tag:blogger.com,1999:blog-86919030881348574362024-02-08T06:21:54.056+02:00Berries and the blue skyEstonian FoodJuchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-8691903088134857436.post-6692686895457332132010-08-25T19:13:00.005+03:002010-08-25T19:50:23.891+03:0024-hour cucumbers<div>We, estonians, eat a lot of cucumbers - fresh, in salad, pickled or marinated. In summer, we love to make a really quick and delicious snack - 24 hour cucumbers. We use the little fresh cucumbers, make a tasty marinade and after 24 hours they are ready to be eaten. I guarantee, you will love the crispyness and freshness of this tasty summer snack. It´s also wonderful to accompany your grilled meat!</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5509390646801369186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwnQB8FBdgch4qgiY7KJBKN_phKx1dM7XIRA1d93aiw3W_w8YUbVzwFeRVffFqbRtgKDRbpjRdX3ELsDz3-8eHplI52SEjX8YjglHn-kFc12f2n8h2fKlRdNeAhz-TFhs9M5uLrpl9s8Q/s400/P1190979.jpg" /> <div></div><div>You need:</div><div>As many cucumbers as you like (those little rough ones, not the long and smooth ones)</div><div>Enough marinade to cover the cucumbers</div><div></div><div> </div><div>For the marinade:</div><div>per 1 l boiled water, you need</div><div>1,5 tbsp strong vinegar</div><div>4 tbsp coarse salt</div><div>0,5 tbsp sugar</div><div>Handful of fresh dill</div><div>Handful of black currant leaves</div><div>3 cloves of garlic, halved</div><div>3 peppercorns</div><div></div><br /><div>Boil the water. Add vinegar, salt, sugar and pepper. Mix until sugar and salt are dissolved. </div><div>Put dill, black currant leaves and garlic to a big pot. Add washed cucumbers. Pour over the marinade, while it´s still hot. Cover with a heavy plate or something that presses down the cucumbers, but lets in the air. After 24 hours, you have wonderful, fresh, aromatic and crunchy sour cucumbers!</div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-57009182227719233322010-08-17T18:13:00.003+03:002010-08-17T18:43:20.826+03:00Cheese and fresh garlic spreadHuge fresh bulbs of pinkish garlic are on the market now. I <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFYbggJabL8OKTWstHEffpJqHxJeC2z8jooAvjwkEi7c9AeRQIbFq3wt27sRlUl2k11Dh_8O5OfpqguwKCDABoVIdFtBIZSaUqaqdbtLpOOVZqA4K9-hkgEOG1Rykwp_mU4mMF32_HBY/s1600/P1190944+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506404010195771618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDFYbggJabL8OKTWstHEffpJqHxJeC2z8jooAvjwkEi7c9AeRQIbFq3wt27sRlUl2k11Dh_8O5OfpqguwKCDABoVIdFtBIZSaUqaqdbtLpOOVZqA4K9-hkgEOG1Rykwp_mU4mMF32_HBY/s400/P1190944+copy.jpg" /></a>love garlic in every season, but those new ones are especially tasty. This salad or spread, made of grated cow cheese, garlic and mayonnaise, is a very common estonian party-dish. Sometimes we have it on fresh or grilled white bread and sometimes we roll it inside thin slices of good ham. It takes just some minutes to make, so it´s all good, if you´re a garlic-addict, like me. You need:<br /><br />100 gr of cow cheese (you can use edam, emmentaler, gouda, cheddar or any other you like)<br /><p>2-4 gloves of garlic</p>100 ml of mayonnaise<br /><br />black pepper and salt for seasoning<br /><br />Grate the cheese. Chop the garlic as thin as possible. Mix cheese, garlic and mayonnaise. Season with salt and pepper. Serve with fresh bread or roll inside a thin slice of ham.Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-31957727503879477932010-08-06T19:13:00.003+03:002010-08-06T20:37:11.140+03:00Cold and creamy summer soup with herring<div>After a few days, when it was actually possible to breath, the heat is back again. And the time for cold soups is back as well. This one, with light sour cream and herring, is another childhood favourites of mine. </div><br /><div>You´ll need:<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjQDDr-LIrkMoMHLouffExXwBn-kN7yalQGUYLIE9c1PV10fc40DW3TzlxDjufhQIZS7CNFxXosH_HVfZ5VXY04d8UejnIBajF-I9cUZO94QBLQ_KiC9QIH9zLLWxJkx3xEwkqV5vx4g/s1600/_IGP0225+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 266px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5502352013334889426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcjQDDr-LIrkMoMHLouffExXwBn-kN7yalQGUYLIE9c1PV10fc40DW3TzlxDjufhQIZS7CNFxXosH_HVfZ5VXY04d8UejnIBajF-I9cUZO94QBLQ_KiC9QIH9zLLWxJkx3xEwkqV5vx4g/s400/_IGP0225+copy.jpg" /></a></div><div></div><div>50-70 gr herring filet</div><div>300 gr light sour cream (10% fat for example)</div><div>1 tomato</div><div>1 small cucumber</div><div>1 small onion</div><div>salt and pepper</div><div>boiled potatoes to serve</div><div></div><div> </div><div>Cut the herring, cucumber, tomato and onion to small pieces. Mix in the sour cream. Season with salt and pepper. Let the soup stay in fridge for 15 minutes. Boil some potatoes, sprinkle with fresh dill and serve with the cold herring soup!</div><br /><div></div><div><em>Külm hapukoore-heeringasupp</em></div><div><em></em></div><br /><div><em>50-70 gr heeringafileed </em></div><div><em>300 gr 10% hapukoort</em></div><div><em>1 tomat</em></div><div><em>1 väiksem kurk</em></div><div><em>1 väiksem sibul</em></div><div><em>soola ja pipart maitsestamiseks</em></div><div><em>kõrvale keedetud kartulit värske tilliga</em></div><div><em></em></div><br /><div><em>Haki heeringas, kurk, tomat ja sibul. Sega kokku hapukoorega. Maitsesta soola ja pipraga. Lase vähemalt 15 minutit külmkapis maitsestuda. Serveeri koos keedetud kartulitega, millele puista värsket tilli.</em></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-23577301625913922172010-07-27T16:07:00.009+03:002010-07-27T17:30:46.739+03:00Fresh field beans - soft and saltyNo, I haven´t got a heart attack in this summer heat. Although I have to admit, I have the feeling of having one almost every day for the last month or so. Nobody here in Estonia remembers having this kind of heat for so many days in a row. Even my husbands great grandmother, who is already 80. So no, this is not the reason of my long absense from here, the Berries and the Blue Sky. I can assure that the pause has been nothing else than culinary and if everything goes as expected, I will write you about it more soon.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5498593164225210274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEsbofWQ_10yYHEpLFmuPUCRpGbBATdWK7pVMDEmK-ARCJ1USY6qemFw3BG9CLi7-OJmPO9Cv42nkDxXpLZ17omIN7ppFwljTUQ16g3Y3QDgqd03JDQM-zqNeeCYFD2QONveHwhq8Husk/s400/_IGP9855+copy.jpg" />This extreme summer that has speeded up the growth of every summer berry and vegetable is now so far that the big field beans are ready. And my favourite thing to do with them is really easy. All you need is some fresh beans, a lot of salt and some water. Oh, and do not forget a cold bere to enjoy the beautiful snack after it´s ready!<br />So, take a lot of beans, with the pods. Cover them with water and add a little bit more water. Add a lot of salt. And I really do mean A LOT. The water should be too salty. Boil until the beans inside the pods are almost ready. Then turn off the heat and let the beans stay inside the salted water for half an hour. And then you´re ready to have them, with some cold beer, on your terrace, after the heat has gone to sleep and the grasshoppers are singing!Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-35265481207406312402010-07-04T18:49:00.007+03:002010-07-04T23:15:02.180+03:00Estonian milk soup with fresh veggies<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490145633745978594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5yyjcfNcXDUsHTEsIMyWZOqgCsyqHvgIEPeAuyQTirqTzsfQb0Ofao9G7hdos3N0BNqwK5UqVQtY1nTHPnUcw2FwTq292kqeh_1rXcNHqtzxi1B0QtknXOUQ2U8giMzGIYsZGmlX59kE/s400/P1190447.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490145621346911474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1w02hCJLntbizXEFuYn7f_Fxjngt_dqvPHCrfB_9B_qBNUHAv77NiJ_gU8LSwQkX-NpFKlkXRf7oFN4Au0E9bvM6NkHPL5uZDlw4BxmIZOI1TioSEaopXhcRud8TFAZ_W1oEVMwTSGeo/s400/P1190449.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490141422334332562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlzK0ezuxwni11llhHTHXrY4CaaKWTacer-94IRpo3cgvr42nfO3_dBs3ixXszohp_jDWj6fvL190ny6rPZhAH9DKPgI7smXUP194-QkAkKWTraFF6kL4bB3suKrdYbsTlOgcIrO55EG0/s400/P1190453.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490139257159753810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfnqfQZm9cxE_OJ5lljb9DA59iSqgvKtUSN6TLs1fMECzwvsWiH504lkc7PJNm7esZ4T_mBS-SJjGGM3O8MaBSY9UlXUT6w_5B3EUmGJ567j46GDoWeyGedRO5fgpU3fDkmR2KKZsIyXk/s400/P1190469.JPG" /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490137502820992290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihYroyAw7ebfgxoUYokgfzAJz63TErWlTjaiisfbbn9CIyPjQN8dc9fdiORGKT1oI3_uTADchQFQPez5BGDE4zbEdAYzuEfcd68NmlmrpHQKVqoLOK6jZMhkat_lKFlc1vXJxhCn_SxDE/s400/P1190498+copy.jpg" /><br /><div><div><div><div><div><div><div><div>I bet this soup brings back many childhood memories to all estonians. Both, good and bad. Some people, like me, just love it! Some people hate it as it was often served in school canteens during the Soviet times and was usually not made with the freshest ingrediences of the market. But this is a soup where the freshest of the fresh is a must. If all you got is frozen veggies of an unknown origin, then skip it. But when the little new potatoes, thin crunchy carrots and tiny green peas have just arrived, then I strongly recommend to cook this summer soup, that is really easy to make! </div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490141442169367058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3B-Q4PWoINF4_MjF24AnjSXh4n4QdTMj8v-QoDwL8-nsj1dc2JPVdycYlnxyhYZVrnMNW_H-1JDvG2tZ1f_c7OmABaWjdLOtWG-HaOdeoPm_fx8FcjDBbqVh4nE1nQYmFPBOfcG5Wjy0/s400/P1190450.JPG" /> <div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490139233237305858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAfEyZcMlzy0IKd9B89YCCHYJukCxeUl9hBy-6gU0j897gEgPYFxo60EeZIspMMTxF38Vl9nPe9C1WFYFja93itI5HUFTgTdWO_jQhXltt9l9JWyFSbSGYi_2ozmi-NMftG6cYVYDunLI/s400/P1190471.jpg" /><br /><div>You need:</div><div>about 0,5 litres of water</div><div>6-7 little potatoes<br /></div><div>100 gr fresh peas</div><div>4-5 little carrots (mine are beautifully dark red this year)<br /></div><div>0,7 litres of milk</div><div>1 tbs butter<br /></div><div>salt for seasoning</div><div>fresh dill to serve<br /></div><br /><div></div><div>Wash the vegetables. Cut the potatoes to quarters and carrots to about 1,5 cm pieces. Boil in salted water until cooked. Pour in milk and butter. Bring to boil. Serve with fresh dill.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5490137515123855490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4DTe1ohIiM1KAKu7ySf4B7-S3r7B1LyvSJi2Lb8OdM138oLfYzhC-lTIsPAMkzJRRUKBMcRURDCv9KsJT8x-M4sv50WrrfkzmI7HPgChm8LwXDfHLsqXR_Zj0Ke1IoxtRF07lpk4Ug9c/s400/P1190486+copy.jpg" /></div><div><strong><em>Piima-köögiviljasupp</em></strong><br /></div><br /><div><em>umbes 0,5 l vett</em></div><div><em>6-7 väikest värsket kartulit</em><br /></div><div><em>100 gr herneid</em></div><div><em>4-5 pisikest porgandit </em><br /></div><div><em>0,7 l piima</em></div><div><em>1 spl võid</em><br /></div><div><em>soola maitsestamiseks</em></div><div><em>värsket tilli serveerimiseks</em><br /><em></em></div><div><em></em> </div><div><em>Puhasta köögivili ja lõika parajateks tükkideks. Keeda soolaga maitsestatud vees pehmeks. Lisa piim ja või. Aja keema, tõsta tulelt. Serveeri värske tilliga. </em></div></div></div></div></div></div></div></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com4tag:blogger.com,1999:blog-8691903088134857436.post-55262391807134330152010-06-29T21:18:00.016+03:002010-06-30T19:42:02.814+03:00Rhubarb and strawberry crumble<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488262534266058418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZOtfv-oh8B_8yT-hi108lkKCJxkjpvJiiydBKnH5LGwdqd73iEZL0GMxBHNe61-_4dcDQtMU15mmmxhEcuVDlJ2xLugT1YSK-Skntx5pkcdmO5pyQPCBFnAuHmeG_whin6wbzWymXMI/s400/P1190400.JPG" />Crumble is not exactly an estonian dessert, to be honest. But we have a similar cake, called Purukook, that has a crumbly top. Plus, strawberries and rhubarbs are the most common cake material during the summers here. This must be one of the last cakes I make from the rhubarbs of my garden this year. Strawberry season is still going on. I am planning to eat as much as I can until I don´t want to see them anymore :). For the crumble you need:<br /><div><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGseSwWm3e2C-UUVQO_PrWZUPtlGbxwLypC0deGpK1yQoSF4tDtmBaAN9xMrCqZBI6aR4U5natvZwp8k5FqZ85EsBABbB-Hc-0S15coHeBodJdIK_o_l-9l1e9-lhXzTHhzof5-27hmo/s1600/P1190375.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488261823638269042" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQGseSwWm3e2C-UUVQO_PrWZUPtlGbxwLypC0deGpK1yQoSF4tDtmBaAN9xMrCqZBI6aR4U5natvZwp8k5FqZ85EsBABbB-Hc-0S15coHeBodJdIK_o_l-9l1e9-lhXzTHhzof5-27hmo/s400/P1190375.jpg" /></a> 100 ml of oats</div><div>100 ml flour</div><div>100 ml brown sugar</div><div>30 ml almond flakes</div><div>pintch of salt</div><div>6 tbs butter</div><div> </div><div>200 ml strawberries (quartered)</div><div>200 ml rhubarbs (cut in pieces)</div><div>150 ml sugar</div><div>1 tsp grated lemon peel</div><div>juice of 1/2 lemon</div><div>1 tbs flour</div><div>1/2 tsp ground cardamom</div><div> </div><div>Mix together the oats, flour, almond flakes, brown sugar and salt. Add butter, rub it in the dry mix until small clumps form. </div><div>Fore the filling, mix all the ingrediences together and let it stay until juices start to form. </div><div>Preheat the oven to 190 degreees. Butter six ramekins. Divide rhubarbs and strawberries to ramekins. Cover every ramekin with crumb mixture. Bake until the crumble is golden and the filling is bubbling out, about 30-40 minutes. Serve with whipped cream! </div><div><span style="font-size:85%;"></span> </div><div><span style="font-size:85%;">The inspiration for this crumble came from </span><a href="http://www.pittsburghhotplate.com/2010/06/strawberry-rhubarb-crisp/"><span style="font-size:85%;">Pittsburgh Hot Plate</span></a><span style="font-size:85%;"> blog! Thank you!</span><br /></div><em><strong></strong></em><div><em><strong>Maasika-rabarberi krõbedik</strong></em></div><br /><em></em><br /><em>100 ml kaerahelbeid</em><br /><em>100 ml jahu</em><br /><em>100 ml pruuni suhkrut</em><br /><em>30 ml mandlilaaste</em><br /><em>suts soola</em><br /><em>6 spl võid</em><br /><em></em><br /><em>200 ml maasikaid</em><br /><em>200 ml rabarbereid</em><br /><em>150 ml suhkrut</em><br /><em>1 tl sidrunikoort</em><br /><em>1/2 sidruni mahl</em><br /><em>1 spl jahu</em><br /><em>1/2 tl jahvatatud kardemoni</em><br /><em><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5488262538269581106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxDz3qNpFb-KKcUwAbgOYGEZLlsok4InP1i5zc8FBqWfW1zUSTO9Hy5bsHkNCW4TqKJcsjEhCfdz1D-8mhcA_hh0nbBSIU_Q6WIx9EsVPgQGMTVOuD0eEAy-usfjbuQsPp0ohCJ0IB1cg/s400/P1190396.jpg" /></em><br /><em>Sega jahu, kaerahelbed, mandlilaastud ja pruun suhkur. Lisa või ja näpi ta kuivainete sisse. </em><br /><em>Täidise tegemiseks sega kõik koostisained kokku, lase seista kuni tekib mahl. </em><br /><em>Määri kuus ramekini võiga kokku ja jaga täidis nende vahel ära. Kata iga vorm puruga ja küpseta eelkuumutatud ahjus 190 kraadi juures, kuni pealt on kuldpruun ja täidis äärtest välja mullitab. See võtab umbes 30-40 minutit. Serveeri vahukoorega!</em>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-86296165134637137292010-06-27T21:29:00.010+03:002010-06-27T22:39:33.009+03:00Kefir jelly with oh-so-sweet wild strawberries<p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREIL1Kw4GxLt6GkEIcuF6dJFIIJLcd5f-ZLqnxi0_YDNivUDLjuVO6kUcXqFZMWHtmRgSDjxvaWz3mAS5mVaQGzg2bsUOV_CKldS3opg2zJUwIttkkVz25O4lwrlgP9Pkmug5z-uDG0o/s1600/P1190365.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487538917668516530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjREIL1Kw4GxLt6GkEIcuF6dJFIIJLcd5f-ZLqnxi0_YDNivUDLjuVO6kUcXqFZMWHtmRgSDjxvaWz3mAS5mVaQGzg2bsUOV_CKldS3opg2zJUwIttkkVz25O4lwrlgP9Pkmug5z-uDG0o/s400/P1190365.jpg" /></a></p>2010 is an exceptional year, everything is ready too early. For example, the first autumn mushrooms came out already a few weeks ago. And some days ago we found ripe blueberries near our gate. The peas are a few weeks ahead of their time. Well, it is normal, that the wild strawberries are ready, but they are so abundant and this surprises me! And, of course, makes me really happy! My theory is, that the summer dishes shoul be really quick and easy, as you do not want to stay in the hot kitchen for a long time. You want to sit outside in the sun, drink a glass of cold wine and eat something light and tasty. This dessert is perfect in that sense, it is so easy that it´s hard to believe :). You need (for 4-5):<br /><div><div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUlP3mXYF-UIOA119xu8pSVwWHjr8kcqOXOTan_MJMEEEGgdv7COZTXD9YkNmZ6ZNEAz2s7uu4w10kSTpdALK15UoNbvEyQ4XqHtx9raGTBYRqs4eYeYrNuGnrOkVHBdR2Qad5vBNfwA/s1600/P1190292.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487534896253332610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFUlP3mXYF-UIOA119xu8pSVwWHjr8kcqOXOTan_MJMEEEGgdv7COZTXD9YkNmZ6ZNEAz2s7uu4w10kSTpdALK15UoNbvEyQ4XqHtx9raGTBYRqs4eYeYrNuGnrOkVHBdR2Qad5vBNfwA/s400/P1190292.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8O4awY2gVBjdd4r1wRdmh1_o2xlAY3udfmQhGAeQo654JOBiNz244kOObSFf7kpqQhCvKwHPxznEZC76tHbvO0ytiW9tt6FMJHDUj-Lx2YbyUNFUhih8H4RoY9rfNJTyNXiJzYzeYLo/s1600/P1190302.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487534904346123106" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb8O4awY2gVBjdd4r1wRdmh1_o2xlAY3udfmQhGAeQo654JOBiNz244kOObSFf7kpqQhCvKwHPxznEZC76tHbvO0ytiW9tt6FMJHDUj-Lx2YbyUNFUhih8H4RoY9rfNJTyNXiJzYzeYLo/s400/P1190302.jpg" /></a><br /><br /></div><div></div><div>300 ml <a href="http://en.wikipedia.org/wiki/Kefir">kefir</a></div><div>3 gelatine leaves</div><div>6 tsp of sugar</div><div>seeds of 1/2 vanillapod</div><div>1/2 tsp of grated lemon peel</div><div>150 gr of wild strawberries</div><div></div><div></div><div>Add sugar, vanilla seeds and lemon peel to kefir, mix through. Soak te gelatine leaves in cold water for a few minutes. Squeeze out the excess water and melt the gelatine, stirring continuously, on low heat. Pour in the kefir, still stirring until even. Add some wild strawberries to every ramekin you are going to use. Pour the kefir on top of them. Cover with cling film and put to fridge for a few hours. Serve with some more strawberries!</div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeIvcZyIfXCxgyIYqgjY_oZvtu15GoGsUMmG9nYmpQ5H8sKH3kHJbCKYIwA4ndcv5nkCkZoiyjPZYHZQLyrxzHbbWKXxPlPMC4Aw3YeRmY8Avf1L-mQiv5HiB-bItedVbh37EqWxfqtU/s1600/P1190241.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487537807230566034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjeIvcZyIfXCxgyIYqgjY_oZvtu15GoGsUMmG9nYmpQ5H8sKH3kHJbCKYIwA4ndcv5nkCkZoiyjPZYHZQLyrxzHbbWKXxPlPMC4Aw3YeRmY8Avf1L-mQiv5HiB-bItedVbh37EqWxfqtU/s400/P1190241.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd23JJ9bBKOWNk-bB9_pAW88XIK-HDWK2Ja128rSEEQAO6bymj1XqqmiEtkotQoFgIhO449ZNBMNJ0nOVnFox-cwVYQ1k5Dz46ZXtVlkzJtPinMUN5lNCmzSTd2YviGQP1ttdNsn7Cw2w/s1600/P1190362.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487538891848042514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd23JJ9bBKOWNk-bB9_pAW88XIK-HDWK2Ja128rSEEQAO6bymj1XqqmiEtkotQoFgIhO449ZNBMNJ0nOVnFox-cwVYQ1k5Dz46ZXtVlkzJtPinMUN5lNCmzSTd2YviGQP1ttdNsn7Cw2w/s400/P1190362.jpg" /></a><br /></div><div><strong><em>Keefiritarretid metsmaasikatega (4-5-le)</em></strong></div><div><em></em></div><div><br /></div><div><em>Vaja läheb:</em></div><div><em>300 ml keefiri</em></div><div><em>3 lehte želatiini</em></div><div><em>6 tl suhkrut</em></div><div><em>1/2 tl sidrunikoort</em></div><div><em>1/2 vanillikauna seemned</em></div><div><em>150 gr metsmaasikaid</em></div><div><em></em></div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMJ49Qm4nJ0bcKRO_Kn6NkfH_4PDHu638KjJJ8wMRJw1I1aKvLyqccayzTalJU5GP6YoOvaD4nQ8knemCuCJXci0jFMRdvi9dHrkdBXhOIniYHTWjJrZc_A8upabRU2e-9m1Gxo0Mkn4/s1600/P1190374.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5487538907312490850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIMJ49Qm4nJ0bcKRO_Kn6NkfH_4PDHu638KjJJ8wMRJw1I1aKvLyqccayzTalJU5GP6YoOvaD4nQ8knemCuCJXci0jFMRdvi9dHrkdBXhOIniYHTWjJrZc_A8upabRU2e-9m1Gxo0Mkn4/s400/P1190374.jpg" /></a></p><div><br /></div><div><em>Sega keefir, suhkur, vanilliseemned ja riivitud sidrunikoor. Lase želatiinil mõned minutid külmas vees seista, pigista üleliigne vesi välja. Kuumuta pidevalt segades, kuni kogu želatiin on sulanud. Vala keefir peene joana želatiini sisse, ise pidevalt segades. Pane igasse ramekinvormi mõned metsmaasikad ja vala peale keefirisegu. Kata toidukilega ja pane mõneks tunniks külmkappi. Serveerimisel lisa veel maasikaid!</em></div></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-84516047251086367782010-06-25T19:18:00.008+03:002010-06-25T23:53:18.295+03:00The best days of the summer - time for chanterellesThe best time of the summer has arrived. The markets are full of fresh produce - sweet peas, new potatoes, strawberries from garden and forest, fresh herbs, delicious tomatoes and... of course, my favourites, the little cute chanterelles. Now I am a happy foodie :). Although you can do all kinds of things with those beautiful yellow things, the best is to fry them slightly in butter, maybe add a bit of onion, sprinkle on some fresh dill and parsley and serve with new potatoes. Oh yes, and do not forget the salad that suites just perfectly - chopped green onion with thick sour cream. There´s a country-gourmet - ready in a few minutes!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486754099979139314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDC9PXtsrjcnc4JMdqYLZ2AeTiIkMOeirtgEqg1JXMKC5dzypuio4rk6mnSm_kd9824grgEw9GGPXH_zgo6CQzifoUOXiuHIKoAVi_dZ9Oz2U9z7RoG7aYpwW9k1p9otZh8U6P44MPecA/s400/P1190207.JPG" /><br />By the way, 2 days ago we had the most important celebration of the summer - Jaanipäev. We make big big fire for this occasion, eat a lot of good food and search for glowing warms in the middle of the night from the forest. It is the shortest night of the year, it almost doesn´t go dark at all during the night. Usually estonians eat a lot of traditional shashlik during the Jaanipäev party. You can find out more about this in a beautiful estonian foodblog <a href="http://nami-nami.blogspot.com/2010/06/estonian-shashlik-recipe.html">Nami-Nami </a>(in english). Take a look!<br /><br />You need:<br /><br />Fresh little chanterelles (the more the better)<br />some fresh dill<br />some fresh parsley<br />a few new potatoes (the smaller the better, I think)<br />some green onion<br />some thick sour cream<br />a bit of chopped onion<br />a few tablespoons of good butter for frying<br />salt and pepper to season<br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5486754353858120434" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JG1nB46Bueh5BGD5T_alsYs3DQ0sJRERFaLJJ2O3CYRzrctmP4Xt1D_Mca6EhYUQJ5_Hjb-7TPxRFen0Vl4MWYEZgL3316ahEpQrqD7QlVGpS53nheZBYNy0NgtBsf_lgiA01GUZhXc/s400/P1190217.jpg" /> Boil and drain the potatoes. Do not waist your time trying to peel the new potatoes - they are more tasty with the skin on. Fry the chopped onion in butter a bit, add the chanterelles and fry until fragnant. Season with salt and black pepper and add the chopped parsley. Mix together the green onion and sour cream. Add some salt, if you like. Serve immediately, adding some extra dill on top od everything!Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-48818287830410643962010-06-20T21:48:00.014+03:002010-06-21T11:48:46.447+03:00Really rich knights<div><div>Remember the sweet eggy fried breads that are called "poor knoghts"? If we believe Wikipedia, then it is eaten in almost all the countries of the world, with slight variations and under different names. Well, we eat it here in estonia, too. But if you add a thick yoghurt with roasted strawberries and vanilla flavoured whipped cream and sprinkle over some chopped hazelnuts, then it would be very unfair to name them "poor". I would say, they are very rich, tasy and glamorous!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484945532294619346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdgRR8tnvQPsiTSle2eU_QtZLM62YoeeMmT3dVAXq7oRWf1-gcU-seaHxCcjFiM68I_owQEvepvG6lFRigRgC5OVOucCy7cF_fcWagNU9rfQafKDnsHs1NUvD9MA3FrSxDTauSdYt9m_Y/s400/P1180993+copy.jpg" /></div><div><br /></div><div>You need:</div><div>8 thick slices of good white bread</div><div>2 eggs</div><div>200 ml milk</div><div>2 tbs sugar</div><div></div><div><br /></div><div>Mix the eggs, sugar and milk well. Dip the slices of bread in the mixture, hold for a few seconds and fry in hot butter on a pan until they are golden on both side. </div><div></div><div> </div><div>200 ml thick natural yoghurt (or buy the usual natural yoghurt and drain it)</div><div>150 ml fresh strawberries</div><div>3 tbs brown sugar</div><div>a few drops of balsamico</div><div><div>1 ts grated lemon zest</div><br /><div>Halve the strawberries, put them on a baking tray, sprinkle over with brown sugar, lemon zest and a few drops of balsamico. Cover with foil and bake in the oven of 180 degrees for about 20 minutes until they are soft. Strain away the liquid (makes a delicious drink with water and lemon). Push the strawbrries a bit with a fork and mix with the yoghurt. </div></div><div></div><div><br /></div><div>150 ml whipping cream</div><div>2 tbs of sugar</div><div>seeds from one vanillapod</div><div></div><div><br /></div><div>Mix the sugar, vanilla seeds and the cream. Whip until firm. </div><div></div><div><br /></div><div>Serve the fried bread, putting a tablespoon of strawberry yoghurt and another of vanilla cream on them. Sprinkle over with a tablespoon of chopped hazelnuts. Makes a beautiful weekend breakfast for strawberry season!</div><div align="center"><br /></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93BUHSwVBSOH4XU6827Yc2j1Gdhdw1d8H2ywbBm8Yfk1stBc0ck5cZrzsT2VA1x4IZ1ixovi4wMIGuTnb_FL03g8vSg5BAGBoQKLEbO8u9EQhqz50hWXpTBol2tDskVIFFl5thq6r_dI/s1600/P1190006+copy.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484945180103499506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg93BUHSwVBSOH4XU6827Yc2j1Gdhdw1d8H2ywbBm8Yfk1stBc0ck5cZrzsT2VA1x4IZ1ixovi4wMIGuTnb_FL03g8vSg5BAGBoQKLEbO8u9EQhqz50hWXpTBol2tDskVIFFl5thq6r_dI/s400/P1190006+copy.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPPtuVY3OUAAlx72KE-J4myFQ26M4hV4SFnCNEZu-T9IPCdE_2kUE_pG4z7JcKW_gcRhDKgDHSilSL_aBl-jPNeA4rKL9mSR9X8LpnjQ9kOR3fBg4r3nKa_ItVBliNVYtFMxDwwjuLM4/s1600/P1180999.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5484946024026621778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyPPtuVY3OUAAlx72KE-J4myFQ26M4hV4SFnCNEZu-T9IPCdE_2kUE_pG4z7JcKW_gcRhDKgDHSilSL_aBl-jPNeA4rKL9mSR9X8LpnjQ9kOR3fBg4r3nKa_ItVBliNVYtFMxDwwjuLM4/s400/P1180999.jpg" /></a></div><div><br /></div><div></div><div><em><strong>Tõeliselt rikkad rüütlid</strong></em></div><div><em></em> </div><div><em>Vaja läheb:</em></div><div><em>8 lõiku head saia</em></div><div><em>2 muna</em></div><div><em>200 ml piima</em></div><div><em>2 spl suhkrut</em></div><div><em></em></div><div><br /></div><div><em>Sega munad, piim ja suhkur. Kasta saiaviilud segusse ja hoia mõned sekundid. Prae kuumas võis mõlemalt poolt kuldseks. </em></div><div><em></em></div><div><em></em> </div><div><em>200 ml paksemat maitsestamata jogurtit (või nõruta tavalisest liigne vedelik välja)</em></div><div><em>150 ml värskeid maasikaid</em></div><div><em>3 spl pruuni suhkrut</em></div><div><em>1 tl riivitud sidrunikoort</em></div><div><em>mõned tilgad balsamico äädikat</em></div><div><em></em></div><div><br /></div><div><em>Poolita maasikad. Pane ahjupannile, raputa peale pruun suhkur, sidrunikoor ja mõned tilgad balsamicot. </em></div><div><em>Kata vorm fooliumiga ja küpseta 180 kraadi juures ca 20 minutit kuni maasikad on pehmed. Suru maasikaid kahvliga pisut puruks, nõruta välja vedelik ja sega maasikad jogurtisse. </em></div><div><em></em> </div><div><em>150 ml vahukoort</em></div><div><em>2 spl suhkrut</em></div><div><em>vanilliseemned ühest vanillikaunast</em></div><div><em></em> </div><div><em>Sega vahukoor suhkru ja vanilliseemnetega. Klopi korralikult vahule. </em></div><div><em></em> </div><div><em>Serveeri praetud saiad, tõstes neile peale lusikatäis maasikajogurtit ja teine vanilli-vahukoort ning raputa peale veidi haitud metspähkleid. Suurepärane nädalalõpuhommikusöök suviseks maasikahooajaks!</em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-79552270095334723532010-06-14T14:08:00.010+03:002010-06-17T09:53:25.491+03:00Strawberry-semolina mousse with cold milkSemolina mousse is an estonian dessert, that can be made with whatever you find in your cupboard or cellar - juice, jam, compote, fresh berries... So, it´s not exactly seasonal. But when you use the first strawberries of the summer, it suddenly becomes something else, it tastes so special. And you can feel the real unprocessed taste of the berries, when you eat the mild mousse. Perfect for a sunny summer day, especially if eaten with some cold fresh milk.<br /><br /><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxq1IuzVgk1SxfAVR4FcsR7dsvr1Bd9ynTIVvnVqK_DtuiciDtXdrfknJ7iCTl-bqZe9PTBZnxohzbFMXUioECXX6hyphenhyphenQmFadS1DrmX7SwfGSja-ySSgqQPf2au1x7_M6q5IiHdduuwkQ/s1600/P1180885+copy.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482585542944905074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxq1IuzVgk1SxfAVR4FcsR7dsvr1Bd9ynTIVvnVqK_DtuiciDtXdrfknJ7iCTl-bqZe9PTBZnxohzbFMXUioECXX6hyphenhyphenQmFadS1DrmX7SwfGSja-ySSgqQPf2au1x7_M6q5IiHdduuwkQ/s400/P1180885+copy.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX5UusxQ12EUW6XC7-pDPd5Ce0_edzubYFAMmlussaAwHf6rcqAaEwybPJcx7Pol5aJ9pS7gVJfleImkC8rX-ELkLVOtRKSwKxJATmX6MwpG2PKRbzBlQq2cVU8HfMdiwm12Pwfz2Mho/s1600/P1180890.jpg"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482585535301147266" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFX5UusxQ12EUW6XC7-pDPd5Ce0_edzubYFAMmlussaAwHf6rcqAaEwybPJcx7Pol5aJ9pS7gVJfleImkC8rX-ELkLVOtRKSwKxJATmX6MwpG2PKRbzBlQq2cVU8HfMdiwm12Pwfz2Mho/s400/P1180890.jpg" /></a> </div><br /><br /><div align="center"></div>You need:<br />enough fresh strawberries to make about 300-400 ml when pureed<br />100-200 ml sugar (according to your taste)<br />about 500 ml water, to make 1 l when you add the pureed berries and sugar<br />1,5 dl semolina<br />fresh cold milk and a few extra strawberries for serving<br /><br />Puree the strawberries, mix in the sugar and taste, if it´s sweet enough. Add water and mix through. Bring the mixture to boil, add quickly semolina, stirring continuously. Simmer in low heat for about 15 minutes until the mousse is porridge-like (not too thick). Remove from heat and let it cool down for a couple of minutes. Then use a mixer to whip it until the porridge turns to a beautiful mousse. Serve with some more berries and cold milk!<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482586279297404242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXMx9tWo5vHWQfEw5T7X4NxddFtmmLf5FQhXYgkqrB0z_s1x84oU-cKgf_9QyFkB4-8xcsZEXzkyqNulTTCFV1aVJ7-nRmwkLIZXwNJmx6OxN544Omp_1e3hXlwlpWxtygP92z49YtKVQ/s400/P1180869+copy.jpg" /> <p align="left"><strong><em>Mannavaht värsketest maasikatest</em></strong></p><p align="left"><em>piisavalt maasikaid, et saada neist peale purustamist umbes 300-400 ml püreed</em></p><p align="left"><em>ca 100-200 ml suhkrut</em></p><p align="left"><em>ca 500 ml vett (kokku, koos püreestatud marjade ja suhkruga, peaks tulema umbes 1 l vedelikku)</em></p><p align="left"><em>150 ml mannat</em></p><p align="left"><em>serveerimiseks värsket külma piima ja mõned maasikad</em></p><p align="left"><em>Püreeri saumikseriga maasikad. Lisa suhkur ning maitse, kas toormoos on piisavalt magus. Lisa vesi, sega läbi ja lase keema tõusta. Lisa kiiresti manna, ise pidevalt segades. Keeda madalal kuumusel umbes 15 minutit, kuni manna paisub millekski pudrulaadseks. Tõsta tulelt ja lase mõned minutid jahtuda. Kasuta mikserit, et muuta puder ilusaks vahuks. Serveeri külma piima ja värskete maasikatega!</em></p>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-79330534238612258022010-06-13T20:46:00.006+03:002010-06-13T21:36:06.307+03:00Summer in spinach soup<div><div>Spinach soup is another childhood favourite of mine. My mom used to make it in the beginning of every summer. It´s so light, so easy and so full of iron, to make children strong enough for all those summer games. I love the slight sourness and beautiful green colour. I always add a touch of lemon peel and I think it makes it just perfect. Do try it with fresh spinach of the summer! You´ll need (for 4 portions):</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482328173345009762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghB0JCNn3avqwPsQwZi9SYBRtlTeuTxSBH5QCS-2WgfLCkROZph64Eq8llJXRoTZpu0MzWtWYSaHkuSEHcyTohjWaLr4b-QR_XADZX2mXwOEp94yPVP83RwKmhheLVjJiR2u4v4FY2qQ0/s400/P1180836+copy.jpg" /> <div></div><div>1 garlic clove</div><div>1/2 small onion</div><div>1/2 ts of grated lemon peel</div><div>1 tbs butter</div><div>1,5 l of vegetable or chicken stock</div><div>3 small potatoes (peeled and cut into small cubes)</div><div>2-3 big handfuls of fresh spinach leaves (cut into small pieces)</div><div>salt and pepper to taste</div><div>2 hardboiled eggs</div><div>sour cream and fresh dill to serve</div><div></div><br /><div>Chop garlic, onion and lemon peel. Fry them for couple of minutes in butter. Add potato cubes to the pot and fry for a few minutes. Add stock and let it boil until the potatoes are cooked. Add spinach leaves, bring to boil. Let the soup boil for a minute and set aside. Season with salt and black pepper. Cut the hardboiled eggs to small pieces and stir into the soup. Serve the soup with a spoonful of sour cream and a bit of fresh dill!</div><br /><div><em><strong>Suvine spinatisupp<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNj4qI4cDyjZKA26wHXEkUQ8bFpsgV1mmrlmvIY6blmE3ck_ABqXT5qotjG7TgbCjGXbt_q9vlfGbrvezvBGWTX0_fqMS-jncetVclb5sLDps2qLDCN_8-Ew31ivTMpWuVX4hsTJFfb-E/s1600/P1180859+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 300px; FLOAT: right; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5482325133100076242" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNj4qI4cDyjZKA26wHXEkUQ8bFpsgV1mmrlmvIY6blmE3ck_ABqXT5qotjG7TgbCjGXbt_q9vlfGbrvezvBGWTX0_fqMS-jncetVclb5sLDps2qLDCN_8-Ew31ivTMpWuVX4hsTJFfb-E/s400/P1180859+copy.jpg" /></a></strong></em></div><br /><div><em>Vaja läheb:</em></div><div><em>1 küüslauguküüs</em></div><div><em>1/2 väikest sibulat</em></div><div><em>1 tl sidrunikoort</em></div><div><em>1 spl võid</em></div><div><em>3 väiksemat kartulit (lõika kuubikuteks)</em></div><div><em>1,5 l kana või köögivilja puljongit</em></div><div><em>2-3 suurt peotäit värskeid spinatileht (haki peeneks)</em></div><div><em>soola ja pipart maits järgi</em></div><div><em>2 kõvakskeedetud muna </em></div><div><em>hapukoort ja värsket tilli serveerimiseks</em></div><div><em></em></div><br /><div><em>Haki küüslauk, sibul ja sidrunikoor, prae nad või sees läbipaistvaks. Lisa kartulikuubikud ja prae mõned minutid. Lisa puljong. Keeda suppi, kuni kartulid on pehmed. Lisa spinat, keeda umbes minutijagu ning tõsta supp tulelt. Maitsesta soola ja pipraga. Lisa hakitud munad. Serveeri hapukoore ja värske tilliga!</em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com4tag:blogger.com,1999:blog-8691903088134857436.post-1456547286863456592010-05-30T20:11:00.010+03:002010-05-30T21:28:51.423+03:00Floating isles on a rhubarb kisselFloating isles is a traditional dessert in many countries. Also in Estonia. Here, it is sometimes called "a snowball soup". Rhubarb kissel, on the other hand, is another really popular spring dessert (or drink, as you like it) here. So, I put the two together and got a new approach to the dish we all know well. Who said you should boil the eggwhite isles in milk... I put them in boiling rhubarb kissel. I did not forget the usual sauce of milk and eggyolks, at the same time. I made a vanilla custard and put it on top of the isles. So, I think that if you like floating isles and if you like rhubarb, then this might be a dessert for you! You need (4 servings):<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477130076946634290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfO0MAm4T6Wlrqp0k-ZFArEmGwHFRWYYgjAvhCw51nFsGPkz5Qvv_jnGCmL2NGE3EelH7Sw62zC9V7NqSB_PHlVLxnqAXrLOfVedCMyQXMimHL511hXMA9S5KdCaCxGp2a6vVYz-cMcWU/s400/P1180653+copy.jpg" /><br />For the kissel:<br />250 gr of rhubarbs (peeled and cut to pieces)<br />500 ml cold water<br />1,5-2 dl of sugar<br />1,5 tbs of potato starch<br /><br /><br />For the isles:<br />3 big egg whites<br />3 tbs of sugar<br /><br /><br />You need a couple of tablespoons of good vanilla custard for every serving. So, you can make more, use some for some other desserts, some for the isles and freeze some for a nice vanilla ice cream!<br /><br /><br />For vanilla custard:<br />250 ml milk<br />250 ml whipping cream<br />3-4 tbs icing sugar<br />0,5 vanilla bean (split the pod and scrape the seeds out)<br />4 egg yolks<br /><br /><br />First, make the custard. For that mix the milk an the cream, add 2 tbs of sugar and vanilla pod (both, the seeds and the pod), bring to boil. Remove and let it cool down a bit. Put the eggyolks to another pot, add the rest of the sugar and whip until foamy. Remove the vanillapod from the liquid. Add a bit of milk-cream mixture to the eggyolks, stirring continously. Repeat this for a few times. Then add the whole milk-cream mixture and stir well. Heat the custard on a bain-marie until it gets thick. Cover and let it cool down!<br /><br /><br />For the kissel and the floating isles, put the rhubarb pieces to a pot and cover with cold water. Bring to boil.<br />Mix the eggwhites and sugar, whip until itgets really firm. Take spoonfuls of eggwhite foam and put on the boiling rhubarbs (in one layer). Keep for just a few seconds, then turn all the isles around. Few seconds more and take them out. Repeat until all the whites are turned to isles. Put a few isles to every serving plate. Mix potato starch with just a bit of cold water. When the rhubarbs are soft (about 8 minutes of boiling), add 1,5-2 dl of sugar and starch liquid. Mix through, let it come to boil and remove immediately. Add the kissel to the floating isles on serving plates. Cover with couple of tablespoons of vanilla custard!<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5477130085991899650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI-q6EiymaBILG20eDBimaBIMrl3RYPdPPu54JmJoRF_wcnfmdHz98_6PHlx0jRUhx5_cBYjPz6S8RTmVyj0l6XHrGtr1k-rX-wjp23YUPwawbl51vYfmq0rdcQCPXPIv5F1-oQnf92Cc/s400/P1180623+copy.jpg" /><br /><br /><br /><em><strong>Ujuvad saared (või lumepallid) rabarberikissellil</strong></em><br /><br /><em></em><br /><em>Kisselli jaoks:</em><br /><em>250 gr rabarberitükke</em><br /><em>500 ml külma vett</em><br /><em>1,5-2 dl suhkrut</em><br /><em>1,5 spl kartulitärklist</em><br /><em></em><br /><br /><em>Ujuvate saarte jaoks:</em><br /><em>3 munavalget</em><br /><em>3 spl suhkrut</em><br /><em></em><br /><br /><em>Vanillikastme jaoks (valmiv kogus on oluliselt suurem, kui ujuvatele saartele vaja läheb, samas võib ülejäänud koguse jäätiseks külmutada):</em><br /><em></em><br /><em>250 ml piima</em><br /><em>250 ml vahukoort</em><br /><em>3-4 tl tuhksuhkrut</em><br /><em>0,5 vanillikaun (poolitatud ja seemned eraldatud)</em><br /><em>4 munakollast</em><br /><em></em><br /><br /><em>Esmalt valmista vanillikaste. Selleks sega kokku piim, vahukoor, 2 spl suhkrut ja vanillikaun (nii kaun kui seemned). Kuumuta keemiseni, tõsta tulelt. Lase veidi jahtuda. Sega teises potis munakollased ülejäänud suhkruga ja vahusta heledaks vahuks. Eemalda vanillikaun piimasegust. Lisa veidi piimasegu munakollasevahule, sega pidevalt. Korda sama veel paar korda, lõpuks vala munakollaste hulka kogu piimsegu. Sega korralikult läbi. Kuumuta veevannil, kuni kaste pakseneb. Eemalda ja lase jahtuda. </em><br /><em></em><br /><em></em><br /><em>Pane rabarber potti, lisa külm vesi. Lase keema minna. Vahusta munavalge koos suhkruga tugevaks vahuks. Pane supilusikatäied munavalgevahtu keevate rabarberitükkide peale ujuma, ühe kihina. Lase hetk keeda, pööra neil teine pool. Lase veel hetk keeda ning tõsta saared serveerimiskaussidesse. Kui kõik saared on ära keedetud ja rabarber on pehme, lisa 1,5-2 dl suhkrut ning väheses külmas vees lahustatud tärklis. Sega läbi, lase hetkeks keema tõusta ja eemalda kohe tulelt. Vala kissell ujuvate saarte ümber. Vala igale taldrikule kõige peale paar spl vanillikastet!</em>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com3tag:blogger.com,1999:blog-8691903088134857436.post-8247782138672314762010-05-26T15:51:00.019+03:002010-05-26T18:45:08.992+03:00Another rhubarb tart, this time on oatmeal base<div>Here is another great recipe for rhubarb season. I love the light pink swirls, that are hardly visible through the curd cheese (or sieved cottage cheese, if you like) and sour cream mixture. The base (the recipe for which is taken from a great estonian cooking site <a href="http://www.perenaine.ee/">http://www.perenaine.ee/</a>) adds an extra touch with the interesting texture that comes from a quite a big quantity of 4-grain flakes in it. You need:</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5475604289696792626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSVmhx99jjtGxRnZXJt-Zddl5kkW0au5ASSBBP_c0kv0fbsA_Gwj915wqr25evV3KJ_9r4po6gPTP25KSoKSKM1y6d5fSbU5K-cVP1zdn2uOmUtC73HtR4f0PDuWOQLYMxYNnXfgM-yKE/s400/P1180504+copy.jpg" /> <div></div><div>For the base:</div><div>80 gr butter</div><div>60 gr sugar</div><div>1 egg</div><div>1,5 dl 4-grain flakes</div><div>1,5 dl flour</div><div>1 ts baking powder</div><div></div><br /><div>Filling:</div><div>200 g curd cheese (or you can use sieved cottage cheese instead)</div><div>150 gr sour cream</div><div>1 egg</div><div>50 gr sugar</div><div>4 medium sized rhubarb stalks</div><div>100 gr sugar</div><div></div><br /><div>To make a batter for the base, mix soft butter with sugar, add an egg (room temperature) and mix until smooth. Mix together the dry ingrediences and add to the batter mixture.</div><div>Peel the rhubarbs, cut to about 5 cm pieces and put them on a baking tray. Cover with 100 gr of sugar and bake in an oven with 180 C until soft. Remove and break the rhubarbs gently with a fork (not making a puree of them). Mix curd cheese (or cottage cheese) with sour cream. Add the egg and sugar. </div><div>Butter the baking mold (with a diameter of 24cm). Cover the base and sides evenly with the base batter. It is easy to do that with wet hands. Mix the baked rhubarbs to the curd cheese mixture and pour it over the base. Bake in the oven of 180 degrees for about 40 minutes or until slightly golden on top and crunchy on the sides. Serve, when it has cooled down!</div><div></div><br /><div><strong><em>Rabarberi kohupiimakook 4-viljahelbe põhjal</em></strong></div><br /><div><em>80 gr võid</em></div><div><em>60 gr suhkrut</em></div><div><em>1 muna</em></div><div><em>1,5 dl 4-viljahelbeid</em></div><div><em>1,5 dl jahu</em></div><div><em>1 tl küpsetuspulbrit</em></div><div><em></em></div><br /><div><em>Täidiseks:</em></div><div><em>200 gr kohupiima</em></div><div><em>150 gr hapukoort</em></div><div><em>1 muna</em></div><div><em>50 gr suhkrut</em></div><div><em>4 keskmise suurusega rabarberivart</em></div><div><em>100 gr suhkrut</em></div><div><em></em></div><br /><div><em>Sega taigna tegemiseks pehme või suhkruga. Lisa toasoe muna ja sega ühtlaseks. Sega omavahel kuivained ja isa taignasegule.</em><br /></div><div><em>Koori rabarerid, lõika umbes 5 cm tükkideks. Pane ahjupannile ja kata 100 gr suhkruga. Küpseta 180 kraadi juures kuni rabarberid on pehmed. Võta ahjust välja ja suru rabarberid õrnalt kahvliga katki, ilma neid püreeks tegemata.</em><br /></div><div><em>Sega kohupiim ja hapukoor. Lisa muna ja 50 gr suhkrut. </em><br /></div><div><em>Määri 24 cm diameetriga vorm võiga, kata vormi põhi ja ääred ühtlaselt taignaga. Seda on hea teha märgade kätega. Lisa kohupiimasegule küpsetatud rabarberid ja vala koogipõhjale. Küpseta 180 C ahjus umbes40 minutit, või kuni kook on pealt õrnalt kuldne ja ääred on krõbedad.</em> </div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-29650810167627159232010-05-23T23:16:00.008+03:002010-05-23T23:55:01.554+03:00Rhubarb ice cream with a ginger touch<div><div><div>I have lost counting just how many different tings I´ve done with my dear rhubarbs this spring - soufflé, tarts, cakes, muffins etc. But as the last two weeks have been as warm as our best summer here in Estonia, then I had to make something cooling to have next to your sunchair during these hot days. So, I decided to take another couple of rhubarb stalks from my garden and put them into a nice and creamy ice cream. And I added some ginger for that little extra touch. This recipe is perfect, if you don´t have the ice cream machine yet as I don´t. All you need is whipping cream, condensated milk and a freezer. <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474571525098051026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha69f5kJpX9tq3CTrcZOnOfkqiUhtfU4y2Etw1nNpTddtasDhsX-Q0rLvnSJSjRupL2i7aaCLZPY70DhPEDgh4C-DLHT9M044TahE1UZwTCH4YK6DSxsQySTuFHcjGFLMnuWDXOSPtLmA/s400/P1180545.JPG" /></div><div></div><div>400 ml whipping cream</div><div>1 can of condensed milk (400 g)</div><div>4-8 rhubarb stalks (depends on size)</div><div>5 tbs of sugar</div><div>2 ts of grated ginger</div><div>a bit of vanilla seeds or vanilla extract with seeds</div><br /><div></div><div>Peel the rhubarbs and cut to pieces. Put them on a baking pan, add sugar and grated ginger. Bake in an oven with 180 C until the rhubarbs are completely soft. Remove from oven and brake them with fork to make a puree.</div><div>Whip the cream and add one can of condensed milk (on room temperature). Mix through and add half of the rhubarb puree. Stir until smooth. Keep in freezer for about half an hour, until the ise cream is a bit frozen, but still creamy enough to be able to stir. Stir through and add the rest of the puree. Gently fold for a couple of times with a spoon to make beautiful swirls. Freeze completely!</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s96uJpu2k8m0BYqU-Y2-vp8eL6G2OYUt3oITLpvqD46-j85sjiZ8Ep0mDIYpwQNIDQ_z-o4dD-yzu5XDLLbUo9d0sO008GgtKoRaKI1D6ziMVZeBIvub-84goVcSKMEx4w0krBbdtuA/s1600/P1180570.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474571111234640642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5s96uJpu2k8m0BYqU-Y2-vp8eL6G2OYUt3oITLpvqD46-j85sjiZ8Ep0mDIYpwQNIDQ_z-o4dD-yzu5XDLLbUo9d0sO008GgtKoRaKI1D6ziMVZeBIvub-84goVcSKMEx4w0krBbdtuA/s320/P1180570.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlKuHYEGMyR7J0-rjCk1Yhq_2Q2WHkoy9vZNBueXyelcP5fK3hyphenhyphenuqyMaJTv-BH-_o4rnLDkoAM-X4B1hXZi9uLzPahinhBv9uuNuqQI2QoLW-_RaJJ27MoZteczlVoLPMlTAc3_9tm78/s1600/P1180552.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5474571121866928290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzlKuHYEGMyR7J0-rjCk1Yhq_2Q2WHkoy9vZNBueXyelcP5fK3hyphenhyphenuqyMaJTv-BH-_o4rnLDkoAM-X4B1hXZi9uLzPahinhBv9uuNuqQI2QoLW-_RaJJ27MoZteczlVoLPMlTAc3_9tm78/s320/P1180552.JPG" /></a><br /><div></div><br /><div><em><strong>Rabarberijäätis sutsu ingveriga</strong></em></div><div><em></em></div><div><em>Retsepti leiad <a href="http://jucjaco.blogspot.com/2010/05/rabarberijaatis-sutsu-ingveriga.html">siit</a>!</em></div></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com3tag:blogger.com,1999:blog-8691903088134857436.post-52396915995295928112010-05-18T20:38:00.003+03:002010-05-18T21:27:37.175+03:00The easiest rhubarb tart<div><div>Another cake with rhubarbs, this time it is a really easy and quick one. It´s more beautiful, if you use the rhubarbs that are red all the way through, the ones that have seen a lot of sun! So probably not the first rhubarbs of the spring.</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS42ZXcRZvMb1WxhFFFE9pHB9p68v2nphR4k2dQEWZVEmzAzweGFT8zFQB4zQk56nCBDzX5ccM-XhWpoHr-hHBZzXnM4ZKQXLVYO8jkl6NbnsZaEcjWooU8gnxikQfiqn0jL1G99quqUE/s1600/P1180236+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472677922835212114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS42ZXcRZvMb1WxhFFFE9pHB9p68v2nphR4k2dQEWZVEmzAzweGFT8zFQB4zQk56nCBDzX5ccM-XhWpoHr-hHBZzXnM4ZKQXLVYO8jkl6NbnsZaEcjWooU8gnxikQfiqn0jL1G99quqUE/s320/P1180236+copy.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIRquZMoRuNV6kWvLWOGDHFCdroohoExW23LW_w3-NjTt7zdrXnhhbYUADxGB64hzAlgtqZItgOfaGuSGjz0SAfioRBSFo4Jpui3suvoVVo9PoYOhE6baC4nndfw1JVuf7aCJ9JHpUB8/s1600/P1180252+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5472677930051795922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsIRquZMoRuNV6kWvLWOGDHFCdroohoExW23LW_w3-NjTt7zdrXnhhbYUADxGB64hzAlgtqZItgOfaGuSGjz0SAfioRBSFo4Jpui3suvoVVo9PoYOhE6baC4nndfw1JVuf7aCJ9JHpUB8/s320/P1180252+copy.jpg" /></a><br /><div></div><br /><div>You need:</div><div>500 gr puff pastry</div><div>300 gr of curd cheese (or replace it with ricotta)</div><div>3 tbls icing sugar</div><div>4-8 rhubarbs</div><div>4 tbls sugar</div><div>a bit of vanilla extract or vanilla seeds</div><div></div><br /><div>Heat up the oven to 200 degrees C. If you use thick rhubarbs, peel them, if you have young and thin ones, it is not that important. Cut the rhubarbs to about 5 cm pieces. Bake them in the oven, covered with sugar, for 10 minutes. Remove. Mix together curd cheese (or ricotta), icing sugar and vanilla. Cut the puff pastry to about 7-8 cm wide pieces. Make a shallow cut about 1 cm from each edge. Bake the pastry in the preheated oven until it is possible to remove the upper layers of the middle part of each piece. Now you have something like "little puff pastry bowls". Fill them with curd cheese (or ricotta) mixture and set the rhubarb pieces side by side on it. Bake until the edges are golden brown. </div><div></div><br /><div><em>Lihtne rabarberi-kohupiima pirukas</em></div><div><em></em> </div><div><em>Eestikeelse retsepti leiad <a href="http://jucjaco.blogspot.com/2010/05/lihtsuse-magushapu-volu-rabarberi.html">siit</a>!</em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-53370313883229013962010-05-14T09:35:00.000+03:002010-05-14T09:41:55.400+03:00Golden fried potatoes with wild garlic sauceEveryone knows how to fry potatoes, isn´t it? But for many years I tried to figure out the secret of the ones my <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbgD-6c8u7XQgRVNjkhnuDNCHYRQ-ty6hZexmgWYTTUJz1XHshDFsRaLhA1GbFAlP_Mb_Gn-bfY7o10DBLfbs-G3AlhOBsDDgy3lkC-yYIPlARLzK8rEbs9G3Ic_bb8ZAVjCn4O_1Gds/s1600/P1180187.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471001142258310962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZbgD-6c8u7XQgRVNjkhnuDNCHYRQ-ty6hZexmgWYTTUJz1XHshDFsRaLhA1GbFAlP_Mb_Gn-bfY7o10DBLfbs-G3AlhOBsDDgy3lkC-yYIPlARLzK8rEbs9G3Ic_bb8ZAVjCn4O_1Gds/s320/P1180187.JPG" /></a>grandmother made me every morning when I went to her place. I remember that they were so yellow with dark golden edges around. Unfortunately it was too late to ask. So, I started to test. Today, I think, I can tell that I got it right. So, as weird as it might seem to write a detailed description of potato frying to a food blog, this is exactly what I´m going to do. To add a bit of spring freshness to the golden fried potatoes, I made a gorgeous wild garlic (my spring favourite, like rhubarb) sauce with sour cream and cottage cheese. It is so easy and quick, and most importantly - really healthy. Wild garlic has 10 times more vitamin C than lemon, so we have to enjoy it while we can, soon the wild garlic season is over. You need:<br /><br /><br />Potatoes, as many as you can eat<br />good frying oil<br />salt<br /><br /><br />For the wild garlic sauce:<br />100 ml of chopped wild garlic leaves<br />100 ml sour cream<br />50 ml cottage cheese<br />salt and pepper to taste<br />if you want to make more sauce, then just multiply the quantities<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL4tqDtKcZtzhIwsV9CP9qLzWp_EoroQTf2cK1OHIlLsdp6ENUetEJ43LDjgbyfdnapjNagBd1UTMZxJk1-vY7dJKJ4JcH2Ubknglt439lsRypf71qZ1uvNaklr8q25YUiD-1r3OSPbQ/s1600/P1180166.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471002319518359090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZL4tqDtKcZtzhIwsV9CP9qLzWp_EoroQTf2cK1OHIlLsdp6ENUetEJ43LDjgbyfdnapjNagBd1UTMZxJk1-vY7dJKJ4JcH2Ubknglt439lsRypf71qZ1uvNaklr8q25YUiD-1r3OSPbQ/s320/P1180166.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHA667KrY7GHd3qDfDNoDnEgdfzmOrJJOaZvaSQmPIUzXT45DrjDGPj_9bJZ9yBO8rZZ_dnWWphTS-57RA8iOQ9Z2aIKeQB3IVKY2B-DG0p_z4Bffg-_rjr76k-Pz76hcIzxl2f0DSTvM/s1600/P1180206.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5471002316837093906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHA667KrY7GHd3qDfDNoDnEgdfzmOrJJOaZvaSQmPIUzXT45DrjDGPj_9bJZ9yBO8rZZ_dnWWphTS-57RA8iOQ9Z2aIKeQB3IVKY2B-DG0p_z4Bffg-_rjr76k-Pz76hcIzxl2f0DSTvM/s320/P1180206.JPG" /></a><br /><br /><div>For the sauce you have to chop the wild garlic leaves really thin. Mix them with sour cream and cottage cheese. Season with salt and pepper. Let it stay in the fridge until you fry the potatoes. </div><br /><div></div>Wash the potatoes, unpeeled. Put them to a pot full of cold water. Add quite a lot of salt and bring to boil. Let the potatoes boil until they are soft all the way through (try with a fork), but not breaking apart yet. Drain and let them cool down. Peel the potatoes and cut appr 5 mm thick slices. If the potatoe is still warm from inside, wait until it is totally cooled down.<br /><br />Put a dry pan on hob, let it heat up and pour some oil on the pan. Let the oil heat up also. Then add the potato slices, one by one, in one layer. Wait until they have nice golden edges from one side, then turn around and fry the other side. Season with salt. Serve hot with the cold wild garlic sauce.<br /><br /><br /><em>Kuldsed praekartulid karulaugu kastmega</em><br /><br /><em></em><br /><em>eestikeelse retsepti leiad <a href="http://jucjaco.blogspot.com/2010/05/kevadine-kulm-karulaugukaste-kuldseks.html">siit</a></em>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com4tag:blogger.com,1999:blog-8691903088134857436.post-10698667936564338722010-05-08T22:39:00.010+03:002010-05-13T19:15:27.719+03:00Rhubarb season in Estonia - cake of (happy) tears, our family´s styleThe cake of tears (<em>pisarakook</em>) has thousands of different recipes in Estonia. The base and the filling may be different, but the one certain thing is, that the cake is covered with a layer of slightly baked meringue and when it cools down, beautiful little tears appear on top. Well, as rhubarbs are my favourites and as they always are the ones announcing the beginning of summer that we have waited for so long, then it is a cake of happy tears.<br /><div align="center"></div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZxhrs5op_-5ZeLDrSbnK5MfP_YRi8bxRklAiC45ffFBBdzwmFUeq79gjmJ1K4p4d8x96wQDl6sJJh6FbHiUfPAp443COwJB_Qb78CcPDXAPwCvmqEd4zRNabF1Uf62HNUyu4flPeU1g/s1600/P1170918.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469010365130953218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKZxhrs5op_-5ZeLDrSbnK5MfP_YRi8bxRklAiC45ffFBBdzwmFUeq79gjmJ1K4p4d8x96wQDl6sJJh6FbHiUfPAp443COwJB_Qb78CcPDXAPwCvmqEd4zRNabF1Uf62HNUyu4flPeU1g/s320/P1170918.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHCJ4MK1j_bF4SJgSnSJUyoErcO6cY9vvJb0Xtkd_5vRBfTzINzcmLrXFXFDr0iHlPUkoxCMueESaSEIwIDsyDYz3FROGN8KEag1Sz4URRiyCcrOJO1_NUHkgKj6sRHif3fCd9gTqHRk/s1600/P1170924+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469010373980290402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtHCJ4MK1j_bF4SJgSnSJUyoErcO6cY9vvJb0Xtkd_5vRBfTzINzcmLrXFXFDr0iHlPUkoxCMueESaSEIwIDsyDYz3FROGN8KEag1Sz4URRiyCcrOJO1_NUHkgKj6sRHif3fCd9gTqHRk/s320/P1170924+copy.jpg" /></a><br /></div>Here comes a recipe from my mom. She is the kind of person, who can take a look at what´s in the fridge and bake wonderful cakes. But this one is written down to be shared with all of you. You need:<br /><br /><br /><br />200 ml sour cream<br />200 ml sugar<br />350 ml flour<br />1 ts baking soda<br />4 medium sized egg yolks<br /><br />300 ml rhubarb (peeled and cut to little pieces), if you want, replace some of the rhubarbs with pieces of strawberries<br /><br />4 egg whites<br />appr 100 ml sugar<br /><br /><br /><br />Mix sour cream and sugar together. Add egg yolks and mix until smooth. Mix flour and soda and add to the sour cream mixture. Test the thickness of the batter putting a piece of rhubarb on top of it - if it doesn´t sink, the batter is ok, if it´s sinks, you should add a bit more flour. Butter a round baking tray with a diameter of around 27 cm (if you have smaller tray, you should reduce the quantity of batter also, otherwise the base will be too thick). Pour the batter to the tray and cover evenly with the pieces of rhubarb (and strawbrries). Bake in preheated oven of 180 degrees for 30-40 minutes.<br /><br /><br /><br />While the cake is in the oven, whip the eggwhites until they reach soft peaks. Add the sugar and whisk until they reach stiff peaks.<br /><br />Remove the cake from the oven and turn up the heat to 225 degrees. Cover the cake with the meringue. Return the cake to the oven for about 3 minutes until some of the meringue starts turning slightly golden. Remove from the oven and let it cool down. The cake should have beautiful little teardrops on top of it when it has cooled down!<br /><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5jfbPgGSaziYEi4U_PnYp2GGTCWEJPUshhu2TbKz2JyfegUmw0_a3ke9dMN2yzNgqOPOu1xKUOvpmVL2Z3qZBJ-le6E3o4HYvf7nakelvt7DAF35X9Hvhmm7J4MqWuS5vNHUZxmceOw/s1600/P1170991.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469005591310442114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5jfbPgGSaziYEi4U_PnYp2GGTCWEJPUshhu2TbKz2JyfegUmw0_a3ke9dMN2yzNgqOPOu1xKUOvpmVL2Z3qZBJ-le6E3o4HYvf7nakelvt7DAF35X9Hvhmm7J4MqWuS5vNHUZxmceOw/s320/P1170991.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKryKfQvwEPpIofiC1tzJysE5KiSRi7c1DmqgNx5p_eX27yA1DTWL3NsFydJnRE2U2AY5pBLlOiha7_mYCU2Osrb6VIeZAtw-W1iyTSZ7UgCb_qLetIQKVOCXvLLSfdKbSlIJ0afD3gS0/s1600/P1170968.jpg"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5469005596193680546" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKryKfQvwEPpIofiC1tzJysE5KiSRi7c1DmqgNx5p_eX27yA1DTWL3NsFydJnRE2U2AY5pBLlOiha7_mYCU2Osrb6VIeZAtw-W1iyTSZ7UgCb_qLetIQKVOCXvLLSfdKbSlIJ0afD3gS0/s320/P1170968.jpg" /></a><br /><br /></div><div align="left"><br /><em>Rabarberi pisarakook meie pere moodi<br /><br />200 ml hapukoort</em></div><div align="left"><em>200 ml suhkrut</em></div><div align="left"><em>350 ml jahu</em></div><div align="left"><em>1 tl soodat</em></div><div align="left"><em>4 keskmise suuruseg munakollast</em></div><div align="left"><em>300 ml kooritud rabarberi tükke (või asenda osa soovi korral maasikatega)</em></div><div align="left"><em>4 munavalget</em></div><div align="left"><em>ca 100 ml suhkrut</em></div><div align="left"><em></em></div><div align="left"><em>Sega hapukoor suhkruga. Lisa munakollased ja sega ühtlaseks. Sega sooda jahusse ja lisa taignale. Testi taigna paksust visates ühe rabarbritüki taignale - kui see ära ei upu, on kõik ok, kui upub, tuleb veel veidi jahu lisada. Määri 27cm läbimõõduga vorm võiga kokku (kui sul on väiksem vorm, tee ka tainast vähem, kuna muidu saab koogipõhi liiga paks). Vala tainas vormi. Puista ühtlaselt rabarbritükke peale. Küpseta eelkuumutatud ahjus 180 kraadi juures 30-40 min. Samal ajal vahusta munavalged pehmeks vahuks. Lisa suhkur ja vahusta edasi, kuni moodustub tugev vaht. </em></div><div align="left"><em>Tõsta kook ahjust välja ja keera ahju kuumus 225 peale. Vala munavalgevaht koogile ja silu ühtlaseks. Pista umbes 3 minutiks veel ahju, kuni pealispind hakkab õrnalt kuldses minema. Tõsta ahjust välja ja lase jahtuda. Koogi pinnale peaksid moodustuma kaunid pisarad.</em></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com9tag:blogger.com,1999:blog-8691903088134857436.post-29329879163119580482010-05-01T00:59:00.002+03:002010-05-02T22:07:44.767+03:00Sweet curd cheese donut-balls<div><div>I still remember my happiness every time my mom decided to make those delicious little curd cheese donuts when I was a child. If you are looking for them in Estonia, look for something called "kohupiima pontšikud". <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RsdstdSu_-dvFrRudH5ypxb-5OgaJBzutUrFxJ-ijp9h0pJMNQ-30NhoOKSzvCrPXaLQPPkpiavs_6Az7aC-zRRkhF7ygB4yoeoQ4lfFacRDdAgmG00by22hIXdB8pGaqDJP7Tbh3f0/s1600/P1170639+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 228px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5466603449848480642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_RsdstdSu_-dvFrRudH5ypxb-5OgaJBzutUrFxJ-ijp9h0pJMNQ-30NhoOKSzvCrPXaLQPPkpiavs_6Az7aC-zRRkhF7ygB4yoeoQ4lfFacRDdAgmG00by22hIXdB8pGaqDJP7Tbh3f0/s320/P1170639+copy.jpg" /></a>They<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCE4eebUia0xOFf45cssNNL4GmyUp1E637G5QzJNc0YocKhNvgJoX8J3zULCAfLOFTpUNCDPj-ia8tnuiE7dm2fNPkHC4jU6OyxOnAwVNxh_EQTUADn0BOMoZb19-frIvyF17z8rPOtY/s1600/P1170639+copy.jpg"></a> look so beautiful in their golden brown colour and tender icing sugar cover. The curd cheese in the batter gives a subtle sourness to them that suites so perfectly with the sweetness of the sugar. If you cannot get the curd cheese, then try to replace it with the cottage cheese (pushed through a sieve) or Petit Suisse (as my good friend Mari, who has lived in France, suggested). You need:<br /><br />200 gr of curd cheese<br />1 ts baking powder<br />2 eggs<br />10 tbs milk<br />4 tbs sugar<br />400 gr wheat flour<br />a bit of grated nutmeg or orange peel<br />pinch of salt<br />icing sugar for serving<br />Rapeseed oil for deep frying<br /><br />Mix curd cheese, eggs and milk. Add baking powder, sugar, flour and salt, mix until smooth. Season with nutmeg or orange peel. Heat oil (enough to cover the donut balls) up. Test if it is hot enough putting a wooden spoon in, if small bubbles start to come up, the oil is ready for frying. Take a bit of batter with tablespoon and pop the batter to oil. Repeat the same over and over again, until you have many little donut balls getting a golden skin in the oil. Remove the donuts and put them on a kitchen paper, to get rid of the extra oil. When the sweet little balls have cooled down, serve them with some icing sugar sprinkled on! Lovely with a big cup of fesh cold milk!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPj97mhdEKWcTsekl3LKBguy32-6Ji9xM0MNRFH8GZXBcsKrrnlWePh1F0aXxHJI2v3Iaqzpm8yYuQPUwS-G9_mOqCsZnKoH6kEHScNWQzKgIJg1dNOMmozTQBmYiC6fzY8ROhXxqz6Uc/s1600/P1170624.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5466747939224207522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPj97mhdEKWcTsekl3LKBguy32-6Ji9xM0MNRFH8GZXBcsKrrnlWePh1F0aXxHJI2v3Iaqzpm8yYuQPUwS-G9_mOqCsZnKoH6kEHScNWQzKgIJg1dNOMmozTQBmYiC6fzY8ROhXxqz6Uc/s320/P1170624.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiw43TEgY2DEm84hKphV4SLp06m0ZvYNZGgBLf268jSXBFlZgvrjuvUyKayZJvbEAv4ojpDCYXl2xBeeFMdnovCvlAm5fmmAbYrGzx4OzHidK8qmqvoFpY_DGpfQZyo0PzsTZJAG-t0c/s1600/P1170660+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5466263011496423682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMiw43TEgY2DEm84hKphV4SLp06m0ZvYNZGgBLf268jSXBFlZgvrjuvUyKayZJvbEAv4ojpDCYXl2xBeeFMdnovCvlAm5fmmAbYrGzx4OzHidK8qmqvoFpY_DGpfQZyo0PzsTZJAG-t0c/s320/P1170660+copy.jpg" /></a><br /><br /><em>Kohupiimapontšikud</em><br /><br /><em>200 gr kohupiima</em><br /><em>2 muna</em><br /><em>1 tl küpsetuspulbrit</em><br /><em>10 spl piima</em><br /><em>4 spl suhkrut</em><br /><em>400 gr jahu</em><br /><em>riivitud muskaatpähklit või apelsinikoort</em><br /><em>suts soola</em><br /><em>serveerimiseks tuhksuhkrut</em><br /><em>Rapsiõli pontšikute praadimiseks</em><br /><br /><em>Sega kokku kohupiim, munad ja piim. Lisa küpsetuspulber, suhkur, jahu ja sool. Sega ühtlaseks ja maitsesta muskaatpähkli või apelsinikoorega. Kuumuta õli potis. Et õli kuumust testida, pista puust lusikas õli sisse, kui selle pinnalt hakkavad üles tõusma väisked mullid, on õli piisavalt kuum. Vala supilusikatäied tainast õli sisse ja prae, kuni nad on kuldpruunid. Tõsta köögipaberile nõrguma. Serveerimisel raputa nad üle tuhksuhkruga. Maitseb imehästi tassikese külma piimaga!</em> </div><p align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AZj4wFY5dm-gvjlKL8zjz3nV0wPUCpXO-XKdFgYL_Wx3WB548D7RlbEGP0HIr4NoQCbPvIgMba71Kw_NCtrglCk12amBtWZiAUpyID-lLnL-3lky-pfcc61qdVcAV5vzOCUUXBfjikQ/s1600/P1170690+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5466750981660202706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7AZj4wFY5dm-gvjlKL8zjz3nV0wPUCpXO-XKdFgYL_Wx3WB548D7RlbEGP0HIr4NoQCbPvIgMba71Kw_NCtrglCk12amBtWZiAUpyID-lLnL-3lky-pfcc61qdVcAV5vzOCUUXBfjikQ/s320/P1170690+copy.jpg" /></a></p><div> </div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-6736485539284825322010-04-28T08:54:00.000+03:002010-04-28T08:54:00.803+03:00Alexander salad with smoked cheese and chicken<div>This salad actually is not an old estonian recipe, but it´s been in our family for years by now. Smoking food - chicken, cheese or fish, is a <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7kHQqEU_IeJITGUL-1DvKEr6aQGl1pSanH_3hPeGAJrK7pxgwt-iw2adRJNM95nvYLxXld6QAewMMtbR5Q5be0WBprrO8HyzezNCdjlyD7GIq72cieuA9VdMIHBLh8g4BjYJlUL-LwM/s1600/P1170544+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464921186836345474" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS7kHQqEU_IeJITGUL-1DvKEr6aQGl1pSanH_3hPeGAJrK7pxgwt-iw2adRJNM95nvYLxXld6QAewMMtbR5Q5be0WBprrO8HyzezNCdjlyD7GIq72cieuA9VdMIHBLh8g4BjYJlUL-LwM/s320/P1170544+copy.jpg" /></a>very traditional thing to do around here. The recipe came with my sister from a restaurant called Alexander. My sister had this salad there and she liked it so much, so we copied it. And copied it again and again over the years. It is easy to make and so full of flavour. And it´s a rich salad, enough for a lunch with just a slice of bread aside. </div><div>You need:</div><br /><br /><div>1 cucumber (about 20 cm long), cut in small pieces</div><div>1/2 medium sized chinese cabbage, cut in small pieces</div><div>200 gr smoked cheese, cut in small pieces</div><div>300 ml of small cubes of smoked chicken fillet</div><div>200 ml mayonnaise</div><div>100 ml sour cream </div><div>salt and pepper for seasoning</div><div><br /></div><div><br />Mix all the ingredients and season with salt and pepper! Keep in cool for about 15 minutes before serving. It cannot be easier! :)</div><div><br /><div></div><br /><div><em>Alexandri salat suitsujuustu ja suitsukanaga</em></div><div><em></em></div><div><em></em> </div><div><em>1 ca 20 cm pikkune kurk, väikesteks kuubikuteks lõigatuna</em></div><div><em>1/2 keskmise suurusega Hiina kapsast, väikesteks kuubikuteks lõigatuna</em></div><div><em>200 gr suitsujuustu, väikesteks kuubikuteks lõigatuna</em></div><div><em>300 ml väikseid suitsukanaliha kuubikuid</em></div><div><em>200 ml majoneesi</em></div><div><em>100 ml hapukoort</em></div><div><em>soola ja pipart</em></div><div><em></em></div><br /><div><em></em></div><div><em>Sega kõik koostisosad kokku ja maitsesta soola-pipraga! <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5464920084810079682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaWDRuANig2bBbn-Nuq_3PJwmzZQcro5pNUSpyQ2o7bM98jIZZUQWSqisRVPLUlPHzr-BeyPpp18jffl_PJPzcBQcxXdoVGFb_cIiV847xgbivTp22ubPblVB2fSkycnPsuIWz5n3Ido/s320/P1170532+copy.jpg" /></em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-33178653835772259812010-04-27T08:01:00.000+03:002010-04-27T08:01:00.857+03:00Curd cheese bar with chocolate and raspberry sauce - children love it<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463442771694403442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4WX_2TIf0E_Mw_h7Eb8lN8vHbNyuYjmSQT3FCqphgU3fb8j9UsGp-ofyQGw2TtqY3H79XMlXXyqr6esWcTuZgEfnitNi7wgzWHQPMIk09Ch6l_AAf0DtYoofwYFGaFN8ayMPONpn64Qw/s400/P1170576.jpg" /> <div><div><div>There is a very typical estonian sweet snack, in estonian the name is Kohuke, in english it means something like chocolate glazed curd cheese bar (translation from <a href="http://www.nami-nami.ee/">Nami-Nami</a>). The real thing looks like a little roll, covered everywhere with a thin layer of chocolate. This is something all the estonian children are craving for when they are away from here. And adults also, I have to admit. It is a good kind of snack, as it is not that unhealthy as the snacks usually are. I like the taste of a good <em>kohuke</em> - having a slightly sour curd cheese with a bit bittersweet <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfWeJRKsJfc7nf5BW1DhleV-oNSkxswE_-N39qOVZIoYASMqd0-MsLBB1SyB34ZiTUD3seydTZloOGN1NEhuTsLUPACxPs7nemchDN7-uKRnFjbaMifd45paDNO1WOlmWnDKdYT4wTnE/s1600/P1170563.jpg"></a>chocolate, sometimes with just a few drops of berry jam inside. So I decided to turn this trio of tastes to a dessert and serve it after lunch. You need (for 4 servings):</div><div></div><br /><div>For the bar:</div><div>200 gr of curd cheese</div><div>50 gr of unsalted butter</div><div>100 gr sugar</div><div>0,5 ts of grated lemon peel</div><div>seeds from one vanilla pod</div><div></div><div> </div><div>For the coating:</div><div>100 gr od dark chocolate</div><div>50 gr of butter</div><div> </div><div>For the rasperry sauce:</div><div>100 gr (frozen or fresh) raspberries</div><div>50 gr sugar </div><div>0,5 ts of grated lemon</div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1peAJT-smqbVM8EToud5hhGWsQ38DVJX-yGFi2nsJDaXvVrJwgKDr7rVYjYn2k5mH8u97v_tLOVCGzNwLfSqGekfAaeNX1E58Z8omhB7SqGpBTf67C4heRLMYyRqwyDToKQcAknmtrg/s1600/P1170566+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463443564239141074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgl1peAJT-smqbVM8EToud5hhGWsQ38DVJX-yGFi2nsJDaXvVrJwgKDr7rVYjYn2k5mH8u97v_tLOVCGzNwLfSqGekfAaeNX1E58Z8omhB7SqGpBTf67C4heRLMYyRqwyDToKQcAknmtrg/s320/P1170566+copy.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfWeJRKsJfc7nf5BW1DhleV-oNSkxswE_-N39qOVZIoYASMqd0-MsLBB1SyB34ZiTUD3seydTZloOGN1NEhuTsLUPACxPs7nemchDN7-uKRnFjbaMifd45paDNO1WOlmWnDKdYT4wTnE/s1600/P1170563.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463443566229705330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEfWeJRKsJfc7nf5BW1DhleV-oNSkxswE_-N39qOVZIoYASMqd0-MsLBB1SyB34ZiTUD3seydTZloOGN1NEhuTsLUPACxPs7nemchDN7-uKRnFjbaMifd45paDNO1WOlmWnDKdYT4wTnE/s320/P1170563.jpg" /></a><br /><div>Mix together the curd cheese and butter. You might need to soften the butter slightly in microwave or leave it out to room temperature for a while. Mix well, you don´t want to have pieces of butter in your dessert. Add the sugar, vanilla seeds and lemon peel. Mix through. Roll it to tin foil and keep in freezer for about half an hour (until it is firm). While the curd cheese roll is in freezer, melt the chocolate and butter on bain-marie. Remove the rolled curd cheese from freezer and cut to 4 nice pieces. Put the curd cheese bars to serving plates and let a big spoonful of melted chocolate to flow over the edges. Keep in cool place for a couple of more minutes and cover with sauce made of crushed raspberries, sugar and lemon peel.<br /></div><div><em>Šokolaadi ja vaarikakastmega kaetud kohupiimadessert kohukese ainetel</em></div><br /><div><em>Vaja läheb (4-le):</em></div><div><em></em></div><div><em></em> </div><div><em>200 gr kohupiima</em></div><div><em>100 gr suhkrut</em></div><div><em>50 gr võid</em></div><div><em>vanilliseemned ühest vanillikaunast</em></div><div><em>0,5 tl riivitud sidrunikoort</em></div><div><em></em></div><br /><div><em>Šokolaadikatte jaoks:</em></div><div><em>100 gr tumedat šokolaadi</em></div><div><em>50 gr võid</em></div><div><em></em></div><div><em></em> </div><div><em>Kastme jaoks:</em></div><div><em>100 gr vaarikaid (külmunud või värskeid)</em></div><div><em>50 gr suhkrut</em></div><div><em>0,5 tl riivitud sidrunikoort</em></div><div><em></em></div><br /><div><em>Sega kokku kohupiim ja pehme või. Sega hästi, et võitükke sisse ei jääks. Lisa suhkur, vanilliseemned ja sidrunikoor. Sega uuesti läbi, aseta foolimile ja rulli pikaks toruks. Pane pooleks tunniks sügavkülma. Samal ajal sulata veevannil šokolaadvõiga vedelaks. Tõsta kohupiimatoru välja ja lõika sellest 4 ühesuurust väikest toru. Aseta desserditaldrikutele ja vala igaühele peale suur lusikatäis sulašokolaadi. Pane veel paariks minutiks külmikusse tahenema ja vala enne serveerimist peale vaarikakaste purustatud vaarikatest, suhkrust ja sidrunikoorest. </em></div></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com8tag:blogger.com,1999:blog-8691903088134857436.post-79810095513071585532010-04-25T08:53:00.003+03:002010-04-25T08:53:00.565+03:00Birch-juice coctail - the most seasonal drinkFor estonians, taking birch juice during early spring is something very normal. For others it might sound strange. Well, it looks like water, <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgcsGwUmzBUoUHxVqS81ESvuJQT9Fy26EKdqCfyGSgLjy4aj8PBFT19BmOHN4rKGCq3VEA__980OJZdcSGJwhPRAhFJNN-kesMA0hQv5GH8S7XZ7I1Nm9VtlZdV7q5XNcik-otH3LOsc/s1600/P1170521+copy.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 226px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463299501088156610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgcsGwUmzBUoUHxVqS81ESvuJQT9Fy26EKdqCfyGSgLjy4aj8PBFT19BmOHN4rKGCq3VEA__980OJZdcSGJwhPRAhFJNN-kesMA0hQv5GH8S7XZ7I1Nm9VtlZdV7q5XNcik-otH3LOsc/s320/P1170521+copy.jpg" /></a>doesn´t it, but it´s not. When the winter is gone, the birch juice starts running. You have to make a small hole to the tree, about a meter high from the ground and make a wooden spout to lead the juices to a container under it. After you have got as much juice as you wanted, make a wooden plug and put it into the treehole, to stop the juices from running out too much and the diseases from getting in. As I said before, it is a really seasonal drink, as the juices are running only for a couple of months after the winter is gone and before the leaves are coming out. <div><br /><div></div><div>Well, now you have a beautiful drink, which is great to quench your thirst and also very healthy. Some people say, that you shouldn´t drink it before going to bed, as it will start purifying your body so quickly that you have to run to the toilet all night long. Other people think that the birch juice is against as many as 101 different diseases, it´s good for your kidneys, in case of tense muscles, rheumatism, podagra... </div><br /><div></div><div>It´s nice to drink birch juice as it is, but I like to add a bit more freshness to a drink that´s already full of it. You really need to have a lot of freshness after the long winter, don´t you. So here is a nice refreshing birch juice coctail for you. You need (for every person):</div><br /><div></div><div>1 glass of fresh birch juice</div><div>1 ts of sugar</div><div>2 slices of apple</div><div>2 slices of lemon</div><div></div><br /><div>Put 1 ts of sugar to the glass, pour the birch juice over. Stir through and add the apple and lemon slices. Keep in fridge for half an hour before serving! It´s that easy.<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463300396683495410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSA3vEJ-UFVieUpTBcOloBtWphgQl0g6yHLTXt1Xr4w9nI2SrlWVEyHzfSn1fhCtm_ciQMhm-OthXEnBWwZ5c2BJ8dk3Kf5IrBq3E_mrXJ0fVHlkqMnhK89yGSgYCAujc3oLpa8Iq0MUU/s320/P1170524.jpg" /></div><div></div><div><em>Kevadine kasemahlakokteil</em></div><br /><div><em></em></div><div><em>1 kl kasemahla</em></div><div><em>1 tl suhkrut</em></div><div><em>2 õunaviilu</em></div><div><em>2 sidruniviilu</em></div><div><em></em></div><br /><div><em>Pane klaasi sisse suhkur ja vala kasemahl peale. Sega läbi ja lisa sidruni ning õuna viilud. Lase poolt tundi külmikus seista enne serveerimist.</em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com2tag:blogger.com,1999:blog-8691903088134857436.post-72843420894499096412010-04-22T08:56:00.000+03:002010-04-23T01:04:51.260+03:00Spiced sprat, with black bread and melting egg<img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463064289714110162" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieGlOjpG0S3ByB1PfM_T33TCA4mfyz31czPl4_yx8OkBB4mQU3PM3TIGYjUy3WU6V9FytcyoFK5nsaGOSx6-uc-CX950_wO8ergMJQxhEYGwX04Ubb8_yV_rTxZXqCGCg788v4LGetE4c/s400/P1170427+copy.jpg" /><br /><div>Oh, how I dreamed of estonian spiced sprats, while I was travelling around the world for a year. And all the other estonians we met on the way, did the same. So as you can see, it is something really estonian to eat - spiced sprats with black bread. The process of making it is such a joy - all the aromas of the spices that you crush with your mortar and pestle make your tastebuds water already from the beginning. The traditional version is to use the real sprats (Sprattus sprattus), but sometimes they are hard to get. Then you can replace them with the baltic herring, like I did this time, the result is as wonderful. If possible, buy fresh fishes and fillet them yourself, it will be so much more juicy afterwards. If you buy the fish that has been already filleted before, then add a few drops of oil between every layer of fishes. You need: <div><div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ePndDPGJlU6Rl-jbNdlyZJiIt8Rwlk8KnZAESJaJ8sTqfwN3evi-qdChOoh3oK9vUzHArAynYeuCYMFx6zIQAeFtwbzy_qPeoDFWiMxereSrlIANrfcrL0h4YxeZg50K9cisyAgIpt8/s1600/P1170440.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463084260530250882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8ePndDPGJlU6Rl-jbNdlyZJiIt8Rwlk8KnZAESJaJ8sTqfwN3evi-qdChOoh3oK9vUzHArAynYeuCYMFx6zIQAeFtwbzy_qPeoDFWiMxereSrlIANrfcrL0h4YxeZg50K9cisyAgIpt8/s320/P1170440.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwU5uTIb81YhmKhSFl-uoUazX89wwAso1e3AwLEXFG_NyFB-n5io_3du4M0kLUjxQxhEXsOvZp7z9RQVUtHmtgmrUZrt0N0BwybCAG72su6R534ZSpqACntN6pTWFLg3gu-lTAu1nofFk/s1600/P1170419+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463084248417821954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwU5uTIb81YhmKhSFl-uoUazX89wwAso1e3AwLEXFG_NyFB-n5io_3du4M0kLUjxQxhEXsOvZp7z9RQVUtHmtgmrUZrt0N0BwybCAG72su6R534ZSpqACntN6pTWFLg3gu-lTAu1nofFk/s320/P1170419+copy.jpg" /></a></div><div></div><div><br /></div><div>500 gr sprat or baltic herrin fillets</div><div>1 ts ground black pepper</div><div>1 ts ground allspice</div><div>0,5 ts of ground clove</div><div>0,3 ts of ground nutmeg</div><div>0,5 ts of ground cinnamon</div><div>0,3 ts of ground mustard seeds</div><div>1 ts of ground coriander seeds</div><div>2 tbs of salt</div><div>1 ts of sugar</div><div>2 laurel leaves</div><div><br /></div><div></div><div>The best way to break all the peppers, allspices, cloves etc, is to use mortar and pestle, then they don´t have the concistency of a flour. Mix all the ingredients except the fish. Take a container of half a litre. Break one laurel leaf to pieces and put on the bottom. Cover with one layer of fish filets, skin side facing the bottom. Cover with a thin layer of spice mixture. Add another layer of fishes and spice mixture. Continue until all the fish is in the container, cover with the other laurel leaf. Put alid on the container and put something heavy on it to add pressure. Let it stay in cool place overnight. </div><div></div><div>To serve, take a slice of black bread, put some good butter on, add a few spiced sprats and half a halfboiled egg (I usually boil them for 6 minutes and add the eggs when the water is boiling already).</div><div align="center"></div><div align="center"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezszOZXx5w7QLt8qJDmqhQ2pVv2Q7UHoYrOM5IKoeOuM-o9nKl-bLeG0bh6v254lDcBUCbjjSkgOX6I0cvPF_5vMvCMhxXrWZ9yyTSJctMrHnXkKth_KtYcJr0WWOjNvkcal50rvIomA/s1600/P1170436+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463084252389814994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhezszOZXx5w7QLt8qJDmqhQ2pVv2Q7UHoYrOM5IKoeOuM-o9nKl-bLeG0bh6v254lDcBUCbjjSkgOX6I0cvPF_5vMvCMhxXrWZ9yyTSJctMrHnXkKth_KtYcJr0WWOjNvkcal50rvIomA/s320/P1170436+copy.jpg" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHm8Er0UexQeLf-nFUCSFoJ2K83Qi363RIY4QPMhy_OMugX6Z2r9XX9YuhpkmdlT7zbikAswBYtPJNK3at4m1Yae9g1DQJyU4NQSrcOaIZXaYNXQ3oCGSqxpC8o-7yL9ddIxGXLFEcX0M/s1600/P1170449+copy.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5463084272672130178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHm8Er0UexQeLf-nFUCSFoJ2K83Qi363RIY4QPMhy_OMugX6Z2r9XX9YuhpkmdlT7zbikAswBYtPJNK3at4m1Yae9g1DQJyU4NQSrcOaIZXaYNXQ3oCGSqxpC8o-7yL9ddIxGXLFEcX0M/s320/P1170449+copy.jpg" /></a><br /></div><div></div><div><em></em></div><div><em>Vürtsikilu musta leiva ja poolkõvaks keedetud munaga</em></div><div><br /></div><div><em></em></div><div><em>Vaja läheb:</em></div><div><em></em></div><div><em>500 gr kilu- või räimefileed</em></div><div><em>1 tl purustatud musta pipart </em></div><div><em>1 tl purustatud vürtspipart</em></div><div><em>0,5 tl purustatud nelki</em></div><div><em>0,3 tl riivitud muskaatpähklit</em></div><div><em>0,5 tl jahvatatud kaneeli</em></div><div><em>0,3 tl purustatud sinepiseemneid</em></div><div><em>1 tl purustatud koriandriseemneid</em></div><div><em>2 spl soola</em></div><div><em>1 t suhkrut</em></div><div><em>2 loorberilehte</em></div><div><br /></div><div><em></em></div><div><em>Parim viis kõiki vürtse puustada on minu meelest uhmri ja nuia abil, muidu on tulemus liialt jahusarnane. Sega kõik maitseained kokku. Võta pooleliitrine anum. Purusta kergelt üks loorberileht ja aseta anuma põhja. Kata ühe kilukihiga, nahk allapoole. Puista peale vürtsisegu nii, et kõigile fileedele saaks ühtlaselt. Lisa järgmine kiht kalasid ja vürtsisegu. Jätka kuni kõik kalad on purgid ja aseta kõige peale teine purustatud loorberileht. </em></div></div></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com5tag:blogger.com,1999:blog-8691903088134857436.post-24298714052472896992010-04-21T09:41:00.010+03:002010-04-21T11:17:39.206+03:00Traditional oatcookies with chocolate-hazelnut twistOatcookies are the kind of cookies that every mom in Estonia has made when children have wanted something sweet. They´re quick and easy to make. This time I added a special twist to those traditional cookies, to make them more festive. Hazelnuts and dark chocolate are both also very estonian things. In fact you can pick hazelnuts from the forest everywhere in Estonia during autumn. So, if you´re in a hurry, you want something sweet, but at the same time healthy, here it comes. You need (for two big bakingtrays): <div><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEEUgvI0NzK01tdvfrkbJoZ7vxwoGAKJm9uIgeB4HV2EIyymIOZQg1dFXQQYINHsBLqsOCQCdssfrVECCvusgU16xoGV_Jn75cUeuga1y38ChuPvfWm0NdjjN7xgSz6h_7puTJu6vJnc/s1600/P1170484.jpg"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462500698331060530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAEEUgvI0NzK01tdvfrkbJoZ7vxwoGAKJm9uIgeB4HV2EIyymIOZQg1dFXQQYINHsBLqsOCQCdssfrVECCvusgU16xoGV_Jn75cUeuga1y38ChuPvfWm0NdjjN7xgSz6h_7puTJu6vJnc/s320/P1170484.jpg" /></a><br /><div>500 gr of oatflakes (preferably not the instant-porridge ones)</div><div>250 gr sugar</div><div>200 gr of butter</div><div>200 gr wheat flour</div><div>6 eggs</div><div>50 gr of hazelnuts</div><div>100 gr ofdark chocolate</div><br /><div></div><div>Mix sugar with butter. Add eggs, one by one, mixing constantly. After the eggs, sift in flour and mix in the oatflakes. Mix through. Cover the bakingtray with bakingpaper and put spoonfuls of cookiebatter on. Push a hazelnut or two to every cookie and pinch the batter to cover the nut. Bake in preheated 180 C oven for about 20 minutes or until golden. Remove from oven and let it cool down. Melt the chocolate on bain-marie and cover every chocolate with a teaspoonful of melted chocolate. Sprinle some chopped hazelnut on top. Serve when the chocolate has become hard again.</div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5462501648952611010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9r45BR4viMLU1mfKWm7RLeswLCaYBNLnGB9y1UHivsoEthlyz5Bz-3W8_yFISKgBvhCm4CffXDYqk4mbTaMyjzC64gm2WdrTKZ_oOBs6thTf-7PX4xr_RkortWB1lzM3Z56LxMMwMyLc/s320/P1170500.jpg" /> <div></div><div><em>Kaerahelbeküpsised metsapähkli ja tumeda šokolaadiga</em></div><div><em></em></div><br /><div><em>500 gr kaerahelbeid (mitte kiirpudruhelbeid, kui võimalik)</em></div><div><em>200 gr võid</em></div><div><em>250 gr suhkrut</em></div><div><em>6 muna</em></div><div><em>200 gr jahu</em></div><div><em>50 gr metsapähkleid</em></div><div><em>100 gr tumedat šokolaadi (nt Bitter)</em></div><br /><div><em></em></div><div><em>Sega või ja suhkur pehmeks vahuks. Lisa ükshaaval munad, pidevalt segades. Sõelu sisse jahu, lisa kaerahelbed ja sega korralikult läbi. Kata ahjupann küpsetuspaberiga, tõsta sellele supilusikatäied küpsisetainast. Suska igasse taignakuhja pähkel või kaks. Näpista tainast pealt nii et pähkel saab kaetud. Küpseta 180 kraadises ahjus umbes 20 minutit või kuni küpsised on ilusti kuldsed. Lase jahtuda. Sulata šokolaad veevannil ja tõsta igale küpsisele teelusikatäis šokolaadi. Puista peale hakitud metsapähkleid ja lase šokolaadiglasuuril tahkuda enne serveerimist.</em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com3tag:blogger.com,1999:blog-8691903088134857436.post-26337234502699527242010-04-16T09:42:00.002+03:002010-04-16T09:50:17.373+03:00Looks like Italy, tastes like Estonia – curd cheese misu<div>Travelling is great, you can try some of the most amazing dishes and tastes of our time. But it is also wonderful to get inspiration. Sometimes it is about how to use an ingridient, sometimes on how beautiful a dish can be. Like this time, when I am using good estonian curd cheese and dark chocolate, and serve it as it was Tiramisu. But it´s not! You need (for 6 servings):<br /><br />500 gr curd cheese <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5T0XijJeza-eYOdUezrZACKOhbpL0g5SQY1l8fnh11xYwWaThyJxYQrTpF6X3mLWGthoICW37fN6NFqEHu2bmcnL8SS7yswdhO9YeE3l_JSRxHhifaz-CZ_OgbsQoRrZcwfBfFU9uM/s1600/kohumisu.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 219px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460623911173726274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFx5T0XijJeza-eYOdUezrZACKOhbpL0g5SQY1l8fnh11xYwWaThyJxYQrTpF6X3mLWGthoICW37fN6NFqEHu2bmcnL8SS7yswdhO9YeE3l_JSRxHhifaz-CZ_OgbsQoRrZcwfBfFU9uM/s320/kohumisu.JPG" /></a><br />100 ml cream (around 30% of fat)<br />6 tbs sugar<br />20 savoiardi biscuits<br />Grated dark chocolate<br /><br />For the cherry sauce:<br />150 ml water<br />20 frozen cherries<br />2 tbs farine sugar<br />1 cinnamon bark<br />Some drops of lemon juice<br /><br />Whip the cream slightly with sugar. Mix in the curd cheese.Add cherries, cinnamon and lemon juice to water and bring them to boil. Add sugar. Mix and let it simmer for a few minutes, until the liquid has absorbed the cherry taste. Remove the cherries.<br />Put half of the crd cheese cream to the bottom of dessert glass. Dip the cookies to the cherry sauce and put them atop of the curd cheese cream. Add the rest of the cream. Let it cool for a few hours. Before serving, cover the dessert with grated dark chocolate. Garnish with cherries and enjoy.<br /><br /><em>Kodumaine kohupiima tiramisu<br /><br />500 gr kohupiima<br />100 ml vahukoort<br />6 spl suhkrut<br />20 savoiardi küpsist<br />riivitud tumedat šokolaadi<br /><br />Kirsikastmeks:<br />150 ml vett<br />20 külmutatud kirssi<br />2 sl fariinsuhkrut<br />1 kaneelikoor<br />veidi sidrunist pigistatud mahla<br /><br />Löö vahukoor suhkruga kergelt vahule ja sega kohupiimaga kokku ühtlaseks kreemiks. Pane kirsid vette, lisa kaneelikoor ja sidrunimahl, aja keema. Lisa suhkur. Sega ja lase madalal tulel mõned minutid keeda, kuni vedelik on tugeva kirsimaitsega. Tõsta kirsid välja. Pane 1/2 kreemist vormi(de) põhja, lao peale kirsikastmesse kastetud küpsised. Lao kastmest välja võetud kirsid küpsistele ja kata ülejäänud kreemiga. Lase külmkapis mõne tunni seista ning puista üle riivitud šokolaadiga.</em></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0tag:blogger.com,1999:blog-8691903088134857436.post-18133011387866572112010-04-15T19:52:00.007+03:002010-04-15T20:01:40.283+03:00Muffins for every season – red currant for summer, cherries and chocolate for winter<div><div>I think that the most wonderful time for baking fresh muffins is summer – you walk in your garden and pick what is ripe – currants, gooseberries, apples, raspberries and you bake. But it is also great to make some warm and sweet muffins during the cold winter, cherry and chocolate ones being my favourite. The main recipe is the very similar and easy to make. </div><div><br />For the <strong>Red currant and vanilla muffins</strong> you need: <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD84I9nG8m1r20JKy-HH2kqUxevve_3JETum4MxHzqlzJmOh29H4K6B8etBSI-3gIs_0vRm2DI9IcHjEpC5CvYN5p1f5Ua1uCiZjxRbGPh-E3U7YQSBzLjiefg44qdcWEZt_Ci270xNDQ/s1600/s6stramuffin.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 240px; FLOAT: right; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460409374069119602" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD84I9nG8m1r20JKy-HH2kqUxevve_3JETum4MxHzqlzJmOh29H4K6B8etBSI-3gIs_0vRm2DI9IcHjEpC5CvYN5p1f5Ua1uCiZjxRbGPh-E3U7YQSBzLjiefg44qdcWEZt_Ci270xNDQ/s320/s6stramuffin.JPG" /></a><br /><br />2 eggs<br />1,5 dl sugar<br />2,5 dl wheat flour<br />1 ts baking powder<br />1/2 vanilla pod<br />150 gr thick sour cream<br />50 gr unsalted butter, melted<br />200-300 gr of red currants<br /></div><div>Whip the eggs with sugar, scrape in the seeds of the vanilla pod. Mix all the dry ingredients together. Add sour cream, melted butter and dry ingredients. Mix until even. Mix in the currants carefully. Divide the batter to the muffin pan and bake in preheated oven with 225 degrees for 15 minutes.<br /><br /><em>Punase sõstra-vanilli muffineid:<br />2 muna<br />1.5 dl suhkrut<br />2.5 dl nisujahu<br />1 tl küpsetuspulbrit<br />½ vanillikauna<br />150 g paksemat hapukoort<br />50 g ehk 0.5 dl sulatatud võid<br />200-300 g punaseid sõstraid (lisasin ka veidi musti sõstraid)<br /><br />Vahusta munad suhkruga kohevaks, kraabi sisse ka seemned vanillikaunast. Sega kuivained omavahel. Sega munavahu hulka vaheldumisi hapukoor, jahtunud sulavõi ja kuivained. Viimasena lisa sõstrad. Jaota tainas muffinivormidesse. Küpseta 225kraadises ahjus umbes 15 minutit.<br /></em><br />For the <strong>Cherry-dark chocolate muffins</strong> you need:<br /><br />2 eggs<br />1,5 dl sugar<br />3 dl wheat flour<br />2 ts baking powder<br />Pintch of salt<br />75 gr chopped dark chocolate<br />100-130 gr frozen cherries<br />2 tbs brown sugar<br />0,75 dl rapeseed oil<br /><br />Mix the frozen cherries with brown sugar and put aside. Whip the eggs with sugar. Mix together dry ingredients, chopped chocolate, halfmelted cherries and at last the oil. Quickly mix the batter until even and divide into muffin pan (fill appr 2/3 of every muffin hole). Bake in preheated oven under 200 degrees for 20 to 25 minutes.<br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5460409954842434274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibBG79VxvLnlv_A0IbCdyNBljO92n9t-2mgkhrUObzD7HxFPQP7U0cyPfnwAufoPavxwqUne2rHXhPSo-3ncyuSmDzR5l6Y-FCa620Rq1ZN8eCH5J8845n-R6Ycz6pos8U8UKj850U1dU/s320/P1050177.JPG" /></div><br /><div><em>Kirsi-tumeda šokolaadi muffinid:<br />2 muna<br />1.5 dl suhkrut<br />3 dl nisujahu<br />2 tl küpsetuspulbrit<br />noaotsatäis soola<br />75 g hakitud tumedat šokolaadi<br />100-130 gr külmutatud kirsse<br />2 spl fariinsuhkrut<br />0.75 dl rapsiõli </em></div><br /><div><em>Sega kirsid fariinsuhkruga ja pane sulama. Vahusta munad suhkruga. Lisa omavahel segatud kuivained, hakitud šokolaad, poolsulanud kirsid ja õli. Sega tainas kiiresti ühtlaseks ja jaota ettevalmistatud muffinivormidesse (täida vormid umbes 2/3 ulatuses). Küpseta 200-kraadises ahjus umbes 20-25 minutit. </em></div></div>Juchttp://www.blogger.com/profile/11094799591643330165noreply@blogger.com0