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Blog Description:

This Blog is created to introduce and promote Estonian Food.
Blog Added: September 09, 2016 05:42:24 PM
Audience Rating: General Audience
Blog Platform: WordPress
Blog Country: Estonia   Estonia
Blog Stats
Total Visits: 525
Blog Rating: 3.00
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Spring. Sour. #visitestonia #sour #forest #spring

Spring. Sour. #visitestonia #sour #forest #spring

In the spring forest you will never be thirsty.

As a children we used to put the branch into an anthill. Ants excrete methanoic acid and branch becomes sour. It was very good to lick of thirst 🙂
And Please. Never. Never. Do not destroy the anthill.

DSC02174DSC02181Did you know?
For a country that covers only a little over 45,000 km2, it has an estimated population of 1.3 million and it one of the most sparsely populated countries in Europe, with almost 50% covered by forest.
DSC02183



Simple Fish with Dill and Tomatoes. Lihtne kala tilli ja tomatiga

Only 3 ingredients. Simple dinner where ripe and sweet tomatoes complemented with dill gives for fish beautiful flavour. Very easy to do. And salad is already included :)

kala tilliga1 (2)Only 3 ingredients.

Simple dinner where ripe and sweet tomatoes complemented with dill gives for fish beautiful flavour. Very easy to do. And salad is already included 🙂

I like pure clean flavours.
I have had period I used a lot of different spices. I have had period I used a lot of different herbs. Mixed different ingredients and flavours.

Now I am appreciating that fish tastes like fish and I can feel flavour of tomatoes and dill 🙂

 

Simple Fish with Dill and Tomatoes

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

A fresh, light and simple dinner.

kala tilliga1 (5)

Ingredients

  • 600 g salmon or trout
  • 4 tomatoes
  • big bunch of fresh dill
  • salt, pepper, white pepper, (sugar)

kala tilliga1 (3)

Directions

  1. cover oven casserole with folio
  2. cut 2 tomatoes in to the thin slices, season and cover with chopped dill. Put fish on to the vegetable pillow. Season, and cover fish with dill and remaining tomatoes. Season.
  3. Bake in the oven at 185 C for 30-40 minutes.

kala tilliga1 (7)



Estonian flat bread. Vatskid

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

all ingenious is simple and all simple is ingenious.

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

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

But, of course you can bake them on the ordinary way in hot skillet (without oil) or in the oven.
vatsk1 (6)Important:

  • using only barley or rye flour you get crispy result. Whey flour get more plastic result.
  • make this Vatski very thin. In my photo it is little bit too thick
  • add caraway seeds, garlic, chives, parsley..

Estonian Flat Bread. Vatskid

  • Servings: 12 pcs
  • Difficulty: easy
  • Print

A light street food flat bread


vatsk1 (3)

Ingredients

  • 0,5 litre buttermilk or kefir
  • 6-7 glass of (wheat/barley/rye) flour
  • 1/2 teaspoon soda
  • 1 teaspoon salt
  • ( 50 g butter or oil)

Directions

  1. Be sure that all ingredients are at lukewarm temperature.
  2. In a medium bowl, toss together 3/4 of flour and other ingredients. If you like, add some salt and all other spices.  You can add some butter for more crisper result, but it is not necessary. Let set 20 minutes
  3. Knead the dough and add other flour. Knead. Knead. Knead. Dough has to be like very very soft plasticine, but rollable
  4. Let dough set 10-15 minutes.
  5. Share dough in to the balls and form by hand flat.
  6. Put flat dough balls between two baking paper and roll Vatksi paper-thin. With this same paper put Vatskid on to the oven rest and bake at 200 C for 10 minutes.
  7. Or as originally, put on to the cabbage leaf and bake in the oven. Cabbage leaf keep the moisture. Second option, fry WITHOUT oil in pan from both sides for 2-3 minutes.

vatsk1 (1)

vatsk1 (7)

Did you make this recipe?

Be sure to follow estoniancuisine on instagram and tag #estoniancuisine. You can also post a photo of your recipe to the estoniancuisine facebook page.

I appreciate you so much!



Soft and Mellow Rhubarb Cake. Biskviitkattega rabarberikook

This is one of my favourite cake. I love mellow biscuit and soft bottom. I love a combination of tart rhubarb or apples and sweet dough.

rab pehme kook 1(9)I do not know why I decided this time to use round shape cake tin. Usually this cake is baked  on a baking tray.

This is one of my favourite cake. I love mellow biscuit and soft bottom. I love a combination of tart rhubarb or apples and sweet dough.

This is childhood 🙂

 

 

 

 

 

Soft and Mellow Rhubarb Cake

  • Servings: 4-6, small cake
  • Difficulty: easy
  • Print

A light, soft cake


rab pehme kook 1(2)

Ingredients

  • 100 g soft butter
  • 4 tbl spoon sugar
  • 1 egg
  • 200 g flour
  • 0,5 tsp baking powder
  • 1 tbls sour cream
  • 1/4 teasp salt
  • Filling

  • 2 dl sliced rhubarb or apples
  • 1 tbls sugar
  • –  cinnamon powder

    Biscuit

  • 3 egg
  • 3 tbls sugar
  • 3 tbls flour

rab pehme kook 1(6)

Directions

  1. I suggest to use the mixer. Whip soft butter with sugar, add eggs one by one. Sift flour baking powder and salt together, and add to the dough gradually while stirring. Add sour cream
  2. Pour dough in to  a baking paper covered baking tray, Sprinkle over with sliced rhubarb or apples, sugar and cinnamon.
  3. Bake add 200 C for 20 minutes. While cake is baking, make biscuit
  4. Mix eggs and sugar in to a strong foam. Stop whipping and sift flour very carefully stirring.
  5. Pour biscuit on to a bottom and bake the other 10 minutes at 180 C, until cake is ready, for 8-10 minutes.
  6. rab pehme kook 1(12)

rab pehme kook 1(13)

Did you make this recipe?

Be sure to follow estoniancuisine on instagram and tag #estoniancuisine. You can also post a photo of your recipe to the estoniancuisine facebook page.

I appreciate you so much!

Join Fiesta Friday #223 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your solo cohost this week is Mollie @ The Frugal Hausfrau.

fiesta-friday-2016



Rye Bread Breaded Chicken Schnitzel. Rukkijahupaneeringus kanašnitsel

Perfect workday dinner. easy to make and will be complete quickly. If you can, use Rye black bread, not white bread crumbs. Rye Bread gives special delicious bitter-sweet taste.               Join Fiesta Friday #222 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’Continue...

dsc02039Perfect workday dinner. easy to make and will be complete quickly. If you can, use Rye black bread, not white bread crumbs. Rye Bread gives special delicious bitter-sweet taste.

 

 

 

 

 

 

 

dsc02046
Rye Bread Breaded Chicken Schnitzel

Rye Bread Breaded Chicken Schnitzel

  • Servings: 4
  • Difficulty: easy
  • Print

Perfect workday dinner. Easy to make and will be complete quickly.

Ingredients

  • 1 chicken fillet for each eater
  • 1 egg
  • ca 0,5 glass of rye bread crumbs
  • bunch of parsley, salt, pepper, oil

dsc02063

Directions

  1. Hammer chicken fillet with hammer thinner
  2. beat egg, and season with salt and pepper
  3. Chop parsley very tiny and mix with bread crumbs
  4. Dip chicken in to the egg mixture and then wrap in to bread crumbs.
  5. Fry in to hot oil both sides. While you prepare salad, leave chicken in to the oven mature.

dsc02027

Join Fiesta Friday #222 by adding your link. Don’t forget to link your post to FiestaFriday.net and the co-hosts’ blogs, so we can feature you. Your solo cohost this week is Antonia @ Zoale.com.

fiesta-friday-2016

 

Have you seen something similar??? Soundtrack Tommy Cash “Leave me alone”



Weed Pie. Umbrohupirukas

Do you know this fairy tale. About girl, who must, to rescue her brothers, knit a jacket from.. nettles..? This is a  good story about love. But to exterminate and consume all weed in your garden….. You do not need so extreme solutions 🙂 Just, bake a pie. From weed. Delicious and weeding in theContinue...

n6gesepirukas1 (8)

Do you know this fairy tale. About girl, who must, to rescue her brothers, knit a jacket from.. nettles..?

This is a  good story about love.

But to exterminate and consume all weed in your garden….. You do not need so extreme solutions 🙂

Just, bake a pie. From weed. Delicious and weeding in the garden gets some very good point 🙂

Rich, savory custard flecked with things like quark and fresh weed baked in a buttery crust,

I do not write how healthy are nettles, wood sorrel, dandelion leaves and goutweed. You can read this from Wikipedia:) But believe me, they are healthy. The first vitamins source in the spring.

Goutweed taste like carrots and celery. Nettles are little bit sweet. And wood sorrel is sour.
Nettles keep 1-2 minutes in the boiling water. Goutweed and wood sorrel are edible fresh.
n6gesepirukas1 (7)
NB! Use only young, fresh, new, small weed, growing in the pure environment.

Weed Pie. Umbrohupirukas

  • Servings: 12 pcs
  • Difficulty: easy
  • Print

A spring pie from weed


n6gesepirukas1 (10)
Dough
– 0,5 litre buttermilk or kefir
– 6-7 glass of (wheat/barley/rye) flour
– 1/2 teaspoon soda
– 1 teaspoon salt
– 50 g butter or oil

Filling
– 0,5 litre of weed nettles, wood sorrel, dandelion leaves and/or goutweed.
– 400 g quark. Look at for homemade quark recipe
– salt, pepper
– caraway seeds
– 1-2 eggs
[/recipe-ingredients]

Directions

    Dough:
  1. Be sure that all ingredients are at lukewarm temperature.
  2. In a medium bowl, toss together 3/4 of flour and other ingredients. Let set 20 minutes
  3. Knead the dough and add other flour. Knead. Knead. Knead. Dough has to be like very very soft plasticine, but rollable
  4. Let dough set 10-15 minutes.
  5. For filling:

  6. Keep  weed 1-2 minutes in the boiling water.
  7. Mix quark with eggs, NB! leave some egg for spreading.
  8. Season quark mix with salt, pepper and seeds
  9. Share dough 2/3 and 1/3. The bigger part of dough roll for pie bottom.
  10. Put dough between two baking paper and roll paper-thin. Press pie pastry, using paper, into a 20 cm deep-dish pie pan.
  11. Pour filling  into prepared pie pastry. Leave ca 1 cm from edges empty. Cover filling by remaining dough and squeeze the edges of the stick.
  12. Spread with egg and spread over with caraway seeds
  13. bake at  175C convection for  30-40 minutes.

n6gesepirukas1 (6)

Did you make this recipe?

Be sure to follow estoniancuisine on instagram and tag #estoniancuisine. You can also post a photo of your recipe to the estoniancuisine facebook page.

I appreciate you so much!



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