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Estonian Food and Cuisine. This is blog created to promote and introduce Estonain Cookery. Maybe these recepies are not uniq, but these are typical. Food we are eat at home. Do You Know where Estonia is? This is the one of the smallest country in European Union. In Estonia lives only 1 235 000 people, but we have our own language, university and culture. Thanks for challenging history our food is influenced by German, Russian, Swedish… Estonian Food is real fusion. And it seems to me, that we have taken the best of everything. We eat a lot of milk products. We love sour cream (hapukoor), quark (kohupiim) and our children like for breakfast chocolate glazed curd snacks (kohuke).

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This is a very soft, tender pie. Use for toppings apples, berries or just cinnamon nd sugar mixture.

This is a very soft, tender pie. Use for toppings apples, berries or just cinnamon and sugar mixture.

Milk keeps this pie fresh and soft for days… in case you really have leftovers.
The fragrant smell of cinnamon and baked apples mingling with the heady blend of soft bread……
You know. So
Take a glass of cold milk and.. there is cake no more

Milky and Tender Apple Pie. Piimane õunaplaadikook

• Servings: 4-6
• Time: 2hr 30mins
• Difficulty: easy
• Print

A soft, light apple pie

Ingredients

• 2, 5 dl milk
• 25 g yeast
• 1 egg
• salt
• 1 dl sugar
• 5 dl flour
• 100 g melted butter

Topping

• 2 kg of apples
• sugar
• cinnamon
• 50 g cold butter
• 1 dl milk

Directions

1. For preparation od the dough all materials must be at room temperature.
2. Dissolve yeast with lukewarm milk. Add other ingredients. Beat the mixture for a short time
3. NB! the dough is quite liquid, running. Sprinkle a little flour on the surface, cover the bowl with a towel and place in a warm place to rise for 1 hour.
4. Pour dough into a greased or baking paper-lined pan (30 x40 cm).
5. Cut the apples into wedges and place on top.
6. Sprinkle apples with cinnamon and sugar and cold butter cubes. Pour over with milk.
7. Bake at 220 C for 15 minutes.

A great vegetable dinner with Estonian twist. Sweet pumpkin flavour is combined with pleasantly grainy barley groats.

A great vegetable dinner with Estonian twist.  Sweet pumpkin flavour is combined with pleasantly grainy barley groats. It is very easy and quick dinner from only 3 ingredients.

Cooking and preparing barley takes a lot of time, so it would be perfect dinner from leftovers. To add more flavours you can add some cheese or caraway seeds.

Barley Groat and Pumpkin Fritters. Kruubi ja kõrvitsakotletid

• Servings: 4-6
• Time: 2hr 30mins
• Difficulty: easy
• Print

A light vegetable dinner with Estonian twist.

Ingredients

• 1 glass barley groats
• 200 g pumpkin
• 1 egg
• bread crumbs
• 50 g butter or oil
• salt, pepper, caraway seeds

Directions

1. Put barley to soak the night before. The following day put into cold water and let it boil, removing foam. Simmer at a low heat for about 20-30 minutes, until soft.
2. Peel and grate pumpkin. If pumpkin is very juicy, let set or add some flour/starch
3. Mix together cold barley and pumpkin. Add egg and season.
4. Form balls, dip into the bread crumbs. Fry in hot pan until fritters are browned.
5. Serve with sour cream and salad.

A traditional Seto Onion Pie

Peipsi area is home to Old Believers, a traditional religious minority recognised as hard-working and skilful fishermen, builders and keen onion cultivators
This region has become famous for her onions and cucumbers. Peipsi onions have a flat shape and a very strong flavour.

So, visiting Estonia, find out about Sibulatee (Onion Road). Admire beautiful Peipsi lake and discover very interesting Seto culture. And buy a few onions. To bake for example this old Seto Onion Pie.

Setos (Seto: setokõsõq, setoq, Estonian: setud) are an indigenous ethnic and linguistic minority in south-eastern Estonia and north-western Russia.
Setos are mostly Seto-speaking Orthodox Christians of Estonian nationality. The Seto language (like Finnish and Estonian) belongs to the Finnic group of the Uralic languages. The Setos seek greater recognition, rather than having their language considered a dialect of Estonian. Along with Orthodox Christianity, vernacular traditional folk religion is widely practised and supported by Setos.

Traditional Seto Onion Pie. Seto Sibulapiirak

• Servings: 4-6
• Time: 1hr c
• Difficulty: easy
• Print

A traditional Seto Onion Pie

Ingredients

Shortcrust Pastry:
• 5 dl flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 200 g cold butter
• 300 g boiled potato

Topping:

• 2-3 onion.
• little bit butter or oil
• caraway seeds, salt
• 2 or 3 eggs
• 50 g sour cream

Directions

1.  Sift the flour into a large bowl, add the diced butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
1. Stir in the salt and baking powder, then add grated boiled potato and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
2. For the filling: Chop onion. Put oil or butter in the pan, add peeled and chopped onion, and stew slightly while the onion is soft. If needed add little hot water. Add caraway seeds and season.
3. Beat eggs with cream.
4. Put the chilled pastry into greased pan, place onion mixture on top and pour over with cream and egg mixture.
5. Bake at 225 C  for 20 minutes.

Sweet chicken, nice mushrooms and tart red currants in creamy sauce.

The perfect recipe to use the first chanterelle.

Sweet chicken, nice mushrooms and tart red currants in the creamy sauce. Very easy to prepare and delicious dinner.

There is so much flavour right here that you can impress anyone. It’s really hearty and tastes like the season.
I love this recipe for the current season

Chicken with Mushrooms and Red Currants

• Servings: 4-6
• Time: 1hr
• Difficulty: easy
• Print

A fresh, light summer dinner.

Ingredients

• 400 g chicken fillet
• clove garlic
• 1/2 cup red currants or other tart berries: cranberries or cowberries
• ca 100 g chanterelle
• 400 ml  35% cream
• thyme, sage, dill, pepper and salt
• oil and butter

Directions

1. In a small roasting tin, heat chanterelle while the water has evaporated, add some butter, thyme and sage and chicken fillet cubes.
2. Bake while the chicken is nice and golden. Add berries, let cook.
3. Pour over with cream.  Let simmer. Season finally.  Sprinkle over with chopped fresh dill

Today 30 years ago took place The Baltic Way. The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards...

Today 30 years ago took place The Baltic Way.

The Baltic Way was a peaceful political demonstration which took place on 23 August 1989 when approximately two million people (which is 25% of Baltic State population) joined their hands forming a 600 km long human chain through the Baltic countries, thus demonstrating their unity in their efforts towards freedom.

We were ready for everything: Estonians promised to eat even potato peelings in name of an independent state.

Potato skins are still very delicious dish. But this year I will introduce more advanced recipe
Let’s add some turnip and currants.
A light vegetable dinner. Sweet turnip and potato are complemented with the tartness of red currants. You get an even better and different result using black currants. to reduce baking and cooking time, use pre-cooked vegetables.

Perfect dish to use leftovers.

Potato and Turnip Casserole with Currants Sauce

• Servings: 4-6
• Time: 1 hr
• Difficulty: easy
• Print

A light vegetable dinner

Ingredients

• 5 potatoes
• 3 turnips
• 200 ml cream
• salt, pepper, thyme

For sauce

• 0,5-litre currants black or red
• 0,5-litre stock
• butter and flour, in case you want a thicker result
• meadow-sweet syrup
• salt, pepper, thyme

Directions

1. Cut vegetables into slices, pour into the buttered casserole, add cream mixed with seasoning. Bake under foil at 180C for 40 minutes
2. For sauce. Bring berries with little water to boil, Soft berries mash under the sieve or blend while smooth.
3. Melt butter, add flour. let golden and add constantly stirring stock and berry-mixture. Season with syrup, salt, pepper and thyme.
4. Mix together.

Do you know anyone who does not like gooseberries. yellow, green, red, small, big, hairy or smooth. Sweet or tart. complicated to pick but good to eat.

Do you know anyone who does not like gooseberries? Yellow, green, red, small, big, hairy or smooth. Sweet or tart.
complicated to pick but good to eat.

Very simple dough, sweet and soft and crispy and crunchy oatmeal topping complements juicy berries between.

Crispy Gooseberry Cake with Oatmeal Topping

• Servings: 4-6
• Time: 40mins
• Difficulty: easy
• Print

A simple crispy cake

Ingredients

• 1 dl sugar
• 2 dl flour
• 0,5 teaspoon baking powder
• 1 dl kefir or fermented milk
• 1 dl oil
• 5 dl gooseberries or other berries

Topping

• 1 dl sugar
• 1 dl oatmeal flakes
• 4 tablespoon butter

Directions

1. In a medium bowl, mix together flour, baking powder, sugar. Add milk and oil. Stir.
2. Pour into a greased pan ( I used 20 cm diameter cooking dish)
3. Place berries on top
4. Mix topping: sugar, oatmeal and butter. Sprinkle berries with topping.
5. Bake at 180 C for 30-35 minutes.

Source: Maire Suitsu

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