley Groat and Pumpkin Fritters. Kruubi ja kõrvitsakotletid”
Today 30 years ago took place The Baltic Way.
The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people (which is 25% of Baltic State population) joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards freedom.
We were ready for everything: Estonians promised to eat even potato peelings in name of an independent state.
Potato skins are still very delicious dish. But this year I will introduce more advanced recipe 🙂
Let’s add some turnip and currants.
A light vegetable dinner. Sweet turnip and potato are complemented with the tartness of red currants. You get an even better and different result using black currants. to reduce baking and cooking time, use pre-cooked vegetables.
Perfect dish to use leftovers.
A light, vegetable dish recipe perfect for a late summer dinner.
I have to say that I just love cheese. And specially baked cheese. So I love for example Georgian cuisine where a lot of cheese pies and dishes.
To get lighter version is reasonable to add some vegetables. Like in this recipe. Zucchini does not have very special taste. It gives moisture, juiciness, structure, volume and make this pie lighter.
Continue reading “Zucchini and Cheese Pie. Suvikõrvitsa ja juustupirukas”
Recently I saw TV cooking show, where participants were very amazed about beetroot soup.
Beet root is delicious, healthy and very suitable for soups. You can cook hot soup Borš- look at for recipe. But during summer time at least I need something cold, refreshing and easy.
Continue reading “Cold Summer Beetroot Soup. Külm peedi püreesupp”
Seto Suulliim means in direct translation suul= salt and liim= broth. Savoury soup, salty broth, soup. So I used for translation this meaning.
I was born in Põlva. Põlva is the small town in Southeastern Estonia, in Setomaa. This region has become famous for her onions and cucumbers. Seto onions have a flat shape and a very strong flavour.
Until onions are not ready to spring onions are used for cold soup. Play and combine with ingredients, to get suitable flavours. This is Estonian, Seto version.
Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia. Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.
Did you know there are dialects in different regions of Estonia? For example, the Setos in southern Estonia have their own dialect and their own kingdom, with about 12,000 speakers. Võru also has its own dialect with about 75,000 speakers. Both dialects are on the UNESCO list of threatened dialects.
read more about Setos
Continue reading “Traditional Seto Cold Summer Savoury broth. Seto Suulliim.”
Beetroot is delicious. And healthy. While beetroot is sweet I prefer to serve it with pickled cucumber or cheese to complement sweetness with sour and salty.
Caraway seeds is something Estonian. This is obvious that beetroot and caraway seeds goes together.
Add semolina to achieve best conistent and thickness. In case beetroot is very juicy you need this maybe more.
Continue reading “Beetroot Fritters. Peedikotletid”
Spring means a lot of weed…
But I have a solution, Just eat them:)
I am not going to talk about the benefits of nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia 🙂
But believe me, they are healthy. The first source of vitamins in spring.
Goutweed taste like carrots and celery. Nettles are a little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
NB! Use only young, fresh, new, small weed, growing in the pure environment.
Estonian Cuisine. Eesti Toit. 